Portfolio

COOKERY
NC II

SECTOR: TOURISM

UNIT OF COMPOTENCY:

PREPARE SALADS AND

DRESSINGS

MODULE TITLE: PREPARE

SALADS AND DRESSINGS

MHIKAELLA D.
ESTILLORE
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Sector : TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: Prepare Salads and Dressings

Module Title: Prepare Salads and Dressings

BENGUET STATE
UNIVERSITY

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 QUALIFICATION TITLE
COOKERY NC II
COMPETENCY-BASED LEARNING
MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1. Clean and maintain Cleaning and maintaining TRS512328

kitchen premises kitchen premises

TRS512331
2. Prepare stocks, sauces Preparing stocks, sauces,
and soups and soups

3. Prepare Preparing appetizers TRS512381

appetizers

4. Prepare Preparing salads TRS51238

salads and and dressings 2
dressings
TRS512330
5. Prepare sandwiches Preparing sandwiches

TRS512383
6 Prepare meat dishes Preparing meat dishes

TRS512384
7 Prepare vegetable dishes Preparing vegetable dishes

TRS512385
8 Prepare egg dishes Preparing egg dishes

TRS512386
9 Prepare starch dishes Preparing starch dishes

TRS512333
10 Prepare poultry and Preparing poultry and
game dishes game dishes
TRS512334
11 Prepare seafood dishes Preparing seafood dishes

TRS512335
12 Prepare desserts Preparing desserts

TRS512340
13 Package prepare food Packaging prepare food

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 HOW TO USE THIS COMPETENCY-BASED
LEARNING MATERIAL

Welcome!

The unit of competency, PREPARE SALADS AND DRESSINGS-”

This module contains training materials and activities for you to complete.
The learning outcome “PREPARE SALADS AND DRESSINGS
essences required for menu items” contains knowledge, skills and
attitudes required for Cookery. It is one of the specialized modules at
National Certificate Level (NCII).
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning
outcome are Information Sheets and Resources Sheets (Reference
Materials for further reading to help you better understand the required
activities). Follow these activities on your own and answer the self-check.
If you have questions, don’t hesitate to ask your facilitator for assistance.

Remember to:

 Read information sheet and complete the self-check. Suggested

references are included to supplement the materials provided in this
module.
 Perform the Task Sheets and Job Sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows every
sheet.
 Submit outputs of the Task Sheet and Job Sheets to your Facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
 When you feel confident that you had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.

You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

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No TITLE PAGE
.
1 Cover Page
2 Qualification Title
3 How to use this Competency-Based Learning Materials
4 Table of Contents
5 Module content
6 Learning Outcome
7 Learning experiences
8 Information Sheet
9 Self- Check no.
10 Answer Key for Self-Check no.
11 Job Sheet No.
12 Performance Criteria Checklist No.
13 References

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 COMPETENCY SUMMARY
LO1. PERFORM MISE EN PLACE
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
2. Ingredients are identified correctly, according to standard
recipes, recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity,
type and quality required
4. Ingredients are prepared based on the required form and
time frame
5. Frozen ingredients are thawed following
enterprise procedures.
6. Where necessary, raw ingredients are washed with clean
potable water.
LO2. PREPARE VARIETY OF SALAD AND DRESSINGS
ASSESSMENT CRITERIA:
1. Variety of salads are prepared using fresh (seasonal)
ingredients according to acceptable enterprise standards to
maximize eating qualities, characteristics and taste
2. Dressings are prepared suitable to either incorporate into,
or accompany salads
3. Prepared salads ad dressings are tasted and seasoned in
accordance with the required taste
4. Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements

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LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS
ASSESSMENT CRITERIA:
1. Suitable plate are selected according to enterprise
standards
2. Salads are presented attractively according to enterprise
standards
3. Salads and dressing are accompanied based on clients
requirements
4. Salads and dressings are presented hygienically, logically
and sequentially within the required timeframe
LO4. STORE SALADS AND DRESSINGS
ASSESSMENT CRITERIA:
1. Salads are kept in appropriate conditions based on
enterprise procedures
2. Required containers are used and stored in proper
temperature to maintain freshness, quality and taste

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 MODULE CONTENT
QUALIFICATION TITLE: COOKERY NC II
UNIT OF COMPETENCY: PREPARE SALADS AND DRESSINGS
MODULE TITLE: PREPARING SALADS AND DRESSINGS

MODULE DESCRIPTOR:
This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food
preparation and storage areas in commercial
cookery or catering operations.

NOMINAL DURATION: 24HRS.

LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
LO1. Perform Mise en place-

LO2. Prepare variety of salads and dressings-

LO3. Present a variety of salads and dressings-

LO4. Store salads and dressings-

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
2. Ingredients are identified correctly, according to standard
recipes, recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type
and quality required
4. Ingredients are prepared based on the required form and time
frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean
potable water.
7. Variety of salads are prepared using fresh (seasonal) ingredients
according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste
8. Dressings are prepared suitable to either incorporate into, or
accompany salads
9. Prepared salads ad dressings are tasted and seasoned in
accordance with the required taste
10. Workplace safety and hygienic procedures are followed
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 according to enterprise and legal requirements
11. Suitable plate are selected according to enterprise standards
12. Salads are presented attractively according to enterprise
standards
13. Salads and dressing are accompanied based on clients
requirements
14. Salads and dressings are presented hygienically, logically and
sequentially within the required timeframe
15. Salads are kept in appropriate conditions based on enterprise
procedures
16. Required containers are used and stored in proper temperature
to maintain freshness, quality and taste

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 LEARNING OUTCOME # 1. Perform Mise en place
CONTENTS:
1. Variety and ingredients of salads from different recipes.
2. Classification of salads.
3. Tools, equipment’s, utensils needed in preparing salads.
4. Historical development and current trends in appetizers.
5. Suitable commodities and food combinations for use in salads.
6. Compatible dressings and sauces for incorporating into salads.
7. Nutritional values of salads and the effects of cooking.
8. Common culinary terms on salads which are used in the industry.
9. Safe work practices using knives.
10. Principles and practices of hygiene including appropriate dress.
11. Logical and time efficient work flow.
12. Waste minimization techniques and environmental considerations in
specific relation to salads.
13. Preparation of dishes for customers within typical workplace time
constraints.
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks.
2. Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements.
3. Ingredients are assembled according to correct quantity, type and quality
required.
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
CONDITION:
Students/trainees must be provided with the following.

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 SUPPLIES AND MATERIALS LEARNING MATERIALS
Selection of salads -Manuals
Leafy -Books
Non-Leafy -Video (CD)
Protein
Combination
Congealed
Fruit
Cooked
 Dressings and sauces may include but not limited to:
-Egg oil emulsions
-Vinegar oil dressings
-Salsa
-Fruit Sauces
-Others
 Cold Dressings
ASSESSMENT METHOD:
 Direct observation
 Demonstration
 Written or oral questions
 Review of portfolios of evidence and third-party workplace reports of on-
the-job performance by the candidate, e.g. menus

Learning Experiences
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Learning Outcome #1: PERFORM MISE EN PLACE

Learning Activities Special Instructions

1. Read information sheet 4.1-1

principles of receiving supplies
Check answers with the answer
cc

Answer Self-check 4.1-1 key. You are required to get all

answers correct. If not, read the
information sheets again to answer
all questions correctly.

EEvaluate the work of the trainee by

using the Performance Criteria.

