TRAINING Plan Fbs (10days)

Una Skills Training and Assessment Center (UTAC) Inc.
#5 A & E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan

Tel. No.: 0927-678-6918/0926-592-7518
Email Address: utac2019@yahoo.com
TRAINING
PLAN
1
Tel. No.: 0927-678-6918/0926-592-7518
BASIC
COMPETENCIES
2
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION
Module Title PARTICIPATING IN WORKPLACE COMMUNICATION
Modality: Check which modality will be applied. Multi-modal is allowed.
( ) Full-online ( √ ) Blended online(√ ) Distance Learning
Day 1 (8:00 AM-12:00 NN) (1:00 PM-5:00)
Learning Outcomes Contents Learning Resources
LO 1: Specific and relevant  CBLM

Obtain and convey workplace information is accessed from  Online lecture/
information appropriate sources interaction via ZOOM
Effective questioning , active app
listening and speaking skills  Google Meet
are used to gather and convey
information
Appropriate medium is used to

transfer information and ideas
Appropriate non- verbal

communication is used
Appropriate lines of
communication with
supervisors and colleagues are
identified and followed
Defined workplace procedures

for the location and storage of
information are used
Personal interaction is carried

out clearly and concisely
LO 2: Simple conversations on  CBLM

Speak English at a basic familiar topics with work  Online lecture/
operational level colleagues is participated interaction via ZOOM
app
Simple verbal instructions or  Google Meet
requests are responded to
Simple requests are made
Routine procedures are
3
Tel. No.: 0927-678-6918/0926-592-7518
described
Likes, dislikes and preferences

are expressed
Different forms of expression

in English is identified
LO 3: Team meetings are attended on  CBLM

Participate in workplace time  Online lecture/
meetings and discussions interaction via ZOOM
Own opinions are clearly app
expressed and those of others  Google Meet
are listened to without
interruption
Meeting inputs are consistent

with the meeting purpose and
established protocols
Workplace interactions are

conducted in a courteous
manner
Questions about simple routine

workplace procedures and
matters concerning working
conditions of employment are
asked and responded to
Meetings outcomes are

interpreted and implemented
LO 4: Range of forms relating to  CBLM

. Complete relevant work conditions of employment are  Online lecture/
related documents completed accurately and interaction via ZOOM
legibly app
 Google Meet
Workplace data is recorded on
standard workplace forms and
documents
Basic mathematical processes

are used for routine
calculations
Errors in recording information

on forms/ documents are
identified and properly acted
4
Tel. No.: 0927-678-6918/0926-592-7518
upon
Reporting requirements to
supervisor are completed
according to organizational
guidelines
5
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: WORK IN TEAM ENVIRONMENT
Module Title WORKING IN TEAM ENVIRONMENT
Day 1 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 The role and objective of the  CBLM

Describe team role and scope team is identified from  Online lecture/
available sources of interaction via ZOOM
information app
 Google Meet
Team parameters, reporting
relationships and
responsibilities are identified
from team discussions and
appropriate external sources
LO 2 Individual role and  CBLM

Identify own role and responsibilities within the team  Online lecture/
responsibility within team environment are identified interaction via ZOOM
app
Roles and responsibility of  Google Meet
other team members are
identified and recognized
Reporting relationships within

team and external to team are
identified
LO 3 Effective and appropriate  CBLM

Work as a team member forms of communications used  Online lecture/
and interactions undertaken interaction via ZOOM
with team members who app
contribute to known team  Google Meet
activities and objectives
Effective and appropriate

contributions made to
complement team activities
and objectives, based on
individual skills and
6
Tel. No.: 0927-678-6918/0926-592-7518
competencies and workplace

context
Observed protocols in
reporting using standard
operating procedures
Contribute to the development

of team work plans based on
an understanding of team’s
role and objectives and
individual competencies of the
members.
LO 4 Information is communicated  CBLM

Work effectively with clearly and in concise manner  Online lecture/
colleagues using appropriate interaction via ZOOM
communication techniques app
 Google Meet
Relationships are established
and maintained effectively
with colleagues
Work activities are performed

within the team to ensure
achievement of team goals
LO 5 Customers and colleagues  CBLM

Work in socially diverse from diverse backgrounds are  Online lecture/
environment communicated with, in all interaction via ZOOM
verbal and non-verbal forms app
 Google Meet
Cross cultural
misunderstandings are dealt
with, taking account of cultural
considerations
7
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PRACTICE CAREER PROFESSIONALISM
Module Title PRACTICING CAREER PROFESSIONALISM
Day 1 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Personal growth and work  CBLM

Integrate personal objectives plans are pursued towards  Online lecture/
with organizational goals improving the qualifications interaction via ZOOM
set for the profession app
 Google Meet
Intra- and interpersonal
relationships are maintained in
the course of managing oneself
based on performance
evaluation
Commitment to the
organization and its goal is
demonstrated in the
performance of duties
LO 2 Competing demands are  CBLM

Set and meet work priorities prioritized to achieve personal,  Online lecture/
team and organizational goals interaction via ZOOM
and objectives. app
 Google Meet
Resources are utilized
efficiently and effectively to
manage work priorities and
commitments
Practices along economic use

and maintenance of equipment
and facilities are followed as
per established procedures
LO 3 Trainings and career  CBLM

Maintain professional growth opportunities are identified and  Online lecture/
and development availed of based on job interaction via ZOOM
requirements app
8
Tel. No.: 0927-678-6918/0926-592-7518
Recognitions are  Google Meet

sought/received and
demonstrated as proof of
career advancement
Licenses and/or certifications

relevant to job and career are
obtained and renewed
Unit of Competency:
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
Module Title
PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Day 1 (8:00 AM-12:00 NN) (1:00 PM-5:00)
Learning Outcomes
Contents
Learning Resources
LO 1
Identify hazards and risks
Safety regulations and workplace safety and hazard control practices and procedures are
clarified and explained based on organization procedures
 CBLM
 Online lecture/ interaction via ZOOM app
 Google Meet
Hazards/risks in the workplace and their corresponding indicators are identified to minimize
or eliminate risk to co-workers, workplace and environment in accordance with organization
procedures
Contingency measures during workplace accidents, fire and other emergencies are recognized
and established in accordance with organization procedures
LO 2
Evaluate hazards and risks
Terms of maximum tolerable limits which when exceeded will result in harm or damage are
identified based on threshold limit values (TLV)
9
Tel. No.: 0927-678-6918/0926-592-7518
 CBLM
 Google Meet
Effects of the hazards are determined
OHS issues and/or concerns and identified safety hazards are reported to designated
personnel in accordance with workplace requirements and relevant workplace OHS
legislation
LO 3
Control hazards and risks
Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace
are consistently followed
 CBLM
 Google Meet
Procedures for dealing with workplace accidents, fire and emergencies are followed in
accordance with organization OHS policies
Personal protective equipment (PPE) is correctly used in accordance with organization OHS
procedures and practices
Appropriate assistance is provided in the event of a workplace emergency in accordance with

established organization protocol
LO 4
Maintain OHS awareness
Emergency-related drills and trainings are participated in as per established organization
guidelines and procedures
 CBLM
Online lecture/ interaction via ZOOM app
10
Tel. No.: 0927-678-6918/0926-592-7518
OHS personal records are completed and updated in accordance with workplace requirements
LO 5
Perform basic first-aid procedures
Situation is assessed in accordance with accepted practice
 CBLM
 Google Meet
Basic first-aid techniques is applied in accordance with established first-aid procedures and
enterprise policy
Details of the incident is communicated in a timely manner according to enterprise policy
11
Tel. No.: 0927-678-6918/0926-592-7518
COMMON
COMPENTENCY
12
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title DEVELOPING AND UPDATE INDUSTRY

