TRAINING PLAN INDICATING THE FLEXIBLE LEARNING DELIVERY MODE TO

BE EMPLOYED

Course: COOKERY NCII

Unit of CLEAN AND MAINTAIN KITCHEN PREMISES
Competency:
Module Title: CLEANING AND MAINTAINING KITCHEN PREMISES
Modality: Check modality will be applied. Multi-modal is allowed.

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

Learning Outcomes Contents Learning Duration
Resources
LO1. Clean, sanitize and • Food preparation and CBLM , Clean,
store equipment presentation areas hygienically and sanitize and store
in accordance with food safety and equipment page 6-
occupational health and safety 10 (Online
regulations Learning Delivery 7 hours
• Cleaned various types of Mode)
surfaces, large and small
equipment/utensils commonly found
(Online) 7 hours
in a commercial kitchen
• Various types of chemicals
and equipment for cleaning and
sanitizing and their uses
• Environmental-friendly
products and practices in relation to
kitchen cleaning
• Sanitizing and disinfecting
procedures and techniques
• Using and storing cleaning
materials and chemicals
LO2. Clean and • Cleaned various types CBLM , Clean and
sanitize of surfaces, large and sanitize premises
premises small page 11-15
equipment/utensils (Online Learning
commonly found in a Delivery Mode) 9 hours
commercial kitchen
• Various types of (Online)
chemicals and 9 hours
equipment for
cleaning and
sanitizing and their
uses
• Occupational health
and safety
requirements for
bending, lifting,
carrying and using
equipment
 • Logical and time-
efficient work flow
• Environmental-
friendly products and
practices in relation to
kitchen cleaning
• Hygiene and cross-
contamination issues
related to food
handling and
preparation
• Sanitizing and
disinfecting
procedures and
techniques
• Using and storing
cleaning materials and
chemicals
• Waste management and
disposal procedures and
practices
LO3. Dispose waste • Food preparation and CBLM , Dispose
presentation areas waste page 16-21
hygienically and in (Online Learning
accordance with food Delivery Mode)
safety and 13 hours
occupational health
and safety regulations (Online) 13 hours

• Occupational health
and safety requirements for
bending, lifting, carrying and
using equipment
• Logical and time-
efficient work flow
• Hygiene and cross-
contamination issues related
to food handling and
preparation
• Sanitizing and
disinfecting procedures and
techniques
• Waste management and
disposal procedures and practices
Course: COOKERY NCII
Unit of PREPARE STOCKS, SAUCES AND SOUP
Competency:
Module Title: PREPARING STOCKS, SAUCES AND SOUPS
Modality: Check modality will be applied. Multi-modal is allowed.

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

Learning Outcomes Contents Learning Resources Duration
LO1. Prepare stocks, Types of flavoring agents CBLM , Prepare
glazes, essences required for and its ingredients stocks, glazes,
menu items • Classification /types of essences required
stocks,and glazes,. for menu items page
• Variety of flavoring and 22-26 (Online 18 hours
seasonings Learning Delivery
• Uses of flavoring agents, Mode) 18 hours
stocks, glazes and
seasoning.
(Online)

LO2. Prepare soups Variety of soups from CBLM , Prepare

required for menu item
LO3. Prepared sauces
required for menu items
LO4. Store and
different recipes for different soups required for
cultural backgrounds menu item page 26-
• Identified different 34 (Online Learning
classifications of soups Delivery Mode)
• Common problems on 13 hours
soups and how to identify
and rectify them (Online) 13 hours
• Common culinary terms
on soups and which are
used in the industry
• Use of various stocks
and bases for a variety of
soups
• Principles and techniques
of producing
• Organizational skills and
teamwork
• Safe work practices
Variety of hot and cold CBLM , Prepared
sauces sauces required for
• Classifications of sauces menu items page
• Variety of thickening 35-41 (Online
agents Learning Delivery
• Common problems on Mode) 15 hours
sauce and how to identify
and rectify them 15 hours
(Online)
• Common culinary terms
on sauce and which are
used in the industry
• Use of various stocks and
bases for a variety of sauces
• Principles and techniques
of producing sauce
• Organizational skills and
teamwork
• Safe work practices
• Hygienic principles
and practices
Hygienic principles and CBLM , Store
reconstitute stocks, sauces
and soups.
practices and reconstitute
•Storing and reconstituting stocks, sauces and
procedure for stocks, sauces soups.page 42-49
and soups (Online Learning
•Logical and time efficient Delivery Mode) 11 hours
work flow
•Principles and techniques of 11 hours
storing stocks and sauces (Online)
according to industry
standards
•Organizational skills and
teamwork
•Safe work practices

