f course.
I will answer the template using the specific details from the TESDA Training Regulation (TR) for Cookery NC II.
The key to filling out this template is to base all information on a specific Unit of Competency from the TR. For this example, I will use the first core competency:
Unit of Competency: PREPARE AND COOK STOCKS, SAUCES AND SOUPS
Plan Training Session
Name: ____________________________ Date: ______________
(This section is a data-gathering instrument for the trainee to fill out. As the trainer, you would analyze this later. Therefore, it remains blank here.)
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: ...Please check the appropriate box of your answer to the questions below.
CORE COMPETENCIES (Based on Cookery NC II TR)
CAN I...? (Extracted from the Core Competencies of Cookery NC
YES NO
II)
1. Prepare and cook stocks, sauces and soups
1.1 Prepare stocks for required menu items [] []
1.2 Prepare sauces for required menu items [] []
1.3 Prepare soups for required menu items [] []
2. Prepare and cook poultry and game dishes
2.1 Prepare poultry and game birds [] []
CAN I...? (Extracted from the Core Competencies of Cookery NC
YES NO
II)
2.2 Cook poultry and game dishes [] []
3. Prepare and cook meat dishes
3.1 Prepare meat [] []
3.2 Cook meat dishes [] []
4. Prepare and cook seafood dishes
4.1 Prepare seafood [] []
4.2 Cook seafood dishes [] []
5. Prepare and cook vegetables, eggs, and farinaceous dishes
5.1 Prepare and cook vegetables [] []
5.2 Prepare and cook eggs [] []
5.3 Prepare and cook farinaceous dishes [] []
(This form is for the trainee to self-assess. The trainer uses the results to identify gaps.)
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence Means of validating
Prepare and cook meat dishes Certificate of Employment from "ABC Restaurant" (2019-2022) Verify with former employer
Prepare seafood dishes NC II Certificate in Food and Beverage Services (contains related competencies) Verify TESDA certificate
Prepare sauces and soups Training Certificate from "Basic Culinary Skills" workshop Verify with training institution
Form 1.3 Summary of Current Competencies Versus Required Competencies
(Based on the hypothetical trainee's self-assessment and evidence above)
Required Units of Competency based on
Current Competencies Training Gaps/Requirements
CBC
1. Prepare and cook stocks, sauces and Has some knowledge from a workshop but no formal
Full training required in LO1, LO2, LO3.
soups proof.
2. Prepare and cook poultry and game
No significant experience or evidence. Full training required in LO1, LO2.
dishes
3. Prepare and cook meat dishes Has proof of competency from previous employment. No training needed. Ready for assessment.
Partial training required, specifically in
4. Prepare and cook seafood dishes Has a related certificate but not specific to cookery.
cooking.
Form No. 1.4: Training Needs (Sample)
Training Needs (Learning Outcomes) Module Title/Module of Instruction
Prepare stocks for required menu items Preparing Stocks, Sauces and Soups
Prepare sauces for required menu items Preparing Stocks, Sauces and Soups
Prepare soups for required menu items Preparing Stocks, Sauces and Soups
Prepare poultry and game birds Preparing Poultry and Game Dishes
Cook poultry and game dishes Preparing Poultry and Game Dishes
Cook seafood dishes Preparing and Cooking Seafood Dishes
SESSION PLAN
Sector: TOURISM (HOTEL AND RESTAURANT)
Qualification Title: COOKERY NC II
Unit of Competency: PREPARE AND COOK STOCKS, SAUCES AND SOUPS
Module Title: PREPARING STOCKS, SAUCES AND SOUPS
Learning Outcomes: At the end of this session,
the trainee will be able to:
1. Prepare stocks for required menu items.
2. Prepare sauces for required menu items.
3. Prepare soups for required menu items.
A. INTRODUCTION
Overview of the importance of foundational
Learning Outcomes: At the end of this session,
the trainee will be able to:
1. Prepare stocks for required menu items.
2. Prepare sauces for required menu items.
3. Prepare soups for required menu items.
stocks, mother sauces, and soups in Western
cuisine. Discussion of objectives and
assessment plan.
B. LEARNING ACTIVITIES
LO 1: Prepare stocks for required menu items
Learning Content Methods Presentation Practice Feedback Resources Time
:------------------ :----------------- :---------------- :----------------- :--------------------- :------
:-------------------------
- ----- ----------- - --------- ----
Prepare a
PPT, Live Trainer PPT, ingredients,
Types of stocks (white, brown, fish, vegetable) Lecture/Demo white 2 hrs
Demo observation tools, kitchen
chicken stock
Info Sheet Self-Check Answer Key 30
Principles of preparing stocks Discussion CBLM
1.1-1 1.1-1 1.1-1 mins
LO 2: Prepare sauces for required menu items
Learning Outcomes: At the end of this session,
the trainee will be able to:
1. Prepare stocks for required menu items.
2. Prepare sauces for required menu items.
3. Prepare soups for required menu items.
Prepare a
Peer Ingredients, 2.5
The five mother sauces Lecture/Demo Live Demo velouté
checking tools, kitchen hrs
sauce
C. ASSESSMENT PLAN
• Written Test: Short quiz on types of stocks
and sauces.
• Performance Test: Prepare a brown stock and
a béarnaise sauce (derivative of hollandaise)
following standard recipes.
D. TEACHER'S SELF-REFLECTION OF THE
SESSION
[To be filled after the session] Were the
methods effective? Was the time allocated
sufficient? What needs improvement?
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE
(This is a standardized list. The specific content would be developed based on the TR. Below is an example for the chosen unit.)
How to use this competency based learning materials
(COOKERY NC II)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies (Sample from Cookery NC II TR)
No. Unit of Competency Module Title Code
1 Prepare and cook stocks, sauces and soups Preparing Stocks, Sauces and Soups TRS512317
2 Prepare and cook poultry and game dishes Preparing Poultry and Game Dishes TRS512318
3 Prepare and cook meat dishes Preparing Meat Dishes TRS512319
4 Prepare and cook seafood dishes Preparing Seafood Dishes TRS512320
5 Prepare and cook veg, eggs, farinaceous Preparing Veg, Eggs, Farinaceous TRS512321
MODULE CONTENT
UNIT OF COMPETENCY: PREPARE AND COOK STOCKS, SAUCES AND SOUPS
MODULE TITLE: PREPARING STOCKS, SAUCES AND SOUPS
MODULE DESCRIPTOR: This module covers the knowledge, skills, and attitudes required to prepare and cook various stocks, sauces, and soups.
NOMINAL DURATION: 20 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare stocks for required menu items.
2. Prepare sauces for required menu items.
3. Prepare soups for required menu items.
ASSESSMENT CRITERIA: (From the TR)
1. Ingredients are selected, measured, and prepared according to recipe.
2. Equipment is used safely and correctly.
3. Stocks are prepared following enterprise standards.
4. Sauces are prepared following enterprise standards.
5. Soups are prepared following enterprise standards.
6. ...
(The subsequent parts—Learning Experiences, Information Sheets, Task/Job Sheets, Performance Criteria Checklists, etc.—would all be developed with specific
content aligned to the Learning Outcomes of this module, exactly as shown in the template structure but filled with cookery-specific information.)
This completes the template using the Cookery NC II TR as a reference. The same process would be repeated for every Unit of Competency within the
qualification.
