TESDA-OP CO-01-F11

(Rev. No. 00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

COURSE TITLE : COOKERY NC II

NOMINAL DURATION : 18 Hours (Basic)

18 hours (Common)
280 hours (Core)
316 hours (TOTAL)

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 who wish to enter this training should possess the following
requirements:

• can communicate both oral and written;

• physically and mentally fit;

• with good moral character; and

• can perform basic mathematical computation

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COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate 1.1 Participating 1.1.1 Obtain and convey 4 hours
in workplace in workplace workplace information
communication communication 1.1.2 Speak English at a basic
operational level
1.1.3 Participate in workplace
meeting and discussion
1.1.4 Complete relevant work
related documents
2. Work in a 2.1 Working in 1.1.1 Describe and identify 3 hours
team environ- team environ- team role and responsi-
ment ment bility in a team
1.1.2 Describe work as a
team member
1.1.3 Work effectively with
colleagues
1.1.4 Work in a socially di-
verse environment
3. Practice ca- 3.1 Practicing 1.1.5 Integrate personal ob- 5 hours
reer profession- career profes- jectives with organiza-
alism sionalism tional goals
1.1.6 Set and meet work prior-
ities
1.1.7 Maintain professional
growth and development
4. Practice oc- 4.1 Practicing 4.1.1 Evaluate hazard and 6 hours
cupational occupational risks
health and health and 4.1.2 Control hazards and
safety proce- safety proce- risks
dures dures 4.1.3 Maintain occupational
health and safety aware-
ness
4.1.4 Perform basic first-aid
procedures

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 COMMON COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Seek information on the 3 hours
update industry and updating in- industry
knowledge dustry knowl- 1.1.2 Update continuously rel-
edge evant industry knowl-
edge
1.1.3 Develop and update lo-
cal knowledge
1.1.4 Promote products and
services to customers
2. Observe 2.1 Observe 1.1.5 Follow hygiene proce- 3 hours
workplace hy- workplace hy- dures
giene and pro- giene and proce- 1.1.6 Identify and prevent hy-
cedures dures giene risk
3. Perform 3.1 Performing 1.1.7 Plan and prepare task to 4 hours
computer oper- computer opera- be undertaken
ations tions 1.1.8 Input data into a com-
puter
1.1.9 Assess information us-
ing computer
1.1.10 Produce/ output data us-
ing computer system
1.1.11 Maintain computer sys-
tem
4. Perform 4.1 Performing 1.1.12 Practice workplace pro- 2 hours
workplace and workplace and cedures for health,
safety practices safety practices safety and security prac-
tices
1.1.13 Perform child protection
duties relevant to the
tourism industry
1.1.14 Observe and monitor
people
1.1.15 Deal with emergency sit-
uations
1.1.16 Maintain safe personal
presentation standards
1.1.17 Maintain a safe and se-
cure workplace
5. Provide ef- 5.1 Providing ef- 1.1.18 Greet customers 6 hours
fective cus- fective customer 1.1.19 Identify needs of cus-
tomer service service tomers
1.1.20 Deliver service to cus-
tomer
1.1.21 Handle queries through
use of common busi-

3
 ness tools and technol-
ogy
1.1.22 Handle complaints/ con-
flict situations, evalua-
tion and recommenda-
tions

CORE COMPETENCIES
(280 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Clean and 1.1 Cleaning 1.1.1 Clean, sanitize and 8 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 1.1.4 Prepare stocks, glazes, 24 hours
Stocks, Sauces Stocks, Sauces essences required for
and Soups and Soups menu items
1.1.5 Prepare soups required
for menu item
1.1.6 Prepared sauces re-
quired for menu items
1.1.7 Store and reconstitute
stocks, sauces and
soups
3. Prepare 3.1 Preparing 1.1.8 Perform Mise en place 24 hours
Appetizers Appetizers 1.1.9 Prepare a range of ap-
petizers
1.1.10 Present a range of ap-
petizers
1.1.11 Store appetizers
4. Prepare 4.1 Preparing 1.1.12 Perform Mise en place 24 hours
Salads and Salads and 1.1.13 Prepare variety of sal-
Dressings Dressings ads and dressings
1.1.14 Present a variety of sal-
ads and dressings
1.1.15 Store salads and dress-
ings
5. Prepare 5.1 Preparing 1.1.16 Perform Mise en place 24 hours
Sandwiches Sandwiches 1.1.17 Prepare variety of sand-
wiches
1.1.18 Present a variety of
sandwiches
1.1.19 Store sandwiches
6. Prepare 6.1 Preparing 1.1.20 Perform Mise en place 24 hours
Meat Dishes Meat Dishes 1.1.21 Cook meat cuts for ser-

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 vice
1.1.22 Present meat cuts for
service
1.1.23 Store meat
7. Prepare 7.1 Preparing 1.1.24 Perform Mise en place 24 hours
Vegetable Vegetable 1.1.25 Prepare vegetable
Dishes Dishes dishes
1.1.26 Present vegetable
dishes
1.1.27 Store vegetable dishes
8. Prepare Egg 8.1 Preparing 1.1.28 Perform Mise en place 24 hours
Dishes Egg Dishes 1.1.29 Prepare egg dishes
1.1.30 Present egg dishes
1.1.31 Store egg dishes
9. Prepare 9.1 Preparing 1.1.32 Perform Mise en place 24 hours
Starch Dishes Starch Dishes 1.1.33 Prepare starch dishes
1.1.34 Present starch dishes
1.1.35 Store starch dishes
10. Prepare 10.1 Preparing 1.1.36 Perform Mise en place 24 hours
Poultry and Poultry and 1.1.37 Cook poultry and game
Game Dishes Game Dishes 1.1.38 Plate/present poultry
and game
1.1.39 Store poultry and game
11. Prepare 11.1 Preparing 1.1.40 Perform Mise en place 24 hours
Seafood Dishes Seafood Dishes 1.1.41 Handle fish and seafood
1.1.42 Cook fish and shellfish
1.1.43 Store fish and seafood
12. Prepare 11.1 Preparing 1.1.44 Perform Mise en place 24 hours
Desserts Desserts 1.1.45 Prepare desserts and
sweet sauces
1.1.46 Plate/present desserts
1.1.47 Store desserts
13. Package 13.1 Packaging 1.1.48 Select packaging mate- 8 hours
Prepared Food Prepared Food rials
1.1.49 Package food

COURSE DELIVERY

 Community Based Training

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6
RESOURCES:

TOOLS OFFICE EQUIPMENT MATERIALS

QTY DINNERWARE QTY CUTLERIES QTY MEAT
10 Chef’s knife 1unit Electric fan Beef
pcs
8 pcs Boning knife 3 unit First aid cabinet Pork
4 pcs Oyster knife 1 unit Filing cabinet 3 Lamb/mutton
Layers
compartment
2 pcs Cleaver knife 1 unit TV Veal
8 pcs Tenderized, 2 unit Video player POULTRY
medium, small
8 pcs Skimmer, fine 1 unit Fire extinguisher Chicken
8 pcs Wire skimmer, 1 unit Emergency light Duck
small
directional
8 pcs signage/s for
Skimmers, spider 1 pc Turkey
each rooms
8 pcs Strainer, small, fine 1 unit air condition Pigeon, etc.
8 pcs Siever, small 1 unit telephones SEAFOOD
Strainer, medium computers with
8 pcs fine 3 unit internet
Fish
connection
8 pcs Turner, 3” x 6” 1 unit Fax machine Shellfish
8 pcs Spatula 2 unit LCD Crustacean
8 pcs Wooden spoon LABORATORY PERISHABLES
EQUIPMENTS
8 pcs Parisienne spoon 1 unit Air conditioner Vegetables
8 pcs Zester 2 unit Fire extinguisher Fruits
8 pcs Piping bag 1 unit Emergency light Dairy products
Combination of
8 pcs 1 unit broiler and
Pastry tubes Processed food
griddle - small
3 pcs Strainer Chinois, 3 unit Exhaust hood DRY GOODS
small (GROCERIES)

2 pcs Strainer Chinois, 1 unit Dish washing Sauces

medium machine
(optional
4 pcs Funnel, small 1 unit Blender machine Spices and herbs
Pressure
4 pcs 1 unit
Funnel, medium cooker Seasoning
medium
Salamander,
griller
Braising pan -
6 sets 8 unit
Measuring spoon medium Canned fruits

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TOOLS OFFICE EQUIPMENT MATERIALS

10 Tongs, 8 inches 1 unit Meat slicer - Canned

pcs small vegetables
Meat chopper
8 pcs 1 unit
Tongs, 12 inches machine Noodles
Preparation ta-
8 sets 8 unit
Measuring cup ble with sink & Pasta
shelves
(approx. 45x28’’)
Bain Marie –
4 pcs 1 unit
Measuring urn table w/4 Rice
compartments
Working s/s table
2 pcs 2 unit
Ice cream scoop (fabricated) Flour
2 unit Condiment Sugar
cabinet
Washing sink
10 1 unit
Cheese Cloth tables w/3 Beans
pcs
compartments
24 Serving spoon 1 unit Soak sink, FACILITIES
pcs optional
4 Pepper and salt mill 8 unit Utility shelving Workshop
sets
2 unit Weighing scale, 5 2 unit Stainless steel Laboratory
kgs rack (5 shelves
4 unit Weighing scale, 1 unit Utility cart Audio-visual room
1000 grams
8 pcs Apple corer 4 pcs Floor mops Lecture room
8 pcs Wire whisk, small 2 unit Mop Squeezer Storage/stock
room
8 pcs Wire whisk, 4 pcs Broom (tambo) Research
medium room/Library
2 pcs Wire whisk, heavy 4 pcs Dust pan REFERENCES
duty
1 pc Can opener Garbage bin (4
4 unit gals.)
Books
Liquid soap
8 pcs 8 pcs
Kitchen scissors dispenser Manuals

4 pcs Paper towel

Soup Ladle, 3 oz dispenser
8 pcs Charts
8 pcs Soup Ladle, 6 oz 1 unit Reach-in freezer CD’s
3 pcs Soup Ladle, 8 oz 2 unit Reach-in Video tapes
refrigerator
4 burner gas
2 pcs 4 unit
Soup Ladle, 12 oz range w/ oven Pictures
8 pcs Kitchen spoon 1 unit Stock pan burner Magazines
8 pcs Kitchen spoon, MISCELLANEOUS
slotted

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TOOLS OFFICE EQUIPMENT MATERIALS
8 pcs Kitchen fork Charcoal
3 pcs Carving fork Toothpicks
3 pcs Pocket/pin Aluminum foil
thermometer
8 pcs Peelers Wax paper
2 pcs Stock pot, large Cling wrap
12 Frying pan, small Tissue paper
pcs
8 pcs Frying pan, Paper towel
medium
2 pcs Frying pan, large Liquid soap
4 pcs Colander, small
2 pcs Colander, medium
16 Cutting board
pcs
1 pc Fish poacher,
medium
12 Casserole, small
pcs
4 pcs Casserole, medium
4 pcs Wok, small
1 pc Wok, medium
1 pc Double Boiler,
medium
8 pcs Paellara
12 Glass rack
pcs
12 Soup cup rack
pcs
12 Plate rack
pcs
8 pcs Baking tray, small
12 Utility tray,stainless
pcs
4 pcs Roasting pan

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 FACILITIES:

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

Meters Meters
Student/Trainee Working 1 x 1 m. 1 sq. m. 25 sq. m
Space
(8 x 5 m.)x2 (40sq.m.)x2 (40 sq. m).x2
Lecture/Demo Room
Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.
Learning Resource Center 3 x 5 m. 15 sq. m. 15 sq. m.
Facilities/Equipment/ 36 sq. m.
Circulation Area
Total Workshop Area: 156 sq. m. +40sq.m.

ASSESSMENT METHOD

 Direct observation
 Practical demonstration
 Oral /written test
 Third party report

COURSE DELIVERY

 Demonstration
 Self-paced instruction
 Lecture / discussion
 Simulation
 On the Job Training
 Group discussion
 Demonstration
 Practical application

TRAINER’S QUALIFICATION (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 supervi-
sory/managerial level in cookery or commercial cooking)

B. MODULES OF INSTRUCTION

10
BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE

COMMUNICATIONS

MODULE DESCRIPTOR : This module covers the knowledge, skills and atti-
tudes required to obtain, interpret and convey informa-
tion in response to workplace requirements.

NOMINAL DURATION : 4 hrs

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO 1. Obtain and convey workplace information

LO 2. Speak English at a basic operational level

LO 3. Participate in workplace meeting and discussion.

LO 4. Complete relevant work related documents.

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION.

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies methods
 Specific rele-  Effective commu-  Writing  Group dis-  Demonstra-
vant informa- nication materials cussion tion
tion is ac-  Different modes (pen & pa-  Interaction  Observa-
cessed from of communication per)  Lecture tion
appropriate  Written communi-  Refer-  Reportorial  Interviews/
sources. cation ences Question-
 Effective ques-  Organizational (books) ing
tioning, active policies  Manuals  Written test
listening and  Communication  LMS
speaking skills procedures and
are used to systems
gather and  Technology rele-
convey infor- vant to the enter-
mation prise and the in-
 Appropriate dividual’s work
medium is responsibilities

11
 used to trans-  Follow simple
fer information spoken language
and ideas  Perform routine
 Appropriate workplace duties
non- verbal following simple
communica- written notices
tion is used  Participate in
 Appropriate workplace meet-
lines of com- ings and discus-
munication sions
with supervi-  Complete work
sors and col- related docu-
leagues are ments
identified and  Ability to relate to
followed people of social
 Defined work- range in the
place proce- workplace
dures for the  Gather and pro-
location and vide information
storage of in- in response to
formation are workplace re-
used quirements
 Personal inter-
action is car-
ried out clearly
and concisely

LO2. SPEAK ENGLISH AT A BASIC OPERATIONAL LEVEL

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies methods
 Simple con-  Effective commu-  Writing  Lecture/  Written test
versations on nication materials discussion  Demonstra-
familiar topics  Different modes (pen & pa-  Demon- tion with
with work col- of communica- per) stration oral ques-
leagues is par- tion  Tables  Video tioning
ticipated  Follow simple  Chairs viewing
 Simple verbal spoken language  LCD  Role play
instructions or  Participate in  Laptop
requests are workplace meet-  Manuals
responded to ings and discus-  LMS
 Simple re- sions
quests are  Ability to relate to
made people of social
 Routine proce- range in the
dures are de- workplace
scribed

12
 Likes, dislikes
and prefer-
ences are ex-
pressed
 Different forms
of expression
in English are
identified pol-
icy.

LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

Mode of Delivery: Blended Learning
Assessment Contents Conditions Methodolo- Assessment
Criteria gies methods
 Team meet-  Sentence con-  Paper  Group dis-  Written
ings are at- struction  Pencils/ cussions test
tended on  Technical writing ball pen  Interaction  Practical /
time.  Recording infor-  Refer-  Lecture perfor-
 Own opinions mation ences mance
are clearly ex- (books) test
pressed and  Manuals  Interview
those of others  LMS
are listened to
without inter-
ruption.
 Meeting inputs
are consistent
with the meet-
ing purpose
and establish
protocols.
 Workplace in-
teraction are
conducted in a
courteous
manner appro-
priate to cul-
tural back-
ground and
authority in the
enterprise pro-
cedures.
 Questions
about simple
routine work-
place proce-
dures and
matters con-
cerning condi-

13
 tions of em-
ployment are
asked and re-
sponded.
 Meeting out-
comes are in-
terpreted and
implemented.

LO4. COMPLETE RELEVANT WORK RELATED DOCUMENTS

Mode of Delivery: Blended Learning

Assessment Contents Condi- Methodolo- Assessment

Criteria tions gies Methods
 Ranges of  Effective communi-  Paper  Group  Written test
forms relating cation  Pen- discus-  Practical /
to conditions  Different modes of cils / sion perfor-
of employment communication ball  Interac- mance test
are completed  Written communica- pen tion  Interview
accurately and tion  Refer-  Lecture
legibly.  Organizational poli- ence
 Workplace cies books
data is  Communication pro-  Manu-
recorded on cedures and sys- als
standard work- tems  LMS
place forms  Technology relevant
and docu- to the enterprise
ments. and the individual’s
 Basic mathe- work responsibilities
matical  Follow simple spo-
process are ken language
used for rou-  Perform routine
tine calcula- workplace duties
tions. following simple
 Errors in written notices
recording in-  Participate in work-
formation on place meetings and
forms! docu- discussions
ments are  Complete work re-
identified and lated documents
rectified.  Estimate, calculate
 Reporting re- and record routine
quirements to workplace mea-
superior are sures
completed ac-  Basic mathematical
cording to en- processes of addi-
terprise guide- tion, subtraction, di-
lines. vision and multipli-
cation

14
 Ability to relate to
people of social
range in the work-
place
 Gather and provide
information in re-
sponse to work-
place requirements

15
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills, and atti-
tudes required to relate in a work based environment.

NOMINAL DURATION : 3 Hrs.

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Describe and identify team role and responsibility in a team

LO2. Describe work as a team member

LO3. Work effectively with colleagues

LO4. Work in socially diverse environment

LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY

IN A TEAM
Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
 Role and ob-  Team role.  SOP of  Group dis-  Written test
jective of the  Relationship workplace cussion  Observa-
team is identi- and respon-  Job proce-  Interaction tion
fied. sibilities dures  Simulation  Role play-
 Team parame-  Role and re- Client / ing
ters, relation- sponsibili- supplier
ships and re- ties with instruc-
sponsibilities team envi- tions
are identified. ronment.  Quality
 Individual role  Relationship standards
and responsi- within a  Organiza-
bilities within team. tional or
team environ- external
ment are iden- personnel
tified.  LMS
 Roles and re-
sponsibilities
of other team
members are

16
 identified and
recognized.
 Reporting rela-
tionships
within team
and external to
team are iden-
tified.

