COOKERY NCII TRAINING PLAN

CORE COMPETENCIES

Course: COOKERY NCII

Unit of Clean and maintain kitchen premises
Competency:
Module Title: Cleaning and maintaining kitchen premises
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
LO 1: Clean,  Chemicals and clean potable water  Competency Based Learning Material
sanitize and are selected and used for cleaning  Learning Management System
store equipment and/or sanitizing kitchen equipment  Scheduled Online discussion via
utensils, and working surfaces Google Classroom – google meet.
 Equipment and/or utensils are  Online Link:
. cleaned and/or sanitized safely using
clean/potable water and according to a) Kitchen Cleaning Premises Regimes
manufacturer’s instructions https://youtu.be/XI7GV5ya4Mc
 Clean equipment and utensils are
stored or stacked safely in the b) Utilize kitchen tools, equipment and
designated place paraphernalia part 1
 Cleaning equipment and supplies are https://youtu.be/ebB9e11quWg
used safely in accordance with
manufacturer’s instructions c) Utilize kitchen tools, equipment and
 Cleaning equipment are assembled paraphernalia part 2
and disassembled safely https://youtu.be/lydrpbz3DvA
 Cleaning equipment are stored safely
in the designated position and area d) Clean kitchen premises and equipment
https://youtu.be/FnMHV4bezpQ

LO 2: Clean  Cleaning schedules are  Competency Based Learning Material

and sanitize followed based on  Learning Management System
premises. enterprise procedures  Scheduled Online discussion via
 Chemicals and equipment for Google Classroom – google meet.
cleaning and/or sanitizing are  Online Link:
used safely
 Walls, floors, shelves and working a. Cleaning and Sanitizing – Food
surfaces are cleaned and/or service
sanitized without causing damage https://youtu.be/r0sWf0jf6T4
to health or property b. Cleaning and Sanitizing Tools and
 First aid procedures are Equipment
followed if an accident https://youtu.be/nn07bsfaIkI
happens c. Best Practice in cleaning and
disinfecting stainless steel commercial
food equipment
https://youtu.be/JCRSUS4YYIg
d. Basic Food Safety: Chapter 5
"Cleaning and Sanitizing"
https://youtu.be/RAFMIXPq9BE

LO 3: Dispose  Wastes are sorted and  Competency Based Learning Material

of waste disposed according to  Learning Management System
sanitary regulations,  Scheduled Online discussion via
enterprise practices and Google Classroom – google meet.
standard procedures  Online Link:
 Cleaning chemicals are disposed
safely according to standard a) Industrial food waste disposer
procedures https://youtu.be/TbgRgVnkgOM

Course: COOKERY NCII

Unit of Prepare stocks, sauces and soups
Competency:
Module Title: Preparing stocks, sauces and soups
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
LO 1:  Ingredients and flavoring agents
Prepare are used according to standard  Competency Based Learning Material
stocks, glazes recipes defined by the enterprise  Learning Management System
and essences  Variety of stocks, glazes,  Scheduled Online discussion via
required for flavorings, seasonings are produced Google Classroom – google meet.
menu items according to enterprise standards  Online Link:

a) "Knife Skills, Stocks, Sauces and

Soups"
https://youtu.be/nI9hxScEBCg
b) Stocks:
https://youtu.be/qRykNn2t0Ig
c) Classic Aromatics
https://youtu.be/HUm2_pwrQ3E

LO 2:  Correct ingredients are selected  Competency Based Learning Material

Prepare and assembled to prepare soups,  Learning Management System
soups including stocks and prepared  Scheduled Online discussion via
required garnishes Google Classroom – google meet.
for menu  Variety of soups are prepared  Online Link:
items according to enterprise standards
 Clarifying, thickening a) Garnishing Soups
agents and convenience https://youtu.be/y0H9BpqiAWo
products are used where
appropriate
 Soups are evaluated for flavor,
color, consistency and temperature
related problems are identified and
addressed
 Soups are presented at the right
flavor, color, consistency and
temperature, in clean service ware
without drips and using suitable
garnishes and accompaniments
LO 3:  Variety of hot and cold sauces  Competency Based Learning Material
Prepare are prepared from classical and  Learning Management System
sauces contemporary recipes based on  Scheduled Online discussion via
required the required menu items Google Classroom – google meet.
for menu  Derivatives are made from mother  Online Link:
items sauces
 Variety of thickening agents, a) Thickening Agents
seasonings and flavorings are https://youtu.be/ydpoj4sasnY
used appropriately
 Sauces are evaluated for flavor, b) Five Mother Sauces – An Overview
color and consistency and related https://youtu.be/gTqT-bkrKTU
problems are identified and
addressed c) Five Mother Sauces
https://youtu.be/P7DRMHRcD10

