2. Purpose of Assessment:
To officially identify a person’s level of qualification.
To recruit a person for a particular job or position.
To identify training needs of employees.
To determine whether individuals have the required
competency for a corresponding level of performance.
To provide feedback to trainees over a period of
learning and to modify the way in which a training
program delivered to best suit the needs of trainees.
3. Clustered Units of Competency
1. Prepare and cook hot meals
Clean and maintain
kitchen premises
Prepare stocks, sauces
and soups
Prepare poultry and game
dishes
Prepare seafood dishes
Prepare eggs dishes
Prepare starch dishes
Prepare vegetable dishes
Package prepared food
Prepare meat dishes
2. Prepare Cold Meals
Clean and maintain
kitchen premises
Prepare appetizers
Prepare salads and
dressings
Package prepared
food
Prepare sandwiches
3. Prepare Sweets
Clean and
maintain kitchen
premises
Prepare desserts
Package prepared
food
OVERVIEW…..
6. Do’s and Don’ts inside the
Assessment Center:
- Wear Personal Protective Equipment.
- Observe safety and sanitation.
- Clean while you work, work while you clean.
- Observe carefully the specified time limits
provided in the assessment package.
- Translate written and verbal instructions
from English into local dialects.
- Raise relevant question/clarifications before
the assessment activity.
- Stay at the assessment area during the entire
duration of the assessment activity.
- Stop the candidate if accident may occur.
- Provide teamwork.
Do’s
No cellphones are allowed during the
assessment.
• Talking with others is prohibited.
• Making unnecessary noise is not allowed.
• Avoid wastage of the ingredients.
• If personal necessity may occur, do not leave
the assessment center without asking
permission to the assessor.
• Do not ask questions that are irrelevant to
the assessment proceedings.
• Avoid haste and pressure.
Don’ts
7. Prepare 8 dishes of menu:
1. Appetizer- 80g-100g
-Hot or Cold Appetizer- 3-5 pcs.
2. Sandwiches- 80-100g/50-75 gs.
Hot/cold
3. Salad with Dressing
-Non-leafy or Leafy
8. Menu Plan
4. Dessert 115-150g
5. Main Course- either: Poultry/Chicken or Shrimp/Squid/Pork/Beef/Fish
(180-200g)
6. Starch- Potato/Rice or Risotto/Pasta=80-100g.
7. Vegetables-60-80g
Leafy/Non-Leafy
8. Soup- 175-200g
Thin/Thick
Consomme’/Bouillon
Creamy
9. Classical Plating
The classical plating
technique uses the three
basic food items
of starch, vegetables an
d main in a specific
arrangement. A simple
guide to a classical
plating is to think of the
plate as the face of a
clock.
Main: Between 3 to 9
o’clock
Starch: Between 9 to 11
o’clock
Vegetables: Between 11
to 3 o’clock
10. “Nothing in the world can take the place of PERSISTENCE”.
Thank you for listening!
Editor's Notes
Today, I am going to administer competency assessment for Cookery NC II. It is the qualification level with core competencies. These qualification of Cookery NC II core units are clustered to form one (1) assessment package for full qualification. It covers the following:
Context of Assessment:
1. Physical Setting
- Practical work area
2. Tools, Equipment and Facilities
- Introduce the different tools, equipment and facilities that will be used in the assessment.
3. Materials
- introduce to the candidate the perishable and consumable materials required during assessment.
4. Purpose of the Assessment
-Certification, Licensing and OH and S.
5. Employment Status of the Candidate
-ask question to the candidate to know if the assessment is directly related to the candidate’s work.
6. Access to support personnel
-introduce the support staff that will part of the assessment process..
(e.g. tool keeper- who will issue to you the needed supplies or materials.)
Individuals aspiring to be awarded the qualification of COOKERY NC II must acquire Certificates of Competency in all the following groups or clusters of core units of the Qualification. Successful candidates shall be awarded Certificates of Competency (COC). Upon accumulation and submission of all the above COCs acquired for the relevant units of competency comprising this qualification, an individual shall be issued the corresponding National Certificate. Assessment shall focus on the core units of competency. The basic and common units shall be integrated or assessed concurrently with the core units.
Knowledge, skills and attitudes are specific way in which something to be considered during the assessment process. These are the aspects that a person must possess to earn a particular qualification and to determine the competence of the individual..
This assessment is designed in accordance with these four dimension of competency namely; task skills, task management skill, contingency skill and job/role environment skills. It is the basis in gathering evidences of a candidate’s competency for a unit during the assessment process or work performance. TASK SKILL involves undertaking a specific workplace task. TASK MANAGEMENT SKILLS involves managing a number of different tasks to complete a whole work activity. CONTINGENCY MANAGEMENT SKILLS involves responding to problems and irregularities when undertaking a work activity(e.g. unexpected or typical result or outcomes) JOB/ROLE ENVIRONMENT SKILLS involve with dealing with the responsibilities and expectations of the work environment when undertaking a work activity.(e.g. working with others)