TM1 SUPERVISED TEMPLATE IN COOKERY

1. TRAINING PLAN
Qualification Title: COOKERY NC II Total Training Hours:
316+208=524Hours
Name of TVI: BALICUATRO COLLEGE OF ARTS AND
TRADES
Name of Enterprise: Ram’s Grill House
Competencies to be
Achieved and
Learning Outcomes
Learning Activities
/ Tasks
Training Period
(Month/Year)
Training Duration
Trainin
g
Method
Relevant
Personnel
Method of
Assessme
nt
Support
Mechanism
Based on
Trainees’
Needs
TVI
Establishm
ent
TVI Establishme
nt
Days Hour
s
Day
s
Hours
BASIC COMPETENCIES
Participate in
workplace
communication
(AUG.1-3)
AUGUST
2023
3 24
Obtain and
convey workplace
information
Obtain and
convey workplace
information
6
Group
discuss
ion
Interact
ion
Nonie Ann
Galang
TRAINER
 Demon
stration
 Observ
ation
Interviews
/
questionin
g
CBLM
LECTURE
Speak English at
a
basic operational
level
Speak English at
a
basic operational
level
6
Group
discuss
ion
Interact
ion
Nonie Ann
Galang
TRAINER
 Demon
stration
 Observ
ation
Interviews
/
questionin
g
CBLM
LECTURE

2. Participate in
workplace
meetings and
discussions
Participate in
workplace
meetings and
discussions
6
Group
discuss
ion
Interact
ion
Nonie Ann
Galang
TRAINER
 Demon
stration
 Observ
ation
Interviews
/
questionin
g
CBLM
LECTURE
Complete relevant
work
related
documents
Complete relevant
work
related
documents
6
Group
discuss
ion
Interact
ion
Nonie Ann
Galang
TRAINER
 Demon
stration
 Observ
ation
Interviews
/
questionin
g
CBLM
LECTURE
Work in a team
environment (AUG. 4-8)
AUGUST
2023
3
24
COOKERY
TRAINER
Describe team
role and
scope
Describe team
role and
scope
4
Discussi
on
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning
Observati
on &
questionin
g
CBLM
LECTURE
Identify own role
and
responsibility
within team
Identify own role
and
responsibility
within team
4
Discussi
on
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning
Observati
on &
questionin
g
CBLM
LECTURE
Work as a team 4
Discussi Nonie Ann
 Demon
stration
CBLM

3. member Work as a team
member
on
Interacti
on
Galang
TRAINER
&
questio
ning
Observati
on &
questionin
g
LECTURE
Work effectively
with
colleagues
Work effectively
with
colleagues
6
Discussi
on
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning
Observati
on &
questionin
g
CBLM
LECTURE
Work in socially
diverse
environment
Work in socially
diverse
environment
6
Discussi
on
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning
 Observ
ation &
questio
ning
CBLM
LECTURE
Practice career
professionalism
(AUG.9-10)
AUGUST
2023
2
16
Integrate personal
objectives with
organizational
goals
Integrate personal
objectives with
organizational
goals
5
Discussi
on
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
5
Discussi Nonie Ann  Demon CBLM

4. Set and meet
work
priorities
Set and meet
work
priorities
on
Interacti
on
Galang
TRAINER
stration
&
questio
ning

Observati
on &
questionin
g
LECTURE
Maintain
professional
growth and
development
Maintain
professional
growth and
development
6
Discussi
on
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Practice
occupational
health and
safety
procedures
(AUG.11-15)
AUGUST
2023
3
24
Nonie Ann
Galang
TRAINER
Identify hazards
and
risks
Identify hazards
and
risks
4
Discussi
on
Plant
tour
Symposi
um
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Evaluate hazards
and
Evaluate hazards
and
4
Discussi
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
CBLM
LECTURE

5. risks risks Plant
tour
Symposi
um
ning

Observati
on &
questionin
g
Control hazards
and
risks
Control hazards
and
risks
4
Discussi
on
Plant
tour
Symposi
um
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Maintain OHS
awareness
Maintain OHS
awareness
6
Discussi
on
Plant
tour
Symposi
um
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Perform basic
first-aid
procedures
Perform basic
first-aid
procedures
6
Discussi
on
Plant
tour
Symposi
um
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
COMMON
COMPETENCIES

6. Develop and
update industry
knowledge
(AUG.16-18)
AUGUST
2023
3
24
CBLM
LECTURE
Seek information
on the
industry
Seek information
on the
industry
4
Field
trip
Symposi
um
Problem
solving
Simulati
on
Individu
alize
learning
On the
job
training
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Update industry
knowledge
Update industry
knowledge
4
Field
trip
Symposi
um
Problem
solving
Simulati
on
Individu
alize
learning
On the
job
training
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Develop and
update
Develop and
update
4
Field
trip
Symposi
um
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
CBLM
LECTURE

7. local knowledge local knowledge
Problem
solving
Simulati
on
Individu
alize
learning
On the
job
training
ning

