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Technical Education and Skills Development Authority

REGIONAL TRAINING CENTER

LEARNER’S RECORD BOOK

I.D.

Learner’s No._______________

NAME : GIRLIE A. CARIŇO

QUALIFICATION : COOKERY NC II

TRAINING DURATION : 280 HOURS

TRAINER : ZEYYA NIKKA C. PINGAD

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Instructions:
This Trainees’ Record Book (TRB) is intended to serve as record of all accomplishment/task/activities while
undergoing training in the industry. It will eventually become evidence that can be submitted for portfolio assessment
and for whatever purpose it will serve you. It is therefore important that all its contents are viably entered by both the
trainees and instructor.
The Trainees’ Record Book contains all the required competencies in your chosen qualification. All you have to
do is to fill in the column “Task Required” and “Date Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks” column regarding the outcome of the task accomplished by the
trainees. Be sure that the trainee will personally accomplish the task and confirmed by the instructor.
It is of great importance that the content should be written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the same to the Vocational Instruction Supervisor (VIS) and
shall form part of the permanent trainee’s document on file.

THANK YOU.
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NOTES:

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Unit of Competency: 1. CLEAN AND MAINTAIN KITCHEN PREMISES

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Clean, sanitize and 1.Select and use chemicals and clean July 5, 2021 COMPETENT
store equipment potable water for cleaning and/or
sanitizing kitchen equipment utensils,
and working surfaces
2. Clean and/or sanitize equipment
and/or utensils safely using
clean/potable water and according to
manufacturer’s instructions
3. Store or stack clean equipment and
utensils safely in the designated place
4. Use cleaning equipment and supplies
safely in accordance with manufacturer’s
instructions
5. Assemble and disassemble cleaning
equipment safely
6. Store cleaning equipment safely in the
designated position and area
LO 2. Clean and sanitize 1. Follow cleaning schedules based on July 5, 2021 COMPETENT
premises enterprise procedures
2. Use chemicals and equipment for
cleaning and/or sanitizing safely
3. Clean and/or sanitize walls, floors,
shelves and working surfaces without
causing damage to health or property
4. Follow first aid procedures if an
accident happens
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LO 3. Dispose of waste 1. Sort and dispose wastes according to July 5, 2021 COMPETENT
sanitary regulations, enterprise practices
and standard procedures
2. Dispose cleaning chemicals safely
according to standard procedures

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

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

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Prepare stocks, 1. Use ingredients and flavoring agents July 6, 2021 COMPETENT
glazes and essences according to standard recipes defined by
required for menu items the enterprise
2. Produce variety of stocks, glazes,
flavorings, seasonings according to
enterprise standards
LO 2. Prepare soups 1. Select and assemble correct July 7, 2021 COMPETENT
required for menu items ingredients to prepare soups, including
stocks and prepared garnishes
2. Prepare variety of soups according to
enterprise standards
3. Use clarifying, thickening agents and
convenience products where appropriate
4. Evaluate soups for flavor, color,
consistency and temperature related
problems are identified and addressed
5. Present soups at the right flavor,
color, consistency and temperature, in
clean service ware without drips and
using suitable garnishes and
accompaniments
LO 3. Prepare sauces 1. Prepare variety of hot and cold sauces July 8, 2021 COMPETENT
required for menu items from classical and contemporary recipes
based on the required menu items
2. Make derivatives from mother sauces
3. Use variety of thickening agents,
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seasonings and flavorings appropriately

4. Evaluate sauces for flavor, color and
consistency and related problems are
identified and addressed
LO 4. Store and 1. Store stocks, sauces and soups July 9, 2021 COMPETENT
reconstitute stocks, sauces correctly at the right temperature to
and soups maintain optimum freshness and quality
2. Re-heat/ reconstitute stocks, sauces
and to appropriate standards of
consistency

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

Learner’s Signature Trainer’s Signature
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Unit of Competency: 3. PREPARE APPETIZERS

