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TR Cookery NC II PDF
TR Cookery NC II PDF
REGULATIONS
COOKERY NC II
TOURISM SECTOR
(HOTEL AND RESTAURANT)
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
TOURISM SECTOR
(HOTEL AND RESTAURANT)
COOKERY NC II
Page No.
Basic Competencies
Common Competencies
Core Competencies
2 - 15
16 - 30
31 - 70
Curriculum Design
Training Delivery
Trainee Entry Requirements
List of Tools, Equipment and Materials
Training Facilities
Trainers Qualifications
Institutional Assessment
83
84 - 85
ACKNOWLEDGEMENTS
TR COOKERY NC II (Amended)
71 - 77
77 - 78
78
78 - 82
82
82
82
86
Promulgated
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
TRS512331
TRS512381
TRS512382
TRS512330
TRS512383
TRS512384
TRS512385
TRS512386
TRS512333
TRS512334
TRS512335
TRS512340
CORE COMPETENCIES
Clean and maintain kitchen premises
Prepare stocks, sauces and soups
Prepare appetizers
Prepare salads and dressing
Prepare sandwiches
Prepare meat dishes
Prepare vegetables dishes
Prepare egg dishes
Prepare starch dishes
Prepare poultry and game dishes
Prepare seafood dishes
Prepare desserts
Package prepared food
Cook
Assistant Cook
TR COOKERY NC II (Amended)
Promulgated
UNIT CODE
500311105
UNIT DESCRIPTOR
TR COOKERY NC II (Amended)
Promulgated
ELEMENT
3. Complete relevant work
related documents
TR COOKERY NC II (Amended)
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of
Variables
3.1 Range of forms relating to conditions of
employment are completed accurately and
legibly
3.2 Workplace data is recorded on standard
workplace forms and documents
3.3 Basic mathematical processes are used for
routine calculations
3.4 Errors in recording information on forms/
documents are identified and properly acted
upon
3.5 Reporting requirements to supervisor are
completed according to organizational
guidelines
Promulgated
RANGE OF VARIABLES
VARIABLE
1. Appropriate sources
RANGE
1.1.
Team members
1.2.
Suppliers
1.3.
Trade personnel
1.4.
Local government
1.5.
Industry bodies
2.1.
Memorandum
2.2.
Circular
2.3.
Notice
2.4.
Information discussion
2.5.
2.6.
3.1.
3.2.
4. Forms
4.1.
5. Workplace interactions
5.1.
Face to face
5.2.
Telephone
5.3.
5.4.
6.1.
Observing meeting
6.2.
6.3.
2. Medium
3. Storage
6. Protocols
TR COOKERY NC II (Amended)
Promulgated
EVIDENCE GUIDE
1. Critical aspects of
Competency
2. Underpinning
Knowledge
2.1.
2.2.
2.3.
2.4.
2.5.
2.6.
3. Underpinning
Skills
4. Resource
Implications
4.1.
4.2.
4.3.
4.4.
5. Methods of
Assessment
6. Context of
Assessment
TR COOKERY NC II (Amended)
Effective communication
Different modes of communication
Written communication
Organizational policies
Communication procedures and systems
Technology relevant to the enterprise and the
individuals work responsibilities
Fax machine
Telephone
Writing materials
Internet
Promulgated
UNIT OF COMPETENCY:
UNIT CODE
:
UNIT DESCRIPTOR
ELEMENT
1. Describe team role and
scope
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of
Variables
1.1. The role and objective of the team is identified
from available sources of information
1.2. Team parameters, reporting relationships and
responsibilities are identified from team
discussions and appropriate external sources
TR COOKERY NC II (Amended)
Promulgated
RANGE OF VARIABLES
VARIABLE
1. Role and objective of
team
2. Sources of information
3. Workplace context
TR COOKERY NC II (Amended)
RANGE
1.1.
1.2.
2.1.
2.2.
Job procedures
2.3.
Machine/equipment manufacturers
specifications and instructions
2.4.
2.5.
Client/supplier instructions
2.6.
Quality standards
2.7.
3.1.
3.2.
3.3.
3.4.
3.5.
Promulgated
EVIDENCE GUIDE
1. Critical aspects of
competency
2. Underpinning
Knowledge
2.1.
2.2.
2.3.
2.4.
Communication process
Team structure
Team roles
Group planning and decision making
3. Underpinning
Skills
3.1.
4. Resource
Implications
5. Methods of
Assessment
6. Context for
Assessment
6.1.
6.2.
TR COOKERY NC II (Amended)
Promulgated
UNIT OF COMPETENCY:
UNIT CODE
500311107
UNIT DESCRIPTOR
ELEMENT
1. Integrate personal
objectives with
organizational goals
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1.1 Personal growth and work plans are pursued towards
improving the qualifications set for the profession
1.2 Intra- and interpersonal relationships are maintained
in the course of managing oneself based on
performance evaluation
1.3 Commitment to the organization and its goal is
demonstrated in the performance of duties
1.
2.
