Unit of Competency 1: Clean and maintain kitchen premises

Learning Date Instructors Learning Date Instructors

Task/Activity Required Task/Activity Required
Outcome Accomplished Remarks Outcome Accomplished Remarks
Clean , sanitize Cleaned various 19-Jun-18 Competent Prepare soup different 20-Jun-18 Competent
and store types of surfaces, required for classiffication
equipment laarge and small menu item of soup are
equipments/ utensils identified
commonly found identified and 20-Jun-18 Competent
in commercial rectified common
kitchen soup problem
Clean and Identified different
sanitize types of chemicals 19-Jun-18 Competent performed 20-Jun-18 Competent
premises and their uses different
Dispose of Sanitizing and dis- technique in
waste infecting procedures 19-Jun-18 Competent producing stock
are explained Prepare sauces Variety of hot 21-Jun-18 Competent
Follow waste manage- 19-Jun-18 Competent required for and cold sauces
ment and disposal prac- menu item are identified
tices principles
___________________ _______________________________ and technique
Trainee's Signature Traineer's Sgnature in preparing
Unit of Competency 2: Prepare stock, sauces and soup sauces are
explained
Learning Date Instructors explained
Task/Activity Required
Outcome Accomplished Remarks
Prepare stock Identify types of Store and recon explain the 23-Jun-18 Competent
glazes and flavoring agents and its stitute stocks principles and
essences required ingredients ,sauces and soup technique in
for menu items Classify stock and glazes storing stock, sauces 23-Jun-18 Competent
tools and Identify variety and soup according
equipment of seasoning and to industry
flavoring agents and its standards
Explain the uses of stock ___________________ ___________________
glazes and seasoning Trainee's Signature Traineer's Sgnature
Unit of Competency 3: Prepare Appetizers

Learning Date Instructors Learning Date Instructors

Task/Activity Required Task/Activity Required
Outcome Accomplished Remarks Outcome Accomplished Remarks
Prepare mis en Identified tools and 25-Jun-18 competent Present a range presented appetizer 27-Jun-18 competent
place equipment used in of appetizer according to industry
preparing appetizers standards
Identified variety of ing Appetizer are presen 27-Jun-18 competent
redients used in pre- ted using sanitary
paring appetizers practices
Identified different Selected suitable 27-Jun-18 competent
classification of plates according to
appetizer industry standards
prepare a range Prepared hot and 26-Jun-18 competent Store appetizer Utilized quality 27-Jun-18 competent
of appetizer cold appetizer trimmings and
safe work practices are 26-Jun-18 competent leftover when
followed appropriate
applied different 26-Jun-18 competent kept appitizer 27-Jun-18 competent
methods in preparing in appropriate con-
appetizer dition based on
enterprise procedure

___________________ ___________________
Trainee's Signature Traineer's Sgnature

___________________ ___________________
Trainee's Signature Traineer's Sgnature
Learning Date Instructors
Task/Activity Required
Outcome Accomplished Remarks
Unit of Competency 4: Prepare Salad and Dressing Present variety Salad are presented 4-Jul-18 Competent
of salad and attractively according
Learning Date Instructors
Task/Activity Required
dressing
to enterprise standards
Outcome Accomplished Remarks
Prepare mis en Identified tools and 2-Jul-18 Competent Salad and dressing are 4-Jul-18 Competent
place equipment used in prepared according to
preparing salad and industry standards
dressing Store salad and kept salad based on 4-Jul-18 Competent
Identified variety of ing 2-Jul-18 Competent dressing enterprise procedure
redients used in pre- store salad in required con-
paring salad and dressing tainers and proper tem-
perature
Prepare a variety salad are prepared 3-Jul-18 Competent
of salad and using sanitary ___________________ ___________________
dressing practices Trainee's Signature Traineer's Sgnature
salad are tasted 3-Jul-18 Competent
and seasoned
in accordance with the
taste of the appetizer

Unit of Competency 5: Prepare Sandwiches

Learning Date Instructors Learning Date Instructors
Task/Activity Required Task/Activity Required
Outcome Accomplished Remarks Outcome Accomplished Remarks
Perform Mis en tools and equipment 5-Jul-18 Competent sandwiches are produced 6-Jul-18 Competent
place are cleaned and using correct ingredients
sanitized according on acceptable industry
to standard standards
ingredients are 5-Jul-18 Competent Follow work place safety 9-Jul-18 Competent
prepared based on and hygienic procedure
the required form according to enterprise
and time frame and legal requirements
Frozen ingredients 5-Jul-18 Competent Present variety of sandwiches are presented 9-Jul-18 Competent
are thawed based sandwiches hygienically, sequentially
on enterprise and logically within the
required time frame
Sandwiches are presen- 9-Jul-18 Competent
procedures ted attractively using
Perform variety variety of sanwiches 6-Jul-18 Competent suitable garnishes
of sandwiches are prepared based condiments and service
on appropriate ware
techniques factors in plating are 9-Jul-18 Competent
observed
Store Sandwiches store sandwiches 9-Jul-18 Competent
hygienically, sequentially
at the proper temperature
considering the factors
specified in the enter-
prise
Sandwiches are kept in 9-Jul-18 Competent
appropriate condition
to maintain quality and
freshness
___________________ ___________________ ___________________ ___________________
Trainee's Signature Traineer's Sgnature Trainee's Signature Traineer's Sgnature
Unit of Competency 6: Prepare Meat Dishes

Learning Date Instructors Learning Date Instructors

Task/Activity Required Task/Activity Required
Outcome Accomplished Remarks Outcome Accomplished Remarks
Perform Mis en are cleaned and 10-Jul-18 competent Present meat presented 12-Jul-18 Competent
place sanitized according cuts for Meat dishes
to standard service attractively in accordance
ingredients are 10-Jul-18 competent to classical, cultural and
prepared based on enterprise standards
the required form selected suitable plates 12-Jul-18 Competent
and time frame according to enterprise
Frozen ingredients 10-Jul-18 competent standards
are thawed based Store Meat store meat 13-Jul-18 Competent
on enterprise hygienically, sequentially
Cook meat cuts for used appropriate cooking 11-Jul-18 competent at the proper temperature
service methods considering the factors
cooked variety of meat 11-Jul-18 competent specified in the enter-
cuts in accordance to prise
standard recipe meats are kept in 13-Jul-18 Competent
specification appropriate condition
cooked dishes are tasted 11-Jul-18 competent to maintain quality and
and seasoned in accor- freshness
dance with the taste of ___________________ ___________________
the dish Trainee's Signature Traineer's Sgnature