COMPETENCY-BASED CURRICULUM

Sector: Tourism (Hotel and Restaurant) Qualification:

Commercial Cooking NC II
TECHNICAL EDUCATION
AND

SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhighway, Taguig, Metro Manila

COURSE DESIGN
COURSE TITLE NOMINAL DURATION COURSE DESCRIPTION : : : COMMERCIAL COOKING NC II 436 HOURS This course is designed to enhance the knowledge, skills and attitudes of any kitchen staff on food preparation. It includes competencies such as clean kitchen areas; cook hot and cold meals; and prepare portion and plate meat or food to guests in hotel, motel, restaurants, clubs, canteens, resorts and luxury lines cruises.

COURSE OUTCOMES : Upon completion of the course, the trainees/students must be able to: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. Obtain and convey workplace information Complete relevant work related documents Participate in workplace meeting and discussion Describe and identify team role and responsibility in a team Describe work as a team member Integrate personal objectives with organizational goals Set and meet work priorities Maintain professional growth and development Evaluate hazard and risks Control hazards and risks Maintain occupational health and safety awareness Identify and access key sources of information on the industry Access, apply and share industry information Update continuously relevant industry knowledge Practice personal grooming and hygiene Practice safe and hygienic handling, storage and disposal of food, beverage and materials Identify and explain the functions, general features and capabilities of both hardware and software Use appropriate devices and procedures to transfer files/data Produce accurate and complete data according to the requirements Maintain computer system Practice workplace safety, security and hygiene systems, processes and operations Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines Maintain safe personal presentation standards Apply effective verbal and non-verbal communication skills to respond to customer needs
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25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62.

Provide prompt and quality service to customers Handle queries promptly and correctly in line with enterprise procedures Handle customer complaints, evaluation and recommendations Identify the appropriate chemicals and equipment and their uses for cleaning and sanitizing kitchen premises Enumerate occupational health and safety requirements for spraying, bending, lifting, carrying and using equipment in kitchen premises Discuss work requirements to be done to save time and effort for workflow Discuss environment-friendly products and practices in cleaning kitchen Handle waste and linen Clean and sanitize premises and garbage bin Clean, sanitize and store cleaning equipment enumerate uses and characteristics of basic food products and types of menus Prioritize workplan, minimize time effort and apply environmental considerations in specific food preparation Identify appropriate tools, equipment and ingredients to be used Prepare food requisition for dairies, dry goods, fruits and vegetables, meat, poultry and seafood Select meat required for menu items Prepare and portion the meat according to recipe Cook the portioned meat according to menu specification Serve with appropriate condiments and sauces Receive delivery of kitchen(food) supplies Apply principles of stock control and classify food items for storage segregation Check for slow moving items (FIFO) Identify and prepare ingredients according to standard procedures, special dietary requirements and cultural needs Prepare stocks according to specified menu requirement Prepare soups according to specified menu requirement Prepare sauces according to specified menu requirement Store stocks and sauces as required Serve soup according to standard service Identify and prepare ingredients as referred to menu requirement according to cookery methods Analyze the different recipes for various dishes for menu requirement Prepare dish according to menu requirement Prepare appropriate garnishing of platter & center pieces Serve dish for food service Identify ingredients as required in the menu and prepare according to cookery methods Observe standard recipe for salad and appetizer preparation Prepare and apply appropriate dressing or condiments required for salads and appetizers Serve salads and dressings with appropriate garnishings Prepare hot and cold appetizers Observe standard recipe for hot and cold appetizers preparation
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63. Prepare and apply appropriate sauces, dressings or condiments required for hot and cold appetizers 64. Serve hot or cold appetizers as required in the menu 65. Store appetizers and salads 66. Identify required ingredients and prepare sandwiches according to enterprise standards 67. Apply culinary terms related to sandwiches commonly used in the industry 68. Perform sandwich preparation 69. Serve hot or cold sandwiches as required in the menu 70. Store sandwiches 71. Identify vegetable, fruits and starch dishes 72. Clean and prepare vegetable, fruit and starch according to specified preparation 73. Cook vegetable and starch dishes according to menu specification 74. Prepare and cook egg-based dishes according to menu specification 75. Serve vegetables, fruits, starch and eggs as required from the menu 76. Select and purchase poultry and game according to menu 77. Prepare poultry and game according to standard recipe 78. Cook poultry and game according to menu requirements 79. Serve with appropriate condiments and sauces 80. Identify portion and meat requirements according to menu 81. Prepare and portion the meat according to recipe requirement 82. Cook the portion meat according to menu specification 83. Serve with appropriate condiments and sauces 84. Observe safe and hygienic practices for meat 85. Select and clean seafood according to menu 86. Prepare and cook seafood (fish, shellfish, etc.) according to recipe requirement 87. Serve with appropriate condiments and sauces 88. Identify ingredients according to recipe (hot and cold desserts) 89. Prepare and cook ingredients according to standard recipe procedures 90. arrange in a plate and decorate with appropriate garnishing 91. Prepare sweet sauces as required 92. Chill desserts 93. Identify ingredients according to recipe (pastry, cakes and pop paste) 94. Prepare pastry, cake and pop paste according to menu requirement 95. Cut and portion dessert according to menu requirement 96. Garnish pastry, cakes and pop paste with appropriate garniture 97. Arrange in plate and serve with appropriate hot or cold sauces 98. Chill desserts 99. Identify specific food for packaging duration 100. Ensure food suitability for packaging, storage and transportation 101. Select packaging appropriate to specific food 102. Package food according to needs and observe hygienic practices and sanitation requirement 103. Ensure food presentation is properly garnished using appropriate garniture and presented in standard temperature 104. Serve food with required side dish
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ENTRY REQUIREMENTS: Trainees or students should possess the following requirements: • • • • Can communicate both in oral and written Good moral character Physically and mentally fit Can perform basic mathematical computation

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COURSE STRUCTURE

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Unit of Competency BASIC 1. Participate in Workplace Communication

Module Title

Module Contents

No. of Hours

1.1 Participating in Workplace Communication

2. Work in a Team Environment

2.1 Working in a Team Environment

3. Practice Career Professionalism

3.1 Practicing Career Professionalism

Parts of speech 4 Sentence construction Effective communication Communicating with the employer 1.1.5 Communicating with other members of the household 1.1.6 Familiarizing with common places and Singaporean terminologies 1.1.7 Basic mathematics 1.1.8 Technical writing 1.1.9 Types of forms 1.1.10 Recording information 2.1.1 Team role in the household 4 2.1.2 Relationship and responsibilities 2.1.3 Role and responsibilities with team environment/ household 2.1.4 Relationship within a team/household member 2.1.5 Communication process 2.1.6 Team structure / team roles in the household 2.1.7 Group planning and decision making in the household 3.1.1 Personal Development-Social 5 3.1.2 Aspects: Intra and Interpersonal Development 3.1.3 Personal Hygiene and Practices 3.1.4 Work Values and Ethical Standards 3.1.5 Household policies on the use and maintenance of equipment 3.1.6 Gender and Development (GAD) Sensitivity 3.1.7 Professionalism in the Workplace/ household

1.1.1 1.1.2 1.1.3 1.1.4

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Unit of Competency 4. Practice Occupational Health and Safety Procedures

Module Title 4.1 Practicing Occupational Health and Safety Procedures

Module Contents

4.1.1 Hazards and risks identification and control 4.1.2 Household safety and health protocol 4.1.3 OHS indicators 4.1.4 Effects of hazards in the workplace 4.1.5 Ergonomics 4.1.6 Safety Regulations 4.1.7 Electrical and Fire Safety Code 4.1.8 Waste management 4.1.9 Disaster Preparedness and Management 4.1.10 Contingency Measures and Procedures 4.1.11 Operational health and safety procedure, practices and regulations 4.1.12 Emergency-related drills and training 4.1.13 Management systems and procedures for infection control 4.1.14 Transmission and control of Communicable diseases 1.1.1 1.1.2

No. of Hours 5

COMMON 1. Develop And Updated Industry Knowledge 1.1 Developing And Updating Industry Knowledge Information sources. 2 Information to assist effective work performance

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Unit of Competency 2. Observe Workplace Hygiene Procedures

Module Title 2.1 Observing Workplace Hygiene Procedures 2.1.1 2.1.2 2.1.3

Module Contents

2.1.4 2.1.5

2.1.6 2.1.7 3. Perform Computer Operations 3.1 Performing Computer Operations 3.1.1 3.1.2 3.1.3 3.1.4 3.1.5 3.1.6 3.1.7 3.1.8 3.1.9 3.1.10 3.1.11 3.1.12 3.1.13 3.1.14 3.1.15 3.1.16 3.1.17
CBC Commercial Cooking NC II

Personal grooming and hygiene. Typical hygienic and control procedures in the hospitality and tourism industries. Overview of legislation and regulation in relation to food handling, personal and general hygiene. Knowledge on factors which contribute to workplace hygiene problems. General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and cross-infection. Sources of and reasons for food poisoning. Hygienic risks, minimizing or removing. Main types of computers and basic features of different operating systems. Main parts of a computer. Storage devices and basic categories of memory. Relevant types of software. General security. Viruses. OH and S principles and responsibilities. Basic ergonomics of keyboard and computer use. General security. Reading skills to interpret instructions. Use of desktop icons. Keyboard techniques OH and S principles and responsibilities. Printing techniques. Types of printers. Peripherals. OH and S principles and responsibilities.

