TR Cookery NC II

COOKERY NC II
TOURISM SECTOR
(HOTEL AND RESTAURANT)
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhih!a", Taui Cit", Metro Ma#i$a
TABLE OF CONTENTS
TOURISM SECTOR
(HOTEL AND RESTAURANT)
COOKERY NC II
%ae No&
SECTION 1 BARTENDING NC II QUALIFICATION 1
SECTION 2 COMPETENCY STANDARDS
Basic Competencies 2 -
15
Common Competencies 16 -
30
Core Competencies 31 -
70
SECTION 3 TRAINING STANDARDS
3.1 Curriculum Design 71 - 77
3.2 Training Delivery 77 -
78
3.3 Trainee Entry Requirements 78
3.4 List of Tools Equipment an! "aterials 78 - 82
3.# Training $acilities 82
3.% Trainer&s 'ualifications 82
3.( )nstitutional *ssessment 82
SECTION 4 NATIONAL ASSESSMENT AND
CERTIFICATION ARRANGEMENTS 83
COMPETENCY MAP 84 - 85
ACKNOLEDGEMENTS 86
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TRAINING REGULATIONS FOR
COOKERY NC II
SECTION 1 COOKERY NC II QUALIFICATION
T3e COOKERY NC II 'ualification consists of competencies t3at a person
must ac3ieve to clean 4itc3en areas prepare 3ot col! meals an! !esserts for guests
in various foo! an! 5everage service facilities
T3is 'ualification is pac4age! from t3e competency map of t3e T!"#$%&
S'()!# *+!)', -./ R'%)-"#-.)0 as s3o6n in *nne7 *.
T3e 8nits of Competency comprising t3is 'ualification inclu!e t3e follo6ing9
CODE NO1 BASIC COMPETENCIES
#::3111:# 2articipate in 6or4place communication
#::3111:% ;or4 in a team environment
#::3111:( 2ractice career professionalism
#::3111:< 2ractice occupational 3ealt3 an! safety proce!ures
CODE NO1 COMMON COMPETENCIES
TR=3112:1 Develop an! up!ate in!ustry 4no6le!ge
TR=3112:2 ,5serve 6or4place 3ygiene proce!ures
TR=3112:3 2erform computer operations
TR=3112:4 2erform 6or4place an! safety practices
TR=3112:# 2rovi!e effective customer service
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Coo4
*ssistant Coo4
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CODE NO1 CORE COMPETENCIES
TR=#1232< Clean an! maintain 4itc3en premises
TR=#12331 2repare stoc4s sauces an! soups
TR=#123<1 2repare appeti>ers
TR=#123<2 2repare sala!s an! !ressing
TR=#1233: 2repare san!6ic3es
TR=#123<3 2repare meat !is3es
TR=#123<4 2repare vegeta5les !is3es
TR=#123<# 2repare egg !is3es
TR=#123<% 2repare starc3 !is3es
TR=#12333 2repare poultry an! game !is3es
TR=#12334 2repare seafoo! !is3es
TR=#1233# 2repare !esserts
TR=#1234: 2ac4age prepare! foo!
SECTION 2 COMPETENCY STANDARDS
T3is section gives t3e !etails of t3e contents of t3e 5asic common an! core
units of competency require! in COOKERY NC II1
BASIC COMPETENCIES
UNIT OF COMPETENCY ; PARTICIPATE IN ORKPLACE COMMUNICATION
UNIT CODE ; 500311105
UNIT DESCRIPTOR ; T3is unit covers t3e 4no6le!ge s4ills an! attitu!es
require! to gat3er interpret an! convey information in
response to 6or4place requirements.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are ela5orate! in t3e Range of
?aria5les
1. ,5tain an! convey 6or4place
information
1.1 =pecific an! relevant information is accesse!
from appropriate sources
1.2 Effective questioning active listening an!
spea4ing s4ills are use! to gat3er an! convey
information
1.3 *ppropriate medium is use! to transfer
information an! i!eas
1.4 *ppropriate non@ ver5al communication is
use!
1.# *ppropriate lines of communication 6it3
supervisors an! colleagues are i!entifie! an!
follo6e!
1.% Define! 6or4place proce!ures for t3e location
an! storage of information are use!
1.( 2ersonal interaction is carrie! out clearly an!
concisely
2. 2articipate in 6or4place
meetings an! !iscussions
2.1 Team meetings are atten!e! on time
2.2 ,6n opinions are clearly e7presse! an! t3ose
of ot3ers are listene! to 6it3out interruption
2.3 "eeting inputs are consistent 6it3 t3e meeting
purpose an! esta5lis3e! protocols
2.4 Workplace interactions are con!ucte! in a
courteous manner
2.# 'uestions a5out simple routine 6or4place
proce!ures an! maters concerning 6or4ing
con!itions of employment are as4e! an!
respon!e! to
2.% "eetings outcomes are interprete! an!
implemente!
ELEMENT
?aria5les
3. Complete relevant 6or4
relate! !ocuments
3.1 Range of forms relating to con!itions of
employment are complete! accurately an!
legi5ly
3.2 ;or4place !ata is recor!e! on stan!ar!
6or4place forms an! !ocuments
3.3 Basic mat3ematical processes are use! for
routine calculations
3.4 Errors in recor!ing information on formsA
!ocuments are i!entifie! an! properly acte!
upon
3.# Reporting requirements to supervisor are
complete! accor!ing to organi>ational
gui!elines
RANGE OF <ARIABLES
<ARIABLE RANGE
1. *ppropriate sources 1.1. Team mem5ers
1.2. =uppliers
1.3. Tra!e personnel
1.4. Local government
1.#. )n!ustry 5o!ies
2. "e!ium 2.1. "emoran!um
2.2. Circular
2.3. /otice
2.4. )nformation !iscussion
2.#. $ollo6@up or ver5al instructions
2.%. $ace to face communication
3. =torage 3.1. "anual filing system
3.2. Computer@5ase! filing system
4. $orms 4.1. 2ersonnel forms telep3one message
forms safety reports
#. ;or4place interactions #.1. $ace to face
#.2. Telep3one
#.3. Electronic an! t6o 6ay ra!io
#.4. ;ritten inclu!ing electronic memos
instruction an! forms non@ver5al inclu!ing
gestures signals signs an! !iagrams
%. 2rotocols %.1. ,5serving meeting
%.2. Compliance 6it3 meeting !ecisions
%.3. ,5eying meeting instructions
E<IDENCE GUIDE
1. Critical aspects of
Competency
*ssessment requires evi!ence t3at t3e can!i!ate9
1.1. 2repare! 6ritten communication follo6ing stan!ar!
format of t3e organi>ation
1.2. *ccesse! information using communication equipment
1.3. "a!e use of relevant terms as an ai! to transfer
information effectively
1.4. Conveye! information effectively a!opting t3e formal or
informal communication
2. 8n!erpinning
-no6le!ge
2.1. Effective communication
2.2. Different mo!es of communication
2.3. ;ritten communication
2.4. ,rgani>ational policies
2.#. Communication proce!ures an! systems
2.%. Tec3nology relevant to t3e enterprise an! t3e
in!ivi!ual&s 6or4 responsi5ilities
3. 8n!erpinning
=4ills
3.1. $ollo6 simple spo4en language
3.2. 2erform routine 6or4place !uties follo6ing simple
6ritten notices
3.3. 2articipate in 6or4place meetings an! !iscussions
3.4. Complete 6or4 relate! !ocuments
3.#. Estimate calculate an! recor! routine 6or4place
measures
3.%. Basic mat3ematical processes of a!!ition su5traction
!ivision an! multiplication
3.(. *5ility to relate to people of social range in t3e
6or4place
3.<. Bat3er an! provi!e information in response to
6or4place requirements
4. Resource
)mplications
4.1. $a7 mac3ine
4.2. Telep3one
4.3. ;riting materials
4.4. )nternet
#. "et3o!s of
*ssessment
#.1. Direct ,5servation
#.2. ,ral intervie6 an! 6ritten test
%. Conte7t of
*ssessment
%.1. Competency may 5e assesse! in!ivi!ually in t3e actual
6or4place or t3roug3 accre!ite! institution
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UNIT OF COMPETENCY; ORK IN TEAM EN<IRONMENT
UNIT CODE ; 500311106
UNIT DESCRIPTOR ; T3is unit covers t3e s4ills 4no6le!ge an! attitu!es to
i!entify role an! responsi5ility as a mem5er of a team.
ELEMENT
?aria5les
1. Descri5e team role an!
scope
1.1. T3e role and objective of the team is i!entifie!
from availa5le sources of information
1.2. Team parameters reporting relations3ips an!
responsi5ilities are i!entifie! from team
!iscussions an! appropriate e7ternal sources
2. )!entify o6n role an!
responsi5ility 6it3in team
2.1. )n!ivi!ual role an! responsi5ilities 6it3in t3e
team environment are i!entifie!
2.2. Roles an! responsi5ility of ot3er team mem5ers
are i!entifie! an! recogni>e!
2.3. Reporting relations3ips 6it3in team an! e7ternal
to team are i!entifie!
3. ;or4 as a team mem5er 3.1. Effective an! appropriate forms of
communications use! an! interactions
un!erta4en 6it3 team mem5ers 63o contri5ute
to 4no6n team activities an! o5Cectives
3.2. Effective an! appropriate contri5utions ma!e to
complement team activities an! o5Cectives
5ase! on in!ivi!ual s4ills an! competencies an!
workplace context
3.3. ,5serve! protocols in reporting using stan!ar!
operating proce!ures
3.4. Contri5ute to t3e !evelopment of team 6or4
plans 5ase! on an un!erstan!ing of team&s role
an! o5Cectives an! in!ivi!ual competencies of
t3e mem5ers.
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RANGE OF <ARIABLES
<ARIABLE RANGE
1. Role an! o5Cective of
team
1.1. ;or4 activities in a team environment 6it3
enterprise or specific sector
1.2. Limite! !iscretion initiative an! Cu!gement
may5e !emonstrate! on t3e Co5 eit3er
in!ivi!ually or in a team environment
2. =ources of information 2.1. =tan!ar! operating an!Aor ot3er 6or4place
proce!ures
2.2. Do5 proce!ures
2.3. "ac3ineAequipment manufacturer&s
specifications an! instructions
2.4. ,rgani>ational or e7ternal personnel
2.#. ClientAsupplier instructions
2.%. 'uality stan!ar!s
2.(. ,E= an! environmental stan!ar!s
3. ;or4place conte7t 3.1. ;or4 proce!ures an! practices
3.2. Con!itions of 6or4 environments
3.3. Legislation an! in!ustrial agreements
3.4. =tan!ar! 6or4 practice inclu!ing t3e storage
safe 3an!ling an! !isposal of c3emicals
3.#. =afety environmental 3ouse4eeping an!
quality gui!elines
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E<IDENCE GUIDE
competency
1.1. ,perate! in a team to complete 6or4place activity
1.2. ;or4e! effectively 6it3 ot3ers
1.3. Conveye! information in 6ritten or oral form
1.4. =electe! an! use! appropriate 6or4place language
1.#. $ollo6e! !esignate! 6or4 plan for t3e Co5
1.%. Reporte! outcomes
2. 8n!erpinning
-no6le!ge
2.1. Communication process
2.2. Team structure
2.3. Team roles
2.4. Broup planning an! !ecision ma4ing
3. 8n!erpinning
=4ills
3.1. Communicate appropriately consistent 6it3 t3e culture
of t3e 6or4place
4. Resource
)mplications
T3e follo6ing resources "8=T 5e provi!e!9
4.1. *ccess to relevant 6or4place or appropriately
simulate! environment 63ere assessment can ta4e
place
4.2. "aterials relevant to t3e propose! activity or tas4s
#. "et3o!s of
*ssessment
Competency may 5e assesse! t3roug39
#.1. ,5servation of t3e in!ivi!ual mem5er in relation to t3e
6or4 activities of t3e group
#.2. ,5servation of simulation an! or role play involving t3e
participation of in!ivi!ual mem5er to t3e attainment of
organi>ational goal
#.3. Case stu!ies an! scenarios as a 5asis for !iscussion of
issues an! strategies in team6or4
%. Conte7t for
*ssessment
%.1. Competency may 5e assesse! in 6or4place or in a
simulate! 6or4place setting
%.2. *ssessment s3all 5e o5serve! 63ile tas4 are 5eing
un!erta4en 63et3er in!ivi!ually or in group
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UNIT OF COMPETENCY; PRACTICE CAREER PROFESSIONALISM
UNIT CODE ; 500311107
UNIT DESCRIPTOR ; T3is unit covers t3e 4no6le!ge s4ills an! attitu!es in
promoting career gro6t3 an! a!vancement.
ELEMENT
?aria5les
1. )ntegrate personal
o5Cectives 6it3
organi>ational goals
1.1 2ersonal gro6t3 an! 6or4 plans are pursue!
to6ar!s improving t3e qualifications set for t3e
profession
1.2 )ntra@ an! interpersonal relations3ips are
maintaine! in t3e course of managing oneself 5ase!
on performance evaluation
1.3 Commitment to t3e organi>ation an! its goal is
!emonstrate! in t3e performance of !uties
1. =et an! meet 6or4
priorities
2.1 Competing !eman!s are prioriti>e! to ac3ieve
personal team an! organi>ational goals an!
o5Cectives.
2.2 Resources are utili>e! efficiently an! effectively
to manage 6or4 priorities an! commitments
2.3 2ractices along economic use an! maintenance
of equipment an! facilities are follo6e! as per
esta5lis3e! proce!ures
2. "aintain professional
gro6t3 an!
!evelopment
3.1 Trainings and career opportunities are
i!entifie! an! availe! of 5ase! on Co5 requirements
3.2 Recognitions are soug3tAreceive! an!
!emonstrate! as proof of career a!vancement
3.3 Licenses and/or certifications relevant to Co5
an! career are o5taine! an! rene6e!
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RANGE OF <ARIABLES
<ARIABLE RANGE
1. Evaluation 1.1 2erformance *ppraisal
1.2 2syc3ological 2rofile
1.3 *ptitu!e Tests
2. Resources 2.1 Euman
2.2 $inancial
2.3 Tec3nology
2.3.1 Ear!6are
2.3.2 =oft6are
3. Trainings an! career
opportunities
3.1 2articipation in training programs
3.1.1 Tec3nical
3.1.2 =upervisory
3.1.3 "anagerial
3.1.4 Continuing E!ucation
3.2 =erving as Resource 2ersons in conferences
an! 6or4s3ops
4. Recognitions 4.1 Recommen!ations
4.2 Citations
4.3 Certificate of *ppreciations
4.4 Commen!ations
4.# *6ar!s
4.% Tangi5le an! )ntangi5le Re6ar!s
#. Licenses an!Aor
certifications
#.1 /ational Certificates
#.2 Certificate of Competency
#.3 =upport Level Licenses
#.4 2rofessional Licenses

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E<IDENCE GUIDE
1. Critical
aspects of
Competency
1.1 *ttaine! Co5 targets 6it3in 4ey result areas 0-R*s1
1.2 "aintaine! intra @ an! interpersonal relations3ip in t3e
course of managing oneself 5ase! on performance
evaluation
1.3 Complete! trainings an! career opportunities 63ic3 are
5ase! on t3e requirements of t3e in!ustries
1.4 *cquire! an! maintaine! licenses an!Aor certifications
accor!ing to t3e requirement of t3e qualification
2. 8n!erpinning
-no6le!ge
2.1 ;or4 values an! et3ics 0Co!e of Con!uct Co!e of Et3ics
etc.1
2.2 Company policies
2.3 Company operations proce!ures an! stan!ar!s
2.4 $un!amental rig3ts at 6or4 inclu!ing gen!er sensitivity
2.# 2ersonal 3ygiene practices
3. 8n!erpinning
=4ills
3.1 *ppropriate practice of personal 3ygiene
3.2 )ntra an! )nterpersonal s4ills
3.3 Communication s4ills
4. Resource
)mplications
T3e follo6ing resources MUST 5e provi!e!9
4.1 ;or4place or assessment location
4.2 Case stu!iesAscenarios
#. "et3o!s of
*ssessment
#.1 2ortfolio *ssessment
#.2 )ntervie6
#.3 =imulationARole@plays
#.4 ,5servation
#.# T3ir! 2arty Reports
#.% E7ams an! Tests
%. Conte7t of
*ssessment
%.1 Competency may 5e assesse! in t3e 6or4 place or in a
simulate! 6or4 place setting
UNIT OF COMPETENCY ; PRACTICE OCCUPATIONAL +EALT+ AND SAFETY
PROCEDURES
UNIT CODE ; 500311108
UNIT DESCRIPTOR ; T3is unit covers t3e outcomes require! to comply 6it3
regulatory an! organi>ational requirements for
occupational 3ealt3 an! safety.
ELEMENT
Italicized terms are ela5orate! in t3e Range of ?aria5les
1. )!entify 3a>ar!s an!
ris4s
1.1 afet! regulations an! 6or4place safety an!
