Professional Documents
Culture Documents
CURRICULUM
Sector:
Tourism (Hotel and Restaurant)
Qualification:
Commercial Cooking NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig, Metro Manila
COURSE DESIGN
COURSE OUTCOMES :
RESOURCES:
Facilities
Workshop
Laboratory
Audio-visual room
Lecture room
Storage/stock room
Equipment
• Projector screen
• Overhead projector
• Electric fan
• First aid cabinet
• Fire extinguisher
• Emergency light
• directional signage
• air condition
• computers
• TV
• Video player
• Refrigerators
CBC Commercial Cooking NC II 14
• chillers
• Trolley
• Oven
• Microwave
• Oven toaster
• Blender
• Shelves
• Mincer
• Slicer
• Store room
• Carpet sweeper
• Vacuum cleaner (dry and wet)
• Polisher (electric with complete accessories)
Tools
• Chopping board
• Paring knife
• Boning knife
• Clever
• Chef knife
• Food containers
• Plates and bowls
• Cutlery
• Sifter
• Colander
• Strainer
• Oval tray
• Coffee cups and saucer
• Teaspoon
• Pans and pots
Cleaning Tools
• Mops
• Brushers
• Brooms
• Buckets
• Dust pans
• Garbage receptacles
• Squeegee
• Lint free cleaning cloths
• Scrubbing foam
• Spray bottle
• Gloves
• Caution signs
• Mop squeezer
CBC Commercial Cooking NC II 15
Supplies
• Papers
• Slides
• Acetates
• Requisition form
• Cleaning and sanitizing agents
• Herbs
• Seasoning and spices
• Vegetables
• Fruits
• Fruit juices
• Evaluation forms
Accessories
• Complete laboratory outfit
• Working devices
References
• Brochures
• Manuals
• Charts
• Recipe Book
• CD’s
• Video Tapes
• Pictures
ASSESSMENT METHODS:
COURSE DELIVERY:
• Group Discussion
• Demonstration
• Film Viewing
• Modular instruction
• Practical application
• Industry immersion
TRAINERS QUALIFICATION:
MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable
attitude in cleaning and maintaining kitchen and storage in
commercial cookery /catering operations.
QUALIFICATION LEVEL : NC II
Assessment Criteria:
1. Chemical cleaners and sanitizers applied are safe to use and appropriate for
particular type of equipment and utensils in accordance with manual’s instruction.
2. Cleaning and sanitizing are performed in accordance with Food Safety Regulations.
3. Clean equipment and utensils are stored safely and properly in designated places
based on standard practices and procedures.
Contents:
• Equipment and supplies for cleaning
• Principles of cleaning and sanitizing
• Overview on Food Safety Regulations
• Kinds and procedure for application of cleaning agents
• Procedure for effective storing of kitchen equipment and utensils
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT TOOLS
• Store rooms • Silverware
• Cupboards • Glassware
• Shelves • Hollowware
• Dish Drainer • Chinaware
• Oven • Pots, pans, dishes
• Microwave • Cutlery
• Blender • Containers
• Gas range
• Refrigerator
• Dishwashers
Methodologies:
• Lecture/ discussion
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
CBC Commercial Cooking NC II 19
LO2. CLEAN AND SANITIZE PREMISES
Assessment Criteria:
1. Ceilings, walls, floors, shelves, and working surfaces are cleaned and sanitized
hygienically without causing hazards, in accordance with occupational health and
safety regulations.
2. Cleaning equipment and chemicals are used safely based on manual’s instruction.
3. Cleaning schedules and procedures are followed based on standard practices and
procedures.
Contents:
• Sanitizing and disinfecting procedures and techniques
• Hazards to food safety
• Avoiding cross contamination and food-related diseases
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
Assessment Criteria:
1. Waste segregation and disposal are performed properly according to hygiene
regulations, standard practices and procedures.
2. Cleaning chemicals are disposed safely according to standard procedures.
3. Linens are sorted and removed safely in accordance to prescribe standard
procedures.
Contents:
• Waste management program
• Proper disposal procedures and practices
• Garbage sanitation
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
MODULE DESCRIPTION : This module deals with the skills, knowledge and desirable
attitudes, required to organize and prepare variety of foods in
commercial cookery/catering operations.
QUALIFICATION LEVEL : NC II
Assessment Criteria:
1. Tools and Equipment are identified based on the required task.
2. Tools and Equipment are checked for defects, damages or working condition in
accordance with job requirement.
3. Safe handling of kitchen tools and equipment are properly observed in accordance
with Occupational Health and Safety Requirements.
4. Equipment are cleaned and sanitized based on correct type, size, safely assemble
and readied for use in accordance with standards requirement.
Contents:
• Characteristic of different kitchen tools and equipment and their uses.
• Safety work practices.
• Hygienic handling of tools and equipment.
