Supervise

Work-Based
Learning

Date Developed: November Rev. No. :

COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
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 Complete relevant work-related document 

1.4 Participate in workplace meeting and discussion 

2. Work in a team environment

2.1 Describe and identify team role and responsibility in 

a team
2.2 Describe work as a team member 

2.3 Work effectively with colleagues 

2.4 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 Evaluate hazards and risks 

4.2 Control hazards and risks 

4.3 Maintain occupational health and safety awareness 

4.4 Perform basic first-aid procedures 

Date Developed: November Rev. No. :

COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
COMMON COMPETENCIES

CAN I…? YES NO

1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

1.1 Seek information on the industry 
1.2 Update continuously relevant 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 risk 

3. PERFORM COMPUTER OPERATIONS

3.1 Plan and prepare task to be undertaken 
3.2 Input data into a computer 
3.3 Assess information using computer 

3.4 Produce/ output data using computer system 

3.5 Maintain computer system 

4. PERFORM WORKPLACE AND SAFETY PRACTICES

4.1 Practice 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 

4.5 Maintain safe personal presentation standards 

4.6 Maintain a safe and secure workplace 

5. PROVIDE EFFECTIVE CUSTOMER SERVICE

5.1 Greet customers 

5.2 Identify customer 

5.3 Deliver service to customer 

5.4 Handle queries through use of common business tools 

and technology

Date Developed: November Rev. No. :

COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
COMMON COMPETENCIES

CAN I…? YES NO

5.5 Handle complaints/ conflict situations, evaluation and 
recommendations

CORE COMPETENCIES

CAN I…? YES NO

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
3.1 Perform Mise’ en place 
3.2 Prepare a range of appetizers 
3.3 Present a range of appetizers 
3.4 Store appetizers

4. PREPARE SALADS AND DRESSINGS
4.1 Perform 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

Date Developed: November Rev. No. :
COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
CORE COMPETENCIES

CAN I…? YES NO

5.4 Store sandwiches

6. PREPARE MEAT DISHES
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 VEGETABLES 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

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 AND GAME DISHES
10.1 Perform mise en place

10.2 Cook poultry and game dishes

10.3 Plate/present poultry and game dishes

10.4 Store poultry and game

11.PREPARE SEAFOOD DISHES
Date Developed: November Rev. No. :
COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
CORE COMPETENCIES

CAN I…? YES NO

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 desserts

12.4 Store desserts

13.PACKAGE PREPARED FOOD
13.1 Select packaging materials

13.2 Package food


Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed of
the CBC or TR of the program qualification he is teaching.

Date Developed: November Rev. No. :

COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current competencies Proof/Evidence Means of validating

BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey
workplace information
1.2 Speak English at a basic Submitted
operational level Certificate of Authenticated copy of
1.3 Complete relevant work Achievement Certificate of
related documents Achievement
1.4 Participate in workplace
meeting and discussion
2. WORK IN TEAM ENVIRONMENT
2.1 Describe and identify
team role and responsibility
in a team
Submitted
2.2 Describe work as a team
Certificate of Authenticated copy of
member
Achievement Certificate of
2.3 Work effectively with
Achievement
colleagues
2.4 Work in socially diverse
environment
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal
objectives with
organizational goals Submitted
3.2 Set and meet work Certificate of Authenticated copy of
priorities Achievement Certificate of
3.3 Maintain professional Achievement
growth and
development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Evaluate hazard and
risks
4.2 Control hazards and
Submitted
risks
Certificate of Authenticated copy of
4.3 Maintain occupational
Achievement Certificate of
health and safety awareness
Achievement
4.4 Perform basic first-aid
procedures

Date Developed: November Rev. No. :

COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the
industry
1.2 Update continuously Submitted
relevant industry knowledge Certificate of Authenticated copy of
1.3 Develop and update local Achievement Certificate of
knowledge Achievement
1.4 Promote products and
services to customers
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene Submitted
procedures Certificate of Authenticated copy of
2.2 . Identify and prevent Achievement Certificate of
hygiene risks Achievement
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare task to
be undertaken
3.2 Input data into a
computer Submitted
3.3 Assess information using Certificate of Authenticated copy of
computer Achievement Certificate of
3.4 Produce/ output data Achievement
using computer system
3.5 Maintain computer
system
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Practice workplace
procedures for health, safety
and security practices
4.2 Perform child protection
duties relevant to the
tourism industry Submitted
4.3 Observe and monitor Certificate of Authenticated copy of
people Achievement Certificate of
4.4 Deal with emergency Achievement
situations
4.5 Maintain safe personal
presentation standards
4.6 Maintain a safe and
secure workplace
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customers
5.2 Identify customer
5.3 Deliver service to
customer
Submitted
5.6 Handle queries through
Certificate of Authenticated copy of
use of common business
Achievement Certificate of
tools and technology
Achievement
5.5 Handle complaints/
conflict situations,
evaluation and
recommendationssystems
CORE COMPETENCIES
Date Developed: November Rev. No. :
COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
1. CLEAN AND MAINTAIN KITCHEN PREMISES

1.1 Clean, sanitize and

store equipment
Submitted and
1.2 Clean and sanitize Certificate of Achievement
authenticated copy
premises
of Certificate of
1.3 Dispose of waste
Achievement
2. PREPARE STOCKS, SAUCES AND SOUPS
2.1 Prepare stocks, glazes
and essences required for
menu items
2.2 Prepare soups Submitted and
Certificate of
required for menu items authenticated copy of
Achievement
2.3 Prepare sauces Certificate of
required for menu items Achievement
2.4 Store and reconstitute
stocks, sauces and soups
3. PREPARE APPETIZERS
3.1 Perform Mise’ en place
3.2 Prepare a range of
Submitted and
appetizers Certificate of
authenticated copy of
3.3 Present a range of Achievement
Certificate of
appetizers
Achievement
3.4 Store appetizers
4. PREPARE SALADS AND DRESSINGS
4.1 Perform Mise en place
4.2 Prepare a variety salads
and dressings Submitted and
Certificate of
4.3 Present a variety of authenticated copy of
Achievement
salads and dressings Certificate of
4.4 Store salads and Achievement
dressings
5. PREPARE SANDWICHES
5.1 Perform Mise en place
5.2 Prepare a variety of Certificate of Submitted and
sandwiches Achievement authenticated copy of
5.3 Present a variety of Certificate of
sandwiches Achievement
5.4 Store sandwiches
6. PREPARE MEAT DISHES
6.1 Perform Mise en place
6.2 Cook meat cuts for Certificate of Submitted and
service Achievement authenticated copy of
6.3 Present meat cuts for Certificate of
service Achievement
6.4 Store meat
7. PREPARE VEGETABLES DISHES

7.1 Perform Mise en place Certificate of Submitted and

7.2 Prepare vegetable dishes Achievement authenticated copy of
7.3 Present vegetable dishes Certificate of
Date Developed: November Rev. No. :
COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
7.4 Store vegetables dishes Achievement
8. PREPARE EGG DISHES

8.1 Perform Mise en place

8.2 Prepare and cook egg Certificate of Submitted and
dishes Achievement authenticated copy of
8.3 Present egg dishes Certificate of
Achievement
8.4 Store egg dishes
9. PREPARE STARCH DISHES

9.1 Perform Mise en place Certificate of Submitted and

9.2 Prepare starch dishes Achievement authenticated copy of
9.3 Present Starch dishes Certificate of
9.4 Store Starch dishes Achievement
10.PREPARE POULTRY AND GAME DISHES

10.1 Perform mise en place

10.2 Cook poultry and game Certificate of Submitted and
dishes Achievement authenticated copy of
10.3 Plate/present poultry Certificate of
and game dishes Achievement
10.4 Store poultry and game
11.PREPARE SEAFOOD DISHES

11.1 Perform mise en place

11.2 Handle fish and
seafood
Certificate of Submitted and
11.3 Cook fish and shellfish Achievement authenticated copy of
11.4 Plate/Present fish and Certificate of
seafood Achievement
11.5 Store fish and seafood
12.PREPARE DESSERTS

12.1 Perform mise en place

12.2 Prepare desserts and Certificate of Submitted and
sweet sauces Achievement authenticated copy of
12.3 Plate/Present desserts Certificate of
12.4 Store desserts Achievement
13.PACKAGE PREPARED FOOD

13.1 Select packaging Certificate of Submitted and

materials Achievement authenticated copy of
Certificate of
13.2 Package food
Achievement

Date Developed: November Rev. No. :

COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies versus Required

Competencies

Required Units of
Current Training
Competency/Learning
Competencies Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey Obtain and convey
workplace information workplace information
1.2 Speak English at a basic Speak English at a
operational level basic operational
level
1.3 Complete relevant work Complete relevant
related documents work related
documents
1.4 Participate in workplace Participate in
meeting and discussion workplace meeting
and discussion
2. WORK IN TEAM ENVIRONMENT
Describe and identify
2.1 Describe and identify
team role and
team role and responsibility
responsibility in a
in a team
team
2.2 Describe work as a team Describe work as a
member team member
2.3 Work effectively with Work effectively with
colleagues colleagues
2.4 Work in socially diverse Work in socially
environment diverse environment
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals organizational goals
3.2 Set and meet work Set and meet work
priorities priorities
3.3 Maintain professional Maintain professional
Date Developed: November Rev. No. :
COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 growth and growth and
development development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 2 Evaluate hazards Evaluate hazards and
and risks risks
4. Control hazards
Control hazards and
and risks
risks
4.3 Maintain OHS
Maintain OHS
Awareness
Awareness
4.4 Perform basic first-aid Perform basic first-aid
procedures procedures
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the Seek information on
industry the industry
1.2 Update continuously Update continuously
relevant industry knowledge relevant industry
knowledge
1.3 Develop and update Develop and update
local knowledge local knowledge
1.4 Promote products and Promote products and
services to customers services to customers
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene Follow hygiene
procedures procedures
2.2 Identify and prevent Identify and prevent
hygiene risk hygiene risk
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare task to Plan and prepare task
be undertaken to be undertaken
3.2 Input data into a Input data into a
computer computer
3.3 Assess information Assess information
using computer using computer
3.4 Produce/ output data Produce/ output data
using computer system using computer
system
3.5 Maintain computer Maintain computer
system system
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Practice workplace Practice workplace
procedures for health, safety procedures for health,
and security practices safety and security
practices
4.2 Perform child protection Perform child
duties relevant to the protection duties
Date Developed: November Rev. No. :
COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
tourism industry relevant to the
tourism industry
4.3 Observe and monitor Observe and monitor
people people
4.4 Deal with emergency Deal with emergency
situations situations
4.5 Maintain safe personal Maintain safe
presentation standards personal presentation
standards
4.6 Maintain a safe and Maintain a safe and
secure workplace secure workplace
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customers Greet customers
5.2 Identify customer Identify customer
5.3 Deliver service to Deliver service to
customer customer
5.4 Handle queries through Handle queries
use of common business through use of
tools and technology common business
tools and technology
5.5 Handle complaints/ Handle complaints/
conflict situations, conflict situations,
evaluation and evaluation and
recommendations recommendations
CORE COMPETENCIES
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize and Clean, sanitize and
store equipment store equipment
1.2 Clean and sanitize Clean and sanitize
premises premises
1.3 Dispose of waste Dispose of waste
2. PREPARE STOCKS, SAUCES AND SOUPS

2.1 Prepare stocks, glazes Prepare stocks, glazes

and essences required for and essences required
menu items for menu items
2.2 Prepare soups required Prepare soups
for menu items required for menu
items
2.3 Prepare sauces required Prepare sauces
for menu items required for menu
items
2.4 Store and reconstitute Store and reconstitute
stocks, sauces and soups stocks, sauces and
soups
3. PREPARE APPETIZERS
3.1 Perform Mise’ en place Perform Mise’ en place
Date Developed: November Rev. No. :
COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
3.2 Prepare a range of Prepare a range of
appetizers appetizers
3.3 Present a range of Present a range of
appetizers appetizers
3.4 Store appetizers Store appetizers
4. PREPARE SALADS AND DRESSINGS
4.1 Perform Mise en place Perform Mise en place
4.2 Prepare a variety salads Prepare a variety
and dressings salads and dressings
4.3 Present a variety of Present a variety of
salads and dressings salads and dressings
4.4 Store salads and Store salads and
dressings dressings
5. PREPARE SANDWICHES
5.1 Perform Mise en place Perform Mise en place
5.2 Prepare a variety of Prepare a variety of
sandwiches sandwiches
5.3 Present a variety of Present a variety of
sandwiches sandwiches
5.4 Store sandwiches Store sandwiches
6. PREPARE MEAT DISHES
6.1 Perform Mise en place Perform Mise en place
6.2 Cook meat cuts for Cook meat cuts for
service service
6.3 Present meat cuts for Present meat cuts for
service service
6.4 Store meat Store meat
7. PREPARE VEGETABLES DISHES
7.1 Perform Mise en place Perform Mise en place
7.2 Prepare vegetable dishes Prepare vegetable dishes
7.3 Present vegetable dishes Present vegetable dishes
7.4 Store vegetables dishes Store vegetables dishes
8. PREPARE EGG DISHES
8.1 Perform Mise en place Perform Mise en place
8.2 Prepare and cook egg Prepare and cook egg
dishes dishes
8.3 Present egg dishes Present egg dishes
8.4 Store egg dishes Store egg dishes
9. PREPARE STARCH DISHES
9.1 Perform Mise en place Perform Mise en place
9.2 Prepare starch dishes Prepare starch dishes
9.3 Present Starch dishes Present Starch dishes
Date Developed: November Rev. No. :
COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 9.4 Store Starch dishes Store Starch dishes
10.PREPARE POULTRY AND GAME DISHES
10.1 Perform mise en place Perform mise en place
10.2 Cook poultry and game Cook poultry and game
dishes dishes
10.3 Plate/present poultry Plate/present poultry
and game dishes and game dishes
10.4 Store poultry and game Store poultry and game
11.PREPARE SEAFOOD DISHES
11.1 Perform mise en place Perform mise en place
11.2 Handle fish and Handle fish and seafood
seafood
11.3 Cook fish and shellfish Cook fish and shellfish
11.4 Plate/Present fish and Plate/Present fish and
seafood seafood
11.5 Store fish and seafood Store fish and seafood
12.PREPARE DESSERTS
12.1 Perform mise en place Perform mise en place
12.2 Prepare desserts and Prepare desserts and
sweet sauces sweet sauces
12.3 Plate/Present desserts Plate/Present desserts
12.4 Store desserts Store desserts
12.1 Perform mise en place Perform mise en place
13.PACKAGE PREPARED FOOD
13.1 Select packaging Select packaging
materials materials
13.2 Package food Package food

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs

Module Title/Module of
Training Needs
Instruction
PREPARE MEAT DISHES PREPARING MEAT DISHES
Jash isama mo dito ang kanyang U.C
Dito na portion

Date Developed: November Rev. No. :

COOKERY NCII 13, 2022
SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 TRAINING PLAN

Qualification: COOKERY NC II
Trainees’
Training Mode of Facilities/Tools and Assessment
Training Staff Venue Date and Time
Activity/Task Training Equipment Method
Requirements
Prepare meat Perform Mise en TRAINER: Facilities: Illana Bay Written November 23 to
dishes place Integrated examination
JASRAH- Cooking Laboratory, November 25,
Computer
WEESAM A. Lecture/Demo room, Demonstration 2022
Cook meat cuts College
ABDULA Learning Resource with Oral
for service Incorporated, 8:00 am -
School- Center and Audio- Questioning
Cooking 12:00pm to
Based visual room
Present meat cuts Enterprise Laboratory, Observation in 1:00pm to
Training
for service Guma- workplace OJT 5:00pm
Coordinator:
Calawag,
Store meat SAMEER A. Tools and Equipment: Parang,
PUTI Chef’s knife, Maguindanao
Preparation Bowl, Del Norte
Serving Plate, Tongs,
Industry 4 burner gas range w/
Coordinator: oven, Wooden ladle,
SAMIA A. Non-stick Frying Pan
KAMAD Medium and Storage
Transparent Tab

Prepared by: JASRAH-WEESAM A. ABDULA Approved by: SAMIA A. KAMAD

Supervisor: SAMEER A. PUTI

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 Bangsamoro Autonomous Region in Muslim Mindanao
Ministry of Basic, Higher and Technical Education
Technical Education and Skills Development - TESD
Date Developed: November 13, 2022 Rev. No. :
COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 (NAME OF TVI/ SCHOOL)
(Address of School)

TRAINEE’S RECORD BOOK

ID PICTURE
2X2

Trainee’s No._______________

NAME OF TRAINEE : ABDUL AZIS P. PENDATU

QUALIFICATION : COOKERY NCII
SECTOR : TOURISM (HOTEL AND RESTAURANT) SECTOR
TRAINING DURATION: 316
NAME OF TRAINER : JASRAH – WEESAM A. ABDULA
Instructions:
This Trainees’ Record Book (TRB) is intended to serve as record of all accomplishment/task/activities while undergoing training in the
industry. It will eventually become evidence that can be submitted for portfolio assessment and for whatever purpose it will serve you. It is
therefore important that all its contents are viably entered by both the trainees and instructor.
The Trainees’ Record Book contains all the required competencies in your chosen qualification. All you have to do is to fill in the column
“Task required” and “Date Accomplished” with all the activities in accordance with the training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise indicate his/her remarks on the “Instructors Remarks” column regarding the outcome
of the task accomplished by the trainees. Be sure that the trainee will personally accomplish the task and confirmed by the instructor.

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 It is of great importance that the content should be written legibly on ink. Avoid any corrections or erasures and maintain the cleanliness of
this record.
This will be collected by your trainer and submit the same to the Vocational Instruction Supervisor (VIS) and shall form part of the
permanent trainee’s document on file.

THANK YOU.