KNOWLEDGE
Day 2 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Sources of information on  CBLM

Seek information on the the industry are correctly  Online lecture/
industry identified and accessed interaction via
ZOOM app
Information to assist  Google Meet
effective work performance
is obtained in line with job
requirements
Specific information on
sector of work is accessed
and updated
Industry information is
correctly applied to day-to-
day work activities
LO 2 Informal and/or formal  CBLM

Update industry knowledge research is used to update  Online lecture/
general knowledge of the interaction via
industry ZOOM app
 Google Meet
Updated knowledge is shared
with customers and
colleagues as appropriate and
incorporated into day-today
working activities
13
Tel. No.: 0927-678-6918/0926-592-7518
LO 3 Local knowledge is  CBLM

Develop and update local developed to assist queries  Online lecture/
knowledge on local/national tourism interaction via
industry ZOOM app
 Google Meet
Local knowledge is updated
using informal and/or formal
research
Contact with local

communities is maintained
LO 4 Promotional initiatives are  CBLM

Promote products and described that may be used to  Online lecture/
services to customers promote products and interaction via
services ZOOM app
 Google Meet
Selling skills are applied
according to customer needs
Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title OBSERVING WORKPLACE HYGIENE PROCEDURES
Day 2 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Potential hygiene risks are  CBLM

Follow hygiene procedures identified in line with  Online lecture/
enterprise procedures interaction via
ZOOM app
Handling and storage of  Google Meet
items are undertaken in line
with enterprise and legal
requirements
LO 2 Potential hygiene risks are  CBLM

Identify and prevent hygiene identified in line with  Online lecture/
risks enterprise procedures interaction via
ZOOM app
Action to minimize and  Google Meet
remove risks are taken within
scope of individual
responsibility of
14
Tel. No.: 0927-678-6918/0926-592-7518
enterprise/legal requirements
Hygiene risks beyond the

control of individual staff
members are reported to the
appropriate person for follow
up
15
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PERFORM COMPUTER OPERATIONS
Module Title PERFORMING COMPUTER OPERATIONS
Day 2 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Requirements of task are  CBLM

Plan and prepare for task to determined  Online lecture/
be undertaken interaction via
Appropriate hardware and ZOOM app
software is selected  Google Meet
according to task assigned
and required outcome
Task is planned to ensure OH

& S guidelines and
procedures are followed
LO 2 Data are entered into the  CBLM

Input data into computer computer using appropriate  Online lecture/
program/application in interaction via
accordance with company ZOOM app
procedures  Google Meet
Accuracy of information is
checked and information is
saved in accordance with
standard operating
procedures
Inputted data are stored in

storage media according to
requirements
Work is performed within

ergonomic guidelines
LO 3 Correct program/application  CBLM

Access information using is selected based on job  Online lecture/
computer requirements interaction via
ZOOM app
Program/application  Google Meet
containing the information
16
Tel. No.: 0927-678-6918/0926-592-7518
required is accessed
according to company
procedures
Desktop icons are correctly

selected, opened and closed
for navigation purposes
Keyboard techniques are

carried out in line with OH &
S requirements for safe use
of keyboards
LO 4 Entered data are processed  CBLM

Produce/output data using using appropriate software  Online lecture/
computer system commands interaction via
ZOOM app
Data are printed out as  Google Meet
required using computer
hardware/peripheral devices
in accordance with standard
Files and data are transferred

between compatible systems
using computer software,
hardware/ peripheral devices
in accordance with standard
LO 5 Systems for cleaning, minor  CBLM

Maintain computer maintenance and replacement  Online lecture/
equipment and systems of consumables are interaction via
implemented ZOOM app
 Google Meet
Procedures for ensuring
security of data, including
regular back-ups and virus
checks are implemented in
accordance with standard
Basic file maintenance

procedures are implemented
in line with the standard
Document systems are
17
Tel. No.: 0927-678-6918/0926-592-7518
maintained
18
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency:
PERFORM WORKPLACE AND SAFETY PRACTICES
Module Title
PERFORMING WORKPLACE AND SAFETY PRACTICES

Day 2 (8:00 AM-12:00 NN) (1:00 PM-5:00)
Learning Outcomes
Contents
Learning Resources
LO 1
Follow workplace procedures for health, safety and security practices
Correct health, safety and security procedures are followed in line with legislation,
regulations and enterprise procedures
 CBLM
Breaches of health, safety and security procedures are identified and reported in line with
enterprise procedure
Suspicious behavior or unusual occurrence are reported in line with enterprise procedure
LO 1
Perform child protection duties relevant to the tourism industry

Issue of sexual exploitation of children is identified
 CBLM
National, regional and international actions are described to prevent the sexual exploitation of
children
Actions that can be taken in the workplace are described to protect children from sexual
exploitation
LO 2
19
Tel. No.: 0927-678-6918/0926-592-7518
Observe and monitor people

Areas and people who require observation and monitoring is prepared
 CBLM
Observation and monitoring activities are implemented
Apprehension of offenders are determined
Offenders are arrested according to enterprise procedures
Administrative responsibilities are fulfilled
LO 3
Deal with emergency situations
Emergency and potential emergency situations are recognized and appropriate action are
taken within individual’s scope of responsibility
 CBLM
 Google Meet
Emergency procedures are followed in line with enterprise procedures
Assistance is sought from colleagues to resolve or respond to emergency situations
Details of emergency situations are reported in line with enterprise procedures
LO 4
Maintain safe personal presentation standards
Safe personal standards are identified and followed in line with enterprise requirements
 CBLM
20
Tel. No.: 0927-678-6918/0926-592-7518

 Google Meet
LO 5
Maintain a safe and secure workplace
Workplace health, safety and security responsibilities are identified
 CBLM
 Google Meet
Framework to maintain workplace health, safety and security are and maintained
Procedures for identifying or assessing health, safety and security hazards and risks are
implemented
Injuries, illnesses and incidents are investigated
Organization's health, safety and security effectiveness are evaluated
21
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PROVIDE EFFECTIVE CUSTOMER SERVICE
Module Title PROVIDING EFFECTIVE CUSTOMER SERVICE
Day 2 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Customers are greeted  CBLM

Greet customer according to enterprise  Online lecture/
procedure interaction via
ZOOM app
Verbal and non-verbal  Google Meet
communications are
appropriate to the given
situation
Non verbal communication

are observed when
responding to customers
Sensitivity to cultural and

social differences is
demonstrated
LO 2 Appropriate interpersonal  CBLM

Identify needs of customers skills are used to ensure that  Online lecture/
customer needs are interaction via
accurately identified ZOOM app
 Google Meet
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 and
colleague needs is identified
and where appropriate,
assistance is sought from
supervisor
22
Tel. No.: 0927-678-6918/0926-592-7518
LO 3 Customer needs are promptly  CBLM

Deliver service to customer attended to in line with  Online lecture/
enterprise procedure interaction via
ZOOM app
Appropriate rapport is  Google Meet
maintained with customer to
enable high quality service
delivery
Opportunity to enhance the

quality of service and
products are taken wherever
possible
LO 4 Common business tools and  CBLM

