CBC Cok

TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title : COOKERY
Nominal Duration : 316 HOURS
Qualification Level : II
Course Description : The COOKERY NC II Qualification consists of

competencies that a person must achieve to
clean kitchen areas, cook/prepare hot, cold
meals and desserts for guests in various food
and beverage service facilities
Trainee Entry Requirements:

Trainees or students wishing to gain entry into this course should possess the
following requirements:
 can communicate both in oral and written;

 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
This list does not include specific institutional requirements such as

educational attainment, appropriate work experience, and others that may
be required of the trainees by the school or training center delivering the TVET
program.
Course Structure:
Basic Competencies:
No. of Hours: (18)
Unit of Module Learning Outcomes Nominal

Competency Duration
1. Participate in 1. Participating in 1.1 Obtain and convey
workplace workplace workplace 6 Hours
communication communication information
1.2 Speak English at a
basic operational
level
1.3 Complete relevant
work related
documents
1.4 Participate in
workplace meeting
and discussion
2. Work in a team 2. Working in a 2.1 Describe and
environment team environment identify team role 3 Hours
and responsibility in
a team
2.2 Describe work as a
team member
2.3 Work effectively with
colleagues
2.4 Work in socially
diverse
environment
2.5 GAD - Observe
gender sensitivity in
the workplace
3. Practice career 3. Practicing career 3.1 Integrate personal
professionalism professionalism objectives with 3 Hours
organizational goals
3.2 Set and meet work
priorities
3.3 Maintain
professional growth
and development
4. Practice 4. Practicing 4.1 Evaluate hazard
occupational occupational health and risks 6 Hours
health and safety and safety
4.2 Control hazards and
risks
4.3 Maintain
occupational
health and safety
awareness
4.4 Perform basic first-
aid procedures
Common Competencies
No. of Hours: (18)
Competency Duration
1. Develop and 1. Developing and 1.1 Seek information on
update industry updating industry the industry 2 Hours
knowledge knowledge 1.2 Update continuously
relevant industry
knowledge
1.3 Develop and update
local knowledge
1.4 Promote products
and services to
customers
2. Observe 2. Observing 2.1 Follow hygiene
workplace hygiene workplace hygiene procedures 2 Hours
procedures procedures 2.2 Identify and prevent
hygiene risk
3. Perform 3. Performing 3.1 Plan and prepare
computer computer task to be 6 Hours
operations operations undertaken
3.2 Input data into a
computer
3.3 Assess information
using computer
3.4 Produce/ output
data using
computer system
3.5 Maintain computer
system
4. Perform 4. Performing 4.1 Practice workplace
workplace and workplace and procedures for 2 Hours
safety practices safety health, safety and
practices security practices
4.2 Perform child
protection 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. Providing 5.1 Greet customers
customer effective 5.2 Identify customer
service customer 5.3 Deliver service to customer
6 Hours
service 5.6 Handle queries through use
of common business tools
and technology
5.5 Handle complaints/ conflict
situations, evaluation and
recommendations
Core Competencies
No. of Hours: (280)
Competency Duration
1. Clean and 1. Clean and 1.1 Clean, sanitize and
maintain maintain store equipment 8 Hours
kitchen premises kitchen 1.2 Clean and sanitize
premises premises
1.3 Dispose of waste
2. Prepare stocks, 2. Prepare stocks, 2.1 Prepare stocks,

