Evidence Plan
Competency
standard:
COOKERY NC II
Unit of
competency:
PREPARE APPETIZERS

Cleaned and sanitized tools, utensils and
equipment and prepared based on the
required tasks.

Identified ingredients correctly, according
to standard recipes, recipe cards or
enterprise requirements.

Assembled ingredients according to
correct quantity, type and quality required

Written test
Portfolio
The evidence must show that the trainee…
Observation &
Questioning
Demonstration &
Questioning
Third party Report
Ways in which evidence will be collected:
[tick the column]
*Fundamentals Of Plating
a. Balance
b. Portion size
c. Arrangement on the plate

Preparing a certain quantity of appetizers
hygienically and within industry-realistic
timeframes.

*Presenting appetizers attractively using
suitable garnishes, condiments and
service wares
Date Developed:
MAY 2018
EVIDENCE PLAN –
COOKERY NCII
Date Revised:
Developed by:
Catherine A. Abat
Document No.
Issued by:
LANGGAL
NATIONAL
HIGH SCHOOL
Revision # 00
PAGE 57

Utilizing quality trimmings and other
leftovers where and when appropriate

Keeping appetizers in appropriate
conditions to maintain freshness and
quality
NOTE: *Critical aspects of competency
Date Developed:
MAY 2018
EVIDENCE PLAN –
COOKERY NCII
Date Revised:
Developed by:
Catherine A. Abat
Document No.
Issued by:
LANGGAL
NATIONAL
HIGH SCHOOL
Revision # 00
PAGE 58