After doing all activities of this LO,

you are ready to proceed the next
LO on Observing safety practices in
Store Supplies

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UNIT OF COMPETENCY: PREPARE SALADS AND DRESSINGS
UNIT CODE: TRS512329
UNIT DESCRIPTOR: This unit deals with the skills and knowledge required
in preparing and presenting salads and dressings
ELEMENT PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Perform Mise en Place 1.1 Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
1.2 Ingredients are identified correctly, according to standard
recipes, recipe cards or enterprise requirements
1.3 Ingredients are assembled according to correct quantity,
type and quality required
1.4 Ingredients are prepared based on the required form and
time frame
1.5 Frozen ingredients are thawed following enterprise
procedures.
1.6 Where necessary, raw ingredients are washed with clean
potable water.
2. Prepare a variety 2.1. Variety of salads are prepared using fresh (seasonal)
salads and dressings 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
3. Present a variety of 3.1. Suitable plate are selected according to enterprise
salads and dressings 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
4. Store salads and 4.1. Salads are kept in appropriate conditions based on
dressings enterprise procedures
4.2. Required containers are used and stored in proper
temperature to maintain freshness, quality and taste

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RANGE OF VARIABLES
1. Variety of Salads May include but are not limited to:
1.1. Leafy
1.2. Non-leafy
1.3. Protein
1.4. Combination
1.5. Congealed
1.6. Fruit
1.7. Cooked
2. Dressings May include but are not limited to:
2.1 Temporary emulsions
2.2 Permanent emulsions

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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1. Prepared a variety of salads from different recipes and cultural
backgrounds
1.2. Prepared variety of salads and dressing hygienically and within
industry-realistic timeframes
1.3. Presented salads and dressing attractively and creatively
1.4. Stored salads and dressings in accordance with enterprise
standard procedures
2. Required 2.1 Historical development and current trends in salads and
Knowledge and dressings 2.2 Suitable commodities and food combinations for use in
Attitude salads and dressings 2.3 Compatible dressings for incorporating into
or accompanying salads 2.4 Nutritional values of salads ingredients
and the effects of cooking on nutrients 2.5 Common cooking terms
on salads and dressings which are used in the industry 2.6 Safe work
practices on using kitchen tools and equipment 2.7 Principles and
practices of sanitary including appropriate dress or attire 2.8 Logical
and time efficient work flow
3. Required Skills 3.1 Attractive presentation techniques for salads and dressings
3.2 Waste minimization techniques and environmental
considerations in specific relation to salads and dressings
3.3 Preparation of dishes for customers within typical workplace time
constraints
4. Resource The following resources MUST be provided:
Implications 4.1. Access to a fully-equipped and commerciallyrealistic food
preparation area with appropriate and industry-current equipment
4.2. A variety of suitable ingredients for salads and dressings
4.3. Service wares
5. Methods for Competency may be assessed through
Assessment 5.1 Direct observation of the candidate while preparing salads and
dressings
5.2 Written or oral questions to test knowledge on commodity and
food safety issues
5.3 Review of portfolios of evidence and third-party workplace
reports of on-the-job performance by the candidate
6. Context for 6.1 Assessment may be done in the workplace or in a simulated
Assessment workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited
assessment center

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 INFORMATION SHEET NO. 4.1-
1
PERFORM MISE EN PLACE

Learning Objectives:
At the end of this module, you should be able to:
 Organize and plan your work more
 Efficiently understand basic flavoring techniques
 Prepare items needed prior to actual cooking set up and use the
standard breading procedure

Assembling all of your ingredients ready to use before you begin cooking is known as mise
en place, which is pronounced either MEEZ AHN PLAHS OR MI ZÃ PLAS. In other words,
“to put in place.”

The term mise en place is a phrase that also references the discipline and organization that
a good chef practices in the kitchen. If you try this process, you might find that it also saves
you a lot of time while you are cooking. As you cook, slowly integrate the practice of mise en
place, with which you can potentially make one of the most stressful cooking situations a
breeze.

How to Properly Use Mise En Place

Despite what the name might imply, mise en place is actually veery simple to apply.
These easy rules can help you use mise en place correctly.
 Make a strategy and keep your recipe close at hand.
 Assemble all necessary ingredients, utensils, and equipment.
 Wash, chop, dice, chop, and measure each ingredient individually.
 Arrange them in dishes, bowls, and containers that are the right size so that
they may be easily grabbed.
 Arrange your items in a way that makes them easier to reach from your
cooking station.
The Advantages of Cooking with Mise En Place

Time savings is one of the main advantages of employing mise en place in the
kitchen. Mise en place is a cooking, method that is perfect for anyone who enjoys
creating food in the kitchen, be it a baker, chef, or anyone else. With mise en place,
combining all of your ingredients for baking or cooking is simple and smooth. You may
save a ton of time and follow your recipe step-by-step with ease if you perform a little
prep work before you start cooking.

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Using mise en place also helps you keep organized. Gathering all of your supplies and
ingredients in one location will save you from having to run back and forth the kitchen
to obtain what you need to prepare your dinner. You will also be aware of any missing
ingredients, like as a certain Bundt pan needed for monkey bread or a half cup of
flour needed for your favorite chicken pot pie crust.

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 SELF- CHECK NO. 4.1-1
I. TRUE OR FALSE

Instruction: Write true if the statement is correct and false if the statement is incorrect on
the space provided.

1. In addition, the broiler cook may have to set up a charcoal fire for the
grill, gather plates, and prepare his or her workspace by laying out towels, hand tools, and
sanitizer.
2. Each restaurant will have its own unique mise en place. The mise en
place of a banquet chef may involve arranging vast amounts of meats, vegetables, salad
fixings, breads, sauces, and pastries for multiple meals with various menus.
3. The literal translation of the French phrase mise en place (meez ahn
plahs) is “to put in place” or “everything is not in place”.
4. Managing several jobs at once is also crucial. Before starting the real
labor, an organized cook would consider all of the activities that need to be done and the best
manner to accomplish them.
5. A keen sense of time is also necessary for proper mise en place. A cook
can more effectively prepare for the efficient performance of their duties by knowing when
to start tasks or how far in advance of service certain preparations can be made.
6. A steak restaurant’s mise en place for the broiler station may involve
appropriately storing raw steaks and chops that will be cooked to order, along with
assembling the seasonings(salt, pepper, and premade sauces) and sides that are either
supplied alongside or used in the cooking process.
7. In order to provide a smoother service, a waiter’s mise en place may
involve tasks like making tea, slicing lemon wedges, and replenishing salt and pepper
shakers.
8. It’s crucial to take food safety concerns into account when planning,
especially those that have to do with temperature and timing restrictions.
9. Making garni bouquets and explaining toasting almonds, preparing bread
crumbs, frying butter, and battering food. Slicing dicing, and cutting are crucial methods, for
getting ready meals.
10. Before starting any activity, a well-organized cook will consider all of the
things that need to be done and the best approach to finish them.

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 ANSWER KEY 4.1-1

1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
6. TRUE
7. TRUE
8. TRUE
9. TRUE
10.TRUE

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 MODULE CONTENT
QUALIFICATION TITLE: COOKERY NC II
UNIT OF COMPETENCY: PREPARE SALADS AND DRESSINGS
MODULE TITLE: PREPARING SALADS AND DRESSINGS

MODULE DESCRIPTOR:
This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food
preparation and storage areas in commercial
cookery or catering operations.

NOMINAL DURATION: 24HRS.

LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
LO1. Perform Mise en place-

LO2. Prepare variety of salads and dressings-

LO3. Present a variety of salads and dressings-

LO4. Store salads and dressings-

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LEARNING OUTCOME# 2. PREPARE VARIETY OF SALAD AND
DRESSINGS
CONTENTS:
 Types and classification of salads
 Types of Salad dressings
 Compatible dressing and sauces for incorporating into salads
 Food combinations use in salad and dressings
 Common problems on salads and salad dressing preparation and how to
identify and rectify them
 Nutritional values of salad
 Safe work practices in preparing salad
 Principles and practices of hygiene
ASSESSMENT CRITERIA:
1.Variety of salads are prepared using fresh (seasonal) ingredients according to
acceptable enterprise standards to maximize eating qualities, characteristics and
taste
2.Dressings are prepared suitable to either incorporate into, or accompany salads
3.Prepared salads ad dressings are tasted and seasoned in accordance with the
required taste
4.Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements

CONDITION:
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Students/trainees must be provided with the following:
SUPPLIES AND MATERIALS LEARNING MATERIALS
Selection of salads - Manuals
Leafy - Books
Non-leafy -Video (CD)
Protein -Materials safety handbook
Combination (given by suppliers). This
Congealed details the proper use and
care
Fruit of their chemicals and
Cooked equipment
 Dressings and sauces may include
but not limited to:
-Egg oil emulsions
-Vinegar oil dressings
-Salsa
-Fruit sauces
-Others
-Cold dressings
ASSESSMENT METHOD:
 Direct observation
 Demonstration
 Written or oral questions
 Review of portfolio of evidence and third-party workplace reports of on-the-
job performance by the candidate, e.g., menus

Date Document No.