Course: COOKERY NCII

Unit of PREPARE APPETIZERS
Competency:
Module Title: PREPARING APPETIZERS
Modality: Check modality will be applied. Multi-modal is allowed.

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

Learning Outcomes
LO1. Perform Mise’ en
place
LO2. Prepare a range of
appetizers.
Contents Learning Resources Duration
Variety and ingredients of CBLM , Perform
appetizers. Mise’ en place page
• Classification of appetizers 50-53 (Online
• Tools, equipment’s, utensils Learning Delivery
needed in preparing appetizers Mode)
• Historical development and 7 hours
current trends in appetizers
(Online) 7 hours
• Nutritional values of
appetizers
• Common culinary terms
onappetizers which are used in
the industry
• Logical and time efficient
work flow
• Waste minimization
techniques and environmental
considerations in specific
relation to salads
• Preparation of dishes
for customers within typical
workplace time constraints
Kinds and variety of appetizers CBLM , Prepare
• Tools and equipment a range of
needed in preparing appetizer appetizers page 54-
• Historical development of 56 (Online Learning
appetizers Delivery Mode)
 • Hot and cold appetizers 17 hours
• Nutritional values of
appetizers (Online) 17 hours
• Methods of cooking
applied for appetizers
• Culinary terms for
appetizers
• Safe work practices
• Logical and time
efficient work flow
LO3. Present a range of Factors in plating appetizers CBLM , Present a
appetizers - Appeal range of appetizers
- Color and contrast page 57-59 (Online
- Temperature of food service Learning Delivery
- Classical and innovative Mode)
arrangement style 6 hours
• OHS requirements
(Online) 6 hours
• Attractive presentation
techniques for appetizers
• Waste minimization
techniques and environmental
considerations in specific
relation to appetizers
LO4. Store appetizers Storing techniques, CBLM , Store
temperature, safety and appetizers page 60-
hygiene standards in storing 62 (Online Learning
appetizers Delivery Mode)
• Safe work practices 6 hours
applied in storing appetizers
(Online) 6 hours