LO 4: Store  Stocks, sauces and soups are stored  Competency Based Learning Material
and correctly at the right temperature to  Learning Management System
reconstitute maintain optimum freshness and  Scheduled Online discussion via
stocks, sauces quality Google Classroom – google meet.
and soups  Stocks, sauces and soups are  Online Link:
re- heated/reconstituted to
appropriate standards of a) Freeze and Defrost Stock and Soup
consistency https://youtu.be/2LLYmm-rNSk

b) Storing of Stocks
https://youtu.be/k5bKexVBIaM
Course: COOKERY NCII
Unit of Prepare Appetizers
Competency:
Module Title: Preparing Appetizers
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
LO 1:  Tools, utensils and equipment are
Perform cleaned, sanitized and prepared  Competency Based Learning Material
Mise’ en based on the required tasks  Learning Management System
place  Ingredients are identified  Scheduled Online discussion via
correctly, according to standard Google Classroom – google meet.
recipes, or enterprise  Online Link:
 requirements
 Ingredients are assembled a) Perform Mise en place
according to correct sequence, https://youtu.be/P8LfyO2qKsc
quality and specifications
required
 Ingredients are prepared based on the
required form and time frame
 Frozen ingredients are thawed
following enterprise procedures.
 Where necessary, raw ingredients
are washed with clean potable water.
LO 2: Prepare a  Correct equipment are selected  Competency Based Learning Material
range of and used in the production of  Learning Management System
appetizers appetizers  Scheduled Online discussion via Google
 Appetizers are produced in Classroom – google meet.
accordance with enterprise  Online Link:
standards
 Glazes are correctly selected and
prepared, where required a) Classification of Appetizers
 Quality trimmings and other https://youtu.be/X6L7YMbPQ1I
leftovers are utilized where and
when appropriate b) History of Appetizers
 Appetizers are prepared, using sanitary https://youtu.be/GBqmk7gO7lQ
practices
 Appetizers are tasted and seasoned c) Miscellaneous Hors d’ Oeuvres
in accordance with the required taste https://youtu.be/E_qqMGR4JcI
of the dishes
 Workplace safety and hygienic d) Canapé
procedures are followed https://youtu.be/AP0x3n4MYJY
according to enterprise and
e) Cocktails and Relishes
legal requirements
https://youtu.be/j7MkB259OcU
 Variety of cheese are
presented and stored
according to enterprise
standard
LO 3: Present a  Appetizers are presented  Competency Based Learning Material
range of attractively according to  Learning Management System
appetizers enterprise standards  Scheduled Online discussion via Google
 Appetizers are presented using sanitary Classroom – google meet.
practices  Online Link:
 Suitable plate are selected
according to enterprise standards a) Food Presentation and plating
 Factors in plating dishes are observed https://youtu.be/vNtFvLGJyDw
in presenting appetizers
b) Basic Principles in Platter Presentation
https://youtu.be/X4FCtzyRXBs
LO 4: Store  Quality trimmings and other  Competency Based Learning Material
appetizers leftovers are utilized where and  Learning Management System
when appropriate  Scheduled Online discussion via Google
 Appetizers are kept in appropriate Classroom – google meet.
conditions based on enterprise  Online Link:
procedures
 Required food storage containers are a) Storing Appetizers
used and stored in proper temperatures https://youtu.be/JBK_FtabOPA
to maintain freshness, quality and taste
Course: COOKERY NCII
Unit of Prepare salads and dressings
Competency:
Module Title: Preparing salads and dressings
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
LO 1:  Tools, utensils and equipment are
Perform Mise cleaned, sanitized and prepared  Competency Based Learning Material