sauces and sauces and glazes and 24 Hours
soups soups essences required
for menu items
2.2 Prepare soups
required for menu
items
2.3 Prepare sauces
required for menu
items
2.4 Store and
reconstitute stocks,
sauces and soups
3. Prepare 3. Prepare 3.1 Perform Mise’ en
appetizers appetizers place 24 Hours
3.2 Prepare a range of
appetizers
3.3 Present a range of
appetizers
3.4 Store appetizers
4. Prepare salads 4. Prepare salads 4.1 Perform Mise en
and dressings and dressings place 24 Hours
4.2 Prepare a variety
salads and
dressings
4.3 Present a variety of
salads and
dressings
4.4 Store salads and
dressings
5. Prepare 5. Prepare 5.1 Perform Mise en
sandwiches sandwiches place 24 Hours
5.2 Prepare a variety of
sandwiches
5.3 Present a variety of
sandwiches
5.4 Store sandwiches
6. Prepare meat 6. Prepare meat 6.1 Perform Mise en
dishes dishes place 24 Hours
6.2 Cook meat cuts for
service
6.3 Present meat cuts
for service
6.4 Store meat
7. Prepare 7. Prepare 7.1 Perform Mise en
vegetables vegetables place 24 Hours
dishes dishes 7.2 Prepare vegetable
dishes
7.3 Present vegetable
dishes
7.4 Store vegetables
dishes
8. Prepare egg 8. Prepare egg 8.1 Perform Mise en 24 Hours
dishes dishes place
8.2 Prepare and cook
egg dishes
8.3 Present egg dishes
8.4 Store egg dishes
9. Prepare starch 9. Prepare starch 9.1 Perform Mise en 24 Hours
dishes dishes place
9.2 Prepare starch
dishes
9.3 Present Starch
dishes
9.4 Store Starch dishes
10. Prepare poultry 10. Prepare poultry 10.1 Perform mise en 24 Hours
and game and game place
dishes dishes 10.2 Cook poultry and
game dishes
10.3 Plate/present
poultry and game
dishes
10.4 Store poultry and
game
11. Prepare 11. Prepare 11.1 Perform mise en 24 Hours
seafood dishes seafood dishes place
11.2 Handle fish and
seafood
11.3 Cook fish and
shellfish
11.4 Plate/Present fish
and seafood
11.5 Store fish and
seafood
12. Prepare desserts 12. Prepare 12.1 Perform mise en 24 Hours
desserts place
12.2 Prepare desserts
and sweet sauces
12.3 Plate/Present
desserts
12.4 Store desserts
13. Package 13. Package 13.1 Select packaging 8 Hours
prepared food prepared food materials
13.2 Package food
Assessment Methods :
 Written examination
 Practical Demonstration
 Direct observation
 Hands-on
Course Delivery:
 Group Discussion
 Demonstration
 Film Viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning
Resources:
(List of recommended tools, equipment and materials for the training of (no. of
trainees) trainees for (Title of program/qualification).
Qty Tools Qty. Equipment Qty. Materials

10 1unit Electric fan Beef
Chef’s knife
pcs
First aid
8
Boning knife 3 unit cabinet Pork
pcs
Filing cabinet
4
Oysters knife 1 unit 3 Layers Lamb/mutton
pcs
compartment
2
Cleaver knife 1 unit TV Veal
pcs
8 Tenderizer,
2 unit Video player POULTRY
pcs medium,small
8 Fire
Skimmer, fine 1 unit Chicken
pcs extinguisher
8 Wire skimmer, Emergency
1 unit Duck
pcs small light
directional
8 signage/s for
Skimmers, spider 1 pc each rooms Turkey
pcs
8
Strainer,small,fine 1 unit air condition Pigeon, etc.
pcs
8
Siever,small 1 unit telephones SEAFOOD
pcs
computers
8 Strainer,medium
3 unit with internet Fish
pcs fine
connection
8
Turner,3” x 6” 1 unit Fax machine Shellfish
pcs
8 LCD
Spatula 2 unit Crustacean
pcs
8 LABORATORY
Wooden spoon PERISHABLES
pcs EQUIPMENTS
8
Parisienne spoon 1 unit Air conditioner Vegetables
pcs
Fire
8
Zester 2 unit extinguisher Fruits
pcs
Emergency
8
Piping bag 1 unit light Dairy products
pcs
Combination
8 of broiler and
Pastry tubes 1 unit Processed food
pcs griddle - small
3 Strainer DRY GOODS