Course: COOKERY NCII

Unit of PREPARE SALADS AND DRESSING
Competency:
Module Title: PREPARING SALADS AND DRESSINGS
Modality: Check modality will be applied. Multi-modal is allowed.
(  ) Full-online () Blended online ( ) Distance Learning
Learning Outcomes
LO1. Perform Mise en
place
Contents Learning Resources Duration
Variety and ingredients of CBLM , Perform
salads from different recipes. Mise en place page
• Classification of salads 63 (Online Learning
• Tools, equipments, utensils Delivery Mode)
needed in preparing salads 9 hours
• Historical development and
current trends in appetizers (Online) 9 hours
• Suitable commodities and
food combinations for use in
salads
• Compatible dressings and
sauces for incorporating into
salads
• Nutritional values of salads
and the effects of cooking
• Common culinary terms on
salads which are used in the
industry
• Safe work practices on using
knives
• Principles and practices of
hygiene including appropriate
dress
• Logical and time efficient
work flow
• Waste minimization
techniques and environmental
considerations in specific
relation to salads
• Preparation of dishes
for customers within typical
workplace time constraints
LO2. Prepare variety of Types and classification of CBLM , Prepare
salads and dressings salads variety of salads and
• Types of Salad dressings dressings page 64-65
• Compatible dressing and (Online Learning
sauces for incorporating into Delivery Mode)
salads 19 hours
• Food combinations use in
(Online) 19 hours
salad and dressings
• Common problems on salads
and salad dressing preparation
and how to identify and rectify
them
• Nutritional values of salad
• Safe work practices in
preparing salad
• Principles and practices
of hygiene
LO3. Present a variety of Attractive presentation CBLM , Present a
salads and dressings techniques variety of salads and
• Factors to consider in plating dressings page 66
salad (Online Learning
• Common culinary terms on Delivery Mode)
salad and dressings 10 hours
• Hygienic principles and
(Online) 10 hours
practices
• Logical and time efficient
work flow
• Principles and techniques of
presenting salad and sauces
according to industry standards
• Organizational skills and
teamwork
• Safe work practices
• Waste minimization
techniques and environment-
friendly practices
• Storing techniques, CBLM , Store
LO4. Store salads and temperature, safety and salads and dressings
dressings hygiene standards in storing page 67-68 (Online
salads and dressing Learning Delivery
• Safe work practices applied Mode)
in storing appetizers 8 hours
• Hygienic principles and
(Online) 8 hours
practices in storing and
handling salad and salad
dressing
• Logical and time
efficient work flow

Course: COOKERY NCII

Unit of PREPARE SANDWICHES
Competency:
Module Title: PREPARING SANDWICHES
Modality: Check modality will be applied. Multi-modal is allowed.

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

Learning Outcomes Contents Learning Resources Duration
LO1. Perform Mise en place Variety and ingredients of CBLM , Perform
sandwiches Mise en place page
• Classification, kinds of 69-71 (Online
sandwiches Learning Delivery
• Tools, equipments, utensils Mode)
needed in preparing 5 hours
sandwiches
(Online) 5 hours
• Historical development and
current trends of sandwiches
• Compatible dressings and
sauces for incorporating into
appetizers
• Nutritional values of
appetizers and the effects of
cooking
• Common culinary terms on
sandwiches which are used in
the industry
• Safe work practices on using
knives
• Principles and practices
of hygiene including
appropriate dress
 •Different types of sandwiches CBLM , Prepare
LO2. Prepare variety of • Breads for sandwiches variety of sandwiches
sandwiches making page 72-76 (Online
• Filling for sandwiches Learning Delivery
•Components and ingredients Mode)
of a sandwich 14 hours
• Tools, equipment and
(Online) 14 hours
utensils needed in preparing
sandwiches
• Prepare a sandwiches
within industry-realistic
timeframes
• Suitable breads, fillings, and
ingredients
• Food combinations for
sandwiches
• Common culinary terms
related to sandwiches that are
used in the industry
• Principles and practices of
hygiene, including dress
standards
• Basic food information on
special dietary needs and
customer
• Past and current trends in
sandwich preparation
• Hygienic food handling
practices
• Safe work practices on
cutting
• Logical and time-
efficient work flow
LO3. Present a variety of Present sandwiches attractively CBLM , Present a
sandwiches • Portion control for variety of sandwiches
sandwiches page 72-76 (Online
• Creative sandwich Learning Delivery
presentation techniques Mode)
• Hygienic food handling 7 hours
practices
(Online) 7 hours
• Safe work practices on
presenting sandwiches
• Suitable storage techniques
to maintain optimum quality of
ingredients
• Organizational skills and
teamwork
• Waste minimization
techniques
LO4. Store sandwiches Suitable storage techniques to CBLM , Store
maintain optimum quality of sandwiches page 77
ingredients (Online Learning
• Hygienic food handling Delivery Mode)
practices 5 hours
• Safe work practices on
cutting (Online) 5hours
• Proper temperature in
storing sandwiches
• Organizational skills and
teamwork
Course: COOKERY NCII
Unit of PREPARE MEAT DISHES
Competency:
Module Title: PREPARING, MEAT DISHES
Modality: Check modality will be applied. Multi-modal is allowed.

