TRAINING REGULATIONS

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

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

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

Page No.

SECTION 1

COMMERCIAL COOKING NC II QUALIFICATION

1- 2

SECTION 2

COMPETENCY STANDARDS
  

Basic Competencies Common Competencies Core Competencies

3 - 17 18 - 35 36 - 100

SECTION 3

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

SECTION 4

NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

120 - 121

COMPETENCY MAP DEFINITION OF TERMS ACKNOWLEDGEMENTS

122 123 - 124 125 - 126

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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

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

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

CODE NO.
TRS311201 TRS311202 TRS311203 TRS311204 TRS311205

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

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

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

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

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

1 Team meetings are attended on time 2. Obtain and convey workplace information 2.4 Workplace interactions are conducted in a courteous manner 2. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 1.2 Effective questioning .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Meeting inputs are consistent with the meeting purpose and established protocols 2.verbal communication is used 1.6 Defined workplace procedures for the location and storage of information are used 1. active listening and speaking skills are used to gather and convey information 1.7 Personal interaction is carried out clearly and concisely 2.5 Appropriate lines of communication with supervisors and colleagues are identified and followed 1.4 Appropriate non.5 Questions about simple routine workplace procedures and maters concerning working conditions of employment are asked and responded to 2. common and core units of competency required in COMMERCIAL COOKING NC II. Participate in workplace meetings and discussions 1.1 Specific and relevant information is accessed from appropriate sources 1.SECTION 2 COMPETENCY STANDARDS This section gives the details of the contents of the basic. interpret and convey information in response to workplace requirements. skills and attitudes required to gather. BASIC COMPETENCIES UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : PARTICIPATE IN WORKPLACE COMMUNICATION 500311105 ELEMENT : This unit covers the knowledge.6 Meetings outcomes are interpreted and implemented 3 TR .3 Appropriate medium is used to transfer information and ideas 1.2 Own opinions are clearly expressed and those of others are listened to without interruption 2.

Complete relevant work related documents PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 3.5 Reporting requirements to supervisor are completed according to organizational guidelines 4 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .ELEMENT 3.2 Workplace data is recorded on standard workplace forms and documents 3.4 Errors in recording information on forms/ documents are identified and properly acted upon 3.1 Range of forms relating to conditions of employment are completed accurately and legibly 3.3 Basic mathematical processes are used for routine calculations 3.

1.2. 1.1. safety reports Face to face Telephone Electronic and two way radio Written including electronic. 2.4. 2. 2.2. Suppliers Trade personnel Local government Industry bodies Memorandum Circular Notice Information discussion Follow-up or verbal instructions Face to face communication Manual filing system Computer-based filing system Personnel forms. telephone message forms.3.6.5. 3.2.4.1. memos.RANGE OF VARIABLES VARIABLE 1. 6. 5. signals. 4.3. 2. 1.1. Storage 4.4. 5. 5. Appropriate sources 1.1. Forms 5.3. Workplace interactions 3.1. Medium 2. 3.5. 5. 2.3. Protocols 6.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . 1. 5 TR . instruction and forms.2. 2. 6.1. signs and diagrams Observing meeting Compliance with meeting decisions Obeying meeting instructions RANGE Team members 6.2. non-verbal including gestures.

2.1. Gather and provide information in response to workplace requirements 4. Underpinning Skills 3.1. Participate in workplace meetings and discussions 3. 2. Oral interview and written test 6. Accessed information using communication equipment 1. 4.2.5.4. 2.3. 2.7. Methods of Assessment 6. Complete work related documents 3. 2.2.1. division and multiplication 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2.1.4. Underpinning Knowledge 3. subtraction.3. Estimate. Direct Observation 5.EVIDENCE GUIDE 1. Made use of relevant terms as an aid to transfer information effectively 1. Resource Implications 5. Ability to relate to people of social range in the workplace 3. Basic mathematical processes of addition. Fax machine Telephone Writing materials Internet 4. Prepared written communication following standard format of the organization 1.4. Competency may be assessed individually in the actual workplace or through accredited institution 6 TR . Context of Assessment 5. Perform routine workplace duties following simple written notices 3.8.1.6.4.2. Effective communication Different modes of communication Written communication Organizational policies Communication procedures and systems Technology relevant to the enterprise and the individual’s work responsibilities 2.1.3. Critical aspects of Competency Assessment requires evidence that the candidate: 1.3. calculate and record routine workplace measures 3. 4. Follow simple spoken language 3. 4.6.5. 2. Conveyed information effectively adopting the formal or informal communication 2.

Team parameters.2.1. knowledge and attitudes to identify role and responsibility as a member of a team. Individual role and responsibilities within the team environment are identified 2.1. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. based on individual skills and competencies and workplace context 3. Reporting relationships within team and external to team are identified 3.UNIT OF COMPETENCY: UNIT CODE : UNIT DESCRIPTOR : WORK IN TEAM ENVIRONMENT 500311106 This unit covers the skills. Effective and appropriate contributions made to complement team activities and objectives.3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2. Describe team role and scope 1. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members. Observed protocols in reporting using standard operating procedures 3. 7 TR .3.2.1. Work as a team member 3. The role and objective of the team is identified from available sources of information 1. Roles and responsibility of other team members are identified and recognized 2. reporting relationships and responsibilities are identified from team discussions and appropriate external sources 2. Identify own role and responsibility within team 2. Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives 3.4.

1.5. 3.3.2. 2. 8 TR . 2. 2. 2. Workplace context 3.3. safe handling and disposal of chemicals Safety.1. 3.4.RANGE OF VARIABLES VARIABLE 1.5.4. housekeeping and quality guidelines 2. 1. Sources of information 2. either individually or in a team environment Standard operating and/or other workplace procedures Job procedures Machine/equipment manufacturer’s specifications and instructions Organizational or external personnel Client/supplier instructions Quality standards OHS and environmental standards Work procedures and practices Conditions of work environments Legislation and industrial agreements Standard work practice including the storage.1.7. environmental. Role and objective of team 1.2.2. 3. RANGE Work activities in a team environment with enterprise or specific sector Limited discretion. 2. 3. 2.6.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . initiative and judgement maybe demonstrated on the job. 3.

2. 2.6.1. 2. Access to relevant workplace or appropriately simulated environment where assessment can take place 4.4. Case studies and scenarios as a basis for discussion of issues and strategies in teamwork 6. Materials relevant to the proposed activity or tasks Competency may be assessed through: 5.1. Operated in a team to complete workplace activity 1.1. Context for Assessment 9 TR . consistent with the culture of the workplace 2.2. 2. 6. 3. Conveyed information in written or oral form 1. Underpinning Knowledge 3.2. Observation of simulation and or role play involving the participation of individual member to the attainment of organizational goal 5.3.1.4. Competency may be assessed in workplace or in a simulated workplace setting Assessment shall be observed while task are being undertaken whether individually or in group 6. Selected and used appropriate workplace language 1.2. Reported outcomes 2.1. Methods of Assessment The following resources MUST be provided: 4. Observation of the individual member in relation to the work activities of the group 5. Worked effectively with others 1. Resource Implications 5. Critical aspects of competency Assessment requires evidence that the candidate: 1. Followed designated work plan for the job 1.1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2.EVIDENCE GUIDE 1. Underpinning Skills 4.3.5. Communication process Team structure Team roles Group planning and decision making Communicate appropriately.3.

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

2 Psychological Profile 1.RANGE OF VARIABLES VARIABLE 1.1 Hardware 2.2 Serving as Resource Persons in conferences and workshops 4.4 Professional Licenses 11 TR .3 Managerial 3.2 Software 3.1 4.3 Aptitude Tests 2.6 Tangible and Intangible Rewards 5. Trainings and career opportunities 3.2 4.1 National Certificates 5.2 Financial 2.1.2 Supervisory 3.1.1 Performance Appraisal 1.1 Participation in training programs 3.4 4.3. Recognitions 4.3.4 Continuing Education 3.3 4.1 Technical 3.3 Technology 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Human 2. Licenses and/or certifications 5. Evaluation RANGE 1. Resources 2.1.3 Support Level Licenses 5.5 Recommendations Citations Certificate of Appreciations Commendations Awards 4.1.2 Certificate of Competency 5.

4 Fundamental rights at work including gender sensitivity 2.3 Completed trainings and career opportunities which are based on the requirements of the industries 1.2 Case studies/scenarios Competency may be assessed through: 5.1 Competency may be assessed in the work place or in a simulated work place setting 2.2 Interview 5.4 Acquired and maintained licenses and/or certifications according to the requirement of the qualification 2. Resource Implications 5.3 Simulation/Role-plays 5.1 Workplace or assessment location 4. Methods of Assessment 6.2 Company policies 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .and interpersonal relationship in the course of managing oneself based on performance evaluation 1.1 Portfolio Assessment 5. Critical aspects of Competency Assessment requires evidence that the candidate: 1.1 Appropriate practice of personal hygiene 3.5 Personal hygiene practices 3. Underpinning Skills 4.2 Maintained intra .) 2.1 Attained job targets within key result areas (KRAs) 1. etc.2 Intra and Interpersonal skills 3.6 Exams and Tests 6.3 Communication skills The following resources MUST be provided: 4.3 Company operations.5 Third Party Reports 5.1 Work values and ethics (Code of Conduct. Context of Assessment 12 TR . Code of Ethics.EVIDENCE GUIDE 1. Underpinning Knowledge 3. procedures and standards 2.4 Observation 5.

2 Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers.3 OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables UNIT CODE UNIT DESCRIPTOR : : ELEMENT 1. Evaluate hazards and risks 13 TR .3 Contingency measures during workplace accidents. fire and other emergencies are recognized and established in accordance with organization procedures 2.1 Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures 1.2 Effects of the hazards are determined 2. Identify hazards and risks 1.UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES 500311108 This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.1 Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV) 2. workplace and environment in accordance with organization procedures 1.

PERFORMANCE CRITERIA ELEMENT 3.1 Emergency-related drills and trainings are participated in as per established organization guidelines and procedures 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Procedures for dealing with workplace accidents. fire and emergencies are followed in accordance with organization OHS policies 3. Maintain OHS awareness 14 TR .2 OHS personal records are completed and updated in accordance with workplace requirements 4.3 Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices 3.1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed 3.4 Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol 4. Control hazards and risks Italicized terms are elaborated in the Range of Variables 3.

plants.6 DOLE regulations on safety legal requirements 1. smoke. awkward/static positions. fatigue. vibration.1 Evacuation 3. insects 2. mists.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Safety regulations RANGE May include but are not limited to: 1. noise.2 Biological hazards. direct pressure.2 Physiological factors – monotony.3 Chemical hazards – dusts. varying metabolic cycles 2. molds.3 Decontamination 3. Hazards/Risks 15 TR . work out cycle 3.5 Philippine Occupational Safety and Health Standards 1. parasites. vapors 2. radiation 2.3 National Electrical and Fire Safety Codes 1. personal relationship.2 Isolation 3. fungi. illumination.1 Physical hazards – impact.4 Waste management statutes and rules 1.RANGE OF VARIABLES VARIABLE 1.4 Ergonomics 2.1 Clean Air Act 1.2 Building code 1.bacteria. mites.4 Calling emergency personnel 2. fibers. viruses. Contingency measures May include but are not limited to: 3.7 CC regulations May include but are not limited to: 2. pressure. fumes. gasses. temperature.4.4.1 Psychological factors – over exertion/ excessive force.

3 Goggles 4.2 Earthquake drill 5.2 6.1 Mask 4.6 Ear muffs 4.5 Face mask/shield 4.1 6. PPE RANGE May include but are not limited to: 4.4 Medical/Health records Incident reports Accident reports OHS-related training completed 5.5 Spillage control 5.7 Disaster preparedness/management 6. OHS personal records 16 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .4 First aid 5.2 Gloves 4.6 Decontamination of chemical and toxic 5.3 Basic life support/CPR 5.VARIABLE 4.8 Anti-static suits 5.7 Apron/Gown/coverall/jump suit 4.1 Fire drill 5.3 6. Emergency-related drills and training 6.4 Hair Net/cap/bonnet 4.

1 Explained clearly established workplace safety and hazard control practices and procedures 1.1 Portfolio Assessment 5.2 Interview 5.3 Interpersonal skills 3.3 Case Study/Situation 6. Resource Implications 5.EVIDENCE GUIDE 1. Methods of Assessment 6.6 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices 1.2 Hazards/risks identification and control skills 3.4 Identified terms of maximum tolerable limits based on threshold limit value.2 OHS personal records 4.9 Health consciousness 3. Underpinning Skills 4.7 Organization safety and health protocol 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Personal hygiene practices 2.3 Recognized contingency measures during workplace accidents.2 PPE types and uses 2.5 Threshold Limit Value -TLV 2.4 Health records Competency may be assessed through: 5.7 Completed and updated OHS personal records in accordance with workplace requirements 2.5 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace 1.1 OHS procedures and practices and regulations 2.6 OHS indicators 2.3 PPE 4. Underpinning Knowledge 3.2 Identified hazards/risks in the workplace and its corresponding indicators in accordance with company procedures 1.1 Practice of personal hygiene 3.1 Competency may be assessed in the work place or in a simulated work place setting 17 TR .4 Hazards/risks identification and control 2.1 Workplace or assessment location 4.8 Safety consciousness 2. 1.TLV. Critical aspects of Competency 2. fire and other emergencies 1. Context for Assessment Assessment requires evidence that the candidate: 1.4 Communication skills The following resources must be provided: 4.

skills required to access.1 Sources of information on the industry are correctly identified and accessed 1. It includes seek information on the industry and update industry knowledge. Update industry knowledge 2. Seek information on the industry PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variable 1.4 Industry information is correctly applied to dayto-day work activities 2.1 Informal and/or formal research is used to update general knowledge of the industry 2.3 Specific information on sector of work is accessed and updated 1. increase and update industry knowledge.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Information to assist effective work performance is obtained in line with job requirements 1.COMMON COMPETENCIES UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE UNIT CODE UNIT DESCRIPTOR : TRS311201 : This unit of competency deals with the knowledge. ELEMENT 1.2 Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities 18 TR .

