COMPETENCY-BASED

CURRICULUM

Sector:

TOURISM
Qualification:

COOKERY NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

AUTHORITY
Brgy. Rebuken Sultan Kudarat Maguindanao
 Course Design
Course Title: COOKERY NC II
Nominal Duration: 316 hours
Qualification Level: NCII

Course Description:

The COOKERY NC II Qualification consists of competencies that a person must

achieve to clean kitchen areas cook/prepare hot, cold meals and desserts for
guests in various food and beverage service facilities

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to gain entry into this course should possess the
following requirements:

 can communicate both in oral and written;

 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation

This list does not include specific institutional requirements such as educational
attainment, appropriate work experience, and others that may be required of the
trainees by the school or training center delivering the TVET program.

Course Structure

BASIC COMPETENCIES
(18 hours)
Unit of Competency Module Title Learning Nominal
Outcomes Duration
1. Participate in 1.1 Participating in 1.1.1 Obtain and 6 hours
workplace workplace convey
communication communication workplace
information
1.1.2 Complete
relevant
work related
documents
1.1.3 Participate
in workplace
meeting and
discussion
2. Work in a team 2.1 Working in a 2.1.1 Describe 3 hours
environment team and identify
environment team role
and
 responsibilit
y in a team
2.1.2 Describe
work as a
team
member
3. Practice career 3.1 Practicing 3.1.1 Integrate 3 hours
professionalism career personal
professionalism objectives
with
organization
al goals.
3.1.2 Set and
meet work
priorities.
3.1.3 Maintain
professional
growth and
developmen
t
4. Practice 4.1 Practicing 4.1.1 Evaluate 6 hours
occupational occupational hazard and
health and safety health and risks
safety 4.1.2 Control
hazards and
risks
4.1.3 Maintain
occupationa
l health and
safety
awareness

COMMON COMPETENCIES
(18 hours)
Unit of Competency Module Title Learning Outcomes Nominal
Duration
1. Develop and 1.1 Developing 1.1.1 Identify and 2 hours
update industry and update access key
knowledge industry resources of
knowledge information
on the
industry
1.1.2 Access apply
and share
industry
information
1.1.3 Update
continuously
relevant
 industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice 2 hours
workplace workplace personal
hygiene hygiene grooming
procedures procedures and hygiene
2.1.2 Practice safe
and hygienic
handling,
storage and
disposal of
food,
beverage
and materials
3. Perform computer 3.1 Performing 3.1.1 Identify and 6 hours
operations computer explain the
operations functions,
general
features and
capabilities of
both
hardware
and software
undertaken
3.1.2 Prepare and
use
appropriate
hardware
and software
according to
task
requirement
3.1.3 Use
appropriate
devices and
procedures
to transfer
files/data
3.1.4 Produce
accurate and
complete
data
according to
the
requirements
3.1.5 Maintain
computer
system
4. Perform 4.1 Performing 4.1.1 Practice 2 hours
workplace and workplace and workplace
 safety practices safety safety,
practices security and
hygiene
systems,
processes
and
operation
4.1.2 Respond
appropriately
to faults,
problems and
emergency
situations
4.1.3 Maintain safe
personal
presentation
standards
5. Provide effective 5.1 Providing 5.1.1 Apply 6 hours
customer service effective effective
customer verbal and
service non-verbal
communicati
on skills to
respond to
customer
needs
5.1.2 Provide
prompt and
quality
service to
customer
5.1.3 Handle
queries
promptly and
correctly in
line with
enterprise
procedures
5.1.4 Handle
customer
complaints,
evaluation
and
recommenda
tions
 CORE COMPETENCIES
(316hours)
Unit of Module Title Learning Outcomes Nominal
Competency Duration
1. Clean and 1.1 Cleaning 1.1.1 Clean, sanitize and 24 hours
maintain and store equipment
kitchen maintaining 1.1.2 Clean and sanitize
premises kitchen premises
premises 1.1.3 Dispose of waste
2. Prepare 2.1 Preparing 2.1.1 Prepare stocks, 25 hours
stocks, sauces stocks, glazes and
and soup sauces and essences required
soups for menu items
tools and
equipment
2.1.2 Prepare soups
required for menu
items.
2.1.3 Prepare sauces
required for menu
item
2.1.4 Store and
reconstitute stocks,
sauces and soups
3. Prepare 3.1 Preparing 3.1.1 Prepare mis en 24 hours
appetizers appetizers place
3.1.2 Prepare a range of
appetizers
3.1.3 Present a range of
appetizers
3.1.4 Store appetizers
4. Prepare salads 4.1 Preparing 4.1.1 Perform Mis en 25 hours
and dressing salads and place
dressings 4.1.2 Prepare variety
salads
and dressing
4.1.3 Present a variety
of
salads and
dressings
4.1.4 Store salads and
dressings
5. Prepare 5.1 Preparing 5.1.1 Perform Mis en 24 hours
sandwiches sandwiches place .
5.1.2 Prepare variety of
sandwiches

5.1.3 Present a variety of

sandwiches
5.1.4 Store sandwiches
6. Prepare meat 6.1 Preparing, 6.1.1 Perform Mis en 25 hours
dishes meat place
dishes 6.1.2 Cook meat cuts for
service
6.1.3 Present meat cuts
for service
6.1.4 Store meat
7. Prepare 7.1 Preparing 7.1.1 Perform Mis en 24 hours
vegetable vegetables place
dishes dishes ) 7.1.2 Prepare vegetable
dishes
7.1.3 Present vegetable
dishes
7.1.4 Store vegetable
dishes
8. Prepare egg 8.1 Preparing 8.1.1 Perform Mis en 24 hours
dishes Egg Dishes place
8.1.2 Prepare and cook
egg dishes
8.1.3 Present egg dishes
8.1.4 Store egg dishes
9. Prepare starch 9.1 Preparing 9.1.1 Perform Mis en 24 hours
products starch place
dishes 9.1.2 Prepare starch
dishes
9.1.3 Present starch
dishes
9.1.4 Store starch dishes
10. Prepare 10.1 Preparing 10.1.1 Perform Mis en 25 hours
poultry and poultry and place
game dishes game 10.1.2 Cook poultry and
dishes game
10.1.3 Plate/present
poultry and game
10.1.4 Store poultry and
game
11. Prepare 11.1 Preparing 11.1.1 Perform Mis en 24 hours
seafood seafood place
dishes dishes 11.1.2 Handle fish and
seafood
11.1.3 Cook fish and
shellfish
11.1.4 Plate/present fish
and seafood
11.1.5 Store fish and
seafood
12. Prepare 12.1 Preparing 12.1.1 Perform Mis en 24 hours
desserts desserts place
12.1.2 Prepare desserts
and sweet sauces
 12.1.3 Plate/present
desserts
12.1.4 Store desserts
13. Package 13.1 Packaging 13.1.1 Select packaging 24 hours
prepared prepared materials
foods food 13.1.2 Package food

ASSESSMENT METHODS:

 Written examination
 Practical Demonstration
 Direct observation
 Hands-on

COURSE DELIVERY:

 Group Discussion
 Demonstration
 Film Viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning
LIST OF TOOLS, EQUIPMENT AND MATERIALS (Institution-based)

Recommended list of tools, equipment and materials required in every

workstation for Cookery NC ll.:
TOOLS OFFICE EQUIPMENT MATERIALS
QTY QTY QTY MEAT

1uni Electric fan Beef

t
10 3 First aid cabinet
Chef’s knife Pork
pcs unit
8 1 Filing cabinet 3
Boning knife Lamb/mutton
pcs unit Layers compartmen
4 1
Oysters knife TV Veal
pcs unit
2 2
Cleaver knife Video player POULTRY
pcs unit
8 Tenderizer, 1
Fire extinguisher Chicken
pcs medium,small unit
8 1
Skimmer, fine Emergency light Duck
pcs unit
directional signage/s
8 Wire skimmer, for each rooms
1 pc Turkey
pcs small

8 1
Skimmers, spider air condition Pigeon, etc.
pcs unit
8 1
Strainer,small,fine telephones SEAFOOD
pcs unit
computers with
8 3 internet connection
Siever,small Fish
pcs unit

8 Strainer,medium 1
Fax machine Shellfish
pcs fine unit
8 2 LCD
Turner,3” x 6” Crustacean
pcs unit
8 LABORATORY
Spatula PERISHABLES
pcs EQUIPMENTS
8 1
Wooden spoon Air conditioner Vegetables
pcs unit
8 Parisienne spoon 2 Fire extinguisher Fruits
pcs unit
8 1 Emergency light
Zester Dairy products
pcs unit
Combination of
8 1 broiler and griddle -
Piping bag Processed food
pcs unit small

8 3 DRY GOODS
Pastry tubes Exhaust hood
pcs unit (GROCERIES)
3 Strainer 1 Dish washing
Sauces
pcs Chinois,small unit machine (optional
2 Strainer Chinois, 1 Blender machine
Spices and herbs
pcs medium unit
Pressure cooker
4 1
Funnel, small medium Seasoning
pcs unit
Salamander, griller
Braising pan -
4 8
Funnel, medium medium Canned fruits
pcs unit
6 1 Meat slicer - small
Measuring spoon Canned vegetables
sets unit
Meat chopper
10 1
Tongs, 8 inches machine Noodles
pcs unit
Preparation table
8 8
Tongs, 12 inches with sink & shelves Pasts
pcs unit
(approx. 45x28’’)
Bain Marie – table
8 1
Measuring cup w/4 compartments Rice
sets unit
Working s/s table
4 2
Measuring urn (fabricated) Flour
pcs unit
2 2 Condiment cabinet
Ice cream scoop Sugar
pcs unit
Washing sink tables
10 1
Cheese Cloth w/3 compartments Beans
pcs unit
24 1 Soak sink, optional
Serving spoon FACILITIES
pcs unit
4 Pepper and salt 8
Utility shelving Workshop
sets mill unit
2 Weighing scale, 5 2 Stainless steel rack
Laboratory
unit kgs unit (5 shelves
4 Weighing scale, 1 Utility cart
Audio-visual room
unit 1000 grams unit
 8 4 Floor mops
Apple corer Lecture room
pcs pcs
8 2
Wire whisk,small Mop Squeezer Storage/stock room
pcs unit
8 Wire whisk, 4 Research
Broom (tambo)
pcs medium pcs room/Library
2 Wire whisk, heavy 4
Dust pan REFERENCES
pcs duty pcs
1 pc Can opener Garbage bin (4
4
gals.) Books
unit

Liquid soap
8 8
Kitchen scissors dispenser Manuals
pcs pcs

Paper towel
8
Soup Ladle, 3 oz dispenser Charts
pcs 4
pcs
8 1 Reach-in freezer
Soup Ladle, 6 oz CD’s
pcs unit
3 2 Reach-in refrigerator
Soup Ladle, 8 oz Video tapes
pcs unit
4 burner gas range
2 4
Soup Ladle, 12 oz w/ oven Pictures
pcs unit
8 1 Stock pan burner
Kitchen spoon Magazines
pcs unit
8 Kitchen spoon,
MISCELLANEOUS
pcs slotted
8
Kitchen forl Charcoal
pcs
3
Carving fork Toothpicks
pcs
3 Pocket/pin
Aluminum foil
pcs thermometer
8
Peelers Wax paper
pcs
2
Stock pot, large Cling wrap
pcs
12
Frying pan, small Tissue paper
pcs
8 Frying pan,
Paper towel
pcs medium
 2
Frying pan, large Liquid soap
pcs
4
Colander, small
pcs
2
Colander, medium
pcs
16
Cutting board
pcs
Fish poacher,
1 pc
medium
12
Casserole, small
pcs
4 Casserole,
pcs medium
4
Wok, small
pcs
1 pc Wok, medium
Double Boiler,
1 pc
medium
8 pc Paellara
12
Glass rack
pcs
12
Soup cup rack
pcs
12
Plate rack
pcs
8
Baking tray, small
pcs
12 Utility
pcs tray,stainless
4
Roasting pan
pcs

Note: Tools, Equipment & Material are on a per workstation

TRAINING FACILITIES

Based on a class intake of 25 students/trainees.

Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Student/Trainee 1 x 1 m. 1 sq. m. 25 sq. m
Working Space
Lecture/Demo Room (8 x 5 m.)x2 (40sq.m.)x2 (40 sq. m).x2

Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.

Learning Resource 3 x 5 m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment/ 36 sq. m.
Circulation Area
Total workshop 156 sq. m. +40sq.m.
area:

TRAINER’S QUALIFICATIONS FOR TOURISM (HOTEL AND

RESTAURANT) SECTOR

COOKERY NC II

TRAINER QUALIFICATION I (TQ II)

 Must be a holder of Cookery NC II or Commercial Cooking NC III

 Must be a holder of National TVET Trainer’s Certificate (NTTC) I in
 Cookery NC II
 Must be physically, mentally fit and holder of a Health Certificate
 (hepatitis-free or free of any communicable disease)
 Must have at least 3 years job/industry experience. (Preferably on
 supervisory/managerial level in cookery or commercial cooking)
MODULES OF INSTRUCTION
BASIC COMPETENCIES
COOKERY NC II
Unit of Competency: Participate In Workplace Communication

Modules Title : Participating In Workplace Communication

Module Descriptor: This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in response to workplace
requirements

Nominal Duration: 16 hrs

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work related documents

Details of Learning Outcomes:

LO1 .Obtain and convey workplace information

Contents Conditions Methodologies Assessment
Methods
 Effective EQUIPMENT Group Discussion  Demonstration
communication  LCD Projector Interaction  Observation
 Different (optional) Practice session  Interviews/
modes of  Overhead Questioning
communication Projector
 Written (optional)
communication  Computer
 Organizational  Printer
policies
 Communicatio SUPPLIES &
n procedures MATERIALS
and systems  Suppliers
 Technology  Memorandum
relevant to the  Circular
enterprise and  Notice
the individual’s  Information
work discussion
responsibilities Sample Storage:
 Follow simple  Manual filing
spoken system
language  Computer-
 Perform based filing
routine system
workplace  Personnel
duties following forms,
 simple written telephone
notices message
 Participate in forms, safety
workplace reports
meetings and  Telephone
discussions  Electronic and
 Complete work two way radio
related
documents
 Ability to relate
to people of
social range in
the workplace
 Gather and
provide
information in
response to
workplace
requirements

LO2. Participate in workplace meetings and discussions

Contents Conditions Methodologies Assessment
Methods
 Effective EQUIPMENT Group Discussion  Demonstration
communication  LCD Projector Interaction  Observation
 Different modes (optional) Practice session  Interviews/
of  Overhead Questioning
communication Projector
 Written (optional)
communication  Computer
 Organizational  Printer
policies
 Communication SUPPLIES &
procedures and MATERIALS
systems  Pen
 Technology  Paper
relevant to the  Books relating
enterprise and to conducting
the individual’s meetings
work
responsibilities
 Follow simple
spoken
language
 Ability to relate
to people of
social range in
the workplace
 Gather and
 provide
information in
response to
workplace
requirements

LO3. Complete relevant work related documents

Contents Conditions Methodologies Assessment
Methods
 Effective EQUIPMENT Group Demonstration
communication  LCD Projector Discussion  Observation
 Different modes (optional) Interaction  Interviews/
of communication  Overhead Practice Questioning
session
 Written Projector
communication (optional)
 Organizational  Computer
policies  Printer
 Communication
procedures and SUPPLIES &
systems MATERIALS
 Technology  Suppliers
relevant to the  Memorandum
enterprise and  Circular
the individual’s  Notice
work  Information
responsibilities discussion
 Follow simple
spoken language Sample Storage:
 Perform routine  Manual filing
workplace duties system
following simple  Computer-based
written notices filing system
 Participate in  Personnel forms,
workplace telephone
meetings and message forms,
discussions safety reports
 Complete work  Telephone
related  Electronic and
documents two way radio
 Estimate,
calculate and
record routine
workplace
measures
 Basic
mathematical
 processes of
addition,
subtraction,
division and
multiplication
 Ability to relate to
people of social
range in the
workplace
 Gather and
provide
information in
response to
workplace
requirements

Unit of Competency: Work In Team Environment

Modules Title: Working in a team environment

Module Descriptor:
This unit covers the skills, knowledge and attitudes to identify role and
responsibility as a member of a team.