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Perform Mise’ en 1. Clean, sanitize and prepare tools, July 12, 2021 COMPETENT
place utensils and equipment are based on the
required tasks
2. Identify ingredients correctly,
according to standard recipes, or
enterprise requirements
3. Assemble ingredients according to
correct sequence, quality and
specifications required
4. Prepare ingredients based on the
required form and time frame
5. Thaw frozen ingredients following
enterprise procedures.
6. Wash necessary, raw ingredients with
clean potable water when necessary
LO 2. Prepare a range of 1. Select and use correct equipment in July 13, 2021 COMPETENT
appetizers the production of appetizers
2. Produce appetizers are produced in
accordance with enterprise standards
3. Select and prepare required glazes
correctly
4. Utilize quality trimmings and other
leftovers where and when appropriate
5. Prepare appetizers using sanitary
practices
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5. Taste and season in accordance with

the required taste of the dishes
6. Follow workplace safety and hygienic
procedures according to enterprise and
legal requirements
7. Present and store variety of cheese
according to enterprise standard
LO 3. Present a range of 1. Present appetizers attractively July 14, 2021 COMPETENT
appetizers according to enterprise standards
2. Present appetizers using sanitary
practices
3. Select suitable plate according to
enterprise standards
4. Observe factors in plating dishes in
presenting appetizers
LO 4. Store appetizers 1. Utilize quality trimmings and other July 15, 2021 COMPETENT
leftovers where and when appropriate
2. Keep appetizers in appropriate
conditions based on enterprise
procedures
3. Use and store required food storage
containers in proper temperatures to
maintain freshness, quality and taste

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

Learner’s Signature Trainer’s Signature
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Unit of Competency: 4. PREPARE SALADS AND DRESSINGS

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO1. Perform Mise en place 1. Clean, sanitize and prepare tools, July 16, 2021 COMPETENT
utensils and equipment are based on
the required tasks
2. Identify ingredients correctly,
according to standard recipes, recipe
cards or enterprise requirements
3. Assemble ingredients according to
correct quantity, type and quality
required
4. Prepare ingredients based on the
required form and time frame
5. Thaw frozen ingredients following
enterprise procedures.
6. Wash raw ingredients with clean
potable water when necessary
LO2. Prepare a variety salads 1. Prepare variety of salads using fresh July 19, 2021 COMPETENT
and dressings (seasonal) ingredients according to
acceptable enterprise standards to
maximize eating qualities,
characteristics and taste
2. Prepare dressings suitable to either
incorporate into, or accompany salads
3. Taste and season prepared salads ad
dressings in accordance with the
required taste
4. Follow workplace safety and hygienic
procedures according to enterprise
and legal requirements
LO3. Present a variety of 1. Select suitable plate according to July 20, 2021 COMPETENT
salads and dressings enterprise standards
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2. Present salads attractively according

to enterprise standards
3. Accompany salads and based on
client’s requirements
4. Present salads and dressings
hygienically, logically and sequentially
within the required timeframe
LO4. Store salads and 1. Keep salads in appropriate conditions July 21, 2021 COMPETENT
dressings based on enterprise procedures
2. Use and store required containers in
proper temperature to maintain
freshness, quality and taste

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

Learner’s Signature Trainer’s Signature
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Unit of Competency: 5. PREPARE SANDWICHES

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO1. Perform Mise en place 1. Clean, sanitize and prepare tools, July 22, 2021 COMPETENT
utensils and equipment based on the
required tasks
2. Identify ingredients correctly,
according to standard recipes, or
enterprise requirements
3. Assemble ingredients according to
correct sequence, quality and
specifications required
4. Prepare ingredients based on the
required form and time frame
5. Thaw frozen ingredients following
enterprise procedures
6. Wash raw ingredients with clean
potable water.
LO 2: Prepare a Variety of 1. Prepare variety of sandwiches based July 23, 2021 COMPETENT
Sandwiches on appropriate techniques
2. Select suitable bases from a range of
bread types
3. Produce sandwiches using correct
ingredients to an acceptable enterprise
standard
4. Select appropriate equipment and use
for toasting and heating according to
enterprise procedures and
manufacturer’s manual
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5. Prepare sandwiches logically and

sequentially within the required time
frame and/or according to customer’s
request
6. Follow workplace safety and hygienic
procedures according to enterprise and
legal requirements
LO 3: Present a Variety of 1. Present sandwiches attractively July 26, 2020 COMPETENT
Sandwiches according to enterprise standards
2. Present sandwiches using sanitary
practices
3. Select suitable plate according to
enterprise standards
4. Observe factors in plating dishes in
presenting sandwiches
LO 4: Store Sandwiches 1. Utilize quality trimmings and other July 27, 2020 COMPETENT
leftovers where and when appropriate.
2. Store sandwiches hygienically at the
proper temperature considering the
factors specified by the enterprise
3. Keep sandwiches in appropriate
conditions to maintain freshness and
quality temperatures to maintain
freshness, quality and taste.

