DAY 1

I. Pre Training Activities

 Greetings
 Prayer
 Introduce myself
 (Get the admission slip)
 (Checking of Attendance

- Welcome to Metro Dumaguete Assessment Center, one of the most trusted training
centers here in Dumaguete. I just hope that out of your one month training here, you
will acquire the necessary skills in Cookery NC II.
II. Conduct RPL
- Before we continue, please fill up or answer these structure questionnaires
- First is the Trainee’s Characteristics Form, that will help me determine your background
and learning style.
- Kindly read the instruction first before filling up. I’ll give you 5 minutes to answer it.
- (After 15 minutes collect the form) Thank you!
- Next is the Self-Assessment Checklists for mw to determine your current competencies
and training needs and also to check if you have prior knowledge regarding this
qualification.
- (After 10 minutes collect the form) Thank you!
(Notice the Advance and Zero Learner)
- So (Advance Learner), I notice you checked the module which is the Preparing Starch
Dishes, let us validate tomorrow. Kindly bring with you your Transcript of Records or
your Certificate of Employment to validate if you are really competent, okay?
- And you (Zero Learner), you check all the NO, so I assume you don’t have any
background or prior knowledge about it. So you need to start your training from the
very beginning, okay?
III. Orientation
- Let us continue with the CBT Principles. First is
1. Training is based on competency based standards
-

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 Written specification of knowledge, skills, attitudes and values required by the industry.
2. Learning is Modular in Structure
- in this training you have to undergo a series of modules. You should learn one
competency after another until you attain all competencies of this qualification.
3. Training delivery is self-paced
- in this training, I will allow each of you to advance on your own without waiting for the
other to finish. You have all the freedom to work and learn on your own pace.
- Later on you will know the other principles along our training.
- As your trainer, I am here to act as your guide and help you with whatever difficulties
you may face along our training. I am here to coordinate and manage activities and to
monitor and evaluate your progress.
- And you, as trainees, you have your own roles too. You can select what, when and how
to learn. You can decide when you are ready to perform each task.
- Presentation about Cookery NC II

IV. Conduct Pre Assessment

- Before proceeding, let’s have a pre-test first. The purpose of this is to determine the
knowledge on competencies you need to learn and focus.
- Kindly read the instruction carefully. I’ll give you 30 minutes.
(Distribute then collect after the given time)

V. Orient Training Facilities

- Let’s continue with THE 9 CBT AREAS. Let’s have a tour with our training facilities or
work areas.
1. Practical Work Area – this is where you will acquire the skills and knowledge
components of the competencies prescribed by the standards
2. Learning Resource Area – this area provides knowledge requirements in the various
modules responding to the competencies. This is where self-paced learning is based

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 3. Institutional Learning Area- this is where recognition of prior knowledge is done. This
is where I will assess. This is where I will assess the completion of your modules and the
completion of competencies.
4. Contextual Learning Area – this is where the underpinning knowledge, science,
mathematics, and communication principles as applied to the technology are provided
to the trainee
5. Quality Control Area – this is where your outputs or projects are checked
6. Trainer’s Resource Area – this where you can find the learning materials and training
regulations. And this is where you can find if you need anything
7. Distance Learning – this is to enable learning provision OUTSIDE and away from the
training institution in terms of print and non-print media.
8. Computer Laboratory – this is where you can develop your IT Competencies, like
Microsoft Word, Excel, and PowerPoint and even Desktop publishing as may be
prescribed in the competency standard and curriculum.
9. Support Service Area – this area provides value-adding competencies.

---------------------------------------DISMISSAL----------------------------------------

DAY 2
- Prayer
- Attendance
- Recap
- Yesterday you have already fill up the Trainee’s Characteristic Form, Self-Assessment
Checklist, and also discussed about General Trainees Orientation regarding your qualification
which NC II Cookery. I have already introduced you the CBT, Principles of CBT, Role of Trainers
and Trainees and we had also a tour to training facilities and we had already conducted a pre-
test.

VI. Trainin Proper

(Provide each student with training activity matrix)
WITHOUT RPL

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- For you ___________, since you check all the NO from yesterday’s Self-Assessment Checklist.
So I guess you do not have any prior knowledge about this qualification. So you need to start
from the first module. Follow me at the Learning Resource Area

- This is your CBLM, Module (Clean and Maintain Kitchen Premises ) Read the Information
Sheet, then answer the Self Check, compare your answer to the answer jet and please be
honest! And if you have spare time might as well review and perform your task/s. Call my
attention if you are done or if you need help, okay?