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

Learning Outcomes Contents Learning Resources Duration
LO1. Perform Mise en place Classifications of meat CBLM , Perform Mise
• Tools, equipment needed in en place page 78-80
preparing meat dishes (Online Learning
• Applied safe and accurate Delivery Mode)
cutting techniques 5 hours
• Prepared a range of meat
dishes to enterprise standards (Online) 5hours
• Characteristics of meats
including type, cut, quality and
fat content
• Characteristics of different
meat cuts including primary,
secondary and portioned cuts
• Types of meat and its source
• Components of meat
• Prepare a variety of
appetizers and salads from
different recipes and
LO2. Cook meat cuts for service Methods of cooking meat CBLM , Cook meat
•Different cuts of meat cuts for service page
• Uses and characteristics of 81-92 (Online
various knives and equipment Learning Delivery
• Safe work practices Mode)
• Logical and time efficient 15 hours
work flow
(Online) 15 hours
• Appropriate preparation
and cookery methods for
various cuts and types of meat
• Meat cutting techniques
• Knife care and maintenance
• Organizational skills and
teamwork
• Principles and practices of
hygienic handling and storage
of meat
•Costing, yield testing, portion
control of meat
• Waste minimization
techniques and environment-
friendly disposal
LO3. Present meat cuts for Present cooked meat CBLM , Present
service attractively meat cuts for service
• Portion control for cooked page 93-94 (Online
meat Learning Delivery
• Creative presentation Mode)
techniques
• Hygienic food handling 6 hours
practices (Online)
6 hours
• Safe work practices on
presenting
• Suitable storage techniques
to maintain optimum quality of
ingredients
• Organizational skills and
teamwork
• Waste minimization
techniques
LO4. Store meat Observed hygienic handling CBLM , Store meat
and storing of meat page 95 (Online
• Principles and practices of Learning Delivery
storing, freezing and aging of Mode)
meats 6 hours
• Nutrition content and food
values of meat (Online) 6 hours
• Culinary terms related to
handling and storage of meat
commonly used in the
enterprise and industry
• Safe work practices
• Logical and time efficient
work flow
• Organizational skills and
teamwork
• Principles and practices of
hygienic handling and storage
of meat
• Costing, yield testing, portion
control of meat
• Waste minimization
techniques and environment-
friendly disposal

Course: COOKERY NCII

Unit of PREPARE VEGETABLE DISHES
Competency:
Module Title: PREPARING VEGETABLES DISHES
Modality: Check modality will be applied. Multi-modal is allowed.

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

 Learning Outcomes Contents Learning Resources Duration
LO1. Perform Mise en place. • Classifications of vegetable CBLM , Perform Mise
• Tools, equipment needed in en place. page 96
preparing vegetable (Online Learning
• Applied safe and accurate Delivery Mode)
cutting techniques 6 hours
• Prepared a range of
vegetable dishes to enterprise (Online) 6 hours
standards
• Characteristics of meats
including type, cut, quality and
fat content
• Characteristics of
vegetable
• Components of vegetable
• Nutritional value of
vegetable
LO2. Prepare vegetable Variety of dishes using CBLM , Prepare
dishes vegetables products vegetable dishes page
• Different classifications of 97-99 (Online
vegetables Learning Delivery
• Cooking methods applied for Mode)
vegetable dish 9 hours
• Varieties and characteristics
(Online) 9 hours
of vegetables
• Nutritional value of
vegetable
• Common culinary terms
related to vegetables
• Safe work practices on using
knives
• Principles and practices of
hygiene related to use of raw
ingredients
• Logical and time efficient
work flow
• Cutting and presentation
techniques of vegetables and
fruits
• Organizational skills and
teamwork
• Waste minimization
techniques and environmental
considerations in specific
relation to vegetables, eggs and
starch dishes
LO3. Present Present vegetable dishes CBLM , Present
vegetable attractively vegetable dishes page
dishes •Creative presentation 100-106 (Online
techniques Learning Delivery
• Factors to consider in Mode)
plating vegetable dishes 8 hours
•Hygienic food handling
(Online) 8 hours
practices
• Safe work practices on
presenting and plating
vegetable
• Organizational skills and
teamwork
• Waste minimization
 techniques
LO4. Store vegetable dishes Observed hygienic handling CBLM , Prepare
and storing of vegetable vegetable dishes page
•Principles and practices of 107-110 (Online
storing, freezing of fresh Learning Delivery
vegetables Mode)
•Nutritional content of 4 hours
vegetables
(Online) 4 hours
• Culinary terms related to
handling and storage of
vegetables
• Utilization of leftover and
trimmings
• Safe work practices
• Logical and time efficient
work flow
• Organizational skills and
teamwork
• Principles and practices of
hygienic handling and
storage of vegetables
• Waste minimization
techniques and environment-
friendly disposal