Maintain professional
growth and
development
TR COOKERY NC II (Amended)
Promulgated
RANGE OF VARIABLES
VARIABLE
1. Evaluation
RANGE
1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests
2. Resources
2.1 Human
2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software
4. Recognitions
4.1
4.2
4.3
4.4
4.5
Recommendations
Citations
Certificate of Appreciations
Commendations
Awards
TR COOKERY NC II (Amended)
Promulgated
10
EVIDENCE GUIDE
1. Critical
aspects of
Competency
2. Underpinning
Knowledge
3. Underpinning
Skills
4. Resource
Implications
5. Methods of
Assessment
6. Context of
Assessment
TR COOKERY NC II (Amended)
Promulgated
11
UNIT OF COMPETENCY :
UNIT CODE
500311108
UNIT DESCRIPTOR
ELEMENT
3.1
3.2
3.3
3.4
4. Maintain OHS
awareness
4.1
4.2
TR COOKERY NC II (Amended)
12
RANGE OF VARIABLES
VARIABLE
RANGE
1. Safety regulations
2. Hazards/Risks
3. Contingency measures
TR COOKERY NC II (Amended)
Promulgated
13
VARIABLE
RANGE
4. PPE
5.
TR COOKERY NC II (Amended)
6.1
6.2
6.3
6.4
Medical/Health records
Incident reports
Accident reports
OHS-related training completed
Promulgated
14
EVIDENCE GUIDE
1. Critical aspects of
Competency
2. Underpinning
Knowledge
3. Underpinning
Skills
4.
Resource
Implications
5. Methods of
Assessment
6. Context for
Assessment
TR COOKERY NC II (Amended)
Promulgated
15
COMMON COMPETENCIES
: TRS311201
UNIT DESCRIPTOR
ELEMENT
PERFORMANCE CRITERIA
Italicized items are elaborated in the Range of
Variable
1.1 Sources of information on the industry are
correctly identified and accessed
1.2 Information to assist effective work
performance is obtained in line with job
requirements
1.3 Specific information on sector of work is
accessed and updated
1.4 Industry information is correctly applied to dayto-day work activities
2. Update industry
knowledge
TR COOKERY NC II (Amended)
Promulgated
16
RANGE OF VARIABLES
VARIABLE
RANGE
1. Information sources
2. Information to assist
effective work performance
TR COOKERY NC II (Amended)
Promulgated
17
EVIDENCE GUIDE
1. Critical aspects of
Competency
2. Underpinning
Skills
3. Underpinning
Knowledge
4. Resource
Implications
5. Methods of
Assessment
5.1 Interview/questions
5.2 Practical demonstration
5.3 Portfolio of industry information related to trainees work
6. Context for
Assessment
TR COOKERY NC II (Amended)
Promulgated
18
TRS311202
UNIT DESCRIPTOR
ELEMENT
1. Follow hygiene
procedures
PERFORMANCE CRITERIA
Italicized items are elaborated in the Range of
Variable
1.1 Workplace hygiene procedures are
implemented in line with enterprise and legal
requirements
1.2 Handling and storage of items are undertaken in
line with enterprise and legal requirements
TR COOKERY NC II (Amended)
Promulgated
19
RANGE OF VARIABLES
VARIABLE
RANGE
1. Hygiene procedures
2. Hygiene risk
TR COOKERY NC II (Amended)
Promulgated
20
EVIDENCE GUIDE
1. Critical aspects of
Competency
2. Underpinning
Knowledge
3. Underpinning
Skills
4. Resource
Implications
5. Methods of
Assessment
6. Context for
Assessment
TR COOKERY NC II (Amended)
Promulgated
21
: TRS311203
UNIT DESCRIPTOR
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
4. Produce/output data
using computer system
5. Maintain computer
equipment and systems
TR COOKERY NC II (Amended)
Promulgated
22
RANGE OF VARIABLES
VARIABLE
1. Hardware and peripheral
devices
2. Software
3. OH & S guidelines
4. Storage media
5. Ergonomic guidelines
6. Desktop icons
7. Maintenance
TR COOKERY NC II (Amended)
RANGE
1.1. Personal computers
1.2. Networked systems
1.3. Communication equipment
1.4. Printers
1.5. Scanners
1.6. Keyboard
1.7. Mouse
Includes the following but not limited to:
2.1. Word processing packages
2.2. Data base packages
2.3. Internet
2.4. Spreadsheets
3.1. OHS guidelines
3.2. Enterprise procedures
Storage media include the following but not
limited to:
4.1. diskettes
4.2. CDs
4.3. zip disks
4.4. hard disk drives, local and remote
5.1. Types of equipment used
5.2. Appropriate furniture
5.3. Seating posture
5.4. Lifting posture
5.5. Visual display unit screen brightness
Icons include the following but not limited to:
6.1. directories/folders
6.2. files
6.3. network devices
6.4. recycle bin
7.1. Creating more space in the hard disk
7.2. Reviewing programs
7.3. Deleting unwanted files
7.4. Backing up files
7.5. Checking hard drive for errors
7.6. Using up to date anti-virus programs
7.7. Cleaning dust from internal and external
surfaces
Promulgated
23
EVIDENCE GUIDE
1. Critical aspects of
Competency
2. Underpinning
Knowledge
3. Underpinning
Skills
4. Methods of
Assessment
5. Resource
Implications
6. Context for
Assessment
TR COOKERY NC II (Amended)
Promulgated
24
: TRS311204
UNIT DESCRIPTOR
ELEMENT
PERFORMANCE CRITERIA
Italicized items are elaborated on the Range of
Variables
1. Follow workplace
1.1 Correct health, safety and security
procedures for health,