3 unit Exhaust hood
pcs Chinois,small (GROCERIES)
Dish washing
2 Strainer Chinois,
1 unit machine Sauces
pcs medium
(optional
Blender
4
Funnel, small 1 unit machine Spices and herbs
pcs
Pressure
cooker
4
Funnel, medium 1 unit medium Seasoning
pcs
Salamander,
griller
Braising pan -
6
Measuring spoon 8 unit medium Canned fruits
sets
Meat slicer -
10 Canned
Tongs, 8 inches 1 unit small
pcs vegetables
Meat chopper
8
Tongs, 12 inches 1 unit machine Noodles
pcs
Preparation
table with sink
8
Measuring cup 8 unit & shelves Pasta
sets
(approx.
45x28’’)
Bain Marie –
4 table w/4
Measuring urn 1 unit Rice
pcs compartments
Working s/s
2 Ice cream table
2 unit Flour
pcs scoop (fabricated)
Condiment
2 unit Sugar
cabinet
Washing sink
10 tables w/3
Cheese Cloth 1 unit Beans
pcs compartments
Soak sink,
24
Serving spoon 1 unit optional FACILITIES
pcs
4 Pepper and salt

8 unit Utility shelving Workshop
sets mill
Stainless steel
2 Weighing scale,
2 unit rack (5 Laboratory
unit 5 kgs
shelves
4 Weighing scale, Utility cart Audio-visual
1 unit
unit 1000 grams room
8 Floor mops
Apple corer 4 pcs Lecture room
pcs
8 Storage/stock
Wire whisk,small 2 unit Mop Squeezer
pcs room
8 Wire whisk, Broom Research
4 pcs
pcs medium (tambo) room/Library
2 Wire whisk,
4 pcs Dust pan REFERENCES
pcs heavy duty
1
pc Can opener Garbage bin
4 unit (4 gals.) Books
Liquid soap
8
Kitchen scissors 8 pcs dispenser Manuals
pcs
Paper towel
8
Soup Ladle, 3 oz dispenser Charts
pcs
4 pcs
Reach-in
8
Soup Ladle, 6 oz 1 unit freezer CD’s
pcs
Reach-in
3
Soup Ladle, 8 oz 2 unit refrigerator Video tapes
pcs
4 burner gas
2 Soup Ladle, 12 range w/
4 unit Pictures
pcs oz oven
Stock pan
8
Kitchen spoon 1 unit burner Magazines
pcs
8 Kitchen spoon,
MISCELLANEOUS
pcs slotted
8
Kitchen forl Charcoal
pcs
3
Carving fork Toothpicks
pcs
3 Pocket/pin
Aluminum foil
pcs thermometer
8
Peelers Wax paper
pcs
2
Stock pot, large Cling wrap
pcs
12
Frying pan, small Tissue paper
pcs
8 Frying pan,
Paper towel
pcs medium
2
Frying pan, large Liquid soap
pcs
4
Colander, small
pcs
2 Colander,
pcs medium
16
Cutting board
pcs
1 Fish poacher,
pc medium
12
Casserole, small
pcs
4 Casserole,
pcs medium
4
Wok, small
pcs
1
Wok, medium
pc
1 Double Boiler,
pc medium
8
Paellara
pcs
12
Glass rack
pcs
12
Soup cup rack
pcs
12
Plate rack
pcs
8 Baking tray,
pcs small
12 Utility
pcs tray,stainless
4
Roasting pan
pcs
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.
Qualification of
Instructors/Trainers:
 Must be a holder of NC III or its equivalent

 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 *Must have at least 3-5 years job/industry experience on
 Supervisory/managerial level
*Optional. Only when required by the hiring institution.

Reference: TESDA Board Resolution No. 2004 03
B. Module of Instruction
Basic Competencies
Unit of Competency : Participate in workplace communication

Module Title : Participating in workplace communication
Module Descriptor : This module covers the knowledge, skills and
attitudes required to gather, interpret and
convey information in response to workplace
requirements.
Nominal Duration : 6 hours
Summary of Learning Outcomes:
LO1. Obtain and convey workplace information
LO2. Speak English at a basic operational level
LO3. Complete relevant work related documents
LO4. Participate in workplace meeting and discussion
LO1. Obtain and convey workplace information

Content Conditions Methodologies Assessment
Methods
Effective The Group Discussion Demonstration
communication students/trainees
Different modes must be provided Interaction Observation
of with following:
communication
Written Computer Interviews/
communication Questioning
Organizational Printer
policies
Communication Suppliers
procedures and
systems
Technology Memorandum
relevant to the
enterprise and
the individual’s
work
responsibilities
Follow simple Circular
spoken language
Perform routine Notice
workplace duties
following simple
written notices
Participate in Information
workplace discussion
meetings and
discussions
Complete work
related
documents
Ability to relate to
people of social
range in the
workplace
Gather and
provide
information in
response to
workplace
requirements
LO2. Speak English at a basic operational level

