Plan Training Session

Plan
Training
Session
Date Developed: Document No. CKO 101

Portfolio on PLAN October 2018 Issued by:
Date Revised:
TRANING SESSION Page 1
TESDA Developed by:
Training Dept.
Women’s Center COOKERY NC II Crisostomo C.
Mateo Revision # 00
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Underline the answer of your choice that
best describes you as a learner. Blank spaces are provided for some data
that need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify) Tagalog
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate

Date Revised:
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Training Dept.
Mateo Revision # 00
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: 24
Physical ability 1. Disabilities(if any)______None___________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous Industry Experience

experience with a. Cook
the topic b. Assistant Cook
c. Commis
d. Others (please specify): ___Dishwasher_____
Number of years as a skilled worker: 1 year
Previous List down trainings related to Cookery NC II

learning Catering Management Course
experience Basic Baking Couse
___________________________
National Certificates acquired and NC level
Training Level
___________None_____________
completed
Special courses Other courses related to Cookery

a. Fruit carving
b. Cake Decorating
c. Others(please specify): ________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
learner can't concentrate with a lot of activity

around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify) ________________

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
FORM 1.1 SELF-ASSESSMENT CHECK
CORE COMPETENCIES
CAN I…? YES NO
1. Clean and Maintain Kitchen Premises
1.1 Clean, sanitize and store equipment 
1.2Clean and sanitize premises 
1.3 Dispose of waste 
2. Prepare Stocks, Sauces and Soups
2.1 Prepare stocks, glazes and essences required for menu items 
2.2 Prepare soups required for menu items 
2.3Prepare sauces required for menu items 
2.4 Store and reconstitute stocks, sauces and soups 
3. Prepare Appetizers
3.1 Perform Mise’ en place 
3.2 Prepare a range of appetizers 
3.3 Present a range of appetizers 
3.4 Store appetizers 
4. Prepare Salads and Dressing
4.2 Prepare a variety salads and dressings 
4.3Present a variety of salads and dressings 
4.4 Store salads and dressings 
5. Prepare Sandwiches
5.2 Prepare a variety of sandwiches 
5.3Present a variety of sandwiches 
5.4 Store sandwiches 
6. Prepare Meat Dishes
6.2 Cook meat cut for service 
6.3Present meat cuts for services 
6.4 Store meat 

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
CORE COMPETENCIES
CAN I…? YES NO
7. Prepare Vegetables Dishes
7.2 Prepare vegetable dishes 
7.3Present vegetable dishes 
7.4 Store vegetables dishes 
8. Prepare Egg Dishes
8.2 Prepare and cook egg dishes 
8.3Present egg dishes 
8.4 Store egg dishes 
9. Prepare Starch Dishes
9.2 Prepare starch dishes 
9.3Prepare starch dishes 
9.4 Store starch dishes 
10. Prepare Poultry and Game Dishes
10,2 Cook poultry and game dishes 
10.3 Plate/present poultry and game dishes 
10.4 Store poultry and game 
11. Prepare Seafood Dishes
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. Prepare Desserts
12.2 Prepare desserts and sweet sauces 
12.3 Plate/Present desserts 

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
CORE COMPETENCIES
CAN I…? YES NO
12.4 Store desserts 
13. Package Prepared Food
13.1 Select packaging materials 
13.2 Package food 

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Clean, sanitize Certificate of Employment Third party report from
and store previous employer
Diagnostic Assessment
equipment Written and Oral Exam
Clean and sanitize Certificate of Employment Third party report from
premises previous employer
Written and Oral Exam
Dispose of waste Certificate of Employment Third party report from
previous employer
Written and Oral Exam
Identifying Training Gaps

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
Form 1.3 Summary of Current Competencies versus Required
Competencies
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Clean and Maintain Kitchen Premises
1.1 Clean, sanitize and store Clean, sanitize and
equipment store equipment
1.2 Clean and sanitize Clean and sanitize
premises premises
1.3 Dispose of waste Dispose of waste

