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COMPETENCY-BASED

CURRICULUM

Sector:
Tourism (Hotel and Restaurant)
Qualification:

Commercial Cooking NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig, Metro Manila
COURSE DESIGN

COURSE TITLE : COMMERCIAL COOKING NC II

NOMINAL DURATION : 436 HOURS

COURSE DESCRIPTION : This course is designed to enhance the knowledge, skills


and attitudes of any kitchen staff on food preparation. It
includes competencies such as clean kitchen areas; cook
hot and cold meals; and prepare portion and plate meat or
food to guests in hotel, motel, restaurants, clubs,
canteens, resorts and luxury lines cruises.

COURSE OUTCOMES :

Upon completion of the course, the trainees/students must be able to:

1. Obtain and convey workplace information


2. Complete relevant work related documents
3. Participate in workplace meeting and discussion
4. Describe and identify team role and responsibility in a team
5. Describe work as a team member
6. Integrate personal objectives with organizational goals
7. Set and meet work priorities
8. Maintain professional growth and development
9. Evaluate hazard and risks
10. Control hazards and risks
11. Maintain occupational health and safety awareness
12. Identify and access key sources of information on the industry
13. Access, apply and share industry information
14. Update continuously relevant industry knowledge
15. Practice personal grooming and hygiene
16. Practice safe and hygienic handling, storage and disposal of food, beverage
and materials
17. Identify and explain the functions, general features and capabilities of both
hardware and software
18. Use appropriate devices and procedures to transfer files/data
19. Produce accurate and complete data according to the requirements
20. Maintain computer system
21. Practice workplace safety, security and hygiene systems, processes and
operations
22. Respond appropriately to faults, problems and emergency situations in line with
enterprise guidelines
23. Maintain safe personal presentation standards
24. Apply effective verbal and non-verbal communication skills to respond to
customer needs

CBC Commercial Cooking NC II 2


25. Provide prompt and quality service to customers
26. Handle queries promptly and correctly in line with enterprise procedures
27. Handle customer complaints, evaluation and recommendations
28. Identify the appropriate chemicals and equipment and their uses for cleaning
and sanitizing kitchen premises
29. Enumerate occupational health and safety requirements for spraying, bending,
lifting, carrying and using equipment in kitchen premises
30. Discuss work requirements to be done to save time and effort for workflow
31. Discuss environment-friendly products and practices in cleaning kitchen
32. Handle waste and linen
33. Clean and sanitize premises and garbage bin
34. Clean, sanitize and store cleaning equipment
35. enumerate uses and characteristics of basic food products and types of menus
36. Prioritize workplan, minimize time effort and apply environmental considerations
in specific food preparation
37. Identify appropriate tools, equipment and ingredients to be used
38. Prepare food requisition for dairies, dry goods, fruits and vegetables, meat,
poultry and seafood
39. Select meat required for menu items
40. Prepare and portion the meat according to recipe
41. Cook the portioned meat according to menu specification
42. Serve with appropriate condiments and sauces
43. Receive delivery of kitchen(food) supplies
44. Apply principles of stock control and classify food items for storage segregation
45. Check for slow moving items (FIFO)
46. Identify and prepare ingredients according to standard procedures, special
dietary requirements and cultural needs
47. Prepare stocks according to specified menu requirement
48. Prepare soups according to specified menu requirement
49. Prepare sauces according to specified menu requirement
50. Store stocks and sauces as required
51. Serve soup according to standard service
52. Identify and prepare ingredients as referred to menu requirement according to
cookery methods
53. Analyze the different recipes for various dishes for menu requirement
54. Prepare dish according to menu requirement
55. Prepare appropriate garnishing of platter & center pieces
56. Serve dish for food service
57. Identify ingredients as required in the menu and prepare according to cookery
methods
58. Observe standard recipe for salad and appetizer preparation
59. Prepare and apply appropriate dressing or condiments required for salads and
appetizers
60. Serve salads and dressings with appropriate garnishings
61. Prepare hot and cold appetizers
62. Observe standard recipe for hot and cold appetizers preparation

CBC Commercial Cooking NC II 3


63. Prepare and apply appropriate sauces, dressings or condiments required for hot
and cold appetizers
64. Serve hot or cold appetizers as required in the menu
65. Store appetizers and salads
66. Identify required ingredients and prepare sandwiches according to enterprise
standards
67. Apply culinary terms related to sandwiches commonly used in the industry
68. Perform sandwich preparation
69. Serve hot or cold sandwiches as required in the menu
70. Store sandwiches
71. Identify vegetable, fruits and starch dishes
72. Clean and prepare vegetable, fruit and starch according to specified preparation
73. Cook vegetable and starch dishes according to menu specification
74. Prepare and cook egg-based dishes according to menu specification
75. Serve vegetables, fruits, starch and eggs as required from the menu
76. Select and purchase poultry and game according to menu
77. Prepare poultry and game according to standard recipe
78. Cook poultry and game according to menu requirements
79. Serve with appropriate condiments and sauces
80. Identify portion and meat requirements according to menu
81. Prepare and portion the meat according to recipe requirement
82. Cook the portion meat according to menu specification
83. Serve with appropriate condiments and sauces
84. Observe safe and hygienic practices for meat
85. Select and clean seafood according to menu
86. Prepare and cook seafood (fish, shellfish, etc.) according to recipe requirement
87. Serve with appropriate condiments and sauces
88. Identify ingredients according to recipe (hot and cold desserts)
89. Prepare and cook ingredients according to standard recipe procedures
90. arrange in a plate and decorate with appropriate garnishing
91. Prepare sweet sauces as required
92. Chill desserts
93. Identify ingredients according to recipe (pastry, cakes and pop paste)
94. Prepare pastry, cake and pop paste according to menu requirement
95. Cut and portion dessert according to menu requirement
96. Garnish pastry, cakes and pop paste with appropriate garniture
97. Arrange in plate and serve with appropriate hot or cold sauces
98. Chill desserts
99. Identify specific food for packaging duration
100. Ensure food suitability for packaging, storage and transportation
101. Select packaging appropriate to specific food
102. Package food according to needs and observe hygienic practices and
sanitation requirement
103. Ensure food presentation is properly garnished using appropriate garniture
and presented in standard temperature
104. Serve food with required side dish

CBC Commercial Cooking NC II 4


ENTRY REQUIREMENTS:

Trainees or students should possess the following requirements:

• Can communicate both in oral and written


• Good moral character
• Physically and mentally fit
• Can perform basic mathematical computation

CBC Commercial Cooking NC II 5


COURSE STRUCTURE

CBC Commercial Cooking NC II 6


No. of
Unit of Competency Module Title Module Contents
Hours
BASIC
1. Participate in 1.1 Participating in 1.1.1 Parts of speech 4
Workplace Workplace 1.1.2 Sentence construction
Communication Communication 1.1.3 Effective communication
1.1.4 Communicating with the
employer
1.1.5 Communicating with other
members of the household
1.1.6 Familiarizing with common
places and Singaporean
terminologies
1.1.7 Basic mathematics
1.1.8 Technical writing
1.1.9 Types of forms
1.1.10 Recording information
2. Work in a Team 2.1 Working in a 2.1.1 Team role in the household 4
Environment Team 2.1.2 Relationship and
Environment responsibilities
2.1.3 Role and responsibilities with
team environment/ household
2.1.4 Relationship within a
team/household member
2.1.5 Communication process
2.1.6 Team structure / team roles
in the household
2.1.7 Group planning and decision
making in the household
3. Practice Career 3.1 Practicing 3.1.1 Personal Development-Social 5
Professionalism Career 3.1.2 Aspects: Intra and
Professionalism Interpersonal Development
3.1.3 Personal Hygiene and
Practices
3.1.4 Work Values and Ethical
Standards
3.1.5 Household policies on the
use and maintenance of
equipment
3.1.6 Gender and Development
(GAD) Sensitivity
3.1.7 Professionalism in the
Workplace/ household

CBC Commercial Cooking NC II 7


No. of
Unit of Competency Module Title Module Contents
Hours
4. Practice 4.1 Practicing 4.1.1 Hazards and risks 5
Occupational Occupational identification and control
Health and Health and 4.1.2 Household safety and health
Safety Safety protocol
Procedures Procedures 4.1.3 OHS indicators
4.1.4 Effects of hazards in the
workplace
4.1.5 Ergonomics
4.1.6 Safety Regulations
4.1.7 Electrical and Fire Safety
Code
4.1.8 Waste management
4.1.9 Disaster Preparedness and
Management
4.1.10 Contingency Measures and
Procedures
4.1.11 Operational health and safety
procedure, practices and
regulations
4.1.12 Emergency-related drills and
training
4.1.13 Management systems and
procedures for infection
control
4.1.14 Transmission and control of
Communicable diseases
COMMON
1. Develop And 1.1 Developing 1.1.1 Information sources. 2
Updated And Updating 1.1.2 Information to assist effective
Industry Industry work performance
Knowledge Knowledge

CBC Commercial Cooking NC II 8


No. of
Unit of Competency Module Title Module Contents
Hours
2. Observe 2.1 Observing 2.1.1 Personal grooming and 4
Workplace Workplace hygiene.
Hygiene Hygiene 2.1.2 Typical hygienic and control
Procedures Procedures procedures in the hospitality
and tourism industries.
2.1.3 Overview of legislation and
regulation in relation to food
handling, personal and
general hygiene.
2.1.4 Knowledge on factors which
contribute to workplace
hygiene problems.
2.1.5 General hazards in handling
of food, linen and laundry
and garbage, including major
causes of contamination and
cross-infection.
2.1.6 Sources of and reasons for
food poisoning.
2.1.7 Hygienic risks, minimizing or
removing.
3. Perform 3.1 Performing 3.1.1 Main types of computers and 4
Computer Computer basic features of different
Operations Operations operating systems.
3.1.2 Main parts of a computer.
3.1.3 Storage devices and basic
categories of memory.
3.1.4 Relevant types of software.
3.1.5 General security.
3.1.6 Viruses.
3.1.7 OH and S principles and
responsibilities.
3.1.8 Basic ergonomics of
keyboard and computer use.
3.1.9 General security.
3.1.10 Reading skills to interpret
instructions.
3.1.11 Use of desktop icons.
3.1.12 Keyboard techniques
3.1.13 OH and S principles and
responsibilities.
3.1.14 Printing techniques.
3.1.15 Types of printers.
3.1.16 Peripherals.
3.1.17 OH and S principles and
responsibilities.
CBC Commercial Cooking NC II 9
No. of
Unit of Competency Module Title Module Contents
Hours
3.1 Maintaining3.2.1 Occupational health and
Computer safety
Equipment3.2.2
And PC systems
System 3.2.3 Use of tools
3.2.4 Mathematical computations
3.2.5 Electrical/electronic theory
3.2.6 Drawing interpretation
3.2.7 Computer interpretation
3.2.8 Viruses
3.2.9 Use of problem solving in
emergency situation
3.2.10 Removing viruses from
infected machines
3.2.11 Electrical/electronic theory
3.2.12 Computer operation
3.2.13 Viruses
3.2.14 Use of problem solving in
emergency situation
3.2.15 Removing viruses from
infected machines
4. Perform 4.1 Performing 4.1.1 Correct health, safety and 4
Workplace And Workplace And security practices in line with
Safety Practices Safety workplace procedures.
Practices 4.1.2 Safe and proper work
techniques in using devices
and equipment
4.1.3 Hazard identification and
control
4.1.4 Security of documents, cash,
equipment and people.
4.1.5 5S
4.1.6 Types / kinds of emergency.
4.1.7 Emergency procedure –
recognition, action and
prevention.
4.1.8 First aid procedures.
4.1.9 Use of PPE
4.1.10 Safe and proper posture.