Handle queries through use technology are used  Online lecture/
of common business tools efficiently to determine interaction via
and technology customer requirements ZOOM app
 Google Meet
Queries/ information are
recorded in line with
enterprise procedure
Queries are acted upon

promptly and correctly in
line with enterprise
procedure
LO 5 Guests are greeted with a  CBLM

Handle complaints/ conflict smile and eye-to-eye contact  Online lecture/
situations, evaluation and interaction via
recommendations Responsibility for resolving ZOOM app
the complaint is taken within  Google Meet
limit of responsibility and
according to enterprise
policy
Nature and details of

complaint are established and
agreed with the customer
Threats to personal safety are

identified and managed to
personal safety of customers
or colleagues and appropriate
assistance is organized
Appropriate action is taken to

resolve the complaint to the
customers satisfaction
23
Tel. No.: 0927-678-6918/0926-592-7518
wherever possible
Conflict situations are

resolved within scope of
individual responsibility by
applying effective
communication skills and
policy
24
Tel. No.: 0927-678-6918/0926-592-7518
CORE
COMPETENCIES
FOOD AND BEVERAGE
SERVICES NC II
25
Tel. No.: 0927-678-6918/0926-592-7518
Course: FOOD AND BEVERAGE SERVICES NC II
Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA

FOR SERVICE
Module Title PREPARING THE DINING ROOM/RESTAURANT

AREA FOR SERVICE
Day 3 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1 Inquiries are answered  CBLM

Take table reservations promptly, clearly and  Online lecture/
accurately. interaction via
ZOOM app
Pertinent questions are asked  Google Meet
to complete the details of the
reservations.
Reservations data are

recorded on forms accurately
based on establishment’s
standards.
Details of the reservations

are repeated back and
confirmed with the party
making the reservation.
Additional information about

the food service
establishment is provided
when necessary.
LO 2 Service or waiter’s stations  CBLM

Prepare service stations and are stocked with supplies  Online lecture/
equipment necessary for service interaction via
ZOOM app
All tableware and dining  Google Meet
room equipment are cleaned,
wiped and put in their proper
places.
Special tent cards and similar

special displays are put up
26
Tel. No.: 0927-678-6918/0926-592-7518
for promotion.
Cleanliness and condition of

all tables, tableware and
dining room equipment are
checked.
Water pitchers and ice

buckets are filled.
Electrical appliance or
equipment like coffee pots,
tea pots, plate warmers etc.
in the dining area are turned
on and kept ready.
Condiments and sauce

bottles are refilled and the
necks and tops of the bottles
are wiped clean and dry.
LO 3 Tables are set according to  CBLM

Set up the tables in the dining the standards of the food  Online lecture/
area service establishment. interaction via
ZOOM app
In cases where the menu is  Google Meet
pre-arranged or fixed, covers
are set correctly according to
the predetermined menu.
Tableware and glassware are

wiped and polished before
they are set up on the table
Cloth napkins are folded

properly and laid on the table
appropriately according to
napkin folding style.
Buffet or display tables are

skirted properly taking into
account symmetry, balance
and harmony in size and
design.
LO 4 Lights are adjusted according  CBLM

Set the mood/ambiance of the to time of the day  Online lecture/
27
Tel. No.: 0927-678-6918/0926-592-7518
dining area Tables, chairs and other interaction via

dining room furniture are ZOOM app
arranged to ensure comfort  Google Meet
and convenience of the
guests.
Appropriate music is played

when
applicableFloors/carpets are
cleaned and made sure are
dry.
Floors/carpets are cleaned

and made sure are dry.
Air-condition or cooling
units are adjusted for the
comfort of the guests
Decorations are set-up

according to theme or
concept of the dining room
Unit of Competency: WELCOME GUESTS AND TAKE FOOD AND

BEVERAGE ORDERS
Module Title WELCOMING GUESTS AND TAKE FOOD AND

BEVERAGE ORDERS
Day 4 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Guests are acknowledged as  CBLM

Welcome and greet guests soon as they arrive.  Online lecture/
interaction via ZOOM
Guests are greeted with an app
appropriate welcome  Google Meet
Details of reservations are
checked based on established
standard policy
LO 2 Guests are escorted and  CBLM

seated according to table
28
Tel. No.: 0927-678-6918/0926-592-7518
Seat the guests allocations  Online lecture/

Tables are utilized according app
to the number of party.  Google Meet
Guests are seated evenly
among stations to control the
traffic flow of guests in the
dining room.
Cloth napkins are opened for

the guests when applicable.
Water is served when

applicable, according to the
standards of the foodservice
facility.
LO 3 Guests are presented with the  CBLM

Take food and beverage menu according to  Online lecture/
orders established standard practice interaction via ZOOM
app
Orders are taken completely  Google Meet
in accordance with the
establishment’s standard
procedures.
Special requests and

requirements are noted
accurately.
Orders are repeated back to

the guests to confirm items.
Tableware and cutlery

appropriate for the menu
choices are provided and
adjusted in accordance with
establishment procedures.
LO 4 Orders are placed and sent to  CBLM

Liaise between kitchen and the kitchen promptly  Online lecture/
service areas interaction via ZOOM
Quality of food is checked in app
accordance with  Google Meet
establishment standards
29
Tel. No.: 0927-678-6918/0926-592-7518
Tableware is checked for

chips, marks, cleanliness,
spills, and drips
Plates and/or trays are

carried out safely.
Colleagues are advised

promptly regarding readiness
of items for service
Information about special

requests, dietary or cultural
requirements is relayed
accurately to kitchen where
appropriate.
Work technology are

observed according to
establishment standard
policy and procedures
30
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PROMOTE FOOD AND BEVERAGE PRODUCTS
Module Title PROMOTING FOOD AND BEVERAGE PRODUCTS
Day 5 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Names and pronunciations of  CBLM

Know the product dishes in the menu are  Online lecture/
mastered. interaction via ZOOM
app
Ingredients of dishes are  Google Meet
memorized.
Sauces and accompaniments

are known by heart.
Descriptions of every item in

the menu are studied.
Common food allergens are

mastered to prevent serious
health consequences.
LO 2 Information about the food  CBLM

Undertake Suggestive selling items are provided in clear  Online lecture/
explanations and interaction via ZOOM
descriptions. app
 Google Meet
Items on specials or promos
are offered to assist guests
with food and beverage
selections.
Name of specific menu items

are suggested to guests rather
than just mentioning the
general categories in the
menu to help them make the
choice and know what they
want.
Standard food and beverage

pairings are recommended.
Several choices are given to
31
Tel. No.: 0927-678-6918/0926-592-7518
provide more options to

guests
Descriptive words are used

while explaining the dishes to
make it more tempting and
appetizing.
Suggestive selling is carried

out discreetly so as not to be
too pushy or too aggressive.
Slow moving but highly

LO 3 profitable items are  CBLM
Carry out Upselling suggested to increase guest  Online lecture/
strategies check. interaction via ZOOM
app
Second servings of items  Google Meet
ordered are offered.
Food portion or size is

mentioned for possible
adjustments with the orders.
New items are recommended

to regular guests to
encourage them to try other
items in the menu.
Unit of Competency: PROVIDE FOOD AND BEVERAGE SERVICES TO

GUESTS
Module Title PROVIDING FOOD AND BEVERAGE SERVICES TO

GUESTS
Day 6-7 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Food orders are picked up  CBLM