Methods
Follow simple The Group Discussion Demonstration
spoken language students/trainees
must be provided
with following:
Effective Interaction Observation
communication
Different modes Computer Practice session Interviews/
of Questioning
communication
Written Printer
communication
LO3. Complete relevant work related documents

Methods
Perform routine The Group Discussion Demonstration
workplace duties students/trainees
following simple must be provided
written notices with following:
Participate in Interaction Observation
workplace
meetings and
discussions
Complete work Computer Practice session Interviews/
related Questioning
documents
Ability to relate to Printer
people of social
range in the
workplace
LO4. Participate in workplace meeting and discussion

Methods
workplace
meetings and
discussions
related Questioning
documents
people of social
range in the
workplace
Unit of Competency : Work in a team environment
Module Title : Working in a team environment
Module Descriptor : This module covers the skills, knowledge and

attitudes to identify role and responsibility as a
member of a team.
LO1. Describe and identify team role and responsibility in a team
LO2. Describe work as a team member
LO3. Work effectively with colleagues
LO4. Work in socially diverse environment
LO5. GAD - Observe gender sensitivity in the workplace
LO1. Describe and identify team role and responsibility in a team

Methods
Communication The Discussion Demonstration
process students/trainees
Team structure must be provided Interaction Observation
with following:
Team roles Computer Simulation Interviews/
Questioning
Group planning Printer Games
and decision
making
Communicate Pen
appropriately,
consistent with Paper
the culture of the
LO2. Describe work as a team member
Methods
must be provided
with following:
Team structure Interaction Observation
Team roles Computer Simulation Interviews/

Questioning
Group planning Printer Games
and decision
making
Communicate
appropriately,
consistent with the
culture of the
workplace

Methods
must be provided
with following:
Team structure Computer Interaction Observation
Team roles Printer Simulation Interviews/

Questioning
Group planning Pen Games
and decision
making
Communicate Paper
appropriately,
consistent with the
culture of the
workplace

Methods
workplace
meetings and
discussions
related Questioning
documents
people of social
range in the
workplace
LO5. GAD - Observe gender sensitivity in the workplace

Methods
Difference Manuals Lecture/interactive Written Test
between sex and discussion
gender CBLM Interview/Oral
questioning
Discussion on Interaction
gender identity Materials related to Observation
and sexual the activities
orientation
Discussion on Blended delivery Interviews/
gender and rights Digital Content method Questioning
based approach
to sexual and Virtual Out - based
reproductive if applicable
health including
HIV- AIDS
awareness and
prevention
Unit of Competency : Practice Career Professionalism
Module Title : Practicing Career Propfessionalism

attitudes in promoting career growth and
advancement.
Nominal Duration : 3 Hours
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
LO1. Integrate personal objectives with organizational goals

Methods
Work values and The Group discussion Competency may
ethics students/trainees be assessed in
must be provided workplace or in a
with following: simulated
workplace setting
Company Interaction Assessment shall be
policies observed while task
are being
undertaken
whether
individually or in
group
Company Computer
operations,
procedures and
standards
Fundamental Printer
rights at work
including gender
sensitivity
Personal hygiene Company Policies
practices
Company
operations,
procedures and
standards
LO2. Set and meet work priorities

Methods
workplace setting
Company Computer Interaction Assessment shall be
are being
undertaken
whether
individually or in
group
Company Printer
operations,
procedures and
standards
Fundamental Company Policies
rights at work
including gender
sensitivity
Personal hygiene Company
practices operations,
procedures and
standards

Methods
workplace setting
Company Computer Interaction Assessment shall be
are being
undertaken
whether
individually or in
group
Company Printer
operations,
procedures and
standards
Fundamental Company Policies
rights at work
including gender
sensitivity
Personal hygiene Company
practices operations,
procedures and
standards
Unit of Competency : Practice Occupational Health and Safety
Module Title : Practicing Occupational Health and Safety
Module Descriptor : This module covers the outcomes required to

comply with regulatory and organizational
requirements for occupational health and
safety.
LO1 Evaluate hazard and risks
LO2 Control hazards and risks
LO3 Maintain occupational health and safety awareness
LO4 Perform basic first-aid procedures
LO1. Evaluate hazard and risks

