TRAINEES CHARACTERISTICS

ETHNICIT HIGHEST SEX AGE PHYSICAL PREVIOUS PREVIOUS TRAINING SPECIAL LEARNING OTHER
Y/ EDUCATIONA DISABILIT EXPERIEN LEARNING LEVEL COURSES STYLES NEEDS
L Y CE WITH EXPERIEN COMPLETED
NAME CULTURE ATTAINMENT THE TOPIC CE

1. Abellera, Ilocano High school Bartending Visual Working

Paul Graduate NC II and Student
johnson M 24 N/A Service None N/A Auditory
crew

2. Aquino, Ilocano High school N/A Service Housekeepi N/A Visual Working
Vanessa Graduate crew ng NC II and Student
F 22 None auditory

3. Geronimo, Ilocano High school N/A Service Food and N/A Visual N/A
Redge Graduate Crew beverage and
Vincent M 22 None Services Auditory
NCII
4. Nibre Ilocano High school N/A Computer Bread and N/A Visual Working
Jomel Graduate Literate Pastry and Student
M 25 None Production auditory
NCII
5. Olay, Ilocano High school N/A Service Food and N/A Reflector N/A
Analyn Graduate crew Beverage
F 27 None service NC II

6. Ramirez, Ilocano High school N/A N/A Computer N/A Visual Working
Jepte Graduate Hardware and Student
M 24 None Services auditory
NCII

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7. Antonino, Ilocano High school N/A Service Housekeepi N/A Auditory N/A
James Graduate crew ng NCII
M 23 None

8. Sagaysay, Ilocano High school N/A Service Bread and N/A Visual Working
Tashmajal Graduate crew Pastry Student
F 23 None Production
NC II
9. Nisperos, Ilocano High school N/A Computer Computer N/A Visual Working
Donald Graduate Literate Hardware and Student
King M 26 None Servicing auditory
NCII

10. Dotimas, Ilocano High school N/A Service Computer N/A Visual N/A
Jesus Graduate Crew Hardware and
M 27 None Servicing auditory
NCII

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 SELF ASSESSMENT CHECK
CORE COMPETENCIES
CAN I?

1. CLEAN AND MAINTAIN KITCHEN PREMISES

1.1 Clean, sanitize and store equipment

1.2 Clean and sanitize premises YES

1.3 Dispose of waste YES
2. PREPARE STOCKS SAUCES AND SOUPS
2.1 Prepare stocks, glazes and essences required for menu items YES
2.1 Prepare soups required for menu items YES
2.3 Prepare sauces required for menu items YES
2.4 Store and reconstitute stocks, sauces, and soups YES
3. PREPARE APPETIZERS
3.1 Perform Mise en place YES
3.2 Prepare a range of appetizers YES
3.3 Present a range of appetizers YES
3.4 Store appetizers YES
4. PREPARE SALADS AND DRESSING
4.1 Perform Mise en place YES

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 4.2 Prepare a variety salads and dressings YES
4.3 Present a variety salads and dressings YES
4.4 Store salads and dressings YES
5. PREPARE SANDWICHES

5.1 Perform Mise en place YES

5.2 Prepare a variety of sandwiches YES
5.3 Present a variety of sandwiches YES
5.4 Store sandwiches YES
6. PREPARE MEAT DISHES

6.1 Perform Mise en place YES

6.2 Cook meat cuts for service YES
6.3 Present meat cuts for service YES
6.4 Store meat YES
7. PREPARE VEGETABLE DISHES

7.1 Perform Mise en place YES

7.2 Prepare vegetable dishes YES
7.3 Present vegetable dishes YES
7.4 Store vegetable dishes YES
8. PREPARE EGG DISHES

8.1 Perform Mise en place YES

8.2 Prepare and cook egg dishes YES
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 8.3 Present egg dishes YES
8.4 Store egg dishes YES
9. PREPARE STARCH DISHES

9.1 Perform Mise en place YES

9.2 Prepare starch dishes YES
9.3 Present starch dishes YES
9.4 Store starch dishes YES
10. PREPARE POULTRY AND GAME DISHES