No. of Hours 4

4

9

Unit of Competency

Module Title 3.1 Maintaining 3.2.1 Computer Equipment3.2.2 And System 3.2.3 3.2.4 3.2.5 3.2.6 3.2.7 3.2.8 3.2.9 3.2.10 3.2.11 3.2.12 3.2.13 3.2.14 3.2.15 safety

Module Contents Occupational health and

No. of Hours

4. Perform Workplace And Safety Practices

4.1 Performing Workplace And Safety Practices

PC systems Use of tools Mathematical computations Electrical/electronic theory Drawing interpretation Computer interpretation Viruses Use of problem solving in emergency situation Removing viruses from infected machines Electrical/electronic theory Computer operation Viruses Use of problem solving in emergency situation Removing viruses from infected machines 4.1.1 Correct health, safety and security practices in line with workplace procedures. 4.1.2 Safe and proper work techniques in using devices and equipment 4.1.3 Hazard identification and control 4.1.4 Security of documents, cash, equipment and people. 4.1.5 5S 4.1.6 Types / kinds of emergency. 4.1.7 Emergency procedure – recognition, action and prevention. 4.1.8 First aid procedures. 4.1.9 Use of PPE 4.1.10 Safe and proper posture.

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Unit of Competency 5. Provide Effective Customer Service

Module Title 5.1 Providing Effective Customer Service 5.1.1

Module Contents

5.1.2 5.1.3 5.1.4 5.1.5 5.1.6 5.1.7 5.1.8 5.1.9 5.1.10 5.1.11 5.1.12 5.1.13 5.1.14 5.1.15 5.1.16 5.1.17 5.1.18 5.1.19

Components of communication, communication process and barriers of communication. Verbal and non-verbal communication. Body language, gestures, facial expressions, mannerisms. Customs and traditions of different races. Modes of greeting and fare welling according to cultural and social differences. Enhancement of interpersonal and listening skills. Good working attitude and pleasant approach. Public relations skills. Modes of greeting and farewell. Proper addressing of needs of persons. (by gender, age, status, physical condition) Style manual requirement. Standard letters and proformas. Telephone manners, proper use of fax machine. Proper way of taking queries. Responses to queries. Taking telephone messages. Proper way of answering complaints in line with workplace procedures. Nature and details of complaints. Industry/ workplace procedures in giving evaluation and recommendations.

No. of Hours 4

CORE

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Unit of Competency 1. Clean and maintain kitchen premises 2. Organize and prepare food

Module Title 1.1 Cleaning and maintain kitchen premises 2.1 Organizing and preparing food 1.1.1 1.1.2 1.1.3 2.1.1 2.1.2 2.1.3

Module Contents

3. Select, prepare and cook meat

3.1 Selecting, preparing and cooking meat 4.1 Receiving and storing kitchen supplies 5.1 Preparing stocks sauces and soups

3.1.1 3.1.2 3.1.3 3.1.4 4.1.1 4.1.2 4.1.3 5.1.1 5.1.2 5.1.3 5.1.4

4. Receive and store kitchen supplies 5. Prepare stocks, sauces and soups

6. Prepare, cook and serve food for menus

6.1 Preparing, cooking and serving food for menus 7.1 Preparing appetizers and salads

6.1.1 6.1.2 6.1.3

7. Prepare appetizers and salads

7.1.1 7.1.2

8. Prepare sandwiches

8.1 Preparing sandwiches

7.1.3 8.1.1 8.1.2

Clean, sanitize, and store equipment Clean and sanitize premises Handle waste and linen Prepare Tools and Equipment for use Assemble and prepare ingredients for menu items Prepare dairy, dry goods, fruits and vegetable Select meats Prepare and potion meat Cook and present meat cuts for service Store meat Take delivery of supplies Store supplies Rotate and maintain supplies Prepare stocks, glazes and essences required for menu items. Prepare soups required for menu items Prepare sauces required for menu items Store and reconstitute stocks, sauces and soups. Coordinate, organize and prepare for food service Cook and serve menu items for food service Coordinate and complete end of service requirements Prepare and present a variety of salad and dressings Prepare and present a range of hot and cold appetizers Store appetizers and salads Prepare and present variety of sandwiches Store sandwiches

No. of Hours 15

20

40

20 20

25

20

25

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No. of Hours 9. Prepare, 9.1 Preparing 9.1.1 Prepare vegetable and fruit 30 vegetables vegetables, dishes fruits, eggs and fruits, eggs and 9.1.2 Prepare starch dishes starch products starch products 9.1.3 Prepare and cook egg-based dishes 9.1.4 Store vegetables, egg and starch foodstuffs 10. Prepare and 10.1 Preparing and 10.1 Select and purchase poultry 40 cook poultry and cooking poultry and game game and game 10.2 Handle and store poultry and game 10.3 Prepare, cook and present poultry and game 11. Prepare and 11. aring and 11.1.1 Select suppliers and 20 portion portioning purchase meats controlled meat controlled meat 11.1.2 Prepare and produce a cuts cuts range of portion controlled meats 11.1.3 Prepare and produce meat products 11.1.4 Store meat cuts and meat products 12. Prepare and 12.1 Preparing and 12.1.1 Select and store seafood 30 cook sea foods cooking sea 12.1.2 Prepare and cook fish and foods shellfish 13. Prepare hot 13.1 Preparing hot 13.1.1 Prepare and Produce 20 and cold and cold desserts desserts desserts 13.1.2 Decorate, portion and present desserts 13.1.3 Prepare sweet sauces 13.1.4 Prepare accompaniments, garnishes and decorations 13.1.5 Store desserts 14. Prepare pastry, 14.1 Preparing 14.1.1 Prepare, decorate and 40 cakes, and pastry, cakes present pastries and cakes yeast-based and yeast 14.1.2 Prepare and produce yeast products based products products 14.1.3 Portion and store pastry, Cakes and bread goods. 14.1.4 Prepare food for service 14.1.2 Portion and plate food 14.1.3 Work in team 15. Present food 15.1 Presenting food 15.1.1 Prepare food for service 20 15.1.2 Portion and plate food 15.1.3 Work in team Unit of Competency Module Title Module Contents
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Unit of Competency 16. Package prepared foodstuff

Module Title 16.1 Packaging of prepared foodstuff

Module Contents

16.1.1 Ensure food suitable for packaging, storage and transportation 16.1.2 Select packaging appropriate to specific food 16.1.3 Package food according to needs

No. of Hours 15

TOTAL

436

RESOURCES: Facilities Workshop Laboratory Audio-visual room Lecture room Storage/stock room Equipment • • • • • • • • • • • •
CBC Commercial Cooking NC II

Projector screen Overhead projector Electric fan First aid cabinet Fire extinguisher Emergency light directional signage air condition computers TV Video player Refrigerators
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• • • • • • • • • • • • • Tools • • • • • • • • • • • • • • •

chillers Trolley Oven Microwave Oven toaster Blender Shelves Mincer Slicer Store room Carpet sweeper Vacuum cleaner (dry and wet) Polisher (electric with complete accessories) 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
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Supplies • • • • • • • • • • •

Papers Slides Acetates Requisition form Cleaning and sanitizing agents Herbs Seasoning and spices Vegetables Fruits Fruit juices Evaluation forms

Accessories • Complete laboratory outfit • Working devices References • Brochures • Manuals • Charts • Recipe Book • CD’s • Video Tapes • Pictures ASSESSMENT METHODS: • • • Individual and group demonstration (Practical application) Written examination Oral questioning

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

TRAINERS QUALIFICATION: • • Must be a holder of NC II or its equivalent Must have undergone training on Training Methodology II (TMII)
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CBC Commercial Cooking NC II

• •

Must have at least 3-5 years of industry experience Must be physically and mentally fit

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UNIT OF COMPETENCY : MODULE TITLE :

CLEAN AND MAINTAIN KITCHEN PREMISES Cleaning and Maintaining Kitchen Premises This module deals with the knowledge, skills and desirable attitude in cleaning and maintaining kitchen and storage in commercial cookery /catering operations. 15 hours NC II

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES At the end of this module, the students/trainees should be able to: LO 1. Clean, sanitize, and store equipment LO 2. Clean and sanitize premises LO 3. Handle waste and linen

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LO1. CLEAN, SANITIZE, AND STORE EQUIPMENT Assessment Criteria: 1. Chemical cleaners and sanitizers applied are safe to use and appropriate for particular type of equipment and utensils in accordance with manual’s instruction. 2. Cleaning and sanitizing are performed in accordance with Food Safety Regulations. 3. Clean equipment and utensils are stored safely and properly in designated places based on standard practices and procedures. Contents: • Equipment and supplies for cleaning • Principles of cleaning and sanitizing • Overview on Food Safety Regulations • Kinds and procedure for application of cleaning agents • Procedure for effective storing of kitchen equipment and utensils Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • • • • • • EQUIPMENT Store rooms Cupboards Shelves Dish Drainer Oven Microwave Blender Gas range Refrigerator Dishwashers SUPPLIES AND MATERIALS Chemical cleaners Sanitizers Detergents Scorching pads Brush Towels • • • • • • • TOOLS Silverware Glassware Hollowware Chinaware Pots, pans, dishes Cutlery Containers

• •

LEARNING MATERIALS Manuals References

Methodologies: • Lecture/ discussion Assessment Methods: • Direct observation • Written examination • Oral questioning
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LO2. CLEAN AND SANITIZE PREMISES Assessment Criteria: 1. Ceilings, walls, floors, shelves, and working surfaces are cleaned and sanitized hygienically without causing hazards, in accordance with occupational health and safety regulations. 2. Cleaning equipment and chemicals are used safely based on manual’s instruction. 3. Cleaning schedules and procedures are followed based on standard practices and procedures. Contents: • Sanitizing and disinfecting procedures and techniques • Hazards to food safety • Avoiding cross contamination and food-related diseases Conditions: Students/trainees must be provided with the following: • • • • • • • • • EQUIPMENT Store rooms Cupboards Shelves Floor scrubbers/ Floor Polishers Pressurized steam/ water cleaners Extraction fans Exhaust fans TOOLS Garbage bins Mop squeezer • • • • • • • • • • SUPPLIES AND MATERIALS Chemical cleaners Sanitizers Detergents Scorching pads Brush Towels Floor Mop LEARNING MATERIALS Manuals References Catalogs

