Technical Education and Skills Development Authority

ACHIEVERS INTERNATIONAL COLLEGE OF CULINARY ARTS AND TECHNOLOGY

TRAINEE’S RECORD BOOK

Trainee’s No.

NAME:

QUALIFICATION: COOKERY NC II

TRAINING DURATION: 316 HOURS

TRAINER: CHARITY P. PALMERO

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.

NOTES:

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Unit of Competency: 1. CLEAN AND MAINTAIN KITCHEN PREMISES

NC Level II

Learning Task/Activity Required Date Instructors

Outcome Accomplished Remarks

Clean, sanitize 1.1 Chemicals and clean potable

and store water are selected and used for
equipment cleaning and/or sanitizing kitchen
equipment utensils, and working
surfaces

1.2 Equipment and/or utensils are

cleaned and/or sanitized safely
using clean/potable water and
according to manufacturer’s
instructions

1.3 Clean equipment and

utensils are stored or stacked
safely in the designated place

1.4 Cleaning equipment and

supplies are used safely in
accordance with manufacturer’s
 instructions

1.5 Cleaning equipment are

assembled and disassembled
safely

1.6 Cleaning equipment are

stored safely in the designated
position and area

Clean and 2.1 Cleaning schedules are

sanitize followed based on enterprise
premises procedures

2.2 Chemicals and equipment

for cleaning and/or sanitizing
are used safely

2.3 Walls, floors, shelves and

working surfaces are cleaned
and/or sanitized without
causing damage to health or
property

2.4 First aid procedures are

followed if an accident happens

Dispose of waste 3.1 Wastes are sorted and

disposed according to sanitary
regulations, enterprise practices
and standard procedures

3.2 Cleaning chemicals are

disposed safely according to
standard procedures

Trainee’s Signature Trainer’s Signature

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

NC Level II

Learning Task/Activity Required Date Accomplished Instructors

Outcome Remarks

Prepare stocks, • Ingredients and

glazes and flavoring agents are
essences required used according to
for menu items standard recipes
defined by the
enterprise

• Variety of stocks,
glazes, flavorings,
seasonings are
produced according
 to enterprise
standards

Prepare soups • Correct ingredients

required for are selected and
menu items assembled to
prepare soups,
including stocks
and prepared
garnishes

• Variety of soups are

prepared according
to enterprise
standards

• Clarifying,
thickening agents
and convenience
products are used
where appropriate

• Soups are
evaluated for flavor,
color, consistency
and temperature
related problems
are identified and
addressed

• Soups are
presented at the
right flavor, color,
consistency and
temperature, in
clean service ware
without drips and
using suitable
garnishes and
accompaniments

Prepare sauces • Variety of hot and

required for cold sauces are
prepared from
menu items
classical and
contemporary
recipes based on
the required menu
items

• Derivatives are
made from mother sauces

• Variety of
thickening agents,
seasonings and
flavorings are used
 appropriately

• Sauces are
evaluated for flavor,
color and
consistency and
related problems
are identified and
addressed

Store and • Stocks, sauces and

reconstitute soups are stored
stocks, sauces correctly at the
and soups right temperature to
maintain optimum
freshness and
quality

• Stocks, sauces and

soups are re-
heated/reconstitute
d to appropriate
standards of
consistency

Trainee’s Signature Trainer’s Signature

Unit of Competency: 3. PREPARE APPETIZERS

NC Level II

Learning Task/Activity Required Date Accomplished Instructors

Outcome Remarks

Perform Mise’ en • Tools, utensils

place and equipment
are cleaned,
sanitized and
prepared based on
the required tasks
• Ingredients are
identified correctly,
according to
standard recipes,
or enterprise
requirements
• Ingredients are
assembled
according to
correct sequence,
quality and
specifications
required
• Ingredients are
prepared based on
the required form
and time frame
• Frozen ingredients
are thawed
following
enterprise
procedures.