7 industrial relations issues and major organizations 2.9 work ethic required to work in the industry and industry expectations of staff 2.8 personal observation and experience 2.8 career opportunities within the industry 2.10 quality assurance 2. Information sources RANGE Information sources may include but are not limited to : 1.2 reference books 1.4 industry working conditions 2.6 industry journals 1.4 unions 1.5 legislation that affects the industry  liquor  health and safety  hygiene  gaming  workers compensation  consumer protection  duty of care  building regulations 2.7 internet 1.1 different sectors of the industry and the services available in each sector 2.RANGE OF VARIABLES VARIABLE 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Information to assist effective work performance 19 TR .3 libraries 1.3 relationship between the industry and other industries 2.1 media 1.6 trade unions environmental issues and requirements 2.2 relationship between tourism and hospitality 2.5 industry associations 1.

1 Time management 2.3 Basic competency skills needed to access the internet 3. Resource Implications 5.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.3 Portfolio of industry information related to trainee’s work 6. Methods of Assessment 6. Underpinning Knowledge 4.2 Ready skills needed to access industry information 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Context for Assessment 20 TR .3 Industry information sources 4.1 Interview/questions 5.EVIDENCE GUIDE 1.1 Knew key sources of information on the industry 1. Critical aspects of Competency Assessment requires evidence that the candidate/ trainee: 1.2 Industry knowledge 5.1 Overview of quality assurance in the industry 3.3 Accessed and used industry information 2.2 Role of individual staff members 3.2 Practical demonstration 5.1 Sources of information on the industry 4.2 Updated industry knowledge 1. Underpinning Skills 3.1 Assessment activities are carried out through TESDA's accredited assessment center 2.

2 Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements 2. ELEMENT 1. Identify and prevent hygiene risks 2.3 Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up 21 TR .1 Potential hygiene risks are identified in line with enterprise procedures 2. It includes following hygiene procedures and identifying and preventing hygiene risks.UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : : OBSERVE WORKPLACE HYGIENE PROCEDURES TRS311202 This unit of competency deals with the knowledge. Follow hygiene procedures PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variable 1.2 Handling and storage of items are undertaken in line with enterprise and legal requirements 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Workplace hygiene procedures are implemented in line with enterprise and legal requirements 1. skills and attitudes in observing workplace hygiene procedures.

2 inappropriate storage of foods 2.10 disposal of garbage and contaminated or potentially contaminated wastes 3.1 safe and hygienic handling of food and beverage 1.6.4 foods left uncovered 2.2 ensuring policies and procedures are followed strictly 3.RANGE OF VARIABLES VARIABLE 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .7 cross-contamination through cleaning inappropriate cleaning practices 2.5 airborne dust 2.2 housekeeping 2.9 contaminated wastes such as blood and body secretions 2.6.1 bacterial and other contamination arising from poor handling of food 2. Minimizing or removing risk 22 TR . Hygiene procedures RANGE Hygiene procedures may include : 1.6.5 avoidance of cross-contamination 1.3 food handling 2.6.8 inappropriate handling of potentially infectious linen 2.9 personal hygiene 2.7 appropriate handling and disposal of garbage 1.6 poor work practices 2.5 poor personal hygiene practices 2.3 audits or incidents with follow up actions 2.6.2 regular hand washing 1.1 auditing staff skills and providing training 3.4 appropriate and clean clothing 1.4 vermin 2.6 safe handling disposal of linen and laundry 1.1 cleaning 2.3 storage at incorrect temperatures 2.3 correct food storage 1.8 cleaning and sanitizing procedures 1. Hygiene risk 3.

1 Followed hygiene procedures 1.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.5 Sources of and reasons for food poisoning 3.4 General hazards in handling of food. Context for Assessment 23 TR . actual or simulated workplace.2 Assessment activities are carried out through TESDA's accredited assessment center 2. including major causes of contamination and cross-infection 2.EVIDENCE GUIDE 1. products used in hotel/restaurant / tourism workplace 5.3 Knowledge on factors which contribute to workplace hygiene problems 2. Underpinning Skills 4.1 Typical hygiene and control procedures in the hospitality and tourism industries 2. Resource Implications 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Ability to follow correct procedures and instructions 3. Methods of Assessment 6.2 Practical demonstration 6.3 Practiced personal grooming and hygiene 2. Critical aspects of Competency Assessment required evidence that the candidate : 1.3 Application to hygiene principles 4.2 Ability to handle operating tools/ equipment 3.2 Overview of legislation and regulation in relation to food handling.1 Hygiene procedures. linen and laundry and garbage.1 Written examination 5. personal and general hygiene 2.2 Identified and responded to hygiene risk 1. Underpinning Knowledge 3.

Data are entered into the computer using appropriate program/application in accordance with company procedures 2. Requirements of task are determined 1.4.3.2.3. Input data into computer 3. Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards 2. Appropriate hardware and software is selected according to task assigned and required outcome 1. Work is performed within ergonomic guidelines 3. skills and attitudes and values needed to perform computer operations which includes inputting.1. Accuracy of information is checked and information is saved in accordance with standard operating procedures 2. opened and closed for navigation purposes 3.2.3.2. producing and transferring data using the appropriate hardware and software PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. Desktop icons are correctly selected. Access information using computer 24 TR . accessing. Correct program/application is selected based on job requirements 3. Plan and prepare for task to be undertaken 1.1.UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS UNIT CODE UNIT DESCRIPTOR : TRS311203 : This unit covers the knowledge. Inputted data are stored in storage media according to requirements 2. Program/application containing the information required is accessed according to company procedures 3.4. Task is planned to ensure OH & S guidelines and procedures are followed 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1.

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

1. Keyboard 1. OHS guidelines 3. diskettes 4. Deleting unwanted files 7.3.1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Appropriate furniture 5.2.2.4. Spreadsheets 3.5. Personal computers 1. Reviewing programs 7.6.1. directories/folders 6. Seating posture 5.5. Enterprise procedures Storage media include the following but not limited to: 4.3. Networked systems 1. Scanners 1. Hardware and peripheral devices RANGE 1. Types of equipment used 5. Backing up files 7.2. zip disks 4.3. local and remote 5.4. Creating more space in the hard disk 7.2.4.3.4. Software 3. CDs 4.2.3. hard disk drives. Mouse Includes the following but not limited to: 2. network devices 6. Cleaning dust from internal and external surfaces 2. Word processing packages 2.7.2. recycle bin 7.3.2. Desktop icons 7. Storage media 5. Data base packages 2.1. Maintenance 26 TR . Ergonomic guidelines 6.1. Communication equipment 1. Using up to date anti-virus programs 7.5. Lifting posture 5. Visual display unit screen brightness Icons include the following but not limited to: 6.4. Internet 2. Checking hard drive for errors 7.RANGE OF VARIABLES VARIABLE 1.7. OH & S guidelines 4.6. Printers 1.1.1.4. files 6.

Produced accurate and complete data in accordance with the requirements 1. Identified and explain the functions of both hardware and software used.7. Relevant types of software 2. Underpinning Skills 4. Calculating computer capacity 3. Main parts of a computer 2.1.1. Reading skills required to interpret work instruction 3.1. Selected and used hardware components correctly and according to the task requirement 1.4. Underpinning Knowledge 3. Methods of Assessment 5. Practical demonstration 5.9. General security 2. Basic ergonomics of keyboard and computer use 2.2.1. Maintained computer system 2. Observation 4.3.1.8.EVIDENCE GUIDE 1.1 Assessment may be conducted in the workplace or in a simulated environment 2.2. Computer hardware with peripherals 5. Used appropriate devices and procedures to transfer files/data accurately 1.5. Questioning 4. Appropriate software 6.1. Communication skills 4.6.1.4.3.2. OH & S principles and responsibilities 2.5. Viruses 2. Main types of computers and basic features of different operating systems 2. Context for Assessment 27 TR .2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Resource Implications 6. Storage devices and basic categories of memory 2. Critical aspects of Competency Assessment must show that the candidate: 1. their general features and capabilities 1.1.2.3. The assessor may select two of the following assessment methods to objectively assess the candidate: 4.1.

COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Suspicious behavior or unusual occurrence are reported in line with enterprise procedure 2. Maintain safe personal presentation standards 3. safety and security procedures for health.1 Safe personal standards are identified and followed in line with enterprise requirements 28 TR .UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES UNIT CODE UNIT DESCRIPTOR : TRS311204 : This unit of competency deals with the knowledge.2 Breaches of health. safety and security practices.4 Details of emergency situations are reported in line with enterprise procedures 3. Follow workplace 1.2 Emergency procedures are followed in line with enterprise procedures 2.1 Correct health. skills and attitudes in following health. PERFORMANCE CRITERIA ELEMENT Italicized items are elaborated on the Range of Variables 1. It includes dealing with emergency situations and maintaining safe personal presentation standards. safety and security procedures are identified and reported in line with enterprise procedure 1. Deal with emergency situations 2. procedures are followed in line with legislation. safety and security practices regulations and enterprise procedures 1.3 Assistance is sought from colleagues to resolve or respond to emergency situations 2.1 Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility 2.

safety and security procedures RANGE May include but are not limited to : 1. cash.1 loss of keys 2.2 strange or suspicious persons 2.3 broken or malfunctioning equipment 2.8 hazard identification and control 1. equipment.1 use of personal protective clothing and equipment 1.4 natural calamity i. standing.7 emergency fire and accident 1.e.RANGE OF VARIABLES VARIABLE 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .6 ergonomically sound furniture and work stations 1. Health. handling hot surfaces.6 lack of suitable signage when required 2.10 key control systems May include but are not limited to : 2. bending 1.2 fire 3. goods or materials 2.1 personal injuries 3. computers and electronic equipment 1.3 electrocution 3.9 security of documents. Emergency 29 TR .5 safe handling of chemicals.4 safe work techniques including knives and equipment. Breaches of procedure 3.3 manual handling including lifting.e.5 criminal acts i. robbery 2.8 unsafe work practices May include but is not limited to : 3.4 loss of property.7 lack of training on health and safety issues 2.2 safe posture including sitting.5 damaged property or fittings 2. people 1. earthquake/flood 3. transferring 1. poisons and dangerous materials 1.

supplies and materials 5.1.6 Complied with quality standards 1. cleanliness and aesthetic values 2.2 Used interactive communication with others 1. Critical aspects of Competency 2. health and emergency 4.3.4 Identified faults & problems and the necessary corrective action 1.2 Emergency procedures 2.3 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Practice safety measures 2.3.4 Assessment activities are carried out through TESDA's accredited assessment center 30 TR . Underpinning Knowledge and Attitude 3.1 Complied with industry practices and procedures 1.1. 3.1.1 Proper disposal of garbage 2.1.3 Complied with workplace safety. equipment. Resource Implications 5.5 Promoted public relation among others 1.3 5S Implementation 3.2 Availability of tools.1 Workplace health.1 Procedures Manual on safety. Processes and Operations 2.5 Ability to focus on task at hand 2.2 Time management 3.1 Ability to make decision 3. Methods of Assessment 6.2 Practical demonstration 5.2 Interpersonal skills 2.2. security. safety and security procedures 2.1 Written examination 5.3 Good working attitude 2.4 Care in handling and operating equipment 4.3 Personal presentation 2.1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Systems.1 Interactive communication with others 2.2.EVIDENCE GUIDE 1. Underpinning Skills 4.4 Ability to work quietly.3 Ability to offer alternative steps 3. patience. Context of Assessment Assessment requires evidence that the candidate : 1.8 Complied with proper dress code 2. security and hygiene practices 1.3 Interview 6. carefulness. with cooperation.1 Communication 2.7 Responded to emergency situations in line with enterprise guidelines 1.2.3 Safety Practices 2.

It includes greeting customer.1 3.3 31 TR . Greet customer Italicized items are elaborated in the Range of Variables 1. Deliver service to customer 3. internet and email and handling complaints. identifying customer needs.3 1.3 2. Identify customer needs 2.UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE UNIT CODE UNIT DESCRIPTOR : TRS311205 : This unit of competency deals with the knowledge. delivering service to customer. PERFORMANCE CRITERIA ELEMENT 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . fax machine. assistance is sought from supervisor Customer needs are promptly attended to in line with enterprise procedure Appropriate rapport is maintained with customer to enable high quality service delivery Opportunity to enhance the quality of service and products are taken wherever possible 2.4 3.4 Guests are greeted in line with enterprise procedure Verbal and non-verbal communications are appropriate to the given situation Non verbal communication of customer is observed responding to customer Sensitivity to cultural and social differences is demonstrated Appropriate interpersonal skills are used to ensure that customer needs are accurately identified Customer needs are assessed for urgency so that priority for service delivery can be identified Customers are provided with information Personal limitation in addressing customer needs is identified and where appropriate. skills and attitudes in providing effective customer service. evaluation and recommendation. handling queries through telephone.1 2.2 3.2 1.2 2.1 1.

1 5. Handle complaints. Handle queries through telephone. fax machine.2 Queries/ information are recorded in line with enterprise procedure 4.3 5.1 Use telephone. internet efficiently to determine customer requirements 4.4 Guests are greeted with a smile and eye-to-eye contact Responsibility for resolving the complaint is taken within limit of responsibility Nature and details of complaint are established and agreed with the customer Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible 5.PERFORMANCE CRITERIA ELEMENT 4. evaluation and recommendations 32 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Queries are acted upon promptly and correctly in line with enterprise procedure 5. internet and email Italicized items are elaborated in the Range of Variables 4.2 5. fax machine. computer.