Observati
on &
questionin
g
Promote products
and
services to
customers
Promote products
and
services to
customers
4
Field
trip
Symposi
um
Problem
solving
Simulati
on
Individu
alize
learning
On the
job
training
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Observe workplace
hygiene
procedures
(AUG.21-22)
AUGUST
2023
2
16
Follow hygiene
procedures
Follow hygiene
procedures
8
Discussi
on
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
CBLM
LECTURE

8. questionin
g
Identify and
prevent
hygiene risks
Identify and
prevent
hygiene risks
8
Discussi
on
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Perform computer
operations (AUG.28-31)
AUGUST
2023
4
32
Plan and prepare
for
task to be
undertaken
Plan and prepare
for
task to be
undertaken
6
Modula
r
Film
showin
g
Project
method
On the
job
training
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Input data into
computer
Input data into
computer
6
Modula
r
Film
showin
g
Project
method
On the
job
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE

9. training
Access
information
using computer
Access
information
using computer
6
Modula
r
Film
showin
g
Project
method
On the
job
training
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Produce/output
data
using computer
system
Produce/output
data
using computer
system
8
Modula
r
Film
showin
g
On the
job
training
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Maintain
computer
equipment and
systems
Maintain
computer
equipment and
systems
6
Modula
r
Film
showin
g
Project
method
On the
job
training
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Perform workplace
(SEPT.1-5)
SEPT.
24

10. and safety
practices
2023
3
Follow workplace
procedures for
health,
safety and
security practices
Follow workplace
procedures for
health,
safety and
security practices
4
Discussi
on
/Observ
ation &
Interact
ion
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Perform child
protection
duties relevant to
the
tourism industry
Perform child
protection
duties relevant to
the
tourism industry
4
Discussi
on
/Observ
ation &
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Observe and
monitor people
Observe and
monitor people
4
Discussi
on
/Observ
ation &
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Deal with
emergency
situations
Deal with
emergency
situations
4
Discussi
on
/Observ
ation &
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
CBLM
LECTURE

11. questionin
g
Maintain safe
personal
presentation
standards
Maintain safe
personal
presentation
standards
6
Discussi
on
/Observ
ation &
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Maintain a safe
and secure
workplace
Maintain a safe
and secure
workplace
2
Discussi
on
/Observ
ation &
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Provide effective
customer service
(SEPT.6-8)
SEPT.2023 3
24
Greet customer Greet customer 4
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Identify needs of
customers
Identify needs of
customers
4
Discussi
on
/Observ
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
CBLM
LECTURE

12. ation &
Interacti
on
ning

Observati
on &
questionin
g
Deliver service to
customer
Deliver service to
customer
6
Discussi
on
/Observ
ation &
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Handle queries
through use
of common
business tools
and technology
Handle queries
through use
of common
business tools
and technology
6
Discussi
on
/Observ
ation &
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
Handle
complaints/confli
ct
situations,
evaluation and
recommendations
Handle
complaints/confli
ct
situations,
evaluation and
recommendations
4
Discussi
on
/Observ
ation &
Interacti
on
Nonie Ann
Galang
TRAINER
 Demon
stration
&
questio
ning

Observati
on &
questionin
g
CBLM
LECTURE
CORE
COMPETENCIES
CLEAN AND
MAINTAIN
(SEPT.11-12)
SEPT.
2023
(NOV.1-
2,2023)
2
16 16

13. KITCHEN
PREMISES
2
Clean, sanitize
and
store equipment
Clean, sanitize
and
store equipment
4
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Clean and
sanitize
premises
Clean and
sanitize
premises
6
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Dispose of waste Dispose of waste
6
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare stocks,
sauces and soups
(SEPT.13-15)
SEPT.
2023
(NOV.3-
6,2023)
4
32
2
16
Prepare stocks,
glazes and
essences required
for menu items
Prepare stocks,
glazes and
essences required
for menu items
8
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat

14. Prepare soups
required for
menu items
Prepare soups
required for
menu items
8
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare sauces
required for
menu items
Prepare sauces
required for
menu items
8
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Store and
reconstitute
stocks,
sauces and soups
Store and
reconstitute
stocks,
sauces and soups
8
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare appetizers
(SEPT.18-20)
SEPT.2023 (NOV.7-
8,2023)
3
24
2
16
Perform Mise’ en
place
Perform Mise’ en
place
6
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
6 Lecture
Nonie Ann
Galang
 Written
examin
Group chat

15. Prepare a range of
appetizers
Prepare a range of
appetizers
Discussi
on
Demons
tration
TRAINER ation

Practical
examinati
on
Present a range of
appetizers
Present a range of
appetizers
6
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Store appetizers Store appetizers 6
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare salads and
dressing
(SEPT.21-23)
SEPT.2023 (NOV.9-
10,2023)
3
24
2
16
Perform Mise en
place
Perform Mise en
place
6
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare a variety
salads and
dressings
Prepare a variety
salads and
dressings
6
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
Group chat

16. on
Present a variety
of
salads and
dressings
Present a variety
of
salads and
dressings
6
Lecture
Discussi
on
Demons
tration
Nonie Ann
Galang
TRAINER
 Written
examin
ation