• Where necessary,
raw ingredients
are washed with
clean potable
water.
Prepare a range • Correct equipment
of appetizers are selected and
used in the
production of
appetizers

• Appetizers are
produced in
accordance with
enterprise
standards

• Glazes are
correctly selected
and prepared,
 where required

• Quality trimmings
and other leftovers
are utilized where
and when
appropriate

• Appetizers are
prepared, using
sanitary practices

• Appetizers are
tasted and
seasoned in
accordance with
the required taste
of the dishes

• Workplace safety
and hygienic
procedures are
followed according
to enterprise and
legal requirements

Present a range • Appetizers are

of appetizers presented
attractively
according to
enterprise
standards
• Appetizers are
presented using
sanitary practices
• Suitable plate are
selected according
to enterprise
standards

• Factors in plating
dishes are
observed in
presenting
appetizers
Store appetizers • Quality trimmings
and other leftovers
are utilized where
and when
appropriate

• Appetizers are kept

in appropriate
conditions based on
enterprise
procedures
 • Required food
storage containers
are used and stored
in proper
temperatures to
maintain freshness,
quality and taste

Trainee’s Signature Trainer’s Signature

Unit of Competency: 4. PREPARE SALADS AND DRESSINGS

NC Level II
Learning Task/Activity Date Accomplished Instructors
Outcome Required Remarks

Perform Mise en • Tools, utensils

place and equipment
are cleaned,
sanitized and
prepared based
on the required
tasks

• Ingredients are
identified
correctly,
according to
standard recipes,
recipe cards or
enterprise
requirements

• Ingredients are
assembled
according to
 correct quantity,
type and quality
required

• Ingredients are
prepared based
on the required
form and time
frame

• Frozen
ingredients are
thawed following
enterprise
procedure.

• Where
necessary, raw
ingredients are
washed with
clean potable
water.

Prepare a variety 2.1 Variety of salads

salads and are prepared using fresh
dressings (seasonal) ingredients
according to acceptable
enterprise standards to
maximize eating
qualities, characteristics
and taste

2.2 Dressings are

prepared suitable to
either incorporate into,
or accompany salads

2.3 Prepared salads ad

dressings are tasted
and seasoned in
accordance with the
required taste

2.4 Workplace safety

and hygienic procedures
are followed according
to enterprise and legal
requirements

Present a variety 3.1 Suitable plate are

of salads and selected according to
dressings enterprise standards

3.2 Salads are presented

attractively according to
enterprise standards

3.3 Salads and dressing

 are accompanied based
on clients requirements

3.4 Salads and dressings

are presented
hygienically, logically and
sequentially within the
required timeframe

Store salads and 4.1 Salads are kept in

dressings appropriate conditions
based on enterprise
procedures

4.2 Required containers

are used and stored in
proper temperature to
maintain freshness,
quality and taste

Trainee’s Signature Trainer’s Signature

Unit of Competency: 5. PREPARE SANDWICHES

NC Level II

Learning Task/Activity Date Accomplished Instructors

Outcome Required Remarks

Perform mise-en- • Tools, utensils

place and equipment
are cleaned,
sanitized and
prepared based
on the required
tasks

• Ingredients are
identified
correctly,
according to
standard recipes,
recipe cards or
enterprise
 requirements

• Ingredients are
assembled
according to
correct quantity,
type and quality
required

• Ingredients are
prepared based
on the required
form and time
frame

• Frozen
ingredients are
thawed following
enterprise
procedure.