Course: COOKERY NCII

Unit of PREPARE EGG DISHES
Competency:
Module Title: PREPARING EGG DISHES
Modality: Check modality will be applied. Multi-modal is allowed.

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

Learning Outcomes Contents Learning Resources Duration
LO1. Perform Mise en place Tools, equipments and utensils CBLM , Perform
needed in cooking eggs Mise en place page
• Variety of eggs dishes 111-112 (Online
• Methods of cooking eggs Learning Delivery
• Egg sizing Mode)
• Quality of eggs 4 hours
• Market forms of eggs
(Online) 4 hours
• Nutritional
value/components of eggs
• Safe work practices
• Principles and practices of
hygiene related to use of raw
ingredients
• Logical and time efficient
work flow
 • Cutting and presentation
techniques of vegetables and
fruits
• Organizational skills and
teamwork
• Waste minimization
techniques and environmental
considerations in specific
relation to vegetables, eggs and
starch dishes
LO2. Prepare and cook egg Variety of egg dishes CBLM , Prepare and
dishes •Methods of cooking eggs cook egg dishes page
• Uses of eggs in cooking 113-116 (Online
•Common culinary terms Learning Delivery
related to egg dishes Mode)
• Safe work practices 7 hours
• Principles and practices of
(Online) 7 hours
hygiene related to use of raw
ingredients
• Logical and time efficient
work flow
•Organizational skills and
teamwork
• Waste minimization
techniques and environmental
considerations in specific
relation eggs preparation
LO3. Present egg dishes Present egg dishes attractively CBLM , Present egg
•Creative presentation dishes page 117-119
techniques (Online Learning
• Factors to consider in Delivery Mode)
plating egg dishes 9 hours
•Hygienic food handling
practices (Online) 9 hours
• Safe work practices on
presenting and plating
vegetable
•Organizational skills and
teamwork
• Waste minimization
techniques
LO4. Store egg dishes Observed hygienic handling CBLM , Store egg
and storing of eggs dishes page 120-123
•Principles and practices of (Online Learning
storing eggs Delivery Mode)
•Nutritional content of eggs 7 hours
• Culinary terms related to
handling and storage of eggs (Online) 7 hours
• Safe work practices
• Logical and time efficient
work flow
•Organizational skills and
teamwork
•Principles and practices of
hygienic handling and storage
of vegetables
• Waste minimization
techniques and environment-
friendly disposal
Course: COOKERY NCII
Unit of PREPARE STARCH PRODUCTS
Competency:
Module Title: PREPARING STARCH DISHES
Modality: Check modality will be applied. Multi-modal is allowed.

