TRAINING REGULATIONS

COMMERCIAL COOKING NC II
TOURISM SECTOR (HOTEL AND RESTAURANT)
TR - COMMERCIAL COOKING NC II Promulgated March 2005 TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS TOURISM SECTOR (HOTEL AND RESTAURANT)
COMMERCIAL COOKING NC II

Page No.

SECTION 1

COMMERCIAL COOKING NC II QUALIFICATION

1- 2

SECTION 2

COMPETENCY STANDARDS
  

Basic Competencies Common Competencies Core Competencies

3 - 17 18 - 35 36 - 100

SECTION 3

TRAINING STANDARDS 3.1 3.2 3.3 3.4 3.5 3.6 3.7 Curriculum Design Training Delivery Trainee Entry Requirements List of Tools, Equipment and Materials Training Facilities Trainer’s Qualifications Institutional Assessment 101 - 113 114 - 115 115 115 - 118 119 1 19 119

SECTION 4

NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

120 - 121

COMPETENCY MAP DEFINITION OF TERMS ACKNOWLEDGEMENTS

122 123 - 124 125 - 126

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

TRAINING REGULATIONS FOR COMMERCIAL COOKING NC II SECTION 1 COMMERCIAL COOKING NC II QUALIFICATION

The COMMERCIAL COOKING NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook hot and cold meals, and prepare, portion and plate meat/food to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises. This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A. The Units of Competency comprising this Qualification include the following: CODE NO.
500311105 500311106 500311107 500311108

BASIC COMPETENCIES
Participate in workplace communication Work in a team environment Practice career professionalism Practice occupational health and safety procedures

CODE NO.
TRS311201 TRS311202 TRS311203 TRS311204 TRS311205

COMMON COMPETENCIES
Develop and update industry knowledge Observe workplace hygiene procedures Perform computer operations Perform workplace and safety practices Provide effective customer service

CODE NO.
TRS512328 TRS512325 TRS512338 TRS512327 TRS512331 TRS512339 TRS512329 TRS512330 TRS512332 TRS512333

CORE COMPETENCIES
Clean and maintain kitchen premises Organize and prepare food Select, prepare and cook meat Receive and store kitchen supplies Prepare stocks, sauces and soups Prepare cook and serve food for menus Prepare appetizers and salads Prepare sandwiches Prepare vegetables, fruits, eggs and starch products Prepare and cook poultry and game

1
TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009

TRS512337 TRS512334 TRS512335 TRS741336 TRS512326 TRS512340 Prepare and portion controlled meat cuts Prepare and cook seafood Prepare hot and cold desserts Prepare pastry. cakes.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . and yeast-based products Present food Package prepared foodstuffs A person who has achieved this Qualification is competent to be employed in any of the following positions:     Commis Pastry Cook Hot-Kitchen Cook Pantry Worker/Cold-Kitchen Cook 2 TR .

4 Appropriate non. skills and attitudes required to gather. Obtain and convey workplace information 2.5 Appropriate lines of communication with supervisors and colleagues are identified and followed 1.7 Personal interaction is carried out clearly and concisely 2.verbal communication is used 1. active listening and speaking skills are used to gather and convey information 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .6 Meetings outcomes are interpreted and implemented 3 TR . interpret and convey information in response to workplace requirements.6 Defined workplace procedures for the location and storage of information are used 1. Participate in workplace meetings and discussions 1. BASIC COMPETENCIES UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : PARTICIPATE IN WORKPLACE COMMUNICATION 500311105 ELEMENT : This unit covers the knowledge.1 Specific and relevant information is accessed from appropriate sources 1.2 Effective questioning .4 Workplace interactions are conducted in a courteous manner 2.3 Appropriate medium is used to transfer information and ideas 1.5 Questions about simple routine workplace procedures and maters concerning working conditions of employment are asked and responded to 2.3 Meeting inputs are consistent with the meeting purpose and established protocols 2. common and core units of competency required in COMMERCIAL COOKING NC II.SECTION 2 COMPETENCY STANDARDS This section gives the details of the contents of the basic.2 Own opinions are clearly expressed and those of others are listened to without interruption 2. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 1.1 Team meetings are attended on time 2.

Complete relevant work related documents PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 3.1 Range of forms relating to conditions of employment are completed accurately and legibly 3.ELEMENT 3.5 Reporting requirements to supervisor are completed according to organizational guidelines 4 TR .3 Basic mathematical processes are used for routine calculations 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Workplace data is recorded on standard workplace forms and documents 3.4 Errors in recording information on forms/ documents are identified and properly acted upon 3.

2.RANGE OF VARIABLES VARIABLE 1. 2.4. Workplace interactions 3.1. 6. instruction and forms.6. 2.2. 1.2.2. 5.1. 1.3. 2. Suppliers Trade personnel Local government Industry bodies Memorandum Circular Notice Information discussion Follow-up or verbal instructions Face to face communication Manual filing system Computer-based filing system Personnel forms. telephone message forms.3. 5.3. 3. Storage 4. Appropriate sources 1. 5.4. signs and diagrams Observing meeting Compliance with meeting decisions Obeying meeting instructions RANGE Team members 6. 5. 5 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1.5.1. Protocols 6.2. 1. safety reports Face to face Telephone Electronic and two way radio Written including electronic. 2. 3.2. memos.4. 4.1. non-verbal including gestures.1. signals.5.3. 6. 2. 1. Forms 5. Medium 2.

2. Accessed information using communication equipment 1.7.6. 2. Direct Observation 5. Follow simple spoken language 3. Complete work related documents 3.1. 4. Conveyed information effectively adopting the formal or informal communication 2. Context of Assessment 5. Estimate.3.3. 2.1.6. Gather and provide information in response to workplace requirements 4.3.8. subtraction.5. Fax machine Telephone Writing materials Internet 4. Made use of relevant terms as an aid to transfer information effectively 1.4.2. Resource Implications 5.2. Ability to relate to people of social range in the workplace 3. Oral interview and written test 6. Effective communication Different modes of communication Written communication Organizational policies Communication procedures and systems Technology relevant to the enterprise and the individual’s work responsibilities 2. Underpinning Skills 3. Methods of Assessment 6.EVIDENCE GUIDE 1. calculate and record routine workplace measures 3.1. 2. Perform routine workplace duties following simple written notices 3. Competency may be assessed individually in the actual workplace or through accredited institution 6 TR . Basic mathematical processes of addition. Prepared written communication following standard format of the organization 1. 4. 4.5. division and multiplication 3.1.2.4. Critical aspects of Competency Assessment requires evidence that the candidate: 1.2.4. Underpinning Knowledge 3.3. 2. Participate in workplace meetings and discussions 3.4.1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1. 2.

Reporting relationships within team and external to team are identified 3. The role and objective of the team is identified from available sources of information 1.2. knowledge and attitudes to identify role and responsibility as a member of a team.3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. reporting relationships and responsibilities are identified from team discussions and appropriate external sources 2. Identify own role and responsibility within team 2. Describe team role and scope 1.1.4. 7 TR . Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives 3.1. Observed protocols in reporting using standard operating procedures 3. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.UNIT OF COMPETENCY: UNIT CODE : UNIT DESCRIPTOR : WORK IN TEAM ENVIRONMENT 500311106 This unit covers the skills. Work as a team member 3. Individual role and responsibilities within the team environment are identified 2.1.2. Roles and responsibility of other team members are identified and recognized 2. based on individual skills and competencies and workplace context 3. Team parameters.2. Effective and appropriate contributions made to complement team activities and objectives.3.

5. 3. housekeeping and quality guidelines 2. Sources of information 2. RANGE Work activities in a team environment with enterprise or specific sector Limited discretion. safe handling and disposal of chemicals Safety. 3.3.1.1.6. either individually or in a team environment Standard operating and/or other workplace procedures Job procedures Machine/equipment manufacturer’s specifications and instructions Organizational or external personnel Client/supplier instructions Quality standards OHS and environmental standards Work procedures and practices Conditions of work environments Legislation and industrial agreements Standard work practice including the storage. 3.2. 2. 3. initiative and judgement maybe demonstrated on the job. 2. Workplace context 3.2.5. 2.7. 2.3. 3.4. 8 TR . environmental. 1.2.1. 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .4.RANGE OF VARIABLES VARIABLE 1. Role and objective of team 1. 2.

4. consistent with the culture of the workplace 2. Case studies and scenarios as a basis for discussion of issues and strategies in teamwork 6. Reported outcomes 2. Materials relevant to the proposed activity or tasks Competency may be assessed through: 5.1. Communication process Team structure Team roles Group planning and decision making Communicate appropriately.2.3. 3.1.1. 2.2. Critical aspects of competency Assessment requires evidence that the candidate: 1.5. Operated in a team to complete workplace activity 1. Competency may be assessed in workplace or in a simulated workplace setting Assessment shall be observed while task are being undertaken whether individually or in group 6.EVIDENCE GUIDE 1. Followed designated work plan for the job 1.2.1. Worked effectively with others 1.1. Access to relevant workplace or appropriately simulated environment where assessment can take place 4. Observation of the individual member in relation to the work activities of the group 5.6.1.2.3. Underpinning Knowledge 3. 6. Underpinning Skills 4.3. Resource Implications 5.2. 2. Selected and used appropriate workplace language 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Conveyed information in written or oral form 1.4. 2. Observation of simulation and or role play involving the participation of individual member to the attainment of organizational goal 5. Methods of Assessment The following resources MUST be provided: 4. Context for Assessment 9 TR .

2 Resources are utilized efficiently and effectively to manage work priorities and commitments 2.3 Licenses and/or certifications relevant to job and career are obtained and renewed 10 TR .3 Commitment to the organization and its goal is demonstrated in the performance of duties 2.2 Recognitions are sought/received and demonstrated as proof of career advancement 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . 2.1 Trainings and career opportunities are identified and availed of based on job requirements 3.3 Practices along economic use and maintenance of equipment and facilities are followed as per established procedures 1.1 Competing demands are prioritized to achieve personal. skills and attitudes in promoting career growth and advancement. team and organizational goals and objectives. Integrate personal objectives with organizational goals Italicized terms are elaborated in the Range of Variables 1. PERFORMANCE CRITERIA ELEMENT 1.1 Personal growth and work plans are pursued towards improving the qualifications set for the profession 1. Maintain professional growth and development 3.and interpersonal relationships are maintained in the course of managing oneself based on performance evaluation 1.UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : PRACTICE CAREER PROFESSIONALISM 500311107 : This unit covers the knowledge. Set and meet work priorities 2.2 Intra.

COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Serving as Resource Persons in conferences and workshops 4.1.3 Managerial 3.3 4.1. Evaluation RANGE 1.1 Hardware 2.1 Technical 3. Recognitions 4. Resources 2.4 4.1 National Certificates 5.2 4.1 4.2 Supervisory 3.2 Psychological Profile 1.3 Technology 2.1.1 Performance Appraisal 1.2 Financial 2.4 Continuing Education 3.6 Tangible and Intangible Rewards 5.2 Certificate of Competency 5.5 Recommendations Citations Certificate of Appreciations Commendations Awards 4.3.3.4 Professional Licenses 11 TR .2 Software 3.3 Support Level Licenses 5.1.3 Aptitude Tests 2.1 Participation in training programs 3.1 Human 2. Licenses and/or certifications 5.RANGE OF VARIABLES VARIABLE 1. Trainings and career opportunities 3.

5 Personal hygiene practices 3.1 Appropriate practice of personal hygiene 3. Code of Ethics. Underpinning Skills 4.2 Maintained intra .1 Work values and ethics (Code of Conduct. Underpinning Knowledge 3. procedures and standards 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Context of Assessment 12 TR .6 Exams and Tests 6. Methods of Assessment 6.3 Completed trainings and career opportunities which are based on the requirements of the industries 1.4 Fundamental rights at work including gender sensitivity 2.3 Simulation/Role-plays 5.3 Company operations. etc.and interpersonal relationship in the course of managing oneself based on performance evaluation 1.2 Case studies/scenarios Competency may be assessed through: 5.1 Competency may be assessed in the work place or in a simulated work place setting 2. Critical aspects of Competency Assessment requires evidence that the candidate: 1.2 Intra and Interpersonal skills 3.2 Interview 5.3 Communication skills The following resources MUST be provided: 4.1 Workplace or assessment location 4.1 Attained job targets within key result areas (KRAs) 1.) 2. Resource Implications 5.1 Portfolio Assessment 5.4 Acquired and maintained licenses and/or certifications according to the requirement of the qualification 2.5 Third Party Reports 5.2 Company policies 2.4 Observation 5.EVIDENCE GUIDE 1.

fire and other emergencies are recognized and established in accordance with organization procedures 2. Identify hazards and risks 1. workplace and environment in accordance with organization procedures 1.UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES 500311108 This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.3 Contingency measures during workplace accidents.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers.2 Effects of the hazards are determined 2. Evaluate hazards and risks 13 TR .3 OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation 2.1 Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV) 2. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables UNIT CODE UNIT DESCRIPTOR : : ELEMENT 1.1 Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures 1.

1 Emergency-related drills and trainings are participated in as per established organization guidelines and procedures 4.2 OHS personal records are completed and updated in accordance with workplace requirements 4.3 Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed 3.PERFORMANCE CRITERIA ELEMENT 3. Control hazards and risks Italicized terms are elaborated in the Range of Variables 3. fire and emergencies are followed in accordance with organization OHS policies 3.2 Procedures for dealing with workplace accidents. Maintain OHS awareness 14 TR .4 Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol 4.

vapors 2. direct pressure. fatigue.6 DOLE regulations on safety legal requirements 1. Safety regulations RANGE May include but are not limited to: 1. radiation 2.2 Physiological factors – monotony. mists. personal relationship. molds.5 Philippine Occupational Safety and Health Standards 1.4 Waste management statutes and rules 1. fumes. pressure. viruses.4 Ergonomics 2. mites.2 Isolation 3.3 National Electrical and Fire Safety Codes 1. gasses. fungi. awkward/static positions.4. work out cycle 3. Hazards/Risks 15 TR . temperature. noise.3 Decontamination 3.2 Building code 1.1 Evacuation 3. smoke.1 Clean Air Act 1. plants. illumination. insects 2.4 Calling emergency personnel 2.bacteria.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . parasites.1 Physical hazards – impact.3 Chemical hazards – dusts.2 Biological hazards.1 Psychological factors – over exertion/ excessive force.RANGE OF VARIABLES VARIABLE 1. fibers. varying metabolic cycles 2. Contingency measures May include but are not limited to: 3. vibration.4.7 CC regulations May include but are not limited to: 2.

3 6.2 Gloves 4.1 Fire drill 5.7 Apron/Gown/coverall/jump suit 4.5 Spillage control 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . OHS personal records 16 TR .VARIABLE 4.3 Basic life support/CPR 5.2 6.5 Face mask/shield 4.1 Mask 4.8 Anti-static suits 5.3 Goggles 4.4 First aid 5. PPE RANGE May include but are not limited to: 4.6 Ear muffs 4.4 Hair Net/cap/bonnet 4.1 6.7 Disaster preparedness/management 6. Emergency-related drills and training 6.6 Decontamination of chemical and toxic 5.4 Medical/Health records Incident reports Accident reports OHS-related training completed 5.2 Earthquake drill 5.

2 Identified hazards/risks in the workplace and its corresponding indicators in accordance with company procedures 1.2 OHS personal records 4. Critical aspects of Competency 2.TLV.5 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace 1.4 Hazards/risks identification and control 2.5 Threshold Limit Value -TLV 2.3 Personal hygiene practices 2. Resource Implications 5.6 OHS indicators 2.EVIDENCE GUIDE 1.4 Health records Competency may be assessed through: 5.3 PPE 4. Underpinning Skills 4.7 Completed and updated OHS personal records in accordance with workplace requirements 2. 1.1 OHS procedures and practices and regulations 2.9 Health consciousness 3.1 Explained clearly established workplace safety and hazard control practices and procedures 1. fire and other emergencies 1.1 Portfolio Assessment 5.1 Workplace or assessment location 4.2 Interview 5.1 Competency may be assessed in the work place or in a simulated work place setting 17 TR .3 Recognized contingency measures during workplace accidents.1 Practice of personal hygiene 3.2 Hazards/risks identification and control skills 3.3 Case Study/Situation 6.7 Organization safety and health protocol 2.4 Communication skills The following resources must be provided: 4. Context for Assessment Assessment requires evidence that the candidate: 1. Methods of Assessment 6.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .4 Identified terms of maximum tolerable limits based on threshold limit value.3 Interpersonal skills 3. Underpinning Knowledge 3.2 PPE types and uses 2.8 Safety consciousness 2.6 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices 1.

increase and update industry knowledge.4 Industry information is correctly applied to dayto-day work activities 2.2 Information to assist effective work performance is obtained in line with job requirements 1.2 Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities 18 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . ELEMENT 1. It includes seek information on the industry and update industry knowledge.3 Specific information on sector of work is accessed and updated 1. Seek information on the industry PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variable 1.COMMON COMPETENCIES UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE UNIT CODE UNIT DESCRIPTOR : TRS311201 : This unit of competency deals with the knowledge. Update industry knowledge 2.1 Sources of information on the industry are correctly identified and accessed 1. skills required to access.1 Informal and/or formal research is used to update general knowledge of the industry 2.

