Cookery NC II Core Competencies

Unit of Competency 1: CLEAN AND MAINTAIN KITCHEN PREMISES

Module Title: Cleaning and Maintaining Kitchen Premises
Module Descriptor: This unit deals with the skills and knowledge involve in cleaning, sanitizing and maintaining
kitchens, equipment and utensils for food preparation and storage in commercial/institutional kitchens
Nominal Duration: 15HRS
Qualification Level: NC II
SUMMARY OF LEARNING OUTCOMES
At the end of this module, the students/trainees should be able to:
LO 1. Clean, sanitize, and store equipment
LO 2. Clean and sanitize premises
LO 3. Dispose of waste

Details of Learning Outcomes:

LO 1. Clean, sanitize, and store equipment
Assessment Criteria Contents Conditions Methodologies Assessment Methods
 Chemicals and clean potable  Various types and uses  Internet connections • Blended learning • Direct observation
water are selected and used for of chemicals and  eLearning training • Direct observation • Oral interview and
cleaning and/or sanitizing equipment for materials and • Online learning written question
kitchen. cleaning and resources • Practice sessions • Computer based
 Equipment and/or utensils are sanitizing  kitchen cleaning • Interaction test/examination
cleaned and/or sanitized safely  Occupational health supplies • Online assessment
using clean/ potable water and and safety  WHMIS label system
according to manufacturer’s requirements for
instructions. bending, lifting,
 3.Clean equipment and utensils carrying and using
are stored or stacked safely in equipment
the designated place
 4.Cleaning equipment and
supplies are used safely in
accordance with
manufacturer’s instructions
 5.Cleaning equipment are
assembled and disassembled
safely
 6.Clean equipment and utensils
are stored safely and properly
in designated places based on
standard practices and
procedures.

LO2. CLEAN AND SANITIZE PREMISES

Assessment Criteria Contents Conditions Methodologies Assessment Methods

 Cleaning schedules are followed Logical and time- Internet connections • Blended learning • Direct observation
based on enterprise procedures efficient work flow eLearning training • Direct observation • Oral interview and
 Chemicals and equipment for Environmental-friendly materials and resources • Online learning written question
cleaning and/or sanitizing are products and practices kitchen cleaning • Practice sessions • Computer based
used safely in relation to kitchen supplies • Interaction test/examination
 Walls, floors, shelves and cleaning WHMIS label system • Online assessment
working surfaces are cleaned Sanitation and cross-
and/or sanitized without causing contamination issues
damage to health or property related to food
 First aid procedures are handling and
followed if an accident happens preparation
 L O 3. DISPOSE OF WASTE
Assessment Criteria Contents Conditions Methodologies Assessment Methods
 Waste segregation and  Using and storing  Internet • Blended learning • Direct observation
disposal are performed cleaning materials and connections • Direct observation • Oral interview and
properly according to hygiene chemicals  eLearning training • Online learning written question
regulations, standard  Waste management materials and • Practice sessions • Computer based
practices and procedures. and disposal resources • Interaction test/examination
 Cleaning chemicals are procedures and  kitchen cleaning • Online assessment
disposed safely according to practices supplies
standard procedures.  WHMIS label system

UNIT OF COMPETENCY 2: PREPARE STOCKS, SAUCES AND SOUPS

MODULE TITLE : Preparing Stocks, Sauces and Soups.
MODULE DESCRIPTION: This module deals with the skills, knowledge and attitude required to
prepare various stocks, sauces and soups in a commercial/ institutional kitchen.
NOMINAL DURATION : 20 hours
QUALIFICATION LEVEL: NC II
SUMMARY OF LEARNING OUTCOMES:
At the end of this module the students/ trainees should be able to:
LO 1. Prepare stocks, glazes and essences required for menu items.
LO 2. Prepare soups required for menu items
LO 3. Prepare sauces required for menu items
LO 4. Store and reconstitute stocks, sauces and soups.

LO 1. PREPARE STOCKS, GLAZE AND ESSENCES REQUIRED FOR MENU ITEMS

Assessment Criteria
 Ingredients and flavoring
agents are identified for use
according to standard recipes
and enterprise standard.
 Variety of stocks, glazes,
flavorings, seasonings are
produced according to
enterprise standards.
Contents Conditions Methodologies Assessment Methods
 Common problems on  Internet connections • Blended learning • Direct observation
stocks, sauces and  eLearning training • Direct observation • Oral interview and written
soups and how to materials and • Online learning question
identify and rectify resources • Practice sessions • Computer based
them  e-books and recipes • Interaction test/examination
 Common cooking  actual ingredients • Online assessment
terms on stocks, soups based on provided
and sauces which are recipe cards
used in the industry

LO 2. PREPARE SOUPS REQUIRED FOR MENU ITEMS.

Assessment Criteria Contents Conditions Methodologies Assessment Methods
Correct ingredients are  Appropriate substitute  Internet connections • Blended learning • Direct observation
selected and assembled to ingredients and food  eLearning training • Direct observation • Oral interview and
prepare soups, including components materials and • Online learning written question
stocks and prepared  Use of various stocks, resources • Practice sessions • Computer based
garnishes. bases, flavoring and  e-books and recipes • Interaction test/examination
Variety of soups are prepared seasoning agents for a  actual ingredients • Online assessment
in accordance to enterprise variety of soups and based on provided
standard. sauces recipe cards
Clarifying and 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 w/out
drips and spills, using suitable
garnishes and
accompaniments.
 LO 3. PREPARE SAUCES REQUIRED FOR MENU ITEMS
Assessment Criteria
 Varieties of hot and cold
sauces are prepared from
classical and recipes based
on the required menu items
 Derivatives are made from
mother sauces.
 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
Contents Conditions Methodologies Assessment Methods
 Principles and  Internet connections • Blended learning • Direct observation
techniques of producing  eLearning training • Direct observation • Oral interview and
stocks, soups and sauces materials and • Online learning written question
according to industry resources • Practice sessions • Computer based
standards  e-books and recipes • Interaction test/examination
 Waste minimization  actual ingredients • Online assessment
techniques and based on provided
environment friendly recipe cards
practices on handling,
preparation and
disposal of soups, stocks
and sauces