Commercial Cooking NCIII: Plan and Prepare food for Ala carte and Buffets

TRAINING DURATION: 2O Hours

STUDY GUIDE
Blended Learning

Prepared By:

Mylina S. Fabi

Nominal Duration: 20 Hours

INTRODUCTION:

This module contains information and suggested learning activities in

Planning and Preparing foods for Ala Carte and Buffets. It covers the knowledge,
skills and motivations required in Plan and prepare foods for ala carte and buffet
items situations.

The unit covers learning outco me required in planning and preparing

foods for ala carte and buffet. It consists co mpetencies in planning ala carte and
buffet items, preparing, producing, and presenting foods for ala carte and buffets
and storing ala carte and buffet items.

Objectives:

At the of this module, you must be able to:

1.Plan ala carte and Buffet items
2. Prepare, produce and present foods for ala carte and buffets
3.Store ala carte and buffet items

Key Concepts

LO 1. Plan ala carte and Buffet items

• Plan ala carte, buffet foods and decorations
• Food Costing
• Buffet Lay out and Display
LO 2. Prepare, produce and present foods for ala carte and buffets
• Food preparation for ala carte and buffets
• Garnishes, sauces and accompaniments for ala carte and buffet dishes
• Buffet and Ala carte Presentation
LO 3 Store ala carte and buffet items
• Holding and storing foods properly
 • Labeling stored Ala carte and buffet food correctly

Learning Resources

1. Online Learning Materials uploaded on LMS

2. Lecture Videos (schedule webinar meetings)
3. Task Sheets and Performance Criteria Checklist
4. eCBLM(Competency Based Leaning Materials)

STUDY QUESTIONS
1. LO1: Plan and prepare ala carte and Buffet items
What is Ala carte and Buffet?
What are the ala carte foods?
What are the Buffet Foods?
2. LO2: Prepare, produce and present foods for ala carte and buffets
How do you prepare ala carte and buffet items?
What are the garnishes, sauces and accompaniments for ala carte
and buffet foods?
3. LO3: Store ala carte and buffet items
What are containers in storing ala carte and buffet foods?
What are details of label
Wy do you store ala carte and buffet foods?

ACTIVITIES (Include Online and Offline activities)

A. Online Activities

Preliminary Activities
o Video and Audio Presentation- Prayer
o Message of TESDA Director General
o Online Lecture with video Presentation on Objectives of the
Program
o Orientation to the Coverage of the Program
o Online Lecture with video Presentation Learning Activities
o Online Lecture with video Presentation on the Assessment Methods
and Grading System
o Online Lecture with video Presentation on Trainee’s Output
Submission
o Online Lecture with video Presentation on Trainee’s Online
Communication and Face-Face Schedules
o Online Lecture with video Presentation on Netiquette
 o Discussion Forum of the feedback and expectation of the trainees
on the trainer and the qualification

• Learning Activities
eCBLM
Quizzes
Task sheets and Performance criteria
Online Discussion/forum

Online Activities:
LO 1: Prepare and plan ala carte and buffet food items
• Answer Pre-test
• Read: Plan ala carte, buffet foods and decorations
Read: Food Costing
• Read: Buffet Lay out and Display
Participate in Forum discussion
Post Test

LO 2:
Answer Pre-Test
Read: Food preparation for ala carte and buffets
• Read: Garnishes, sauces and accompaniments for ala carte and buffet
dishes
• Read: Buffet and Ala carte Presentation
Participate in Forum Discussion
Answer Post Test

LO 3: Store Ala carte and Buffet items

Answer Pre-test
Read: Holding and storing foods properly
Read: Labeling stored Ala carte and buffet food correctly
Watch Video: Storing Food Products
Participate in Forum Discussion
Answer Post Test

Offline Activities:

o Preliminary Activities
o Prayer
o Flag Ceremony
o Checking of attendance
LO 1: Prepare and plan ala carte and buffet food items
Perform task sheet: Assignment in Standardize recipes and Food Costing
Perform Activity: Calculate ala carte and food cost

LO 2: Prepare, produce and present foods for ala carte and buffets
Perform: Task Sheet: Assignment: Ala carte and Buffet Presentations
Perform Activity: On how to Prepare Market list for Day

LO 3: Store ala carte and buffet items

1. Perform: Task Sheet: Assignment: Tools, Materials and Equipment in
Storing Ala carte and Foods
2. Perform Activity: Identify the tools, equipment and materials in storing
Ala carte and Buffet Foods

Study Schedule
Please refer to the schedule for your reference
DATE/ TOPICS ACTIVITY VENUE AND NO OF
PERIOD TIME HOURS
August Preliminary Online:
17, Activities
2020 •Video and Audio
Lecture
Presentation on the
Room
Prayer 1.5 hours
08:00 AM
•Video and Audio
Presentation on Flag
Ceremony
Online checking of
attendance and data
gathering tool
Online Online: 9:30
Orientation
•Online Lecture with
video Presentation
on Objectives of the
Program

•Orientation to the 3.5 hours

Coverage of the
Program
 •Online Lecture with
video Presentation
Learning Activities

•Online Lecture with

video Presentation
on the Assessment
Methods and
Grading System

•Online Lecture with

video Presentation
on Trainee’s Output
Submission

•Online Lecture with

video Presentation
on Trainee’s Online
Communication and
Face-Face
Schedules

•Online Lecture with

video Presentation
on Netiquette

•Discussion Forum
of the feedback and
expectation of the
trainees on the
trainer and the
qualification

Unit 1: Online: 1.5 hours

Prepare and • Read: Plan ala
Plan ala cart carte, buffet
and buffet foods and
food items decorations
Home
• Read: Food
Costing
• Read: Buffet
Lay out and
Display
 • Participate in
Forum
discussion