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I Date Revised:

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 Learning Experiences

Learning Outcome #1: PERFORM MISE EN PLACE

Learning Activities Special Instructions

2. Read Information sheet 4.2-1 on

prepare variety of salads and
dressings
Evaluate the work of the trainee by
cc

Perform Job Sheet 4.2-1 using the Performance Criteria.

EAfter doing all activities of this LO,

you are ready to proceed the next
LO on Observing safety practices in
Store Supplies

INFORMATION SHEET 4.2-1

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 Prepare variety of salads and dressings
Insert picture
SALAD COMPONENTS
 Foundation
 Body
 Garnish
 Dressing
 The fundamental component of a salad is called foundation. Leafy greens like
iceberg, bibb, Boston, or romaine lettuce are frequently used as the base of
salads.
 When consumed raw or chopped into a chiffonade, lettuce leaves serve as a
foundation for additional salad component. Sometimes the base of a salad is
made specially prepared fruits or vegetables, like sliced or poached pears or
red pepper juliennes.
 Body- a salad’s body is composed of its key elements. The salad’s identity
and label are often created by the body. In a garden salad, for instance, the
vegetables are fresh from the garden. Meat, poultry, fish, or legumes might
make up the main component of a protein salad.
 Garnish- enhances the color and frequently the flavor of a salad. A garnish
ought to complement the salad’s color, texture, and temperature.
 Above all, the garnish ought to be straightforward so as not to detract from
the salad’s look.
 Herbs, hard-boiled eggs, olives, fruits, cheese, and nuts are typical salad
toppings. A garnish or dressing is not necessary for certain salads, including
fruit salads.
 Dressing- is a type of sauce that enhances the flavor of salads and
occasionally holds the contents together. Three categories comprise salad
dressings:
Vinaigrettes- Temporary emulsion
Cream-style or fatty-Emulsion that lasts forever.
Simple-Vinegar and oil, as well as flavored oils.

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Salad Dressing
EMULSION- a blend of two incompatible components.
Another way to thicken sauces is through emulsification. Emulsions are created
through the use of an emulsifying agent to join two or more liquid elements that
would not usually mix together.
Three kinds of Emulsion
Permanent- over several days, a persistent emulsion typically endures.
Ex. Mayonnaise
Semi-permanent-an emulsion that is semi-permanent often lasts a few hours, which
is a shorter duration than a permanent emulsion.
Ex. Hollandaise
Temporary- the least amount of time an emulsion lasts are transitory, typically
lasting a few minutes. Because it lacks an emulsifying ingredient, a transistory
emulsion is categorized as such.

ANSWER KEY 3.2-1

1.B
2.A
3.A
4.C
5.C
6.B
7.A

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 JOB SHEET 3.2-3
Title: How to Assemble Scaffolds

Performance Objective: Given the materials, tools, and

equipment,
you should be able to assemble
scaffolds following the safety policies and
procedures
Supplies/Materials : scaffolds

Equipment :PPE, Working table, ladder

Steps/Procedure:
1. Select appropriate PPE before doing the activity
2. Select a secure foundation on which to build and set your scaffold
Obtain mud sills or base plates to attach the scaffolding to make
the
footing more stable. One of the main concerns here is to have the
scaffolding level and on secure ground. If you are on un-level ground,
you need to dig down to make the dirt level in any high corner. Also,
use the adjusting screws on the scaffolding to level the structure. If the
surface is on a drastic slope, obtain leg extensions.
3. Opt for casters
4. Assemble the scaffolding frame
Lay out the ends of the scaffolding. Lift one end piece, and attach
the upper cross brace. The far end of this brace should support the end
piece while you lift the second end piece and attach its upper cross
brace. Secure the ends of the cross braces to the bottom of the
opposite end frame.
5. Make sure the scaffold is stable. Move the scaffold into your desired
position, and make sure it is level and secure.
6. Place the planks. Lift the planks through the scaffold bars and into
place. Hardware should be included to fasten the planks into place.
7. Secure access to the scaffold.
8. Attach the guardrails.
9. Inspect the scaffolding to ensure safety.

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 Benjamin Piaga Revision #
Portfolio
Assessment Method:

 Interview (oral/questionnaire)
 Direct observation
 Demonstration

Date Document No.

Trainers Issued by:
Developed:
Methodology Level Page 24 of 95
I Date Revised:

Portfolio Developed by:

Benjamin Piaga
 Performance Criteria Checklist 3.2-3

CRITERIA
YES NO
Did you….

1. Appropriate PPE is selected and used according

to job requirements and OSHS specifications?

2. Select a secure foundation on which to build

and set the scaffold?

3. Set the formworks components to the

required alignment?

4. Properly secured Connectors, braces and locks are

according to job requirements?

5. Responded to unexpected situations in line

with company rules and regulations?

6. Performed housekeeping according to

safety regulations?

Trainer: Benjamin S. Piaga Date:

Date Document No.

Trainers Issued by:
Developed:
Methodology Level Page 25 of 95
I Date Revised:

Portfolio Developed by:

Benjamin Piaga
Evidence Plan
Competen Carpentry NC II
cy
standard:
Unit of INSTALL FORMWORKS COMPONENTS
competenc
y:
Ways in which evidence will be collected:
[tick the column]

Third party Report

&

Demonstration &
n
o
i
t

Questioning

Questioning
a
v
s

Portfolio

Written
b
O
The evidence must show that the
trainee…
Competency assessment requires evidence
that the candidate:
 Interpreted related plans and √ √ √ √
details according to job requirements.

 Selected and prepared materials, power

and hand tools, equipment √ √ √ √
and PPE are
consistent with job requirements.
 Laid-out/assembled scaffolds/braces
and form components/panels according to √ √ √ √
job
requirements and specified tolerances.
 Complied with safety regulations for √ √ √ √
worksite
operations
 Followed safe and effective operational use √ √ √ √
of
power and hand tools and equipment
 Communicated interactively with others to
ensure safe and effective √ √ √ √
workplace
operations
 Completed work without injury to √ √ √ √
personnel
or damage to equipment.
Date Document No.
Trainers Issued by:
Developed:
Methodology Level Page 26 of 95
I Date Revised:

Portfolio Developed by:

Benjamin Piaga
NOTE: *Critical aspects of competency

Date Document No.

Trainers Issued by:
Developed:
Methodology Level Page 27 of 95
I Date Revised:

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Benjamin Piaga
 TABLE OF SPECIFICATION
INSTALL FORMWORK
COMPONENTS

# of
Objectives/Content
Knowledg Comprehensio Application items/
area/Topics
e n % of
test
Prepare materials,
tools and
2 3 3 8
equipment for
installing formworks

Lay-out/Assemble 2 2 3 7
scaffolds and
braces
Set/fix form
system of structure 3 3 4 10
components

TOTAL 7 8 10 25

Date Document No.

Trainers Issued by:
Developed:
Methodology Level Page 28 of 95
I Date Revised:

Portfolio Developed by:

Benjamin Piaga
 Performance Test

Specific Instruction for the Candidate

Qualification CARPENTRY NC II

Unit of Competency INSTALLING FORMWORK SYSTEM

General Instruction:

Given the tools, materials and equipment, you should be able to

install formwork system within three (3) hours.

Specific Instruction:

1. Wear your appropriate PPE

2. Prepare the materials, tools and equipment needed for the activity

3. Install formwork following the industry required standard

4. Perform 5S

Date Document No.

Trainers Issued by:
Developed:
Methodology Level Page 28 of 95
I Date Revised:
Portfolio Developed by: Revision #
Benjamin Piaga
 QUESTIONING TOOL
Questions to probe the candidate’s Satisfactor
underpinning knowledge y
response

1. What are the needed tools in installing formwork?  

2. What are the equipment in installing formwork?  

3. What are the types of scaffolding?  

4. Why do you need to prepare the necessary  

materials, tools and equipment before going to
work?
 
5. What is the importance of scaffolding?
 
6. Why is it needed to install formwork?
 
7. How can you ensure safety in the working area?
 
8. Why is it that PPE important?
The  Satisfactory  Not
Satisfactor
candidate’s underpinning y
knowledge was:

Date Document No.