Practical
examinati
on
Group chat
Store salads and
dressings
Store salads and
dressings
6
Lecture
Discussi
on
Demons
tration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare
sandwiches
(SEPT.25-27)
SEPT.2023 (NOV.13-
14,2023)
3
24
2
16
Perform mise-en -
place
Perform mise-en -
place
6
Lecture
Discussi
on
Demons
tration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare a variety
of
sandwiches
Prepare a variety
of
sandwiches
6
Lecture
Discussi
on
Demons
tration
 Written
examin
ation

Practical
examinati
on
Group chat
Present a variety Present a variety
6 Lecture
Discussi
 Written
examin
Group chat

17. of
sandwiches
of
sandwiches
on
Demons
tration
ation

Practical
examinati
on
Store sandwiches Store sandwiches 6
Lecture
Discussi
on
Demons
tration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare meat
dishes (SEPT.28-OCT.2)
SEPT.2023 (NOV.15-
16,2023)
3
24
2
16
Perform Mise en
place
Perform Mise en
place
6
Lecture
Discussi
on
Demons
tration
 Written
examin
ation

Practical
examinati
on
Group chat
Cook meat cuts
for
service
Cook meat cuts
for
service
6
Lecture
Discussi
on
Demons
tration
 Written
examin
ation

Practical
examinati
on
Group chat
Present meat cuts
for service
Present meat cuts
for service
6
Lecture
Discussi
on
Demons
tration
 Written
examin
ation

Practical
examinati
Group chat

18. on
Store meat Store meat 6
Lecture
Discussi
on
Demons
tration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare vegetables
dishes
(OCT.3-5)
OCT..2023 (NOV.17-
20,2023)
3
24
2
16
Perform Mise en
place
Perform Mise en
place
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare vegetable
dishes
Prepare vegetable
dishes
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Present vegetable
dishes
Present vegetable
dishes
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Store vegetables Store vegetables
6 Lecture
Discuss
 Written
examin
ation
Group chat

19. dishes dishes ion
Demon
stration

Practical
examinati
on
Prepare egg dishes (OCT.6-10)
OCT.
2023
(NOV.21-
22,2023)
3
24
2 16
Perform Mise en
place
Perform Mise en
place
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare and cook
egg dishes
Prepare and cook
egg dishes
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Present egg
dishes
Present egg
dishes
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Store egg dishes Store egg dishes 6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat

20. Prepare starch
dishes
(OCT.11-13)
OCT.
2023 (NOV.23-
24,2023)
3
24
2
16
Perform Mise en
place
Perform Mise en
place
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation
 Practic
al
examin
ation
Group chat
Prepare starch
dishes
Prepare starch
dishes
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Present Starch
dishes
Present Starch
dishes
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Store Starch
dishes
Store Starch
dishes
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare poultry
and game dishes
(OCT.14-18)
OCT.
2023
(NOV.27-
28,2023) 3
24
2 16

21. Perform mise en
place
Perform mise en
place
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Cook poultry and
game dishes
Cook poultry and
game dishes
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Plate/present
poultry and game
dishes
Plate/present
poultry and game
dishes
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Store poultry and
game
Store poultry and
game
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare seafood
dishes (OCT.19-21)
OCT.
2023 (NOV.29-
30,2023)
3
24
2
16
Perform mise en Perform mise en
4 Lecture
Discuss
 Written
examin
ation
Group chat

22. place place ion
Demon
stration

Practical
examinati
on
Handle fish and
seafood
Handle fish and
seafood
4
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Cook fish and
shellfish
Cook fish and
shellfish
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Plate/Present fish
and seafood
Plate/Present fish
and seafood
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Store fish and
seafood
Store fish and
seafood
4
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare desserts (OCT.22-26)
OCT.
2023
(DEC.1-
4,2023)
3
24
2 16

23. Perform mise en
place
Perform mise en
place
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Prepare desserts
and sweet sauces
Prepare desserts
and sweet sauces
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Plate/Present
desserts
Plate/Present
desserts
6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Store desserts Store desserts 6
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Package prepared
food
(OCT.27-31)
OCT.
2023 (DEC.5-
6,2023)
3
24
2
16
Select packaging
materials
Select packaging
materials
12
Lecture
Discuss
ion
Demon
 Written
examin
ation

Group chat

24. stration Practical
examinati
on
Package food Package food 12
Lecture
Discuss
ion
Demon
stration
 Written
examin
ation

Practical
examinati
on
Group chat
Jointly Prepared by:
NONIE ANN G. GALANG ALMA MADRILLEJOS
Name and Signature of TVI Trainer Name and Signature of Partner Enterprise Trainer
Date: JULY 03, 2023 Date: JULY 03, 2023
ARLU R. IGAT
Name and signature of Industry Coordinator
Date: JULY 3, 2023

25. Technical Education and Skills Development Authority
Balicuatro College of Arts and Trades
LEARNER’S RECORD BOOK
Trainee’s No.2023-1098774
NAME: ANNIE JESS C. GORDO
QUALIFICATION: COOKERY NCII
TRAINING DURATION: 40 DAYS+ 26 DAYS
TRAINER: NONIE ANN G. GALANG
Instructions:
This Learner’s 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 Learner’s 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.