3a>ar! control practices an! proce!ures are
clarifie! an! e7plaine! 5ase! on organi>ation
proce!ures
1.2 "azards/risks in t3e 6or4place an! t3eir
correspon!ing in!icators are i!entifie! to minimi>e
or eliminate ris4 to co@6or4ers 6or4place an!
environment in accor!ance 6it3 organi>ation
proce!ures
1.3 #ontingenc! measures !uring 6or4place
acci!ents fire an! ot3er emergencies are
recogni>e! an! esta5lis3e! in accor!ance 6it3
organi>ation proce!ures
2. Evaluate 3a>ar!s an!
ris4s
2.1 Terms of ma7imum tolera5le limits 63ic3 63en
e7cee!e! 6ill result in 3arm or !amage are
i!entifie! 5ase! on t3res3ol! limit values 0TL?1
2.2 Effects of t3e 3a>ar!s are !etermine!
2.3 ,E= issues an!Aor concerns an! i!entifie! safety
3a>ar!s are reporte! to !esignate! personnel in
accor!ance 6it3 6or4place requirements an!
relevant 6or4place ,E= legislation
3. Control 3a>ar!s an!
ris4s
3.1 ,ccupational Eealt3 an! =afety 0,E=1 proce!ures
for controlling 3a>ar!sAris4s in 6or4place are
consistently follo6e!
3.2 2roce!ures for !ealing 6it3 6or4place acci!ents
fire an! emergencies are follo6e! in accor!ance
6it3 organi>ation ,E= policies
3.3 $ersonal protective e%uipment &$$'( is correctly
use! in accor!ance 6it3 organi>ation ,E=
proce!ures an! practices
3.4 *ppropriate assistance is provi!e! in t3e event of a
6or4place emergency in accor!ance 6it3
esta5lis3e! organi>ation protocol
4. "aintain ,E=
a6areness
4.1 'mergenc!)related drills and trainings are
participate! in as per esta5lis3e! organi>ation
gui!elines an! proce!ures
4.2 *" personal records are complete! an! up!ate!
in accor!ance 6it3 6or4place requirements
RANGE OF <ARIABLES
<ARIABLE RANGE
1. =afety regulations "ay inclu!e 5ut are not limite! to9
1.1 Clean *ir *ct
1.2 Buil!ing co!e
1.3 /ational Electrical an! $ire =afety Co!es
1.4 ;aste management statutes an! rules
1.# 23ilippine ,ccupational =afety an! Eealt3
=tan!ar!s
1.% D,LE regulations on safety legal
requirements
1.( CC regulations
2. Ea>ar!sARis4s "ay inclu!e 5ut are not limite! to9
2.1 23ysical 3a>ar!s + impact illumination
pressure noise vi5ration temperature
ra!iation
2.2 Biological 3a>ar!s@ 5acteria viruses plants
parasites mites mol!s fungi insects
2.3 C3emical 3a>ar!s + !usts fi5ers mists
fumes smo4e gasses vapors
2.4 Ergonomics
2.4.1 2syc3ological factors + over e7ertionA
e7cessive force a646ar!Astatic
positions fatigue !irect pressure
varying meta5olic cycles
2.4.2 23ysiological factors + monotony
personal relations3ip 6or4 out cycle
3. Contingency measures "ay inclu!e 5ut are not limite! to9
3.1 Evacuation
3.2 )solation
3.3 Decontamination
3.4 Calling emergency personnel
<ARIABLE RANGE
4. 22E "ay inclu!e 5ut are not limite! to9
4.1 "as4
4.2 Bloves
4.3 Boggles
4.4 Eair /etAcapA5onnet
4.# $ace mas4As3iel!
4.% Ear muffs
4.( *pronABo6nAcoverallACump suit
4.< *nti@static suits
#. Emergency@relate! !rills an!
training
#.1 $ire !rill
#.2 Eart3qua4e !rill
#.3 Basic life supportAC2R
#.4 $irst ai!
#.# =pillage control
#.% Decontamination of c3emical an! to7ic
#.( Disaster prepare!nessAmanagement
%. ,E= personal recor!s %.1 "e!icalAEealt3 recor!s
%.2 )nci!ent reports
%.3 *cci!ent reports
%.4 ,E=@relate! training complete!
E<IDENCE GUIDE
Competency
1.1 E7plaine! clearly esta5lis3e! 6or4place safety an!
3a>ar! control practices an! proce!ures
1.2 )!entifie! 3a>ar!sAris4s in t3e 6or4place an! its
correspon!ing in!icators in accor!ance 6it3 company
proce!ures
1.3 Recogni>e! contingency measures !uring 6or4place
acci!ents fire an! ot3er emergencies
1.4 )!entifie! terms of ma7imum tolera5le limits 5ase! on
t3res3ol! limit value@ TL?.
1.# $ollo6e! ,ccupational Eealt3 an! =afety 0,E=1
proce!ures for controlling 3a>ar!sAris4s in 6or4place
1.% 8se! 2ersonal 2rotective Equipment 022E1 in
accor!ance 6it3 company ,E= proce!ures an! practices
1.( Complete! an! up!ate! ,E= personal recor!s in
accor!ance 6it3 6or4place requirements
2. 8n!erpinning
-no6le!ge
2.1 ,E= proce!ures an! practices an! regulations
2.2 22E types an! uses
2.3 2ersonal 3ygiene practices
2.4 Ea>ar!sAris4s i!entification an! control
2.# T3res3ol! Limit ?alue @TL?
2.% ,E= in!icators
2.( ,rgani>ation safety an! 3ealt3 protocol
2.< =afety consciousness
2.F Eealt3 consciousness
3. 8n!erpinning
=4ills
3.1 2ractice of personal 3ygiene
3.2 Ea>ar!sAris4s i!entification an! control s4ills
3.3 )nterpersonal s4ills
3.4 Communication s4ills
4. Resource
)mplications
T3e follo6ing resources must 5e provi!e!9
4.1 ;or4place or assessment location
4.2 ,E= personal recor!s
4.3 22E
4.4 Eealt3 recor!s
#. "et3o!s of
*ssessment
#.1 2ortfolio *ssessment
#.2 )ntervie6
#.3 Case =tu!yA=ituation
%. Conte7t for
*ssessment
%.1 Competency may 5e assesse! in t3e 6or4 place or in a
simulate! 6or4 place setting
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COMMON COMPETENCIES
UNIT OF COMPETENCY ; DE<ELOP AND UPDATE INDUSTRY KNOLEDGE
UNIT CODE ; TRS311201
UNIT DESCRIPTOR ; T3is unit of competency !eals 6it3 t3e 4no6le!ge s4ills
require! to access increase an! up!ate in!ustry
4no6le!ge. )t inclu!es see4 information on t3e
in!ustry an! up!ate in!ustry 4no6le!ge.
ELEMENT
Italicized items are ela5orate! in t3e Range of
?aria5le
1. =ee4 information on t3e
in!ustry
1.1 ources of information on t3e in!ustry are
correctly i!entifie! an! accesse!
1.2 Information to assist effective work
performance is o5taine! in line 6it3 Co5
requirements
1.3 =pecific information on sector of 6or4 is
accesse! an! up!ate!
1.4 )n!ustry information is correctly applie! to !ay@
to@!ay 6or4 activities
2. 8p!ate in!ustry
4no6le!ge
2.1 )nformal an!Aor formal researc3 is use! to
up!ate general 4no6le!ge of t3e in!ustry
2.2 8p!ate! 4no6le!ge is s3are! 6it3 customers
an! colleagues as appropriate an! incorporate!
into !ay@to@!ay 6or4ing activities
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! 1%
RANGE OF <ARIABLES
<ARIABLE RANGE
1. )nformation sources )nformation sources may inclu!e 5ut are not limite!
to 9
1.1 me!ia
1.2 reference 5oo4s
1.3 li5raries
1.4 unions
1.# in!ustry associations
1.% in!ustry Cournals
1.( internet
1.< personal o5servation an! e7perience
2. )nformation to assist
effective 6or4 performance
2.1 !ifferent sectors of t3e in!ustry an! t3e
services availa5le in eac3 sector
2.2 relations3ip 5et6een tourism an!
3ospitality
2.3 relations3ip 5et6een t3e in!ustry an!
ot3er in!ustries
2.4 in!ustry 6or4ing con!itions
2.# legislation t3at affects t3e in!ustry
liquor
3ealt3 an! safety
3ygiene
gaming
6or4ers compensation
consumer protection
!uty of care
5uil!ing regulations
2.% tra!e unions
environmental issues an! requirements
2.( in!ustrial relations issues an! maCor
organi>ations
2.< career opportunities 6it3in t3e in!ustry
2.F 6or4 et3ic require! to 6or4 in t3e
in!ustry an! in!ustry e7pectations of
staff
2.1: quality assurance
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! 1(
E<IDENCE GUIDE
Competency
*ssessment requires evi!ence t3at t3e can!i!ateA trainee9
1.1 -ne6 4ey sources of information on t3e in!ustry
1.2 8p!ate! in!ustry 4no6le!ge
1.3 *ccesse! an! use! in!ustry information
2. 8n!erpinning
=4ills
2.1 Time management
2.2 Rea!y s4ills nee!e! to access in!ustry information
2.3 Basic competency s4ills nee!e! to access t3e internet
3. 8n!erpinning
-no6le!ge
3.1 ,vervie6 of quality assurance in t3e in!ustry
3.2 Role of in!ivi!ual staff mem5ers
3.3 )n!ustry information sources
4. Resource
)mplications
4.1 =ources of information on t3e in!ustry
4.2 )n!ustry 4no6le!ge
#. "et3o!s of
*ssessment
#.1 )ntervie6Aquestions
#.2 2ractical !emonstration
#.3 2ortfolio of in!ustry information relate! to trainee&s 6or4
%. Conte7t for
*ssessment
%.1 *ssessment may 5e !one in t3e 6or4place or in a
simulate! 6or4place setting 0assessment centers1
%.1 *ssessment activities are carrie! out t3roug3 TE=D*Gs
accre!ite! assessment center
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! 1<
UNIT OF COMPETENCY; OBSER<E ORKPLACE +YGIENE PROCEDURES
an! attitu!es in o5serving 6or4place 3ygiene
proce!ures. )t inclu!es follo6ing 3ygiene proce!ures
an! i!entifying an! preventing 3ygiene ris4s.
ELEMENT
Italicized items are ela5orate! in t3e Range of
?aria5le
1. $ollo6 3ygiene
proce!ures
1.1 ;or4place h!giene procedures are implemente!
in line 6it3 enterprise an! legal requirements
1.2 Ean!ling an! storage of items are un!erta4en in
line 6it3 enterprise an! legal requirements
2. )!entify an! prevent
3ygiene ris4s
2.1 2otential h!giene risks are i!entifie! in line 6it3
enterprise proce!ures
2.2 *ction to minimize an! remove risks are ta4en
6it3in scope of in!ivi!ual responsi5ility of
enterpriseAlegal requirements
2.3 Eygiene ris4s 5eyon! t3e control of in!ivi!ual
staff mem5ers are reporte! to t3e appropriate
person for follo6 up
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! 1F
RANGE OF <ARIABLES
<ARIABLE RANGE
1. Eygiene proce!ures Eygiene proce!ures may inclu!e 9
1.1 safe an! 3ygienic 3an!ling of foo! an!
5everage
1.2 regular 3an! 6as3ing
1.3 correct foo! storage
1.4 appropriate an! clean clot3ing
1.# avoi!ance of cross@contamination
1.% safe 3an!ling !isposal of linen an! laun!ry
1.( appropriate 3an!ling an! !isposal of gar5age
1.< cleaning an! saniti>ing proce!ures
1.F personal 3ygiene
2. Eygiene ris4 2.1 5acterial an! ot3er contamination arising from
poor 3an!ling of foo!
2.2 inappropriate storage of foo!s
2.3 storage at incorrect temperatures
2.4 foo!s left uncovere!
2.# poor personal 3ygiene practices
2.% poor 6or4 practices
2.%.1 cleaning
2.%.2 3ouse4eeping
2.%.3 foo! 3an!ling
2.%.4 vermin
2.%.# air5orne !ust
2.( cross@contamination t3roug3 cleaning
inappropriate cleaning practices
2.< inappropriate 3an!ling of potentially infectious
linen
2.F contaminate! 6astes suc3 as 5loo! an! 5o!y
secretions
2.1: !isposal of gar5age an! contaminate! or
potentially contaminate! 6astes
3. "inimi>ing or removing ris4 3.1 au!iting staff s4ills an! provi!ing training
3.2 ensuring policies an! proce!ures are follo6e!
strictly
3.3 au!its or inci!ents 6it3 follo6 up actions
E<IDENCE GUIDE
Competency
*ssessment require! evi!ence t3at t3e can!i!ate 9
1.1 $ollo6e! 3ygiene proce!ures
1.2 )!entifie! an! respon!e! to 3ygiene ris4
1.3 2ractice! personal grooming an! 3ygiene
2. 8n!erpinning
-no6le!ge
2.1 Typical 3ygiene an! control proce!ures in t3e 3ospitality
an! tourism in!ustries
2.2 ,vervie6 of legislation an! regulation in relation to foo!
3an!ling personal an! general 3ygiene
2.3 -no6le!ge on factors 63ic3 contri5ute to 6or4place
3ygiene pro5lems
2.4 Beneral 3a>ar!s in 3an!ling of foo! linen an! laun!ry
an! gar5age inclu!ing maCor causes of contamination
an! cross@infection
2.# =ources of an! reasons for foo! poisoning
3. 8n!erpinning
=4ills
3.1 *5ility to follo6 correct proce!ures an! instructions
3.2 *5ility to 3an!le operating toolsA equipment
3.3 *pplication to 3ygiene principles
4. Resource
)mplications
4.1 Eygiene proce!ures actual or simulate! 6or4place
pro!ucts use! in 3otelArestaurant A tourism 6or4place
#. "et3o!s of
*ssessment
#.1 ;ritten e7amination
%. Conte7t for
*ssessment
UNIT OF COMPETENCY; PERFORM COMPUTER OPERATIONS
UNIT DESCRIPTOR ; T3is unit covers t3e 4no6le!ge s4ills an! attitu!es an!
values nee!e! to perform computer operations 63ic3
inclu!es inputting accessing pro!ucing an! transferring
!ata using t3e appropriate 3ar!6are an! soft6are
ELEMENT
1. 2lan an! prepare for
tas4 to 5e un!erta4en
1.1. Requirements of tas4 are !etermine!
1.2. *ppropriate hardware an! software is selecte!
accor!ing to tas4 assigne! an! require! outcome
1.3. Tas4 is planne! to ensure OH & S guidelines an!
proce!ures are follo6e!
2. )nput !ata into computer 2.1. Data are entere! into t3e computer using
appropriate programAapplication in accor!ance 6it3
company proce!ures
2.2. *ccuracy of information is c3ec4e! an! information
is save! in accor!ance 6it3 stan!ar! operating
proce!ures
2.3. )nputte! !ata are store! in storage media accor!ing
to requirements
2.4. ;or4 is performe! 6it3in ergonomic guidelines
3. *ccess information
using computer
3.1. Correct programAapplication is selecte! 5ase! on
Co5 requirements
3.2. 2rogramAapplication containing t3e information
require! is accesse! accor!ing to company
proce!ures
3.3. Desktop icons are correctly selecte! opene! an!
close! for navigation purposes
3.4. -ey5oar! tec3niques are carrie! out in line 6it3 ,E
H = requirements for safe use of 4ey5oar!s
4. 2ro!uceAoutput !ata
using computer system
4.1. Entere! !ata are processe! using appropriate
soft6are comman!s
4.2. Data are printe! out as require! using computer
3ar!6areAperip3eral !evices in accor!ance 6it3
stan!ar! operating proce!ures
4.3. $iles an! !ata are transferre! 5et6een compati5le
systems using computer soft6are 3ar!6areA
perip3eral !evices in accor!ance 6it3 stan!ar!
operating proce!ures
#. "aintain computer
equipment an! systems
#.1. =ystems for cleaning minor maintenance an!
replacement of consuma5les are implemente!
#.2. 2roce!ures for ensuring security of !ata inclu!ing
regular 5ac4@ups an! virus c3ec4s are implemente!
in accor!ance 6it3 stan!ar! operating proce!ures
#.3. Basic file maintenance proce!ures are implemente!
in line 6it3 t3e stan!ar! operating proce!ures
RANGE OF <ARIABLES
<ARIABLE RANGE
1. Ear!6are an! perip3eral
!evices
1.1. 2ersonal computers
1.2. /et6or4e! systems
1.3. Communication equipment
1.4. 2rinters
1.#. =canners
1.%. -ey5oar!
