Sector Tourism

COOKERY NC II

SECTION 1 COOKERY NC II QUALIFICATION

The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare
hot, cold meals and desserts for guests in various food and beverage service facilities

This Qualification is packaged from the competency map of the Tourism Sector (Hotel and
Restaurant) as shown in Annex A.

The Units of Competency comprising this Qualification include the following:

CODE NO. BASIC COMPETENCIES

500311105 Participate in workplace communication
500311106 Work in a team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures

CODE NO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures

TRS311203 Perform computer operations

TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service

CODE NO. CORE COMPETENCIES

TRS512328 Clean and maintain kitchen premises
TRS512331 Prepare stocks, sauces and soups
TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressing
TRS512330 Prepare sandwiches

TRS512383 Prepare meat dishes

TRS512384 Prepare vegetables dishes
TRS512385 Prepare egg dishes
TRS512386 Prepare starch dishes
TRS512333 Prepare poultry and game dish(es
TRS512334 Prepare seafood dishes
TRS512335 Prepare desserts
TRS512340 Package prepared food
3.4 LIST OF TOOLS AND EQUIPMENT

COOKERY – NC II

Recommended list of tools, equipment and materials for the training of a maximum of 25 trainees for
COOKERY NC II are as follows:
TOOLS OFFICE EQUIPMENT MATERIALS
QTY QTY QTY MEAT

10 1unit Electric fan Beef

Chef’s knife
pcs
First aid cabinet
8 pcs Boning knife 3 unit Pork

Filing cabinet 3 Layers

4 pcs Oysters knife 1 unit Lamb/mutton
compartment
2 pcs Cleaver knife 1 unit TV Veal
Tenderizer,
8 pcs 2 unit Video player POULTRY
medium,small
8 pcs Skimmer, fine 1 unit Fire extinguisher Chicken

TOOLS OFFICE EQUIPMENT MATERIALS

1
8 pcs Wire skimmer, small Emergency light Duck
unit
directional signage/s for
8 pcs Skimmers, spider 1 pc each rooms Turkey

8 pcs Strainer,small,fine 1 unit air condition Pigeon, etc.

8 pcs Siever,small 1 unit telephones SEAFOOD
computers with internet
8 pcs Strainer,medium fine 3 unit connection Fish

8 pcs Turner,3” x 6” 1 unit Fax machine Shellfish

LCD
8 pcs Spatula 2 unit Crustacean

8 pcs Wooden spoon LABORATORY EQUIPMENTS PERISHABLES

8 pcs Parisienne spoon 1 unit Air conditioner Vegetables
Fire extinguisher
8 pcs Zester 2 unit Fruits
Emergency light
8 pcs Piping bag 1 unit Dairy products
Combination of broiler
8 pcs Pastry tubes 1 unit and griddle - small Processed food

DRY GOODS
3 pcs Strainer Chinois,small 3 unit Exhaust hood
(GROCERIES)
 Strainer Chinois, Dish washing machine
2 pcs 1 unit Sauces
medium (optional
Blender machine
4 pcs Funnel, small 1 unit Spices and herbs
Pressure cooker
4 pcs Funnel, medium 1 unit medium Salamander, Seasoning
griller
6 Braising pan - medium
Measuring spoon 8 unit Canned fruits
sets
10 Meat slicer - small
Tongs, 8 inches 1 unit Canned vegetables
pcs
Meat chopper machine
8 pcs Tongs, 12 inches 1 unit Noodles

TOOLS OFFICE EQUIPMENT MATERIALS

Preparation table with
8
Measuring cup 8 unit sink & shelves (approx. Pasta
sets
45x28’’)
Bain Marie – table w/4
4 pcs Measuring urn 1 unit compartments Rice

Working s/s table

2 pcs Ice cream scoop 2 unit (fabricated) Flour

Condiment cabinet
2 unit Sugar
Washing sink tables w/3
10 compartments
Cheese Cloth 1 unit Beans
pcs