• Where
necessary, raw
ingredients are
washed with
clean potable
water

Prepare a variety 2.1 Variety of

of sandwiches sandwiches are
prepared based on
appropriate techniques

2.2 Suitable bases are

selected from a range of
bread types

2.3 Sandwiches are

produced using correct
ingredients to an
acceptable enterprise
standard

2.4 Appropriate
equipment are selected
and used for toasting
and heating according
to enterprise procedures
and manufacturer’s
manual

2.5 Sandwiches are

prepared logically and
sequentially within the
required time frame
and/or according to
customer’s request
 2.6 Workplace safety
and hygienic
procedures are followed
according to enterprise
and legal requirements

• Sandwiches are
Present a variety produced using
of sandwiches correct
ingredients to an
acceptable
enterprise
standard

• Sandwiches are
presented
hygienically,
logically and
sequentially
within the
required
timeframe

• Sandwiches are
presented
attractively using
suitable
garnishes,
condiments and
service wares

• Factors in
plating are
observed in
presenting
sandwiches

Store sandwiches 4.1 Quality trimmings

and other leftovers are
utilized where and when
appropriate

4.2 Sandwiches are

stored hygienically at
the proper temperature
considering the factors
specified by the
enterprise

4.3 Sandwiches are

kept in appropriate
conditions to maintain
freshness and quality
Trainee’s Signature Trainer’s Signature

Unit of Competency: 6. PREPARE MEAT DISHES

NC Level II

Learning Task/Activity Date Accomplished Instructors

Outcome Required Remarks

• Tools, utensils
Perform Mise en and equipment
place are cleaned,
sanitized and
prepared based
on the required
tasks

• Ingredients are
identified
correctly,
according to
standard recipes,
recipe cards or
enterprise
requirements

• Ingredients are
assembled
according to
correct quantity,
type and quality
required

• Ingredients are
prepared based
on the required
form and time
frame

• Frozen
ingredients are
thawed following
enterprise
procedures.

• Where
necessary, raw
ingredients are
washed with
clean potable
water.

Cook meat cuts for 2.1 Appropriate

service cooking methods are
identified and used for
 cooking

2.2 A variety of
portioned meat cuts are
cooked in accordance to
standard recipe
specifications

2.3 A variety of offal

dishes are cooked
according to standard
recipes

2.4 Meats are carved

using the appropriate
tools and techniques

2.5 Ingredients are

adjusted to meet special
requests of customers

2.6 Cooked dishes are

tasted and seasoned in
accordance with the
required taste of the
dishes

2.7 Workplace safety

and hygienic
procedures are followed
according to enterprise
and legal requirements

Present meat cuts • Meat dishes are

for service presented
attractively
according to
classical, cultural
and enterprise
standards

• Meat dishes are

presented
hygienically,
logically and
sequentially
within the
required
timeframe

• Suitable plate are

selected
according to
enterprise
standards

• Factors in plating
dishes are
 observed in
presenting meat
dishes

Store meat • Quality trimmings

and other
leftovers are
utilized where and
when appropriate

• Fresh and
cryovac-packed
meat are stored
correctly
according to
health regulations

• Required
containers are
used and stored
in proper
temperature to
maintain
freshness, quality
and taste

• Meat is stored in
accordance with
FIFO operating
procedures and
storage of meat
requirements

Trainee’s Signature Trainer’s Signature

Unit of Competency: 7. PREPARE VEGETABLES DISHES

NC Level II

Learning Task/Activity Date Accomplished Instructors

Outcome Required Remarks

• Tools, utensils
Perform Mise en and equipment
place are cleaned,
sanitized and
prepared based
on the required
tasks

• Ingredients are
identified
correctly,
according to
standard recipes,
recipe cards or
enterprise
requirements

• Ingredients are
assembled
according to
correct quantity,
type and quality
required

• Ingredients are
prepared based
on the required
form and time
frame

• Frozen
ingredients are
thawed following
enterprise
procedures.