en place based on the required tasks  Learning Management System
 Ingredients are identified  Scheduled Online discussion via
correctly, according to standard Google Classroom – google meet.
recipes, recipe cards or  Online Link:
enterprise requirements
 Ingredients are assembled a) Salad tools and equipment
according to correct quantity, https://youtu.be/7AkHkFQfTpY
type and quality required
 Ingredients are prepared based on the b) Structure of Salad
required form and time frame https://youtu.be/vPOLCKnYSXw
 Frozen ingredients are thawed
 following enterprise procedures.
 Where necessary, raw ingredients
are washed with clean potable
water.
LO 2:  Variety of salads are prepared  Competency Based Learning Material
Prepare a using fresh (seasonal) ingredients  Learning Management System
variety salads according to acceptable enterprise  Scheduled Online discussion via Google
and dressings standards to maximize eating Classroom – google meet.
qualities, characteristics and taste  Online Link:
 Dressings are prepared
suitable to either a) Prepare variety of salads and dressings
incorporate into, or https://youtu.be/Lox6NVnJBHk
accompany salads
 Prepared salads ad dressings are b) Classification of Salad according to
tasted and seasoned in meal structure
accordance with the required https://youtu.be/XV3PcJl-bQ4
taste
 Workplace safety and hygienic c) Guidelines in Making Salad
procedures are followed https://youtu.be/4pzppSKo0p8
according to enterprise and
legal requirements d) Quantity Salad Production
https://youtu.be/LK2fwMZOb24
 Suitable plate is selected according  Competency Based Learning Material
LO 3: to enterprise standards  Learning Management System
Present a  Salads are presented  Scheduled Online discussion via Google
variety of attractively according to Classroom – google meet.
salads and enterprise standards  Online Link:
dressings  Salads and dressing are
accompanied based on clients a) Creative Ways to Plate and Serve Salad
requirements https://youtu.be/-4naiBa8kuc
 Salads and dressings are b) Art of Salad Decoration
presented hygienically, logically https://youtu.be/ffDOsworCdY
and sequentially within the c) Vegetable Flower Plate Decoration
required timeframe https://youtu.be/_NegZHhoDJ0
d) Food Plating Exercise
https://youtu.be/FQAgu-vwXLY
LO 4: Store  Salads are kept in appropriate  Competency Based Learning Material
salads and conditions based on enterprise  Learning Management System
dressings procedures  Scheduled Online discussion via Google
 Required containers are used and Classroom – google meet.
stored in proper temperature to  Online Link:
maintain freshness, quality and
taste a) Storing Salads and Dressings
https://youtu.be/XVL2BzvDSug
Course: COOKERY NCII
Unit of Prepare sandwiches
Competency:
Module Title: Preparing sandwiches
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
LO 1:  Tools, utensils and equipment are
Perform mise cleaned, sanitized and prepared  Competency Based Learning Material
en place based on the required tasks  Learning Management System
 Ingredients are identified
correctly, according to  Scheduled Online discussion via Google
standard recipes, recipe cards Classroom – google meet.
or enterprise requirements  Online Link:
 Ingredients are assembled
according to correct quantity, a) Sandwich Station Set up
type and quality required https://youtu.be/hkCdVaChDCE
 Ingredients are prepared based on
the required form and time frame
b) Tools, utensils and equipment in
 Frozen ingredients are thawed
following enterprise procedures. preparing sandwiches
 Where necessary, raw ingredients https://youtu.be/jLtDXoS0cIo
are washed with clean potable
water c) Basic components of sandwiches
https://youtu.be/LfrI7iqJQZ4