26. Notes:
BASIC COMPETENCIES:
Unit of Competency: 1. PARTICIPATE IN WOKPLACE
COMMUNICATION
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Obtain and
convey
workplace
Information
Speak English
at a /basic
operational level
Participate in
workplace
meetings and
discussions
Complete
relevant work
related
documents
Obtain and
convey
workplace
Information
Speak English
at a basic
operational level
Participate in
workplace
meetings and
discussions
Complete
relevant work
related
documents
COMPETENT
COMPETENT
COMPETENT
COMPETENT
__________________ __________________
Trainee’s Signature Trainer’s Signature

27. Unit of Competency: 2. WORK IN A TEAM ENVIRONMENT
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Describe team
role and
Scope
Identify own
role and
responsibility
within team
Work as a team
member
Describe team
role and
Scope
Identify own
role and
responsibility
within team
Work as a team
member
COMPETENT
COMPETENT
COMPETENT
__________________ __________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 3. PRACTICE CAREER PROFESSIONALISM
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Integrate
personal
objectives with
organizational
goals
Set and meet
work
priorities
Maintain
professional
growth and
development
Integrate
personal
objectives with
organizational
goals
Set and meet
work
priorities
Maintain
professional
growth and
development
COMPETENT
COMPETENT
COMPETENT
__________________ __________________
Trainee’s Signature Trainer’s Signature

28. Unit of Competency: 4. PRACTICE OCCUPATIONAL HEALTH
AND SAFETY
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Identify hazards
and
risks
Evaluate
hazards and
Risks
Control hazards
and
risks
Maintain OHS
awareness
Identify hazards
and
risks
Evaluate
hazards and
risks
Control hazards
and
risks
Maintain OHS
awareness
COMPETENT
COMPETENT
COMPETENT
COMPETENT
__________________ __________________
Trainee’s Signature Trainer’s Signature
COMMON COMPETENCIES:
Unit of Competency: 1 DEVELOP AND UPDATE INDUSTRY
KNOWLEDGE
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Seek
information on
the
industry
Update industry
knowledge
Develop and
update
local knowledge
Promote
products and
services to
customers
Seek
information on
the
industry
Update industry
knowledge
Develop and
update
local knowledge
Promote
products and
services to
customers
COMPETENT
COMPETENT
COMPETENT
COMPETENT

29. __________________ __________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 2. OBSERVE WORKPLACE HYGIENE
PROCEDURES
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Follow hygiene
procedures
Identify and
prevent
hygiene risks
Follow hygiene
procedures
Identify and
prevent
hygiene risks
COMPETENT
COMPETENT
__________________ __________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 3. PERFORM COMPUTER OPERATIONS
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Plan and
prepare for
task to be
undertaken
Input data into
computer
Access
information
using computer
Produce/output
data
using computer
system
Plan and
prepare for
task to be
undertaken
Input data into
computer
Access
information
using computer
Produce/output
data
using computer
system
COMPETENT
COMPETENT
COMPETENT
COMPETENT
COMPETENT

30. Maintain
computer
equipment and
systems
Maintain
computer
equipment and
systems
__________________ __________________
Trainee’s Signature Trainer’s Signature

31. Unit of Competency: 4. PERFORM WORKPLACE AND
SAFETY PRACTICES
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Follow
workplace
procedures for
health,
safety and
security
practices
Perform child
protection
duties relevant
to the
tourism
industry
Observe and
monitor people
Deal with
emergency
Situations
Maintain safe
Follow
workplace
procedures for
health,
safety and
security
practices
Perform child
protection
duties relevant
to the
tourism
industry
Observe and
monitor people
Deal with
emergency
situations
Maintain safe
COMPETENT
COMPETENT
COMPETENT
COMPETENT
COMPETENT
COMPETENT
personal
presentation
standards
Maintain a safe
and secure
workplace
personal
presentation
standards
Maintain a safe
and secure
workplace
__________________ __________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 5. PROVIDE EFFECTIVE CUSTOMER
SERVICE
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplishe
d
Instructors
Remarks
Greet customer
Identify needs of
customers
Deliver service to
customer
Greet customer
Identify needs of
customers
Deliver service to
customer
Handle queries
COMPETEN
T
COMPETEN
T

32. Handle queries
through use
of common
business tools
and technology
Handle
complaints/confli
ct
situations,
evaluation and
recommendations
through use
of common
business tools
and technology
Handle
complaints/confli
ct
situations,
evaluation and
recommendations
COMPETEN
T
COMPETEN
T
__________________ __________________
Trainee’s Signature Trainer’s Signature