 Developed: Issued by:
CARPENTRY NC II Date Revised: Page 29 of 95

Portfolio Developed by:

Benjamin Piaga
Revision #
Sample Data Gathering Instrument for
Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter 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, Average grade in: Average grade in:
literacy and English Math
numeracy (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 d. 80 to 84
84 75 to e. 75 to 79
79
Cultural and Ethnicity/culture:
language a. Ilocano
background
b. Cebuano
c. Tagalog
d. Pampangeno
e. Others( please specify)

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
Sex a. Male
b. Female
Age Your age: 20

Date Document No.

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Portfolio Date Revised:

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Benjamin Piaga
Physical ability 1. Disabilities(if any)
2. Existing Health Conditions (Existing illness
if any)

Date Document No.

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Benjamin Piaga
 Characteristics of
learners
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify)

Previous List down trainings related to CARPENTRY

learning
experienc
e

National Certificates acquired and NC level

Training
Level SMAW NC II
completed
PLUMBING NC II

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
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.
Date Document No.
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Benjamin Piaga
 d. Activist - Learns by having a go

Date Document No.

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 Characteristics of
learners
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 Document No.

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CARPENTRY NC II Developed:
Page 34 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer

necessary data or information which is essential in
planning training sessions. Please check the appropriate
box of your answer to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace communication
1.1 Obtain and convey workplace information? √
1.2 Complete relevant work related documents? √
1.3 Participate in workplace meeting and discussion? √
2. Work in a team environment
2.1 Describe and identify team role and responsibility in √
a team?
2.2 Describe work as a team member? √
3. Practice career professionalism
3.1 Integrate personal objectives with organizational goals? √
3.2 Set and meet work priorities? √
3.3 Maintain professional growth and development? √
4. Practice occupational health and safety procedures
4.1 Identify hazard and risks? √
4.2 Evaluate hazards and risks? √
4.3 Control hazards and risks? √
4.4 Maintain occupational health and safety awareness? √

COMMON COMPETENCIES
CAN I…? YES NO
1. Prepare construction materials and tools
1.1 Identify hazards? √
1.2 Requisition materials? √
1.3 Receive and inspect materials? √
2. Observe procedures, specifications and manuals

Date Document No.

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Page 33 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
Revision #
COMMON COMPETENCIES
CAN I…? YES NO
2.1 Identify and access specification/manuals? √
2.2 Interpret manuals? √
2.3 Apply information in manual? √
2.4 Store manuals? √
3. Perform mensuration and manuals
3.1 Select measuring instruments? √
3.2 Carry out measurements? √
4. Maintain tools and equipment
4.1 Check condition of tools and equipment? √
4.2 Perform basic preventive maintenance? √
4.3 Store tools and equipment? √

CORE COMPETENCIES
CAN I…? YES NO
1. Prepare/stake-out building lines
1.1 Prepare materials for Stake-out building lines? √
1.2 Set batter boards? √
1.3 Fix stake-out building lines? √
2. Fabricate form works
2.1 Prepare materials for fabricating formworks? √
2.2 Lay-out dimension of form sheathing and stiffeners? √
2.3 Assemble form panels? √
3. Install form work components
3.1 Prepare materials, tools and equipment for √
installing formworks?
3.2 Perform setting out √
3.3 Set/fix form panels of building components? √
4. Strip form work component
4.1 Prepare staging area, tools and equipment? √
4.2 Strip formworks of building components? √

Date Document No.

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CARPENTRY NC II Developed:
Page 34 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
CORE COMPETENCIES
CAN I…? YES NO
4.3 Shore or/ and re-shore and removal? √
4.4 Double check installed formwork system? √
5. Install framing works
5.1 Prepare materials for framing works? √
5.2 Lay-out/erect and assemble post, girts and supports? √
5.3 Lay-out/install floor joist? √
5.4 Lay-out/install wall studs? √

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Document No.

Issued by:
CARPENTRY NC II Developed:
Page 35 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related

to Job/Occupation

Current
Proof/Evidence Means of validating
competencie
s
Certificate of employment Evaluate authenticity
Prepare/stake-out of the document
building lines
Certificate of training Evaluate authenticity
Fabricate and validity of the
form works document

Actual demonstration Evaluate performance

Set/ fix form using criteria
panels of checklist
building
components

Date Document No.

Issued by:
CARPENTRY NC II Developed:
Page 36 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus

Required Competencies (Sample)

Required Units Current Training

of Competencies Gaps/Requirement
Competency/Learnin s
g Outcomes
based
on CBC
1. PREPARE / STAKE-OUT BUILDING LINES
1.1 Prepare materials 1. Prepare materials for
for staking-out building staking-out building
lines lines
1.2 Set batter boards 2. Set batter boards
1.3 Fix stake-out 3. Fix stake-out
building lines building lines
2. FABRICATE FORMWORKS
2.1 Prepare materials 1. Prepare materials for
for fabricating formworks

fabricating formworks
2. Lay-out dimension of 2.Lay-out dimension of
form sheathing and form sheathing and
stiffeners stiffeners
2.3 Assemble 3. Assemble
form panels form panels
3. INSTALL FORMWORKS COMPONENTS
3.1 Prepare 1. Prepare materials,
materials, tools and tools and equipment
equipment for installing for installing
formworks formworks

Date Document No.

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Page 37 of 95
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Benjamin Piaga
3.2 Lay-out/assemble 2. Lay-out/assemble

Date Document No.

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scaffolds and braces scaffolds and braces
3.3 Set/fix for 3. Set/fix form panels
panels of m of building
components building components

4. STRIP FORMWORKS COMPONENTS

4.1 Prepare staging 1. Prepare staging area,

area, tools and tools and
equipment
4.2 Strip formworks 2. Strip of
of building components formworks
building
components
4.3 Strip formworks 3. Strip of
of building components formworks
building
components
5. INSTALL FRAMING WORKS
5.1 Prepare materials 1. Prepare materials for
for framing works framing works
5.2 Lay-out/erect and 2. Lay-out/erect and
assemble post, girt and assemble post, girt and
supports supports
5.3 Lay-out/install 3. Lay-out/install floor
floor joists joists

5.4 Lay-out/install 4. Lay-out/install wall

wall studs studs

5.5 Lay- 5. Lay-out/

out/fabricate/install fabricate/install
roof frames
roof frames
5.6 Lay-out/install 6. Lay-out/install
ceiling joists/frames ceiling joists/frames

Date Document No.

Issued by:
CARPENTRY NC II Developed:
Page 39 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module

of Instruction
(Learning Outcomes)
3.1 Prepare materials, tools and Preparing materials, tools
equipment for installing formworks and equipment for installing
formworks
3.2 Perform setting out
3.3 Set/fix form panels of building
components

Date Document No.

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CARPENTRY NC II Developed:
Page 40 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventor
y
 Modules, hands out, NA 5
multimedia materials.
 Reference books, Manuals NA 5
 CBLM, TR, CBC NA 5
 Non Print Resources As per TR As per Remarks
Inventor
y
 CD/ DVD NA 25

Resources for Skills practice of Competency #1

 Supplies and Materials As per TR As per Remarks

Inventor
y
Lumber, 2”x6”x8’, kiln dried, tangile 25 pcs 25 pcs
Lumber, 2”x6”x12’, kiln dried, 25 pcs 25 pcs
tangile
Lumber, 2”x2”x12’, kiln 50 pcs 50 pcs
dried, tangile
Wood moulding, 1”x4”x8’, ogee 25 pcs 25 pcs
Wood moulding, 1”x1”x8’, 25 pcs 25 pcs
quarter round
Wood moulding, 1”x1”x8’, cove 25 pcs 25 pcs
rough lumber 2”x2”x12’ 50 pcs 50 pcs
Loose pin hinges, 4” 50 pcs 50 pcs
Finishing wire nail, 1” 2 kg 2 kg
Finishing wire nail, 1½ inches 2 kg 2 kg
Finishing wire nail, 2 inches 2 kg 2 kg
Finishing wire nail, 3 inches 2 kg 2 kg
Common wire nail, 1” 2 kg 2 kg
Common wire nail, 1½ inches 2 kg 2 kg
Common wire nail, 2 inches 4 kg 4 kg
Date Document No.
Issued by:
CARPENTRY NC II Developed:
Page 41 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 Common wire nail, 3 inches 4 kg 4 kg
Plywood,1/4”x4’x8’ 25 pcs 25 pcs
White glue 5 liters 5 liters
Piano hinge 10 pcs. 10 pcs.
Butt hinge assorted sizes 100pcs. 100pcs.