1.(. "ouse
2. =oft6are )nclu!es t3e follo6ing 5ut not limite! to9
2.1. ;or! processing pac4ages
2.2. Data 5ase pac4ages
2.3. )nternet
2.4. =prea!s3eets
3. ,E H = gui!elines 3.1. ,E= gui!elines
3.2. Enterprise proce!ures
4. =torage me!ia =torage me!ia inclu!e t3e follo6ing 5ut not
limite! to9
4.1. !is4ettes
4.2. CDs
4.3. >ip !is4s
4.4. 3ar! !is4 !rives local an! remote
#. Ergonomic gui!elines #.1. Types of equipment use!
#.2. *ppropriate furniture
#.3. =eating posture
#.4. Lifting posture
#.#. ?isual !isplay unit screen 5rig3tness
%. Des4top icons )cons inclu!e t3e follo6ing 5ut not limite! to9
%.1. !irectoriesAfol!ers
%.2. files
%.3. net6or4 !evices
%.4. recycle 5in
(. "aintenance (.1. Creating more space in t3e 3ar! !is4
(.2. Revie6ing programs
(.3. Deleting un6ante! files
(.4. Bac4ing up files
(.#. C3ec4ing 3ar! !rive for errors
(.%. 8sing up to !ate anti@virus programs
(.(. Cleaning !ust from internal an! e7ternal
surfaces
E<IDENCE GUIDE
Competency
*ssessment must s3o6 t3at t3e can!i!ate9
1.1. =electe! an! use! 3ar!6are components correctly an!
accor!ing to t3e tas4 requirement
1.2. )!entifie! an! e7plain t3e functions of 5ot3 3ar!6are an!
soft6are use! t3eir general features an! capa5ilities
1.3. 2ro!uce! accurate an! complete !ata in accor!ance 6it3
t3e requirements
1.4. 8se! appropriate !evices an! proce!ures to transfer
filesA!ata accurately
1.#. "aintaine! computer system
2. 8n!erpinning
-no6le!ge
2.1. Basic ergonomics of 4ey5oar! an! computer use
2.2. "ain types of computers an! 5asic features of !ifferent
operating systems
2.3. "ain parts of a computer
2.4. =torage !evices an! 5asic categories of memory
2.#. Relevant types of soft6are
2.%. Beneral security
2.(. ?iruses
2.<. ,E H = principles an! responsi5ilities
2.F. Calculating computer capacity
3. 8n!erpinning
=4ills
3.1. Rea!ing s4ills require! to interpret 6or4 instruction
3.2. Communication s4ills
4. "et3o!s of
*ssessment
4.1. T3e assessor may select t6o of t3e follo6ing assessment
met3o!s to o5Cectively assess t3e can!i!ate9
4.1.1. ,5servation
4.1.2. 'uestioning
4.1.3. 2ractical !emonstration
#. Resource
)mplications
#.1. Computer 3ar!6are 6it3 perip3erals
#.2. *ppropriate soft6are
%. Conte7t for
*ssessment
%.1 *ssessment may 5e con!ucte! in t3e 6or4place or in
a simulate! environment
UNIT OF COMPETENCY; PERFORM ORKPLACE AND SAFETY PRACTICES
an! attitu!es in follo6ing 3ealt3 safety an! security
practices. )t inclu!es !ealing 6it3 emergency situations
an! maintaining safe personal presentation stan!ar!s.
ELEMENT
Italicized items are ela5orate! on t3e Range of
?aria5les
1. $ollo6 6or4place
proce!ures for 3ealt3
safety an! security practices
1.1 Correct health+ safet! and securit!
procedures are follo6e! in line 6it3 legislation
regulations an! enterprise proce!ures
1.2 ,reaches of 3ealt3 safety an! security
proce!ures are i!entifie! an! reporte! in line
6it3 enterprise proce!ure
1.3 =uspicious 5e3avior or unusual occurrence are
reporte! in line 6it3 enterprise proce!ure
2. Deal 6it3 emergency
situations
2.1'mergenc! an! potential emergency situations
are recogni>e! an! appropriate action are ta4en
6it3in in!ivi!ual&s scope of responsi5ility
2.2Emergency proce!ures are follo6e! in line 6it3
2.3*ssistance is soug3t from colleagues to resolve
or respon! to emergency situations
2.4Details of emergency situations are reporte! in
line 6it3 enterprise proce!ures
3. "aintain safe personal
presentation stan!ar!s
3.1 =afe personal stan!ar!s are i!entifie! an!
follo6e! in line 6it3 enterprise requirements
RANGE OF <ARIABLES
<ARIABLE RANGE
1. Eealt3 safety an! security
proce!ures
"ay inclu!e 5ut are not limite! to 9
1.1 use of personal protective clot3ing an!
equipment
1.2 safe posture inclu!ing sitting stan!ing 5en!ing
1.3 manual 3an!ling inclu!ing lifting transferring
1.4 safe 6or4 tec3niques inclu!ing 4nives an!
equipment 3an!ling 3ot surfaces computers
an! electronic equipment
1.# safe 3an!ling of c3emicals poisons an!
!angerous materials
1.% ergonomically soun! furniture an! 6or4 stations
1.( emergency fire an! acci!ent
1.< 3a>ar! i!entification an! control
1.F security of !ocuments cas3 equipment people
1.1: 4ey control systems
2. Breac3es of proce!ure "ay inclu!e 5ut are not limite! to 9
2.1 loss of 4eys
2.2 strange or suspicious persons
2.3 5ro4en or malfunctioning equipment
2.4 loss of property goo!s or materials
2.# !amage! property or fittings
2.% lac4 of suita5le signage 63en require!
2.( lac4 of training on 3ealt3 an! safety issues
2.< unsafe 6or4 practices
3. Emergency "ay inclu!e 5ut is not limite! to 9
3.1 personal inCuries
3.2 fire
3.3 electrocution
3.4 natural calamity i.e. eart3qua4eAfloo!
3.# criminal acts i.e. ro55ery
E<IDENCE GUIDE
Competency
*ssessment requires evi!ence t3at t3e can!i!ate 9
1.1 Complie! 6it3 in!ustry practices an! proce!ures
1.2 8se! interactive communication 6it3 ot3ers
1.3 Complie! 6it3 6or4place safety security an! 3ygiene
practices
1.4 )!entifie! faults H pro5lems an! t3e necessary corrective
action
1.# 2romote! pu5lic relation among ot3ers
1.% Complie! 6it3 quality stan!ar!s
1.( Respon!e! to emergency situations in line 6it3 enterprise
gui!elines
1.< Complie! 6it3 proper !ress co!e
2. 8n!erpinning
-no6le!ge an!
*ttitu!e
2.1 Communication
2.1.1 )nteractive communication 6it3 ot3ers
2.1.2 )nterpersonal s4ills
2.1.3 Boo! 6or4ing attitu!e
2.1.4 *5ility to 6or4 quietlyI 6it3 cooperationI patience
carefulness cleanliness an! aest3etic values
2.1.# *5ility to focus on tas4 at 3an!
2.2 =ystems 2rocesses an! ,perations
2.2.1 ;or4place 3ealt3 safety an! security proce!ures
2.2.2 Emergency proce!ures
2.2.3 2ersonal presentation
2.3 =afety 2ractices
2.3.1 2roper !isposal of gar5age
2.3.2 2ractice safety measures
2. 3.3 #= )mplementation
3. 8n!erpinning
=4ills
3.1 *5ility to ma4e !ecision
3.2 Time management
3.3 *5ility to offer alternative steps
3.4 Care in 3an!ling an! operating equipment
4. Resource
)mplications
4.1 2roce!ures "anual on safety security 3ealt3 an!
emergency
4.2 *vaila5ility of tools equipment supplies an! materials
#. "et3o!s of
*ssessment
#.3 )ntervie6
%. Conte7t of
*ssessment
UNIT OF COMPETENCY; PRO<IDE EFFECTI<E CUSTOMER SER<ICE
an! attitu!es in provi!ing effective customer service. )t
inclu!es greeting customer i!entifying customer nee!s
!elivering service to customer 3an!ling queries t3roug3
telep3one fa7 mac3ine internet an! email an! 3an!ling
complaints evaluation an! recommen!ation.
ELEMENT
Italicized items are ela5orate! in t3e Range of ?aria5les
1. Breet customer 1.1 Buests are greete! in line 6it3 enterprise
proce!ure
1.2 ?er5al an! non@ver5al communications are
appropriate to t3e given situation
1.3 -on verbal communication of customer is
o5serve! respon!ing to customer
1.4 =ensitivity to cultural and social differences is
!emonstrate!
2. )!entify customer nee!s 2.1*ppropriate interpersonal skills are use! to
ensure t3at customer nee!s are accurately
i!entifie!
2.2#ustomer needs are assesse! for urgency so
t3at priority for service !elivery can 5e i!entifie!
2.3Customers are provi!e! 6it3 information
2.42ersonal limitation in a!!ressing customer nee!s
is i!entifie! an! 63ere appropriate assistance
is soug3t from supervisor
3. Deliver service to
customer
3.1 Customer nee!s are promptly atten!e! to in line
6it3 enterprise procedure
3.2 *ppropriate rapport is maintaine! 6it3 customer
to ena5le 3ig3 quality service !elivery
3.3 ,pportunity to en3ance t3e quality of service
an! pro!ucts are ta4en 63erever possi5le
4. Ean!le queries t3roug3
telep3one fa7 mac3ine
internet an! email
4.1 8se telep3one computer fa7 mac3ine internet
efficiently to !etermine customer requirements
4.2 'ueriesA information are recor!e! in line 6it3
enterprise proce!ure
4.3 'ueries are acte! upon promptly an! correctly
in line 6it3 enterprise proce!ure
#. Ean!le complaints
evaluation an!
recommen!ations
#.1 Buests are greete! 6it3 a smile an! eye@to@eye
contact
#.2 Responsi5ility for resolving t3e complaint is
ta4en 6it3in limit of responsi5ility
#.3 /ature an! !etails of complaint are esta5lis3e!
an! agree! 6it3 t3e customer
#.4 *ppropriate action is ta4en to resolve t3e
complaint to t3e customers satisfaction
63erever possi5le
RANGE OF <ARIABLES
<ARIABLE RANGE
1. /on@ver5al communication 1.1 5o!y language
1.2 !ress an! accessories
1.3 gestures an! mannerisms
1.4 voice tonality an! volume
1.# use of space
1.% culturally specific communication customs an!
practices
2. Cultural an! social
!ifferences
)nclu!es 5ut are not limite! to 9
2.1 mo!es of greeting fare6elling an! conversation
2.2 5o!y languageA use of 5o!y gestures
2.3 formality of language
3. )nterpersonal s4ills 3.1 interactive communication
3.2 pu5lic relation
3.3 goo! 6or4ing attitu!e
3.4 sincerity
3.# pleasant !isposition
3.% effective communication s4ills
4. Customer nee!s Customer 6it3 specific nee!s may inclu!e 9
4.1 t3ose 6it3 a !isa5ility
4.2 t3ose 6it3 special cultural or language nee!s
4.3 unaccompanie! c3il!ren
4.4 parents 6it3 young c3il!ren
4.# pregnant 6omen
4.% single 6omen
#. Enterprise proce!ure 2rotocol an! enterprise proce!ures may inclu!e 9
#.1 mo!es of greeting an! fare6elling
#.2 a!!ressing t3e person 5y name
#.3 time@lapse 5efore a response
#.4 style manual requirements
#.# stan!ar! letters an! proformas
E<IDENCE GUIDE
Competency
*ssessment requires evi!ence t3at t3e can!i!ate 9
1.1 Complie! 6it3 in!ustry practices an! proce!ures
1.2 8se! interactive communication 6it3 ot3ers
1.3 Complie! 6it3 occupational 3ealt3 an! safety practices
1.4 2romote! pu5lic relation among ot3ers
1.# Complie! 6it3 service manual stan!ar!s
1.% Demonstrate! familiarity 6it3 company facilities pro!ucts
an! services
1.( *pplie! company rules an! stan!ar!s
1.< *pplie! telep3one et3ics
1.F *pplie! correct proce!ure in using telep3one fa7 mac3ine
internet
1.11 Ean!le! customer complaints
2. 8n!erpinning
-no6le!ge an!
*ttitu!e
2.1 Communication
2.1.1 )nteractive communication 6it3 ot3ers
2.1.2 )nterpersonal s4illsA social graces 6it3
sincerity
2.2 =afety 2ractices
2.2.1 =afe 6or4 practices
2.2.2 2ersonal 3ygiene
2.3 *ttitu!e
2.3.1 *ttentive patient an! cor!ial
2.3.2 Eye@to@eye contact
2.3.3 "aintain team6or4 an! cooperation
2.4 T3eory
2.4.1 =ellingAupselling tec3niques
2.4.2 )ntervie6 tec3niques
2.4.3 Conflict resolution
2.4.4 Communication process
2.4.# Communication 5arriers
3. 8n!erpinning
=4ills
3.1 Effective communication s4ills
3.2 /on@ver5al communication @ 5o!y language
3.3 Boo! time management
3.4 *5ility to 6or4 calmly an! uno5trusively effectively
3.# *5ility to 3an!le telep3one inquiries an!
conversations
3.% Correct proce!ure in 3an!ling telep3one inquiries
3. ( 2roper 6ay of 3an!ling complaints
4. Resource
)mplications
"ay inclu!e9
4.1 *vaila5ility of telep3one fa7 mac3ine internet etc.
4.2 *vaila5ility of !ata on proCects an! servicesI tariff an!
rates promotional activities in place etc.
4.3 *vaila5ility of office supplies
#. "et3o!s of
*ssessment
%. Conte7t for
*ssessment
CORE COMPETENCIES
UNIT OF COMPETENCY; CLEAN AND MAINTAIN KITC+EN PREMISES
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e s4ills an! 4no6le!ge involve in
cleaning saniti>ing an! maintaining 4itc3ens equipment
an! utensils for foo! preparation an! storage in
commercialAinstitutional 4itc3ens
ELEMENT
1. Clean saniti>e an!
store equipment
1.1 C3emicals an! clean pota5le 6ater are selecte!
an! use! for cleaning an!Aor saniti>ing 4itc3en
e%uipment utensils an! 6or4ing surfaces
1.2 Equipment an!Aor utensils are cleane! an!Aor
saniti>e! safely using cleanApota5le 6ater an!
accor!ing to manufacturer&s instructions
1.3 Clean equipment an! utensils are store! or stac4e!
safely in t3e !esignate! place
1.4 #leaning e%uipment an! supplies are use!
safely in accor!ance 6it3 manufacturer&s
instructions
1.# Cleaning equipment are assem5le! an!
!isassem5le! safely
1.% Cleaning equipment are store! safely in t3e
!esignate! position an! area
2. Clean an! saniti>e
premises
2.1 Cleaning sc3e!ules are follo6e! 5ase! on
2.2 C3emicals an! equipment for cleaning an!Aor
saniti>ing are use! safely
2.3 ;alls floors s3elves an! 6or4ing surfaces are
cleaned an!Aor saniti>e! 6it3out causing !amage
to 3ealt3 or property
2.4 $irst ai! proce!ures are follo6e! if an acci!ent
3appens
3. Dispose of 6aste 3.1 ;astes are sorte! an! !ispose! accor!ing to
sanitary regulations enterprise practices an!
stan!ar! proce!ures
3.2 Cleaning c3emicals are !ispose! safely accor!ing
to stan!ar! proce!ures
RANGE OF <ARIABLES
<ARIABLE RANGE
1. Equipment "ay inclu!e 5ut are not limite! to9
1.1 -itc3en utensils
1.2 2ots pans !is3es
1.3 $oo! storage Containers
1.4 C3opping 5oar!s
1.# Bar5age 5ins
2. =urfaces "ay inclu!e 5ut are not limite! to9
2.1 ;alls
2.2 $loors
2.3 =3elves
2.4 Benc3es an! 6or4ing surfaces
2.# ,vens stoves coo4ing equipment an! appliances
2.% Col! storage equipment
2.( =tore rooms an! cup5oar!s
3. Cleaning equipment
an! supplies
"ay inclu!e 5ut not limite! to9
Equipment
3.1C3emical !ispensers
=upplies
3.22aper to6els
3.3Cleaning agents
3.4=aniti>ers
E<IDENCE GUIDE
Competency
*ssessment requires evi!ences t3at t3e can!i!ate9
1.1 Cleane! an! saniti>e! all foo! preparation an!
presentation areas in accor!ance 6it3 foo! safety
an! occupational 3ealt3 an! safety regulations
1.2 Cleane! an! saniti>e! large an! small
equipmentAutensils commonly foun! in a
commercialAinstitutional 4itc3en
1.3 Demonstrate! saniti>ing proce!ures an! tec3niques
1.4 Dispose! 6astes accor!ing to sanitary regulations
enterprise practices an! stan!ar! proce!ures
2. Require! -no6le!ge 2.1 ?arious types an! uses of c3emicals an!
equipment for cleaning an! saniti>ing
2.2 ,ccupational 3ealt3 an! safety requirements for
5en!ing lifting carrying an! using equipments
2.3 Logical an! time@efficient 6or4 flo6
2.4 Environmental@frien!ly pro!ucts an! practices in
relation to 4itc3en cleaning
2.# =anitation an! cross@contamination issues relate! to
foo! 3an!ling an! preparation
3. Require! =4ills 3.1 =aniti>ing an! !isinfecting proce!ures an!
tec3niques
3.2 8sing an! storing cleaning materials an! c3emicals
3.3 ;aste management an! !isposal proce!ures an!
practices
4. Resource
)mplications
T3e follo6ing resources "8=T 5e provi!e!