Serve food orders promptly from service areas  Online lecture/
Food orders are checked for app
presentation and appropriate  Google Meet
garnish and
32
Tel. No.: 0927-678-6918/0926-592-7518
accompaniments.
Food orders are served to the

guests who ordered them.
Food orders are served and

cleared with minimal
disturbance to the other
guests and in accordance to
hygienic requirements
Food orders are served in

accordance with the
enterprise serving style
standards.
Name of the dish or order is

mentioned upon serving the
guest.
Sequence of service and

meal delivery is monitored in
accordance with enterprise
procedures.
LO 2 Additional requests or needs  CBLM

Assist the diners of the guests are anticipated.  Online lecture/
Additional food and app
beverage are offered and  Google Meet
served at the appropriate
times.
Necessary condiments and

appropriate tableware are
provided based on the food
order.
Delays or deficiencies in
service are recognized and
followed up promptly based
on enterprise policy.
The “3-minute check” is

conducted to check guest ‘s
satisfaction
Children and guests with

special needs are treated with
33
Tel. No.: 0927-678-6918/0926-592-7518
extra attention and care.
LO 3 Serviceware are prepared  CBLM

Perform banquet or catering and checked for  Online lecture/
food service completeness ahead of time. interaction via ZOOM
app
Tables and chairs are set up  Google Meet
in accordance with the event
requirements.
Food is served according to

general service principles
Food is handled based on

food safety procedures.
Coordinated service of meal

courses is ensured.
Assigned areas are kept

clean in accordance with
enterprise procedures.
Tables are cleared and soiled

dishes prepared to be
brought for dishwashing
after the event or function,
Number of guests being

served is noted and
monitored.
LO 4 Beverage orders are picked  CBLM

Serve Beverage Orders up promptly from the bar.  Online lecture/
Beverage orders are checked app
for presentation and  Google Meet
appropriate garnishes.
Beverages are served at

appropriate times during
meal.
Beverages are served

efficiently according to
established standards of
service.
Beverages are served at the

right temperature.
34
Tel. No.: 0927-678-6918/0926-592-7518
For full bottle wine orders,

wine is opened efficiently
with minimal disturbance to
the other guests.
Wine service is carried out in

accordance with
establishment procedures.
Coffee and/or tea service is

carried out in accordance
with establishment procedure
LO 5 Bills are prepare and  CBLM

Process payments and processed accurately in  Online lecture/
receipts coordination with cashier. interaction via ZOOM
app
Amount due is verified with  Google Meet
customer
Cash and non-cash payments

are accepted and receipts are
issued.
Change is given as required.
Required documentation is
completed in accordance
with enterprise policy.
LO 6 Soiled dishes are removed  CBLM

Conclude food service and when guests are finished  Online lecture/
close down dining area with the meal. interaction via ZOOM
app
Food scraps are handled in  Google Meet
accordance with hygiene
regulations and enterprise
procedures
Equipment are cleaned and

stored in accordance with
hygiene regulations and
enterprise procedures
Tables are cleared, reset and

made ready for the next
sitting when guests are
finished with the meal.
Guests are thanked and given
35
Tel. No.: 0927-678-6918/0926-592-7518
a warm farewell.
Electrical equipment are

turned off where appropriate
LO 7 Levels of intoxication of  CBLM

Manage intoxicated persons customers are determined  Online lecture/
Difficult situations are app
referred to an appropriate  Google Meet
person
Appropriate procedures are

applied to the situation and
in accordance with enterprise
policy
Legislative requirements are

applied
Unit of Competency: PROVIDE ROOM SERVICE
Module Title PROVIDING ROOM SERVICE
Day 8 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Telephone call is answered  CBLM

Take and process room promptly and courteously in  Online lecture/
service orders accordance with customer interaction via ZOOM
service standards. app
 Google Meet
Guests’ name is checked and
used throughout the
interaction
Details of orders are

clarified, repeated and
checked with guests for
accuracy
Suggestive selling
techniques are used.
Guests are advised of
36
Tel. No.: 0927-678-6918/0926-592-7518
approximate time of delivery
Relevant information are

recorded and checked in
accordance with
establishment policy and
procedures
Room service orders

received from doorknob
dockets are interpreted
accurately
Orders are promptly

transferred and relayed to
appropriate location for
preparation.
LO 2 Room service equipment and  CBLM

Set up trays and trolleys supplies are prepared in  Online lecture/
accordance with interaction via ZOOM
establishment procedures. app
 Google Meet
Proper room service
equipment and supplies are
selected and checked for
cleanliness and condition
Trays and trolleys are set up

keeping in mind balance,
safety and attractiveness.
Room service trays or

trolleys are set up according
to the food and beverage
ordered
Orders are checked before

leaving the kitchen for
delivery
Food items are covered

during transportation to the
room
LO 3 The guest’s name is verified  CBLM

Present and serve food and on the bill before announcing  Online lecture/
beverage orders to guests the staff’s presence outside interaction via ZOOM
the door app
37
Tel. No.: 0927-678-6918/0926-592-7518
Guests are greeted politely in  Google Meet

accordance with the with
establishment’s service
procedures.
Guests are asked where they

want the tray or trolley
positioned
Food orders are delivered on

the time desired by the guest.
LO 4 Guests’ accounts are checked  CBLM

Present room service account for accuracy and presented in  Online lecture/
accordance with interaction via ZOOM
establishment procedures app
 Google Meet
Cash payments are
acknowledged and then
presented to the cashier for
processing in accordance
with establishment
guidelines
For charge accounts, guests

are asked to sign the bills
LO 5 Procedure to take away the  CBLM

Clear away room service tray or trolley when the  Online lecture/
equipment guests have finished their interaction via ZOOM
meal is explained. app
 Google Meet
Floors are checked and
cleared in accordance with
establishment policy and
guidelines
Dirty trays are cleared in

accordance with the
establishment’s procedure
Trays and trolleys are

cleaned and returned to the
room service area.
Unit of Competency: RECEIVE AND HANDLE GUEST CONCERNS
Module Title RECEIVING AND HANDLING GUEST CONCERNS
38
Tel. No.: 0927-678-6918/0926-592-7518
Day 9 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 The entire story or issue of  CBLM

Listen to the complaint concern is obtained from the  Online lecture/
guest without interruption interaction via
ZOOM app
Details of the guest complaint or  Google Meet
concern are noted.
Full attention is given to the

complaining guest
Guest complaint is paraphrased

to determine if the concern is
correctly understood.
LO 2 Sincere apology is offered for  CBLM

Apologize to the guest the disservice.  Online lecture/
interaction via
Empathy is shown to the guest to ZOOM app
show genuine concern and  Google Meet
consideration.
Excuses or blaming others are

avoided.
Gratitude is expressed to the

guest for bringing the matter up
for attention.
LO 3 Appropriate action is taken  CBLM

Take proper action on the regarding guest’s concerns.  Online lecture/
complaint interaction via
The right person or department ZOOM app
who can solve the problem is  Google Meet
informed for proper action
Difficult situations or serious

concerns are elevated or referred
to higher authority.
Problem is followed-up to check

whether it solved or not
39
Tel. No.: 0927-678-6918/0926-592-7518
LO 4 Complaints are documented  CBLM