LO 2. DESCRIBE WORK AS A TEAM MEMBER

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
 Role and objective  Team role  SOP of  Group dis-  Written test
of the team is  Relationship workplace cussion  Observa-
identified. and responsi-  Job proce-  Interaction tion
 Team parameters, bilities dure  Simulation  Simulation
relationships and  Role and re-  Client /  Role play-
responsibilities are sponsibilities supplier in- ing
identified. with team en- structions
 Individual role and vironment  Quality
responsibilities  Relationship standards
within team envi- within a team  Organiza-
ronment are iden- tional or
tified. external
 Roles and respon- personnel
sibilities of other  Manuals
team members  LMS
are identified and
recognized.
 Reporting relation-
ships within team
and external to
team are identi-
fied.

LO 2. DESCRIBE WORK AS A TEAM MEMBER

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
 Appropriate  Communica-  SOP of  Group dis-  Observa-
forms of commu- tion process workplace cussion tion of work
nication and in-  Team struc-  Job proce-  Interaction activities
teractions are un- ture dure  Case stud-  Observa-
dertaken.  Team roles  Organiza- ies tion through
 Appropriate con-  Group plan- tional or  Simulation simulation
tributions to com- ning and deci- external or role play

17
 plement team ac- sion making personnel  Case stud-
tivities and objec-  Manuals ies and
tives were made.  LMS scenarios
 Reporting using
standard operat-
ing procedures
followed.
 Development of
team work plans
based from role
team were con-
tributed.

LO 3. WORK EFFECTIVELY WITH COLLEAGUES

Mode of Delivery: Blended Learning
Assessment Contents Conditions Methodolo- Assessment
Criteria gies Methods
 Information is  Communica-  Table
 Lecture/  Observa-
communicated tion tech-  Chairs
Discussion tion individ-
clearly and in niques  Demon-
 LCD ual member
concise manner  Participate in  Laptop
stration in relation
using appropriate workplace  Video
 Manuals to the work
communication meetings and  LMS
viewing activities of
techniques discussions  Role play the group
 Relationships are  Ability to relate  Observa-
established and to people of tion of sim-
maintained effec- social range in ulation and
tively the workplace or role play
 with colleague involving
 Work activities the partici-
are performed pation of in-
within the team dividual
to ensure member to
achievement of the attain-
team goals. ment of or-
ganiza-
tional goal.
 Case stud-
ies and
scenarios
as a basis
for discus-
sion of is-
sues and
strategies
in team-
work
LO 4. WORK IN SOCIALLY DIVERSE ENVIRONMENT
Mode of Delivery: Blended Learning

18
 Assessment Contents Conditions Methodolo- Assessment
Criteria gies Methods
 Customers and  Group plan-  Table  Lecture/  Observa-
colleagues from ning and deci-  Chairs Discussion tion individ-
diverse back- sion making  LCD  Demon- ual member
grounds are  Specific diver-  Laptop stration in relation
communicated sity issue  Telephone  Video to the work
with, in all verbal  Lapel viewing activities of
and non-verbal  Manuals  Role play the group
forms  LMS  Observa-
 Cross cultural tion of sim-
misunderstand- ulation and
ings are dealt or role play
with, taking ac- involving
count of cultural the partici-
considerations pation of in-
dividual
member to
the attain-
ment of or-
ganiza-
tional goal.
 Case stud-
ies and
scenarios
as a basis
for discus-
sion of is-
sues and
strategies
in team-
work

19
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR : This module covers the knowledge, skills and

attitudes in promoting career growth and
advancement.

NOMINAL DURATION : 5 Hrs

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of the module, the trainees/ students should be able to

LO 1. Integrate personal objectives with organizational goals

LO 2. Set and meet work priorities

LO 3. Maintain professional growth and development

LO 1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
 Pursue per-  Code of Conduct  Writing  Video  Direct ob-
sonal growth and Code of materials presenta- servation
and work Ethics (pen & pa- tion  Oral inter-
plans towards  Personal hygiene per)  Discus- view & writ-
improving the  Interpersonal and  Refer- sion ten test
qualifications intrapersonal ences  Research
set for the pro- skills (books)
fession.  Communication  Laptop
 Maintain intra- skills  Manuals
and interper-  Fundamental  LMS
sonal relation- rights at work
ships in the  Company proce-
course of dures and stan-
managing self, dards
based on per-
formance eval-
uation.
 Commitment
to the organi-
zation and its
goal is demon-

20
 strated in the
performance
of duties

LO 2. SET AND MEET WORK PRIORITIES

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
 Completing  Work val-  Company poli-  Group dis-  Interview -
demands are ues and cies cussion oral
prioritized to ethics  Company op-  Interaction  Written
achieve per-  Company erations, pro-  Lecture  Portfolio
sonal, team policies cedures and assess-
and organi-  Company standards ment
zational operating  LMS  Simula-
goals and ob- proce- tion
jectives dures and
 Resources are standards
utilized effi-  Gender
ciently and and De-
effectively to velopment
manage with  Personal
priorities and Hygiene
commitments
 Practice long
economic
use and
maintenance
equipment
and facilities
are followed
as per estab-
lished proce-
dures.

LO 3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Trainings and  Certifica-  Certificate  Film viewing  Interview -
career oppor- tions and and li-  Lecture oral
tunities are licenses censes  Group Discus-  Written
identified and apprecia-  Pen and sion  Observa-
availed of tion paper  Research tion
based on job  Participate  LMS  Simulated
requirements in training training work-

21
 Recognitions programs shops
are sought/ re-  Awards/
ceived and rewards
demonstrated
as proof of ca-
reer advance-
ment
 Obtain and re-
new licenses
and/ or certifi-
cations rele-
vant to job and
career

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND

SAFETY PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND

SAFETY PROCEDURES

MODULE DESCRIPTOR : This module covers the knowledge, skills and atti-
tudes required to comply with the regulatory and orga-
nizational requirements for occupational health and
safety such as identifying, evaluating and maintaining
OHS awareness.

NOMINAL DURATION : 6 Hrs.

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Evaluate hazards and risks

LO2. Control hazards and risks

LO3. Maintain occupational health and safety awareness

LO4. Perform basic first-aid procedures

LO 1. EVALUATE HAZARDS AND RISKS

Mode of Delivery: Blended Learning

22
 Assessment Contents Conditions Methodolo- Assessment
Criteria gies Methods
 Terms of  TLV table  Handout  Interac-  Demon-
maximum  Phil OHS on tive -lec- stration
tolerable lim- Standards  Phil. OHS ture  Interview
its which  Effects of haz- Standards  Simula-  Written
when ex- ards in the  Effects of tion Exam
ceeded will workplace hazards in Demon-
result in  Ergonomics the work- stration
harm or  EGG Regula- place Self-paced
damage are tions  Er- instruction
identified gonomics
based on  ECC reg-
threshold ulations
limit values  TLV Ta-
(TLV) ble
 Effects of the  CD’S VHS
hazards are tapes,
determined Transparen-
 OHS issues cies
and/or con-  LMS
cerns and
identified
safety haz-
ards are re-
ported to
designated
personnel in
accordance
with work-
place re-
quirements
and relevant
workplace
OHS legisla-
tion

LO 2. CONTROL HAZARDS AND RISKS

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
 OHS proce-  Safety Regula-  Handouts  Interac-  Simulation
dures for tions  Safety Reg- tive -lec-  Interview
controlling  Clean Air Act ulations ture  Written
hazards and  Electric and  Clean Air  Simula- Exam
risks are Fire Safety Act tion
strictly fol- Code  Electrical Demon-
lowed.  Waste man- and fire stration

23
 Procedure in agement Safety Self-paced
dealing with  Disaster Pre- Code instruction
workplace paredness and  Waste man-
accidents, Management agement
fire and  Contingency  Disaster
emergencies Measures and Prepared-
are followed Procedures ness and
in ac- manage-
cordance ment
with the or-  Contin-
ganization. gency
 Personal Measures
protective and Pro-
equipment is cedures
correct used  OHS Per-
in accor- sonal
dance with Records
organiza-  PPE
tion’s OHS  CD’S, VHS
procedure tapes,
and prac- trans-
tices. parencies
 Procedures  LMS
in providing
appropriate
assistant in
the event of
workplace
emergencies
are identified
in line with
the estab-
lished orga-
nizational
protocol.

LO 3. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
 Procedures  Operational  Workplace  Interac-  Demon-
in emer- health and  PPE tive -lec- stration
gency re- safety proce-  OHS per- ture  Interview
lated drill are dure, practices sonal  Simula-  Written
strictly fol- and regula- records tion Exam
lowed in line tions  CD’s  Sympo-  Portfolio
with the es-  Emergency-re-  Transparen- sium Assess-
tablished or- lated drills and cies  Film view- ment
ganization training  Health ing

24
 guidelines record  Group
and proce-  Manuals Dynamics
dures.  LMS  Self-
 OHS per- paced in-
sonal struction
records are
filled up in
accordance
with work-
place re-
quirements.
 PPE are
maintained
in line with
organization
guidelines
and proce-
dures.

LO 4. PERFORM BASIC FIRST-AID PROCEDURES

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
 Situation is  Fire drill  Table  Lecture /  Portfolio
assessed in  Earthquake  Chairs Discus- Assess-
accordance drill  Mask sion ment
with ac-  Basic life sup-  Gloves  Demon-  Interview
cepted prac- port/CPR  Goggles stration  Case
tice  First aid  Hair Net/  Video Study/Sit-
 Basic first-  Decontamina- cap/bon- Viewing uation
aid tech- tion of chem- net  Role play
niques is ap- ical and toxic  Face
plied in ac-  Disaster pre- mask/
cordance paredness/ shield
with estab- management  Ear muffs
lished first-  Apron/
aid proce- Gown/
dures and coverall/
enterprise jump suit
policy  Anti-static
 Details of suit
the incident  Workplace
is communi- or assess-
cated in a ment loca-
timely man- tion
ner accord-  OHS per-
ing to enter- sonal
prise policy records

25
  PPE
 Health
records
 Manuals
 LMS

COMMON COMPETENCIES

26
 UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY
KNOWLEDGE

MODULE 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 : 3 Hrs.

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Seek information on the industry

LO2. Update continuously relevant industry knowledge

LO3. Develop and update local knowledge

LO4. Promote products and services to customers

LO 1: SEEK INFORMATION ON THE INDUSTRY

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Sources of  Informatio  Pen  Self-paced/  Written/
information n sources  Paper modular oral exam
on the  Media  Forms  Demonstration  Practical
industry are  Reference  Computer  Small group demonstra-
with internet
correctly books discussion tion
access
identified  Libraries  LMS
 Distance
and  Unions education
accessed  Industry
 Specific associatio
information n
on sector of  Internet
work is  Personal
accessed observatio
and n
updated.
LO 2. UPDATE CONTINOUSLY RELEVANT INDUSTRY KNOWLEDGE
Mode of Delivery: Blended Learning

27
 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Updated  Informatio  Internet  Self-paced/  Written/
knowledge n sources  Personal modular oral exam
is shared  Media computer  Demonstration  Practical
with  Reference  Reference  Small group demon-
customer books book discussion stration
and  Libraries  Pen  Distance
colleagues  Unions  Paper education
 Formal and  Industry  Forms
informal associatio  LMS
research is n
use to  Internet
update  Legislation
general that
knowledge affects the
of the industry
industry.

LO 3. DEVELOP AND UPDATE LOCAL KNOWLEDGE

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Local  Products  Internet  Lecture/  Written/
knowledge and  Personal Discussion oral exam
is Services computer  Demonstration  Practical
developed Internal  Reference  Video viewing demon-
to assist Enterpri book  Role playing stration
queries on se  Pen  Portfolio
local/nation Material  Paper of industry
al tourism  Customer  Forms informa-
industry Comme  LMS tion re-
 Local nts and lated to
knowledge Complai trainee’s
is updated nts work
using  Uniquenes
informal s of
and/or Product
formal data and
research informati
 Contact with on
local  Internal
communitie testing
s is to
maintained determin
e quality
and
differenc

28
 es
 Basic
Researc
h
 Developin
g and
analyzin
g
respons
es to
question
naires
 Reading
surveys
and
ratings

LO 4. PROMOTE PRODUCTS AND SERVICES TO CUSTOMERS

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Promotional  Media  Internet  Lecture/  Written/
initiatives campaig  Personal Discussion oral exam
are ns computer  Demonstration  Practical
described  Internal  Reference  Video viewing demon-
that may be promotio book  Role playing stration
used to ns  Pen
promote  static  Paper
products displays,  Forms
and   LMS
services demonst
 Selling skills rations,
are applied  tastings,
according to  videos,
customer  competitio
needs ns

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE

PROCEDURES

MODULE TITLE : OBSERVING WORKPLACE

29
 HYGIENE PROCEDURES

MODULE DESCRIPTION : This module covers knowledge, skills

and attitudes in observing workplace
hygiene and procedures.

NOMINAL DURATION : 3 Hrs.

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO 1. Follow hygiene procedures.

LO 2. Identify and prevent hygiene risk.

LO 1. FOLLOW HYGIENE PROCEDURES

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Proper •Proper  Proper  Self-paced/  Written/
hygiene hand hygiene modular oral exam
procedures washing proce-  Demonstration  Practical
are allowed. •Regular dure  Small group demonst
 Personal bathing manuals discussion ration
•
grooming  Internet  Distance
and hygiene Appropriate
 Laptop education
are and clean  books
practiced clothing  Pen
regularly. •Cleaning  Paper
and  LMS
sanitizing
procedures
•Personal
hygiene

LO 2. IDENTIFY AND PREVENT HYGIENE RISK

Mode of Delivery: Blended Learning

30
 Assessment Contents Conditions Methodologies Assessment
criteria Methods
 Potentially • Types of  Proper  Self-paced/  Written/
hygiene hygiene risk hygiene modular oral
risks are • Bacterial procedure  Demonstratio exam
identified. and manual n  Practical
 Actions to contaminati  Soup  Small group demonst
minimize on  Sanitizer discussion ration
and remove •  Hygiene  Distance
hygiene risk products education
are taken. Inappropriat  LMS
 Hygiene risk e food
beyond the handling
control of • Poor work
individual is practices
reported to • Cross
proper contaminati
authority. on
• Disposal
of garbage
or poten-
tially con-
taminated
waste.

UNIT OF COMPETENCY : PERFORM COMPUTER

OPERATIONS

MODULE TITLE : PERFORMING COMPUTER

OPERATIONS

MODULE DESCRIPTION : This module covers knowledge, skills

and attitudes needed to perform
computer operations. This includes in
putting, accessing, producing and
transferring data using appropriate
hardware and software.

NOMINAL DURATION : 4 Hrs

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO 1. Plan and prepare task to be undertaken.

LO 2. Input data into a computer.

31
 LO 3. Assess information using a computer.

LO 4. Produce/output data using computer system.

LO 5. Maintain computer system.

LO 1. PLAN AND PREPARE TASK TO BE TAKEN

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Requiremen  Types of 1.  Self-paced/  Written/
ts of tasks compute Equipment modular Oral Exam
determined rs and and  Demonstration  Practical
in basic Accessories  Small group Demonstra
accordance features • Personal discussion tion
with the of computer  Distance
required different • Network education
output operatin system
 Appropriate g •
hardware systems.
and  Plain Communicatio
software parts of n equipment
selected compute • Printer
according to rs. scanner
task  Storage • Keyboard
assigned devices • Mouse
and and 2.
required basic Supplies and
outcome categori Materials
 Planned es of • Office
task memory. supplies
conformed  Types of • CD’s
to the OHS software • Zip disks
guidelines . 3. Tools
and  Comput • Set of screw
procedure er driver
s. capacity. 4.
 OHS Learning
guidelin Materials
es. • Learning
elements/activ
ity sheets
•

Manufacturer’
s manual

32
 5. LMS

LO 2. INPUT DATA INTO A COMPUTER

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Entered  Standard Equipment and  Self-paced/  Written/
data into operating accessories modular Oral Exam
the procedure Personal com-  Demonstration  Practical
computer s in puter  Small group Demonstr
Network system
using entering discussion ation
Communication
appropriat the saving equipment
 Distance
e program data into Printer scanner education
/ the Keyboard
application computer. Mouse
is in  Storage Supplies and
accordanc data. Materials
e with  Ergonomic Office supplies
company guidelines. CD’s
procedure Zip disks
s. Tools
Set of screw
 Accuracy
drivers
of Learning Mate-
informatio rials
n is Learning ele-
checked in ments/activity
accordanc sheets
e with the Manufacturer’s
standard manual
operating
procedure LMS
s.
 Information
is saved in
accordanc
e with the
standard
operating
procedure
s.
 Inputted
data that
are stored
in the
storage

33
 media are
in
accordanc
e with the
requireme
nts.
 Work is
performed
within the
ergonomic
guidelines.

LO 3. ASSESS INFORMATION USING COMPUTER

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Correct  Procedu Equipment and  Self-paced/  Written/
program/ap res/ accessories modular Oral Exam
plication is techniqu Personal com-  Demonstration  Practical
selected es in puter  Small group Demonstra
Network system
based on accessi discussion tion
Communication
job ng equipment
Distance educa-
requiremen informati Printer scanner tion
ts. on. Keyboard
 Program/  Desktop Mouse
application icons. Supplies and
containing  Keyboar Materials
the d Office supplies
information techniqu CD’s
required is es Zip disks
accessed based Tools
Set of screw
in on OHS
drivers
accordanc require Learning Mate-
e with the ments. rials
company Learning ele-
procedures ments/activity
. sheets
 Desktop Manufacturer’s
icons are manual
correctly
selected, LMS
opened
and closed
for
navigation
purposes.
 Keyboard
techniques

34
 are carried
out in line
with OHS
requiremen
ts for safe
use of
keyboards.