Methods
OHS procedures The students/trainees must Lecture Portfolio
and practices be provided with following: assessment
and regulations
PPE types and Demonstration Interview
uses
Personal hygiene Mask Role-play Case
practices study/situation
Hazards/risks Gloves Simulation
identification and
control
Threshold Limit Goggles
Value –TLV
OHS indicators Hair Net/cap/bonnet
Organization Face mask/shield

safety and health
protocol
Safety Ear muffs
consciousness
Health Apron/Gown/coverall/jump
consciousness suit
Practice of Anti-static suits

personal hygiene
Hazards/risks
identification and
control skills
Interpersonal skills
Communication
skills
LO2. Control hazards and risks

Methods
and regulations
uses
Personal Mask Role-play Case
hygiene study/situation
practices
identification
and control
Value –TLV

safety and
health protocol
Safety Ear muffs
consciousness
consciousness suit

personal
hygiene
Hazards/risks
identification
and control skills
Interpersonal
skills
Communication
skills
LO3. Maintain occupational health and safety awareness

Methods
and regulations
uses
practices
identification
and control
Value –TLV

safety and
health protocol
Safety Ear muffs
consciousness
consciousness suit

personal
hygiene
Hazards/risks
identification
and control skills
Interpersonal
skills
Communication
skills
LO4. Perform basic first-aid procedures

Methods
and regulations
uses
practices
identification
and control
Value –TLV

safety and
health protocol
Safety Ear muffs
consciousness
consciousness suit

personal
hygiene
Hazards/risks
identification
and control skills
Interpersonal
skills
Communication
skills
COMMON COMPETENCIES
Unit of Competency : Develop and update industry knowledge
Module Title : Develop and update industry knowledge

attitudes required to access, increase and
update industry knowledge
LO1. Seek information on the industry
LO2. Update continuously relevant industry knowledge
LO3. Develop and update local knowledge
LO4. Promote products and services to customers
LO1. Seek information on the industry

Methods
Time The Lecture Interview/questions
management students/trainees
Ready skills must be provided Group discussion Practical
needed to with following: demonstration
access industry
information
Basic Computer Individual/group Portfolio of industry
competency skills assignment information related
needed to to trainee’s work
access the
internet
Overview of Printer
quality assurance
in the industry
Role of individual media
staff members
Industry reference books

information
sources
libraries
unions
industry
associations
industry journals
internet
personal
observation and
experience
LO2. Update continuously relevant industry knowledge

Methods
must be provided
with following:
Ready skills Group discussion Practical
needed to demonstration
access industry
information
access the
internet
Overview of Printer
quality assurance
in the industry
staff members
information
sources
libraries
unions
industry
associations
industry journals
internet
personal
observation and
experience
LO3. Develop and update local knowledge

Methods
must be provided
with following:
access industry
information
access the
internet
Overview of Printer
quality assurance
in the industry
staff members
information
sources
libraries
unions
industry
associations
industry journals
internet
personal
observation and
experience
LO4. Promote products and services to customers

Methods
must be provided
with following:
access industry
information
access the
internet
Overview of Printer
quality assurance
in the industry
staff members
information
sources
libraries
unions
industry
associations
industry journals
internet
personal
observation and
experience
Unit of Competency : Observe workplace hygiene procedures
Module Title : Observing workplace hygiene procedures

attitudes in observing workplace hygiene
procedures. It includes following hygiene
procedures and identifying and
preventing hygiene risks.
LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risk
LO1. Follow hygiene procedures

Methods
Typical hygiene The students/trainees must Lecture Written/oral
and control be provided with following: examination
procedures in
the hospitality
and tourism Computer
industries
Printer
Mask
Overview of Gloves Demonstration Practical
legislation and demonstration
Goggles
regulation in
Hair
relation to food
handling, Net/cap/bonnet
personal and Face mask/shield
general Ear muffs
hygiene Apron/Gown/ coverall/jump
suit
Knowledge on Role-play
factors which
contribute to
workplace
hygiene
problems
General Simulation
hazards in
handling of
food, linen and
laundry and
garbage,
including major
causes of
contamination
and cross-
infection
Sources of and
reasons for food
poisoning
Ability to follow
correct
procedures and
instructions
Ability to
handle
operating tools/
equipment
Application to
hygiene
principle
LO2. Identify and prevent hygiene risk