33. CORE COMPETENCIES:
Unit of Competency: 1 CLEAN AND MAINTAIN KITCHEN
PREMISES
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Clean, sanitize
and store
equipment
Clean and
sanitize
Premises
Dispose of
waste
Clean, sanitize
and store
equipment
Clean and
sanitize
Premises
Dispose of
waste
COMPETENT
COMPETENT
COMPETENT
__________________ __________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 2 PREPARE STOCKS, SAUCES AND
SOUPS
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Prepare stocks,
glazes and
essences
required
for menu items
Prepare soups
required for
menu items
Prepare sauces
required for
menu items
Store and
reconstitute
stocks,
sauces and
soups
Prepare stocks,
glazes and
essences
required
for menu items
Prepare soups
required for
menu items
Prepare sauces
required for
menu items
Store and
reconstitute
stocks,
sauces and
soups
COMPETENT
COMPETENT
COMPETENT
COMPETENT
____________________ ____________________
Trainee’s Signature Trainer’s Signature

34. Unit of Competency: 3 PREPARE APPETIZERS
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Perform Mise’
en
Place
Prepare a
range of
appetizers
Present a
range of
Appetizers
Store
appetizers
Perform Mise’ en
Place
Prepare a range of
Appetizers
Present a range of
Appetizers
Store appetizers
COMPETENT
COMPETENT
COMPETENT
COMPETENT
_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 4 PREPARE SALADS AND DRESSINGS
NC Level II
Learning
Outcome
Task/Activi
ty Required
Date
Accompl
ished
Instructor
s
Remarks
Perform Mise
en
Place
Prepare a
variety
salads and
dressings
Present a
variety of
salads and
dressings
Store salads
and
dressings
Perform
Mise en
Place
Prepare a
variety
salads and
dressings
Present a
variety of
salads and
dressings
Store salads
and
dressings
COMPETENT
COMPETENT
COMPETENT
COMPETENT

35. _____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 5 PREPARE SANDWICHES
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Perform mise-
en -
Place
Prepare a
variety of
Sandwiches
Present a
variety of
Sandwiches
Store
sandwiches
Perform mise-
en -
Place
Prepare a
variety of
Sandwiches
Present a
variety of
Sandwiches
Store
sandwiches
COMPETENT
COMPETENT
COMPETENT
COMPETENT
_____________________ ____________________
Trainee’s Signature Trainer’s Signature

36. Unit of Competency: 6. PREPARE MEAT DISHES
NC Level II
_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 7. PREPARE VEGETABLES DISHES
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Perform Mise
en
Place
Prepare
vegetable
Dishes
Present
vegetable
Dishes
Store
vegetables
dishes
Perform Mise
en
Place
Prepare
vegetable
Dishes
Present
vegetable
Dishes
Store
vegetables
dishes
COMPETENT
COMPETENT
COMPETENT
COMPETENT
_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Perform Mise
en
Place
Cook meat
cuts for
Service
Present meat
cuts
for service
Store meat
Perform Mise
en
Place
Cook meat
cuts for
Service
Present meat
cuts
for service
Store meat
COMPETENT
COMPETENT
COMPETENT
COMPETENT

37. Unit of Competency: 8. PREPARE EGG DISHES
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Perform
Mise en
Place
Prepare
and cook
egg dishes
Present egg
dishes
Store egg
dishes
Perform Mise
en
Place
Prepare and
cook
egg dishes
Present egg
dishes
Store egg
dishes
COMPETENT
COMPETENT
COMPETENT
COMPETENT
_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 9. PREPARE STARCH DISHES
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Perform
Mise en
Place
Prepare
starch
Dishes
Present
Starch
Dishes
Store
Starch
dishes
Perform Mise
en
Place
Prepare
starch
Dishes
Present
Starch
Dishes
Store Starch
dishes
COMPETENT
COMPETENT
COMPETENT
COMPETENT
_____________________ ____________________
Trainee’s Signature Trainer’s Signature

38. Unit of Competency: 10. PREPARE POULTRY AND GAME DISHES
NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Perform mise
en
Place
Cook poultry
and
game dishes
Plate/present
poultry and
game
dishes
Store poultry
and
game
Perform mise
en
Place
Cook poultry
and
game dishes
Plate/present
poultry and
game
dishes
Store poultry
and
game
COMPETENT
COMPETENT
COMPETENT
COMPETENT
_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 11. PREPARE SEAFOOD DISHES

39. NC Level II
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Perform mise
en
Place
Handle fish
and
Seafood
Cook fish
and
Shellfish
Plate/Present
fish
and seafood
Store fish
and
seafood
Perform mise
en
Place
Handle fish
and
Seafood
Cook fish and
Shellfish
Plate/Present
fish
and seafood
Store fish
and
seafood
COMPETENT
COMPETENT
COMPETENT
COMPETENT
COMPETENT
_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 12 PREPARE DESSERTS
NC Level II

40. Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Perform mise
en
Place
Prepare
desserts
and sweet
sauces
Plate/Present
Desserts
Store
desserts
Perform mise
en
Place
Prepare
desserts
and sweet
sauces
Plate/Present
Desserts
Store
desserts
COMPETENT
COMPETENT
COMPETENT
COMPETENT
_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 13. PACKAGE PREPARED FOOD
NC Level II

41. Learning
Outcome
Task/Activity
Required
Date
Accomplished
Instructors
Remarks
Select
packaging
Materials
Package
food
Select
packaging
Materials
Package food
COMPETENT
COMPETENT
____________________ ____________________
Trainee’s Signature Trainer’s Signature