d) Different types of Sandwiches

https://youtu.be/bncULGdP2TQ

e) Ingredients in making Sandwiches

https://youtu.be/AC2kuaoFTA4
 f) Fillings and Spread for Sandwiches
https://youtu.be/R3aFUKJPUU0

LO 2: Prepare a  Variety of sandwiches are  Competency Based Learning Material

variety of prepared based on  Learning Management System
sandwiches appropriate techniques
 Scheduled Online discussion via Google
 Suitable bases are selected from a
range of bread types Classroom – google meet.
 Sandwiches are produced using  Online Link:
correct ingredients to an acceptable
enterprise standard a) Prepare a variety of sandwiches
 Appropriate equipment are https://youtu.be/pEWsWK8B4FQ
selected and used for toasting
and heating according to
enterprise procedures and
manufacturer’s manual
 Sandwiches are prepared logically
and sequentially within the
required time frame and/or
according to customer’s request
 Workplace safety and
hygienic procedures are
followed according to
enterprise and legal
requirements
LO 3: Present a  Sandwiches are produced using  Competency Based Learning Material
variety of correct ingredients to an acceptable  Learning Management System
sandwiches enterprise standard
 Scheduled Online discussion via Google
 Sandwiches are presented
hygienically, logically and Classroom – google meet.
sequentially within the required  Online Link:
timeframe
 Sandwiches are presented a) Sandwich Presentation
attractively using suitable https://youtu.be/x2_vq6a97bQ
garnishes, condiments and
service wares
 Factors in plating are
observed in presenting
sandwiches
LO 4: Store  Quality trimmings and other  Competency Based Learning Material
sandwiches leftovers are utilized where and  Learning Management System
when appropriate
 Scheduled Online discussion via Google
 Sandwiches are stored
hygienically at the proper Classroom – google meet.
temperature considering the  Online Link:
factors specified by the
enterprise a) Storing Sandwiches
 Sandwiches are kept in https://youtu.be/U-aKULlHkd0
appropriate conditions to
maintain freshness and quality b) Wrapping Sandwiches
https://youtu.be/GW8nw_0ezFk
Course: COOKERY NCII
Unit of Prepare meat dishes
Competency:
Module Title: Preparing meat dishes
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
 Tools, utensils and equipment
are cleaned, sanitized and  Competency Based Learning Material
LO 1: prepared based on the required  Learning Management System
Perform Mise tasks
en place  Ingredients are identified  Scheduled Online discussion via Google
correctly, according to Classroom – google meet.
standard recipes, recipe  Online Link:
cards or enterprise
requirements a) Composition of Meat
 Ingredients are assembled https://youtu.be/k8Q8dJ2WN8M
according to correct
quantity, type and quality
b) Prepare Different Kinds of Meats
required
 Ingredients are prepared based on https://youtu.be/xp8_whO3zPU
the required form and time frame
 Frozen ingredients are thawed c) Basic Meat Cuts and Grades
following enterprise https://youtu.be/ks83UksLbmg
procedures.
 Where necessary, raw d) Tenderizing meats
ingredients are washed with https://youtu.be/KLS1Vx0QvB4
clean potable water.
LO 2: Cook  Appropriate cooking methods
meat cuts for are identified and used for  Competency Based Learning Material
service cooking  Learning Management System
 A variety of portioned
meat cuts are cooked in  Scheduled Online discussion via Google
accordance to standard Classroom – google meet.
recipe specifications  Online Link:
 A variety of offal dishes are
cooked according to standard a) Select and Portion Meat
recipes https://youtu.be/yFtWLJfYGJA
 Meats are carved using the
appropriate tools and b) Methods of Cooking:
techniques
https://youtu.be/mBT5O3OXXkY
 Ingredients are adjusted to meet
special requests of customers
  Cooked dishes are tasted and c) Cook Different Cuts of Meat
seasoned in accordance with https://youtu.be/1tYf4UHme_w
the required taste of the
dishes d) Doneness of Meats
 Workplace safety and
hygienic procedures are https://youtu.be/n7mBuHr2TxU
followed according to
enterprise and legal e) Test Steak Doneness / tenderness
requirements https://youtu.be/yu1fm-9uUVc