• Tips in handling tools and equipment
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT ACCESSORIES
• Gas range Laboratory outfit
• Oven • Hairnet
• Blender • Lab gown
• Refrigerator • Apron
• Microwave • Mask
• Working table • Gloves
• Splasher shoes
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
Assessment Criteria:
1. Ingredients are identified correctly, according to standard recipe or recipe cards.
2. Ingredients are assembled according to correct quantity, type, and quality required.
3. Ingredients are prepared based on the required form and time frame.
Contents:
• Different kinds of condiments, herbs and spices to be used in a specific recipe
• Quantity food production
• Guidelines in preparing typical types of ingredient used
Conditions:
Students/trainees must be provided with the following:
ACCESSORIES
Laboratory outfit
• Hairnet
• Lab gown
• Apron
• Mask
• Gloves
• splasher shoes
Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing
Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration
Assessment Criteria:
1. Vegetables and fruits are washed, peeled or prepared as required for menu item.
2. Dairy products are prepared and handled safely as required for menu item.
3. Measure, sift when appropriate and use dry goods for menu item.
5. Products are stored and placed in correct storage facilities.
Contents:
• Characteristic of different kitchen tools and equipment and their uses.
• Safety work practices.
• Hygienic handling of tools and equipment.
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing
Assessment Method:
• Direct observation
• Written/oral questioning
• Demonstration
Assessment Criteria:
1. Meats are prepared, trimmed, minced or sliced in accordance with standard recipe.
2. Fish and seafood are prepared, cleaned and or filleted according to required
procedure
3. Poultry are trimmed and prepared in accordance with standard recipe.
4. Meat, seafood, and poultry are stored hygienically.
Contents:
• Different types of cuts of meats and poultry
• Guidelines in preparing and cleaning of fish
• Guidelines in preparing and cutting of poultry
• Guidelines in storing prepared/ ready-to-use meat, poultry, and seafood.
Conditions
Students/trainees must be provided with the following:
EQUIPMENT TOOLS
• Refrigerator • Measuring spoon and cups
• Working table • Dietetic scale
• Mincer • Chopping board
• Slicer • Plates and bowls
• Knives
ACCESSORIES • Spoon and Forks
• Laboratory outfit
• Hairnet SUPPLIES AND MATERIALS
• Lab gown • Real ingredients as required by the
• Apron menu, recipe
• Mask
• Gloves LEARNING MATERIALS
• splasher shoes • Copy of standardized recipe
• Lecture hand-outs
• References
Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing
Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration
MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in
selecting, preparing, cooking and storing meat.
QUALIFICATION LEVEL : NC II
Assessment Criteria:
1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as
required for menu items.
2. Low cost cuts and meat products are selected when and where appropriate
3. The best supplier for quality and price are selected according to enterprise
requirements
Contents:
• Classifications of meat
• Characteristics of different meat cuts
• Characteristics of meat including type, cut, quality and fat content
• Guides in buying meat products
• List of existing meat supplier
Conditions:
Students/trainees must be provided with the following:
Methodology:
• Lecture/discussion
Assessment Methods:
• Written examination
• Oral questioning
Assessment Criteria:
1. Suitable knives and equipment are selected and used prior to meat preparation
2. Meat cuts are prepared and portioned according to menu requirements
3. Suitable marinades are prepared and used where appropriate for variety of meat cuts
Contents:
• Characteristics of different kinds of knives and equipment and their uses
• Meat cutting techniques
• Portion control of meat
• Suitable marinades for variety of meat products
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT SUPPLIES
• Food processor • Meat products as required by menu
• Projector or recipe
Methodologies:
• Lecture/discussion
• Demonstration
• Video viewing
Assessment Methods:
• Written examination
• Oral questioning
• Direct observation
CBC Commercial Cooking NC II 29
LO 3. COOK AND PRESENT MEAT CUTS FOR SERVICE
Assessment Criteria:
1. Appropriate cooking method are identified and used for meat cuts
2. Variety f primary, secondary and portion meat cuts are cooked and presented
according to standard recipe
3. Meat cuts are portioned and served according to menu requirements
4. Meat are carved using the appropriate tools and techniques
Contents:
• Cooking methods and preparations
• Food presentation and appropriate garnishing
• Tools and techniques used in meat carving
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT SUPPLIES
• Gas range
• Oven • Real ingredients as required by menu
• Blender or recipe
• Refrigerator
• Microware
• Working table
Methodologies:
• Lecture/discussion
• Demonstration
• Video viewing
Assessment Methods:
• Written examination
• Oral questioning
• Direct observation
CBC Commercial Cooking NC II 30
LO 4. STORE MEAT
Assessment Criteria:
1. Fresh and cyrovac-packed meat are stored correctly according to health regulation
2. Frozen meat are thawed in accordance with enterprise requirements
Contents:
• Proper storage of fresh and cyovac meat
• Procedures in thawing frozen meat
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT SUPPLIES
• Refrigerator • Actual menu or food
• Freezer • Foil
• Chiller • Wax paper
• Boxes
•
TOOLS/ACCESSORIES LEARNING MATERIALS
• Bowls • Manuals
• Laboratory gown • Copy of standardized recipe
• Hair net • Catalog
• Apron • Reference books
• Mask • Hand-outs
• Gloves
Methodologies:
• Lecture/discussion
• Demonstration
Assessment Methods:
• Written examination
• Oral questioning
• Direct observation
MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable
attitude required to received and store supplies in
commercial cookery or catering operations. It focuses on the
general stock handling procedures for food and kitchen
related goods.