CBC Commercial Cooking NC II 10


No. of
Unit of Competency Module Title Module Contents
Hours
5. Provide 5.1 Providing 5.1.1 Components of 4
Effective Effective communication,
Customer Customer communication process and
Service Service barriers of communication.
5.1.2 Verbal and non-verbal
communication.
5.1.3 Body language, gestures,
facial expressions,
mannerisms.
5.1.4 Customs and traditions of
different races.
5.1.5 Modes of greeting and fare
welling according to cultural
and social differences.
5.1.6 Enhancement of
interpersonal and listening
skills.
5.1.7 Good working attitude and
pleasant approach.
5.1.8 Public relations skills.
5.1.9 Modes of greeting and
farewell.
5.1.10 Proper addressing of needs
of persons. (by gender, age,
status, physical condition)
5.1.11 Style manual requirement.
5.1.12 Standard letters and
proformas.
5.1.13 Telephone manners, proper
use of fax machine.
5.1.14 Proper way of taking queries.
5.1.15 Responses to queries.
5.1.16 Taking telephone messages.
5.1.17 Proper way of answering
complaints in line with
workplace procedures.
5.1.18 Nature and details of
complaints.
5.1.19 Industry/ workplace
procedures in giving
evaluation and
recommendations.
CORE

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No. of
Unit of Competency Module Title Module Contents
Hours
1. Clean and 1.1 Cleaning and 1.1.1 Clean, sanitize, and store 15
maintain kitchen maintain equipment
premises kitchen 1.1.2 Clean and sanitize premises
premises 1.1.3 Handle waste and linen
2. Organize and 2.1 Organizing and 2.1.1 Prepare Tools and 20
prepare food preparing food Equipment for use
2.1.2 Assemble and prepare
ingredients for menu items
2.1.3 Prepare dairy, dry goods,
fruits and vegetable
3. Select, prepare 3.1 Selecting, 3.1.1 Select meats 40
and cook meat preparing and 3.1.2 Prepare and potion meat
cooking meat 3.1.3 Cook and present meat cuts
for service
3.1.4 Store meat
4. Receive and 4.1 Receiving and 4.1.1 Take delivery of supplies 20
store kitchen storing kitchen 4.1.2 Store supplies
supplies supplies 4.1.3 Rotate and maintain supplies
5. Prepare stocks, 5.1 Preparing 5.1.1 Prepare stocks, glazes and 20
sauces and stocks sauces essences required for menu
soups and soups items.
5.1.2 Prepare soups required for
menu items
5.1.3 Prepare sauces required for
menu items
5.1.4 Store and reconstitute
stocks, sauces and soups.
6. Prepare, cook 6.1 Preparing, 6.1.1 Coordinate, organize and 25
and serve food cooking and prepare for food service
for menus serving food for 6.1.2 Cook and serve menu items
menus for food service
6.1.3 Coordinate and complete
end of service requirements
7. Prepare 7.1 Preparing 7.1.1 Prepare and present a 20
appetizers and appetizers and variety of salad and
salads salads dressings
7.1.2 Prepare and present a range
of hot and cold appetizers
7.1.3 Store appetizers and salads
8. Prepare 8.1 Preparing 8.1.1 Prepare and present variety 25
sandwiches sandwiches of sandwiches
8.1.2 Store sandwiches

CBC Commercial Cooking NC II 12


No. of
Unit of Competency Module Title Module Contents
Hours
9. Prepare, 9.1 Preparing 9.1.1 Prepare vegetable and fruit 30
vegetables vegetables, dishes
fruits, eggs and fruits, eggs and 9.1.2 Prepare starch dishes
starch products starch products 9.1.3 Prepare and cook egg-based
dishes
9.1.4 Store vegetables, egg and
starch foodstuffs
10. Prepare and 10.1 Preparing and 10.1 Select and purchase poultry 40
cook poultry and cooking poultry and game
game and game 10.2 Handle and store poultry and
game
10.3 Prepare, cook and present
poultry and game
11. Prepare and 11. aring and 11.1.1 Select suppliers and 20
portion portioning purchase meats
controlled meat controlled meat 11.1.2 Prepare and produce a
cuts cuts range of portion controlled
meats
11.1.3 Prepare and produce meat
products
11.1.4 Store meat cuts and meat
products
12. Prepare and 12.1 Preparing and 12.1.1 Select and store seafood 30
cook sea foods cooking sea 12.1.2 Prepare and cook fish and
foods shellfish
13. Prepare hot 13.1 Preparing hot 13.1.1 Prepare and Produce 20
and cold and cold desserts
desserts desserts 13.1.2 Decorate, portion and
present desserts
13.1.3 Prepare sweet sauces
13.1.4 Prepare accompaniments,
garnishes and decorations
13.1.5 Store desserts
14. Prepare pastry, 14.1 Preparing 14.1.1 Prepare, decorate and 40
cakes, and pastry, cakes present pastries and cakes
yeast-based and yeast 14.1.2 Prepare and produce yeast
products based products products
14.1.3 Portion and store pastry,
Cakes and bread goods.
14.1.4 Prepare food for service
14.1.2 Portion and plate food
14.1.3 Work in team
15. Present food 15.1 Presenting food 15.1.1 Prepare food for service 20
15.1.2 Portion and plate food
15.1.3 Work in team

CBC Commercial Cooking NC II 13


No. of
Unit of Competency Module Title Module Contents
Hours
16. Package 16.1 Packaging of 16.1.1 Ensure food suitable for 15
prepared prepared packaging, storage and
foodstuff foodstuff transportation
16.1.2 Select packaging appropriate
to specific food
16.1.3 Package food according to
needs
TOTAL 436

RESOURCES:

Facilities
Workshop
Laboratory
Audio-visual room
Lecture room
Storage/stock room

Equipment
• Projector screen
• Overhead projector
• Electric fan
• First aid cabinet
• Fire extinguisher
• Emergency light
• directional signage
• air condition
• computers
• TV
• Video player
• Refrigerators
CBC Commercial Cooking NC II 14
• chillers
• Trolley
• Oven
• Microwave
• Oven toaster
• Blender
• Shelves
• Mincer
• Slicer
• Store room
• Carpet sweeper
• Vacuum cleaner (dry and wet)
• Polisher (electric with complete accessories)

Tools
• Chopping board
• Paring knife
• Boning knife
• Clever
• Chef knife
• Food containers
• Plates and bowls
• Cutlery
• Sifter
• Colander
• Strainer
• Oval tray
• Coffee cups and saucer
• Teaspoon
• Pans and pots

Cleaning Tools
• Mops
• Brushers
• Brooms
• Buckets
• Dust pans
• Garbage receptacles
• Squeegee
• Lint free cleaning cloths
• Scrubbing foam
• Spray bottle
• Gloves
• Caution signs
• Mop squeezer
CBC Commercial Cooking NC II 15
Supplies
• Papers
• Slides
• Acetates
• Requisition form
• Cleaning and sanitizing agents
• Herbs
• Seasoning and spices
• Vegetables
• Fruits
• Fruit juices
• Evaluation forms

Accessories
• Complete laboratory outfit
• Working devices
References
• Brochures
• Manuals
• Charts
• Recipe Book
• CD’s
• Video Tapes
• Pictures

ASSESSMENT METHODS:

• Individual and group demonstration (Practical application)


• Written examination
• Oral questioning

COURSE DELIVERY:

• Group Discussion
• Demonstration
• Film Viewing
• Modular instruction
• Practical application
• Industry immersion

TRAINERS QUALIFICATION:

• Must be a holder of NC II or its equivalent


• Must have undergone training on Training Methodology II (TMII)
CBC Commercial Cooking NC II 16
• Must have at least 3-5 years of industry experience
• Must be physically and mentally fit

CBC Commercial Cooking NC II 17


UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES

MODULE TITLE : Cleaning and Maintaining Kitchen Premises

MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable
attitude in cleaning and maintaining kitchen and storage in
commercial cookery /catering operations.

NOMINAL DURATION : 15 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES

At the end of this module, the students/trainees should be able to:

LO 1. Clean, sanitize, and store equipment

LO 2. Clean and sanitize premises

LO 3. Handle waste and linen

CBC Commercial Cooking NC II 18


LO1. CLEAN, SANITIZE, AND STORE EQUIPMENT

Assessment Criteria:
1. Chemical cleaners and sanitizers applied are safe to use and appropriate for
particular type of equipment and utensils in accordance with manual’s instruction.
2. Cleaning and sanitizing are performed in accordance with Food Safety Regulations.
3. Clean equipment and utensils are stored safely and properly in designated places
based on standard practices and procedures.

Contents:
• Equipment and supplies for cleaning
• Principles of cleaning and sanitizing
• Overview on Food Safety Regulations
• Kinds and procedure for application of cleaning agents
• Procedure for effective storing of kitchen equipment and utensils

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT TOOLS
• Store rooms • Silverware
• Cupboards • Glassware
• Shelves • Hollowware
• Dish Drainer • Chinaware
• Oven • Pots, pans, dishes
• Microwave • Cutlery
• Blender • Containers
• Gas range
• Refrigerator
• Dishwashers

SUPPLIES AND MATERIALS LEARNING MATERIALS


• Chemical cleaners • Manuals
• Sanitizers • References
• Detergents
• Scorching pads
• Brush
• Towels

Methodologies:
• Lecture/ discussion

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
CBC Commercial Cooking NC II 19
LO2. CLEAN AND SANITIZE PREMISES

Assessment Criteria:
1. Ceilings, walls, floors, shelves, and working surfaces are cleaned and sanitized
hygienically without causing hazards, in accordance with occupational health and
safety regulations.
2. Cleaning equipment and chemicals are used safely based on manual’s instruction.
3. Cleaning schedules and procedures are followed based on standard practices and
procedures.

Contents:
• Sanitizing and disinfecting procedures and techniques
• Hazards to food safety
• Avoiding cross contamination and food-related diseases

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Store rooms • Chemical cleaners
• Cupboards • Sanitizers
• Shelves • Detergents
• Floor scrubbers/ Floor Polishers • Scorching pads
• Pressurized steam/ water cleaners • Brush
• Extraction fans • Towels
• Exhaust fans • Floor Mop

TOOLS LEARNING MATERIALS


• Garbage bins • Manuals
• Mop squeezer • References
• Catalogs

Methodologies:
• Lecture/ discussion

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning

CBC Commercial Cooking NC II 20


LO3. HANDLE WASTE AND LINEN

Assessment Criteria:
1. Waste segregation and disposal are performed properly according to hygiene
regulations, standard practices and procedures.
2. Cleaning chemicals are disposed safely according to standard procedures.
3. Linens are sorted and removed safely in accordance to prescribe standard
procedures.