Record complaint according to the establishment  Online lecture/
standard procedures interaction via
ZOOM app
Persons concerned are  Google Meet
recognized and actions taken are
recorded.
Feedback received from guests

is logged and collated.
Day 10 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Demonstration  Online test/ interaction via ZOOM app
Pre-assessment Google Meet
Interview
40
Tel. No.: 0927-678-6918/0926-592-7518
CORE
COMPETENCIES
Bread and Pastry Production

NC II
41
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title PREPARING AND PRODUCING BAKERY PRODUCTS
( ) Full-online (√ ) Blended online( √) Distance Learning
Day 11-12 (8:00 AM-12:00 NN) (1:00 PM-5:00)
LO 1: Required ingredients are  CBLM

Prepare bakery products selected, measured and  Online lecture/
weighed according to recipe interaction via ZOOM
or production requirements app
and established standards and  Google Meet
procedures
A variety of bakery products

are prepared according to
standard mixing
procedures/formulation/
recipes and desired product
characteristics
Appropriate equipment are

used according to required
bakery products and standard
Bakery products are baked

according to techniques and
appropriate conditions; and
enterprise requirement and
standards
Required oven temperature

are selected to bake goods in
accordance with the desired
characteristics, standards
recipe specifications and
enterprise practices
LO 2: A variety of fillings and  CBLM

Decorate and present bakery coating/icing, glazes and  Online lecture/
products decorations for bakery interaction via ZOOM
products are prepared app
according to standard recipes,  Google Meet
enterprise standards and/or
42
Tel. No.: 0927-678-6918/0926-592-7518
customer preferences
Bakery products are filled and

decorated, where required and
appropriate, in accordance
with standard recipes and/or
enterprise standards and
customer preferences
Bakery items are finished

according to desired product
characteristics
Baked products are presented

according to established
standards and procedures
LO 3: Bakery products are stored  CBLM

Store bakery products according to established  Online lecture/
standards and procedures interaction via ZOOM
app
Packaging are selected  Google Meet
appropriate for the
preservation of product
freshness and eating
characteristics
43
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title PREPARING AND PRODUCING PASTRY PRODUCTS
Day 13-14 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Required ingredients are  CBLM

Prepare pastry products selected, measured and  Online lecture/
weighed according to recipe interaction via ZOOM
or production requirements app
and established standards  Google Meet
and procedures
A variety of pastry products

are prepared according to
standard mixing
procedures/formulation/
recipes and desired product
characteristics

pastry products and standard
Pastry products are baked

according to techniques and
appropriate conditions; and
enterprise requirement and
standards
Required oven temperature

are selected to bake goods in
accordance with the desired
characteristics, standards
LO 2 A variety of fillings and  CBLM

Decorate and present pastry coating/icing, glazes and  Online lecture/
products decorations for pastry interaction via ZOOM
products are prepared app
according to standard  Google Meet
recipes, enterprise standards
44
Tel. No.: 0927-678-6918/0926-592-7518
and/or customer preferences
Pastry products are filled and

decorated, where required
and appropriate, in
accordance with standard
recipes and/or enterprise
standards and customer
preferences
Pastry products are finished

according to desired product
characteristics
Baked pastry products are

presented according to
established standards and
procedures
LO 3 Pastry products are stored  CBLM

Store pastry products according to established  Online lecture/
standards and procedures interaction via ZOOM
app
Packaging are selected  Google Meet
appropriate for the
preservation of product
freshness and eating
characteristics
45
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES AND

CAKES
Module Title PREPARING AND PRESENTING GATEAUX, TORTES
AND CAKES
Day 15-16 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Ingredients are selected,  CBLM

Prepare sponge and cakes measured and weighed  Online lecture/
according to recipe interaction via ZOOM
requirements, enterprise app
practices and customer  Google Meet
practices
Required oven temperature is

selected to bake goods in
accordance with desired
characteristics, standard
Sponges and cakes are

prepared according to recipe
specifications, techniques
and conditions and desired
product characteristics

pastry and bakery products
and standard operating
procedures
Sponges and cakes are

cooled according to
procedures
LO 2 Fillings are prepared and  CBLM

Prepare and use fillings selected in accordance with  Online lecture/
required consistency and interaction via ZOOM
appropriate flavors app
 Google Meet
Slice or layer sponges and
cakes are filled and
46
Tel. No.: 0927-678-6918/0926-592-7518
assembled according to
standard recipe
specifications, enterprise
practice and customer
preferences
Coatings and sidings are

selected according to the
product characteristics and
required recipe specifications
LO 3 Sponges and cakes are  CBLM

Decorate cakes decorated suited to the  Online lecture/
product and occasion and in interaction via ZOOM
accordance with standard app
recipes and enterprise  Google Meet
practices
Suitable icings and

decorations are used
according to standard recipes
and/or enterprise standards
and customer preferences
LO 4 Cakes are presented on  CBLM

Present cakes accordance with customer’s  Online lecture/
expectations and established interaction via ZOOM
standards and procedures app
 Google Meet
Equipment are selected and
used in accordance with
service requirements
Product freshness,
appearances and eating
qualities are maintained in
accordance with the
procedures
Cakes are marked or cut

portion-controlled to
minimize wastage and in
specifications and customer
preferences
LO 5 Cakes are stored in  CBLM

accordance with
47
Tel. No.: 0927-678-6918/0926-592-7518
Store cakes establishment’s standards  Online lecture/

and procedures interaction via ZOOM
app
Storage methods are  Google Meet
identified in accordance with
product specifications and
procedures
48
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE AND DISPLAY PETITS FOURS
Module Title PREPARING AND DISPLAYING PETITS FOURS
Day 17-18 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Sponges and bases are  CBLM

Prepare iced petits fours prepared, cut and assembled  Online lecture/
according to standard recipes interaction via ZOOM
and enterprise requirements app
and practices  Google Meet
Fillings are prepared with the
required flavors and
consistency
Fondant icing are brought in

accordance with the required
temperature and established
4 Decorations are designed

and used in accordance with
establishment standards and
procedures
LO 2 A selection of small choux  CBLM

Prepare fresh petits fours paste shapes are baked and  Online lecture/
decorated in accordance with interaction via ZOOM
established standards and app
procedures  Google Meet
Baked sweet paste are
prepared and blended in
accordance with
establishment standards and
procedures
Fillings are prepared and

used the required flavors and
correct consistency
Garnishes, glazes and

finished are used in
accordance with established
49
Tel. No.: 0927-678-6918/0926-592-7518
LO 3 Quality marzipan is flavored  CBLM

Prepare marzipan petits fours and shaped to produce mini-  Online lecture/
sized fruits in accordance interaction via ZOOM
with enterprise and client app
requirements  Google Meet
Marzipan fruits are coated to
preserve desired eating
characteristics and softened
with egg whites, piped into
shapes and sealed/browned
with applied heat, according
to enterprise practice
LO 4 Fresh fruits/fruit segments  CBLM

Prepare caramelized petits are selected and coated with  Online lecture/
fours pale amber-colored caramel interaction via ZOOM
or glazed or any coating app
specified by the enterprise  Google Meet
Sandwich dried fruits or nuts
are filled with flavored
marzipan and coated with
pale amber-colored caramel
according to specifications
and enterprise standards
LO 5 Appropriate receptacles are  CBLM

Display petits fours selected and prepared for  Online lecture/
petits fours interaction via ZOOM
app
Petits fours are displayed  Google Meet
creatively to enhance
customer appeal
LO 6 Petits fours are stored in  CBLM

