COMPETENCY BASED LEARNING MATERIAL

Sector: TOURISM

Qualification Title: COOKERY NC II

Unit of Competency : PREPARE STOCKS, SAUCES AND SOUPS

Module Title : Preparing stocks, sauces and soups

HOW TO USE THIS COMPETENCY – BASED LEARNING

MATERIALS
 Welcome to the module in COOKERY NC II. This module contains
training materials and activities for you to complete.
The unit of competency “PREPARE STOCKS, SAUCES AND SOUPS”
contains knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheet, Self-Checks, Task Sheets and Job Sheets. Then follow
these activities on your own. If you have questions, don’t hesitate to ask your
facilitator for assistance.
The goal of this course is the development of practical skills in supervising
work-based training. Tools in planning, monitoring and evaluation of work-
based training shall be prepared during the workshop to support in the
implementation of the training program.
This module is prepared to help you achieve the required competency, in
“COOKERY NC II”.
This will be the source of information for you to acquire knowledge and
skills in this competency independently and at your own pace, with minimum
supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the self-
check will help you acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your
output conforms to the performance criteria checklist that follows the
sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.

HOW TO USE THIS COMPETENCY- BASED LEARNING

MATERIALS

Welcome!
The unit of competency, prepare stocks, sauces and soups is one of the
competencies of COOKERY NC II a course which comprises the knowledge, skills
and attitudes required for a TVET trainer to possess. The module, preparing
sandwiches contains training materials and activities related to identifying
learner’s requirements, preparing session plan, preparing basic instructional

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materials and organizing learning and teaching activities for you to complete. In
this module, you are required to go through a series of learning activities in order
to complete each learning outcome. In each learning outcome are Information
Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform the activities
on your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:

 Read information sheets and complete the self-checks. Suggested references are
included to supplement the materials provided in this module.

 Perform the Task Sheets and Job Sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows the sheets.

 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the Institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to evaluate you.
The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart. You must pass the Institutional Competency Evaluation
for this competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation. You need to
complete this module before you can perform the module on Prepare sandwiches

COOKERY
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain TRS512328
kitchen premises Cleaning and
1. maintaining kitchen
premises

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 Prepare stocks, sauces TRS512331
and soups Preparing stocks, sauces
2.
and soups
Prepare appetizers TRS512381
3. Preparing appetizers
Prepare salads and TRS512382
dressing Preparing salad and
4.
dressing
Prepare sandwiches TRS512330
5. Preparing sandwiches

6. Preparing meat dishes

Prepare meat dishes TRS512383
Prepare vegetables TRS512384
dishes Preparing vegetable
7.
dishes
Prepare egg dishes TRS512385
8. Preparing egg dishes
Prepare starch dishes TRS512386
9. Preparing starch dishes
Prepare poultry and TRS512333
game dish(es Preparing poultry and
10.
game dishes
Prepare seafood dishes TRS512334
Preparing seafood
11.
dishes
Prepare desserts TRS512335
12. Preparing desserts
Package prepared food TRS512340
13. Packing prepared food

MODULE CONTENT

UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS

MODULE TITLE : Preparing stocks, sauces and soups

MODULE DESCRIPTOR : This module deals with the skills, knowledge, and attitude
required to prepare various stocks, sauces and soups in a
commercial/institutional kitchen

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NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item

LO3: Prepared sauces required for menu items

LO4: Store and reconstitute stocks, sauces and soups.

MODULE CONTENT

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE STOCKS, SAUCES AND SOUPS

Module Title : Preparing stocks, sauces and soups

Introduction : This module deals with the skills, knowledge, and attitude
required to prepare various stocks, sauces and soups in a
commercial/institutional kitchen .

Learning Outcomes
Upon completion of this module the students/trainees will be able to:

LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item

LO3: Prepared sauces required for menu items

LO4: Store and reconstitute stocks, sauces and soups.