WITH RPL (VALIDATION)

- And you, did you bring with you your TOR and COE?
- Okay, let me see.
- Let me call your employer to verify the authenticity
(CALLS THE EMPLOYER)
- Okay, let’s now proceed to the Institutional Assessment Area. I want you to answer a written
exam about Preparing Starch Dishes. This is a 20 item for for minutes
- (After 25 minutes) Time is up! Let us proceed with the cooking methods in preparing starch
dishes, these are your tools and also we have here the equipment, also your PPE. Please
observe safety at all times. I’ll give you an hour.
- Time is up!
Before giving the feedbacks from your demonstration, I have few questions first
ORAL QUESTIONING (WITH RPL)
1. What are the safety precautions in preparing starch dishes?
2. What are cooking methods used in preparing starch dishes?

GIVING FEEDBACK
Based on the evidences I’ve gathered, in written exam you’ve got 16 out of 20 and the passing
score is 14. And for your actual demonstration, I observe you perform well and meet the
standards. And yes, you are competent on this competency
- Record to monitoring chart
- Proceed to Contextual Learning Resource Area  Give the Certificate of Achievement

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- Proceed to Practical Work Area  Let’s proceed to the next module which is Prepare poultry
and game dishes. Here is your CBLM, read Information Sheet 2.1, then answer self-check and
compare your answers with the answer key please be honest, okay? Review your task and call
my attention if you have any questions, okay?

BACK TO ZERO LEARNER

- Do you have questions? Are you done?
- I notice that you are not able to perform your task well
- Let me demonstrate to you how to Clean and Maintain Kitchen Premises first
- Is it clear now?
RETURN DEMO
- Can your perform it now? These are your tools and also we have here the equipment, also
your PPE. Please observe safety at all times. I’ll give you an hour.
- Time is up
- Very good. You have performed it well.
- Okay, let’s now proceed to the Institutional Assessment Area. I want you to answer a written
exam about Clean and Maintain Kitchen Premises. This is a 20 item test for 20 minutes.
Time is up!
ORAL QUESTIONING
1. What are the safety precautions to consider in Cleaning and Maintaining Kitchen Premises?
2. How to properly clean our trash?
Giving Feedback
Based on the evidences I’ve gathered, in written exam you’ve got 15 out of 20 and the passing
score is 14. And for your actual demonstration, I observe you perform well and meet the
standards. And yes, you are competent on this competency
- Record to monitoring chart
- Proceed to Contextual Learning Resource Area  Give the Certificate of Achievement
- Proceed to Practical Work Area  Let’s proceed to the next module which is Prepare Egg
Dishes. Here is your CBLM, read Information Sheet 2.1, then answer self-check and compare
your answers with the answer key please be honest, okay? Review your task and call my
attention if you have any questions, okay?

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 BACK TO LEARNER WITH RPL
- Are you done? Let us now continue with the written exam, this is a 20 item test for 20
minutes. Kindly read the instruction carefully
- Time is up
- Now let us proceed with the demonstration on Preparing Poultry and Game Dishes. These are
your tools and also we have here the equipment, also your PPE. Please observe safety at all
times. I’ll give you an hour
- Time is up!

ORAL QUESTIONING
1. What are the cooking methods for poultry and game dishes?
2. What are the ways of presenting poultry and game dishes?

Giving Feedback
Based on the evidences I’ve gathered, in written exam you’ve got 15 out of 20 and the passing
score is 14. And for your actual demonstration, I observe you perform well and meet the
standards. And yes, you are competent on this competency
- Record to monitoring chart
- Proceed to Contextual Learning Resource Area  Give the Certificate of Achievement

BACK TO ZERO LEARNER

- Are you finish? Let me check your work
- I guess you need more practice about this module. Let us continue tomorrow, okay?
-----------------------------------------------DISMISSAL--------------------------------------------

DAY 3
- Attendance
- Recap

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- (Recognize the Advanced Learner for finishing all the modules)
- Based on the progress chart, you (advanced learner) finished all the modules
- And you (zero learner), you only have 1 module left. You may now proceed to the learning
resource area for your last module. Kindly read the Information Sheet 13.1-1 and answer self-
check and compare your answers to the answer key and please be honest, okay? The review
your task and when you are done call my attention okay?

CONDUCT POST TEST

- And you (advanced learner), since you are done with all the modules. You will now have your
post-test, the purpose of this is to see how much you have learned from the training. Kindly
answer this 50 item test in 50 minutes.
- Time is up!
- You got 44 out of 50 in your exam, very good! A job well done

PROGRAM SESSION EVALUATION

- Out training session has always wanted to improve, so we want to conduct this performance
evaluation for us to know the things that need to improve for our upcoming trainings.
GIVING OF CERTIFICATE OF COMPLETION
- Since you have completed the training, I would like to give you this Certificate of Completion,
congratulations! Thank you for choosing Metro Dumaguete College as part of your jurney in
acquiring your skills in NC II Cookery.
- Kindly come back tomorrow for the application of assessment, bring passport size ID with
background with collar, and also bring 50 pesos for processing fee.

Back to Zero Learner

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Let me check your work, I think you are ready for the assessment tomorrow and we will
continue it tomorrow, so be ready!
(Proceed to Contextual Learning Area)
That’s all for today, Thank you and Goodbye.