24 Soak sink, optional

Serving spoon 1 unit FACILITIES
pcs
4
Pepper and salt mill 8 unit Utility shelving Workshop
sets
Stainless steel rack (5
2 unit Weighing scale, 5 kgs 2 unit Laboratory
shelves
Weighing scale, 1000 Utility cart
4 unit 1 unit Audio-visual room
grams
Floor mops
8 pcs Apple corer 4 pcs Lecture room

8 pcs Wire whisk,small 2 unit Mop Squeezer Storage/stock room

8 pcs Wire whisk, medium 4 pcs Broom (tambo) Research room/Library
2 pcs Wire whisk, heavy duty 4 pcs Dust pan REFERENCES
1 pc Can opener
Garbage bin (4 gals.)
4 unit Books

Liquid soap dispenser

8 pcs Kitchen scissors 8 pcs Manuals

Paper towel dispenser

8 pcs Soup Ladle, 3 oz Charts
4 pcs
Reach-in freezer
8 pcs Soup Ladle, 6 oz 1 unit CD’s
 TOOLS OFFICE EQUIPMENT MATERIALS
Reach-in refrigerator
3 pcs Soup Ladle, 8 oz 2 unit Video tapes
4 burner gas range w/
2 pcs Soup Ladle, 12 oz 4 unit oven Pictures

Stock pan burner

8 pcs Kitchen spoon 1 unit Magazines

8 pcs Kitchen spoon, slotted MISCELLANEOUS

8 pcs Kitchen forl Charcoal
3 pcs Carving fork Toothpicks
Pocket/pin
3 pcs Aluminum foil
thermometer
8 pcs Peelers Wax paper
2 pcs Stock pot, large Cling wrap
12
Frying pan, small Tissue paper
pcs
8 pcs Frying pan, medium Paper towel
2 pcs Frying pan, large Liquid soap
4 pcs Colander, small
2 pcs Colander, medium
16
Cutting board
pcs
1 pc Fish poacher, medium
12
Casserole, small
pcs
4 pcs Casserole, medium
4 pcs Wok, small
1 pc Wok, medium
1 pc Double Boiler, medium
8 pcs Paellara
 TOOLS OFFICE EQUIPMENT MATERIALS
12
Glass rack
pcs
12
Soup cup rack
pcs
12
Plate rack
pcs
8 pcs Baking tray, small
12
Utility tray,stainless
pcs
4 pcs Roasting pan

NOTE: Implementation of the training program can be made possible through a MOA between the
Training school and Industry for the use of the facilities. This is in response to the school
limitation on the high cost of equipment.

3.5 TRAINING FACILITIES

Based on a class intake of 25 students/trainees.

Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq. Meters
Student/Trainee Working
Space 1 x 1 m. 1 sq. m. 25 sq. m

(40sq.m.)x2
Lecture/Demo Room (8 x 5 m.)x2 (40 sq. m).x2

Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.

Learning Resource Center

3 x 5 m. 15 sq. m. 15 sq. m.

Facilities/Equipment/
Circulation Area 36 sq. m.

Total workshop area: 156 sq. m. +40sq.m.

 BASIC COMPETENCIES
Assessment
Unit of Competency Learning Outcomes Methodology
Approach
1. Participate in workplace 1.1 Obtain and convey Group Discussion  Demonstration
communication workplace information Interaction  Observation
Practice session
1.2 Speak English at a basic  Interviews/
operational level Questioning
1.3 Complete relevant work
related documents
1.4 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Describe and identify team Discussion  Demonstration
environment role and responsibility in a Interaction  Observation
Simulation
team
Games  Interviews/
2.2 Describe work as a team Questioning
member
2.3 Work effectively with
colleagues
2.4 Work in socially diverse
environment
3. Practice career 3.1 Integrate personal Discussion  Demonstration
professionalism objectives with Interaction  Observation
Role play
organizational goals  Interviews/
questioning
3.2 Set and meet work
priorities
3.3 Maintain professional
growth and development
4. Practice occupational 4.1 Evaluate hazard and risks Lecture-Discussion  Observation
health and safety Case study
4.2 Control hazards and risks Plant tour
 Interview
Symposium
4.3 Maintain occupational
health and safety
awareness
4.4 Perform basic first-aid
procedures