Nominal Duration: 3 hrs.

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team
LO3. Work as a team member

Details of Learning Outcomes:

LO1. Describe Team Role And Scope

Contents Conditions Methodologies Assessment
Methods
 Communication EQUIPMENT Discussion  Demonstration
process  LCD Projector Interaction  Observation
 Team structure (optional) Simulation  Interviews/
 Team roles  Overhead Games Questioning
 Group planning Projector
and decision (optional)
making  Computer
 Communicate  Printer
appropriately,
consistent with SUPPLIES &
MATERIALS
 the culture of  Pen
the workplace  Paper

LO2. Identify own role and responsibility within team.

Contents Conditions Methodologies Assessment
Methods
 Communication EQUIPMENT Discussion Demonstration
process LCD Projector Interaction  Observation
 Team structure (optional) Simulation  Interviews/
 Team roles Overhead Games Questioning
 Group planning Projector
and decision (optional)
making Computer
 Communicate Printer
appropriately,
consistent with SUPPLIES &
the culture of the MATERIALS
workplace  Pen
 Paper

LO3. Work as a team member

Contents Conditions Methodologies Assessment
Methods
 Communication EQUIPMENT Discussion Demonstration
process  LCD Interaction  Observation
 Team structure Projector Simulation  Interviews/
 Team roles (optional) Games Questioning
 Group planning  Overhead
and decision Projector
making (optional)
 Communicate  Computer
appropriately,  Printer
consistent with
the culture of the SUPPLIES &
workplace MATERIALS
 Pen
 Paper
Unit of Competency: Practice career professionalism

Modules Title: Practicing career professionalism

Module Descriptor:
This unit covers the knowledge, skills and attitudes in promoting career
growth and advancement.

Nominal Duration: 10 hrs.

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Integrate personal objectives with organizational goals.

LO2. Set and meet work priorities.
LO3. Maintain professional growth and development.

Details of Learning Outcomes:

LO1. Integrate Personal Objectives with Organizational Goals

Contents Conditions Methodologies Assessment
Methods
 Work values EQUIPMENT Discussion  Demonstration
and ethics  LCD Projector Interaction  Observation
(Code of (optional) Role play  Interviews/
Conduct, Code  Overhead questioning
of Ethics, etc.) Projector
 Company (optional)
policies  Computer
 Company  Printer
operations,
procedures and LEARNING
standards MATERIALS
 Fundamental  Company
rights at work policies
including  Company
gender operations,
sensitivity procedures
 Personal and standards
hygiene
practices

LO2. . Set and meet work priorities

Contents Conditions Methodologies Assessment
Methods
 Work values and EQUIPMENT Discussion Demonstration
ethics (Code of  LCD Projector Interaction  Observation
Conduct, Code (optional) Role play  Interviews/
 Overhead questioning
 of Ethics, etc.) Projector
 Company (optional)
policies  Computer
 Company  Printer
operations,
procedures and LEARNING
standards MATERIALS
 Fundamental  Company
rights at work policies
including gender  Company
sensitivity operations,
 Personal procedures
hygiene and standards
practices

LO3. Maintain professional growth and development.

Contents Conditions Methodologies Assessment
Methods
 Work values and EQUIPMENT Discussion Demonstration
ethics (Code of  LCD Projector Interaction  Observation
Conduct, Code (optional) Role play  Interviews/
of Ethics, etc.)  Overhead questioning
 Company Projector
policies (optional)
 Company  Computer
operations,  Printer
procedures and
standards LEARNING
 Fundamental MATERIALS
rights at work  Company
including gender policies
sensitivity  Company
 Personal operations,
hygiene procedures and
practices standards
Unit of Competency: Practice occupational health & safety

Modules Title: Practicing occupational health & safety

Module Descriptor:
This unit covers the knowledge, skills and attitudes required to comply with
regulatory and organizational requirements for occupational health and safety.

Nominal Duration: 10 hrs.

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Identify hazards and risks.

LO2. Evaluate hazard and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness

Details of Learning Outcomes:

LO1. Identify hazards and risks.

Contents Conditions Methodologi Assessme
es nt
Methods
 OHS EQUIPMENT Lecture-  Observation
procedures  LCD Projector Discussion  Interview
and practices (optional) Case study
and  Overhead Projector Plant tour
regulations (optional) Symposium
 PPE types  Computer
and uses  Printer
 Personal
hygiene TOOLS AND
practices ACCESSORIES
 Hazards/risks  Mask
identification  Gloves
and control  Goggles
 Threshold  Hair Net/cap/bonnet
Limit Value -  Face mask/shield
TLV  Ear muffs
 OHS  Apron/Gown/coverall/ju
indicators mp suit
 Organization  Anti-static suits
safety and
health LEARNING MATERIALS
protocol Books relating to:
 Safety  Clean Air Act
consciousnes  Building code
s  National Electrical and
  Health Fire Safety Codes
consciousnes  Waste management
s statutes and rules
 Practice of  Philippine Occupational
personal Safety and Health
hygiene Standards
 Hazards/risks  DOLE regulations on
identification safety legal
and control requirements
skills  ECC regulations
 Interpersonal  Standard operating
skills procedures of property
 Communicatio  Risk management
n skills manual

LO2. Evaluate hazard and risks

Contents Conditions Methodologie Assessme
s nt
Methods
 OHS EQUIPMENT Lecture-  Observation
procedures  LCD Projector Discussion  Interview
and practices (optional) Case study
and  Overhead Projector Plant tour
regulations (optional) Symposium
 PPE types  Computer
and uses  Printer
 Personal
hygiene TOOLS AND
practices ACCESSORIES
 Hazards/risks  Mask
identification  Gloves
and control  Goggles
 Threshold  Hair Net/cap/bonnet
Limit Value -  Face mask/shield
TLV  Ear muffs
 OHS  Apron/Gown/coverall/ju
indicators mp suit
 Organization  Anti-static suits
safety and
health LEARNING MATERIALS
protocol Books relating to:
 Safety  Clean Air Act
consciousnes  Building code
s  National Electrical and
 Health Fire Safety Codes
 consciousnes  Waste management
s statutes and rules
 Practice of  Philippine Occupational
personal Safety and Health
hygiene Standards
 Hazards/risks  DOLE regulations on
identification safety legal
and control requirements
skills  ECC regulations
 Interpersonal  Standard operating
skills procedures of property
 Communicati  Risk management
on skills manual

LO3. Control hazards and risks

Contents Conditions Methodologi Assessme
es nt
Methods
 OHS EQUIPMENT Lecture-  Observation
procedures  LCD Projector Discussion  Interview
and practices (optional) Case study
and  Overhead Projector Plant tour
regulations (optional) Symposium
 PPE types  Computer
and uses  Printer
 Personal
hygiene TOOLS AND
practices ACCESSORIES
 Hazards/risks  Mask
identification  Gloves
and control  Goggles
 Threshold  Hair Net/cap/bonnet
Limit Value -  Face mask/shield
TLV  Ear muffs
 OHS  Apron/Gown/coverall/ju
indicators mp suit
 Organization  Anti-static suits
safety and
health protocol LEARNING MATERIALS
 Safety Books relating to:
consciousness  Clean Air Act
 Health  Building code
consciousness  National Electrical and
 Practice of Fire Safety Codes
personal  Waste management
hygiene statutes and rules
 Hazards/risks  Philippine Occupational
 identification Safety and Health
and control Standards
skills  DOLE regulations on
 Interpersonal safety legal
skills requirements
 Communicatio  ECC regulations
n skills  Standard operating
procedures of property
 Risk management
manual

LO4. Maintain occupational health and safety awareness

Contents Conditions Methodologie Assessme
s nt
Methods
 OHS EQUIPMENT Lecture-  Observation
procedures  LCD Projector (optional) Discussion  Interview
and practices  Overhead Projector Case study
and (optional) Plant tour
Symposium
regulations  Computer
 PPE types  Printer
and uses
 Personal TOOLS AND ACCESSORIES
hygiene  Mask
practices  Gloves
 Hazards/risks  Goggles
identification  Hair Net/cap/bonnet
and control  Face mask/shield
 Threshold  Ear muffs
Limit Value -  Apron/Gown/coverall/ju
TLV mp suit
 OHS  Anti-static suits
indicators
 Organization LEARNING MATERIALS
safety and Books relating to:
health  Clean Air Act
protocol  Building code
 Safety  National Electrical and
consciousnes Fire Safety Codes
s  Waste management
 Health statutes and rules
consciousnes  Philippine Occupational
s Safety and Health
 Practice of Standards
personal  DOLE regulations on
hygiene safety legal
 Hazards/risks requirements
identification  ECC regulations
and control  Standard operating
 skills procedures of property
 Interpersonal  Risk management
skills manual
 Communicatio
n skills
MODULES OF INSTRUCTION

COMMON COMPETENCIES

COOKERY NC II
Unit of Competency: Develop and Update Industry Knowledge

Modules Title: Developing and Updating Industry Knowledge

Module Descriptor: This module covers the knowledge, skills and attitudes required
to access, increase and update industry knowledge.

Nominal Duration: 2 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Identify and access key resources of information on the industry

LO2. Identify and access key resources of information on the industry
LO3. Update continuously relevant industry knowledge

Details of Learning Outcomes:

LO1. Identify and access key resources of information on the industry

Contents Conditions Methodologies Assessment

Methods
 Time EQUIPMENT Lecture  Interviews/
management  LCD Group  Questioning
Discussion  Individual/Group
 Ready skills Projector Individual/Group  Project or Report
needed to (optional) Assignment
access industry  Overhead
Field visit
information Projector
Video presentation
 Basic (optional)
competency  Computer
skills needed to  Printer
access the
internet LEARNING
 Overview of MATERIALS
quality  media
assurance in  reference
the industry books
 Role of  libraries
individual staff  unions
members  industry
 Industry associations
information  industry
sources journals
 internet
 personal
observation
and
experience
LO2. Identify and access key resources of information on the industry
Contents Conditions Methodologies Assessment
Methods
 Trade unions  Industry Lecture  Interviews/
environmental journals/manual Group  Questioning
Discussion  Individual/Group
issues and s Individual/Group  Project or Report
requirements  Internet Assignment
 Industrial  Personal Field visit
relations issues computer Video presentation
and major  Reference book
organization
 Career
opportunities
 Work ethic
required to work
in the industry
 Quality
assurance

LO3. Update continuously relevant industry knowledge

Contents Conditions Methodologies Assessment
Methods
 Time EQUIPMENT Lecture  Interviews/
management  LCD Group  Questioning
Discussion  Individual/Group
 Ready skills Projector Individual/Group  Project or Report
needed to (optional) Assignment
access  Overhead
Field visit
industry Projector
Video presentation
information (optional)
 Basic  Computer
competency  Printer
skills needed
to access the LEARNING
internet MATERIALS
 Overview of  media
quality  reference
assurance in books
the industry  libraries
 Role of  unions
individual staff  industry
members associations
 Industry  industry
information journals
sources  internet
 personal
observation
and
experience
Unit of Competency: Observe Workplace Hygiene Procedures

Modules Title: Observing Workplace Hygiene Procedures

Module Descriptor: This module covers the knowledge, skills and attitudes in
observing workplace hygiene procedures. It includes
following hygiene procedures and identifying and preventing
hygiene risks.
Nominal Duration: 2 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Practice personal grooming and hygiene

LO2. Practice safe and hygienic handling, storage and disposal of food, beverage,
and materials

Details of Learning Outcomes:

LO1. Practice personal grooming and hygiene

Contents Conditions Methodologies Assessment
Methods
 Typical hygiene EQUIPMENT Lecture  Demonstration
and control  LCD Projector Demonstration  Written
Role-play Examination
procedures in (optional)  Interviews/
the hospitality  Overhead Case study Questioning
and tourism Projector
industries (optional)
 Overview of  Computer
legislation and  Printer
regulation in
relation to food TOOLS AND
handling, ACCESSORIES
personal and  Mask
general hygiene  Gloves
 Knowledge on  Goggles
factors which  Hair
contribute to Net/cap/bonne
workplace t
hygiene  Face
problems mask/shield
 General hazards  Ear muffs
in handling of  Apron/Gown/
food, linen and coverall/jump
laundry and suit
garbage,  Anti-static
including major suits
causes of
contamination LEARNING
 and cross- MATERIALS
infection Books relating to:
 Sources of and  Clean Air Act
reasons for food  Building code
poisoning  National
 Ability to follow Electrical and
correct Fire Safety
procedures and Codes
instructions  Waste
 Ability to handle management
operating tools/ statutes and
equipment rules
 Application to  Philippine
hygiene Occupational
principles Safety and
Health
Standards
 DOLE
regulations on
safety legal
requirements
 ECC
regulations
 Standard
operating
procedures of
property
 Risk
management
manual

LO2. Practice safe and hygienic handling, storage and disposal of food,
beverage, and materials
Contents Conditions Methodologies Assessment
Methods
 Typical EQUIPMENT Lecture  Demonstration
hygiene and  LCD Projector Demonstration  Written
Role-play Examination
control (optional)  Interviews/
procedures in  Overhead Case study Questioning
the Projector
hospitality (optional)
and tourism  Computer
industries  Printer
 Overview of
legislation TOOLS AND
and ACCESSORIES
regulation in  Mask
relation to  Gloves
food  Goggles
 handling,  Hair
personal and Net/cap/bonnet
general  Face mask/shield
hygiene  Ear muffs
 Knowledge  Apron/Gown/
on factors coverall/jump suit
which  Anti-static suits
contribute to
workplace LEARNING
hygiene MATERIALS
problems Books relating to:
 General  Clean Air Act
hazards in  Building code
handling of  National Electrical
food, linen and Fire Safety
and laundry Codes
and garbage,  Waste
including management
major causes statutes and rules
of  Philippine
contaminatio Occupational
n and cross- Safety and Health
infection Standards
 Sources of  DOLE regulations
and reasons on safety legal
for food requirements
poisoning  ECC regulations
 Ability to  Standard
follow correct operating
procedures procedures of
and property
instructions Risk management
 Ability to manual
handle
operating
tools/
equipment
 Application to
hygiene
principles
 Proper
cleaning
procedures
Unit of Competency: Perform Computer Operations

Modules Title: Performing Computer Operations

Module Descriptor: This module covers the knowledge, skills and attitudes
needed to perform computer operations which include
inputting, accessing, producing and transferring data using
appropriate hardware and software.