August Online:
24, Unit II:
2020 Prepare, Answer Pre-
produce Test
and present Read: Food
foods for preparation
ala carte
for ala carte
and buffets
and buffets
• Read:
Garnishes, 1.5 hours
sauces and Home
accompanime
nts for ala
carte and
buffet dishes
• Read: Buffet
and Ala carte
Presentation
Participate in
Forum
Discussion

August Unit III: Read: Holding Home 1.5 hours

31,2020 Store ala and storing
carte and foods properly
buffet items Read: Labeling
stored Ala
carte and
buffet food
correctly
Watch Video:
Storing Food
Products
Participate in
Forum
Discussion
 TECHNOLOGY PLAN AND INFRASTRUTURE SUPPORT SYSTEM
Commercial Cooking NC III
Blended learning Training Delivery

A. TECHNOLOGY PLAN
I. Course Design
a. Nominal Duration : 20 hours
i. Online : 8 hours – Online Theory
ii.Online : 4 hours- Application
iii.Offline : 8 hours- Demonstration

b. Trainee Requirements
i.Can Communicate
ii.Physically and mentally fit
iii.Good moral character
iv.Can perform basic computer operation

c. Trainer Requirements
i. Holder of National TVET Trainer Certificate in Commercial
Cooking NC III
ii. A holder of a Commercial Cooking NC III
iii. Possess good moral character
iv. Physically and mentally fit
v. Have attended relevant Commercial Cooking Trainings and
Seminars (for Chef de partie Trainer) or equivalent
vi. Proficient in culinary arts and executive chef
vii. Proficient in computer operations

d. Monitoring and Grading System

Learning Management System: Google Classroom

1) Monitoring the Attendance and Activity Progress of trainees

2) Progress Chart
3) Achievement Monitoring Chart

e. Institutional Assessment System

1) Face- to- Face: Demonstration

As the Trainee progress in their learning competency, practical or
hands on demonstration must be done in the Laboratory with the
use of Institutional assessment instrument

2) Online: This refers to the online assessment of trainees in their

knowledge and skills thru written examination. Their
comprehension in the competencies.
 3) Oral Questioning and Interview: An Assessment Tool used to
check the Trainees critical thinking, their comprehension and
creativeness.

f. Training Plan/Schedule

Unit of Competency 1: Prepare and Plan Ala Carte and Buffet Items with 20
hours training delivery will be divided into online earning of learning
competencies, quizzes, task sheets, discussion forum, and practical
demonstration. An eCBLM will be uploaded together with
study guide for their reference.

II. Training Package

A prepared modified CBC and Competency Based Learning

Material is prepared. The eLearning Training Package consist of the
following: Lessons in PDF and Book form, Video Presentation and
interactive activities, Task sheets and performance criteria. I t is a
Self- Paced learning with nominal duration. Trainees are provided with
other communication tools such as Google meet for conference and online
chat via FB messenger, where queries can be addressed specially
with regards to the online lessons.

III. Supplies, materials and equipment

✓ LMS and Users Identifications
✓ PC/ Laptop/Mobile Device with Apps
✓ Task Sheets/ Job Sheets
✓ Baking tools and equipments
✓ Baking ingredients and packaging
✓ PPE

B. INFRASTRUCTURE SUPPORT SYSTEM

I. The Learning Management System
a. Name of LMS or eLearning platforms

The Learning Management System is the Google Classroom an

online LMS which can be accessed through a Google account.

b. Type of Connection

PLDT Fiber 100 mbps

c. Course Overview
 d. The unit covers learning outco me required in planning and preparing
foods for ala carte and buffet. It consists co mpetencies in planning ala
carte and buffet items, prepar ing, producing, and presenting foods for ala
carte and buffets and storing ala carte and buffet items.
e.

d. Help Features (Technical Support System)

Technical Support will be provided to trainees who cannot and will

not be able to access the LMS:
Google Meet for video conference
FB Messenger
Call and Text
Correct Class Code

e. Enrolment System

❖ Online Enrolment:
Manual- the trainer enrolls the trainees by asking
their active Gmail Account
Self-Enrolment: Trainees enrolls themselves via class
code

f. Monitoring System for Learner’s Progress

Trainees will be monitored in their activities in the Google

classroom. The Trainer checks them through their task sheets, job
sheets, quizzes, assignments and performance criteria checklist.
They will be monitored and their activities will be recorded in the
Progress Chart or the Achievement monitoring Report.

Once trainees complete the unit they will be given a

Certificate of Completion on the other once they will finish the whole
course they will receive the Certificate of Training.

g. Learner Support System

i.Trainer to Peer communication
Trainer will be available for online inquiries via the
following:
FB Messenger
Discussion Forum: Google Meet

ii.Peer to Peer communication

 FB Messenger
Text

h. Instructional Strategies
i. Online Activities:
➢ Training Induction Program
➢ Webinar
➢ Discussion Forum
Trainees Online Activities
➢ Self- Paced eLearning Materials
➢ Quizzes
➢ Task sheets
Offline Activities: Practical Demonstration

i. Learning Materials
i. Description of Learning Resources

The following are the learning resources

• CBLM
• Video Presentations- links
• Slide Presentation

ii. Description of Courseware (if using outsourced materials)

II.List of Personnel
a. Trainer: MYLINA S. FABI
b. Technical Support Staff: IT Specialists
Philip Curilan
Romeo Nonay
Lyndon De Castro
John Nino Villacorte

III. Facilities

Course Training Delivery: Blended Learning

LMS: Google Classroom
Communication Tool: FB Messenger. Google Meet, Online Chat
Practical Work Area: ADFC Commercial Cooking Laboratory