4.1*ccess to fully equippe! commercialAinstitutional
4itc3en an! storage areas
4.2*ccess to relevant cleaning materials an! equipment
for 4itc3en areas
#. "et3o!s of
*ssessment
#.1 Direct o5servation of t3e can!i!ate 63ile cleaning a
4itc3en
#.2 ;ritten or oral questions to test 4no6le!ge of
can!i!ate&s on cleaning materials an! equipment
an! issues
#.3 Revie6 of portfolios of evi!ence an! t3ir! party
6or4place report of on@t3e@Co5 performance of t3e
can!i!ate
%. Conte7t for
*ssessment
%.2 *ssessment activities are carrie! out t3roug3 an
UNIT OF COMPETENCY ; PREPARE STOCKS: SAUCES AND SOUPS
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e s4ills 4no6le!ge an! attitu!e
require! to prepare various stoc4s sauces an!
soups in a commercialAinstitutional 4itc3en
ELEMENT
1. 2repare stoc4s
gla>es an!
essences require!
for menu items
1.1 )ngre!ients an! flavoring agents are use! accor!ing
to stan!ar! recipes !efine! 5y t3e enterprise
1.2 ?ariety of stocks+ gla>es flavorings seasonings are
pro!uce! accor!ing to enterprise stan!ar!s
2. 2repare soups
require! for
menu items
2.1 Correct ingre!ients are selecte! an! assem5le! to
prepare soups inclu!ing stoc4s an! prepare!
garnis3es
2.2 ?ariety of soups are prepare! accor!ing to enterprise
stan!ar!s
2.3 Clarifying t3ic4ening agents an! convenience
pro!ucts are use! 63ere appropriate
2.4 =oups are evaluate! for flavor color consistency
an! temperature relate! pro5lems are i!entifie! an!
a!!resse!
2.# =oups are presente! at t3e rig3t flavor color
consistency an! temperature in clean service 6are
6it3out !rips an! using suita5le garnis3es an!
accompaniments
3. 2repare sauces
require! for
menu items
3.1 ?ariety of 3ot an! col! sauces are prepare! from
classical an! contemporary recipes 5ase! on t3e
require! menu items
3.2 Derivatives are ma!e from mot3er sauces
3.3 ?ariety of thickening agents+ seasonings and
flavorings are use! appropriately
2.% =auces are evaluate! for flavor color an!
consistency an! relate! pro5lems are i!entifie! an!
a!!resse!
4. =tore an!
reconstitute stoc4s
sauces an! soups
4.1 =toc4s sauces an! soups are store! correctly at t3e
rig3t temperature to maintain optimum fres3ness an!
quality
4.2 =toc4s sauces an! soups are re@
3eate!Areconstitute! to appropriate stan!ar!s of
consistency
RANGE OF <ARIABLES
<ARIABLE RANGE
1. =toc4s "ay inclu!e 5ut are not limite! to9
1.1 Beef stoc4@ Bro6nA ;3ite
1.2 C3ic4en stoc4 @Bro6nA ;3ite
1.3 $is3Aseafoo! stoc4
1.4 ?egeta5le stoc4
2. =oups "ay inclu!e 5ut are not limite! to9
2.1 Clear
2.1.1. ConsommJ
2.1.2. Bouillon
2.2 T3ic4
2.2.1. Cream
2.2.2. 2uree
2.2.3. C3o6!er
2.2.4. Bisque
2.3 =pecialty soups
2.3.1. /ationalAregional soups
3. =auces "ay inclu!e 5ut are not limite! to9
3.1 BJc3amel
3.2 ?eloute
3.3 Espagnole
3.4 Eollan!aise
3.# Tomato
4. T3ic4ening agents "ay inclu!e 5ut are not limite! to9
4.1 $at an! flour
4.1.1. Rou7
4.1.2. Beurre manie
4.2 =tarc3 @ 6ater
4.2.1. =lurryA63ite 6as3
4.2.2. =tarc3 @ 6ater
4.3 Liaison
#. =easonings an!
flavorings
"ay inclu!e 5ut are not limite! to9
#.1 Bases
#.2 Bouillon cu5es or po6!ers
#.3 $lavor en3ancers
#.4 )nstant sauces
E<IDENCE GUIDE
Competency
1.1 2repare! a variety of stoc4s soups an! sauces
from !ifferent recipes )!entifie! !ifferent
classifications of stoc4 soups an! sauces
1.2 =tore! an! re@3eate!Areconstitute! stoc4s sauces
an! soups
1.3 $ollo6e! safety an! 3ygienic practices in 3an!ling
foo! tools an! equipment
2. Require! -no6le!ge 2.1 Common pro5lems on stoc4s sauces an! soups
an! 3o6 to i!entify an! rectify t3em
2.2 Common coo4ing terms on stoc4s soups an!
sauces 63ic3 are use! in t3e in!ustry
2.3 *ppropriate su5stitute ingre!ients an! foo!
components
2.4 8se of various stoc4s 5ases flavoring an!
seasoning agents for a variety of soups an!
sauces
2.# Eygienic an! sanitary principles an! practices
2.% Logical an! time efficient 6or4 flo6
3. Require! =4ills 3.1 2rinciples an! tec3niques of pro!ucing stoc4s
soups an! sauces accor!ing to in!ustry stan!ar!s
3.2 ,rgani>ational s4ills an! team6or4
3.3 =afe 6or4 practices
3.4 ;aste minimi>ation tec3niques an! environment@
frien!ly practices on 3an!ling preparation an!
!isposal of soups stoc4s an! sauces
3.# 2reparation of stoc4s sauces an! soups 6it3in
typical 6or4place con!itions inclu!ing 6or4ing
6it3in time constraints
4. Resource
)mplications
T3e follo6ing resources "8=T 5e provi!e!
4.1 *ccess to a fully@equippe! operational commercialA
institutional 4itc3en
4.2 *ccess to in!ustry@realistic ratios of 4itc3en staff to
customers
4.3 ?ariety of real suita5le ingre!ients for stoc4s
sauces an! soups
#. "et3o!s of *ssessment Competency may 5e assesse! t3roug39
#.1 Direct o5servation of t3e can!i!ate 63ile ma4ing
stoc4s sauces an! soups
#.2 Demonstration of sample !is3es prepare! 5y t3e
can!i!ate
#.3 ;ritten or oral questions to test can!i!ate&s
4no6le!ge on sauces soups an! stoc4s
6or4place reports of on@t3e@Co5 performance 5y t3e
can!i!ate e.g. menus
%. Conte7t for
*ssessment
UNIT OF COMPETENCY; PREPARE APPETI=ERS
UNIT CODE ; TRS51232>
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e s4ills an! 4no6le!ge require! in
preparing an! presenting 3ot an! col! appeti>ers
ELEMENT
1. 2erform "ise& en
place
1.1 Tools utensils an! equipment are cleane!
saniti>e! an! prepare! 5ase! on t3e require! tas4s
1.2 )ngre!ients are i!entifie! correctly accor!ing to
stan!ar! recipes or enterprise requirements
1.3 )ngre!ients are assem5le! accor!ing to correct
sequence quality an! specifications require!
1.4 )ngre!ients are prepare! 5ase! on t3e require! form
an! time frame
1.# $ro>en ingre!ients are t3a6e! follo6ing enterprise
proce!ures.
1.% ;3ere necessary ra6 ingre!ients are 6as3e! 6it3
clean pota5le 6ater.
2. 2repare a range of
appeti>ers
2.1 Correct equipment are selecte! an! use! in t3e
pro!uction of appeti>ers
2.2 .ppetizers are pro!uce! in accor!ance 6it3
enterprise stan!ar!s
2.3 Bla>es are correctly selecte! an! prepare! 63ere
require!
2.4 'uality trimmings an! ot3er leftovers are utili>e!
63ere an! 63en appropriate
2.# *ppeti>ers are prepare! using sanitary practices
2.% *ppeti>ers are taste! an! seasone! in accor!ance
6it3 t3e require! taste of t3e !is3es
2.( ;or4place safety an! 3ygienic proce!ures are
follo6e! accor!ing to enterprise an! legal
requirements
3. 2resent a range of
appeti>ers
3.1 *ppeti>ers are presente! attractively accor!ing to
3.2 *ppeti>ers are presente! using sanitary practices
3.3 =uita5le plate are selecte! accor!ing to enterprise
stan!ar!s
3.4 /actors in plating dishes are o5serve! in
presenting appeti>ers
4. =tore appeti>ers 4.1 'uality trimmings an! ot3er leftovers are utili>e!
4.2 *ppeti>ers are 4ept in appropriate con!itions 5ase!
on enterprise proce!ures
4.3 Require! foo! storage containers are use! an!
store! in proper temperatures to maintain fres3ness
quality an! taste
RANGE OF <ARIABLES
<ARIABLE RANGE
1. *ppeti>ers "ay inclu!e 5ut are not limite! to9
1.1 Eot
1.1.1. Tapas
1.1.2. Eors !& oeuvres&
1.2 Col!
1.2.1. CanapJs
1.2.2. *ntipasto
1.2.3. Relis3
1.2.4. 2ates
1.2.#. Terrines
1.2.%. Coc4tails
1.2.(. Eors !& oeuvres&
2. $actors in plating
!is3es
2.1 appeal
2.2 color an! contrast
2.3 temperature of foo! an! service
2.4 equipment
2.# classical an! innovative arrangement styles
E<IDENCE GUIDE
1. 1. Critical aspects of
Competency
1.1 2repare! a variety of appeti>ers from !ifferent
recipes an!
1.2 2repare! a variety of appeti>ers 6it3in a specific
timeframes
1.3 2resente! appeti>ers attractively an! creatively
1.4 =tore! appeti>ers in accor!ance 6it3 enterprise
stan!ar!s
1.# $ollo6e! safety an! 3ygienic practices in 3an!ling
foo! tools an! equipment
2. Require! -no6le!ge
an!
*ttitu!e
2.1 Eistorical !evelopment an! current tren!s in t3e
preparation an! presentation of appeti>ers
2.2 Common coo4ing terms on appeti>ers 63ic3 are
use! in t3e in!ustry
2.3 =afe 6or4 practices on using 4itc3en equipments
an! tools
2.4 2rinciples an! practices of 3ygiene an! sanitary
practices
2.# Logical an! time efficient 6or4 flo6
3. Require!
=4ills
3.1 *ttractive presentation tec3niques for appeti>ers
3.2 ;aste utili>ation minimi>ation tec3niques an!
environmental consi!erations in specific relation to
appeti>ers
3.3 2reparation of !is3es for customers 6it3in typical
6or4place time constraints
4. Resource
)mplications
4.1 *ccess to a fully@equippe! an! commercially@
realistic foo! preparation area 6it3 appropriate
an! in!ustry@current equipment
4.2 * variety of suita5le ingre!ients for appeti>ers
4.3 =ervice 6ares
#. "et3o!s for
*ssessment
#.1 Direct o5servation of t3e can!i!ate 63ile preparing
appeti>ers
#.2 ;ritten or oral questions to test 4no6le!ge on
appeti>ers an! foo! safety issues
6or4place reports of on@t3e@Co5 performance 5y
t3e can!i!ate
%. Conte7t for
*ssessment
UNIT OF COMPETENCY ; PREPARE SALADS AND DRESSINGS
UNIT CODE ; TRS51232>
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e s4ills an! 4no6le!ge require!
in preparing an! presenting sala!s an! !ressings
ELEMENT
1. 2erform "ise en
place
stan!ar! recipes recipe car!s or enterprise
requirements
quantity type an! quality require!
an! time frame
proce!ures.
2. 2repare a variety
sala!s an!
!ressings
2.1. 0ariet! of salads are prepare! using fres3
0seasonal1 ingre!ients accor!ing to accepta5le
enterprise stan!ar!s to ma7imi>e eating qualities
c3aracteristics an! taste
2.2. 1ressings are prepare! suita5le to eit3er
incorporate into or accompany sala!s
2.3. 2repare! sala!s a! !ressings are taste! an!
seasone! in accor!ance 6it3 t3e require! taste
2.4. ;or4place safety an! 3ygienic proce!ures are
requirements
3. 2resent a variety of
sala!s an!
!ressings
3.1. =uita5le plate are selecte! accor!ing to enterprise
stan!ar!s
3.2. =ala!s are presente! attractively accor!ing to
3.3. =ala!s an! !ressing are accompanie! 5ase! on
clients requirements
3.4. =ala!s an! !ressings are presente! 3ygienically
logically an! sequentially 6it3in t3e require!
timeframe
4. =tore sala!s an!
!ressings
4.1. =ala!s are 4ept in appropriate con!itions 5ase! on
4.2. Require! containers are use! an! store! in proper
temperature to maintain fres3ness quality an! taste
RANGE OF <ARIABLES
1. ?ariety of =ala!s "ay inclu!e 5ut are not limite! to9
1.1. Leafy
1.2. /on@leafy
1.3. 2rotein
1.4. Com5ination
1.#. Congeale!
1.%. $ruit
1.(. Coo4e!
2. Dressings "ay inclu!e 5ut are not limite! to9
2.1 Temporary emulsions
2.2 2ermanent emulsions
E<IDENCE GUIDE
Competency
1.1. 2repare! a variety of sala!s from !ifferent
recipes an! cultural 5ac4groun!s
1.2. 2repare! variety of sala!s an! !ressing
3ygienically an! 6it3in in!ustry@realistic
timeframes
1.3. 2resente! sala!s an! !ressing attractively an!
creatively
1.4. =tore! sala!s an! !ressings in accor!ance 6it3
enterprise stan!ar! proce!ures
an!
*ttitu!e
2.1 Eistorical !evelopment an! current tren!s in
sala!s an! !ressings
2.2 =uita5le commo!ities an! foo! com5inations for
use in sala!s an! !ressings
2.3 Compati5le !ressings for incorporating into or
accompanying sala!s
2.4 /utritional values of sala!s ingre!ients an! t3e
effects of coo4ing on nutrients
2.# Common coo4ing terms on sala!s an! !ressings
63ic3 are use! in t3e in!ustry
2.% =afe 6or4 practices on using 4itc3en tools an!
equipment
2.( 2rinciples an! practices of sanitary inclu!ing
appropriate !ress or attire
2.< Logical an! time efficient 6or4 flo6
3. Require!
=4ills
3.1 *ttractive presentation tec3niques for sala!s an!
!ressings
3.2 ;aste minimi>ation tec3niques an! environmental
consi!erations in specific relation to sala!s an!
!ressings
3.3 2reparation of !is3es for customers 6it3in typical
6or4place time constraints
4. Resource )mplications T3e follo6ing resources "8=T 5e provi!e!9
4.1. *ccess to a fully@equippe! an! commercially@
realistic foo! preparation area 6it3 appropriate
an! in!ustry@current equipment
4.2. * variety of suita5le ingre!ients for sala!s an!
!ressings
4.3. =ervice 6ares
#. "et3o!s for
*ssessment
#.1 Direct o5servation of t3e can!i!ate 63ile
preparing sala!s an! !ressings
#.2 ;ritten or oral questions to test 4no6le!ge on
commo!ity an! foo! safety issues
6or4place reports of on@t3e@Co5 performance 5y
t3e can!i!ate
%. Conte7t for
*ssessment
UNIT OF COMPETENCY; PREPARE SANDIC+ES
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e s4ills an! 4no6le!ge require! in
preparing an! presenting san!6ic3es
ELEMENT
1. 2erform mise@en
@place
requirements
an! time frame
proce!ures.
clean pota5le 6ater
2. 2repare a variety of
san!6ic3es
2.1. ?ariety of sandwiches are prepare! 5ase! on
appropriate techni%ues
2.2. =uita5le 5ases are selecte! from a range of 5rea!
types
2.3. =an!6ic3es are pro!uce! using correct ingre!ients
to an accepta5le enterprise stan!ar!
2.4. *ppropriate equipment are selecte! an! use! for
toasting an! 3eating accor!ing to enterprise
proce!ures an! manufacturer&s manual
2.#. =an!6ic3es are prepare! logically an! sequentially
6it3in t3e require! time frame an!Aor accor!ing to
customer&s request
2.%. ;or4place safety an! 3ygienic proce!ures are
requirements
3. 2resent a variety of
san!6ic3es
3.1 =an!6ic3es are pro!uce! using correct ingre!ients
to an accepta5le enterprise stan!ar!