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 COC 2
Pre-assessment Activity
(Check the assessment venue, tools and equipment, supplies and materials)

Assessment Proper
I. Prepare the Candidate
- Kindly submit your Admission Slip. As I call your name please acknowledge by raising your
hand and sign the attendance sheet.
- I have here w/ me your accomplished application form w/ Self Assessment Guide, this is an
indication that you can perform all units of competency enumerated in Cookery NC2.

II. Establish the context and purpose of Assessment

- I would like to welcome you all Metro Dumaguete Assessment Center for cookery NC II to
determine the level of your competency.
- Today, I am going to administer Competency Assessment for Cookery NC II. The qualification
or units of competency to be assessed are the BASIC, COMMON and the CORE Competencies.
- For the CORE COMPETENCIES we have 13 Unit of Competency
1. Clean and Maintain the Kitchen
2. Prepare stocks, sauce and soup
3. Prepare Appetizer
4. Prepare Salads and Dressing
5. Prepare Sandwiches
6. Prepare Meat Dishes
7. Prepare Vegetables
8. Prepare Egg Dishes
9. Prepare Starch Dishes
10. Prepare Poultry and Game Dishes

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 11. Prepare seafood
12. Prepare Dessert
13. Package Prepared Food
The different tasks to be performed for our NC2 are clustered into three
Hot Meals
1. Clean and Maintain the Kitchen
2. Prepare stocks, sauce and soup
3. Prepare Meat Dishes
4. Prepare Vegetables
5. Prepare Egg Dishes
6. Prepare Starch Dishes
7. Prepare Poultry and Game Dishes
8. Prepare seafood
9. Package Prepared Food
Cold Meals
1. Clean and Maintain the Kitchen
2. Prepare Appetizer
3. Prepare Salads and Dressing
4. Prepare Sandwiches
5. Package Prepared Food
Prepare Sweets
1. Clean and Maintain the Kitchen
2. Prepare Dessert
3. Package Prepared Food
- I will collect evidence through Demonstration, oral questioning and written test. This
assessment method can help measure your underpinning knowledge and skills.
ETHICAL AND LEGAL RESPONSIBILITIES

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- In case you have any question regarding the assessment result you have the right to appeal, you
can submit your appeal to the TESDA Provincial Office where the assessment center and the
assessor are accredited.

ALLOWABLE OR REASONABLE ADJUSTMENT WHEN APPLICABLE

- If you have difficulty in understanding the given instruction please don’t hesitate to call my
attention because I am willing to explain and translate it for you.
DO’S AND DONTS DURING ASSESSMENT
- If you have concerns, questions and there’s a need for you to clarify the matter concerning the
assessment you may asked for I am willing to assist you. But once the assessment started please
refrain from asking questions because it is no longer allowed and please turn off your phones
once the assessment has started
ROLE OF THE ASSESSOR
- My role as your assessor is to assess your performance or related knowledge in arrange of tasks
and to make sure that the competence or knowledge demonstrated meets the requirements oof
the standard and learning objectives.

III. GATHERING AND RECORDING EVIDENCE

- Let us have first the written exam. Read the instruction carefully.
- Time is up!
- Okay let us proceed to the assessment are. Candidate 1 you will perform first. And the others
wait until I’ll call your name.
- Candidate 1, this is your assessment area where you will perform – boiling method in cooking
starch dishes. Please read the Specific Instruction, again.
- Do you have any questions, you ask now. When assessment starts, you can no longer ask
questions
- Please know that there will some oral questions
- Okay you may now begin.
* Do not forget to check or record while the candidate is performing using rating sheet
** Do the same with the other candidates.
FEEDBACK

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(For Competent)
- How was the assessment?
- You were able to answer all oral questions correctly and also your written test you performed
well too, but there are areas that you need to improve like your plating that need a little more
practice and you’re good to go. Overall, you are competent. Please sign the Competency
Assessment Result Summary (CARS), and your rating sheet. You may claim your NC/COC at TESDA
PROVINCIAL OFFICE after 5 working days. Congratulations!
(For not yet competent)
- How was the assessment?
- So when it comes to that, what will you do if ask you to perform the boiling method in cooking
starch dishes again?
- S0 what are your learning from this session?
- ___________ you were able to perform some of the Hot meals especially preparing meat dishes,
you were good at it, however you were not able to perform well the cold meals especially package
prepared food but there is always a chance to improve, okay?. Based on the result of my
observation during your demonstration and the written and oral questioning, you are NOT YET
COMPETENT. But, you can reassess anytime at your convenience.
- Please sign the rating sheet and the CARS
- If you are not satisfied with the result, you may file a complaint or an appeal to the TESDA
provincial office, where your assessor and center are accredited, okay?
- Do you have any questions?

VI. REPORTING
Turn over the documents to TESDA Rep.

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