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

Learning Outcomes Contents Learning Resources Duration
LO1. Perform Mise en place Tools, equipments and CBLM , Perform
utensils needed in cooking Mise en place page
starch 124 (Online
• Variety /type of starch Learning Delivery
Mode)
dishes 7 hours
• Methods of cooking starch
Nutritional value/components (Online) 7 hours
of starch
• Safe work practices
• Principles and practices of
hygiene related to use of raw
ingredients
• Logical and time efficient
work flow
• Cutting and presentation
techniques of vegetables and
fruits
• Organizational skills and
teamwork
• Waste minimization
techniques and environmental
considerations in specific
 relation to vegetables, eggs and
starch dishes
LO2. Prepare starch dishes Cooking methods of pasta CBLM , Prepare
•Matching sauces to pasta starch dishes page
• Food safety practices in 125-130 (Online
cooking pasta Learning Delivery
• Logical and time- Mode)
efficient work flow 12 hours

(Online) 12 hours

LO3. Present starch dishes Present starch dishes CBLM , Present

attractively starch dishes page
• Creative presentation 131-134 (Online
techniques Learning Delivery
• Factors to consider in Mode)
plating starch dishes 8 hours
• Hygienic food handling
(Online) 8 hours
practices
• Safe work practices on
presenting and plating
vegetable
•Organizational skills and
teamwork
• Waste minimization
techniques
LO4. Store starch dishes Observed hygienic handling CBLM , Store starch
and storing starchy products dishes page 135
•Principles and practices of (Online Learning
storing, starchy products Delivery Mode)
• Culinary terms related to 5 hours
handling and storage of
starchy products (Online) 5 hours
• Safe work practices
• Logical and time efficient
work flow
•Organizational skills and
teamwork
•Principles and practices of
hygienic handling and storage
of meat
• Costing, yield testing,
portion control of meat
• Waste minimization
techniques and environment-
friendly disposal.

Course: COOKERY NCII

Unit of COOK POULTRY AND GAME DISHES
Competency:
Module Title: COOKING POULTRY AND GAME DISHES
Modality: Check modality will be applied. Multi-modal is allowed.
(  ) Full-online () Blended online ( ) Distance Learning
Learning Outcomes Contents Learning Resources Duration
LO1. Perform Mise en place Tools, equipments and utensils CBLM , Perform
needed in cooking poultry and Mise en place page
game dishes 136 (Online
•Variety /type of poultry and Learning Delivery
game Mode)
•Methods of cooking poultry 6 hours
•Nutritional
(Online) 6 hours
value/components of poultry
•Sources of poultry
•Key factors that affect the
quality of meat
•Fabricating poultry
•Different cuts/parts of
poultry and game
•Safe work practices
•Principles and practices of
hygiene related to use of raw
ingredients
•Logical and time efficient
work flow
•Cutting and presentation
techniques of vegetables and
fruits
•Organizational skills and
teamwork
•Waste minimization
techniques and environmental
considerations in specific
relation to vegetables, eggs and
starch dishes
LO2. Cook poultry and game Methods of cooking poultry CBLM , Cook
and game poultry and game
-Moist heat page 137-143
-Dry heat (Online Learning
- Baking Delivery Mode)
-Combination of dry heat and 13 hours
moist heat
(Online) 13 hours
•Fabricating, deboning steps
and techniques
•Cuts/parts of poultry and
game
•Igredients for preparing
poultry and game dishes
• Care and use of knives,
machinery and equipment for
poultry and game
preparation
•Principles and practices of
hygiene related to handling
and preparation of poultry and
game
•OHS requirements
•Skills in trimming, boning and
portioning poultry and game
•Waste minimization
techniques and disposal
LO3. Plate/present poultry Portion control for cooked CBLM ,
and game poultry and game Plate/present poultry
 • Creative presentation and game page 144-
techniques 149 (Online
• Hygienic food handling Learning Delivery
practices Mode)
• Safe work practices on 10 hours
presenting
• Suitable storage techniques (Online) 10 hours
to maintain optimum quality of
ingredients
•Organizational skills and
teamwork
• Waste minimization
techniques
LO4. Store poultry and Food safety practices related to CBLM , Store
game handling and storing of poultry poultry and game
and game products page 150-152
• Methods of preserving (Online Learning
poultry and game Delivery Mode)
• Logical and time-efficient 8 hours
work flow
(Online) 8 hours
• Storage procedures for
poultry and game
•Temperature requirements
for storing poultry and game
products
• Waste minimization
techniques and disposal

Course: COOKERY NCII

Unit of PREPARE AND COOK SEAFOOD
Competency:
Module Title: PREPARING AND COOKING SEAFOOD
Modality: Check modality will be applied. Multi-modal is allowed.