LO 4. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Entered  Software Equipment and  Self-paced/  Written/
data is Command accessories modular Oral Exam
processed s Personal com-  Demonstration  Practical
using  Operation puter  Small group Demonstra
Network system
appropriat and Use discussion tion
Communication
e software of equipment
Distance educa-
command Peripheral Printer scanner tion
s. Devices Keyboard
 Printed  Procedure Mouse
data as s in Supplies and
required transferrin Materials
using g Office supplies
computer data/files CD’s
hardware/ Zip disks
peripheral Tools
Set of screw
devises is
drivers
in Learning Mate-
accordanc rials
e with Learning ele-
standard ments/activity
operating sheets
procedure Manufacturer’s
s. manual
 Transferre
d LMS
files/data
between
compatibl
e system
using
computer
software,
hardware/
peripheral
devices is
in

35
 accordanc
e with
standard
operating
procedure
s.

LO 5. MAINTAIN COMPUTER SYSTEM

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Cleaning,  Cleaning Equipment and  Self-paced/  Written/
minor Minor accessories modular Oral Exam
maintenan Maintenan Personal com-  Demonstration  Practical
ce and ce and puter  Small group Demonstra
Network system
replaceme Replacem discussion tion
Communication
nt of ent of equipment
Distance educa-
consumab Consuma Printer scanner tion
le are bles Keyboard
implement  Creating Mouse
ed in More Supplies and
accordanc Space in Materials
e with the Hard Office supplies
standard Disk CD’s
operating  Reviewing Zip disks
procedure Programs Tools
Set of screw
s.  Deleting
drivers
 Procedure unwanted Learning Mate-
s for Files rials
ensuring  Checking Learning ele-
security of Hard Disk ments/activity
data for Errors sheets
including  Viruses Manufacturer’s
regular and Up to manual
back-ups Date Anti-
and virus Virus LMS
checks Programs
are
implement
ed in
accordanc
e with the
standard
operating
procedure
s.

36
  Basic file
maintenan
ce
procedure
s are
implement
ed in line
with the
standard
operating
procedure
s.

UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY

PRACTICES

MODULE TITLE : PERFORMING WORKPLACE AND 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 Hrs.

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO 1. Practice workplace procedures for health, safety and security practices

LO 2. Perform child protection duties relevant to the tourism industry

LO 3. Observe and monitor people

LO 4. Deal with emergency situations

LO5. Maintain safe personal presentation standards

LO6. Maintain a safe and secure workplace

LO 1. PRACTICE WORKPLACE PROCEDURES FOR HEALTH, SAFETY

AND SECURITY PRACTICES
Mode of Delivery: Blended Learning

37
 Assessment Contents Conditions Methodologies Assessment
criteria Methods
 Correct  Health,  Computer  Self-paced/  Written/
healthy, Safety & with modular Oral Exam
safety and Security internet  Demonstration  Practical
security procedu access  Small group Demonstra
procedure res  Manuals discussion tion
s are  Breache  Handbook  Distance
complied s safety and education
in line with procedu security
the res  Report
legislation (sample)
and  Pen
regulation  Paper
 Correct  Forms
health,  LMS
safety and
security
procedure
s are
followed.
 Breaches
of health,
safety and
security
procedure
s are
identified.

LO 2. PERFORM CHILD PROTECTION DUTIES RELEVANT TO THE

TOURISM INDUSTRY
Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

criteria Methods
 Issue of  Child  Computer  Lecture  Written
sexual protection with /Discussion Examinatio
exploitatio duties internet  Video viewing n
n of relevant to access  Role play  Interview
children is the  Procedure
identified tourism s Manual
 National, industry on Child
regional  Child Protection
and protection Law
internation Rules,  Pen
al actions regulation  Paper
are s, policies  LMS

38
 described and laws
to prevent
the sexual
exploitatio
n of
children
 Actions
that can
be taken
in the
workplace
are
described
to protect
children
from
sexual
exploitatio
n

LO 3. OBSERVE AND MONITOR PEOPLE

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

criteria Methods
 Areas and  Interactive  Computer  Lecture  Written
people communic with /Discussion Examinatio
who ation internet  Video viewing n
require  Faults & access  Role play  Interview
observatio problems  Procedure
n and and their s Manual
monitoring necessary on safety,
is corrective security,
prepared action emergenc
 Observati  Prepare y.
on and for  Pen
monitoring observatio  Paper
activities n and  LMS
are monitoring
implement activities
ed  Respondi
 Apprehen ng
sion of emergenc
offenders y
are situations
determine in line with
d enterprise
 Offenders guidelines
are  Good

39
 arrested working
according attitude
to  Observati
enterprise on and
procedure Monitoring
s technique
 Administra s
tive
responsibil
ities are
fulfilled

LO 4. DEAL WITH EMERGENCY SITUATIONS

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Emergenc  Emergenc  Computer  Self-paced  Written
y and y with /modular /oral
potential procedure internet  Demonstration Examinatio
emergenc s access  Small group n
y are  Personnel  Emergenc discussion  Practical
recognize injuries y  Distance Demonstra
d and  Fire procedur education tion
appropriat  Electrocuti e  Observatio
e actions on manuals n
are taken  Natural  Handbook
 Emergenc calamity safety
y  Criminal and
procedure acts security
s are  Safe  Report
followed in personnel  Emergenc
line with presentati y drill –
enterprise on instructio
procedure standard n /
s guideline
 Assistanc s
e is  Pen
sought  Paper
from  LMS
colleagues
to resolve
or respond
to
emergenc
y situation.
 Safe

40
 personnel
presentati
on
standard
are
identified
and
followed.

LO 5. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Follows  Safety  Soft  Self-paced  Written
the standards broom /modular /oral
principles principles  Duster  Demonstration Examinatio
of Fl-FO and prac-  Organizer  Small group n
 Set aside tices s discussion  Practical
everything  Labelling  Distance Demonstra
in its materials education tion
proper  Markers  Observatio
place  Pen n
 Proper  Paper
labelling of  LMS
cabinets /
shelves
 Sweep
floor and
dust
furniture
and
fixtures

LO 6. MAINTAIN A SAFE AND SECURE WORKPLACE

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Workplace  Work-  Procedure  Lecture  Written
health, place s Manual /Discussion Examinatio
safety and health, on safety,  Video viewing n

41
 security safety and security,  Role play  Interview
responsibil security emergenc
ities are proce- y.
identified dures  LMS
 Framewor  Emer-
k to gency
maintain proce-
workplace dures
health,  Personal
safety and presenta-
security tion
are and
maintaine
d
 Procedure
s for
identifying
or
assessing
health,
safety and
security
hazards
and risks
are
implement
ed
 Injuries,
illnesses
and
incidents
are
investigate
d
 Organizati
on's
health,
safety and
security
effectiven
ess are
evaluated

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE

MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE

MODULE DESCRIPTOR : This module covers the knowledge, skills and atti-
tude in providing effective customer service.

42
NOMINAL DURATION : 6 hrs.

QUALIFICATION LEVEL : II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO 1. Greet customers

LO 2. Identify customer needs

LO 3. Deliver service to customer

LO 4. Handle queries through use of common business tools and technology

LO 5. Handle complaints/conflict situations, evaluation and recommendations

LO 1. GREET CUSTOMERS
Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Service stan-  Service The  Self paced /  Interview
dards standards students / modular (oral /
 Good com-  Good trainees must  Electronic question-
munication communi- be provided learning naire)
 Elements of cation with the fol-  Industry im-  Observa-
quality ser-  Elements lowing: mersion tions
vice of quality  Demonstra-  Demon-
 Public rela- service  Books tion film – stration of
tions  Public re-  Manuals viewing Practical
lations  LMS Skills

LO 2. IDENTIFY CUSTOMERS NEEDS

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Standard  Personal-  Self paced /  Interview
Operating ity devel- The students / modular (oral /
Procedures opment trainees must  Electronic question-
(SOP) when and public be provided learning naire)
greeting the relations with the fol-  Industry immer-  Observa-
guest were  Basic oral lowing: sion tions
followed communi-  Demonstration  Demon-
 Information cation /  Books  Film viewing stration of
were prop- writing  Manuals Practical
erly dissem- memos  LMS Skills

43
 inated and letters
 Use interac-  Preparing
tive commu- job docu-
nication with mentation
others  Following
instruction
 Filling-out
forms

LO 3. DELIVER SERVICE TO CUSTOMER

Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Customer  Food and The students /  Self paced /  Interview
needs were culture trainees must modular (oral /
assessed  Explo- be provided  Electronic question-
according to ration and with the fol- learning naire)
relationship food lowing:  Industry immer-  Observa-
between trends sion tions
food and re-  Past,  Books  Demonstration  Demon-
ligion, gen- present  Manuals  Film viewing stration of
der, folk- and future  LMS Practical
way, more trends Skills
and life-cy-  Communi-
cle cation
 Communi- standards
cation stan- in cus-
dards in tomer ser-
customer vice
service
were fol-
lowed
 Identified
opportuni-
ties to en-
hance the
quality of
service and
products
were imple-
mented

44
 Time man-
agement

LO4. HANDLE QUERIES THROUGH USE OF COMMON BUSINESS

TOOLS AND TECHNOLOGY
Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Applied  Uses of The students /  Self paced /  Interview
telephone telephone, trainees must modular (oral /
ethics fax ma- be provided  Electronic question-
 Applied chines, in- with the fol- learning naire)
correct ternet and lowing:  Industry immer-  Observa-
procedure e-mail sion tions
un using  Tele-  Books  Demonstration  Demon-
telephone, phone  Manuals  Film viewing stration of
fax ma- and elec-  LMS Practical
chine and tronics Skills
internet mail
 Proce- ethics
dures in  Proce-
handling dures in
queries handling
queries

LO 5. HANDLE COMPLAINTS/CONFLICT SITUATIONS,

EVALUATION AND RECOMMENDATIONS
Mode of Delivery: Blended Learning

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Interview  Guide- The students /  Self paced /  Interview
skills lines in trainees must modular (oral /
 Skills in handling be provided  Electronic question-
handling com- with the fol- learning naire)
customer plaints lowing:  Industry immer-  Observa-
complaints  Proce- sion tions
 Guidelines dures in  Books  Demonstration  Demon-
in handling respond-  Manuals  Film viewing stration of
complaints ing and  LMS Practical
were identi- resolving Skills
fied com-
 Complaints plaints
were evalu-
ated and re-
solved
based on its

45
 nature, de-
tails and de-
gree of lia-
bility

CORE COMPETENCIES

UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN

PREMISES

MODULE TITLE : CLEANING AND MAINTAINING KITCHEN

PREMISES

MODULE DESCRIPTOR : This module deals with the skills and knowl-
edge on cleaning and maintaining kitchens,
food preparation and storage areas in commer-
cial cookery or catering operations.

NOMINAL DURATION : 8 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

LO1. CLEAN, SANITIZE AND STORE EQUIPMENT

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Food prepa- • First Aid Kit  Oral exami-
Chemicals are ration & pre- •Floor mops  Discussions nation
selected and sentation ar- •Mop Squeezer  Video viewing  Written ex-

46
 used for clean- eas hygieni- •Broom (tambo)  Demonstration amination
ing and/or sani- cally and in •Dust pan  Self paced  Performance
tizing kitchen accordance •Garbage bin (4 test
learning
equipment and with food gals.)
 Direct ob-
safety and •Liquid soap dis-
utensils servation
occupational penser
Equipment and/or health and •Paper towel  Review of
utensils are safety regu- dispenser portfolios of
cleaned and/or lations •Cleaning evidence
sanitized safely  Cleaned Chemicals
and according
and third
various •Detergent
to manufac- •Sanitizing agent party work-
types of
turer’s instruc- surfaces,  Pen place report
tions large and  Paper of on-the-
Clean equipment  Notebook job perfor-
small Learning
and utensils are equipment/ mance of
Materials
stored or utensils • Manuals the candi-
stacked safely commonly • Books date
and in the des- found in a • Video
ignated place commercial (CD)
Cleaning equip- kitchen • Materi-
ment are used •Various als safety
safely in accor- types of handbook
dance with (given by
chemicals &
manufacturer’s suppliers).
equipment This details
instructions for cleaning the proper
Cleaning equip- and sanitiz- use and
ment are as- ing and their care of their
sembled and uses chemicals
disassembled •Environ- and equip-
safely mental- ment
Cleaning equip- friendly prod-
ment are stored ucts and  LMS
safely in the practices in
designated po- relation to
sition and area kitchen
cleaning
•Sanitizing
and disinfect-
ing proce-
dures and
techniques
•Using and
storing
cleaning ma-
terials and
chemicals

47
 LO2. CLEAN AND SANITIZE PREMISES
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
Cleaning sched-  Cleaned vari- Equipment • Direct ob-
ules are fol- ous types of  First Aid Kit  Discussions servation of the
lowed based surfaces,  LCD Projec-  Video viewing candidate while
on enterprise large and tor (Optional cleaning a
procedures small equip-  Overhead kitchen
Projector
Chemicals and ment/uten- • Written or
(Optional
equipment for sils com- oral questions
cleaning and/or monly found Tools & Ac- to test knowl-
sanitizing are in a com- cessories edge of candi-
used safely mercial  Floor mops date’s on clean-
Walls, floors, kitchen  Mop ing materials
shelves and  Various Squeezer and equipment
working sur- types of  Broom and hygiene is-
faces are chemicals (tambo) sues
cleaned and/or and equip-  Dust pan • Review of
sanitized with- ment for  Garbage bin portfolios of evi-
out causing cleaning and (4 gals.) dence and third
damage to sanitizing  Pen party workplace
health or prop- and their  Paper report of on-the-
erty uses  Notebook job performance
First aid proce-  Occupational Learning Ma- of the candidate
dures are fol- health and terials
lowed if acci- safety re-  Manuals
dent caused by quirements  Books
chemicals hap- for bending,  Video (CD)
pens lifting, carry-  Materials
ing and us- safety hand-
ing equip- book (given
ment by
 Logical and suppliers)Thi
time-efficient

48
 work flow s details the
 Environmen- proper use
tal-friendly and care of
products their chemi-
and prac- cals and
tices in rela- equipment
tion to  LMS
kitchen
cleaning
 Hygiene and
cross-con-
tamination
issues re-
lated to food
handling
and prepa-
ration
 Sanitizing
and disin-
fecting pro-
cedures and
techniques
 Using and
storing
cleaning
materials
and chemi-
cals
 Waste man-
agement
and disposal
procedures
and prac-
tices

LO3. DISPOSE WASTE

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Wastes are  Food Equipment • Direct ob-
sorted and dis- preparation  First Aid Kit  Discussions servation of the
and pre-  LCD Projec-  Viedo viewing candidate while
posed accord- tor (Optional
ing to hygiene sentation cleaning a
areas hy-  Overhead kitchen
regulations, en- Projector
gienically • Written or
terprise prac- and in ac-
(Optional
oral questions
tices and stan- cordance to test knowl-
Tools & Ac-
dard procedures with food edge of candi-
cessories
2. Cleaning safety and  Floor mops date’s on clean-
chemicals are occupa-  Mop ing materials
disposed safely tional Squeezer and equipment
and according health and  Broom and hygiene is-

49
to standard pro- safety reg- (tambo) sues
cedures ulations  Dust pan • Review of
3. Linens  Occupa-  Garbage bin portfolios of evi-
tional health (4 gals.) dence and third
are sorted and and safety Supplies & Ma- party workplace
safely removed require- terials report of on-the-
according to en- ments for
 Pen job performance
terprise proce- bending, lift-
dures ing, carrying  Paper of the candidate
and using  Notebook
equipment Learning Ma-
• Logical and terials
time-efficient  Manuals
work flow  Books
• Hygiene and  Video (CD)
cross-con-  Materials
tamination safety hand-
issues re- book (given
lated to food by
handling and
suppliers)Thi
preparation
• Sanitizing s details the
and disin- proper use
fecting pro- and care of
cedures and their chemi-
techniques cals and
• Waste man- equipment
agement and  LMS
disposal pro-
cedures and
practices

UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS

MODULE TITLE : Preparing stocks, sauces and soups

MODULE DESCRIPTOR : This module deals with the skills, knowledge, and atti-
tude required to prepare various stocks, sauces and
soups in a commercial/institutional kitchen

NOMINAL DURATION : 24 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.