COMMON COMPETENCIES
Assessment
Unit of Competency Learning Outcomes Methodology
Approach
1. Develop and update 1.1 Seek information on the Lecture  Interviews/
industry knowledge industry Group Discussion Questioning
1.2 Update continuously relevant Individual/Group  Individual/Group
industry knowledge Assignment Project or Report
1.3 Develop and update local
knowledge Field visit
1.4 Promote products and Video presentation
services to customers

2. Observe workplace 2.1 Follow hygiene procedures Lecture  Demonstration

hygiene procedures 2.2 Identify and prevent Demonstration  Written
hygiene risk Role-play Examination
  Interviews/
Case study Questioning
3. Perform computer 3.1 Plan and prepare task to be Lecture  Interviews/
operations undertaken Group Discussion Questioning
3.2 Input data into a computer Tutorial or self-pace  Practical
3.3 Assess information using Demonstration Demonstration
computer  Observation
3.4 Produce/ output data using Practice session
computer system
3.5 Maintain computer system
4. Perform workplace and 4.1 Practice workplace Lecture  Demonstration
safety practices procedures for health, Demonstration  Interviews/
safety and security Role-play Questioning
practices Simulation  Written
4.2 Perform child protection Examination
duties relevant to the
tourism industry
4.3 Observe and monitor people
4.4 Deal with emergency
situations
4.5 Maintain safe personal
presentation standards
4.6 Maintain a safe and secure
workplace
5. Provide effective 5.1 Greet customers Lecture  Demonstration
customer service 5.2 Identify customer Demonstration  Interviews/
5.3 Deliver service to customer Role-play Questioning
5.6 Handle queries through use Simulation  Observation
of common business tools
and technology
5.5 Handle complaints/ conflict
situations, evaluation and
recommendations

CORE COMPETENCIES

Assessment
Unit of Competency Learning Outcomes Methodology
Approach
1. Clean and maintain 1.1 Clean, sanitize and store Discussion/  Written
kitchen premises equipment Demonstration Examination
1.2 Clean and sanitize Video viewing  Demonstration
premises  Observation in
1.3 Dispose of waste workplace OJT
2. Prepare stocks, 2.1 Prepare stocks, glazes and Discussion/  Written
sauces and soups essences required for Demonstration examination
menu items Video viewing  Demonstration
2.2 Prepare soups required for  Observation in
menu items workplace OJT
2.3 Prepare sauces required
for menu items
2.4 Store and reconstitute
stocks, sauces and soups
3. Prepare appetizers 3.1 Perform Mise’ en place Discussion/  Written
3.2 Prepare a range of Demonstration examination
appetizers Video viewing  Demonstration
3.3 Present a range of  Observation in
appetizers workplace OJT
3.4 Store appetizers
4. Prepare salads and 4.1 Perform Mise en place Discussion/  Written
dressings 4.2 Prepare a variety salads Demonstration examination
and dressings Video viewing  Demonstration
4.3 Present a variety of salads  Observation in
and dressings workplace OJT
4.4 Store salads and dressings
5. Prepare sandwiches 5.1 Perform Mise en place Discussion/  Written
5.2 Prepare a variety of Demonstration examination
sandwiches
5.3 Present a variety of Video viewing  Demonstration
sandwiches
 Observation in
5.4 Store sandwiches
workplace OJT
6. Prepare meat dishes 6.1 Perform Mise en place Discussion/  Written
6.2 Cook meat cuts for service Demonstration examination
6.3 Present meat cuts for Video viewing  Demonstration
service  Observation in
6.4 Store meat workplace OJT
7. Prepare vegetables 7.1 Perform Mise en place Discussion/  Written
dishes 7.2 Prepare vegetable dishes Demonstration examination
7.3 Present vegetable dishes Video viewing  Demonstration
7.4 Store vegetables dishes  Observation in
workplace OJT
8. Prepare egg dishes 8.1 Perform Mise en place Discussion/  Written
8.2 Prepare and cook egg Demonstration examination
dishes Video viewing  Demonstration
8.3 Present egg dishes  Observation in
8.4 Store egg dishes workplace OJT
9. Prepare starch dishes 9.1 Perform Mise en place Discussion/  Written
9.2 Prepare starch dishes Demonstration examination
9.3 Present Starch dishes Video viewing  Demonstration
9.4 Store Starch dishes  Observation in
workplace OJT
10. Prepare poultry and 10.1 Perform mise en place Discussion/  Written
game dishes 10.2 Cook poultry and game Demonstration examination
dishes Video viewing  Demonstration
10.3 Plate/present poultry and  Observation in
game dishes workplace OJT
10.4 Store poultry and game
11. Prepare seafood 11.1 Perform mise en place Discussion/  Written
dishes 11.2 Handle fish and seafood Demonstration examination
11.3 Cook fish and shellfish Video viewing  Demonstration
11.4 Plate/Present fish and  Observation in
seafood workplace OJT
11.5 Store fish and seafood
12. Prepare desserts 12.1 Perform mise en place Discussion/  Written
12.2 Prepare desserts and Demonstration examination
sweet sauces Video viewing  Demonstration
12.3 Plate/Present desserts  Observation in
12.4 Store desserts workplace OJT
13. Package prepared 13.1 Select packaging materials Discussion/  Written
food 13.2 Package food Demonstration examination
Video viewing  Demonstration
 Observation in
workplace OJT
UNIT OF COMPETENCY : PREPARE SANDWICHES,