6 trade unions environmental issues and requirements 2.RANGE OF VARIABLES VARIABLE 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 relationship between the industry and other industries 2.4 industry working conditions 2.4 unions 1.9 work ethic required to work in the industry and industry expectations of staff 2.6 industry journals 1.1 different sectors of the industry and the services available in each sector 2.2 reference books 1.3 libraries 1.8 personal observation and experience 2.10 quality assurance 2. Information sources RANGE Information sources may include but are not limited to : 1.1 media 1.5 industry associations 1. Information to assist effective work performance 19 TR .7 industrial relations issues and major organizations 2.2 relationship between tourism and hospitality 2.7 internet 1.8 career opportunities within the industry 2.5 legislation that affects the industry  liquor  health and safety  hygiene  gaming  workers compensation  consumer protection  duty of care  building regulations 2.

3 Accessed and used industry information 2.1 Knew key sources of information on the industry 1.2 Role of individual staff members 3. Context for Assessment 20 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Industry information sources 4.1 Assessment activities are carried out through TESDA's accredited assessment center 2.2 Ready skills needed to access industry information 2.2 Updated industry knowledge 1.3 Portfolio of industry information related to trainee’s work 6. Methods of Assessment 6.1 Time management 2.1 Overview of quality assurance in the industry 3.1 Interview/questions 5.2 Industry knowledge 5.1 Sources of information on the industry 4.EVIDENCE GUIDE 1. Resource Implications 5. Critical aspects of Competency Assessment requires evidence that the candidate/ trainee: 1.2 Practical demonstration 5. Underpinning Skills 3. Underpinning Knowledge 4.3 Basic competency skills needed to access the internet 3.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.

1 Workplace hygiene procedures are implemented in line with enterprise and legal requirements 1.2 Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements 2. ELEMENT 1.2 Handling and storage of items are undertaken in line with enterprise and legal requirements 2.1 Potential hygiene risks are identified in line with enterprise procedures 2.UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : : OBSERVE WORKPLACE HYGIENE PROCEDURES TRS311202 This unit of competency deals with the knowledge. Follow hygiene procedures PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variable 1.3 Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up 21 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . skills and attitudes in observing workplace hygiene procedures. It includes following hygiene procedures and identifying and preventing hygiene risks. Identify and prevent hygiene risks 2.

7 appropriate handling and disposal of garbage 1.6 safe handling disposal of linen and laundry 1.4 foods left uncovered 2.6 poor work practices 2.5 poor personal hygiene practices 2.8 cleaning and sanitizing procedures 1.7 cross-contamination through cleaning inappropriate cleaning practices 2.2 inappropriate storage of foods 2.6.1 cleaning 2. Hygiene risk 3.6.4 appropriate and clean clothing 1.2 ensuring policies and procedures are followed strictly 3. Hygiene procedures RANGE Hygiene procedures may include : 1.10 disposal of garbage and contaminated or potentially contaminated wastes 3.8 inappropriate handling of potentially infectious linen 2.9 contaminated wastes such as blood and body secretions 2.5 avoidance of cross-contamination 1.2 regular hand washing 1.6.3 food handling 2.3 storage at incorrect temperatures 2.6.3 audits or incidents with follow up actions 2.1 safe and hygienic handling of food and beverage 1.RANGE OF VARIABLES VARIABLE 1.2 housekeeping 2.9 personal hygiene 2.1 auditing staff skills and providing training 3.5 airborne dust 2.3 correct food storage 1.6. Minimizing or removing risk 22 TR .1 bacterial and other contamination arising from poor handling of food 2.4 vermin 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .

personal and general hygiene 2.2 Identified and responded to hygiene risk 1.1 Hygiene procedures.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Methods of Assessment 6. Context for Assessment 23 TR . products used in hotel/restaurant / tourism workplace 5.2 Overview of legislation and regulation in relation to food handling.1 Ability to follow correct procedures and instructions 3. including major causes of contamination and cross-infection 2.EVIDENCE GUIDE 1.2 Assessment activities are carried out through TESDA's accredited assessment center 2. Critical aspects of Competency Assessment required evidence that the candidate : 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Typical hygiene and control procedures in the hospitality and tourism industries 2.5 Sources of and reasons for food poisoning 3.4 General hazards in handling of food.1 Followed hygiene procedures 1.2 Ability to handle operating tools/ equipment 3.3 Application to hygiene principles 4. linen and laundry and garbage. Underpinning Knowledge 3.1 Written examination 5.3 Knowledge on factors which contribute to workplace hygiene problems 2. Underpinning Skills 4. Resource Implications 5. actual or simulated workplace.2 Practical demonstration 6.3 Practiced personal grooming and hygiene 2.

Access information using computer 24 TR . Plan and prepare for task to be undertaken 1.4. accessing.4. Inputted data are stored in storage media according to requirements 2. producing and transferring data using the appropriate hardware and software PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Appropriate hardware and software is selected according to task assigned and required outcome 1.2. opened and closed for navigation purposes 3.3.1. Work is performed within ergonomic guidelines 3. Input data into computer 3.2. Desktop icons are correctly selected. Program/application containing the information required is accessed according to company procedures 3.1. Accuracy of information is checked and information is saved in accordance with standard operating procedures 2. Requirements of task are determined 1.1.3.3. skills and attitudes and values needed to perform computer operations which includes inputting. Task is planned to ensure OH & S guidelines and procedures are followed 2.2.UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS UNIT CODE UNIT DESCRIPTOR : TRS311203 : This unit covers the knowledge. Correct program/application is selected based on job requirements 3. Data are entered into the computer using appropriate program/application in accordance with company procedures 2.

Basic file maintenance procedures are implemented in line with the standard operating procedures 5. minor maintenance and replacement of consumables are implemented 5.3.ELEMENT 4.3.2.1. including regular back-ups and virus checks are implemented in accordance with standard operating procedures 5. Produce/output data using computer system PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 4. Files and data are transferred between compatible systems using computer software.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1. Maintain computer equipment and systems 25 TR . hardware/ peripheral devices in accordance with standard operating procedures 5. Entered data are processed using appropriate software commands 4.2. Systems for cleaning. Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures 4. Procedures for ensuring security of data.

4.1.4. network devices 6.4. Ergonomic guidelines 6. Lifting posture 5. zip disks 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Scanners 1. Communication equipment 1. OHS guidelines 3. Printers 1.6.5. Spreadsheets 3. Deleting unwanted files 7.4. Using up to date anti-virus programs 7. recycle bin 7.2. Networked systems 1.5.7.2.4. Hardware and peripheral devices RANGE 1.2.1. local and remote 5. Creating more space in the hard disk 7. Visual display unit screen brightness Icons include the following but not limited to: 6. Enterprise procedures Storage media include the following but not limited to: 4.1. Types of equipment used 5. Keyboard 1. Storage media 5. Data base packages 2. Word processing packages 2. Backing up files 7.3.5. Cleaning dust from internal and external surfaces 2. Desktop icons 7. Internet 2.7. Personal computers 1.3. diskettes 4.2. Appropriate furniture 5.3. Checking hard drive for errors 7.4.RANGE OF VARIABLES VARIABLE 1. CDs 4.2. directories/folders 6.2.3. Software 3. OH & S guidelines 4. files 6.2. Seating posture 5.1. Reviewing programs 7. hard disk drives.3.1.6. Mouse Includes the following but not limited to: 2. Maintenance 26 TR .1.3.1.

Identified and explain the functions of both hardware and software used. Resource Implications 6.3. Main types of computers and basic features of different operating systems 2. Appropriate software 6. their general features and capabilities 1.9. OH & S principles and responsibilities 2. Critical aspects of Competency Assessment must show that the candidate: 1.2. Underpinning Skills 4. Observation 4. Reading skills required to interpret work instruction 3.2.7.2. Basic ergonomics of keyboard and computer use 2.2.1. Selected and used hardware components correctly and according to the task requirement 1. Produced accurate and complete data in accordance with the requirements 1.1.2. Calculating computer capacity 3. Practical demonstration 5. Main parts of a computer 2. Storage devices and basic categories of memory 2.1. Questioning 4.3. Maintained computer system 2.1.EVIDENCE GUIDE 1.6. General security 2.4. Relevant types of software 2.1. Context for Assessment 27 TR . Underpinning Knowledge 3.1.1 Assessment may be conducted in the workplace or in a simulated environment 2. Methods of Assessment 5.8.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1.1. Computer hardware with peripherals 5.5. Communication skills 4.5.4.3.1. Used appropriate devices and procedures to transfer files/data accurately 1. The assessor may select two of the following assessment methods to objectively assess the candidate: 4. Viruses 2.

4 Details of emergency situations are reported in line with enterprise procedures 3.1 Safe personal standards are identified and followed in line with enterprise requirements 28 TR . safety and security practices regulations and enterprise procedures 1. Deal with emergency situations 2. safety and security procedures are identified and reported in line with enterprise procedure 1. skills and attitudes in following health.1 Correct health.3 Assistance is sought from colleagues to resolve or respond to emergency situations 2. PERFORMANCE CRITERIA ELEMENT Italicized items are elaborated on the Range of Variables 1. procedures are followed in line with legislation.1 Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility 2. It includes dealing with emergency situations and maintaining safe personal presentation standards.2 Breaches of health. Maintain safe personal presentation standards 3. safety and security procedures for health. Follow workplace 1.UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES UNIT CODE UNIT DESCRIPTOR : TRS311204 : This unit of competency deals with the knowledge.2 Emergency procedures are followed in line with enterprise procedures 2.3 Suspicious behavior or unusual occurrence are reported in line with enterprise procedure 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . safety and security practices.

cash.7 lack of training on health and safety issues 2.6 lack of suitable signage when required 2.5 safe handling of chemicals. robbery 2.5 damaged property or fittings 2. handling hot surfaces.1 use of personal protective clothing and equipment 1.e. safety and security procedures RANGE May include but are not limited to : 1.4 natural calamity i. people 1.3 broken or malfunctioning equipment 2.10 key control systems May include but are not limited to : 2. Emergency 29 TR .9 security of documents.8 hazard identification and control 1.2 fire 3. poisons and dangerous materials 1.6 ergonomically sound furniture and work stations 1. earthquake/flood 3. standing.4 loss of property. equipment.2 strange or suspicious persons 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 electrocution 3. transferring 1.1 loss of keys 2.e. Breaches of procedure 3.3 manual handling including lifting. Health. computers and electronic equipment 1.1 personal injuries 3.RANGE OF VARIABLES VARIABLE 1.2 safe posture including sitting.8 unsafe work practices May include but is not limited to : 3.7 emergency fire and accident 1.5 criminal acts i. bending 1.4 safe work techniques including knives and equipment. goods or materials 2.

3 Personal presentation 2.4 Identified faults & problems and the necessary corrective action 1.2. security.1 Interactive communication with others 2.3 Good working attitude 2. cleanliness and aesthetic values 2. carefulness. Underpinning Skills 4.1 Ability to make decision 3.3 Complied with workplace safety. with cooperation.3 Ability to offer alternative steps 3.4 Ability to work quietly. Critical aspects of Competency 2.7 Responded to emergency situations in line with enterprise guidelines 1.2.3. safety and security procedures 2. Context of Assessment Assessment requires evidence that the candidate : 1.3 Safety Practices 2. supplies and materials 5.1.5 Promoted public relation among others 1.3 Interview 6.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Practice safety measures 2.2 Emergency procedures 2.4 Care in handling and operating equipment 4.8 Complied with proper dress code 2. patience. 3.1 Complied with industry practices and procedures 1. equipment.2 Interpersonal skills 2.2 Time management 3. Underpinning Knowledge and Attitude 3.3 5S Implementation 3.2 Practical demonstration 5.1 Proper disposal of garbage 2.1. Processes and Operations 2.1 Procedures Manual on safety.1. security and hygiene practices 1.2 Availability of tools.1 Communication 2.2.1.3.4 Assessment activities are carried out through TESDA's accredited assessment center 30 TR . health and emergency 4.EVIDENCE GUIDE 1.5 Ability to focus on task at hand 2.1 Workplace health. Resource Implications 5.2 Used interactive communication with others 1.1 Written examination 5.3 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Methods of Assessment 6.1.6 Complied with quality standards 1.2 Systems.

handling queries through telephone.1 3. Greet customer Italicized items are elaborated in the Range of Variables 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . internet and email and handling complaints.2 1.2 2. delivering service to customer. skills and attitudes in providing effective customer service. Deliver service to customer 3. identifying customer needs.1 2.4 Guests are greeted in line with enterprise procedure Verbal and non-verbal communications are appropriate to the given situation Non verbal communication of customer is observed responding to customer Sensitivity to cultural and social differences is demonstrated Appropriate interpersonal skills are used to ensure that customer needs are accurately identified Customer needs are assessed for urgency so that priority for service delivery can be identified Customers are provided with information Personal limitation in addressing customer needs is identified and where appropriate.3 31 TR . PERFORMANCE CRITERIA ELEMENT 1. fax machine. evaluation and recommendation.1 1.3 2.2 3. assistance is sought from supervisor Customer needs are promptly attended to in line with enterprise procedure Appropriate rapport is maintained with customer to enable high quality service delivery Opportunity to enhance the quality of service and products are taken wherever possible 2.3 1.4 3.UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE UNIT CODE UNIT DESCRIPTOR : TRS311205 : This unit of competency deals with the knowledge. Identify customer needs 2. It includes greeting customer.

internet and email Italicized items are elaborated in the Range of Variables 4. Handle queries through telephone.1 Use telephone.3 Queries are acted upon promptly and correctly in line with enterprise procedure 5.4 Guests are greeted with a smile and eye-to-eye contact Responsibility for resolving the complaint is taken within limit of responsibility Nature and details of complaint are established and agreed with the customer Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible 5.1 5. fax machine.2 Queries/ information are recorded in line with enterprise procedure 4.2 5. evaluation and recommendations 32 TR . computer.3 5. internet efficiently to determine customer requirements 4.PERFORMANCE CRITERIA ELEMENT 4. Handle complaints. fax machine.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .

2 body language/ use of body gestures 2.5 1.4 style manual requirements 5.RANGE OF VARIABLES VARIABLE 1.5 pregnant women 4.1 1.6 single women Protocol and enterprise procedures may include : 5. Customer needs Customer with specific needs may include : 4.3 1.3 3.1 those with a disability 4.5 standard letters and proformas 5.5 3.1 modes of greeting.3 formality of language 3. Non-verbal communication 1.1 modes of greeting and farewelling 5.1 3.4 3.3 time-lapse before a response 5.2 those with special cultural or language needs 4.2 1.3 unaccompanied children 4.2 addressing the person by name 5.6 interactive communication public relation good working attitude sincerity pleasant disposition effective communication skills 3. farewelling and conversation 2.4 parents with young children 4. Interpersonal skills 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 3. Cultural and social differences RANGE body language dress and accessories gestures and mannerisms voice tonality and volume use of space culturally specific communication customs and practices Includes but are not limited to : 2.4 1.6 2. Enterprise procedure 33 TR .

6 Demonstrated familiarity with company facilities.11 Handled customer complaints 2.1 Selling/upselling techniques 2.1.3 Maintain teamwork and cooperation 2.8 Applied telephone ethics 1. Underpinning Skills 34 TR .1 Communication 2.3.2 Interview techniques 2.2 3.4. patient and cordial 2.4 Promoted public relation among others 1.1. Underpinning Knowledge and Attitude 3.EVIDENCE GUIDE 1.4 Communication process 2.7 Applied company rules and standards 1.5 Communication barriers 3. 7 Proper way of handling complaints 2. Critical aspects of Competency Assessment requires evidence that the candidate : 1.2.2 Used interactive communication with others 1.1 Safe work practices 2.4.4.4.6 Correct procedure in handling telephone inquiries 3.3 Complied with occupational.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . fax machine.2 Personal hygiene 2. health and safety practices 1.3.1 Interactive communication with others 2.3 3.2 Safety Practices 2.3 Conflict resolution 2. internet 1.3.2 Interpersonal skills/ social graces with sincerity 2.body language Good time management Ability to work calmly and unobtrusively effectively Ability to handle telephone inquiries and conversations 3.1 Attentive.1 3.3 Attitude 2.2 Eye-to-eye contact 2.4 Theory 2.4.5 Effective communication skills Non-verbal communication .4 3.1 Complied with industry practices and procedures 1.2. products and services 1.9 Applied correct procedure in using telephone.5 Complied with service manual standards 1.

promotional activities in place etc.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. internet. 4.3 Availability of office supplies 5.2 Practical demonstration 6.1 Availability of telephone. Resource Implications May include: 4.1 Written examination 5. Methods of Assessment 6.4. Context for Assessment 35 TR .2 Assessment activities are carried out through TESDA's accredited assessment center 5. 4. etc.2 Availability of data on projects and services. tariff and rates.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . fax machine.