LO 2. Store supplies
Assessment Criteria:
1. Incoming supplies are checked accurately as per specifications, order and delivery
documentation in accordance with job requirements
2. Supplied items are inspected for damage, quality, expiration date, breakage and
record details in accordance with policy
3. Documents are prepared like receiving reports, credit memo, discrepancy reports to
reflect received in accordance with enterprise procedures
Contents:
• Principles of receiving supplies
• Procedures in receiving supplies
• Different types of forms, reports and memos used in receiving supplies
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
Assessment Criteria:
1. Supplies are transported and stored promptly, safely and without damage in the
appropriate area taking into consideration requirements for temperature, ventilation
and sanitation
2. Supply levels are recorded accurately and promptly in accordance with job
requirements
3. Supplies are labeled in accordance with job requirements
Contents:
• Procedures of lifting handling and storing of supplies
• Kinds of correct storage for various types of foods
• Hygiene procedures in stock handling and storage
• Examples of stock documentation
Conditions:
Students/trainees must be provided with the following:
LEARNING MATERIALS
• Reference books
• Manuals
• Catalogs
• Hand-outs
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
Assessment Criteria:
1. Supplies are rotated in accordance with enterprise policy
2. Supplies are moved in accordance with safety and hygiene requirements
3. Damaged or spoiled supplies are disposed and reported in accordance with
government requirements
4. Storage areas are maintained in optimum condition ensuring hat they are clean, well
lit at required temperature, free form infestation and defects
5. Problems are identified and reported promptly
Contents:
• Principles of stock control ( LIFO and FIFO System)
• Checking for slow moving items
• Correct storage procedures for specific goods
• Food segregation
• Waste minimization techniques
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
MODULE DESCRIPTION : This module deals with the skills, knowledge and attitude
required to prepare various stocks, sauces and soups in a
commercial cookery or catering.
At the end of this module the students/ trainees should be able to:
Assessment Criteria:
1. Ingredients and flavoring agents are identified for use according to standard recipes
and enterprise standard.
2. According to the enterprise standards variety of stocks, glazes and essences can be
produced.
3. Appropriate clarifying agents can be used.
4. Appropriate convenience products are used.
Contents:
• Ingredients and flavorings used according to standardize recipe.
• Preparation of variety of stocks, glazes and essences according to standard recipes.
• Used of clarifying agents.
• Tips on buying appropriate products used in making stocks, glazes and essences.
• Proper storage in the refrigerator.
• Safety work practices.
• Used a reliable and well calibrated weighing scale.
Conditions:
Student/ trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct Observation
• Written / Oral questioning
Assessment Criteria:
1. Correct ingredients are selected and assembled to prepare soups, including stocks
and prepared garnishes.
2. Varieties of soups are prepared in accordance to enterprise standard.
3. Convenient products for clarifying and thickening agents are used appropriately.
4. Evaluation of soups for flavor, color, consistency and temperature are identified.
5. Presentation of soups at the right temperature, in cleaning service ware w/out drips
and spills, using suitable garnishes and accompaniments.
Contents:
• Proper selection of correct ingredients assembled in the preparation of soups,
including stocks and garnishes
• Prepared variety of stocks, soups and sauces from different recipes for different
cultured.
• Products used for clarifying and background thickening agents.
• Tips of evaluation of soups according to flavor, color, consistency, and temperature.
• Proper presentation of sup
Conditions:
Student/ trainees must be provided with the following.
Tools and Accessories Supplies and Materials
• Laboratory outfit (hairnet, lab gown, Real Ingredients –
apron, mask, gloves, splasher shoes.
• Measuring spoon, cups, dietetic Equipment
scale. • Gas Range
• Chopping board • Refrigerator
• Plates and bowls • Blender
• Knives • Working table
• Spoon and fork
• Soup Ladle Learning Materials
• Sauce pot and pan • Recipes Standard
• Stock Pat • Manuals
• Blender • Modules and brochures
• Dutch Oven
• Stew Pot
Methodologies:
• Lecture / discussion
• Demonstration
Assessment Methods:
• Direct observation in making stocks sauces and soup
• Written / oral questioning
• Demonstration of sample dishes prepared by the candidate
CBC Commercial Cooking NC II 38
CBC Commercial Cooking NC II 39
LO 3. PREPARE SAUCES REQUIRED FOR MENU ITEMS
Assessment Criteria:
1. Varieties of hot and cold sauces are prepared from classical and recipes based on
the required menu.
2. Basic sauces
3. Variety if thickening agents and convenience products used appropriately
4. Evaluation of sauces as to flavor, color and consistency and problems identified and
fixed according w/ enterprise policy.
Contents:
• Variety of hot and cold sauces from classical recipes based on the required menu
items.
• Variety of sauces made from basic sauces.
• Thickening agents and other products available used appropriately
• Evaluation of Sauce as to flavor, color and consistency.
• Identify problems and fixed in accordance w/ enterprising policy.
Conditions:
Students / trainees must be provided with the following.
Assessment Methods:
• Direct Observation
• Oral Questioning
• Written Test
- 42 -
Competency-Based Curriculum
LO 4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS.
Assessment Criteria:
1. Stocks, sauces and soups are stored correctly to maintain optimum freshness and
quality.