procedures are followed in line with legislation,
safety and security practices
regulations and enterprise procedures
1.2 Breaches of health, safety and security
procedures are identified and reported in line
with enterprise procedure
1.3 Suspicious behavior or unusual occurrence are
reported in line with enterprise procedure
2. Deal with emergency
situations
TR COOKERY NC II (Amended)
Promulgated
25
RANGE OF VARIABLES
VARIABLE
RANGE
2. Breaches of procedure
3. Emergency
TR COOKERY NC II (Amended)
Promulgated
26
EVIDENCE GUIDE
1. Critical aspects of
Competency
2. Underpinning
Knowledge and
Attitude
3. Underpinning
Skills
4. Resource
Implications
5. Methods of
Assessment
6. Context of
Assessment
TR COOKERY NC II (Amended)
Promulgated
27
: TRS311205
UNIT DESCRIPTOR
ELEMENT
1. Greet customer
1.1
1.2
1.3
1.4
2.1
2.2
2.3
2.4
3. Deliver service to
customer
3.1
3.2
3.3
4.1
4.2
4.3
5. Handle complaints,
evaluation and
recommendations
5.1
5.2
5.3
5.4
TR COOKERY NC II (Amended)
Promulgated
28
RANGE OF VARIABLES
VARIABLE
RANGE
body language
dress and accessories
gestures and mannerisms
voice tonality and volume
use of space
culturally specific communication customs and
practices
3. Interpersonal skills
3.1
3.2
3.3
3.4
3.5
3.6
4. Customer needs
5. Enterprise procedure
TR COOKERY NC II (Amended)
interactive communication
public relation
good working attitude
sincerity
pleasant disposition
effective communication skills
Promulgated
29
EVIDENCE GUIDE
1. Critical aspects of
Competency
2. Underpinning
Knowledge and
Attitude
2.1 Communication
2.1.1 Interactive communication with others
2.1.2 Interpersonal skills/ social graces with
sincerity
2.2 Safety Practices
2.2.1 Safe work practices
2.2.2 Personal hygiene
2.3
Attitude
2.3.1 Attentive, patient and cordial
2.3.2 Eye-to-eye contact
2.3.3 Maintain teamwork and cooperation
2.4 Theory
2.4.1 Selling/upselling techniques
2.4.2 Interview techniques
2.4.3 Conflict resolution
2.4.4 Communication process
2.4.5 Communication barriers
3. Underpinning
Skills
3.1
3.2
3.3
3.4
3.5
4. Resource
Implications
May include:
5. Methods of
Assessment
6. Context for
Assessment
TR COOKERY NC II (Amended)
Promulgated
30
CORE COMPETENCIES
UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES
UNIT CODE
: TRS512328
UNIT DESCRIPTOR
ELEMENT
1. Clean, sanitize and
store equipment
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1.1
1.2
1.3
1.4
1.5
1.6
2.1
2.2
2.3
2.4
3. Dispose of waste
3.1
3.2
TR COOKERY NC II (Amended)
Promulgated
31
RANGE OF VARIABLES
VARIABLE
RANGE
1. Equipment
2. Surfaces
3. Cleaning equipment
and supplies
TR COOKERY NC II (Amended)
Promulgated
32
EVIDENCE GUIDE
1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
33
UNIT OF COMPETENCY :
UNIT CODE
TRS512331
UNIT DESCRIPTOR
ELEMENT
1. Prepare stocks,
glazes and
essences required
for menu items
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1.1 Ingredients and flavoring agents are used according
to standard recipes defined by the enterprise
1.2 Variety of stocks, glazes, flavorings, seasonings are
produced according to enterprise standards
2. Prepare soups
required for
menu items
3. Prepare sauces
required for
menu items
4. Store and
reconstitute stocks,
sauces and soups
TR COOKERY NC II (Amended)
Promulgated
34
RANGE OF VARIABLES
VARIABLE
RANGE
1. Stocks
2. Soups
3. Sauces
4. Thickening agents
5. Seasonings and
flavorings
TR COOKERY NC II (Amended)
Promulgated
35
EVIDENCE GUIDE
1. Critical aspects of
Competency
2.
3.
4.
5.
6.
TR COOKERY NC II (Amended)
Promulgated
36
UNIT OF COMPETENCY:
PREPARE APPETIZERS
UNIT CODE
: TRS512329
UNIT DESCRIPTOR
ELEMENT
1. Perform Mise en
place
2. Prepare a range of
appetizers
3. Present a range of
appetizers
4. Store appetizers
TR COOKERY NC II (Amended)
Promulgated
37
RANGE OF VARIABLES
VARIABLE
1. Appetizers
RANGE
May include but are not limited to:
1.1 Hot
1.1.1. Tapas
1.1.2. Hors d oeuvres
1.2 Cold
1.2.1.
1.2.2.
1.2.3.
1.2.4.
1.2.5.
1.2.6.
1.2.7.
2. Factors in plating
dishes
2.1
2.2
2.3
2.4
2.5
TR COOKERY NC II (Amended)
Canaps
Antipasto
Relish
Pates
Terrines
Cocktails
Hors d oeuvres
appeal
color and contrast
temperature of food and service
equipment
classical and innovative arrangement styles
Promulgated
38
EVIDENCE GUIDE
1. 1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
39
UNIT OF COMPETENCY :
UNIT CODE
TRS512329
UNIT DESCRIPTOR
ELEMENT
1. Perform Mise en
place
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1.1 Tools, utensils and equipment are cleaned,
sanitized and prepared based on the required tasks
1.2 Ingredients are identified correctly, according to
standard recipes, recipe cards or enterprise
requirements
1.3 Ingredients are assembled according to correct
quantity, type and quality required
1.4 Ingredients are prepared based on the required form
and time frame
1.5 Frozen ingredients are thawed following enterprise
procedures.