2. Prepare Stocks, Sauces and Soups
2.1 Prepare stocks, glazes and Prepare stocks, glazes
essences required for menu and essences required
items for menu items
2.2 Prepare soups required Prepare soups required
for menu items for menu items
2.3 Prepare sauces required Prepare sauces
for menu items required for menu
items
2.4 Store and reconstitute Store and reconstitute
stocks, sauces and soups stocks, sauces and
soups
3. Prepare Appetizers
3.1 Perform Mise’ en place Perform Mise’ en place
3.2 Prepare a range of Prepare a range of
appetizers appetizers
3.3 Present a range of Present a range of
appetizers appetizers
3.4 Store appetizers Store appetizers
4. Prepare Salads
4.1 Perform Mise’ en place Perform Mise’ en
place
4.2 Prepare a of variety salads Prepare a variety of
and dressings salads and dressings
4.3 Present a variety of salads Present a variety of
and dressings

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
salads and dressings
4.4 Store salads and Store salads and
dressings dressings
5. Prepare Sandwiches
5.2 Prepare a variety of Prepare a variety of
sandwiches sandwiches
5.3 Present a variety of Present a variety of
sandwiches sandwiches
5.4 Store sandwiches Store sandwiches
6. Prepare Meat Dishes
6.2 Cook meat cut for service Cook meat cut for
service
6.3 Present meat cuts for Present meat cuts for
services services
6.4 Store meat Store meat
7. Prepare Vegetables Dishes
7.2 Prepare vegetable dishes Prepare vegetable
dishes
7.3 Present vegetable dishes Present vegetable
dishes
7.4 Store vegetable dishes Store vegetables dishes
8. Prepare Egg Dishes
8.2 Prepare and cook egg Prepare and cook egg
dishes dishes
8.3 Present egg dishes Present egg dishes
8.4 Store egg dishes Store egg dishes
9. Prepare Starch Dishes
9.2 Prepare starch dishes Prepare starch dishes
9.3 Prepare starch dishes Prepare starch dishes
9.4 Store starch dishes Store starch dishes

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
10. Prepare Poultry and Game Dishes
10.2 Cook poultry and game Cook poultry and
dishes game dishes
10.3 Plate/present poultry Plate/present poultry
and game dishes and game dishes
10.4 Store poultry and game Store poultry and
game
11. Prepare Seafood Dishes
11.2 Handle fish and seafood Handle fish and
seafood
11.3 Cook fish and shellfish Cook fish and shellfish
11.4 Plate/Present fish and Plate/Present fish and
seafood seafood
11.5 Store fish and seafood Store fish and seafood
12. Prepare Desserts
12.2 Prepare desserts and Prepare desserts and
sweet sauces sweet sauces
12.3 Plate/Present desserts Plate/Present desserts
12.4 Store desserts Store desserts
13. Package Prepared Food
13.1 Select packaging Select packaging
materials materials
13.2 Package food Package food
Form No. 1.4: Training Needs

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
Training Needs Module Title/Module of
Instruction
(Learning Outcomes)

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
Prepare stocks, glazes and essences required 2. Prepare Stocks, Sauces
for menu items and Soups
Prepare soups required for menu items
Prepare sauces required for menu items
Store and reconstitute stocks, sauces and

soups
Perform Mise’ en place 6. Prepare Appetizers
Prepare a range of appetizers
Present a range of appetizers
Store appetizers
Perform Mise’ en place 7. Prepare Salads
Prepare a variety salads and dressings
Present a variety of salads and dressings
Store salads and dressings

Perform Mise-en-place 8. Prepare Sandwiches
Prepare a variety of sandwiches
Present a variety of sandwiches
Store sandwiches
Perform Mise’ en place 6. Prepare Meat Dishes
Cook meat cut for service
Present meat cuts for services
Store meat
Perform Mise’ en place 7. Prepare Vegetables
Prepare vegetable dishes Dishes
Present vegetable dishes

