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A. INTRODUCTION: This module deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and
frozen desserts in a commercial kitchen or catering operation.
B. LEARNING ACTIVITIES
LEARNING OUTCOME1: Perform mise en place
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 1 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
Learning
Methods Presentation Practice Feedback Resources Time
Content
12.1-1 Read information Answer the self Compare answer
Different types Self- paced sheet 12.1-1 check 12.1-1 to the answer key
of desserts “Types of desserts types of desserts 12.1-1 Type of CBLM
and sweets and sweets” and sweets 1/2 hr.
desserts and
sweets
12.1-6
Principles and Discussion Participate in discussion thru oral Computer
practices of Show power point questioning
hygiene on Projector 1 hr.
handling and
storing Power point
products presentation
12.1-7 Logical Self-paced Read information Answer self check Compare answer CBLM
and time sheet 12.1-7 logical 12.1-7 on logical to the answer key Book
efficient work and time efficient time and efficient 12.1-7 on logical Manual
flow work flow work flow time and efficient
work flow
1 hr.
12.2-2
Methods of Observe your Return Demonstration: 2 hrs.
preparing/coo Demonstration trainer
king desserts demonstrate the
task
12.2-5 Safe
work practices Lecture Show power point Participate in discussion and oral Projector
discussion Computer
questioning
Power point
presentation
12.2-6 Demonstration Perform task sheet Actual demonstration Trainers CBLM
Principles and on principles evaluate output Book
practices of practices of using
hygiene hygiene related to performance
related to use use of raw checklist
of raw ingredients
ingredients
12.2-7 Logical Computer
and time Discussion Show power point Participate in discussion and oral Projector
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 8 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
efficient work questioning Powerpoint
flow presentation
Power point
presentation
12.3-3 Read information Answer Self Check Compare answer CBLM
Principles and sheet 12.3-3 12.3-3 on to the answer key 1 hr.
practices of Self paced/ principles and Principles and 12.3-3 on
hygiene on Modular practices of practices of Principles and
presenting/pla hygiene on hygiene on practices on
ting desserts presenting/plating presenting/platin presenting
and sweets desserts and g desserts and /plating desserts
sweets sweets and sweets
12.4-3 Waste Read information Answer the self Compare answer CBLM
minimization Self-paced sheet 12.4-3 waste check 12.4-3 on to the answer key Book
techniques minimization waste minimization 12.4-3
and techniques and techniques and ½ hr.
environmental environmental environmental
considerations considerations in considerations in
in relation to relation to seafood relation to seafood
seafood
Written test
Oral questioning
Practical demonstration
Portfolio compiled activities/practices
COOKERY NC II
Cleaning and
Clean and maintain
1. maintaining kitchen TRS512328
kitchen premises
premises
Package
prepared food Packaging prepared food TRS512340
13.
LEARNING OUTCOMES:
Contents:
•Common culinary terms related to desserts and sweets that are used in the
industry
Assessment Criteria
1.Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
4.Ingredients are prepared based on the required form and time frame
8. Where necessary, raw ingredients are washed with clean potable water.
Conditions
•Custards and
egg-based
desserts – crème
brulee
Sw
May include:
•Sugar syrups
•Fruit syrups
•Fruit purees,
sauces and
coulis
•Chocolate-base
sauces
•Sabayon and
zabaglione
•Custards and
•Flavored butters
and creams
•Sabayon &
zabaglione
•Crepes
Suitable
thickening
agents for sweet
sauces
May include:
•Roux
•Flour
•Corn flour,
arrowroot, potato
starch
•Modified starch
•Breadcrumbs
Assessment Method:
•Direct observation
CONTENTS:
ASSESSMENT CRITERIA:
CONDITIONS:
The students/trainees must be provided with the following:
EQUIPMENT TOOLS AND SUPPLIES AND MATERIALS
ACCESSORIES
• LCD Equipment for Desserts and Sweet sauces
Projector making desserts sweets May include:
(optional for and sweets • Pudding,
lecture) • Sugar
• Blenders pies, tarts, flans, syrups
• Overhead fritters
• Ice-cream
Projector • Fruit
machines • Custard,
(Optional for syrups
ASSESSMENT METHOD
•Direct observation
•Sampling of desserts made by the candidate
•Written or oral questioning
•Review of portfolio of evidence and third party workplace reports of on-the-
job performance by the candidate
Answer self check 12.1-4 Common Check using answer key 12.1-4
culinary terms related to desserts
and sweets that are used in the
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 28 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
industry
Answer self check 12.1-6 principles Check using answer key 12.1-6.
and practices of hygiene on
handling and storage of dairy
products.