Concealed hinge 25 pcs. 25 pcs.

Double-action hinge 25 pcs. 25 pcs.

Tools As per TR As per Remarks
Inventor
y
Chisel, ½ ” 12 pcs 12 pcs
Chisel, ¾ ” 12 pcs 12 pcs
Chisel, 2” 12 pcs 12 pcs
Adjustable wrench, 8 inches 6 pcs 6 pcs
Adjustable wrench, 12 inches 6 pcs 6 pcs
Combination spanner, 8mm to 1 set 1 set
24mm
transparent hose, white, 3/8 in 12 m 12 m
diameter
Transparent hose, white, ¼ in. 12 m 12 m
Hard hat, white, (for trainer) 1 pcs 1 pcs
Hard hat, yellow (for trainees) 25 pcs 25 pcs
Gloves, knitted 25 pairs 25 pairs
Safety shoes 25 pairs 25 pairs
Goggle 25 pcs 25 pcs
Equipment As per TR As per Remarks
Inventor
y
H-frame scaffolds, 5 sets 5 sets
Portable electric drill 2 unit 2 unit
Portable planer 2 unit 2 unit
Portable cirular saw 2 unit 2 unit

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

Date Document No.

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CARPENTRY NC II Developed:
Page 42 of 95
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Benjamin Piaga
Maintain Training Facilities

Date Document No.

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CARPENTRY NC II Developed:
Page 43 of 95
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Developed by:
Benjamin Piaga
 SHOP
LAYOUT

Date Document No.

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Page 43 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 HOUSEKEEPING SCHEDULE
Qualification Carpentry NC II
Area/Section Open Plain Field
In-Charge Benjamin Piaga
Schedule for the month of May, 2018
Dail Eve Wee Ever Mont Rema
Responsi y ry k ly y hly r ks
ACTIVITIES
b le oth 15th
Person e Day
r
Day
1. Prepare SMRA Trainees
(segregated
material Utility
worke
recovery
r
area)
2. Segregate Trainees
recyclable
and non- Facilitator
recyclable
lumber waste
3. Clean and arrange Trainees
working tables
according to floor
plan/lay-out;
check stability
4. Clean and
check floor,
walls, windows, Trainees
ceilings
• graffiti/dust/
rust
• cobwebs and
outdated/unnec
essary
objects/items
• obstructions
• any used
Date Developed: Document No.
Issued by:
CARPE Date Revised:
NTRY Page 44 of 95
NC II Developed by:
Benjamin Piaga
Revision #
Portfoli
materials/scraps
(slugs, stubs)

Date Developed: Document No.

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CARPE Date Revised:
NTRY Page 45 of 95
NC II Developed by:
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Revision #
Portfoli
 spilled liquid
• open
cracks
(floor)
5. Clean and check Trainees
work shop
ventilation and
illumination by
dusting
lamps/bulbs,
replacing non-
functional lamps
and keeping
exhaust clean
6. Clean and check Trainee
computer set -
monitor, CPU, s
keyboards,
Trainer
mouse
– free, ICT
unnecessary Technicia
markings, dust; n
cables and plugs
are in order; well-
arranged; all items
functional
7. Clean, inspect Trainee
air conditioning
equipment: s

• keep screen Trainer

and filter free
from dust/rust
• Check selector
knobs if in
normal
positions and
are functional
• Check if
drainage is
OK
Date Developed: Document No.
Issued by:
CARPE Date Revised:
NTRY Page 46 of 95
NC II Developed by:
Benjamin Piaga
Revision #
Portfoli
 Date Developed: Document No.
Issued by:
CARPE Date Revised:
NTRY Page 47 of 95
NC II Developed by:
Benjamin Piaga
Revision #
Portfoli
8. Clean, check Trainees
and maintain
Tool Room
• Free of dust,
not damp
• Tools in
appropriate
positions/locatio
ns
• With visible
labels/signag
e
• Logbook
and forms
are
complete, in
order and
updated
• Lights,
ventilation –
OK
10. Clean and Trainees
check Rest Room
Utility
• Urinals, bowls, worke
wash basins, r
walls and
partitions are
free from stains,
dirt, oils, graffiti
and
unnecessary
objects;
• Ceilings free
from
cobwebs and
dangling
items
• Floor is kept

Date Developed: Document No.

Issued by:
CARPE Date Revised:
NTRY Page 48 of 95
NC II Developed by:
Benjamin Piaga
Revision #
Portfoli
 dry; no broken
tiles or
protruding
objects
• Equipped with

Date Developed: Document No.

Issued by:
CARPE Date Revised:
NTRY Page 49 of 95
NC II Developed by:
Benjamin Piaga
Revision #
Portfoli
 dipper and pails;
properly located
after use
• Water systems is
functional: no
dripping/damag
ed faucets or
pipes
• Drainage system
is working, no
water-clogged
areas
• No offensive
odor• Lights
/Ventilation –
OK
9. Clean and check wash Trainees
area:
• Walls/Floors- – free
from oils, molds,
broken tiles, gums,
stains or graffiti

• Drainage system is
functional
• Water system
functional; no
dripping faucets or
leaking pipes
• Free from
unnecessary
objects (mops,
rags)
10. Clean and maintain Trainees
work shop
Utility
surroundings by
worker
sweeping/ removing
fallen leaves, Trainer
branches, debris and
other
Date Document No.
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Page 47 of 95
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Benjamin Piaga
Revision #
 refuse, impounded
water, clearing
pathways of
obstructions
11. Disposal of waste Trainees
materials(Follow waste
segregation Utility
worke
system)
r

Date Document No.

Issued by:
CARPENTRY NC II Developed:
Page 48 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 CARPENTRY WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans
Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Clean and arrange working tables
Clean and check mounting of machines/equipment
Before leaving, collect stubs and other welding wastes.
WEEKLY TASK YES NO
Clean posters, visual aids and update
accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser
MONTHLY TASK YES NO
Conduct inventory
Clean and arrange tool room
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in order

Inspect and clean air-conditioning equipment filter; clean body

Date Document No.

Issued by:
CARPENTRY NC II Developed:
Page 49 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Personal Computer
EQUIPMENT CODE PC 01-10
LOCATION E-learning Area
Schedule for the Month of May
ACTIVITIES MANP Daily Ever Week Ever Mont Remarks
y ly y h ly
O WER Othe 15th
r Day Day
1. Clean and check the
personal computer
 Clean and kept
Parts
dry
not
Trainer X
 Parts are function
complete and well- ICT ing are
secured/attached technici to be
X
an repaire
~ Keyboard
d
~ Mouse /
~ Video camera replace
(if available) d or be
dispose
~ Monitor d of
~ Printer properly
.
~ System (CPU)
~ AVR
~ Note: if part is
not functioning,
repair. If it cannot
be repaired
dispose properly
and replace
 Properly
labeled
 Properly laid-
out table/ stable

2. Clean and check

surrounding of personal
Trainer X
computer
 Clean and kept

Date Document No.

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Benjamin Piaga
 dry
 No obstructions
around

3. Clean and check cords/

connecting wires
Trainer X
 No rust on male
plug/sockets
 Well secured
cords/ connecting
wires Properly
insulated cords/
connecting wires
 Inspect for
damages; repair or
replace if necessary

4. Check system
 Check presence Trainer X X
of needed software
and files
 Update needed
software and file
 Regular
scan/clean for virus.
Save essential files
in a separate
memory then
reformat if
necessary.
5. Let the unit run for 5
minutes and observe for
Trainer X
unusual or abnormal
operation.
 Replace the
specific parts which
are beyond repair.

Date Document No.