2. Stocks, sauces and soups are reconstituted to appropriate standard of consistency.
Contents:
1. Proper storage of stocks, sauces and soups for maintaining its optimum freshness and
quality
2. Reconstitute stocks, sauces and soups to appropriate standard of consistency.
Conditions:
Learning Materials
• Manuals
• References / Books
Methodologies:
• Lecture
• Demonstration
Assessment:
• Observation
• Oral Questioning
- 43 -
Competency-Based Curriculum
MODULE DESCRIPTION : This unit deals with the knowledge, skills and attitude
required to organize, produce and serve food for menus.
NOMINAL DURATION : 25
QUALIFICATION LEVEL : NC II
- 44 -
Competency-Based Curriculum
Assessment Criteria:
CONTENTS:
• Time and motion
• Work within normal operating conditions of a commercial kitchen including time
constraints and industry-realistic ratios of kitchen staff to customers
• Team coordination based on task allocation
• Principles and practices related to food safety
• Use of correct culinary terminologies in kitchen communication
CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:
LCD Projector
(optional for
lecture)
Overhead
Projector
(Optional for
lecture)
Television and
multimedia
player
Whiteboard
Applicable
equipment as
prescribed by
Training regulations
METHODOLOGIES:
• Discussion/ Demonstration
• Video viewing
ASSESSMENT METHODS:
- 46 -
Competency-Based Curriculum
LO 2: Cook and serve menu items for food service
Assessment Criteria:
CONTENTS:
• Prepare, cook and serve a variety of menu items to meet customer expectations
on quality using cookery methods, food items and menu styles as specified in the
Range of Variables
• Characteristics of different foods from all main food categories and appropriate
cookery methods for each category
• Team coordination based on task allocation
• Principles and practices related to food safety
• Use of correct culinary terminologies in kitchen communication
CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:
- 47 -
Competency-Based Curriculum
Tilting fry goods
pan
Steamers
Baine marie
Mandoline
LCD Projector
(optional for
lecture)
Overhead
Projector
(Optional for
lecture)
Television and
multimedia
player
Whiteboard
Applicable
equipment as
prescribed by
Training regulations
METHODOLOGIES:
• Discussion/ Demonstration
• Video viewing
ASSESSMENT METHODS:
- 48 -
Competency-Based Curriculum
LO 3: Coordinate and complete end of service requirements
Assessment Criteria:
CONTENTS:
CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:
LCD Projector
(optional for
- 49 -
Competency-Based Curriculum
lecture)
Overhead
Projector
(Optional for
lecture)
Television and
multimedia
player
Whiteboard
Applicable
equipment as
prescribed by
Training regulations
METHODOLOGIES:
• Discussion/ Demonstration
• Video viewing
ASSESSMENT METHODS:
- 50 -
Competency-Based Curriculum
MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes
require in preparing appetizers and salads (hot and cold) in
commercial cookery or catering operations.
QUALIFICATION LEVEL : NC II
At the end of this module, the student / trainees should be able to:
- 51 -
Competency-Based Curriculum
Assessment Criteria:
1. Suitable ingredients are chosen base on enterprise quality standard for salads and
dressings.
2. Salads are prepared using fresh (seasonal) ingredients for acceptable enterprise
standards to maximize eating qualities, characteristics and taste.
3. Sauces and dressings are prepared which is suitable either incorporate unto or
accompany salads.
4. Salads are presented attractively to enterprise standards
Contents:
1. Real Ingredients required by catering or enterprise
2. Salads are prepared using fresh (seasonal) ingredients accdg to enterprise
standards.
3. Preparation of sauces and dressing suited either to incorporate or accompany
salads.
4. Preparation of salads attractively to enterprise standards.
Conditions:
Students / trainees must be provided with the following.
- 52 -
Competency-Based Curriculum
Methodologies:
Demonstration
Lecture
Assessment Method:
Oral questioning
Observation
Written Test
- 53 -
Competency-Based Curriculum
Assessment Criteria:
1. Appetizer are produced using the correct ingredients ensuring:
a. symmetry & neatness of presentation
b. appropriate ingredients
c. precise & uniform cut
d. attractive service ware and garnishes
2. Glazes are correctly selected and prepared
3. Correct equipment are selected and used in the production of appetizer
4. Quality trimmings and left over are utilized when appropriate
5. Appetizer are presented within the qualified time frame
6. Appetizers are presented attractively as to classical, cultural and enterprises
standard
Contents:
1. Correct ingredients used in appetizer
2. Prepared glazer correctly selected
3. Utilize left over for trimming to avoid waste
4. Selected correct equipment used in the production of appetizer
5. Presentation of appetizer attractively
Conditions:
Students/ trainees must be provided with the following.
- 54 -
Competency-Based Curriculum
Methodologies:
• Lecture
• Demonstration
• Modules/ references
Assessment Methods:
• Oral questioning
• Observation
- 55 -
Competency-Based Curriculum
Assessment Criteria:
1. Appetizers and salads are kept in appropriate conditions based on enterprise
procedures.
2. Required containers are used and stored in proper temperature to maintain
freshness, quality and taste
Contents:
1. Appetizers and salads (hot and cold) appropriate conditions are properly pack or box
based on enterprise procedures.
2. Maintenance of its freshness, quality and taste required containers are used and
stored in proper temperature.
Conditions:
Students / trainees must be provided with the following.