3.2 =an!6ic3es are presente! 3ygienically logically
an! sequentially 6it3in t3e require! timeframe
3.3 =an!6ic3es are presente! attractively using
suita5le garnis3es con!iments an! service 6ares
3.4 $actors in plating are o5serve! in presenting
san!6ic3es
4. =tore san!6ic3es 4.1. 'uality trimmings an! ot3er leftovers are utili>e!
4.2. =an!6ic3es are store! 3ygienically at t3e proper
temperature consi!ering t3e factors specifie! 5y
t3e enterprise
4.3. =an!6ic3es are 4ept in appropriate con!itions to
maintain fres3ness an! quality
RANGE OF <ARIABLES
<ARIABLE RANGE
1. =an!6ic3es "ay inclu!e 5ut are not limite! to9
1.1 Regular
1.2 Ba4e!
1.3 Brille!
1.4 $rie!
1.# ,pen face!
1.% =pecialty
1.( "ulti@!ec4er ;raps
1.< 2in63eel !omino or c3ec4er5oar! san!6ic3es
2. Tec3niques "ay inclu!e 5ut are not limite! to9
2.1 Barnis3ing
2.2 =prea!ing
2.3 Layering
2.4 2iping
2.# 2ortioning
2.% "ol!ing
2.( Cutting
3. $actors to consi!er
in storage of
san!6ic3es
3.1 )ngre!ients of a san!6ic3
3.2 temperature
3.3 pac4aging
E<IDENCE GUIDE
Competency
1.1 2repare! !ifferent types of san!6ic3es using
!ifferent types of 5rea!s an! ingre!ients an!
preparation tec3niques
1.2 2repare! a certain quantity of san!6ic3es
3ygienically an! 6it3in in!ustry@realistic timeframes
1.3 2resente! san!6ic3es attractively using suita5le
garnis3es con!iments an! service 6ares
1.4 =tore! san!6ic3es in accor!ance 6it3 enterprise
stan!ar! proce!ures
2. Require! -no6le!ge 2.1 =uita5le 5rea!s fillings an! ingre!ients
2.2 *ppropriate foo! com5inations for san!6ic3es
2.3 Common coo4ing terms relate! to san!6ic3es t3at
are use! in t3e in!ustry
2.4 2rinciples an! practices of sanitary inclu!ing !ress
stan!ar!s
2.# Basic foo! information on special !ietary nee!s an!
customer
2.% 2ast an! current tren!s in san!6ic3 preparation
2.( Eygienic foo! 3an!ling practices
2.< =afe 6or4 practices on cutting
2.F Logical an! time@efficient 6or4 flo6
2.1: 2ortion control for san!6ic3es
3. Require! =4ills 3.1 Creative san!6ic3 presentation tec3niques
3.2 =uita5le storage tec3niques to maintain optimum
quality of ingre!ients
3.4 ;aste minimi>ation tec3niques
3.# 2reparation of multiple types of san!6ic3es un!er
time constraints
4. Resource )mplications T3e follo6ing resources "8=T 5e provi!e!9
4.1 *ccess to a fully@equippe! commercially@realistic
foo! preparation area for san!6ic3 pro!uction
4.2 Real ingre!ients for san!6ic3es an! service 6ares
#. "et3o!s of *ssessment Competency may 5e assesse! t3roug3 9
san!6ic3es an! preparing fillings
#.2 ;ritten an! oral questions to test can!i!ate&s
4no6le!ge on appropriate foo! com5inations for
san!6ic3es an! 3ygienic foo! 3an!ling
requirements
can!i!ate
%. Conte7t for
*ssessment
%.2 *ssessment activities are carrie! out in an
UNIT OF COMPETENCY ; PREPARE MEAT DIS+ES
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e 4no6le!ge s4ills an! attitu!e
in selecting preparing coo4ing an! storing meats.
ELEMENT
1. 2erform "ise en
place
1.1 Tools+ utensils and e%uipment are cleane!
requirements
an! time frame
proce!ures.
2. Coo4 meat cuts for
service
2.1. *ppropriate cooking methods are i!entifie! an!
use! for coo4ing
2.2. * variety of portione! meat cuts are coo4e! in
accor!ance to stan!ar! recipe specifications
2.3. * variety of offal dishes are coo4e! accor!ing to
stan!ar! recipes
2.4. "eats are carve! using t3e appropriate tools an!
tec3niques
2.#. )ngre!ients are a!Custe! to meet special requests of
customers
2.%. Coo4e! !is3es are taste! an! seasone! in
accor!ance 6it3 t3e require! taste of t3e !is3es
2.(. ;or4place safety an! 3ygienic proce!ures are
requirements
3. 2resent meat cuts
for service
3.1 "eat !is3es are presente! attractively accor!ing to
classical cultural an! enterprise stan!ar!s
3.2 "eat !is3es are presente! 3ygienically logically an!
sequentially 6it3in t3e require! timeframe
stan!ar!s
3.4 $actors in plating !is3es are o5serve! in presenting
meat !is3es
4. =tore meat 4.1 'uality trimmings an! ot3er leftovers are utili>e!
4.2 $res3 an! cryovac@pac4e! meat are store! correctly
accor!ing to 3ealt3 regulations
4.3 Require! containers are use! an! store! in proper
temperature to maintain fres3ness quality an! taste
4.4 "eat is store! in accor!ance 6it3 $)$, operating
proce!ures an! storage of meat requirements
RANGE OF <ARIABLES
<ARIABLE RANGE
1. Tools utensils an!
equipment
1.1. ?arious 4itc3en 4nives
1.2. "eat mallet
1.3. "eat 3oo4s
1.4. Lar!ing nee!les
1.#. -nife s3arpening an! 3oning equipments
1.%. $oo! slicers an! processors
1.(. "eat t3ermometer
1.<. ;eig3ing scales
1.F. -itc3en t6ines
2. Coo4ing met3o! "ay inclu!e 5ut are not limite! to9
2.1. Dry met3o!
2.1.1. Roasting
2.1.2. Brilling
2.1.3. Broiling
2.1.4. Ba4ing
2.1.#. 2an frying
2.1.%. Deep fat $rying
2.2. Com5ination "et3o!
2.2.1. Braising
2.2.2. =te6ing
2.3. "oist met3o!
2.3.1. Boiling
2.3.2. =teaming
2.3.3. 2oac3ing
2.3.4. =immering
3. Dis3es 3.1 ,ffal
3.2 "eat
E<IDENCE GUIDE
Competency
1.1 *pplie! safe an! accurate cutting tec3niques
1.2 ,5serve! 3ygienic 3an!ling an! storing of meat
1.3 2repare! a range of meat !is3es to enterprise
stan!ar!s
1.4 2erforme! "ise en place
1.# Coo4e! variety of meat !is3es
1.% 2resente! variety of meat !is3es
1.( $ollo6e! 6or4place safety practices an! 3ygienic
proce!ures in preparing meat !is3es
1.< $ollo6e! safety practices in 3an!ling tools an!
equipment
2. Require! -no6le!ge 2.1 Different classifications of meats
preparation an! presentation of meat
2.3 Classification of culinary met3o!s
2.4 C3aracteristics of meats inclu!ing type cut quality
an! fat content
2.# C3aracteristics of !ifferent meat cuts inclu!ing
primary secon!ary an! portione! cuts
2.% *ppropriate tra!e names an! coo4ing terms in
accor!ance 6it3 stan!ar! meat cuts
2.( 2rinciples an! practices of storing free>ing an! aging
of meats
2.< /utrition content an! foo! values of meat
2.F Coo4ing terms relate! to 3an!ling an! storage of
meat commonly use! in t3e enterprise an! in!ustry
2.1: 8ses an! c3aracteristics of various 4nives an!
equipment
2.11 =afe 6or4 practices on using 4itc3en equipments an!
tools
2.12 Logical an! time efficient 6or4 flo6
3 3. Require! =4ills 3.1 *ppropriate preparation an! culinary met3o!s for
various cuts an! types of meat
3.2 Cutting tec3niques of ingre!ients
3.3 -nife care an! maintenance
3.# 2rinciples an! practices of 3ygienic 3an!ling an!
storage of meat
3.% ;aste minimi>ation tec3niques an! environment@
frien!ly !isposal
4. Resource )mplications T3e follo6ing resources "8=T 5e provi!e!
4.1 8se of a 6i!e range of meat cuts an! pro!ucts.
4.2 $ully@equippe! operational commercialAintuitional
4itc3en 0inclu!ing in!ustry@ mo!ern equipmentAtools1
4.3 ?arious type of meat an! ingre!ients
4.4 =ervice 6ares
#. "et3o!s of
*ssessment
an! coo4ing meat
#.2 )ntervie6 t3e can!i!ate t3e type of culinary met3o!
t3at 3eAs3e is performing
can!i!ate
%. Conte7t for
*ssessment
UNIT OF COMPETENCY ; PREPARE <EGETABLES DIS+ES
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e s4ills 4no6le!ge an!
attitu!e require! in coo4ing presenting an! storing
various vegeta5les !is3es.
ELEMENT
1. 2erform "ise en
place
requirements
an! time frame
proce!ures.
2. 2repare vegeta5le
!is3es
2.1. 0egetables are selecte! accor!ing to quality
2.2. ?egeta5les accompaniments are selecte! to
complement an! en3ance menu items
2.3. ?ariety of vegeta5les !is3es are prepare! follo6ing
appropriate #ooking methods to preserve optimum
quality an! nutrition
2.4. =uita5le sauces an! accompaniments are selecte!
an! serve! 6it3 vegeta5les
2.#. Coo4e! !is3es are taste! an! seasone! in
2.%. ;or4place safety an! 3ygienic proce!ures are
requirements
3. 2resent vegeta5le
!is3es
3.1 ?egeta5les are uniformly cut an! attractively
presente!
stan!ar!s
poultry an! game !is3es
3.4 ?egeta5les !is3es are presente! 3ygienically
timeframe
4. =tore vegeta5les
!is3es
4.2 ?egeta5les are store! at t3e correct temperature
4.3 ,ptimum fres3ness an! quality is maintaine! in
accor!ance 6it3 enterprise storing tec3niques an!
proce!ure
4.4 ?egeta5le is store! in accor!ance 6it3 $)$,
operating proce!ures an! storage of vegeta5le
requirements
RANGE OF <ARIABLES
<ARIABLE RANGE
1. ?egeta5les "ay inclu!e 5ut are not limite! to9
1.1 $res3
1.2 $ro>en
1.3 Canne!
1.4 Drie!
1.# Bottle!
2. Coo4ing "et3o! "ay inclu!e 5ut are not limite! to9
2.1 Dry met3o!
2.1.1 Roasting
2.1.2 Brilling
2.1.3 Broiling
2.1.4 Ba4ing
2.1.# 2an frying
2.1.% Deep fat $rying
2.2 Com5ination "et3o!
2.2.1 Braising
2.2.2 =te6ing
2.3 "oist met3o!
2.3.1 Boiling
2.3.2 =teaming
2.3.3 2oac3ing
2.3.4 =immering
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! #:
E<IDENCE GUIDE
Competency
1.1 2erforme! mise en place
1.2 2repare! a variety of vegeta5le !is3es
1.3 2resente! variety of vegeta5le !is3es 6it3
appropriate service 6ares an! garnis3es
1.4 =tore! vegeta5le !is3es in accor!ance 6it3
1.# $ollo6e! 6or4place safety practices an! 3ygienic
proce!ures
1.% $ollo6e! safety practices in 3an!ling tools an!
equipment
1.( Determine!AE7plaine! !ifferent classifications of
vegeta5les
2. Require! -no6le!ge 2.1 ?arieties an! c3aracteristics of vegeta5les
2.2 2ast an! current tren!s in culinary uses an! !is3es
of vegeta5les
2.3 /utrition relate! to vegeta5les in particular t3e foo!
values of commo!ities an! t3e effects of coo4ing on
t3e nutritional value of foo!
2.4 Common coo4ing terms relate! to vegeta5les
!is3es t3at are use! in t3e in!ustry
2.# =afe 6or4 practices on using tools an! equipment
2.% 2rinciples an! practices of sanitary relate! to use of
ra6 ingre!ients
2.( Logical an! time efficient 6or4 flo6
3. Require! =4ills 3.1 Cutting an! presentation tec3niques of vegeta5les
consi!erations in specific relation to vegeta5les
4. Resource
)mplications
4.1 *ccess to a fully@equippe! operational
commercialAinstitutional 4itc3en 0inclu!ing in!ustry@
current equipment1
4.2 RealARelevant ingre!ients an! service 6ares
#. "et3o!s of *ssessment Competency may 5e assesse! t3roug3 9
!is3es
#.2 2ortfolio Report li4e sampling of !is3es coo4e! 5y
t3e can!i!ate
4no6le!ge on appropriate coo4ing met3o!s for
various commo!ities an! safety issues
can!i!ate
%. Conte7t for
*ssessment
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! #1
UNIT OF COMPETENCY ; PREPARE EGG DIS+ES
attitu!e require! to coo4 present an! store various
egg !is3es.
ELEMENT
1. 2erform "ise en
place
requirements
an! time frame
proce!ures.
2. 2repare an! coo4
egg !is3es
2.1 ?ariety of egg dishes are prepare! accor!ing to
stan!ar! recipes using a range of cooking
methods
2.2 'ggs are coo4e! 5ase! on clients requirements
2.3 =auces an! accompaniments specific to egg
preparations are selecte! an! prepare!
2.4 Coo4e! !is3es are taste! an! seasone! in
2.# ;or4place safety an! 3ygienic proce!ures are
requirements
3. 2resent egg !is3es 3.1 =uita5le plates are selecte! accor!ing to enterprise
stan!ar!s
3.2 Eggs are presente! 3ygienically an! attractively
using suita5le garnis3es an! si!e !is3es
egg !is3es
4. =tore egg !is3es 4.1 $res3 an! processe! eggs are store! at t3e correct
temperature
4.2 ,ptimum fres3ness an! quality are maintaine! in
proce!ures
4.4 Egg is store! in accor!ance 6it3 $)$, operating
proce!ures an! storage of egg requirements
RANGE OF <ARIABLES
<ARIABLE RANGE
1. Egg !is3es "ay inclu!e 5ut are not limite! to9
1.1 ,melettes
1.2 =oufflJs
1.3 $rittatas
1.4 Terrines
2. Coo4ing met3o! 2.1 Boiling
2.2 2oac3ing
2.3 $rying
2.4 Ba4ing
3. Eggs 3.3 $res3
3.4 $ro>en
3.# 2o6!er
E<IDENCE GUIDE
Competency
1.1 2repare! a variety of !is3es eggs
1.2 2resente! a variety of egg !is3es using appropriate
service 6ares an! garnis3es
1.3 $ollo6e! 6or4place safety practices an! 3ygienic
proce!ures in preparing egg !is3es
1.4 $ollo6e! safety practices in 3an!ling tools an!
equipment
1.# Determine!AE7plaine! !ifferent classifications of
eggs
2. Require! -no6le!ge 2.1 ?arieties an! c3aracteristics of eggs
preparation an! presentation of egg
of eggs
2.4 /utrition relate! to eggs in particular t3e foo! values
of commo!ities an! t3e effects of coo4ing on t3e
nutritional value of foo!
2.# Common coo4ing terms relate! to egg !is3es an!
culinary uses t3at are use! in t3e in!ustry
2.% =afe 6or4 practices on using tools an! equipment
2.( 2rinciples an! practices of sanitary relate! to use of
ra6 ingre!ients
3. Require! =4ills 3.1 2resentation tec3niques of eggs
consi!erations in specific relation to eggs
4. Resource
)mplications
mo!ern equipment1
4.2 Eggs
4.3 RealARelevant ingre!ients
4.3 =ervice 6are
#. "et3o!s of
*ssessment
Competency may 5e assesse! t3roug3 9
!is3es
#.2 2ortfolio Report li4e sampling of !is3es coo4e! 5y
t3e can!i!ate
can!i!ate
%. Conte7t for
*ssessment
UNIT OF COMPETENCY ; PREPARE STARC+ DIS+ES
attitu!e require! to coo4 present an! store
starc3 !is3es suc3 as pasta an! noo!les.
ELEMENT
1. 2erform "ise en
place
requirements
an! time frame
proce!ures.
2. 2repare starc3
!is3es
2.1 ?ariety of starch products are selecte! an!
prepare! accor!ing to enterprise recipes
2.2 ,ptimum quality is ensure! using appropriate
coo4ing met3o!s
2.3 =auces an! accompaniments appropriate to starc3
pro!ucts are selecte!
2.# ;or4place safety an! 3ygienic proce!ures are
follo6e! accor!ing to enterprise an! legislate!
requirements
3. 2resent =tarc3
!is3es
stan!ar!s
3.2 =tarc3 !is3es are presente! 3ygienically an!
attractively using suita5le garnis3es an! si!e !is3es
starc3 !is3es
4. =tore =tarc3 !is3es 4.1. =tarc3 are store! at t3e correct temperature
4.2. ,ptimum fres3ness an! quality is maintaine! in
proce!ures
4.3. 'uality trimmings an! ot3er leftovers are utili>e!