Store vegetable dishes
Perform Mise’ en place 8. Prepare Egg Dishes
Prepare and cook egg dishes
Present egg dishes
Store egg dishes
Perform Mise’ en place 9. Prepare Starch Dishes
Prepare starch dishes
Prepare starch dishes

Store starch dishes

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
Perform Mise’ en place 10. Prepare Poultry and
Cook poultry and game dishes Game Dishes
Plate/present poultry and game dishes
Store poultry and game
11.1 Perform Mise’ en place 11. Prepare Seafood Dishes
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. Prepare Desserts
12.2 Prepare desserts and sweet sauces
12.3 Plate/Present desserts
12.4 Store desserts
13.1 Select packaging materials 13. Package Prepared Food
13.2 Package food

Date Revised:
TESDA Developed by:
Training Dept.
Mateo Revision # 00
SESSION PLAN
Sector : Tourism
Qualification Title : Cookery NC II
Unit of Competency : Prepare Sandwiches
Module Title : Preparing Sandwiches
Learning Outcomes:
LO1. Perform Mise en place
LO2. Prepare variety of sandwiches
LO3. Present a variety of sandwiches
LO4. Store sandwiches
A. INTRODUCTION: This session plan deals with the skills and knowledge required to prepare and present a variety of sandwiches
in a commercial kitchen or catering operations.
B. LEARNING ACTIVITIES
LO 1 Perform Mise en place
Learning Content Methods Presentation Practice Feedback Resources Time
1. History of Sandwiches Individual Study Read Info Sheet 5.1-1 on Answer Self Compare Info Sheet/Self 1 hr
History of Sandwiches Check 5.1-1 answers with Check/Answer
Answer key Key 5. 1-1
5.1-1
2. Tools, and Equipment Individual Study Read Info sheet 5.1-2 on Answer Self Compare Info Sheet/Self 2.5hr
Tools, and Equipment Check 5.1-2 answers with Check/Answer
Answer key Key 5. 1-2
5.1-2
Portfolio on PLAN TRANING Date Developed: Document No. CKO 101
October 2018 Issued by:
SESSION
Date Revised:
Page 15 of 20
Cookery NCII Developed by:
Training Dept.
TESDA
Women’s Center Crisostomo C. Mateo
Revision # 00
Active Lecture View and Listen to Answer Let the trainer •Projector
Trainer’s Powerpoint on Trainer’s Oral evaluate the •Laptop
Proper use with Tools, and Question answers to
Equipment Oral
Questioning
3. Safe Practice in Your Read Info sheet 5.1-3 on Answer Self Compare Info 1 hr
Work Environment Individual Study safe practice in your work Check 5.1-3 answers with Sheet/Self
environment Answer key Check/Answer
5.1-3 Key 5.1-3
Demonstration Observe trainer Perform Task Let the trainer •Task sheet
demonstrate Mise en sheet 5.1-3 evaluate the 5.1-3
place in accordance to performance •Performance
the safe work practice in using Criteria
work environment. Performance Checklist
Criteria •Kitchen tools
Checklist 5.1-3 and Equipment
•Ingredients
LO 2:Prepare variety of sandwiches
1.Components and Individual Study Read info sheet 5.2-1 on Answer Self Compare Info 1hr
Ingredients of a Components and Check answers with Sheet/Self
Sandwich Ingredients of a Sandwich 5.2-1 answer key Check/Answ
5.2-1 er Key 5. 2-1
2.Types of Sandwiches Individual Study Read info sheet 5.2-2 on Answer Self Compare Info 1.5 hrs
Types of Sandwiches Check 5.2-2 answers with Sheet/Self
answer key Check/Answ
5.2-2 er Key 5. 2-2
Listen to trainer’s power Answer Let the trainer
Active Lecture point and lecture on Types Trainer’s Oral evaluate the •Laptop
of Sandwiches. Question answers to •Projector
Oral
Questioning
SESSION
Date Revised:
Page 16 of 20
Training Dept.
TESDA
Revision # 00
3. Procedure in Making Individual Study Read info sheet 5.2-3 on Answer Self Compare Information 3 hr
Sandwiches Procedure in Making Check answers with Sheet/Self
Sandwiches 5.2-3 answer key Check/Answ
5.2-3 er Key 5. 2-3
Demonstration Observe trainer perform Perform Task Let the trainer •Task sheet
the proper procedure in sheet 5.2-3 evaluate the 5.2-3
making sandwiches performance •Performance
using Criteria
Performance Checklist
Criteria •Kitchen
Checklist 5.2-3 tools and
Equipment
•Ingredients
LO 3:Present a variety of sandwiches
1. Sandwich Read info sheet 5.3-1 on Answer Self ~Compare ~ 2.5hr