10.1 Perform Mise en place YES

10.2 Cook poultry and game dishes YES
10.3 Plate/present poultry and game dishes YES
10.4 Store poultry and game YES
11. PREPARE SEAFOOD DISHES

11.1 Perform Mise en place NO

11.2 Handle fish and seafood NO
11.3 Cook fish and shellfish NO
11.4 Plate/present fish and seafood NO
11.5 Store fish and seafood NO
12. PREPARE DESSERTS

12.1 Perform Mise en place YES

12.2 Perform desserts and sweet sauces YES
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 12.3 Plate/present desserts YES
12.4 Store desserts YES
13. PACKAGE PREPARED FOOD

13.1 Select packaging materials YES

13.2 Package food YES

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 EVIDENCES/PROOF OF CURRENT COMPETENCIES
Current competencies
1. Clean and maintain
kitchen premises
2. Prepare stocks, sauces,
and soups
3. Prepare appetizers
4. Prepare salads and
dressing
5. Prepare sandwiches
6. Prepare meat dishes
7. Prepare vegetable dishes
8. Prepare egg dishes
9. Prepare starch dishes
10. Prepare poultry and
game dishes
COOKERY
Proof/Evidence Means of validating
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
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11. Prepare seafood Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
dishes by TESDA

12. Prepare desserts Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
by TESDA
13. Package prepared Certificate of Competency issued by TESDA SUBMITTED Certificate of Competency issued
food by TESDA

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 SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED COMPETENCIES
Required Units of Current Competencies Training Gaps/Requirements
Competency/Learning Outcomes
based on CBC
CLEAN AND MAINTAIN KITCHEN
PREMISES
1.1 Clean, sanitize, and store 1.1 Clean, sanitize, and store equipment
equipment
1.2 Clean and sanitize premises 1.2 Clean and sanitize premises
1.3 Dispose of waste 1.3 Dispose of waste
PREPARE STOCKS, SAUCES, AND
SOUPS
2.1 Prepare stocks, glazes, and 2.1 Prepare stocks, glazes, and essences
essences required for menu items required for menu items
2.2 prepare soups required for menu 2.2 prepare soups required for menu items
items
2.3 Prepare sauces required for menu 2.3 Prepare sauces required for menu items
items

2.4 Store and reconstitute stocks, 2.4 Store and reconstitute stocks, sauces,
sauces, and soups and soups
PREPARE APPETIZERS
3.1 Perform Mise en place 3.1 Perform Mise en place
3.2 Prepare a range of appetizers 3.2 Prepare a range of appetizers

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3.3 Present a range of appetizers 3.3 Present a range of appetizers

3.4 Store appetizers 3.4 Store appetizers

PREPARE SALADS AND DRESSING

4.1 Perform Mise en place 4.1 Perform Mise en place
4.2 Prepare a variety of salads and 4.2 Prepare a variety of salads and dressings
dressings
4.3 Present a variety of salads and 4.3 Present a variety of salads and dressings
dressings
4.4 Store salads and dressings 4.4 Store salads and dressings
PREPARE SANDWICHES
5.1 Perform Mise en place 5.1 Perform Mise en place
5.2 Prepare a variety of sandwiches 5.2 Set up trays and trolleys
5.3 Present a variety of sandwiches 5.3 Prepare a variety of sandwiches
5.4 Store sandwiches 5.4 Store sandwiches
PREPARE MEAT DISHES
6.1 Perform Mise en place 6.1 Perform Mise en place
6.2 Cook meat cuts for service 6.2 Cook meat cuts for service
6.3 Present meat cuts for service 6.3 Present meat cuts for service
6.4 Store meat 6.4 Store meat
PREPARE VEGETABLE DISHES
7.1 Perform Mise en place 7.1 Perform Mise en place