42. Technical Education and Skills Development Authority
BALICUATRO COLLEGE OF ARTS AND TRADES
Allen, Northern Samar
TRAINEE’S PROGRESS SHEET
Name : ANNIE JESS C. GORDO Trainer : NONIE ANN G. GALANG
Qualification : COOKERY NCII
Nominal
Duration
: 524 HOURS
Units of Competency Training Activity
Training
Duration
Date
Started
Date
Finished
Rating
Trainee’s
Initial
Supervisor’s
Initial
BASIC COMPETENCIES
Participate in
workplace
communication
Participate in
workplace
communication
24 HOURS AUG.1,2023 AUG.3,2023 95
Work in a team
environment
Work in a team
environment 24 HOURS AUG.4,2023 AUG.8,2023 95
Practice career
professionalism
Practice career
professionalism 24 HOURS AUG.9,2023 AUG.10,202
3
95
Practice occupational
health and safety
procedures
Practice occupational
health and safety
procedures
24 HOURS AUG.11,202
3
AUG.15,202
3
95
COMMON COMPETENCIES
Develop and update Develop and update
AUG.16,202 AUG.18,202

43. industry knowledge industry knowledge 24 HOURS 3 3 93
Observe workplace
hygiene procedures
Observe workplace
hygiene procedures 16 HOURS AUG.21,202
3
AUG.22,202
3
90
Perform computer
operations
Perform computer
operations 32 HOURS AUG.28,202
3
AUG.31,202
3
90
Perform workplace and
safety practices
Perform workplace
and safety practices 24 HOURS AUG.1,2023 AUG.3,2023 94
Provide effective
customer service
Provide effective
customer service 24 HOURS SEPT.6,202
3
SEPT.8,2023 94
CORE COMPETENCIES
Clean and maintain
kitchen premises
Clean and maintain
kitchen premises
16 HOURS
+16 HOURS SEPT.11,20
23
SEPT.12,202
3
95
Prepare stocks, sauces
and soups
Prepare stocks,
sauces and soups
32 HOURS
+16 HOURS SEPT.13,20
23
SEPT.15,202
3
94
Prepare appetizers Prepare appetizers 24 HOURS
+16 HOURS SEPT.18,20
23
SEPT.20,202
3
94
Prepare salads and
dressing
Prepare salads and
dressing
24 HOURS
+16 HOURS SEPT.21,20
23
SEPT.23,202
3
94
Prepare sandwiches Prepare sandwiches 24 HOURS
+16 HOURS SEPT.25,20
23
SEPT.27,202
3
95
Prepare meat dishes Prepare meat dishes 24 HOURS
+16 HOURS SEPT.28,20
23
OCT.2,2023 94

44. Prepare vegetables
dishes
Prepare vegetables
dishes
24 HOURS
+16 HOURS OCT.3,2023 OCT.5,2023 94
Prepare egg dishes Prepare egg dishes 24 HOURS
+16 HOURS OCT.6,2023 OCT.10,2023 95
Prepare starch dishes Prepare starch
dishes
24 HOURS
+16 HOURS OCT.11,202
3
OCT.13,2023 95
Prepare poultry and
game dishes
Prepare poultry and
game dishes
24 HOURS
+16 HOURS OCT.14,202
3
OCT.18,2023 93
Prepare seafood dishes Prepare seafood
dishes
24 HOURS
+16 HOURS OCT.19,202
3
OCT.21,2023 93
Prepare desserts Prepare desserts 24 HOURS
+16 HOURS OCT.22,202
3
OCT.26,2023 95
Package prepared food Package prepared
food
24 HOURS
+16 HOURS OCT.27,202
3
OCT.31,2023 94
Total 524
HOURS
93.9%
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 ratings.
Prepared by: Recommending Approval: Approved:
NONIE ANN G. GALANG EPIFANIA S. DELA BAJAN IMELDA D. GO, PhD.

45. Trainer Vocational Instruction Supervisor Vocational School
Superintendent

46. 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
Name of Trainer: NONIE ANN G. GALANG 1 2 3 4 5
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

6. Instill value of safety and orderliness in the
classrooms and workshops

7. Instills the value of teamwork and positive
work values

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 

47. 17. Shows empathy 
18. Demonstrates self-control 

48. This post-training evaluation instrument is intended to measure
how satisfactorily your trainer prepared and facilitated your training.
Please give your honest rating by checking on the corresponding cell
of your response. Your answers will be treated with utmost
confidentiality.
Use the following rating scales:
5 - Outstanding
4 - Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory
PREPARATION 1 2 3 4 5
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 2 3 4 5
1. Course contents are sufficient to
attain objectives

2. CBLM are logically organized and
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


49. 9. Recording of achievements and
competencies acquired is prompt and
comprehensive

10. Feedback about the performance of
learners are given immediately


50. TRAINING FACILITIES/RESOURCES 1 2 3 4 5
1. Training Resources are adequate 
2. Training Venue is conducive and
appropriate

3. Equipment, Supplies, and Materials are
Sufficient

4. Equipment, Supplies and Materials are
suitable and appropriate

5. Promptness in providing Supplies and
Materials

SUPPORT STAFF 1 2 3 4 5
1. Support Staff are accommodating

Comments/Suggestions:
While answering the evaluation form there are still number of items
that need to be enhance or improve, though you did your part or job
as a trainer to your trainee’s.
1. Self Evaluation
The trainer shall design a self-evaluation questionnaire
that he/she shall answer after the conduct of the training. This
shall serve as a checklist of what he/she must do. A short
sample is given below.
During the session, did I? Yes No
1. Establish an atmosphere of trust? 
2. Encourage participation of the
trainees?