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

Learner’s Signature Trainer’s Signature
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Unit of Competency: 6. PREPARE MEAT DISHES

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Perform Mise en place 1. Clean, sanitize and prepare tools, July 28, 2021 COMPETENT
utensils and equipment based on the
required tasks
2. Identify ingredients correctly,
according to standard recipes, recipe
cards or enterprise requirements
3. Assemble ingredients according to
correct quantity, type and quality
required
4. Prepare ingredients based on the
required form and time frame
5. Thaw frozen ingredients following
enterprise procedures.
6. Wash raw ingredients with clean
potable water where necessary
LO 2. Cook meat cuts for 1. Identify and use appropriate cooking July 29, 2021 COMPETENT
service methods for cooking
2.Cook a variety of portioned meat cuts
in accordance to standard recipe
specifications
3. Cook a variety of offal dishes
according to standard recipes
4. Carve meats using the appropriate
tools and techniques
5. Adjust ingredients to meet special
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requests of customers
6. Taste and season cooked dishes in
accordance with the required taste of the
dishes
7. Follow workplace safety and hygienic
procedures according to enterprise and
legal requirements
LO 3. Present meat cuts for 1. Present meat dishes attractively July 30, 2021 COMPETENT
service according to classical, cultural and
enterprise standards
2. Present meat dishes hygienically,
logically and sequentially within the
required timeframe
3. Select suitable plate according to
enterprise standards
4.Observe factors in plating dishes in
presenting meat dishes
LO 4. Store meat 1. Utilize quality trimmings and other August 2, 2021 COMPETENT
leftovers where and when appropriate
2. Store fresh and cryovac-packed meat
correctly according to health regulations
3. Use and store required containers in
proper temperature to maintain
freshness, quality and taste
4. Store meat in accordance with FIFO
operating procedures and storage of
meat requirements

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

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Unit of Competency: 7. PREPARE VEGETABLES DISHES
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NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Perform Mise en place 1. Clean, sanitize and prepare tools, August 3, 2021 COMPETENT
utensils and equipment based on the
required tasks
2. Identify ingredients correctly,
according to standard recipes, recipe
cards or enterprise requirements
3. Assemble ingredients according to
correct quantity, type and quality
required
4. Prepare ingredients based on the
required form and time frame
5. Thaw frozen ingredients following
enterprise procedures.
6. Wash raw ingredients with clean
potable water where necessary
LO 2. Prepare vegetable 1. Select vegetables according to quality August 4, 2021 COMPETENT
dishes
2. Select vegetables accompaniments to
complement and enhance menu items
3. Prepare variety of vegetables dishes
following appropriate Cooking methods
to preserve optimum quality and
nutrition
4. Select and serve suitable sauces and
accompaniments with vegetables
5. Taste and season cooked dishes in
accordance with the required taste of the
dishes
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6. Follow workplace safety and hygienic

procedures according to enterprise and
legal requirements
LO 3. Present vegetable 1. Cut and attractively present August 5, 2021 COMPETENT
dishes vegetables uniformly
2. Select suitable plate according to
enterprise standards
3. Observe factors in plating dishes in
presenting poultry and game dishes
4. Present vegetables dishes hygienically,
logically and sequentially within the
required timeframe
LO 4. Store vegetables dishes 1. Utilize quality trimmings and other August 6, 2021 COMPETENT
leftovers where and when appropriate
2. Store vegetables at the correct
temperature
3. Maintain optimum freshness and
quality in accordance with enterprise
storing techniques and procedure
4. Store vegetable in accordance with
FIFO operating procedures and storage
of vegetable requirements

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

Learner’s Signature Trainer’s Signature
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Unit of Competency: 8. PREPARE EGG DISHES

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Perform Mise en place 1. Clean, sanitize and prepare tools, August 9, 2021 COMPETENT
utensils and equipment based on the
required tasks
2. Identify ingredients correctly,
according to standard recipes, recipe
cards or enterprise requirements
3. Assemble ingredients according to
correct quantity, type and quality
required
4. Prepare ingredients based on the
required form and time frame
5. Thaw frozen ingredients following
enterprise procedures.
6. Wash raw ingredients with clean
potable water where necessary
LO 2. Prepare and cook egg 1.Prepare variety of egg dishes according August 10, 2021 COMPETENT
dishes to standard recipes using a range of
cooking methods
2. Cooke eggs based on client’s
requirements
3. Select and prepare sauces and
accompaniments specific to egg
preparations
4. Taste and season cooked dishes in
accordance with the required taste of the
dishes
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5. Follow workplace safety and hygienic

