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COOKERY NC II
  • Home
  • TOP Link
  • Attendance
    • 1st Year SY 2021- 2022
  • Self-declaration
  • Schedule
  • Start here
    • Self Assessment
    • Learner's Characteristics
    • Pre-test
    • COVID-19
  • Basic/Common
    • Basic Competencies
    • Common Competencies
  • Core Competencies
    • UC1-Clean and Maintain Kitchen Premises
      • LO1-Clean, sanitize and store equipment
        • Information sheet 1-1
        • Self-check 1-1.1
      • LO2-Clean and sanitize premises
        • Information Sheet 1-2
        • Self-Check 1-2.1
      • LO3-How to Handle Hazardous Household Waste
        • Information Sheet 1-3.1
        • Self-Check 1-3.1
      • Performing Solid Waste Management in the Workplace
    • UC2-Prepare Stocks, Sauces And Soups
      • Stock and Sauce
      • Soup
      • Self-Check 2.1
    • UC3-Prepare appetizers
      • Mise’ en place
        • Self-check
      • Hot Appetizer
      • Cold Appetizer
        • Self Check
    • UC4-Prepare salads and dressing
      • Dressing
      • Leafy Salad
      • Non-leafy Salad
        • Self Check
    • UC5-Prepare sandwiches
      • Introduction
      • Sandwich
      • Hot sandwich
      • Cold Sandwich
    • UC6-Prepare meat dishes
      • Identifying Meat Composition
      • Determining the Types and Characteristics of Meat
        • Self CHeck 6.1
      • Meat Fabrication
      • Determining the Primal and Sub-primal Cuts of Meat
      • Activity Name Cut
      • Handling Meat Safely
      • Preparing Meat for Cooking
      • Cooking Meat Dishes
      • Plating Meat Dishes
      • Self-check 6.2
    • UC7-Prepare vegetables dishes
      • Preparing Vegetables for Cooking
      • Cooking and Plating Vegetables
    • UC8-Prepare egg dishes
      • Egg Dishes
        • Self Check
    • UC9-Prepare starch dishes
      • Activty
      • Preparing Potato Dishes
        • Activity
      • Preparing Rice Dishes
        • Activity
      • Preparing Pasta Dishes
        • Pasta Fiesta
    • UC10-Prepare poultry and game dishes
      • Activity: 4Ps (Put the Poultry in their Proper Places)
      • Introduction to Game Meats
        • Activity: Game of the Game Animals
      • Cuts of Poultry Meat
        • Activity: Name that Poultry Meat Cut
      • Handling Poultry and Game Meat Safely
        • Activity: Safe Zone
      • Preparing Poultry and Game Meats for Cooking
        • Activity: Ready the Poultry
      • Cooking Poultry and Game Dishes
        • Broiling and Grilling Poultry and Game Meats
        • Smoking Poultry and Game Meats
        • Frying Poultry and Game Meat
        • Braising and Stewing Poultry and Game Meats
        • Poaching and Steaming Poultry and Game Meats
      • Plating Poultry and Game Dishes
        • Activity: Checkin' the Chicken
    • UC11-Prepare seafood dishes
      • Introduction to Fish
      • Introduction to Shellfish
        • Self-check 11.1
      • Seafood Fabrication
        • Activity 11.2
      • Preparing Fish for Cooking
        • Activity 11.3
        • Plating Seafood Dishes
      • Preparing Shellfish for Cooking
      • Cooking Seafood Dishes
        • Cooking Seafood Dishes
        • Broiling and Grilling Seafoods
        • Frying Seafood
        • Braising and Stewing Seafoods
        • Steaming and Poaching Seafood
    • UC12-Prepare desserts
      • Dessert and Sweets
      • Plating and Storage
      • Recipes
    • UC13-Package prepared food
    • Task Sheet
      • COC 1- Prepare and Cook Hot meals
        • Part 1- Meat Course
        • Part 2- Poultry Course
        • Part 3- Seafood Course
      • COC 2- Prepare Cold Meals
        • Part 1- Hot and Cold Appetizer
        • Part 2- Salad and Sandwich
      • COC 3- Prepare Sweets
        • Part 1- Hot dessert
        • Part 2- Cold Dessert
    • Recipe
  • Institutional Assessment
    • Fundamentals of Professional Cookery
    • COC 1- Prepare and Cook Hot Meals
      • Part 1- Preparing Stocks, Sauces, and Soup
      • Part 2- Meat Dishes
      • Part 3- Poultry Dishes
      • Part 4- Seafood Dishes
      • Part 5- Preparing Egg, Vegetable and Farinaceous Dishes
    • COC 2- Prepare Cold Meals
      • Part 1-Appetizers and Hors d'oeuvres
      • Part 2-Salads and Salad Dressings
      • Part 3- Sandwiches
    • COC 3- Prepare Sweets
      • Part 1- Hot Dessert
      • Part 2- Cold Dessert
  • Training Evaluation
COOKERY NC II
  • Home
  • TOP Link
  • Attendance
    • 1st Year SY 2021- 2022
  • Self-declaration
  • Schedule
  • Start here
    • Self Assessment
    • Learner's Characteristics
    • Pre-test