Store petits fours proper temperatures and  Online lecture/
conditions to maintain interaction via ZOOM
maximum eating qualities, app
appearance and freshness  Google Meet
Petits fours are packaged in
50
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PRESENT DESSERTS
Module Title PRESENTING DESSERTS
Day 19-20 (8:00 AM-12:00 NN) (1:00 PM-5:00)

LO 1 Desserts are portioned and  CBLM

Present and serve plated presented according to  Online lecture/
desserts product items, occasion and interaction via ZOOM
enterprise standards and app
procedures  Google Meet Google
Meet
Desserts are plated and
decorated in accordance with
enterprise standards and
procedures
LO 2 Dessert buffet services are  CBLM

Plan, prepare and present planned and utilized  Online lecture/
dessert buffet selection or according to available interaction via ZOOM
plating facilities, equipment and app
customer/enterprise  Google Meet
requirements
Variety of desserts are

prepared and arranged in
LO 3 1Desserts are stored in  CBLM

Store and package desserts accordance with the required  Online lecture/
temperature and customer’s interaction via ZOOM
specifications app
 Google Meet
Desserts are packaged in
Day 21 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Interview
51
Tel. No.: 0927-678-6918/0926-592-7518
52
Tel. No.: 0927-678-6918/0926-592-7518
CORE
COMPETENCIES
Cookery NC II
53
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title CLEANING AND MAINTAINING KITCHEN

PREMISES
DAY 22 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)
Clean, sanitize and store Chemicals and clean potable  CBLM

equipment water are selected and used  Online lecture/
for cleaning and/or sanitizing interaction via ZOOM
kitchen equipment utensils, app
and working surfaces  Google Meet
Equipment and/or utensils
are cleaned and/or sanitized
safely using clean/potable
water and according to
manufacturer’s instructions
Clean equipment and utensils

are stored or stacked safely in
the designated place
Cleaning equipment and

supplies are used safely in
accordance with
manufacturer’s instructions
Cleaning equipment are

assembled and disassembled
safely
Cleaning equipment are

stored safely in the
designated position and area
Clean and sanitize premises Cleaning schedules are  CBLM

followed based on enterprise  Online lecture/
procedures interaction via ZOOM
app
Chemicals and equipment for  Google Meet
cleaning and/or sanitizing are
used safely
54
Tel. No.: 0927-678-6918/0926-592-7518
Walls, floors, shelves and

working surfaces are cleaned
and/or sanitized without
causing damage to health or
property
First aid procedures are

followed if an accident
happens
Dispose of waste Wastes are sorted and  CBLM

disposed according to  Online lecture/
sanitary regulations, interaction via ZOOM
enterprise practices and app
standard procedures  Google Meet
Cleaning chemicals are
disposed safely according to
standard procedures
55
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS
Module Title PREPARING STOCKS, SAUCES AND SOUPS
DAY 23-24 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)
Prepare stocks, glazes and Ingredients and flavoring agents are  CBLM
essences required for menu used according to standard recipes  Online lecture/
items defined by the enterprise interaction via
ZOOM app
Variety of stocks, glazes, flavorings,  Google Meet
seasonings are produced according to
enterprise standards
Prepare soups required for Correct ingredients are selected and  CBLM
menu items assembled to prepare soups,  Online lecture/
including stocks and prepared interaction via
garnishes ZOOM app
 Google Meet
Variety of soups are prepared
according to enterprise standards
Clarifying, thickening agents and

convenience products are used where
appropriate
Soups are evaluated for flavor, color,

consistency and temperature related
problems are identified and
addressed
Soups are presented at the right

flavor, color, consistency and
temperature, in clean service ware
without drips and using suitable
garnishes and accompaniments
Prepare sauces required for Variety of hot and cold sauces are  CBLM
menu items prepared from classical and  Online lecture/
contemporary recipes based on the interaction via
required menu items ZOOM app
 Google Meet
Derivatives are made from mother
sauces
56
Tel. No.: 0927-678-6918/0926-592-7518
Variety of thickening agents,

seasonings and flavorings are used
appropriately
Sauces are evaluated for flavor, color

and consistency and related problems
are identified and addressed
Store and reconstitute stocks, Stocks, sauces and soups are stored  CBLM
sauces and soups correctly at the right temperature to  Online lecture/
maintain optimum freshness and interaction via
quality ZOOM app
 Google Meet
Stocks, sauces and soups are Meeting
reheated/reconstituted to appropriate
 Google Meet
standards of consistency
57
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE APPETIZERS
Module Title PREPARING APPETIZERS
DAY 25 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)
Perform Mise’ en place Tools, utensils and  CBLM

equipment are cleaned,  Online lecture/
sanitized and prepared based interaction via ZOOM
on the required tasks app
 Google Meet
Ingredients are identified
correctly, according to
standard recipes, or
enterprise requirements
Ingredients are assembled

according to correct
sequence, quality and
specifications required
Ingredients are prepared

based on the required form
and time frame
Frozen ingredients are

thawed following enterprise
procedures.
Where necessary, raw

ingredients are washed with
clean potable water
Prepare a range of appetizers Correct equipment are  CBLM

selected and used in the  Online lecture/
production of appetizers interaction via ZOOM
app
Appetizers are produced in  Google Meet
standards
Glazes are correctly selected

and prepared, where required
Quality trimmings and other
58
Tel. No.: 0927-678-6918/0926-592-7518
leftovers are utilized where

and when appropriate
Appetizers are prepared,

using sanitary practices
Appetizers are tasted and

seasoned in accordance with
the required taste of the
dishes
Workplace safety and

hygienic procedures are
followed according to
enterprise and legal
requirements
Variety of cheese are

presented and stored
standard
Present a range of appetizers Appetizers are presented  CBLM

attractively according to  Online lecture/
enterprise standards interaction via ZOOM
app
Appetizers are presented  Google Meet
using sanitary practices
Suitable plate are selected

standards
Factors in plating dishes are

observed in presenting
appetizers
Store appetizers Quality trimmings and other  CBLM

leftovers are utilized where  Online lecture/
and when appropriate interaction via ZOOM
app
Appetizers are kept in  Google Meet
appropriate conditions based
on enterprise procedures
Required food storage

containers are used and
stored in proper temperatures
to maintain freshness, quality
and taste
59
Tel. No.: 0927-678-6918/0926-592-7518
60
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE SALADS AND DRESSINGS
Module Title PREPARING SALADS AND DRESSINGS
DAY 26 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)
Perform Mise en place Tools, utensils and  CBLM

 Google Meet
standard recipes, recipe cards
or enterprise requirements

according to correct quantity,
type and quality required

and time frame

procedures

clean portable water.
Prepare a variety salads and Variety of salads are  CBLM

dressings prepared using fresh  Online lecture/
(seasonal) ingredients interaction via ZOOM
according to acceptable app
enterprise standards to  Google Meet
maximize eating qualities,
characteristics and taste
Dressings are prepared

suitable to either incorporate
into, or accompany salads
61
Tel. No.: 0927-678-6918/0926-592-7518
Prepared salads ad dressings

are tasted and seasoned in
accordance with the required
taste

requirements
Present a variety of salads Suitable plate are selected  CBLM

and dressings according to enterprise  Online lecture/
standards interaction via ZOOM
app
Salads are presented  Google Meet
attractively according to
Salads and dressing are

accompanied based on
clients requirements
Salads and dressings are

presented hygienically,
logically and sequentially
within the required
timeframe
Store salads and dressings Salads are kept in appropriate  CBLM

conditions based on  Online lecture/
enterprise procedures interaction via ZOOM
app
. Required containers are  Google Meet
used and stored in proper
temperature to maintain
freshness, quality and taste
62
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE SANDWICHES
Module Title PREPARING SANDWICHES
DAY 27 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)
Perform mise-en - place Tools, utensils and  CBLM