1 3.4 1.1 1.2 3.1 those with a disability 4. Cultural and social differences RANGE body language dress and accessories gestures and mannerisms voice tonality and volume use of space culturally specific communication customs and practices Includes but are not limited to : 2. Non-verbal communication 1. farewelling and conversation 2. Enterprise procedure 33 TR .3 unaccompanied children 4.2 addressing the person by name 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Interpersonal skills 4.6 interactive communication public relation good working attitude sincerity pleasant disposition effective communication skills 3.2 body language/ use of body gestures 2.4 parents with young children 4.3 3.3 formality of language 3.4 style manual requirements 5.3 time-lapse before a response 5.2 1.6 single women Protocol and enterprise procedures may include : 5.RANGE OF VARIABLES VARIABLE 1.1 modes of greeting and farewelling 5.6 2.5 standard letters and proformas 5.5 pregnant women 4.2 those with special cultural or language needs 4.1 modes of greeting.5 1.3 1.5 3. Customer needs Customer with specific needs may include : 4.4 3.

4.4 Communication process 2.4.1 Communication 2.1. Underpinning Knowledge and Attitude 3.3.2.11 Handled customer complaints 2. health and safety practices 1.2 Interview techniques 2.1 Complied with industry practices and procedures 1.4 Promoted public relation among others 1.4. 7 Proper way of handling complaints 2.1 Attentive. patient and cordial 2.2 Safety Practices 2.1 Interactive communication with others 2.1 Safe work practices 2.2 Eye-to-eye contact 2.EVIDENCE GUIDE 1.2 Used interactive communication with others 1.6 Correct procedure in handling telephone inquiries 3.2 Personal hygiene 2.3 Maintain teamwork and cooperation 2.5 Complied with service manual standards 1. Critical aspects of Competency Assessment requires evidence that the candidate : 1.3 3.9 Applied correct procedure in using telephone.3 Conflict resolution 2.1.4 3.3.2. internet 1. Underpinning Skills 34 TR .4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Complied with occupational.5 Communication barriers 3.4.3 Attitude 2.2 3.8 Applied telephone ethics 1.2 Interpersonal skills/ social graces with sincerity 2. products and services 1.7 Applied company rules and standards 1.5 Effective communication skills Non-verbal communication .1 3.3.1 Selling/upselling techniques 2.6 Demonstrated familiarity with company facilities.4 Theory 2.body language Good time management Ability to work calmly and unobtrusively effectively Ability to handle telephone inquiries and conversations 3. fax machine.

1 Written examination 5. etc.2 Practical demonstration 6.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. 4. promotional activities in place etc.3 Availability of office supplies 5.2 Availability of data on projects and services. Methods of Assessment 6. 4.4. tariff and rates.1 Availability of telephone.2 Assessment activities are carried out through TESDA's accredited assessment center 5. Context for Assessment 35 TR . fax machine. internet. Resource Implications May include: 4.

4 Cleaning equipment are used safely in accordance with manufacturer’s instructions 1.2 Chemicals and equipment for cleaning and/or sanitizing are used safely 2. shelves and working surfaces are cleaned and/or sanitized without causing damage to health or property 2.3 Walls. Handle waste and linen 36 TR .1 Chemicals are selected and used for cleaning and/or sanitizing kitchen equipment and utensils 1.3 Clean equipment and utensils are stored or stacked safely in the designated place 1. Clean. sanitize and store equipment 1. PERFORMANCE CRITERIA italicized terms are elaborated in the Range of Variables ELEMENT 1.1 Cleaning schedules are followed based on enterprise procedures 2. floors. Clean and sanitize premises 3.3 Linens are sorted and safely removed according to enterprise procedures 2.5 Cleaning equipment are assembled and disassembled safely 1.6 Cleaning equipment are stored safely in the designated position and area 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Equipment and/or utensils are cleaned and/or sanitized safely and according to manufacturer’s instructions 1.2 Cleaning chemicals are disposed safely and according to standard procedures 3.1 Wastes are sorted and disposed according to hygiene regulations.4 First aid procedures are followed if accident caused by chemicals happens 3. food preparation and storage areas in commercial cookery or catering operations.CORE COMPETENCIES UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES UNIT CODE UNIT DESCRIPTOR : TRS512328 : This unit deals with the skills and knowledge on cleaning and maintaining kitchens. enterprise practices and standard procedures 3.

4 Extraction fans May include but are not limited to: 4. Equipment to be cleaned and/or sanitized RANGE May include but are not limited to: 1.1 Walls 2. dishes 1.7 Chopping boards 1. pans.2 Table cloths 4.6 Cleaning cloths 37 TR . VARIABLE 1.3 Cutlery 1.8 Extraction fans 2.5 Pots.8 Garbage bins 1. freezers and cool rooms 2. Linen May include but not limited to: 3.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served.4 Benches and working surfaces 2. stoves. Asian and international cuisines.7 Store rooms and cupboards 2.1 Crockery 1. The following explanations identify how this unit may be applied in different workplaces. It may include the preparation of Filipino.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Floor scrubbers/polishers 3. Cleaning equipment 4.2 Floors 2.2 Glassware 1.4 Tea towels 4.6 Containers 1.4 Utensils 1.10 Drains 2.9 Grease traps 2. cooking equipment and appliances 2.5 Ovens. sectors and circumstances.6 Fridges.1 Dishwashers 3.3 Shelves 2.1 Napkins 4.5 Clothing 4.3 Serving cloths 4.9 Exhaust fans May include but are not limited to: 2.3 Pressurized steam/water cleaners 3. Surfaces to be cleaned 3.

3 Waste management and disposal procedures and practices The following resources MUST be provided 4.1 Various types of chemicals and equipment for cleaning and sanitizing and their uses 2.1 Direct observation of the candidate while cleaning a kitchen 5. Underpinning Knowledge Assessment requires evidences that the candidate: 1.EVIDENCE GUIDE 1. Resource Implications 5 Methods of Assessment 6 Context for Assessment 38 TR . lifting. carrying and using equipment 2.3 Logical and time-efficient work flow 2.1 Cleaned all food preparation and presentation areas hygienically and in accordance with food safety and occupational health and safety regulations 1. large and small equipment/utensils commonly found in a commercial kitchen 2.1 Sanitizing and disinfecting procedures and techniques 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Access to fully equipped commercial kitchen and storage areas 4. Critical aspects of Competency 2.2 Using and storing cleaning materials and chemicals 3.5 Hygiene and cross-contamination issues related to food handling and preparation 3.2 Access to relevant cleaning materials and equipment for kitchen areas Competency may be assessed through: 5.2 Written or oral questions to test knowledge of candidate’s on cleaning materials and equipment and hygiene issues 5.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Underpinning Skills 4.2 Cleaned various types of surfaces.2 Occupational health and safety requirements for bending.2 Assessment activities are carried out through an accredited assessment center 3.3 Review of portfolios of evidence and third party workplace report of on-the-job performance of the candidate 6.4 Environmental-friendly products and practices in relation to kitchen cleaning 2.

It focuses on general food preparation techniques.1 Ingredients are identified correctly.3 Equipment are cleaned based on correct type and size.2 Tools and equipment are checked for defects. type and quality required 2. and is safely assembled and readied for use in accordance with enterprise procedures 2.4 Measure. recipe cards or enterprise requirements 2. sift where appropriate. and use dry goods as required for menu items 3. fruits and vegetables 1. damages.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .6 Products are stored and placed in correct storage facilities hygienically 39 TR .UNIT OF COMPETENCY: ORGANIZE AND PREPARE FOOD UNIT CODE UNIT DESCRIPTOR : TRS512325 : This unit deals with the skills. This may involve cooking components of a dish but does not include the actual presentation. Prepare tools and equipment for use PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 2. peeled and/or prepared as required for menu items 3. Assemble and prepare ingredients for menu items 3. knowledge and desirable attitudes required to organize and prepare a variety of foods for the kitchen of a hospitality or catering operation. Prepare dairy.1 Tools and equipment are identified based on the required tasks 1.3 Dairy products are prepared as required for menu items and handled safely 3.2 Ingredients are assembled according to correct quantity.3 Ingredients are prepared based on the required form and time frame 3. amount and/or number of portions 3. and/or condition in accordance with manufacturer’s manual 1.2 Vegetables and fruits are cleaned.1 Foods are prepared according to correct weight. The term “organizing and preparing food” is also referred to as “mise-en-place” and includes basic preparation prior to serving food. dry goods.5 General food items are prepared correctly as required for menus 3. ELEMENT 1. according to standard recipes.

COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . cleaned. seafood and poultry are stored hygienically 40 TR . according to size and/or weight as required by menu items 4.5 Meat. Prepare meat.ELEMENT 4. minced or sliced in accordance with standard enterprise procedures 4.2 Meat are prepared. trimmed.3 Fish and seafood are prepared.4 Poultry are trimmed and prepared as required 4. and/or fillet according to required procedures 4. seafood and poultry PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 4.1 Foods are prepared and portioned accurately.

2 Dry goods  flours  sugars  pastas  rice  cereals 1.6 Deli meat products  sausages  hams  salamis  bacon 1.5 Meat.7 Beverage  alcoholic  non-alcoholic 41 TR . seafood and poultry  based on market form .preserved . sectors and circumstances. It may include the preparation of Filipino. bottled 1.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served.fresh. The following Range of Variables identifies how this unit may be applied in different workplaces.frozen . yellow.primal and sub-primal cut . Foods and food types RANGE Items may include but are not limited to: 1. Asian and international cuisines. red and white  based on market form . canned.3 Fruits and vegetables  based on color pigments .portioned sizes  internal organs 1.green.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . processed – frozen.pre-prepared  standard cuts .fresh . dried.4 General food items  sauces  condiments and flavorings  garnishes  coatings  batters 1.1 Dairy products  milk  yogurt  cheeses  alternatives (soy products) 1. VARIABLE 1.

2. choppers 2. salamanders.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . freezer  for holding warm food – baine marie. low pressure burners. cleavers.3 slicers. Equipment and technology may be mechanical or power-driven May include but are not limited to: 2.2 food processors.4 grills. convection ovens 42 TR . blenders and mixers 2. hot food cabinet  for cooking – high pressure.1 knives.5 fryers 2. griddle and broilers 2. combi steamer  for baking – oven. proofer.6 large (fixed) equipment  for cold holding –chiller. utensils and measuring tools 2.

Underpinning Skills 3.3 Review of portfolios of evidence and third party workplace reports on on-the-job performance by the candidate 6. Underpinning Knowledge 3.2 Written or oral questions to assess candidate’s knowledge on preparation techniques for various food types 5.2 Organized and prepared a general variety of foods efficiently and within realistic industry timeframes 2.1 6.1 Direct observation of the candidate while preparing food 5.2 4. particularly in using knives Hygienic handling of food and equipment Knife handling techniques Cutting techniques for fruit and vegetables appropriate to the style of cuisine Waste minimization techniques 2.2 Assessment may be done in the workplace Assessment activities are carried out through an accredited assessment center 6. Critical aspects of Competency Assessment requires evidences that the candidate: 1.4 4. Resource Implications The following resources MUST be provided: 4.1 Applied hygiene and safety principles and procedures 1.3 3.EVIDENCE GUIDE 1.3 Fully-equipped food preparation area (including industrycurrent equipment) Use of real ingredients Relevant food items within typical workplace conditions 5.2 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 2.4 Uses and characteristics of basic food products and types of menus as required Logical and time-efficient work flow Environmental considerations on food preparation Safe work practices according to occupational health and safety principles and procedures. Methods of Assessment Competency may be assessed through: 5.2 2. Context for Assessment 43 TR .1 4.1 3.1 2.

Prepare and portion meats 2.2 Offal and fancy meats are selected as required for menu items 1.2 Meat cuts and offal are prepared and portioned according to menu requirements 2. secondary and portioned meat cuts are cooked and presented to standard recipe specifications 3. lamb.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . PREPARE AND COOK MEAT UNIT CODE UNIT DESCRIPTOR : TRS512338 : This unit deals with the knowledge.5 The best supplier for quality and price are selected according to enterprise requirements 1.6 Appropriate purchase and storage techniques are used to minimize wastage 2. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.2 A variety of primary.3 Leftovers are used to minimize waste and maintain quality 1.1 Suitable knives and equipment are selected and used prior to meat preparation 2.1 Primary. skills and attitude in selecting.UNIT OF COMPETENCY: SELECT.1 Appropriate cooking methods are identified and cuts for service used for meat cuts 3.4 Low cost cuts and meat products are selected when and where appropriate 1.3 A variety of offal are cooked and presented according to standard recipes 3.3 Suitable marinades are prepared and used where appropriate for a variety of meat cuts 3. Select meats 1. cooking and storing meats in a commercial kitchen or catering operation.5 Meats are carved using the appropriate tools and techniques taking into consideration:  Meat structure  Bone structure  Minimal waste 44 TR . secondary and portioned cuts of pork. preparing. beef and veal are selected as required for menu items 1.4 Meat cuts are portioned and served according to menu requirements 3. Cook and present meat 3.

ELEMENT 4. to maximize and maintain quality 4. where required.3 Frozen meats are thawed in accordance with enterprise procedures 45 TR .1 Fresh and cryovac-packed meat are stored correctly according to health regulations 4. Store meat PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 4.2 Fresh meat is aged correctly.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .

COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Larding. Frozen d. Poaching 46 2. Preserved 1. Braising g. Primal c. Live b. cutting.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants. Boiling b.4 Tenderizing. Portioned cuts e. Stewing h. Grilling c. Variety or Offal f. Sub-primal or Secondary d.1 Dry method a. mincing 2.2 Cuts a. Meat preparation techniques 3. Pan frying e. Whole carcass b.2 Weighing. Steaming d. Fresh c. Cryovac e. Cooking method TR . sectors and circumstances. Baking 3. Types of meat RANGE May include but are not limited to: 1. cafeterias and other catering operations. portioning 2.2 Moist method a. Roasting b. tying and skewering May include but are not limited to: 3.1 Boning. rolling. hotels. VARIABLE 1. clubs. trimming. Deep fat Frying f.5 Stuffing. The following Range of Variables identifiy how this may be applied in different workplaces. Simmering c.1 Market forms a. Fancy meats May include but are not limited to: 2. barding 2. trussing 2. Broiling d.

12 Weighing scales 47 TR . meat cleaver 4.2 Saws.9 Slicing machine 4.11 Meat thermometer 4.1 Knives – Chef’s/French paring. filleting and boning knives 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Larding needles 4.10 Food processors 4.6 Knife sharpening and honing equipment 4.7 Mincers 4. Knives and equipment RANGE May include but are not limited to: 4.VARIABLE 4.3 Meat bat 4.4 Meat hooks 4.8 Bowl choppers 4.

2 Characteristics of different meat cuts including primary. Critical aspects of Competency Assessment requires evidences that the candidate: 1.3 Knife care and maintenance 3.9 Logical and time efficient work flow 3. 4.3 Industry-realistic ratios of kitchen staff to customers Competency may be assessed through: 5.1 Appropriate preparation and cookery methods for various cuts and types of meat 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . commercial kitchen (including industry-current equipment.2 Assessment activities are carried out through an accredited assessment center 48 TR .8 Safe work practices 2.2 Applied safe and accurate cutting techniques 1.4 Prepared a range of meat dishes to enterprise standards 2.2 Meat cutting techniques 3. freezing and aging of meats 2.5 Principles and practices of hygienic handling and storage of meat 3.2 Fully-equipped. knives) 4.1 Use of a wide range of meat cuts and products. Underpinning Knowledge 3.EVIDENCE GUIDE 1.4 Principles and practices of storing.7 Uses and characteristics of various knives and equipment 2.6 Culinary terms related to handling and storage of meat commonly used in the enterprise and industry 2. operational. Context for Assessment 6.1 Direct observation of the candidate while preparing and cooking meat 5.3 Appropriate trade names and culinary terms in accordance with standard meat cuts 2.2 Tests on candidate’s knowledge of different cuts of meat 5. quality and fat content 2.1 Explained different classifications of meats 1. Methods of Assessment 6. Underpinning Skills 4. secondary and portioned cuts 2. portion control of meat 3.5 Nutrition content and food values of meat 2.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. yield testing.3 Observed hygienic handling and storing of meat 1. Resource Implications 5.1 Characteristics of meats including type. cut.4 Organizational skills and teamwork 3.6 Costing.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 2.7 Waste minimization techniques and environment-friendly disposal The following resources MUST be provided 4.

Store supplies 1. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. safely and without damage 2. taking into consideration the requirements for temperature.1 Incoming supplies are checked accurately as per specifications. size.1 Supplies are transported to the appropriate storage promptly.4 Documents are prepared (i. quality.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .UNIT OF COMPETENCY: RECEIVE AND STORE KITCHEN SUPPLIES UNIT CODE UNIT DESCRIPTOR : TRS512327 : This unit deals with the outcomes required to receive and store supplies in commercial cookery or catering operations. in accordance with enterprise procedures 1. ventilation and sanitation 2.3 Supplied items are inspected for damage.e.5 Excess stocks are managed appropriately. Take delivery of supplies 2. receiving report.2 Any variations and discrepancies are identified and recorded accurately and reported them to the appropriate person 1. according to enterprise policy 2.2 Supplies are stored in the appropriate area.4 Supplies are labeled in accordance with enterprise procedures 49 TR . breakages or discrepancies and record details in accordance with enterprise policy 1.3 Supply levels are recorded accurately and promptly in accordance with enterprise procedures 2. credit memo. discrepancy reports to reflect received) in accordance with enterprise procedures 1. It focuses on the general stock handling procedures required for food and kitchen-related goods. orders and delivery documentation taking into account quantity. weight and quality. expiry/use-by dates.

2 Supplies are moved in accordance with safety and hygiene requirements 3. well lit.8 Products are recommended for event to the head or chef.3 Quality of supplies are checked and reports are completed as required 3. specially for items which are near compromising dates 50 TR .6 Periodic inventory are conducted based on physical and perpetual inventory needs 3.7 Problems are identified and reported promptly 3. free from vermin or infestation and free from defects 3. at required temperature.1 Supplies are rotated in accordance with enterprise policy 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Rotate and maintain supplies 3.ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 3.4 Damaged or spoiled supplies are disposed and reported in accordance with enterprise and/or government requirements 3.5 Storage areas are maintained in optimum condition ensuring that they are clean.

caps.9 Linen  tea towels  serviettes  table cloth  aprons  uniforms  hair restraints – toque. seafood and poultry 1. Storage 51 TR . Supplies RANGE May include but are not limited to: 1.2 Computerized May include but are not limited to: 3. hairnets 1. VARIABLE 1.3 Meat.8 Cleaning materials and equipment 1.4 Dry stores 2.4 Fruit and vegetables 1. It may include the preparation of Filipino.10 Stationery.2 Dairy products 1.7 Utensils and equipment for food preparation  pots and pans  bowls and measuring cups  weighing scales 1. Asian and international cuisines.1 Manual 2. The following Range of Variables identify how this unit may be applied in different workplaces. Supply control systems 3. sectors and circumstances.5 Frozen goods 1. vouchers and tickets May include but are not limited to: 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Freezers 3.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served.1 Dry goods 1.6 Beverages 1.3 Cool rooms 3.1 chillers 3.

Underpinning Knowledge 3.2 Access to perishable and non-perishable kitchen supplies Competency may be assessed through: 5.2 Assessment activities are carried out through an accredited assessment center 2.4 Review of candidate’s portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6.2 Written or oral questions to test knowledge of stock procedures for different food items 5. Context for Assessment 52 TR .5 Standard procedures on lifting and handling.3 Understood proper use of chemical and material safety data sheet should accident happen 2.4 Basic supplies and commodities knowledge 2.6 Hygiene procedures on stock handling and storage 2.EVIDENCE GUIDE 1.2 Understood the occupational health.1 Principles of stock control  Rotation – LIFO and FIFO systems  Correct storage procedures for specific goods  Food segregation  Checking for slow moving items 2.1 Received and stored goods efficiently and safely 1.1 Direct observation of the candidate while receiving and storing goods 5.2 Common examples of stock control documentation and systems 2. stacking and transporting goods 2. safety and hygiene issues related to receipt. Critical aspects of Competency Assessment requires evidences that the candidate: 1.7 Logical and time-efficient work flow 3.1 Waste minimization techniques and environment-friendly on receipt and storage of kitchen supplies 3. Methods of Assessment 6. handling and storage of goods 1.3 Suitable storage for various types of food 2. Resource Implications 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Review of workplace reports and records on stock control 5. Underpinning Skills 4.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.1 Access to a fully-equipped storage area for an operational commercial kitchen 4.2 Storing of perishable and non perishable kitchen supplies The following resources MUST be provided 4.

color and consistency and problems are identified and fixed in accordance with enterprise policy 53 TR .4 Sauces are evaluated for flavor.1 Variety of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items 3. and attitudes required to prepare various stocks.3 Clarifying.3 Clarifying agents are used appropriately 1. using suitable garnishes and accompaniments 3. glazes and essences required for menu items Italicized terms are elaborated in the Range of Variables 2. PERFORMANCE CRITERIA ELEMENT 1.1 Correct ingredients are selected and assembled to prepare soups.1 Ingredients and flavoring agents are used according to standard recipes and enterprise standards 1. Prepare soups required for menu items 3. in clean service ware without drips and spills. color. glazes and essences are produced according to enterprise standards 1.2 Variety of soups are prepared according to enterprise standards 2. consistency and temperature related problems are identified and fixed 2. SAUCES AND SOUPS TRS512331 This unit deals with the skills.4 Convenience products are used appropriately 2.2 Variety of stocks.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . thickening agents and convenience products are used where appropriate 2.2 Derivations are made from basic sauces 3. knowledge.4 Soups are evaluated for flavor.3 Variety of thickening agents and convenience products are used appropriately 3. Prepare sauces required for menu items 1.UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : PREPARE STOCKS. including stocks and prepared garnishes 2. Prepare stocks. sauces and soups in a commercial kitchen or catering operation.5 Soups are presented at the right temperature.

2 Stocks. Store and reconstitute stocks. sauces and soups are stored correctly to maintain optimum freshness and quality 4.PERFORMANCE CRITERIA ELEMENT 4. sauces and soups are reconstituted to appropriate standards of consistency 54 TR .1 Stocks. sauces and soups Italicized terms are elaborated in the Range of Variables 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .

VARIABLE 1. The following explanations identify how this may be applied in different workplaces. chowders. reduced sauces c. dark b. Selection of stocks and sauces RANGE May Include but are not limited to: 1.3 Artificially thickened 2.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants. fish 1. thickened sauces 1. clubs. light c. beef d.4 Specialty soups – bouillabaisse. warm and cold emulsions May include but are not limited to: 2.3 Hot. chicken e. Soups 3. basic and finished sauces b. May include but are not limited to: 3. sectors and circumstances. etc. Stocks and sauces 55 TR .1 Thin  Clear  Consomme 2. cafeterias and other catering operations.2 Sauces a.1 Stocks a. hotels.2 Sauces  White  Brown  Red  Yellow 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . vegetable f.2 Naturally thick 2.1 Stocks  Beef stock  Chicken stock  Fish stock  Vegetable stock  Brown stock 3.

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

soups and stocks 5.6 Logical and time efficient work flow 3.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.2 Access to industry-realistic ratios of kitchen staff to customers 4.3 Variety of real.2 Common culinary terms on stocks. stocks and sauces 3.2 Demonstration of sample dishes prepared by the candidate 5.4 Waste minimization techniques and environment-friendly practices on handling. soups and sauces from different recipes for different cultural backgrounds 1.5 Preparation of sauces and soups within typical workplace conditions including working within time constraints The following resources MUST be provided 4. Methods of Assessment 6.1 Common problems on stocks.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Underpinning Skills 4. suitable ingredients for stocks.2 Organizational skills and teamwork 3.2 Assessment activities are carried out through an accredited assessment center 57 TR .1 Principles and techniques of producing stocks and sauces according to industry standards 3. sauces and soups 5. menus 2. sauces and soups Competency may be assessed through: 5.g.1 Direct observation of the candidate while making stocks. e. Underpinning Knowledge 3. Resource Implications 5.1 Prepared a variety of stocks.3 Safe work practices 3.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4. preparation and disposal of soups. Context for Assessment 6.EVIDENCE GUIDE 1. Critical aspects of Competency Assessment requires evidences that the candidate: 1.2 Identified different classifications of stock.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . soups and sauces 2.3 Appropriate substitute ingredients and food components to meet special dietary and cultural needs 2. sauces and soups and how to identify and rectify them 2. soups and sauces which are used in the industry 2.5 Hygienic principles and practices 2.3 Written or oral questions to test candidate’s knowledge on sauces.4 Use of various stocks and bases for a variety of soups and sauces 2.

4 Work schedules are developed and followed to maximize efficiency considering roles and responsibilities of other team members 1.1 Appropriate commercial equipment are food service identified and used to prepare menu items 2.2 Food items are stored appropriately to minimize food spoilage and wastage 3. complete and appropriate jobs checklist for food is prepared 1.UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : PREPARE. COOK AND SERVE FOOD FOR MENU TRS512339 This unit deals with the processes and activities required to organize. Cook and serve menu items for 2.3 Post service de-briefing are conducted according to enterprise policy and procedures 58 TR . presentation and timeliness of delivery 2.3 Menu items and ingredients are adjusted to meet special requests of customers 2.2 Clear. Coordinate. organize and prepare for food service 1.2 Menu items are cooked and served according to menu and service style using appropriate cookery methods 2.3 Menu requirements and job roles are liaised with other team members based on enterprise procedures 1.6 Ready-to-serve foods are stored appropriately 2.1 Commodity quantities. style. recipes and specifications 1. Coordinate and complete end of 3. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. produce and serve food for menus.1 End of service procedures are coordinated service requirements according to enterprise practices 3.5 Food items are organized and prepared in correct quantities as required 1.4 Menu items are cooked and served to meet customer expectations on quality. and quality requirements are determined according to menu.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Workplace safety and hygienic procedures are followed according to enterprise and legislative requirements 3.

15 Baine marie 3.14 Steamers 3.7 Food processors 3. including combi ovens 3. Food items to be prepared.5 Deep fryers 3.4 Grills and griddles 3.8 Blenders 3. sauces and soups 2.8 Pastries.6 Meat – beef or pork based products 2. gas or induction ranges 3.13 Tilting frypan 3.3 Dinner 1. cooked and served 3.1 Appetizers and salads 2.4 snacks 1.10 Slicers 3. Types of menu TR .2 Set (table d’hôte) 4. sit-down May include but are not limited to: 2.5 Fish and seafood 2.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. cakes and yeast goods May include but are not limited to: 3.e.1 Electric.4 Poultry and game 2. eggs and starch 2.7 Hot and cold desserts 2.11 Pans 3. The following Range of Variables identify how this unit may be applied in different workplaces and circumstances.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Buffet 59 2. Food service period RANGE May include but are not limited to: 1.3 Microwaves 3. buffet.2 Ovens. cocktails.5 Special functions i.2 Stocks. VARIABLE 1.2 Lunch 1.1 Á la carte 4.9 Mixers 3. Commercial equipment 4.1 Breakfast 1.3 Vegetables.6 Salamanders 3.16 Mandoline May include but are not limited to: 4.12 Utensils 3.