    • COVID-19
  • Basic/Common
    • Basic Competencies
    • Common Competencies
  • Core Competencies
    • UC1-Clean and Maintain Kitchen Premises
      • LO1-Clean, sanitize and store equipment
        • Information sheet 1-1
        • Self-check 1-1.1
      • LO2-Clean and sanitize premises
        • Information Sheet 1-2
        • Self-Check 1-2.1
      • LO3-How to Handle Hazardous Household Waste
        • Information Sheet 1-3.1
        • Self-Check 1-3.1
      • Performing Solid Waste Management in the Workplace
    • UC2-Prepare Stocks, Sauces And Soups
      • Stock and Sauce
      • Soup
      • Self-Check 2.1
    • UC3-Prepare appetizers
      • Mise’ en place
        • Self-check
      • Hot Appetizer
      • Cold Appetizer
        • Self Check
    • UC4-Prepare salads and dressing
      • Dressing
      • Leafy Salad
      • Non-leafy Salad
        • Self Check
    • UC5-Prepare sandwiches
      • Introduction
      • Sandwich
      • Hot sandwich
      • Cold Sandwich
    • UC6-Prepare meat dishes
      • Identifying Meat Composition
      • Determining the Types and Characteristics of Meat
        • Self CHeck 6.1
      • Meat Fabrication
      • Determining the Primal and Sub-primal Cuts of Meat
      • Activity Name Cut
      • Handling Meat Safely
      • Preparing Meat for Cooking
      • Cooking Meat Dishes
      • Plating Meat Dishes
      • Self-check 6.2
    • UC7-Prepare vegetables dishes
      • Preparing Vegetables for Cooking
      • Cooking and Plating Vegetables
    • UC8-Prepare egg dishes
      • Egg Dishes
        • Self Check
    • UC9-Prepare starch dishes
      • Activty
      • Preparing Potato Dishes
        • Activity
      • Preparing Rice Dishes
        • Activity
      • Preparing Pasta Dishes
        • Pasta Fiesta
    • UC10-Prepare poultry and game dishes
      • Activity: 4Ps (Put the Poultry in their Proper Places)
      • Introduction to Game Meats
        • Activity: Game of the Game Animals
      • Cuts of Poultry Meat
        • Activity: Name that Poultry Meat Cut
      • Handling Poultry and Game Meat Safely
        • Activity: Safe Zone
      • Preparing Poultry and Game Meats for Cooking
        • Activity: Ready the Poultry
      • Cooking Poultry and Game Dishes
        • Broiling and Grilling Poultry and Game Meats
        • Smoking Poultry and Game Meats
        • Frying Poultry and Game Meat
        • Braising and Stewing Poultry and Game Meats
        • Poaching and Steaming Poultry and Game Meats
      • Plating Poultry and Game Dishes
        • Activity: Checkin' the Chicken
    • UC11-Prepare seafood dishes
      • Introduction to Fish
      • Introduction to Shellfish
        • Self-check 11.1
      • Seafood Fabrication
        • Activity 11.2
      • Preparing Fish for Cooking
        • Activity 11.3
        • Plating Seafood Dishes
      • Preparing Shellfish for Cooking
      • Cooking Seafood Dishes
        • Cooking Seafood Dishes
        • Broiling and Grilling Seafoods
        • Frying Seafood
        • Braising and Stewing Seafoods
        • Steaming and Poaching Seafood
    • UC12-Prepare desserts
      • Dessert and Sweets
      • Plating and Storage
      • Recipes
    • UC13-Package prepared food
    • Task Sheet
      • COC 1- Prepare and Cook Hot meals
        • Part 1- Meat Course
        • Part 2- Poultry Course
        • Part 3- Seafood Course
      • COC 2- Prepare Cold Meals
        • Part 1- Hot and Cold Appetizer
        • Part 2- Salad and Sandwich
      • COC 3- Prepare Sweets
        • Part 1- Hot dessert
        • Part 2- Cold Dessert
    • Recipe
  • Institutional Assessment
    • Fundamentals of Professional Cookery
    • COC 1- Prepare and Cook Hot Meals
      • Part 1- Preparing Stocks, Sauces, and Soup
      • Part 2- Meat Dishes
      • Part 3- Poultry Dishes
      • Part 4- Seafood Dishes
      • Part 5- Preparing Egg, Vegetable and Farinaceous Dishes
    • COC 2- Prepare Cold Meals
      • Part 1-Appetizers and Hors d'oeuvres
      • Part 2-Salads and Salad Dressings
      • Part 3- Sandwiches
    • COC 3- Prepare Sweets
      • Part 1- Hot Dessert
      • Part 2- Cold Dessert
  • Training Evaluation
  • More
    • Home
    • TOP Link
    • Attendance
      • 1st Year SY 2021- 2022
    • Self-declaration
    • Schedule
    • Start here
      • Self Assessment
      • Learner's Characteristics
      • Pre-test
      • COVID-19
    • Basic/Common
      • Basic Competencies
      • Common Competencies
    • Core Competencies
      • UC1-Clean and Maintain Kitchen Premises
        • LO1-Clean, sanitize and store equipment
          • Information sheet 1-1