• Where
necessary, raw
ingredients are
washed with
clean potable
water

Prepare vegetable 2.1 Vegetables are

dishes selected according to,
quality

2.2 Vegetables
accompaniments are
selected to complement
and enhance menu
items

2.3 Variety of
vegetables dishes are
prepared following
appropriate Cooking
methods to preserve
optimum quality and
 nutrition

2.4 Suitable sauces and

accompaniments are
selected and served
with vegetables

2.5 Cooked dishes are

tasted and seasoned in
accordance with the
required taste of the
dishes

2.6 Workplace safety

and hygienic
procedures are followed
according to enterprise
and legal requirements

Present vegetable • Vegetables are

dishes uniformly cut and
attractively
presented

• Suitable plate are

selected
according to
enterprise
standards

• Factors in plating
dishes are
observed in
presenting poultry
and game dishes

• Vegetables dishes
are presented
hygienically,
logically and
sequentially within
the required
timeframe

Store vegetables • Quality trimmings

dishes and other
leftovers are
utilized where and
when appropriate

• Vegetables are
stored at the
correct
temperature

• Optimum
freshness and
 quality is
maintained in
accordance with
enterprise storing
techniques and
procedure

• Vegetable is
stored in
accordance with
FIFO operating
procedures and
storage of
vegetable
requirements

Trainee’s Signature Trainer’s Signature

Unit of Competency: 8. PREPARE EGG DISHES

NC Level II

Learning Task/Activity Date Accomplished Instructors

Outcome Required Remarks

Perform Mise en • Tools, utensils

place and equipment
are cleaned,
sanitized and
prepared based
on the required
tasks

• Ingredients are
identified
correctly,
according to
standard recipes,
recipe cards or
enterprise
 requirements

• Ingredients are
assembled
according to
correct quantity,
type and quality
required

• Ingredients are
prepared based
on the required
form and time
frame

• Frozen
ingredients are
thawed following
enterprise
procedures.

• Where
necessary, raw
ingredients are
washed with
clean potable
water.

Prepare and cook • Variety of egg

egg dishes dishes are
prepared
according to
standard recipes
using a range of
cooking
methods

• Eggs are cooked

based on clients
requirements

• Sauces and
accompaniments
specific to egg
preparations are
selected and
prepared

• Cooked dishes
are tasted and
seasoned in
accordance with
the required
taste of the
dishes

• Workplace safety
and hygienic
 procedures are
followed
according to
enterprise and
legal
requirements

Present egg dishes • Suitable plates

are selected
according to
enterprise
standards

• Eggs are
presented
hygienically and
attractively using
suitable
garnishes and
side dishes
sequentially
within the
required
timeframe

• Factors in plating
dishes are
observed in
presenting egg
dishes

Store egg dishes • Fresh and

processed eggs
are stored at the
correct
temperature

• Optimum
freshness and
quality are
maintained in
accordance with
enterprise
storing
techniques and
procedures

• Quality
trimmings and
other leftovers
are utilized
where and when
appropriate

• Egg is stored in
accordance with
FIFO operating
 procedures and
storage of egg
requirements

Trainee’s Signature Trainer’s Signature

Unit of Competency: 9. PREPARE STARCH DISHES

NC Level II

Learning Task/Activity Date Accomplished Instructors

Outcome Required Remarks

Perform Mise en • Tools, utensils

place and equipment
are cleaned,
sanitized and
prepared based
on the required
tasks

• Ingredients are
identified
correctly,
according to
standard recipes,
recipe cards or
enterprise
requirements

• Ingredients are
assembled
according to
correct quantity,
type and quality
required

• Ingredients are
prepared based
on the required
form and time
frame

• Frozen
ingredients are
thawed following
enterprise
procedure.

• Where
necessary, raw
ingredients are
washed with
 clean potable
water

Prepare starch • Variety of starch

dishes products are
selected and
prepared
according to
enterprise recipes

• Optimum quality is
ensured using
appropriate
cooking methods

• Sauces and
accompaniments
appropriate to
starch products
are selected

• Cooked dishes
are tasted and
seasoned in
accordance with
the required taste
of the dishes

• Workplace safety
and hygienic
procedures are
followed
according to
enterprise and
legislated
requirements