Nominal Duration: 6 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Identify and explain the functions, general features and capabilities of both
hardware and software

LO2. Prepare and use appropriate hardware and software according to task
requirement

LO3. Use appropriate devices and procedures to transfer files/data

LO4. Produce accurate and complete data according to the requirements

LO5. Maintain computer system

Details of Learning Outcomes:

LO1. Identify and explain the functions, general features and capabilities of both
hardware and software
Contents Conditions Methodologies Assessment
Methods
 Basic EQUIPMENT Lecture  Interviews/
ergonomics of  LCD Projector Group Questioning
Discussion  Practical
keyboard and (optional) Tutorial or self- Demonstration
computer use  Overhead pace  Observation
 Main types of Projector Demonstration
computers and (optional) Practice session
basic features of  Computer
different  Printer
operating
systems LEARNING
 Main parts of a MATERIALS
computer Books relating to:
 Storage devices  Computer
and basic books and
categories of CDs
memory
 Relevant types
 of software
 Peripheral
devices
 OH & S
principles and
responsibilities
 Reading skills
required to
interpret work
instruction
 Communication
skills

LO2. Prepare and use appropriate hardware and software according to task
requirement
Contents Conditions Methodologies Assessment
Methods
 Basic EQUIPMENT Lecture  Interviews/
ergonomics of  LCD Projector Group Questioning
Discussion  Practical
keyboard and (optional) Tutorial or self- Demonstration
computer use  Overhead pace  Observation
 Standard Projector Demonstration
operating (optional) Practice
procedures in  Computer
entering and  Printer session
saving data
into the LEARNING
computer MATERIALS
 Main parts of a Books relating to:
computer Computer books and
 Storage CDs
devices and
basic
categories of
memory
 Relevant types
of software
 General
security
 Viruses
 OH & S
principles and
responsibilities
 Reading skills
required to
interpret work
instruction
 Communicatio
 n skills

LO3. Use appropriate devices and procedures to transfer files/data

Contents Conditions Methodologies Assessment
Methods
 Procedures/tech EQUIPMENT Lecture  Interviews/
niques in  LCD Projector Group Questioning
Discussion  Practical
accessing (optional) Tutorial or self- Demonstratio
Information  Overhead pace n
 Desktop Icons Projector (optional) Demonstration  Observation
 Keyboard  Computer Practice
techniques  Printer
based on OHS session
requirements LEARNING
MATERIALS
Books relating to:
Computer books and
CDs

LO4. Produce accurate and complete data according to the requirements

Contents Conditions Methodologies Assessment
Methods
 Software EQUIPMENT Lecture  Interviews/
commands  LCD Projector Group Questioning
Discussion  Practical
 Operation and (optional) Tutorial or self- Demonstration
use of  Overhead pace  Observation
peripheral Projector Demonstration
devices (optional) Practice
 Procedures in  Computer
producing and  Printer session
transferring
files/data LEARNING
MATERIALS
Books relating to:
Computer books and
CDs

LO5. Maintain computer system

Contents Conditions Methodologies Assessment
Methods
 Cleaning, minor EQUIPMENT Lecture  Interviews/
maintenance  LCD Projector Group Questioning
Discussion  Practical
and (optional) Tutorial or self- Demonstration
replacements of  Overhead pace  Observation
consumables Projector Demonstration
 Creating more (optional) Practice
space in hard  Computer
 disk  Printer
session
 Reviewing
programs LEARNING
 Deleting MATERIALS
unwanted files Books relating to:
 Checking hard Computer books and
disk for errors CDs
 Viruses and up-
to-date anti-
virus programs

Unit of Competency: Perform Workplace Safety Practices

Modules Title: Performing Workplace Safety Practices

Module Descriptor: This module covers the knowledge, skills and attitudes in
following health, safety and security practices. It includes
dealing with emergency situations and maintaining safe
personal standard.
.
Nominal Duration: 2 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Practice workplace safety, security and hygiene systems, processes and
operation

LO2. Responds appropriately to faults, problems and emergency situations

LO3. Maintain safe personal presentation standards

Details of Learning Outcomes:

LO1. Practice workplace safety, security and hygiene systems, processes and
operation
Contents Conditions Methodologies Assessment
Methods
 Health, safety  Manuals Lecture  Demonstration
and security  Handbook Demonstration  Interviews/
Role-play Questioning
procedures safety and Simulation  Written
 Breaches security Examination
procedures  Report
(sample)
LO2. Responds appropriately to faults, problems and emergency situations
Contents Conditions Methodologies Assessment
Methods
 Emergency  Emergency Lecture  Demonstration
procedure procedure manuals Demonstration  Interviews/
Role-play Questioning
- Personal  Handbook safety Simulation  Written
injuries and security Examination
- Fire  Report
- Electrocution  Emergency drills –
- Natural instruction/guidelin
calamity es
- Criminal acts
 Safe personal
presentation
standard

LO3. Maintain safe personal presentation standards

Contents Conditions Methodologie Assessment
s Methods
 Proper use of  Modules Lecture  Demonstration
personal  Reference book Demonstration  Interviews/
Role-play Questioning
protective  Guidelines on Simulation  Written
equipment waste disposal Examination
 Waste  Flyers/brochures
management
 Pollution control
 Effect of
pollution
 Types of
pollutants
Unit of Competency: Provide Effective Customer Service

Modules Title: Providing Effective Customer Service

Module Descriptor: This module covers the knowledge, skills and attitude in
providing effective customer service. It includes greeting
customer, identifying customer needs, delivering service to
customer, handling queries through telephone, fax machine,
internet and email and handling complaints, evaluation and
recommendation
.
Nominal Duration: 6 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Apply effective verbal and non-verbal communication skills to respond to

customer needs

LO2. Provide prompt and quality service to customer

LO3. Handle queries promptly and correctly in line with enterprise procedures

LO4. Handle customer complaints, evaluation and recommendations

Details of Learning Outcomes:

LO1. Apply effective verbal and non-verbal communication skills to respond to

customer needs
Contents Conditions Methodologies Assessment
Methods
 Communication EQUIPMENT Lecture  Demonstration
- Interactive  LCD Demonstration  Interviews/
Role-play Questioning
communication Projector Simulation  Observation
with others (optional)
- Interpersonal  Overhead
skills/ social Projector
graces with (optional)
sincerity  Video camera
 Safety Practices  TV/monitor
- Safe work  VHS/DVD
practices player
- Personal
hygiene TOOLS AND
 Attitude ACCESSORIES
- Attentive, patient  Recorder /
and cordial microphone
- Eye-to-eye
contact MATERIALS
 Books and
 - Maintain Videos
teamwork and relating to
cooperation customer
 Theory service and
- Selling/up selling service
techniques philosophy
- Interview  Books,
techniques brochures,
- Conflict manuals
resolution
- Communication
process
- Communication
barriers
 Effective
communication
skills
 Non-verbal
communication -
body language
 Ability to work
calmly and
unobtrusively
effectively
 Ability to handle
telephone
inquiries and
conversations
 Correct procedure
in handling
telephone
inquiries
 Proper way
of handling
complaints

LO2. Provide prompt and quality service to customer

Contents Conditions Methodologies Assessment
Methods
 Communication EQUIPMENT Lecture  Demonstration
- Interactive  LCD Projector Demonstration  Interviews/
Role-play Questioning
communication (optional) Simulation  Observation
with others  Overhead
- Interpersonal Projector
skills/ social (optional)
graces with  VHS/DVD
sincerity player
 Safety Practices  Video camera
 - Safe work  TV/monitor
practices
- Personal MATERIALS
hygiene  Books and
 Attitude Videos relating
- Attentive, patient to customer
and cordial service and
- Eye-to-eye service
contact philosophy
- Maintain  Books,
teamwork and brochures,
cooperation manuals
 Theory
- Selling/up selling
techniques
- Interview
techniques
- Conflict
resolution
- Communication
process
- Communication
barriers
 Effective
communication
skills
 Non-verbal
communication -
body language
 Ability to work
calmly and
unobtrusively
effectively
 Ability to handle
telephone
inquiries and
conversations
 Correct procedure
in handling
telephone
inquiries
 Proper way
of handling
complaints
LO3. Handle queries promptly and correctly in line with enterprise procedures
Contents Conditions Methodologies Assessment
Methods
 Uses of EQUIPMENT Lecture  Demonstration
telephone, fax,  LCD Projector Demonstration  Interviews/
Role-play Questioning
internet and e- (optional) Simulation  Observation
mail  Overhead
 Telephone and Projector
electronic mail (optional)
ethics  VHS/DVD
 Procedures in player
handling queries  Video camera
 Maintain  TV/monitor
teamwork and
cooperation MATERIALS
 Effective  Books and
communication Videos relating
skills to customer
 Non-verbal service and
communication - service
body language philosophy
 Ability to work  Books,
calmly and brochures,
unobtrusively manuals
effectively
 Ability to handle
telephone
inquiries and
conversations

LO4. Handle customer complaints, evaluation and recommendations

Contents Conditions Methodologies Assessment
Methods
 Communication EQUIPMENT Lecture  Demonstration
- Interactive  LCD Projector Demonstration  Interviews/
Role-play Questioning
communication (optional) Simulation  Observation
with others  Overhead
- Interpersonal Projector
skills/ social (optional)
graces with  Computer
sincerity  Printer
 Attitude
- Attentive, MATERIALS
patient and  Books and Videos
cordial relating to
- Eye-to-eye customer service
contact and service
- Maintain philosophy
 teamwork and
cooperation
 Interview skills
 Ability to work
calmly and
unobtrusively
effectively
 Guidelines in
handling
complaints
 Procedures in
responding and
resolving
complaints
MODULES OF INSTRUCTION

CORE COMPETENCIES

COOKERY NC II
Unit of Competency: Clean and Maintain Kitchen Premises

Modules Title: Cleaning and Maintaining Kitchen Premises

Module Descriptor: This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation and
storage areas in commercial cookery or catering
operations.

Nominal Duration: 24 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1: Clean, sanitize and store equipment

LO2: Clean and sanitize premises

LO3: Dispose waste

Details of Learning Outcomes:

LO1. Clean, sanitize and store equipment

Contents Conditions Methodologies Assessment
Methods
 Food EQUIPMENT Discussion/  Written
preparation and  First Aid Kit Demonstration Examination
presentation  LCD Projector Video viewing  Demonstration
areas (Optional)  Observation in
hygienically and  Overhead workplace
in accordance Projector OJT
with food safety (Optional)
and occupational
health and TOOLS AND
safety ACCESSORIES
regulations  Floor mops
 Cleaned various  Mop Squeezer
types of  Broom (tambo)
surfaces, large  Dust pan
and small  Garbage bin (4
equipment/utens gals.)
ils commonly  Liquid soap
found in a dispenser
commercial
 Paper towel
kitchen
dispenser
 Various types of
 Cleaning
chemicals and
Chemicals
equipment for
 Detergent
cleaning and
 sanitizing and  Sanitizing agent
their uses
 Environmental- SUPPLIES &
friendly products MATERIALS
and practices in  Pen
relation to  Paper
kitchen cleaning  Notebook
 Sanitizing and
disinfecting LEARNING
procedures and MATERIALS
techniques  Manuals
 Using and  Books
storing cleaning  Video (CD)
materials and  Materials safety
chemicals handbook (given
by suppliers).
This details the
proper use and
care of their
chemicals and
equipment

LO2. Clean and sanitize premises

Contents Conditions Methodologies Assessment
Methods
 Cleaned various EQUIPMENT Discussion/  Written
types of  First Aid Kit Demonstration Examination
surfaces, large  LCD Video viewing 
and small Projector Demonstration
equipment/utens (Optional)  Observation
ils commonly  Overhead in
found in a Projector workplace
commercial (Optional) OJT
kitchen
 Various types of TOOLS AND
chemicals and ACCESSORIES
equipment for  Floor mops
cleaning and  Mop
sanitizing and Squeezer
their uses  Broom
 Occupational (tambo)
health and  Dust pan
safety  Garbage bin
requirements for (4 gals.)
bending, lifting,  Liquid soap
carrying and dispenser
using equipment  Paper towel
 Logical and dispenser
time-efficient  Cleaning
 work flow Chemicals
 Environmental-  Detergent
friendly products  Sanitizing
and practices in agent
relation to
kitchen cleaning SUPPLIES &
 Hygiene and MATERIALS
cross-  Pen
contamination  Paper
issues related to  Notebook
food handling
and preparation LEARNING
 Sanitizing and MATERIALS
disinfecting  Manuals
procedures and  Books
techniques  Video (CD)
 Using and  Materials
storing cleaning safety
materials and handbook
chemicals (given by
 Waste suppliers).
management This details
and disposal the proper
procedures and use and care
practices of their
chemicals
and
equipment

LO3. Dispose waste

Contents Conditions Methodologie Assessment
s Methods
 Food EQUIPMENT Discussion/  Written
preparation and  First Aid Kit Demonstration Examination
presentation  LCD Video viewing  Demonstration
areas Projector  Observation in
hygienically and (Optional) workplace
in accordance  Overhead OJT
with food safety Projector
and (Optional)
occupational
health and TOOLS AND
safety ACCESSORIES
regulations  Floor mops
 Occupational  Mop
health and Squeezer
safety  Broom
requirements for (tambo)
bending, lifting,  Dust pan
 carrying and  Garbage bin
using equipment (4 gals.)
 Logical and  Liquid soap
time-efficient dispenser
work flow  Paper towel
 Hygiene and dispenser
cross-  Cleaning
contamination Chemicals
issues related to  Detergent
food handling  Sanitizing
and preparation agent
 Sanitizing and
disinfecting SUPPLIES &
procedures and MATERIALS
techniques  Pen
 Waste  Paper
management  Notebook
and disposal
procedures and LEARNING
practices MATERIALS
 Manuals
 Books
 Video (CD)
 Materials
safety
handbook
(given by
suppliers).
This details
the proper
use and care
of their
chemicals
and
equipment
Unit of Competency: Prepare Stocks, Sauces and Soups

Modules Title: Preparing stocks, sauces and soups

Module Descriptor: This module deals with the skills, knowledge, and attitude
required to prepare various stocks, sauces and soups in a
commercial/institutional kitchen

Nominal Duration: 25 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item

LO3: Prepared sauces required for menu items

LO4: Store and reconstitute stocks, sauces and soups.