          • Self-check 1-1.1
        • LO2-Clean and sanitize premises
          • Information Sheet 1-2
          • Self-Check 1-2.1
        • LO3-How to Handle Hazardous Household Waste
          • Information Sheet 1-3.1
          • Self-Check 1-3.1
        • Performing Solid Waste Management in the Workplace
      • UC2-Prepare Stocks, Sauces And Soups
        • Stock and Sauce
        • Soup
        • Self-Check 2.1
      • UC3-Prepare appetizers
        • Mise’ en place
          • Self-check
        • Hot Appetizer
        • Cold Appetizer
          • Self Check
      • UC4-Prepare salads and dressing
        • Dressing
        • Leafy Salad
        • Non-leafy Salad
          • Self Check
      • UC5-Prepare sandwiches
        • Introduction
        • Sandwich
        • Hot sandwich
        • Cold Sandwich
      • UC6-Prepare meat dishes
        • Identifying Meat Composition
        • Determining the Types and Characteristics of Meat
          • Self CHeck 6.1
        • Meat Fabrication
        • Determining the Primal and Sub-primal Cuts of Meat
        • Activity Name Cut
        • Handling Meat Safely
        • Preparing Meat for Cooking
        • Cooking Meat Dishes
        • Plating Meat Dishes
        • Self-check 6.2
      • UC7-Prepare vegetables dishes
        • Preparing Vegetables for Cooking
        • Cooking and Plating Vegetables
      • UC8-Prepare egg dishes
        • Egg Dishes
          • Self Check
      • UC9-Prepare starch dishes
        • Activty
        • Preparing Potato Dishes
          • Activity
        • Preparing Rice Dishes
          • Activity
        • Preparing Pasta Dishes
          • Pasta Fiesta
      • UC10-Prepare poultry and game dishes
        • Activity: 4Ps (Put the Poultry in their Proper Places)
        • Introduction to Game Meats
          • Activity: Game of the Game Animals
        • Cuts of Poultry Meat
          • Activity: Name that Poultry Meat Cut
        • Handling Poultry and Game Meat Safely
          • Activity: Safe Zone
        • Preparing Poultry and Game Meats for Cooking
          • Activity: Ready the Poultry
        • Cooking Poultry and Game Dishes
          • Broiling and Grilling Poultry and Game Meats
          • Smoking Poultry and Game Meats
          • Frying Poultry and Game Meat
          • Braising and Stewing Poultry and Game Meats
          • Poaching and Steaming Poultry and Game Meats
        • Plating Poultry and Game Dishes
          • Activity: Checkin' the Chicken
      • UC11-Prepare seafood dishes
        • Introduction to Fish
        • Introduction to Shellfish
          • Self-check 11.1
        • Seafood Fabrication
          • Activity 11.2
        • Preparing Fish for Cooking
          • Activity 11.3
          • Plating Seafood Dishes
        • Preparing Shellfish for Cooking
        • Cooking Seafood Dishes
          • Cooking Seafood Dishes
          • Broiling and Grilling Seafoods
          • Frying Seafood
          • Braising and Stewing Seafoods
          • Steaming and Poaching Seafood
      • UC12-Prepare desserts
        • Dessert and Sweets
        • Plating and Storage
        • Recipes
      • UC13-Package prepared food
      • Task Sheet
        • COC 1- Prepare and Cook Hot meals
          • Part 1- Meat Course
          • Part 2- Poultry Course
          • Part 3- Seafood Course
        • COC 2- Prepare Cold Meals
          • Part 1- Hot and Cold Appetizer
          • Part 2- Salad and Sandwich
        • COC 3- Prepare Sweets
          • Part 1- Hot dessert
          • Part 2- Cold Dessert
      • Recipe
    • Institutional Assessment
      • Fundamentals of Professional Cookery
      • COC 1- Prepare and Cook Hot Meals
        • Part 1- Preparing Stocks, Sauces, and Soup
        • Part 2- Meat Dishes
        • Part 3- Poultry Dishes
        • Part 4- Seafood Dishes
        • Part 5- Preparing Egg, Vegetable and Farinaceous Dishes
      • COC 2- Prepare Cold Meals
        • Part 1-Appetizers and Hors d'oeuvres
        • Part 2-Salads and Salad Dressings
        • Part 3- Sandwiches
      • COC 3- Prepare Sweets
        • Part 1- Hot Dessert
        • Part 2- Cold Dessert
    • Training Evaluation

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DAVAO ORIENTAL POLYTECHNIC INSTITUTE


VISION: The country’s leading TESDA Technology Institution achieving excellence in producing graduates with 21st century skills and desirable work values.
MISSION: DOPI develops globally competitive manpower through quality-assured training in technical education and development.
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