4.4. =tarc3 is store! in accor!ance 6it3 $)$, operating
proce!ures an! storage of starc3 requirements
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! ##
RANGE OF <ARIABLES
<ARIABLE RANGE
1. =tarc3 "ay inclu!e 5ut are not limite! to9
1.1 2asta
1.2 Rice
1.3 Tu5ers
1.4 2olenta
1.# /oo!les
1.% Couscous
1.( flour
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! #%
E<IDENCE GUIDE
Competency
1.1 2repare! a variety of !is3es using starc3
pro!ucts
1.2 2resente! starc3 !is3es in appropriate service
6ares
1.3 2repare! appropriate sauces for t3e prepare!
starc3 !is3es
1.4 =tore! starc3 !is3es
1.# $ollo6e! 6or4place safety practices an! 3ygienic
proce!ures in preparing variety of starc3 !is3es
1.% Demonstrate! safety practices in 3an!ling tools
an! equipment
1.( Determine!AE7plaine! !ifferent classifications of
starc3 pro!ucts
2. Require! -no6le!ge 2.1 Eistorical !evelopment an! current tren!s in t3e
preparation an! presentation of starc3 !is3es
2.2 ?arieties an! c3aracteristics of starc3 foo!s
starc3 foo!s
2.4 /utrition relate! to starc3 !is3es in particular t3e
foo! values of commo!ities an! t3e effects of
coo4ing on t3e nutritional value of foo!
2.# Common coo4ing terms relate! to starc3 !is3es t3at
are use! in t3e in!ustry
2.% =afe 6or4 practices on using tools an! equipment
2.( 2rinciples an! practices of sanitary relate! to use of
ra6 ingre!ients
3. Require! =4ills 3.1 2resentation tec3niques of starc3 !is3es
consi!erations in specific relation to starc3 !is3es
4. Resource
)mplications
current equipment1
4.3 =ervice 6are
#. "et3o!s of
*ssessment
!is3es
can!i!ate
%. Conte7t for
*ssessment
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! #(
UNIT OF COMPETENCY ; PREPARE POULTRY AND GAME DIS+ES
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e 4no6le!ge s4ills an!
attitu!e require! in selecting preparing coo4ing
platingApresenting an! storing poultry an! game.
ELEMENT
1. 2erform mise en
place
1.2 )ngre!ients are i!entifie! accor!ing to stan!ar!
recipes recipe car! or enterprise requirements
1.3 )ngre!ients are assem5le! accor!ing to quantity
type an! quality require!
an! time frame
1.# $oultr! and game are prepare! 5ase! on its
enterprise poultry an! game preparation
techni%ues
1.% $ro>en poultry an! game are t3a6e! in accor!ance
6it3 enterprise t3a6ing proce!ures
1.( $ro>en ingre!ients are t3a6e! follo6ing enterprise
proce!ures.
1.< ;3ere necessary ra6 ingre!ients are 6as3e! 6it3
2. Coo4 poultry an!
game !is3es
2.1 2oultry an! game are 3an!le! efficiently an!
3ygienically to minimi>e ris4 of foo! spoilage an!
cross@contamination
2.2 $oultr! and game dishes are coo4e! accor!ing to
enterprise stan!ar! recipes an! appropriate
#ooking methods
3. 2lateApresent
poultry an! game
!is3es
3.1 =ervice 6ares are selecte! in accor!ance 6it3 type
of poultry an! game !is3es
3.2 2oultry an! game is plate!Apresente! using suita5le
sauces garnis3es an! accompaniments
3.3 2oultry !is3es are presente! 3ygienically logically
an! sequentially 6it3in t3e require! timeframe
3.4 /actors in plating dishes are o5serve! in
presenting poultry an! game !is3es..
4. =tore poultry an!
game
4.1 2oultry an! game are store! ensuring storage
con!itions an! optimal temperature are maintaine!
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! #<
RANGE OF <ARIABLES
<ARIABLE RANGE
1. 2oultry or game "ay inclu!e 5ut are not limite! to 9
1.1 C3ic4en tur4ey !uc4 goose
1.2 23easant quail pigeon guinea fo6l 6il! !uc4
1.3 Ra55it 3are
1.4 Boar goat
2. 2oultry preparation
tec3niques
2.1 De@5oning
2.2 =tuffing
2.3 $illeting
2.4 Rolling an! trussing
2.# Lar!ing
2.% "arinating
3. Coo4ing met3o!s for
poultry an! game
3.1 Dry met3o!
3.1.1 Roasting
3.1.2 Brilling
3.1.3 Broiling
3.1.4 Ba4ing
3.1.# 2an frying
3.2.1 Braising
3.2.2 =te6ing
3.3 "oist met3o!
3.3.1 Boiling
3.3.2 =teaming
3.3.3 2oac3ing
3.3.4 =immering
4. $actors to consi!er
in plating !is3es
4.1 appeal
4.2 color an! contrast
4.3 temperature of foo! an! service
4.4 equipment
4.# classical an! innovative arrangement styles
#. ;ays of presenting
poultry an! game
!is3es
#.1 Carve
#.2 2ortions
#.3 ;3ole
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! #F
E<IDENCE GUIDE
Competency
1.1 8n!erstoo! t3e !ifferent classifications of poultry
an! game
1.2 Demonstrate! particular storage an! 3an!ling
practices relate! to poultry an! game
1.3 2repare! a variety of poultry an! game !is3es
accor!ing to enterprise stan!ar!s
1.4 Coo4e! an! presente! or plate! poultry an! game
!is3es accor!ing to enterprise stan!ar!s
1.# $ollo6e! safety practices in 3an!ling tools an!
equipment
2. Require! -no6le!ge 2.1 Classification of varieties of poultry an! game items
2.2 'uality criteria for poultry an! game
2.3 *ppropriate coo4ery met3o!s for poultry an! game
!is3es
2.4 2ast an! current tren!s in poultry an! game !is3es
2.# /utrition relate! to poultry an! game inclu!ing foo!
values an! any specific issues li4e salmonella
contaminations etc.
2.% Common coo4ing terms relate! to poultry an! game
63ic3 are use! in t3e in!ustry
2.( =afe 6or4 practices particularly in relation to cutting
3. Require! =4ills 3.1 ,rgani>ational s4ills an! team6or4
3.2 2rinciples an! practices of sanitary specifically
cross@contamination
3.3 Tec3niques on minimi>ing 6astes an! environment@
frien!ly practices on 3an!ling an! preparation of
poultry an! game
4. Resource
)mplications
mo!ern equipment1
4.2 RealARequire! ingre!ients
4.3 2oultry an! game
4.4 =ervice 6ares
#. "et3o!s of
*ssessment
#.1 Direct o5servation of t3e can!i!ate 63ile 3an!ling
an! coo4ing game an! poultry
#.2 =ampling of !is3es coo4e! 5y t3e can!i!ate
4no6le!ge on issues involve! in coo4ing game
foo! safety an! appropriate coo4ery met3o!s for
poultry an! game
can!i!ate
%. Conte7t for
*ssessment
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! %:
UNIT OF COMPETENCY; PREPARE SEAFOOD DIS+ES
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e 4no6le!ge s4ills an! attitu!e
require! in selecting preparing presenting an! storing
seafoo! in a commercial 4itc3en or catering operation.
ELEMENT
1. 2erform mise en
place
1.4 )ngre!ients are prepare! 5ase! on t3e require!
form an! time frame
proce!ures.
2. Ean!le fis3 an!
seafoo!
2.1 eafood is selecte! accor!ing to quality
2.2 =eafoo! are 3an!le! 3ygienically in accor!ance
6it3 enterprise 3an!ling an! storing tec3niques
2.3 $ro>en seafoo! are t3a6e! correctly to ensure
ma7imum quality an! to retain t3eir nutrients
3. Coo4 fis3 an!
s3ellfis3
3.1 /ish is cleane! gutte! an! fillete! correctly an!
efficiently accor!ing to enterprise stan!ar!s
3.2 =3ellfis3 an! ot3er types of seafoo! are cleane!
an! prepare! correctly an! in accor!ance 6it3
3.3 =eafoo! !is3es is coo4e! accor!ing to enterprise
stan!ar!s using a variet! of cooking methods
3.4 $is3 an! s3ellfis3 5y@pro!ucts are use!
appropriately for a variety of !is3es an! menu items
3.# Coo4e! !is3es are taste! an! seasone! in
3.% ;or4place safety an! 3ygienic proce!ures are
requirements
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! %1
ELEMENT
4. 2lateA2resent fis3
an! seafoo!
4.1. =eafoo! !is3es are presente! 3ygienically
timeframe
4.2. $is3 an! seafoo! is prepare! an! presente! for
service in accor!ance to enterprise stan!ar!s
4.3. =uita5le sauces an! !ips are prepare! accor!ing
to stan!ar! recipes an! as require! to accompany
seafoo! menu items
4.4. 2resentations an! garnis3ing tec3niques are
selecte! an! use! accor!ing to recipes an!
4.#. =ervices are carrie! out accor!ing to enterprise
met3o!s an! stan!ar!s
4.%. $actors in plating !is3es are o5serve! in
presenting seafoo! !is3es
#. =tore fis3 an!
seafoo!
#.1. 'uality trimmings an! ot3er leftovers are utili>e!
63ere an! 63en appropriate =eafoo! are store!
3ygienically in accor!ance 6it3 enterprise 3an!ling
an! storing tec3niques
#.2. ;3ere applica5le !ate stamps an! co!es are
c3ec4e! to ensure quality control
#.3. =eafoo! is store! in accor!ance 6it3 $)$,
operating proce!ures an! storage of seafoo!
requirements.
RANGE OF <ARIABLES
<ARIABLE RANGE
1. =eafoo! "ay inclu!e 5ut are not limite! to9
1.1. =3ellfis3
1.1.1. "ollus4s
1.1.2. Crustaceans
1.1.3. Cep3alopo!s
1.2. $is3
1.2.1 $lat fis3
1.2.2 Roun! fis3
1.2.3 flat fis3
2. $is3 "ay inclu!e 5ut are not limite! to 9
2.1 =tructure
a. $is3
5. =3ellfis3
2.2 Bo!y s3ape
a. $lat fis3
5. Roun! fis3
2.3 "ar4et forms
a. $illets
5. Dra6n
c. ;3ole
!. Butterfly fillet
e. =tea4
2.4 $at content
a. Lean $is3
5. $at $is3
2.# ;ater source
a. =alt 6ater
5. $res36ater
2.% 2rocesse! fis3
a. Drie!
5. =mo4e!
c. Bottle!
3. ?ariety of coo4ing
met3o!
3.1 Dry met3o!
3.1.1 Roasting
3.1.2 Brilling
3.1.3 Broiling
3.1.4 Ba4ing
3.1.# 2an frying
3.2.1 Braising
3.2.2 =te6ing
3.3 "oist met3o!
3.3.1 Boiling
3.3.2 =teaming
3.3.3 2oac3ing
3.3.4 =immering
E<IDENCE GUIDE
Competency
1.1 E7plaine! t3e !ifferent classifications of seafoo!
1.2 Demonstrate! storing an! 3an!ling issues relate! to
seafoo!
1.3 Coo4e! an! plate!Apresente! a range of seafoo!
!is3es accor!ing to enterprise stan!ar!s
1.4 =tore! seafoo! 3ygienically an! in accor!ance 6it3
1.# Demonstrate! safety practices in 3an!ling tools an!
equipment
preparation an! presentation of seafoo!
2.2 Classification an! varieties of fis3 an! s3ellfis3
2.3 Criteria for Cu!ging t3e quality of fres3 seafoo!
2.4 =torage requirements for seafoo!
2.# /utrition relate! to seafoo! particularly t3e
nutritional value of seafoo!
2.% =pecific !ietary issues inclu!ing allergies an!
intolerances
2.( Common coo4ing terms relate! to seafoo! t3at are
use! in t3e in!ustry
2.< 2rinciples an! practices of sanitary specifically on
3an!ling an! storage of seafoo!
2.F =afe 6or4 practices particularly on using s3arp
4nives
3. Require! =4ills 3.1 *ppropriate coo4ery met3o!s for fis3 an! s3ellfis3
3.2 Cutting an! presentation tec3niques particularly on
fis3 an! crustaceans
3.3 Costing yiel! testing an! portion control for seafoo!
consi!erations in relation to seafoo!
4. Resource
)mplications
current equipment1
4.3 =eafoo!
4.4 =ervice 6ares
#. "et3o!s of
*ssessment
an! coo4ing fis3 an! seafoo!
4no6le!ge on storage issues relate! to fis3 an!
seafoo!
can!i!ate
%. Conte7t for
*ssessment
UNIT OF COMPETENCY; PREPARE DESSERTS
UNIT DESCRIPTOR ; T3is unit !eals 6it3 4no6le!ge s4ills an! attitu!es in t3e
preparation of a range of 3ot col! an! fro>en !esserts.
ELEMENT
1. 2erform mise en
place
1.4 )ngre!ients are prepare! 5ase! on t3e require!
form an! time frame
1.# )ngre!ients are selecte! measure! an! 6eig3e!
accor!ing to recipe requirements
1.% *ppropriate e%uipment are selecte! an! use! in
accor!ance 6it3 manufacturers& manual
1.( $ro>en ingre!ients are t3a6e! follo6ing enterprise
proce!ures.
1.< ;3ere necessary ra6 ingre!ients are 6as3e! 6it3
2. 2repare !esserts
an! s6eet sauces
2.1 =tan!ar! or enterprise recipes are use! to pro!uce
a variety of 3ot col! an! fro>en desserts
appropriate for a variety of menus
2.2 Range of sweet sauces are pro!uce! to a !esire!
consistency an! flavor
2.3 2repare! !esserts an! s6eets are taste! in
accor!ance 6it3 t3e require! taste
2.4 ;or4place safety an! 3ygienic proce!ures are
requirements
3. 2lateA2resent
!esserts
3.1 Desserts are presente! 3ygienically logically an!
3.2 Desserts are !ecorate! creatively
!esserts
3.4 Desserts are portione! accor!ing to enterprise
stan!ar!s
3.# Desserts are presente! in accor!ance 6it3
enterprise presentation tec3niques
3.% *ccompaniments garnis3es an! !ecorations are
use! to en3ance taste te7ture an! 5alance
4. =tore !esserts 4.1 'uality trimmings an! ot3er leftovers are utili>e!
4.2 Desserts are store! at t3e appropriate temperature
an! un!er t3e correct con!itions to maintain quality
fres3ness an! customer appeal
4.3 =uita5le pac4aging are selecte! an! use! to
preserve taste appearance an! tasting
c3aracteristics
4.4 =6eet sauces are store! to retain !esire! quality
an! c3aracteristics
4.# Dessert is store! in accor!ance 6it3 $)$, operating
proce!ures an! storage of !essert requirements
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! %#
RANGE OF <ARIABLES
<ARIABLE RANGE
1. Equipment for
ma4ing !esserts
1.1 Blen!ers
1.2 )ce@cream mac3ines
1.3 )ce s3avers
1.4 Duicers
1.# "i7ers
1.% ,vens
1.( C3illers an! free>ers
1.< =teamer
1.F ;eig3ing scales
1.1: Coo4ing equipment
2. Desserts "ay inclu!e 5ut are not limite! to9
2.1 2u!!ing pies tarts flans fritters
2.2 Custar! creams
2.3 2repare! fruit
2.4 "ousse
2.# Repes
2.% =or5et ice cream parfait
2.( 'uic4 5rea!