Tools and Accessories Supplies and Materials
• Laboratory outfit Ingredients :
• Measuring cups • Ingredients:
• Dietetic scale • Appetizers:
• Oyster knife, paring knife, clam • Finger foods – lumpia, nuggets, f.
knife chicken
• Cast iron skillet • Cocktail – fruits
• Spatula • Sandwiches – chicken, burger
• Channel knife • Canapes –
• Melon ball scoop • Salads –
• Plastic containers (according • Fruit salad- cocktail, cream,
to standard size used) condensed milk
• Plastic bags • Chicken potatoes salad – chicken
• Tin foil breast, potatoes, mayonnaise, celery
• Decorative wood/ plastic
toothpicks
• Food trays
Methodologies:
• Demonstration
• Observation
• Lecture
- 56 -
Competency-Based Curriculum
Assessment Method:
• Questioning
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes
required in preparing sandwiches (hot and cold) in
commercial cookery or catering operations.
- 57 -
Competency-Based Curriculum
Assessment Criteria:
1. Appropriate techniques use in variety of type of sandwiches
2. Using correct ingredients to enterprise standard ensuring neatness of presentation,
appropriate ingredients combination, precise uniform cuts, size and shape
3. Attractive used of service ware and garnishes
4. Proper equipment used for toasting and heating accdg to enterprise procedure and
manuals
5. Sandwiches presentation w/in the required time frame and according to customer
request.
6. Attractive presentation of sandwich using suitable garnishing and service ware.
Contents:
1. Hygene handling of food at proper temparature
2. Safety used of equipment for toasting and heating of food
3. Maintaining freshness and quality with correct used of diff. packaging materials
Conditions:
Student / trainees must be provided with the ff.
Tools and Accessories Supplies and Materials
• Lab outfit • Bread loaves / garnishing
• Measuring spoon, glass cup, • Square styro fitted for sandwich
dietetic seals • Stick plastic container, sealer or
• Food tray plastic wrap or foil
• Food slicer / cutter • Trays/ boxes
• Sheet pan • Hotdogs, cheese, chicken breast,
• Chef knife hamburger, onion, ground pork
• Fluted knife • Pita bread, bell pepper, all purpose
• Spatula or palette knife flour, cornstarch, egg
- 58 -
Competency-Based Curriculum
MODULE DESCRIPTION : This module covers knowledge, skills, and desirable attitudes
required to prepare various vegetables, fruits, eggs, and
starch dishes in a commercial cookery or catering operation.
QUALIFICATION LEVEL : NC II
- 59 -
Competency-Based Curriculum
Assessment Criteria:
1. Vegetables and fruits are selected according to season availability, quantity, quality
and price.
2. Optimum quality and nutrients of fruits and vegetables are preserved by following the
standard preparation/cooking method, in accordance with recipe requirement.
3. Vegetable and fruit dishes are attractively presented using appropriate garnishes
based on standard recipe requirement.
Contents
• Classification and market forms of fruits and vegetables
• Guidelines in selecting and preparation of fruits and vegetables
• Nutritive value of fruits and vegetables
• Principles of fruit and vegetable cookery
• Cutting and presentation techniques of fruits and vegetables
Conditions:
Students/trainees must be provided with the following:
Methodology:
• Lecture/ discussion
Assessment Method
• Direct observation
• Written examination
• Oral questioning
- 60 -
Competency-Based Curriculum
Assessment Criteria:
1. Variety of starch and foods are selected and prepared according to enterprise
standard recipes and guidelines.
2. Optimum quality of the prepared starch dish is ensured using suitable methods
based on standard recipe requirement.
Contents:
• Classification and market forms of starch
• Guidelines in selecting and preparation of starch
• Principles of starch cookery
Conditions:
Students/trainees must be provided with the following:
Methodology:
• Lecture/ discussion
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
- 61 -
Competency-Based Curriculum
Assessment Criteria:
1. Variety of egg dishes are prepared and cooked according to standard recipes.
2. Egg dishes are correctly prepared meeting desired quality, consistency, and
appearance based on enterprise standard recipes.
3. Eggs are utilized and presented in various ways based on its culinary purposes in
commercial cooking.
Contents:
• Kinds of eggs
• Parts of an egg
• Cooking methods of eggs
• General uses of eggs in culinary arts
• Guidelines in checking the quality of eggs
Conditions:
Students/trainees must be provided with the following:
Methodology:
• Lecture/ discussion
Assessment Method:
• Direct observation
• Written examination
• Oral questioning
- 62 -
Competency-Based Curriculum
Assessment Criteria:
1. Fresh and processed eggs, vegetables, fruits, and starch foodstuffs are stored at
correct temperature in accordance with the required conditions.
2. Freshness and quality is maintained in accordance with enterprise storing techniques
and procedures.