50
LO 1. PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED FOR
MENU ITEMS
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Ingredients and • Types of  Television  Lecture  Oral exami-
flavoring flavoring and multi-  Discussions nation
agents are agents and media  Video viewing  Written ex-
used according its ingredi- player  Demonstration amination
to standards  manuals
ents  Self paced  Performance
recipes defined  Applicable
by the enter- equipment learning test
prise. •Classifica- as pre-  Direct ob-
 Variety of tion /types scribed by servation
stocks, sauces of stocks, Training reg-
glazes, flavor- and glazes ulation
ings, season-  Tools
ings are pro- -pots and pans
duced accord- Variety of flavor- •bowls and
ing to the en- ing and season- measuring
terprise stan- ings cups
dards. • Uses of fla-
•weighing
voring agents,
scales
stocks, glazes
•cleaning
and seasoning
materials
• knife
•chopping
board
•wooden
spoon
•mixing bowl
• linen
• tea tow-
els
•serviettes
• table
cloth
• aprons
•uniforms

hair restraints
-toque,
-caps,
- hairnets
Supplies and
Materials
-pen
-paper
-notebook
Learning Ma-
terials
-Manuals
-Books
-CD
- LMS

51
 LO2. PREPARE SOUPS REQUIRED FOR MENU ITEMS
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
• Variety of  Television and  Lecture  Oral exami-
Correct ingredi- soups from multimedia  Discussions nation
ents were se- different player  Viedo view-  Written ex-
lected and as- recipes for  Manuals ing amination
sembled to pre- • Stocks
different cul-  Demonstra-  Performance
and sauces
pare soups, in- tural back- tion test
-Stocks
cluding stocks grounds  Beef  Self paced  Direct ob-
and prepared • Identified stock learning servation
garnishes different  Chicken  Review of
Variety of soups classification stock portfolios of
were prepared of soups  Fish evidence and
according to en- stock third party
terprise stan- •Common  Veg-
workplace re-
dards problems on etable
stock
ports of on-
soups and the-job per-
 Brown
Clarifying, thick- how to iden- formance by
stock
ening agents tify and rec- -Sauces the candidate
and convenience tify them  White
products were  Brown
used where ap- •Common  Red
propriate culinary  Yellow
terms on -Thickening
Soups are evalu- soups and agents
ated for flavor, which are  Fat flour
color, consis- used in the  Roux
tency and tem- industry  Beurre
manie
perature related • Use of vari-
-Starch - water
problems were ous stocks Flour-water
identified and and bases Starch – water
addressed for a variety Liaison
of soups -Convenience
Soups were pre- • Principles products
sented at the &techniques  Base
right flavor, of producing s
color, consis-  Books
tency and tem- Organiza-  Video
 Manuals
perature, in tional skills  LMS
clean service and team-
ware without work
drips and using
suitable gar- •Safe work
nishes and ac- practices
companiments

52
LO3. PREPARED SAUCES REQUIRED FOR MENU ITEM
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Variety of  Television  Lecture  Oral exami-
 Variety of hot and cold and multi-  Discussions nation
hot and cold sauce media  Video viewing  Written ex-
sauces are pre-  Classifica- player  Demonstration amination
pared from tions 
of Manuals
 Self paced  Performance
sauces Selection of
classical and learning test
 Variety of
Stocks:
contemporary thickening -  Direct ob-
recipes based on Dark
agents -
Light servation
the required  Common
menu items -
Beef
problems on
 Deriva- sauce and- Chicken
tives were made how to iden--Vegetable
from mother tify and rec--
Fish
sauces tify them -
Sauces
 Variety of  Common - basic and fin-
thickening culinary ished sauces
terms on-
reduced
agents, season-
sauce and sauces
ings and flavor-
which are- thickened
ings were used
used in the sauces
appropriately
industry - Hot, warm
 Sauces
 Use of vari- and cold
were evaluated
ous stocks emulsions
for flavor, color
and bases  Soups
and consistency
for a variety  Thin
and related prob-
of sauces  Clear
lems are identi-  Con-
•Principles
fied and ad-
and tech- sommé
dressed
niques of  Natu-
producing rally thick
 Artifi-
sauce
cially thick-
 Organiza- ened
tional skills  Spe-
and team- cialty soups –
work bouillabaisse,
 Safe work chowders, etc.
practices Stocks and
 Hygienic sauces
principles - Stocks
and prac- - Beef stock
tices - Chicken stock
- Fish stock
- Vegetable
stock
- Brown stock
Sauces
- White
- Brown
- Red
- Yellow

53
 •Thickening
agents
-Fat flour
Roux
Beurre
manie
-Starch - water
Flour
Liaison
- Convenience
products
-Bases
-Bouillon

 LMS

LO4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Stocks, sauces •Hygienic  Television and  Discussion/  Oral exami-
and soups are principles multimedia demonstration nation
stored correctly and practices player  Video viewing  Written ex-
at the right • Storing and  Manuals amination
• Books
temperature to reconstituting  Performance
 Video
maintain opti- procedure for  Manuals test
mum freshness stocks, Supplies & Mate-  Direct ob-
and quality sauces and rials servation
soups  Stocks  Review of
 Stocks, sauces •Logical and  dark portfolios of
and soups are time efficient  light evidence and
reheated/re- work flow  beef third party
constituted to •Principles &  chicken
workplace re-
appropriate techniques of  vegetable
 fish
ports of on-
standards of storing the-job per-
 sauces
consistency stocks and  basic and formance by
sauces ac- finished the candidate
cording to in- sauces
dustry stan-  reduced
dards sauces
 Orga-  thickened
nizational sauces
skills and  Hot,
teamwork warm and
 Safe cold
emulsions
work prac-
Soups
tices -thin
- clear
- consommé
- naturally thick
- artificially thick-
ened
• Stocks and
sauces

54
- 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 en-
hancers
o Demi glaze
o Flavoring
packs – sinigang,

 LMS

55
UNIT OF COMPETENCY : PREPARE APPETIZERS

MODULE 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

LO1. PERFORM MISE EN PLACE

MODE OF DELIVERY: Blended

Assessment Contents Conditions Method- Assessment

Criteria ologies Methods
1. Tools, uten-  Variety and Equip- • Lec- • Direct ob-
sils and ingredients ment ture/ servation of the
equipment of appetizer  LCD demon- candidate while
are cleaned,  Classifica- Projector stration cleaning a
sanitized tion of appe- (optional • Film kitchen
and pre- tizers for lec- viewing • Written or
pared based  Tools, ture oral questions
on the re- equipments, • On the to test knowl-
 Over-
quired tasks utensils head
job ex- edge of candi-
2. Ingredients needed in Projector perience date’s on clean-
are identi- preparing (Optional ing materials
fied cor- appetizers for lec- and equipment
rectly, ac-  Historical ture) and hygiene is-
cording to develop-  Televi- sues
standard ment and sion and • Review of
recipes, or current multime- portfolios of evi-
enterprise trends in dia dence and third
requirement appetizers player party workplace
3. Ingredients  Nutritional  White- report of on-the-
are assem- values of board job performance
bled accord- appetizers  Applica- of the candidate
ing to cor-  Common ble
rect se- culinary equip-
quence, terms on ap-

56
 quality and petizers ment as
specifica- which are pre-
tions re- used in the scribed
quired industry by Train-
4. Ingredients  Logical and ing regu-
are pre- time efficient lation
pared based work flow  Electric,
on the re-  Waste gas or
quired form minimization induction
and time techniques ranges
frame and environ-  Ovens,
5. Frozen in- mental con- including
gredients siderations in combi
are thawed specific rela- ovens
following en- tion to salads  Mi-
terprise pro-  Prepa- crowaves
cedures ration of  Grills
6. Where nec- dishes for and grid-
essary, raw customers dles
ingredients within typical  Deep fry-
are washed workplace ers
with clean time con-  Salaman-
ders
potable wa- straints
 Food
ter.
proces-
sors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steam-
ers
 Baine
marie
 Mando-
line
Tools
- pots and
pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materi-
als and
- linen

57
- tea tow-
els
- servi-
ettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS

 Appetiz-
ers may
include
but not
limited to:
- Hors
d’ oeuvres –
hot or cold
-
Canapes
-
Savouries
- An-
tipasto
-
Tapas
- Fin-
ger foods
-
Sandwiches
– hot or cold
- Rel-
ish
- Dips
- Ter-
rines
- cocktails

Learning
Materials
 Manu-
als
 Books
Video (CD)
 LMS

58
LO2. PREPARE RANGE OF APPETIZERS
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Correct  Kinds and Equipment • Lecture/ • Direct ob-
equipment variety of  LCD Projec- demonstration servation of the
are selected appetizers tor (optional • Video View- candidate while
and used in  Tools and for lecture ing cleaning a
the produc- equipment  Overhead kitchen
tion of appe- needed in Projector • Written or
tizers preparing (Optional for oral questions
2. Appetizers appetizer lecture) to test knowl-
are produced  Historical  Television edge of candi-
in accor- development and multime- date’s on clean-
dance with of appetiz- dia player ing materials
enterprise ers  Whiteboard and equipment
standards  Hot and  Applicable and hygiene is-
3. Glazes are cold appe- equipment as sues
correctly se- tizers prescribed by • Review of
lected and • Nutritional Training reg- portfolios of evi-
prepared, values of ulation dence and third
where re- appetizers and griddles party workplace
quired • Methods of report of on-the-
4. Quality trim- cooking ap- Tools job performance
mings and plied for - pots and of the candidate
other left- appetizers pans
overs are uti- • Culinary - bowls and
terms for - Plastic wrap
lized where
- Aluminum foil
and when appetizers
- measuring
appropriate • Safe work cups
5. Appetizers practices - weighing
are prepared, • Logical and scales
using sani- time effi- - cleaning ma-
tary practices cient work terials and
6. Appetizers flow - linen
are tasted - tea towels
and sea- - serviettes
- table cloth
soned in ac-
- aprons
cordance - uniforms
with the re- - hair restraints
quired taste toque,
of the dishes caps,
7. Workplace hairnets
safety and
hygienic pro- SUPPLIES &
cedures are MATERIALS
followed ac-
- Appetizers
cording to
may include
enterprise but not limited
and legal re- to:
quirements - Hors d’
oeuvres – hot
or cold

59
 - Canapes
-
Savouries
- Antipasto
- Tapas
- Finger
foods
 Sandwiches –
hot or cold
- Relish
- Dips
- Terrines
- cocktails

Learning Mate-
rials
 Manuals
 Books
Video (CD)
 LMS

LO3. PRESENT A RANGE OF APPETIZERS

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment Meth-

Criteria ods
1. Appetiz- • Factors in plating Equipment • Lecture/ demon-  Observation
ers are appetizers  LCD Pro- stration  Demonstration
presented - Appeal jector (op- • Video Viewing  Written and oral
attrac- - Color and contrast tional for questioning
tively ac- -Temperature of food lecture
cording to service  Overhead
enterprise - Classical and inno- Projector
standards vative arrangement (Optional
2. Appetiz- style for lec-
ers are  OHS requirement ture)
presented  Attractive presenta  Television
using tion techniques for ap and multi-
sanitary petizers media
practices  Waste minimization player
3. Suitable techniques and en-  White-
plate are vironmental consid- board
selected erations in specific  Applicable
according relation to appetiz- equipment
to enter- ers as pre-
prise scribed by
standards Training
4. Factors in regulation
plating and grid-
dishes dles
are ob-
served in Tools
present- - pots and

60
ing poul- pans
try and - bowls
game and
dishes - Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- servi-
ettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toqu
e
,
caps,
hairnets

SUPPLIES &
MATERIALS

- Appetiz-
ers may
include
but not
limited
to:
- Hors
d’ oeu-
vres –
hot or
cold
-
Canapes
-
Savouries
- An-
tipasto
-
Tapas
- Fin-
ger foods
 Sand-
wiches –
hot or cold
- Rel-

61
 ish
- Dips
- Ter-
rines
- cocktails

Learning Ma-
terials
 Manuals
 Books
Video (CD)
 LMS

LO4. STORE APPETIZERS

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Quality trim- • Storing Equipment • Lecture/
mings and techniques,  LCD Pro- demonstration  Observation
tempera- jector (op- • Video Viewing  Demonstration
other leftovers
ture, safety tional for  Written and
are utilized oral question-
and hy- lecture
where and ing
giene stan-  Overhead
when appro- dards in Projector
priate storing ap- (Optional
2. Appetizers are petizers for lecture)
kept in appro- • Safe work  Television
priate condi- practices and multi-
tions based on applied in media
enterprise pro- storing ap- player
cedures petizers  Whiteboard
3. Required food  Applicable
storage con- equipment
tainers are as pre-
scribed by
used and
Training
stored in regulation
proper temper- and grid-
atures to dles
maintain fresh-  Freezer
ness, quality  Refrigerator
and taste
Tools
- pots and
pans
- bowls and
- Plastic
wrap
- Aluminum
foil
- measuring
cups
- weighing
scales

62
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS

- Appetizers
may in-
clude but
not limited
to:
- Hors d’
oeuvres –
hot or cold
-
Canapes
-
Savouries
- An-
tipasto
- Tapas
- Finger
foods
 Sandwiches
– hot or cold
- Relish
- Dips
- Ter-
rines
- cocktails

Learning Ma-
terials
 Manuals
 Books
Video (CD)
 LMS

63
UNIT OF COMPETENCY : PREPARE SALADS AND DRESSINGS

MODULE TITLE : PREPARING SALADS AND DRESSING

MODULE DESCRIPTOR : This module deals with the skills, knowledge, and atti-
tudes required to prepare and present salads and
dressings

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 salads and dressings

LO3. Present a variety of salads and dressings

LO4. Store salads and dressings

LO1. PERFORM MISE EN PLACE

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools, utensils  Variety and Equipment • discussion/
and equip- ingredients  LCD Pro- demonstration Direct observa-
ment are of salads jector (op- • Video Viewing tion
cleaned, sani- from differ- tional for Demonstration
tized and pre- ent recipes. lecture  Written or
pared based  Classifica-  Overhead oral ques-
on the re- tion of sal- Projector tions
quired tasks ads (Optional
2. Ingredients  Tools, for lecture)
are identified equipment’s  Television
correctly, ac- utensils and multi-
cording to needed in media
standard preparing player
recipes, salads  Whiteboard
recipe cards  Historical  Applicable
or enterprise develop- equipment
requirements ment and as pre-
3. Ingredients current scribed by
are assem- trends in Training
bled accord- appetizers regulation

64
 ing to correct  Suitable and grid-
quantity, type commodities dles
and quality re- and food  Electric,
quired combina- gas or in-
4. Ingredients tions for use duction
are prepared in salads range
based on the  Compatible  Ovens, in-
required form dressings cluding
and time and sauces combi
frame for incorpo- ovens
5. Frozen ingre- rating into  Microwaves
dients are salads  Grills and
thawed follow-  Nutritional griddles
ing enterprise values of  Deep fry-
procedures. salads and ers
6. Where neces- the effects  Salamander
sary, raw in- of cooking  Food pro-
gredients are  Common cessor
washed with culinary  Blender
clean potable terms on  Mixers
water salads  Slicers
which are  Pans
used in the  Utensils
industry  Tilting fry
 Safe work pan
practices on  Steamers
using knives  Baine
 Principles marie
and prac-  mandoline
tices of hy-
Tools
giene in- - pots and
cluding ap- pans
propriate - bowls and
dress - Plastic
 Logical and wrap
time efficient - Aluminum
work flow foil
 Waste - measuring
minimization cups
- weighing
techniques &
scales
environmen- - cleaning
tal considera- materials
tions in spe- and
cific relation - linen
to salads - tea towels
• Preparation - serviettes
of dishes - table cloth
for cus- - aprons
tomers - uniforms
- hair re-
within typi-
straints
cal work- toque,
place time caps,
constraints hairnets

SUPPLIES &

65
 MATERIALS
Selection of
Salads:
-leafy
-non-leafy
-protein
-combination
-congealed
-fruit
Dressings and
sauces may in-
clude but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
-fruit sauce
- cold dressings

Learning Ma-
terials
 Manuals
 Books
Video (CD)
 LMS

LO2. PREPARE VARIETY OF SALAD AND DRESSINGS

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Variety of • Types and Equipment • discussion/
salads are classifica-  LCD Pro- demonstration Direct observa-
prepared us- tion of sal- jector (op- • Video Viewing tion
ing fresh (sea- ads tional for Demonstration
sonal) ingredi- • Types of lecture  Written or
ents accord- Salad dress-  Overhead oral ques-
ing to accept- ings Projector tions
able enter- • Compatible (Optional  Review of
prise stan- dressing for lecture) portfolios of
dards to maxi- and sauces  Television evidence
mize eating for incorpo- and multi- and third
qualities, rating into media party work-
characteristics salads player place re-
and taste • Food combi-  Whiteboard ports of on-
2. Dressings nations use  Applicable the-job per-
are prepared in salad and equipment formance by
suitable to ei- dressings as pre- the candi-
ther incorpo- • Common scribed by date, e.g.
rate into, or problems on Training menus
accompany salads and regulation
salads salad dress- and grid-
3. Prepared ing prepara-

66
salads ad tion and dles
dressings are how to iden-  Electric,
tasted and tify and rec- gas or in-
seasoned in tify them duction
accordance • Nutritional range
with the re- values of  Ovens, in-
quired taste salad cluding
4. Work- • Safe work combi
place safety practices in ovens
and hygienic preparing  Microwaves
procedures salad  Grills and
are followed • Principles griddles
according to and prac-  Deep fry-
enterprise and tices of hy- ers
legal require- giene  Salamander
ments  Food pro-
cessor
 Blender
 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 re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS

67
 Selection of
Salads:
-leafy
-non-leafy
-protein
-combination
-congealed
-fruit
Dressings and
sauces may in-
clude but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
-fruit sauce
- cold dressings

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS
LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Suitable • Attractive Equipment • discussion/
plate are se- presentation  LCD Pro- demonstration Direct observa-
lected accord- techniques jector (op- • Video Viewing tion
ing to enter- • Factors to tional for Demonstration
prise stan- consider in lecture  Written or
dards plating salad  Overhead oral ques-
2. Salads • Common Projector tions
are presented culinary (Optional  Review of
attractively ac- terms on for lecture) portfolios of
cording to en- salad and  Television evidence
terprise stan- dressings and multi- and third
dards • Hygienic media party work-
3. Salads principles player place re-
and dressing and prac-  Whiteboard ports of on-
are accompa- tices  Applicable the-job per-
nied based on • Logical and equipment formance by
clients re- time efficient as pre- the candi-
quirements work flow scribed by date, e.g.
4. Salads • Principles Training menus
and dressings and tech- regulation
are presented niques of and grid-
hygienically, presenting dles
logically and salad and  Electric,

68
sequentially sauces ac- gas or in-
within the re- cording to duction
quired time- industry range
frame standards  Ovens, in-
• Organiza- cluding
tional skills combi
and team- ovens
work  Microwaves
• Safe work  Grills and
practices griddles
• Waste mini-  Deep fry-
mization ers
techniques  Salamander
and environ-  Food pro-
ment- cessor
friendly  Blender
practices  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 re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Selection of
Salads:

69
 -leafy
-non-leafy
-protein
-combination
-congealed
-fruit
Dressings and
sauces may in-
clude but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
-fruit sauce
- cold dressings

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO4. STORE SALADS AND DRESSINGS