Do Task Sheet 12.1-2 on Cleaning Evaluate your work base on
,sanitizing and preparing tools and Performance Criteria Checklist12.1-2
equipment on preparing desserts
Read information sheet 12.1-7 Read and understand the information
logical and time efficient work flow sheet 12.1-7 on logical and time
efficient work flow
Answer self check 12.1-7 on logical If you got 80% correct answer in this
and time efficient work flow self check you can now move to the
next information sheet. If not review
the information sheet and go over the
self check again
Do Task Sheet 12.1-1 Perform Mise Evaluate your work based on
en place Performance Criteria Checklist 12.1-1
Read information sheet 12.3-1 on After reading the learner is encourage
creative presentation techniques for to answer self check 12.3-1
desserts and sweets
Answer Self check 12.3-2 varieties Check using answer key 12.3-1
of suitable ingredients for desserts
and sweets.
Read information sheet 12.3-3 After reading the learner is encourage
principles and practices of hygiene to answer self check 12.3-2
on presenting/plating desserts and If you have some problems don’t
sweets hesitate to approach your trainer.
Perform task sheet 12.3-3 on Perform task sheet and evaluate the
principles and practices of hygiene work using performance criteria
on presenting plating desserts and checklist
sweets
Read information sheet 12.3-4 on After reading the learner is encourage
logical and time efficient work flow to answer self check 12.3-4.
Answer self check 12.3-4 on logical Check using answer key 12.3-1
and time efficient work flow
Read information sheet 12.3-5 on After reading the learner is encourage
waste minimization techniques and to answer self check 12.3-5.
environmental considerations
related to desserts
Answer Self check 12.3-5 on waste Check using answer key 12.3-1.
minimization techniques and
environmental considerations
related to desserts
Learning Objectives:
After reading this information sheet, you should be able to:
Differentiate hot and cold desserts
Enumerate different type of desserts
INTRODUCTION:
The choice of dessert depends on the type of meal. A light meal is to be
followed by a substantial dessert such as blancmange with chocolate sauce
and a heavier meal by fruit or fruit dessert. A dessert is a type of food that is
eaten after lunch or dinner. It is the usually sweet food like ice cream,
cookies and cakes. It is the type of food that is eaten after lunch or dinner.
CULINARY TERMS
DESSERT-the last course of a meal ,usually sweet such as pies, cakes,
chocolates, puddings, and fruits
BLANCMANGE- French milk pudding or custard usually flavored with
almonds
What is cold desserts?
Cold desserts-is usually sweet unheated dish served after the main course.
CHEESE DESSERTS
FRUIT GELATIN
Unsweetened
Are relatively simple to prepare and vary with sauces .These classified as:
a. cornstarch pudding
b. rice pudding
c. bread pudding
Rice pudding
1.c
2.a
3.c
4.b
5.c
INTRODUCTION:
In this lesson it deals with the different types of characteristics
of desserts. Dessert is sweet and delicious. It has been a standard part of
most meals. It is a course eaten at the end of a meal.
TYPES OF DESSERTS
1. Fruit desserts-it is sweet usually last course of a meal
1. Soft
a. unripened cheese
b. ripened cheese
2. Semi-hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes
Characteristics of pudding
a. attractive appearance
b. excellent consistency
c. well-blended flavor
d. firmness of shape
e. an accompanying sauce to add interest
Types of sauce
1. Caramel sauce-is a beige to dark brown confectionery product made by
heating a variety of sugars. It can be used as a flavorings in puddings
and desserts as a fillings in bonbons, or as topping for ice cream
1. True
2. True
3. False
4. True
5. True
1lb carrots
2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
2 tsp. snipped fresh dill
1/4 cup butter or margarine
Methods:
FRUIT COCKTAIL
Ingredients:
2cups ripe banana , peeled and cubed
2cups ,singkamas, peeled and cubed
4 slices canned pineapple, tidbit
2/3 cup sugar
1 cup water
1 tsp. citric acid
½ tsp. almond extract
1 tbsp. calamansi juice
Procedure:
Cook cubed papaya in syrup made of 2/3 cup sugar and ½ cup water.Add½
citric acid. When cooked ,add ¼ almond extract.