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7.2 Prepare vegetable dishes
7.3 Present vegetable dishes
7.4 Store vegetable dishes
PREPARE EGG DISHES
8.1 Perform Mise en place
8.2 Prepare and cook egg dishes
8.3 Present egg dishes
8.4 Store egg dishes
PREPARE STARCH DISHES
9.1 Perform Mise en place
9.2 Prepare starch dishes
9.3 Present starch dishes
9.4 Store starch dishes
PREPARE POULTRY AND
DISHES
10.1 Perform Mise en plce
10.2 Cook poultry and game dishes
10.3 Plate/present poultry and game 10.3 Plate/present poultry and game dishes
dishes
10.4 Store poultry and game
PREPARE SEAFOOD DISHES
11.1 Perform Mise en place
7.2 Prepare vegetable dishes
7.3 Present vegetable dishes
7.4 Store vegetable dishes
8.1 Perform Mise en place
8.2 Prepare and cook egg dishes
8.3 Present egg dishes
8.4 Store egg dishes
9.1 Perform Mise en place
9.2 Prepare starch dishes
9.3 Present starch dishes
9.4 Store starch dishes
GAME
10.1 Perform Mise en plce
10.2 Cook poultry and game dishes
10.4 Store poultry and game
11.1 Perform Mise en place
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11.2 Handle fish and seafood
11.3 Cook fish and shellfish
11.4 Plate/present fish and seafood
11.5 Store fish and seafood
PREPARE DESSERTS
12.1 Perform Mise en place
12.2 Prepare desserts and sweet sauces
12.3 Plate/present desserts
12.4 Store desserts
PACKAGE PREPARED FOOD
13.1 Select packaging materials
13.2 Package food
11.2 Handle fish and seafood
11.3 Cook fish and shellfish
11.4 Plate/present fish and seafood
11.5 Store fish and seafood
12.1 Perform Mise en place
12.2 Prepare desserts and sweet sauces
12.3 Plate/present desserts
12.4 Store desserts
13.1 Select packaging materials
13.2 Package food

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 TRAINING NEEDS

Training Needs Module Title/Module of Instruction

(Learning Outcomes)
11.1 Perform MIse en place
11.2 Handle fish and seafood
11.3 Cook fish and shellfish PREPARING SEAFOOD DISHES
11.4 Plate/present fish and seafood
11.5 Store fish and seafood

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 SESSION PLAN
Sector : Tourism
Qualification Title : Cookery NC II
Unit of Competency : PREPARE SEAFOOD DISHES
Module Title : PREPARING SEAFOOD DISHES
Learning Outcomes:
LO1: Perform mise en place
LO 2: Handle fish and seafood
LO 3: Cook fish and shellfish
LO4: Place/present fish and seafood
LO5: Store Fish and seafood

A. INTRODUCTION
This module deals with the knowledge, skills, and attitude required in selecting, preparing, presenting, and storing seafood in a
commercial kitchen and catering operation.

B. LEARNING ACTIVITIES
LO 1: Perform mise en place
Learning Content Methods Presentation Practice Feedback Resources Time

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1.1 Lecture/ Reading the Answering Check Answers CBLM 10 hours
Preparing tools, discussion information sheet self-checks with answer key Drawing
utensils, and Video viewing 11.1-1, 11.1-1, 11.1-1, Instruments
equipment How to clean and Manuals/te
How to clean How to clean
sanitize tools, xtbooks
and sanitize and sanitize
Ang tittles po ay utensils, and tools, tools, utensils Self-Check
hindi kailangan equipment utensils and and equipment Performance
question ang simula equipment Criteria
Clean and Checklist
Pls. check on other Clean and sanitize tools
Video clip
tittles. sanitize tools and equipment
and
equipment