Contents:
• Waste management program
• Proper disposal procedures and practices
• Garbage sanitation

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Store rooms • Chemical cleaners
• Cupboards • Sanitizers
• Shelves • Detergents
• Scorching pads
• Brush
• Towels
• Garbage bags

TOOLS LEARNING MATERIALS


• Garbage bins • Manuals
• References
• Catalogs

Methodologies:
• Lecture/ discussion

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning

CBC Commercial Cooking NC II 21


UNIT OF COMPETENCY : ORGANIZE AND PREPARE FOOD

MODULE TITLE : Organizing and Preparing Food

MODULE DESCRIPTION : This module deals with the skills, knowledge and desirable
attitudes, required to organize and prepare variety of foods in
commercial cookery/catering operations.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

At the end of this module, the students/trainees should be able to:

LO 1. Prepare Tools and Equipment for use.

LO 2. Assemble and prepare ingredients for menu items.

LO 3. Prepare dairy, dry goods, fruits and vegetable.

LO 4. Prepare meat, sea food and Poultry.

CBC Commercial Cooking NC II 22


LO 1. PREPARE TOOLS AND EQUIPMENT FOR USE.

Assessment Criteria:
1. Tools and Equipment are identified based on the required task.
2. Tools and Equipment are checked for defects, damages or working condition in
accordance with job requirement.
3. Safe handling of kitchen tools and equipment are properly observed in accordance
with Occupational Health and Safety Requirements.
4. Equipment are cleaned and sanitized based on correct type, size, safely assemble
and readied for use in accordance with standards requirement.

Contents:
• Characteristic of different kitchen tools and equipment and their uses.
• Safety work practices.
• Hygienic handling of tools and equipment.
• Tips in handling tools and equipment

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT ACCESSORIES
• Gas range Laboratory outfit
• Oven • Hairnet
• Blender • Lab gown
• Refrigerator • Apron
• Microwave • Mask
• Working table • Gloves
• Splasher shoes

TOOLS LEARNING MATERIALS


• Measuring spoon, glass, cups, • Manuals
dietetic scale • References
• Chopping board • Catalogs
• Sifter • Modules and brochures
• Plates and bowls
• Knives
• Spoon and Forks

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

CBC Commercial Cooking NC II 23


LO2. ASSEMBLE AND PREPARE INGREDIENTS FOR MENU ITEMS

Assessment Criteria:
1. Ingredients are identified correctly, according to standard recipe or recipe cards.
2. Ingredients are assembled according to correct quantity, type, and quality required.
3. Ingredients are prepared based on the required form and time frame.

Contents:
• Different kinds of condiments, herbs and spices to be used in a specific recipe
• Quantity food production
• Guidelines in preparing typical types of ingredient used

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Working table • Real ingredients as required by the
menu, recipe

TOOLS LEARNING MATERIALS


• Measuring spoon and cups • Copy of standardized recipe
• Dietetic scale • Lecture hand-outs
• Chopping board • Reference books
• Plates and bowls
• Knives
• Spoon and Forks

ACCESSORIES
Laboratory outfit
• Hairnet
• Lab gown
• Apron
• Mask
• Gloves
• splasher shoes

Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing

Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration

CBC Commercial Cooking NC II 24


LO 3. PREPARE DAIRY, DRY GOODS, FRUITS AND VEGETABLES

Assessment Criteria:
1. Vegetables and fruits are washed, peeled or prepared as required for menu item.
2. Dairy products are prepared and handled safely as required for menu item.
3. Measure, sift when appropriate and use dry goods for menu item.
5. Products are stored and placed in correct storage facilities.

Contents:
• Characteristic of different kitchen tools and equipment and their uses.
• Safety work practices.
• Hygienic handling of tools and equipment.

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Shelves • Real ingredients as required by the
• Storage room menu, recipe
• Refrigerator
• Working table LEARNING MATERIALS
• Copy of standardized recipe
TOOLS • Lecture hand-outs
• Measuring spoon and cups • References
• Dietetic scale
• Chopping board ACCESSORIES
• Plates and bowls Laboratory outfit
• Knives • Hairnet
• Spoon and Forks • Lab gown
• Apron
• Mask
• Gloves
• Splasher shoes

Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing

Assessment Method:
• Direct observation
• Written/oral questioning
• Demonstration

CBC Commercial Cooking NC II 25


LO 4. PREPARE MEAT, SEAFOOD AND POULTRY

Assessment Criteria:
1. Meats are prepared, trimmed, minced or sliced in accordance with standard recipe.
2. Fish and seafood are prepared, cleaned and or filleted according to required
procedure
3. Poultry are trimmed and prepared in accordance with standard recipe.
4. Meat, seafood, and poultry are stored hygienically.

Contents:
• Different types of cuts of meats and poultry
• Guidelines in preparing and cleaning of fish
• Guidelines in preparing and cutting of poultry
• Guidelines in storing prepared/ ready-to-use meat, poultry, and seafood.

Conditions
Students/trainees must be provided with the following:

EQUIPMENT TOOLS
• Refrigerator • Measuring spoon and cups
• Working table • Dietetic scale
• Mincer • Chopping board
• Slicer • Plates and bowls
• Knives
ACCESSORIES • Spoon and Forks
• Laboratory outfit
• Hairnet SUPPLIES AND MATERIALS
• Lab gown • Real ingredients as required by the
• Apron menu, recipe
• Mask
• Gloves LEARNING MATERIALS
• splasher shoes • Copy of standardized recipe
• Lecture hand-outs
• References

Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing

Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration

CBC Commercial Cooking NC II 26


UNIT OFCOMPETENCY : SELECT, PREPARE AND COOK MEAT

MODULE TITLE : SELECTING, PREPARING AND COOKING MEAT

MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in
selecting, preparing, cooking and storing meat.

NOMINAL DURATION : 40 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

At the end of this module, the students/trainees should be able to:

LO1. Select meats


LO2. Prepare and potion meat
LO3. Cook and present meat cuts for service
LO4. Store meat

CBC Commercial Cooking NC II 27


LO 1. SELECT MEATS

Assessment Criteria:
1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as
required for menu items.
2. Low cost cuts and meat products are selected when and where appropriate
3. The best supplier for quality and price are selected according to enterprise
requirements

Contents:
• Classifications of meat
• Characteristics of different meat cuts
• Characteristics of meat including type, cut, quality and fat content
• Guides in buying meat products
• List of existing meat supplier

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT LEARNING MATERIALS


• OHP Manuals
• Catalog
• Reference books

Methodology:
• Lecture/discussion

Assessment Methods:
• Written examination
• Oral questioning

CBC Commercial Cooking NC II 28


LO 2. PREPARE AND PORTION MEATS

Assessment Criteria:
1. Suitable knives and equipment are selected and used prior to meat preparation
2. Meat cuts are prepared and portioned according to menu requirements
3. Suitable marinades are prepared and used where appropriate for variety of meat cuts

Contents:
• Characteristics of different kinds of knives and equipment and their uses
• Meat cutting techniques
• Portion control of meat
• Suitable marinades for variety of meat products

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES
• Food processor • Meat products as required by menu
• Projector or recipe

TOOLS/ACCESSORIES LEARNING MATERIALS


• Chef’s knife Manuals
• French knife • Catalog
• Paring knife • Reference books
• Filleting knife • Hand-outs
• Boning knife
• Chopping board
• Saw meat cleaver
• Knife sharpening
• Mincer
• Weighing scale
• Laboratory gown
• Hair net
• Apron
• Mask
• gloves

Methodologies:
• Lecture/discussion
• Demonstration
• Video viewing

Assessment Methods:
• Written examination
• Oral questioning
• Direct observation
CBC Commercial Cooking NC II 29
LO 3. COOK AND PRESENT MEAT CUTS FOR SERVICE

Assessment Criteria:
1. Appropriate cooking method are identified and used for meat cuts
2. Variety f primary, secondary and portion meat cuts are cooked and presented
according to standard recipe
3. Meat cuts are portioned and served according to menu requirements
4. Meat are carved using the appropriate tools and techniques

Contents:
• Cooking methods and preparations
• Food presentation and appropriate garnishing
• Tools and techniques used in meat carving

Conditions:
Students/trainees must be provided with the following:
EQUIPMENT SUPPLIES
• Gas range
• Oven • Real ingredients as required by menu
• Blender or recipe
• Refrigerator
• Microware
• Working table

TOOLS/ACCESSORIES LEARNING MATERIALS


• Weighing scale • Manuals
• Wok • Copy of standardized recipe
• Casserole • Catalog
• Ladle • Reference books
• Plates • Hand-outs
• Bowls
• Laboratory gown
• Hair net
• Apron
• Mask
• gloves

Methodologies:
• Lecture/discussion
• Demonstration
• Video viewing

Assessment Methods:
• Written examination
• Oral questioning
• Direct observation
CBC Commercial Cooking NC II 30
LO 4. STORE MEAT

Assessment Criteria:
1. Fresh and cyrovac-packed meat are stored correctly according to health regulation
2. Frozen meat are thawed in accordance with enterprise requirements

Contents:
• Proper storage of fresh and cyovac meat
• Procedures in thawing frozen meat

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES
• Refrigerator • Actual menu or food
• Freezer • Foil
• Chiller • Wax paper
• Boxes

TOOLS/ACCESSORIES LEARNING MATERIALS
• Bowls • Manuals
• Laboratory gown • Copy of standardized recipe
• Hair net • Catalog
• Apron • Reference books
• Mask • Hand-outs
• Gloves

Methodologies:
• Lecture/discussion
• Demonstration

Assessment Methods:
• Written examination
• Oral questioning
• Direct observation

CBC Commercial Cooking NC II 31


UNIT OF COMPETENCY : RECEIVE AND STORE KITCHEN SUPPLIES

MODULE TITLE : RECEVING AND STORING KITCHEN SUPPLIES

MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable
attitude required to received and store supplies in
commercial cookery or catering operations. It focuses on the
general stock handling procedures for food and kitchen
related goods.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NCII

SUMMARY OF LEARNING OUTCOMES:

At the end of this module, the students/trainees should be able to:

LO 1. Take delivery of supplies

LO 2. Store supplies

LO 3.Rotate and maintain supplies

CBC Commercial Cooking NC II 32


LO 1. TAKE DELIVERY SUPPLIES

Assessment Criteria:
1. Incoming supplies are checked accurately as per specifications, order and delivery
documentation in accordance with job requirements
2. Supplied items are inspected for damage, quality, expiration date, breakage and
record details in accordance with policy
3. Documents are prepared like receiving reports, credit memo, discrepancy reports to
reflect received in accordance with enterprise procedures

Contents:
• Principles of receiving supplies
• Procedures in receiving supplies
• Different types of forms, reports and memos used in receiving supplies

Conditions:
Students/trainees must be provided with the following:

SUPPLIES AND MATERIALS LEARNING MATERIALS


• Samples of forms, reports and • Reference books
memos • Hand outs
• Manuals

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

CBC Commercial Cooking NC II 33


LO 2. STORE SUPPLIES

Assessment Criteria:
1. Supplies are transported and stored promptly, safely and without damage in the
appropriate area taking into consideration requirements for temperature, ventilation
and sanitation
2. Supply levels are recorded accurately and promptly in accordance with job
requirements
3. Supplies are labeled in accordance with job requirements

Contents:
• Procedures of lifting handling and storing of supplies
• Kinds of correct storage for various types of foods
• Hygiene procedures in stock handling and storage
• Examples of stock documentation

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Refrigerator • Real supplies that can be stored
• Chiller
• Freezer
• Computer

LEARNING MATERIALS
• Reference books
• Manuals
• Catalogs
• Hand-outs

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

CBC Commercial Cooking NC II 34


LO 3. ROTATE AND MAINTAIN SUPPLIES

Assessment Criteria:
1. Supplies are rotated in accordance with enterprise policy
2. Supplies are moved in accordance with safety and hygiene requirements
3. Damaged or spoiled supplies are disposed and reported in accordance with
government requirements
4. Storage areas are maintained in optimum condition ensuring hat they are clean, well
lit at required temperature, free form infestation and defects
5. Problems are identified and reported promptly

Contents:
• Principles of stock control ( LIFO and FIFO System)
• Checking for slow moving items
• Correct storage procedures for specific goods
• Food segregation
• Waste minimization techniques

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Refrigerator • Real supplies that can be stored
• Chiller
• Freezer
• Computer

TOOLS AND ACCESSORIES LEARNING MATERIALS


• Laboratory outfit (hairnet. Lab gown, • Reference books
apron, mask, gloves, splasher shoes) • Manuals
• Measuring spoon, glass, cups, • Catalogs
dietetic scale • Hand-outs
• Chopping board
• Sifter
• Plates and bowls
• Knives
• Spoon and Forks

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

CBC Commercial Cooking NC II 35


UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS

MODULE TITLE : Preparing Stocks, Sauces and Soups.