Cook singkamas similarly. Combine all the fruits and mix well. Chill before
serving. For dressing, use honey-calamansi juice mixture. Add mixture to
fruit before serving.
Steps:
1. Scald the milk in a sauce pan over low fire
2. Combine the eggs salt and sugar
3. Gradually stir in the milk and cook on top of the double boiler for 5
minutes. Stir constantly to avoid scorching.
4. Test with a spoon to see if done. If done, the spoon is well-coated with the
custard. Add vanilla and cool quickly
5. Serve in well-chilled glass dish or tall glass. Top with whipped cream ,If
desired
Procedure:
1 Set the oven at 400 degrees Fahrenheit
4. Use the measuring cup or measuring spoon that holds the amount
that you need of a dry ingredient. If you do not have a measuring
cup or spoon that holds the precise amount, use a smaller cup or
spoon and add more of them. Don't measure in a cup that is too big
for what you are measuring.
Equipment :oven
Steps/Procedure:
1. Read your recipe carefully. If a descriptor of the ingredient comes
before the ingredient (i.e. 1 cup or 240 ml sifted flour), you
measure after the ingredient is in that state.
2. Weigh dry ingredients whenever possible. The most accurate
method of measuring ingredients is weighing.
3. Use dry measuring cups to measure dry ingredients.
4. Use the measuring cup or measuring spoon that holds the amount
that you need of a dry ingredient.
5. Scoop the measuring cup or spoon into the dry ingredient and
sweep off the excess with a knife.
6. Measure brown sugar by pressing it with a spoon of other
measuring cup to compact it
7. Use measuring spoon for measuring small amount of quantity
Assessment Method:
Demonstration
CRITERIA
YES NO
Did you….
1. Did you read your recipe carefully?
2. Did you weigh dry ingredients?
3. Did you use dry measuring cups to measure
dry ingredients?
4. Did you use the measuring cup or measuring
spoon that holds the amount that you need of a
dry ingredient?
1. cream
2. crepe
3. zabaglione
4. mousse
5. parfait
Introduction
NUTRITIONAL FACTS OF HEALTHY DESSERT RECIPES
‘An apple a day keeps a doctor away’ & ‘Early to bed, early to rise, makes a
man healthy wealthy and wise’. These are clichés, which we have been
hearing since our birth. But do they hold relevance in the 21st century. Can
a person in the 21st century sleep early and rise dawn? Impossible! The
price of apples is on the rise and it is practically impossible for a man in the
working class to afford apples. Then how do we stay in shape? A lot of
thrown every with regards to have a proper diet, working out. This article
would be talking about having a nutritional dessert, which would have an
immediate effect on the health of the person. A proper dessert can increase
the productivity of a person and can make him energetic.
If you are into sports or modeling. It is best you stay away from desserts as
it has a lot of calories in them. For lesser mortals it is best that eat dessert
that is nutritious.
The nutritional facts are Calories – 141kcal, Fat – 4g, sodium – 35mg,
Protein – 1g, Carbohydrate – 27g, Fiber – 2g and Cholesterol – 0 mg .
3) ALMOND AND YOGURT ICE CREAM – The constituents needed are fat
free plain yogurt, homey, low fat vanilla soymilk, almonds and canola oil.
Nutritional information per serving: Calories – 294 (53 from fat) , Fat – 6g,
Saturated fat – 3g, Total carbohydrate – 53g, Cholesterol – 28mg, Fiber – 1g,
Sodium – 187mg, Protein – 7g, Calcium – 0, Iron – 2 units, Vitamin C – 0,
Vitamin A – 137units.