procedures according to enterprise and
legal requirements
LO 3. Present egg dishes 1. Select suitable plates according to August 11, 2021 COMPETENT
enterprise standards
2. Present eggs hygienically and
attractively using suitable garnishes and
side dishes sequentially within the
required timeframe
3. Observe factors in plating dishes in
presenting egg dishes
LO 4. Store egg dishes 1. Store fresh and processed eggs at the August 12, 2021 COMPETENT
correct temperature
2. Maintain optimum freshness and
quality in accordance with enterprise
storing techniques and procedures
3. Utilize quality trimmings and other
leftovers where and when appropriate
4. Store egg in accordance with FIFO
operating procedures and storage of egg
requirements

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

Learner’s Signature Trainer’s Signature
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Unit of Competency: 9. PREPARE STARCH DISHES

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Perform Mise en place 1. Clean, sanitize and prepare tools, August 13, 2021 COMPETENT
utensils and equipment based on the
required tasks
2. Identify ingredients correctly,
according to standard recipes, recipe
cards or enterprise requirements
3. Assemble ingredients according to
correct quantity, type and quality
required
4. Prepare ingredients based on the
required form and time frame
5. Thaw frozen ingredients following
enterprise procedures.
6. Wash raw ingredients with clean
potable water where necessary
LO 2. Prepare starch dishes 1. Select and prepare variety of starch August 16, 2021 COMPETENT
products according to enterprise recipes
2. Ensure optimum quality using
appropriate cooking methods
3. Select sauces and accompaniments
appropriate to starch products
4. Taste and season cooked dishes in
accordance with the required taste of the
dishes
5. Follow workplace safety and hygienic
procedures according to enterprise and
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legislated requirements
LO 3. Present Starch dishes 1. Select suitable plate according to August 17, 2021 COMPETENT
enterprise standards
2. Present starch dishes hygienically and
attractively using suitable garnishes and
side dishes
3. Observe factors in plating dishes in
presenting starch dishes
LO 4. Store Starch dishes 1. Store starch at the correct August 18, 2021 COMPETENT
temperature
2. Maintain optimum freshness and
quality in accordance with enterprise
storing techniques and procedures
3. Utilize quality trimmings and other
leftovers where and when appropriate
4. Store starch in accordance with FIFO
operating procedures and storage of
starch requirements

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

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Unit of Competency: 10. PREPARE POULTRY AND GAME DISHES

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Perform mise en place 1. Clean, sanitize and prepare tools, August 19, 2021 COMPETENT
utensils and equipment are based on the
required tasks
2. Identify ingredients according to
standard recipes, recipe card or
enterprise requirements
3. Assemble ingredients according to
quantity, type, and quality required
4. Prepare ingredients based on the
required form and time frame
5. Prepare poultry and game based on its
enterprise poultry and game preparation
techniques
6. Thaw frozen poultry and game in
accordance with enterprise thawing
procedures
7. Thaw frozen ingredients following
enterprise procedures.
8.Wash raw ingredients with clean
potable water where necessary
LO 2. Cook poultry and game 1. Handle poultry and game efficiently August 20, 2021 COMPETENT
dishes and hygienically to minimize risk of food
spoilage and cross-contamination
2. Cook poultry and game dishes
according to enterprise standard recipes
and appropriate cooking methods
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3. Taste and season cooked dishes in

accordance with the required taste of the
dishes
3. Plate/present poultry and 1. Select service wares in accordance August 23, 2021 COMPETENT
game dishes with type of poultry and game dishes
2. Plate and present poultry and using
suitable sauces, garnishes and
accompaniments
3. Present poultry dishes hygienically,
logically and sequentially within the
required timeframe
4. Observe factors in plating dishes in
presenting poultry and game dishes..
4. Store poultry and game 1. Store poultry and game ensuring August 24, 2021 COMPETENT
storage conditions and optimal
temperature are maintained
2. Utilize quality trimmings and other
leftovers where and when appropriate

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

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Unit of Competency: 11. PREPARE SEAFOOD DISHES

