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TASK 4 CBLM Prelimenary Pages REMY
TASK 4 CBLM Prelimenary Pages REMY
Sector : Tourism
Welcome!
The unit of competency, "Prepare Desserts", is one of the competencies
of COOKERY NC II, a course which comprises the knowledge, skills and
attitudes required in the preparation of a range of hot, cold, and frozen
desserts.
You are required to go through a series of learning activities in order to
complete each learning outcome. In each learning outcome are Information
Sheets, Self-Checks, Task Sheets and Job Sheets.
Follow and perform the activities on your own.
● Read information sheets and complete the self-checks. This will guide
you with information (Concepts, principles and other relevant
information) need in performing certain activities.
● Perform the Task Sheets and Job Sheets. This will guide you in your
performing single task, operation or process in the job.
● Work sheet are different forms that you need to fill up in a certain
activities that you performed.
● Upon completion of this module, study the evidence plan at the end of
the last learning element of this module then ask the trainer to assist
you.
● You will be given a certificate of completion as proof that you have met
the standard requirements (knowledge, skills, and attitude) for this
module. The assessment could be made in different methods , as
prescribed in the competency standard. If you have question, do not
hesitate to ask your trainer/s for assistance.
COOKERY NATIONAL CERTIFICATE II
COMPETENCY-BASED LEARNING
MATERIALS
List of Competencies
BASIC COMPETENCIES
18 HOURS
COMMON COMPETENCIES
(18 HOURS)
1. Develop and update Developing the
industry knowledge update industry TR5311
knowledge 201
2. Observe workplace Observing workplace
hygiene procedures hygiene procedures TR5311202
3. Perform computer Performing computer
operations operations TR5311203
4. Perform workplace Performing workplace
p and safety practices safety practices TR5311204
TRS512328
1 Clean and Cleaning and
maintain maintain kitchen
. kitchen premises
premises
2. TRS512331
Prepare stocks, Preparing
sauces and soup stocks, sauces
and soups
3. TRS512381
Prepare Preparing
appetizers appetizers
4. TRS512382
Prepare salads Preparing salads
and dressing and dressings
5. TRS512330
Prepare Prepare
sandwiches sandwiches
6. TRS512383
Prepare meat Prepare meat
dishes dishes
7. TRS512384
Prepare Prepare
vegetable dishes vegetables
dishes
8. TRS512385
Prepare egg Preparing egg
dishes dishes
9. TRS512386
Prepare starch Preparing starch
products products
10. TRS512333
Prepare poultry Preparing
and game dishes poultry and
game dishes
11. TRS512334
Prepare seafood Preparing
dishes seafood dishes
12. TRS512335
Prepare Preparing
desserts desserts
13. TRS512340
Package Packaging
prepared foods prepared foods
MODULE CONTENT
MODULE DESCRIPTOR: This module deals with knowledge, skills, and attitudes
in the preparation of a range of hot, cold and frozen
desserts in a commercial kitchen or catering operation
LEARNING OUTCOME :
At the end of the module you must be able to:
LO 1. Perform Mise en place
LO 2. Prepare desserts and sweet sauces
LO 3. Plate/present desserts prepare sweet sauces
LO 4. Store desserts
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required task
2. Ingredients are identified according to standard recipes, recipe card or
enterprise requirements
3. Ingredients are assembled according to quantity, type, and quality required
4. Ingredients are prepared based on the required form and time frame
5. Ingredients are selected, measured and weighed according to recipe
requirements
6. Appropriate equipment are selected and used in accordance with
manufacturers manual
7. Frozen ingredients are thawed following enterprise procedures
8. Where necessary, raw ingredients are washed with clean potable water.
LEARNING OUTCOME 1 PERFORM MISE EN PLACE
CONTENTS:
Different types of desserts and sweets
Details and characteristics of different types of desserts and sweets
Varieties of suitable ingredients for desserts and sweets
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 workflow
ASSESSMENT CRITERIA:
CONDITION:
The students/trainees must be provided with the following
Equipment
Tools and accessories
Supplies and materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
Direct observation
Written or oral questioning
LEARNING OUTCOME # 2 Decorate and present pastry products
CONTENTS:
1. Fillings and coating/icing, glazes and decorations
2. Pastry product finishing
3. Training Regulations
4. Competency Standards
5. Competency-based Curriculum
6. Characteristic of Learners
7. Trainees’ Current Competencies
ASSESSMENT CRITERIA:
1. Curriculum documents is reviewed and analyzed for training purposes
2. Current competencies of target group are determined
3. Competencies required to be attained are compared with
current competencies of target group
4. Results of comparison is used to determine training requirements
5. Training requirements are validated with appropriate people.
CONDITION:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
- Computer
- LCD
3. TOOLS, ACCESSORIES AND SUPPLIES
- White board
- CD
- Tapes
4. TRAINING MATERIALS
- Learning Packages
ASSESSMENT METHOD:
1. Portfolio
2. Written Test
Learning Outcome 1