1a
2 .a
3. a
4. a
5. Nutritional information per serving: Calories -79, protein-1 g
monosaturated fat-1 g,total fat 2 g. saturated fat -1 g, Carbohydrate-15
g,sodium -1 mg, Fiber-1 g
Dairy Products
Milk, yogurt, sour cream, butter, and eggs are staples in my refrigerator..
Tips for dairy products, cheese and eggs
Make sure that dairy products and eggs are cold when you select
them
Examine containers for leaks and other damage
Check sell and dates
Go directly home from the market and refrigerate as soon as possible
After using the dairy products , close the containers tightly
Don’t allow dairy products to remain at room temperature for longer
than necessary
Cheese with high moisture content should not be left out fron
refrigerator for not longer than 2 hours.
Dairy products–are pasteurized to eliminate bacteria and make them safe
to drink or eat. After pasteurization, it is important for all dairy products to
remain under constant refrigeration to prevent the growth.
Don’t drink beverages or eat any food that contain unpasteurized
milk.
Keep milk products refrigerated
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 65 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
Don’t return unused milk, cream or other dairy products to their
original containers
Buttered should be covered in the refrigerator
Before freezing butter, wrap each tightly in a foil
Product Keep refrigerated
Open milk 5 days
Open light or heavy cream 10 days
Open sour cream 2-4 weeks
Open yogurt 7-10 days
Unopened yogurt 6 weeks
Open butter 6-9 months
Open margarine 4-6 months
Storing Cheese
Refrigerate solid cheese ,After opening rewrap the cheese tightly
Buy pasteurized cheese or hard cheeses marked aged 60 days
Food poisoning is a serious health problem. It can cause severe illness and
even death. Food poisoning can seriously damage the reputation of a
business, damage the reputation of the food industry, and damage the jobs
of many workers. As a person who handles food – whether you are a kitchen
hand, a food process worker, a shop assistant or a waiter – you have an
important responsibility to handle food safely. So
protect other people from getting sick
protect your reputation in the food industry
protect your business, and
protect your job.
WAREWASHING CYCLE
The following numerated list and comments pertaining to the wash cycle of
food contact surfaces will help supervisors and managers appreciate why
there is a particular order in the process.
1. food poisoning
2. pasteurization
3. Personal hygiene
4.
going to the toilet
handling raw food
blowing your nose
handling garbage
touching your ears, nose, mouth or other parts of the body
smoking every break
handling animals
Equipment: refrigerator
Steps/Procedures:
1. Brush or rinse the surface to remove visible dirt and debris.
2.Prepare the detergent
3. Apply the prepare detergent solution and scrub on surfaces moving in
the direction top to bottom for large pieces of equipment.
4.Rinse the surface with clean water
5.Prepare the sanitizer
6.Apply the prepare sanitizer
7.Rinse with clean water
8. Let the surface air dry.
Assessment method:
Demonstration
Introduction:
Kitchen work flow has the ability to organize complex tasks so they can
take the minimum time. It is important when preparing large functions
when the chef has a timetable task. Shared effort is more productive.
Cooperation in the kitchen is very vital to create the good performance in the
area. Kitchen must be organized and develop in order to have an effective
work flow.
Workflow consists of an orchestrated and repeatable pattern of business
activity enabled by the systematic organization of resources into processes
that transform materials, provide services, or process information
Workflow is the series of activities that are necessary to complete a task.
Logical and time efficient work flow
Kitchen is the busiest areas and each area of the kitchen serves a specific
purposes .Every staff in the kitchen must be organized and develop routine
procedures in order them to make the most efficient and effective use of
their work time.
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 74 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
Cooperation is for every kitchen staff is essential in creating and effective
team. Logical work and work flow plans enable kitchen staff to work
effectively and efficiently. Work plans act as a guide for staff to complete all
required tasks. In planning you can check that all tasks are included.
The objective of workflow planning is to make easier by simplifying the
operation and eliminating unnecessary movements.
Work flow planning for the service of meal would take into consideration;
Type of food to be prepared and served
Number and size portions to be served
Time the food should be served
Method of service and type of presentation
Location of the food service
Steps/Procedure:
1. Plan your work
2. Prioritize
3. Collect tools and preparation equipment
4. Collect all ingredients for recipe
5. Prepare all ingredients
6. Set up your work station
Assessment Method
Demonstration method
CRITERIA
YES NO
Did you….