3. Assist the trainees when they
needed
assistance?

4. Consider the feedback of trainees? 
5. Remain aware of non verbal
communication?


51. 6. Praise effort? 
7. Summarize key points? 
8. Vary activities and tasks to aid
attainment of competency?

9. Provide opportunities for practice? 
10.Achieve the learning objectives? 
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING
EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the
Supervised Industry Training (SIT) or On the Job Training (OJT) you had with
the Industry Partners of Balicuatro College of Arts and Trades. Please check ( / )
the appropriate box corresponding to your rating for each question asked. The
results of this evaluation shall serve as a basis for improving the design and
management of the SIT in BCAT to maximize the benefits of the said Program.
Thank you for your cooperation.
Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 – Poor/Unsatisfactory
NA – not applicable
Ite
m
No.
Question Ratings
INSTITUTIONAL EVALUATION 1 2 3 4 5 N A
1. Has Balicuatro College of Arts and Trades
conducted an orientation about the SIT/OJT
program, the requirements and preparations
needed and its expectations?

2. Has Balicuatro College of Arts and Trades the
provided the necessary assistance such as
referrals or recommendations in finding the
company for your OJT?


52. 3. Has Balicuatro College of Arts and Trades
showed coordination with the Industry partner in
the design and supervision of your SIT/OJT?

4. Has your in-school training adequate to
undertake Industry partner assignment and its
challenges?

5. Has Balicuatro College of Arts and Trades
monitoredyour progress in the Industry?

6. Has the supervision been effective in achieving
your OJT objectives and providing feedbacks
when necessary?

7. Did Balicuatro College of Arts and Trades
conduct assessment of your SIT/OJT program
upon completion?

8. Were you provided with the results of the
Industry and Balicuatro College of Arts and
Trade’s assessment of your OJT?

Comments/Suggestions:
The institution has showed a good performance, however there is still need to improve for
example providing the necessary assistance such as referrals or recommendations in
finding the company.

53. Item
No.
Question Ratings
INDUSTRY PARTNER 1 2 3 4 5 NA
1
Was the Industry partner appropriate for your
type of training required and/or desired?

2
Has the industry partner designed the training
to meet your objectives and expectations?

3
Has the industry partner showed coordination
with Balicuatro College of Arts and Trades in
the design and supervision of the SIT/OJT?

4
Has the Industry Partner and its staff
welcomed you and treated you with respect and
understanding?

5
Has the industry partner facilitated the training,
including the provision of the necessary
resources such as facilities and equipment
needed to achieve your OJT objectives?

6
Has the Industry Partner assigned a supervisor
to oversee your work or training?

7
Was the supervisor effective in supervising you
through regular meetings, consultations and
advise?

8
Has the training provided you with the necessary
technical and administrative exposure of real-
world problems and practices?

9
Has the training program allowed you to develop
self-confidence, self-motivation and positive
attitude towards work?

10
Has the experience improved your personal
skills and human relations?

11
Are you satisfied with your training in the
Industry?

Comments/Suggestions:
The industry partner rated outstanding. I suggest that the industry must maintain their
strategies in order to continue the good performance.
Signature:

54. Printed Name: NONIE ANN G. GALANG Qualification: COOKERY NCII
Host Industry Partner: RAM’S GRILL HOUSE Supervisor: ARLU R. IGAT
Period of Training: 26 DAYS Instructor: NONIE ANN G. GALANG

55. MEMORANDUM OF AGREEMENT
KNOW ALL MEN BY THESE PRESENTS:
The Memorandum of Agreement (MOA) made and entered into, by and between:
BALICUATRO COLLEGE OF ARTS AND TRADES (BCAT) a public TESDA
legislated technology institution located at Brgy. Sabang 2, Allen, Northern Samar
represented by its Vocational School Superintendent, Dr. Imelda Go PhD. and
hereinafter referred to a BCAT;
and
LGU-ALLEN a non-stock, non-profit foundation with address Allen Northern
Samar represented herein by its Mayor, HON.JOSE ARTURO D. SUAN, and
hereinafter referred in LGU-ALLEN.
WITNESSETH:
WHEREAS, the BCAT, in pursuit of its mission to help the unemployed
individuals by providing them with quality education that will give them
employable technical skills and proper work ethics;
WHEREAS, LGU-ALLEN, has the necessary experience and expertise in managing
programs that facilitates the provision of industrial and entrepreneurial skills
training for the disadvantaged sector;
NOW, THEREFORE, for and in consideration of the above premises, both parties
hereby agree as follows:
A. NATURE AND SCOPE OF PARTNERSHIP
1. BCAT and LGU-ALLEN will work as partners in the technical training of
trainees in Cookery NC2.