MODULE TITLE : PREPARING SANDWICHES

MODULE DESCRIPTOR : This module deals with the skills and knowledge required
in preparing and presenting sandwiches

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Perform Mise en place

LO2. Prepare variety of sandwiches

LO3. Present a variety of sandwiches

LO4. Store sandwiches

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.6.
6. Where necessary, raw ingredients are washed with clean
potable water

CONTENTS:
 Variety and ingredients of sandwiches
 Classification, kinds of sandwiches
 Tools, equipments, utensils needed in preparing sandwiches
 Historical development and current trends of sandwiches
 Compatible dressings and sauces for incorporating into appetizers
 Safe work practices on using knives

CONDITIONS: The students/trainees must be provided with the following:

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
 Electric, gas or induction ranges Sandwiches  Manuals
 Ovens, including combi ovens  Regular  Books
 Microwaves  Baked  Video (CD)
 Grills and griddles  Grilled
 Deep fryers  Fried
 Salamanders  Open faced
 Food processors  Specialty
 Blenders  Multi-decker
 Mixers Wraps
 Slicers  Pinwheel,
 Pans domino or
 Utensils checkerboard
 Tilting fry pan sandwiches
 Steamers Techniques
 Baine marie
 Garnishing
 Mandoline
 Spreading
 LCD Projector (optional for lecture)
 Layering
 Overhead Projector (Optional for
lecture)  Piping
 Television and multimedia player  Portioning
 Whiteboard  Molding
 Applicable equipment as  Cutting
prescribed by Training regulations
TOOLS
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Discussion// demonstration
 Video viewing

ASSESSMENT METHODS:

 Portfolio Report such as training record book used as part of apprenticeship or

traineeship arrangements, sampling of menu items prepared by the candidate
 Direct observation of the candidate
 Third Party Report such as feedback from customer about menu items and
speed and timing of service
 Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate
LO2. PREPARE A VARIETY OF SANDWICHES

ASSESSMENT CRITERIA:

1. Variety of sandwiches are prepared based on appropriate techniques

2. Suitable bases are selected from a range of bread types
3. Sandwiches are produced using correct ingredients to an acceptable
enterprise standard
4. Appropriate equipment are selected and used for toasting and heating
according to enterprise procedures and manufacturer’s manual
5. Sandwiches are prepared logically and sequentially within the required time
frame and/or according to customer’s request
6. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements

CONTENTS:

 Different types of sandwiches

 Breads and Filling for sandwiches making
 Prepare a sandwiches within industry-realistic timeframes
 Food combinations for sandwiches
 Basic food information on special dietary needs and customer
 Past and current trends in sandwich preparation
 Safe work practices on cutting