LO 3:  Meat dishes are presented

Present meat attractively according to  Competency Based Learning Material
cuts for classical, cultural and enterprise
service  Learning Management System
standards
 Meat dishes are presented  Scheduled Online discussion via Google
hygienically, logically and Classroom – google meet.
sequentially within the  Online Link:
required timeframe
 Suitable plate is selected a) Plating Meat Cuts / dishes
according to enterprise https://youtu.be/zyWcoLIjcjI
standards
 Factors in plating dishes are
observed in presenting meat
dishes
LO 4: Store  Quality trimmings and other  Competency Based Learning Material
meat leftovers are utilized where  Learning Management System
and when appropriate
 Scheduled Online discussion via Google
 Fresh and cryovac-packed meat
are stored correctly according to Classroom – google meet.
health regulations  Online Link:
 Required containers are used and
stored in proper temperature to Ways in Storing meats
maintain freshness, quality and a) https://youtu.be/xVOhWQF8eTk
taste b) https://youtu.be/zn2VBmeM3kw
 Meat is stored in accordance c) https://youtu.be/z03ERYqj1PU
with FIFO operating
procedures and storage of d) https://youtu.be/kbZacMN5tFc
meat requirements e) https://youtu.be/y2b3eg88NDE
Course: COOKERY NCII
Unit of Prepare vegetables dishes
Competency:
Module Title: Preparing vegetables dishes
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
 Tools, utensils and equipment are
LO 1: cleaned, sanitized and prepared  Competency Based Learning Material
Perform Mise based on the required tasks  Learning Management System
en place  Ingredients are identified
correctly, according to  Scheduled Online discussion via Google
standard recipes, recipe Classroom – google meet.
cards or enterprise
requirements
 Ingredients are assembled
according to correct
quantity, type and quality
required
 Ingredients are prepared based on
the required form and time frame
 Frozen ingredients are thawed
following enterprise procedures.
 Where necessary, raw
ingredients are washed with
clean potable water.
LO 2: Prepare  Vegetables are selected according  Competency Based Learning Material
vegetable dishes to, quality  Learning Management System
 Vegetables
accompaniments are  Scheduled Online discussion via Google
selected to complement Classroom – google meet.
and enhance menu items  Online Link:
 Variety of vegetables dishes are
prepared following appropriate a) Beginners Guide to Cooking Vegetables
Cooking methods to preserve https://youtu.be/zu8FS3-MIAs
optimum quality and nutrition
 Suitable sauces and
accompaniments are selected
and served with vegetables
 Cooked dishes are tasted and
seasoned in accordance with
the required taste of the
dishes
 Workplace safety and
hygienic procedures are
followed according to
enterprise and legal
requirements
LO 3: Present  Vegetables are uniformly  Competency Based Learning Material
vegetable dishes cut and attractively  Learning Management System
presented  Scheduled Online discussion via Google
 Suitable plate is selected Classroom – google meet.
according to enterprise
standards  Online Link:
 Factors in plating dishes are Ways and techniques in plating and presenting
observed in presenting food
vegetables dishes a) https://youtu.be/uh8l2Bd-xUo
 Vegetables dishes are b) https://youtu.be/ZNvlHkNfnsk
presented hygienically, c) https://youtu.be/78eT2o_YJJ4
logically and sequentially
within the required
timeframe
 Quality trimmings and other  Competency Based Learning Material
LO 4: Store leftovers are utilized where  Learning Management System
vegetables and when appropriate
 Vegetables are stored at the correct  Scheduled Online discussion via Google
dishes
temperature Classroom – google meet.
 Optimum freshness and quality  Online Link:
is maintained in accordance Ways in Storing Vegetables and Fruits:
with enterprise storing a) https://youtu.be/P5KI-6Zs60s
techniques and procedure b) https://youtu.be/F1NzA7jC9Cg
 Vegetable is stored in c) https://youtu.be/4doYb2d2sTg
accordance with FIFO d) https://youtu.be/xPxpDry989c
operating procedures and
storage of vegetable e) https://youtu.be/5yt_Eg-9IA4
requirements
Course: COOKERY NCII
Unit of Prepare egg dishes
Competency:
Module Title: Preparing egg dishes
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
 Tools, utensils and equipment are
LO 1: cleaned, sanitized and prepared  Competency Based Learning Material
Perform Mise based on the required tasks  Learning Management System
en place  Ingredients are identified  Scheduled Online discussion via Google
correctly, according to Classroom – google meet.
standard recipes, recipe cards  Online Link:
or enterprise requirements
 Ingredients are assembled a) Tools and Equipment in Making Egg
according to correct quantity, Dishes
type and quality required https://youtu.be/DDG2nm0K-94
 Ingredients are prepared based on
the required form and time frame b) Perform Mise en Place
 Frozen ingredients are thawed https://youtu.be/UV8cjXeIC-w
following enterprise procedures.
 Where necessary, raw ingredients
are washed with clean potable
water.
LO 2:  Variety of egg dishes are  Competency Based Learning Material
Prepare and prepared according to standard  Learning Management System
cook egg recipes using a range of  Scheduled Online discussion via Google
dishes cooking methods Classroom – google meet.
 Eggs are cooked based on clients  Online Link:
requirements
 Sauces and a) Prepare and Cook egg dishes
accompaniments specific to https://youtu.be/OAipFTbZcT8
egg preparations are
selected and prepared b) Different ways in making egg dishes
 Cooked dishes are tasted and https://youtu.be/66Ck_5SePZg
seasoned in accordance with
the required taste of the dishes c) Stages of Boiled Egg
 Workplace safety and https://youtu.be/3CnAQzEiuvQ
hygienic procedures are
followed according to d) Egg Cookery
enterprise and legal https://youtu.be/iOVur_3akyc
requirements
LO 3: Present  Suitable plates are selected  Competency Based Learning Material
egg dishes according to enterprise standards  Learning Management System
 Eggs are presented  Scheduled Online discussion via Google
hygienically and attractively Classroom – google meet.
using suitable garnishes and
side dishes sequentially within
the required timeframe
 Factors in plating dishes are
observed in presenting
egg dishes
LO 4: Store  Fresh and processed eggs are  Competency Based Learning Material
egg dishes stored at the correct temperature  Learning Management System
  Optimum freshness and quality  Scheduled Online discussion via Google
are maintained in accordance with Classroom – google meet.
enterprise storing techniques and  Online Link:
procedures
 Quality trimmings and other a) Storing egg dishes
leftovers are utilized where and https://www.slideshare.net/
when appropriate jerelinalmazon/ storing-vegetables-
 Egg is stored in accordance fruits-eggs-and-starch
with FIFO operating procedures
and storage of egg
requirements