Details of Learning Outcomes:

LO1. Prepare stocks, glazes, essences required for menu items.

Contents Conditions Methodologie Assessmen
s t
Methods
 Types of EQUIPMENT Discussion/  Written
flavoring  LCD Projector Demonstration Examination
agents and (Optional) Video viewing 
its  Overhead Demonstration
ingredients Projector  Observation
 Classificatio (Optional for in
n /types of lecture) workplace
stocks,and  Television and OJT
glazes,. multimedia player
 Variety of  Whiteboard
flavoring  Applicable
and equipment as
seasonings prescribed by
 Uses of  Training
flavoring regulation
agents,
stocks, TOOLS
glazes and  pots and pans
seasoning.  bowls and
measuring cups
 weighing scales
 cleaning materials
 knife
 chopping board
 wooden spoon
 mixing bowl
 linen
 tea towels
 serviettes
 table cloth
 aprons
 uniforms

hair restraints
- toque,
- caps,
- hairnets

SUPPLIES &
MATERIALS
Selection of stocks
 Stocks
- dark
- light
- beef
- chicken
- vegetable
- fish
- sauces
- basic and
finished
sauces
- reduced
sauces
- thickened
sauces
- Hot, warm
and cold
emulsions
Ingredients
- Meat
- Beef
- Pork
- Poultry
- Seafood
- Roux
- Butter
- Flour
- Salt
- Pepper
- Sugar
- Thickening
 agent
- Water
- Flavoring
agent
- Glazes

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Prepare soups required for menu item

Contents Conditions Methodologie Assessmen
s t
Methods
 Variety of EQUIPMENT and TOOLS Discussion/  Written
soups from  LCD Projector Demonstration Examination
different (Optional) Video viewing 
recipes for  Overhead Projector Demonstration
different (Optional for lecture)  Observation
cultural  Television and in
backgrounds multimedia player workplace
 Identified  Whiteboard OJT
different Tools
classifications
of soups - pots and pans
 Common - bowls and measuring
problems on cups
soups and - weighing scales
how to - cleaning materials
identify and - knife
rectify them - chopping board
 Common - wooden spoon
culinary terms - mixing bowl
on soups and - linen
which are - tea towels
used in the - serviettes
industry - table cloth
 Use of - aprons
various - uniforms
stocks and
bases for a hair restraints
variety of - toque,
soups - caps,
 Principles hairnets
and
techniques of SUPPLIES & MATERIALS
producing Selection of Stocks
 Organizationa - dark
l skills and - light
teamwork - beef
 Safe work - chicken
practices - vegetable
- fish
- sauces
- basic and finished
sauces
- reduced sauces
- thickened sauces
- Hot, warm and
cold emulsions
 Soups
- Thin
- Clear
- Consommé
- Naturally thick
- Artificially
thickened
- Specialty soups –
bouillabaisse,
chowders, etc.
 Stocks and sauces
- Stocks
o Beef stock
o Chicken stock
o Fish stock
o Vegetable
stock
o Brown stock
- Sauces
o White
o Brown
o Red
o Yellow
 Thickening agents
- Fat flour
o Roux
o Beurre manie
- Starch - water
o Flour-water
o Starch – water
o Liaison
- Convenience
products
o Bases
o Bouillon cubes
or powders
o Flavor
 enhancers
o Demi glaze
Flavoring packs –
sinigang, menudo, etc.

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Prepared sauces required for menu items

Contents Conditions Methodologie Assessmen
s t
Methods
 Variety of hot EQUIPMENT and TOOLS Discussion/  Written
and cold EQUIPMENT Demonstration Examination
sauces - LCD Projector Video viewing 
 Classification (Optional) Demonstration
s of sauces - Overhead Projector  Observation
 Variety of (Optional for in
thickening lecture) workplace
agents - Television and OJT
 Common multimedia player
problems on - Whiteboard
sauce and - Applicable
how to equipment as
identify and prescribed by
rectify them Training regulations
 Common
culinary terms TOOLS
on sauce and - pots and pans
which are - bowls and measuring
used in the cups
industry - weighing scales
- cleaning materials
 Use of
- knife
various
- chopping board
stocks and
- wooden spoon
bases for a
- mixing bowl
variety of
- linen
sauces
- tea towels
 Principles
- serviettes
and
- table cloth
techniques of
- aprons
producing
- uniforms
sauce
 Organizationa
hair restraints
 l skills and - toque,
teamwork - caps,
 Safe work hairnets
practices
 Hygienic SUPPLIES & MATERIALS
principles and  Stocks and sauces
practices - Stocks
o Beef stock
o Chicken stock
o Fish stock
o Vegetable
stock
o Brown stock
- Sauces
o White
o Brown
o Red
o Yellow
 Thickening agents
- Fat flour
o Roux
o Beurre manie
- Starch - water
o Flour-water
o Starch – water
o Liaison
- Convenience
products
o Bases
o Bouillon cubes
or powders
o Flavor
enhancers
o Demi glaze
Flavoring packs –
sinigang, menudo, etc.

LEARNING MATERIALS
 Manuals
 Books
Video (CD)

LO4. Store and reconstitute stocks, sauces and soups.

Contents Conditions Methodologie Assessmen
s t
Methods
 Hygienic EQUIPMENT Discussion/  Written
 principles and - LCD Projector Demonstration Examination
practices (Optional) Video viewing 
 Storing and - Overhead Projector Demonstration
reconstituting (Optional for  Observation
procedure for lecture) in
stocks, - Television and workplace
sauces and multimedia player OJT
soups - Whiteboard
 Logical and
time efficient - LEARNING
work flow MATERIALS
 Principles
- Manuals
and
- Books
techniques of
- Video (CD)
storing stocks
and sauces
TOOLS
according to
industry
- pots and pans
standards
- bowls and
 Organization measuring cups
al skills and - weighing scales
teamwork - cleaning materials
 Safe work - knife
practices - chopping board
- wooden spoon
- mixing bowl
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms

hair restraints
- toque,
- caps,
hairnets

SUPPLIES & MATERIALS

Selection of stocks and
sauces:
 Stocks
- dark
- light
- beef
- chicken
- vegetable
- fish
- sauces
 - basic and finished
sauces
- reduced sauces
- thickened sauces
- Hot, warm and
cold emulsions
 Soups
- Thin
- Clear
- Consommé
- Naturally thick
- Artificially
thickened
- Specialty soups –
bouillabaisse,
chowders, etc.
 Stocks and sauces
- Stocks
o Beef stock
o Chicken stock
o Fish stock
o Vegetable stock
o Brown stock
- Sauces
o White
o Brown
o Red
o Yellow
 Thickening agents
- Fat flour
o Roux
o Beurre manie
- Starch - water
o Flour-water
o Starch – water
o Liaison
- Convenience
products
o Bases
o Bouillon cubes
or powders
o Flavor
enhancers
o Demi glaze
Flavoring packs –
sinigang, menudo, etc.

Unit of Competency: Prepare Appetizers

Modules Title: Preparing Appetizers

Module Descriptor: This module deals with the skills and knowledge required
in preparing and presenting hot and cold appetizers

Nominal Duration: 24 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Perform Mise’ en place

LO2. Prepare a range of appetizers

LO3. Present a range of appetizers

LO4. Store appetizers

Details of Learning Outcomes:

LO1. Perform Mise’ en place

Contents Conditions Methodologie Assessmen
s t
Methods
 Variety and EQUIPMENT Discussion/  Written
ingredients  LCD Projector Demonstration Examination
of (optional for Video viewing 
appetizers. lecture) Demonstration
 Classificatio  Overhead  Observation
n of Projector in
appetizers (Optional for workplace
 Tools, lecture) OJT
equipments,  Television and
utensils multimedia
needed in player
preparing  Whiteboard
appetizers  Applicable
 Historical equipment as
development prescribed by
and current Training
trends in regulations
appetizers  Electric, gas or
 Nutritional induction ranges
values of  Ovens, including
appetizers combi ovens
 Common  Microwaves
culinary  Grills and
terms griddles
 onappetizers  Deep fryers
which are  Salamanders
used in the  Food processors
industry  Blenders
 Logical and  Mixers
time efficient  Slicers
work flow  Pans
 Waste  Utensils
minimization  Tilting fry pan
techniques
 Steamers
and
 Baine marie
environment
al  Mandoline
consideratio
ns in specific TOOLS
relation to
salads - pots and pans
- bowls and
 Preparation
- Plastic wrap
of dishes for
- Aluminum foil
customers
- measuring cups
within typical
- weighing scales
workplace
- cleaning
time
materials and
constraints
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
 Appetizers may
include but not
limited to:
- Hors d’
oeuvres – hot
or cold
- Canapes
- Savouries
- Antipasto
- Tapas
- Finger foods
- Sandwiches –
hot or cold
- Relish
 - Dips
- Terrines
- cocktails

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Prepare a range of appetizers

Contents Conditions Methodologies Assessment
Methods
 Kinds and EQUIPMENT Discussion/  Written
variety of  LCD Projector Demonstration Examination
appetizers (optional for Video viewing 
 Tools and lecture) Demonstration
equipment  Overhead  Observation in
needed in Projector workplace
preparing (Optional for OJT
appetizer lecture)
 Historical  Television and
developme multimedia player
nt of  Whiteboard
appetizers  Applicable
 Hot and equipment as
cold prescribed by
appetizers Training
 Nutritional regulations
values of
appetizers TOOLS
 Methods of
cooking - pots and pans
applied for - bowls and
appetizers measuring cups
 Culinary - weighing scales
terms for - cleaning
appetizers materials and
 Safe work - linen
practices - tea towels
 Logical - serviettes
and time - table cloth
efficient - aprons
work flow - uniforms
- hair restraints
toque,
caps,
hairnets
 SUPPLIES &
MATERIALS
 Appetizers may
include but not
limited to:
- Hors d’
oeuvres – hot
or cold
- Canapes
- Savouries
- Antipasto
- Tapas
- Finger foods
- Sandwiches –
hot or cold
- Relish
- Dips
- Terrines
- cocktails

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Present a range of appetizers

Contents Conditions Methodologies Assessment
Methods
 Factors in plating EQUIPMENT Discussion/  Written
appetizers  LCD Projector Demonstration Examination
- Appeal (optional for Video viewing 
- Color and contrast lecture) Demonstration
- Temperature of  Overhead  Observation
food service Projector in
- Classical and (Optional for workplace
innovative lecture) OJT
arrangement style  Television and
 OHS multimedia player
requirements  Whiteboard
 Attractive  Applicable
presentation equipment as
techniques prescribed by
for Training
appetizers regulations
 Waste
minimization TOOLS
techniques
 and - pots and pans
environment - bowls and
al measuring cups
consideratio - weighing scales
ns in specific - cleaning
relation to materials and
appetizers - linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
 Appetizers may
include but not
limited to:
- Hors d’
oeuvres – hot
or cold
- Canapes
- Savouries
- Antipasto
- Tapas
- Finger foods
- Sandwiches –
hot or cold
- Relish
- Dips
- Terrines
- cocktails
- Fruit sauces
- others
Cold dressings

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO4. Store appetizers

Contents Conditions Methodologie Assessmen
s t
Methods
 Storing EQUIPMENT Discussion/  Written
techniques,  LCD Projector Demonstration Examination
temperature (optional for Video viewing 
, safety and lecture) Demonstration
hygiene  Overhead  Observation
standards in Projector in
storing (Optional for workplace
appetizers lecture) OJT
 Safe work  Television and
practices multimedia player
applied in  Whiteboard
storing  Applicable
appetizers equipment as
prescribed by
Training
regulations
 Freezer
 Refrigerator

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
 Appetizers may
include but not
limited to:
- Hors d’
oeuvres – hot
or cold
- Canapes
- Savouries
 - Antipasto
- Tapas
- Finger foods
- Sandwiches –
hot or cold
- Relish
- Dips
- Terrines
- cocktails
- Fruit sauces
- Others
- Cold
dressings

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

Unit of Competency: Prepare Salads and Dressings

Modules Title: Preparing Salads and Dressing

Module Descriptor: This module deals with the skills, knowledge, and attitudes
required to prepare and present salads and dressings

Nominal Duration: 25 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Perform Mise en place

LO2. Prepare variety of salads and dressings

LO3. Present a variety of salads and dressings

LO4. Store salads and dressings

Details of Learning Outcomes:

LO1. Perform Mise en place

Contents Conditions Methodologies Assessment
Methods
 Variety and EQUIPMENT Discussion/  Written
ingredients  Electric, gas Demonstration Examination
of salads or induction Video viewing 
from ranges Demonstration
different  Ovens,  Observation in
 recipes. including workplace
 Classificatio combi ovens OJT
n of salads  Microwaves
 Tools,  Grills and
equipments, griddles
utensils  Deep fryers
needed in  Salamanders
preparing  Food
salads processors
 Historical  Blenders
development  Mixers
and current  Slicers
trends in  Pans
appetizers  Utensils
 Suitable  Tilting fry
commodities pan
and food
 Steamers
combination
 Baine marie
s for use in
salads  Mandoline
 Compatible  LCD
dressings Projector
and sauces (Optional)
for  Overhead
incorporating Projector
into salads (Optional for
 Nutritional lecture)
values of  Television
salads and and
the effects of multimedia
cooking player
 Common  Whiteboard
culinary
terms on TOOLS
salads which
are used in - pots and
the industry pans
 Safe work - bowls and
practices on - Plastic wrap
using knives - Aluminum
foil
 Principles
- measuring
and
cups
practices of
- weighing
hygiene
scales
including
- cleaning
appropriate
materials
dress
and
 Logical and
- linen
time efficient
- tea towels
 work flow - serviettes
 Waste - table cloth
minimization - aprons
techniques - uniforms
and - hair
environment restraints
al toque,
consideratio caps,
ns in specific hairnets
relation to
salads SUPPLIES &
 Preparation MATERIALS
of dishes for Selection of
customers salads
within typical Leafy
workplace Non-leafy
time Protein
constraints Combination
Congealed
Fruit
Cooked
 Dressings
and sauces
may include
but not
limited to:
- Egg oil
emulsion
s
- Vinegar
oil
dressings
- Salsa
- Fruit
sauces
- Others
Cold dressings