1. Did you plan your work?
Objectives:
After reading this information sheet, you should be able to:
Identify the techniques in presenting dessert
Perform creative presentation techniques for desserts and sweets
Introduction:
Presenting dessert is a cooking technique that makes for a pleasing visual.
Plated dessert are most common in the restaurants, resorts and dessert
café’s. Techniques and strategies that are used to develop a successful
plated dessert
2. Combine textures
Adding different textures to the plate adds excitement to the visual
appeal of dessert, and the enjoyment only continues when we start eating.
Steps/Procedure:
1.Present desserts hygienically, logically and sequentially
2.Decorate dessert creatively
3.Observe factors in plating/presenting desserts
4.Portion dessert according to enterprise standard
5.present dessert in accordance with enterprise presentation
techniques like garnishes and decorations to enhance taste,
texture and balance
Assessment Method:
Demonstration
CRITERIA
YES NO
Did you….
1. Did you presented desserts hygienically, logically
and sequentially
OBJECTIVES:
After reading this information sheet, you should be able to:
Identify what are the hygienic procedures in plating dessert
Learn what are the proper steps in plating dessert
INTRODUCTION:
In these lesson we learn the practices of hygiene on presenting
dessert. In every establishment it is their responsibility to protect their
customers from bacteria and toxins that can cause disease. Food disease
can be prevented through consistent compliance to standards of hygiene
sanitation, and food safety.
PERSONAL HYGIENE
wash hands with warm soapy water
tie hair back
don't wear make up or nail polish
always remove watches, jewelry, etc. before cooking
if wearing shirt button up cufflings
don't wear open shoes
wear an apron to protect your clothes
if you have a cut put on blue plaster (no foods are blue)
KITCHEN HYGIENE
make sure surfaces are all wiped down
all your equipment and utensils are clean and dry
your sinks are nice and clean
bins not over flowing
floor is not wet
cookers are clean
don’t use out of date food
don't chop raw meat and other food on the same chopping board
always wash food before cooking
WHAT IS SANITATION?
Sanitation refers to maintenance of healthy and hygienic conditions
that is free from diseases.
Food safety is a serious concern for all establishments engaged in food
production. By employing proper sanitation procedures throughout the
entire operation, the integrity of food is preserved and incidences of food
borne.
Placement
1. Decide in advance which side of your dessert looks most attractive,
and how you want your diner to view it. In the case of an attractive cake or
torte, for example, you may decide to have the tip facing toward the diner
and to the left, at about the 7 o'clock position.
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 87 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
2. Place most desserts slightly off-center on the plate. Symmetry is less
pleasing to the eye than a flow of shapes and colors across the plate, and
this leaves room for your sauces and garnishes to show to advantage.
3. Keep your dessert away from the edges of your plate. The rim of the
plate is your frame, and the curve where the rim meets the plate is your
matting. Keep your dessert inside that curve for the best appearance
Sauces
Choose a sauce that complements your dessert. Place the dessert on the
plate, and spoon enough sauce alongside it to make a semicircular pool.
Make a smaller, perfectly round pool of sauce on the plate where the tip of
your dessert will go. Orient it so that when you place your dessert, the tip
will cover about 1/3 of the pool of sauce.
Use a second sauce in a contrasting color to make dots or lines inside the
pool. Drag a toothpick through the lines or dots, to create hearts and other
patterns. Draw concentric lines and drag the toothpick from the middle to
the edge, to create spider web pattern.
Garnishes
Spoon or pipe a garnish of whipped cream onto the dessert, or on the plate
alongside the dessert or the sauce. Use a pastry bag with a star tip to
make rosettes, or simply place a well-rounded spoonful on the plate.
Top the whipped cream or the dessert itself with a fruit garnish, such as a
strawberry or Cape gooseberry. Cut a strawberry into four or five vertical
slices, leaving the leafy stem end intact to hold the berry together. Fan out
the berry, and place it on top of the dessert or the whipped cream. To use a
Cape gooseberry, open the papery husk and fold it back, making a flower-
shaped tail behind the berry. Place it on the plate or the dessert.