Methodologies: • Lecture/ discussion Assessment Methods: • Direct observation • Written examination • Oral questioning

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LO3. HANDLE WASTE AND LINEN Assessment Criteria: 1. Waste segregation and disposal are performed properly according to hygiene regulations, standard practices and procedures. 2. Cleaning chemicals are disposed safely according to standard procedures. 3. Linens are sorted and removed safely in accordance to prescribe standard procedures. Contents: • Waste management program • Proper disposal procedures and practices • Garbage sanitation Conditions: Students/trainees must be provided with the following: • • • EQUIPMENT Store rooms Cupboards Shelves • • • • • • • • • • SUPPLIES AND MATERIALS Chemical cleaners Sanitizers Detergents Scorching pads Brush Towels Garbage bags LEARNING MATERIALS Manuals References Catalogs

TOOLS Garbage bins

Methodologies: • Lecture/ discussion Assessment Methods: • Direct observation • Written examination • Oral questioning

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UNIT OF COMPETENCY : MODULE TITLE :

ORGANIZE AND PREPARE FOOD Organizing and Preparing Food This module deals with the skills, knowledge and desirable attitudes, required to organize and prepare variety of foods in commercial cookery/catering operations. 20 hours NC II

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare Tools and Equipment for use. LO 2. Assemble and prepare ingredients for menu items. LO 3. Prepare dairy, dry goods, fruits and vegetable. LO 4. Prepare meat, sea food and Poultry.

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LO 1. PREPARE TOOLS AND EQUIPMENT FOR USE. Assessment Criteria: 1. Tools and Equipment are identified based on the required task. 2. Tools and Equipment are checked for defects, damages or working condition in accordance with job requirement. 3. Safe handling of kitchen tools and equipment are properly observed in accordance with Occupational Health and Safety Requirements. 4. Equipment are cleaned and sanitized based on correct type, size, safely assemble and readied for use in accordance with standards requirement. Contents: • Characteristic of different kitchen tools and equipment and their uses. • Safety work practices. • Hygienic handling of tools and equipment. • Tips in handling tools and equipment Conditions: Students/trainees must be provided with the following: • • • • • • EQUIPMENT Gas range Oven Blender Refrigerator Microwave Working table TOOLS Measuring spoon, glass, cups, dietetic scale Chopping board Sifter Plates and bowls Knives Spoon and Forks ACCESSORIES Laboratory outfit • Hairnet • Lab gown • Apron • Mask • Gloves • Splasher shoes • • • • LEARNING MATERIALS Manuals References Catalogs Modules and brochures

• • • • • •

Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning
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LO2. ASSEMBLE AND PREPARE INGREDIENTS FOR MENU ITEMS Assessment Criteria: 1. Ingredients are identified correctly, according to standard recipe or recipe cards. 2. Ingredients are assembled according to correct quantity, type, and quality required. 3. Ingredients are prepared based on the required form and time frame. Contents: • Different kinds of condiments, herbs and spices to be used in a specific recipe • Quantity food production • Guidelines in preparing typical types of ingredient used Conditions: Students/trainees must be provided with the following: • EQUIPMENT Working table TOOLS Measuring spoon and cups Dietetic scale Chopping board Plates and bowls Knives Spoon and Forks • SUPPLIES AND MATERIALS Real ingredients as required by the menu, recipe LEARNING MATERIALS Copy of standardized recipe Lecture hand-outs Reference books

• • • • • •

• • •

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
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LO 3. PREPARE DAIRY, DRY GOODS, FRUITS AND VEGETABLES Assessment Criteria: 1. Vegetables and fruits are washed, peeled or prepared as required for menu item. 2. Dairy products are prepared and handled safely as required for menu item. 3. Measure, sift when appropriate and use dry goods for menu item. 5. Products are stored and placed in correct storage facilities. Contents: • Characteristic of different kitchen tools and equipment and their uses. • Safety work practices. • Hygienic handling of tools and equipment. Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • • • • • Shelves Storage room Refrigerator Working table TOOLS Measuring spoon and cups Dietetic scale Chopping board Plates and bowls Knives Spoon and Forks • SUPPLIES AND MATERIALS Real ingredients as required by the menu, recipe LEARNING MATERIALS Copy of standardized recipe Lecture hand-outs References

• • •

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

Methodologies: • Lecture/ discussion • Demonstration • Video viewing Assessment Method: • Direct observation • Written/oral questioning • Demonstration

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LO 4. PREPARE MEAT, SEAFOOD AND POULTRY Assessment Criteria: 1. Meats are prepared, trimmed, minced or sliced in accordance with standard recipe. 2. Fish and seafood are prepared, cleaned and or filleted according to required procedure 3. Poultry are trimmed and prepared in accordance with standard recipe. 4. Meat, seafood, and poultry are stored hygienically. Contents: • Different types of cuts of meats and poultry • Guidelines in preparing and cleaning of fish • Guidelines in preparing and cutting of poultry • Guidelines in storing prepared/ ready-to-use meat, poultry, and seafood. Conditions Students/trainees must be provided with the following: • • • • • • • • • • • EQUIPMENT Refrigerator Working table Mincer Slicer ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves splasher shoes • • • • • • • TOOLS Measuring spoon and cups Dietetic scale Chopping board Plates and bowls Knives Spoon and Forks SUPPLIES AND MATERIALS Real ingredients as required by the menu, recipe LEARNING MATERIALS Copy of standardized recipe Lecture hand-outs References

• • •

Methodologies: • Lecture/ discussion • Demonstration • Video viewing Assessment Methods: • Direct observation • Written/oral questioning • Demonstration

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UNIT OFCOMPETENCY : MODULE TITLE :

SELECT, PREPARE AND COOK MEAT SELECTING, PREPARING AND COOKING MEAT This module deals with the knowledge, skills and attitudes in selecting, preparing, cooking and storing meat. 40 hours NC II

MODULE DESCRIPTION : NOMINAL DURATION :

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO1. LO2. LO3. LO4. Select meats Prepare and potion meat Cook and present meat cuts for service Store meat

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LO 1. SELECT MEATS Assessment Criteria: 1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as required for menu items. 2. Low cost cuts and meat products are selected when and where appropriate 3. The best supplier for quality and price are selected according to enterprise requirements Contents: • Classifications of meat • Characteristics of different meat cuts • Characteristics of meat including type, cut, quality and fat content • Guides in buying meat products • List of existing meat supplier Conditions: Students/trainees must be provided with the following: EQUIPMENT • OHP • • LEARNING MATERIALS Manuals Catalog Reference books

Methodology: • Lecture/discussion Assessment Methods: • Written examination • Oral questioning

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LO 2. PREPARE AND PORTION MEATS Assessment Criteria: 1. Suitable knives and equipment are selected and used prior to meat preparation 2. Meat cuts are prepared and portioned according to menu requirements 3. Suitable marinades are prepared and used where appropriate for variety of meat cuts Contents: • Characteristics of different kinds of knives and equipment and their uses • Meat cutting techniques • Portion control of meat • Suitable marinades for variety of meat products Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • • • • • • • EQUIPMENT Food processor Projector TOOLS/ACCESSORIES Chef’s knife French knife Paring knife Filleting knife Boning knife Chopping board Saw meat cleaver Knife sharpening Mincer Weighing scale Laboratory gown Hair net Apron Mask gloves • SUPPLIES Meat products as required by menu or recipe LEARNING MATERIALS Manuals Catalog Reference books Hand-outs

• • •

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

Methodologies: • Lecture/discussion • Demonstration • Video viewing Assessment Methods: • Written examination • Oral questioning • Direct observation
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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 Refrigerator Freezer Chiller • • • • • • • • • • SUPPLIES Actual menu or food Foil Wax paper Boxes LEARNING MATERIALS Manuals Copy of standardized recipe Catalog Reference books Hand-outs

• • • • • •

TOOLS/ACCESSORIES Bowls Laboratory gown Hair net Apron Mask Gloves

Methodologies: • Lecture/discussion • Demonstration Assessment Methods: • Written examination • Oral questioning • Direct observation

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UNIT OF COMPETENCY : MODULE TITLE :

RECEIVE AND STORE KITCHEN SUPPLIES RECEVING AND STORING KITCHEN SUPPLIES 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. 20 hours NCII

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Take delivery of supplies LO 2. Store supplies LO 3.Rotate and maintain supplies

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LO 1. TAKE DELIVERY SUPPLIES Assessment Criteria: 1. Incoming supplies are checked accurately as per specifications, order and delivery documentation in accordance with job requirements 2. Supplied items are inspected for damage, quality, expiration date, breakage and record details in accordance with policy 3. Documents are prepared like receiving reports, credit memo, discrepancy reports to reflect received in accordance with enterprise procedures Contents: • Principles of receiving supplies • Procedures in receiving supplies • Different types of forms, reports and memos used in receiving supplies Conditions: Students/trainees must be provided with the following: • SUPPLIES AND MATERIALS Samples of forms, reports and memos • • • LEARNING MATERIALS Reference books Hand outs Manuals

Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning

CBC Commercial Cooking NC II

33

LO 2. STORE SUPPLIES Assessment Criteria: 1. Supplies are transported and stored promptly, safely and without damage in the appropriate area taking into consideration requirements for temperature, ventilation and sanitation 2. Supply levels are recorded accurately and promptly in accordance with job requirements 3. Supplies are labeled in accordance with job requirements Contents: • Procedures of lifting handling and storing of supplies • Kinds of correct storage for various types of foods • Hygiene procedures in stock handling and storage • Examples of stock documentation Conditions: Students/trainees must be provided with the following: • • • • EQUIPMENT Refrigerator Chiller Freezer Computer • SUPPLIES AND MATERIALS Real supplies that can be stored

• • • • Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning

LEARNING MATERIALS Reference books Manuals Catalogs Hand-outs

CBC Commercial Cooking NC II

34

LO 3. ROTATE AND MAINTAIN SUPPLIES Assessment Criteria: 1. Supplies are rotated in accordance with enterprise policy 2. Supplies are moved in accordance with safety and hygiene requirements 3. Damaged or spoiled supplies are disposed and reported in accordance with government requirements 4. Storage areas are maintained in optimum condition ensuring hat they are clean, well lit at required temperature, free form infestation and defects 5. Problems are identified and reported promptly Contents: • Principles of stock control ( LIFO and FIFO System) • Checking for slow moving items • Correct storage procedures for specific goods • Food segregation • Waste minimization techniques Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • EQUIPMENT Refrigerator Chiller Freezer Computer TOOLS AND ACCESSORIES Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Measuring spoon, glass, cups, dietetic scale Chopping board Sifter Plates and bowls Knives Spoon and Forks • SUPPLIES AND MATERIALS Real supplies that can be stored

• • • •

LEARNING MATERIALS Reference books Manuals Catalogs Hand-outs

Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning
CBC Commercial Cooking NC II 35

UNIT OF COMPETENCY : MODULE TITLE :

PREPARE STOCKS, SAUCES AND SOUPS Preparing Stocks, Sauces and Soups. This module deals with the skills, knowledge and attitude required to prepare various stocks, sauces and soups in a commercial cookery or catering. 20 hours NCII

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: At the end of this module the students/ trainees should be able to: LO 1. Prepare stocks, glazes and essences required for menu items. LO 2. Prepare soups required for menu items LO 3. Prepare sauces required for menu items LO 4. Store and reconstitute stocks, sauces and soups.

CBC Commercial Cooking NC II

36

LO 1. PREPARE STOCKS, GLAZE AND ESSENCES REQUIRED FOR MENU ITEMS Assessment Criteria: 1. Ingredients and flavoring agents are identified for use according to standard recipes and enterprise standard. 2. According to the enterprise standards variety of stocks, glazes and essences can be produced. 3. Appropriate clarifying agents can be used. 4. Appropriate convenience products are used. Contents: • Ingredients and flavorings used according to standardize recipe. • Preparation of variety of stocks, glazes and essences according to standard recipes. • Used of clarifying agents. • Tips on buying appropriate products used in making stocks, glazes and essences. • Proper storage in the refrigerator. • Safety work practices. • Used a reliable and well calibrated weighing scale. Conditions: Student/ trainees must be provided with the following: • • • • • • • • • • • • Tools and Accessories Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher shoes. Measuring spoon, cups, dietetic scale. Chopping board Plates and bowls Knives Spoon and fork Soup Ladle Sauce pot and pan Stock Pat Blender Dutch Oven Stew Pot Supplies and Materials Real Ingredients – • • • • • • • Equipment Gas Range Refrigerator Blender Working table Learning Materials Recipes Standard Manuals Modules and brochures

Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct Observation • Written / Oral questioning
CBC Commercial Cooking NC II 37

LO 2. PREPARE SOUPS REQUIRED FOR MENU ITEMS. Assessment Criteria: 1. Correct ingredients are selected and assembled to prepare soups, including stocks and prepared garnishes. 2. Varieties of soups are prepared in accordance to enterprise standard. 3. Convenient products for clarifying and thickening agents are used appropriately. 4. Evaluation of soups for flavor, color, consistency and temperature are identified. 5. Presentation of soups at the right temperature, in cleaning service ware w/out drips and spills, using suitable garnishes and accompaniments. Contents: • Proper selection of correct ingredients assembled in the preparation of soups, including stocks and garnishes • Prepared variety of stocks, soups and sauces from different recipes for different cultured. • Products used for clarifying and background thickening agents. • Tips of evaluation of soups according to flavor, color, consistency, and temperature. • Proper presentation of sup Conditions: Student/ trainees must be provided with the following. Tools and Accessories Supplies and Materials Real Ingredients – • Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher shoes. Equipment • Measuring spoon, cups, dietetic • Gas Range scale. • Refrigerator • Chopping board • Blender • Plates and bowls • Working table • Knives • Spoon and fork Learning Materials • Soup Ladle • Recipes Standard • Sauce pot and pan • Manuals • Stock Pat • Modules and brochures • Blender • Dutch Oven • Stew Pot Methodologies: • Lecture / discussion • Demonstration Assessment Methods: • Direct observation in making stocks sauces and soup • Written / oral questioning • Demonstration of sample dishes prepared by the candidate
CBC Commercial Cooking NC II 38

CBC Commercial Cooking NC II

39

LO 3. PREPARE SAUCES REQUIRED FOR MENU ITEMS Assessment Criteria: 1. Varieties of hot and cold sauces are prepared from classical and recipes based on the required menu. 2. Basic sauces 3. Variety if thickening agents and convenience products used appropriately 4. Evaluation of sauces as to flavor, color and consistency and problems identified and fixed according w/ enterprise policy. Contents: • Variety of hot and cold sauces from classical recipes based on the required menu items. • Variety of sauces made from basic sauces. • Thickening agents and other products available used appropriately • Evaluation of Sauce as to flavor, color and consistency. • Identify problems and fixed in accordance w/ enterprising policy. Conditions: Students / trainees must be provided with the following. • • • • • • • • • Tools and Accessories Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher, shoes) Measuring spoon, glass, cups, dietetic scale Chopping board Sefter Plates and bowls Knives Spoon and fork Scoop / laddle Saucepan, saucepot • • • • • Equipment Gas Range Blender Refrigerator Microwave Working table • • •
CBC Commercial Cooking NC II

• • • • • • • • • • • • • • • • •

Supplies and Materials Oil (veg.) Garlic Ginger Broth cubes Cream Tamarine Spring onion Bell pepper Celery Parsley Cornstarch Soy sauce Breast fillet Sesame oil Water chestnut Brazier Double boiler

Learning Materials Manuals References / Books Modules and brochures
40

CBC Commercial Cooking NC II

41

Competency-Based Curriculum Methodologies: • Lecture / discussion • Demonstration Assessment Methods: • Direct Observation • Oral Questioning • Written Test

- 42 -

Competency-Based Curriculum LO 4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS. Assessment Criteria: 1. Stocks, sauces and soups are stored correctly to maintain optimum freshness and quality. 2. Stocks, sauces and soups are reconstituted to appropriate standard of consistency. Contents: 1. Proper storage of stocks, sauces and soups for maintaining its optimum freshness and quality 2. Reconstitute stocks, sauces and soups to appropriate standard of consistency. Conditions: Students and trainees must be provided with the following. • • • • • • • • • Tools and Accessories Laboratory outfit Measuring spoon, glass, cups Sauce pan or saucepot Ladle Knives Bowls Whip / blender Scoop Sauce pot and pan Supplies and Materials • Chicken stocks, vegetable, pork stocks, beef stocks • Corn starch • Cream • • • • • • Methodologies: • Lecture • Demonstration Assessment: • Observation • Oral Questioning Equipment Gas Range Refrigerator Microwave Working table Learning Materials Manuals References / Books

- 43 -

Competency-Based Curriculum

UNIT OF COMPETENCY : MODULE TITLE
MODULE DESCRIPTION

PREPARE, COOK AND SERVE FOOD FOR MENU PREPARING, COOKING AND SERVING FOOD FOR MENU This unit deals with the knowledge, skills and attitude required to organize, produce and serve food for menus. 25 NC II

:
:

NOMINAL DURATION QUALIFICATION LEVEL

: :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/trainees will be able to: LO 1: Coordinate, organize and prepare for food service LO 2: Cook and serve menu items for food service LO 3: Coordinate and complete end of service requirements

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Competency-Based Curriculum LO 1: Coordinate, organize and prepare for food service Assessment Criteria: 1. Commodity quantities, style, and quality requirements are determined according to menu, recipes and specifications 2. Clear, complete and appropriate jobs checklist for food is prepared 3. Menu requirements and job roles are liaised with other team members based on enterprise procedures 4. Work schedules are developed and followed to maximize efficiency considering roles and responsibilities of other team members 5. Food items are organized and prepared in correct quantities as required 6. Ready-to-serve foods are stored appropriately • • • • • CONTENTS: Time and motion Work within normal operating conditions of a commercial kitchen including time constraints and industry-realistic ratios of kitchen staff to customers Team coordination based on task allocation Principles and practices related to food safety Use of correct culinary terminologies in kitchen communication CONDITIONS/RESOURCES: The students/trainees must be provided with the following:
EQUIPMENT TOOLS AND ACCESSORIES SUPPLIES & MATERIALS LEARNING MATERIALS

 Electric, gas or induction ranges  Ovens, including combi ovens  Microwaves  Grills and griddles  Deep fryers  Salamanders  Food processors  Blenders  Mixers  Slicers  Pans  Utensils  Tilting fry

 Appetizers and salads  Stocks, sauces and soups  Vegetables, eggs and starch  Poultry and game  Fish and seafood  Meat – beef or pork based products  Hot and cold desserts  Pastries, cakes and yeast goods

 Manuals  Books  Video (CD)

- 45 -

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

METHODOLOGIES: • • Discussion/ Demonstration Video viewing ASSESSMENT METHODS: • • • • • Portfolio Report such as training record book used as part of apprenticeship or traineeship arrangements, sampling of menu items prepared by the candidate Direct observation of the candidate while preparing and cooking food items in a commercial kitchen Third Party Report such as feedback from customer about menu items and speed and timing of service Written or oral questions to test candidate’s knowledge on commodities, cookery techniques, equipment and food hygiene Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate

- 46 -

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

1. Appropriate commercial equipment are identified and used to prepare menu items 2. Menu items are cooked and served according to menu and service style using appropriate cookery methods 3. Menu items and ingredients are adjusted to meet special requests of customers 4. Menu items are cooked and served to meet customer expectations on quality, presentation and timeliness of delivery 5. Workplace safety and hygienic procedures are followed according to enterprise and legislative requirements CONTENTS: • Prepare, cook and serve a variety of menu items to meet customer expectations on quality using cookery methods, food items and menu styles as specified in the Range of Variables • Characteristics of different foods from all main food categories and appropriate cookery methods for each category • Team coordination based on task allocation • Principles and practices related to food safety • Use of correct culinary terminologies in kitchen communication
CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:
EQUIPMENT TOOLS AND ACCESSORIES SUPPLIES & MATERIALS LEARNING MATERIALS

 Electric, gas or induction ranges  Ovens, including combi ovens  Microwaves  Grills and griddles  Deep fryers  Salamanders  Food processors  Blenders  Mixers  Slicers  Pans  Utensils

 Appetizers and salads  Stocks, sauces and soups  Vegetables, eggs and starch  Poultry and game  Fish and seafood  Meat – beef or pork based products  Hot and cold desserts  Pastries, cakes and yeast

 Manuals  Books  Video (CD)

- 47 -

Competency-Based Curriculum  Tilting fry 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

goods

METHODOLOGIES:

• •

Discussion/ Demonstration Video viewing

ASSESSMENT METHODS:

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

- 48 -

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

1. End of service procedures are coordinated according to enterprise practices 2. Food items are stored appropriately to minimize food spoilage and wastage 3. Post service de-briefing are conducted according to enterprise policy and procedures
CONTENTS:

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

The students/trainees must be provided with the following:
EQUIPMENT TOOLS AND ACCESSORIES SUPPLIES & MATERIALS LEARNING MATERIALS

 Electric, gas or induction ranges  Ovens, including combi ovens  Microwaves  Grills and griddles  Deep fryers  Salamanders  Food processors  Blenders  Mixers  Slicers  Pans  Utensils  Tilting fry pan  Steamers  Baine marie  Mandoline  LCD Projector (optional for

 Appetizers and salads  Stocks, sauces and soups  Vegetables, eggs and starch  Poultry and game  Fish and seafood  Meat – beef or pork based products  Hot and cold desserts  Pastries, cakes and yeast goods

 Manuals  Books  Video (CD)

- 49 -

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

METHODOLOGIES: • • Discussion/ Demonstration Video viewing

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

- 50 -

Competency-Based Curriculum UNIT OF COMPETENCY : MODULE TITLE : PREPARE APPETIZERS AND SALADS (HOT AND COLD) Preparing Appetizers and salads (hot and cold) This module deals with the knowledge, skills and attitudes require in preparing appetizers and salads (hot and cold) in commercial cookery or catering operations. 20 hours NC II

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOME: At the end of this module, the student / trainees should be able to: LO 1. Prepare and present a variety of salad and dressings LO 2. Prepare and present a range of hot and cold appetizers LO 3. Store appetizers and salads

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Competency-Based Curriculum LO 1. PREPARE AND PRESENT A VARIETY OF SALAD AND DRESSINGS Assessment Criteria: 1. Suitable ingredients are chosen base on enterprise quality standard for salads and dressings. 2. Salads are prepared using fresh (seasonal) ingredients for acceptable enterprise standards to maximize eating qualities, characteristics and taste. 3. Sauces and dressings are prepared which is suitable either incorporate unto or accompany salads. 4. Salads are presented attractively to enterprise standards Contents: 1. Real Ingredients required by catering or enterprise 2. Salads are prepared using fresh (seasonal) ingredients accdg to enterprise standards. 3. Preparation of sauces and dressing suited either to incorporate or accompany salads. 4. Preparation of salads attractively to enterprise standards. Conditions: Students / trainees must be provided with the following. • • • • • • • • Tools and Accessories Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher, shoes) Measuring spoon, glass, cups, dietetic scale Chopping board Sifter plates, bowls salad spoon and forks fluted knife cups / plastic Supplies and Materials Ingredients: • Dressing (mayonnaise, catsup, vinegar, olive oil, salt, mustard, cream, evaporated milk, yoghurt, condensed milk) • Garnishing, celery, cabbage, asparagus, ham, wine, tomato, potatoes, cucumber, onion rings and vegetable sticks • Meats – (chicken & beef, tuna) • Flavoring – gelatin (pineapple, orange, etc) • Learning Materials • Standard recipes • Books, manuals • Modules/ references

• • • •

Equipment Refrigerator Blender Microwave Working table

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Competency-Based Curriculum Methodologies: Demonstration Lecture Assessment Method: Oral questioning Observation Written Test

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Competency-Based Curriculum LO 2. PREPARE AND PRESENT A RANGE OF HOT AND COLD APPETIZERS. Assessment Criteria: 1. Appetizer are produced using the correct ingredients ensuring: a. symmetry & neatness of presentation b. appropriate ingredients c. precise & uniform cut d. attractive service ware and garnishes 2. Glazes are correctly selected and prepared 3. Correct equipment are selected and used in the production of appetizer 4. Quality trimmings and left over are utilized when appropriate 5. Appetizer are presented within the qualified time frame 6. Appetizers are presented attractively as to classical, cultural and enterprises standard Contents: 1. Correct ingredients used in appetizer 2. Prepared glazer correctly selected 3. Utilize left over for trimming to avoid waste 4. Selected correct equipment used in the production of appetizer 5. Presentation of appetizer attractively Conditions: Students/ trainees must be provided with the following. • • • • • • • • • • • • Tools and Accessories Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher shoes. Measuring spoon, cups, dietetic scale. Chopping board Plates and bowls Knives Spoon and fork Soup Ladle Sauce pot and pan Stock Pat Blender Dutch Oven Stew Pot Equipment Gas Range Refrigerator Working table Supplies and Materials Ingredients : • Seafoods- oyster, clams, shrimp, tahong, fish fillet  Meat- meatballs, ham, sausage, crab sticks, chicken nuggets, lumpia  Vagetable- carrots, turnips, asparagus, celery, egg plant, bell pepper, o tomatoes, turnips, onions, okra  Fruits- pineapple chunks, cucumber, calamansi, lemon, melons, • Others: cheese, green mangoes • • Learning Materials Standard recipes Manuals

• • •

- 54 -

Competency-Based Curriculum Methodologies: • Lecture • Demonstration • Modules/ references Assessment Methods: • Oral questioning • Observation

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Competency-Based Curriculum LO 3. STORE APPETIZER AND SALADS Assessment Criteria: 1. Appetizers and salads are kept in appropriate conditions based on enterprise procedures. 2. Required containers are used and stored in proper temperature to maintain freshness, quality and taste Contents: 1. Appetizers and salads (hot and cold) appropriate conditions are properly pack or box based on enterprise procedures. 2. Maintenance of its freshness, quality and taste required containers are used and stored in proper temperature. Conditions: Students / trainees must be provided with the following. Tools and Accessories Supplies and Materials Ingredients : • Laboratory outfit • Ingredients: • Measuring cups • Appetizers: • Dietetic scale • Finger foods – lumpia, nuggets, f. • Oyster knife, paring knife, clam chicken knife • Cocktail – fruits • Cast iron skillet • Sandwiches – chicken, burger • Spatula • Canapes – • Channel knife • Salads – • Melon ball scoop • Fruit salad- cocktail, cream, • Plastic containers (according condensed milk to standard size used) • Chicken potatoes salad – chicken • Plastic bags breast, potatoes, mayonnaise, celery • Tin foil • Decorative wood/ plastic toothpicks • Food trays • • • • • Equipment Refrigerator Microwave Chiller or hot food conveyor Stem, table pan Working table • • Learning Materials Standard recipes Books/manuals

Methodologies: • Demonstration • Observation • Lecture - 56 -

Competency-Based Curriculum Assessment Method: • Questioning UNIT OF COMPETENCY : MODULE TITLE : Prepare Sandwiches (hot and cold) Preparing sandwiches ( hot and cold) This module deals with the knowledge, skills and attitudes required in preparing sandwiches (hot and cold) in commercial cookery or catering operations. 25 hours NCII

MODULE DESCRIPTOR :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: At the end of this module the student / trainees should be able to LO 1 Prepare and present variety of sandwiches LO 2 Store sandwiches

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Competency-Based Curriculum LO 1. PREPARE AND PRESENT A VARIETY OF SANDWICHES Assessment Criteria: 1. Appropriate techniques use in variety of type of sandwiches 2. Using correct ingredients to enterprise standard ensuring neatness of presentation, appropriate ingredients combination, precise uniform cuts, size and shape 3. Attractive used of service ware and garnishes 4. Proper equipment used for toasting and heating accdg to enterprise procedure and manuals 5. Sandwiches presentation w/in the required time frame and according to customer request. 6. Attractive presentation of sandwich using suitable garnishing and service ware. Contents: 1. Hygene handling of food at proper temparature 2. Safety used of equipment for toasting and heating of food 3. Maintaining freshness and quality with correct used of diff. packaging materials Conditions: Student / trainees must be provided with the ff. Tools and Accessories Supplies and Materials • Lab outfit • Bread loaves / garnishing • Measuring spoon, glass cup, • Square styro fitted for sandwich dietetic seals • Stick plastic container, sealer or • Food tray plastic wrap or foil • Food slicer / cutter • Trays/ boxes • Sheet pan • Hotdogs, cheese, chicken breast, hamburger, onion, ground pork • Chef knife • Pita bread, bell pepper, all purpose • Fluted knife flour, cornstarch, egg • Spatula or palette knife • • Learning Materials Standard recipes Books/manuals • • • • • • • • Equipment Working table Hot food conveyor Range Grill (smokeless) Toaster Oven Chiller Customized containers for display