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CARPENTRY NC II Developed:
Page 51 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 BREAKDOWN / REPAIR REPORT

Property ID Number AA01

Property Name Armature
Location Carpentry workshop
Findings: Recommendation:

Burned winding Rewinding

Inspected by: Reported to:

Gary Lising Mildred V. Sepulchre

Date:
Date:
June 21, 2018
June 22, 2018
Recommendation:
Subsequent Action Taken:
Inspect every power tool
Rewind the Armature
before using
By: Reported to:

Gary Lising Mildred V. Sepulchre

Date: Date:

June 23, 2018 June 24, 2018

Date Document No.

Issued by:
CARPENTRY NC II Developed:
Page 52 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 PURCHASE REQUEST

School:

PURCHASE REQUISITION SLIP

DEPARTMENT : Engineering
Department DATE : June 5, 2018
PURPOSE : For replenishment and training purposes only.

DESCRIPTION QUANTITY UNIT REMARKS

Table 1 set Hitachi brand

saw
Fan belt 4 pcs

REQUESTED BY: Benjamin Piaga

Trainer

Date Document No.

Issued by:
CARPENTRY NC II Developed:
Page 53 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 WASTE SEGREGATION
PLAN
Qualification Carpentry NC II
Area/Section Construction Trade
In-Charge Benjamin Piaga
GENERAL/ WASTE SEGREGATION METHOD
RECYCLE COMPOS DISPOSE
ACCUMULATED WASTE E
1. Broken glass X
2. Scrap woods X
3. Condemned books X
4. Scraps of wood X
5. Empty wax container X
6. Empty cans of paints, X
thinner and other solutions
7. Saw dust X
8. Shavings X
9. Busted lamps X
10. Broken case/s of the x
parts of the personal
computer

Date Document No.

Issued by:
CARPENTRY NC II Developed:
Page 54 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
Supervise Work-Based Learning

Date Document No.

Issued by:
CARPENTRY NC II Developed:
Page 55 of 95
Portfolio Date Revised:

Developed by:
Benjamin Piaga
 TRAINING PLAN

CARPENTRY NC II
Trainees’ Facilities/
Training Mode of Assessmen Date
Training Staff Tools and Venue
Activity/Task Training t Method and
Requirement Equipmen
Time
s t
1. Prepare 1.1 Use Supervi H. Lopez/  Land survey  Performance June 1-5,
tools, appropriate s ed- Carpente Dominguez 2018
 Developmen
equipment PPE. industry Construction
r t plan  Observation
and training Co.
materials for 1.2 Interpre (SIT)  Transit 8:00AM-
staking- out t 5:00PM
 Circular saw
building lines construction  Oral question
 Electric drill
plans and
details.  Electric planer
 Pull-push rule
1.3 Identify
constructio  Wrench
n symbols  Chalk line reel
1.4 Prepare  Pencil
construction  Nylon string
tools,
 Framing/steel
equipment and square
materials.
 Transparen
1.5 Mark-out t level hose
location of  Automatic
batter board in
Date Developed: Date Document No.
Issued by:
CARPENTRY NC II Revised:
Page 56 of 95
Portfolio Developed by: Benjamin
Piaga Revision #
accordance with
plans and
details
1.6 Mark and

Date Developed: Date Document No.

Issued by:
CARPENTRY NC II Revised:
Page 57 of 95
Portfolio Developed by: Benjamin
Piaga Revision #
 set building lines level
securely  Try square
1.7 Observe  Wood chisel
safety practices
 Spirit level
in staking-out
building lines.  Assorted
sizes of
1.8 Unexpected lumbers
situations are
 Assorted
responded sizes of nails
accordingly
 Complete
set of PPE
 Machine and
power tools
manuals
2. Fabricate 2.1 Use Supervi John Doe/  Construction  Interview June 6 – 7,
formworks appropriate s ed- Supervising site A&J 2018
PPE industry foreman  School Construction
training  Observation
groun
2.2 Interpret
d  Performanc
construction plans e Test
and details.  Building plan

2.1 Identify -Floor plan

construction -Footing
symbols details

2.2 Prepare -Post/column

construction tools, details

Date Developed: Date Document No.

Issued by:
CARPENTRY NC II Revised:
Page 58 of 95
Portfolio Developed by: Benjamin
Piaga Revision #
equipment and -Form and

Date Developed: Date Document No.

Issued by:
CARPENTRY NC II Revised:
Page 59 of 95
Portfolio Developed by: Benjamin
Piaga Revision #
 materials. support
details
2.1 Lay-out and
cut formworks  Learnin
g
according to
module
plans and details.
 Building
2.2 Fabricate Codes
formworks in ( national
accordance with and local )
plans and  Manufacturer
details. ’ s manual
2.3 Check and  Assorted
fix fabricated sizes of
formworks for appropriate
lumbers
levelness,
alignment,  Prescribe
squareness and d outfit
control  Building
dimension to permit
specified  Assorted
tolerance. sizes of
common wire
2.8 nails

Unexpected
situations are
responded
accordingly
3. Install 3.1 Use SIT Gary Jill/  Construction A&J  Observation June 8 – 11,
formworks appropriate Foreman site Constructio 2018
 Written test
component PPE.  Miniature n
s
3.2 Select and
Date Developed: Date Revised: Document No.
 Issued by:
CARPENTRY NC II Page 58 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
prepare tools  Building plan
and equipment -Column/post  Performance/
for installing details Practicum
formworks
-Sheathing
components details
3.3 Apply -  Interview
proper Stiffeners
procedures in details
laying-out -Scaffolding
scaffolds. (e.g. construction
height and span rules and
requirements) laws
 Appropriat
3.4 Lay-out
e sizes of
scaffolds and lumbers
braces
 Building
according to job
codes
requirements
 Prescribed
3.5 Erect shores, outfit ( PPE
braces prior to )
installation of  Carpentr
form panels. y NCII
3.6 Set, fix and  Learnin
erect form g
panels of module
building
components
Date Developed: Date Revised: Document No.
Issued by:
CARPENTRY NC II
Page 59 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
according job

Date Developed: Date Revised: Document No.

Issued by:
CARPENTRY NC II
Page 60 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
 requirements
3.7 Removed
waste materials,
used form
panels and
scaffolds
according to
established
operating
standards.
3.8 Clean/
maintain/ store
tools and
equipment as
required.
3.9 Unexpecte
d situations
are responded
accordingly.
4. Strip 4.1 Use DTS Ryan  Incident  BSU –  Written test June 12 –
formworks appropriate Daluping report Buguias 15, 2018
component PPE Trainer form Campus
s  Observation
 Company
4.2 Select and
rules and
prepare tools and  Practical
regulation  Interview
equipment for work area/
s
stripling Open field
Date Developed: Date Revised: Document No.
Issued by:
CARPENTRY NC II
Page 61 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
formworks  OHSP
manuals

Date Developed: Date Revised: Document No.

Issued by:
CARPENTRY NC II
Page 62 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
components  Complete set  Performance
of PPE
gadget
4.3 Strip form  Learnin
panels following g
standard modules
stripping  Video
procedures in line material
with the job s
requirements.  Crowbar
4.4 Apply  Wrecking bar
proper  SMRA
procedures in
dismantling
scaffolds.
4.5 Erect shores,
braces prior to
installation of
form panels
4.6 Removed
waste materials,
used form
panels and
scaffolds
according to
established
operating
standards.
4.7 Clean/maintai
Date Developed: Date Revised: Document No.
 Developed by: Benjamin Piaga Issued by:
CARPENTRY NC II Revision # Page 61 of 95

Portfolio
 n/store tools and
equipment as
required.
4.8
Unexpected
situations are
responded
accordingly.
5. Installing 5.1 Use SIT Gary Jill/  Building plan A&J  Written test June 16 –
framing appropriate Foreman Constructio 20, 2018
-Floor details  Practicum
works PPE n
-Wall details  Oral question
5.2 Select and
prepare tools, -Roof
materials and frame  Observation
details
equipment for  interview
framing works. -Ceiling
5.3 Identify details
standard floor joist
on-center spacing  Equipment
5.4 Demonstrate
-Band saw
proper procedures
in installing floor -Table saw
joist -Surfacer
5.5 Lay-out and
-jointer
mark position of
floor joist on the
girders in line with  Tools

Date Developed: Date Revised: Document No.

Issued by:
CARPENTR
Y NC II Page 62 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
plans and details a. Power tools

Date Developed: Date Revised: Document No.