2 Equipment and/or utensils are cleaned and/or sanitized safely and according to manufacturer’s instructions 1.4 First aid procedures are followed if accident caused by chemicals happens 3.3 Linens are sorted and safely removed according to enterprise procedures 2.CORE COMPETENCIES UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES UNIT CODE UNIT DESCRIPTOR : TRS512328 : This unit deals with the skills and knowledge on cleaning and maintaining kitchens. food preparation and storage areas in commercial cookery or catering operations. Clean and sanitize premises 3.1 Chemicals are selected and used for cleaning and/or sanitizing kitchen equipment and utensils 1.1 Wastes are sorted and disposed according to hygiene regulations. enterprise practices and standard procedures 3.4 Cleaning equipment are used safely in accordance with manufacturer’s instructions 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Walls.3 Clean equipment and utensils are stored or stacked safely in the designated place 1.2 Cleaning chemicals are disposed safely and according to standard procedures 3.1 Cleaning schedules are followed based on enterprise procedures 2. Clean. floors. shelves and working surfaces are cleaned and/or sanitized without causing damage to health or property 2.2 Chemicals and equipment for cleaning and/or sanitizing are used safely 2.6 Cleaning equipment are stored safely in the designated position and area 2. PERFORMANCE CRITERIA italicized terms are elaborated in the Range of Variables ELEMENT 1. Handle waste and linen 36 TR . sanitize and store equipment 1.5 Cleaning equipment are assembled and disassembled safely 1.

2 Floors 2. pans.10 Drains 2.4 Utensils 1.8 Extraction fans 2.4 Extraction fans May include but are not limited to: 4. Surfaces to be cleaned 3.5 Clothing 4.3 Pressurized steam/water cleaners 3. Equipment to be cleaned and/or sanitized RANGE May include but are not limited to: 1.6 Fridges.7 Chopping boards 1.9 Grease traps 2.3 Cutlery 1. cooking equipment and appliances 2.2 Table cloths 4.3 Shelves 2. The following explanations identify how this unit may be applied in different workplaces. sectors and circumstances.3 Serving cloths 4. Asian and international cuisines.2 Glassware 1. VARIABLE 1.2 Floor scrubbers/polishers 3.6 Cleaning cloths 37 TR .1 Napkins 4.1 Crockery 1. dishes 1. Linen May include but not limited to: 3. freezers and cool rooms 2. stoves.4 Benches and working surfaces 2.1 Walls 2. Cleaning equipment 4.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino.6 Containers 1.1 Dishwashers 3.8 Garbage bins 1.4 Tea towels 4.5 Ovens.9 Exhaust fans May include but are not limited to: 2.7 Store rooms and cupboards 2.5 Pots.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .

2 Access to relevant cleaning materials and equipment for kitchen areas Competency may be assessed through: 5.2 Assessment activities are carried out through an accredited assessment center 3. carrying and using equipment 2.2 Occupational health and safety requirements for bending.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.4 Environmental-friendly products and practices in relation to kitchen cleaning 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Hygiene and cross-contamination issues related to food handling and preparation 3.3 Waste management and disposal procedures and practices The following resources MUST be provided 4. Resource Implications 5 Methods of Assessment 6 Context for Assessment 38 TR .1 Cleaned all food preparation and presentation areas hygienically and in accordance with food safety and occupational health and safety regulations 1.3 Logical and time-efficient work flow 2.EVIDENCE GUIDE 1.2 Using and storing cleaning materials and chemicals 3. Underpinning Knowledge Assessment requires evidences that the candidate: 1.2 Written or oral questions to test knowledge of candidate’s on cleaning materials and equipment and hygiene issues 5.2 Cleaned various types of surfaces.1 Direct observation of the candidate while cleaning a kitchen 5.1 Access to fully equipped commercial kitchen and storage areas 4. Critical aspects of Competency 2. Underpinning Skills 4.1 Various types of chemicals and equipment for cleaning and sanitizing and their uses 2. large and small equipment/utensils commonly found in a commercial kitchen 2. lifting.1 Sanitizing and disinfecting procedures and techniques 3.3 Review of portfolios of evidence and third party workplace report of on-the-job performance of the candidate 6.

1 Ingredients are identified correctly. amount and/or number of portions 3.1 Foods are prepared according to correct weight. Prepare tools and equipment for use PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 2.2 Ingredients are assembled according to correct quantity. It focuses on general food preparation techniques.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . and use dry goods as required for menu items 3.2 Vegetables and fruits are cleaned. and is safely assembled and readied for use in accordance with enterprise procedures 2. The term “organizing and preparing food” is also referred to as “mise-en-place” and includes basic preparation prior to serving food.3 Dairy products are prepared as required for menu items and handled safely 3. and/or condition in accordance with manufacturer’s manual 1. peeled and/or prepared as required for menu items 3.6 Products are stored and placed in correct storage facilities hygienically 39 TR .2 Tools and equipment are checked for defects. according to standard recipes. sift where appropriate. fruits and vegetables 1.3 Ingredients are prepared based on the required form and time frame 3. ELEMENT 1. recipe cards or enterprise requirements 2. Assemble and prepare ingredients for menu items 3.3 Equipment are cleaned based on correct type and size.1 Tools and equipment are identified based on the required tasks 1. knowledge and desirable attitudes required to organize and prepare a variety of foods for the kitchen of a hospitality or catering operation. type and quality required 2. damages.4 Measure. Prepare dairy.5 General food items are prepared correctly as required for menus 3. dry goods. This may involve cooking components of a dish but does not include the actual presentation.UNIT OF COMPETENCY: ORGANIZE AND PREPARE FOOD UNIT CODE UNIT DESCRIPTOR : TRS512325 : This unit deals with the skills.

seafood and poultry PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . seafood and poultry are stored hygienically 40 TR .5 Meat. cleaned.2 Meat are prepared. Prepare meat.1 Foods are prepared and portioned accurately. according to size and/or weight as required by menu items 4.3 Fish and seafood are prepared. minced or sliced in accordance with standard enterprise procedures 4.ELEMENT 4.4 Poultry are trimmed and prepared as required 4. trimmed. and/or fillet according to required procedures 4.

Foods and food types RANGE Items may include but are not limited to: 1.6 Deli meat products  sausages  hams  salamis  bacon 1.fresh . The following Range of Variables identifies how this unit may be applied in different workplaces.pre-prepared  standard cuts .preserved .green.fresh.1 Dairy products  milk  yogurt  cheeses  alternatives (soy products) 1. sectors and circumstances. red and white  based on market form .2 Dry goods  flours  sugars  pastas  rice  cereals 1.frozen .portioned sizes  internal organs 1. dried. processed – frozen.7 Beverage  alcoholic  non-alcoholic 41 TR . yellow. canned.primal and sub-primal cut .RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. Asian and international cuisines. bottled 1.4 General food items  sauces  condiments and flavorings  garnishes  coatings  batters 1. seafood and poultry  based on market form . It may include the preparation of Filipino.3 Fruits and vegetables  based on color pigments . VARIABLE 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Meat.

Equipment and technology may be mechanical or power-driven May include but are not limited to: 2.6 large (fixed) equipment  for cold holding –chiller. blenders and mixers 2.4 grills. proofer. cleavers. combi steamer  for baking – oven.2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . choppers 2. convection ovens 42 TR . hot food cabinet  for cooking – high pressure. griddle and broilers 2. salamanders.1 knives. low pressure burners. freezer  for holding warm food – baine marie.5 fryers 2.3 slicers. utensils and measuring tools 2.2 food processors.

Resource Implications The following resources MUST be provided: 4. Context for Assessment 43 TR .2 2.3 2.3 Fully-equipped food preparation area (including industrycurrent equipment) Use of real ingredients Relevant food items within typical workplace conditions 5.4 Uses and characteristics of basic food products and types of menus as required Logical and time-efficient work flow Environmental considerations on food preparation Safe work practices according to occupational health and safety principles and procedures.3 Review of portfolios of evidence and third party workplace reports on on-the-job performance by the candidate 6. Critical aspects of Competency Assessment requires evidences that the candidate: 1.3 3.1 4.1 6.2 3. particularly in using knives Hygienic handling of food and equipment Knife handling techniques Cutting techniques for fruit and vegetables appropriate to the style of cuisine Waste minimization techniques 2.EVIDENCE GUIDE 1.1 3. Underpinning Skills 3.2 Organized and prepared a general variety of foods efficiently and within realistic industry timeframes 2.2 4.1 Direct observation of the candidate while preparing food 5.4 4. Methods of Assessment Competency may be assessed through: 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Assessment may be done in the workplace Assessment activities are carried out through an accredited assessment center 6.1 2.2 Written or oral questions to assess candidate’s knowledge on preparation techniques for various food types 5.1 Applied hygiene and safety principles and procedures 1. Underpinning Knowledge 3.

4 Low cost cuts and meat products are selected when and where appropriate 1.3 Suitable marinades are prepared and used where appropriate for a variety of meat cuts 3.6 Appropriate purchase and storage techniques are used to minimize wastage 2.2 A variety of primary. beef and veal are selected as required for menu items 1.UNIT OF COMPETENCY: SELECT. secondary and portioned meat cuts are cooked and presented to standard recipe specifications 3. lamb. preparing. cooking and storing meats in a commercial kitchen or catering operation. secondary and portioned cuts of pork.1 Primary. PREPARE AND COOK MEAT UNIT CODE UNIT DESCRIPTOR : TRS512338 : This unit deals with the knowledge.5 Meats are carved using the appropriate tools and techniques taking into consideration:  Meat structure  Bone structure  Minimal waste 44 TR .4 Meat cuts are portioned and served according to menu requirements 3. Cook and present meat 3. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. skills and attitude in selecting.3 A variety of offal are cooked and presented according to standard recipes 3. Prepare and portion meats 2.1 Suitable knives and equipment are selected and used prior to meat preparation 2. Select meats 1.1 Appropriate cooking methods are identified and cuts for service used for meat cuts 3.2 Offal and fancy meats are selected as required for menu items 1.3 Leftovers are used to minimize waste and maintain quality 1.2 Meat cuts and offal are prepared and portioned according to menu requirements 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 The best supplier for quality and price are selected according to enterprise requirements 1.

ELEMENT 4. to maximize and maintain quality 4. where required.1 Fresh and cryovac-packed meat are stored correctly according to health regulations 4.3 Frozen meats are thawed in accordance with enterprise procedures 45 TR . Store meat PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 4.2 Fresh meat is aged correctly.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .

Variety or Offal f. cutting. Boiling b. tying and skewering May include but are not limited to: 3.1 Dry method a. Deep fat Frying f. portioning 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Roasting b. mincing 2. Cooking method TR .2 Weighing.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants. hotels. The following Range of Variables identifiy how this may be applied in different workplaces. Frozen d. trussing 2. Fresh c. Portioned cuts e. Types of meat RANGE May include but are not limited to: 1.1 Market forms a.2 Moist method a. Cryovac e. Grilling c. sectors and circumstances. Simmering c. VARIABLE 1. Braising g.2 Cuts a. clubs.3 Larding. Preserved 1. Primal c. rolling.1 Boning. barding 2. Stewing h. Live b. Meat preparation techniques 3. Pan frying e. Baking 3. trimming.5 Stuffing. Steaming d. Whole carcass b.4 Tenderizing. Sub-primal or Secondary d. Poaching 46 2. cafeterias and other catering operations. Fancy meats May include but are not limited to: 2. Broiling d.

7 Mincers 4. Knives and equipment RANGE May include but are not limited to: 4.5 Larding needles 4.11 Meat thermometer 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . filleting and boning knives 4.4 Meat hooks 4.3 Meat bat 4.10 Food processors 4.VARIABLE 4.12 Weighing scales 47 TR .6 Knife sharpening and honing equipment 4.8 Bowl choppers 4. meat cleaver 4.2 Saws.9 Slicing machine 4.1 Knives – Chef’s/French paring.

8 Safe work practices 2. Critical aspects of Competency Assessment requires evidences that the candidate: 1. Underpinning Knowledge 3.2 Applied safe and accurate cutting techniques 1.3 Industry-realistic ratios of kitchen staff to customers Competency may be assessed through: 5.9 Logical and time efficient work flow 3. yield testing. commercial kitchen (including industry-current equipment.5 Nutrition content and food values of meat 2. operational.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Appropriate trade names and culinary terms in accordance with standard meat cuts 2.4 Organizational skills and teamwork 3. freezing and aging of meats 2.3 Observed hygienic handling and storing of meat 1. 4. portion control of meat 3. cut.2 Assessment activities are carried out through an accredited assessment center 48 TR .1 Characteristics of meats including type.1 Direct observation of the candidate while preparing and cooking meat 5.2 Characteristics of different meat cuts including primary.5 Principles and practices of hygienic handling and storage of meat 3.2 Tests on candidate’s knowledge of different cuts of meat 5.1 Explained different classifications of meats 1.6 Culinary terms related to handling and storage of meat commonly used in the enterprise and industry 2.1 Appropriate preparation and cookery methods for various cuts and types of meat 3.4 Prepared a range of meat dishes to enterprise standards 2.7 Waste minimization techniques and environment-friendly disposal The following resources MUST be provided 4. Underpinning Skills 4.4 Principles and practices of storing.1 Use of a wide range of meat cuts and products.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Context for Assessment 6.2 Meat cutting techniques 3. Methods of Assessment 6. Resource Implications 5. knives) 4.6 Costing. secondary and portioned cuts 2. quality and fat content 2.EVIDENCE GUIDE 1.2 Fully-equipped.3 Knife care and maintenance 3.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 2.7 Uses and characteristics of various knives and equipment 2.

2 Supplies are stored in the appropriate area.4 Supplies are labeled in accordance with enterprise procedures 49 TR . in accordance with enterprise procedures 1. Store supplies 1.e. safely and without damage 2.5 Excess stocks are managed appropriately.UNIT OF COMPETENCY: RECEIVE AND STORE KITCHEN SUPPLIES UNIT CODE UNIT DESCRIPTOR : TRS512327 : This unit deals with the outcomes required to receive and store supplies in commercial cookery or catering operations. breakages or discrepancies and record details in accordance with enterprise policy 1. discrepancy reports to reflect received) in accordance with enterprise procedures 1. credit memo. receiving report.4 Documents are prepared (i. weight and quality. ventilation and sanitation 2. It focuses on the general stock handling procedures required for food and kitchen-related goods.3 Supply levels are recorded accurately and promptly in accordance with enterprise procedures 2. expiry/use-by dates. quality. according to enterprise policy 2. orders and delivery documentation taking into account quantity.2 Any variations and discrepancies are identified and recorded accurately and reported them to the appropriate person 1. Take delivery of supplies 2.3 Supplied items are inspected for damage. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.1 Supplies are transported to the appropriate storage promptly.1 Incoming supplies are checked accurately as per specifications.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . size. taking into consideration the requirements for temperature.

COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Supplies are rotated in accordance with enterprise policy 3. well lit.2 Supplies are moved in accordance with safety and hygiene requirements 3.4 Damaged or spoiled supplies are disposed and reported in accordance with enterprise and/or government requirements 3.5 Storage areas are maintained in optimum condition ensuring that they are clean.8 Products are recommended for event to the head or chef. free from vermin or infestation and free from defects 3.3 Quality of supplies are checked and reports are completed as required 3. at required temperature.7 Problems are identified and reported promptly 3.ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 3. specially for items which are near compromising dates 50 TR .6 Periodic inventory are conducted based on physical and perpetual inventory needs 3. Rotate and maintain supplies 3.

hairnets 1.7 Utensils and equipment for food preparation  pots and pans  bowls and measuring cups  weighing scales 1.1 chillers 3.2 Computerized May include but are not limited to: 3. vouchers and tickets May include but are not limited to: 2.1 Dry goods 1. Supplies RANGE May include but are not limited to: 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . The following Range of Variables identify how this unit may be applied in different workplaces. Supply control systems 3.1 Manual 2.6 Beverages 1.3 Cool rooms 3. seafood and poultry 1.2 Freezers 3. sectors and circumstances.3 Meat. caps. VARIABLE 1. Storage 51 TR .8 Cleaning materials and equipment 1.4 Dry stores 2.4 Fruit and vegetables 1.2 Dairy products 1.5 Frozen goods 1. It may include the preparation of Filipino.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. Asian and international cuisines.10 Stationery.9 Linen  tea towels  serviettes  table cloth  aprons  uniforms  hair restraints – toque.

stacking and transporting goods 2.6 Hygiene procedures on stock handling and storage 2. Context for Assessment 52 TR .3 Review of workplace reports and records on stock control 5.2 Understood the occupational health.2 Written or oral questions to test knowledge of stock procedures for different food items 5.2 Access to perishable and non-perishable kitchen supplies Competency may be assessed through: 5.1 Waste minimization techniques and environment-friendly on receipt and storage of kitchen supplies 3.7 Logical and time-efficient work flow 3.1 Direct observation of the candidate while receiving and storing goods 5.3 Understood proper use of chemical and material safety data sheet should accident happen 2. Critical aspects of Competency Assessment requires evidences that the candidate: 1.3 Suitable storage for various types of food 2.EVIDENCE GUIDE 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .4 Basic supplies and commodities knowledge 2. Methods of Assessment 6.1 Access to a fully-equipped storage area for an operational commercial kitchen 4.2 Assessment activities are carried out through an accredited assessment center 2.2 Common examples of stock control documentation and systems 2.5 Standard procedures on lifting and handling.4 Review of candidate’s portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. Resource Implications 5. Underpinning Skills 4.2 Storing of perishable and non perishable kitchen supplies The following resources MUST be provided 4. safety and hygiene issues related to receipt. Underpinning Knowledge 3.1 Principles of stock control  Rotation – LIFO and FIFO systems  Correct storage procedures for specific goods  Food segregation  Checking for slow moving items 2.1 Received and stored goods efficiently and safely 1. handling and storage of goods 1.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.

color and consistency and problems are identified and fixed in accordance with enterprise policy 53 TR .4 Convenience products are used appropriately 2. and attitudes required to prepare various stocks.2 Variety of soups are prepared according to enterprise standards 2.1 Variety of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items 3. thickening agents and convenience products are used where appropriate 2. sauces and soups in a commercial kitchen or catering operation. color.4 Soups are evaluated for flavor.3 Clarifying.UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : PREPARE STOCKS.3 Variety of thickening agents and convenience products are used appropriately 3.1 Correct ingredients are selected and assembled to prepare soups. Prepare stocks.2 Variety of stocks. in clean service ware without drips and spills. glazes and essences required for menu items Italicized terms are elaborated in the Range of Variables 2. Prepare soups required for menu items 3. knowledge. SAUCES AND SOUPS TRS512331 This unit deals with the skills. using suitable garnishes and accompaniments 3.3 Clarifying agents are used appropriately 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . including stocks and prepared garnishes 2.2 Derivations are made from basic sauces 3.1 Ingredients and flavoring agents are used according to standard recipes and enterprise standards 1.4 Sauces are evaluated for flavor. Prepare sauces required for menu items 1. PERFORMANCE CRITERIA ELEMENT 1. glazes and essences are produced according to enterprise standards 1. consistency and temperature related problems are identified and fixed 2.5 Soups are presented at the right temperature.

sauces and soups are stored correctly to maintain optimum freshness and quality 4.1 Stocks. Store and reconstitute stocks.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . sauces and soups are reconstituted to appropriate standards of consistency 54 TR .PERFORMANCE CRITERIA ELEMENT 4. sauces and soups Italicized terms are elaborated in the Range of Variables 4.2 Stocks.

hotels.2 Sauces a. sectors and circumstances. thickened sauces 1. etc. Stocks and sauces 55 TR . chicken e.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants. The following explanations identify how this may be applied in different workplaces. May include but are not limited to: 3. Soups 3.4 Specialty soups – bouillabaisse. vegetable f. dark b. cafeterias and other catering operations. warm and cold emulsions May include but are not limited to: 2.1 Thin  Clear  Consomme 2.3 Hot. beef d. basic and finished sauces b. light c. Selection of stocks and sauces RANGE May Include but are not limited to: 1. clubs.1 Stocks  Beef stock  Chicken stock  Fish stock  Vegetable stock  Brown stock 3. fish 1.3 Artificially thickened 2.2 Naturally thick 2.2 Sauces  White  Brown  Red  Yellow 2.1 Stocks a.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . chowders. VARIABLE 1. reduced sauces c.

Beurre manie 4.1 Bases 5.4 Demiglaze 5. Convenience products 56 TR .5 Flavoring packs – sinigang. Flour-water b.3 Flavor enhancers 5.2 Starch .water a. Starch . Roux b.1 Fat flour a.water 4. menudo. 5. etc.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Liaison May include but are not limited to: 5.VARIABLE 4. Thickening agents RANGE May include but are not limited to: 4.2 Bouillon cubes or powders 5.

suitable ingredients for stocks.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Underpinning Skills 4.6 Logical and time efficient work flow 3.2 Demonstration of sample dishes prepared by the candidate 5.3 Safe work practices 3.5 Preparation of sauces and soups within typical workplace conditions including working within time constraints The following resources MUST be provided 4.2 Organizational skills and teamwork 3.g. preparation and disposal of soups.4 Use of various stocks and bases for a variety of soups and sauces 2. e.2 Assessment activities are carried out through an accredited assessment center 57 TR . soups and sauces which are used in the industry 2. soups and sauces 2.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.3 Appropriate substitute ingredients and food components to meet special dietary and cultural needs 2. Methods of Assessment 6.1 Prepared a variety of stocks. soups and stocks 5.3 Variety of real. Critical aspects of Competency Assessment requires evidences that the candidate: 1. Underpinning Knowledge 3.5 Hygienic principles and practices 2.2 Access to industry-realistic ratios of kitchen staff to customers 4. sauces and soups Competency may be assessed through: 5.3 Written or oral questions to test candidate’s knowledge on sauces. sauces and soups 5.2 Common culinary terms on stocks.1 Common problems on stocks.2 Identified different classifications of stock. stocks and sauces 3. sauces and soups and how to identify and rectify them 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Resource Implications 5.1 Direct observation of the candidate while making stocks.EVIDENCE GUIDE 1.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate. Context for Assessment 6. menus 2. soups and sauces from different recipes for different cultural backgrounds 1.1 Principles and techniques of producing stocks and sauces according to industry standards 3.4 Waste minimization techniques and environment-friendly practices on handling.

3 Menu items and ingredients are adjusted to meet special requests of customers 2.UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : PREPARE. and quality requirements are determined according to menu. organize and prepare for food service 1.2 Menu items are cooked and served according to menu and service style using appropriate cookery methods 2. COOK AND SERVE FOOD FOR MENU TRS512339 This unit deals with the processes and activities required to organize.1 End of service procedures are coordinated service requirements according to enterprise practices 3.1 Appropriate commercial equipment are food service identified and used to prepare menu items 2.1 Commodity quantities.6 Ready-to-serve foods are stored appropriately 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Coordinate. Cook and serve menu items for 2. Coordinate and complete end of 3.2 Food items are stored appropriately to minimize food spoilage and wastage 3. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.5 Workplace safety and hygienic procedures are followed according to enterprise and legislative requirements 3.5 Food items are organized and prepared in correct quantities as required 1. style. recipes and specifications 1.4 Menu items are cooked and served to meet customer expectations on quality. complete and appropriate jobs checklist for food is prepared 1.4 Work schedules are developed and followed to maximize efficiency considering roles and responsibilities of other team members 1.3 Menu requirements and job roles are liaised with other team members based on enterprise procedures 1. produce and serve food for menus. presentation and timeliness of delivery 2.2 Clear.3 Post service de-briefing are conducted according to enterprise policy and procedures 58 TR .

15 Baine marie 3.4 snacks 1.3 Vegetables.1 Á la carte 4.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served.16 Mandoline May include but are not limited to: 4.2 Ovens.3 Buffet 59 2.9 Mixers 3.10 Slicers 3.11 Pans 3.e. eggs and starch 2. gas or induction ranges 3.6 Salamanders 3.6 Meat – beef or pork based products 2.7 Food processors 3.5 Fish and seafood 2.1 Electric. cakes and yeast goods May include but are not limited to: 3.1 Breakfast 1.3 Dinner 1.1 Appetizers and salads 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . buffet. The following Range of Variables identify how this unit may be applied in different workplaces and circumstances.7 Hot and cold desserts 2.2 Set (table d’hôte) 4.13 Tilting frypan 3. Food items to be prepared. cooked and served 3.4 Poultry and game 2. Types of menu TR . sauces and soups 2. Commercial equipment 4. including combi ovens 3. VARIABLE 1.5 Deep fryers 3.8 Pastries.2 Lunch 1.14 Steamers 3.3 Microwaves 3.4 Grills and griddles 3. Food service period RANGE May include but are not limited to: 1.5 Special functions i. sit-down May include but are not limited to: 2.12 Utensils 3.8 Blenders 3.2 Stocks. cocktails.

VARIABLE 5.2 Preparing and portioning of meat. sauces and dressings. 7.4 Preparing garnishes 7.etc.12 Deep frying May include but are not limited to: 6.6 Preparing/cooking desserts.1 Cleaning and preparing vegetables and other commodities 7.1 Safe storage of food items 8.6 Preparations for the next food service period 6. 7. e. Special requests or dietary requirements 7.3 Preferences for particular ingredients and cooking methods . Cookery methods RANGE May include but are not limited to: 5.5 Braising 5.5 Cooking soups and other pre-cooked items.8 Grilling 5.2 Poaching 5.6 Roasting 5.7 Serviceware and equipment May include but are not limited to: 8.1 Cultural needs and restrictions 6.11 Pan frying 5.4 Stewing 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Boiling 5.g.4 Quality reviews 8.3 Steaming 5.5 Re-stocking 8.7 Baking 5. diseases.3 De-briefing sessions 8. vegetarians May include but are not limited to: 7.2 Cleaning procedures on kitchen and its equipment 8. Organizing and preparing food items (mise-en-place) 8. poultry and fish 7.2 Specific dietary requirements such as food exclusions due to medical conditions and medications (allergies.10 Pan searing 5. End of service procedures 60 TR .9 Broiling 5.) and diabetic/other diets 6. 7.3 Preparing stocks.

4 Principles and practices related to food safety 2. basic methods of cookery and food presentation techniques 3.5 Use of correct culinary terminologies in kitchen communication 3.2 Carried out a number of activities simultaneously 1. cooking and serving food items for a menu 4.3 Worked within normal operating conditions of a commercial kitchen including time constraints and industry-realistic ratios of kitchen staff to customers 2. lifting.1 Prepared. Critical aspects of Competency Assessment requires evidences that the candidate: 1. Underpinning Skills 4. Resource Implications 61 TR .1 Access to a fully-equipped operational commercial kitchen 4.1 Integration and application of kitchen skills including misen-place. cooked and served a variety of menu items to meet customer expectations on quality using cookery methods.4 Access to a busy commercial food outlet 2. sequencing and monitoring of tasks and processes 3. food items and menu styles as specified in the Range of Variables 1. operating appliances and other equipment that may cause hazard accidents The following resources MUST be provided: 4.3 Access to industry realistic ratios of kitchen staff to customers typical to a busy commercial food outlet 4.1 Characteristics of different foods from all main food categories and appropriate cookery methods for each category 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Underpinning Knowledge 3. using cutting implements.3 Planning and organizing work in the kitchen environment including prioritizing.2 Portion control and waste minimization techniques 3.3 Team coordination based on task allocation 2.EVIDENCE GUIDE 1.2 Standard recipes for variety of dishes or menu items 2.4 Safe work practices on bending.2 Range of suitable ingredients for preparing.

5.5 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. equipment and food hygiene 5.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center 6.2 Direct observation of the candidate while preparing and cooking food items in a commercial kitchen 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Context for Assessment 62 TR .4 Written or oral questions to test candidate’s knowledge on commodities.1 Portfolio Report such as training record book used as part of apprenticeship or traineeship arrangements.3 Third Party Report such as feedback from customer about menu items and speed and timing of service 5. cookery techniques. Methods of Assessment Competency may be assessed through: 5. sampling of menu items prepared by the candidate 5.

Prepare and present a range of hot and cold appetizers 1.6 3.2 Salads are prepared using fresh (seasonal) ingredients according to acceptable enterprise standards to maximize eating qualities. cultural and enterprise standards 2.UNIT OF COMPETENCY: PREPARE APPETIZERS AND SALADS (HOT AND COLD) UNIT CODE UNIT DESCRIPTOR : TRS512329 : This unit deals with the skills and knowledge required in preparing and presenting appetizers and salads in a commercial kitchen or catering operation.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. where required Correct equipment are selected and used in the production of appetizers Quality trimmings and other leftovers are utilized where and when appropriate Appetizers are prepared and presented hygienically.4 Salads are presented attractively according to enterprise standards 2.2 2. or accompany salads 1. Prepare and present a variety of salads and dressings 2. Store appetizers and salads 3.1 Appetizers are produced (to an acceptable enterprise standard) using the correct ingredients ensuring:  Symmetry and neatness of presentation  Appropriate ingredient –combinations  Precise and uniform cut ingredients  Attractive service ware and garnishes Glazes are correctly selected and prepared.3 Sauces and dressings are prepared suitable to either incorporate into.2 Required containers are used and stored in proper temperature to maintain freshness.1 Suitable ingredients are chosen based on enterprise quality standard for salads and dressings 1.3 2. characteristics and taste 1. logically and sequentially within the required timeframe Appetizers are presented attractively according to classical.1 Appetizers and salads are kept in appropriate conditions based on enterprise procedures 3. quality and taste 63 TR .5 2.4 2.

2 Vinegar oil dressings 1.6 Cooked May include but are not limited to: 3.1.2.3 Hot May include but are not limited to: 4.7 Relish 4.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served.1 Egg oil emulsions 1.8 Dips 4. Types of salads 4. The following Range of Variables identifies how this unit may be applied in different workplaces. Appetizers 64 TR .2 Contemporary 1.2 Fruit sauces 1.5 Fruit 2. Asian and international cuisines.3 Cold dressings May include but are not limited to: 2.2 Non-leafy 2. Salads 3.6 Sandwiches – hot or cold 4.1.9 Terrines 4. sectors and circumstances.1 Hors d’ oevres – hot or cold 4.1 Cold 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Leafy 2.3 Others 1.2.10 Cocktails 2. Dressings and sauces RANGE May include but are not limited to: 1. It may include the preparation of Filipino.4 Tapas 4.5 Finger foods 4. VARIABLE 1.3 Antipasto 4.2 Canapes 4.2.2 Warm 3.3 Savouries 4.4 Congealed 2.1 Salsa 1.1 Classical 1.3 Combination 2.

2 Prepared a number of appetizers and salads within industry-realistic timeframes 1. Underpinning 2.3 Presented appetizers and salads attractively and creatively 2.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. Resource Implications 5.1 Attractive presentation techniques for salads and appetizers 3.1 Historical development and current trends in salads and appetizers Knowledge and 2.3 Compatible dressings and sauces for incorporating into or 2. Underpinning Skills 4.2 Written or oral questions to test knowledge on commodity and food safety issues 5.3 Preparation of dishes for customers within typical workplace time constraints The following resources MUST be provided: 4.1 Access to a fully-equipped and commercially-realistic food preparation area with appropriate and industry-current equipment 4.3 Industry-realistic rations of kitchen staff to customers Competency may be assessed through 5.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 A variety of suitable ingredients for appetizers and salads 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .8 3.2 Assessment activities are carried out through an accredited assessment center 65 TR . salads and salad ingredients and the effects of cooking on nutrients Common culinary terms on appetizers and salads which are used in the industry Safe work practices on using knives Principles and practices of hygiene including appropriate dress Logical and time efficient work flow 3.7 2.4 2.6 2.5 accompanying salads Nutritional values of appetizers. 1.2 Waste minimization techniques and environmental considerations in specific relation to appetizers and salads 3. Context for Assessment 2.EVIDENCE GUIDE 1.1 Prepared a variety of appetizers and salads from different recipes and cultural backgrounds 1.1 Direct observation of the candidate while preparing appetizers and salads 5. Critical aspects of Assessment requires evidences that the candidate: Competency 1. Methods for Assessment 6.2 Suitable commodities and food combinations for use in salads Attitude and appetizers 2.

3 Sandwiches are produced using correct ingredients to an acceptable enterprise standard. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.5 Sandwiches are prepared and presented logically and sequentially within the required time frame and/or according to customer’s request 1.UNIT OF COMPETENCY: PREPARE SANDWICHES (HOT AND COLD) UNIT CODE UNIT DESCRIPTOR : TRS512330 : This unit deals with the skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation.6 Sandwiches are presented attractively using suitable garnishes and service wares 2.4 Appropriate equipment are selected and used for toasting and heating according to enterprise procedures and manufacturer’s manual 1.2 Sandwiches are kept in appropriate conditions to maintain freshness and quality 2. ensuring:  neatness of presentation  appropriate ingredient combination  precise and uniform cut ingredients  uniform size and shape  attractive service ware and garnishes 1.1 Sandwiches are stored hygienically at the proper temperature 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Variety of types of sandwiches are prepared based on appropriate techniques 1.2 Suitable bases are selected from a range of bread types 1. Store sandwiches 66 TR . Prepare and present a variety of sandwiches 1.