Methodologies: • Demonstration • Lectures Assessment Method: • Observation • Oral Questioning • Written Test

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Competency-Based Curriculum UNIT OF COMPETENCY : MODULE TITLE : PREPARE VEGETABLES, FRUITS, EGGS AND STARCH DISHES Prepare Vegetables, Fruits, Eggs and Starch Dishes 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. 30 hours

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare vegetable and fruit dishes LO 2. Prepare starch dishes LO 3. Prepare and cook egg-based dishes LO 4. Store vegetables, egg and starch foodstuffs

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Competency-Based Curriculum LO 1. PREPARE VEGETABLE AND FRUIT DISHES Assessment Criteria: 1. Vegetables and fruits are selected according to season availability, quantity, quality and price. 2. Optimum quality and nutrients of fruits and vegetables are preserved by following the standard preparation/cooking method, in accordance with recipe requirement. 3. Vegetable and fruit dishes are attractively presented using appropriate garnishes based on standard recipe requirement. Contents • Classification and market forms of fruits and vegetables • Guidelines in selecting and preparation of fruits and vegetables • Nutritive value of fruits and vegetables • Principles of fruit and vegetable cookery • Cutting and presentation techniques of fruits and vegetables Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • • • EQUIPMENT Refrigerator Working table Blender Weighing scale Oven/ gas range Microwave TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Knives Spoon and Forks Pots and pans • • • • • SUPPLIES AND MATERIALS Real ingredients LEARNING MATERIALS Manuals References Modules Standards recipes ACCESSORIES

Laboratory outfit • Hairnet • Lab gown • Apron • Mask • Gloves • Splasher shoes

Methodology: • Lecture/ discussion Assessment Method • Direct observation • Written examination • Oral questioning - 60 -

Competency-Based Curriculum LO 2. PREPARE STARCH DISHES Assessment Criteria: 1. Variety of starch and foods are selected and prepared according to enterprise standard recipes and guidelines. 2. Optimum quality of the prepared starch dish is ensured using suitable methods based on standard recipe requirement. Contents: • Classification and market forms of starch • Guidelines in selecting and preparation of starch • Principles of starch cookery Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • • • • EQUIPMENT Gas range Oven Refrigerator Microwave Working table Weighing scale TOOLS Measuring spoon and cups Chopping board Sifter Colander Plates and bowls Knives Spoon and Forks Pots and pans • • • • • SUPPLIES AND MATERIALS Real ingredients LEARNING MATERIALS Manuals References Modules Standard recipes

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

Methodology: • Lecture/ discussion Assessment Methods: • Direct observation • Written examination • Oral questioning

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Competency-Based Curriculum LO 3. PREPARE EGG DISHES Assessment Criteria: 1. Variety of egg dishes are prepared and cooked according to standard recipes. 2. Egg dishes are correctly prepared meeting desired quality, consistency, and appearance based on enterprise standard recipes. 3. Eggs are utilized and presented in various ways based on its culinary purposes in commercial cooking. Contents: • Kinds of eggs • Parts of an egg • Cooking methods of eggs • General uses of eggs in culinary arts • Guidelines in checking the quality of eggs Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • EQUIPMENT Gas range Oven Refrigerator Working table TOOLS Measuring spoon and cups Chopping board Sifter Plates and bowls Knives Spoon and Forks Pans and pots • • • • • SUPPLIES AND MATERIALS Real ingredients LEARNING MATERIALS Manuals References Modules Standard recipes

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

Methodology: • Lecture/ discussion Assessment Method: • Direct observation • Written examination • Oral questioning

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Competency-Based Curriculum LO4. STORE VEGETABLES, FRUITS, EGGS AND STARCH FOODSTUFFS Assessment Criteria: 1. Fresh and processed eggs, vegetables, fruits, and starch foodstuffs are stored at correct temperature in accordance with the required conditions. 2. Freshness and quality is maintained in accordance with enterprise storing techniques and procedures. Contents: • Storage conditions for foods • Controlling temperatures at receiving and storage • Proper storage of foods • Hygienic handling of foods Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • • • • • • • • Refrigerator Working table Blender Weighing scale Oven/ gas range Microwave TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Knives Spoon and Forks Pots and pans • SUPPLIES AND MATERIALS Real ingredients LEARNING MATERIALS • • • • Manuals References Modules Standard recipes ACCESSORIES Laboratory outfit • Hairnet • Lab gown • Apron • Mask • Gloves • Splasher shoes

Methodology: • Lecture/ discussion Assessment Methods: • Direct observation • Written examination • Oral questioning

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Competency-Based Curriculum UNIT OF COMPETENCY : MODULE TITLE : PREPARE AND COOK POULTRY AND GAME PREPARING AND COOKING POUTRY AND GAME This module deals with the knowledge, skills and desirable attitude in selecting, preparing, cooking and presenting and storing poultry and game 40 hours NC II

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Select and purchase poultry and game LO 2. Handle and store poultry and game LO 3. Prepare, cook and present poultry and game

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Competency-Based Curriculum LO 1. SELECT AND PURCHASE POULTRY AND GAME Assessment Criteria: 1. Poultry and game is selected and purchased based on the required menu 2. Poultry and game are received in accordance with required quantity and quality 3. Items are received and indorsed according to guidelines Contents: • Classifications of poultry and game • Qualities or characteristics of poultry and game • Guidelines in receiving foods Conditions: Students/trainees must be provided with the following: EQUIPMENT • OHP • SUPPLIES Transparencies

• • • • • • • • • • •

TOOLS/ACCESSORIES Weighing scale Wok Casserole Ladle Plates Bowls Laboratory gown Hair net Apron Mask gloves

• •

LEARNING MATERIALS Manuals Catalog Reference books

Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning • Demonstration

- 65 -

Competency-Based Curriculum LO 2. HANDLE AND STORE POULTRY AND GAME Assessment Criteria: 1. Poultry and game are handles efficiently and hygienically to minimize risk food spoilage and cross contaminations 2. Frozen poultry and game are thawed in accordance with required thawing procedures 3. Poultry and game are stored ensuring storage conditions and optional temperature are maintained Contents: • Proper handling of poultry and game products • Procedures of thawing poultry products • Proper storing of poultry Conditions: Students/trainees must be provided with the following: • • • • • • • • EQUIPMENT Freezer Refrigerator Chiller TOOLS/ACCESSORIES Laboratory gown Hair net Apron Mask gloves • • • • • • SUPPLIES Poultry and game products Foil Wax paper LEARNING MATERIALS Manuals Catalog Reference books

Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning

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Competency-Based Curriculum LO 3. PREPARE, COOK AND PREPARE POULTRY Assessment Criteria: 1. Poultry and game are prepared based on the required menu and preparation techniques 2. Poultry and game are cooked according to standard recipes and appropriate cookery method 3. Variety of poultry and game dishes are prepared according to standard recipe 4. Poultry and game are served in according to standard recipe including, carving, slicing or leaving whole 5. Poultry and game is presented using suitable, sauces, garnishes and accompaniments Contents: • Preparation techniques used in cooking poultry and game • Cookery methods and techniques for poultry and game • Portioning and yielding • Different types of sauces, garnishes and accompaniments Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • EQUIPMENT Gas range Oven Blender Refrigerator Microware Working table LEARNING MATERIALS Manuals Copy of standardized recipe Catalog Reference books Hand-outs • • • • • • • • • • • • TOOLS/ACCESSORIES Weighing scale Wok Casserole Ladle Plates Bowls Laboratory gown Hair net Apron Mask gloves SUPPLIES Real ingredients as required by menu or recipe

Methodologies: • Lecture/discussion • Demonstration • Video viewing Assessment Methods: • Written examination • Oral questioning • Direct observation - 67 -

Competency-Based Curriculum

UNIT OF COMPETENCY : MODULE TITLE :

PREPARE PORTION OF CONTROLLED MEAT CUTS Prepare Portion of Controlled meat cuts 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. 20 hours NC II

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Select suppliers and purchase meats LO 2. Prepare and produce a range of portion controlled meats LO 3. Prepare and produce meat products LO 4. Store meat cuts and meat products

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Competency-Based Curriculum LO 1. SELECT SUPPLIERS AND PURCHASE MEATS Assessment Criteria: 1. Suppliers are identified prior to purchase of meats in accordance with enterprise selection guidelines and policy. 2. Suppliers are selected based on enterprise approves selection guidelines. 3. Meats are purchased based on quality specifications and request. Contents: • Classification and market forms of meat and meat products • Guidelines in selecting and purchasing of meats • Cuts of meats Conditions: Students/trainees must be provided with the following: • • • • EQUIPMENT Refrigerator Working table Weighing scale Freezer ACCESSORIES Laboratory outfit • Hairnet • Lab gown • Apron • Mask • Gloves • Splasher shoes • • • • LEARNING MATERIALS Manuals References Modules Standard recipes

• • • • • • • •

TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Knives Spoon and Forks Pots and pans Food containers

Methodology: • Lecture/ discussion Assessment Methods: • Direct observation • Written examination • Oral questioning

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Competency-Based Curriculum

LO 2. PREPARE AND PRODUCE A RANGE OF PORTION CONTROLLED MEATS Assessment Criteria: 1. Ingredients are specified and selected according to standard recipes. 2. Meats and other ingredients are weighed based on recipes required quantity. 3. Meats are precisely cut to required portion size based on given standard recipes. Contents: • Recipe quantification • Units of measurement and its equivalents • Butchering Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • • • • • • • Freezer Working table Weighing scale TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Paring knife Butcher’s knife Cleaver Boning knife Spoon and Forks • SUPPLIES AND MATERIALS Real ingredients

• • • •

LEARNING MATERIALS Manuals References Modules Standard recipes

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

Methodologies • • • Lecture/ discussion Demonstration Video viewing

Assessment Method • Direct observation • Written examination • Oral questioning - 70 -