Use a fresh herb garnish to provide a striking color contrast with the rest
of the plate. Mint leaves are the most traditional choice, but basil,
rosemary and lavender can be appropriate with more adventurous
desserts.
OBJECTIVES:
To identify what are the 3 R’s in minimization
Learn the proper waste management
INTRODUCTION:
Waste minimization significant in reduction of the waste generated in
health care establishment and research facilities. In waste minimization it is
very important to learn and understand the sources of reduction. We need
also to learn the 3 R’s such as reduce, reuse and recycle. Every day you
have the power to help your community now and for years to come. You will
conserve natural resources and prevent climate change.
Recyclable Products
Use materials that may be recycled either on site or off site
Good management and control practices
Apply particularly to the purchase and use of chemicals and
pharmaceuticals
Waste segregation
Careful segregation of waste matter into different categories
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. FALSE
Competency COOKERY NC II
standard:
Unit of Prepare desserts
competency:
Ways in which evidence will be collected:
[tick the column]
Questioning
Portfolio
Written
The evidence must show that the trainee…
Perform mise en place
1. Prepares cleanse and sanitizes tools,
√
utensils and equipment based on the √
√
required tasks.
2. Identifies requirement according to
ingredients standard recipes, recipe card or √ √
enterprise
3. Prepares ingredients are based on the
√ √
required form and time frame
4. Selects ,measures ,and weighs ingredients
√ √
according to recipe requirements
5. Selects and uses appropriate equipment in
√ √
accordance with manufacturers manual
6. Thaws frozen ingredients following
√ √
enterprise procedures
7. Washes raw ingredients with clean potable
water where necessary √ √
Provided the given tools and equipment you are required to do the task of
preparing desserts.
Yes No
1. What is dessert?
3. What would you do if you found out that the gas range
you are using are out of order?
Satisfactory
Questions to prove the candidate’s underpinning knowledge
response
Yes No
1. Dessert is eaten usually at the end of a meal. It can be hot
or cold desserts
Objectives/Cont # of
Knowledge Comprehension Application % of test
ent area/Topics items
5% 5% 10%
Different types 20%
2 2 4 8
of dessert
5% 5% 10%
Nutritional 20%
2 2 4 8
value of dessert
Logical and 2% 4% 4%
4 10%
time efficient 1 1 2
work flow
TOTAL 10 10 20 40 100%
________5. Make sure that dairy products and eggs are cold when you select
them
Identification:
III: ENUMERATION
1. Give the 4 types of dessert and its characteristics
2. What are the nutritional value that can found in mousse chocolate
cake?
Qualification COOKERY NC II
General Instruction:
Given the necessary tools and equipment, utensils. You are required to
perform the task in preparing desserts. You should prepare 1 dessert
following the procedures and safety and garbage disposal procedures as
prescribed by the industry standards. The time allotted time is 1 hour.
Specific Instructions:
4.Storing desserts
5.At the end of the activity, will give you feedback whether you are
competent or not yet competent
Venue
Facilities/Tools and
Training Activity Trainee (Workstation/ Date & Time Remarks
Equipment
Area)
Prayer
Reading of
training 8:00 AM
objectives All trainee To
Recall of 8:10 AM
Prior
knowledge
All trainees
completed
the task and
2.Prepare Trainee 6 Multi media
ready to
Desserts and 7 equipment
Computer May 14,2018 move on to
Sauces 8 Tape
laboratory 8:10-5:00 the next LO
9 Access to video
Present
10 room
desserts and
prepare
sweet sauces
8 pcs for
Siever, small 8 pcs purchase
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Strainer, medium fine 8 pcs purchase
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Turner,3” x 6” 8 pcs purchase
Spatula 8 pcs 14 pcs 6 pcs spare
Wooden spoon 8 pcs 10 pcs 2 pcs spare
8 pcs for
Parisienne spoon 8 pcs purchase
5 pcs 3 pcs for
Zester 8 pcs purchase
8 pcs for
Piping bag 8 pcs purchase
2 pcs 6 pcs for
Pastry tubes 8 pcs purchase
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Strainer Chinois ,small 3 pcs purchase
2 pcs for
Strainer Chinois, medium 2 pcs purchase
4 pcs for
Funnel, small 4 pcs purchase