4 Piping 2.2 Cold  Regular  Specialist  Multi-decker  Wraps  Pinwheel.1 Garnishing 2. gluten-free.3 Filled rolls. Techniques for making sandwiches 67 TR . sectors and circumstances.6 Molding 2.3 Layering 2. Preparation. VARIABLE 1. foccacia or pita bread 1. cultural and ethnical origins.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . The following Range of Variables identify how this unit may be applied in different workplaces. café. Sandwiches use a variety of bread types and filling. presentation and storage potential of sandwiches depend on these. Turkish May include but are not limited to: 2.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where sandwiches are prepared and served such as restaurants. They may be pre-prepared or made upon customer’s request. Sandwiches may be classified according to classical or modern. domino or checkerboard sandwiches 1.4 Those using specialized or ethnic breads such as dark rye.1 Hot  Regular  Baked  Grilled  Fried  Open faced 1. Types of sandwiches to be prepared RANGE May include but are not limited to: 1.5 Portioning 2.2 Spreading 2. hot or cold.7 Cutting 2. cafeterias and other catering operations.

4 Use of plastic wrap or foil 3.6 Use of customized containers for display/presentation/sale 68 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Preparation and storage of sandwiches RANGE May include but are not limited to: 3.VARIABLE 3. nature and consistency of fillings 3.1 Bread type 3.3 Need for chilling/correct temperature 3.2 Ingredients.5 Use of bulk-storage containers 3.

EVIDENCE GUIDE 1.3 Organizational skills and teamwork 3. Critical aspects of Assessment requires evidences that the candidate: 1.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6.2 Appropriate food combinations for sandwiches 2.1 Prepared different types of sandwiches using different types of Competency breads and ingredients and preparation techniques 1.2 Written and oral questions to test candidate’s knowledge on appropriate food combinations for sandwiches and hygienic food handling requirements 5. Methods of Assessment 6.2 Real ingredients for sandwiches 4. fillings.1 Access to a fully-equipped commercially-realistic food preparation area for sandwich production 4.4 Waste minimization techniques 3. Context for Assessment 69 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Underpinning Skills 4.2 Assessment activities are carried out in an accredited assessment center 3.5 Preparation of multiple types of sandwiches under time constraints The following resources MUST be provided: 4.9 Logical and time-efficient work flow 2.1 Creative sandwich presentation techniques 3.1 Suitable breads.3 Common culinary terms related to sandwiches that are used in the industry 2.10Portion control for sandwiches 3.5 Basic food information on special dietary needs and customer 2.6 Past and current trends in sandwich preparation 2. Resource Implications 5.4 Principles and practices of hygiene. and ingredients 2.8 Safe work practices on cutting 2. including dress standards 2.2 Prepared a certain quantity of sandwiches within industry-realistic timeframes 1.3 Presented sandwiches attractively 2. Underpinning Knowledge 2.1 Direct observation of the candidate while making sandwiches and preparing fillings 5.3 Industry-realistic ratio of staff to customers Competency may be assessed through : 5.2 Suitable storage techniques to maintain optimum quality of ingredients 3.7 Hygienic food handling practices 2.

where appropriate 2. quantity. quality and price 1. eggs and starch dishes in a commercial kitchen or catering operation.1 Variety of starch foods are selected and prepared according to enterprise recipes 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Optimum quality is ensured using appropriate methods 2. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. where appropriate cooked using suitable cookery methods to preserve optimum quality and nutrition 1.UNIT OF COMPETENCY: PREPARE VEGETABLES.3 Variety of vegetables and fruit dishes are prepared.1 Vegetables and fruits are selected according to season availability.3 Sauces and accompaniments appropriate to starch foods are selected 70 TR . Prepare starch dishes 1. FRUITS. and potato accompaniments are selected to complement and enhance menu items 1.4 Suitable sauces and accompaniments are selected and served with vegetables. EGGS AND STARCH DISHES UNIT CODE UNIT DESCRIPTOR : TRS512332 : This unit deals with the skills and knowledge required to prepare various vegetables and fruit.2 Vegetables. Prepare vegetable and fruit dishes 2.5 Vegetables and fruits are attractively presented using suitable garnishes. if appropriate 1. fruits.

ELEMENT 3.1 Fresh and processed eggs. including:  Aerating  Binding  Setting  Coating  Enriching  Emulsifying  Glazing  Clarifying  Garnishing  Thickening 4. 3.2 Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedures 4. egg and starch foodstuffs 71 TR .2 Egg dishes are correctly prepared and cooked to ensure optimum and desired quality. consistency. and starch food stuffs are stored at the correct temperature 4.3 Fresh and processed eggs. vegetables and fruits.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . using a range of methods including:  Boiling  Poaching  Frying  Scrambling  Baked (shirred) 3. Store vegetables. vegetables and fruits. and appearance. Prepare and cook egg-based dishes PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 3.3 Sauces and accompaniments specific to egg preparations are selected 3.1 Variety of egg dishes are prepared and cooked according to standard recipes.4 Eggs are used for a variety of culinary uses. and starch foodstuffs are kept in accordance with the required conditions 4.

7 Cracked wheat Must use chicken eggs unless otherwise specified and may be: 3.1 Pasta 2. cafeterias and other catering operations.2 Considerations a. Fresh b. Appetizers c. Enterprise requirements 1.4 Noodles 2. Seasonal availability b. brined. Starch food to accompany egg dish 3. A variety of vegetables and fruits for dishes made from them must be prepared and cooked. sectors and circumstances.6 Semolina flour 2. Main dishes b. Types of egg dishes 72 TR .3 Frozen 3. clubs. hotels.3 Served as a. Accompaniments May include but are not limited to: 2. VARIABLE 1. dried c.4 Preserved 2. The following explanations identify how this may be applied in different workplaces. These may be classical or contemporary from various ethnic or cultural origins. Menu c.3 Polenta 2. Frozen 1.5 Couscous 2.1 Fresh 3.1 Market form a. Preserved – bottled. Salads d. Vegetables and fruits RANGE May include but are not limited to: 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Rice 2.2 Dried 3.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants.

VARIABLE 4. soft boiled eggs.4 Terrines 4.1 Omelettes 4.1 Eggs benedict 5. Baked eggs and may include: 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Boiled Based upon hard boiled. Variety of egg dishes RANGE May include but are not limited to: 4.2 Soufflés 4. poached eggs.3 Frittatas 4. Egg dishes 73 TR .3 Egg dips 5.2 Egg salad 5.

1 Direct observation of the candidate while preparing dishes 5. eggs and starch dishes The following resources MUST be provided: 4.1 Varieties and characteristics of fruit.2 Organizational skills and teamwork 3.3 Waste minimization techniques and environmental considerations in specific relation to vegetables. eggs and starch foods 2.5 Safe work practices on using knives 2.2 Determined/Explained different classifications of vegetables.6 Principles and practices of hygiene related to use of raw ingredients 2.2 Real/Relevant ingredients 4. eggs and starch products 2.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 3. in particular the food values of commodities and the effects of cooking on the nutritional value of food 2. Methods of Assessment 6.EVIDENCE GUIDE 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Critical aspects of Assessment requires evidences that the candidate: Competency 1. vegetables and fruits and egg dishes and culinary uses that are used in the industry 2. Context for Assessment 6.3 Written or oral questions to test candidate’s knowledge on appropriate cooking methods for various commodities and safety issues 5.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4. Resource Implications 5.2 Assessment activities are carried out through an accredited assessment center 74 TR .4 Common culinary terms related to starch dishes. Underpinning Skills 4. fruits.2 Portfolio Report like sampling of dishes cooked by the candidate 5. Underpinning Knowledge 2.2 Past and current trends in culinary uses and dishes of fruits and vegetables.3 Access to industry-realistic ratio of kitchen staff to customers Competency may be assessed through : 5. eggs and starch products 1.3 Nutrition related to vegetables.1 Prepared a variety of dishes using vegetables and fruits.1 Cutting and presentation techniques of vegetables and fruits 3. eggs and starch dishes.7 Logical and time efficient work flow 3.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. vegetables and starch foods 2.

1 Poultry and game are prepared based on its enterprise poultry and game preparation techniques 3.2 Frozen poultry and game are thawed in accordance with enterprise thawing procedures 2.5 Poultry and game is presented using suitable sauces. slicing or leaving whole 3.3 Poultry and game are stored ensuring storage conditions and optimal temperature are maintained 3.UNIT OF COMPETENCY: PREPARE AND COOK POULTRY AND GAME UNIT CODE UNIT DESCRIPTOR : TRS512333 : This unit deals with selecting.2 Poultry and game are cooked according to enterprise standard recipes and appropriate cookery methods 3. Handle and store poultry and game 3.3 Items are received and endorsed in accordance with enterprise guidelines 2.4 Poultry and game are served in accordance with enterprise standard including carving.1 Poultry and game are handled efficiently and hygienically to minimize risk of food spoilage and cross-contamination 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. garnishes and accompaniments 75 TR .1 Poultry and game is selected and purchased based on the approved request 1. presenting and storing poultry and game in a commercial kitchen or catering operation.2 Poultry and game are received in accordance with the enterprise required quantity and quality 1. cooking. cook and present poultry and game 1. Prepare. preparing.3 Variety of poultry and game dishes are prepared according to standard and enterprise recipes 3. Select and purchase poultry and game 2.

The following Range of Variables identify how this may be applied in different workplaces.2 Pheasant. Different types of game and poultry dishes require different culinary methods.4 Rolling and trussing 2.6 Marinating May include but are not limited to: 3. sectors and circumstances. hotels. goose 1.4 Boar. pigeon. guinea fowl. hare 1.4 Poaching and stewing 3.2 Sautéing and braising 3. Poultry preparation techniques 3. Cookery methods for poultry and game 76 TR .3 Pan or Deep-frying 3. cafeterias and other catering operations.1 De-boning 2. Poultry and game dishes may be classified as classical or contemporary and may come from different ethnical and cultural origin. clubs.7 Baking 2.5 Larding 2.2 Stuffing 2. VARIABLE 1.3 Filleting 2. Poultry or game RANGE May include but are not limited to : 1. turkey.5 Grilling 3. goat May include but are not limited to: 2.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants.1 Chicken. wild duck 1. quail. duck.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .6 Steaming 3.1 Roasting and pot-roasting 3.3 Rabbit.

etc. Critical aspects of Competency Assessment requires evidences that the candidate: 1. Resource Implications 5.9 Classification of varieties of poultry.8 2.2 Demonstrated particular storage and handling practices related to poultry and game 1.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 4. yield testing.6 2.2 Assessment activities are carried out through an accredited assessment center 77 TR .2 Principles and practices of hygiene specifically crosscontamination 3.2 Real/Required ingredients 4.1 Organizational skills and teamwork 3.5 2.7 2. Underpinning Knowledge 3.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Common culinary terms related to poultry and game which are used in the industry Safe work practices.1 2.3 Industry-realistic ratios of kitchen staff to customers Competency may be assessed through : 5.1 Direct observation of the candidate while handling and cooking game and poultry 5.3 Prepared a variety of poultry and game dishes according to enterprise standards 2. food safety and appropriate cookery methods for poultry and game 5. game and game items Quality criteria for poultry and game Appropriate cookery methods for poultry and game dishes Past and current trends in poultry and game dishes Nutrition related to poultry and game.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .4 2. Context for Assessment 6.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4. including food values and any specific issues like salamella contaminations.2 2.1 Understood the different classifications of poultry and game 1. Underpinning Skills 3.EVIDENCE GUIDE 1.2 Sampling of dishes cooked by the candidate 5.3 Techniques on minimizing wastes and environment-friendly practices on handling and preparation of poultry and game The following resources MUST be provided: 4. portion control for poultry and game 2.3 2. Methods of Assessment 6. particularly in relation to cutting Logical and time efficient work flow Costing.3 Written or oral questions to test candidate’s knowledge on issues involved in cooking game.

break down primary and secondary cuts into portions and prepare a selection of meat products. flavorings. Select suppliers and purchase meats 1.1 Suppliers are identified prior to purchase of meats in accordance with enterprise selection guidelines and policy 1. Prepare and produce meat prepared using suitable methods products 3. Prepare and produce a range of 2.3 Meats are purchased based on quality specifications and request 1. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.4 Wastes are minimized through appropriate purchases and storing techniques 2. Store meat cuts and meat products 4.4 Suitable ingredients are selected according to standard and enterprise recipe requirements Fillings.3 Meats are precisely cut to required portion size 2.2 Ingredients are weighed based on recipes required quantity 2.4 Meats are weighed in accordance with enterprise recipes 3.1 Range of portion-controlled meat products are 3.2 3.3 3.1 Ingredients are specified and selected according portion controlled meats to recipes 2.3 78 TR .2 4.1 4. and marinades for meat products are selected and used based on recipe requirements Relevant equipment and machineries are used and stored based on manufacturer’s manual and enterprise storing techniques Food spoilage is minimized through appropriate storage techniques and enterprise regulations Quality of each cut and product is maintained through appropriate storage techniques Meat preservation method is used/applied where appropriate 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Suppliers are selected based on enterprise approved selection guidelines 1.UNIT OF COMPETENCY: PREPARE PORTION CONTROLLED MEAT CUTS UNIT CODE UNIT DESCRIPTOR : TRS512337 : This unit deals with the specialized skills and knowledge required to select quality meats.

Veal . Machinery and equipment 79 TR .Crocodile .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . The following Range of Variables identify how this may be applied in different workplaces.Game 1.Carabao .Beef .2 Salami 3. Meats RANGE May include but are not limited to: 1.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants.1 Traditional Meat .4 Cleavers 4.8 Pickling vats 4.1 Sausages 3.6 Sausage casing machines 4.4 Marinated meat cuts May include but are not limited to: 4. clubs. sectors and circumstances.9 Vacuum packer 4.3 Cured or smoked meats 3. hotels.2 Slicers 4.Wild boar .7 Smokers 4. cafeterias and other catering operations.3 Knives 4.Deer .10 Robot coupe 2.Exotic meat May include but are not limited to: 3.Water buffalo .Free range chicken . Meat cuts to be prepared may be for either traditional and/or contemporary recipes and requirements.5 Saws 4. Meat products 3.1 Mincers 4.Goat .Lamb . VARIABLE 1.2 Contemporary Meat .Pork .

VARIABLE 5.4 Drying 5.5 Smoking 5. Meat preservation methods RANGE May include but are not limited to: 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Salting 5.1 Freezing 5.3 Curing 5.6 Pickling 80 TR .

mad cow diseases.3 Waste minimization techniques and disposal The following procedures MUST be provided: 4.6 Terms commonly used in the industry to describe meat cuts and meat products 2.3 Prepared meat cuts and small goods according to enterprise standards 2.14 Environmental considerations specifically on portioncontrolled meat cuts 3.8 Basic meat science and meat preservation techniques 2.4 Suitable ingredients for preparing meat cuts and products 2. use of preservatives and chemicals 2.2 Real/Relevant ingredients 2.1 Primary and secondary meat cuts according to Philippine Standard meat cuts 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Classical and contemporary trends in meat and meat products such as organically green. boning and portioning meats 3.2 Applied food safety practices related to handling and storing of meats and meat products 1. Underpinning Knowledge 3.10 Principles and practices of hygiene elated to handling and storing meat and meat products 2.3 Key factors that affect the quality of meat 2. i.11 Logical and time-efficient work flow 2.1 Understood the different classifications of meats 1.2 Skills in trimming.13 Storage procedures for different meats 2.2 Current meat and livestock purchasing standards and quality criteria for selecting meat and meat cuts according to Philippine specifications 2.12 Yield testing and cost calculation 2.7 Principles of nutrition particularly food values of meat and meat products. Resource Implications 81 TR . E. machinery and equipment for meat preparation 2.e. Underpinning Skills 4.1 Access to commercial kitchen with suitable equipment for storing and processing meat 4.1 Preservation and flavor enhancement techniques for meat 3.EVIDENCE GUIDE 1. Critical aspects of Competency Assessment requires evidences that the candidate: 1.9 Care and use of knives. Genetically Modified Organism (GMO) products and food borne illnesses. Coli 2.

1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. knife handling and care 5. Context for Assessment Competency may be assessed through : 5.1 Direct observation of the candidate while demonstrating on preparing a range of meat cuts and meat products 5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6.2 Oral or written questions about food hygiene.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Methods of Assessment 6.5.2 Assessment activities are carried out through an accredited assessment center 82 TR . techniques. safety aspects.