MODULE DESCRIPTION : This module deals with the skills, knowledge and attitude
required to prepare various stocks, sauces and soups in a
commercial cookery or catering.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NCII

SUMMARY OF LEARNING OUTCOMES:

At the end of this module the students/ trainees should be able to:

LO 1. Prepare stocks, glazes and essences required for menu items.


LO 2. Prepare soups required for menu items
LO 3. Prepare sauces required for menu items
LO 4. Store and reconstitute stocks, sauces and soups.

CBC Commercial Cooking NC II 36


LO 1. PREPARE STOCKS, GLAZE AND ESSENCES REQUIRED FOR MENU ITEMS

Assessment Criteria:
1. Ingredients and flavoring agents are identified for use according to standard recipes
and enterprise standard.
2. According to the enterprise standards variety of stocks, glazes and essences can be
produced.
3. Appropriate clarifying agents can be used.
4. Appropriate convenience products are used.

Contents:
• Ingredients and flavorings used according to standardize recipe.
• Preparation of variety of stocks, glazes and essences according to standard recipes.
• Used of clarifying agents.
• Tips on buying appropriate products used in making stocks, glazes and essences.
• Proper storage in the refrigerator.
• Safety work practices.
• Used a reliable and well calibrated weighing scale.

Conditions:
Student/ trainees must be provided with the following:

Tools and Accessories Supplies and Materials


• Laboratory outfit (hairnet, lab gown, Real Ingredients –
apron, mask, gloves, splasher shoes.
• Measuring spoon, cups, dietetic Equipment
scale. • Gas Range
• Chopping board • Refrigerator
• Plates and bowls • Blender
• Knives • Working table
• Spoon and fork
• Soup Ladle Learning Materials
• Sauce pot and pan • Recipes Standard
• Stock Pat • Manuals
• Blender • Modules and brochures
• Dutch Oven
• Stew Pot

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct Observation
• Written / Oral questioning

CBC Commercial Cooking NC II 37


LO 2. PREPARE SOUPS REQUIRED FOR MENU ITEMS.

Assessment Criteria:
1. Correct ingredients are selected and assembled to prepare soups, including stocks
and prepared garnishes.
2. Varieties of soups are prepared in accordance to enterprise standard.
3. Convenient products for clarifying and thickening agents are used appropriately.
4. Evaluation of soups for flavor, color, consistency and temperature are identified.
5. Presentation of soups at the right temperature, in cleaning service ware w/out drips
and spills, using suitable garnishes and accompaniments.

Contents:
• Proper selection of correct ingredients assembled in the preparation of soups,
including stocks and garnishes
• Prepared variety of stocks, soups and sauces from different recipes for different
cultured.
• Products used for clarifying and background thickening agents.
• Tips of evaluation of soups according to flavor, color, consistency, and temperature.
• Proper presentation of sup

Conditions:
Student/ trainees must be provided with the following.
Tools and Accessories Supplies and Materials
• Laboratory outfit (hairnet, lab gown, Real Ingredients –
apron, mask, gloves, splasher shoes.
• Measuring spoon, cups, dietetic Equipment
scale. • Gas Range
• Chopping board • Refrigerator
• Plates and bowls • Blender
• Knives • Working table
• Spoon and fork
• Soup Ladle Learning Materials
• Sauce pot and pan • Recipes Standard
• Stock Pat • Manuals
• Blender • Modules and brochures
• Dutch Oven
• Stew Pot

Methodologies:
• Lecture / discussion
• Demonstration

Assessment Methods:
• Direct observation in making stocks sauces and soup
• Written / oral questioning
• Demonstration of sample dishes prepared by the candidate
CBC Commercial Cooking NC II 38
CBC Commercial Cooking NC II 39
LO 3. PREPARE SAUCES REQUIRED FOR MENU ITEMS

Assessment Criteria:
1. Varieties of hot and cold sauces are prepared from classical and recipes based on
the required menu.
2. Basic sauces
3. Variety if thickening agents and convenience products used appropriately
4. Evaluation of sauces as to flavor, color and consistency and problems identified and
fixed according w/ enterprise policy.

Contents:
• Variety of hot and cold sauces from classical recipes based on the required menu
items.
• Variety of sauces made from basic sauces.
• Thickening agents and other products available used appropriately
• Evaluation of Sauce as to flavor, color and consistency.
• Identify problems and fixed in accordance w/ enterprising policy.

Conditions:
Students / trainees must be provided with the following.

Tools and Accessories Supplies and Materials


• Laboratory outfit (hairnet, lab gown, • Oil (veg.)
apron, mask, gloves, splasher, • Garlic
shoes) • Ginger
• Measuring spoon, glass, cups, • Broth cubes
dietetic scale • Cream
• Chopping board • Tamarine
• Sefter • Spring onion
• Plates and bowls • Bell pepper
• Knives • Celery
• Spoon and fork • Parsley
• Scoop / laddle • Cornstarch
• Saucepan, saucepot • Soy sauce
• Breast fillet
Equipment • Sesame oil
• Gas Range • Water chestnut
• Blender • Brazier
• Refrigerator • Double boiler
• Microwave
• Working table
Learning Materials
• Manuals
• References / Books
• Modules and brochures

CBC Commercial Cooking NC II 40


CBC Commercial Cooking NC II 41
Competency-Based Curriculum
Methodologies:
• Lecture / discussion
• Demonstration

Assessment Methods:
• Direct Observation
• Oral Questioning
• Written Test

- 42 -
Competency-Based Curriculum
LO 4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS.

Assessment Criteria:
1. Stocks, sauces and soups are stored correctly to maintain optimum freshness and
quality.
2. Stocks, sauces and soups are reconstituted to appropriate standard of consistency.

Contents:
1. Proper storage of stocks, sauces and soups for maintaining its optimum freshness and
quality
2. Reconstitute stocks, sauces and soups to appropriate standard of consistency.

Conditions:

Students and trainees must be provided with the following.

Tools and Accessories Supplies and Materials


• Laboratory outfit • Chicken stocks, vegetable,
• Measuring spoon, glass, cups pork stocks, beef stocks
• Sauce pan or saucepot • Corn starch
• Ladle • Cream
• Knives
• Bowls Equipment
• Whip / blender • Gas Range
• Scoop • Refrigerator
• Sauce pot and pan • Microwave
• Working table

Learning Materials
• Manuals
• References / Books

Methodologies:
• Lecture
• Demonstration

Assessment:
• Observation
• Oral Questioning

- 43 -
Competency-Based Curriculum

UNIT OF COMPETENCY : PREPARE, COOK AND SERVE FOOD FOR MENU

MODULE TITLE : PREPARING, COOKING AND SERVING FOOD FOR


MENU

MODULE DESCRIPTION : This unit deals with the knowledge, skills and attitude
required to organize, produce and serve food for menus.

NOMINAL DURATION : 25

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO 1: Coordinate, organize and prepare for food service


LO 2: Cook and serve menu items for food service
LO 3: Coordinate and complete end of service requirements

- 44 -
Competency-Based Curriculum

LO 1: Coordinate, organize and prepare for food service

Assessment Criteria:

1. Commodity quantities, style, and quality requirements are determined according to


menu, recipes and specifications
2. Clear, complete and appropriate jobs checklist for food is prepared
3. Menu requirements and job roles are liaised with other team members based on
enterprise procedures
4. Work schedules are developed and followed to maximize efficiency considering
roles and responsibilities of other team members
5. Food items are organized and prepared in correct quantities as required
6. Ready-to-serve foods are stored appropriately

CONTENTS:
• Time and motion
• Work within normal operating conditions of a commercial kitchen including time
constraints and industry-realistic ratios of kitchen staff to customers
• Team coordination based on task allocation
• Principles and practices related to food safety
• Use of correct culinary terminologies in kitchen communication

CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:

TOOLS AND SUPPLIES & LEARNING


EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

 Electric, gas  Appetizers  Manuals


or induction ranges and salads  Books
 Ovens,  Stocks,  Video (CD)
including combi sauces and soups
ovens  Vegetables,
 Microwaves eggs and starch
 Grills and  Poultry and
griddles game
 Deep fryers  Fish and
 Salamanders seafood
 Food  Meat – beef
processors or pork based
 Blenders products
 Mixers  Hot and
 Slicers cold desserts
 Pans  Pastries,
 Utensils cakes and yeast
 Tilting fry goods
- 45 -
Competency-Based Curriculum
pan
 Steamers
 Baine marie
 Mandoline

 LCD Projector
(optional for
lecture)
 Overhead
Projector
(Optional for
lecture)
 Television and
multimedia
player
 Whiteboard
 Applicable
equipment as
prescribed by
Training regulations

METHODOLOGIES:

• Discussion/ Demonstration
• Video viewing

ASSESSMENT METHODS:

• Portfolio Report such as training record book used as part of apprenticeship or


traineeship arrangements, sampling of menu items prepared by the candidate
• Direct observation of the candidate while preparing and cooking food items in a
commercial kitchen
• Third Party Report such as feedback from customer about menu items and speed
and timing of service
• Written or oral questions to test candidate’s knowledge on commodities, cookery
techniques, equipment and food hygiene
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

- 46 -
Competency-Based Curriculum
LO 2: Cook and serve menu items for food service

Assessment Criteria:

1. Appropriate commercial equipment are identified and used to prepare menu


items
2. Menu items are cooked and served according to menu and service style using
appropriate cookery methods
3. Menu items and ingredients are adjusted to meet special requests of customers
4. Menu items are cooked and served to meet customer expectations on quality,
presentation and timeliness of delivery
5. Workplace safety and hygienic procedures are followed according to enterprise
and legislative requirements

CONTENTS:

• Prepare, cook and serve a variety of menu items to meet customer expectations
on quality using cookery methods, food items and menu styles as specified in the
Range of Variables
• Characteristics of different foods from all main food categories and appropriate
cookery methods for each category
• Team coordination based on task allocation
• Principles and practices related to food safety
• Use of correct culinary terminologies in kitchen communication

CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:

TOOLS AND SUPPLIES & LEARNING


EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

 Electric, gas  Appetizers  Manuals


or induction ranges and salads  Books
 Ovens,  Stocks,  Video (CD)
including combi sauces and soups
ovens  Vegetables,
 Microwaves eggs and starch
 Grills and  Poultry and
griddles game
 Deep fryers  Fish and
 Salamanders seafood
 Food  Meat – beef
processors or pork based
 Blenders products
 Mixers  Hot and
 Slicers cold desserts
 Pans  Pastries,
 Utensils cakes and yeast

- 47 -
Competency-Based Curriculum
 Tilting fry goods
pan
 Steamers
 Baine marie
 Mandoline

 LCD Projector
(optional for
lecture)
 Overhead
Projector
(Optional for
lecture)
 Television and
multimedia
player
 Whiteboard
 Applicable
equipment as
prescribed by
Training regulations

METHODOLOGIES:

• Discussion/ Demonstration
• Video viewing

ASSESSMENT METHODS:

• Portfolio Report such as training record book used as part of apprenticeship or


traineeship arrangements, sampling of menu items prepared by the candidate
• Direct observation of the candidate while preparing and cooking food items in a
commercial kitchen
• Third Party Report such as feedback from customer about menu items and speed
and timing of service
• Written or oral questions to test candidate’s knowledge on commodities, cookery
techniques, equipment and food hygiene
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

- 48 -
Competency-Based Curriculum
LO 3: Coordinate and complete end of service requirements

Assessment Criteria:

1. End of service procedures are coordinated according to enterprise practices


2. Food items are stored appropriately to minimize food spoilage and wastage
3. Post service de-briefing are conducted according to enterprise policy and
procedures

CONTENTS:

• Work within normal operating conditions of a commercial kitchen including time


constraints and industry-realistic ratios of kitchen staff to customers
• Team coordination based on task allocation
• Principles and practices related to food safety
• Use of correct culinary terminologies in kitchen communication

CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:

TOOLS AND SUPPLIES & LEARNING


EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

 Electric, gas  Appetizers  Manuals


or induction ranges and salads  Books
 Ovens,  Stocks,  Video (CD)
including combi sauces and soups
ovens  Vegetables,
 Microwaves eggs and starch
 Grills and  Poultry and
griddles game
 Deep fryers  Fish and
 Salamanders seafood
 Food  Meat – beef
processors or pork based
 Blenders products
 Mixers  Hot and
 Slicers cold desserts
 Pans  Pastries,
 Utensils cakes and yeast
 Tilting fry goods
pan
 Steamers
 Baine marie
 Mandoline

 LCD Projector
(optional for
- 49 -
Competency-Based Curriculum
lecture)
 Overhead
Projector
(Optional for
lecture)
 Television and
multimedia
player
 Whiteboard
 Applicable
equipment as
prescribed by
Training regulations

METHODOLOGIES:

• Discussion/ Demonstration
• Video viewing

ASSESSMENT METHODS:

• Portfolio Report such as training record book used as part of apprenticeship or


traineeship arrangements, sampling of menu items prepared by the candidate
• Direct observation of the candidate while preparing and cooking food items in a
commercial kitchen
• Third Party Report such as feedback from customer about menu items and speed
and timing of service
• Written or oral questions to test candidate’s knowledge on commodities, cookery
techniques, equipment and food hygiene
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

- 50 -
Competency-Based Curriculum

UNIT OF COMPETENCY : PREPARE APPETIZERS AND SALADS (HOT AND COLD)

MODULE TITLE : Preparing Appetizers and salads (hot and cold)

MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes
require in preparing appetizers and salads (hot and cold) in
commercial cookery or catering operations.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOME:

At the end of this module, the student / trainees should be able to:

LO 1. Prepare and present a variety of salad and dressings


LO 2. Prepare and present a range of hot and cold appetizers
LO 3. Store appetizers and salads

- 51 -
Competency-Based Curriculum

LO 1. PREPARE AND PRESENT A VARIETY OF SALAD AND DRESSINGS

Assessment Criteria:

1. Suitable ingredients are chosen base on enterprise quality standard for salads and
dressings.
2. Salads are prepared using fresh (seasonal) ingredients for acceptable enterprise
standards to maximize eating qualities, characteristics and taste.
3. Sauces and dressings are prepared which is suitable either incorporate unto or
accompany salads.
4. Salads are presented attractively to enterprise standards

Contents:
1. Real Ingredients required by catering or enterprise
2. Salads are prepared using fresh (seasonal) ingredients accdg to enterprise
standards.
3. Preparation of sauces and dressing suited either to incorporate or accompany
salads.
4. Preparation of salads attractively to enterprise standards.

Conditions:
Students / trainees must be provided with the following.

Tools and Accessories Supplies and Materials


• Laboratory outfit (hairnet, lab gown,
apron, mask, gloves, splasher, Ingredients:
shoes) • Dressing (mayonnaise, catsup,
• Measuring spoon, glass, cups, vinegar, olive oil, salt, mustard,
dietetic scale cream, evaporated milk, yoghurt,
• Chopping board condensed milk)
• Sifter • Garnishing, celery, cabbage,
• plates, bowls asparagus, ham, wine, tomato,
• salad spoon and forks potatoes, cucumber, onion rings and
• fluted knife vegetable sticks
• cups / plastic • Meats – (chicken & beef, tuna)
• Flavoring – gelatin (pineapple,
orange, etc)

Equipment Learning Materials
• Refrigerator • Standard recipes
• Blender • Books, manuals
• Microwave • Modules/ references
• Working table

- 52 -
Competency-Based Curriculum

Methodologies:
Demonstration
Lecture

Assessment Method:
Oral questioning
Observation
Written Test

- 53 -
Competency-Based Curriculum

LO 2. PREPARE AND PRESENT A RANGE OF HOT AND COLD APPETIZERS.

Assessment Criteria:
1. Appetizer are produced using the correct ingredients ensuring:
a. symmetry & neatness of presentation
b. appropriate ingredients
c. precise & uniform cut
d. attractive service ware and garnishes
2. Glazes are correctly selected and prepared
3. Correct equipment are selected and used in the production of appetizer
4. Quality trimmings and left over are utilized when appropriate
5. Appetizer are presented within the qualified time frame
6. Appetizers are presented attractively as to classical, cultural and enterprises
standard

Contents:
1. Correct ingredients used in appetizer
2. Prepared glazer correctly selected
3. Utilize left over for trimming to avoid waste
4. Selected correct equipment used in the production of appetizer
5. Presentation of appetizer attractively

Conditions:
Students/ trainees must be provided with the following.

Tools and Accessories Supplies and Materials


• Laboratory outfit (hairnet, lab gown, Ingredients :
apron, mask, gloves, splasher shoes. • Seafoods- oyster, clams, shrimp,
• Measuring spoon, cups, dietetic tahong, fish fillet
scale.  Meat- meatballs, ham,
• Chopping board sausage, crab sticks, chicken
• Plates and bowls nuggets, lumpia
• Knives  Vagetable- carrots,
• Spoon and fork turnips, asparagus, celery, egg plant,
• Soup Ladle bell pepper,
• Sauce pot and pan o tomatoes,
• Stock Pat turnips, onions, okra
• Blender  Fruits- pineapple
chunks, cucumber, calamansi, lemon,
• Dutch Oven
melons,
• Stew Pot
• Others: cheese, green mangoes

Equipment Learning Materials


• Gas Range • Standard recipes
• Refrigerator • Manuals
• Working table

- 54 -
Competency-Based Curriculum

Methodologies:
• Lecture
• Demonstration
• Modules/ references

Assessment Methods:
• Oral questioning
• Observation

- 55 -
Competency-Based Curriculum

LO 3. STORE APPETIZER AND SALADS

Assessment Criteria:
1. Appetizers and salads are kept in appropriate conditions based on enterprise
procedures.
2. Required containers are used and stored in proper temperature to maintain
freshness, quality and taste

Contents:
1. Appetizers and salads (hot and cold) appropriate conditions are properly pack or box
based on enterprise procedures.
2. Maintenance of its freshness, quality and taste required containers are used and
stored in proper temperature.

Conditions:
Students / trainees must be provided with the following.
Tools and Accessories Supplies and Materials
• Laboratory outfit Ingredients :
• Measuring cups • Ingredients:
• Dietetic scale • Appetizers:
• Oyster knife, paring knife, clam • Finger foods – lumpia, nuggets, f.
knife chicken
• Cast iron skillet • Cocktail – fruits
• Spatula • Sandwiches – chicken, burger
• Channel knife • Canapes –
• Melon ball scoop • Salads –
• Plastic containers (according • Fruit salad- cocktail, cream,
to standard size used) condensed milk
• Plastic bags • Chicken potatoes salad – chicken
• Tin foil breast, potatoes, mayonnaise, celery
• Decorative wood/ plastic
toothpicks
• Food trays

Equipment Learning Materials


• Refrigerator • Standard recipes
• Microwave • Books/manuals
• Chiller or hot food conveyor
• Stem, table pan
• Working table

Methodologies:
• Demonstration
• Observation
• Lecture

- 56 -
Competency-Based Curriculum

Assessment Method:
• Questioning

UNIT OF COMPETENCY : Prepare Sandwiches (hot and cold)

MODULE TITLE : Preparing sandwiches ( hot and cold)

MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes
required in preparing sandwiches (hot and cold) in
commercial cookery or catering operations.

NOMINAL DURATION : 25 hours

QUALIFICATION LEVEL : NCII

SUMMARY OF LEARNING OUTCOMES:

At the end of this module the student / trainees should be able to

LO 1 Prepare and present variety of sandwiches


LO 2 Store sandwiches

- 57 -
Competency-Based Curriculum

LO 1. PREPARE AND PRESENT A VARIETY OF SANDWICHES

Assessment Criteria:
1. Appropriate techniques use in variety of type of sandwiches
2. Using correct ingredients to enterprise standard ensuring neatness of presentation,
appropriate ingredients combination, precise uniform cuts, size and shape
3. Attractive used of service ware and garnishes
4. Proper equipment used for toasting and heating accdg to enterprise procedure and
manuals
5. Sandwiches presentation w/in the required time frame and according to customer
request.
6. Attractive presentation of sandwich using suitable garnishing and service ware.

Contents:
1. Hygene handling of food at proper temparature
2. Safety used of equipment for toasting and heating of food
3. Maintaining freshness and quality with correct used of diff. packaging materials

Conditions:
Student / trainees must be provided with the ff.
Tools and Accessories Supplies and Materials
• Lab outfit • Bread loaves / garnishing
• Measuring spoon, glass cup, • Square styro fitted for sandwich
dietetic seals • Stick plastic container, sealer or
• Food tray plastic wrap or foil
• Food slicer / cutter • Trays/ boxes
• Sheet pan • Hotdogs, cheese, chicken breast,
• Chef knife hamburger, onion, ground pork
• Fluted knife • Pita bread, bell pepper, all purpose
• Spatula or palette knife flour, cornstarch, egg

Learning Materials Equipment


• Standard recipes • Working table
• Books/manuals • Hot food conveyor
• Range
Methodologies: • Grill (smokeless)
• Demonstration • Toaster
• Lectures • Oven
• Chiller
Assessment Method: • Customized containers for display
• Observation
• Oral Questioning
• Written Test

- 58 -
Competency-Based Curriculum

UNIT OF COMPETENCY : PREPARE VEGETABLES, FRUITS, EGGS AND STARCH


DISHES

MODULE TITLE : Prepare Vegetables, Fruits, Eggs and Starch Dishes

MODULE DESCRIPTION : This module covers knowledge, skills, and desirable attitudes
required to prepare various vegetables, fruits, eggs, and
starch dishes in a commercial cookery or catering operation.