MODE OF DELIVERY: Blended
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Salads are Equipment • discussion/
kept in appro- • Storing  LCD Pro- demonstration Direct observa-
priate condi- techniques, jector (op- • Video Viewing tion
tions based on tempera- tional for Demonstration
enterprise pro- ture, safety lecture  Written or
cedures and hygiene  Overhead oral ques-
2. Required con- standards in Projector tions
tainers are storing sal- (Optional
used and ads and for lecture)
stored in dressing  Television
proper temper- • Safe work and multi-
ature to main- practices media
tain freshness, applied in player
quality and storing ap-  Whiteboard
taste petizers  Applicable
• Hygienic equipment
principles as pre-
and prac- scribed by
tices in stor- Training
ing and han- regulation
dling salad and grid-
and salad dles
dressing  Electric,
• Logical and gas or in-
time efficient duction

70
work flow range
 Ovens, in-
cluding
combi
ovens
 Microwaves
 Grills and
griddles
 Deep fry-
ers
 Salamander
 Food pro-
cessor
 Blender
 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 re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Selection of
Salads:
-leafy
-non-leafy

71
 -protein
-combination
-congealed
-fruit
Dressings and
sauces may in-
clude but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
-fruit sauce
- cold dressings

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

UNIT OF COMPETENCY : PREPARE SANDWICHES,

MODULE 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

LO1. PERFORM MISE EN PLACE
MODE OF DELIVERY: Blended
Assessment Contents Conditions Methodologies Assessment
Criteria Methods

72
1. Tools, utensils • Variety and Equipment • discussion/
and equip- ingredients  LCD Pro- demonstration Direct observa-
ment are of sand- jector (op- • Video Viewing tion
cleaned, sani- wiches tional for Demonstration
tized and pre- • Classifica- lecture  Written or
pared based tion, kinds of  Overhead oral ques-
on the re- sandwiches Projector tions
quired tasks • Tools, (Optional  Review of
2. Ingredients equipments, for lecture) portfolios of
are identified utensils  Television evidence
correctly, ac- needed in and multi- and third
cording to preparing media party work-
standard sandwiches player place re-
recipes, • Historical  Whiteboard ports of on-
recipe cards develop-  Applicable the-job per-
or enterprise ment and equipment formance by
requirements current as pre- the candi-
3. Ingredients trends of scribed by date
are assem- sandwiches Training
bled accord- • Compatible regulation
ing to correct dressings and grid-
quantity, type and sauces dles
and quality re- for incorpo-  Electric,
quired rating into gas or in-
4. Ingredients appetizers duction
are prepared • Nutritional range
based on the values of  Ovens, in-
required form appetizers cluding
and time and the ef- combi
frame fects of ovens
5. Frozen ingre- cooking  Microwaves
dients are • Common  Grills and
thawed follow- culinary griddles
ing enterprise terms on  Deep fry-
procedure sandwiches ers
6. Where neces- which are  Salamander
sary, raw in- used in the  Food pro-
gredients are industry cessor
washed with • Safe work  Blender
clean potable practices on  Mixers
water using knives  Slicers
• Principles  Pans
and prac-  Utensils
tices of hy-  Tilting fry
giene in- pan
cluding ap-  Steamers
propriate  Baine
dress marie
 mandoline

Tools
- pots and
pans
- bowls and
- Plastic

73
 wrap
- Aluminum
foil
- measuring
cups
- weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Sandwiches
Regular
Baked
Grilled
Fried
Open faced
Specialty
Multi-decker
Wraps
Pinwheel,
domino or
checkerboard
sandwiches

Techniques
-Garnishing
-Spreading
-Layering
-Piping
-Portioning
-Molding
-Cutting
Learning
Materials
 Manuals
 Books
 Video
(CD)
 LMS

LO2. PREPARE A VARIETY OF SANDWICHES

MODE OF DELIVERY: Blended

74
 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Variety of  Different Equipment • discussion/
sandwiches types of  LCD Pro- demonstration Direct observa-
are prepared sand- jector (op- • Video Viewing tion
based on ap- wiches tional for Demonstration
propriate • Breads for lecture  Written or
techniques sandwiches  Overhead oral ques-
2. Suitable making Projector tions
bases are • Filling for (Optional  Review of
selected from sandwiches for lecture) portfolios of evi-
a range of • Compo-  Television dence and third
bread types nents and and multi- party workplace
3. Sandwiches ingredients media reports of on-
are produced of a sand- player the-job perfor-
using correct wich  Whiteboard mance by the
ingredients to • Tools,  Applicable candidate
an accept- equipment equipment
able enter- and utensils as pre-
prise stan- needed in scribed by
dard preparing Training
4. Appropriate sandwiches regulation
equipment • Prepare a and grid-
are selected sandwiches dles
and used for within indus-  Electric,
toasting and try-realistic gas or in-
heating ac- timeframes duction
cording to • Suitable range
enterprise breads, fill-  Ovens, in-
procedures ings, and in- cluding
and manu- gredients combi
facturer’s • Food combi- ovens
manual nations for  Microwaves
5. Sandwiches sandwiches  Grills and
are prepared • Common griddles
logically and culinary  Deep fry-
sequentially terms re- ers
within the re- lated to  Salamander
quired time sandwiches  Food pro-
frame and/or that are cessor
according to used in the  Blender
customer’s industry  Mixers
request • Principles  Slicers
6. Workplace and prac-  Pans
safety and tices of hy-  Utensils
hygienic pro- giene, in-  Tilting fry
cedures are cluding pan
followed ac- dress stan-  Steamers
cording to dards  Baine
enterprise • Basic food marie
and legal re- information  mandoline
quirements on special
Tools
dietary
- pots and
needs and pans

75
 customer - bowls and
• Past and - Plastic
current wrap
trends in - Aluminum
foil
sandwich
- measuring
preparation cups
• Hygienic - weighing
food han- scales
dling prac- - cleaning
tices materials
• Safe work and
practices on - linen
cutting - tea towels
• Logical and - serviettes
- table cloth
time-effi-
- aprons
cient work - uniforms
flow - hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Hot Sand-
wiches
Regular
Baked
Grilled
Fried
Open faced
Cold Sand-
wiches
 regular
Specialty
Multi-decker
Wraps
Pinwheel,
domino or
checkerboard
sandwiches
Filled rolls
Focaccia or pita
bread
Specialized or
ethnic breads
such as dark
rye, gluten-free,
turkish

Learning
Materials
 Manuals
 Books
 Video
(CD)
 LMS

76
LO3. PRESENT A VARIETY OF SANDWICHES
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Sandwiches • Present Equipment • discussion/
are produced sandwiches  LCD Pro- demonstration Direct observa-
using correct attractively jector (op- • Video Viewing tion
ingredients to • Portion con- tional for Demonstration
an acceptable trol for sand- lecture  Written or
enterprise wiches  Overhead oral ques-
standard • Creative Projector tions
2. Sandwiches sandwich (Optional  Review of
are presented presentation for lecture) portfolios of evi-
hygienically, techniques  Television dence and third
logically and • Hygienic and multi- party workplace
sequentially food han- media reports of on-
within the re- dling prac- player the-job perfor-
quired time- tices  Whiteboard mance by the
frame • Safe work  Applicable candidate
3. Sandwiches practices on equipment
are presented presenting as pre-
attractively us- sandwiches scribed by
ing suitable • Suitable Training
garnishes, storage regulation
condiments techniques and grid-
and service to maintain dles
wares optimum  Electric,
4. Factors in plat- quality of in- gas or in-
ing are ob- gredients duction
served in pre- range
senting sand-  Orga-  Ovens, in-
wiches nizational cluding
skills and combi
teamwork ovens
• Waste mini-  Microwaves
mization  Grills and
techniques griddles
 Deep fry-
ers
 Salamander
 Food pro-
cessor
 Blender
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steamers

77
  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 re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Hot Sand-
wiches
Regular
Baked
Grilled
Fried
Open faced
Cold Sand-
wiches
 regular
Specialty
Multi-decker
Wraps
Pinwheel,
domino or
checkerboard
sandwiches
Filled rolls
Focaccia or pita
bread
Specialized or
ethnic breads
such as dark
rye, gluten-free,
turkish

Learning

78
 Materials
 Manuals
 Books
 Video
(CD)
 LMS

LO 4. STORE SANDWICHES
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Quality Equipment • discussion/
trimmings and • Suitable  LCD Pro- demonstration Direct observa-
other leftovers storage jector (op- • Video Viewing tion of the candi-
are utilized techniques tional for date
to maintain lecture  • Third
where and
optimum  Overhead Party Report
when appropri- quality of in- such as feed-
Projector
ate gredients (Optional back from cus-
2. Sand- • Hygienic for lecture) tomer about
wiches are food han-  Television menu items and
stored hygieni- dling prac- and multi- speed and tim-
cally at the tices media ing of service
proper tempera- • Safe work player  Written
ture considering practices on  Whiteboard exam
the factors cutting  Applicable  oral ques-
specified by the • Proper tem- equipment tioning
perature in as pre-  Review of
enterprise
storing scribed by portfolios of evi-
3. Sand- sandwiches dence and third
Training
wiches are kept •Organizational regulation party workplace
in appropriate skills and and grid- reports of on-
conditions to teamwork dles the-job perfor-
maintain fresh-  Electric, mance by the
ness and gas or in- candidate
quality duction
range
 Ovens, in-
cluding
combi
ovens
 Microwaves
 Grills and
griddles
 Deep fry-
ers
 Salamander
 Food pro-
cessor
 Blender
 Mixers

79
  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 re-
straints
toque,
caps,
hairnets
 LMS

80
UNIT OF COMPETENCY : PREPARE MEAT DISHES

MODULE TITLE : PREPARING MEAT

MODULE DESCRIPTOR : This module deals with the skills , knowledge

and attitude required in selecting, preparing ,
presenting and storing meats.

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. Cook meat cuts for service

LO3. Present meat cuts for service

LO4. Store meat

LO1. PERFORM MISE EN PLACE

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools, uten- •Classifications Equipment • Lecture/
sils and of meat  LCD Pro- demonstration Direct observa-
equipment • Tools, jector (op- tion
are cleaned, equipment tional for • Video Viewing
sanitized needed in lecture  Written or
and pre- preparing  Overhead oral ques-
pared based meat dishes Projector tions
on the re- • Applied safe
On the job ex-  Review of
(Optional
quired tasks and accu- for lecture)
perience portfolios of evi-
2. Ingredients rate cutting  Television dence and third
are identi- techniques and multi- party workplace
fied cor- • Prepared a media reports of on-
rectly, ac- range of player the-job perfor-
cording to meat dishes  Whiteboard mance by the
standard to enterprise  Applicable candidate
recipes, standards equipment
recipe cards •Characteris- as pre-
or enterprise tics of meats scribed by
requirement including Training
3. Ingredients type, cut, regulation
are assem- quality and and grid-
bled accord- fat content dles
ing to cor- •Characteris-  Electric,
rect quan- tics of differ- gas or in-

81
 tity, type ent meat duction
and quality cuts includ- range
required ing primary,  Ovens, in-
4. Ingredients secondary cluding
are pre- and por- combi
pared based tioned cuts ovens
on the re- • Types of  Microwaves
quired form meat and its  Grills and
and time source griddles
frame • Compo-  Deep fry-
5. Frozen in- nents of ers
gredients meat  Salamander
are thawed  Food pro-
following en- • Prepare a cessor
terprise pro- variety of  Blender
cedures appetizers  Mixers
6. Where nec- and salads  Slicers
essary, raw from differ-  Pans
ingredients ent recipes  Utensils
are washed and  Tilting fry
with clean pan
potable wa-  Steamers
ter.  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 re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Types of meat
Market forms
- Live

82
 - Fresh
- Frozen
- Cryovac
- Preserved
- Cuts
 Whole
carcass
 Primal
 Sub-
primal or
Secondary
 Por-
tioned cuts
variety or Offal
FFancy meats
Sources of
meat:
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison

•Meat sundries
Liver
Intestine blood
Gizzard
Heart
Tongue


Learning
Materials
 Manuals
 Books
 Video
(CD)
 LMS

LO2. COOK MEAT CUTS FOR SERVICE

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Appropriate  Methods of Equipment • Lecture/
cooking cooking  LCD Pro- demonstration Direct observa-
methods are meat jector (op- tion
identified and  Different tional for • Video Viewing
used for cuts of lecture  Written or
cooking meat  Overhead oral ques-

83
2. A variety of  Uses and Projector On the job ex- tions
portioned characteris- (Optional perience  Review of
meat cuts tics of vari- for lecture) portfolios of evi-
are cooked in ous knives  Television dence and third
accordance and equip- and multi- party workplace
to standard ment media reports of on-
recipe speci-  Safe work player the-job perfor-
fications practices  Whiteboard mance by the
3. A variety of  Logical and  Applicable candidate
offal dishes time effi- equipment
are cooked cient work as pre-
according to flow scribed by
standard  Appropriate Training
recipes preparation regulation
4. Meats are and cook- and grid-
carved using ery meth- dles
the appropri- ods for var-  Electric,
ate tools and ious cuts gas or in-
techniques and types duction
5. Ingredients of meat range
are adjusted  Meat cut-  Ovens, in-
to meet spe- ting tech- cluding
cial requests niques combi
of customers  Knife care ovens
6. Cooked and main-  Microwaves
dishes are tenance  Grills and
tasted and  Organiza- griddles
seasoned in tional skills  Deep fry-
accordance and team- ers
with the re- work  Salamander
quired taste  Principles  Food pro-
of the dishes and prac- cessor
7. Workplace tices of hy-  Blender
safety and gienic han-  Mixers
hygienic pro- dling and  Slicers
cedures are storage of  Pans
followed ac- meat  Utensils
cording to • Costing,  Tilting fry
enterprise yield testing, pan
and legal re- portion con-  Steamers
quirements trol of meat  Baine
• Waste mini- marie
mization  mandoline
techniques
Tools
and environ- - pots and
ment- pans
friendly dis- - bowls and
posal - Plastic
wrap
- Aluminum
foil
- measuring
cups
- weighing
scales

84
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Types of meat
Market forms
- Live
- Fresh
- Frozen
- Cryovac
- Preserved
- Cuts
 Whole
carcass
 Primal
 Sub-
primal or
Secondary
 Por-
tioned cuts
variety or Offal
FFancy meats
Sources of
meat:
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison

•Meat sundries
Liver
Intestine blood
Gizzard
Heart
Tongue
Ear
Types/kinds of
meat
- Pork
- beef
- lamb
- veal
- game

85
 -carabao
-crocodile
- goat
-water buffalo
- deer
- free range
chicken
- wild boar
- exotic meat
- sausages
- salami
- cured or
smoked meats

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO3. PRESENT MEAT CUTS FOR SERVICE

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Meat dishes •Present Equipment • Lecture/
are presented cooked meat  LCD Pro- demonstration Direct observa-
attractively ac- attractively jector (op- tion
cording to clas- •Portion con- tional for • Video Viewing
sical, cultural lecture  Written or
trol for
and enterprise oral ques-
standards
cooked meat  Overhead tions
Projector
2. Meat dishes •Creative On the job ex-  Review of
(Optional
are presented presentation for lecture)
perience portfolios of evi-
hygienically, techniques  Television dence and third
logically and •Hygienic and multi- party workplace
sequentially food han- media reports of on-
within the re- dling prac- player the-job perfor-
quired time- tices  Whiteboard mance by the
frame •Safe work  Applicable candidate
3. Suitable plate practices on equipment
are selected as pre-
presenting
according to scribed by
enterprise
•Suitable
Training
standards storage tech- regulation
4. Factors in plat- niques to and grid-
ing dishes are maintain op- dles
observed in timum qual-  Electric,
presenting ity of ingredi- gas or in-
poultry and ents duction
game dishes •Organiza- range

86
tional skills  Ovens, in-
and team- cluding
work combi
•Waste mini- ovens
 Microwaves
mization  Grills and
techniques griddles
 Deep fry-
ers
 Salamander
 Food pro-
cessor
 Blender
 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 re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Types of meat
Market forms
- Live
- Fresh
- Frozen

87
 - Cryovac
- Preserved
- Cuts
 Whole
carcass
 Primal
 Sub-
primal or
Secondary
 Por-
tioned cuts
variety or Offal
FFancy meats
Sources of
meat:
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison

•Meat sundries
Liver
Intestine blood
Gizzard
Heart
Tongue
Ear

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO4. STORE MEAT

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Quality trim- •Observed Equipment • Lecture/
mings and hygienic  LCD Pro- demonstration Direct observa-

88
 other leftovers handling and jector (op- tion
are utilized storing of tional for • Video Viewing
where and meat lecture  Written or
when appro- •Principles  Overhead oral ques-
priate Projector On the job ex- tions
and prac-
2. Fresh and (Optional  Review of
tices of stor- perience
cryovac- for lecture) portfolios of evi-
packed meat ing, freezing  Television dence and third
are stored and aging of and multi- party workplace
correctly ac- meats media reports of on-
cording to •Nutrition player the-job perfor-
health regula- content and  Whiteboard mance by the
tions food values  Applicable candidate
3. Required con- of meat equipment
tainers are •Culinary as pre-
used and terms related scribed by
stored in Training
to handling
proper tem- regulation
perature to
and storage and grid-
maintain of meat com- dles
freshness, monly used  Electric,
quality and in the enter- gas or in-
taste prise and in- duction
4. Meat is dustry range
stored in ac- • Safe  Ovens, in-
cordance with work prac- cluding
FIFO operat- tices combi
ing proce- •Logical and ovens
dures and  Microwaves
time efficient  Grills and
storage of
meat require-
work flow griddles
ments •Organiza-  Deep fry-
tional skills ers
and team-  Salamander
work  Food pro-
•Principles cessor
and prac-  Blender
 Mixers
tices of hy-
 Slicers
gienic han-  Pans
dling and  Utensils
storage of  Tilting fry
meat pan
•Costing,  Steamers
yield testing,  Baine
portion con- marie
trol of meat  mandoline
•Waste mini-
Tools
mization - pots and
techniques pans
and environ- - bowls and
ment-friendly - Plastic
wrap
disposal
- Aluminum
foil