Present Starch • Suitable plate are

dishes selected
according to
enterprise
standards

• Starch dishes are

presented
hygienically and
attractively using
suitable garnishes
and side dishes

• Factors in plating
dishes are
observed in
presenting starch
dishes

Store Starch dishes 4.1 Starch are stored at

the correct temperature
 4.2 Optimum freshness
and quality is maintained
in accordance with
enterprise storing
techniques and
procedures

4.3 Quality trimmings

and other leftovers are
utilized where and when
appropriate

4.4 Starch is stored in

accordance with FIFO
operating procedures
and storage of starch
requirements

Trainee’s Signature Trainer’s Signature

Unit of Competency: 10. PREPARE POULTRY AND GAME DISHES

NC Level II

Learning Task/Activity Date Accomplished Instructors

Outcome Required Remarks

Perform mise en • Tools, utensils

place and equipment
are cleaned,
sanitized and
prepared based
on the required
tasks

• Ingredients are
identified
according to
standard recipes,
recipe card or
enterprise
requirements

• Ingredients are
assembled
according to
quantity, type,
and quality
required

• Ingredients are
prepared based
 on the required
form and time
frame

• Poultry and
game are
prepared based
on its enterprise
poultry and
game
preparation
techniques

• Frozen poultry
and game are
thawed in
accordance with
enterprise
thawing
procedures

• Frozen
ingredients are
thawed following
enterprise
procedures.

• Where
necessary, raw
ingredients are
washed with
clean potable
water.

Cook poultry and • Poultry and

game dishes game are
handled
efficiently and
hygienically to
minimize risk of
food spoilage
and cross-
contamination

• Poultry and
game dishes
are cooked
according to
enterprise
standard recipes
and appropriate
Cooking
methods

• Cooked dishes
are tasted and
seasoned in
 accordance with
the required
taste of the
dishes

Plate/present • Service wares

poultry and game are selected in
dishes accordance with
type of poultry
and game dishes

• Poultry and
game is
plated/presented
using suitable
sauces,
garnishes and
accompaniments

• Poultry dishes
are presented
hygienically,
logically and
sequentially
within the
required
timeframe

• Factors in
plating dishes
are observed in
presenting
poultry and
game dishes.

Store poultry and • Poultry and

game game are stored
ensuring storage
conditions and
optimal
temperature are
maintained

• Quality
trimmings and
other leftovers
are utilized
where and when
appropriate

Trainee’s Signature Trainer’s Signature

Unit of Competency: 11. PREPARE SEAFOOD DISHES
NC Level II

Learning Task/Activity Date Accomplished Instructors

Outcome Required Remarks

Perform mise en • Tools, utensils

place and equipment
are cleaned,
sanitized and
prepared based
on the required
tasks

• Ingredients are
identified
according to
standard
recipes, recipe
card or
enterprise
requirements

• Ingredients are
assembled
according to
quantity, type,
and quality
required

• Ingredients are
prepared based
on the required
form and time
frame

• Frozen
ingredients are
thawed following
enterprise
procedure.

• Where
necessary, raw
 ingredients are
washed with
clean potable
water.

Handle fish and • Seafood is

seafood selected
according to
quality,

• Seafood are
handled
hygienically in
accordance with
enterprise
handling and
storing
techniques

• Frozen seafood
are thawed
correctly to
ensure
maximum
quality, and to
retain their
nutrients

Cook fish and • Fish is cleaned,

shellfish gutted and
filleted correctly
and efficiently
according to
enterprise
standards

• Shellfish and
other types of
seafood are
cleaned and
prepared
correctly and in
accordance with
enterprise
standards

• Seafood dishes
is cooked
according to
enterprise
standards using
a variety of
cooking
 methods

• Fish and
shellfish by-
products are
used
appropriately for
a variety of
dishes and
menu items

• Cooked dishes
are tasted and
seasoned in
accordance with
the required
taste of the
dishes

• Workplace
safety and
hygienic
procedures are
followed
according to
enterprise and
legislated
requirements