1.2 Lecture/ Reading the Answering Check Answers CBLM

Identification of discussion information sheet self-checks with answer key Manuals/te
ingredients Video viewing 11.1-2, 11.1-2, 11.1-2, xtbooks
How to identify Self-Check
Identify Identify
ingredients Performance
ingredients ingredients
according to Criteria
according to according to
standard recipe Checklist
standard standard recipe
recipe Video clip
1.3 Lecture/ Reading the Answering Check Answers CBLM
Assembling the discussion information self-checks with answer key Manuals/te
ingredients Video viewing sheet 11.1-3, 11.1-3, 11.1-3, xtbooks
How to assemble Self-Check
Assemble Assemble
ingredients Performance
ingredients ingredients
according to the Criteria
according to according to the
required Checklist
the required required
quantity, type Video clip
quantity, quantity, type
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 and quality type and and quality
quality
1.4 Lecture/ Reading the Answering Check Answers CBLM
Preparation of the discussion information self-checks with answer key Manuals/te
ingredients Video viewing sheet 11.1-4, 11.1-4, 11.1-4, xtbooks
How to prepare Self-Check
Prepare Prepare
ingredients Performance
ingredients ingredients
based on the Criteria
based on the based on the
time frame Checklist
time frame time frame
Video clip
1.5 Lecture/ Reading the Answering Check Answers CBLM
Thawing of frozen discussion information self-checks with answer key Manuals/te
ingredients Video viewing sheet 11.1-5, 11.1-5, 11.1-5, xtbooks
How to thaw Self-Check
Thaw frozen Thaw frozen
frozen Performance
ingredients ingredients
ingredients Criteria
Checklist
Video clip
LO 2: Handle fish and seafood
Learning Content Methods Presentation Practice Feedback Resources Time
2.1 Lecture/ Reading the Answering Checking CBLM
Selection of seafood discussion information sheet self-checks Answers with Manuals/te
Video viewing 11.2-1, 11.2-1, answer key 11.2- xtbooks
How to select 1, Self-Check
Select
seafood by its Performance
seafood by Select seafood
quality Criteria
its quality by its quality
Checklist
Video clip
2.2 Lecture/discussi Reading the Answering Checking CBLM

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Hygienic handling of on information sheet self-checks Answers with Manuals/te
seafood Video viewing 11.2-2, 11.2-2, answer key 11.2- xtbooks
How to handle 2, Self-Check
Handle and
and store seafood Performance
store seafood Handle and store
hygienically Criteria
hygienically seafood
hygienically Checklist
Video clip
2.3 Lecture/discussi Reading the Answering Checking CBLM
Thawing of frozen on information sheet self-checks Answers with Manuals/te
seafood Video viewing 11.2-3, 11.2-3, answer key 11.2- xtbooks
How to thaw 3, Self-Check
Thaw
seafood correctly Performance
seafood Thaw seafood
correctly correctly Criteria
Checklist
Video clip
LO 3: Cook fish and shellfish
3.1 Lecture/ Reading the Answering Checking CBLM
Cleaning of fish discussion information sheet self-checks Answers with Manuals/te
Video viewing 11.3-1, 11.3-1, answer key 11.3- xtbooks
How to clean, 1, Self-Check
Clean, gut,
gut, and fillet the Performance
and fillet fish Clean, gut, and
fish correctly and Criteria
correctly and fillet fish
efficiently Checklist
efficiently correctly and
efficiently Video clip

Demonstration The trainer will The trainee Task

show on how to will perform sheet
clean, gut, and task sheet 11.3-1
fillet the fish Evaluate
11.3-1 on performance to
how to clean, performance
gut, and fillet
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 the fish checklist 11.3-1,
How to clean,
gut, and fillet the
fish
3.2 Lecture/discussi Reading the Answering Checking CBLM
Cleaning and on information sheet self-checks Answers with Manuals/te
preparation of Video viewing 11.3-2, 11.3-2, answer key 11.3- xtbooks
shellfish How to clean and 2, Self-Check
Clean and
prepare shellfish Performance
prepare Clean and
and other types of shellfish and prepare shellfish Criteria
seafood correctly Checklist
other types and other types
of seafood of seafood Video clip
correctly correctly

The trainer will The trainee Task

Demonstration show how to will perform sheet
clean and prepare Evaluate
task sheet 11.3-2
shellfish and performance to
11.3-2 on
other types of performance
seafood correctly Clean and checklist 11.3-2,
prepare Clean and
shellfish and prepare shellfish
other types and other types
of seafood of seafood
correctly
correctly
3.3 Lecture/discussi Reading the Answering Checking CBLM
Variety of cooking on information sheet self-checks Answers with Manuals/te
methods in seafood Video viewing 11.3-3, 11.3-3, answer key 11.3- xtbooks
How to cook 3, Self-Check
Cook seafood
seafood dishes Performance
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 using a variety of dishes using Cook seafood Criteria
cooking methods a variety of dishes using a Checklist
cooking variety of Video clip
methods cooking methods