CONDITIONS: The students/trainees must be provided with the following:

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
 Electric, gas or induction ranges  Hot Sandwiches  Manuals
 Ovens, including combi ovens - Regular  Books
 Microwaves - Baked  Video (CD)
 Grills and griddles - Grilled
 Deep fryers - Fried
 Salamanders - Open faced
 Food processors  Cold Sandwiches
 Blenders - Regular
- Specialist
 Mixers
- Multi-decker
 Slicers
- Wraps
 Pans - pinwheel,
 Utensils domino or
 Tilting fry pan checkerboa
 Steamers rd
 Baine marie sandwiches
 Mandoline - filled rolls,
 LCD Projector (optional for lecture) foccacia or
 Overhead Projector (Optional for pita bread
lecture)  Specialized or
 Television and multimedia player ethnic breads
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
 Whiteboard such as dark rye,
 Applicable equipment as gluten-free,
prescribed by Training regulations Turkish

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation of the candidate

 Third Party Report such as feedback from customer about menu items
and speed and timing of service
 Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
LO3. PRESENT A VARIETY OF SANDWICHES

ASSESSMENT CRITERIA:
1. Sandwiches are produced using correct ingredients to an acceptable enterprise
standard
2. Sandwiches are presented hygienically, logically and sequentially within the
required timeframe
3. Sandwiches are presented attractively using suitable garnishes, condiments and
service wares
4. Factors in plating are observed in presenting sandwiches

CONTENTS:
 Present and portion control sandwiches for sandwiches
 Creative sandwich presentation techniques
 Safe work practices on cutting

CONDITIONS: The students/trainees must be provided with the following:

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
 Electric, gas or induction ranges  Hot Sandwiches  Manuals
 Ovens, including combi ovens - Regular  Books
 Microwaves - Baked  Video (CD)
 Grills and griddles - Grilled
 Deep fryers - Fried
 Salamanders - Open faced
 Food processors  Cold Sandwiches
 Blenders - Regular
- Specialist
 Mixers
- Multi-decker
 Slicers
- Wraps
 Pans - pinwheel,
 Utensils domino or
 Tilting fry pan checkerboard
 Steamers sandwiches
 Baine marie - filled rolls,
 Mandoline foccacia or
 LCD Projector (optional for lecture) pita bread
 Overhead Projector (Optional for  Specialized or
lecture) ethnic breads such
 Television and multimedia player as dark rye, gluten-
 Whiteboard free, Turkish
 Applicable equipment as
prescribed by Training regulations

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation of the candidate

 Third Party Report such as feedback from customer about menu items
and speed and timing of service
 Written exam
 Oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
LO 4. STORE SANDWICHES

PERFORMANCE CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when
appropriate
2. Sandwiches are stored hygienically at the proper temperature considering
the factors specified by the enterprise
3. Sandwiches are kept in appropriate conditions to maintain
freshness and quality

CONTENTS:

 Suitable storage techniques to maintain optimum quality of ingredients

 Hygienic food handling practices
 Proper temperature in storing sandwiches

CONDITIONS: The students/trainees must be provided with the following:

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
 Electric, gas or induction ranges  Hot Sandwiches  Manuals
 Ovens, including combi ovens - Regular  Books
 Microwaves - Baked  Video (CD)
 Grills and griddles - Grilled
 Deep fryers - Fried
 Salamanders - Open faced
 Food processors  Cold Sandwiches
 Blenders - Regular
- Specialist
 Mixers
- Multi-decker
 Slicers
- Wraps
 Pans - pinwheel,
 Utensils domino or
 Tilting fry pan checkerboard
 Steamers sandwiches
 Baine marie - filled rolls,
 Mandoline foccacia or
 LCD Projector (optional for lecture) pita bread
 Overhead Projector (Optional for  Specialized or
lecture) ethnic breads such
 Television and multimedia player as dark rye, gluten-
 Whiteboard free, Turkish
 Applicable equipment as
prescribed by Training regulations

TOOLS
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation of the candidate

 Third Party Report such as feedback from customer about menu items
and speed and timing of service
 Written exam
 Oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate