Republic of the Philippines

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

AKLAN CATHOLIC COLLEGE, INC.
Kalibo, Aklan
Telephone No. (036) 268-4152
Website: acc@edu.ph

Learner’s Record Book

Supervised Industry Learning (SIL)

I.D.

PICTURE

Learner No. _____________________________________

Trainer Name: _____________________________________
Qualification: BOOKKEEPING NC III
CTPR No: _____________________________________
Duration: 240 HOURS
Partner Enterprise: _____________________________________
Industrial Trainer: _____________________________________
The Supervised Industry Learning
(SIL) is a joint program of Aklan
Catholic College Inc. and
___________________________
that aims to enhance and upgrade
the competencies of the learner
by learning the competencies in
the actual workplace.
The learner is expected to gain
experiences in the latest
techniques and practices of the
industry

TRB p.2
Instructions:
The Learner’s Record Book (LRB) is intended to serve as a
record of all accomplishment/task/activities while undergoing
training in the designated workplace. This LRB will eventually
become evidence that can be submitted for portfolio assessment
and for other purposes it may serve the learner.

The Learner’s Record Book contains cluster of

competencies of a qualification selected and agreed by the
Training Institution and the partner enterprise. The learner must
fill the column “Task/Activity Required” after completing a
task/activity in the workplace assigned to him/her by the trainer.
The actual date of the task/activity performed must be indicated
in the “Date Accomplished” column.

The enterprise trainer will likewise indicate his/her remarks

on the Trainer’s Remarks” column regarding the outcome of the
task accomplished by the learner. The trainer must ensure that
the learner have personally accomplished the task by observing,
guiding, and monitoring the performance of the learner using the
performance criteria checklist as guide.

It is a must that the LRB is available to the learner all the

time during the SIL period. Avoid any correction or erasures and
maintaining the cleanliness of this record.

Lost LRB must be immediately reported to the concerned

trainer.
 Basic Unit of Competency 1: LEAD WORKPLACE COMMUNICATION

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Select relevant
communication method
based on workplace
procedures.
• Communicate multiple
operations involving
several topics/areas
following enterprise
requirements
• Apply questioning to
LO1. gain extra information
Communicate • Identify relevant
information sources of information in
about accordance with
workplace workplace/client
requirements
processes • Select and organize
information following
enterprise procedures
• Undertake verbal and
written reporting when
required
• Apply and maintain
communication and
negotiation skills in all
relevant situations
• Search response to
workplace issues
following enterprise
procedures
• Provide response to
workplace issues
immediately
LO2.Lead • Make constructive
workplace contributions to
discussions workplace discussions on
such issues as
production, quality and
safety
• Communicate promptly
goals/objectives and
action plans undertaken
in the workplace
• Identify and
communicate issues
arising in the workplace
• Organize information
regarding problems and
LO 3: Identify issues coherently to
and ensure clear and effective
communication
communicate • Initiate dialogue with
issues arising appropriate personnel.
in the • Raise communication
workplace problems and issues as
they arise.
 Address identified
barriers in
communication
appropriately.
 Basic Unit of Competency 2: LEAD SMALL TEAMS

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Identify and present
work requirements to team
members based on
company policies and
procedures
• Communicate reasons for
instructions and
LO1. Provide
requirements to team
team leadership members based on
company policies and
procedures
• Recognize, discuss and
deal with team members’
and leaders’ concerns base
on company practices
• Allocate responsibilities
having regard to the skills,
knowledge and aptitude
required to undertake the
assigned task based on
LO2: Assign
company policies
responsibilities • Allocate duties having
regard to individual
preference, domestic and
personal considerations,
whenever possible.
• Establish performance
expectations based on
client needs
LO3: Set • Expect performance base
on individual team
performance
members knowledge,
expectations for skills, and aptitude
team members • Discuss and disseminate
performance expectations
to individual team
members
• Monitor performance
based on defined
performance criteria
and/or assignment
instruction
• Provide team members
with feedback, positive
support and advice on
strategies to overcome any
deficiencies based on
company practices.
• Refer performance issues
which cannot be rectify or
address within the team to
LO4: Supervise
appropriate personnel
team according to employer
performance policy.
• Keep team members
inform of any changes in
the priority allocated to
assignments or tasks which
might impact on
client/customer needs and
satisfaction.
• Monitor team operations
to ensure that
employer/client needs and
requirements are met.
• Provide follow-up
communication on all
 issues affecting the team
• Complete all relevant
documentation in
accordance with company
procedures.

Basic Unit of Competency 3: APPLY CRITICAL THINKING AND PROBLEM-SOLVING TECHNIQUES IN THE
WORKPLACE

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Examine variances from
normal operating
parameters, and product
quality.
LO1: Examine
specific • Define extent, cause and
nature of the specific
workplace problem through
challenges observation, investigation
and analytical techniques.
• State and specify
problems clearly.
• Identify possible causes
of specific problems based
on experience and the use
LO2: Analyze of problem-solving
the causes of tools/analytical techniques.
specific • Develop possible cause
workplace statements based on
findings.
challenges
• Identify fundamental
causes per results of
investigation conducted.
• Consider all possible
options for resolution of
the problem.
• Consider strengths and
weaknesses of possible
LO 3: Formulate options.
resolutions to • Determine corrective
actions to resolve the
specific problem and possible
workplace future causes.
challenges • Develop action plans
identifying measurable
objectives, resource needs
and timelines in
accordance with safety and
operating procedures
• Implement and evaluate
LO 4: action plans.
Implement • Prepare results of plan
implementation and
action plans and
recommendations.
communicate • Present
results recommendations to
appropriate personnel.
• Follow-up
recommendations, if
required.

Basic Unit of Competency 4: WORK IN A DIVERSE ENVIRONMENT

 Learning Date Learner’s Trainer’s Trainer’s
Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Recognize and respect
individual differences with
clients, customers and
fellow workers in
LO 1: Develop accordance with enterprise
an individual’s policies and core values.
cultural • Respond to differences in
awareness and a sensitive and considerate
manner.
sensitivity
• Accommodate diversity
using appropriate verbal
and non-verbal
communication.
• Recognize and document
knowledge, skills and
experiences of others in
relation to team objectives.
LO 2: Work
• Encourage fellow workers
effectively in an to utilize and share their
environment specific qualities, skills or
that backgrounds with other
acknowledges team members and clients
to enhance work
and values outcomes.
cultural diversity • Maintain relations with
customers and clients to
show that diversity is
valued by the business.
• Effectively address and
resolve diversity-related
conflicts within the
LO 3: Identify workplace.
common issues • Minimize and address
discriminatory behaviours
in a multicultural towards
and diverse customers/stakeholders
environment accordingly.
• Change management
policies within the
organization

Basic Unit of Competency 5: PROPOSE METHODS OF APPLYING LEARNING AND INNOVATION IN THE
ORGANIZATION

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Incorporate reasons for
innovation to work
LO 1: Assess procedures
work • Research models of
procedures, innovation
processes and • Analyze gaps and barriers
systems in to innovation in one’s work
terms of area
innovative • Identify staff who can
support and foster
practices innovation in the work
procedure
• Conceptualize ideas for
LO 2: Generate innovative work procedure
practical action to foster innovation using
plans for individual and group
improving work techniques.
• Select work procedures
procedures, and processes subject to
 processes change based on workplace
requirements (feasible and
innovative).
• Propose practical action
plans to facilitate simple
changes in the work
procedures, processes and
systems.
• Apply and use critical
inquiry to facilitate
discourse on adjustments
in the simple work
procedures, processes and
systems.
• Analyze work structure to
identify the impact of the
new work procedures.
• Consult co-workers/key
personnel to know who will
be involved with or
affected by the work
procedure
• Develop and evaluate
work instruction
LO 3: Evaluate
operational plan of the new
the work procedure.
effectiveness of • Record feedback and
the proposed suggestion.
action plans • Update operational plan

• Review results and

impact on the developed
work instructions
• Evaluate results of the
new work procedure.
• 3.8. Recommend
adjustments based on
results gathered.

Basic Unit of Competency 6: USE INFORMATION SYSTEMATICALLY

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Collate and organize
information into a suitable
form for reference and
use.
LO 1: Use • Classify stored
information so that it can
technical be quickly identified and
information retrieved when needed.
• Advise and offer
guidance to people who
need to find and use
information.
LO 2: Apply • Operate technical
information information using agreed
procedures.
technology (IT) • Operate appropriate and
valid procedures for
inputting, maintaining and
archiving information.
• Utilize software required
to execute the project
activities.
• Handle, edit, format and
check information and data
obtained from a range of
internal and external
 sources
• Extract, enter, and
process information to
produce the outputs
required by customers
• Share own skills and
understanding to help
others
• Implement specified
security measures to
protect the confidentiality
and integrity of project
data held in IT systems
• Use basic editing
techniques
• Check accuracy of
documents.
LO 3: Edit, • Use editing and
format and formatting tools and
check techniques for more
information complex documents
• Use proof reading
techniques to check that
documents look
professional

Basic Unit of Competency 7: EVALUATE OCCUPATIONAL SAFETY AND HEALTH WORK PRACTICES

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Identify OSH work
practices issues relevant to
work requirements
LO 1: Interpret • Determine OSH work
standards and procedures
Occupational
based on applicability to
Safety and nature of work.
Health practices • Identify gaps in work
practices related to
relevant OSH work
standards.
• Gather relevant work
information necessary to
determine OSH work
targets.
• Agree upon OSH
indicators based on
gathered information to
measure effectiveness of
LO 2: Set OSH workplace OSH policies
work targets and procedures.
• Endorse agreed OSH
indicators for approval
from appropriate
personnel.
• Receive OSH work
instructions in accordance
with workplace policies and
procedures.
• Observe OSH Practices
based on workplace
LO 3: Evaluate standards.
effectiveness of • Measure observed OSH
Occupational practices against approved
Safety and OSH metrics.
Health work • Assess findings regarding
effectiveness and identify
instructions gaps implemented based
on OSH work standards.
Basic Unit of Competency 8: EVALUATE ENVIRONMENTAL WORK PRACTICES

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Identify environmental
work practices issues
relevant to work
LO 1: Interpret requirements.
environmental • Complies quality
procedures and
practices, practices with according to
policies and workplace requirements
procedures • Applies cost-conscious
habits in resource
utilization based on
industry standards
LO2. Communicate • Observes good
entrepreneurial Practices relating to
workplace best Workplace operations are
practices communicated
to appropriate person
•Observes quality
procedures and
practices are
communicated
to appropriate person
•Communicates cost-
conscious habits in
Resource utilization are
communicated
based on industry
standards.
LO3. Implement • Implements preservation
cost- and optimization of
effective workplace resources in
operations accordance with enterprise
policy
•Observes judicious use of
workplace tools,
equipment and
materials are observed
according to manual and
work requirements
•Makes constructive
contributions to
office operations according
to enterprise
requirements
•Sustains ability to work
within one’s allotted time
and finances

COMMON COMPETENCIES

Common Unit Of Competency 1: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Learning Outcomes Task/Activity Required Date Learner’s Trainer’s Trainer’s

Accomplished Signature Signature Remarks
LO1. Seek information  Identify and access
on the industry sources of
information on the
industry correctly
 Obtain information to
assist effective work
performance in line
with job requirements
  Access and update
specific information
on sector of work
 Apply industry
information to day-
to-day work activities
correctly
LO2 Update industry  Use informal and/or
knowledge formal research to
update general
knowledge of the
industry
 Share updated
knowledge with
customers and
colleagues as
appropriate and
incorporated into
day-today working
activities
LO3 Develop and  Develop local
update local knowledge to assist
knowledge queries on
local/national tourism
industry
 Update local
knowledge using
informal and/or
formal research
 Maintain contact with
local communities
LO4 Promote  Describe promotional
products and services initiatives that may
to customers be used to promote
products and services
 Apply selling skills
according to
customer needs

Common Unit Of Competency 2: OBSERVE WORKPLACE HYGIENE PROCEDURES

Learning Task/Activity Required Date Learner’s Trainer’s Trainer’s

Outcomes Accomplished Signature Signature Remarks
LO1 Follow  Implement workplace
hygiene hygiene procedures in line
procedures with enterprise and legal
requirements
 Undertake handling and
storage of items in line with
enterprise and legal
requirements
LO2 Identify and  Identify potential hygiene
prevent hygiene risks in line with enterprise
risks procedures
 Take action to minimize and
remove risks within scope of
individual responsibility of
enterprise/legal requirements
 Report hygiene risks beyond
the control of individual staff
members to the appropriate
person for follow up

Common Unit Of Competency 3: PERFORM COMPUTER OPERATIONS

 Learning Task/Activity Required Date Learner’s Trainer’s Trainer’s
Outcomes Accomplished Signature Signature Remarks
LO1 Plan and  Determine requirements of
prepare for task task
to be  Select appropriate hardware
undertaken and software according to
task assigned and required
outcome
 Plan task to ensure OH & S
guidelines and procedures
are followed
LO2 Input data  Enter data into the
into computer computer using appropriate
program/application in
accordance with company
procedures
 Check accuracy of
information and save
information in accordance
with standard operating
procedures
 Store inputted data in
storage media according to
requirements
 Perform work within
ergonomic guidelines
LO3 Access  Select correct
information program/application based
using computer on job requirements
 Access program/application
containing the information
required according to
company procedures
 Select, open and close
desktop icons for navigation
purposes correctly
 Carry out keyboard
techniques in line with OH &
S requirements for safe use
of keyboards
LO4  Process entered data using
Produce/output appropriate software
data using commands
computer  Print out data as required
system using computer
hardware/peripheral devices
in accordance with standard
operating procedures
 Transfer files and data
between compatible systems
using computer software,
hardware/ peripheral
devices in accordance with
standard operating
procedures
LO5 Maintain  Implement systems for
computer cleaning, minor
equipment and maintenance and
systems replacement of consumables
 Implement procedures for
ensuring security of data,
including regular back-ups
and virus checks in
accordance with standard
operating procedures
 Implement basic file
maintenance procedures in
line with the standard
operating procedures
 Maintain document systems
 Common Unit Of Competency 4: PERFORM WORKPLACE AND SAFETY PRACTICES

Learning Task/Activity Required Date Learner’s Trainer’s Trainer’s

Outcomes Accomplished Signature Signature Remarks
LO1 Follow  Follow correct health, safety
workplace and security procedures in
procedures for line with legislation,
health, safety regulations and enterprise
and security procedures
practices  Identify and report breaches
of health, safety and security
procedures in line with
enterprise procedure
 Report suspicious behavior or
unusual occurrence in line
with enterprise procedure
LO2 Perform  Identify issue of sexual
child protection exploitation of children
duties relevant to  Describe national, regional
the tourism and international actions to
industry prevent the sexual
exploitation of children
 Describe actions that can be
taken in the workplace to
protect children from sexual
exploitation
LO3 Observe and  Prepare areas and people
monitor people who require observation and
monitoring
 Implement observation and
monitoring activities
 Determine apprehension of
offenders
 Arrest offenders according to
enterprise procedures
 Fulfill administrative
responsibilities
LO4 Deal with  Recognize emergency and
emergency potential emergency
situations situations and take
appropriate action within
individual’s scope of
responsibility
 Follow emergency procedures
in line with enterprise
procedures
 Seek assistance from
colleagues to resolve or
respond to emergency
situations
 Report details of emergency
situations in line with
enterprise procedures
LO5 Maintain  Identify and follow safe
safe personal personal standards in line
presentation with enterprise requirements
standards
LO6 Maintain a  Identify workplace health,
safe and secure safety and security
workplace responsibilities
 Maintain framework to
maintain workplace health,
safety and security
 Implement procedures for
identifying or assessing
health, safety and security
hazards and risks
 Injuries, illnesses and
incidents are investigated
 Evaluate organization's
health, safety and security
 effectiveness

Common Unit Of Competency 5: PROVIDE EFFECTIVE CUSTOMER SERVICE

Learning Task/Activity Required Date Learner’s Trainer’s Trainer’s

Outcomes Accomplished Signature Signature Remarks
LO1 Greet  Greet customers according to
customer enterprise procedure
 Perform verbal and non-
verbal communications
appropriate to the given
situation
 Observe nonverbal
communication when
responding to customers
 Demonstrate sensitivity to
cultural and social differences
LO2 Identify  Use appropriate interpersonal
needs of skills to ensure that customer
customers needs are accurately identified
 Identify customer needs are
assessed for urgency so that
priority for service delivery
 Provide customers with
information
 Identify personal limitation in
addressing customer and
colleague needs and where
appropriate, assistance is
sought from supervisor
LO3 Deliver  Attend customer needs in line
service to with enterprise procedure
customer promptly
 Maintain appropriate rapport
with customer to enable high
quality service delivery
 Take opportunity to enhance
the quality of service and
products wherever possible
LO4 Handle  Use common business tools
queries through and technology to determine
use of common customer requirements
business tools efficiently
and technology  Record queries/ information
in line with enterprise
procedure
 Act queries in line with
enterprise procedure upon
promptly and correctly
LO5 Handle  Greet guests with a smile and
complaints/ eye-to-eye contact
conflict  Take responsibility for
situations, resolving the complaint within
evaluation and limit of responsibility and
recommendation according to enterprise policy
s  Establish and agree nature
and details of complaint with
the customer
 Identify and manage threats
to personal safety of
customers or colleagues and
appropriate assistance is
organized
 Take appropriate action to
resolve the complaint to the
customers satisfaction
wherever possible
 Resolve conflict situations
within scope of individual
 responsibility by applying
effective communication skills
and according to enterprise
policy

Core Unit of Competency 1: CLEAN AND MAINTAIN KITCHEN PREMISES

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
•Selects and uses
chemicals and clean
potable water for cleaning
and/or sanitizing kitchen
equipment utensils, and
working surfaces
•Cleans and/or sanitizes
equipment and/or utensils
safely using clean/potable
water and
according to
manufacturer’s instructions
•Clean equipment and
LO1. Clean, sanitize utensils are stored or
and stacked
store equipment safely in the designated
place
•Uses cleaning equipment
and supplies
safely in accordance with
manufacturer’s
instructions
•Assembles cleaning
equipment and
disassembled safely
•Stores cleaning equipment
are stored safely in the
designated position and
area
• Follows cleaning
schedules based on
enterprise procedures
• Uses chemicals and
equipment for cleaning
LO2. Clean and and/or Sanitizing safely
sanitize • Cleans and/ or sanitizes
walls, floors, shelves and
premises
working surfaces without
causing damage
to health or property
• Follows First aid
procedures if an accident
happens
• Sorts and disposes
wastes according to
sanitary regulations,
LO3. Dispose of enterprise practices and
waste standard procedures
• Disposes cleaning
chemicals safely according
to standard procedures

Core Unit of Competency 2: PREPARE STOCKS, SAUCES AND SOUPS

Date Learner’s Trainer’s Trainer’s

Learning Outcomes Task/Activity
Accomplished Signature Signature Remarks
LO1. Prepare • Uses ingredients and
stocks, flavoring agents according
 to standard recipes defined
by the enterprise
glazes and • Produces variety of
essences required stocks, glazes, flavorings,
for menu items seasonings
according to enterprise
standards
• Selects and assembles
correct ingredients to
prepare soups,
including stocks and
prepared garnishes
• Prepares variety of
soups according to
enterprise standards
• Uses clarifying,
thickening agents and
convenience products
LO2. Prepare soups where appropriate
required for • Evaluates soups for
menu items flavor, color, consistency
and temperature related
problems are identified and
addressed
• Presents soups at the
right flavor, color,
consistency and
temperature, in clean
service ware
without drips and using
suitable garnishes and
accompaniments
• Prepares variety of hot
and cold sauces from
classical and contemporary
recipes based on the
required menu items
• Makes derivatives from
LO3. Prepare mother sauces
sauces
required for •Uses variety of thickening
menu items agents, seasonings and
flavorings appropriately
•Evaluates sauces for
flavor, color and
consistency and related
problems are identified and
addressed
LO4. Store and •Stores stocks, sauces and
reconstitute stocks, soups are stored correctly
sauces and soups at the
right temperature to
maintain optimum
freshness and
quality
• Re-heats/ reconstitutes
stocks, sauces and to
appropriate standards of
consistency

Core Unit of Competency 3: PREPARE APPETIZERS

Date Learner’s Trainer’s Trainer’s

Learning Outcomes Task/Activity
Accomplished Signature Signature Remarks
LO1. Perform Mise’ • Cleans, sanitizes and
en prepares tools, utensils and
place equipment are based on
the required tasks
• Identifies ingredients
correctly, according to
standard recipes, or
 enterprise requirements
•Assembles ingredients
according to correct
sequence, quality and
specifications required
•Prepares ingredients
based on the required form
and time frame
•Thaws frozen ingredients
following enterprise
procedures
•Washes where necessary,
raw ingredients with clean
potable water
• Selects and uses correct
equipment in the
production of appetizers
• Produces appetizers in
accordance with
enterprise standards
• Selects and prepares
glazes are correctly, where
required
•Utilizes quality trimmings
and other leftovers where
and when appropriation
LO2. Prepare a •Prepares appetizers, using
range of sanitary practices
appetizers
•Tastes and seasons
appetizers in accordance
with the required taste of
the dishes
•Follows workplace safety
and hygienic procedures
according to enterprise and
legal
requirements
•Presents and stores
variety of cheese according
to enterprise standard
•Presents appetizers
attractively according to
enterprise standards
• Presents appetizers using
LO3. Present a sanitary practices
range of •Selects suitable plate
appetizers according to enterprise
standards
•Observes factors in
plating dishes in
presenting appetizers
• Quality trimmings and
other leftovers are utilized
where and when
appropriate
• Appetizers are kept in
appropriate conditions
LO4. Store based on enterprise
appetizers procedures
• Required food storage
containers are used and
stored in proper
temperatures to maintain
freshness,
quality and taste

Core Unit of Competency 4: PREPARE SALADS AND DRESSINGS

 Learning Date Learner’s Trainer’s Trainer’s
Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Cleans, sanitizes and
prepares tools, utensils and
equipment based on the
required tasks
• Identifies ingredients
correctly, according to
standard recipes, recipe
cards or enterprise
requirements
•Assembles ingredients
LO1. Perform Mise according to correct
en place quantity, type and quality
required
•Prepares ingredients
based on the required form
and time frame
•Thaws frozen ingredients
following enterprise
procedures.
•Washes, where necessary,
raw ingredients clean
potable water
• Prepares variety of salads
using fresh
(seasonal) ingredients
according to acceptable
enterprise standards to
maximize eating qualities,
characteristics and taste
• Prepares dressings
LO2. Prepare a suitable to either
variety incorporate into, or
salads and accompany salads
dressings • Tastes and seasons
prepared salads and
dressings in accordance
with the required taste
• Follows workplace safety
and hygienic procedures
according to enterprise and
legal
requirements
• Perform
o Enterprise quality policies
and
procedures in food
production
o Verification procedures in
ensuring
food quality
o Monitoring procedures in
ensuring
food quality.
o Evaluation procedures in
ensuring
food quality.
LO3. Present a • Selects suitable plate
variety of according to enterprise
salads and standards
dressings •Presents salads
attractively according to
enterprise standards
•Accompanies salads and
dressing based on
clients requirements
•Presents salads and
dressings hygienically,
logically and sequentially
within the required
 timeframe
•Keeps salads in
appropriate conditions
based on enterprise
LO4. Store salads procedures
and dressings •Uses and stores required
containers in proper
temperature to maintain
freshness, quality and taste

Core Unit of Competency 5: PREPARE SANDWICHES

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Cleans, sanitizes and
prepares tools, utensils and
equipment based on the
required tasks
• Identifies ingredients
correctly, according to
standard recipes, recipe
cards or enterprise
requirements
• Assembles ingredients
LO1. Perform mise- according to correct
en -place quantity, type and quality
required
•Prepares ingredients
based on the required form
and time frame
•Thaws frozen ingredients
following enterprise
procedures.
•Thaws frozen ingredients
following enterprise
procedures.
• Prepares variety of
sandwiches based on
appropriate techniques
•Selects suitable bases
from a range of bread
types
• Selects and uses
appropriate equipment for
toasting and heating
according to enterprise
procedures and
manufacturer’s manual
LO2. Prepare a • Prepares sandwiches
variety of logically and sequentially
sandwiches within the required time
frame and/or according to
customer’s request
• Follows workplace safety
and hygienic procedures
according to enterprise and
legal
requirements
LO3. Present a • Produces sandwiches
variety of using correct ingredients
sandwiches to an acceptable enterprise
standard
• Presents sandwiches
hygienically, logically
and sequentially within the
required timeframe
• Presents sandwiches
attractively using
suitable garnishes,
condiments and service
 wares
• Observes factors in
plating in presenting
sandwiches
• Quality trimmings and
other leftovers are utilized
where and when
appropriate
• Sandwiches are stored
hygienically at the proper
LO4. Store
temperature considering
sandwiches
the factors specified by the
enterprise
• Sandwiches are kept in
appropriate conditions to
maintain freshness and
quality

Core Unit of Competency 6: PREPARE MEAT DISHES

Date Learner’s Trainer’s Trainer’s

Learning Outcomes Task/Activity
Accomplished Signature Signature Remarks
• Cleans, sanitizes and
prepares tools, utensils and
equipment are
based on the required
tasks
• Identifies ingredients
correctly, according to
standard recipes, recipe
cards or enterprise
requirements
• Assembles ingredients
LO1. Perform Mise according to correct
en place quantity, type and quality
required
• Prepares ingredients
based on the required form
and time frame
• Thaws frozen ingredients
following enterprise
procedures
• Washes, where
necessary, raw ingredients
with
clean potable water.
LO2. Cook meat • Identifies and uses
cuts for service appropriate cooking
methods for cooking
• Cooks a variety of
portioned meat cuts in
accordance to standard
recipe specifications
•Cooks a variety of offal
dishes according to
standard recipes
•Carves meats using the
appropriate tools and
techniques
•Adjusts ingredients to
meet special requests of
customers
 •Tastes and seasons
cooked dishes in
accordance with the
required taste of the dishes

•Follows workplace safety

and hygienic procedures
according to enterprise and
legal
requirements
• Presents meat dishes
attractively according to
classical, cultural and
enterprise standards
• Presents meat dishes
hygienically, logically
LO3. Prepare and
and sequentially within the
serve a variety of
required timeframe
sandwich
• Selects suitable plate
according to enterprise
standards
• Observes factors in
plating dishes in presenting
meat dishes
• Quality trimmings and
other leftovers are utilized
where and when
appropriate
• Fresh and cryovac-
packed meat are stored
correctly according to
health regulations
• Required containers are
used and stored in proper
LO4. Store meat
temperature to maintain
freshness, quality and taste
• Meat is stored in
accordance with FIFO
operating procedures and
storage of meat
requirements

Core Unit of Competency 7: PREPARE VEGETABLES DISHES

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Cleans, sanitizes and
prepares tools, utensils and
equipment are
based on the required
tasks
• Identifies ingredients
correctly, according to
standard recipes, recipe
cards or enterprise
requirements
• Assembles ingredients
LO1. Perform Mise according to correct
en place quantity, type and quality
required
• Prepares ingredients
based on the required form
and time frame
• Thaws frozen ingredients
following enterprise
procedures
• Washes, where
necessary, raw ingredients
with
clean potable water.
 • Selects vegetables
according to, quality
• Selects vegetables
accompaniments to
complement and enhance
menu items
• Prepares variety of
vegetables dishes following
appropriate Cooking
methods to preserve
optimum
quality and nutrition
LO2. Prepare • Selects and serves
vegetable dishes suitable sauces and
accompaniments with
vegetables
• Tastes and seasons
cooked dishes in
accordance with the
required taste of the dishes
• Follows workplace safety
and hygienic procedures
are
followed according to
enterprise and legal
requirements
• Presents vegetables are
uniformly cut and
attractively
• Selects suitable plate
according to enterprise
standards
LO3. Present
• Observes factors in
vegetable
plating dishes in presenting
dishes
poultry and game dishes
• Presents vegetables
dishes hygienically,
logically and sequentially
within the required
timeframe
• Utilizes quality trimmings
and other leftovers where
and when appropriate
•Stores vegetables at the
correct temperature
•Maintains optimum
LO4. Store freshness and quality in
vegetables accordance with enterprise
dishes storing techniques and
procedure
•Stores vegetable in
accordance with FIFO
operating procedures and
storage of vegetable
requirements

Core Unit of Competency 8: PREPARE EGG DISHES

Learning Learner’s Trainer’s Trainer’s

Task/Activity Date Accomplished
Outcomes Signature Signature Remarks
LO1. Perform • Cleans, sanitizes and
Mise en place prepares tools, utensils and
equipment are
based on the required tasks
• Identifies ingredients
correctly, according to
standard recipes, recipe cards
or enterprise
requirements
 • Assembles ingredients
according to correct quantity,
type and quality required
• Prepares ingredients based
on the required form and
time frame
• Thaws frozen ingredients
following enterprise
procedures
• Washes, where necessary,
raw ingredients with
clean potable water.
• Prepares variety of egg
dishes according to
standard recipes using a
range of cooking
methods
• Cooks eggs based on clients
requirements
• Selects and prepares sauces
LO2. Prepare and accompaniments specific
and cook to egg preparations
egg dishes • Tastes and seasons cooked
dishes in
accordance with the required
taste of the dishes
• Follows workplace safety
and hygienic procedures are
followed according to
enterprise and legal
requirements
• Selects suitable plates
according to enterprise
standards
• Presents hygienically and
attractively using suitable
LO3. Present egg
garnishes and side dishes
dishes
sequentially within the
required timeframe
• Observes factors in plating
dishes in presenting egg
dishes
•Stores fresh and processed
eggs at the correct
temperature
•Maintains optimum
freshness and quality in
accordance with enterprise
storing techniques and
LO4. Store egg
procedures
dishes
•Utilizes quality trimmings
and other leftovers where
and when appropriate
•Stores egg in accordance
with FIFO operating
procedures and storage of
egg requirements

Core Unit of Competency 9: PREPARE STARCH DISHES

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
LO1. Perform • Cleans, sanitizes and
Mise en place prepares tools, utensils and
equipment are
based on the required tasks
• Identifies ingredients
correctly, according to
standard recipes, recipe cards
or enterprise
 requirements
• Assembles ingredients
according to correct quantity,
type and quality required
• Prepares ingredients based
on the required form and time
frame
• Thaws frozen ingredients
following enterprise
procedures
• Washes, where necessary,
raw ingredients with
clean potable water.
• Selects and prepares variety
of starch products according
to enterprise recipes
• Ensures optimum quality
using appropriate cooking
methods
• Selects sauces and
LO2. Prepare accompaniments appropriate
starch dishes to starch products
• Tastes and seasons cooked
dishes in accordance with the
required taste of the dishes
• Follows workplace safety
and hygienic procedures
according to enterprise and
legislated requirements
• Selects suitable plate
according to enterprise
standards
• Presents starch dishes
LO3. Present hygienically and attractively
Starch dishes using suitable garnishes and
side dishes
• Observes factors in plating
dishes in presenting starch
dishes
• Stores starch at the correct
temperature
• Maintains optimum
freshness and quality in
accordance with enterprise
storing techniques and
LO4. Store procedures
Starch dishes • Utilizes quality trimmings
and other leftovers where and
when appropriate
• Stores starch in accordance
with FIFO operating
procedures and storage of
starch requirements

Core Unit of Competency 10: PREPARE POULTRY AND GAME DISHES

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
LO1. Perform • Cleans, sanitizes and
Mise en place prepares tools, utensils and
equipment are
based on the required tasks
• Identifies ingredients
correctly, according to
standard recipes, recipe cards
or enterprise
 requirements
• Assembles ingredients
according to correct quantity,
type and quality required
• Prepares ingredients based
on the required form and time
frame
• Thaws frozen ingredients
following enterprise
procedures
• Washes, where necessary,
raw ingredients with
clean potable water.
• Poultry and game are
handled efficiently and
hygienically to minimize risk
of food spoilage and cross-
contamination
•Poultry and game dishes are
LO2. Cook
cooked according to
poultry and
enterprise standard recipes
game dishes
and appropriate Cooking
methods
•Cooked dishes are tasted
and seasoned in accordance
with the required taste of the
dishes
• Selects service wares in
accordance with type of
poultry and game dishes
• Plates/Presents poultry and
game using suitable sauces,
LO3. garnishes and
Plate/present accompaniments
poultry and •Presents poultry dishes
game dishes hygienically, logically and
sequentially within the
required timeframe
•Observes factors in plating
dishes in presenting poultry
and game dishes.
• Stores poultry and game
ensuring storage conditions
LO4. Store and optimal temperature are
poultry and maintained
game •Utilizes quality trimmings
and other leftovers where and
when appropriate

Core Unit of Competency 11: PREPARE SEAFOOD DISHES

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
LO1. Perform • Cleans, sanitizes and
Mise en place prepares tools, utensils and
equipment are
based on the required tasks
• Identifies ingredients
correctly, according to
standard recipes, recipe cards
or enterprise
requirements
• Assembles ingredients
according to correct quantity,
type and quality required
• Prepares ingredients based
on the required form and time
frame
 • Prepares poultry and game
based on its enterprise
poultry and game preparation
techniques
• Thaws frozen poultry and
game in accordance with
enterprise thawing
procedures
• Thaws frozen ingredients
following enterprise
procedures.
• Washes, where necessary,
raw ingredients with
clean potable water.
• Selects seafood according to
quality,
•Handles seafood hygienically
in accordance with enterprise
LO2. Handle fish handling and storing
and seafood techniques
•Thaws frozen seafood
correctly to ensure maximum
quality, and to retain their
nutrients
• Cleans, guts and fillets fish
correctly and
efficiently according to
enterprise standards
• Cleans and prepares
shellfish and other types of
seafood correctly and in
accordance with
enterprise standards
•Cooks seafood dishes
according to enterprise
LO3. Cook fish standards using a variety of
and shellfish cooking methods
•Uses fish and shellfish by-
products appropriately for a
variety of dishes and menu
items
•Tastes and seasons cooked
dishes in accordance with the
required taste of the dishes
•Follows workplace safety and
hygienic procedures according
to enterprise and legislated
requirements
• Presents seafood dishes
hygienically, logically and
sequentially within the
required timeframe
• Prepares and presents fish
and seafood for service in
LO4. accordance to enterprise
Plate/Present fish standards
and seafood • Prepares suitable sauces
and dips according to
standard recipes and as
required to accompany
seafood menu items
• Selects and uses
presentations and garnishing
techniques according to
recipes and enterprise
standards
• Carries out services
according to enterprise
methods and standards
 • Observes factors in plating
dishes in presenting seafood
dishes
• Utilizes quality trimmings
and other leftovers where and
when appropriate Seafood are
stored hygienically in
accordance with enterprise
handling and storing
techniques
LO5. Store fish
• Checks where applicable,
and seafood
date stamps and to ensure
quality control
• Stores seafood in
accordance with FIFO
operating procedures and
storage of seafood
requirements.

Core Unit of Competency 12: PREPARE DESSERTS

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
• Cleans, sanitizes and
prepares tools, utensils and
equipment are
based on the required tasks
• Identifies ingredients
correctly, according to
standard recipes, recipe cards
or enterprise
requirements
• Assembles ingredients
according to correct quantity,
type and quality required
• Prepares ingredients based
on the required form and time
LO1. Perform
frame
Mise en place
• Prepares poultry and game
based on its enterprise
poultry and game preparation
techniques
• Thaws frozen poultry and
game in accordance with
enterprise thawing
procedures
• Thaws frozen ingredients
following enterprise
procedures.
• Washes, where necessary,
raw ingredients with
clean potable water.
• Uses standard or enterprise
recipes to produce a variety
of hot, cold and frozen
desserts, appropriate for a
variety of menus
•Produces range of sweet
LO2. Prepare sauces to a desired
desserts and consistency and flavor
sweet sauces •Tastes prepared desserts
and sweets in accordance
with the required taste
•Follows workplace safety and
hygienic procedures according
to enterprise and legislated
requirements
LO3. • Presents desserts
Plate/Present hygienically, logically and
desserts sequentially within the
 required timeframe
• Decorates desserts
creatively
•Observes factors in plating
dishes in presenting desserts
•Portions desserts according
to enterprise standards
•Presents desserts in
accordance with enterprise
presentation techniques
•Uses accompaniments,
garnishes and decorations to
enhance taste, texture and
balance
• Utilizes quality trimmings
and other leftovers where and
when appropriate
• Stores desserts at the
appropriate temperature and
under the correct conditions
to maintain quality, freshness
and customer appeal
• Selects and uses suitable
packaging to preserve taste,
appearance and tasting
characteristics
LO4. Store • Stores sweet sauces to
desserts retain desired quality and
characteristics
• Stores dessert in
accordance with FIFO
operating procedures and
storage of dessert
requirements

Core Unit of Competency 13: PACKAGE PREPARED FOOD

Learning Date Learner’s Trainer’s Trainer’s

Task/Activity
Outcomes Accomplished Signature Signature Remarks
•Meets food requirements of
client and user prior to
packaging in accordance with
the enterprise standard
LO1. Select
following the criteria for
packaging
packaging
materials
•Selects qualities of
packaging materials in
accordance enterprise
standards
• Packages food in
compliance with sanitary,
occupational health and
safety and local health
regulations requirements
LO2. Package • Observes environmental
food requirements for food
packaging area
• Adopts appropriate
packaging procedures
according to enterprise
specifications
• Labels food according to
industry standards
Learner’s Reflection of the Program
The learner’s reflection of the session should be true and unbiased
in expressing his/her learning experiences during industry immersion
period.

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