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Prepare variety of salads and dressings

Contents Conditions Methodologies Assessment
Methods
 Types and EQUIPMEN Discussion/  Written
 classification of  LCD Projector Demonstration Examination
salads (Optional) Video viewing 
 Types of Salad  Overhead Demonstration
dressings Projector  Observation
 Compatible (Optional for in
dressing and lecture) workplace
sauces for  Television and OJT
incorporating into multimedia
salads player
 Food combinations  Whiteboard
use in salad and  Electric, gas or
dressings induction ranges
 Common problems  Ovens, including
on salads and combi ovens
salad dressing  Microwaves
preparation and  Grills and
how to identify and griddles
rectify them  Deep fryers
 Nutritional values  Salamanders
of salad  Food processors
 Safe work  Blenders
practices in  Mixers
preparing salad
 Slicers
 Principles and
 Pans
practices of
 Utensils
hygiene
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
 hairnets

SUPPLIES &
MATERIALS
Selection of
salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
 Dressings and
sauces may
include but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
- Fruit sauces
- Others
-Cold
dressings

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Present a variety of salads and dressings

Contents Conditions Methodologies Assessment
Methods
 Attractive EQUIPMEN Discussion/  Written
presentation  LCD Projector Demonstration Examination
techniques (Optional) Video viewing Demonstration
 Factors to  Overhead  Observation
consider in Projector in workplace
 plating salad (Optional for OJT
 Common lecture)
culinary  Television and
terms on multimedia
salad and player
dressings  Whiteboard
 Hygienic principles  Electric, gas or
and practices induction ranges
 Logical and time  Ovens, including
efficient work flow combi ovens
 Principles and  Microwaves
techniques of  Grills and
presenting salad griddles
and sauces  Deep fryers
according to  Salamanders
industry standards  Food processors
 Organizational  Blenders
skills and  Mixers
teamwork  Slicers
 Safe work  Pans
practices
 Utensils
 Waste minimization
 Tilting fry pan
techniques and
 Steamers
environment-
friendly practices  Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Selection of
 salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
 Dressings and
sauces may
include but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
- Fruit sauces
- Others
-Cold
dressings

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO4. Store salads and dressings

Contents Conditions Methodologies Assessment
Methods
 Storing Discussion/  Written
techniques, Demonstration Examination
temperature, Video viewing Demonstration
safety and  Observation
hygiene in workplace
standards in OJT
storing
salads and
dressing
 Safe work
practices
applied in
storing
appetizers
 Hygienic
principles
and
practices in
 storing and
handling
salad and
salad
dressing
 Logical and time
efficient work flow

Unit of Competency: Prepare Sandwiches

Modules Title: Preparing Sandwiches

Module Descriptor: This module deals with the skills and knowledge required
in preparing and presenting sandwiches

Nominal Duration: 24 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Perform Mise en place

LO2. Prepare variety of sandwiches

LO3. Present a variety of sandwiches

LO4. Store sandwiches

Details of Learning Outcomes:

LO1. Perform Mise en place

Contents Conditions Methodologie Assessmen
s t
Methods
 Variety and EQUIPMENT Discussion/  Written
ingredients of  Electric, gas or Demonstration Examination
sandwiches induction ranges Video viewing Demonstration
 Classification  Ovens,  Observation
, kinds of including combi in workplace
sandwiches ovens OJT
 Tools,  Microwaves
equipments,  Grills and
utensils griddles
needed in  Deep fryers
preparing  Salamanders
sandwiches  Food
 Historical processors
 development  Blenders
and current  Mixers
trends of  Slicers
sandwiches  Pans
 Compatible  Utensils
dressings  Tilting fry pan
and sauces  Steamers
for  Baine marie
incorporating
 Mandoline
into
 LCD Projector
appetizers
(optional for
 Nutritional
lecture)
values of
 Overhead
appetizers
Projector
and the
(Optional for
effects of
lecture)
cooking
 Television and
 Common
multimedia
culinary
player
terms on
sandwiches  Whiteboard
which are  Applicable
used in the equipment as
industry prescribed by
 Safe work Training
practices on regulations
using knives TOOLS
 Principles
- pots and pans
and practices
- bowls and
of hygiene
- Plastic wrap
including
- Aluminum foil
appropriate
- measuring cups
dress
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Sandwiches
 Regular
 Baked
Grilled
Fried
Open faced
Specialty
Multi-decker
Wraps
 Pinwheel,
domino or
checkerboar
d
sandwiches
Techniques

 Garnishing
 Spreading
 Layering
 Piping
 Portioning
 Molding
 Cutting

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Prepare variety of sandwiches

Contents Conditions Methodologie Assessmen
s t
Methods
 Different EQUIPMENT Discussion/  Written
types of  Electric, gas or Demonstration Examination
sandwiches induction ranges Video viewing Demonstratio
 Breads for  Ovens, including n
sandwiches combi ovens  Observation
making  Microwaves in workplace
 Filling for  Grills and griddles OJT
sandwiches  Deep fryers
 Component  Salamanders
s and  Food processors
ingredients  Blenders
of a  Mixers
sandwich  Slicers
 Tools,  Pans
 equipment  Utensils
and utensils  Tilting fry pan
needed in  Steamers
preparing  Baine marie
sandwiches  Mandoline
 Prepare a  LCD Projector
sandwiches (optional for
within lecture)
industry-  Overhead
realistic Projector (Optional
timeframes for lecture)
 Suitable  Television and
breads, multimedia player
fillings, and  Whiteboard
ingredients
 Applicable
 Food equipment as
combination prescribed by
s for Training
sandwiches regulations
 Common
culinary TOOLS
terms
related to - pots and pans
sandwiches - bowls and
that are - Plastic wrap
used in the - Aluminum foil
industry - measuring cups
 Principles - weighing scales
and - cleaning materials
practices of and
hygiene, - linen
including - tea towels
dress - serviettes
standards - table cloth
 Basic food - aprons
information - uniforms
on special - hair restraints
dietary toque,
needs and caps,
customer hairnets
 Past and
current SUPPLIES &
trends in MATERIALS
sandwich  Hot Sandwiches
preparation - Regular
 Hygienic - Baked
food - Grilled
handling - Fried
practices - Open faced
 Safe work  Cold Sandwiches
practices on - Regular
cutting - Specialist
 Logical and - Multi-decker
time- - Wraps
efficient - pinwheel,
work flow domino or
checkerboar
d
sandwiches
- filled rolls,
foccacia or
pita bread
Specialized or ethnic
breads such as dark
rye, gluten-free,
Turkish

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Present a variety of sandwiches

Contents Conditions Methodologie Assessme
s nt
Methods
 Present EQUIPMENT Discussion/  Written
sandwiches  Electric, gas or Demonstratio Examination
attractively induction ranges n Demonstratio
 Portion  Ovens, including Video viewing n
control for combi ovens  Observation
sandwiches  Microwaves in workplace
 Creative  Grills and griddles OJT
sandwich  Deep fryers
presentation  Salamanders
techniques  Food processors
 Hygienic  Blenders
food  Mixers
handling  Slicers
practices  Pans
 Safe work  Utensils
practices on  Tilting fry pan
presenting
 Steamers
sandwiches
 Baine marie
 Suitable
 Mandoline
storage
 LCD Projector
 techniques to (optional for
maintain lecture)
optimum  Overhead
quality of Projector
ingredients (Optional for
 Organization lecture)
al skills and  Television and
teamwork multimedia player
 Waste  Whiteboard
minimization  Applicable
techniques equipment as
prescribed by
Training
regulations

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
 Hot Sandwiches
- Regular
- Baked
- Grilled
- Fried
- Open faced
 Cold Sandwiches
- Regular
- Specialist
- Multi-decker
- Wraps
- pinwheel,
 domino or
checkerboar
d
sandwiches
- filled rolls,
foccacia or
pita bread
Specialized or ethnic
breads such as dark
rye, gluten-free,
Turkish

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO4. Store sandwiches

Contents Conditions Methodologie Assessme
s nt
Methods
 Suitable EQUIPMENT Discussion/  Written
storage  Electric, gas or Demonstratio Examination
techniques to induction ranges n Demonstratio
maintain  Ovens, including Video viewing n
optimum combi ovens  Observation
quality of  Microwaves in workplace
ingredients  Grills and griddles OJT
 Hygienic  Deep fryers
food  Salamanders
handling  Food processors
practices  Blenders
 Safe work  Mixers
practices on  Slicers
cutting  Pans
 Proper  Utensils
temperature
 Tilting fry pan
in storing
 Steamers
sandwiches
 Baine marie
 Organization
 Mandoline
al skills and
teamwork  LCD Projector
(optional for
lecture)
 Overhead
Projector
(Optional for
lecture)
 Television and
 multimedia player
 Whiteboard
 Applicable
equipment as
prescribed by
Training
regulations

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
 Hot Sandwiches
- Regular
- Baked
- Grilled
- Fried
- Open faced
 Cold Sandwiches
- Regular
- Specialist
- Multi-decker
- Wraps
- pinwheel,
domino or
checkerboar
d
sandwiches
- filled rolls,
foccacia or
pita bread
 Specialized or ethnic
breads such as dark
rye, gluten-free,
Turkish

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

Unit of Competency: Prepare Meat Dishes

Modules Title: Preparing Meat

Module Descriptor: This module deals with the skills , knowledge and attitude
required in selecting, preparing , presenting and storing
meats.

Nominal Duration: 25 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Perform Mise en place

LO2. Cook meat cuts for service

LO3. Present meat cuts for service

LO4. Store meat

Details of Learning Outcomes:

LO1. Perform Mise en place

Contents Conditions Methodologi Assessme
es nt
Methods
 Classificatio EQUIPMENT Discussion/  Written
ns of meat  LCD Projector Demonstratio Examinatio
 Tools, (optional for lecture) n n
equipment  Overhead Projector Video Demonstrati
needed in (Optional for lecture) viewing on
preparing  Television and  Observation
meat dishes multimedia player in workplace
 Applied safe  Whiteboard OJT
and  Applicable
 accurate equipment as
cutting prescribed by
techniques Training regulations
 Prepared a  Electric, gas or
range of induction ranges
meat dishes  Ovens, including
to combi ovens
enterprise  Microwaves
standards  Grills and griddles
 Characterist  Deep fryers
ics of meats  Salamanders
including  Food processors
type, cut,  Blenders
quality and  Mixers
fat content
 Slicers
 Characterist
 Pans
ics of
 Utensils
different
meat cuts  Tilting fry pan
including  Steamers
primary,  Baine marie
secondary  Mandoline
and
portioned TOOLS
cuts
 Types of - pots and pans
meat and its - bowls and
source - Plastic wrap
 Component - Aluminum foil
s of meat - measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES & MATERIALS

 Types of meat
Market forms
- Live
- Fresh
- Frozen
 - Cryovac
- Preserved
- Cuts
o Whole
carcass
o Primal
o Sub-primal
or
Secondary
o Portioned
cuts
o Variety or
Offal
- Fancy meats
- Sources of meat
Swine or hog
Cow
Calf
Carabao
Goat

Sheep
Lamb
Venison
 Meat
sundrie
s
Liver
Intestine
blood
Gizzard
Heart
Tongue ear

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Cook meat cuts for service

Contents Conditions Methodologi Assessme
es nt
Methods
 Methods of EQUIPMENT Discussion/  Written
cooking  LCD Projector Demonstratio Examinatio
meat (optional for lecture) n n
 Different  Overhead Projector Video Demonstrati
cuts of (Optional for lecture) viewing on
 meat  Television and  Observation
 Uses and multimedia player in workplace
characteristi  Whiteboard OJT
cs of  Applicable
various equipment as
knives and prescribed by
equipment Training regulations
 Safe work  Electric, gas or
practices induction ranges
 Logical and  Ovens, including
time combi ovens
efficient  Microwaves
work flow  Grills and griddles
 Appropriate  Deep fryers
preparation  Salamanders
and  Food processors
cookery  Blenders
methods for
 Mixers
various cuts
 Slicers
and types
of meat  Pans
 Meat  Utensils
cutting  Tilting fry pan
techniques  Steamers
 Knife care  Baine marie
and  Mandoline
maintenanc
e TOOLS
 Organizatio
nal skills - pots and pans
and - bowls and
teamwork - Plastic wrap
 Principles - Aluminum foil
and - measuring cups
practices of - weighing scales
hygienic - cleaning materials
handling and
and storage - linen
of meat - tea towels
 Costing, - serviettes
yield - table cloth
testing, - aprons
portion - uniforms
control of - hair restraints
meat toque,
caps,
 Waste
hairnets
minimizatio
n
SUPPLIES & MATERIALS
techniques
Market forms
and - Live
environmen - Fresh
t-friendly - Frozen
disposal - Cryovac
- Preserved
- Cuts
o Whole
carcass
o Primal
o Sub-primal
or Secondary
o Portioned
cuts
o Variety or
Offal
- Fancy meats
- Sources of meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
 Meat
sundrie
s
Liver
Intestine
blood
Gizzard
Heart
Tongue
Ear

Types/kinds of meat
Pork
Beef
Lamb
Veal
Game
Carabao
Crocodile
Goat
Water buffalo
Deer
Free range
chicken
Wild boar
 Exotic meat
Sausages
Salami
Cured or smoked
meats
Marinated meat cuts

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Present meat cuts for service

Contents Conditions Methodologi Assessme
es nt
Methods
 Present EQUIPMENT Discussion/  Written
cooked  LCD Projector Demonstratio Examinatio
meat (optional for lecture) n n
attractively  Overhead Projector Video Demonstrati
 Portion (Optional for lecture) viewing on
control for  Television and  Observation
cooked multimedia player in workplace
meat  Whiteboard OJT
 Creative  Applicable
presentatio equipment as
n prescribed by
techniques Training regulations
 Hygienic  Electric, gas or
food induction ranges
handling  Ovens, including
practices combi ovens
 Safe work  Microwaves
practices on  Grills and griddles
presenting  Deep fryers
 Suitable  Salamanders
storage  Food processors
techniques  Blenders
to maintain  Mixers
optimum
 Slicers
quality of
 Pans
ingredients
 Utensils
 Organizatio
 Tilting fry pan
nal skills
and  Steamers
teamwork  Baine marie
 Waste  Mandoline
minimizatio
TOOLS
n
techniques - pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES & MATERIALS