Presentation Individual Study Sandwich Presentation Check answers with Information
5.3-1 key 5.3-1 Sheet/Self
Check/Answ
er Key 5.3-1
View and listen to Answer Let the trainer •Laptop

Active Lecture trainer’s lecture about Trainer’s Oral Evaluate the •Projector
structuring and sandwich Question answers to
Oral
Questioning


SESSION
Date Revised:
Page 17 of 20
Training Dept.
TESDA
Revision # 00
Demonstration Observe trainer Perform Task Let the trainer •Task Sheet
demonstrate sandwich Sheet 5.3-1 evaluate the 5.3.1
presentation for services performance •Performanc
using e Criteria
Performance Checklist
Criteria • Kitchen
Checklist 5.3-1 tools and
Equipment
•Ingredients

2.Sandwich Styles Individual Study Read information sheet Answer Self Compare Information 3 hrs
5.3-2 on Sandwich Styles Check 5.3-2 answers with Sheet/Self
key 5.3-2 Check/Answ
er Key 5.3-2
3.Techniques to Individual Study Read info sheet 5.3-3 on ~Answer Self ~Compare Information 1.5hr
Maintain Optimum Techniques to maintain Check answer key Sheet/Self
Quality of Ingredients optimum quality of 5.3-3 5.3-3 to Self- Check/Answ
ingredients Check 5.3-3 er Key 5.3-3
Active Lecture Listen to lecture on Answer Let the trainer •Laptop

Techniques to maintain Trainer’s Oral Evaluate the •Projector
optimum quality of Question answers to
ingredients Oral
Questioning
LO 4: Store sandwiches
1.Utilization of Individual Study Read info sheet 5.4-1 on Answer Self Compare Information 1.5hr
Ingredients Leftovers Utilization of ingredients Check answers with Sheet/Self
and Trimmings leftovers and trimmings 5.4-1 key 5.4-1 Check/Answ
er Key 5.4-1

SESSION
Date Revised:
Page 18 of 20
Training Dept.
TESDA
Revision # 00
2.Temperatures for Read info sheet 5.4-2 on ~Answer Self ~Compare ~ Info 1hr
Sandwich Making Individual Study temperatures for Check answer key Sheet/Self
sandwich making 5.4-2 5.4-2 to Self- Check/Answ
Check 5.4-2 er Key 5. 4-2
3.Sandwich Packaging Individual Study Read information sheet Answer Self Compare Information 2
5.4-3 on Proper Sandwich Check answers with Sheet/Self hours
Packaging 5.4-3 answer key Check/Answ
5.4-3 er Key 5. 4-3
Demonstration Observe trainer Perform Task Let the trainer •Task Sheet
demonstrate how to Sheet 5.4-3 evaluate the 5.4-3
package sandwiches performance • Kitchen
using to tools and
Performance Equipment
Criteria •Ingredients
Checklist 5.4-3 •Packaging