89
- measuring
cups
- weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Types of meat
Market forms
- Live
- Fresh
- Frozen
- Cryovac
- Preserved
- Cuts
 Whole
carcass
 Primal
 Sub-
primal or
Secondary
 Por-
tioned cuts
variety or Offal
FFancy meats
Sources of
meat:
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison

•Meat sundries
Liver
Intestine blood
Gizzard
Heart
Tongue
Ear

Learning Ma-
terials

90
  Manuals
 Books
 Video
(CD)
 LMS

UNIT OF COMPETENCY : PREPARE VEGETABLE DISHES

MODULE 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

91
LO1. PERFORM MISE EN PLACE
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Tools, utensils  Classifica- Equipment • Lecture/  Direct obser-
and equip- tions of veg-  LCD Projec- demonstration vation
ment are etable tor (optional • Video Viewing  Written or oral
cleaned, sani-  Tools, for lecture) • Exposure trips questions
tized and pre- equipment  Overhead  Review of
pared based needed in Projector portfolios of
on the re- preparing (Optional for evidence and
quired tasks vegetable lecture) third party
 Ingredients  Applied safe  Television workplace re-
are identified and accu- and multime- ports of on-
correctly, ac- rate cutting dia player the-job perfor-
cording to techniques  Whiteboard mance by the
standard  Prepared a  Applicable candidate
recipes, recipe range of equipment
cards or enter- vegetable as pre-
prise require- dishes to scribed by
ments enterprise Training reg-
 Ingredients standards ulations
are assem-  Characteris-  Electric, gas
bled according tics of or induction
to correct meats in- ranges
quantity, type cluding  Ovens, in-
and quality re- type, cut, cluding
quired quality and combi ovens
 Ingredients fat content  Microwaves
are prepared  Characteris-  Grills and
based on the tics of veg- griddles
required form etable  Deep fryers
and time  Compo-  Salaman-
frame nents of ders
 Frozen ingre- vegetable  Food pro-
dients are  Nutritional cessors
thawed follow- value of  Blenders
ing enterprise vegetable  Mixers
procedures.  Slicers
 Where neces-  Pans
sary, raw in-  Utensils
gredients are  Tilting fry
washed with pan
clean potable  Steamers
water.  Baine marie
 Mandoline

TOOLS
- pots and
pans
- bowls
and
- Plastic

92
 wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of Veg-
etable
- Fresh
- Frozen
- Canned
- Dried
- Bottled

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

93
LO2. PREPARE VEGETABLE DISHES
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Vegetables are  Variety of Equipment • Lecture/  Direct obser-
selected ac- dishes us-  LCD Projec- demonstration vation
cording to, qual- ing vegeta- tor (optional • Video Viewing  Written or oral
ity bles prod- for lecture) • Exposure trips questions
 Vegetables ac- ucts  Overhead  Review of
companiments  Different Projector portfolios of
are selected to classifica- (Optional for evidence and
complement tions of veg- lecture) third party
and enhance etables  Television workplace re-
menu items  Cooking and multime- ports of on-
 Variety of veg- methods ap- dia player the-job perfor-
etables dishes plied for  Whiteboard mance by the
are prepared vegetable  Applicable candidate
following ap- dish equipment
propriate Cook-  Varieties as pre-
ing methods to and charac- scribed by
preserve opti- teristic of Training reg-
mum quality vegetables ulations
and nutrition  Nutritional  Electric, gas
 Suitable sauces value of or induction
and accompani- vegetables ranges
ments are se-  Common  Ovens, in-
lected and culinary cluding
served with terms re- combi ovens
vegetables lated to veg-  Microwaves
 Cooked dishes etables  Grills and
are tasted and  Safework griddles
seasoned in ac- practices on  Deep fryers
cordance with using knives  Salaman-
the required  Principles ders
taste of the and prac-  Food pro-
dishes tices of hy- cessors
 Workplace giene re-  Blenders
safety and hy- lated to use  Mixers
gienic proce- of raw ingre-  Slicers
dures are fol- dients  Pans
lowed according  Logical and  Utensils
to enterprise time effi-  Tilting fry
and legal re- cient work- pan
quirements flow  Steamers
 Cutting and  Baine marie
presentation  Mandoline
techniques
of vegetable TOOLS
and fruits - pots and
 Organiza- pans
tion skills - bowls
and team-
and
work
- Plastic

94
 Waste mini- wrap
mization - Alu-
techniques minum
and environ- foil
mental con-
- measur-
siderations
in specific
ing cups
relation to - weighing
vegetables, scales
eggs and - cleaning
starch materials
dishes and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of Veg-
etable
- Fresh
- Frozen
- Canned
- Dried
- Bottled

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

95
LO3. PRESENT VEGETABLE DISHES
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Vegetables are •Present Equipment • Lecture/  Direct obser-
uniformly cut vegetable  LCD Projec- demonstration vation
and attractively dishes at- tor (optional • Video Viewing  Written or oral
presented tractively for lecture) • Exposure trips questions
 Suitable plate  Overhead  Review of
•Creative
are selected ac- Projector portfolios of
cording to en-
presentation evidence and
(Optional for
terprise stan- techniques lecture) third party
dards •Factors to  Television workplace re-
 Factors in plat- consider in and multime- ports of on-
ing dishes are plating veg- dia player the-job perfor-
observed in pre- etable  Whiteboard mance by the
senting poultry dishes  Applicable candidate
and game •Hygienic equipment
dishes food han- as pre-
 Vegetables dling prac- scribed by
dishes are pre- Training reg-
tices
sented hygieni- ulations
cally, logically
•Safe work
 Electric, gas
and sequentially practices on or induction
within the re- presenting ranges
quired time- and plating  Ovens, in-
frame vegetable cluding
•Organiza- combi ovens
tional skills  Microwaves
and team-  Grills and
work griddles
•Waste mini-  Deep fryers
mization  Salaman-
ders
techniques
 Food pro-
cessors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steamers
 Baine marie
 Mandoline

TOOLS
- pots and
pans
- bowls
and
- Plastic

96
 wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of Veg-
etable
- Fresh
- Frozen
- Canned
- Dried
- Bottled

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

97
 LO4. STORE VEGETABLE DISHES
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Quality trimmings •Observed Equipment • Lecture/  Direct obser-
and other left- hygienic  LCD Projec- demonstration vation
overs are utilized handling and tor (optional • Video Viewing  Written or oral
where and when storing of for lecture) • Exposure trips questions
appropriate  Overhead  Review of
vegetable
 Vegetables are Projector portfolios of
stored at the cor-
•Principles evidence and
(Optional for
rect temperature and prac- lecture) third party
 Optimum fresh- tices of stor-  Television workplace re-
ness and quality ing, freezing and multime- ports of on-
is maintained in of fresh veg- dia player the-job perfor-
accordance with etables  Whiteboard mance by the
enterprise storing •Nutritional  Applicable candidate
techniques and content of equipment
procedure vegetables as pre-
 Vegetable is •Culinary scribed by
stored in accor- Training reg-
terms related
dance with FIFO ulations
operating proce-
to handling
 Electric, gas
dures and stor- and storage or induction
age of vegetable of vegeta- ranges
requirements bles  Ovens, in-
•Utilization of cluding
leftover and combi ovens
trimmings  Microwaves
•Safe work  Grills and
practices griddles
•Logical and  Deep fryers
time efficient  Salaman-
ders
work flow
 Food pro-
•Organiza- cessors
tional skills  Blenders
and team-  Mixers
work  Slicers
•Principles  Pans
and prac-  Utensils
tices of hy-  Tilting fry
gienic han- pan
dling and  Steamers
storage of  Baine marie
 Mandoline
vegetables
•Waste mini- TOOLS
mization - pots and
techniques pans
and environ- - bowls
ment-friendly and
dispos- - Plastic

98
altechniques wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of Veg-
etable
- Fresh
- Frozen
- Canned
- Dried
- Bottled

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

99
UNIT OF COMPETENCY : PREPARE EGG DISHES

MODULE 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

LO1. PERFORM MISE EN PLACE

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Tools, utensils •Tools, Equipment • Lecture/  Direct obser-
and equipment equipments  LCD Projec- demonstration vation
are cleaned, and utensils tor (optional • Video Viewing  Written exam
sanitized and needed in for lecture) • Demonstration  Oral question-
prepared based  Overhead ing
cooking
on the required Projector
tasks
eggs
(Optional for
 Ingredients are •Variety of lecture)
identified cor- eggs dishes  Television
rectly, accord- •Methods of and multime-
ing to standard cooking dia player
recipes, recipe eggs  Whiteboard
cards or enter- •Egg sizing  Applicable
prise require- •Quality of equipment
ments eggs as pre-
 Ingredients are •Market scribed by
assembled ac- Training reg-
forms of
cording to cor- ulations
rect quantity,
eggs
 Electric, gas
type and quality •Nutritional or induction
required value/com- ranges
 Ingredients are ponents of  Ovens, in-
prepared based eggs cluding
on the required •Safe work combi ovens

100
 form and time practices  Microwaves
frame •Principles  Grills and
 Frozen ingredi- and prac- griddles
ents are thawed tices of hy-  Deep fryers
following enter-  Salaman-
giene related
prise proce- ders
dures.
to use of raw  Food pro-
 Where neces- ingredients cessors
sary, raw ingre- •Logical and  Blenders
dients are time efficient  Mixers
washed with work flow  Slicers
clean potable •Cutting and  Pans
water. presentation  Utensils
techniques  Tilting fry
of vegeta- pan
bles and  Steamers
 Baine marie
fruits
 Mandoline
•Organiza-
tional skills TOOLS
and team- - pots and
work pans
•Waste mini- - bowls
mization and
techniques - Plastic
and environ- wrap
mental con- - Alu-
siderations minum
in specific foil
relation to - measur-
vegetables, ing cups
eggs and - weighing
starch scales
dishes - cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &

101
 MATERIALS
Eggs
- Fresh
- Century
- Salted

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO2. PREPARE AND COOK EGG DISHES

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Variety of egg •Variety of Equipment • Lecture/  Direct obser-
dishes are pre- eggs dishes  LCD Projec- demonstration vation
pared according •Methods of tor (optional • Video Viewing  Written or Oral
to standard cooking for lecture) • Demonstration questioning
recipes using a  Overhead  Return
eggs
range of cook- Projector demonstration
ing methods
•Uses of  Review of
(Optional for
 Eggs are eggs in lecture) portfolios of
cooked based cooking  Television evidence and
on clients re- •Common and multime- third party
quirements culinary dia player workplace re-
 Sauces and ac- terms related  Whiteboard ports of on-
companiments to egg  Applicable the-job perfor-
specific to egg dishes equipment mance by the
preparations •Safe work as pre- candidate
are selected practices scribed by
and prepared Training reg-
•Principles
 Cooked dishes ulations
are tasted and
and prac-
 Electric, gas
seasoned in ac- tices of hy- or induction
cordance with giene related ranges
the required to use of raw  Ovens, in-
taste of the ingredients cluding
dishes •Logical and combi ovens
 Workplace time efficient  Microwaves
safety and hy- work flow  Grills and
gienic proce- •Organiza- griddles
dures are fol- tional skills  Deep fryers
lowed according  Salaman-
and team-
to enterprise ders
and legal re-
work
 Food pro-
quirements •Waste mini- cessors
mization  Blenders
techniques  Mixers

102
and environ-  Slicers
mental con-  Pans
siderations  Utensils
in specific  Tilting fry
pan
relation eggs
 Steamers
preparation  Baine marie
 Mandoline

TOOLS
- pots and
pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Eggs
- Fresh
- Century
- Salted

Learning Ma-
terials
 Manuals
 Books

103
  Video
(CD)
 LMS

LO3. PRESENT EGG DISHES

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Suitable plates Equipment • Lecture/  Direct obser-
are selected ac- •Present egg  LCD Projec- demonstration vation
cording to en- dishes at- tor (optional • Video Viewing  Written or Oral
terprise stan- tractively for lecture) • Demonstration questioning
dards  Overhead  Return
•Creative
 Eggs are pre- Projector demonstration
sented hygieni-
presentation  Review of
(Optional for
cally and attrac- techniques lecture) portfolios of
tively using suit- •Factors to  Television evidence and
able garnishes consider in and multime- third party
and side dishes plating egg dia player workplace re-
sequentially dishes  Whiteboard ports of on-
within the re- •Hygienic  Applicable the-job perfor-
quired time- food han- equipment mance by the
frame dling prac- as pre- candidate
 Factors in plat- tices scribed by
ing dishes are Training reg-
•Safe work
observed in pre- ulations
senting poultry
practices on
 Electric, gas
and game presenting or induction
dishes and plating ranges
vegetable  Ovens, in-
•Organiza- cluding
tional skills combi ovens
and team-  Microwaves
work  Grills and
•Waste mini- griddles
mization  Deep fryers
techniques  Salaman-
ders
 Food pro-
cessors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steamers
 Baine marie
 Mandoline

104
TOOLS
- pots and
pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Eggs
- Fresh
- Century
- Salted

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

105
LO4. STORE EGG DISHES
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Fresh and pro- •Observed Equipment • Lecture/  Direct obser-
cessed eggs hygienic  LCD Projec- demonstration vation
are stored at handling and tor (optional • Video Viewing  Written or Oral
the correct tem- storing of for lecture) • Demonstration questioning
perature  Overhead  Return
eggs
 Optimum fresh- Projector demonstration
ness and quality
•Principles  Review of
(Optional for
are maintained and prac- lecture) portfolios of
in accordance tices of stor-  Television evidence and
with enterprise ing eggs and multime- third party
storing tech- •Nutritional dia player workplace re-
niques and pro- content of  Whiteboard ports of on-
cedures eggs  Applicable the-job perfor-
 Quality trim- •Culinary equipment mance by the
mings and other terms related as pre- candidate
leftovers are uti- to handling scribed by
lized where and Training reg-
and storage
when appropri- ulations
ate
of eggs
 Electric, gas
 Egg is stored in •Safe work or induction
accordance with practices ranges
FIFO operating •Logical and  Ovens, in-
procedures and time efficient cluding
storage of egg work flow combi ovens
requirements •Organiza-  Microwaves
tional skills  Grills and
and team- griddles
work  Deep fryers
•Principles  Salaman-
ders
and prac-
 Food pro-
tices of hy- cessors
gienic han-  Blenders
dling and  Mixers
storage of  Slicers
vegetables  Pans
•Waste mini-  Utensils
mization  Tilting fry
techniques pan
and environ-  Steamers
ment-friendly  Baine marie
 Mandoline
disposal
TOOLS
- pots and
pans
- bowls
and
- Plastic

106
 wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Eggs
- Fresh
- Century
- Salted

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

107
UNIT OF COMPETENCY : PREPARE STARCH DISHES

MODULE TITLE : PREPARING STARCH DISHES

MODULE DESCRIPTOR : This module deals with the skills and 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

LO1. PERFORM MISE EN PLACE

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Tools, utensils •Tools, Equipment • Lecture/  Direct obser-
and equipment equipments  LCD Projec- demonstration vation
are cleaned, and utensils tor (optional • Video Viewing  Written exam
sanitized and needed in for lecture) • Demonstration  Oral question-
prepared based  Overhead ing
cooking
on the required Projector
tasks
starch
(Optional for
 Ingredients are •Variety / lecture)
identified cor- type of  Television
rectly, accord- starch and multime-
ing to standard dishes dia player
recipes, recipe •Methods of  Whiteboard
cards or enter- cooking  Applicable
prise require- starch equipment
ments •Nutritional as pre-
 Ingredients are value/com- scribed by
assembled ac- Training reg-
ponents of
cording to cor- ulations
rect quantity,
starch
 Electric, gas
type and quality •Safe work or induction
required practices ranges
 Ingredients are •Principles  Ovens, in-
prepared based and prac- cluding
on the required tices of hy- combi ovens

108
 form and time giene related  Microwaves
frame to use of raw  Grills and
 Frozen ingredi- ingredients griddles
ents are thawed •Logical and  Deep fryers
following enter-  Salaman-
time efficient
prise proce- ders
dures.
work flow  Food pro-
 Where neces- •Cutting and cessors
sary, raw ingre- presentation  Blenders
dients are techniques  Mixers
washed with of vegeta-  Slicers
clean potable bles and  Pans
water. fruits  Utensils
•Organiza-  Tilting fry
tional skills pan
and team-  Steamers
 Baine marie
work
 Mandoline
•Waste mini-
mization TOOLS
techniques - pots and
and environ- pans
mental con- - bowls
siderations and
in specific - Plastic
relation to wrap
vegetables, - Alu-
eggs and minum
starch foil
dishes and - measur-
environmen- ing cups
tal consider- - weighing
ations in scales
specific rela- - cleaning
tion to veg- materials
etables, and
eggs and - linen
starch - tea tow-
dishes els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &

109
 MATERIALS
Forms of Pasta
- Long Pasta
- Short Pasta
- Designer
Pasta
- Flat Pasta
- Long and
flat
- Noodles
. egg noo-
dles
. rice noo-
dles
. cellophane

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO2. PREPARE STARCH DISHES

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Variety of starch •Cooking Equipment • Lecture/  Direct obser-
products are se- methods of  LCD Projec- demonstration vation
lected and pre- pasta tor (optional • Video Viewing  Written exam
pared according •Matching for lecture) • Demonstration or Oral ques-
to enterprise  Overhead tioning
sauces to
recipes Projector
 Optimum quality
pasta
(Optional for
is ensured us- •Food safety lecture)
ing appropriate practices in  Television
cooking meth- cooking and multime-
ods pasta dia player
 Sauces and ac- •Logical and  Whiteboard
companiments time-efficient  Applicable
appropriate to work flow equipment
starch products as pre-
are selected scribed by
 Cooked dishes Training reg-
are tasted and ulations
seasoned in ac-  Electric, gas
cordance with or induction
the required ranges
taste of the  Ovens, in-
dishes cluding
 Workplace combi ovens
safety and hy-  Microwaves