Task
Demonstration The trainer will The trainee sheet
show on how to will perform 11.3-3
cook seafood Evaluate
task sheet Dry
dishes using a performance to
11.3-3 on method
variety of cooking performance
(roasting,
methods Cook seafood checklist 11.3-3,
grilling,
dishes using Cook seafood broiling,
a variety of dishes using a baking, pan
cooking variety of frying, deep
methods cooking methods fat frying)
Combin
ation
method
(braising,
stewing)
Moist
method
(boiling,
steaming,
poaching,
simmering)
3.4 Lecture/discussi Reading the Answering Checking CBLM
The use of fish and on information sheet self-checks Answers with Manuals/te
shellfish by-products Video viewing 11.3-4, 11.3-4, answer key 11.3- xtbooks
How to use fish Self-Check
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 and shellfish by- Use fish and 4, Performance
products shellfish by- Use fish and Criteria
appropriately for products Checklist
shellfish by-
a variety of dishes appropriately Video clip
products
for a variety appropriately for
of dishes a variety of
dishes
3.5 Lecture/discussi Reading the Answering Checking CBLM
Required taste of the on information sheet self-checks Answers with Manuals/te
cooked dishes Video viewing 11.3-5, 11.3-5, answer key 11.3- xtbooks
How to taste and 5, Self-Check
Taste and
season cooked Performance
season Taste and
dishes according Criteria
cooked season cooked
with its required Checklist
dishes dishes according
taste Video clip
according with its required
with its taste
required
taste
3.6 Lecture/discussi Reading the Answering Checking CBLM
Safety and hygienic on information sheet self-checks Answers with Manuals/te
procedures in the Video viewing 11.3-6, 11.3-6, answer key 11.3- xtbooks
workplace How to follow 6, Self-Check
Follow safety
safety and Performance
and hygienic Follow safety
hygienic Criteria
procedures and hygienic
procedures in the Checklist
in the procedures in
workplace Video clip
workplace the workplace

Task
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 sheet
Demonstration The trainer will The trainee Evaluate 11.3-6
show on how to will perform performance to
follow safety and task sheet performance
hygienic 11.3-6 on checklist on
procedures in the 11.3-6,
workplace Follow safety
and hygienic Follow safety
procedures and hygienic
in the procedures in
workplace the workplace
LO 4: Plate/Present fish and seafood
4.1 Lecture/discussi Reading the Answering Checking CBLM
Hygienic presentation on information sheet self-checks Answers with Manuals/te
of seafood dishes Video viewing 11.4-1, 11.4-1, answer key 11.4- xtbooks
How to present 1, Self-Check
Present
seafood dishes Performance
seafood Present seafood
hygienically, Criteria
dishes dishes
logically, and Checklist
hygienically, hygienically,
sequentially Video clip
logically, and logically, and
sequentially sequentially
4.2 Lecture/discussi Reading the Answering Checking CBLM
Preparation and on information sheet self-checks Answers with Manuals/te
presentation of fish Video viewing 11.4-2, 11.4-2, answer key 11.4- xtbooks
and seafood How to prepare 2, Self-Check
Prepare and
and present Performance
present Prepare and
seafood for Criteria
seafood for present seafood
service according Checklist
service for service
to the standards Video clip
according to according to the
the
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 standards standards
4.3 Lecture/discussi Reading the Answering Checking CBLM
Prepare sauces and on information sheet self-checks Answers with Manuals/te
dips Video viewing 11.4-3, 11.4-3, answer key 11.4- xtbooks
How to prepare 3, Self-Check
Prepare
suitable sauces Performance
suitable Prepare suitable
and dips sauces and sauces and dips Criteria
according to Checklist
dips according to
standard recipes
according to standard recipes Video clip
standard
recipes