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

Learning Outcomes Contents Learning Resources Duration
L01. Perform Mise en place The different classifications CBLM , Perform
of seafood Mise en place page
•Preparing a range of 150-152 (Online
seafood dishes according to Learning Delivery
enterprise standards Mode)
•Classification and varieties 6 hours
of fish and shellfish
(Online) 6 hours
• Sources of seafood
• Market forms of seafood
•Nutrition related to fish and
seafood, particularly the
nutritional value of fish and
seafood
• Specific dietary issues
including allergies and
intolerances
•Common culinary terms
related to fish and seafood that
are used in the industry
•Principles and practices of
hygiene specifically on handling
and storage of fish and seafood
 • Safe work practices,
particularly on using sharp
knives
•Appropriate cookery
methods for fish and shellfish
• Waste minimization
techniques and environmental
considerations in relation to
seafood
L02. Handle fish and The different classifications of CBLM , Handle fish
seafood seafood and seafood page
• Procedure of thawing 153-162 (Online
seafood Learning Delivery
• Criteria for judging the Mode)
quality of fresh fish 14 hours
• Storage requirements for
(Online) 14 hours
fish
• Criteria for judging the
quality of fresh fish
• Nutrition related to fish and
seafood, particularly the
nutritional value of fish and
seafood
• Safe work practices,
• Cutting and presentation
techniques, particularly on fish
and crustaceans
• Waste minimization
techniques and environmental
considerations in relation to
seafood
L03. Cook fish and shellfish Steps in fabricating fish CBLM , Cook fish
•Appropriate cookery methods and shellfish page
for fish and shellfish 162-165 (Online
•Preparing a range of seafood Learning Delivery
dishes according to enterprise Mode)
standards 10 hours
•Nutrition related to fish and
(Online) 10 hours
seafood, particularly the
nutritional value of fish and
seafood
• Specific dietary issues
including allergies and
intolerances
•Common culinary terms
related to fish and seafood that
are used in the industry
•Principles and practices of
hygiene specifically on handling
preparation of fish and seafood
• Safe work practices,
particularly on using sharp
knives
• Waste minimization
techniques and environmental
considerations in relation to
seafood
L04. Plate/present fish and Portion control for cooked CBLM ,
seafood seafood Plate/present fish and
• Creative presentation seafood page 166-
 techniques 167 (Online
• Hygienic food handling Learning Delivery
practices Mode)
• Safe work practices on 7 hours
presenting
• Suitable storage techniques (Online) 7 hours
to maintain optimum quality of
ingredients
•Organizational skills and
teamwork
• Waste minimization
techniques
• Cutting and
presentation techniques,
particularly on fish and
crustaceans
L05. Store fish and seafood. Storing and handling issues CBLM , Store fish
related to seafood and seafood.page
• Storage requirements for 168-171 (Online
fish Learning Delivery
•Temperature requirements Mode)
for storing seafood 7 hours
• Waste minimization
(Online) 7 hours
techniques and environmental
considerations in relation to
seafood
• Food safety practices
related to handling and storing
of poultry and game products
• Methods of preserving
seafood
• Logical and time-
efficient work flow