1.6 Where necessary, raw ingredients are washed with
clean potable water.
2. Prepare a variety
salads and
dressings
3. Present a variety of
salads and
dressings
TR COOKERY NC II (Amended)
Promulgated
40
RANGE OF VARIABLES
1. Variety of Salads
2. Dressings
TR COOKERY NC II (Amended)
Promulgated
41
EVIDENCE GUIDE
1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
42
ELEMENT
1. Perform mise-en place
2. Prepare a variety of
sandwiches
3. Present a variety of
sandwiches
4. Store sandwiches
: TRS512330
: This unit deals with the skills and knowledge required in
preparing and presenting sandwiches
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
TR COOKERY NC II (Amended)
Promulgated
43
RANGE OF VARIABLES
VARIABLE
RANGE
1. Sandwiches
2. Techniques
3. Factors to consider
in storage of
sandwiches
TR COOKERY NC II (Amended)
Promulgated
44
EVIDENCE GUIDE
1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
45
UNIT OF COMPETENCY :
UNIT CODE
TRS512338
UNIT DESCRIPTOR
ELEMENT
1. Perform Mise en
place
4. Store meat
TR COOKERY NC II (Amended)
Promulgated
46
RANGE OF VARIABLES
VARIABLE
RANGE
2. Cooking method
3. Dishes
2.2.
Combination Method
2.2.1. Braising
2.2.2. Stewing
2.3.
Moist method
2.3.1. Boiling
2.3.2. Steaming
2.3.3. Poaching
2.3.4. Simmering
3.1
3.2
Offal
Meat
TR COOKERY NC II (Amended)
Promulgated
47
EVIDENCE GUIDE
1. Critical aspects of
Competency
Promulgated
48
UNIT OF COMPETENCY
UNIT CODE
TRS512332
UNIT DESCRIPTOR
ELEMENT
1. Perform Mise en
place
2. Prepare vegetable
dishes
3. Present vegetable
dishes
4. Store vegetables
dishes
TR COOKERY NC II (Amended)
Promulgated
49
RANGE OF VARIABLES
VARIABLE
1. Vegetables
RANGE
May include but are not limited to:
1.1
Fresh
1.2
Frozen
1.3
Canned
1.4
Dried
1.5
Bottled
2. Cooking Method
Combination Method
2.2.1
Braising
2.2.2
Stewing
2.3
Moist method
2.3.1
Boiling
2.3.2
Steaming
2.3.3
Poaching
2.3.4
Simmering
TR COOKERY NC II (Amended)
Promulgated
50
EVIDENCE GUIDE
1. Critical aspects of
Competency
2.
3.
4.
5.
6.
TR COOKERY NC II (Amended)
Promulgated
51
UNIT OF COMPETENCY :
UNIT CODE
TRS512332
UNIT DESCRIPTOR
ELEMENT
1. Perform Mise en
place
TR COOKERY NC II (Amended)
Promulgated
52
RANGE OF VARIABLES
VARIABLE
RANGE
1. Egg dishes
2. Cooking method
2.1
2.2
2.3
2.4
Boiling
Poaching
Frying
Baking
3. Eggs
3.3
3.4
3.5
Fresh
Frozen
Powder
TR COOKERY NC II (Amended)
Promulgated
53
EVIDENCE GUIDE
1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
54
UNIT OF COMPETENCY :
UNIT CODE
TRS512332
UNIT DESCRIPTOR
ELEMENT
1. Perform Mise en
place
2. Prepare starch
dishes
3. Present Starch
dishes
TR COOKERY NC II (Amended)
Promulgated
55
RANGE OF VARIABLES
VARIABLE
1. Starch
RANGE
May include but are not limited to:
1.1 Pasta
1.2 Rice
1.3 Tubers
1.4 Polenta
1.5 Noodles
1.6 Couscous
1.7 flour
TR COOKERY NC II (Amended)
Promulgated
56
EVIDENCE GUIDE
1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
57
UNIT OF COMPETENCY :
UNIT CODE
TRS512333
UNIT DESCRIPTOR
ELEMENT
1. Perform mise en
place
3. Plate/present
poultry and game
dishes
TR COOKERY NC II (Amended)
Promulgated
58
RANGE OF VARIABLES
VARIABLE
RANGE
1. Poultry or game
2. Poultry preparation
techniques
3. Cooking methods for May include but are not limited to:
poultry and game
3.1 Dry method
3.1.1 Roasting
3.1.2 Grilling
3.1.3 Broiling
3.1.4 Baking
3.1.5 Pan frying
3.1.6 Deep fat Frying
3.2 Combination Method
3.2.1 Braising
3.2.2 Stewing
3.3 Moist method
3.3.1 Boiling
3.3.2 Steaming
3.3.3 Poaching
3.3.4 Simmering
4. Factors to consider
in plating dishes
4.1
4.2
4.3
4.4
4.5
5. Ways of presenting
poultry and game
dishes
5.1 Carve
5.2 Portions
5.3 Whole
TR COOKERY NC II (Amended)
appeal
color and contrast
temperature of food and service
equipment
classical and innovative arrangement styles
Promulgated
59
EVIDENCE GUIDE
1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
60
: TRS512334
: This unit deals with the knowledge, skills and attitude
required in selecting, preparing, presenting and storing
seafood in a commercial kitchen or catering operation.