SESSION
Date Revised:
Page 19 of 20
Training Dept.
TESDA
Revision # 00
C. Assessment Plan:
1. Testing Conditions Equipment Supplies and Materials PPE

Tools o Electric, Gas ranges
o Pots and Pans o Ovens o Breads oAprons
o Stainless Bowls o Grills and Griddles o Spreads oUniforms
o Plastic Wrap o Deep Fryers o Fillings oToque
o Aluminum Foil o Salamanders o Garnishes oHairnets
o Measuring Cups o Food processors o Cooking Fat oGloves
o Weighting Scales o Blenders o Seasonings oSafety shoes
o Cleaning materials o Mixers
and linen o Slicers
o Knife o Pans
o Cutting Board o Utensils
o Tongs o Tilting fry pan
o Whisk o Steamers
2. Venue of Assessment: Institutional Assessment area
3. Type of Assessment: •Oral Recitation

•Written examination
•Direct Observation
4. Type of Evidence
For written test: answer sheet
For demonstration: written test, demonstration, oral questioning
For oral questioning: rating sheet

SESSION
Date Revised:
Page 20 of 20
Training Dept.
TESDA
Revision # 00
D. TEACHER’S SELF-REFLECTION OF THE SESSION (Sample only because the sessions are not supplied yet.)
90% students passed the institutional assessment. This batch had difficulty in absorbing the theoretical aspect of the
fundamentals of sandwich making. Surprisingly they had developed their skills through practical demonstration. They were
very engaging and focused with hands on activity.

SESSION
Date Revised:
Page 21 of 20
Training Dept.
TESDA
Revision # 00
Date Developed: Document No. BPP-2.2
Oct. 2013 Issued by:
Ship’s catering Date Revised:
Page 22 of 61
services NC II Trng. Dept.
Developed by:
Edric A. Lopez
Revision # 00

Plan Training Session

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Plan Training Session

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Plan

Date Developed: Document No. CKO 101

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. CKO 101

Previous Industry Experience

Previous List down trainings related to Cookery NC II

Special courses Other courses related to Cookery

Learning styles a. Visual - The visual learner takes mental

Date Developed: Document No. CKO 101

learner can't concentrate with a lot of activity

Date Developed: Document No. CKO 101

Date Developed: Document No. CKO 101

Date Developed: Document No. CKO 101

Date Developed: Document No. CKO 101

Form 1.2: Evidence of Current Competencies acquired related to

Identifying Training Gaps

Date Developed: Document No. CKO 101

1.3 Dispose of waste Dispose of waste

Date Developed: Document No. CKO 101

Date Developed: Document No. CKO 101

Form No. 1.4: Training Needs

Date Developed: Document No. CKO 101

Date Developed: Document No. CKO 101

Store and reconstitute stocks, sauces and

Store salads and dressings

Present vegetable dishes

Prepare starch dishes

Date Developed: Document No. CKO 101

Date Developed: Document No. CKO 101

LO 1 Perform Mise en place

Learning Content Methods Presentation Practice Feedback Resources Time

LO 3:Present a variety of sandwiches

1. Sandwich Read info sheet 5.3-1 on Answer Self ~Compare ~ 2.5hr

View and listen to Answer Let the trainer •Laptop

Portfolio on PLAN TRANING Date Developed: Document No. CKO 101

Active Lecture Listen to lecture on Answer Let the trainer •Laptop

Portfolio on PLAN TRANING Date Developed: Document No. CKO 101

Portfolio on PLAN TRANING Date Developed: Document No. CKO 101

1. Testing Conditions Equipment Supplies and Materials PPE

2. Venue of Assessment: Institutional Assessment area

3. Type of Assessment: •Oral Recitation

Portfolio on PLAN TRANING Date Developed: Document No. CKO 101

Portfolio on PLAN TRANING Date Developed: Document No. CKO 101

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