COMPETENCY-BASED LEARNING MATERIAL

Sector: Tourism (Hotel and Restaurant)

Qualification Title: Cookery NC II
Unit of Competency: Package Prepared Food
Module Title: Packaging Prepared Food

Technical Education and Skills Development Authority

University of Rizal System
Morong, Rizal

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

 Unit of Competency: Package Prepared Food || 2

Welcome!
The unit of competency, “Package Prepared Food” is one of the
competencies of Cookery NC II, a unit “covers the knowledge, skills, and
attitudes in packaging prepared foodstuffs for transportation”.

The module, Packaging Prepared Food, contains food preparation

requirement before packaging, different types of packaging materials that will
suit your prepared foodstuff, characteristics and use of different packaging
materials, portion control practices and principles, functional design
requirements for food packaging areas, safe work practices on packaging,
hygienic practices in packaging, environmental requirements for food
packaging area, and appropriate packaging procedures and techniques.

In this module, you are required to go through a series of learning activities

in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Task Sheets, and Job Sheets. Follow and
perform the activities on your own. If you have questions, do not hesitate to
ask for assistance from your trainer.
Remember to:
 Read Information Sheets and complete the Self Checks. Suggested
references are included to supplement the materials provided in this
module.
 Perform the Task Sheets and Job Sheets until you are confident that
your output conforms to the Performance Criteria Checklist that follows
the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your trainer for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.

You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

Sector: Tourism (Hotel and Restaurant) Prepared by:

Krizel M. Samonte & Michelle C. Zamora
Qualification Title: Cookery NC II
BTLE IV-B
 Unit of Competency: Package Prepared Food || 3

COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No UNIT OF COMPETENCY MODULE TITLE UNIT CODE

.
1 Clean and maintain Cleaning and maintaining TRS512328
kitchen premises kitchen premises
2 Prepare stocks, sauces Preparing stocks, sauces TRS512331
and soups and soups
3 Prepare appetizers Preparing appetizers TRS512381
4 Prepare salads and Preparing salads and TRS512382
dressing dressing
5 Prepare sandwiches Preparing sandwiches TRS512330
6 Prepare meat dishes Preparing meat dishes TRS512383
7 Prepare vegetables Preparing vegetables dishes TRS512384
dishes
8 Prepare egg dishes Preparing egg dishes TRS512385
9 Prepare starch dishes Preparing starch dishes TRS512386
10 Prepare poultry and Preparing poultry and game TRS512333
game dishes dishes
11 Prepare seafood dishes Preparing seafood dishes TRS512334
12 Prepare desserts Preparing desserts TRS512335
13 Package prepared food Packaging prepared food TRS512340

MODULE CONTENT

Qualification Title: Cookery NC II

Unit of Competency: Package Prepared Food

Sector: Tourism (Hotel and Restaurant) Prepared by:

Krizel M. Samonte & Michelle C. Zamora
Qualification Title: Cookery NC II
BTLE IV-B
 Unit of Competency: Package Prepared Food || 4
Module Title: Packaging Prepared Food

Introduction
This unit covers the knowledge, skills, and attitudes in packaging
prepared foodstuffs for transportation. contains food preparation requirement
before packaging, different types of packaging materials that will suit your
prepared foodstuff, characteristics and use of different packaging materials,
portion control practices and principles, functional design requirements for
food packaging areas, safe work practices on packaging, hygienic practices in
packaging, environmental requirements for food packaging area, and
appropriate packaging procedures and techniques.

Learning Outcomes:
Upon the completion of this module, you must be able to:

 Select Packaging Materials

 Package Food

Assessment Criteria:
1. Food requirements of client and user are met prior to packaging in
accordance with the enterprise standard following the criteria for
packaging.
2. Qualities of packaging materials are selected in accordance enterprise
standards.
3. Food is packaged in compliance with sanitary, occupational health and
safety and local health regulations requirements.
4. Environmental requirements for food packaging area is observed.
5. Appropriate packaging procedures are adopted according to enterprise
specifications.
6. Food labeled according to industry standards.

Sector: Tourism (Hotel and Restaurant) Prepared by:

Krizel M. Samonte & Michelle C. Zamora
Qualification Title: Cookery NC II
BTLE IV-B
 Unit of Competency: Package Prepared Food || 5

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME #1 SELECT PACKAGING MATERIALS

CONTENT:
1. Food preparation requirements prior to packaging
2. Suitable packaging materials and methods for a different types of food
items
3. The characteristics and uses of different packaging materials
4. Portion control practices and principles
5. Functional design requirements for food packaging areas
ASSESSMENT CRITERIA:
1. Food requirements of client and user are met prior to packaging in
accordance with the enterprise standard following the criteria for
packaging
2. Qualities of packaging materials are selected in accordance enterprise
standards
CONDITION:
The students/ trainees must be provided with the following:
 Access to relevant workstation
-Workshop area
 Learning Materials
-Competency Based Learning Materials
-Manuals
-Books
-Video (CD)
 Equipment and materials relevant to the proposed activities
-LCD Projector (optional for lecture)
-Overhead Projector (Optional for lecture)
-Television and multimedia player
-Whiteboard
-Applicable equipment as prescribed by Training regulations
 Supplies and 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
ASSESSMENT METHODS:
 Direct observation
 Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