56. 2. BCAT and LGU-ALLEN commit to enable the student-trainees to qualify
at least for the entry-level job requirement in industries.
3. BCAT and LGU-ALLEN shall follow the training program registered in the
UTPRAS including its duration ( days every Saturdays) and schedule.
Training shall start on August 1, 2023.
B. FUNCTIONS AND RESPONSIBILITIES BCAT
1. Exercise general supervision over the training program.
2. Designate a coordinator who will closely monitor the training program.
3. Conduct mandatory assessment of trainees.
4. Issue certificate of training to graduate of the program.
5. Underrate such other functions to ensure the success of the program.
C. FUNCTIONS AND RESPONSIBILITIES OF LGU-ALLEN
1. Select and screen scholars/trainees.
2. Provide trainee’s uniform, supplies and training consumables necessary
to ensure the successful implementation of the program.
3. Pay BCAT the training fee (PHP 760.00) and assessment fee (PHP 500.00)
per scholar.
4. Pay the honoraria of the trainer (PHP 504.00/day X 36 days) for the
duration of the training.
5. Designate an individual who will not closely with the school coordinator
regarding training activities.
6. Undertake such other functions to ensure smooth implementation of the
program.
D. MISCELLANEOUS PROVISIONS
1. The parties pledge to cooperate with each and to perform their respective
obligations under the Agreement.
2. In case of injury resulting from an accident to the training, BCAT liability
shall be limited to the school’s accident insurance plan.
3. This agreement may be amended or modified only through a written
instrument duly signed and executed by the parties. This Memorandum
of Agreement will commence upon signing.

57. IN WITNESS WHEREOF, the parties have signed this Memorandum of Agreement
this _July 3rd , 2023 at Allen, Northern Samar, Philippines.
Balicuatro College of Arts and Trades
By:
IMELDA D. GO, PhD.
Vocational School Superintendent
LGU-ALLEN
By:
HON. JOSE ARTURO D. SUAN
Municipal Mayor

58. WITNESSED BY:
Engr. DOMINADOR D. DIZON ____________________________
Vocational Instruction Supervisor

59. MEMORANDUM OF UNDERSTANDING
KNOW ALL MEN BY THESE PRESENTS:
This Memorandum of Understanding made this 3rd day of July, 2023 by and
between
Balicuatro College of Arts and Trades (BCAT) a public technical-
vocational college located at Brgy. Sabang 2, Allen, Northern Samar
represented by its Vocational Instruction Supervisor, Mr. Arlu R. Igat, and
hereinafter referred to as First Party;
and
Ram’s Grill House, a food house duly organized and existing under the
laws of the Republic of the Philippines, located at Kinabranan Zone II,
Allen N. Samar, represented herein by its manager, Ms. Alma Madrillejos
and hereinafter referred to as Second Party:
WITNESSETH THAT:
WHEREAS, the Balicuatro College of Arts and Trades, in pursuit of its mission to
help the disadvantage youth rise from poverty, aims to provide them with quality
education that will give them employable technical skills and proper work ethics.
Whereas, the Ram’s Grill House, concerned with improving the quality of life of
the Filipino through the development of technical skills and the proper work
attitude has expressed its desire and willingness to assist the Balicuatro College
of Arts and Trades in training of its students;
NOW, THEREFORE, for and consideration of the above premises both parties
hereby agree as follows:
TESDA-BCAT
1. Send trainees to the cooperating industry.
2. Assign Industrial Coordinator to supervise and monitor the in-plant
training
3. Design implement and evaluate jointly the training plan with the industry.
4. Provide specific, general and occupation-related theoretical instruction.
5. Perform other task and activities as may be necessary and in furtherance
of the objectives of the training

60. .
A. RESPONSIBLITIES OF THE ESTABLISHED/INDUSTRY
1. Ensure that necessary abilities and knowledge for the trainees to achieve
the purpose of the training are imparted to him/her and shall provide
such training systematically in accordance with the approved training
plans.
2. Appoint in training officer to implement the training plan.
3. Make available free of charge the consumable materials, basic hand tools
and equipment necessary for the training.
4. Require the trainee to attend his/her in-school training.
5. Require the trainee to keep his/her report book up-to-date and inspect
such book.
6. Ensure that the trainee is encouraged to develop his/her potential skills
and that he/she is protected from physical and moral damage.
7. Entrust to the trainee such job as are related to the purpose of the
training and are commensurate with his capabilities.
8. Pay the trainees daily allowances or its equivalent.
Ram’s Grill House BCAT-TESDA
By: By:
Alma Madrillejos IMELDA D. GO, PhD.
Manager Vocational School Superintendent
WITNESSED BY:
Ram’s Grill House BCAT-TESDA
By: By:
Anecita Tan ARLU R. IGAT
Ind’l Linkage & Dev’t Officer