Course: COOKERY NCII

Unit of Prepare starch dishes
Competency:
Module Title: Preparing starch dishes
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
 Tools, utensils and equipment are
LO 1: cleaned, sanitized and prepared  Competency Based Learning Material
Perform Mise based on the required tasks  Learning Management System
en place  Ingredients are identified  Scheduled Online discussion via Google
correctly, according to Classroom – google meet.
standard recipes, recipe cards
or enterprise requirements  Online Link:
 Ingredients are assembled
according to correct quantity, a) Perform Mise en Place
type and quality required http://cookery10quarter1.
 Ingredients are prepared based on blogspot.com/p/quarter-1.html
the required form and time frame
 Frozen ingredients are thawed b) Slide player in Preparing Strach Dishes
following enterprise procedures. https://slideplayer.com /slide/1738324/
 Where necessary, raw ingredients
are washed with clean potable
water.
LO 2:  Variety of starch products  Competency Based Learning Material
Prepare starch are selected and prepared  Learning Management System
dishes according to enterprise  Scheduled Online discussion via Google
recipes Classroom – google meet.
 Optimum quality is
ensured using appropriate  Online Link:
cooking methods a) Pasta, Starch and Gnocchi making
 Sauces and accompaniments https://youtu.be/BROARjHEEVQ
appropriate to starch products are
selected b) Make 29 Handmade Pasta Shapes with 4
 Cooked dishes are tasted and Types of Dough
seasoned in accordance with https://youtu.be/Ew-3-8itpjc
the required taste of the
dishes
 Workplace safety and
hygienic procedures are
followed according to
enterprise and legislated
requirements
LO 3:  Suitable plate are selected  Competency Based Learning Material
Present according to enterprise standards  Learning Management System
Starch dishes  Starch dishes are presented  Scheduled Online discussion via Google
hygienically and attractively using Classroom – google meet.
suitable garnishes and side dishes
 Factors in plating dishes are observed  Online Link:
in presenting a) Starch and Cereal Dishes Presenting
2 starch dishes Guidelines
https://youtu.be/JazWL3FF5pY