5 Frozen seafoods are thawed correctly to ensure maximum quality. gutted and filleted correctly and efficiently according to enterprise standards 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .UNIT OF COMPETENCY: PREPARE AND COOK SEAFOOD UNIT CODE UNIT DESCRIPTOR : TRS512334 : This unit deals with the outcomes required in selecting. considering:  Variety of fish and shellfish  Cut. Prepare and cook fish and shellfish 83 TR . PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. are maintained and processed/prepared in accordance with environment policies and government regulations 1.6 Where applicable.2 Shellfish and other types of seafood are cleaned and prepared correctly and in accordance with enterprise standards 2. hygiene and to retain there nutrients 1. price and the requirements for specific menu items 1. Select and store seafood 1. presenting and storing seafood in a commercial kitchen or catering operation.4 Seafood are handled and stored hygienically in accordance with enterprise handling and storing techniques 1. date stamps and codes are checked to ensure quality control 2. fresh or frozen 2. preparing. where used.2 Yields are estimated accurately based on various types of seafood 1. size or portion  Whole fish or fillets  Texture and types of flesh  Bone in or boneless portions  Market form of fish – live. seasonal availability.3 Seafood is cooked to enterprise standards using a variety of cookery methods.4 Fish and shellfish by-products are used appropriately for a variety of dishes and menu items 2.1 Fish is cleaned.3 Live seafood.1 Seafood is selected according to quality.

ELEMENT 3. Present fish and seafood

PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables

3.1 Fish and seafood is prepared and presented for service, taking into consideration:  Palatability  Visual appearance  Harmony of ingredients  Comparative size between dish and garnish  Quality and taste 3.2 Suitable sauces and dips are prepared according to standard recipes and as required to accompany seafood menu items 3.3 Place presentations and garnishing techniques are selected and used according to recipes and enterprise standards 3.4 Services are carried out according to enterprise methods and standards

84
TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009

RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of variables are identify how this may be applied in different workplaces, sectors and circumstances. Menu items to be produced from fish and seafood should include a variety of classical and contemporary dishes, of varying cultural and ethnic origins, and may involve raw or cooked fish, seafood or fish and seafood by-products.

VARIABLE 1. Types of seafood

RANGE May include but are not limited to: 1.1 Shellfish a. Mollusks b. Crustaceans c. Octopus and squid 1.2 Fin fish May include but are not limited to : 2.1 Structure a. Fin fish b. Shellfish 2.2 Body shape a. Flat fish b. Round fish 2.3 Market form a. Fillets b. Drawn c. Whole d. Butterfly fillet e. Steak 2.4 Fat content a. Lean Fish b. Fat Fish 2.5 Water source a. Salt water b. Freshwater 2.6 Processed fish a. Dried b. Smoked c. Bottled d. Dried
85

2. Variety of fish

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency Assessment requires evidences that the candidate: 1.1 Explained the different classifications of seafoods 1.2 Demonstrated storing and handling issues related to seafoods 1.3 Prepared a range of seafood dishes according to enterprise standards
2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 Classification and varieties of fish and shellfish Criteria for judging the quality of fresh fish Storage requirements for fish Nutrition related to fish and seafood, particularly the nutritional value of fish and seafood Specific dietary issues including allergies and intolerances Common culinary terms related to fish and seafoods that are used in the industry Principles and practices of hygiene specifically on handling and storage of fish and seafood Safe work practices, particularly on using sharp knives

2. Underpinning Knowledge

3. Underpinning Skills

4. Resource Implications

5. Methods of Assessment

6. Context for Assessment

3.1 Appropriate cookery methods for fish and shellfish 3.2 Cutting and presentation techniques, particularly on fish and crustaceans 3.3 Costing, yield testing and portion control for seafood 3.4 Waste minimization techniques and environmental considerations in relation to seafood The following resources MUST be provided: 4.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.2 Real/Relevant ingredients 4.3 Access to industry-realistic ratios of kitchen staff to customers Competency may be assessed through : 5.1 Direct observation of the candidate while preparing and cooking fish and seafood 5.2 Sampling of dishes cooked by the candidate 5.3 Written or oral questions to test candidate’s knowledge on storage issues related to fish and seafood 5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

86
TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009

UNIT OF COMPETENCY: PREPARE HOT AND COLD DESSERTS UNIT CODE UNIT DESCRIPTOR : TRS512335 : This unit deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and frozen desserts in a commercial kitchen or catering operation. PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables

ELEMENT 1. Prepare and produce desserts

2. Decorate, portion and present desserts

3. Prepare sweet sauces

4. Prepare accompaniments, garnishes and decorations

5. Store desserts

1.1 Ingredients are selected, measured and weighed according to recipe requirements 1.2 Appropriate equipment are selected and used in accordance with manufacturers’ manual 1.3 Standard or enterprise recipes are used to produce a variety of hot, cold and frozen desserts, appropriate for a variety of menus and catering establishments 1.4 Creative and innovative desserts are produced using a range of appropriate ingredients 2.1 Desserts are decorated appropriately to enhance presentation 2.2 Desserts are portioned according to enterprise standards 2.3 Desserts are presented in accordance with enterprise presentation techniques 3.1 Range of hot and cold sauces are produced to a desired consistency and flavor 3.2 Thickening agents are used suitable for sweet sauces where appropriate 3.3 Sauces are stored to retain desired quality and characteristics 4.1 Accompaniments, garnishes and decorations are used to enhance taste, texture and balance 4.2 Ensured that flavors and textures of garnishes complement desserts 5.1 Desserts are stored at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal 5.2 Suitable packaging are selected and used to preserve taste, appearance and eating characteristics
87

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

Desserts and sweets 88 TR . They may include foods from varying cultural origins and may be derived from either classical or contemporary recipes.4 Charlotte. sabayon 2.8 Steamer 1.1 Blenders 1. fritters 2. clubs.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . hotels. tarts.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants. VARIABLE 1. cafeterias and other catering operations. creams 2. ice cream. The following Range of Variables identifies how this may be applied in different workplaces. tiramisu 2.1 Pudding.6 Oven 1. bombe.4 Juicers and vitaminizers 1. soufflé.7 Chiller and freezers 1.3 Prepared fruit 2.5 Meringues. bavarois.10 Low pressure burners May include but are not limited to: 2. Equipment for making desserts and sweets RANGE May include but are not limited to: 1. sectors and circumstances A variety of desserts and sweets of using different techniques must be made. omelettes 2.6 Sorbet.5 Mixers 1.8 Custards and egg-based desserts – crème brulee 2. flans.9 Weighing scales 1. crepes.3 Ice makers 1.9 Crepes 2.2 Ice-cream machines 1.7 Cakes and pastries 2. mousse.2 Custard. parfait. pies.

1 Sugar syrups 3. Sweet sauces RANGE May include but are not limited to: 3. arrowroot.6 Custards and crèmes 3. potato starch 4.6 Eggs and egg yolks 4.3 Fruit purees.7 Flavored butters and creams 3.5 Sabayon and zabaglione 3.VARIABLE 3.4 Modified starch 4.2 Flour 4.1 Roux 4.8 Sabayon & zabaglione May include but are not limited to: 4. sauces and coulis 3.3 Corn flour.5 Breadcrumbs 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Fruit syrups 3.4 Chocolate-based sauces 3. Suitable thickening agents for sweet sauces 89 TR .

3 Costing.1 Access to a wide range of suitable ingredients for making a variety of desserts and sweets 4.8 Safe work practices particularly on handling hot and frozen products and equipment 3.4 Waste minimization techniques and environmental considerations related to desserts The following resources MUST be provided: 4.2 Presented desserts and sweets attractively 1.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.7 Logical and time efficient work flow 2.2 Varieties of suitable ingredients for desserts and sweets 2.3 Common culinary terms related to desserts and sweets that are used in the industry 2. Critical aspects of Competency Assessment requires evidences that the candidate: 1. Context for Assessment TR .1 Details and characteristics of different types of desserts and sweets 2.4 Past and current trends in desserts and sweets 2. Underpinning Knowledge 3. Resource Implications 5.2 Access to a fully-equipped operational commercial kitchen for making desserts and sweets Competency may be assessed through: 5. yield testing. particularly dairy products 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . their ingredients.1 Direct observation of the candidate while making and presenting desserts 5. low fat or low calorie alternatives and substituted ingredients 2. Methods of Assessment 6.5 Nutrition related to desserts and sweets including food values of common desserts.1 Organizational skills and teamwork 3.2 Storage of sweets and desserts.1 Prepared different types of desserts and sweets according to enterprise standards 1.2 Sampling of desserts made by the candidate 5.EVIDENCE GUIDE 1.2 Assessment activities are carried out through an accredited assessment center 90 2.6 Principles and practices of hygiene on handling and storage of dairy products 2.4 Review of portfolio of evidence and third party workplace reports of on-the-job performance by the candidate 6. Underpinning Skills 4.3 Written or oral questions to test candidate’s knowledge on culinary terms related to desserts and sweets 5.3 Explained dessert options 2. portion control of desserts 3.

cakes and bread in a commercial kitchen or catering operation. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.2 Basic pastes are prepared according to standard recipes/industry standards. icings and decorations in accordance with recipes and/or enterprise standards 3. cakes and bread goods are kept in accordance with required condition 91 TR .3 Pastries are presented according to enterprise presentation techniques 2.2 Cakes and pastry bread products are stored correctly to minimize spoilage 3. puff and choux based pastries and products 1. CAKES AND YEAST-BASED PRODUCTS UNIT CODE UNIT DESCRIPTOR : TRS741336 : This units deals with skills and knowledge required to produce a range of pastries. methods and equipment 1.UNIT OF COMPETENCY: PREPARE PASTRY.based products are prepared according to standard recipes and enterprise practice 2. Prepare and produce yeast products 3. Prepare. Portion and store pastry.2 Range of yeast-based products are prepared according to standard recipes 2. decorate and present pastries and cakes 2. using appropriate techniques.1 Variety of cakes and yeast.1 Variety of pastries and pastry products are produced according to enterprise standard including short.4 Pastry and pastry products. cakes and bread goods 1. cakes and yeast based products are decorated to enhance appearance.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . using suitable filling.1 Portion control is applied to minimize waste 3.3 Pastry.3 Suitable equipment are selected and used safely and efficiently 2.

4 Madeira 3.2 Choux paste eg. hot cross buns 4.5 Swiss roll 3. 2. Pastry Products/Yeast-based dough RANGE May include but are not limited to: 1.4 Coffee scrolls 4. etc.2 Genoise sponge 3.2 Savarin dough 1. Pastries. éclairs. clubs.6 Savarins. tarts. etc. Flans.3 Puff paste eg millefeuille 2.1 Danish pastries 4. eg.1 Basic bread dough 1. VARIABLE 1. Profiteroles. Variety of cakes (large or small) 4.7 Petit fours May include but are not limited to: 4. cakes and yeast based products may include foods from different cultural origins and may be derived from either classical or contemporary recipes. 2. sectors and circumstances.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants.4 Yeast bun dough May include but are not limited to: 2. cafeterias and other catering operations.1 Sponge cakes 3.4 Filo or strudel May include but are not limited to: 3.6 Meringues 3.5 Brioches 4. pies. The following explanations identify how this may be applied in different workplaces. Yeast-based products 92 TR .3 Croissants 4.1 Short and sweet paste. Category of pastes 3.3 Fruit cake 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Sweet buns. cakes and yeast-based products must be produced. rum babas 2. A variety of pastries.3 Croissant or Danish dough 1. hotels.

7 Oven 5.3 Dough cutters 5.1 Mixers 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .VARIABLE 5.8 Proofer 5.2 Blenders 5.4 Scales and measures 5. Equipment for making pasty. cakes and yeast goods RANGE May include but are not limited to: 5.5 Mixing and baking utensils 5.9 Molder 5.6 Dough sheeters 5.10 Low pressure burners 93 TR .

Organizational skills and teamwork 3.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 4.2 Storage of cakes and pasties to maintain freshness and quality 3. pastries and yeastbased goods that are in the industry 2. Underpinning Knowledge 3. cakes and yeast goods 3.3 Underlying principles on making pastry and yeast-based products 2. Critical aspects of Competency Assessment requires evidences that the candidate: 1.1 Prepared different types of pastries. cakes and yeast-based goods 2. Methods of Assessment 6.4 Waste minimization techniques and environmental considerations in specific relation to pastry.1 .2 Past and current trends in pastries.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. yield testing and portion control for pasties.based products 5.4 Nutrition related to pastries. Context for Assessment 6. cakes and yeast goods 2.6 Safe practices on using hot ovens and surfaces.1 Varieties and characteristics of pastries.2 Real/required ingredients Competency may be assessed through: 5.7 Principles and practices of hygiene particularly in relation to handling pastes and dough 2.EVIDENCE GUIDE 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Direct observation of the candidate while handling and preparing pastry. cakes and yeast-based product both classical and contemporary 2.2 Sampling of pastries. cakes and yeast goods The following resources MUST be provided: 4.5 Common culinary terms related to cakes. cakes and yeasts goods 1.3 Costing.2 Explained the different nature and handling requirements of each type of pastry 2.3 Written or oral questions to test candidate’s knowledge on underlying principles of making pastry and yeast. Underpinning Skills 3. Resource Implications 5. cakes and yeast goods 5.8 Logical and time-efficient work flow 2.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.2 Assessment activities are carried out through an accredited assessment center 94 TR . cakes and yeast-based goods made by the candidate 5. and machinery 2.

undamaged crockery are arranged and available at temperatures appropriate to food being served 2. Work in a team 95 TR .2 Kitchen routine for food service is followed to minimize delays and maximize food quality 3.3.3.3. present and serve food in a commercial kitchen or catering operation. considering: 2.3 temperature of food and service 2.1 Sufficient supplies of clean.UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : : PRESENT FOOD TRS512326 This unit deals with skills and knowledge required to efficiently and professionally plate. Prepare food for service 1. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. without drips or spills and giving attention to color.2 color and contrast 2. in an attractive manner. Portion and plate food 3. 3.3.4 equipment 2.2 Food are correctly portioned according to enterprise policies and/or standard recipes 2.5 classical and innovative arrangement styles 2. without drips or spills according to enterprise requirements for the specified dish.1 Good working relationship with all kitchen and food service staff is demonstrated to ensure timely and quality food service 3.3 Food is plated and presented neatly and attractively.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 appeal 2.2 Sauces and garnishes are arranged to enterprise requirements for specific dishes 2.4 Food is served should be displayed in public areas at the correct temperature.1 Foods are correctly identified for menu items 1.3 A high standard of personal and work-related hygienic practices are maintained 2.3.

4 Soups 1. VARIABLE 1. Asian and international cuisines.1 Entrees 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Desserts – hot or cold 1. presented and served.6 Canapés and appetizers 1. The following explanations identify how this unit may be applied in different workplaces.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served.5 Sandwiches – hot or cold 1.7 Buffet and smorgasbord display items 1. Food service items RANGE May include but are not limited to: 1. A variety of foods must be plated.2 Main courses 1.9 Salads – hot or cold 1.8 Food and beverage trays 1.10 Beverages 96 TR . It may include the presentation of Filipino. sectors and circumstances.

including industry-current equipment 4.2 Safe work practices according to occupational health and safety principles and procedures The following resources MUST be provided : 4. 3. Resource Implications 5.g. photographs) and third party workplace reports of on-the-job performance by the candidate 6.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Context for Assessment 97 TR .2 Use of real menu items 4. Underpinning Skills 4.EVIDENCE GUIDE 1. Underpinning Knowledge and Attitude 2.4 Waste minimization techniques and environmental considerations in specific relation to food presentation 3.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.1 Direct observation of the candidate while plating and presenting food 5.2 Written or oral questions to assess candidate’s knowledge on presentation techniques for different food items 5.3 Plating and presentation of food items within typical workplace conditions including time constraints Competency may be assessed through : 5. Methods of Assessment 6. present and serve a general range of foods efficiently and within realistic industry timeframes 2.1 Demonstration of skills in a fully-equipped operational commercial kitchen.2 Executed ability to plate.1 Exhibited application of hygiene and safety principles and procedures 1.3 Review of portfolio of evidence (e. Critical aspects of Assessment requires evidences that the candidate: Competency 1.2 Assessment activities are carried out through an accredited assessment center 3.1 Hygienic handling of food and equipment.2 Classical and innovative styles of food presentation for major food groups 2.3 Logical and time-efficient work flow 2.1 Use characteristics of basic food products and types of menus as required 2.

occupational health and safety and local health regulations requirements 2. skills. Package food according to needs 98 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Environmental requirements for food packaging area is observed.3 Appropriate packaging procedures are adopted according to enterprise specifications 2. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.2 Packaging materials are selected based on the following:  Non-contaminating  Appropriate dimensions for selected food  Visually appropriate to functional need  Capable of protecting food from damage  Environment-friendly  Stackable and transportable 2. Select packaging appropriate to specific food 1. including:  Temperature control  Humidity  Design and construction 2.1 Food requirements of client and user are met prior to packaging in terms of:  Quality  Shelf-life  Microbiological condition  Portion control 1.4 Food labeled according to Philippine regulations 2.UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : PACKAGE PREPARED FOODSTUFFS TRS512340 This unit deals with the knowledge. and attitudes in packaging of prepared foodstuffs for transportation.1 Food is packaged in compliance with hygiene.

defense forces. VARIABLE 1. cafeterias. cafes. sectors and circumstances. corrective services. health establishments.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Metal or plastic trays 99 TR .3 Plastic cling wrap 1.1 Polystyrene foam 1. residential catering. kiosks.2 Cartons 1. The type of packaging used will depend on enterprise needs and the type of food to be packaged. inflight and other transport catering. events catering and private catering. canteens.4 Plastic or foil containers 1. The following Range of Variables identify how this unit may be applied in different workplaces. educational institutions.RANGE OF VARIABLES This unit applies to all hospitality and catering operations where food and related services are provided such as hotels and restaurants. Types of packaging materials RANGE May include but are not limited to: 1.