Task
Demonstration The trainee sheet
The trainer will will perform Evaluate 11.4-3
show on how to task sheet performance to
prepare suitable 11.4-3 on performance
sauces and dips checklist 11.4-3,
according to Prepare
suitable Prepare suitable
standard recipes
sauces and sauces and dips
dips according to
according to standard recipes
standard
recipes
Lecture/discussi Reading the Answering Checking CBLM
4.4 on information sheet self-checks Answers with Manuals/te
Presentation and Video viewing 11.4-4, 11.4-4, answer key 11.4- xtbooks
garnishing techniques How to select 4, Self-Check
Select
presentations and Performance
presentation Select
garnishing for the Criteria
s and presentations
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 recipes garnishing and garnishing Checklist
for the for the recipes Video clip
recipes

Task
Demonstration The trainer will The trainee Evaluate sheet
show on how to performance to 11.4-4
will perform
select performance
task sheet
presentations and checklist 11.4-4,
11.4-4 on
garnishing for the Select
recipes Select
presentations
presentation
and garnishing
and
for the recipes
garnishing
for the
recipes
4.5 Lecture/discussi Reading the Answering Checking CBLM
Services methods and on information sheet self-checks Answers with Manuals/te
standards Video viewing 11.4-5, 11.4-5, answer key 11.4- xtbooks
How to carry out 5, Self-Check
Carry out
services Performance
services Carry out
according to Criteria
according to services
methods and Checklist
methods and according to
standards Video clip
standards methods and
standards
4.6 Lecture/discussi Reading the Answering Checking CBLM
Observation factors in on information sheet self-checks Answers with Manuals/te
plating dishes Video viewing 11.4-6, 11.4-6, answer key 11.4- xtbooks
How to observe 6, Self-Check
Observe the
the factors in Performance
factors in Observe the
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 plating dishes in plating factors in plating Criteria
presenting dishes in dishes in Checklist
seafood dishes presenting presenting Video clip
seafood seafood dishes
dishes
LO 5: Store fish and seafood
5.1 Lecture/discussi Reading the Answering Checking CBLM
Utilized trimmings on information sheet self-checks Answers with Manuals/te
and leftovers and Video viewing 11.5-1, 11.5-1, answer key 11.5- xtbooks
storing technique of How to utilize the 1, Self-Check
Utilize the
seafoods quality trimmings Performance
quality Utilize the
and other Criteria
trimmings quality
leftovers and how Checklist
and other trimmings and
to store seafood Video clip
leftovers and other leftovers
hygienically Store seafood and Store
hygienically seafood
hygienically
5.2 Lecture/discussi Reading the Answering Checking CBLM
Checking of date and on information sheet self-checks Answers with Manuals/te
codes for the quality Video viewing 11.5-2, 11.5-2, answer key 11.5- xtbooks
control How to check 2, Self-Check
Check date
date stamps and Performance
stamps and Check date
codes Criteria
codes stamps and
codes Checklist
Video clip

The trainee Task

Demonstration will perform sheet
Date Developed: Document No. TM1-01
August 2015 Issued by:
COOKERY Date Revised:
NC II Ma. Luisa F. Miana Page 24
Developed by:
Ma. Luisa F. Miana
Revision #
 The trainer will task sheet Evaluate 11.5-2
show on how to 11.5-2 on performance to
check date performance
Check the
stamps and codes checklist 11.5-2,
date stamps
and codes Check date
stamps and
codes
C. Assessment Plan

Written Test: Enumeration, Multiple Choice

Oral Questioning

Performance Test Demonstration

D. TEACHERS SELF-REFLECTION OF THE SESSION

Date Developed: Document No. TM1-01

August 2015 Issued by:
COOKERY Date Revised:
NC II Ma. Luisa F. Miana Page 25
Developed by:
Ma. Luisa F. Miana
Revision #
 Date Developed: Document No. TM1-01
August 2015 Issued by:
Date Revised:
COOKERY
NC II Ma. Luisa F. Miana Page 26
Developed by:
Ma. Luisa F. Miana
Revision #