Contents:
• Storage conditions for foods
• Controlling temperatures at receiving and storage
• Proper storage of foods
• Hygienic handling of foods
Conditions:
Students/trainees must be provided with the following:
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
- 63 -
Competency-Based Curriculum
MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable
attitude in selecting, preparing, cooking and presenting and
storing poultry and game
QUALIFICATION LEVEL : NC II
- 64 -
Competency-Based Curriculum
Assessment Criteria:
1. Poultry and game is selected and purchased based on the required menu
2. Poultry and game are received in accordance with required quantity and quality
3. Items are received and indorsed according to guidelines
Contents:
• Classifications of poultry and game
• Qualities or characteristics of poultry and game
• Guidelines in receiving foods
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT SUPPLIES
• OHP • Transparencies
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration
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Competency-Based Curriculum
Assessment Criteria:
1. Poultry and game are handles efficiently and hygienically to minimize risk food
spoilage and cross contaminations
2. Frozen poultry and game are thawed in accordance with required thawing
procedures
3. Poultry and game are stored ensuring storage conditions and optional temperature
are maintained
Contents:
• Proper handling of poultry and game products
• Procedures of thawing poultry products
• Proper storing of poultry
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT SUPPLIES
• Freezer • Poultry and game products
• Refrigerator • Foil
• Chiller • Wax paper
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
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Competency-Based Curriculum
Assessment Criteria:
1. Poultry and game are prepared based on the required menu and preparation
techniques
2. Poultry and game are cooked according to standard recipes and appropriate cookery
method
3. Variety of poultry and game dishes are prepared according to standard recipe
4. Poultry and game are served in according to standard recipe including, carving,
slicing or leaving whole
5. Poultry and game is presented using suitable, sauces, garnishes and
accompaniments
Contents:
• Preparation techniques used in cooking poultry and game
• Cookery methods and techniques for poultry and game
• Portioning and yielding
• Different types of sauces, garnishes and accompaniments
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT TOOLS/ACCESSORIES
• Gas range • Weighing scale
• Oven • Wok
• Blender • Casserole
• Refrigerator • Ladle
• Microware • Plates
• Working table • Bowls
• Laboratory gown
LEARNING MATERIALS • Hair net
• Manuals • Apron
• Copy of standardized recipe • Mask
• Catalog • gloves
• Reference books SUPPLIES
• Hand-outs • Real ingredients as required by menu
or recipe
Methodologies:
• Lecture/discussion
• Demonstration
• Video viewing
Assessment Methods:
• Written examination
• Oral questioning
• Direct observation
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Competency-Based Curriculum
MODULE DESCRIPTION : This module covers the specialized skills and knowledge
required to select quality meats, break down primary and
secondary cuts into portions and prepare a selection of meat
products.
QUALIFICATION LEVEL : NC II
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Competency-Based Curriculum
Assessment Criteria:
1. Suppliers are identified prior to purchase of meats in accordance with enterprise
selection guidelines and policy.
2. Suppliers are selected based on enterprise approves selection guidelines.
3. Meats are purchased based on quality specifications and request.
Contents:
• Classification and market forms of meat and meat products
• Guidelines in selecting and purchasing of meats
• Cuts of meats
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT ACCESSORIES
• Refrigerator Laboratory outfit
• Working table • Hairnet
• Weighing scale • Lab gown
• Freezer • Apron
• Mask
• Gloves
• Splasher shoes
Methodology:
• Lecture/ discussion
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
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Competency-Based Curriculum
Assessment Criteria:
1. Ingredients are specified and selected according to standard recipes.
2. Meats and other ingredients are weighed based on recipes required quantity.
3. Meats are precisely cut to required portion size based on given standard recipes.
Contents:
• Recipe quantification
• Units of measurement and its equivalents
• Butchering
Conditions:
Students/trainees must be provided with the following:
Methodologies
• Lecture/ discussion
• Demonstration
• Video viewing
Assessment Method
• Direct observation
• Written examination
• Oral questioning
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Competency-Based Curriculum
- 71 -
Competency-Based Curriculum
Assessment Criteria:
1. Range of portion-controlled meat products are prepared and cooked according to
standard recipes and suitable cookery methods.
2. Suitable ingredients are selected according to standard recipe requirements.
3. Seasonings, flavoring, herbs and spices for meat products are selected and used
based on recipe requirement.
Contents:
• Techniques in cutting meats
• Uses of food additives and food enhancers
• Guidelines in using food additives and food enhancers
• Principles of meat cookery
Conditions:
Students/trainees must be provided with the following:
Methodology:
• Lecture/ discussion
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
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Competency-Based Curriculum
Assessment Criteria:
1. Food spoilage is minimized in accordance with standard storage techniques.
2. Quality of each cut and product is maintained through appropriate storage
techniques, in accordance with job requirement.
3. Meat preservation method is used/ applied appropriately in accordance with standard
recipe requirement.
Contents:
• Factors contributing to meat spoilage
• Storage procedures for different meats
• Methods of meat preservation
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Educational trips
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
- 73 -
Competency-Based Curriculum
MODULE DESCRIPTION : This module deals with the knowledge, skills and
desirable attitudes required in selecting, preparing,
presenting and storing seafood in a commercial cookery
or catering operation.
QUALIFICATION LEVEL : NC II
- 74 -
Competency-Based Curriculum
Assessment Criteria:
1. Seafood is selected according to quality, seasonal availability, price and the
requirements for specific menu items.
2. Live seafood, where used, are maintained and killed in a non-cruel and humane
manner and in accordance with government regulations.
3. Seafood are handled and stored hygienically, in accordance with safe handling and
storing techniques.