NOTES:
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Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
BASIC COMPETENCIES

Unit of Competency: 1. Participate in workplace communication

NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Obtain and Obtain and
convey convey
workplace workplace
information information
Speak Speak English
English at a at a basic
basic operational
operational level
level
Complete Complete
relevant relevant work
work related related
documents documents
Participate Participate in
in workplace workplace
meeting and meeting and
discussion discussion

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA
Trainee’s Signature Trainer’s Signature

Unit of Competency: 2. Work in a team environment

NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Describe and Describe and
identify team identify team role
role and and responsibility
responsibility in in a team
a team
Describe work Describe work as
as a team a team member
member

Work Work effectively

effectively with colleagues
with
colleagues
Work in Work in socially
socially diverse
diverse environment
environment

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA
Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
BASIC COMPETENCIES

Unit of Competency: 3. Practice career professionalism

NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Integrate Integrate
personal personal
objectives with objectives with
organizational organizational
goals goals

Set and Set and meet

meet work work
priorities priorities

Maintain Maintain
professional professional
growth and growth and
development development

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 4. Practice occupational health and safety
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Evaluate hazard Evaluate hazard
and risks and risks

Control Control hazards

hazards and and risks
risks
Maintain Maintain
occupational occupational
health and health and safety
safety awareness
awareness
Perform basic Perform basic
first-aid first-aid
procedures procedures

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
COMMON COMPETENCIES

Unit of Competency: 1. Develop and update industry knowledge

NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Seek Seek
information on information on
the industry the industry
Update Update
continuously continuously
relevant relevant
industry industry
knowledge knowledge
Develop and Develop and
update local update local
knowledge knowledge
Promote Promote
products products and
and services services to
to customers customers

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 2. Observe workplace hygiene procedures
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Follow hygiene Follow hygiene
procedures procedures

Identify and Identify and

prevent prevent hygiene
hygiene risk risk

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
COMMON COMPETENCIES
Unit of Competency: 3. Perform computer operations
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Plan and Plan and prepare
prepare task to task to be
be undertaken undertaken

Input data Input data into

into a a computer
computer
Assess Assess
information information
using using computer
computer
Produce/ Produce/
output data output data
using using computer
computer system
system
Maintain Maintain
computer computer
system system

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 4. Perform workplace and safety practices
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Practice workplace Practice workplace
procedures for procedures for
health, safety and health, safety and
security practices security practices
Perform child Perform child
protection duties protection duties
relevant to the relevant to the
tourism industry tourism industry
Observe and Observe and
monitor people monitor people
Deal with Deal with
emergency emergency
situations situations
Maintain safe Maintain safe
personal personal
presentation presentation
standards standards
Maintain a safe Maintain a safe and
and secure secure workplace
workplace

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

COMMON COMPETENCIES
Date Developed: November 13, 2022 Rev. No. :
COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 5. Provide effective customer service
NC LEVEL II

Learning Outcome Task/Activity Date Trainer’s

Required Accomplished Remarks
Greet customers Greet customers
Identify customer Identify customer
Deliver service to Deliver service to
customer customer
Handle queries Handle queries
through use of through use of
common common
business tools business tools
and technology and technology
Handle Handle
complaints/ complaints/
conflict conflict
situations, situations,
evaluation and evaluation and
recommendation recommendation
s s

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

CORE COMPETENCIES
Date Developed: November 13, 2022 Rev. No. :
COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 1. Clean and maintain kitchen premises
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Clean, sanitize Clean, sanitize and
and store store equipment
equipment

Clean and Clean and

sanitize sanitize premises
premises

Dispose of Dispose of waste

waste

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
CORE COMPETENCIES
Unit of Competency: 2. Prepare stocks, sauces and soups
NC LEVEL II

Learning Outcome Task/Activity Date Trainer’s

Required Accomplished Remarks
Prepare stocks, Prepare stocks,
glazes and essences glazes and
required for menu essences required
items for menu items
Prepare soups Prepare soups
required for required for
menu items menu items
Prepare sauces Prepare sauces
required for required for
menu items menu items
Store and Store and
reconstitute reconstitute
stocks, sauces stocks, sauces
and soups and soups

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 3. Prepare appetizers
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Perform Mise’ Perform Mise’ en
en place place

Prepare a range Prepare a range of

of appetizers appetizers

Present a range Present a range of

of appetizers appetizers

Store appetizers Store appetizers

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
CORE COMPETENCIES
Unit of Competency: 4. Prepare salads and dressings
NC LEVEL II

Learning Outcome Task/Activity Date Trainer’s

Required Accomplished Remarks
Perform Mise en Perform Mise en
place place
Prepare a variety Prepare a variety
salads and salads and
dressings dressings
Present a variety of Present a variety
salads and of salads and
dressings dressings
Store salads and Store salads and
dressings dressings

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 5. Prepare sandwiches
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Perform Mise’ Perform Mise’ en
en place place

Prepare a Prepare a variety of

variety of sandwiches
sandwiches
Present a Present a variety of
variety of sandwiches
sandwiches
Store Store sandwiches
sandwiches

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
CORE COMPETENCIES
Unit of Competency: 6. Prepare meat dishes
NC LEVEL II

Learning Outcome Task/Activity Date Trainer’s

Required Accomplished Remarks
Perform Mise en Perform Mise en
place place

Cook meat cuts for Cook meat cuts

service for service

Present meat cuts Present meat cuts

for service for service
Store meat Store meat

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 7. Prepare vegetables dishes
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Perform Mise’ en Perform Mise’ en
place place

Prepare Prepare vegetable

vegetable dishes dishes

Present vegetable Present vegetable

dishes dishes
Store vegetables Store vegetables
dishes dishes

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
CORE COMPETENCIES
Unit of Competency: 8. Prepare egg dishes
NC LEVEL II

Learning Outcome Task/Activity Date Trainer’s

Required Accomplished Remarks
Perform Mise en Perform Mise en
place place
Prepare and cook Prepare and cook
egg dishes egg dishes
Present egg dishes Present egg
dishes
Store egg dishes Store egg dishes

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 9. Prepare starch dishes
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Perform Mise’ en Perform Mise’ en
place place
Prepare starch Prepare starch
dishes dishes

Present Starch Present Starch

dishes dishes
Store Starch Store Starch
dishes dishes

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
CORE COMPETENCIES
Unit of Competency: 10. Prepare poultry and game dishes
NC LEVEL II

Learning Outcome Task/Activity Date Trainer’s

Required Accomplished Remarks
Perform Mise en Perform Mise en
place place
Cook poultry and Cook poultry and
game dishes game dishes

Plate/present Plate/present
poultry and game poultry and game
dishes dishes

Store poultry and Store poultry and

game game

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 11. Prepare seafood dishes
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Perform Mise’ en Perform Mise’ en
place place
Handle fish and Handle fish and
seafood seafood

Cook fish and Cook fish and

shellfish shellfish
Plate/Present Plate/Present fish
fish and seafood and seafood

Store fish and Store fish and

seafood seafood

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
CORE COMPETENCIES
Unit of Competency: 12. Prepare desserts
NC LEVEL II

Learning Outcome Task/Activity Date Trainer’s

Required Accomplished Remarks
Perform Mise en Perform Mise en
place place
Prepare desserts Prepare desserts
and sweet sauces and sweet sauces

Plate/Present Plate/Present
desserts desserts
Store desserts Store desserts

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
Unit of Competency: 13. Package prepared food
NC LEVEL II

Learning Task/Activity Date Trainer’s

Outcome Required Accomplished Remarks
Select packaging Select packaging
materials materials

Package food Package food

ABDUL AZIZ P. PENDATU JASRAH-WEESAM A. ABDULA

Trainee’s Signature Trainer’s Signature

Date Developed: November 13, 2022 Rev. No. :

COOKERY NCII Date Revised: Doc. No. :
SUPERVISED WORK-BASED LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 TRAINEE’S PROGRESS SHEET

Name: ABDULAZIS P. PENDATU

Qualification: COOKERY NC II

Trainer: JASRAH – WEESAM A. ABDULA

Nominal Duration: 316 HOURS
 Training Date Date Trainee’s Supervisor’s
Units of Competency Training Activity Rating
Duration Started Finished Initial Initial
BASIC COMPETENCIES
1. Participate in 1.1 Obtain and convey workplace
workplace communication information
1.2 Speak English at a basic operational
level
1.3 Complete relevant work related
documents
1.4 Participate in workplace meeting and
discussion
2 Work in a team 2.1 Describe and identify team role and
environment responsibility in a team
2.2 Describe work as a team member
18 HOURS
2.3 Work effectively with colleagues
2.4 Work in socially diverse environment
3. Practice career 3.1 Integrate personal objectives with
professionalism organizational goals
3.2 Set and meet work priorities
3.3 Maintain professional growth and
development
4. Practice occupational 4.1 Evaluate hazard and risks
health and safety
4.2 Control hazards and risks
4.3 Maintain occupational health and
safety awareness
4.4 Perform basic first-aid procedures
COMMON COMPETENCIES
1. Develop and update 1.1 Seek information on the industry
industry knowledge 1.2 Update continuously relevant
industry knowledge
1.3 Develop and update local knowledge
1.4 Promote products and services to
customers
18 HOURS
2. Observe workplace 2.1 Follow hygiene procedures
hygiene procedures
2.2 Identify and prevent hygiene risk
3. Perform computer 3.1 Plan and prepare task to be
operations undertaken
3.2 Input data into a computer
3.3 Assess information using computer
3.4 Produce/ output data using
computer system
3.5 Maintain computer system
4. Perform workplace and 4.1 Practice workplace procedures for
safety practices 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
4.5 Maintain safe personal presentation
standards
4.6 Maintain a safe and secure workplace
5. Provide effective 5.1 Greet customers
customer service
5.2 Identify customer
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. Clean and maintain 1.1 Clean, sanitize and store equipment
kitchen premises
1.2 Clean and sanitize premises
1.3 Dispose of waste
2. Prepare stocks, sauces 2.1 Prepare stocks, glazes and essences 280 HOURS
and soups 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 3.1 Perform Mise’ en place
3.2 Prepare a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers
4. Prepare salads and 4.1 Perform Mise en place
dressings
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. Prepare meat dishes 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 vegetables 7.1 Perform Mise en place
dishes
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
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 and 10.1 Perform mise en place
game dishes
10.2 Cook poultry and game dishes
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 desserts
12.4 Store desserts
13.Package prepared food 13.1 Select packaging materials
13.2 Package food
TOTAL 316 HOURS

Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or simply indicating
competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the performance of your trainees.
Please take note however that in TESDA, we do not use numerical rating
 TRAINING SESSION EVALUATION FORM

INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer prepared and facilitated your training. Please give
your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.
Use the following rating scales:
5 - Outstanding
4 - Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory

Name of Trainer : ABDUL AZIS P. PENDATU

Date : NOVEMBER 25, 2022
Qualification : COOKERY NC II

TRAINERS/INSTRUCTORS EVALUATION SHEET

No. AREA OF TRAINING 1 2 3 4 5

Orients trainees about CBT, the use of

1 √
CBLM and the evaluation system
Discusses clearly the unit of competencies
2 and outcomes to be attained at the start of √
every module
Exhibits mastery of the subject/course √
3
he/she is teaching
Motivates and elicits active participation √
4
from the students or trainees
Keeps records of evidence/s of competency
5 √
attainment of each student/trainees
Instill value of safety and orderliness in
6 √
the classrooms and workshops
Instills the value of teamwork and positive √
7
work values

8 Instills good grooming and hygiene √

9 Instills value of time √

10 Quality of voice while teaching √

Clarity of language/dialect used in √

11
teaching
12 √
Provides extra attention to trainees and

COOKERY NCII Date Developed: November 13, 2022 Rev. No. :

SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 students with specific learning needs

13 Attends classes regularly and promptly √

Shows energy and enthusiasm while √

14
teaching
Maximizes use of training supplies and
15 √
materials

16 Dresses appropriately √

17 Shows empathy √

18 Demonstrates self-control √

PREPARATION 1 2 3 4 5

1. Workshop layout conforms with the Workshop

layout conforms with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objectives of every training session is well √
explained
4. Expected activities/outputs are clarified √

DESIGN AND DELIVERY 1 2 3 4 5

1. Training contents are sufficient to attain √

objectives
2. CBLM are logically organized and presented √
3. Information Sheet are comprehensive in providing
√
the required knowledge
4. Examples, illustrations and demonstrations help √
you learn
5. Practice exercises like Task/Job Sheets are √
sufficient to learn required skills
6. Facilities necessary to attain required exercise √
assigned on every Task/Job Sheets are accessible
during the practice
7. Valuable knowledge are learned through the
√
contents of the course
8. Training Methodologies are effective √
9. Assessment Methods and evaluation system are
√
suitable for the trainees and the competency
10. Recording of achievements and competencies √
acquired is prompt and comprehensive
11. Feedback about the performance of learners are √
given immediately

COOKERY NCII Date Developed: November 13, 2022 Rev. No. :

SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
WORKSHOP TRAINING FACILITIES/RESOURCES 1 2 3 4 5
1. Training Resources in the shop are adequate and √
accessible during your scheduled practice
2. Training Venue is conducive and appropriate √

3. Equipment, Supplies, and Materials are Sufficient √

4. Equipment, Supplies and Materials are suitable √
and appropriate
5. Swiftness in providing Resources for the training √

COOPERATION FROM STAFF PERSONNEL 1 2 3 4 5

Facilitator √

Staff √

Working Students √

Administration √

ACCOMMODATION 1 2 3 4 5
Guards √

Janitor √
Comments/Suggestions:
The training flow was done smoothly and provided a lot of knowledge.
It also enhanced my skills in cooking. The instructor taught us very well
and as well as the staff, they were all accommodating and
approacheable.