NOMINAL DURATION : 30 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

At the end of this module, the students/trainees should be able to:

LO 1. Prepare vegetable and fruit dishes

LO 2. Prepare starch dishes

LO 3. Prepare and cook egg-based dishes

LO 4. Store vegetables, egg and starch foodstuffs

- 59 -
Competency-Based Curriculum

LO 1. PREPARE VEGETABLE AND FRUIT DISHES

Assessment Criteria:
1. Vegetables and fruits are selected according to season availability, quantity, quality
and price.
2. Optimum quality and nutrients of fruits and vegetables are preserved by following the
standard preparation/cooking method, in accordance with recipe requirement.
3. Vegetable and fruit dishes are attractively presented using appropriate garnishes
based on standard recipe requirement.

Contents
• Classification and market forms of fruits and vegetables
• Guidelines in selecting and preparation of fruits and vegetables
• Nutritive value of fruits and vegetables
• Principles of fruit and vegetable cookery
• Cutting and presentation techniques of fruits and vegetables

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Refrigerator • Real ingredients
• Working table
• Blender LEARNING MATERIALS
• Weighing scale • Manuals
• Oven/ gas range • References
• Microwave • Modules
• Standards recipes
TOOLS ACCESSORIES
• Measuring spoon and cups
• Chopping board Laboratory outfit
• Colander • Hairnet
• Plates and bowls • Lab gown
• Knives • Apron
• Spoon and Forks • Mask
• Pots and pans • Gloves
• Splasher shoes

Methodology:
• Lecture/ discussion

Assessment Method
• Direct observation
• Written examination
• Oral questioning

- 60 -
Competency-Based Curriculum

LO 2. PREPARE STARCH DISHES

Assessment Criteria:
1. Variety of starch and foods are selected and prepared according to enterprise
standard recipes and guidelines.
2. Optimum quality of the prepared starch dish is ensured using suitable methods
based on standard recipe requirement.

Contents:
• Classification and market forms of starch
• Guidelines in selecting and preparation of starch
• Principles of starch cookery

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Gas range • Real ingredients
• Oven
• Refrigerator LEARNING MATERIALS
• Microwave • Manuals
• Working table • References
• Weighing scale • Modules
• Standard recipes
TOOLS
• Measuring spoon and cups ACCESSORIES
• Chopping board Laboratory outfit
• Sifter • Hairnet
• Colander • Lab gown
• Plates and bowls • Apron
• Knives • Mask
• Spoon and Forks • Gloves
• Pots and pans • Splasher shoes

Methodology:
• Lecture/ discussion

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning

- 61 -
Competency-Based Curriculum

LO 3. PREPARE EGG DISHES

Assessment Criteria:
1. Variety of egg dishes are prepared and cooked according to standard recipes.
2. Egg dishes are correctly prepared meeting desired quality, consistency, and
appearance based on enterprise standard recipes.
3. Eggs are utilized and presented in various ways based on its culinary purposes in
commercial cooking.

Contents:
• Kinds of eggs
• Parts of an egg
• Cooking methods of eggs
• General uses of eggs in culinary arts
• Guidelines in checking the quality of eggs

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Gas range • Real ingredients
• Oven
• Refrigerator LEARNING MATERIALS
• Working table • Manuals
• References
TOOLS • Modules
• Measuring spoon and cups • Standard recipes
• Chopping board
• Sifter ACCESSORIES
• Plates and bowls Laboratory outfit
• Knives • Hairnet
• Spoon and Forks • Lab gown
• Pans and pots • Apron
• Mask
• Gloves
• Splasher shoes

Methodology:
• Lecture/ discussion

Assessment Method:
• Direct observation
• Written examination
• Oral questioning

- 62 -
Competency-Based Curriculum

LO4. STORE VEGETABLES, FRUITS, EGGS AND STARCH FOODSTUFFS

Assessment Criteria:
1. Fresh and processed eggs, vegetables, fruits, and starch foodstuffs are stored at
correct temperature in accordance with the required conditions.
2. Freshness and quality is maintained in accordance with enterprise storing techniques
and procedures.

Contents:
• Storage conditions for foods
• Controlling temperatures at receiving and storage
• Proper storage of foods
• Hygienic handling of foods

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS

• Refrigerator • Real ingredients


• Working table
• Blender LEARNING MATERIALS
• Weighing scale
• Oven/ gas range • Manuals
• Microwave • References
• Modules
TOOLS • Standard recipes
• Measuring spoon and cups
• Chopping board ACCESSORIES
• Colander
• Plates and bowls Laboratory outfit
• Knives • Hairnet
• Spoon and Forks • Lab gown
• Pots and pans • Apron
• Mask
• Gloves
• Splasher shoes
Methodology:
• Lecture/ discussion

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning

- 63 -
Competency-Based Curriculum

UNIT OF COMPETENCY : PREPARE AND COOK POULTRY AND GAME

MODULE TITLE : PREPARING AND COOKING POUTRY AND GAME

MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable
attitude in selecting, preparing, cooking and presenting and
storing poultry and game

NOMINAL DURATION : 40 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

At the end of this module, the students/trainees should be able to:

LO 1. Select and purchase poultry and game

LO 2. Handle and store poultry and game

LO 3. Prepare, cook and present poultry and game

- 64 -
Competency-Based Curriculum

LO 1. SELECT AND PURCHASE POULTRY AND GAME

Assessment Criteria:
1. Poultry and game is selected and purchased based on the required menu
2. Poultry and game are received in accordance with required quantity and quality
3. Items are received and indorsed according to guidelines

Contents:
• Classifications of poultry and game
• Qualities or characteristics of poultry and game
• Guidelines in receiving foods

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES
• OHP • Transparencies

TOOLS/ACCESSORIES LEARNING MATERIALS


• Weighing scale Manuals
• Wok • Catalog
• Casserole • Reference books
• Ladle
• Plates
• Bowls
• Laboratory gown
• Hair net
• Apron
• Mask
• gloves

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration

- 65 -
Competency-Based Curriculum

LO 2. HANDLE AND STORE POULTRY AND GAME

Assessment Criteria:
1. Poultry and game are handles efficiently and hygienically to minimize risk food
spoilage and cross contaminations
2. Frozen poultry and game are thawed in accordance with required thawing
procedures
3. Poultry and game are stored ensuring storage conditions and optional temperature
are maintained

Contents:
• Proper handling of poultry and game products
• Procedures of thawing poultry products
• Proper storing of poultry

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES
• Freezer • Poultry and game products
• Refrigerator • Foil
• Chiller • Wax paper

TOOLS/ACCESSORIES LEARNING MATERIALS


• Laboratory gown • Manuals
• Hair net • Catalog
• Apron • Reference books
• Mask
• gloves

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

- 66 -
Competency-Based Curriculum

LO 3. PREPARE, COOK AND PREPARE POULTRY

Assessment Criteria:
1. Poultry and game are prepared based on the required menu and preparation
techniques
2. Poultry and game are cooked according to standard recipes and appropriate cookery
method
3. Variety of poultry and game dishes are prepared according to standard recipe
4. Poultry and game are served in according to standard recipe including, carving,
slicing or leaving whole
5. Poultry and game is presented using suitable, sauces, garnishes and
accompaniments

Contents:
• Preparation techniques used in cooking poultry and game
• Cookery methods and techniques for poultry and game
• Portioning and yielding
• Different types of sauces, garnishes and accompaniments

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT TOOLS/ACCESSORIES
• Gas range • Weighing scale
• Oven • Wok
• Blender • Casserole
• Refrigerator • Ladle
• Microware • Plates
• Working table • Bowls
• Laboratory gown
LEARNING MATERIALS • Hair net
• Manuals • Apron
• Copy of standardized recipe • Mask
• Catalog • gloves
• Reference books SUPPLIES
• Hand-outs • Real ingredients as required by menu
or recipe
Methodologies:
• Lecture/discussion
• Demonstration
• Video viewing

Assessment Methods:
• Written examination
• Oral questioning
• Direct observation
- 67 -
Competency-Based Curriculum

UNIT OF COMPETENCY : PREPARE PORTION OF CONTROLLED MEAT CUTS

MODULE TITLE : Prepare Portion of Controlled meat cuts

MODULE DESCRIPTION : This module covers the specialized skills and knowledge
required to select quality meats, break down primary and
secondary cuts into portions and prepare a selection of meat
products.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

At the end of this module, the students/trainees should be able to:

LO 1. Select suppliers and purchase meats

LO 2. Prepare and produce a range of portion controlled meats

LO 3. Prepare and produce meat products

LO 4. Store meat cuts and meat products

- 68 -
Competency-Based Curriculum

LO 1. SELECT SUPPLIERS AND PURCHASE MEATS

Assessment Criteria:
1. Suppliers are identified prior to purchase of meats in accordance with enterprise
selection guidelines and policy.
2. Suppliers are selected based on enterprise approves selection guidelines.
3. Meats are purchased based on quality specifications and request.

Contents:
• Classification and market forms of meat and meat products
• Guidelines in selecting and purchasing of meats
• Cuts of meats

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT ACCESSORIES
• Refrigerator Laboratory outfit
• Working table • Hairnet
• Weighing scale • Lab gown
• Freezer • Apron
• Mask
• Gloves
• Splasher shoes

TOOLS LEARNING MATERIALS


• Measuring spoon and cups • Manuals
• Chopping board • References
• Colander • Modules
• Plates and bowls • Standard recipes
• Knives
• Spoon and Forks
• Pots and pans
• Food containers

Methodology:
• Lecture/ discussion

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning

- 69 -
Competency-Based Curriculum

LO 2. PREPARE AND PRODUCE A RANGE OF PORTION CONTROLLED MEATS

Assessment Criteria:
1. Ingredients are specified and selected according to standard recipes.
2. Meats and other ingredients are weighed based on recipes required quantity.
3. Meats are precisely cut to required portion size based on given standard recipes.

Contents:
• Recipe quantification
• Units of measurement and its equivalents
• Butchering

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Freezer • Real ingredients
• Working table
• Weighing scale

TOOLS LEARNING MATERIALS


• Measuring spoon and cups • Manuals
• Chopping board • References
• Colander • Modules
• Plates and bowls • Standard recipes
• Paring knife
• Butcher’s knife ACCESSORIES
• Cleaver Laboratory outfit
• Boning knife • Hairnet
• Spoon and Forks • Lab gown
• Apron
• Mask
• Gloves
• Splasher shoes

Methodologies

• Lecture/ discussion
• Demonstration
• Video viewing

Assessment Method
• Direct observation
• Written examination
• Oral questioning
- 70 -
Competency-Based Curriculum

- 71 -
Competency-Based Curriculum

LO 3. PREPARE AND PRODUCE MEAT PRODUCTS

Assessment Criteria:
1. Range of portion-controlled meat products are prepared and cooked according to
standard recipes and suitable cookery methods.
2. Suitable ingredients are selected according to standard recipe requirements.
3. Seasonings, flavoring, herbs and spices for meat products are selected and used
based on recipe requirement.