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Funnel, medium 4 pcs purchase
Measuring spoon 6 sets 14 sets 8 sets spare
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Tongs, 8 inches 10 pcs purchase
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Tongs, 12 inches 8 pcs purchase
Measuring cup 8 sets 14 sets 6 sets spare
Measuring urn 4 pcs 7 pcs 3 pcs spare
Ice cream scoop 2 pcs 5 pcs 3 pcs spare
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 113 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
10 pcs for
Cheese Cloth 10 pcs purchase
9 pcs 15 pcs for
Serving spoon 24 pcs purchase
1 set 3 sets for
Pepper and salt mill 4 sets purchase
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Weighing scale, 5 kgs 2 unit purchase
5 unit 1 unit for
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Apple corer 8 pcs purchase
Wire whisk, small 8 pcs 20 pcs 12 pcs spare
Wire whisk, medium 8 pcs 10 pcs 2 pcs spare
2 pcs for
Wire whisk, heavy duty 2 pcs purchase
1 pc 6 pcs 5 pcs spare
Can opener
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Soak sink, optional 1 unit purchase
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Utility shelving 8 unit purchase
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Stainless steel rack (5 shelves 2 unit purchase
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1 unit 3 unit for
Floor mops 4 pcs purchase
2 unit for
Mop Squeezer 2 unit purchase
1 pc 3 unit for
Broom (tambo) 4 pcs purchase
1 pc 3 unit for
Dust pan 4 pcs purchase
4 unit for
Garbage bin (4 gals.) 4 unit purchase
8 pcs for
Liquid soap dispenser 8 pcs purchase
4 pcs for
Paper towel dispenser 4 pcs purchase
1 unit for
Reach-in freezer 1 unit purchase
Reach-in refrigerator 2 unit 2 unit
4 burner gas range w/ oven 4 unit 4 unit
1unitfor
Stock pan burner 1 unit purchase
1.Preparatio Trainees/
n of all Janitors (in
cleaning the absence
materials of trainees)
2.Clean and Trainees/
arrange Janitors (in
preparation the absence
and working of trainees)
tables
3.Check Trainees/
floors, walls, Janitors (in
windows, the absence
ceilings of trainees)
Graffiti/du
st/rust
Cobwebs
and
outdated/un
necessary
objects/item
s
Obstructio
ns any used
materials/sc
raps, spilled
liquids
Open cracks
(floor
4. Clean and Trainees/
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 121 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
Check Janitors (in
kitchen the absence
ventilation of trainees)
and
illumination
by dusting
lamps/bulbs
, replacing
non-
functional
lamps and
keeping
exhaust
clean.
5.check Trainees/
cables and Janitors (in
plugs- free the absence
unnecessary of trainees)
markings;
dust; in
order; well-
arranged; all
items
functional
6.Clean, Trainees/
inspect air Janitors (in
conditioning the absence
equipment of trainees)
Keep
screen and
filter free
from
dust/rust
Check
selector
knobs if in
normal
positions
and are
7. Clean, Trainees/
check and Janitors (in
maintain the absence
tool room of trainees)
free of
dust, not
damp
tools is
appropriate
position/loc
ations
with visible
labels/signa
ge
Logbook
and forms
are
complete, in
order and
updated
light
ventilation-
ok
8.Clean and Trainees/
check Rest Janitors (in
Room the absence
Urinals, of trainees)
bowls, wash
basin, walls
and
partitions
are free from
stain, dirt,
oils, graffiti
and
unnecessary
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 123 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
objects
Ceilings
free from
cobwebs
and
dangling
items
Floor is
kept dry, no
broken tiles
or
protruding
objects
Equipped
with dipper
and pails
properly
located after
use
Water
system is
functional,
no
dripping/da
maged
faucets or
pipes
Drainage
system is
working, no
water
clogged
areas
No
offensive
odors
Lights and
ventilation-
ok
9. Clean and Trainees/
check Janitors (in
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 124 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
kitchen the absence
sinks? of trainees)
Drainage
system is
functional
Water
system
functional;
no dripping
faucets or
leaking
pipes
Free from
unnecessary
objects
(mops, rags)
10. Dispose Trainees/
waste Janitors (in
materials the absence
properly. of trainees)
(follow waste
segregation
system)
Graffiti/dust/rust
Check if drainage is ok
No offensive odors
Remarks: All materials were checked. Inventory was also conducted and
number of items remain intact.