JASRAH – WEESAM A. ABDULA ABDUL AZIS P. PENDATU

Trainer Signature Name and Signature of Rater/Trainee

SAMEER A. PUTI
Supervisor Signature

COOKERY NCII Date Developed: November 13, 2022 Rev. No. :

SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 SUPERVISED INDUSTRY TRAINING OR ON THE JOB
TRAINING EVALUATION FORM
Dear Trainees:

The following questionnaire is designed to evaluate the effectiveness of the

Supervised Industry Training (SIT) or On the Job Training (OJT) you had with
the Industry Partners of Illana Bay Integrated Computer College Inc. Please
check (∕) the appropriate box corresponding to your rating for each question
asked. The results of this evaluation shall serve as a basis for improving the
design and management of the SIT in IBICCI Canteen to maximize the benefits
of the said Program. Thank you for your cooperation.

Legend: 5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 – Poor/Unsatisfactory
No Question Ratings
Institutional Evaluation 1 2 3 4 5 NA
1 Has Illana Bay Integrated Computer College Inc.
conducted an orientation about the SIT/OJT
√
program, the requirements and preparations needed
and its expectations
2 Has Illana Bay Integrated Computer College Inc. the
provided the necessary assistance such as referrals √
or recommendations in finding the company for your
OJT?
3 Has Illana Bay Integrated Computer College Inc.
showed coordination with the Industry partner in the √
design and supervision of your SIT/OJT
4 Has your in-school training adequate to undertake
Industry partner assignment and its challenges √
5 Has Illana Bay Integrated Computer College Inc. √
monitored your progress in the Industry?
6 Has the supervision been effective in achieving your
OJT objectives and providing feedbacks when √
necessary?
7 Did Illana Bay Integrated Computer College Inc.
conduct assessment of your SIT/OJT program upon √
completion?
8 Were you provided with the results of the Industry
and Illana Bay Integrated Computer College Inc. √
assessment of your OJT?
Comments / Suggestions:
Illana Bay Integrated Computer College Inc. guided and monitored me
throughout the OJT duration. The school also given feedbacks on my
performance and gave strategy and advice in order to achieved success on
this training.

COOKERY NCII Date Developed: November 13, 2022 Rev. No. :

SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
No Question Ratings
Industry Partner 1 2 3 4 5 NA
1 Was the Industry partner appropriate for your type
√
of training required and/or desired?
2 Has the industry partner designed the training to √
meet your objectives and expectations?
3 Has the industry partner showed coordination with √
Illana Bay Integrated Computer College Inc. in the
design and supervision of the SIT/OJT?
4 Has the Industry Partner and its staff welcomed you √
and treated you with respect and understanding?
5 Has the industry partner facilitated the training, √
including the provision of the necessary resources
such as facilities and equipment needed to achieve
your OJT objectives?
6 Was the supervisor effective in supervising you √
through regular meetings, consultations and
advise?
7 Did Illana Bay Integrated Computer College Inc. √
conduct assessment of your SIT/OJT program upon
completion?
8 Has the training provided you with the necessary √
technical and administrative exposure of real world
problems and practices?
9 Has the training program allowed you to develop √
self-confidence, self-motivation and positive attitude
towards work
10 Has the experience improved your personal skills √
and human relations?
11 Are you satisfied with your training in the Industry? √
Comments / Suggestions:
The industry partner which was the IBICCI Canteen accommodated me very
well. In my OJT days, they helped me develop my skills and build my
confidence.

ABDUL AZIS P. PENDATU

Trainee/Rater Name and Signature

JASRAH – WEESAM A. ABDULA SAMEER A. PUTI

Trainer Supervisor

COOKERY NCII Date Developed: November 13, 2022 Rev. No. :

SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.
 TRAINER’S SELF EVALUATION FORM

During the session, did I? YES NO

1. Establish an atmosphere of trust? √

2. Encourage participation of the trainees? √

3. Assist the trainees on board when they needed assistance? √

4. Encourage my trainees to ask questions? √

5. Initiate to get feedback from my trainees √

6. Consider the feedback of trainees? √

7. Remain aware of non-verbal communication? √

8. Praise effort? √

9. Summarize key points? √

10. Vary activities and tasks to aid attainment of competency? √

11. Provide opportunities for practice? √

12. Achieve the learning objective required by each module? √

13. Were there any parts of the session which did not run as √
expected? Why?
14. Did any unexpected problem arise? √

15. Did I deal with them correctly? (based on item 14) √

16. Were the session outcomes achieved? If not, why? √

17. Should anything be changed for the next training sessions? √

JASRAH – WEESAM A. ABDULA

Trainer

SAMEER A. PUTI
Supervisor

COOKERY NCII Date Developed: November 13, 2022 Rev. No. :

SUPERVISED WORK-BASED Date Revised: Doc. No. :
LEARNING Developed by: JASRAH-WEESAM A. ABDULA
Issued by: IBICCI Page No.