Issued by:
CARPENTR
Y NC II Page 63 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
5.6 Lay-out and -Circular saw
mark position of -
floor joist on the Portable
girders in line planer
with plans and -Electric drill
details 5.7.Bridge with set of
floor joist bits
perpendicularly in b. Hand tools
accordance with
- Pull-push
working drawings rule
and
 Materials
specifications.
5.8 Cut floor joist
according to job
requirements
5.9 Identify wall
requirements
according to
working
drawings and
details
5.10 Lay-out
and install sole
plate and top
plate according
to job
requirements.

Date Developed: Date Revised: Document No.

Issued by:
CARPENTR
Y NC II Page 64 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
5.11 Lay-out and
install sole
plate and top
plate

Date Developed: Date Revised: Document No.

Issued by:
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Y NC II Page 65 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
according to
job
requirements.
5.12 Fabricate
trusses
according to job
requirements.
5.13
5.14 Install
purlins
according to
wording drawing
and details
5.15 Lay-out and
install fascia
board according
to job
requirements.
5.16Lay-out and
install trusses
according plans
and
specifications.
5.17 Identify
ceiling
requirements
such as manhole,

Date Developed: Date Revised: Document No.

Issued by:
CARPENTR
Y NC II Page 66 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
electrical outlets,
ventilations, etc.
according to job

Date Developed: Date Revised: Document No.

Issued by:
CARPENTR
Y NC II Page 67 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
requirements.
5.18 Install ceiling
joist according to
working drawings
and
specifications.
5.19Demonstrate
safe and effective
operational use of
tools and
equipment.
5.20
Unexpected
situations are
responded
accordingly.

Date Developed: Date Revised: Document No.

Issued by:
CARPENTR
Y NC II Page 68 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
 BENGUET STATE UNIVERSITY
BUGUIAS CAMPUS

TRAINEE’S RECORD BOOK

Trainee’s No.1234

NAME: Jhon Colb

QUALIFICATION: CARPENTRY NC II TRAINING
DURATION : 24 hours
TRAINER: Benjamin Piaga

Date Developed: Date Revised: Document No.

Issued by:
CARPENTR
Y NC II Page 69 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
Instructions: THANK YOU.

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 NOTE:
portfolio assessment and for whatever purpose it will
He is industrious and easy to deal with, fast
serve you. It is therefore important that all its
learner and with good moral character.
contents are viably entered by both the trainees and
trainer/facilitator.
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 trainer.
The instructor will likewise indicate his/her remarks on
the “Trainers 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 trainer/facilitator.
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 School Head and shall form part of
the permanent trainee’s document on file.

Date Developed: Date Revised: Document No.

Issued by:
CARPENTR
Y NC II Page 70 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
 Unit of Competency: 1 PREPARE /STAKE-OUT batter
BUILDING board
NC Level II securely
Learni Task/Activity Date Instructor 1.7 Mark and
ng Required Accomplish s Remarks set building
Outcome ed lines securely
 Prepar 1.1 Use 6/5/18 Completed 1.8 Observe
e appropriat safety
materia e PPE. practices in
l s for staking-out
1.2 Interpre
staking- building lines.
t
out construction 1.9
Building plans and Unexpec
lines. details. t ed
1.3 Identify situations are
 Set constructio responded
Batter n symbols accordingly
boards 1.4 Prepare
. construction
 Fix tools, Trainee’s Signature Trainer’s Signature
stake- equipment
out and
building materials.
lines.
1.5 Mark-out Unit of Competency: 2 FABRICATE FORMWORKS
location of Learning Task/Activity Date Instructor
batter board Outcome Required Accomplish s Remarks
in ed
accordance
with plans  Prepare 2.1 Use 6/7/18 Completed
Date Developed: Date Revised: Document No.
Issued by:
CARPENTR
Y NC II Page 71 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
 material appropriat
s e

Date Developed: Date Revised: Document No.

Issued by:
CARPENTR
Y NC II Page 72 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
for PPE 2.3 Check
fabricatin and fix
2.2
g fabricated
Interpr
formworks formworks
et
. for levelness,
construction
alignment,
plans and
 Lay-out squareness
details.
dimensio and control
n of form 2.1 Identif dimension to
sheathing y specified
and construction tolerance.
stiffeners. symbols 2.8
Obser
 Assembl
2.2 Prepar v e safety
e form practices in
panels. e
construction fabricating
tools, formworks.
equipment 2.9
and Unexpe
materials. cted
2.1 Lay-out situations
and cut are
formworks responded
according to accordingly
plans and
details.
2.2 Trainee’s Signature Trainer’s Signature
Fabrica
te formworks
in
accordance Date Developed: Date Revised: Document No.
Issued by:
CARPENTR
Y NC II Page 73 of 95
Developed by: Benjamin Piaga
Portfolio Revision #
Unit of Competency: 3 INSTALL FORMWORKS 3.4 Lay-out
COMPONENTS scaffolds
NC Level II and braces
according to
Learning Task/Activity Date Instructors
job
Outcome Required Accomplish Remarks
requirement
ed
s
Prepare 3.1 Use 6/11/18 Completed
materials, appropriate
tools and PPE. 3.5 Erect
equipment shores,
for braces
installing 3.2 Select prior to
formworks. and prepare installation
tools and of form
 Lay- equipment panels.
out/assem for installing
ble formworks
scaffold components 3.6 Set, fix
and braces and erect
form panels
 Set/fix 3.3 Apply of building
form pa proper components
componen procedures according
ts in laying-out job
scaffolds. requirement
(e.g. height s
and span
requirement
s 3.7 Remove
) d waste
materials,
 scaffolds Unit of Competency: 4 STRIP
according FORMWORKS COMPONENTS
to
established NC Level II
operating
standards. Learning Task/Activity Date Instructors
Outcome Required Accomplishe Remarks
d
3.8 Clean/  Prepare 4.1 Use 6/15/18 Completed
maintain/sto staging appropriat
re tools and area, tools e PPE
equipment and
as required. equipment
. 4.2Select
and
3.9  Strip prepare
Unexpecte formworks tools and
d situations of building equipment
are componen for stripling
responded t s. formworks
accordingly component
 Shore s
and or re-
Trainee’s Signature Trainer’s shore and
Signature removal. 4.3Stri
p form
panels
followi
ng
standa
rd
strippi
Date Developed: Date Revised: Document No.
Issued by:
CARPENTRY NC II
Page 71 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
ures in 4.7Clean/ma
line intain/store
with tools and
the job equipment
requir as required.
e
ments.
4.4 Apply
Trainee’s Signature Trainer’s Signature
proper
procedures
in
dismantlin
g scaffolds. Unit of Competency: 5 INSTALL FRAMING
WORKS
4.5 Erect
shores, NC Level II
braces Learning Task/Activity Date Instructors
prior to Outcome Required Accomplish Remarks
installation ed
of form
panels  Preparing 5.1 Select 6/20/18 Completed
materials and
4.6 Remove for prepare
d waste framing tools,
materials, works materials
used form and
panels and  Lay-out, equipment
scaffolds assemble for framing
according to and set-up works.
established posts, 5.3 Identify
operating girts and standard
standards. supports floor joist
Date Developed: Date Revised: Document No.
Issued by:
CARPENTRY NC II
Page 72 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
 . on- center

Date Developed: Date Revised: Document No.

Issued by:
CARPENTRY NC II
Page 73 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
 Lay-out spacin specification.
and install g 5.4 5.8 Cut floor
floor Demonstrat joist
joists. e proper according to
procedures job
 Lay-out in installing requirement
and install floor joist s
wall studs. 5.5 Lay-out 5.9 Identify
and mark wall
 Fabricate position of requirement
and install floor joist on s according
roof the girders to working
frames. in line with drawings
plans and and details
 Lay-out details 5.10 Lay-out
and install 5.6 Lay-out and install
ceiling and mark sole plate
frames position of and top
floor joist on plate
the girders according to
in line with job
plans and requirement
details s
5.7.Bridge 5.11 Lay-out
floor joist and install
perpendicula sole plate
rly in and top
accordance plate
with working
drawings
and
Date Developed: Date Revised: Document No.
Issued by:
CARPENTRY NC II
Page 74 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
 TRAINEE’S PROGRESS SHEET

Training Date Date Trainee’ Supervisor’

Units of Competency Training Activity Rating
Duration Starte Finished s Initial s Initial
d
1.Prepare/stake-out  Preparing materials 24 hours June 1, June 4, Competent
Building lines for staking-out 2018 2018
Building lines.