110
gienic proce-  Grills and
dures are fol- griddles
lowed according  Deep fryers
to enterprise  Salaman-
and legislated ders
requirements  Food pro-
cessors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steamers
 Baine marie
 Mandoline

TOOLS
- pots and
pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &

111
 MATERIALS
Forms of Pasta
- Long Pasta
- Short Pasta
- Designer
Pasta
- Flat Pasta
- Long and
flat
- Noodles
. egg noo-
dles
. rice noo-
dles
. cellophane

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO3. PRESENT STARCH DISHES

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
•Suitable plate •Present Equipment • Lecture/  Direct obser-
are selected ac- starch  LCD Projec- demonstration vation
cording to enter- dishes at- tor (optional • Video Viewing  Written exam
prise standards tractively for lecture) • Demonstration or Oral ques-
 Overhead tioning
•Starch dishes •Creative
Projector  Review of
are presented presentation portfolios of
(Optional for
hygienically and techniques lecture) evidence and
attractively us- •Factors to  Television third party
ing suitable gar- consider in and multime- workplace re-
nishes and plating dia player ports of on-
•side dishes starch  Whiteboard the-job perfor-
•Factors in plat- dishes  Applicable mance by the
ing dishes are •Hygienic equipment candidate
observed in pre- food han- as pre-
senting poultry dling prac- scribed by
and game tices Training reg-
ulations
dishes •Safe work
 Electric, gas
practices on or induction
presenting ranges
and plating  Ovens, in-
vegetable cluding
•Organiza- combi ovens
tional skills  Microwaves
and team-  Grills and

112
work griddles
•Waste mini-  Deep fryers
mization  Salaman-
techniques ders
 Food pro-
cessors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steamers
 Baine marie
 Mandoline

TOOLS
- pots and
pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of Pasta
- Long Pasta

113
 - Short Pasta
- Designer
Pasta
- Flat Pasta
- Long and
flat
- Noodles
. egg noo-
dles
. rice noo-
dles
. cellophane

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO4. STORE STARCH DISHES

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
•Starch are •Observed Equipment • Lecture/  Direct obser-
stored at the hygienic  LCD Projec- demonstration vation
correct temper- handling and tor (optional • Video Viewing  Written exam
ature storing for lecture) • Demonstration or Oral ques-
 Overhead tioning
•Optimum fresh- starchy prod-
Projector  Review of
ness and quality ucts portfolios of
(Optional for
is maintained in •Principles lecture) evidence and
accordance with and prac-  Television third party
enterprise stor- tices of stor- and multime- workplace re-
ing techniques ing, starchy dia player ports of on-
and procedures products  Whiteboard the-job perfor-
•Quality trim- •Culinary  Applicable mance by the
mings and other terms related equipment candidate
leftovers are uti- to handling as pre-
lized where and and storage scribed by
when appropri- of starchy Training reg-
ulations
ate products
 Electric, gas
•Starch is stored •Safe work or induction
in accordance practices ranges
with FIFO oper- •Logical and  Ovens, in-
ating proce- time efficient cluding
dures and stor- work flow combi ovens
age of starch re- •Organiza-  Microwaves
quirements tional skills  Grills and
and team- griddles

114
work  Deep fryers
•Principles  Salaman-
and prac- ders
tices of hy-  Food pro-
cessors
gienic han-
 Blenders
dling and  Mixers
storage of  Slicers
meat  Pans
•Costing,  Utensils
yield testing,  Tilting fry
portion con- pan
trol of meat  Steamers
•Waste mini-  Baine marie
mization  Mandoline
techniques
TOOLS
and environ-
ment-friendly - pots and
disposal pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Forms of Pasta
- Long Pasta
- Short Pasta

115
 - Designer
Pasta
- Flat Pasta
- Long and
flat
- Noodles
. egg noo-
dles
. rice noo-
dles
. cellophane

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

UNIT OF COMPETENCY : PREPARE POULTRY AND GAME DISHES

MODULE TITLE : PREPARING POULTRY AND GAME DISHES

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

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. Cook Poultry and Game

LO3. Plate/present Poultry and Game

LO4. Store Poultry and Game

116
LO1. PERFORM MISE EN PLACE
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Tools, utensils •Tools, Equipment • Lecture/  Direct obser-
and equipment equipments  LCD Projec- demonstration vation
are cleaned, and utensils tor (optional • Video Viewing  Written exam
sanitized and needed in for lecture) • Demonstration  Oral question-
 Overhead ing
prepared based cooking
Projector  Return
on the required poultry and demonstration
(Optional for
tasks game dishes lecture)  Review of
2.Ingredients •Variety /  Television portfolios of
are identified type of poul- and multime- evidence and
according to try and game dia player third party
standard •Methods of  Whiteboard workplace re-
recipes, recipe cooking  Applicable ports of on-
card or enter- poultry equipment the-job perfor-
prise require- •Nutritional as pre- mance by the
ments value/com- scribed by candidate
3.Ingredients ponents of Training reg-
ulations
are assembled poultry
 Electric, gas
according to •Sources of or induction
quantity, type, poultry ranges
and quality re- •Key factors  Ovens, in-
quired that affect cluding
4.Ingredients the quality of combi ovens
are prepared meat  Microwaves
based on the re- •Fabricating  Grills and
quired form and poultry griddles
time frame •Different  Deep fryers
5.Poultry and cuts/parts of  Salaman-
ders
game are pre- poultry and
 Food pro-
pared based on game cessors
its enterprise •Safe work  Blenders
poultry and practices  Mixers
game prepara- •Principles  Slicers
tion techniques and prac-  Pans
6.Frozen poultry tices of hy-  Utensils
and game are giene related  Tilting fry
thawed in ac- to use of raw pan
cordance with ingredients  Steamers
enterprise thaw- •Logical and  Baine marie
 Mandoline
ing procedures time efficient
7.Frozen ingre- work flow TOOLS
dients are •Cutting and - pots and
thawed follow- presentation pans
ing enterprise techniques - bowls
procedures. of vegeta- and
8.Where neces- bles and - Plastic

117
sary, raw ingre- fruits wrap
dients are •Organiza- - Alu-
washed with tional skills minum
clean potable and team- foil
water. work - measur-
•Waste mini- ing cups
mization - weighing
techniques scales
and environ- - cleaning
mental con- materials
siderations and
in specific - linen
relation to - tea tow-
vegetables, els
eggs and - serviettes
starch - table
dishes cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

TOOLAS AND
ACCESSORIES
-Mincers
-Slicers
-Knives
-Cleavers
-Saws
-Sausage casing
machines
-Smokers
-Pickling vats
-Vacuum packer
-Robot coupe

SUPPLIES &
MATERIALS
- Chicken, tur-
key, goose
- Pheasant,
quail, pi-
geon,
guinea fowl,
wild duck
- Rabbit, hare
boar, goat
game

Learning Ma-
terials
 Manuals
 Books

118
  Video
(CD)
 LMS

LO2. COOK POULTRY AND GAME DISHES

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
•Poultry and •Methods of Equipment • Lecture/  Direct obser-
game are han- cooking  LCD Projec- demonstration vation
dled efficiently poultry and tor (optional • Video Viewing  Written or Oral
and hygienically game for lecture) • Demonstration questioning
 Overhead  Review of
to minimize risk -Moist heat
Projector portfolios of
of food spoilage -Dry heat evidence and
(Optional for
and cross-con- - Baking lecture) third party
tamination -Combina-  Television workplace re-
•Poultry and tion of dry and multime- ports of on-
game dishes heat and dia player the-job perfor-
are cooked ac- moist heat  Whiteboard mance by the
cording to enter- •Fabricating,  Applicable candidate
prise standard deboning equipment
recipes and ap- steps and as pre-
propriate Cook- techniques scribed by
ing methods •Cuts/parts Training reg-
ulations
•Cooked dishes of poultry
 Electric, gas
are tasted and and game or induction
seasoned in ac- Ingredients ranges
cordance with for preparing  Ovens, in-
the required poultry and cluding
taste of the game dishes combi ovens
dishes •Care and  Microwaves
use of  Grills and
knives, ma- griddles
chinery and  Deep fryers
equipment  Salaman-
ders
for poultry
 Food pro-
and game cessors
prepa-  Blenders
ration  Mixers
•Principles  Slicers
and prac-  Pans
tices of hy-  Utensils
giene related  Tilting fry
to handling pan
and prepara-  Steamers
tion of poul-  Baine marie
 Mandoline
try and game
•OHS re-

119
quirements TOOLS
Skills in trim- - pots and
ming, boning pans
and portion- - bowls
ing poultry and
and game - Plastic
•Waste mini- wrap
mization - Alu-
techniques minum
and dis- foil
posal. - measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

TOOLAS AND
ACCESSORIES
-Mincers
-Slicers
-Knives
-Cleavers
-Saws
-Sausage casing
machines
-Smokers
-Pickling vats
-Vacuum packer
-Robot coupe

SUPPLIES &
MATERIALS
- Chicken, tur-
key, goose
- Pheasant,
quail, pi-
geon,
guinea fowl,
wild duck
- Rabbit, hare

120
 boar, goat
game

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO3. PLATE/PRESENT POULTRY AND GAME DISHES

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Service wares •Portion con- Equipment • Lecture/  Direct obser-
are selected in trol for  LCD Projec- demonstration vation
accordance with cooked poul- tor (optional • Video Viewing  Written or Oral
type of poultry try and game for lecture) • Demonstration questioning
 Overhead  Review of
and game •Creative
Projector portfolios of
dishes presentation evidence and
(Optional for
2.Poultry and techniques lecture) third party
game is •Hygienic  Television workplace re-
plated/pre- food han- and multime- ports of on-
sented using dling prac- dia player the-job perfor-
suitable sauces, tices  Whiteboard mance by the
garnishes and •Safe work  Applicable candidate
accompani- practices on equipment
ments presenting as pre-
3.Poultry dishes •Suitable scribed by
are presented storage tech- Training reg-
ulations
hygienically, niques to
 Electric, gas
logically and se- maintain op- or induction
quentially within timum qual- ranges
the required ity of ingredi-  Ovens, in-
timeframe ents cluding
4.Factors in •Organiza- combi ovens
plating dishes tional skills  Microwaves
are observed in and team-  Grills and
presenting poul- work griddles
try and game •Waste mini-  Deep fryers
dishes. mization  Salaman-
ders
techniques
 Food pro-
cessors
 Blenders
 Mixers
 Slicers
 Pans

121
 Utensils
 Tilting fry
pan
 Steamers
 Baine marie
 Mandoline

TOOLS
- pots and
pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

TOOLAS AND
ACCESSORIES
-Mincers
-Slicers
-Knives
-Cleavers
-Saws
-Sausage casing
machines
-Smokers
-Pickling vats
-Vacuum packer
-Robot coupe

SUPPLIES &
MATERIALS
- Chicken, tur-

122
 key, goose
- Pheasant,
quail, pi-
geon,
guinea fowl,
wild duck
- Rabbit, hare
boar, goat
game

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO4. STORE POULTRY AND GAME

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Poultry and •Food safety Equipment • Lecture/  Direct obser-
game are stored practices re-  LCD Projec- demonstration vation
ensuring stor- lated to han- tor (optional • Video Viewing  Written or Oral
age conditions dling and for lecture) • Demonstration questioning
 Overhead  Review of
and optimal storing of
Projector portfolios of
temperature are poultry and evidence and
(Optional for
maintained game prod- lecture) third party
2.Quality trim- ucts  Television workplace re-
mings and •Methods of and multime- ports of on-
other leftovers preserving dia player the-job perfor-
are utilized poultry and  Whiteboard mance by the
where and game  Applicable candidate
when appropri- •Logical and equipment
ate time-efficient as pre-
work flow scribed by
•Storage Training reg-
ulations
procedures
 Electric, gas
for poultry or induction
and game ranges
•Tempera-  Ovens, in-
ture require- cluding
ments for combi ovens
storing poul-  Microwaves
try and game  Grills and
products griddles
•Waste mini-  Deep fryers
mization  Salaman-
ders
techniques

123
and disposal  Food pro-
cessors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steamers
 Baine marie
 Mandoline

TOOLS
- pots and
pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

TOOLAS AND
ACCESSORIES
-Mincers
-Slicers
-Knives
-Cleavers
-Saws
-Sausage casing
machines
-Smokers

124
 -Pickling vats
-Vacuum packer
-Robot coupe

SUPPLIES &
MATERIALS
- Chicken, tur-
key, goose
- Pheasant,
quail, pi-
geon,
guinea fowl,
wild duck
- Rabbit, hare
boar, goat
game

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

UNIT OF COMPETENCY : PREPARE SEAFOOD DISHES

MODULE TITLE : PREPARING SEAFOOD DISHES

MODULE DESCRIPTOR : This module deals with the skills and knowledge
and attitude required in selecting, preparing,
cooking, plating/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

125
LO1. PERFORM MISE EN PLACE
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Tools, utensils •The differ- Equipment • Lecture/  Direct obser-
and equipment ent classifi-  LCD Projec- demonstration vation
are cleaned, cations of tor (optional • Video Viewing  Written or Oral
sanitized and seafood for lecture) • Demonstration questioning
prepared based  Overhead  Review of
•Preparing a
on the required Projector portfolios of
tasks
range of evidence and
(Optional for
 Ingredients are seafood lecture) third party
identified cor- dishes ac-  Television workplace re-
rectly, accord- cording to and multime- ports of on-
ing to standard enterprise dia player the-job perfor-
recipes, recipe standards  Whiteboard mance by the
cards or enter- •Classifica-  Applicable candidate
prise require- tion and vari- equipment
ments eties of fish as pre-
 Ingredients are and shellfish scribed by
assembled ac- Training reg-
•Sources of
cording to cor- ulations
rect quantity,
seafood
 Electric, gas
type and quality •Market or induction
required forms of ranges
 Ingredients are seafood  Ovens, in-
prepared based •Nutrition re- cluding
on the required lated to fish combi ovens
form and time and seafood,  Microwaves
frame particularly  Grills and
 Frozen ingredi- the nutri- griddles
ents are thawed tional value  Deep fryers
following enter-  Salaman-
of fish and
prise proce- ders
dures.
seafood
 Food pro-
 Where neces- •Specific di- cessors
sary, raw ingre- etary issues  Blenders
dients are including al-  Mixers
washed with lergies and  Slicers
clean potable intolerances  Pans
water. •Common  Utensils
culinary  Tilting fry
terms related pan
to fish and  Steamers
seafood that  Baine marie
 Mandoline
are used in
the industry TOOLS
•Principles - pots and
and prac- pans
tices of hy- - bowls
giene specif- and
ically on - Plastic

126
handling and wrap
storage of - Alu-
fish and minum
seafood foil
•Safe work - measur-
practices, ing cups
particularly - weighing
on using scales
sharp knives - cleaning
•Appropriate materials
cookery and
methods for - linen
fish and - tea tow-
shellfish els
•Waste mini- - serviettes
mization - table
techniques cloth
and environ- - aprons
mental con- - uniforms
siderations - hair re-
in relation to straints
seafood toque,
caps,
hairnets

SUPPLIES &
MATERIALS
- lean fish
- fat fish
Water source
- salt water
- freshwater
Processed fish
- dried
- smoked
- bottled
Types of
Seafood
- Shellfish
. mollusk
. crus-
taceans
. octopus
and squid
- Fin fish

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)

127
  LMS

LO2. HANDLE FISH AND SEAFOOD

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Seafood is se- •The differ- Equipment • Lecture/  Direct obser-
lected according ent classifi-  LCD Projec- demonstration vation
to quality, cations of tor (optional • Video Viewing  Written or Oral
2.Seafood are seafood for lecture) • Demonstration questioning
 Overhead  Review of
handled hygien- •Procedure
Projector portfolios of
ically in accor- of thawing evidence and
(Optional for
dance with en- seafood lecture) third party
terprise han- •Criteria for  Television workplace re-
dling and stor- judging the and multime- ports of on-
ing techniques quality of dia player the-job perfor-
3.Frozen fresh fish  Whiteboard mance by the
seafood are •Storage re-  Applicable candidate
thawed correctly quirements equipment
to ensure maxi- for fish as pre-
mum quality, •Criteria for scribed by
and to retain judging the Training reg-
ulations
their nutrients quality of
 Electric, gas
fresh fish or induction
•Nutrition re- ranges
lated to fish  Ovens, in-
and seafood, cluding
particularly combi ovens
the nutri-  Microwaves
tional value  Grills and
of fish and griddles
seafood  Deep fryers
•Safe work  Salaman-
ders
practices,
 Food pro-
•Cutting and cessors
presentation  Blenders
techniques,  Mixers
particularly  Slicers
on fish and  Pans
crustaceans  Utensils
•Waste mini-  Tilting fry
mization pan
techniques  Steamers
and environ-  Baine marie
 Mandoline
mental con-
siderations TOOLS
in relation to - pots and
seafood

128
 pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Variety of
fishes:
- 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