PERFORMANCE CRITERIA
ELEMENT
1. Perform mise en
place
TR COOKERY NC II (Amended)
Promulgated
61
PERFORMANCE CRITERIA
ELEMENT
4. Plate/Present fish
and seafood
TR COOKERY NC II (Amended)
Promulgated
62
RANGE OF VARIABLES
VARIABLE
RANGE
1. Seafood
2. Fish
3. Variety of cooking
method
Combination Method
3.2.1 Braising
3.2.2 Stewing
3.3
Moist method
3.3.1 Boiling
3.3.2 Steaming
3.3.3 Poaching
3.3.4 Simmering
TR COOKERY NC II (Amended)
Promulgated
63
EVIDENCE GUIDE
1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
64
ELEMENT
1. Perform mise en
place
2. Prepare desserts
and sweet sauces
3. Plate/Present
desserts
4. Store desserts
: TRS512335
: This unit deals with knowledge, skills, and attitudes in the
preparation of a range of hot, cold and frozen desserts.
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1.1 Tools, utensils and equipment are cleaned,
sanitized and prepared based on the required tasks
1.2 Ingredients are identified according to standard
recipes, recipe card or enterprise requirements
1.3 Ingredients are assembled according to quantity,
type, and quality required
1.4 Ingredients are prepared based on the required
form and time frame
1.5 Ingredients are selected, measured and weighed
according to recipe requirements
1.6 Appropriate equipment are selected and used in
accordance with manufacturers manual
1.7 Frozen ingredients are thawed following enterprise
procedures.
1.8 Where necessary, raw ingredients are washed with
clean potable water.
2.1 Standard or enterprise recipes are used to produce
a variety of hot, cold and frozen desserts,
appropriate for a variety of menus
2.2 Range of sweet sauces are produced to a desired
consistency and flavor
2.3 Prepared desserts and sweets are tasted in
accordance with the required taste
2.4 Workplace safety and hygienic procedures are
followed according to enterprise and legislated
requirements
3.1 Desserts are presented hygienically, logically and
sequentially within the required timeframe
3.2 Desserts are decorated creatively
3.3 Factors in plating dishes are observed in presenting
desserts
3.4 Desserts are portioned according to enterprise
standards
3.5 Desserts are presented in accordance with
enterprise presentation techniques
3.6 Accompaniments, garnishes and decorations are
used to enhance taste, texture and balance
4.1 Quality trimmings and other leftovers are utilized
where and when appropriate
4.2 Desserts are stored at the appropriate temperature
and under the correct conditions to maintain quality,
freshness and customer appeal
4.3 Suitable packaging are selected and used to
preserve taste, appearance and tasting
characteristics
4.4 Sweet sauces are stored to retain desired quality
and characteristics
4.5 Dessert is stored in accordance with FIFO operating
procedures and storage of dessert requirements
TR COOKERY NC II (Amended)
Promulgated
65
RANGE OF VARIABLES
VARIABLE
RANGE
1. Equipment for
making desserts
2. Desserts
3. Sweet sauces
4. Suitable thickening
agents for sweet
sauces
TR COOKERY NC II (Amended)
Promulgated
66
EVIDENCE GUIDE
1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
67
UNIT OF COMPETENCY :
UNIT CODE
TRS512340
UNIT DESCRIPTOR
ELEMENT
1. Select packaging
materials
1.1.
1.2.
2. Package food
2.1
2.2
2.3
2.4
TR COOKERY NC II (Amended)
Promulgated
68
RANGE OF VARIABLES
VARIABLE
RANGE
1. Criteria for
packaging
2. Types of packaging
materials
3. Qualities of
Packaging materials
3.1.
3.2.
3.3.
3.4.
3.5.
3.6.