2.2 The characteristics and uses of different packaging materials 2.2 Selected and used suitable packaging materials and methods for a different food item types 2. dealing with hot surfaces.1 Access to a range of appropriate packaging materials. Critical aspects of Competency Assessment requires evidences that the candidate: 1. including:  HACCP Principles applied to off-site catering  Local health regulations pertaining on food production and packaging  Current Philippine regulations 3.1 Performed safe packaging within food safety requirements and regulations 1.3 Portion control practices and principles 2. hygienic practices in packaging. particularly on storage and transporting of food.5 Hygienic practices and food safety regulations. lifting and bending.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6.1 Safe work practices on packaging.EVIDENCE GUIDE 1. Resource Implications 5. catering equipment and real food items Competency may be assessed through: 5. maintaining food quality and nutritional value 5. Methods of Assessment 6.1 Direct observation of the candidate while packaging foods 5. Context for Assessment 100 TR . Underpinning Skills 4.4 Functional design requirements for food packaging areas 2.2 Packaging techniques The following resources MUST be provided: 4.1 Storing and transporting of food 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Written or oral questions to test candidate’s knowledge on packaging types and methods for different types of food.2 Assessment activities are carried out through an accredited assessment center 2.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Underpinning Knowledge and Attitude 3.

1 Obtain and convey workplace information 1. among others. tools and equipment.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . (Common) 400 Hrs.1 CURRICULUM DESIGN Course Title: COMMERCIAL COOKING Nominal Training Duration: 18 Hrs. and trainers qualifications. 3. training delivery. and housekeeping. It also includes competencies in workplace communication.2 Complete relevant work related documents 1. cold. common and core competencies. teamwork. trainee entry requirements.SECTION 3 TRAINING STANDARDS These guidelines are set to provide the Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for COMMERCIAL COOKING NC II. safety in the use of hand tools and equipment. sauces/dressings and desserts. It covers the basic. training facilities. BASIC COMPETENCIES Unit of Competency 1. Participate in workplace communication Learning Outcomes 1. skills and attitude in preparing and cooking hot. They include information on curriculum design.3 Participate in workplace meeting and discussion Methodology Group Discussion Interaction Assessment Approach  Demonstration  Observation  Interviews/ Questioning NC Level: NC II 101 TR . (Core) Course Description: This course is designed to enhance the knowledge. (Basic) 18 Hrs. personal hygiene.

1 Identify and access Lecture key sources of Group Discussion information on the Individual/Group industry Assignment 1.3 Update continuously relevant industry knowledge 102 TR .Unit of Competency 2.2 Describe work as a team member 3. Develop and update industry knowledge Learning Outcomes Methodology Assessment Approach Interviews/ Questioning Individual/Group Project or Report 1. Work in a team environment Learning Outcomes 2. Practice occupational health and safety Discussion Plant tour Symposium  Observation  Interview COMMON COMPETENCIES Unit of Competency 1. Practice career professionalism Discussion Interaction  Demonstration  Observation  Interviews/ questioning 4.1 Evaluate hazard and risks 4.3 Maintain professional growth and development 4.1 Integrate personal objectives with organizational goals 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Maintain occupational health and safety awareness Methodology Discussion Interaction Assessment Approach  Demonstration  Observation  Interviews/ Questioning 3.2 Access.1 Describe and identify team role and responsibility in a team 2.2 Control hazards and risks 4.2 Set and meet work priorities 3. apply and share industry information 1.

Unit of Competency 2. Observe workplace hygiene procedures

Learning Outcomes 2.1 Practice personal grooming and hygiene 2.2 Practice safe and hygienic handling, storage and disposal of food, beverage and materials

Methodology Lecture Demonstration Role-play

Assessment Approach Demonstration Written Examination Interviews/ Questioning

3. Perform computer operations

3.1 Identify and explain Lecture the functions, Group Discussion general features and Tutorial or selfcapabilities of both pace hardware and software 3.2 Prepare and use appropriate hardware and software according to task requirement 3.3 Use appropriate devices and procedures to transfer files/data 3.4 Produce accurate and complete data according to the requirements 3.5 Maintain computer system

Interviews/ Questioning Demonstration Observation

103
TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009

Unit of Competency 4. Perform workplace and safety practices

Learning Outcomes 4.1 Practice workplace safety, security and hygiene systems, processes and operations 4.2 Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines 4.3 Maintain safe personal presentation standards 5.1 Apply effective verbal and nonverbal communication skills to respond to customer needs 5.2 Provide prompt and quality service to customer 5.3 Handle queries promptly and correctly in line with enterprise procedures 5.4 Handle customer complaints, evaluation and recommendations

Methodology Lecture Demonstration Role-play Simulation

Assessment Approach Demonstration Interviews/ Questioning Written Examination

5. Provide effective customer service

Lecture Demonstration Role-play Simulation

Demonstration Interviews/ Questioning Observation

104
TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009

Unit of Competency

Learning Outcomes 5.5 Provide prompt and quality service to customer 5.6 Handle queries promptly and correctly in line with enterprise procedures 5.7 Handle customer complaints, evaluation and recommendations

Methodology

Assessment Approach

CORE COMPETENCIES Unit of Competency 1. Clean and maintain kitchen premises Learning Outcomes Methodology Assessment Approach  Written Examination
 Demonstration

1.1 Identify the Discussion/ Demonstration appropriate chemicals and equipment and their Video viewing uses for cleaning and sanitizing kitchen premises 1.2 Enumerate occupational health and safety requirements for spraying, bending, lifting, carrying and using equipment in kitchen premises

 Observation in workplace OJT

105
TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009

dry goods.4 Awareness on environmentfriendly products and practices in cleaning kitchen 1.7 Clean. sanitize and store cleaning equipment Methodology Assessment Approach 2. poultry and seafood for approval Lecture/ Demonstration Video viewing  Written examination  Demonstration  Observation in workplace OJT 106 TR .4 Prepare food requisition form for dairies.Unit of Competency Learning Outcomes 1. Organize and prepare food 2.3 Identify appropriate tools. equipment and ingredients to be used 2.2 Prioritize work plan.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . minimize time effort and apply environmental considerations in specific food preparation 2.5 Handle waste and linen 1. fruits and vegetables.6 Clean and sanitize premises and garbage bin 1.3 Discuss work requirements to be done to save time and effort for work flow 1.1 Enumerate uses and characteristics of basic food products and types of menus 2. meat.

Receive and store kitchen (food) supplies Discussion/ Demonstration Video viewing   Demonstration Observation in workplace OJT 5.1 Receive delivery of kitchen (food) supplies 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Cook the portioned meat according to menu specification 3.Unit of Competency 3. Prepare stocks.2 Prepare stocks according to specified menu requirement Methodology Discussion/ Demonstration Video viewing Assessment Approach  Demonstration  Observation in workplace OJT 4. special dietary requirements and cultural needs 5.3 Check for slow moving items (FIFO) 5.1 Identify and prepare ingredients according to standard procedures. Select. sauces and soups Discussion/ Demonstration Video viewing  Written examination  Demonstration  Observation in workplace OJT 107 TR .2 Apply principles of stock control and classify food items for storage segregation 4.4 Serve with appropriate condiments and sauces 4. prepare and cook meat Learning Outcomes 3.1 Select meat required for menu items 3.2 Prepare and portion the meat according to recipe requirement 3.

4 Prepare sauces according to specified menu requirement 5. Prepare appetizers and salads (Hot and Cold) Discussion/ Demonstration Video viewing  Written examination  Demonstration  Observation in workplace OJT 108 TR .6 Serve soup according to standard service 6. Prepare.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Store stocks and sauces as required 5.3 Prepare dish according to menu requirement 6.1 Identify and prepare ingredients as referred to menu requirement according to cookery methods 6.5 Serve dish for food service 7.3 Prepare soups according to specified menu requirement 5.2 Analyze the different recipes for various dishes for menu requirement 6. cook and serve food for menu Discussion/ Demonstration Video viewing  Written examination  Demonstration  Observation in workplace OJT 7.4 Prepare appropriate garnishing of platter & center pieces 6.Unit of Competency Learning Outcomes 5.1 Identify ingredients as required in the menu and prepared according to cookery methods Methodology Assessment Approach 6.

5 Prepare hot and cold appetizers 7.3 Store appetizers and salads Methodology Assessment Approach 109 TR .3 Prepare and apply appropriate dressings or condiments required for salads and appetizers 7.Unit of Competency Learning Outcomes 7.4 Serve salads and dressings with appropriate garnishings 7. dressings or condiments required for hot and cold appetizers 7.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Observe standard recipe for salad and appetizer preparation 7.6 Observe standard recipe for hot and cold appetizers preparation 7.1 Prepare and apply appropriate sauces.2 Serve hot or cold appetizers as required in the menu 7.

fruits.3 Cook vegetable and starch dishes according to menu specification 9.1 Identify required in the menu and prepared according to standard sandwiches preparation 8. Prepare vegetables.4 Prepare and cook egg-based dishes according to menu specification 9.5 Store sandwiches Methodology Discussion/ Demonstration Video viewing    Assessment Approach Written examination Demonstration Observation in workplace OJT 9.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .4 Serve hot or cold sandwiches as required in the menu 8. fruits. starch and eggs as required from the menu Discussion/ Demonstration Video viewing    Written examination Demonstration Observation in workplace OJT 110 TR . Prepare sandwiches (Hot and Cold) Learning Outcomes 8. eggs and starch dishes 9.1 Identify vegetable.5 Serve vegetable.3 Perform sandwich preparation 8.2 Apply culinary terms related to sandwiches commonly used in the industry 8. fruit and starch according to specified preparation 9.Unit of Competency 8.2 Clean and prepare vegetable. fruit and starch dishes 9.

1 Select and purchase poultry and game according to menu 10.3 Cook the portion meat according to menu specification 11. Prepare and cook poultry and game Learning Outcomes 10.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Prepare and cook seafood 12. etc.5 Observe safe and hygienic practices for meat Discussion/ Demonstration Video viewing    Written examination Demonstration Observation in workplace OJT 12.2 Prepare and portion the meat according to recipe requirement 11.1 Select and clean seafood according to menu 12.3 Serve with appropriate condiments and sauces Discussion/ Demonstration Video viewing   Demonstration Observation in workplace OJT 111 TR .3 Cook poultry and game according to menu requirements 10.4 Serve with appropriate condiments and sauces 11.2 Prepare poultry and game according to standard recipe 10.4 Serve with appropriate condiments and sauces Methodology Discussion/ Demonstration Video viewing   Assessment Approach Demonstration Observation in workplace OJT 11. portion and control meat cuts 11. shellfish.Unit of Competency 10.) according to recipe requirement 12. Prepare.1 Identify portion and meat requirements according to menu 11.2 Prepare and cook seafood (fish.

5 Chill desserts Methodology Discussion/ Demonstration Video viewing    Assessment Approach Written examination Demonstration Observation in workplace OJT 14.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Prepare pastry. Prepare pastry.1 Identify ingredients according to recipe 14. cakes and pop paste 14.Unit of Competency 13. cakes and pop paste with appropriate garniture 14.5 Arrange in plate and serve with appropriate hot or cold sauces 14. cake and pop paste according to menu requirement 14.6 Chill desserts Lecture/ Demonstration Video viewing    Written examination Demonstration Observation in workplace OJT 112 TR .4 Garnish pastry. Prepare hot and cold desserts Learning Outcomes 13.3 Cut and portion dessert according to menu requirement 14.2 Prepare and cook ingredients according to standard recipe procedures 13.1 Identify ingredients according to recipe 13.4 Prepare sweet sauces as required 13.3 Arrange in a plate and decorate with appropriate garnishing 13.

Present food Learning Outcomes 15.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Package food according to needs Lecture/ Demonstration Video viewing    Written examination Demonstration Observation in workplace OJT 113 TR .2 Serve food with required side dish Methodology Lecture/ Demonstration Video viewing    Assessment Approach Written examination Demonstration Observation in workplace OJT 16.1 Ensure food presentation is properly garnished using appropriate garniture and presented in standard temperature 15.1 Select packaging appropriate to specific food 16.Unit of Competency 15. Package prepared foodstuffs 16.

and  Approved training programs are Nationally Accredited The competency-based TVET system recognizes various types of delivery modes. Delivery should be guided by the 10 basic principles of competency-based TVET.  Training delivery is individualized and self-paced.  Training is based on work that must be performed.  Learning is modular in its structure. both on and off-the-job as long as the learning is driven by the competency standards specified by the industry.3.2 TRAINING DELIVERY The delivery of training should adhere to the design of the curriculum.  Training is based both on and off-the-job components.  Training allows for multiple entry and exit.  The training is based on curriculum developed from the competency standards.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .  Training materials are directly related to the competency standards and the curriculum modules.  Assessment is based in the collection of evidence of the performance of work to the industry required standard. The following training modalities may be adopted when designing training programs:  The dualized mode of training delivery is preferred and recommended. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations  Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to progress at his own pace.  Allows for recognition of prior learning (RPL) or current competencies. Thus programs would contain both inschool and in-industry training or fieldwork components. The trainer just facilitates the training delivery  Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners  Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations 114 TR .

5 pcs.large Sauteing pan . height Sauteing pan .heavy duty Braising pan . height Sauce pan w/ handle. appropriate work experience. 3 pcs. 3 pcs.small Sauteing pan .  physically and mentally fit. equipment and materials for the training of a minimum of 25 trainees for COMMERCIAL COOKING NC II are as follows: TOOLS QTY Basic cutting knives 5 pcs. Paring knife 1 unit 5 units 1 unit 1 unit 1 unit EQUIPMENT QTY 1 unit Reach-in freezer COOKING UTENSILS QTY 5 pcs. diameter x 8 cm. Distance learning may employ correspondence study.medium Sauteing pan . 16 cm. 3 pcs. audio.3 TRAINEE ENTRY REQUIREMENTS Trainees or students wishing to gain entry into this course should possess the following requirements:  can communicate both in oral and written. Sauce pan w/ handle.  with good moral character. 20 cm. and  can perform basic mathematical computation This list does not include specific institutional requirements such as educational attainment. diameter x 8 cm. 3. 4 pcs.4 LIST OF TOOLS AND EQUIPMENT COMMERCIAL COOKING – NC II Recommended list of tools.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the same place. 2 pcs. 5 pcs. 5 pcs. video or computer technologies 3. 5 pcs. 3 pcs.small 115 Reach-in refrigerator Bread knife Filleting knife Carving knife Chef’s knife 6” 4 burner gas range w/ oven Stock pan burner Deep fat fryer (small/single) Microwave oven TR . and others that may be required of the trainees by the school or training center delivering the TVET program.