2.< Coo4ies
3. =6eet sauces "ay inclu!e 5ut are not limite! to9
3.1 =ugar syrups
3.2 $ruit syrups
3.3 $ruit purees sauces an! coulis
3.4 C3ocolate@5ase! sauces
3.# Custar!s an! crKmes
3.( $lavore! 5utters an! creams
4. =uita5le t3ic4ening
agents for s6eet
sauces
4.1 Corn starc3 arro6root potato starc3
4.2 "o!ifie! starc3
4.3 Liason
4.4 Belatin
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! %%
E<IDENCE GUIDE
Competency
1.1 2repare! !ifferent types of !esserts an! s6eets
accor!ing to enterprise stan!ar!s
1.2 2resente! !esserts an! s6eets attractively
1.3 =tore! !esserts an! s6eets in accor!ance 6it3
1.4 $ollo6e! 6or4place safety practices an! 3ygienic
proce!ures in 3an!ling 3ot an! col! !esserts
1.# Demonstrate! safety practices in 3an!ling tools an!
equipment
1.% E7plaine! !essert options
preparation an! presentation of !esserts
2.2 Details an! c3aracteristics of !ifferent types of
!esserts an! s6eets
2.3 ?arieties of suita5le ingre!ients for !esserts an!
s6eets
2.4 Common coo4ing terms relate! to !esserts an!
s6eets t3at are use! in t3e in!ustry
2.# 2ast an! current tren!s in !esserts an! s6eets
2.% /utrition relate! to !esserts an! s6eets inclu!ing
foo! values of common !esserts lo6 fat or lo6
calorie alternatives an! su5stitute! ingre!ients
2.( 2rinciples an! practices of sanitary on 3an!ling an!
storage of !airy pro!ucts
2.F =afe 6or4 practices particularly on 3an!ling 3ot an!
fro>en pro!ucts an! equipment
3. Require!
=4ills
3.2 =torage of s6eets an! !esserts t3eir ingre!ients
particularly !airy pro!ucts
3.3 Costing yiel! testing portion control of !esserts
consi!erations relate! to !esserts
4. Resource
)mplications
4.1 *ccess to a 6i!e range of suita5le ingre!ients for
ma4ing a variety of !esserts an! s6eets
commercialAinstitutional 4itc3en for ma4ing !esserts
an! s6eets
#. "et3o!s of
*ssessment
an! presenting !esserts
#.2 =ampling of !esserts ma!e 5y t3e can!i!ate
4no6le!ge on coo4ing terms relate! to !esserts an!
s6eets
#.4 Revie6 of portfolio of evi!ence an! t3ir! party
can!i!ate
%. Conte7t for
*ssessment
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! %(
UNIT OF COMPETENCY ; PACKAGE PREPARED FOOD
UNIT DESCRIPTOR ; T3is unit !eals 6it3 t3e 4no6le!ge s4ills an!
attitu!es in pac4aging of prepare! foo!stuffs for
transportation.
ELEMENT
1. =elect pac4aging
materials
1.1. $oo! requirements of client an! user are met
prior to packaging in accor!ance 6it3 t3e
enterprise stan!ar! follo6ing t3e criteria for
packaging
1.2. 'ualities of pac4aging materials are selecte! in
accor!ance enterprise stan!ar!s
2. 2ac4age foo! 2.1$oo! is pac4age! in compliance 6it3 sanitary
occupational 3ealt3 an! safety an! local 3ealt3
regulations requirements
2.2'nvironmental re%uirements for food packaging
area is o5serve!
2.3*ppropriate pac4aging proce!ures are a!opte!
accor!ing to enterprise specifications
2.4$oo! la5ele! accor!ing to in!ustry stan!ar!s
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! %<
RANGE OF <ARIABLES
<ARIABLE RANGE
1. Criteria for
pac4aging
"ust inclu!e t3e9
1.1. 'uality
1.2. =3elf@life
1.3. 2ortion control
2. Types of pac4aging
materials
2.1. Cartons
2.2. 2lastic cling 6rap
2.3. 2lastic or foil containers
3. 'ualities of
2ac4aging materials
3.1. /on@contaminating
3.2. *ppropriate !imensions for selecte! foo!
3.3. ?isually appropriate to functional nee!
3.4. Capa5le of protecting foo! from !amage an!
contamination
3.#. Environment@frien!ly
3.%. =tac4a5le an! transporta5le
4. Environmental
requirements for
foo! pac4aging
4.1 Temperature control
4.2 Eumi!ity
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! %F
E<IDENCE GUIDE
Competency
1.1 2erforme! safe pac4aging of foo! 6it3in foo!
safety requirements an! regulations
1.2 =electe! an! use! suita5le pac4aging materials
an! met3o!s for a !ifferent foo! item types
1.3 Demonstrate! 3ygienic practices an! foo! safety
regulations in storing an! transporting pac4age
foo!s
an! *ttitu!e
2.1 =afe 6or4 practices on pac4aging !ealing 6it3 3ot
surfaces lifting an! 5en!ing.
2.2 T3e c3aracteristics an! uses of !ifferent pac4aging
materials
2.3 2ortion control practices an! principles
2.4 $unctional !esign requirements for foo! pac4aging
areas
2.# Eygienic practices an! foo! safety regulations
particularly on storage an! transporting of foo!
inclu!ing9
2.#.1 E*CC2 2rinciples applie! to off@site catering
2.#.2 Local 3ealt3 regulations pertaining on foo!
pro!uction an! pac4aging
2.#.3 Current 23ilippine regulations
3. Require! =4ills 3.1 =toring an! transporting of foo!
3.2 2ac4aging tec3niques
4. Resource
)mplications
4.1 *ccess to a range of appropriate pac4aging
materials catering equipment
4.2 Real foo! items
#. "et3o!s of *ssessment Competency may 5e assesse! t3roug39
#.1 Direct o5servation of t3e can!i!ate 63ile pac4aging
foo!s
4no6le!ge on pac4aging types an! met3o!s for
!ifferent types of foo! 3ygienic practices in
pac4aging maintaining foo! quality an! nutritional
value
can!i!ate
%. Conte7t for
*ssessment
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! (:
SECTION 3 TRAINING STANDARDS
T3ese gui!elines are set to provi!e t3e Tec3nical an! ?ocational E!ucation
an! Training 0T?ET1 provi!ers 6it3 information an! ot3er important requirements to
consi!er 63en !esigning training programs COOKERY NC II.
T3ey inclu!e information on curriculum !esign training !elivery trainee entry
requirements tools an! equipment training facilities an! trainers qualifications
among ot3ers.
311 CURRICULUM DESIGN
C!"#%' T$),'; COOKERY NC L'5',; NC II
N!&$.-, T#-$.$.9 D"#-)$!.9 18 +#%1 *B-%$(0
18 +#%1 *C!&&!.0
280 +#%1 *C!#'0
C!"#%' D'%(#$2)$!.;
T3e COOKERY NC II 'ualification consists of competencies t3at a person
must ac3ieve to clean 4itc3en areas coo4Aprepare 3ot col! meals an! !esserts for
guests in various foo! an! 5everage service facilities
BASIC COMPETENCIES
U.$) !6 C!&2')'.(8 L'-#.$.9 O")(!&'% M')4!/!,!98
A%%'%%&'.)
A22#!-(4
1. 2articipate in
6or4place
communication
1.1 ,5tain an!
convey
6or4place
information
1.2 Complete
relevant 6or4
relate!
!ocuments
1.3 2articipate in
6or4place
meeting an!
!iscussion
Broup
Discussion
)nteraction
Demonstration
,5servation
)ntervie6sA
'uestioning
2. ;or4 in a team
environment
2.1 Descri5e an!
i!entify team role
an! responsi5ility
in a team
2.2 Descri5e 6or4
as a team
mem5er
Discussion
)nteraction
Demonstration
,5servation
)ntervie6sA
'uestioning
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! (1
U.$) !6 C!&2')'.(8 L'-#.$.9 O")(!&'% M')4!/!,!98
A%%'%%&'.)
A22#!-(4
3. 2ractice career
professionalism
3.1 )ntegrate
personal
o5Cectives 6it3
organi>ational
goals
3.2 =et an! meet
6or4 priorities
3.3 "aintain
professional
gro6t3 an!
!evelopment
Discussion
)nteraction
Demonstration
,5servation
)ntervie6sA
questioning
4. 2ractice
occupational 3ealt3
an! safety
4.1 Evaluate 3a>ar!
an! ris4s
4.2 Control 3a>ar!s
an! ris4s
4.3 "aintain
occupational
3ealt3 an!
safety
a6areness
Discussion
2lant tour
=ymposium
,5servation
)ntervie6
COMMON COMPETENCIES
U.$) !6
C!&2')'.(8
L'-#.$.9 O")(!&'% M')4!/!,!98
A%%'%%&'.)
A22#!-(4
1. Develop an!
up!ate in!ustry
4no6le!ge
1.1 )!entify an! access
4ey sources of
information on t3e
in!ustry
1.2 *ccess apply an!
s3are in!ustry
information
1.3 8p!ate continuously
relevant in!ustry
4no6le!ge
Lecture
Broup Discussion
)n!ivi!ualABroup
*ssignment
)ntervie6sA
'uestioning
)n!ivi!ualABroup
2roCect or
Report
2. ,5serve
6or4place
3ygiene
proce!ures
2.1 2ractice personal
grooming an!
3ygiene
2.2 2ractice safe an!
3ygienic 3an!ling
storage an!
!isposal of foo!
5everage an!
materials
Lecture
Demonstration
Role@play
Demonstration
;ritten
E7amination
)ntervie6sA
'uestioning
U.$) !6
C!&2')'.(8
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A%%'%%&'.)
A22#!-(4
3. 2erform
computer
operations
3.1 )!entify an! e7plain
t3e functions
general features an!
capa5ilities of 5ot3
3ar!6are an!
soft6are
3.2 2repare an! use
appropriate
3ar!6are an!
soft6are accor!ing
to tas4 requirement
3.3 8se appropriate
!evices an!
proce!ures to
transfer filesA!ata
3.4 2ro!uce accurate
an! complete !ata
accor!ing to t3e
requirements
3.# "aintain computer
system
Lecture
Broup Discussion
Tutorial or self@
pace
)ntervie6sA
'uestioning
Demonstration
,5servation
4. 2erform
6or4place an!
safety practices
4.1 2ractice 6or4place
safety security an!
3ygiene systems
processes an!
operations
4.2 Respon!
appropriately to
faults pro5lems
an! emergency
situations in line
6it3 enterprise
gui!elines
4.3 "aintain safe
personal
presentation
stan!ar!s
Lecture
Demonstration
Role@play
=imulation
Demonstration
)ntervie6sA
'uestioning
;ritten
E7amination
U.$) !6
C!&2')'.(8
L'-#.$.9 O")(!&'% M')4!/!,!98
A%%'%%&'.)
A22#!-(4
#. 2rovi!e
effective
customer
service
#.1 *pply effective
ver5al an! non@
ver5al
communication
s4ills to respon! to
customer nee!s
#.2 2rovi!e prompt
an! quality service
to customer
#.3 Ean!le queries
promptly an!
correctly in line 6it3
enterprise
proce!ures
#.4 Ean!le customer
complaints
evaluation an!
recommen!ations
#.# 2rovi!e prompt an!
quality service to
customer
#.% Ean!le queries
promptly an!
correctly in line 6it3
enterprise
proce!ures
#.( Ean!le customer
complaints
evaluation an!
recommen!ations
Lecture
Demonstration
Role@play
=imulation
Demonstration
)ntervie6sA
'uestioning
,5servation
CORE COMPETENCIES
U.$) !6
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A22#!-(4
1. Clean an!
maintain
4itc3en
premises
1.1 Clean saniti>e an!
store equipment
1.2 Clean an! saniti>e
premises
1.3 Dispose of 6aste
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
E7amination
Demonstration
,5servation in
6or4place ,DT
U.$) !6
C!&2')'.(8
L'-#.$.9 O")(!&'% M')4!/!,!98
A%%'%%&'.)
A22#!-(4
2. 2repare stoc4s
sauces an!
soups
2.1 2repare stoc4s
gla>es an!
essences require!
for menu items
2.2 2repare soups
require! for menu
items
2.3 2repare sauces
require! for menu
items
2.4 =tore an!
reconstitute
stoc4s sauces an!
soups
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
3. 2repare
appeti>ers
3.1 2erform "ise& en
place
3.2 2repare a range
of appeti>ers
3.3 2resent a range of
appeti>ers
3.4 =tore appeti>ers
DiscussionA
Demonstration
?i!eo vie6ing

;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
4. 2repare sala!s
an! !ressings
4.1 2erform "ise en
place
4.2 2repare a variety
sala!s an!
!ressings
4.3 2resent a variety
of sala!s an!
!ressings
4.4 =tore sala!s an!
!ressings
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
#. 2repare
san!6ic3es
#.1 2erform "ise en
place
#.2 2repare a variety
of san!6ic3es
#.3 2resent a variety
of san!6ic3es
#.4 =tore san!6ic3es
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
%. 2repare meat
!is3es
%.1 2erform "ise en
place
%.2 Coo4 meat cuts for
service
%.3 2resent meat cuts
for service
%.4 =tore meat
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! (#
U.$) !6
C!&2')'.(8
L'-#.$.9 O")(!&'% M')4!/!,!98
A%%'%%&'.)
A22#!-(4
(. 2repare
vegeta5les
!is3es
(.1 2erform "ise en
place
(.2 2repare vegeta5le
!is3es
(.3 2resent vegeta5le
!is3es
(.4 =tore vegeta5les
!is3es
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
<. 2repare egg
!is3es
<.1 2erform "ise en
place
<.2 2repare an! coo4
egg !is3es
<.3 2resent egg
!is3es
<.4 =tore egg !is3es
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
F. 2repare starc3
!is3es
F.1 2erform "ise en
place
F.2 2repare starc3
!is3es
F.3 2resent =tarc3
!is3es
F.4 =tore =tarc3
!is3es
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
1:. 2reparepoultry
an! game
!is3es
1:.1 2erform mise en
place
1:.2 Coo4 poultry an!
game !is3es
1:.3 2lateApresent
poultry an! game
!is3es
1:.4 =tore poultry an!
game
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
11. 2repare
seafoo! !is3es
11.1 2erform mise en
place
11.2 Ean!le fis3 an!
seafoo!
11.3 Coo4 fis3 an!
s3ellfis3
11.4 2lateA2resent fis3
an! seafoo!
11.# =tore fis3 an!
seafoo!
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
12. 2repare
!esserts
12.1 2erform mise en
place
12.2 2repare !esserts
an! s6eet sauces
12.3 2lateA2resent
!esserts
12.4 =tore !esserts
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! (%
U.$) !6
C!&2')'.(8
L'-#.$.9 O")(!&'% M')4!/!,!98
A%%'%%&'.)
A22#!-(4
13. 2ac4age
prepare! foo!
13.1 =elect pac4aging
materials
13.2 2ac4age foo!
DiscussionA
Demonstration
?i!eo vie6ing
;ritten
e7amination
Demonstration
,5servation in
6or4place ,DT
TRAINING DELI<ERY
T3e !elivery of training s3oul! a!3ere to t3e !esign of t3e
curriculum. Delivery s3oul! 5e gui!e! 5y t3e 1: 5asic principles of
competency@5ase! T?ET.
T3e training is 5ase! on curriculum !evelope! from t3e
competency stan!ar!sI
Learning is mo!ular in its structureI
Training !elivery is in!ivi!uali>e! an! self@pace!I
Training is 5ase! on 6or4 t3at must 5e performe!I
Training materials are !irectly relate! to t3e competency
stan!ar!s an! t3e curriculum mo!ulesI
*ssessment is 5ase! in t3e collection of evi!ence of t3e
performance of 6or4 to t3e in!ustry require! stan!ar!I
Training is 5ase! 5ot3 on an! off@t3e@Co5 componentsI
*llo6s for recognition of prior learning 0R2L1 or current
competenciesI
Training allo6s for multiple entry an! e7itI an!
*pprove! training programs are /ationally *ccre!ite!
T3e competency@5ase! T?ET system recogni>es various types of
!elivery mo!es 5ot3 on an! off@t3e@Co5 as long as t3e learning is !riven
5y t3e competency stan!ar!s specifie! 5y t3e in!ustry. T3e follo6ing
training mo!alities may 5e a!opte! 63en !esigning training programs9
T3e !uali>e! mo!e of training !elivery is preferre! an!
recommen!e!. T3us programs 6oul! contain 5ot3 in@sc3ool
an! in@in!ustry training or fiel!6or4 components. Details can
5e referre! to t3e Dual Training =ystem 0DT=1 )mplementing
Rules an! Regulations
"o!ularAself@pace! learning is a competency@5ase! training
mo!ality 63erein t3e trainee is allo6e! to progress at 3is o6n
pace. T3e trainer Cust facilitates t3e training !elivery
2eer teac3ingAmentoring is a training mo!ality 63erein fast
learners are given t3e opportunity to assist t3e slo6 learners
=upervise! in!ustry training or on@t3e@Co5 training is an
approac3 in training !esigne! to en3ance t3e 4no6le!ge an!
s4ills of t3e trainee t3roug3 actual e7perience in t3e 6or4place
to acquire specific competencies prescri5e! in t3e training
regulations
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! ((
Distance learning is a formal e!ucation process in 63ic3
maCority of t3e instruction occurs 63en t3e stu!ents an!
instructor are not in t3e same place. Distance learning may
employ correspon!ence stu!y au!io vi!eo or computer
tec3nologies
313 TRAINEE ENTRY REQUIREMENTS
Trainees or stu!ents 6is3ing to gain entry into t3is course
s3oul! possess t3e follo6ing requirements9
can communicate 5ot3 in oral an! 6rittenI
p3ysically an! mentally fitI
6it3 goo! moral c3aracterI an!
can perform 5asic mat3ematical computation
T3is list !oes not inclu!e specific institutional requirements suc3
as '/"(-)$!.-, -))-$.&'.): -22#!2#$-)' 3!#? '@2'#$'.(': -./
!)4'#s t3at may 5e require! of t3e trainees 5y t3e sc3ool or training
center !elivering t3e T?ET program.