LO 4: Store  Starch are stored at the correct  Competency Based Learning Material
Starch dishes temperature  Learning Management System
 Optimum freshness and quality  Scheduled Online discussion via Google
is maintained in accordance with Classroom – google meet.
enterprise storing techniques and
procedures  Online Link:
 Quality trimmings and other  Storing starch dishes
leftovers are utilized where https://www.slideshare.net/
and when appropriate jerelinalmazon/ storing-vegetables-
 Starch is stored in accordance fruits-eggs-and-starch
with FIFO operating procedures
and storage of starch
requirements
Course: COOKERY NCII
Unit of Prepare poultry and game dishes
Competency:
Module Title: Preparing poultry and game dishes
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
 Tools, utensils and equipment
LO 1: Perform are cleaned, sanitized and
mise en place prepared based on the  Competency Based Learning Material
required tasks
 Ingredients are identified  Learning Management System
according to standard  Scheduled Online discussion via Google
recipes, recipe card or Classroom – google meet.
 enterprise requirements  Online Link:
 Ingredients are assembled
according to quantity, type, a) Slide player in preparing and cook poultry
and quality required and game dishes
 Ingredients are prepared based
on the required form and time https://slideplayer.com
frame /slide/4685968/#:~:text=Element
 Poultry and game are %201%3A%20Identify%20and% 20select
prepared based on its %20poultry%20 and%20game%20meats
enterprise poultry and %20Identify, through%20yield%20testing
game preparation %20 Ensure%20correct
techniques
 Frozen poultry and game are
thawed in accordance with
enterprise thawing procedures
 Frozen ingredients are
thawed following enterprise
procedures.
 Where necessary, raw
ingredients are washed with
clean potable water.
 Poultry and game are
LO 2: Cook handled efficiently and
poultry and hygienically to minimize
game dishes risk of food spoilage and
cross-contamination
 Poultry and game dishes are
cooked according to enterprise
standard recipes and
appropriate Cooking methods
 Cooked dishes are tasted
and seasoned in
accordance with the
required taste of the
dishes
LO 3:  Service wares are selected in
Plate/present accordance with type of
poultry and poultry and game dishes
game dishes  Poultry and game is
plated/presented using suitable
sauces, garnishes and
accompaniments
 Poultry dishes are presented
hygienically, logically and
sequentially within the
required timeframe
 Factors in plating
dishes are observed
in presenting poultry
and game dishes..
LO 4: Store  Poultry and game are stored
poultry and ensuring storage conditions
game and optimal temperature are
maintained
 Quality trimmings and
other leftovers are utilized
where and when
appropriate

Course: COOKERY NCII

Unit of Prepare seafood dishes
Competency:
Module Title: Preparing seafood dishes
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
 Tools, utensils and equipment are
cleaned, sanitized and prepared  Competency Based Learning Material
LO 1: Perform
based on the required tasks  Learning Management System
mise en place
 Scheduled Online discussion via
 Ingredients are identified Google Classroom – google meet.
according to standard
 recipes, recipe card or  Online Link:
enterprise requirements
a) Prepare and Cook Seafood
 Ingredients are assembled https://slideplayer.com/slide/4772644/
according to quantity, type,
and quality required
 Ingredients are prepared
based on the required form
and time frame
 Frozen ingredients are thawed
following enterprise procedures.
 Where necessary, raw
ingredients are washed with
clean potable water.
LO 2: Handle fish  Seafood is selected according to
and seafood quality,
 Seafood are handled
hygienically in accordance
with enterprise handling and
storing techniques
 Frozen seafood are thawed
correctly to ensure
maximum quality, and to
retain their nutrients
LO 3: Cook  Fish is cleaned, gutted and
fish and filleted correctly and
shellfish efficiently according to
enterprise standards
 Shellfish and other types of
seafood are cleaned and
prepared correctly and in
accordance with enterprise
standards
 Seafood dishes is cooked
according to enterprise
standards using a variety of
cooking methods
 Fish and shellfish by-products are
used appropriately for a variety
of dishes and menu items
 Cooked dishes are tasted and
seasoned in accordance with
the required taste of the
dishes
 Workplace safety and
hygienic procedures are
followed according to
enterprise and legislated
requirements
LO 4:  Seafood dishes are
Plate/Present presented hygienically,
fish and logically and sequentially
seafood within the required
timeframe
 Fish and seafood is prepared
and presented for service in
accordance to enterprise
standards
 Suitable sauces and dips are
prepared according to standard
recipes and as required to
accompany seafood menu items
  Presentations and
garnishing techniques are
selected and used
according to recipes and
enterprise standards
 Services are carried out
according to enterprise
methods and standards
 Factors in plating
dishes are observed in
presenting seafood
dishes
LO 5: Store  Quality trimmings and other
fish and leftovers are utilized where and
seafood when appropriate Seafood are
stored hygienically in accordance
with enterprise handling and
storing techniques
 Where applicable, date
stamps and codes are
checked to ensure quality
control
 Seafood is stored in
accordance with FIFO
operating procedures and
storage of seafood
requirements.