Contents:
• Techniques in cutting meats
• Uses of food additives and food enhancers
• Guidelines in using food additives and food enhancers
• Principles of meat cookery

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Freezer • Real ingredients
• Working table • Spices and seasonings
• Refrigerator
• Gas range/ oven LEARNING MATERIALS
• Racks • Manuals
• Weighing scale • References
• Modules
TOOLS • Standard recipes
• Measuring spoon and cups
• Chopping board ACCESSORIES
• Colander
• Plates and bowls Laboratory outfit
• Paring knife • Hairnet
• Butcher’s knife • Lab gown
• Cleaver • Apron
• Boning knife • Mask
• Spoon and Forks • Gloves
• Pots and pans • Splasher shoes

Methodology:
• Lecture/ discussion

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning

- 72 -
Competency-Based Curriculum

LO 4. STORE MEAT CUTS AND MEAT PRODUCTS

Assessment Criteria:
1. Food spoilage is minimized in accordance with standard storage techniques.
2. Quality of each cut and product is maintained through appropriate storage
techniques, in accordance with job requirement.
3. Meat preservation method is used/ applied appropriately in accordance with standard
recipe requirement.

Contents:
• Factors contributing to meat spoilage
• Storage procedures for different meats
• Methods of meat preservation

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Freezer • Real ingredients
• Working table
• Refrigerator LEARNING MATERIALS
• Gas range/ oven
• Racks • Manuals
• References
TOOLS • Modules
• Measuring spoon and cups • Standard recipes
• Chopping board
• Colander ACCESSORIES
• Plates and bowls Laboratory outfit
• Knives • Hairnet
• Spoon and Forks • Lab gown
• Pots and pans • Apron
• Mask
• Gloves
• Splasher shoes

Methodologies:
• Lecture/ discussion
• Educational trips

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning

- 73 -
Competency-Based Curriculum

UNIT OF COMPETENCY : PREPARE AND COOK SEAFOOD

MODULE TITLE : Prepare and Cook Seafood

MODULE DESCRIPTION : This module deals with the knowledge, skills and
desirable attitudes required in selecting, preparing,
presenting and storing seafood in a commercial cookery
or catering operation.

NOMINAL DURATION : 30 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOME

At the end of this module, the students/trainees should be able to:

LO 1. Select and store seafood

LO 2. Prepare and cook fish and shellfish

LO 3. Present fish and seafood

- 74 -
Competency-Based Curriculum

LO 1. SELECT AND STORE SEAFOOD

Assessment Criteria:
1. Seafood is selected according to quality, seasonal availability, price and the
requirements for specific menu items.
2. Live seafood, where used, are maintained and killed in a non-cruel and humane
manner and in accordance with government regulations.
3. Seafood are handled and stored hygienically, in accordance with safe handling and
storing techniques.
4. Frozen seafood are thawed correctly to ensure maximum quality, hygiene, and to
retain their nutrients.
5. Where applicable, date stamps and codes are checked to ensure quality control.

Contents:
• Classifications and market forms of seafood
• Principles in cooking seafood
• Techniques in storing of seafood
• Thawing guide of seafood
• Safe handling of raw seafood

Conditions:
Students/trainees must be provided with the following:
EQUIPMENT SUPPLIES AND MATERIALS
• Freezer • Real ingredients
• Working table
• Gas range/ oven LEARNING MATERIALS
• Cooler • Manuals
• References
TOOLS • Modules
• Measuring spoon and cups
• Chopping board ACCESSORIES
• Colander Laboratory outfit
• Plates and bowls • Hairnet
• Knives • Lab gown
• Spoon and Forks • Apron
• Pots and pans • Mask
• Food containers • Gloves
• Splasher shoes

Methodologies:
• Lecture/ discussion

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning

- 75 -
Competency-Based Curriculum

LO 2. PREPARE AND COOK FISH AND SHELLFISH

Assessment Criteria:
1. Fish is cleaned, gutted and filleted correctly and efficiently according to recipe
standards.
2. Shellfish and other types of seafood are cleaned and prepared correctly and in
accordance with recipe standards.
3. Seafood is cooked to standard recipe requirements using a variety of cookery
methods.
4. Fish and shellfish by-products are used appropriately for a variety of dishes and
menu items.

Contents:
• Classifications fish and market forms of fish
• Classifications and market forms of shellfish
• Principles of cooking fish and shellfish

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Freezer • Real ingredients
• Working table
• Refrigerator ACCESSORIES
• Gas range/ oven Laboratory outfit
• Racks • Hairnet
• Lab gown
TOOLS • Apron
• Measuring spoon and cups • Mask
• Chopping board • Gloves
• Colander • Splasher shoes
• Plates and bowls
• Knives LEARNING MATERIALS
• Spoon and Forks • Manuals
• Pots and pans • References
• Modules
Standard recipes

Methodologies:
• Lecture/ discussion

Assessment Methods:
• Direct observation
• Written examination
• Oral questioning

- 76 -
Competency-Based Curriculum

LO 3. PRESENT FISH AND SEAFOOD

Assessment Criteria:
1. Fish and seafood is prepared and presented for service.
2. Suitable sauces and dips are prepared according to standard recipes and as required
to accompany seafood menu items.
3. Place presentations and garnishing techniques are selected and used according to
recipe standards.

Contents:
• Guidelines in garnishing fish and seafood dishes
• Selection of appropriate roux for fish and seafood dishes

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Freezer • Real ingredients
• Working table
• Refrigerator ACCESSORIES
• Gas range/ oven Laboratory outfit
• Racks • Hairnet
• Lab gown
TOOLS • Apron
• Measuring spoon and cups • Mask
• Chopping board • Gloves
• Colander • Splasher shoes
• Plates and bowls
• Knives LEARNING MATERIALS
• Spoon and Forks • Manuals
• Pots and pans • References
• Modules
Standard recipes

Methodologies:
• Lecture/ discussion

Assessment Method:
• Direct observation
• Written examination
• Oral questioning

- 77 -
Competency-Based Curriculum

UNIT OF COMPETENCY : PREPARE HOT AND COLD DESSERTS

MODULE TITLE : Preparing Hot and Cold Desserts

MODULE DESCRIPTION : This module deals with knowledge, skills and attitudes in the
preparation of a range of hot, cold and frozen desserts in a
commercial cookery or catering operation.

NOMINAL DURATION : 20 HOURS

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO 1: Prepare and Produce desserts

LO 2: Decorate, portion and present desserts

LO 3: Prepare sweet sauces

LO 4: Prepare accompaniments, garnishes and decorations

LO 5: Store desserts

- 78 -
Competency-Based Curriculum

LO 1: PREPARE AND PRODUCE DESSERTS

Assessment Criteria:
1. Ingredients are selected, measured and weighed according to recipe requirements.
2. Appropriate equipment are selected and used in accordance with job requirements.
3. Standard recipe are used to produce a variety of hot cold and frozen desserts.
4. Creative and innovative desserts are produced using a range of appropriate
ingredients.

Contents:
• Measuring food materials
• Kitchen tools and equipment and their uses
• Standardization of recipe
• Kinds of ingredients appropriate for desserts making

Conditions:
Students/trainees must be provided with the following:

Equipment Tools and Accessories


• Gas range • Laboratory Outfit ( hairnet, apron,
• Oven masks, gloves, etc.)
• Blender/ Food processor • Measuring spoon, glass, cups,
• Refrigerator • Weighing scale
• Microwave • Chopping board
• Ice cream Machine • Sifter
• Mixer • Plates and bowls
• Working table • Knives
• Juicers
Supplies and materials • spoon and Fork
• Ingredients for the menu • Baking pans, molder
• Casseroles
Learning Materials • Steamer
• Manuals
• Food Related references
• Catalogs
• Module and hand out

Methodologies:
• Lecture/discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

- 79 -
Competency-Based Curriculum

LO 2: DECORATE, PORTION AND PRESENT DESSERTS

Assessment criteria:
1. Desserts are decorated appropriately to enhance presentation.
2. Desserts are portioned according to required standards.
3. Desserts are presented according to standard presentation.

Contents:
• Principles in desserts decoration
• Costing, yielding, portion control of desserts
• Safe work practice particularly on handling hot and frozen products

Conditions:
Students/trainees must be provided with the following:

Equipment Tools and Accessories


• Gas range • Laboratory Outfit ( hairnet, apron,
• Oven masks, gloves, etc.)
• Blender/ Food processor • Measuring spoon, glass, cups,
• Refrigerator • Weighing scale
• Microwave • Chopping board
• Ice cream Machine • Sifter
• Mixer • Plates and bowls
• Working table • Knives
• Juicers
Supplies and materials • spoon and Fork
• Ingredients for the menu • Baking pans, molder
• Casseroles
Learning Materials • Steamer
• Manuals
• Catalogs
• Hand-outs
• Reference Materials

Methodologies:
• Lecture/discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

- 80 -
Competency-Based Curriculum

LO 3: PREPARE SWEET SAUCES

Assessment Criteria:
1. Range of hot and cold sauces are produced to a desired consistency and flavor
2. Thickening agents are used suitable for sweet sauces where appropriate
3. Sauces are stored to retain desired quality and characteristics

Contents:
• Methods of cooking foods
• Different kinds of herbs, spices and food flavorings
• Starch and alimentary paste
• Proper storage of food

Conditions:
Students/trainees must be provided with the following:

Equipment Tools and Accessories


• Gas range • Laboratory Outfit ( hairnet, apron,
• Oven masks, gloves, etc.)
• Blender/ Food processor • Measuring spoon, glass, cups,
• Refrigerator • Weighing scale
• Microwave • Chopping board
• Ice cream Machine • Sifter
• Mixer • Plates and bowls
• Working table • Knives
• Juicers
Supplies and materials • spoon and Fork
• Ingredients for the menu • Baking pans, molder
• Casseroles
Learning Materials • Steamer
• Manuals
• Catalogs
• Hand-outs
• Reference books

Methodologies:
• Lecture/discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

- 81 -
Competency-Based Curriculum

LO 4: PREPARE ACCOMPANIMENTS, GARNISHES AND DECORATION

Assessment Criteria:
1. Accompaniments, garnishes and decorations are used to enhance taste,
texture and balance.
2. Ensured that flavors and textures of garnishes complements desserts
3. Presented desserts and sweets attractively.

Contents:
• Rules in Garnishing
• Fruits and Vegetables Curving

Conditions:
Students/trainees must be provided with the following

Equipment Tools and Accessories


• Gas range • Laboratory Outfit ( hairnet, apron,
• Oven masks, gloves, etc.)
• Blender/ Food processor • Measuring spoon, glass, cups,
• Refrigerator • Weighing scale
• Microwave • Curving Knives
• Ice cream Machine • Chopping board
• Mixer • Sifter
• Working table • Plates and bowls
• Knives
Supplies and materials • Juicers
• Ingredients for the menu • spoon and Fork
• Baking pans, molder
Learning Materials • Casseroles
• Manuals • Steamer
• Catalogs
• Hand-outs
• Reference books •

Methodologies:
• Lecture/discussion
• Demonstration
• Film Viewing

Assessment Methods:
• Direct observation

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Competency-Based Curriculum

LO 5: STORE DESSERTS

Assessment Criteria:
1. Desserts are stored at the appropriate temperature
2. Desserts conditions are corrected to maintain quality freshness and customer
appeal
3. Desserts suitable packaging are selected and used to preserve taste, appearance
and eating characteristic

Contents:
• Proper handling and storing of Desserts
• Food Packaging

Conditions:
Students/trainees must be provided with the following:

Equipment Supplies and materials


• Working table • Actual food or menu
• Chiller
• Refrigerator
• Freezer

Tools and Accessories Learning Materials


• Laboratory Outfit ( hairnet, apron,
masks, gloves, etc.) • Storage Manuals
• Food Racks/ trays • Hand out
• Styro plates • References book
• Food wrap
• Foil

Methodologies:
• Lecture/discussion
• Demonstration

Assessment Methods:
• Direct observation
• Oral/questioning

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Competency-Based Curriculum

UNIT OF COMPETENCY : PREPARE PASTRY, CAKES AND YEAST-BASED


PRODUCTS

MODULE TITLE : PREPARING PASTRY, CAKES AND YEAST-BASED


PRODUCTS

MODULE DESCRIPTION : This Module deals with knowledge, skills and attitudes
required to produce a range of pastries, cakes and bread in a
commercial cookery or catering operation.