4. Environmental
requirements for
food packaging
4.1
4.2
TR COOKERY NC II (Amended)
Non-contaminating
Appropriate dimensions for selected food
Visually appropriate to functional need
Capable of protecting food from damage and
contamination
Environment-friendly
Stackable and transportable
Temperature control
Humidity
Promulgated
69
EVIDENCE GUIDE
1. Critical aspects of
Competency
TR COOKERY NC II (Amended)
Promulgated
70
NC Level: NC II
2. Work in a team
environment
Learning Outcomes
1.1 Obtain and
convey
workplace
information
1.2 Complete
relevant work
related
documents
1.3 Participate in
workplace
meeting and
discussion
2.1 Describe and
identify team role
and responsibility
in a team
2.2 Describe work
as a team
member
TR COOKERY NC II (Amended)
Methodology
Group
Discussion
Interaction
Discussion
Interaction
Promulgated
Assessment
Approach
Demonstration
Observation
Interviews/
Questioning
Demonstration
Observation
Interviews/
Questioning
71
Unit of Competency
3. Practice career
professionalism
4. Practice
occupational health
and safety
Learning Outcomes
3.1 Integrate
personal
objectives with
organizational
goals
3.2 Set and meet
work priorities
3.3 Maintain
professional
growth and
development
4.1 Evaluate hazard
and risks
4.2 Control hazards
and risks
4.3 Maintain
occupational
health and
safety
awareness
Methodology
Assessment
Approach
Discussion
Interaction
Demonstration
Observation
Interviews/
questioning
Discussion
Plant tour
Symposium
Observation
Interview
COMMON COMPETENCIES
Unit of
Competency
1. Develop and
update industry
knowledge
2. Observe
workplace
hygiene
procedures
Learning Outcomes
Methodology
Lecture
Group Discussion
Individual/Group
Assignment
TR COOKERY NC II (Amended)
Lecture
Demonstration
Role-play
Promulgated
Assessment
Approach
Interviews/
Questioning
Individual/Group
Project or
Report
Demonstration
Written
Examination
Interviews/
Questioning
72
Unit of
Competency
3. Perform
computer
operations
4. Perform
workplace and
safety practices
Assessment
Approach
Learning Outcomes
Methodology
Lecture
Group Discussion
Tutorial or selfpace
Interviews/
Questioning
Demonstration
Observation
Lecture
Demonstration
Role-play
Simulation
Demonstration
Interviews/
Questioning
Written
Examination
TR COOKERY NC II (Amended)
Promulgated
73
Unit of
Competency
5. Provide
effective
customer
service
Learning Outcomes
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
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
Lecture
Demonstration
Role-play
Simulation
Assessment
Approach
Demonstration
Interviews/
Questioning
Observation
CORE COMPETENCIES
Unit of
Competency
1. Clean and
maintain
kitchen
premises
Learning Outcomes
Methodology
Assessment
Approach
1.1
Written
Examination
1.2
Demonstration
1.3
TR COOKERY NC II (Amended)
Video viewing
Observation in
workplace OJT
Dispose of waste
Promulgated
74
Unit of
Competency
2. Prepare stocks,
sauces and
soups
3. Prepare
appetizers
4. Prepare salads
and dressings
5. Prepare
sandwiches
6. Prepare meat
dishes
Learning Outcomes
Assessment
Approach
Methodology
2.1 Prepare
stocks,
glazes
and
essences required
for menu items
2.2 Prepare
soups
required for menu
items
2.3 Prepare
sauces
required for menu
items
2.4 Store
and
reconstitute
stocks, sauces and
soups
3.1 Perform Mise en
place
3.2 Prepare a range
of appetizers
3.3 Present a range of
appetizers
3.4 Store appetizers
Discussion/
Demonstration
Video viewing
Discussion/
Demonstration
Video viewing
Discussion/
Demonstration
Video viewing
Discussion/
Demonstration
Video viewing
Demonstration
Observation in
workplace OJT
Discussion/
Demonstration
Video viewing
TR COOKERY NC II (Amended)
Promulgated
Written
examination
Demonstration
Observation in
workplace OJT
Written
examination
Demonstration
Observation in
workplace OJT
Written
examination
Demonstration
Observation in
workplace OJT
Written
examination
Written
examination
Demonstration
Observation in
workplace OJT
75
Unit of
Competency
7. Prepare
vegetables
dishes
Learning Outcomes
7.1
7.2
7.3
7.4
8. Prepare egg
dishes
8.1
8.2
8.3
9. Prepare starch
dishes
8.4
9.1
9.2
9.3
9.4
10. Preparepoultry
and game
dishes
10.1
10.2
10.3
10.4
11. Prepare
seafood dishes
11.1
11.2
11.3
11.4
11.5
12. Prepare
desserts
12.1
12.2
12.3
12.4
TR COOKERY NC II (Amended)
Perform Mise en
place
Prepare vegetable
dishes
Present vegetable
dishes
Store vegetables
dishes
Perform Mise en
place
Prepare and cook
egg dishes
Present egg
dishes
Store egg dishes
Perform Mise en
place
Prepare starch
dishes
Present Starch
dishes
Store Starch
dishes
Perform mise en
place
Cook poultry and
game dishes
Plate/present
poultry and game
dishes
Store poultry and
game
Perform mise en
place
Handle fish and
seafood
Cook fish and
shellfish
Plate/Present fish
and seafood
Store fish and
seafood
Perform mise en
place
Prepare desserts
and sweet sauces
Plate/Present
desserts
Store desserts
Assessment
Approach
Methodology
Discussion/
Demonstration
Video viewing
Discussion/
Demonstration
Video viewing
Discussion/
Demonstration
Video viewing
Discussion/
Demonstration
Video viewing
Discussion/
Demonstration
Video viewing
Discussion/
Demonstration
Video viewing
Promulgated
Written
examination
Demonstration
Observation in
workplace OJT
Written
examination
Demonstration
Observation in
workplace OJT
Written
examination
Demonstration
Observation in
workplace OJT
Written
examination
Demonstration
Observation in
workplace OJT
Written
examination
Demonstration
Observation in
workplace OJT
Written
examination
Demonstration
Observation in
workplace OJT
76
Unit of
Competency
Learning Outcomes
13. Package
prepared food
Assessment
Approach
Methodology
Discussion/
Demonstration
Video viewing
Written
examination
Demonstration
Observation in
workplace OJT
TRAINING DELIVERY
The delivery of training should adhere to the design of the
curriculum. Delivery should be guided by the 10 basic principles of
competency-based TVET.