Inspected by:
Mary Ann C.Esguerra Date: May 7,2018
LOCATION Kitchen
Special Instructions:
Are the sockets, electrical connection, cables and outlets clean and
kept dry? Parts are well secured/attached, no cracks? Properly
labeled?
Location Kitchen
Findings Recommendation
Oven not heating properly For inspection and diagnostic
Unit No.
OLSHCO2015-
001 Description: Gas range
Signature:
Technician
FACILITY TYPE
INCIDENT ACTION TAKEN PROGRESS / REMARKS
Reported by:
Date: May 7,2017
Mary Ann C. Esguerra
Area/Section Kitchen
1. Empty bottles/cans X
3. leftovers X
4. plastic garbage X
6. used rags X
Area/Section Kitchen
1. Empty bottles/cans X
3. leftovers X
4. plastic garbage X
6. used rags X
TRAINING PLAN
Qualification: COOKERY NC II
Trainees’ Facilities/Tool
Training Mode of Assessment Date and
Training Staff s and Venue
Activity/Task Training Method Time
Requirements Equipment
Unit of competency: Prepare and Cook Hot Meals
Prepare and 1.Clean and On the job Mary Ann C. •Floor mops Marco Demonstrati
Cook Hot maintain Training Esguerra Polo on and oral
•Mop August
Meals kitchen Hotel questioning
Squeezer 4,2017-
premises October
Richard C. •Broom
2.Prepare 4,2017
Pineda (tambo)
stocks, sauces
Prepare Sweets
Prepare 1.Clean and On the Job Mary Ann C. Blenders Observation December
Sweets maintain training Esguerra and oral 4,2017-
•Ice-cream
kitchen questioning February
Job machines
premises 4,2018
shadowing Myrna Garcia •Ice makers
2.Prepare Demonstrati
desserts •Juicers and
on
3.Package Lyka Dela vitaminizers
prepared Cruz •Mixers
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
PREPARATION 1 2 3 4 5
1. 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. Course 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. Valuable knowledge are learned through the
contents of the course
7. Training Methodologies are effective
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 (your institution). Please check the appropriate box
corresponding to your rating of each question asked. The results of this
evaluation shall serve as a basis for improving the design and management of
the SIT in SICAT 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
NA – Not Applicable
Item
Question Ratings
No.
Institutional Evaluation 1 2 3 4 5 NA
Has (OLSHCO) conducted an orientation
about the SIT/OJT program, the
1 X
requirements and preparations needed and
its expectations?
Has (OLSHCO) the provided necessary X
assistance such as referrals or
2
recommendations in finding the company
for your OJT?
Has (OLSHCO) showed coordination with X
3 the Industry Partner in the design and
supervision of your SIT/OJT?
Has your in-school training adequate to X
4 undertake Industry partner assignment
and its challenges
Has (OLSHCO) monitored your progress in X
5
the Industry?
Date Developed: Document No:
COOKERY NC II May 4,2015 Revision No: Page
Developed by: Issued By: 158 of
PREPARE 164
DESSERTS
Mary Ann C. Esguerra
Has the supervision been effective in X
6 achieving you OJT objectives and providing
feedbacks when necessary?
Did (OLSHCO) conduct assessment of your X
7
SIT/OJT program upon completion?
Were you provided with the results of the X
8 Industry and (your institution)’s
assessment of your OJT?
Comments/Suggestions:
Signature:
Printed Name: Von Richard G. Abalos Qualification: Cookery NC II
Host Industry Partner: Marco Polo Hotel Supervisor: Richard Pineda
Period of Time
Training: ___________________ Instructor: Mary Ann C. Esguerra
PREPARATION Average
1. 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
General Average
The expression of gratitude will not be complete without thanking JESUS our
Almighty God for His guidance and providence.