 Types of meat
Market forms
- Live
- Fresh
- Frozen
- Cryovac
- Preserved
- Cuts
o Whole
carcass
o Primal
o Sub-primal
or Secondary
o Portioned
cuts
o Variety or
Offal
- Fancy meats
- Sources of meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
 Meat
sundrie
 s
Liver
Intestine
blood
Gizzard
Heart
Tongue
ear

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

LO4. Store meat

Contents Conditions Methodologi Assessme
es nt
Methods
 Observed EQUIPMENT Discussion/  Written
hygienic  LCD Projector Demonstratio Examinatio
handling (optional for lecture) n n
and storing  Overhead Projector Video Demonstrati
of meat (Optional for lecture) viewing on
 Principles  Television and  Observation
and multimedia player in workplace
practices of  Whiteboard OJT
storing,  Applicable
freezing equipment as
and aging prescribed by
of meats Training regulations
 Nutrition  Electric, gas or
content and induction ranges
food values  Ovens, including
of meat combi ovens
 Culinary  Microwaves
terms  Grills and griddles
related to  Deep fryers
handling  Salamanders
and storage  Food processors
of meat
 Blenders
commonly
 Mixers
used in the
 Slicers
enterprise
and  Pans
industry  Utensils
 Safe work  Tilting fry pan
practices  Steamers
 Logical and  Baine marie
 Mandoline
 time
efficient TOOLS
work flow
 Organizatio - pots and pans
nal skills - bowls and
and - Plastic wrap
teamwork - Aluminum foil
 Principles - measuring cups
and - weighing scales
practices of - cleaning materials
hygienic and
handling - linen
and storage - tea towels
of meat - serviettes
 Costing, - table cloth
yield - aprons
testing, - uniforms
portion - hair restraints
control of toque,
meat caps,
 Waste hairnets
minimizatio
n SUPPLIES & MATERIALS
techniques  Types of meat
and Market forms
environmen - Live
t-friendly - Fresh
disposal - Frozen
- Cryovac
- Preserved
- Cuts
o Whole
carcass
o Primal
o Sub-primal
or Secondary
o Portioned
cuts
o Variety or
Offal
- Fancy meats
- Sources of meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
  Meat
sundrie
s
Liver
Intestine
blood
Gizzard
Heart
Tongue, ear

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

Unit of Competency: Prepare Vegetable Dishes

Modules Title: Preparing Vegetable Dishes

Module Descriptor: This module deals with the skill, knowledge and attitude
required in cooking, presenting and storing various
vegetable dishes

Nominal Duration: 24 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Perform Mise en place.

LO2. Prepare vegetable dishes

LO3. Present vegetable dishes

LO4. Store vegetable dishes

Details of Learning Outcomes:

LO1. Perform Mise en place

Contents Conditions Methodologi Assessme
es nt
Methods
 Classificatio EQUIPMENT Discussion/  Written
ns of  LCD Projector Demonstrati Examinatio
vegetable (optional for lecture) on n
 Tools,  Overhead Projector Video Demonstrati
equipment (Optional for lecture) viewing on
needed in  Television and  Observation
preparing multimedia player in workplace
OJT
 vegetable  Whiteboard
 Applied  Applicable equipment
safe and as prescribed by
accurate Training regulations
cutting  Electric, gas or
techniques induction ranges
 Prepared a  Ovens, including
range of combi ovens
vegetable  Microwaves
dishes to  Grills and griddles
enterprise  Deep fryers
standards  Salamanders
 Characterist  Food processors
ics of meats  Blenders
including
 Mixers
type, cut,
 Slicers
quality and
fat content  Pans
 Characterist  Utensils
ics of  Tilting fry pan
vegetable  Steamers
 Component  Baine marie
s of  Mandoline
vegetable
 Nutritional TOOLS
value of
vegetable - pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES & MATERIALS

Forms of vegetable

 Fresh
 Frozen
  Canned
 Dried
 Bottled

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Prepare vegetable dishes

Contents Conditions Methodologi Assessme
es nt
Methods
 Variety of EQUIPMENT Discussion/  Written
dishes  LCD Projector Demonstrati Examinatio
using (optional for lecture) on n
vegetables  Overhead Projector Video Demonstrati
products (Optional for lecture) viewing on
 Different  Television and  Observation
classificatio multimedia player in workplace
ns of  Whiteboard OJT
vegetables  Applicable equipment
 Cooking as prescribed by
methods Training regulations
applied for  Electric, gas or
vegetable induction ranges
dish  Ovens, including
 Varieties combi ovens
and  Microwaves
characterist  Grills and griddles
ics of  Deep fryers
vegetables  Salamanders
 Nutritional  Food processors
value of  Blenders
vegetable
 Mixers
 Common
 Slicers
culinary
 Pans
terms
 Utensils
related to
vegetables  Tilting fry pan
 Safe work  Steamers
practices  Baine marie
on using  Mandoline
knives
 Principles TOOLS
and
practices of - pots and pans
 hygiene - bowls and
related to - Plastic wrap
use of raw - Aluminum foil
ingredients - measuring cups
 Logical and - weighing scales
time - cleaning materials
efficient and
work flow - linen
 Cutting and - tea towels
presentatio - serviettes
n - table cloth
techniques - aprons
of - uniforms
vegetables - hair restraints
and fruits toque,
 Organizatio caps,
nal skills hairnets
and
teamwork SUPPLIES & MATERIALS
 Waste Forms of vegetable
minimizatio
n  Fresh
techniques  Frozen
and  Canned
environmen  Dried
tal  Bottled
considerati
ons in LEARNING MATERIALS
specific  Manuals
relation to  Books
vegetables, Video (CD)
eggs and
starch
dishes

LO3. Present vegetable dishes

Contents Conditions Methodologi Assessme
es nt
Methods
 Present EQUIPMENT Discussion/  Written
vegetable  LCD Projector Demonstrati Examinatio
dishes (optional for lecture) on n
attractively  Overhead Projector Video Demonstrati
 Creative (Optional for lecture) viewing on
presentatio  Television and  Observation
n multimedia player in workplace
techniques  Whiteboard OJT
 Factors to  Applicable equipment
consider in as prescribed by
plating Training regulations
vegetable  Electric, gas or
dishes induction ranges
 Hygienic  Ovens, including
food combi ovens
handling  Microwaves
practices  Grills and griddles
 Safe work  Deep fryers
practices  Salamanders
on  Food processors
presenting  Blenders
and plating  Mixers
vegetable
 Slicers
 Organizatio
 Pans
nal skills
 Utensils
and
teamwork  Tilting fry pan
 Waste  Steamers
minimizatio  Baine marie
n  Mandoline
techniques
TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES & MATERIALS

Forms of vegetable

 Fresh
 Frozen
 Canned
  Dried
 Bottled

LEARNING MATERIALS
 Manuals
 Books
Video (CD)

LO4. Store vegetable dishes

Contents Conditions Methodologi Assessme
es nt
Methods
 Observed EQUIPMENT Discussion/  Written
hygienic  LCD Projector Demonstrati Examinatio
handling (optional for lecture) on n
and storing  Overhead Projector Video Demonstrati
of (Optional for lecture) viewing on
vegetable  Television and  Observation
 Principles multimedia player in workplace
and  Whiteboard OJT
practices of  Applicable equipment
storing, as prescribed by
freezing of Training regulations
fresh  Electric, gas or
vegetables induction ranges
 Nutritional  Ovens, including
content of combi ovens
vegetables  Microwaves
 Culinary  Grills and griddles
terms  Deep fryers
related to  Salamanders
handling  Food processors
and
 Blenders
storage of
 Mixers
vegetables
 Slicers
 Utilization
 Pans
of leftover
and  Utensils
trimmings  Tilting fry pan
 Safe work  Steamers
practices  Baine marie
 Logical and  Mandoline
time
efficient TOOLS
work flow
 Organizatio - pots and pans
nal skills - bowls and
and - Plastic wrap
- Aluminum foil
 teamwork - measuring cups
 Principles - weighing scales
and - cleaning materials
practices of and
hygienic - linen
handling - tea towels
and - serviettes
storage of - table cloth
vegetables - aprons
 Waste - uniforms
minimizatio - hair restraints
n toque,
techniques caps,
and hairnets
environmen
t-friendly SUPPLIES & MATERIALS
disposal Forms of vegetable

 Fresh
 Frozen
 Canned
 Dried
 Bottled

LEARNING MATERIALS
 Manuals
 Books
Video (CD)
Unit of Competency: Prepare Egg Dishes

Modules Title: Preparing Egg Dishes

Module Descriptor: This module deals with the skills and knowledge and
attitude required to prepare various eggs dishes

Nominal Duration: 24 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

:
LO1. Perform Mise en place

LO2. Prepare and cook egg dishes

LO3. Present egg dishes

LO4. Store egg dishes

Details of Learning Outcomes:

LO1. Perform Mise en place

Contents Conditions Methodologies Assessment
Methods
 Tools, EQUIPMENT Discussion/  Written
equipments and  LCD Demonstration Examination
utensils needed Projector Video viewing Demonstration
in cooking eggs (optional for  Observation
 Variety of eggs lecture) in workplace
dishes  Overhead OJT
 Methods of Projector
cooking eggs (Optional for
 Egg sizing lecture)
 Quality of eggs  Television
 Market forms of and
eggs multimedia
 Nutritional player
value/componen  Whiteboard
ts of eggs  Applicable
 Safe work equipment as
practices prescribed by
 Principles and Training
practices of regulations
hygiene related  Electric, gas
 to use of raw or induction
ingredients ranges
 Logical and time  Ovens,
efficient work including
flow combi ovens
 Cutting and  Microwaves
presentation  Grills and
techniques of griddles
vegetables and  Deep fryers
fruits  Salamanders
 Organizational  Food
skills and processors
teamwork  Blenders
 Waste  Mixers
minimization  Slicers
techniques and  Pans
environmental  Utensils
considerations
 Tilting fry pan
in specific
 Steamers
relation to
vegetables,  Baine marie
eggs and starch  Mandoline
dishes
TOOLS

- pots and
pans
- bowls and
- Plastic wrap
- Aluminum
foil
- measuring
cups
- weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair
restraints
toque,
caps,
hairnets
 SUPPLIES &
MATERIALS
Eggs
 Fresh
 Century
 Salted

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Prepare and cook egg dishes

Contents Conditions Methodologies Assessment
Methods
 Variety of egg EQUIPMENT Discussion/  Written
dishes  LCD Projector Demonstration Examination
 Methods of cooking (optional for Video viewing Demonstration
eggs lecture)  Observation
 Uses of eggs in  Overhead in workplace
cooking Projector OJT
 Common culinary (Optional for
terms related to egg lecture)
dishes  Television and
 Safe work practices multimedia
 Principles and player
practices of hygiene  Whiteboard
related to use of  Applicable
raw ingredients equipment as
 Logical and time prescribed by
efficient work flow Training
 Organizational skills regulations
and teamwork  Electric, gas or
 Waste minimization induction
techniques and ranges
environmental  Ovens,
considerations in including combi
specific relation ovens
eggs preparation  Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food
processors
 Blenders
 Mixers
 Slicers
  Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Eggs
 Fresh
 Century
 Salted

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Present egg dishes

Contents Conditions Methodologies Assessment
Methods
 Present egg EQUIPMENT Discussion/  Written
dishes  LCD Projector Demonstration Examination
attractively (optional for Video viewing Demonstration
 Creative lecture)  Observation
presentation  Overhead in workplace
OJT
 techniques Projector
 Factors to (Optional for
consider in lecture)
plating egg  Television and
dishes multimedia
 Hygienic food player
handling  Whiteboard
practices  Applicable
 Safe work equipment as
practices on prescribed by
presenting Training
and plating regulations
vegetable  Electric, gas or
 Organizational induction
skills and ranges
teamwork  Ovens,
 Waste including combi
minimization ovens
techniques  Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food
processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning
materials and
- linen
- tea towels
 - serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Eggs
 Fresh
 Century
 Salted

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO4. Store egg dishes

Contents Conditions Methodologies Assessment
Methods
 Observed EQUIPMENT Discussion/  Written
hygienic  LCD Projector Demonstration Examination
handling and (optional for Video viewing Demonstration
storing of lecture)  Observation
eggs  Overhead in workplace
 Principles and Projector OJT
practices of (Optional for
storing eggs lecture)
 Nutritional  Television and
content of multimedia
eggs player
 Culinary terms  Whiteboard
related to  Applicable
handling and equipment as
storage of prescribed by
eggs Training
 Safe work regulations
practices  Electric, gas or
 Logical and induction
time efficient ranges
work flow  Ovens,
 Organizational including combi
skills and ovens
teamwork  Microwaves
 Principles and  Grills and
practices of griddles
hygienic  Deep fryers
handling and  Salamanders
storage of  Food
vegetables processors
 Waste  Blenders
minimization  Mixers
techniques  Slicers
and  Pans
environment-  Utensils
friendly
 Tilting fry pan
disposal
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Eggs
 Fresh
 Century
 Salted

LEARNING
MATERIALS
 Manuals
  Books
 Video (CD)

Unit of Competency: Prepare Starch Dishes

Modules Title: Preparing Starch Dishes

Module Descriptor: This module deals with the skills, knowledge and attitude
required to cook, present and store starch dishes such as
pasta and noodles.