7.6 Roasting 5. 7. 7.12 Deep frying May include but are not limited to: 6. vegetarians May include but are not limited to: 7. Organizing and preparing food items (mise-en-place) 8.) and diabetic/other diets 6.5 Re-stocking 8.3 Preparing stocks.3 Steaming 5.1 Boiling 5.2 Specific dietary requirements such as food exclusions due to medical conditions and medications (allergies.10 Pan searing 5.2 Poaching 5.8 Grilling 5.7 Serviceware and equipment May include but are not limited to: 8.VARIABLE 5.2 Cleaning procedures on kitchen and its equipment 8. diseases.5 Cooking soups and other pre-cooked items.6 Preparations for the next food service period 6. End of service procedures 60 TR .6 Preparing/cooking desserts.1 Cleaning and preparing vegetables and other commodities 7.11 Pan frying 5.1 Safe storage of food items 8. Special requests or dietary requirements 7. e.5 Braising 5. Cookery methods RANGE May include but are not limited to: 5.g.etc. sauces and dressings.4 Quality reviews 8. poultry and fish 7.3 De-briefing sessions 8.7 Baking 5.9 Broiling 5.4 Preparing garnishes 7.3 Preferences for particular ingredients and cooking methods .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Preparing and portioning of meat.4 Stewing 5.1 Cultural needs and restrictions 6.

2 Range of suitable ingredients for preparing.3 Access to industry realistic ratios of kitchen staff to customers typical to a busy commercial food outlet 4.5 Use of correct culinary terminologies in kitchen communication 3.2 Standard recipes for variety of dishes or menu items 2.1 Access to a fully-equipped operational commercial kitchen 4. Resource Implications 61 TR .2 Portion control and waste minimization techniques 3. cooking and serving food items for a menu 4. basic methods of cookery and food presentation techniques 3. operating appliances and other equipment that may cause hazard accidents The following resources MUST be provided: 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Underpinning Skills 4. food items and menu styles as specified in the Range of Variables 1. lifting. using cutting implements.2 Carried out a number of activities simultaneously 1.4 Safe work practices on bending. cooked and served a variety of menu items to meet customer expectations on quality using cookery methods.4 Principles and practices related to food safety 2. Critical aspects of Competency Assessment requires evidences that the candidate: 1. Underpinning Knowledge 3.3 Team coordination based on task allocation 2.1 Prepared.1 Characteristics of different foods from all main food categories and appropriate cookery methods for each category 2. sequencing and monitoring of tasks and processes 3.EVIDENCE GUIDE 1.1 Integration and application of kitchen skills including misen-place.3 Worked within normal operating conditions of a commercial kitchen including time constraints and industry-realistic ratios of kitchen staff to customers 2.3 Planning and organizing work in the kitchen environment including prioritizing.4 Access to a busy commercial food outlet 2.

COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. equipment and food hygiene 5.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Context for Assessment 62 TR .3 Third Party Report such as feedback from customer about menu items and speed and timing of service 5.2 Direct observation of the candidate while preparing and cooking food items in a commercial kitchen 5. Methods of Assessment Competency may be assessed through: 5.2 Assessment activities are carried out through an accredited assessment center 6. sampling of menu items prepared by the candidate 5.1 Portfolio Report such as training record book used as part of apprenticeship or traineeship arrangements. cookery techniques.5.4 Written or oral questions to test candidate’s knowledge on commodities.

Prepare and present a range of hot and cold appetizers 1.5 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Sauces and dressings are prepared suitable to either incorporate into.1 Suitable ingredients are chosen based on enterprise quality standard for salads and dressings 1. characteristics and taste 1.4 2.2 2. Store appetizers and salads 3.6 3.3 2.1 Appetizers and salads are kept in appropriate conditions based on enterprise procedures 3. or accompany salads 1.2 Required containers are used and stored in proper temperature to maintain freshness.UNIT OF COMPETENCY: PREPARE APPETIZERS AND SALADS (HOT AND COLD) UNIT CODE UNIT DESCRIPTOR : TRS512329 : This unit deals with the skills and knowledge required in preparing and presenting appetizers and salads in a commercial kitchen or catering operation. cultural and enterprise standards 2. logically and sequentially within the required timeframe Appetizers are presented attractively according to classical. where required Correct equipment are selected and used in the production of appetizers Quality trimmings and other leftovers are utilized where and when appropriate Appetizers are prepared and presented hygienically. quality and taste 63 TR .2 Salads are prepared using fresh (seasonal) ingredients according to acceptable enterprise standards to maximize eating qualities.1 Appetizers are produced (to an acceptable enterprise standard) using the correct ingredients ensuring:  Symmetry and neatness of presentation  Appropriate ingredient –combinations  Precise and uniform cut ingredients  Attractive service ware and garnishes Glazes are correctly selected and prepared. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.4 Salads are presented attractively according to enterprise standards 2. Prepare and present a variety of salads and dressings 2.

2 Canapes 4.6 Cooked May include but are not limited to: 3.5 Finger foods 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Leafy 2.4 Tapas 4.2.8 Dips 4.3 Savouries 4.2 Warm 3.2.2 Non-leafy 2.1 Hors d’ oevres – hot or cold 4.5 Fruit 2. Asian and international cuisines.6 Sandwiches – hot or cold 4.2 Fruit sauces 1.2 Vinegar oil dressings 1.1. Dressings and sauces RANGE May include but are not limited to: 1.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served.3 Hot May include but are not limited to: 4.3 Combination 2.1.4 Congealed 2.3 Others 1.3 Antipasto 4.2.3 Cold dressings May include but are not limited to: 2. Appetizers 64 TR . The following Range of Variables identifies how this unit may be applied in different workplaces.1 Cold 3.10 Cocktails 2. sectors and circumstances. It may include the preparation of Filipino.9 Terrines 4. VARIABLE 1.1 Salsa 1. Salads 3. Types of salads 4.7 Relish 4.1 Classical 1.1 Egg oil emulsions 1.2 Contemporary 1.

Underpinning 2.3 Compatible dressings and sauces for incorporating into or 2.2 A variety of suitable ingredients for appetizers and salads 4. salads and salad ingredients and the effects of cooking on nutrients Common culinary terms on appetizers and salads which are used in the industry Safe work practices on using knives Principles and practices of hygiene including appropriate dress Logical and time efficient work flow 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .6 2.7 2.1 Access to a fully-equipped and commercially-realistic food preparation area with appropriate and industry-current equipment 4.1 Historical development and current trends in salads and appetizers Knowledge and 2. Methods for Assessment 6. Context for Assessment 2. Resource Implications 5.2 Waste minimization techniques and environmental considerations in specific relation to appetizers and salads 3.2 Assessment activities are carried out through an accredited assessment center 65 TR .2 Written or oral questions to test knowledge on commodity and food safety issues 5.3 Preparation of dishes for customers within typical workplace time constraints The following resources MUST be provided: 4.5 accompanying salads Nutritional values of appetizers.4 2. Underpinning Skills 4.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. 1.2 Suitable commodities and food combinations for use in salads Attitude and appetizers 2.1 Attractive presentation techniques for salads and appetizers 3.3 Industry-realistic rations of kitchen staff to customers Competency may be assessed through 5.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.EVIDENCE GUIDE 1.3 Presented appetizers and salads attractively and creatively 2. Critical aspects of Assessment requires evidences that the candidate: Competency 1.8 3.1 Direct observation of the candidate while preparing appetizers and salads 5.2 Prepared a number of appetizers and salads within industry-realistic timeframes 1.1 Prepared a variety of appetizers and salads from different recipes and cultural backgrounds 1.

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.2 Suitable bases are selected from a range of bread types 1.UNIT OF COMPETENCY: PREPARE SANDWICHES (HOT AND COLD) UNIT CODE UNIT DESCRIPTOR : TRS512330 : This unit deals with the skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation.1 Variety of types of sandwiches are prepared based on appropriate techniques 1.2 Sandwiches are kept in appropriate conditions to maintain freshness and quality 2. Prepare and present a variety of sandwiches 1.6 Sandwiches are presented attractively using suitable garnishes and service wares 2. Store sandwiches 66 TR .1 Sandwiches are stored hygienically at the proper temperature 2.3 Sandwiches are produced using correct ingredients to an acceptable enterprise standard. ensuring:  neatness of presentation  appropriate ingredient combination  precise and uniform cut ingredients  uniform size and shape  attractive service ware and garnishes 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Sandwiches are prepared and presented logically and sequentially within the required time frame and/or according to customer’s request 1.4 Appropriate equipment are selected and used for toasting and heating according to enterprise procedures and manufacturer’s manual 1.

Turkish May include but are not limited to: 2.3 Filled rolls.5 Portioning 2. Sandwiches may be classified according to classical or modern.4 Piping 2.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where sandwiches are prepared and served such as restaurants. VARIABLE 1. Preparation. sectors and circumstances. Types of sandwiches to be prepared RANGE May include but are not limited to: 1. presentation and storage potential of sandwiches depend on these.7 Cutting 2.3 Layering 2. café.2 Spreading 2. Techniques for making sandwiches 67 TR .1 Garnishing 2. The following Range of Variables identify how this unit may be applied in different workplaces. gluten-free. cultural and ethnical origins.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Sandwiches use a variety of bread types and filling. hot or cold.6 Molding 2.2 Cold  Regular  Specialist  Multi-decker  Wraps  Pinwheel. domino or checkerboard sandwiches 1. cafeterias and other catering operations.4 Those using specialized or ethnic breads such as dark rye. foccacia or pita bread 1.1 Hot  Regular  Baked  Grilled  Fried  Open faced 1. They may be pre-prepared or made upon customer’s request.

4 Use of plastic wrap or foil 3.3 Need for chilling/correct temperature 3.5 Use of bulk-storage containers 3. nature and consistency of fillings 3.1 Bread type 3.2 Ingredients. Preparation and storage of sandwiches RANGE May include but are not limited to: 3.6 Use of customized containers for display/presentation/sale 68 TR .VARIABLE 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .

10Portion control for sandwiches 3.9 Logical and time-efficient work flow 2. Underpinning Knowledge 2.4 Waste minimization techniques 3.4 Principles and practices of hygiene.1 Suitable breads. Resource Implications 5. Underpinning Skills 4.2 Written and oral questions to test candidate’s knowledge on appropriate food combinations for sandwiches and hygienic food handling requirements 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Assessment activities are carried out in an accredited assessment center 3.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6.6 Past and current trends in sandwich preparation 2.2 Real ingredients for sandwiches 4.3 Industry-realistic ratio of staff to customers Competency may be assessed through : 5.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Methods of Assessment 6.EVIDENCE GUIDE 1.3 Organizational skills and teamwork 3.1 Access to a fully-equipped commercially-realistic food preparation area for sandwich production 4.2 Prepared a certain quantity of sandwiches within industry-realistic timeframes 1. Context for Assessment 69 TR .1 Direct observation of the candidate while making sandwiches and preparing fillings 5. fillings.8 Safe work practices on cutting 2.3 Presented sandwiches attractively 2.3 Common culinary terms related to sandwiches that are used in the industry 2.5 Basic food information on special dietary needs and customer 2.1 Prepared different types of sandwiches using different types of Competency breads and ingredients and preparation techniques 1.5 Preparation of multiple types of sandwiches under time constraints The following resources MUST be provided: 4.2 Suitable storage techniques to maintain optimum quality of ingredients 3.1 Creative sandwich presentation techniques 3.2 Appropriate food combinations for sandwiches 2.7 Hygienic food handling practices 2. Critical aspects of Assessment requires evidences that the candidate: 1. including dress standards 2. and ingredients 2.

quality and price 1. Prepare vegetable and fruit dishes 2.3 Sauces and accompaniments appropriate to starch foods are selected 70 TR .UNIT OF COMPETENCY: PREPARE VEGETABLES.5 Vegetables and fruits are attractively presented using suitable garnishes. where appropriate cooked using suitable cookery methods to preserve optimum quality and nutrition 1. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.4 Suitable sauces and accompaniments are selected and served with vegetables. eggs and starch dishes in a commercial kitchen or catering operation. if appropriate 1. and potato accompaniments are selected to complement and enhance menu items 1. where appropriate 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Optimum quality is ensured using appropriate methods 2. fruits. quantity.1 Vegetables and fruits are selected according to season availability. EGGS AND STARCH DISHES UNIT CODE UNIT DESCRIPTOR : TRS512332 : This unit deals with the skills and knowledge required to prepare various vegetables and fruit. FRUITS.2 Vegetables.1 Variety of starch foods are selected and prepared according to enterprise recipes 2.3 Variety of vegetables and fruit dishes are prepared. Prepare starch dishes 1.

using a range of methods including:  Boiling  Poaching  Frying  Scrambling  Baked (shirred) 3.2 Egg dishes are correctly prepared and cooked to ensure optimum and desired quality.3 Fresh and processed eggs. consistency. including:  Aerating  Binding  Setting  Coating  Enriching  Emulsifying  Glazing  Clarifying  Garnishing  Thickening 4.1 Variety of egg dishes are prepared and cooked according to standard recipes. and appearance. vegetables and fruits. and starch food stuffs are stored at the correct temperature 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . vegetables and fruits.2 Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedures 4.1 Fresh and processed eggs.ELEMENT 3. egg and starch foodstuffs 71 TR .3 Sauces and accompaniments specific to egg preparations are selected 3.4 Eggs are used for a variety of culinary uses. Store vegetables. and starch foodstuffs are kept in accordance with the required conditions 4. 3. Prepare and cook egg-based dishes PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 3.

Main dishes b. Types of egg dishes 72 TR . Seasonal availability b.1 Fresh 3.3 Frozen 3.4 Noodles 2.1 Pasta 2.3 Polenta 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5 Couscous 2. brined. cafeterias and other catering operations. The following explanations identify how this may be applied in different workplaces. Enterprise requirements 1. VARIABLE 1. Preserved – bottled. Fresh b.1 Market form a.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants.2 Considerations a. Salads d. dried c. Frozen 1.7 Cracked wheat Must use chicken eggs unless otherwise specified and may be: 3. Starch food to accompany egg dish 3. Vegetables and fruits RANGE May include but are not limited to: 1. clubs.6 Semolina flour 2.4 Preserved 2.2 Rice 2. Appetizers c. These may be classical or contemporary from various ethnic or cultural origins.2 Dried 3. sectors and circumstances. A variety of vegetables and fruits for dishes made from them must be prepared and cooked. Menu c.3 Served as a. Accompaniments May include but are not limited to: 2. hotels.

VARIABLE 4.3 Egg dips 5.2 Egg salad 5. Baked eggs and may include: 5. Egg dishes 73 TR .2 Soufflés 4.1 Eggs benedict 5. poached eggs. Variety of egg dishes RANGE May include but are not limited to: 4.4 Terrines 4.5 Boiled Based upon hard boiled. soft boiled eggs.3 Frittatas 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Omelettes 4.

2 Portfolio Report like sampling of dishes cooked by the candidate 5. Underpinning Skills 4.1 Cutting and presentation techniques of vegetables and fruits 3.3 Written or oral questions to test candidate’s knowledge on appropriate cooking methods for various commodities and safety issues 5.2 Past and current trends in culinary uses and dishes of fruits and vegetables. Context for Assessment 6.1 Prepared a variety of dishes using vegetables and fruits.EVIDENCE GUIDE 1.7 Logical and time efficient work flow 3. vegetables and starch foods 2. eggs and starch foods 2.5 Safe work practices on using knives 2. vegetables and fruits and egg dishes and culinary uses that are used in the industry 2.6 Principles and practices of hygiene related to use of raw ingredients 2.2 Real/Relevant ingredients 4. Methods of Assessment 6. eggs and starch dishes The following resources MUST be provided: 4. eggs and starch products 2. fruits.3 Access to industry-realistic ratio of kitchen staff to customers Competency may be assessed through : 5.4 Common culinary terms related to starch dishes. in particular the food values of commodities and the effects of cooking on the nutritional value of food 2. Resource Implications 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Assessment activities are carried out through an accredited assessment center 74 TR . eggs and starch products 1.2 Determined/Explained different classifications of vegetables.3 Nutrition related to vegetables. eggs and starch dishes.3 Waste minimization techniques and environmental considerations in specific relation to vegetables.2 Organizational skills and teamwork 3. Underpinning Knowledge 2. Critical aspects of Assessment requires evidences that the candidate: Competency 1.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 3.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.1 Direct observation of the candidate while preparing dishes 5.1 Varieties and characteristics of fruit.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.

2 Poultry and game are received in accordance with the enterprise required quantity and quality 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Handle and store poultry and game 3.3 Items are received and endorsed in accordance with enterprise guidelines 2.3 Poultry and game are stored ensuring storage conditions and optimal temperature are maintained 3.3 Variety of poultry and game dishes are prepared according to standard and enterprise recipes 3.1 Poultry and game are handled efficiently and hygienically to minimize risk of food spoilage and cross-contamination 2. garnishes and accompaniments 75 TR . slicing or leaving whole 3. preparing. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.UNIT OF COMPETENCY: PREPARE AND COOK POULTRY AND GAME UNIT CODE UNIT DESCRIPTOR : TRS512333 : This unit deals with selecting. Select and purchase poultry and game 2.4 Poultry and game are served in accordance with enterprise standard including carving.1 Poultry and game are prepared based on its enterprise poultry and game preparation techniques 3. cooking.5 Poultry and game is presented using suitable sauces. cook and present poultry and game 1.1 Poultry and game is selected and purchased based on the approved request 1. presenting and storing poultry and game in a commercial kitchen or catering operation. Prepare.2 Frozen poultry and game are thawed in accordance with enterprise thawing procedures 2.2 Poultry and game are cooked according to enterprise standard recipes and appropriate cookery methods 3.

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants. Poultry preparation techniques 3.7 Baking 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . cafeterias and other catering operations.4 Rolling and trussing 2. guinea fowl. pigeon.1 Chicken. clubs. Poultry and game dishes may be classified as classical or contemporary and may come from different ethnical and cultural origin. wild duck 1.5 Grilling 3. VARIABLE 1.2 Stuffing 2. Different types of game and poultry dishes require different culinary methods. quail. Cookery methods for poultry and game 76 TR .6 Marinating May include but are not limited to: 3.3 Rabbit.2 Sautéing and braising 3. hare 1. The following Range of Variables identify how this may be applied in different workplaces.3 Filleting 2.1 De-boning 2. sectors and circumstances.6 Steaming 3.3 Pan or Deep-frying 3.4 Poaching and stewing 3. Poultry or game RANGE May include but are not limited to : 1. goose 1.1 Roasting and pot-roasting 3. turkey. goat May include but are not limited to: 2. duck. hotels.2 Pheasant.5 Larding 2.4 Boar.

game and game items Quality criteria for poultry and game Appropriate cookery methods for poultry and game dishes Past and current trends in poultry and game dishes Nutrition related to poultry and game.4 2.EVIDENCE GUIDE 1.2 Assessment activities are carried out through an accredited assessment center 77 TR .2 Principles and practices of hygiene specifically crosscontamination 3.3 Industry-realistic ratios of kitchen staff to customers Competency may be assessed through : 5.9 Classification of varieties of poultry.2 Demonstrated particular storage and handling practices related to poultry and game 1. food safety and appropriate cookery methods for poultry and game 5. including food values and any specific issues like salamella contaminations.1 Organizational skills and teamwork 3.2 2. portion control for poultry and game 2. Resource Implications 5. Underpinning Knowledge 3.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.6 2. Critical aspects of Competency Assessment requires evidences that the candidate: 1. particularly in relation to cutting Logical and time efficient work flow Costing.1 2. Common culinary terms related to poultry and game which are used in the industry Safe work practices. Context for Assessment 6.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . yield testing.7 2.2 Real/Required ingredients 4. etc.1 Direct observation of the candidate while handling and cooking game and poultry 5.3 Techniques on minimizing wastes and environment-friendly practices on handling and preparation of poultry and game The following resources MUST be provided: 4. Underpinning Skills 3.8 2.3 Prepared a variety of poultry and game dishes according to enterprise standards 2.3 2. Methods of Assessment 6.5 2.1 Understood the different classifications of poultry and game 1.2 Sampling of dishes cooked by the candidate 5.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 4.3 Written or oral questions to test candidate’s knowledge on issues involved in cooking game.

3 Meats are purchased based on quality specifications and request 1.2 Suppliers are selected based on enterprise approved selection guidelines 1. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.1 Ingredients are specified and selected according portion controlled meats to recipes 2.UNIT OF COMPETENCY: PREPARE PORTION CONTROLLED MEAT CUTS UNIT CODE UNIT DESCRIPTOR : TRS512337 : This unit deals with the specialized skills and knowledge required to select quality meats.3 Meats are precisely cut to required portion size 2.4 Meats are weighed in accordance with enterprise recipes 3.4 Wastes are minimized through appropriate purchases and storing techniques 2.1 Suppliers are identified prior to purchase of meats in accordance with enterprise selection guidelines and policy 1.4 Suitable ingredients are selected according to standard and enterprise recipe requirements Fillings.2 Ingredients are weighed based on recipes required quantity 2.1 4. Prepare and produce a range of 2. break down primary and secondary cuts into portions and prepare a selection of meat products. flavorings.3 78 TR . Prepare and produce meat prepared using suitable methods products 3. Select suppliers and purchase meats 1.3 3.2 4.2 3.1 Range of portion-controlled meat products are 3. and marinades for meat products are selected and used based on recipe requirements Relevant equipment and machineries are used and stored based on manufacturer’s manual and enterprise storing techniques Food spoilage is minimized through appropriate storage techniques and enterprise regulations Quality of each cut and product is maintained through appropriate storage techniques Meat preservation method is used/applied where appropriate 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Store meat cuts and meat products 4.

Wild boar .7 Smokers 4.Deer . The following Range of Variables identify how this may be applied in different workplaces.5 Saws 4. cafeterias and other catering operations. clubs.1 Traditional Meat .3 Cured or smoked meats 3. Meat products 3.4 Cleavers 4.4 Marinated meat cuts May include but are not limited to: 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Contemporary Meat .Free range chicken . Meats RANGE May include but are not limited to: 1. hotels.Crocodile .Beef .Water buffalo .Veal .10 Robot coupe 2.6 Sausage casing machines 4.Lamb .Carabao .3 Knives 4.1 Mincers 4.Game 1.Goat .8 Pickling vats 4. VARIABLE 1.Exotic meat May include but are not limited to: 3.2 Slicers 4.1 Sausages 3.2 Salami 3. Machinery and equipment 79 TR . Meat cuts to be prepared may be for either traditional and/or contemporary recipes and requirements.Pork .9 Vacuum packer 4.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants. sectors and circumstances.

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

3 Waste minimization techniques and disposal The following procedures MUST be provided: 4.2 Skills in trimming.3 Key factors that affect the quality of meat 2.5 Classical and contemporary trends in meat and meat products such as organically green.10 Principles and practices of hygiene elated to handling and storing meat and meat products 2.3 Prepared meat cuts and small goods according to enterprise standards 2. machinery and equipment for meat preparation 2.7 Principles of nutrition particularly food values of meat and meat products.11 Logical and time-efficient work flow 2.2 Applied food safety practices related to handling and storing of meats and meat products 1. Underpinning Knowledge 3.4 Suitable ingredients for preparing meat cuts and products 2.1 Access to commercial kitchen with suitable equipment for storing and processing meat 4. Critical aspects of Competency Assessment requires evidences that the candidate: 1.14 Environmental considerations specifically on portioncontrolled meat cuts 3. E.6 Terms commonly used in the industry to describe meat cuts and meat products 2. use of preservatives and chemicals 2. mad cow diseases.1 Primary and secondary meat cuts according to Philippine Standard meat cuts 2. Genetically Modified Organism (GMO) products and food borne illnesses. Coli 2.1 Preservation and flavor enhancement techniques for meat 3.EVIDENCE GUIDE 1. boning and portioning meats 3.9 Care and use of knives.8 Basic meat science and meat preservation techniques 2. i.2 Current meat and livestock purchasing standards and quality criteria for selecting meat and meat cuts according to Philippine specifications 2.1 Understood the different classifications of meats 1.e.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Underpinning Skills 4.2 Real/Relevant ingredients 2.13 Storage procedures for different meats 2. Resource Implications 81 TR .12 Yield testing and cost calculation 2.

1 Direct observation of the candidate while demonstrating on preparing a range of meat cuts and meat products 5. techniques. Context for Assessment Competency may be assessed through : 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. knife handling and care 5.2 Oral or written questions about food hygiene. Methods of Assessment 6.2 Assessment activities are carried out through an accredited assessment center 82 TR . safety aspects.5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6.

UNIT OF COMPETENCY: PREPARE AND COOK SEAFOOD UNIT CODE UNIT DESCRIPTOR : TRS512334 : This unit deals with the outcomes required in selecting. where used. seasonal availability. size or portion  Whole fish or fillets  Texture and types of flesh  Bone in or boneless portions  Market form of fish – live. hygiene and to retain there nutrients 1. presenting and storing seafood in a commercial kitchen or catering operation.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. are maintained and processed/prepared in accordance with environment policies and government regulations 1.4 Fish and shellfish by-products are used appropriately for a variety of dishes and menu items 2. preparing.2 Yields are estimated accurately based on various types of seafood 1. Select and store seafood 1.3 Seafood is cooked to enterprise standards using a variety of cookery methods.2 Shellfish and other types of seafood are cleaned and prepared correctly and in accordance with enterprise standards 2.3 Live seafood.1 Fish is cleaned. price and the requirements for specific menu items 1. Prepare and cook fish and shellfish 83 TR .6 Where applicable. date stamps and codes are checked to ensure quality control 2.1 Seafood is selected according to quality.5 Frozen seafoods are thawed correctly to ensure maximum quality. gutted and filleted correctly and efficiently according to enterprise standards 2. fresh or frozen 2.4 Seafood are handled and stored hygienically in accordance with enterprise handling and storing techniques 1. considering:  Variety of fish and shellfish  Cut.

ELEMENT 3. Present fish and seafood

PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables

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

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

VARIABLE 1. Types of seafood

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

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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

2. Underpinning Knowledge

3. Underpinning Skills

4. Resource Implications

5. Methods of Assessment

6. Context for Assessment

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

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

ELEMENT 1. Prepare and produce desserts

2. Decorate, portion and present desserts

3. Prepare sweet sauces

4. Prepare accompaniments, garnishes and decorations

5. Store desserts

1.1 Ingredients are selected, measured and weighed according to recipe requirements 1.2 Appropriate equipment are selected and used in accordance with manufacturers’ manual 1.3 Standard or enterprise recipes are used to produce a variety of hot, cold and frozen desserts, appropriate for a variety of menus and catering establishments 1.4 Creative and innovative desserts are produced using a range of appropriate ingredients 2.1 Desserts are decorated appropriately to enhance presentation 2.2 Desserts are portioned according to enterprise standards 2.3 Desserts are presented in accordance with enterprise presentation techniques 3.1 Range of hot and cold sauces are produced to a desired consistency and flavor 3.2 Thickening agents are used suitable for sweet sauces where appropriate 3.3 Sauces are stored to retain desired quality and characteristics 4.1 Accompaniments, garnishes and decorations are used to enhance taste, texture and balance 4.2 Ensured that flavors and textures of garnishes complement desserts 5.1 Desserts are stored at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal 5.2 Suitable packaging are selected and used to preserve taste, appearance and eating characteristics
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Promulgated July 2009

6 Oven 1. tiramisu 2. cafeterias and other catering operations.3 Prepared fruit 2. sabayon 2.10 Low pressure burners May include but are not limited to: 2.8 Steamer 1. clubs.5 Meringues. mousse. pies. creams 2. bombe. flans.7 Chiller and freezers 1.2 Ice-cream machines 1. The following Range of Variables identifies how this may be applied in different workplaces. tarts. VARIABLE 1. fritters 2.9 Weighing scales 1. Desserts and sweets 88 TR . soufflé.9 Crepes 2. crepes. hotels. sectors and circumstances A variety of desserts and sweets of using different techniques must be made. They may include foods from varying cultural origins and may be derived from either classical or contemporary recipes.4 Juicers and vitaminizers 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . parfait.3 Ice makers 1.8 Custards and egg-based desserts – crème brulee 2. Equipment for making desserts and sweets RANGE May include but are not limited to: 1.2 Custard. bavarois.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants.6 Sorbet.1 Blenders 1.4 Charlotte.1 Pudding. ice cream.7 Cakes and pastries 2. omelettes 2.5 Mixers 1.

8 Sabayon & zabaglione May include but are not limited to: 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . arrowroot.4 Chocolate-based sauces 3. Sweet sauces RANGE May include but are not limited to: 3.5 Breadcrumbs 4.3 Corn flour. sauces and coulis 3. potato starch 4.6 Eggs and egg yolks 4.7 Flavored butters and creams 3.4 Modified starch 4.1 Roux 4.1 Sugar syrups 3.VARIABLE 3. Suitable thickening agents for sweet sauces 89 TR .2 Fruit syrups 3.3 Fruit purees.2 Flour 4.6 Custards and crèmes 3.5 Sabayon and zabaglione 3.

1 Direct observation of the candidate while making and presenting desserts 5.3 Written or oral questions to test candidate’s knowledge on culinary terms related to desserts and sweets 5. Critical aspects of Competency Assessment requires evidences that the candidate: 1. particularly dairy products 3.1 Organizational skills and teamwork 3. low fat or low calorie alternatives and substituted ingredients 2.6 Principles and practices of hygiene on handling and storage of dairy products 2.2 Assessment activities are carried out through an accredited assessment center 90 2. Methods of Assessment 6.1 Details and characteristics of different types of desserts and sweets 2.4 Past and current trends in desserts and sweets 2.2 Storage of sweets and desserts.4 Review of portfolio of evidence and third party workplace reports of on-the-job performance by the candidate 6. Context for Assessment TR . their ingredients.7 Logical and time efficient work flow 2.EVIDENCE GUIDE 1.3 Common culinary terms related to desserts and sweets that are used in the industry 2. Underpinning Knowledge 3.2 Presented desserts and sweets attractively 1.1 Access to a wide range of suitable ingredients for making a variety of desserts and sweets 4. Underpinning Skills 4.2 Access to a fully-equipped operational commercial kitchen for making desserts and sweets Competency may be assessed through: 5.3 Explained dessert options 2.1 Prepared different types of desserts and sweets according to enterprise standards 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .2 Sampling of desserts made by the candidate 5.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.8 Safe work practices particularly on handling hot and frozen products and equipment 3.3 Costing.2 Varieties of suitable ingredients for desserts and sweets 2.5 Nutrition related to desserts and sweets including food values of common desserts.4 Waste minimization techniques and environmental considerations related to desserts The following resources MUST be provided: 4. yield testing. Resource Implications 5. portion control of desserts 3.

decorate and present pastries and cakes 2. cakes and bread in a commercial kitchen or catering operation.based products are prepared according to standard recipes and enterprise practice 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .UNIT OF COMPETENCY: PREPARE PASTRY.2 Basic pastes are prepared according to standard recipes/industry standards. cakes and bread goods are kept in accordance with required condition 91 TR . puff and choux based pastries and products 1. Prepare and produce yeast products 3. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. using appropriate techniques. CAKES AND YEAST-BASED PRODUCTS UNIT CODE UNIT DESCRIPTOR : TRS741336 : This units deals with skills and knowledge required to produce a range of pastries.1 Variety of cakes and yeast. cakes and bread goods 1.2 Range of yeast-based products are prepared according to standard recipes 2.3 Pastries are presented according to enterprise presentation techniques 2.3 Pastry. Prepare.2 Cakes and pastry bread products are stored correctly to minimize spoilage 3.1 Portion control is applied to minimize waste 3.1 Variety of pastries and pastry products are produced according to enterprise standard including short. cakes and yeast based products are decorated to enhance appearance.4 Pastry and pastry products. icings and decorations in accordance with recipes and/or enterprise standards 3. methods and equipment 1.3 Suitable equipment are selected and used safely and efficiently 2. using suitable filling. Portion and store pastry.

eg. Variety of cakes (large or small) 4.3 Croissants 4. éclairs. sectors and circumstances.RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants. cakes and yeast based products may include foods from different cultural origins and may be derived from either classical or contemporary recipes.1 Danish pastries 4. clubs.6 Savarins. VARIABLE 1. cafeterias and other catering operations. hotels.3 Croissant or Danish dough 1.3 Fruit cake 3. 2.1 Short and sweet paste.4 Filo or strudel May include but are not limited to: 3. cakes and yeast-based products must be produced.5 Brioches 4. 2. pies. etc.6 Meringues 3.3 Puff paste eg millefeuille 2. Pastry Products/Yeast-based dough RANGE May include but are not limited to: 1. Category of pastes 3.2 Genoise sponge 3.2 Savarin dough 1. etc.1 Basic bread dough 1.4 Madeira 3.5 Swiss roll 3.7 Petit fours May include but are not limited to: 4.4 Coffee scrolls 4. rum babas 2. Pastries. Flans.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . The following explanations identify how this may be applied in different workplaces. hot cross buns 4. Profiteroles. Yeast-based products 92 TR .2 Sweet buns.4 Yeast bun dough May include but are not limited to: 2. tarts.2 Choux paste eg.1 Sponge cakes 3. A variety of pastries.

9 Molder 5.4 Scales and measures 5.VARIABLE 5.10 Low pressure burners 93 TR . cakes and yeast goods RANGE May include but are not limited to: 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Mixers 5.3 Dough cutters 5.5 Mixing and baking utensils 5.8 Proofer 5. Equipment for making pasty.2 Blenders 5.7 Oven 5.6 Dough sheeters 5.

2 Assessment activities are carried out through an accredited assessment center 94 TR . Underpinning Skills 3.6 Safe practices on using hot ovens and surfaces.EVIDENCE GUIDE 1. Underpinning Knowledge 3. cakes and yeasts goods 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .Organizational skills and teamwork 3.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.1 Direct observation of the candidate while handling and preparing pastry.2 Explained the different nature and handling requirements of each type of pastry 2.3 Written or oral questions to test candidate’s knowledge on underlying principles of making pastry and yeast.4 Nutrition related to pastries. cakes and yeast goods 3.2 Sampling of pastries.4 Waste minimization techniques and environmental considerations in specific relation to pastry. cakes and yeast-based goods 2.8 Logical and time-efficient work flow 2.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. cakes and yeast-based goods made by the candidate 5. cakes and yeast-based product both classical and contemporary 2.5 Common culinary terms related to cakes.7 Principles and practices of hygiene particularly in relation to handling pastes and dough 2.2 Past and current trends in pastries.3 Costing. Methods of Assessment 6.1 .4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 4. cakes and yeast goods 2. yield testing and portion control for pasties.1 Prepared different types of pastries. and machinery 2. cakes and yeast goods The following resources MUST be provided: 4.2 Storage of cakes and pasties to maintain freshness and quality 3. Resource Implications 5.1 Varieties and characteristics of pastries.based products 5. Context for Assessment 6. pastries and yeastbased goods that are in the industry 2.2 Real/required ingredients Competency may be assessed through: 5. Critical aspects of Competency Assessment requires evidences that the candidate: 1. cakes and yeast goods 5.3 Underlying principles on making pastry and yeast-based products 2.

2 Kitchen routine for food service is followed to minimize delays and maximize food quality 3.3. in an attractive manner.3.2 Sauces and garnishes are arranged to enterprise requirements for specific dishes 2.3 A high standard of personal and work-related hygienic practices are maintained 2. without drips or spills according to enterprise requirements for the specified dish.4 Food is served should be displayed in public areas at the correct temperature.2 color and contrast 2.3.3 temperature of food and service 2.UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : : PRESENT FOOD TRS512326 This unit deals with skills and knowledge required to efficiently and professionally plate. without drips or spills and giving attention to color. Prepare food for service 1.5 classical and innovative arrangement styles 2. considering: 2. Work in a team 95 TR .1 Foods are correctly identified for menu items 1.3.4 equipment 2. 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 appeal 2. present and serve food in a commercial kitchen or catering operation.1 Sufficient supplies of clean.3. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. undamaged crockery are arranged and available at temperatures appropriate to food being served 2.2 Food are correctly portioned according to enterprise policies and/or standard recipes 2.1 Good working relationship with all kitchen and food service staff is demonstrated to ensure timely and quality food service 3.3 Food is plated and presented neatly and attractively. Portion and plate food 3.

2 Main courses 1. Food service items RANGE May include but are not limited to: 1. sectors and circumstances.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Entrees 1. The following explanations identify how this unit may be applied in different workplaces.3 Desserts – hot or cold 1. Asian and international cuisines. It may include the presentation of Filipino.7 Buffet and smorgasbord display items 1. A variety of foods must be plated.8 Food and beverage trays 1.10 Beverages 96 TR .9 Salads – hot or cold 1.6 Canapés and appetizers 1.RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served.5 Sandwiches – hot or cold 1. VARIABLE 1. presented and served.4 Soups 1.

1 Hygienic handling of food and equipment.g. 3. Context for Assessment 97 TR .2 Use of real menu items 4.3 Logical and time-efficient work flow 2.1 Direct observation of the candidate while plating and presenting food 5. Underpinning Knowledge and Attitude 2.1 Exhibited application of hygiene and safety principles and procedures 1. Underpinning Skills 4. including industry-current equipment 4. Critical aspects of Assessment requires evidences that the candidate: Competency 1.EVIDENCE GUIDE 1. photographs) and third party workplace reports of on-the-job performance by the candidate 6.4 Waste minimization techniques and environmental considerations in specific relation to food presentation 3.2 Safe work practices according to occupational health and safety principles and procedures The following resources MUST be provided : 4.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Executed ability to plate.1 Demonstration of skills in a fully-equipped operational commercial kitchen. present and serve a general range of foods efficiently and within realistic industry timeframes 2.2 Assessment activities are carried out through an accredited assessment center 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Resource Implications 5.1 Use characteristics of basic food products and types of menus as required 2.2 Written or oral questions to assess candidate’s knowledge on presentation techniques for different food items 5.2 Classical and innovative styles of food presentation for major food groups 2.3 Plating and presentation of food items within typical workplace conditions including time constraints Competency may be assessed through : 5. Methods of Assessment 6.3 Review of portfolio of evidence (e.

4 Food labeled according to Philippine regulations 2. Package food according to needs 98 TR .UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : PACKAGE PREPARED FOODSTUFFS TRS512340 This unit deals with the knowledge.3 Appropriate packaging procedures are adopted according to enterprise specifications 2. occupational health and safety and local health regulations requirements 2. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. including:  Temperature control  Humidity  Design and construction 2. Select packaging appropriate to specific food 1.1 Food is packaged in compliance with hygiene. skills.2 Environmental requirements for food packaging area is observed.1 Food requirements of client and user are met prior to packaging in terms of:  Quality  Shelf-life  Microbiological condition  Portion control 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . and attitudes in packaging of prepared foodstuffs for transportation.2 Packaging materials are selected based on the following:  Non-contaminating  Appropriate dimensions for selected food  Visually appropriate to functional need  Capable of protecting food from damage  Environment-friendly  Stackable and transportable 2.

VARIABLE 1. The following Range of Variables identify how this unit may be applied in different workplaces. Types of packaging materials RANGE May include but are not limited to: 1. health establishments.1 Polystyrene foam 1. cafes. kiosks. corrective services. sectors and circumstances. inflight and other transport catering.3 Plastic cling wrap 1.RANGE OF VARIABLES This unit applies to all hospitality and catering operations where food and related services are provided such as hotels and restaurants. residential catering. educational institutions.4 Plastic or foil containers 1.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . The type of packaging used will depend on enterprise needs and the type of food to be packaged. defense forces.2 Cartons 1.5 Metal or plastic trays 99 TR . canteens. events catering and private catering. cafeterias.

hygienic practices in packaging. particularly on storage and transporting of food.1 Direct observation of the candidate while packaging foods 5.1 Performed safe packaging within food safety requirements and regulations 1. dealing with hot surfaces. Methods of Assessment 6.2 The characteristics and uses of different packaging materials 2. 2.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6. Underpinning Knowledge and Attitude 3.2 Selected and used suitable packaging materials and methods for a different food item types 2.5 Hygienic practices and food safety regulations.1 Access to a range of appropriate packaging materials.4 Functional design requirements for food packaging areas 2. lifting and bending.2 Packaging techniques The following resources MUST be provided: 4.1 Storing and transporting of food 3. including:  HACCP Principles applied to off-site catering  Local health regulations pertaining on food production and packaging  Current Philippine regulations 3.2 Assessment activities are carried out through an accredited assessment center 2.3 Portion control practices and principles 2. Context for Assessment 100 TR . Critical aspects of Competency Assessment requires evidences that the candidate: 1.2 Written or oral questions to test candidate’s knowledge on packaging types and methods for different types of food.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. maintaining food quality and nutritional value 5.1 Safe work practices on packaging. Underpinning Skills 4. Resource Implications 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . catering equipment and real food items Competency may be assessed through: 5.EVIDENCE GUIDE 1.

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

Develop and update industry knowledge Learning Outcomes Methodology Assessment Approach Interviews/ Questioning Individual/Group Project or Report 1.3 Update continuously relevant industry knowledge 102 TR .COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Describe and identify team role and responsibility in a team 2.2 Access. Practice occupational health and safety Discussion Plant tour Symposium  Observation  Interview COMMON COMPETENCIES Unit of Competency 1.Unit of Competency 2.1 Identify and access Lecture key sources of Group Discussion information on the Individual/Group industry Assignment 1.2 Describe work as a team member 3. Practice career professionalism Discussion Interaction  Demonstration  Observation  Interviews/ questioning 4. Work in a team environment Learning Outcomes 2.2 Control hazards and risks 4.3 Maintain professional growth and development 4.1 Integrate personal objectives with organizational goals 3.3 Maintain occupational health and safety awareness Methodology Discussion Interaction Assessment Approach  Demonstration  Observation  Interviews/ Questioning 3.1 Evaluate hazard and risks 4.2 Set and meet work priorities 3. apply and share industry information 1.

Unit of Competency 2. Observe workplace hygiene procedures

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

Methodology Lecture Demonstration Role-play

Assessment Approach Demonstration Written Examination Interviews/ Questioning

3. Perform computer operations

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

Interviews/ Questioning Demonstration Observation

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Unit of Competency 4. Perform workplace and safety practices

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

Methodology Lecture Demonstration Role-play Simulation

Assessment Approach Demonstration Interviews/ Questioning Written Examination

5. Provide effective customer service

Lecture Demonstration Role-play Simulation

Demonstration Interviews/ Questioning Observation

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Unit of Competency

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

Methodology

Assessment Approach

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

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

 Observation in workplace OJT

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

poultry and seafood for approval Lecture/ Demonstration Video viewing  Written examination  Demonstration  Observation in workplace OJT 106 TR . meat.6 Clean and sanitize premises and garbage bin 1. equipment and ingredients to be used 2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . fruits and vegetables.1 Enumerate uses and characteristics of basic food products and types of menus 2.3 Identify appropriate tools.4 Awareness on environmentfriendly products and practices in cleaning kitchen 1.Unit of Competency Learning Outcomes 1.3 Discuss work requirements to be done to save time and effort for work flow 1. sanitize and store cleaning equipment Methodology Assessment Approach 2. minimize time effort and apply environmental considerations in specific food preparation 2.2 Prioritize work plan. Organize and prepare food 2.4 Prepare food requisition form for dairies. dry goods.5 Handle waste and linen 1.7 Clean.

special dietary requirements and cultural needs 5.2 Prepare stocks according to specified menu requirement Methodology Discussion/ Demonstration Video viewing Assessment Approach  Demonstration  Observation in workplace OJT 4.1 Receive delivery of kitchen (food) supplies 4. sauces and soups Discussion/ Demonstration Video viewing  Written examination  Demonstration  Observation in workplace OJT 107 TR . Select.1 Identify and prepare ingredients according to standard procedures.4 Serve with appropriate condiments and sauces 4.1 Select meat required for menu items 3.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .3 Check for slow moving items (FIFO) 5.2 Apply principles of stock control and classify food items for storage segregation 4.Unit of Competency 3. Prepare stocks.2 Prepare and portion the meat according to recipe requirement 3.3 Cook the portioned meat according to menu specification 3. Receive and store kitchen (food) supplies Discussion/ Demonstration Video viewing   Demonstration Observation in workplace OJT 5. prepare and cook meat Learning Outcomes 3.

4 Prepare appropriate garnishing of platter & center pieces 6.1 Identify ingredients as required in the menu and prepared according to cookery methods Methodology Assessment Approach 6. Prepare. cook and serve food for menu Discussion/ Demonstration Video viewing  Written examination  Demonstration  Observation in workplace OJT 7.3 Prepare dish according to menu requirement 6. Prepare appetizers and salads (Hot and Cold) Discussion/ Demonstration Video viewing  Written examination  Demonstration  Observation in workplace OJT 108 TR .5 Store stocks and sauces as required 5.3 Prepare soups according to specified menu requirement 5.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Identify and prepare ingredients as referred to menu requirement according to cookery methods 6.Unit of Competency Learning Outcomes 5.4 Prepare sauces according to specified menu requirement 5.6 Serve soup according to standard service 6.5 Serve dish for food service 7.2 Analyze the different recipes for various dishes for menu requirement 6.

6 Observe standard recipe for hot and cold appetizers preparation 7.2 Observe standard recipe for salad and appetizer preparation 7.5 Prepare hot and cold appetizers 7.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .Unit of Competency Learning Outcomes 7.4 Serve salads and dressings with appropriate garnishings 7.1 Prepare and apply appropriate sauces. dressings or condiments required for hot and cold appetizers 7.3 Store appetizers and salads Methodology Assessment Approach 109 TR .3 Prepare and apply appropriate dressings or condiments required for salads and appetizers 7.2 Serve hot or cold appetizers as required in the menu 7.

2 Apply culinary terms related to sandwiches commonly used in the industry 8.3 Perform sandwich preparation 8. fruit and starch according to specified preparation 9. starch and eggs as required from the menu Discussion/ Demonstration Video viewing    Written examination Demonstration Observation in workplace OJT 110 TR .4 Serve hot or cold sandwiches as required in the menu 8.3 Cook vegetable and starch dishes according to menu specification 9.1 Identify required in the menu and prepared according to standard sandwiches preparation 8. fruits.2 Clean and prepare vegetable. eggs and starch dishes 9.4 Prepare and cook egg-based dishes according to menu specification 9.5 Store sandwiches Methodology Discussion/ Demonstration Video viewing    Assessment Approach Written examination Demonstration Observation in workplace OJT 9. fruits.1 Identify vegetable. fruit and starch dishes 9.5 Serve vegetable.Unit of Competency 8.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Prepare vegetables. Prepare sandwiches (Hot and Cold) Learning Outcomes 8.

3 Serve with appropriate condiments and sauces Discussion/ Demonstration Video viewing   Demonstration Observation in workplace OJT 111 TR . Prepare and cook seafood 12.3 Cook the portion meat according to menu specification 11.1 Select and purchase poultry and game according to menu 10.2 Prepare and cook seafood (fish.1 Identify portion and meat requirements according to menu 11.2 Prepare poultry and game according to standard recipe 10. etc.4 Serve with appropriate condiments and sauces Methodology Discussion/ Demonstration Video viewing   Assessment Approach Demonstration Observation in workplace OJT 11.Unit of Competency 10.5 Observe safe and hygienic practices for meat Discussion/ Demonstration Video viewing    Written examination Demonstration Observation in workplace OJT 12.3 Cook poultry and game according to menu requirements 10. shellfish.4 Serve with appropriate condiments and sauces 11.) according to recipe requirement 12.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Select and clean seafood according to menu 12. portion and control meat cuts 11. Prepare.2 Prepare and portion the meat according to recipe requirement 11. Prepare and cook poultry and game Learning Outcomes 10.

5 Chill desserts Methodology Discussion/ Demonstration Video viewing    Assessment Approach Written examination Demonstration Observation in workplace OJT 14. cake and pop paste according to menu requirement 14.Unit of Competency 13.2 Prepare pastry.4 Garnish pastry. Prepare pastry.6 Chill desserts Lecture/ Demonstration Video viewing    Written examination Demonstration Observation in workplace OJT 112 TR .3 Cut and portion dessert according to menu requirement 14.2 Prepare and cook ingredients according to standard recipe procedures 13. cakes and pop paste 14. cakes and pop paste with appropriate garniture 14.3 Arrange in a plate and decorate with appropriate garnishing 13.1 Identify ingredients according to recipe 14.4 Prepare sweet sauces as required 13.1 Identify ingredients according to recipe 13.5 Arrange in plate and serve with appropriate hot or cold sauces 14.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Prepare hot and cold desserts Learning Outcomes 13.

Present food Learning Outcomes 15.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . Package prepared foodstuffs 16.1 Ensure food presentation is properly garnished using appropriate garniture and presented in standard temperature 15.Unit of Competency 15.1 Select packaging appropriate to specific food 16.2 Serve food with required side dish Methodology Lecture/ Demonstration Video viewing    Assessment Approach Written examination Demonstration Observation in workplace OJT 16.2 Package food according to needs Lecture/ Demonstration Video viewing    Written examination Demonstration Observation in workplace OJT 113 TR .

 Assessment is based in the collection of evidence of the performance of work to the industry required standard.2 TRAINING DELIVERY The delivery of training should adhere to the design of the curriculum.  Training allows for multiple entry and exit.  Learning is modular in its structure.  Training is based on work that must be performed. Delivery should be guided by the 10 basic principles of competency-based TVET. both on and off-the-job as long as the learning is driven by the competency standards specified by the industry. and  Approved training programs are Nationally Accredited The competency-based TVET system recognizes various types of delivery modes.  Training materials are directly related to the competency standards and the curriculum modules.3.  Training delivery is individualized and self-paced.  Training is based both on and off-the-job components. Thus programs would contain both inschool and in-industry training or fieldwork components. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations  Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to progress at his own pace. The trainer just facilitates the training delivery  Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners  Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations 114 TR . The following training modalities may be adopted when designing training programs:  The dualized mode of training delivery is preferred and recommended.  The training is based on curriculum developed from the competency standards.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .  Allows for recognition of prior learning (RPL) or current competencies.

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

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

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

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

2004 03 3. m. 40 sq. Area in Sq. 3 x 5 m. A certificate of achievement is issued for each unit of competency. Meters 25 sq. Space Requirement Student/Trainee Working Space Lecture/Demo Room Laboratory Learning Resource Center Facilities/Equipment/ Circulation Area Size in Meters 1 x 1 m. Meters 1 sq. Reference: TESDA Board Resolution No.6 TRAINER’S QUALIFICATIONS FOR TOURISM (HOTEL AND RESTAURANT) SECTOR COMMERCIAL COOKING – NC II TRAINER QUALIFICATION I (TQ II)     Must be a holder of NC III or its equivalent Must have undergone training on Training Methodology II (TM II) Must be physically and mentally fit *Must have at least 3-5 years job/industry experience on supervisory/managerial level *Optional. Only when required by the hiring institution.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 . m. m. 8 x 5 m.5 TRAINING FACILITIES Based on a class intake of 25 students/trainees. 40 sq. 8 x 5 m. m. Total Area in Sq. 40 sq. m. 36 sq. m. Total workshop area: 156 sq. m. m. 15 sq. 119 TR . 3.3. 15 sq. m.7 INSTITUTIONAL ASSESSMENT Institutional assessment is undertaken by trainees to determine their achievement of units of competency. m 40 sq.

2.4 4. the candidate must demonstrate competence in all the units of competency listed in Section l.9 Prepare and cook seafood 4.2 Organize and prepare food 4.3 Receive and store kitchen supplies 4.3.2. fruits.2. Candidates may apply for assessment in any accredited assessment center.SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS 4.1 4.2.3 Perform pantry/cold kitchen operations 4.3 4.5 4.7 Prepare and cook poultry and game 4.1.1 To attain the National Qualification of COMMERCIAL COOKING NC II.2.3.2.2.2.6 Clean and maintain kitchen premises Organize and prepare food Receive and store kitchen supplies Prepare sandwiches Prepare appetizers and salads Prepare vegetable.2.2 4.2. cakes and yeast-based products 4.2.1 4.2 4.2.2.2.2.2.2.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .1 Prepare and bake pastry products 4.10 Present food 4.2.2.2. prepare and cook meats 4.1 Clean and maintain kitchen premises 4.1.1.2. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.2. 4.3. sauces and soups 4.4 Select.2.2.2.2. Individuals aspiring to be awarded the qualification of COMMERCIAL COOKING NC II must acquire Certificates of Competency in all the following groups or clusters of core units of the Qualification.6 Prepare cook and serve food for menus 4.5 Prepare stocks.2.2.3.3 4.2 Prepare and cook hot meals 4.2 4.1.2.4 Clean and maintain kitchen premises Organize and prepare food Receive and store kitchen supplies Prepare pastry.2.2.2.8 Prepare and portion controlled meat cuts 4.3. eggs and starch products 120 TR .11 Package prepared foodstuffs 4.2.2.2.3.

4. The following are qualified to apply for assessment and certification: 4. 121 TR .3.4.1 Graduates of formal.6 The guidelines on assessment and certification are discussed in detail in the "Procedures Manual on Assessment and Certification" and "Guidelines on the Implementation of the Philippine TVET Qualification and Certification System (PTQCS)".5 4.3. The basic and common units shall be integrated or assessed concurrently with the core units.2.37 Prepare hot and cold desserts 4.2.9 Package prepared food stuffs Successful candidates Competency (COC).8 Present food 4.4 4.5. non-formal and informal including enterprise-based training programs.2 Experienced Workers (wage employed or self-employed) 4.COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 .5. an individual shall be issued the corresponding National Certificate.2. 4.3 shall be awarded Certificates of Upon accumulation and submission of all the above COCs acquired for the relevant units of competency comprising this qualification. Assessment shall focus on the core units of competency.

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

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

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

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

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

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