314 LIST OF TOOLS AND EQUIPMENT
COOKERY A NC II
Recommen!e! list of tools equipment an! materials for t3e
training of a ma7imum of 2# trainees for C,,-ER. /C )) are as
follo6s9
TOOLS OFFICE EQUIPMENT MATERIALS
QTY QTY

QTY MEAT
1".$
)
Electric fan
Beef
1:
pcs
C3ef&s 4nife
3
unit
$irst ai! ca5inet
2or4
<
pcs
Boning 4nife
1
unit
$iling ca5inet 3
Layers compartmen
Lam5Amutton
4
pcs
,ysters 4nife
1
unit
T? ?eal
2
pcs
Cleaver 4nife
2
unit
?i!eo player POULTRY
<
pcs
Ten!eri>er
me!iumsmall
1
unit
$ire e7tinguis3er C3ic4en
<
pcs
=4immer fine
1
unit
Emergency lig3t Duc4
<
pcs
;ire s4immer
small
1 pc
!irectional signageAs
for eac3 rooms
Tur4ey
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! (<
<
pcs
=4immers spi!er
1
unit
air con!ition 2igeon etc.
<
pcs
=trainersmallfine
1
unit
telep3ones SEAFOOD
<
pcs
=ieversmall
3
unit
computers 6it3
internet connection
$is3
<
pcs
=trainerme!ium
fine
1
unit
$a7 mac3ine =3ellfis3
<
pcs
Turner3L 7 %L
2
unit
LCD
Crustacean
<
pcs
=patula
LABORATORY
EQUIPMENTS
PERIS+ABLES
<
pcs
;oo!en spoon
1
unit
*ir con!itioner ?egeta5les
<
pcs
2arisienne spoon
2
unit
$ire e7tinguis3er
$ruits
<
pcs
Mester
1
unit
Emergency lig3t
Dairy pro!ucts
<
pcs
2iping 5ag
1
unit
Com5ination of
5roiler an! gri!!le @
small
2rocesse! foo!
<
pcs
2astry tu5es
3
unit
E73aust 3oo!
DRY GOODS
*GROCERIES0
3
pcs
=trainer
C3inoissmall
1
unit
Dis3 6as3ing
mac3ine 0optional
=auces
2
pcs
=trainer C3inois
me!ium
1
unit
Blen!er mac3ine
=pices an! 3er5s
4
pcs
$unnel small
1
unit
2ressure coo4er
me!ium
=alaman!er griller
=easoning
4
pcs
$unnel me!ium
<
unit
Braising pan @
me!ium Canne! fruits
%
sets
"easuring spoon
1
unit
"eat slicer @ small
Canne! vegeta5les
1:
pcs
Tongs < inc3es
1
unit
"eat c3opper
mac3ine /oo!les
<
pcs
Tongs 12 inc3es
<
unit
2reparation ta5le
6it3 sin4 H s3elves
0appro7. 4#72<&&1
2asta
<
sets
"easuring cup
1
unit
Bain "arie + ta5le
6A4 compartments Rice
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! (F
4
pcs
"easuring urn
2
unit
;or4ing sAs ta5le
0fa5ricate!1 $lour
2
pcs
)ce cream scoop
2
unit
Con!iment ca5inet
=ugar
1:
pcs
C3eese Clot3
1
unit
;as3ing sin4 ta5les
6A3 compartments Beans
24
pcs
=erving spoon
1
unit
=oa4 sin4 optional
FACILITIES
4
sets
2epper an! salt
mill
<
unit
8tility s3elving ;or4s3op
2
unit
;eig3ing scale #
4gs
2
unit
=tainless steel rac4
0# s3elves
La5oratory
4
unit
;eig3ing scale
1::: grams
1
unit
8tility cart
*u!io@visual room
<
pcs
*pple corer
4
pcs
$loor mops
Lecture room
<
pcs
;ire 63is4small
2
unit
"op =quee>er =torageAstoc4 room
<
pcs
;ire 63is4
me!ium
4
pcs
Broom 0tam5o1
Researc3
roomALi5rary
2
pcs
;ire 63is4 3eavy
!uty
4
pcs
Dust pan REFERENCES
1 pc
Can opener
4
unit
Bar5age 5in 04
gals.1 Boo4s
<
pcs
-itc3en scissors
<
pcs
Liqui! soap
!ispenser "anuals
<
pcs
=oup La!le 3 o>
4
pcs
2aper to6el
!ispenser C3arts
<
pcs
=oup La!le % o>
1
unit
Reac3@in free>er
CD&s
3
pcs
=oup La!le < o>
2
unit
Reac3@in refrigerator
?i!eo tapes
2
pcs
=oup La!le 12 o>
4
unit
4 5urner gas range
6A oven 2ictures
<
pcs
-itc3en spoon
1
unit
=toc4 pan 5urner
"aga>ines
<
pcs
-itc3en spoon
slotte!
MISCELLANEOUS
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! <:
<
pcs
-itc3en forl C3arcoal
3
pcs
Carving for4 Toot3pic4s
3
pcs
2oc4etApin
t3ermometer
*luminum foil
<
pcs
2eelers ;a7 paper
2
pcs
=toc4 pot large Cling 6rap
12
pcs
$rying pan small Tissue paper
<
pcs
$rying pan
me!ium
2aper to6el
2
pcs
$rying pan large Liqui! soap
4
pcs
Colan!er small
2
pcs
Colan!er me!ium
1%
pcs
Cutting 5oar!
1 pc
$is3 poac3er
me!ium
12
pcs
Casserole small
4
pcs
Casserole
me!ium
4
pcs
;o4 small
1 pc ;o4 me!ium
1 pc
Dou5le Boiler
me!ium
< pc 2aellara
12
pcs
Blass rac4
12
pcs
=oup cup rac4
12
pcs
2late rac4
<
pcs
Ba4ing tray small
12
pcs
8tility
traystainless
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! <1
4
pcs
Roasting pan
NOTE; )mplementation of t3e training program can 5e ma!e possi5le t3roug3 a
MOA 5et6een t3e T#-$.$.9 %(4!!, an! I./"%)#8 for t3e use of t3e facilities. T3is is
in response to t3e sc3ool limitation on t3e 3ig3 cost of equipment.
315 TRAINING FACILITIES
Base! on a class inta4e of 2# stu!entsAtrainees.
S2-(' R'B"$#'&'.) S$C' $. M')'#% A#'- $. SB1
M')'#%
T!)-, A#'- $. SB1
M')'#%
=tu!entATrainee
;or4ing =pace
1 7 1 m. 1 sq. m. 2# sq. m
LectureADemo Room 0< 7 # m.172
04:sq.m.172
04: sq. m1.72
La5oratory < 7 # m. 4: sq. m. 4: sq. m.
Learning Resource
Center
3 7 # m. 1# sq. m. 1# sq. m.
$acilitiesAEquipmentA
Circulation *rea
3% sq. m.
T!)-, 3!#?%4!2 -#'-; 156 %B1 &1 D40%B1&1
316 TRAINERES QUALIFICATIONS FOR TOURISM *+OTEL AND
RESTAURANT0 SECTOR
COOKERY NC II
TRAINER QUALIFICATION I *TQ II0
"ust 5e a 3ol!er of /C ))) or its equivalent
"ust 3ave un!ergone training on Training "et3o!ology )) 0T" ))1
"ust 5e p3ysically an! mentally fit
N"ust 3ave at least 3-5 8'-#% Co5Ain!ustry e7perience on
=upervisoryAmanagerial level
N,ptional. ,nly 63en require! 5y t3e 3iring institution.
Reference9 TE=D* Boar! Resolution /o. 2::4 :3
317 INSTITUTIONAL ASSESSMENT
)nstitutional assessment is un!erta4en 5y trainees to !etermine
t3eir ac3ievement of units of competency. * certificate of ac3ievement
is issue! for eac3 unit of competency.
SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION
ARRANGEMENTS
4.1 To attain t3e /ational 'ualification of COOKERY NC II: t3e can!i!ate must
!emonstrate competence in all t3e units of competency liste! in =ection l.
=uccessful can!i!ates s3all 5e a6ar!e! a /ational Certificate signe! 5y t3e
TE=D* Director Beneral.
4.2 )n!ivi!uals aspiring to 5e a6ar!e! t3e qualification of COOKERY NC II must
acquire Certificates of Competency in all t3e follo6ing groups or clusters of
core units of t3e 'ualification. Can!i!ates may apply for assessment in any
accre!ite! assessment center.
41211 P#'2-#' -./ (!!? 4!) &'-,%
4.2.1.1 Clean an! maintain 4itc3en premises
4.2.1.2 2repare stoc4s sauces an! soups
4.2.1.3 2repare poultry an! game !is3es
4.2.1.4 2repare seafoo! !is3es
4.2.1.# 2repare eggs !is3es
4.2.1.% 2repare starc3 !is3es
4.2.1.( 2repare vegeta5le !is3es
4.2.1.< 2ac4age prepare! foo!
41212 P#'2-#' C!,/ M'-,%
4.2.2.2 2repare appeti>ers
4.2.2.3 2repare sala!s an! !ressings
4.2.2.4 2ac4age prepare! foo!
41213 P#'2-#' S3'')%
4.2.3.2 2repare !esserts
4.2.3.3 2ac4age prepare! foo!
=uccessful can!i!ates s3all 5e a6ar!e! Certificates of Competency
0C,C1.

4.2 8pon accumulation an! su5mission of all t3e a5ove C,Cs acquire! for t3e
relevant units of competency comprising t3is qualification an in!ivi!ual s3all
5e issue! t3e correspon!ing /ational Certificate.
4.3 *ssessment s3all focus on t3e core units of competency. T3e 5asic an!
common units s3all 5e integrate! or assesse! concurrently 6it3 t3e core
units.
4.4 T3e follo6ing are qualifie! to apply for assessment an! certification9
4.#.1 Bra!uates of formal non@formal an! informal inclu!ing
enterprise@5ase! training programs.
4.#.2 E7perience! ;or4ers 06age employe! or self@employe!1
4.# T3e gui!elines on assessment an! certification are !iscusse! in !etail in t3e
O2roce!ures "anual on *ssessment an! CertificationO an! OBui!elines on t3e
)mplementation of t3e 23ilippine T?ET 'ualification an! Certification =ystem
02T'C=1O.
Clean and maintain
kitchen premises
Prepare poultry and
game dishes
Select, prepare and
serve specialty
cuisines
Manage facilities
associated with
commercial catering
contracts
Direct and lead
service team in the
dining
area/restaurant
Prepare and present
gateau, tortes and
cakes
Provide
accommodation
reception services
Plan and schedule
routine
maintenance, repairs
and modifications
Prepare stocks,
sauces and soups
Prepare seafood
dishes
Monitor catering
revenue and costs
Plan the catering for
an event or function
!versee dining
area operations
Prepare and display
petits fours
Conduct night
audit
Contri"ute to the
implementation of
emergency
procedures
Prepare appeti#ers Prepare desserts
$sta"lish and
maintain %uality
control
Design menus to
meet market needs
!versee "an%uet
and/or catering
function
Present desserts
Provide clu"
reception services
!"serve and
monitor people
Prepare salads and
dressings
Package prepared
food
&pply cook'chill'
free#e production
process
Develop a food
safety program
!perate a food
outlet
Clean "ar areas
Provide porter
services
$scort, carry and
store valua"le items
Prepare
sandwiches
Plan and prepare
food for ala carte
and "uffets
Prepare foods
according to
dietary and cultural
needs
Prepare the dining
room/restaurant area
for service
Prepare tenders for
catering contracts
!perate "ar
Provide
housekeeping
services to guests
Manage physical
assets
Prepare meat
dishes
Plan and control
menu'"ased
catering
(ransport and store
food in a safe and
hygienic manner
Provide preliminary
dining
room/restaurant
service procedures
Develop a food
safety program
Prepare and mi
cocktails and non'
alcoholic
concoctions and hot
drinks
Prepare rooms for
guests
Manage stock
purchases and
inventory
Prepare vegeta"le
dishes
!rgani#e "ulk
cooking operations
&pply catering
control principles
Prepare food and
"everage service to
guests
Plan coffee shop
layout, menu and
storage )Coffee
Shop*
Provide wine
service
Clean premises
Provide for the
safety of +ery
,mportant Persons
)+,P*
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! <#
C O R
E
C O M
% E T
E N C
I E S
COM%ETENC' MA% ( TOURISM Sector
(Hote$ a#d Restaura#t)
COO)ER' NC II
Prepare egg dishes
Prepare pates and
terrines
Develop menus to
meet special
dietary and cultural
needs
Provide room
service
Prepare and
produce "akery
products
-eceive and process
reservations
Provide valet
services
Provide a lost and
found facility
Prepare starch
dishes
Plan, prepare and
serve speciali#ed
food items
Select catering
system
-eceive and handle
guest concerns
Prepare and
produce pastry
products
!perate a
computeri#ed
reservations system
.aunder linen and
guest clothes
Develop and
update industry
knowledge
!"serve
workplace
hygiene
procedures
Perform computer
operations
Perform workplace
and safety practices
Provide effective
customer service
-oster staff
Control and order
stock
(rain small group
$sta"lish and
conduct "usiness
relationships
Manage
workplace
diversity
Manage finances
within a "udget
Manage %uality
customer service
Conduct
assessment
-eceive and
respond to
workplace
communication
/ork with others
Demonstrate work
values
Practice "asic
housekeeping
procedures
Participate in
workplace
communication
/ork in a team
environment
Practice career
professionalism
.ead workplace
communication
.ead small teams
Develop and
practice
negotiation skills
Solve pro"lems
related to work
activities
0se mathematical
concepts and
techni%ues
0se relevant
technologies
Practice
occupational
health and safety
procedures
0tili#e
speciali#ed
communication
skills
Develop teams
and individuals
&pply pro"lem
solving techni%ues
in the workplace
Collect, analy#e
and organi#e
information
Plan and organi#e
work
Promote
environmental
protection
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! <%
C O M
M O N
C O M
% E T
E N C
I E S
* A S I
C
C O M
% E T
E N C
I E S
ACKNOWLEDGEMENTS
T3e Tec3nical E!ucation an! =4ills Development *ut3ority 0TE=D*1 6is3es to
e7ten! t3an4s an! appreciation to t3e many representatives of 5usiness in!ustry
aca!eme an! government agencies 63o !onate! t3eir time an! e7pertise to t3e
!evelopment an! vali!ation of t3ese Training Regulations.
INDUSTRY EXPERTS
Review Panel (2!!"2!2#
MA1 C+RISTINA G1 AQUINO C+RISTOP+ER A1 BAUTISTA
CEED Tec3nical 2anel "em5er for "em5er C,ERE2
TourismA Department Eea!
2resi!ent )nstituto Culinario ,B "ontessori
Council of Eotel an! Restaurant Breen3ills =an Duan City
E!ucators of t3e 23ilippines 0C,ERE21
cAo Lyceum of t3e 23ilippines
8niversity 0L281
"uralla cor Real =ts. )ntramuros "anila
MITC+ELL A1 BORFA C+ITO O1 FLORES
"em5er C,ERE2 "em5er ERC*2
DeanADirector E7ecutive C3ef
$oo! an! BeverageACatering City Bar!en =uite Eotel
8niversity of Batangas 11#3 *. "a5ini =t. Ermita "anila
Batangas City

ROBERTO P1 FRANCISCO MANUEL N1 NARIO
2resi!ent "em5er ERC*2
Eotel an! Restaurant C3efs& =ous C3ef
*ssociation of t3e 23ilippines 0ERC*21 /e6 ;orl! Eotel "a4ati CityA
cAo Center for *!vance! Training in "anila Eotel
$oo! an! Beverage =ervices )nc. Esperan>a cor. "a4ati *ve.
C*T$*B=1 "a4ati City
TE=D* Taguig City
FOSE GABRIEL E1 PRATS ANGELO C+UBBY S1 TIMBAN
"em5er "em5er ERC*2
Eotel an! Restaurant *ssociation E7ecutive C3ef
of t3e 23ilippines 0ER*21 City Bar!en "a4ati Eotel
2rogram Director Dur5an =t. "a4ati *ve.
T3e Culinary )nstitute of *ristocrat "a4ati City
432 =an *n!res =t. cor Del 2ilar
"alate "anila
T4' P-#)$($2-.)% $. )4' <-,$/-)$!. !6 )4$% T#-$.$.9 R'9",-)$!.
T4' M'&7'#% !6 )4' TESDA B!-#/ -./ S'(#')-#$-)
T4' MANAGEMENT -./ S)-66 !6 )4' TESDA S'(#')-#$-)
Q"-,$6$(-)$!.% -./ S)-./-#/% O66$(' *QSO0
TR + C,,-ER. /C )) 0*men!e!1 2romulgate! <(

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