Competency-Based Curriculum

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Competency-Based Curriculum LO 3. PREPARE AND PRODUCE MEAT PRODUCTS Assessment Criteria: 1. Range of portion-controlled meat products are prepared and cooked according to standard recipes and suitable cookery methods. 2. Suitable ingredients are selected according to standard recipe requirements. 3. Seasonings, flavoring, herbs and spices for meat products are selected and used based on recipe requirement. Contents: • Techniques in cutting meats • Uses of food additives and food enhancers • Guidelines in using food additives and food enhancers • Principles of meat cookery Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • • • • • • • • • • • Freezer Working table Refrigerator Gas range/ oven Racks Weighing scale TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Paring knife Butcher’s knife Cleaver Boning knife Spoon and Forks Pots and pans • • • • • • SUPPLIES AND MATERIALS Real ingredients Spices and seasonings LEARNING MATERIALS Manuals References Modules Standard recipes ACCESSORIES Laboratory outfit • Hairnet • Lab gown • Apron • Mask • Gloves • Splasher shoes

Methodology: • Lecture/ discussion Assessment Methods: • Direct observation • Written examination • Oral questioning - 72 -

Competency-Based Curriculum LO 4. STORE MEAT CUTS AND MEAT PRODUCTS Assessment Criteria: 1. Food spoilage is minimized in accordance with standard storage techniques. 2. Quality of each cut and product is maintained through appropriate storage techniques, in accordance with job requirement. 3. Meat preservation method is used/ applied appropriately in accordance with standard recipe requirement. Contents: • Factors contributing to meat spoilage • Storage procedures for different meats • Methods of meat preservation Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • • • • • • • Freezer Working table Refrigerator Gas range/ oven Racks TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Knives Spoon and Forks Pots and pans • SUPPLIES AND MATERIALS Real ingredients LEARNING MATERIALS • • • • Manuals References Modules Standard recipes

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

Methodologies: • Lecture/ discussion • Educational trips Assessment Methods: • Direct observation • Written examination • Oral questioning

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Competency-Based Curriculum UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTION : PREPARE AND COOK SEAFOOD : Prepare and Cook Seafood : 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. : 30 hours : NC II

NOMINAL DURATION QUALIFICATION LEVEL

SUMMARY OF LEARNING OUTCOME At the end of this module, the students/trainees should be able to: LO 1. Select and store seafood LO 2. Prepare and cook fish and shellfish LO 3. Present fish and seafood

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Competency-Based Curriculum LO 1. SELECT AND STORE SEAFOOD Assessment Criteria: 1. Seafood is selected according to quality, seasonal availability, price and the requirements for specific menu items. 2. Live seafood, where used, are maintained and killed in a non-cruel and humane manner and in accordance with government regulations. 3. Seafood are handled and stored hygienically, in accordance with safe handling and storing techniques. 4. Frozen seafood are thawed correctly to ensure maximum quality, hygiene, and to retain their nutrients. 5. Where applicable, date stamps and codes are checked to ensure quality control. Contents: • Classifications and market forms of seafood • Principles in cooking seafood • Techniques in storing of seafood • Thawing guide of seafood • Safe handling of raw seafood Conditions: Students/trainees must be provided with the following: EQUIPMENT SUPPLIES AND MATERIALS • Freezer • Real ingredients • Working table LEARNING MATERIALS • Gas range/ oven • Manuals • Cooler • References TOOLS • Modules • Measuring spoon and cups ACCESSORIES • Chopping board Laboratory outfit • Colander • Hairnet • Plates and bowls • Lab gown • Knives • Apron • Spoon and Forks • Mask • Pots and pans • Gloves • Food containers • Splasher shoes Methodologies: • Lecture/ discussion Assessment Methods: • Direct observation • Written examination • Oral questioning - 75 -

Competency-Based Curriculum

LO 2. PREPARE AND COOK FISH AND SHELLFISH Assessment Criteria: 1. Fish is cleaned, gutted and filleted correctly and efficiently according to recipe standards. 2. Shellfish and other types of seafood are cleaned and prepared correctly and in accordance with recipe standards. 3. Seafood is cooked to standard recipe requirements using a variety of cookery methods. 4. Fish and shellfish by-products are used appropriately for a variety of dishes and menu items. Contents: • Classifications fish and market forms of fish • Classifications and market forms of shellfish • Principles of cooking fish and shellfish Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • • • • • • • Freezer Working table Refrigerator Gas range/ oven Racks TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Knives Spoon and Forks Pots and pans • SUPPLIES AND MATERIALS Real ingredients

ACCESSORIES Laboratory outfit • Hairnet • Lab gown • Apron • Mask • Gloves • Splasher shoes LEARNING MATERIALS • Manuals • References • Modules Standard recipes

Methodologies: • Lecture/ discussion Assessment Methods: • Direct observation • Written examination • Oral questioning - 76 -

Competency-Based Curriculum LO 3. PRESENT FISH AND SEAFOOD Assessment Criteria: 1. Fish and seafood is prepared and presented for service. 2. Suitable sauces and dips are prepared according to standard recipes and as required to accompany seafood menu items. 3. Place presentations and garnishing techniques are selected and used according to recipe standards. Contents: • Guidelines in garnishing fish and seafood dishes • Selection of appropriate roux for fish and seafood dishes Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • • EQUIPMENT Freezer Working table Refrigerator Gas range/ oven Racks TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Knives Spoon and Forks Pots and pans • SUPPLIES AND MATERIALS Real ingredients

ACCESSORIES Laboratory outfit • Hairnet • Lab gown • Apron • Mask • Gloves • Splasher shoes LEARNING MATERIALS • Manuals • References • Modules Standard recipes

Methodologies: • Lecture/ discussion Assessment Method: • Direct observation • Written examination • Oral questioning

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Competency-Based Curriculum UNIT OF COMPETENCY : MODULE TITLE : PREPARE HOT AND COLD DESSERTS Preparing Hot and Cold Desserts 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. 20 HOURS NC II

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Prepare and Produce desserts LO 2: Decorate, portion and present desserts LO 3: Prepare sweet sauces LO 4: Prepare accompaniments, garnishes and decorations LO 5: Store desserts

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Competency-Based Curriculum LO 1: PREPARE AND PRODUCE DESSERTS Assessment Criteria: 1. Ingredients are selected, measured and weighed according to recipe requirements. 2. Appropriate equipment are selected and used in accordance with job requirements. 3. Standard recipe are used to produce a variety of hot cold and frozen desserts. 4. Creative and innovative desserts are produced using a range of appropriate ingredients. Contents: • • • • Measuring food materials Kitchen tools and equipment and their uses Standardization of recipe Kinds of ingredients appropriate for desserts making

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

Methodologies: • Lecture/discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning - 79 -

Competency-Based Curriculum

LO 2: DECORATE, PORTION AND PRESENT DESSERTS Assessment criteria: 1. Desserts are decorated appropriately to enhance presentation. 2. Desserts are portioned according to required standards. 3. Desserts are presented according to standard presentation. Contents: • Principles in desserts decoration • Costing, yielding, portion control of desserts • Safe work practice particularly on handling hot and frozen products Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • • • Equipment Gas range Oven Blender/ Food processor Refrigerator Microwave Ice cream Machine Mixer Working table Supplies and materials Ingredients for the menu Learning Materials Manuals Catalogs Hand-outs Reference Materials • • • • • • • • • • • • Tools and Accessories Laboratory Outfit ( hairnet, apron, masks, gloves, etc.) Measuring spoon, glass, cups, Weighing scale Chopping board Sifter Plates and bowls Knives Juicers spoon and Fork Baking pans, molder Casseroles Steamer

Methodologies: • Lecture/discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning

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Competency-Based Curriculum LO 3: PREPARE SWEET SAUCES Assessment Criteria: 1. Range of hot and cold sauces are produced to a desired consistency and flavor 2. Thickening agents are used suitable for sweet sauces where appropriate 3. Sauces are stored to retain desired quality and characteristics Contents: • • • • Methods of cooking foods Different kinds of herbs, spices and food flavorings Starch and alimentary paste Proper storage of food

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

Methodologies: • Lecture/discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning

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Competency-Based Curriculum LO 4: PREPARE ACCOMPANIMENTS, GARNISHES AND DECORATION Assessment Criteria: 1. Accompaniments, garnishes and decorations are used to enhance taste, texture and balance. 2. Ensured that flavors and textures of garnishes complements desserts 3. Presented desserts and sweets attractively. Contents: • Rules in Garnishing • Fruits and Vegetables Curving Conditions: Students/trainees must be provided with the following • • • • • • • • • • • • • Equipment Gas range Oven Blender/ Food processor Refrigerator Microwave Ice cream Machine Mixer Working table Supplies and materials Ingredients for the menu Learning Materials Manuals Catalogs Hand-outs Reference books • • • • • • • • • • • • • • Tools and Accessories Laboratory Outfit ( hairnet, apron, masks, gloves, etc.) Measuring spoon, glass, cups, Weighing scale Curving Knives Chopping board Sifter Plates and bowls Knives Juicers spoon and Fork Baking pans, molder Casseroles Steamer

Methodologies: • Lecture/discussion • Demonstration • Film Viewing Assessment Methods: • Direct observation

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Competency-Based Curriculum LO 5: STORE DESSERTS Assessment Criteria: 1. Desserts are stored at the appropriate temperature 2. Desserts conditions are corrected to maintain quality freshness and customer appeal 3. Desserts suitable packaging are selected and used to preserve taste, appearance and eating characteristic Contents: • Proper handling and storing of Desserts • Food Packaging Conditions: Students/trainees must be provided with the following: • • • • • • • • • Equipment Working table Chiller Refrigerator Freezer Tools and Accessories Laboratory Outfit ( hairnet, apron, masks, gloves, etc.) Food Racks/ trays Styro plates Food wrap Foil • Supplies and materials Actual food or menu

Learning Materials • • • Storage Manuals Hand out References book

Methodologies: • Lecture/discussion • Demonstration Assessment Methods: • Direct observation • Oral/questioning

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Competency-Based Curriculum UNIT OF COMPETENCY : MODULE TITLE : PREPARE PASTRY, CAKES AND YEAST-BASED PRODUCTS PREPARING PASTRY, CAKES AND YEAST-BASED PRODUCTS 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. 40 hours NC II

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare, decorate and present pastries and cakes LO 2. Prepare and produce yeast products LO 3. Portion and store pastry, Cakes and bread goods.