large 1 pc.small Frying pan . 3 pcs. Braising pan . 1 pc.medium Frying pan . 3 pcs. Soup Ladle 8 oz.table 1 unit 5 unit 1 unit 1 unit 2 unit 5 unit 1 unit 1 pc. 45” x 28”) 1 unit Bain Marie . 2 pcs. 2 pcs. 3 pcs. 2 pcs. 1 pc. 5 pcs. 4 pcs. 3 pcs. Hand tools Apple corer Wire whisk small Wire whisk medium Wire whisk – heavy duty Can opener Kitchen scissors Soup Ladle 3 oz. 1 pc. Kitchen spoon Kitchen spoon slotted Kitchen fork Carving fork Pocket/pin thermometer Meat slicer . 3 pcs. 5 pcs. 3 pcs. 5 pcs. 1 pc. griller 5 pcs.TOOLS QTY 3 pcs.large Colander . 4 pcs. 2 pcs. 2 pcs. Soup Ladle 6 oz.small Colander . 1 pc. 2 pcs. 3 pcs.small Meat grinder Meat chopper machine (optional) 1 unit Salamander. 3 pcs.small 3 pcs. Soup Ladle 12 oz.medium Wok . 5 pcs. Kitchen Furniture/ Accessories 5 units Preparation table with sink (approx. 2 pcs.small Exhaust hood Dish washing machine (optional) Blender machine Pressure cooker COOKING UTENSILS QTY 2 pcs. 2 pcs.medium Cutting board Fish poachermedium Casserole . 3 pcs.small Stock pots . Chef’s knife 8” Boning knife Oysters knife Cleaver Butcher knife EQUIPMENT QTY 1 unit 5 unit 1 unit 1 unit 1 unit 1 unit 1 unit 1 unit Combination of broiler and griddle . 3 pcs. 5 pcs. 5 pcs.large Stock pots . 1 pc.small Wok .medium Stock pot . 3 pcs.medium Braising pan .medium Double boiler medium Paellara Glass rack Soup cup rack Plate rack Working table (fabricated) Condiment cabinet Washing sink Soak sink Utility shelving Stainless steel rack (5 shelves) Steel rack Utility cart 1 unit 116 TR . Casserole . Frying pan .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . 2 pcs. 3 pcs.

medium Skimmer. Baking tray .small Strainer Chinois medium Funnel .stainless 2 pcs. Peelers Tenderizer. 3 pcs. Mop Squeezer 4 pcs. 5 pcs. 3 pcs. 2 pcs.small 10 pcs. Utility tray . 5 pcs. 2 pcs. 5 sets 8 inches 12 inches TOOLS Turner.) Liquid soap dispenser Paper towel dispenser EQUIPMENT SAFETY First Aid Kit Fire Extinguisher 5 pcs. 5 pcs. small.small Funnel medium Measuring spoon 1 set 1 pc. Floor mops 1 pc. 5 pcs. 3 pcs. Pencil 2 rms Bond paper Meat Beef Pork Lamb Poultry Chicken Duck Turkey Pigeon. fine Tongs CLEANING MATERIALS 4 pcs. 5 pcs. medium. 2 pcs. Broom (tambo) 2 pcs. fine Siever Strainer. 5 pcs. 3 pcs. 3” x 6” Spatula Wooden spoon Parisienne spoon Zester Piping bag Pastry tubes Strainer Chinois . 5 pcs. 5 pcs. 2 pcs. 5 pcs. 3 pcs. Marker 25 pcs. Skimmers spider Strainer.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Seafood Fish Shellfish Crustacean Perishables Vegetable Fruits Dairy products Processed foods 117 TR . Roasting tray Flip chart White board TRAINING MATERIALS 25 pcs. small EQUIPMENT QTY TRAINING EQUIPMENT 1 unit Over head projector 1 unit 1 unit COOKING UTENSILS QTY 10 pcs. Dust pan Garbage bin (4 gals.TOOLS QTY 5 pcs. fine Wire Skimmer. 3 pcs. 5 pcs. etc. 5 sets 3 pcs.

COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . This is in response to the school limitation on the high cost of equipment. Food mill 3 pcs.TOOLS QTY 5 sets 5 sets CLEANING MATERIALS QTY Measuring cup Measuring urn Miscellaneous 1 pc. 118 TR . Weighing scale – 1000 grams MATERIALS QTY Dry Goods (Groceries) Sauces Spices Seasoning Canned fruits Canned vegetables Dry Goods (Groceries) Noodles Pasta Rice Flour Sugar Beans TRAINING MATERIALS/ RESOURCES Manuals Books Video (CD) NOTE: Implementation of the training program can be made possible through a MOA between the Training school and Industry for the use of the facilities. Weighing scale – 5 kgs. Ice cream scoop 10 pcs. Serving spoon 1 pc. 5 pcs. Cheese cloth 12 pcs.

m. 3. m. m. Space Requirement Student/Trainee Working Space Lecture/Demo Room Laboratory Learning Resource Center Facilities/Equipment/ Circulation Area Size in Meters 1 x 1 m. 36 sq. 40 sq. 40 sq.6 TRAINER’S QUALIFICATIONS FOR TOURISM (HOTEL AND RESTAURANT) SECTOR COMMERCIAL COOKING – NC II TRAINER QUALIFICATION I (TQ II)     Must be a holder of NC III or its equivalent Must have undergone training on Training Methodology II (TM II) Must be physically and mentally fit *Must have at least 3-5 years job/industry experience on supervisory/managerial level *Optional.3. m 40 sq. Area in Sq. m. 40 sq. m.5 TRAINING FACILITIES Based on a class intake of 25 students/trainees. Total workshop area: 156 sq.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . m. Reference: TESDA Board Resolution No. 15 sq. Meters 1 sq. Total Area in Sq. m. 15 sq. 8 x 5 m.7 INSTITUTIONAL ASSESSMENT Institutional assessment is undertaken by trainees to determine their achievement of units of competency. 2004 03 3. Only when required by the hiring institution. m. 8 x 5 m. 119 TR . m. Meters 25 sq. A certificate of achievement is issued for each unit of competency. 3 x 5 m.

SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS 4.8 Prepare and portion controlled meat cuts 4.1. prepare and cook meats 4.2.1 4.2.5 Prepare stocks.2.6 Prepare cook and serve food for menus 4.2.2.5 4. eggs and starch products 120 TR .1. Individuals aspiring to be awarded the qualification of COMMERCIAL COOKING NC II must acquire Certificates of Competency in all the following groups or clusters of core units of the Qualification.2 4.2.2.2.4 Select.3.1 Clean and maintain kitchen premises 4.3 4.2.9 Prepare and cook seafood 4.2.3 4. the candidate must demonstrate competence in all the units of competency listed in Section l.2.3 Receive and store kitchen supplies 4.10 Present food 4. cakes and yeast-based products 4.2.2.2.2 4. Candidates may apply for assessment in any accredited assessment center.1.2 Organize and prepare food 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Perform pantry/cold kitchen operations 4.2.3.6 Clean and maintain kitchen premises Organize and prepare food Receive and store kitchen supplies Prepare sandwiches Prepare appetizers and salads Prepare vegetable.2. 4.2 4.2.3.1 To attain the National Qualification of COMMERCIAL COOKING NC II.2.2.7 Prepare and cook poultry and game 4.2.1 Prepare and bake pastry products 4. fruits. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.4 4.2.1 4.4 Clean and maintain kitchen premises Organize and prepare food Receive and store kitchen supplies Prepare pastry.2.2.2.2.2.2.3.2.2. sauces and soups 4.2.3.2.2.1.11 Package prepared foodstuffs 4.2 Prepare and cook hot meals 4.2.2.3.2.

3 shall be awarded Certificates of Upon accumulation and submission of all the above COCs acquired for the relevant units of competency comprising this qualification. 121 TR . The basic and common units shall be integrated or assessed concurrently with the core units.5 4. non-formal and informal including enterprise-based training programs.6 The guidelines on assessment and certification are discussed in detail in the "Procedures Manual on Assessment and Certification" and "Guidelines on the Implementation of the Philippine TVET Qualification and Certification System (PTQCS)". The following are qualified to apply for assessment and certification: 4.37 Prepare hot and cold desserts 4.5.2.2 Experienced Workers (wage employed or self-employed) 4. 4.2.2.3.9 Package prepared food stuffs Successful candidates Competency (COC).5. Assessment shall focus on the core units of competency.1 Graduates of formal. 4.4 4.4.8 Present food 4.3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . an individual shall be issued the corresponding National Certificate.

cakes and yeast-based products Prepare pates and terrines Select. prepare and display buffet Select. prepare and serve specialist cuisines Plan catering for an event or function Apply cook chill operation processes Prepare appetizers and salads Prepare and cook seafood Implement food safety procedures Prepare portion controlled meat cuts ANNEX A Monitor catering revenue and costs Prepare food according to dietary and cultural needs Apply catering control principles CORE COMPETENCIES Prepare sandwiches Package prepare foodstuffs Select. eggs and starch products Prepare pastry. analyze and organize information Promote environmental protection 122 TR . prepare and cook meat Apply cook-freeze production process Manage facilities associated with commercial catering contracts Prepare stocks. prepare and serve specialized food item Prepare cook and serve food for menus Operate fast food outlet Clean and maintain kitchen premises Prepare and cook poultry and game Plan and prepare food for buffets Plan.TOURISM Sector (Hotel and Restaurant) COMMERCIAL COOKING NC II Organize and prepare food Establish and maintain quality control Prepare hot and cold desserts Organize bulk cooking operations Prepare chocolate and chocolate confectionery Develop food safety program Transport and store food in a safe and hygienic manner Perform computer operations Develop menus to meet special dietary and cultural needs Receive and store kitchen supplies Prepare vegetables. sauces and soups Plan and control menu based on catering Select catering systems Present food Handle and serve cheese COMMON COMPETENCIES Develop and update industry knowledge Observe workplace hygiene procedures Perform workplace safety practices Provide effective customer service BASIC COMPETENCIES Receive and respond to workplace communication Work with others Demonstrate work values Practice housekeeping procedures (5S) Participate in workplace communication Work in team environment professionalism Practice career safety procedures Practice occupational health and Lead workplace communication Lead small teams Develop and practice negotiation skills Solve problems related to work activities Use mathematical concepts and techniques Use relevant technologies Utilize specialized communication skills Develop teams and individuals Apply problemsolving techniques in the workplace Plan and organize work Collect.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .COMPETENCY MAP .

Garnish – an edible decoration of accompaniment to a dish 15. Grill – a cooking technique in which foods are cooked by a radiant heat source placed below the food. often used to refer to elbow-shaped pasta 19. then simmered in stock to another liquid in a covered vessel. Broil – a cooking method in which items are cooked by a radiant heat source placed above the food.DEFINITION OF TERMS 1. 18. ¾ inch for large) 13. Blanch – to cook an item briefly in boiling water or hot fat before finishing or storing it. dry marinades are usually salt-based. Barbecue – A cooking method involving grilling food over a wood or charcoal fire. Deep fry – a cooking method in which foods are cooked by immersion in hot fat.a chef or purveyor who is responsible for butchering meats. deep-fried foods are often coated with bread crumbs or batter before being cooked 12. The stem is inserted into the food. Macaroni – paste. Gratine – browned in an oven or under a salamander. usually meat. may be liquid or dry. 7. Liquid marinades are usually based on an acidic ingredients. Also. fish or poultry 14. is seared in fat. Gratine can also refer to a forcemeat in which some portion of the dominant meat is sautéed and cooled before grinding. the piece of equipment on which grilling is done. Chop – to cut into pieces of roughly the same size. Chafing dish – a metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at tableside or during buffet service. Usually some sort of rub. or sauce is brushed on the item before or during cooking. 123 TR . Fillet – a boneless cut of meat. 16. Boil – a cooking method in which items are immersed in liquid at or above the boiling point (212ºF/100ºC). producing an instant temperature read out. 4. smoking and or drying 11. Marinade – an apparel used in cooking to flavor and moisten foods. Also. 5. braising or stewing) 10. Braise – a cooking method in which the main item. marinade. 3. Dice – to cut ingredients into small cubes (1/4 inches for small.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Combination method – a cooking method that involves the application of both moist and dry heat to the main item (for example. poultry and occasionally fish. 6. a small cut of meat including part of the rib 9. Cure – to preserve a food by salting. 1/3 for medium. usually in a broiler or salamander. 2. Butcher . 8. 17. such as wine or vinegar. Instant reading thermometer – a thermometer used to measure the internal temperature of foods.

Methods include cold-smoking (in which smoked items are not fully cooked). 25. Microwave – a method of meat transfer in which electro-magnetic waves generated by a device called a magnetron penetrate food and cause the water molecules in it to oscillate. Stir fry – a cooking method similar to sautéing in which items are cooked over high heat. and smoke-roasting. water and/or eggs. Mince – to chop into very small pieces 22. 24. 21. Poach – a method in which items are cooked gently in simmering liquid 27. 30. 31. rather than seared. 32. Pasta – noodles made from a dough of flour (often semolina). Also a dish prepared by using the stewing method. The preparation and assembly of ingredients.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . 34. Panbroil – a cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat. hot-smoking (in which the items are cooked). then cooked by boiling 26. Roast – a dry heat cooking method in which items are cooked in an oven or on a spit over a fire 29. pans. Also. 28. 33. using little fat. this generally involves more fat than sautéing or stir-frying but less than deep-frying. Smoking – any of several methods for preserving and flavor foods by exposing them to smoke. Steaming – a cooking method in which items are cooked in a vapor by boiling water or other liquids. Mise-en-place – “Put in place”. The food is placed in a sealer chamber that cannot be opened until the pressure has released and the steam properly vented from the chamber.20. allowing the team to reach higher-than-boiling temperature (212ºF/100ºC). Simmer – to main the temperature of a liquid just below boiling. 124 TR . Usually this is done in a wok and the food is kept moving constantly. to give the finished product a pale color. Stew – a cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time. rolled and cut or extruded. Panfry – a cooking method in which items are cooked in deep fat in a skillet over medium heat. a cooking method in which items are cooked in a simmering liquid. Pressure steamer – a machine that steams food by heating water under pressure in a sealed compartment. Sauté – a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. This dough is kneaded. Stewed items also may be blanched. utensils and plates or serving pieces needed for a particular dish or service period 23.

ACKNOWLEDGEMENTS The Technical Education and Skills Development Authority (TESDA) wishes to extend thanks and appreciation to the many representatives of business. Inc. College of Home Economics Diliman. TOURISM INDUSTRY BOARD FOUNDATION. MORENO Chair.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Standards and Assessment SubCommittee Mandarin Oriental Hotel Makati Ave. Association of Human Resource Managers for Hotels and Restaurants (AHRM) ALAN DIMAYUGA Former Chair.. academe and government agencies who donated their time and expertise to the development and validation of these Training Regulations. IGNACIO S. Professional and Programs Development Visions and Breakthroughs. IWG and Planning SubCommittee Executive Plaza Hotel Malate. IWG President. Manila SEC. INC.EXECUTIVE COMMITTEE ANABELLE O. (TIBFI) . EVELYN PANTIG Vice-Chairman Undersecretary. AUGUSTO BOBOY SYJUCO Trustee Director General. Manila MA. CORAZON RODRIGUEZ Trustee Dean. industry. 125 TR . Planning Sub-Committee UP. Manila DR. Department of Tourism DANIEL EDRALIN Secretary INDUSTRY WORKING GROUP (IWG) . Quezon City YAEL FERNANDEZ Chair. Makati City LEA VILLANUEVA Chair. Quezon City USEC. UP Asian Institute of Tourism Diliman. LOURDES CATRAL Chair. TESDA DR. PABLO Executive Director HTIP. Intramuros.EXECUTIVE COMMITTEE LARRY CRUZ Chairman PAUL LIM SO Treasurer Action Tur Holidays Corporation Binondo.

Center for Advanced Training in Food and Beverage Services (CATFABS)/ Hotel and Restaurant Chef Association of the Philippines (HRCAP) EDEL TOLENTINO Trainer. Makati City The Participants in the Validation of this Training Regulation    Members of the Hotels.. Manila ROBERTO FRANCISCO TIBFI-IWC Expert/ Chef-Trainer. Culinary Institute of Aristocrat (CIA)/ Roxas Blvd. Quezon City EDWARD BUENSUCESO NUWHRAIN ROBERTO FRANCISCO Chef Association of the Philippines BERNARD OLEDAN NUWHRAIN ROMULO CANUTO NUWHRAIN JOANNE LIMOANCO Dusit Hotel EDSA.Manila Katipunan. AQUINO Center for Culinary Arts . CHRISTINA G.Manila Katipunan. Sucree´ Patisserie Cafe. Makati City JOSE VILLAFLOR Tiara Oriental Hotel Malugay St. BASILIO Chef/Owner. Manila Lyceum of the Philippines University.STANDARDS AND ASSESSMENT SUB-COMMITTEE MEMBERS AND EXPERTS COMMERCIAL COOKING MA. Intramuros Manila CEFERINO PABROQUEZ President.. Chef Maritime Training and Assessment Center Manila SUSAN F. AQUINO TIBFI-IWC Expert/Dean. CHRISTINA G. Resorts and Restaurants Association of Cebu (HRRAC) Members of the Iloilo City Convention Bureau Members of the Hotels and Restaurants Association of the Philippines (HRAP) The TESDA Board Members and Secretariat The MANAGEMENT and STAFF of the TESDA Secretariat  QSO REVIEW PANEL (2009) MA. Quezon City JAMES ANTOLIN Center for Culinary Arts . EDILO TIBFI-IWC Expert 126 TR . Robinson's Manila/Trainer. Food Technology Philippine Women University Manila TESDA QSO Staff DANILO S.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . College of International Tourism and Hospitality Management Lyceum of the Philippines University Intramuros.

Sign up to vote on this title
UsefulNot useful