 Google Meet


and time frame

procedures.

clean potable water
Prepare a variety of Variety of sandwiches are  CBLM

sandwiches prepared based on  Online lecture/
appropriate techniques interaction via ZOOM
app
Suitable bases are selected  Google Meet
from a range of bread types
Sandwiches are produced

using correct ingredients to
an acceptable enterprise
standard
63
Tel. No.: 0927-678-6918/0926-592-7518
selected and used for toasting

and heating according to
enterprise procedures and
manufacturer’s manual
Sandwiches are prepared

within the required time
frame and/or according to
customer’s request

requirements
Present a variety of Sandwiches are produced  CBLM

sandwiches using correct ingredients to  Online lecture/
an acceptable enterprise interaction via ZOOM
standard app
 Google Meet
Sandwiches are presented
hygienically, logically and
sequentially within the
required timeframe
Sandwiches are presented

attractively using suitable
garnishes, condiments and
service wares
Factors in plating are

sandwiches
Store sandwiches Quality trimmings and other  CBLM

app
Sandwiches are stored  Google Meet
hygienically at the proper
temperature considering the
factors specified by the
enterprise
Sandwiches are kept in

appropriate conditions to
maintain freshness and
64
Tel. No.: 0927-678-6918/0926-592-7518
quality
65
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE MEAT DISHES
Module Title PREPARING MEAT DISHES
DAY 28-29 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)

 Google Meet


and time frame

procedures.

clean potable water
Cook meat cuts for service . Appropriate cooking  CBLM

methods are identified and  Online lecture/
used for cooking interaction via ZOOM
app
A variety of portioned meat  Google Meet
cuts are cooked in
accordance to standard recipe
specifications
A variety of offal dishes are

cooked according to standard
recipes
66
Tel. No.: 0927-678-6918/0926-592-7518
Meats are carved using the

appropriate tools and
techniques
Ingredients are adjusted to

meet special requests of
customers
Cooked dishes are tasted and

dishes

requirements
Present meat cuts for service Meat dishes are presented  CBLM
attractively according to  Online lecture/
classical, cultural and interaction via ZOOM
enterprise standards app
 Google Meet
Meat dishes are presented
required timeframe
Suitable plate are selected

standards

observed in presenting meat
dishes
Store meat Quality trimmings and other  CBLM

app
Fresh and cryovac-packed  Google Meet
meat are stored correctly
according to health
regulations
Required containers are used

and stored in proper
temperature to maintain
67
Tel. No.: 0927-678-6918/0926-592-7518
freshness, quality and taste
Meat is stored in accordance

with FIFO operating
procedures and storage of
meat requirements
68
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE VEGETABLES DISHES
Module Title PREPARing VEGETABLES DISHES
DAY 30-31 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)

 Google Meet


and time frame

procedures

clean potable water.
Prepare vegetable dishes Vegetables are selected  CBLM

according to quality  Online lecture/
Vegetables accompaniments app
are selected to complement  Google Meet
and enhance menu items
Variety of vegetables dishes

are prepared following
appropriate Cooking methods
to preserve optimum quality
and nutrition
69
Tel. No.: 0927-678-6918/0926-592-7518
. Suitable sauces and

accompaniments are selected
and served with vegetables

dishes

requirements
Present vegetable dishes Vegetables are uniformly cut  CBLM

and attractively presented  Online lecture/
Suitable plate are selected app
according to enterprise  Google Meet
standards

poultry and game dishes
Vegetables dishes are

presented hygienically,
within the required
timeframe
Store vegetables dishes Quality trimmings and other  CBLM

app
Vegetables are stored at the  Google Meet
correct temperature
Optimum freshness and

quality is maintained in
storing techniques and
procedure
Vegetable is stored in
accordance with FIFO
operating procedures and
storage of vegetable
requirements
70
Tel. No.: 0927-678-6918/0926-592-7518
71
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE EGG DISHES
Module Title PREPARING EGG DISHES
DAY 32 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)

 Google Meet

ngredients are prepared based

on the required form and
time frame

procedures.

Prepare and cook egg dishes Variety of egg dishes are  CBLM
prepared according to  Online lecture/
standard recipes using a interaction via ZOOM
range of cooking methods app
 Google Meet
Eggs are cooked based on
clients requirements

specific to egg preparations
are selected and prepared
72
Tel. No.: 0927-678-6918/0926-592-7518

dishes

requirements
Present egg dishes Suitable plates are selected  CBLM

according to enterprise  Online lecture/
standards interaction via ZOOM
app
Eggs are presented  Google Meet
hygienically and attractively
using suitable garnishes and
side dishes

observed in presenting egg
dishes
Store egg dishes Fresh and processed eggs are  CBLM

stored at the correct  Online lecture/
temperature interaction via ZOOM
app
Optimum freshness and  Google Meet
quality are maintained in
procedures

Egg is stored in accordance

with FIFO operating
egg requirements
73
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE STARCH DISHES
Module Title PREPARING STARCH DISHES
DAY 33 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)
Perform Mise en place Tools, utensils and equipment  CBLM

are cleaned, sanitized and  Online lecture/
prepared based on the required interaction via
tasks ZOOM app
 Google Meet

Ingredients are prepared based

on the required form and time
frame
Frozen ingredients are thawed

following enterprise
procedures.

Prepare starch dishes Variety of starch products are  CBLM

selected and prepared  Online lecture/
according to enterprise recipes interaction via
ZOOM app
Optimum quality is ensured  Google Meet
using appropriate cooking
methods

appropriate to starch products
are selected
74
Tel. No.: 0927-678-6918/0926-592-7518

the required taste of the dishes
Workplace safety and hygienic

procedures are followed
according to enterprise and
legislated requirements
Present Starch dishes Suitable plate are selected  CBLM

according to enterprise  Online lecture/
standards interaction via
ZOOM app
Starch dishes are presented  Google Meet CBLM
hygienically and attractively
 Online lecture/
using suitable garnishes and
interaction via
side dishes
ZOOM app
Factors in plating dishes are  Google Meet
observed in presenting starch
dishes
Store Starch dishes Starch are stored at the correct  CBLM

temperature  Online lecture/
interaction via
Optimum freshness and ZOOM app
quality is maintained in  Google Meet
procedures

Starch is stored in accordance

with FIFO operating
starch requirements
75
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE POULTRY AND GAME DISHES
Module Title PREPARING POULTRY AND GAME DISHES
DAY 34-35 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)
Perform mise en place Tools, utensils and  CBLM

 Google Meet
according to standard recipes,
recipe card or enterprise
requirements

according to quantity, type,
and quality required

and time frame
Poultry and game are

prepared based on its
enterprise poultry and game
preparation techniques
Frozen poultry and game are

thawed in accordance with
enterprise thawing
procedures

procedures.