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Competency-Based Curriculum LO 1. PREPARE, DECORATE AND PRESENT PASTRIES AND CAKES Assessment Criteria: 1. Variety of pastries and pastry products are produced according to required standard products 2. Basic pastries are prepared according to standard recipe using appropriate techniques, method and equipment 3. Pastries are presented according to standard presentation. Contents: • Characteristic of different types of pastries, cakes and yeast products. • Different nature and handling requirements of each type of pastry. • Pastries and cakes decorating. Conditions: Students/trainees must be provided with the following: EQUIPMENT TOOLS AND ACCESSORIES • Gas range • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) • Oven • Measuring spoon • Blender • Measuring glass • chiller • Measuring cups • Refrigerator • dietetic scale • Microwave • Chopping board • Working table • 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

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Competency-Based Curriculum LO 2: PREPARE AND PRODUCE YEAST PRODUCTS Assessment Criteria: 1. Variety of cakes and yeast-based products are prepared according to standard recipes and practice. 2. Range of yeast –based products are prepared according to standard recipe. 3. Suitable equipment are selected and used safely and efficiently 4. Pastry products, cakes and yeast-based products are decorated according to standard recipe Contents: • Different types of cakes and yeast-based products. • Types of leavening agent • Tools and equipments used in Baking • Guidelines in cake decorating Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • • • • • • • • EQUIPMENT Gas range Oven Blender chiller Refrigerator Microwave Working table SUPPLIES AND MATERIALS Real ingredients as required by the menu, recipe Wax paper Boxes Foil LEARNING MATERIALS Copy of standardize recipe Lecture hand-outs Catalogs Manuals Reference book Recipe books Food related magazines • • • • • • • • • • • • • • • • • • • • • • • • • • • TOOLS AND ACCESSORIES Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Measuring spoon Measuring glass Measuring cups dietetic scale Chopping board Sifter Plates and bowls Knives Spoon and Forks Cake slicer Baking pans Molder Cake tester Pastry brush Oven thermometer Mixing bowls Wooden Spoon Rubber Scraper Spatula Cooling rack Dough cutter Can opener Wire whisk Pastry bag Pastry tube Cake revolving stand

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Competency-Based Curriculum Methodologies: • Lecture/ discussion • Demonstration • Video viewing Assessment Methods: • Direct observation • Written/oral questioning • Demonstration

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Competency-Based Curriculum LO 3. PORTION AND STORE PASTRY, CAKES AND BREAD GOODS Assessment Criteria: 1. Portion control is applied to minimize waste 2. Cakes and pastry bread products are stored correctly to minimize spoilage 3. Pastry, cakes and bread goods are kept in accordance with required conditions Contents: • Portion control of bakery products • Proper handling and storage of bakery product Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • Refrigerator Chiller Freezer TOOLS AND ACCESSORIES • • • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Knives Cake slicer • • • • • • • • SUPPLIES AND MATERIALS Foil Wax paper Food wrap Boxes LEARNING MATERIALS Lecture hand-outs Reference books Manuals Related food magazines

Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning • Demonstration

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Competency-Based Curriculum UNIT OF COMPETENCY : MODULE TITLE : PRESENT FOOD PRESENTING FOOD 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 20 hours NC II

MODULE DESCRIPTION :

NOMINAL DURATION

:

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare food for service LO 2. Portion and plate food LO 3. Work in team

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Competency-Based Curriculum LO 1. PREPARE FOOD FOR SERVICE Assessment Criteria: 1. Food are correctly identified for menu items 2. Sauces and garnishes are arranged according to required specific dishes Contents: • Principles on food analysis • Types of stocks and different kinds of garnishes Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • Working table Trolley Glass rack Plate rack TOOLS AND ACCESSORIES • Casual uniform for fine dining: • Food tray • Glassware • Chinaware • Hollowware • Side towel • Food stand Methodologies: • Lecture/ discussion • Demonstration • Video viewing Assessment Method: • Direct observation • Written/oral questioning • • • • • SUPPLIES AND MATERIALS Actual menu

LEARNING MATERIALS Brochures Catalog Manual for service Hand-outs

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Competency-Based Curriculum LO 2. PORTION AND PLATE FOOD Assessment Criteria: 1. Sufficient supplies of clean, undamaged crockery are arranged and available at temperatures appropriate to food being used 2. Food are correctly portion according to prescribed policies and/or standard recipes 3. Food is plated and presented neatly and attractively according to required specified dish. 4. Food is serve should be displayed in public area at the correct temperature in attractive manner without drips or spills and giving attention to color. Contents: • Different types of chinaware and their uses • Cost control and portioning of foods • Styles of service Conditions: Students/trainees must be provided with the following: EQUIPMENT • Working table • • • • SUPPLIES AND MATERIALS Actual menu Food wrap Foil Boxes LEARNING MATERIALS • • • • • Manuals Food related magazine Reference book Hand-outs Catalog

TOOLS AND ACCESSORIES • • • • • • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Weighing scale Chopping board Plates and bowls Knives Serving spoons and forks

Methodologies: • Lecture/ discussion • Demonstration Assessment Method: • Direct observation • Written/oral questioning

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Competency-Based Curriculum LO 3. WORK IN A TEAM Assessment Criteria: 1. Good working relationships with all kitchen and food services staff is demonstrated to ensure finely and quality food service 2. Kitchen routine for food service is followed to minimize delays and maximize food quality 3. High standards of personal and work related of hygienic practices are maintained Contents: • Human Resource Management • Kitchen work flow • Personal hygiene and good grooming Conditions: Students/trainees must be provided with the following: LEARNING MATERIALS • • • • • • Manual for good grooming Catalog Brochures Hand-outs Reference books Related magazines and journal

Methodologies: • Lecture/ discussion • Demonstration • Video viewing Assessment Methods: • Direct observation • Written/oral questioning

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Competency-Based Curriculum UNIT OF COMPETENCY : MODULE TITLE : PACKAGE PREPARED FOODSTUFFS PACKAGING PREPARED FOODSTUFFS This module deals with the knowledge, skills and attitudes in packaging of prepared foodstuffs for transportation. 15 hours NC II

MODULE DESCRIPTION : NOMINAL DURATION :

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES At the end of this module, the students/trainees should be able to: LO 1. Ensure food suitable for packaging, storage and transportation LO 2. Select packaging appropriate to specific food LO 3. Package food according to needs

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Competency-Based Curriculum LO 1. ENSURE FOOD SUITABLE FOR PACKAGING, STORAGE AND TRANSPORTATION Assessment Criteria: 1. Food meets requirements (quality, shelf –life, microbiological condition, portion control) prior to packaging. Contents: • Principles of food packaging • Different kinds of food packaging Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • Plastic Sealer Vacuum sealer Working table • • • • • • • • SUPPLIES AND MATERIALS Actual menu Polystyrene foam Cartons Plastic cling wrap Plastic or foil containers Metal or plastic trays Tapes Measuring tape LEARNING MATERIALS • • • • • Catalog Manuals Reference books Hand-outs Related magazines and journals

TOOLS AND ACCESSORIES • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) • Knives • Scissors • Cutter

Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning

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Competency-Based Curriculum LO 2. SELECT PACKAGING APPROPRIATE TO SPECIFIC FOOD Assessment Criteria: 1. Packaging materials are selected based on the required standards 2. Packaging materials are selected based on human and environment safety requirements Contents: • Different types of packaging materials • Sanitation and hygiene Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • Plastic Sealer Vacuum sealer Working table • • • • • • • • SUPPLIES AND MATERIALS Actual menu Polystyrene foam Cartons Plastic cling wrap Plastic or foil containers Metal or plastic trays Tapes Measuring tape LEARNING MATERIALS • • • • • Catalog Manuals Reference books Hand-outs Related magazines and journals

TOOLS AND ACCESSORIES • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) • Knives • Scissors • Cutter

Methodologies: • Lecture/ discussion • Demonstration Assessment Methods: • Direct observation • Written/oral questioning

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Competency-Based Curriculum LO 3. PACKAGE FOOD ACCORDING TO NEEDS Assessment Criteria: 1. Food is package in compliance with hygiene, occupational health and safety and local health regulations requirements 2. Environmental requirements such as temperature control, humidity, design and construction are for food packaging are observed 3. Appropriate packaging procedures are adopted according to standard specifications 4. Food labeled according to packaging regulations Contents: • Occupational health and safety standards • Food sanitation and environmental concern • Procedure and guidelines in food packaging • Labeling and packaging of food products Conditions: Students/trainees must be provided with the following: • • • EQUIPMENT Plastic Sealer Vacuum sealer Working table • • • • • • • • • • • • • SUPPLIES AND MATERIALS Actual menu Polystyrene foam Cartons Plastic cling wrap Plastic or foil containers Metal or plastic trays Tapes Measuring tape LEARNING MATERIALS Catalog Manuals Reference books Hand-outs Related magazines and journals

TOOLS AND ACCESSORIES • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) • Knives • Scissors • Cutter Methodologies: • Lecture/ discussion • Demonstration Assessment Method: • Direct observation • Written/oral questioning

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