4. Frozen seafood are thawed correctly to ensure maximum quality, hygiene, and to
retain their nutrients.
5. Where applicable, date stamps and codes are checked to ensure quality control.
Contents:
• Classifications and market forms of seafood
• Principles in cooking seafood
• Techniques in storing of seafood
• Thawing guide of seafood
• Safe handling of raw seafood
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT SUPPLIES AND MATERIALS
• Freezer • Real ingredients
• Working table
• Gas range/ oven LEARNING MATERIALS
• Cooler • Manuals
• References
TOOLS • Modules
• Measuring spoon and cups
• Chopping board ACCESSORIES
• Colander Laboratory outfit
• Plates and bowls • Hairnet
• Knives • Lab gown
• Spoon and Forks • Apron
• Pots and pans • Mask
• Food containers • Gloves
• Splasher shoes
Methodologies:
• Lecture/ discussion
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
- 75 -
Competency-Based Curriculum
Assessment Criteria:
1. Fish is cleaned, gutted and filleted correctly and efficiently according to recipe
standards.
2. Shellfish and other types of seafood are cleaned and prepared correctly and in
accordance with recipe standards.
3. Seafood is cooked to standard recipe requirements using a variety of cookery
methods.
4. Fish and shellfish by-products are used appropriately for a variety of dishes and
menu items.
Contents:
• Classifications fish and market forms of fish
• Classifications and market forms of shellfish
• Principles of cooking fish and shellfish
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
Assessment Methods:
• Direct observation
• Written examination
• Oral questioning
- 76 -
Competency-Based Curriculum
Assessment Criteria:
1. Fish and seafood is prepared and presented for service.
2. Suitable sauces and dips are prepared according to standard recipes and as required
to accompany seafood menu items.
3. Place presentations and garnishing techniques are selected and used according to
recipe standards.
Contents:
• Guidelines in garnishing fish and seafood dishes
• Selection of appropriate roux for fish and seafood dishes
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
Assessment Method:
• Direct observation
• Written examination
• Oral questioning
- 77 -
Competency-Based Curriculum
MODULE DESCRIPTION : This module deals with knowledge, skills and attitudes in the
preparation of a range of hot, cold and frozen desserts in a
commercial cookery or catering operation.
QUALIFICATION LEVEL : NC II
LO 5: Store desserts
- 78 -
Competency-Based Curriculum
Assessment Criteria:
1. Ingredients are selected, measured and weighed according to recipe requirements.
2. Appropriate equipment are selected and used in accordance with job requirements.
3. Standard recipe are used to produce a variety of hot cold and frozen desserts.
4. Creative and innovative desserts are produced using a range of appropriate
ingredients.
Contents:
• Measuring food materials
• Kitchen tools and equipment and their uses
• Standardization of recipe
• Kinds of ingredients appropriate for desserts making
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
- 79 -
Competency-Based Curriculum
Assessment criteria:
1. Desserts are decorated appropriately to enhance presentation.
2. Desserts are portioned according to required standards.
3. Desserts are presented according to standard presentation.
Contents:
• Principles in desserts decoration
• Costing, yielding, portion control of desserts
• Safe work practice particularly on handling hot and frozen products
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
- 80 -
Competency-Based Curriculum
Assessment Criteria:
1. Range of hot and cold sauces are produced to a desired consistency and flavor
2. Thickening agents are used suitable for sweet sauces where appropriate
3. Sauces are stored to retain desired quality and characteristics
Contents:
• Methods of cooking foods
• Different kinds of herbs, spices and food flavorings
• Starch and alimentary paste
• Proper storage of food
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
- 81 -
Competency-Based Curriculum
Assessment Criteria:
1. Accompaniments, garnishes and decorations are used to enhance taste,
texture and balance.
2. Ensured that flavors and textures of garnishes complements desserts
3. Presented desserts and sweets attractively.
Contents:
• Rules in Garnishing
• Fruits and Vegetables Curving
Conditions:
Students/trainees must be provided with the following
Methodologies:
• Lecture/discussion
• Demonstration
• Film Viewing
Assessment Methods:
• Direct observation
- 82 -
Competency-Based Curriculum
LO 5: STORE DESSERTS
Assessment Criteria:
1. Desserts are stored at the appropriate temperature
2. Desserts conditions are corrected to maintain quality freshness and customer
appeal
3. Desserts suitable packaging are selected and used to preserve taste, appearance
and eating characteristic
Contents:
• Proper handling and storing of Desserts
• Food Packaging
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/discussion
• Demonstration
Assessment Methods:
• Direct observation
• Oral/questioning
- 83 -
Competency-Based Curriculum
MODULE DESCRIPTION : This Module deals with knowledge, skills and attitudes
required to produce a range of pastries, cakes and bread in a
commercial cookery or catering operation.
QUALIFICATION LEVEL : NC II
- 84 -
Competency-Based Curriculum
Assessment Criteria:
1. Variety of pastries and pastry products are produced according to required standard
products
2. Basic pastries are prepared according to standard recipe using appropriate
techniques, method and equipment
3. Pastries are presented according to standard presentation.
Contents:
• Characteristic of different types of pastries, cakes and yeast products.
• Different nature and handling requirements of each type of pastry.
• Pastries and cakes decorating.