Course: COOKERY NCII

Unit of Competency: PREPARE DESSERTS

Module Title: PREPARING DESSERTS

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

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

Learning Outcomes Contents Learning Duration
Resources
L01. Perform Mise en place Different types of desserts CBLM Perform
and sweets Mise en place
• Details and characteristics page 172 (Online
of different types of desserts Learning Delivery
and sweets Mode)
• Varieties of suitable 6 hours
ingredients for desserts and
(Online)
sweets
6 hours
• Common culinary terms
related to desserts and
sweets that are used in the
industry
•Nutritional value of dessert
 •Principles and practices of
hygiene on handling and
storage of dairy products
• Logical and time
efficient work flow
L02. Prepare desserts and sweet Types/classification of CBLM Prepare
sauces desserts and sweets desserts and sweet
• Methods of sauces page 173-
preparing/cooking desserts 176 (Online
• Common culinary terms Learning Delivery
related to desserts and Mode) 13 hours
sweets
•Ingredients for the
(Online) 13 hours
preparation of desserts and
sweets
• Safe work practices
•Principles and practices of
hygiene related to use of raw
ingredients
• Logical and time efficient
work flow
•Organizational skills and
teamwork
• Waste minimization
techniques and
environmental
considerations in specific
relation eggs preparation
L03. Plate/present Creative presentation CBLM
desserts. Prepare techniques for desserts and Plate/present
sweet sauces sweets. desserts. Prepare
• Varieties of suitable sweet sauces page
ingredients for desserts and 177-183 (Online
sweets Learning Delivery
•Principles and practices of Mode)
10 hours
hygiene on
presenting/plating desserts
and sweets (Online)
10 hours
• Logical and time efficient
work flow
• Waste minimization
techniques and
environmental
considerations related to
desserts
L04. Store desserts Storing and handling CBLM Store
issues related to desserts and desserts page 184-
sweets 185 (Online
•Temperature requirements Learning Delivery
for storing desserts Mode)
• Waste minimization 8 hours
techniques and
environmental (Online)
8 hours
considerations in relation to
seafood
• Food safety practices
related to handling and
storing of desserts and
sweets products
• Methods of preserving
 dessert
• Logical and time-efficient
work flow
• Safe work practices
particularly on handling and
storing hot and frozen
desserts

Course: COOKERY NCII

Unit of PACKAGE PREPARED FOODS
Competency:
Module Title: PACKAGING PREPARED FOOD
Modality: Check modality will be applied. Multi-modal is allowed.

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

Learning Outcomes Contents Learning Resources Duration
L01. Select Food preparation requirements CBLM Select
packaging prior to packaging packaging materials
materials • Suitable packaging materials page 186-187
and methods for a different (Online Learning
types of food items Delivery Mode)
• The characteristics and uses 8 hours
of different packaging materials
• Portion control practices and (Online)
8 hours
principles
•Functional design
requirements for food
packaging areas
L02. Package food. Safe work practices on CBLM Package
packaging, dealing with hot food page 188-191
surfaces, lifting and bending. (Online Learning
• Hygienic practices and Delivery Mode)
occupational health and safety
and local health regulations in 8 hours
packaging, storing and (Online)
transporting of food, including:
8 hours
- HACCP Principles applied to
off-site catering
•Environmental requirements
for food packaging area
•Appropriate packaging
procedures and techniques
•Appropriate labeling of
packaged foodstuffs
 eLearning Infrastructure Requirements Name of the Application
( ) LMS: Google Classroom
Or Others: Google Classroom and Youtube
( ) application that provide link
Access to the digital content
and any shared resources
anywhere, anytime
( ) application that allows Google Meet, Zoom, and
communication between Facebook Messenger Group
trainers and peers synchronous Chat
and asynchronous; and
( ) application that allows Google Meet and Zoom
Administration of assessment of
learning outcomes

Teacher Google Classroom Google Classroom link Code

Subject
EDWARD R. BALON COOKERY NC II https://classroom.google.co e3eoqvo
m/c/MjM2MDc0NTA0MjU4?
cjc=e3eoqvo
https://classroom.google.com
MARILYN R. GUINTO COOKERY NC II
/c/MjM2MDcwNzE3NjI4?
l6apfeu
cjc=l6apfeu