Cook poultry and game Poultry and game are handled  CBLM
efficiently and hygienically
76
Tel. No.: 0927-678-6918/0926-592-7518
dishes to minimize risk of food  Online lecture/

spoilage and cross- interaction via ZOOM
contamination app
 Google Meet
Poultry and game dishes are
cooked according to
enterprise standard recipes
and appropriate Cooking
methods

dishes
Plate/present poultry and Service wares are selected in  CBLM

game dishes accordance with type of  Online lecture/
poultry and game dishes interaction via ZOOM
app
Poultry and game is  Google Meet
plated/presented using
suitable sauces, garnishes and
accompaniments
Poultry dishes are presented

required timeframe

poultry and game dishes
Store poultry and game Poultry and game are stored  CBLM
ensuring storage conditions  Online lecture/
and optimal temperature are interaction via ZOOM
maintained app
 Google Meet
77
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE SEAFOOD DISHES
Module Title PREPARING SEAFOOD DISHES
DAY 36-37 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)

 Google Meet
according to standard
recipes, recipe card or
enterprise requirements


and time frame

procedures

clean potable water
Handle fish and seafood Seafood is selected according  CBLM

to quality,  Online lecture/
Seafood are handled app
hygienically in accordance  Google Meet
with enterprise handling and
storing techniques
Frozen seafood are thawed

correctly to ensure maximum
quality, and to retain their
nutrients
78
Tel. No.: 0927-678-6918/0926-592-7518
Cook fish and shellfish Fish is cleaned, gutted and  CBLM

filleted correctly and  Online lecture/
efficiently according to interaction via ZOOM
enterprise standards app
 Google Meet
Shellfish and other types of
seafood are cleaned and
prepared correctly and in
standards
Seafood dishes is cooked

standards using a variety of
cooking methods
Fish and shellfish by-

products are used
appropriately for a variety of
dishes and menu items

dishes

enterprise and legislated
requirements
Plate/Present fish and Seafood dishes are presented  CBLM

seafood hygienically, logically and  Online lecture/
sequentially within the interaction via ZOOM
required timeframe app
 Google Meet
Fish and seafood is prepared
and presented for service in
accordance to enterprise
standards
Suitable sauces and dips are

prepared according to
standard recipes and as
required to accompany
seafood menu items
Presentations and garnishing
79
Tel. No.: 0927-678-6918/0926-592-7518
techniques are selected and

used according to recipes and
Services are carried out

methods and standards

seafood dishes
Store fish and seafood Quality trimmings and other  CBLM

Seafood are stored app
hygienically in accordance  Google Meet
with enterprise handling and
storing techniques
Where applicable, date

stamps and codes are
checked to ensure quality
control
Seafood is stored in
storage of seafood
requirements
80
Tel. No.: 0927-678-6918/0926-592-7518
Unit of Competency: PREPARE DESSERTS
Module Title PREPARING DESSERTS
DAY 38 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)

 Google Meet
according to standard recipes,
recipe card or enterprise
requirements


and time frame
ngredients are selected,

measured and weighed
according to recipe
requirements

selected and used in
accordance with
manufacturers’ manual

procedures.

clean potable water
Prepare desserts and sweet Standard or enterprise recipes  CBLM

are used to produce a variety
81
Tel. No.: 0927-678-6918/0926-592-7518
sauces of hot, cold and frozen  Online lecture/

desserts, appropriate for a interaction via ZOOM
variety of menus app
 Google Meet
Range of sweet sauces are
produced to a desired
consistency and flavor
Prepared desserts and sweets

are tasted in accordance with
the required taste

enterprise and legislated
requirements
Plate/Present desserts Desserts are presented  CBLM

hygienically, logically and  Online lecture/
sequentially within the interaction via ZOOM
required timeframe app
 Google Meet
Desserts are decorated
creatively

desserts
Desserts are portioned

standards
Desserts are presented in

presentation techniques
Accompaniments, garnishes
and decorations are used to
enhance taste, texture and
balance
Store desserts Quality trimmings and other  CBLM

app
Desserts are stored at the  Google Meet
appropriate temperature and
under the correct conditions
82
Tel. No.: 0927-678-6918/0926-592-7518
to maintain quality, freshness

and customer appeal
Suitable packaging are

selected and used to preserve
taste, appearance and tasting
characteristics
Sweet sauces are stored to

retain desired quality and
characteristics
Dessert is stored in
storage of dessert
requirements
Unit of Competency: PACKAGE PREPARED FOOD
Module Title PACKAGING PREPARED FOOD
DAY 39 (8:00 AM-12:00 NN) (1:00 PM-5:00 PM)
Select packaging materials Food requirements of client  CBLM

and user are met prior to  Online lecture/
packaging in accordance with interaction via ZOOM
the enterprise standard app
following the criteria for  Google Meet
packaging
Qualities of packaging
materials are selected in
accordance enterprise
standards
Package food Food is packaged in  CBLM

compliance with sanitary,  Online lecture/
occupational health and interaction via ZOOM
safety and local health
83
Tel. No.: 0927-678-6918/0926-592-7518
regulations requirements app

 Google Meet
Environmental requirements
for food packaging area is
observed
Appropriate packaging
procedures are adopted
specifications
Food labeled according to

industry standards
Day 40 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Interview
84

TRAINING Plan Fbs (10days)

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

TRAINING Plan Fbs (10days)

Uploaded by

Copyright:

Available Formats

Una Skills Training and Assessment Center (UTAC) Inc.

#5 A & E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan

Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION

Module Title PARTICIPATING IN WORKPLACE COMMUNICATION

Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full-online ( √ ) Blended online(√ ) Distance Learning

Day 1 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Learning Outcomes Contents Learning Resources

LO 1: Specific and relevant  CBLM

Appropriate medium is used to

Appropriate non- verbal

Defined workplace procedures

Personal interaction is carried

LO 2: Simple conversations on  CBLM

Simple requests are made

Routine procedures are

Likes, dislikes and preferences

Different forms of expression

LO 3: Team meetings are attended on  CBLM

Meeting inputs are consistent

Workplace interactions are

Questions about simple routine

Meetings outcomes are

LO 4: Range of forms relating to  CBLM

Basic mathematical processes

Errors in recording information

Unit of Competency: WORK IN TEAM ENVIRONMENT

Module Title WORKING IN TEAM ENVIRONMENT

Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full-online ( √ ) Blended online(√ ) Distance Learning

Day 1 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Learning Outcomes Contents Learning Resources

LO 1 The role and objective of the  CBLM

LO 2 Individual role and  CBLM

Reporting relationships within

LO 3 Effective and appropriate  CBLM

Effective and appropriate

competencies and workplace

Contribute to the development

LO 4 Information is communicated  CBLM

Work activities are performed

LO 5 Customers and colleagues  CBLM

Unit of Competency: PRACTICE CAREER PROFESSIONALISM

Module Title PRACTICING CAREER PROFESSIONALISM

Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full-online ( √ ) Blended online(√ ) Distance Learning

Day 1 (8:00 AM-12:00 NN) (1:00 PM-5:00)

Learning Outcomes Contents Learning Resources

LO 1 Personal growth and work  CBLM

LO 2 Competing demands are  CBLM

Practices along economic use

LO 3 Trainings and career  CBLM

Recognitions are  Google Meet

Licenses and/or certifications

( ) Full-online ( √ ) Blended online(√ ) Distance Learning

Effects of the hazards are determined

Appropriate assistance is provided in the event of a workplace emergency in accordance with

Online lecture/ interaction via ZOOM app

Details of the incident is communicated in a timely manner according to enterprise policy

Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Module Title DEVELOPING AND UPDATE INDUSTRY

Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full-online ( √ ) Blended online(√ ) Distance Learning