Course: COOKERY NCII

Unit of Prepare desserts
Competency:
Module Title: Preparing desserts
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
 Tools, utensils and equipment are
LO 1: Perform cleaned, sanitized and prepared  Competency Based Learning Material
mise en place based on the required tasks  Learning Management System
 Ingredients are identified
according to standard  Scheduled Online discussion via Google
recipes, recipe card or Classroom – google meet.
enterprise requirements  Online Link:
 Ingredients are assembled
according to quantity, type, a) Ingredients in Making Desserts
and quality required https://youtu.be/ER6Utq4rEWk
 Ingredients are prepared
based on the required form
and time frame b) Basic Essentials for Bakers
 Ingredients are selected, https://youtu.be/PGqorLAkQ5U
measured and weighed
according to recipe
 requirements
 Appropriate equipment is
selected and used in
accordance with
manufacturers’ manual
 Frozen ingredients are thawed
following enterprise procedures.
 Where necessary, raw
ingredients are washed with
clean potable water.
LO 2: Prepare  Standard or enterprise recipes  Competency Based Learning Material
desserts and are used to produce a variety of  Learning Management System
sweet sauces hot, cold and frozen desserts,
appropriate for a variety of  Scheduled Online discussion via Google
menus Classroom – google meet.
 Range of sweet sauces are  Online Link:
produced to a desired
consistency and flavor a) Different types of Dessert
 Prepared desserts and https://youtu.be/weIuBFk1wH0
sweets are tasted in
accordance with the b) Ingredients in Making Dessert
required taste
 Workplace safety and https://youtu.be/6vscXVlALRs
hygienic procedures are
followed according to c) Dessert Sauces
enterprise and legislated https://youtu.be/AbYlRlf7DXA
2 requirements
LO 3:  Desserts are presented  Competency Based Learning Material
Plate/Present hygienically, logically and  Learning Management System
desserts sequentially within the required
timeframe  Scheduled Online discussion via Google
 Desserts are decorated creatively Classroom – google meet.
 Factors in plating dishes are  Online Link:
observed in presenting desserts
 Desserts are portioned a) Plating Guidelines for dessert sauces
according to enterprise https://youtu.be/6znUHFQD2hE
standards
 Desserts are presented b) Food Presentation
in accordance with https://youtu.be/akk4aG5nnoc
enterprise presentation
techniques
 Accompaniments, garnishes c) Food Plating and presentation
and decorations are used to https://youtu.be/tVOjfy5ft34
enhance taste, texture and
balance
LO 4: Store  Quality trimmings and other  Competency Based Learning Material
desserts leftovers are utilized where  Learning Management System
and when appropriate
 Scheduled Online discussion via Google
 Desserts are stored at the
appropriate temperature and Classroom – google meet.
under the correct conditions to
maintain quality, freshness and
customer appeal
 Suitable packaging is
selected and used to
preserve taste,
appearance and tasting
characteristics
 Sweet sauces are stored to
retain desired quality and
characteristics
 Dessert is stored in accordance
with FIFO operating procedures
and storage of dessert
requirements
Course: COOKERY NCII
Unit of Prepare prepared food
Competency:
Module Title: Preparing prepared food
Modality:
( ) Full-online (√) Blended Learning ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
 Food requirements of client
LO 1: Select and user are met prior to
packaging packaging in accordance  Competency Based Learning Material
materials with the enterprise standard  Learning Management System
following the criteria for  Scheduled Online discussion via Google
packaging Classroom – google meet.
 Qualities of packaging  Online Link:
materials are selected in
accordance enterprise standards a) Food Packaging Materials
https://youtu.be/mLXfZGAV5Gw

b) Why Package Food

https://youtu.be/D3TiR8-WzzU

LO 2: Package  Food is packaged in

food compliance with sanitary,  Competency Based Learning Material
occupational health and safety  Learning Management System
and local health regulations  Scheduled Online discussion via Google
requirements Classroom – google meet.
  Environmental  Online Link:
requirements for food
packaging area is a) Packaging Food Items
observed https://www.slideshare.
 Appropriate packaging net/ddaliton/packaging-food-items
procedures are adopted
according to enterprise
specifications
 Food labeled according to industry
standards

eLearning Infrastructure Requirement Name of the Application

 LMS  Moodle
 Spoodle
 Application that provide access to the digital content  Google Classroom
and any shared resources anywhere, anytime.  Google Drive
 Facebook Messenger
 Application that allows administration of assessment of  Google Forms
learning outcomes.