Plate/Present fish • Seafood

and seafood dishes are
presented
hygienically,
logically and
sequentially
within the
required
timeframe

• Fish and
seafood is
prepared and
presented for
service in
accordance to
enterprise
standards

• Suitable
sauces and
dips are
prepared
according to
standard
 recipes and as
required to
accompany
seafood menu
items

• Presentations
and garnishing
techniques are
selected and
used according
to recipes and
enterprise
standards

• Services are
carried out
according to
enterprise
methods and
standards

• Factors in
plating dishes
are observed in
presenting
seafood dishes

Store fish and 5.1 Quality trimmings

seafood and other leftovers are
utilized where and when
appropriate Seafood are
stored hygienically in
accordance with
enterprise handling and
storing techniques

5.2 Where applicable,

date stamps and codes
are checked to ensure
quality control

5.3 Seafood is stored in

accordance with FIFO
operating procedures
and storage of seafood
requirements.

Trainee’s Signature Trainer’s Signature

Unit of Competency: 12. PREPARE DESSERTS
NC Level II

Learning Task/Activity Date Accomplished Instructors

Outcome Required Remarks

Perform mise en • Tools, utensils

place and equipment
are cleaned,
sanitized and
prepared based
on the required
tasks

• Ingredients are
identified
according to
standard
recipes, recipe
card or
enterprise
requirements

• Ingredients are
assembled
according to
quantity, type,
and quality
required

• Ingredients are
prepared based
on the required
form and time
frame

• Ingredients are
selected,
measured and
weighed
according to
recipe
requirements

• Appropriate
equipment are
selected and
used in
accordance with
manufacturers’
manual

• Frozen
ingredients are
thawed following
enterprise
 procedure.

• Where
necessary, raw
ingredients are
washed with
clean potable
water

Prepare desserts • Standard or

and sweet sauces enterprise
recipes are used
to produce a
variety of hot,
cold and frozen
desserts,
appropriate for a
variety of menus

• Range of sweet
sauces are
produced to a
desired
consistency and
flavor

• Prepared
desserts and
sweets are
tasted in
accordance with
the required
taste

• Workplace
safety and
hygienic
procedures are
followed
according to
enterprise and
legislated
requirements

Plate/Present • Desserts are

desserts presented
hygienically,
logically and
sequentially
within the
required
timeframe

• Desserts are
decorated
creatively
 • Factors in
plating dishes
are observed in
presenting
desserts

• Desserts are
portioned
according to
enterprise
standards

• Desserts are
presented in
accordance with
enterprise
presentation
techniques

• Accompaniment
s, garnishes and
decorations are
used to enhance
taste, texture
and balance

Store desserts 4.1 Quality trimmings

and other leftovers are
utilized where and when
appropriate

4.2 Desserts are stored

at the appropriate
temperature and under
the correct conditions to
maintain quality,
freshness and customer
appeal

4.3 Suitable packaging

are selected and used to
preserve taste,
appearance and tasting
characteristics

4.4 Sweet sauces are

stored to retain desired
quality and
characteristics

Dessert is stored in
accordance with FIFO
operating procedures
and storage of dessert
requirements
Trainee’s Signature Trainer’s Signature

Unit of Competency: 13. PACKAGE PREPARED FOOD

NC Level II

Learning Task/Activity Date Accomplished Instructors

Outcome Required Remarks

Select packaging • Food

materials requirements
of client and
user are met
prior to
packaging in
accordance
with the
enterprise
standard
following the
criteria for
packaging

• Qualities of
packaging
materials are
selected in
accordance
enterprise
standards

Package food • Food is packaged

in compliance
with sanitary,
occupational
health and
safety and
local health
regulations
requirements

• Environmental
requirements
for food
packaging
area is
observed

• Appropriate
packaging
procedures
are adopted
according to
 enterprise
specifications

• Food labeled
according to
industry
standards

Trainee’s Signature Trainer’s Signature