The training is based on curriculum developed from the
competency standards;
Learning is modular in its structure;
Training delivery is individualized and self-paced;
Training is based on work that must be performed;
Training materials are directly related to the competency
standards and the curriculum modules;
Assessment is based in the collection of evidence of the
performance of work to the industry required standard;
Training is based both on and off-the-job components;
Allows for recognition of prior learning (RPL) or current
competencies;
Training allows for multiple entry and exit; and
Approved training programs are Nationally Accredited
The competency-based TVET system recognizes various types of
delivery modes, both on and off-the-job as long as the learning is driven
by the competency standards specified by the industry. The following
training modalities may be adopted when designing training programs:
Promulgated
77
3.3
QTY
QTY
QTY MEAT
Beef
Pork
10
pcs
Chefs knife
3
unit
8
pcs
Boning knife
1
unit
Filing cabinet 3
Layers compartmen
Lamb/mutton
4
pcs
Oysters knife
1
unit
TV
Veal
2
pcs
Cleaver knife
2
unit
Video player
POULTRY
8
pcs
Tenderizer,
medium,small
1
unit
Fire extinguisher
Chicken
8
pcs
Skimmer, fine
1
unit
Emergency light
Duck
8
pcs
Wire skimmer,
small
directional signage/s
for each rooms
Turkey
TR COOKERY NC II (Amended)
1 pc
Promulgated
78
8
pcs
Skimmers, spider
1
unit
air condition
Pigeon, etc.
8
pcs
Strainer,small,fine
1
unit
telephones
SEAFOOD
8
pcs
Siever,small
3
unit
computers with
internet connection
Fish
8
pcs
Strainer,medium
fine
1
unit
Fax machine
Shellfish
8
pcs
Turner,3 x 6
2
unit
8
pcs
Spatula
8
pcs
Wooden spoon
1
unit
8
pcs
Parisienne spoon
2
unit
Fire extinguisher
8
pcs
Zester
1
unit
Emergency light
LCD
Crustacean
LABORATORY
EQUIPMENTS
Air conditioner
PERISHABLES
Vegetables
Combination of
broiler and griddle small
Fruits
Dairy products
8
pcs
Piping bag
1
unit
8
pcs
Pastry tubes
3
unit
Exhaust hood
DRY GOODS
(GROCERIES)
3
pcs
Strainer
Chinois,small
1
unit
Dish washing
machine (optional
Sauces
2
pcs
Strainer Chinois,
medium
1
unit
Blender machine
4
pcs
Funnel, small
1
unit
4
pcs
Funnel, medium
8
unit
6
sets
Measuring spoon
1
unit
10
pcs
Tongs, 8 inches
1
unit
8
pcs
Tongs, 12 inches
8
unit
8
sets
Measuring cup
1
unit
Measuring urn
TR COOKERY NC II (Amended)
Pressure cooker
medium
Salamander, griller
Braising pan medium
Meat slicer - small
Meat chopper
machine
Processed food
Canned fruits
Canned vegetables
Noodles
Preparation table
with sink & shelves
(approx. 45x28)
Bain Marie table
w/4 compartments
Working s/s table
(fabricated)
Promulgated
Pasta
Rice
Flour
79
pcs
2
pcs
unit
Ice cream scoop
2
unit
10
pcs
Cheese Cloth
1
unit
24
pcs
Serving spoon
1
unit
4
sets
8
unit
Utility shelving
Workshop
2
unit
Weighing scale, 5
kgs
2
unit
Laboratory
4
unit
Weighing scale,
1000 grams
1
unit
Utility cart
8
pcs
Apple corer
4
pcs
Floor mops
8
pcs
Wire whisk,small
2
unit
Mop Squeezer
Storage/stock room
8
pcs
Wire whisk,
medium
4
pcs
Broom (tambo)
Research
room/Library
2
pcs
4
pcs
Dust pan
REFERENCES
1 pc
Can opener
Garbage bin (4
gals.)
Books
Liquid soap
dispenser
Manuals
Paper towel
dispenser
Charts
4
unit
8
pcs
Condiment cabinet
Washing sink tables
w/3 compartments
Soak sink, optional
Sugar
Beans
FACILITIES
Audio-visual room
Lecture room
8
pcs
Kitchen scissors
8
pcs
Soup Ladle, 3 oz
8
pcs
Soup Ladle, 6 oz
1
unit
Reach-in freezer
3
pcs
Soup Ladle, 8 oz
2
unit
Reach-in refrigerator
2
pcs
Soup Ladle, 12 oz
4
unit
8
pcs
Kitchen spoon
1
unit
8
pcs
Kitchen spoon,
slotted
MISCELLANEOUS
8
pcs
Kitchen forl
Charcoal
4
pcs
TR COOKERY NC II (Amended)
Promulgated
CDs
Video tapes
Pictures
Magazines
80
3
pcs
Carving fork
Toothpicks
3
pcs
Pocket/pin
thermometer
Aluminum foil
8
pcs
Peelers
Wax paper
2
pcs
Cling wrap
12
pcs
Tissue paper
8
pcs
Frying pan,
medium
Paper towel
2
pcs
Liquid soap
4
pcs
Colander, small
2
pcs
Colander, medium
16
pcs
Cutting board
1 pc
Fish poacher,
medium
12
pcs
Casserole, small
4
pcs
Casserole,
medium
4
pcs
Wok, small
1 pc
1 pc
8 pc
Wok, medium
Double Boiler,
medium
Paellara
12
pcs
Glass rack
12
pcs
12
pcs
Plate rack
8
pcs
12
pcs
Utility
tray,stainless
4
pcs
Roasting pan
TR COOKERY NC II (Amended)
Promulgated
81
3.5
TRAINING FACILITIES
Based on a class intake of 25 students/trainees.