Sector: Tourism (Hotel and Restaurant) Prepared by:

Krizel M. Samonte & Michelle C. Zamora
Qualification Title: Cookery NC II
BTLE IV-B
 Unit of Competency: Package Prepared Food || 6

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME #2 PACKAGE FOOD
CONTENT:
1. Safe work practices on packaging, dealing with hot surfaces, lifting and
bending.
2. Hygienic practices and occupational health and safety and local health
regulations in packaging, storing and transporting of food, including:
- HACCP Principles applied to off-site catering
3. Environmental requirements for food packaging area
4. Appropriate packaging procedures and techniques
5. Appropriate labeling of packaged foodstuffs
ASSESSMENT CRITERIA:
1. Food is packaged in compliance with sanitary, occupational health and
safety and local health regulations requirements
2. Environmental requirements for food packaging area is observed
3. Appropriate packaging procedures are adopted according to enterprise
specifications
4. Food labeled according to industry standards
CONDITION:
The students/ trainees must be provided with the following:
 Access to relevant workstation
-Workshop area
 Learning Materials
-Competency Based Learning Materials
-Manuals
-Books
-Video (CD)
 Equipment and materials relevant to the proposed activities
-LCD Projector (optional for lecture)
-Overhead Projector (Optional for lecture)
-Television and multimedia player
-Whiteboard
-Applicable equipment as prescribed by Training regulations
 Supplies and 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

Sector: Tourism (Hotel and Restaurant) Prepared by:

Krizel M. Samonte & Michelle C. Zamora
Qualification Title: Cookery NC II
BTLE IV-B
 Unit of Competency: Package Prepared Food || 7

ASSESSMENT METHODS:
 Direct observation of the candidate while packaging foods
 Written or oral questions to test candidate’s knowledge on
packaging types and methods for different types of food, hygienic
practices in packaging, maintaining food quality and nutritional
value
 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

Sector: Tourism (Hotel and Restaurant) Prepared by:

Krizel M. Samonte & Michelle C. Zamora
Qualification Title: Cookery NC II
BTLE IV-B
 Unit of Competency: Package Prepared Food || 8

LEARNING EXPERIENCES

Learning Outcome #1:

Select Packaging Materials

Learning Activities Special Instructions

Interactive Discussion with visual Trainees participation is a must in
backup, Ppt Presentation every discussion after such is the
demonstration of skills and knowledge
acquired with some oral questioning
for validation.
Video presentation, Ppt Presentation,
Discussion
Read Information Sheet 13.1-3 Read and understand the information
sheet and check yourself by answering
the self-checks. You must answer all
questions correctly before proceeding
to the next activity.
Read Information Sheet 13.1-4
Ppt Presentation, Interactive
Discussion
Oral Questioning
Oral Questioning, Demonstration of
acquired knowledge
Answer Self-check 13.1-3
Answer Self-check 13.1-4
Oral Questioning
Perform Task Sheet 13.1-5
Immediate correction/ clarification and
additional information from the trainer,
Short Quiz
Self-assessment Checklist (the trainees
will rate themselves according to the
criteria set by the trainer)
Compare your answer on the provided
answer key 13.1-3
Compare your answer on the provided
answer key 13.1-4
Immediate correction/ clarification and
additional information from the trainer,
Short Quiz
Answer Performance Criteria Checklist
13.1-5
After doing all activities of this LO, you
are now ready to proceed to the next
Sector: Tourism (Hotel and Restaurant) Prepared by:
Krizel M. Samonte & Michelle C. Zamora
Qualification Title: Cookery NC II
BTLE IV-B
 Unit of Competency: Package Prepared Food || 9
LO.
Learning Outcome #2:
Package Food

Learning Activities Special Instructions

Read Information Sheet 13.2-1 Read and understand the information
sheet and check yourself by
answering the self-checks. You must
answer all questions correctly before
proceeding to the next activity.
Read Information Sheet 13.2-2, Ppt
Presentation
Read Information Sheet 13.2-3
Ppt Presentation, Interactive
Discussion with Oral Questioning
Ppt Presentation, Interactive
Discussion with Oral Questioning
Answer Self-check 13.2-1
Oral Questioning, Answer Self-check
13.2-2
Answer Self-check 13.2-3
Group Presentation The trainees will choose their own
way of presenting their acquired
knowledge it can be through role
playing, jingle, graphs etc.
Demonstration/ Simulation
Perform Task Sheet 13.2-5
Compare your answer in the provided
answer key
Immediate correction/ clarification
from the trainer, Compare your
answer in the provided answer key
Compare your answer in the provided
answer key
The trainee’s performance will be
assessed through the set standard by
the trainer (rubrics)
The trainee’s performance will be
assessed through Performance
Criteria Checklist 13.2-5
After doing all activities of this LO,
you are now ready to perform the Job
Sheet 13.2-5

Sector: Tourism (Hotel and Restaurant) Prepared by:

Krizel M. Samonte & Michelle C. Zamora
Qualification Title: Cookery NC II
BTLE IV-B