Nominal Duration: 24 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Perform Mise en place

LO2. Prepare starch dishes

LO3. Present starch dishes

LO4. Store starch dishes

Details of Learning Outcomes:

LO1. Perform Mise en place

Contents Conditions Methodologies Assessment
Methods
 Tools, EQUIPMENT Discussion/  Written
equipments and  LCD Demonstration Examination
utensils needed Projector Video viewing Demonstration
in cooking (optional for  Observation
starch lecture) in workplace
 Variety /type of  Overhead OJT
starch dishes Projector
 Methods of (Optional for
cooking starch lecture)
 Nutritional  Television
value/componen and
ts of starch multimedia
 Safe work player
practices  Whiteboard
 Principles and with marker
practices of and eraser
hygiene related  Applicable
to use of raw equipment
ingredients as
 Logical and time prescribed
 efficient work by Training
flow regulations
 Cutting and  Electric, gas
presentation or induction
techniques of ranges
vegetables and  Ovens,
fruits including
 Organizational combi ovens
skills and  Microwaves
teamwork  Grills and
 Waste griddles
minimization  Deep fryers
techniques and  Salamanders
environmental  Food
considerations processors
in specific  Blenders
relation to  Mixers
vegetables,  Slicers
eggs and starch
 Pans
dishes
 Utensils
 Tilting fry
pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and
pans
- bowls and
- Plastic wrap
- Aluminum
foil
- measuring
cups
- weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair
restraints
 toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of pasta
 Long pasta
 Short pasta
 Designer
pasta
 Dried stuffed
pasta
 Flat pasta
 Long and flat
 Noodles
-wheat noodles
-egg noodles
-rice noodles
-cellophane
LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Prepare starch dishes

Contents Conditions Methodologies Assessment
Methods
 Cooking methods of EQUIPMENT Discussion/  Written
pasta  LCD Projector Demonstration Examination
 Matching sauces to (optional for Video viewing Demonstration
pasta lecture)  Observation
 Food safety  Overhead in workplace
practices in cooking Projector OJT
pasta (Optional for
 Logical and time- lecture)
efficient work flow  Television and
multimedia
player
 Whiteboard with
marker and
eraser
 Applicable
equipment as
prescribed by
Training
regulations
 Electric, gas or
 induction
ranges
 Ovens,
including combi
ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food
processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of pasta
 Long pasta
 Short pasta
 Designer pasta
  Dried stuffed
pasta
 Flat pasta
 Long and flat
 Noodles
-wheat noodles
-egg noodles
-rice noodles
-cellophane
LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Present starch dishes

Contents Conditions Methodologies Assessment
Methods
 Present starch EQUIPMENT Discussion/  Written
dishes  LCD Projector Demonstration Examination
attractively (optional for Video viewing Demonstration
 Creative lecture)  Observation
presentation  Overhead in workplace
techniques Projector OJT
 Factors to (Optional for
consider in lecture)
plating starch  Television and
dishes multimedia
 Hygienic food player
handling  Whiteboard
practices with marker
 Safe work and eraser
practices on  Applicable
presenting equipment as
and plating prescribed by
vegetable Training
 Organizational regulations
skills and  Electric, gas or
teamwork induction
 Waste ranges
minimization  Ovens,
techniques including combi
ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food
 processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of pasta
 Long pasta
 Short pasta
 Designer pasta
 Dried stuffed
pasta
 Flat pasta
 Long and flat
 Noodles
-wheat noodles
-egg noodles
-rice noodles
-cellophane
 LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO4. Store starch dishes

Contents Conditions Methodologies Assessment
Methods
 Observed EQUIPMENT Discussion/  Written
hygienic  LCD Projector Demonstration Examination
handling and (optional for Video viewing Demonstration
storing lecture)  Observation
starchy  Overhead in workplace
products Projector OJT
 Principles and (Optional for
practices of lecture)
storing,  Television and
starchy multimedia
products player
 Culinary terms  Whiteboard
related to with marker
handling and and eraser
storage of  Applicable
starchy equipment as
products prescribed by
 Safe work Training
practices regulations
 Logical and  Electric, gas or
time efficient induction
work flow ranges
 Organizational  Ovens,
skills and including combi
teamwork ovens
 Principles and  Microwaves
practices of  Grills and
hygienic griddles
handling and  Deep fryers
storage of  Salamanders
meat  Food
 Costing, yield processors
testing,  Blenders
portion control  Mixers
of meat  Slicers
 Waste  Pans
minimization  Utensils
techniques
 Tilting fry pan
and
 Steamers
environment-
 Baine marie
friendly  Mandoline
disposal
TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of pasta
 Long pasta
 Short pasta
 Designer pasta
 Dried stuffed
pasta
 Flat pasta
 Long and flat
 Noodles
-wheat noodles
-egg noodles
-rice noodles
-cellophane
LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)
Unit of Competency: Prepare Poultry and Game Dishes

Modules Title: Preparing Poultry and Game Dishes

Module Descriptor: This module deals with the knowledge, skills and attitude
required in selecting, preparing, cooking,
plating/presenting and storing poultry and game.

Nominal Duration: 25 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Perform Mise en place

LO2. Cook poultry and game.

LO3. Plate/present poultry and game

LO4. Store poultry and game

Details of Learning Outcomes:

LO1. Perform Mise en place

Contents Conditions Methodologies Assessment
Methods
 Tools, EQUIPMENT Discussion/  Written
equipments and  LCD Demonstration Examination
utensils needed Projector Video viewing Demonstration
in cooking (optional for  Observation
poultry and lecture) in workplace
game dishes  Overhead OJT
 Variety /type of Projector
poultry and (Optional for
game lecture)
 Methods of  Television
cooking poultry and
 Nutritional multimedia
value/componen player
ts of poultry  Whiteboard
 Sources of  Applicable
poultry equipment
 Key factors that as
affect the quality prescribed
of meat by Training
 Fabricating Regulations
poultry
 Different  Electric, gas
cuts/parts of or induction
poultry and ranges
game  Ovens,
 Safe work including
practices combi ovens
 Principles and  Microwaves
practices of  Grills and
hygiene related griddles
to use of raw  Deep fryers
ingredients  Salamanders
 Logical and time  Food
efficient work processors
flow  Blenders
 Cutting and  Mixers
presentation  Slicers
techniques of  Pans
vegetables and  Utensils
fruits  Tilting fry
 Organizational pan
skills and  Steamers
teamwork
 Baine marie
 Waste
 Mandoline
minimization
techniques and
TOOLS
environmental
considerations
- pots and
in specific
pans
relation to
- bowls and
vegetables,
- Plastic wrap
eggs and starch
- Aluminum
dishes
foil
- measuring
cups
- weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair
restraints
 toque,
caps,
hairnets
TOOLS AND
ACCESSORIES
 Mincers
 Slicers
 Knives
 Cleavers
 Saws
 Sausage
casing
machines
 Smokers
 Pickling vats
 Vacuum
packer
Robot coupe

SUPPLIES &
MATERIALS
 Chicken,
turkey, duck,
goose
 Pheasant,
quail, pigeon,
guinea fowl,
wild duck
 rabbit, hare
boar, goat
Game

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Cook poultry and game.

Contents Conditions Methodologies Assessment
Methods
 Methods of cooking EQUIPMENT Discussion/  Written
poultry and game  LCD Projector Demonstration Examination
-Moist heat (optional for Video viewing Demonstration
-Dry heat lecture)  Observation
- Baking  Overhead in workplace
-Combination of dry Projector OJT
heat and moist heat (Optional for
 Fabricating, lecture)
deboning steps and  Television and
techniques multimedia
 Cuts/parts of poultry player
and game  Whiteboard
 Ingredients for  Applicable
preparing poultry equipment as
and game dishes prescribed by
 Care and use of Training
knives, machinery Regulations
and equipment for
poultry and game  Electric, gas or
preparation induction
 Principles and ranges
practices of hygiene  Ovens,
related to handling including combi
and preparation of ovens
poultry and game  Microwaves
 OHS requirements  Grills and
 Skills in trimming, griddles
boning and  Deep fryers
portioning poultry  Salamanders
and game  Food
 Waste minimization processors
techniques and  Blenders
disposal.  Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
 - uniforms
- hair restraints
toque,
caps,
hairnets
TOOLS AND
ACCESSORIES
 Mincers
 Slicers
 Knives
 Cleavers
 Saws
 Sausage casing
machines
 Smokers
 Pickling vats
 Vacuum packer
Robot coupe

SUPPLIES &
MATERIALS
 Chicken, turkey,
duck, goose
 Pheasant, quail,
pigeon, guinea
fowl, wild duck
 rabbit, hare
boar, goat Game

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Plate/present poultry and game

Contents Conditions Methodologies Assessment
Methods
 Portion control EQUIPMENT Discussion/  Written
for cooked  LCD Projector Demonstration Examination
poultry and (optional for Video viewing Demonstration
game lecture)  Observation
 Creative  Overhead in workplace
presentation Projector OJT
techniques (Optional for
 Hygienic food lecture)
handling  Television and
practices multimedia
 Safe work player
practices on  Whiteboard
presenting  Applicable
 Suitable equipment as
storage prescribed by
techniques to Training
maintain Regulations
optimum
quality of  Electric, gas or
ingredients induction
 Organizational ranges
skills and  Ovens,
teamwork including combi
 Waste ovens
minimization  Microwaves
techniques  Grills and
griddles
 Deep fryers
 Salamanders
 Food
processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
 - hair restraints
toque,
caps,
hairnets
TOOLS AND
ACCESSORIES
 Mincers
 Slicers
 Knives
 Cleavers
 Saws
 Sausage
casing
machines
 Smokers
 Pickling vats
 Vacuum packer
Robot coupe

SUPPLIES &
MATERIALS
 Chicken,
turkey, duck,
goose
 Pheasant,
quail, pigeon,
guinea fowl,
wild duck
 rabbit, hare
boar, goat Game

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO4. Store poultry and game

Contents Conditions Methodologies Assessment
Methods
 Food safety EQUIPMENT Discussion/  Written
practices related to  LCD Projector Demonstration Examination
handling and storing (optional for Video viewing Demonstration
of poultry and game lecture)  Observation
products  Overhead in workplace
 Methods of Projector OJT
preserving poultry (Optional for
and game lecture)
 Logical and time-  Television and
efficient work flow multimedia
 Storage procedures player
for poultry and  Whiteboard
game  Applicable
 Temperature equipment as
requirements for prescribed by
storing poultry and Training
game products Regulations
 Waste minimization
techniques and  Electric, gas or
disposal induction
ranges
 Ovens,
including combi
ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food
processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
TOOLS AND
ACCESSORIES
 Mincers
 Slicers
 Knives
 Cleavers
 Saws
 Sausage casing
machines
 Smokers
 Pickling vats
 Vacuum packer
Robot coupe

SUPPLIES &
MATERIALS
 Chicken, turkey,
duck, goose
 Pheasant, quail,
pigeon, guinea
fowl, wild duck
 rabbit, hare
boar, goat Game

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)
Unit of Competency: Prepare and Cook Seafood

Modules Title: Preparing and Cooking Seafood

Module Descriptor: This module deals with the knowledge, skills and attitude
required in selecting, preparing, presenting and storing
seafood in a commercial kitchen or catering operation

Nominal Duration: 24 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Perform Mise en place

LO2: Handle fish and seafood

LO3. Cook fish and shellfish

LO4 Plate/present fish and seafood

LO5. Store fish and seafood

Details of Learning Outcomes:

LO1. Perform Mise en place

Contents Conditions Methodologies Assessment
Methods
 The different EQUIPMENT Discussion/  Written
classifications  LCD Projector Demonstration Examination
of seafood (optional for lecture) Video viewing Demonstration
 Preparing a  Overhead Projector  Observation
range of (Optional for lecture) in workplace
seafood dishes  Television and OJT
according to multimedia player
enterprise  Whiteboard
standards  Applicable equipment
 Classification as prescribed by
and varieties Training regulations
of fish and  Electric, gas or
shellfish induction ranges
 Sources of  Ovens, including
seafood combi ovens
 Market forms  Microwaves
of seafood  Grills and griddles
 Nutrition  Deep fryers
related to fish  Salamanders
and seafood,  Food processors
particularly the  Blenders
nutritional  Mixers
value of fish  Slicers
and seafood  Pans
 Specific  Utensils
dietary issues  Tilting fry pan
including
 Steamers
allergies and
 Baine marie
intolerances
 Mandoline
 Common
culinary terms
TOOLS
related to fish
and seafood
- pots and pans
that are used
- bowls and
in the industry
- Plastic wrap
 Principles and
- Aluminum foil
practices of
- measuring cups
hygiene
- weighing scales
specifically on
- cleaning materials
handling and
and
storage of fish
- linen
and seafood
- tea towels
 Safe work - serviettes
practices, - table cloth
particularly on - aprons
using sharp - uniforms
knives - hair restraints
 Appropriate toque,
cookery caps,
methods for hairnets
fish and
shellfish SUPPLIES & MATERIALS
 Waste Variety of fishes:
minimization  Structure
techniques - Fin fish
and - shellfish
environmental  Body shape
considerations - Flat fish
in relation to - Round fish
seafood  Market form
- Fillets
- Drawn
- Whole
- Butterfly fillet
- Steak
 Fat content
 - lean fish
- fat fish
 Water source
- salt water
- freshwater
 processed fish
- dried
- smoked
- bottled
- dried
Types of Seafood
 Shellfish
- Mollusks
- Crustaceans
- Octopus and
squid
Fin fish

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Handle fish and seafood

Contents Conditions Methodologies Assessment
Methods
 The different EQUIPMENT Discussion/  Written
classifications  LCD Projector Demonstration Examination
of seafood (optional for lecture) Video viewing Demonstration
 Procedure of  Overhead Projector  Observation
thawing (Optional for lecture) in workplace
seafood  Television and OJT
 Criteria for multimedia player
judging the  Whiteboard
quality of fresh  Applicable equipment
fish as prescribed by
 Storage Training regulations
requirements  Electric, gas or
for fish induction ranges
 Criteria for  Ovens, including
judging the combi ovens
quality of fresh  Microwaves
fish  Grills and griddles
 Nutrition  Deep fryers
related to fish  Salamanders
and seafood,  Food processors
particularly the  Blenders
nutritional  Mixers
 value of fish  Slicers
and seafood  Pans
 Safe work  Utensils
practices,  Tilting fry pan
 Cutting and  Steamers
presentation  Baine marie
techniques,  Mandoline
particularly on
fish and TOOLS
crustaceans
 Waste - pots and pans
minimization - bowls and
techniques - Plastic wrap
and - Aluminum foil
environmental - measuring cups
considerations - weighing scales
in relation to - cleaning materials
seafood and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES & MATERIALS

Variety of fishes:
 Structure
- Fin fish
- shellfish
 Body shape
- Flat fish
- Round fish
 Market form
- Fillets
- Drawn
- Whole
- Butterfly fillet
- Steak
 Fat content
- lean fish
- fat fish
 Water source
- salt water
- freshwater
  processed fish
- dried
- smoked
- bottled
- dried
Types of Seafood
 Shellfish
- Mollusks
- Crustaceans
- Octopus and
squid
Fin fish