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT TOOLS AND ACCESSORIES
• Gas range • Laboratory outfit (hairnet. Lab gown,
• Oven apron, mask, gloves, splasher shoes)
• Blender • Measuring spoon
• chiller • Measuring glass
• Refrigerator • Measuring cups
• Microwave • dietetic scale
• Working table • Chopping board
• Sifter
SUPPLIES AND MATERIALS • Plates and bowls
• Real ingredients as required by the • Knives
menu, recipe • Spoon and Forks
• Wax paper • Cake slicer
• Boxes • Baking pans
• Foil • Molder
• Cake tester
LEARNING MATERIALS • Pastry brush
• Copy of standardize recipe • Oven thermometer
• Lecture hand-outs • Mixing bowls
• Catalogs • Wooden Spoon
• Manuals • Rubber Scraper
• Reference book • Spatula
• Recipe books • Cooling rack
• Food related magazines • Dough cutter
• Can opener
• Wire whisk
• Pastry bag
• Pastry tube
• Cake revolving stand
- 85 -
Competency-Based Curriculum
Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing
Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration
- 86 -
Competency-Based Curriculum
Assessment Criteria:
1. Variety of cakes and yeast-based products are prepared according to standard
recipes and practice.
2. Range of yeast –based products are prepared according to standard recipe.
3. Suitable equipment are selected and used safely and efficiently
4. Pastry products, cakes and yeast-based products are decorated according to
standard recipe
Contents:
• Different types of cakes and yeast-based products.
• Types of leavening agent
• Tools and equipments used in Baking
• Guidelines in cake decorating
Conditions:
Students/trainees must be provided with the following:
- 87 -
Competency-Based Curriculum
Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing
Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration
- 88 -
Competency-Based Curriculum
Assessment Criteria:
1. Portion control is applied to minimize waste
2. Cakes and pastry bread products are stored correctly to minimize spoilage
3. Pastry, cakes and bread goods are kept in accordance with required conditions
Contents:
• Portion control of bakery products
• Proper handling and storage of bakery product
Conditions:
Students/trainees must be provided with the following:
• Refrigerator • Foil
• Chiller • Wax paper
• Freezer • Food wrap
• Boxes
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
• Demonstration
- 89 -
Competency-Based Curriculum
MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes
required to efficiently and professionally plate, present and
serve food in commercial cookery or catering operations
QUALIFICATION LEVEL : NC II
LO 3. Work in team
- 90 -
Competency-Based Curriculum
Assessment Criteria:
Contents:
• Principles on food analysis
• Types of stocks and different kinds of garnishes
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing
Assessment Method:
• Direct observation
• Written/oral questioning
- 91 -
Competency-Based Curriculum
Assessment Criteria:
1. Sufficient supplies of clean, undamaged crockery are arranged and available at
temperatures appropriate to food being used
2. Food are correctly portion according to prescribed policies and/or standard recipes
3. Food is plated and presented neatly and attractively according to required specified
dish.
4. Food is serve should be displayed in public area at the correct temperature in
attractive manner without drips or spills and giving attention to color.
Contents:
• Different types of chinaware and their uses
• Cost control and portioning of foods
• Styles of service
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Method:
• Direct observation
• Written/oral questioning
- 92 -
Competency-Based Curriculum
LO 3. WORK IN A TEAM
Assessment Criteria:
1. Good working relationships with all kitchen and food services staff is demonstrated to
ensure finely and quality food service
2. Kitchen routine for food service is followed to minimize delays and maximize food
quality
3. High standards of personal and work related of hygienic practices are maintained
Contents:
• Human Resource Management
• Kitchen work flow
• Personal hygiene and good grooming
Conditions:
Students/trainees must be provided with the following:
LEARNING MATERIALS
Methodologies:
• Lecture/ discussion
• Demonstration
• Video viewing
Assessment Methods:
• Direct observation
• Written/oral questioning
- 93 -
Competency-Based Curriculum
MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in
packaging of prepared foodstuffs for transportation.
QUALIFICATION LEVEL : NC II
- 94 -
Competency-Based Curriculum
Assessment Criteria:
1. Food meets requirements (quality, shelf –life, microbiological condition, portion
control) prior to packaging.
Contents:
• Principles of food packaging
• Different kinds of food packaging
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
- 95 -
Competency-Based Curriculum
Assessment Criteria:
1. Packaging materials are selected based on the required standards
2. Packaging materials are selected based on human and environment safety
requirements
Contents:
• Different types of packaging materials
• Sanitation and hygiene
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Methods:
• Direct observation
• Written/oral questioning
- 96 -
Competency-Based Curriculum
Assessment Criteria:
1. Food is package in compliance with hygiene, occupational health and safety and
local health regulations requirements
2. Environmental requirements such as temperature control, humidity, design and
construction are for food packaging are observed
3. Appropriate packaging procedures are adopted according to standard specifications
4. Food labeled according to packaging regulations
Contents:
• Occupational health and safety standards
• Food sanitation and environmental concern
• Procedure and guidelines in food packaging
• Labeling and packaging of food products
Conditions:
Students/trainees must be provided with the following:
Methodologies:
• Lecture/ discussion
• Demonstration
Assessment Method:
• Direct observation
• Written/oral questioning
- 97 -