 Setting Batter
boards.

 Fixing stake-out
building lines.
2.Fabricate Preparing materials 32 hours June June Competent
formworks for fabricating 5,2018 6.2018
formworks.
Laying-out
dimension of form
sheathing and
stiffeners.
Assembling
form panels

-Setting batter
boards securely

Date Developed: Date Revised: Document No.

Issued by:
CARPENTRY NC II
Page 75 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
 -Preparing materials, 30 hours June June Competent
3. Install formworks tools and equipment 7, 2018 10,2018
components for installing
formworks.

-Laying out/assemble
scaffold and braces

-Setting/fixing form
from components
4.Strip formworks -Preparing 24 hours June June
components staging area, 11,201 15,201
tools and
8 8
equipment.

-Stripping formworks
of building
components.

-Shoring and or re-

shoring and removal.
5. Install framing -Preparing materials 90 hours June June
works for framing works 16,2018 20,2018

-Laying-out, assemble
and set-up posts, girt
and supports.

Date Developed: Date Revised: Document No.

Issued by:
CARPENTRY NC II
Page 76 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
 -Laying-out and install
floor joists.

-Laying-out and install

wall studs.

-Fabricating and
installing roof
frames.

-Laying-out and install

ceiling frames
200 Competent
Total
HRS.

Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by
giving a numerical rating or simply indicating competent or not yet competent. For purposes of analysis, you may
require industry supervisors to give a numerical rating for the performance of your trainees. Please take note
however that in TESDA, we do not use numerical rating

Date Developed: Date Revised: Document No.

Issued by:
CARPENTRY NC II
Page 77 of 95
Portfolio Developed by: Benjamin Piaga
Revision #
Training Activity Matrix

Venue Dat
Facilities/
Training Activity atriTrainee e&
Training Activity Tool s and Remarks
M x (Workstation/ Tim
Equipment
Area) e
Prayer Jan
Recap of Activities 5,201
8
Unfreezin Contextua
All
g l
trainee 8:00
Activities Learning
s AM to
Area
Feedback 8:30
of Training AM

Rejoinder/Motivati
on
-Working Plans Ma
Interpreting Actual y 5-
and details site/
construction 7,201
plans and Rocky B. -Pull-push rule location
8 Completed
details. Dela -Information School
8 am-
Cruz sheet 1.1-2 ground
5 pm
-Site/Lot area Vacant
lot
-Circular saw Ma
-Jointer y 8-
-Electric drill 11,20
18
-Wood riveter
-Pull-push rule 8 am-
-Squares 5 pm
Preparing -Cross-cut saw
construction -Plumb bob
tools, Alipio A. Practical
-Level Completed
equipment and Kiwa-en work
materials. area
hose with
water
-String
-Appropriate
sizes

of
lumbers
Date Document No.
Issued by:
CARPENTRY Developed:
NC II Page 77 of 95
Date Revised:
Portfolio
Developed by:
Benjamin Piaga
 -assorted nails
-Information
sheet 1.1-3

Date Document No.

Issued by:
CARPENTRY Developed:
NC II Page 78 of 95
Date Revised:
Portfolio
Developed by:
Benjamin Piaga
 -Circular saw
-Jointer
-Electric drill
-Wood riveter Ma
Preparing -Pull-push rule y
construction 12-
Alipio A. -Squares
tools, 15,20
equipment and Kiwa-en -Cross-cut saw
18
materials. -Plumb bob
-Level Practical
work 8 am-
area 5 am
hose with
water
-String
-Appropriate
sizes

of
lumbers
-assorted nails
-Information
sheet 1.1-3
-Working plans
and details
-Building codes
and company
rules and
regulations Ma
Practical
Marking-out -Pull-push rule y
work area
location of -Framing 17-
Jeanette Constructio
batter board in 19,20 Finished
G.Padiw square n site
accordance with 18
-String/nylon School
plans and
cord ground
details 8 am-
-Claw hammer 5 pm
-hatchet/bolo
-pegs/stakes
-Information
sheet 1.2.3-4
-Site/Location May
Practical
Shimri area 2 1-
work area
C. Sad-o Feb All
Date Document No.
Issued by:
CARPENTRY Developed:
NC II Page 79 of 95
Date Revised:
Portfolio
Developed by:
Benjamin Piaga
Setting batter Marlon -Building plans 3,201
Constructio trainees
board S.Sagay and details 8
n site need more
securely o -Building codes School practice
8 am-
and company ground
5 pm

Date Document No.

Issued by:
CARPENTRY Developed:
NC II Page 80 of 95
Date Revised:
Portfolio
Developed by:
Benjamin Piaga
 rules and
regulations
-Information
sheet 1.2-2,
1.2-3 and 1.2-4
-Circular saw
-Electric planer
-Electric drill
-Wood riveter
-tape rule
-Pull-push rule
-Cross-cut saw
-3/8dia x 12m
transparent
level hose
-Plumb bob
-Framing
square
-Try/Miter
square
-Claw hammer
-String/nylon
cord
-Nail bag
-Wood chisels
-Lumbers
intended

for batter
board
-Assorted nails

Date Document No.

Issued by:
CARPENTRY Developed:
NC II Page 81 of 95
Date Revised:
Portfolio
Developed by:
Benjamin Piaga
 TRAINING SESSION EVALUATION
FORM

INSTRUCTIONS:
This post-training evaluation instrument is intended to measure
how satisfactorily your trainer has done his job during the whole duration
of your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.

TRAINERS/INSTRUCTORS Poor Fair competen Highly Outstan

t compe ding
t ent

Name of 1 2 4 5
3
Trainer:

Benjamin Piaga
1. Orients trainees about
CBT, the use of CBLM
and the
evaluation system
2. Discusses clearly the
unit of competencies
and outcomes to be
attained at the start of
every
module
3. Exhibits mastery of the
subject/course he/she is
teaching
4. Motivates and elicits
active participation
from
the students or trainees
5. Keeps records of
evidence/s of
competency attainment
of each
student/trainees

Date Document No.

Issued by:
CARPENTRY Developed:
NC II Page 82 of 95
Date Revised:
Portfolio
Developed by:
Benjamin Piaga
6. Instill value of safety
and orderliness in
the classrooms and
workshops
7. Instills the value of
teamwork and
positive work values

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8. Instills good grooming
and hygiene
9. Instills value of time
10. Quality of voice
while teaching
11. Clarity of
language/dialect used
in teaching
12. Provides extra
attention to trainees
and students with
specific
learning needs
13. Attends classes
regularly and
promptly
14. Shows energy
and enthusiasm
while teaching
15. Maximizes use of
training supplies
and
materials
16. Dresses appropriately
17. Shows empathy
18. Demonstrates self-
control

PREPARATION
1. Workshop layout
conforms with the
components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every
training session is
well
explained
4. Expected
activities/outputs
are
clarified

DESIGN AND DELIVERY

1. Course contents are
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 sufficient to
attain objectives
2. CBLM are logically
organized and

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 presented
3. Information Sheet are
comprehensive in
providing the
required
knowledge
4. Examples,
illustrations and
demonstrations
help
you learn
5. Practice exercises like
Task/Job Sheets are
sufficient to learn
required skills
6. Valuable knowledge
are learned
through the
contents of the
course
7. Training
Methodologies
are effective
8. Assessment Methods
and evaluation
system are suitable
for the trainees and
the competency
9. Recording of
achievements and
competencies
acquired is prompt
and
comprehensive
10. Feedback
about the
performance of
learners are
given
immediately
TRAINING FACILITIES/
RESOURCES
1. Training resources are
adequate
2. Training venue is
conducive and
appropriate
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3. Equipment, supplies,
and materials are
sufficient
4. Equipment, supplies and
materials are suitable

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 and appropriate
5. Promptness in providing
supplies and materials

SUPPORT STAFF

1. Support Staff
are
accommodating

Comments/Suggestions:

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