129
 Types of
Seafood
- Shellfish
. mollusk
. crus-
taceans
. octopus
and squid
- Fin fish

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO3. COOK FISH AND SHELLFISH

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Fish is •Steps in Equipment • Lecture/  Direct obser-
cleaned, gutted fabricating  LCD Projec- demonstration vation
and filleted cor- fish tor (optional • Video Viewing  Written or Oral
rectly and effi- •Appropriate for lecture) • Demonstration questioning
 Overhead  Review of
ciently accord- cookery
Projector portfolios of
ing to enterprise methods for evidence and
(Optional for
standards fish and lecture) third party
2.Shellfish and shellfish  Television workplace re-
other types of •Preparing a and multime- ports of on-
seafood are range of dia player the-job perfor-
cleaned and seafood  Whiteboard mance by the
prepared cor- dishes ac-  Applicable candidate
rectly and in ac- cording to equipment
cordance with enterprise as pre-
enterprise stan- standards scribed by
dards •Nutrition re- Training reg-
ulations
3.Seafood lated to fish
 Electric, gas
dishes is and seafood, or induction
cooked accord- particularly ranges
ing to enterprise the nutri-  Ovens, in-
standards using tional value cluding
a variety of of fish and combi ovens
cooking meth- seafood  Microwaves
ods •Specific di-  Grills and
4.Fish and etary issues griddles
shellfish by- including al-  Deep fryers
products are lergies and  Salaman-

130
used appropri- intolerances ders
ately for a vari- •Common  Food pro-
ety of dishes culinary cessors
and menu items terms related  Blenders
 Mixers
5.Cooked to fish and
 Slicers
dishes are seafood that  Pans
tasted and sea- are used in  Utensils
soned in accor- the industry  Tilting fry
dance with the •Principles pan
required taste of and prac-  Steamers
the dishes tices of hy-  Baine marie
6. Work- giene specif-  Mandoline
place safety and ically on
hygienic proce- handling TOOLS
dures are fol- preparation - pots and
lowed according of fish and pans
to enterprise seafood - bowls
and legislated •Safe work and
requirements practices, - Plastic
particularly wrap
on using - Alu-
sharp knives minum
•Waste mini- foil
mization - measur-
techniques ing cups
and environ- - weighing
mental con- scales
siderations - cleaning
in relation to materials
seafood and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Variety of
fishes:
- fin fish
- shellfish
Body shape

131
- 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
Types of
Seafood
- Shellfish
. mollusk
. crus-
taceans
. octopus
and squid
- Fin fish

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

132
LO4. PLATE/PRESENT FISH AND SEAFOOD
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Seafood •Portion con- Equipment • Lecture/  Direct obser-
dishes are pre- trol for  LCD Projec- demonstration vation
sented hygieni- cooked tor (optional • Video Viewing  Written or Oral
cally, logically seafood for lecture) • Demonstration questioning
 Overhead  Review of
and sequentially •Creative
Projector portfolios of
within the presentation evidence and
(Optional for
required time- techniques lecture) third party
frame •Hygienic  Television workplace re-
2.Fish and food han- and multime- ports of on-
seafood is pre- dling prac- dia player the-job perfor-
pared and pre- tices  Whiteboard mance by the
sented for ser- •Safe work  Applicable candidate
vice in accor- practices on equipment
dance to enter- presenting as pre-
prise standards •Suitable scribed by
3.Suitable storage tech- Training reg-
ulations
sauces and dips niques to
 Electric, gas
are prepared maintain op- or induction
according to timum qual- ranges
standard ity of ingredi-  Ovens, in-
recipes and as ents cluding
required to ac- •Organiza- combi ovens
company tional skills  Microwaves
seafood menu and team-  Grills and
items work griddles
4.Presentations •Waste mini-  Deep fryers
and garnishing mization  Salaman-
ders
techniques are techniques
 Food pro-
selected and •Cutting and cessors
used according presentation  Blenders
to recipes and techniques,  Mixers
enterprise stan- particularly  Slicers
dards on fish and  Pans
5.Services are crustaceans  Utensils
carried out ac-  Tilting fry
cording to enter- pan
prise methods  Steamers
and standards  Baine marie
 Mandoline
6.Factors in
plating dishes TOOLS
are observed in - pots and
presenting pans
seafood dishes - bowls
and
- Plastic

133
 wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Variety of
fishes:
- 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
Types of
Seafood
- Shellfish
. mollusk

134
 . crus-
taceans
. octopus
and squid
- Fin fish

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO5. STORE FISH AND SEAFOOD

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Quality trim- •Storing and Equipment • Lecture/  Direct obser-
mings and other handling is-  LCD Projec- demonstration vation
leftovers are uti- sues related tor (optional • Video Viewing  Written or Oral
lized where and to seafood for lecture) • Demonstration questioning
 Overhead  Review of
when appropri- •Storage re-
Projector portfolios of
ate Seafood are quirements evidence and
(Optional for
stored hygieni- for fish lecture) third party
cally in accor- •Tempera-  Television workplace re-
dance with en- ture require- and multime- ports of on-
terprise han- ments for dia player the-job perfor-
dling and stor- storing  Whiteboard mance by the
ing techniques seafood  Applicable candidate
2.Where appli- •Waste mini- equipment
cable, date mization as pre-
stamps and techniques scribed by
codes are and environ- Training reg-
ulations
checked to en- mental con-
 Electric, gas
sure quality siderations or induction
control in relation to ranges
3.Seafood is seafood  Ovens, in-
stored in accor- •Food safety cluding
dance with practices re- combi ovens
FIFO operating lated to han-  Microwaves
procedures and dling and  Grills and
storage of storing of griddles
seafood require- poultry and  Deep fryers
ments. game prod-  Salaman-
ders
ucts
 Food pro-
• Methods of cessors
preserving  Blenders

135
seafood  Mixers
•Logical and  Slicers
time-efficient  Pans
work flow  Utensils
 Tilting fry
pan
 Steamers
 Baine marie
 Mandoline

TOOLS
- pots and
pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

SUPPLIES &
MATERIALS
Variety of
fishes:
- fin fish
- shellfish
Body shape
- flat fish
- round fish
Market form
- fillets

136
- drawn
- whole
- butterfly fillet
- steak
Fat content
- lean fish
- fat fish
Water source
- salt water
- freshwater
Processed fish
- dried
- smoked
- bottled
Types of
Seafood
- Shellfish
. mollusk
. crus-
taceans
. octopus
and squid
- Fin fish

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

137
UNIT OF COMPETENCY : PREPARE DESSERTS

MODULE TITLE : PREPARING DESSERTS

MODULE DESCRIPTOR : This module deals with the skills and knowledge
and attitudes required 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. Prepare desserts and sweet sauces

LO3. Plate/present desserts

LO4. Store desserts

LO1. PERFORM MISE EN PLACE

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Tools, utensils •Different Equipment • Lecture/  Direct obser-
and equipment types of  LCD Projec- demonstration vation
are cleaned, desserts and tor (optional • Video Viewing  Written or Oral
sanitized and sweets for lecture) • Demonstration questioning
prepared based  Overhead  Review of
•Details and
on the required Projector portfolios of
tasks
characteris- evidence and
(Optional for
 Ingredients are tics of differ- lecture) third party
identified cor- ent types of  Television workplace re-
rectly, accord- desserts and and multime- ports of on-
ing to standard sweets dia player the-job perfor-
recipes, recipe •Varieties of  Whiteboard mance by the
cards or enter- suitable in-  Applicable candidate
prise require- gredients for equipment
ments desserts and as pre-
 Ingredients are sweets scribed by
assembled ac- Training reg-
•Common
cording to cor- ulations
rect quantity,
culinary
type and quality terms related TOOLS and
required to desserts ACCESORIES
 Ingredients are and sweets - Blenders
prepared based that are used - Ice-cream

138
 on the required in the indus- machines
form and time try - Ice makers
frame - Juicers and
•Nutritional vitaminizers
 Frozen ingredi- value of - Mixers
ents are thawed
dessert - Oven
following enter- - Chiller and
prise proce-
•Principles
and prac- freezers
dures. - Steamer
 Where neces- tices of hy- - Weighing
sary, raw ingre- giene on scales
dients are handling and - Low pres-
washed with storage of sure burners
clean potable dairy prod-
water. ucts SUPPLIES &
•Logical and MATERIALS
time efficient Desserts and
work flow sweets
- Pudding,
pies, tarts,
flans, fritters
- Custard,
creams
- Prepared
fruit
- Charlotte,
bavarois,
mousse,
soufflé,
sabayon
- Meringues,
crepes,
omelletes
- Sorbet, ice
cream,
bombe, par-
fait, 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

139
 - flavored but-
ters and
creams
- crepes
SUITABLE
thickening
agents for
sweet sauces
- roux
- flour
- corn flour, ar-
rowroot, potato
starch
- modified
starch
- bread crumbs
- eggs and egg
yolks

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO2. PREPARE DESSERTS AND SWEET SAUCES

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Standard or •Types/clas- Equipment • Lecture/  Direct obser-
enterprise sification of  LCD Projec- demonstration vation
recipes are desserts and tor (optional • Video Viewing  Sampling of
used to produce sweets for lecture) • Demonstration desserts
 Overhead made by can-
a variety of hot, •Methods of
Projector didate
cold and frozen preparing/  Written or Oral
(Optional for
desserts, appro- cooking lecture) questioning
priate for a vari- desserts  Television  Return
ety of menus •Common and multime- demonstration
2.Range of culinary dia player  Review of
sweet sauces terms related  Whiteboard portfolios of
are produced to to desserts  Applicable evidence and
a desired con- and sweets equipment third party
sistency and fla- •Ingredients as pre- workplace re-
vor for the scribed by ports of on-
Training reg- the-job perfor-
3.Prepared preparation
ulations mance by the
desserts and of desserts candidate
sweets are and sweets TOOLS and
tasted in accor- •Safe work ACCESORIES
dance with the practices - Blenders

140
required taste •Principles - Ice-cream
4.Workplace and prac- machines
- Ice makers
safety and hy- tices of hy- - Juicers and
gienic proce- giene related vitaminizers
dures are fol- to use of raw - Mixers
lowed according ingredients - Oven
to enterprise •Logical and - Chiller and
freezers
and legislated time efficient - Steamer
requirements work flow - Weighing
•Organiza- scales
tional skills - Low pres-
and team- sure burners
work
•Waste mini- SUPPLIES &
mization MATERIALS
techniques Desserts and
sweets
and environ-
- Pudding,
mental con- pies, tarts,
siderations flans, fritters
in specific - Custard,
relation eggs creams
- Prepared
preparation
fruit
- Charlotte,
bavarois,
mousse,
soufflé,
sabayon
- Meringues,
crepes,
omelletes
- Sorbet, ice
cream,
bombe, par-
fait, 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

141
 crèmes
- flavored but-
ters and
creams
- crepes
SUITABLE
thickening
agents for
sweet sauces
- roux
- flour
- corn flour, ar-
rowroot, potato
starch
- modified
starch
- bread crumbs
- eggs and egg
yolks

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO3. PLATE/PRESENT DESSERTS

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Desserts are •Creative Equipment • Lecture/  Direct obser-
presented hy- presentation  LCD Projec- demonstration vation
gienically, logi- techniques tor (optional • Video Viewing  Sampling of
cally and se- for desserts for lecture) • Demonstration desserts
 Overhead made by can-
quentially within and sweets.
Projector didate
the required •Varieties of  Written or Oral
(Optional for
timeframe suitable in- lecture) questioning
2.Desserts are gredients for  Television  Return
decorated cre- desserts and and multime- demonstration
atively sweets dia player  Review of
3.Factors in •Principles  Whiteboard portfolios of
plating dishes and prac-  Applicable evidence and
are observed in tices of hy- equipment third party
presenting giene on as pre- workplace re-
desserts presenting/ scribed by ports of on-
Training reg- the-job perfor-
4.Desserts are plating
ulations mance by the
portioned ac- desserts and candidate
cording to enter- sweets TOOLS and
prise standards •Logical and ACCESORIES

142
5.Desserts are time efficient - Blenders
presented in ac- work flow - Ice-cream
machines
cordance with •Waste mini- - Ice makers
enterprise pre- mization - Juicers and
sentation tech- techniques vitaminizers
niques. and environ- - Mixers
Accompani- mental con- - Oven
- Chiller and
ments, gar- siderations freezers
nishes and dec- related to - Steamer
orations are desserts - Weighing
used to en- scales
hance taste, - Low pres-
sure burners
texture and
balance
SUPPLIES &
MATERIALS
Desserts and
sweets
- Pudding,
pies, tarts,
flans, fritters
- Custard,
creams
- Prepared
fruit
- Charlotte,
bavarois,
mousse,
soufflé,
sabayon
- Meringues,
crepes,
omelletes
- Sorbet, ice
cream,
bombe, par-
fait, 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

143
 - custards and
crèmes
- flavored but-
ters and
creams
- crepes
SUITABLE
thickening
agents for
sweet sauces
- roux
- flour
- corn flour, ar-
rowroot, potato
starch
- modified
starch
- bread crumbs
- eggs and egg
yolks

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

LO4. STORE DESSERTS

MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Quality trim- Equipment • Lecture/  Direct obser-
mings and other •Storing and  LCD Projec- demonstration vation
leftovers are uti- handling is- tor (optional • Video Viewing  Written or Oral
lized where and sues related for lecture) • Demonstration questioning
 Overhead  Review of
when appropri- to desserts
Projector portfolios of
ate and sweets evidence and
(Optional for
2.Desserts are •Tempera- lecture) third party
stored at the ap- ture require-  Television workplace re-
propriate tem- ments for and multime- ports of on-
perature and storing dia player the-job perfor-
under the cor- desserts  Whiteboard mance by the
rect conditions •Waste mini-  Applicable candidate
to maintain mization equipment
quality, fresh- techniques as pre-
ness and cus- and environ- scribed by
tomer appeal mental con- Training reg-
ulations
3.Suitable pack- siderations
aging are se- in relation to TOOLS and

144
lected and used seafood ACCESORIES
to preserve •Food safety - Blenders
- Ice-cream
taste, appear- practices re- machines
ance and tast- lated to han- - Ice makers
ing characteris- dling and - Juicers and
tics storing of vitaminizers
4.Sweet sauces desserts and - Mixers
- Oven
are stored to re- sweets prod- - Chiller and
tain desired ucts freezers
quality and •Methods of - Steamer
characteristics preserving - Weighing
5.Dessert is dessert scales
- Low pres-
stored in accor- •Logical and sure burners
dance with time-efficient
FIFO operating work flow
procedures and •Safe work SUPPLIES &
MATERIALS
storage of practices
Desserts and
dessert require- particularly sweets
ments on handling - Pudding,
and storing pies, tarts,
hot and flans, fritters
- Custard,
frozen
creams
desserts - Prepared
fruit
- Charlotte,
bavarois,
mousse,
soufflé,
sabayon
- Meringues,
crepes,
omelletes
- Sorbet, ice
cream,
bombe, par-
fait, 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

145
 zabaglione
- custards and
crèmes
- flavored but-
ters and
creams
- crepes
SUITABLE
thickening
agents for
sweet sauces
- roux
- flour
- corn flour, ar-
rowroot, potato
starch
- modified
starch
- bread crumbs
- eggs and egg
yolks

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

UNIT OF COMPETENCY : PACKAGE PREPARED FOOD

MODULE TITLE : PACKAGING PREPARED FOOD

MODULE DESCRIPTOR : This module deals with the skills and knowledge
and attitudes in packaging of prepared foodstuffs
for transportation.

NOMINAL DURATION : 8 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Select packaging materials

LO2. Package food

146
LO1. SELECTING PACKAGING MATERIALS
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Food require- •Food prepa- Equipment • Lecture/  Direct obser-
ments of client ration re-  LCD Projec- demonstration vation
and user are quirements tor (optional • Video Viewing  Written or Oral
met prior to prior to pack- for lecture) • Demonstration questioning
 Overhead  Review of
packaging in ac- aging
Projector portfolios of
cordance with •Suitable evidence and
(Optional for
the enterprise packaging lecture) third party
standard follow- materials  Television workplace re-
ing the criteria and methods and multime- ports of on-
for packaging for a differ- dia player the-job perfor-
2.Qualities of ent types of  Whiteboard mance by the
packaging ma- food items  Applicable candidate
terials are se- •The charac- equipment
lected in accor- teristics and as pre-
dance enter- uses of dif- scribed by
prise standards ferent pack- Training reg-
ulations
aging materi-
als
•Portion con- SUPPLIES &
trol practices MATERIALS
and princi- Types of pack-
aging materials
ples May include but
•Functional are not limited
design re- to:
quirements - Polystyrene
for food foam
- Plastic cling
packaging wrap
areas - Plastic or foil
containers
- Metal or
plastic trays

Learning Ma-
terials
 Manuals
 Books
 Video
(CD)
 LMS

147
LO2. PACKAGE PREPARED FOOD
MODE OF DELIVERY: Blended

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.Food is pack- •Safe work Equipment • Lecture/  Direct obser-
aged in compli- practices on  LCD Projec- demonstration vation of the
ance with sani- packaging, tor (optional • Video Viewing candidate
tary, occupa- dealing with for lecture) • Demonstration while packag-
 Overhead ing foods
tional health hot surfaces,
Projector  Written or Oral
and safety and lifting and questions
(Optional for
local health reg- bending. lecture)  Review of
ulations require- •Hygienic  Television portfolios of
ments practices and multime- evidence and
2.Environmental and occupa- dia player third party
requirements for tional health  Whiteboard workplace re-
food packaging and safety  Applicable ports of on-
area is ob- and local equipment the-job perfor-
served health regu- as pre- mance by the
3.Appropriate lations in scribed by candidate
packaging pro- packaging, Training reg-
ulations
cedures are storing and
adopted accord- transporting
ing to enterprise of food, in- SUPPLIES &
specifications cluding: MATERIALS
4.Food labeled -HACCP Types of pack-
aging materials
according to in- Principles May include but
dustry stan- applied to are not limited
dards off-site cater- to:
ing - Polystyrene
•Environ- foam
- Plastic cling
mental re- wrap
quirements - Plastic or foil
for food containers
packaging - Metal or
area plastic trays
•Appropriate
Learning Ma-
packaging
terials
procedures
 Manuals
and tech-
 Books
niques
 Video
•Appropriate
(CD)
labeling of
 LMS
packaged
foodstuffs

148