UC 2

FACILITATE LEARNING SESSION
Training Activity Matrix

Training Activity
Trainee
Facilities/Tools and Equipment
Venue
Date & Time
Remarks
Mise en Place Ingredients for Sandwiches

Alfeche, Marcelo
Bolotaolo, Merriam
Cueto, Gerard
Niasca, Grace

Tools:
PPE (Chefs Uniform
a) Tool manuals
(Syllabus / Courseware)
b) Learning elements
c) Books
d) Video (CD)
e) module
2. Tools
a) Knives and Spreader
b) Kitchen Equipment
c) Visual Aids
d) PPE
e) Types of breads

Practical Work Area1

April 28 2014
8:00AM-4:00PM

Roast Pork belly

Gullon, Harmie

Henry, Judy

Iroy, Irene

Usop, Ivan

Tools:
PPE (Chefs Uniform
Tool manuals
Recipe Book (Syllabus / Courseware)

Tools
f) Knives
g) Kitchen Equipment
h) Visual Aids
i) PPE
j) Pork Belly Meat

Institutional Assessment Area

April 28, 2014

8:00AM-4:00PM

Present Meat Cuts (The Leg, Loin and Belly)

Acosta, Christopher

Camus, Rizamira

Delosa, Darline

3. Learning Materials
a) Tool manuals
(Syllabus / Courseware)
b) Learning elements
c) Books
d) Video (CD)
e) module
4. Tools
a) Knives
b) Kitchen Equipment
c) Visual Aids
d) PPE
e) Types of Meats(Market Forms <Live,Fresh,Frozen,Cryovac,Preserved,Cuts:Whole Carcass,Primal or secondary,Portioned Cuts, Variety or Offal>)

Tools:
PPE (Chefs Uniform
f) Tool manuals
(Syllabus / Courseware)
g) Learning elements
h) Books
i) Video (CD)
j) module
5. Tools
a) Knives
b) Kitchen Equipment
c) Visual Aids
d) PPE
Types of Meats(Market Forms <Live,Fresh,Frozen,Cryovac,Preserved,Cuts:Whole Carcass,Primal or secondary,Portioned Cuts, Variety or Offal>)Stretcher
Learning resource Area

April 28, 2014

8:00AM-4:00PM

April 30 , 2014

Store meat Cuts

Calingasan, Cherifer
Del Rosario, Paola
Kansi, Ariadne
Sero, Marie Stella

6. Learning Materials
a) Tool manuals
(Syllabus / Courseware)
b) Learning elements
c) Books
d) Video (CD)
e) module
7. Tools
a) Knives
b) Kitchen