Space Requirement
Size in Meters
Area in Sq.
Meters
1 x 1 m.
1 sq. m.
25 sq. m
Student/Trainee
Working Space
Lecture/Demo Room
(40sq.m.)x2
(8 x 5 m.)x2
Laboratory
Learning Resource
Center
Facilities/Equipment/
Circulation Area
8 x 5 m.
40 sq. m.
40 sq. m.
3 x 5 m.
15 sq. m.
15 sq. m.
36 sq. m.
3.6
3.7
INSTITUTIONAL ASSESSMENT
Institutional assessment is undertaken by trainees to determine
their achievement of units of competency. A certificate of achievement
is issued for each unit of competency.
TR COOKERY NC II (Amended)
Promulgated
82
SECTION 4
4.1
4.2
Upon accumulation and submission of all the above COCs acquired for the
relevant units of competency comprising this qualification, an individual shall
be issued the corresponding National Certificate.
4.3
Assessment shall focus on the core units of competency. The basic and
common units shall be integrated or assessed concurrently with the core
units.
4.4
4.5
TR COOKERY NC II (Amended)
Promulgated
83
CORE
COMPETENCIES
Manage facilities
associated with
commercial catering
contracts
Provide
accommodation
reception services
Prepare stocks,
sauces and soups
Prepare seafood
dishes
Monitor catering
revenue and costs
Oversee dining
area operations
Conduct night
audit
Contribute to the
implementation of
emergency
procedures
Prepare appetizers
Prepare desserts
Establish and
maintain quality
control
Design menus to
meet market needs
Oversee banquet
and/or catering
function
Present desserts
Provide club
reception services
Observe and
monitor people
Package prepared
food
Develop a food
safety program
Operate a food
outlet
Provide porter
services
Prepare
sandwiches
Prepare foods
according to
dietary and cultural
needs
Operate bar
Provide
housekeeping
services to guests
Manage physical
assets
Prepare meat
dishes
Provide preliminary
dining
room/restaurant
service procedures
Develop a food
safety program
Manage stock
purchases and
inventory
Prepare vegetable
dishes
Organize bulk
cooking operations
Apply catering
control principles
Provide wine
service
Clean premises
TR COOKERY NC II (Amended)
Promulgated
84
COMMON
COMPETENCIES
BASIC
COMPETENCIES
Develop menus to
meet special
dietary and cultural
needs
Provide room
service
Prepare and
produce bakery
products
Provide valet
services
Prepare starch
dishes
Select catering
system
Prepare and
produce pastry
products
Operate a
computerized
reservations system
Develop and
update industry
knowledge
Observe
workplace
hygiene
procedures
Perform computer
operations
Perform workplace
and safety practices
Roster staff
Establish and
conduct business
relationships
Manage
workplace
diversity
Manage finances
within a budget
Manage quality
customer service
Conduct
assessment
Receive and
respond to
workplace
communication
Demonstrate work
values
Practice basic
housekeeping
procedures
Participate in
workplace
communication
Work in a team
environment
Practice career
professionalism
Lead workplace
communication
Develop and
practice
negotiation skills
Solve problems
related to work
activities
Use mathematical
concepts and
techniques
Use relevant
technologies
Practice
occupational
health and safety
procedures
Utilize
specialized
communication
skills
Develop teams
and individuals
Apply problem
solving techniques
in the workplace
Collect, analyze
and organize
information
Promote
environmental
protection
TR COOKERY NC II (Amended)
Promulgated
Provide effective
customer service
85
ACKNOWLEDGEMENTS
The Technical Education and Skills Development Authority (TESDA) wishes to
extend thanks and appreciation to the many representatives of business, industry,
academe and government agencies who donated their time and expertise to the
development and validation of these Training Regulations.
INDUSTRY EXPERTS
Review Panel (2011-2012)
MA. CHRISTINA G. AQUINO
CHRISTOPHER A. BAUTISTA
Member, COHREP
Department Head
Instituto Culinario, OB Montessori
Greenhills, San Juan City
MITCHELL A. BORJA
CHITO O. FLORES
Member, COHREP
Dean/Director
Food and Beverage/Catering
University of Batangas
Batangas City
Member, HRCAP
Executive Chef
City Garden Suite Hotel
1153 A. Mabini St., Ermita, Manila
ROBERTO P. FRANCISCO
MANUEL N. NARIO
President
Hotel and Restaurant Chefs
Association of the Philippines (HRCAP)
c/o Center for Advanced Training in
Food and Beverage Services, Inc.
CATFABS)
TESDA, Taguig City
Member, HRCAP
Sous Chef
New World Hotel, Makati City/
Manila Hotel
Esperanza cor. Makati Ave.
Makati City
Member
Hotel and Restaurant Association
of the Philippines (HRAP)
Program Director
The Culinary Institute of Aristocrat
432 San Andres St. cor Del Pilar
Malate, Manila
Member, HRCAP
Executive Chef
City Garden Makati Hotel
Durban St., Makati Ave.
Makati City
TR COOKERY NC II (Amended)
Promulgated
86