NOMINAL DURATION : 40 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

At the end of this module, the students/trainees should be able to:

LO 1. Prepare, decorate and present pastries and cakes

LO 2. Prepare and produce yeast products

LO 3. Portion and store pastry, Cakes and bread goods.

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Competency-Based Curriculum

LO 1. PREPARE, DECORATE AND PRESENT PASTRIES AND CAKES

Assessment Criteria:
1. Variety of pastries and pastry products are produced according to required standard
products
2. Basic pastries are prepared according to standard recipe using appropriate
techniques, method and equipment
3. Pastries are presented according to standard presentation.

Contents:
• Characteristic of different types of pastries, cakes and yeast products.
• Different nature and handling requirements of each type of pastry.
• Pastries and cakes decorating.

Conditions:
Students/trainees must be provided with the following:
EQUIPMENT TOOLS AND ACCESSORIES
• Gas range • Laboratory outfit (hairnet. Lab gown,
• Oven apron, mask, gloves, splasher shoes)
• Blender • Measuring spoon
• chiller • Measuring glass
• Refrigerator • Measuring cups
• Microwave • dietetic scale
• Working table • Chopping board
• Sifter
SUPPLIES AND MATERIALS • Plates and bowls
• Real ingredients as required by the • Knives
menu, recipe • Spoon and Forks
• Wax paper • Cake slicer
• Boxes • Baking pans
• Foil • Molder
• Cake tester
LEARNING MATERIALS • Pastry brush
• Copy of standardize recipe • Oven thermometer
• Lecture hand-outs • Mixing bowls
• Catalogs • Wooden Spoon
• Manuals • Rubber Scraper
• Reference book • Spatula
• Recipe books • Cooling rack
• Food related magazines • Dough cutter
• Can opener
• Wire whisk
• Pastry bag
• Pastry tube
• Cake revolving stand

- 85 -
Competency-Based Curriculum

Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing

Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration

- 86 -
Competency-Based Curriculum

LO 2: PREPARE AND PRODUCE YEAST PRODUCTS

Assessment Criteria:
1. Variety of cakes and yeast-based products are prepared according to standard
recipes and practice.
2. Range of yeast –based products are prepared according to standard recipe.
3. Suitable equipment are selected and used safely and efficiently
4. Pastry products, cakes and yeast-based products are decorated according to
standard recipe

Contents:
• Different types of cakes and yeast-based products.
• Types of leavening agent
• Tools and equipments used in Baking
• Guidelines in cake decorating

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT TOOLS AND ACCESSORIES


• Gas range • Laboratory outfit (hairnet. Lab gown,
• Oven apron, mask, gloves, splasher shoes)
• Measuring spoon
• Blender • Measuring glass
• chiller • Measuring cups
• Refrigerator • dietetic scale
• Microwave • Chopping board
• Sifter
• Working table • Plates and bowls
• Knives
SUPPLIES AND MATERIALS • Spoon and Forks
• Real ingredients as required by the • Cake slicer
menu, recipe • Baking pans
• Molder
• Wax paper • Cake tester
• Boxes • Pastry brush
• Foil • Oven thermometer
• Mixing bowls
LEARNING MATERIALS • Wooden Spoon
• Rubber Scraper
• Copy of standardize recipe • Spatula
• Lecture hand-outs • Cooling rack
• Catalogs • Dough cutter
• Manuals • Can opener
• Wire whisk
• Reference book • Pastry bag
• Recipe books • Pastry tube
• Food related magazines • Cake revolving stand

- 87 -
Competency-Based Curriculum

Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing

Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration

- 88 -
Competency-Based Curriculum

LO 3. PORTION AND STORE PASTRY, CAKES AND BREAD GOODS

Assessment Criteria:
1. Portion control is applied to minimize waste
2. Cakes and pastry bread products are stored correctly to minimize spoilage
3. Pastry, cakes and bread goods are kept in accordance with required conditions

Contents:
• Portion control of bakery products
• Proper handling and storage of bakery product

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS

• Refrigerator • Foil
• Chiller • Wax paper
• Freezer • Food wrap
• Boxes

TOOLS AND ACCESSORIES LEARNING MATERIALS

• Laboratory outfit (hairnet. Lab gown, • Lecture hand-outs


apron, mask, gloves, splasher shoes) • Reference books
• Knives • Manuals
• Cake slicer • Related food magazines

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration

- 89 -
Competency-Based Curriculum

UNIT OF COMPETENCY : PRESENT FOOD

MODULE TITLE : PRESENTING FOOD

MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes
required to efficiently and professionally plate, present and
serve food in commercial cookery or catering operations

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

At the end of this module, the students/trainees should be able to:

LO 1. Prepare food for service

LO 2. Portion and plate food

LO 3. Work in team

- 90 -
Competency-Based Curriculum

LO 1. PREPARE FOOD FOR SERVICE

Assessment Criteria:

1. Food are correctly identified for menu items


2. Sauces and garnishes are arranged according to required specific dishes

Contents:
• Principles on food analysis
• Types of stocks and different kinds of garnishes

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS

• Working table • Actual menu


• Trolley
• Glass rack
• Plate rack

TOOLS AND ACCESSORIES LEARNING MATERIALS

• Casual uniform for fine dining: • Brochures


• Food tray • Catalog
• Glassware • Manual for service
• Chinaware • Hand-outs
• Hollowware
• Side towel
• Food stand

Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing

Assessment Method:
• Direct observation
• Written/oral questioning

- 91 -
Competency-Based Curriculum

LO 2. PORTION AND PLATE FOOD

Assessment Criteria:
1. Sufficient supplies of clean, undamaged crockery are arranged and available at
temperatures appropriate to food being used
2. Food are correctly portion according to prescribed policies and/or standard recipes
3. Food is plated and presented neatly and attractively according to required specified
dish.
4. Food is serve should be displayed in public area at the correct temperature in
attractive manner without drips or spills and giving attention to color.

Contents:
• Different types of chinaware and their uses
• Cost control and portioning of foods
• Styles of service

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS

• Working table • Actual menu


• Food wrap
• Foil
• Boxes

TOOLS AND ACCESSORIES LEARNING MATERIALS

• Laboratory outfit (hairnet. Lab gown, • Manuals


apron, mask, gloves, splasher shoes) • Food related magazine
• Weighing scale • Reference book
• Chopping board • Hand-outs
• Plates and bowls • Catalog
• Knives
• Serving spoons and forks

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Method:
• Direct observation
• Written/oral questioning

- 92 -
Competency-Based Curriculum

LO 3. WORK IN A TEAM

Assessment Criteria:
1. Good working relationships with all kitchen and food services staff is demonstrated to
ensure finely and quality food service
2. Kitchen routine for food service is followed to minimize delays and maximize food
quality
3. High standards of personal and work related of hygienic practices are maintained

Contents:
• Human Resource Management
• Kitchen work flow
• Personal hygiene and good grooming

Conditions:
Students/trainees must be provided with the following:

LEARNING MATERIALS

• Manual for good grooming


• Catalog
• Brochures
• Hand-outs
• Reference books
• Related magazines and journal

Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing

Assessment Methods:
• Direct observation
• Written/oral questioning

- 93 -
Competency-Based Curriculum

UNIT OF COMPETENCY : PACKAGE PREPARED FOODSTUFFS

MODULE TITLE : PACKAGING PREPARED FOODSTUFFS

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

NOMINAL DURATION : 15 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES

At the end of this module, the students/trainees should be able to:

LO 1. Ensure food suitable for packaging, storage and transportation

LO 2. Select packaging appropriate to specific food

LO 3. Package food according to needs

- 94 -
Competency-Based Curriculum

LO 1. ENSURE FOOD SUITABLE FOR PACKAGING, STORAGE AND


TRANSPORTATION

Assessment Criteria:
1. Food meets requirements (quality, shelf –life, microbiological condition, portion
control) prior to packaging.

Contents:
• Principles of food packaging
• Different kinds of food packaging

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS

• Plastic Sealer • Actual menu


• Vacuum sealer • Polystyrene foam
• Working table • Cartons
• Plastic cling wrap
• Plastic or foil containers
• Metal or plastic trays
• Tapes
• Measuring tape

TOOLS AND ACCESSORIES LEARNING MATERIALS

• Laboratory outfit (hairnet. Lab gown, • Catalog


apron, mask, gloves, splasher shoes) • Manuals
• Knives • Reference books
• Scissors • Hand-outs
• Cutter • Related magazines and journals

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

- 95 -
Competency-Based Curriculum

LO 2. SELECT PACKAGING APPROPRIATE TO SPECIFIC FOOD

Assessment Criteria:
1. Packaging materials are selected based on the required standards
2. Packaging materials are selected based on human and environment safety
requirements

Contents:
• Different types of packaging materials
• Sanitation and hygiene

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS

• Plastic Sealer • Actual menu


• Vacuum sealer • Polystyrene foam
• Working table • Cartons
• Plastic cling wrap
• Plastic or foil containers
• Metal or plastic trays
• Tapes
• Measuring tape

TOOLS AND ACCESSORIES LEARNING MATERIALS

• Laboratory outfit (hairnet. Lab gown, • Catalog


apron, mask, gloves, splasher shoes) • Manuals
• Knives • Reference books
• Scissors • Hand-outs
• Cutter • Related magazines and journals

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Methods:
• Direct observation
• Written/oral questioning

- 96 -
Competency-Based Curriculum

LO 3. PACKAGE FOOD ACCORDING TO NEEDS

Assessment Criteria:
1. Food is package in compliance with hygiene, occupational health and safety and
local health regulations requirements
2. Environmental requirements such as temperature control, humidity, design and
construction are for food packaging are observed
3. Appropriate packaging procedures are adopted according to standard specifications
4. Food labeled according to packaging regulations

Contents:
• Occupational health and safety standards
• Food sanitation and environmental concern
• Procedure and guidelines in food packaging
• Labeling and packaging of food products

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT SUPPLIES AND MATERIALS


• Plastic Sealer • Actual menu
• Vacuum sealer • Polystyrene foam
• Working table • Cartons
• Plastic cling wrap
• Plastic or foil containers
• Metal or plastic trays
• Tapes
• Measuring tape

TOOLS AND ACCESSORIES LEARNING MATERIALS


• Laboratory outfit (hairnet. Lab gown, • Catalog
apron, mask, gloves, splasher shoes) • Manuals
• Knives • Reference books
• Scissors • Hand-outs
• Cutter • Related magazines and journals

Methodologies:
• Lecture/ discussion
• Demonstration

Assessment Method:
• Direct observation
• Written/oral questioning

- 97 -

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