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Perform mise en place 1. Clean, sanitize and prepare tools, August 25, 2021 COMPETENT
utensils and equipment based on the
required tasks
2. Identify ingredients correctly,
according to standard recipes, recipe
cards or enterprise requirements
3. Assemble ingredients according to
correct quantity, type and quality
required
4. Prepare ingredients based on the
required form and time frame
5. Thaw frozen ingredients following
enterprise procedures.
6. Wash raw ingredients with clean
potable water where necessary
LO 2. Handle fish and 1. Select seafood according to quality August 26, 2021 COMPETENT
seafood
2. Handle seafood hygienically in
accordance with enterprise handling and
storing techniques
3. Thaw frozen seafood correctly to
ensure maximum quality, and to retain
their nutrients
LO 3. Cook fish and shellfish 1. Clean, gut and fillet fish correctly and August 27, 2021 COMPETENT
efficiently according to enterprise
standards
2. Clean and prepared shellfish and
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other types of seafood correctly and in

accordance with enterprise standards
3. Cook seafood dishes according to
enterprise standards using a variety of
cooking methods
4. Use fish and shellfish by-products
appropriately for a variety of dishes and
menu items
5. Taste and season cooked dishes in
accordance with the required taste of the
dishes
6. Follow workplace safety and hygienic
procedures according to enterprise and
legislated requirements
LO 4. Plate/Present fish and 1. Present seafood dishes hygienically, August 30, 2021 COMPETENT
seafood logically and sequentially within the
required timeframe
2. Prepare and present fish and seafood
for service in accordance to enterprise
standards
3. Prepare suitable sauces and dips
according to standard recipes and as
required to accompany seafood menu
items
4. Select and use presentations and
garnishing techniques according to
recipes and enterprise standards
5. Carry out services according to
enterprise methods and standards
6. Observe factors in plating dishes in
presenting seafood dishes
LO 5. Store fish and seafood 1. Utilize quality trimmings and other August 31, 2021 COMPETENT
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leftovers where and when appropriate.

Store seafood hygienically in accordance
with enterprise handling and storing
techniques
2. Check date stamps and codes to
ensure quality control
3. Store seafood in accordance with FIFO
operating procedures and storage of
seafood requirements.

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

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Unit of Competency: 12. PREPARE DESSERTS

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Perform mise en place 1. Clean, sanitize and prepare tools, September 1, 2021 COMPETENT
utensils and equipment based on the
required tasks
2. Identify ingredients correctly,
according to standard recipes, recipe
cards or enterprise requirements
3. Assemble ingredients according to
correct quantity, type and quality
required
4. Prepare ingredients based on the
required form and time frame
5. Thaw frozen ingredients following
enterprise procedures.
6. Wash raw ingredients with clean
potable water where necessary.
LO 2. Prepare desserts and 1. Use standard or enterprise recipes to September 2, 2021 COMPETENT
sweet sauces produce a variety of hot, cold and frozen
desserts, appropriate for a variety of
menus
2. Produce range of sweet sauces to a
desired consistency and flavor
3. Taste prepared desserts and sweets in
accordance with the required taste
4. Follow workplace safety and hygienic
procedures according to enterprise and
legislated requirements
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LO 3. Plate/Present desserts 1. Present desserts, logically and September 3, 2021 COMPETENT

sequentially within the required
timeframe
2. Decorate desserts creatively
3. Observe factors in plating dishes in
presenting desserts
4. Portion desserts according to
enterprise standards
5. Present Desserts are presented in
accordance with enterprise presentation
techniques
6. Use accompaniments, garnishes and
decorations to enhance taste, texture
and balance
LO 4. Store desserts 1. Utilize quality trimmings and other September 6, 2021 COMPETENT
leftovers where and when appropriate
2. Store desserts at the appropriate
temperature and under the correct
conditions to maintain quality, freshness
and customer appeal
3. Select and use suitable packaging to
preserve taste, appearance and tasting
characteristics
4. Store sweet sauces to retain desired
quality and characteristics
5. Store dessert in accordance with FIFO
operating procedures and storage of
dessert requirements

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

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Unit of Competency: 13. PACKAGE PREPARED FOOD

NC Level II
Learning Outcome Task/Activity Required Date Accomplished Instructors Remarks
LO 1. Select packaging 1. Meet food requirements of client and September 7, 2021 COMPETENT
materials user prior to packaging in accordance
with the enterprise standard following
the criteria for packaging
2. Select qualities of packaging materials
in accordance enterprise standards
LO 2. Package food 1. Pack food in compliance with sanitary, September 7, 2021 COMPETENT
occupational health and safety and local
health regulations requirements
2. Observe environmental requirements
for food packaging area
3. Adopt appropriate packaging
procedures according to enterprise
specifications
4. Label food according to industry
standards

GIRLIE A. CARIŇO ZEYYA NIKKA C. PINGAD

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