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Cook fish and shellfish

Contents Conditions Methodologies Assessment
Methods
 Steps in EQUIPMENT Discussion/  Written
fabricating fish  LCD Projector Demonstration Examination
 Appropriate (optional for lecture) Video viewing Demonstration
cookery  Overhead Projector  Observation
methods for (Optional for lecture) in workplace
fish and  Television and OJT
shellfish multimedia player
 Preparing a  Whiteboard
range of  Applicable equipment
seafood dishes as prescribed by
according to Training regulations
enterprise  Electric, gas or
standards induction ranges
 Nutrition  Ovens, including
related to fish combi ovens
and seafood,  Microwaves
particularly the  Grills and griddles
nutritional  Deep fryers
value of fish  Salamanders
and seafood  Food processors
 Specific  Blenders
dietary issues
 Mixers
including
 Slicers
allergies and
 Pans
intolerances
 Utensils
 Common
culinary terms  Tilting fry pan
 Steamers
 related to fish  Baine marie
and seafood  Mandoline
that are used
in the industry TOOLS
 Principles and
practices of - pots and pans
hygiene - bowls and
specifically on - Plastic wrap
handling - Aluminum foil
preparation of - measuring cups
fish and - weighing scales
seafood - cleaning materials
 Safe work and
practices, - linen
particularly on - tea towels
using sharp - serviettes
knives - table cloth
 Waste - aprons
minimization - uniforms
techniques - hair restraints
and toque,
environmental caps,
considerations hairnets
in relation to
seafood SUPPLIES & MATERIALS
Variety of fishes:
 Structure
- Fin fish
- shellfish
 Body shape
- Flat fish
- Round fish
 Market form
- Fillets
- Drawn
- Whole
- Butterfly fillet
- Steak
 Fat content
- lean fish
- fat fish
 Water source
- salt water
- freshwater
 processed fish
- dried
- smoked
- bottled
- dried
Types of Seafood
  Shellfish
- Mollusks
- Crustaceans
- Octopus and
squid
Fin fish

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

LO4. Plate/present fish and seafood

Contents Conditions Methodologie Assessme
s nt
Methods
 Portion EQUIPMENT Discussion/  Written
control for  LCD Projector Demonstratio Examinatio
cooked (optional for n n
seafood lecture) Video Demonstratio
 Creative  Overhead Projector viewing n
presentation (Optional for  Observation
techniques lecture) in workplace
 Hygienic  Television and OJT
food multimedia player
handling  Whiteboard
practices  Applicable
 Safe work equipment as
practices on prescribed by
presenting Training regulations
 Suitable  Electric, gas or
storage induction ranges
techniques  Ovens, including
to maintain combi ovens
optimum  Microwaves
quality of  Grills and griddles
ingredients  Deep fryers
 Organization  Salamanders
al skills and  Food processors
teamwork  Blenders
 Waste  Mixers
minimization  Slicers
techniques
 Pans
 Cutting and
 Utensils
presentation
 Tilting fry pan
techniques,
 Steamers
particularly
 Baine marie
on fish and  Mandoline
crustaceans
TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Variety of fishes:
 Structure
- Fin fish
- shellfish
 Body shape
- Flat fish
- Round fish
 Market form
- Fillets
- Drawn
- Whole
- Butterfly fillet
- Steak
 Fat content
- lean fish
- fat fish
 Water source
- salt water
- freshwater
 processed fish
- dried
- smoked
- bottled
- dried
Types of Seafood
  Shellfish
- Mollusks
- Crustaceans
- Octopus and
squid
Fin fish

LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

LO5. Store fish and seafood

Contents Conditions Methodologies Assessment
Methods
 Storing and EQUIPMENT Discussion/  Written
handling  LCD Projector Demonstration Examination
issues related (optional for lecture) Video viewing Demonstration
to seafood  Overhead Projector  Observation
 Storage (Optional for lecture) in workplace
requirements  Television and OJT
for fish multimedia player
 Temperature  Whiteboard
requirements  Applicable equipment
for storing as prescribed by
seafood Training regulations
 Waste  Electric, gas or
minimization induction ranges
techniques  Ovens, including
and combi ovens
environmental  Microwaves
considerations  Grills and griddles
in relation to  Deep fryers
seafood  Salamanders
 Food safety  Food processors
practices  Blenders
related to
 Mixers
handling and
 Slicers
storing of
 Pans
poultry and
game products  Utensils
 Methods of  Tilting fry pan
preserving  Steamers
seafood  Baine marie
 Logical and  Mandoline
time-efficient
work flow TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

SUPPLIES & MATERIALS

Variety of fishes:
 Structure
- Fin fish
- shellfish
 Body shape
- Flat fish
- Round fish
 Market form
- Fillets
- Drawn
- Whole
- Butterfly fillet
- Steak
 Fat content
- lean fish
- fat fish
 Water source
- salt water
- freshwater
 processed fish
- dried
- smoked
- bottled
- dried
Types of Seafood
 Shellfish
- Mollusks
- Crustaceans
- Octopus and
squid
Fin fish
 LEARNING MATERIALS
 Manuals
 Books
 Video (CD)

Unit of Competency: Prepare Desserts

Modules Title: Preparing Desserts

Module Descriptor: This module deals with knowledge, skills, and attitudes in
the preparation of a range of hot, cold and frozen desserts
in a commercial kitchen or catering operation

Nominal Duration: 24 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Perform Mise en place

LO2. Ptrepare desserts and sweet sauces

LO3. Plate/present desserts Prepare sweet sauces

LO4. Store desserts

Details of Learning Outcomes:

LO1. Perform Mise en place

Contents Conditions Methodologies Assessment
Methods
 Different types of EQUIPMENT Discussion/  Written
desserts and  LCD Projector Demonstration Examination
sweets (optional for Video viewing Demonstration
 Details and lecture)  Observation
characteristics of  Overhead in workplace
different types of Projector OJT
desserts and (Optional for
sweets lecture)
 Varieties of suitable  Television and
ingredients for multimedia
desserts and player
sweets  Whiteboard
 Common culinary  Applicable
terms related to equipment as
desserts and prescribed by
sweets that are Training
used in the industry regulations
 Nutritional value of
 dessert TOOLS AND
 Principles and ACCESSORIES
practices of hygiene Equipment for
on handling and making desserts
storage of dairy and sweets
products  Blenders
 Logical and time  Ice-cream
efficient work flow machines
 Ice makers
 Juicers and
vitaminizers
 Mixers
 Oven
 Chiller and
freezers
 Steamer
 Weighing scales
Low pressure
burners

SUPPLIES &
MATERIALS
Desserts and
sweets
 Pudding, pies,
tarts, flans,
fritters
 Custard,
creams
 Prepared fruit
 Charlotte,
bavarois,
mousse, soufflé,
sabayon
 Meringues,
crepes,
omelettes
 Sorbet, ice
cream, bombe,
parfait, tiramisu
 Cakes and
pastries
Custards and egg-
based desserts –
crème brulee
Sweet sauces
May include:
 Sugar syrups
 Fruit syrups
  Fruit purees,
sauces and
coulis
 Chocolate-
based sauces
 Sabayon and
zabaglione
 Custards and
crèmes
 Flavored butters
and creams
 Sabayon &
zabaglione
 Crepes
Suitable
thickening agents
for sweet sauces
May include:
 Roux
 Flour
 Corn flour,
arrowroot,
potato starch
 Modified starch
 Breadcrumbs
Eggs and egg yolks

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Prepare desserts and sweet sauces

Contents Conditions Methodologies Assessment
Methods
 Types/classification EQUIPMENT Discussion/  Written
of desserts and  LCD Projector Demonstration Examination
sweets (optional for Video viewing Demonstration
 Methods of lecture)  Observation
preparing/cooking  Overhead in workplace
desserts Projector OJT
 Common culinary (Optional for
terms related to lecture)
desserts and  Television and
sweets multimedia
 Ingredients for the player
preparation of  Whiteboard
 desserts and  Applicable
sweets equipment as
 Safe work practices prescribed by
 Principles and Training
practices of hygiene regulations
related to use of
raw ingredients TOOLS AND
 Logical and time ACCESSORIES
efficient work flow Equipment for
 Organizational skills making desserts
and teamwork and sweets
 Waste minimization  Blenders
techniques and  Ice-cream
environmental machines
considerations in  Ice makers
specific relation  Juicers and
eggs preparation vitaminizers
 Mixers
 Oven
 Chiller and
freezers
 Steamer
 Weighing scales
Low pressure
burners

SUPPLIES &
MATERIALS
Desserts and
sweets
 Pudding, pies,
tarts, flans,
fritters
 Custard,
creams
 Prepared fruit
 Charlotte,
bavarois,
mousse, soufflé,
sabayon
 Meringues,
crepes,
omelettes
 Sorbet, ice
cream, bombe,
parfait, tiramisu
 Cakes and
pastries
Custards and egg-
 based desserts –
crème brulee
Sweet sauces
May include:
 Sugar syrups
 Fruit syrups
 Fruit purees,
sauces and
coulis
 Chocolate-
based sauces
 Sabayon and
zabaglione
 Custards and
crèmes
 Flavored butters
and creams
 Sabayon &
zabaglione
 Crepes
Suitable
thickening agents
for sweet sauces
May include:
 Roux
 Flour
 Corn flour,
arrowroot,
potato starch
 Modified starch
 Breadcrumbs
Eggs and egg yolks

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO3. Plate/present desserts Prepare sweet sauces

Contents Conditions Methodologies Assessment
Methods
 Creative EQUIPMENT Discussion/  Written
presentation  LCD Projector Demonstration Examination
techniques for (optional for Video viewing Demonstration
desserts and lecture)  Observation
sweets.  Overhead in workplace
 Varieties of suitable Projector OJT
 ingredients for (Optional for
desserts and lecture)
sweets  Television and
 Principles and multimedia
practices of hygiene player
on  Whiteboard
presenting/plating  Applicable
desserts and equipment as
sweets prescribed by
 Logical and time Training
efficient work flow regulations
 Waste minimization
techniques and TOOLS AND
environmental ACCESSORIES
considerations Equipment for
related to desserts making desserts
and sweets
 Blenders
 Ice-cream
machines
 Ice makers
 Juicers and
vitaminizers
 Mixers
 Oven
 Chiller and
freezers
 Steamer
 Weighing scales
Low pressure
burners

SUPPLIES &
MATERIALS
Desserts and
sweets
 Pudding, pies,
tarts, flans,
fritters
 Custard,
creams
 Prepared fruit
 Charlotte,
bavarois,
mousse, soufflé,
sabayon
 Meringues,
crepes,
omelettes
  Sorbet, ice
cream, bombe,
parfait, tiramisu
 Cakes and
pastries
Custards and egg-
based desserts –
crème brulee
Sweet sauces
May include:
 Sugar syrups
 Fruit syrups
 Fruit purees,
sauces and
coulis
 Chocolate-
based sauces
 Sabayon and
zabaglione
 Custards and
crèmes
 Flavored butters
and creams
 Sabayon &
zabaglione
 Crepes
Suitable
thickening agents
for sweet sauces
May include:
 Roux
 Flour
 Corn flour,
arrowroot,
potato starch
 Modified starch
 Breadcrumbs
Eggs and egg yolks

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO4. Store desserts

Contents Conditions Methodologies Assessment
Methods
 Storing and EQUIPMENT Discussion/  Written
handling issues  LCD Projector Demonstration Examination
related to desserts (optional for Video viewing Demonstration
and sweets lecture)  Observation
 Temperature  Overhead in workplace
requirements for Projector OJT
storing desserts (Optional for
 Waste minimization lecture)
techniques and  Television and
environmental multimedia
considerations in player
relation to seafood  Whiteboard
 Food safety  Applicable
practices related to equipment as
handling and storing prescribed by
of desserts and Training
sweets products regulations
 Methods of
preserving dessert TOOLS AND
 Logical and time- ACCESSORIES
efficient work flow Equipment for
 Safe work practices making desserts
particularly on and sweets
handling and storing  Blenders
hot and frozen  Ice-cream
desserts machines
 Ice makers
 Juicers and
vitaminizers
 Mixers
 Oven
 Chiller and
freezers
 Steamer
 Weighing scales
Low pressure
burners

SUPPLIES &
MATERIALS
Desserts and
sweets
 Pudding, pies,
tarts, flans,
fritters
 Custard,
creams
 Prepared fruit
 Charlotte,
 bavarois,
mousse, soufflé,
sabayon
 Meringues,
crepes,
omelettes
 Sorbet, ice
cream, bombe,
parfait, tiramisu
 Cakes and
pastries
Custards and egg-
based desserts –
crème brulee
Sweet sauces
May include:
 Sugar syrups
 Fruit syrups
 Fruit purees,
sauces and
coulis
 Chocolate-
based sauces
 Sabayon and
zabaglione
 Custards and
crèmes
 Flavored butters
and creams
 Sabayon &
zabaglione
 Crepes
Suitable
thickening agents
for sweet sauces
May include:
 Roux
 Flour
 Corn flour,
arrowroot,
potato starch
 Modified starch
 Breadcrumbs
Eggs and egg yolks

LEARNING
MATERIALS
 Manuals
 Books
  Video (CD)

Unit of Competency: Package Prepared Food

Modules Title: Packaging Prepared Food

Module Descriptor: This module deals with the knowledge, skills, and attitudes
in packaging of prepared foodstuffs for transportation

Nominal Duration: 24 hours

Summary of Learning Outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Select packaging materials

LO2. Package food.

Details of Learning Outcomes:

LO1. Select packaging materials

Contents Conditions Methodologies Assessment
Methods
 Food preparation EQUIPMENT Discussion/  Written
requirements prior  LCD Projector Demonstration Examination
to packaging (optional for Video viewing Demonstration
 Suitable packaging lecture)  Observation
materials and  Overhead in workplace
methods for a Projector OJT
different types of (Optional for
food items lecture)
 The characteristics  Television and
and uses of different multimedia
packaging materials player
 Portion control  Whiteboard
practices and Applicable
principles equipment as
 Functional design prescribed by
requirements for Training
food packaging regulations
areas
SUPPLIES &
MATERIALS
Types of
 packaging
materials
May include but
are not limited to:
 Polystyrene
foam
 Cartons
 Plastic cling
wrap
 Plastic or foil
containers
Metal or plastic
trays

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)

LO2. Package food.

Contents Conditions Methodologies Assessment
Methods
 Safe work practices EQUIPMENT Discussion/  Written
on packaging,  LCD Projector Demonstration Examination
dealing with hot (optional for Video viewing Demonstration
surfaces, lifting and lecture)  Observation
bending.  Overhead in workplace
 Hygienic practices Projector OJT
and occupational (Optional for
health and safety lecture)
and local health  Television and
regulations in multimedia
packaging, storing player
and transporting of  Whiteboard
food, including: Applicable
- HACCP Principles equipment as
applied to off-site prescribed by
catering Training
 Environmental regulations
requirements for
food packaging area SUPPLIES &
 Appropriate MATERIALS
packaging Types of
procedures and packaging
techniques materials
 Appropriate labeling May include but
of packaged are not limited to:
foodstuffs  Polystyrene
foam
 Cartons
 Plastic cling
wrap
 Plastic or foil
containers
Metal or plastic
trays

LEARNING
MATERIALS
 Manuals
 Books
 Video (CD)