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Assessment Criteria

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 LEARNING OUTCOME # 3
Prepared sauces required
for menu items

CONTENTS
 Variety of hot and cold sauces
 Classifications of sauces
EQUIPMENTandVariety of thickening agents
SUPPLIES & MATERIALS
TOOLS  Common problems on sauce and how toLEARNING MATERIALS
identify and rectify them
 Common culinary terms on sauce and which are used in the industry
EQUIPMENT  Stocks and  Manuals
 Use of various stocks and bases for a variety of sauces
- LCD Projector sauces  Books
(Optional) Principles-andStocks
techniques of producing sauce
 Video
- Overhead Organizational skills and teamwork (CD)
o Beef stock
Projector Safe work practices
(Optional Hygienic
for principles and practices
o Chicken stock
lecture)
ASSESSMENT o Fish stock
CRITERIA
- Television and
multimedia o Vegetable stock
player
1. Variety of hot andocold sauces are prepared from classical and contemporary recipes
Brown stock
- Whiteboard
based on the required menu items
- Applicable
2. Derivatives were- made
Sauces from mother sauces
equipment as
3. Variety of thickening
o White seasonings and flavorings were used appropriately
agents,
prescribed by
4. Sauces were evaluated for flavor, color and consistency and related problems are
Trainingidentified and addressed
o Brown
regulations
o Red
CONDITION
o Yellow
 Thickening
ASSESSMENT METHOD agents
 Direct observation
- Fat flour
TOOLS  Tests on candidate’s
o Roux knowledge of different sauces
- pots and pans Review of portfolios of evidence and third party workplace reports of on-
o Beurreby
the-job performance manie
the candidate
- bowls and
measuring cups - Starch - water
- weighing scales
o Flour-water
- cleaning materials
- knife o Starch – water
- chopping board
o Liaison Learning Experiences
- wooden spoon
- mixing bowl - Convenience products
Learning Outcome
- linen
o Bases
- Prepared sauces required for menu items
tea towels
- serviettes o Bouillon cubes or
- table cloth powders
- aprons Learning Activities Special Instructions
o Flavor enhancers
- uniformsRead information sheet 1.2-1 in variety
o Demi glaze
hair restraints
Flavoring packs –
- toque, sinigang, menudo, Page | 1
- caps, etc.

hairnets
of sandwiches Always remember the different types of
“Identify the variety of hot and cold sandwiches
sauces”

Answer self-check 1.2-1 in variety of Try to answer self-check without

sandwiches looking at the answer key

Classifications of sauces
Compare answer using Answer Key 1.2- Double Check the answer in case you
1 forgot to answer correctly using self-
check

Variety of thickening agents

Task sheet 1.2-1 in variety of Always wear PPE when performing the
sandwiches task

Common problems on sauce and how

to identify and rectify them
Rate your performance using Repeat the task if you fail to achieve
performance criteria the criteria

Common culinary terms on sauce and

which are used in the industry
Read information sheet 1.2-2 in Try to answer self-check without
Techniques in making sandwiches looking at the answer key

Use of various stocks and bases for a

variety of sauces
Answer self-check 1.2-2 in Techniques Try to answer self-check without
in making sandwiches looking at the answer key

Principles and techniques of producing

sauce
Compare answer using Answer Key 1.2- Try to answer self-check without
2 looking at the answer key

Organizational skills and teamwork

job sheet 1.2-2 in Techniques in making Try to answer self-check without
sandwiches looking at the answer key

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Safe work practices
Rate your performance using Double Check the answer in case you
performance criteria forgot to answer correctly using self-
check

Hygienic principles and practices

Information Sheet ______

Variety of Hot and Cold Sauces

Learning Objectives:
After reading this Information Sheet, you must be able to:
1.
2.

(Introductory Paragraph)

(Body)

Page | 3
 Self Check _______

(Type of test): (Instruction)

Page | 4
Answer Key ___________

Page | 5
 Task Sheet _____
Title:

Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:
1.
2.
3.
4.

Assessment Method:

Page | 6
 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Page | 7
 Operation Sheet _____
Title:

Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:
1.
2.
3.
4.

Assessment Method:

Page | 8
 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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 Job Sheet _____
Title:

Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:
1.
2.
3.
4.

Assessment Method:

Page |
10
 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Page |
11