Methods
Typical hygiene The Lecture Written/oral
and control students/trainees examination
procedures in the must be provided
hospitality and with following:
tourism industries
Overview of Computer Demonstration Practical
legislation and Printer demonstration
regulation in Mask
relation to food Gloves
handling,
personal and
general hygiene
Knowledge on Goggles Role-play
factors which Hair
contribute to
Net/cap/bonnet
workplace
Face mask/shield
hygiene problems Ear muffs
Apron/Gown/
coverall/jump suit
General hazards Simulation
in handling of
food, linen and
laundry and
garbage,
including major
causes of
contamination
and cross-
infection
Sources of and
reasons for food
poisoning
Ability to follow
correct
procedures and
instructions
Ability to handle
operating tools/
equipment
Application to
hygiene principle
Unit of Competency : Perform computer operations
Module Title : Perform computer operations

attitudes needed to perform computer
operations which include inputting, accessing,
producing and transferring data using
appropriate hardware and software.
LO1. Plan and prepare task to be undertaken

LO2. Input data into a computer
LO3. Assess information using computer
LO4. Produce/ output data using computer system
LO5. Maintain computer system

LO1. Plan and prepare task to be undertaken
Methods
Basic ergonomics The Lecture Observation
of keyboard and students/trainees
computer use must be provided
with following:
Main types of Computer Group discussion Questioning
computers and
basic features of
different
operating systems
Main parts of a Printer Tutorial or self-pace Practical

computer demonstration
Storage devices Computer books Demonstration

and basic and CDs
categories of
memory
Relevant types of Practice session
software
Peripheral
devices
OH & S
Principles and
responsibilities
Reading skills
required to
interpret work
instruction
Communication
skills
LO2. Input data into a computer

Methods
with following:
computers and
basic features of
different
operating systems

and basic and CDs
categories of
memory
software
Peripheral
devices
OH & S
Principles and
responsibilities
Reading skills
required to
interpret work
instruction
Communication
skills
LO3. Assess information using computer

Methods
Procedures/techniques in The Lecture Observation
accessing Information students/trainees
must be provided
with following:
Desktop Icons Computer Group Questioning
discussion
Keyboard techniques based on Printer Tutorial or self- Practical
OHS requirements pace demonstration
Computer books Demonstration

and CDs
Practice session
LO4. Produce/ output data using computer system

Methods
Software The Lecture Observation
commands students/trainees
must be provided
with following:
Operation and Computer Group discussion Questioning
use of peripheral
devices
Procedures in Printer Tutorial or self-pace Practical
producing and demonstration
transferring
files/data
Computer books Demonstration
and CDs
Practice session
LO5. Maintain computer system

Methods
with following:
computers and
basic features of
different
operating systems

and basic and CDs
categories of
memory
software
Peripheral
devices
OH & S
Principles and
responsibilities
Reading skills
required to
interpret work
instruction
Communication
skills
Unit of Competency : Perform workplace and safety practices
Module Title : Performing workplace and safety practices

attitudes in following health, safety and
security practices. It includes dealing with
emergency situations and maintaining safe
personal standard.
LO1. Practice workplace procedures for health, safety and security practices
LO2. Perform child protection duties relevant to the tourism industry
LO3. Observe and monitor people
LO4. Deal with emergency situations
LO5. Maintain safe personal presentation standards
LO6. Maintain a safe and secure workplace
LO1. Practice workplace procedures for health, safety and security practices
Methods
Health, safety The Lecture Demonstration
and security students/trainees
procedures must be provided
Breaches with following: Demonstration Interviews/
procedures Questioning
Manuals Role-play Written
Examination
Handbook safety Simulation
and security
Report (sample)
LO2. Perform child protection duties relevant to the tourism industry

Methods
with following:
Breaches Demonstration Interviews/
Examination
and security
Report (sample)
LO3. Observe and monitor people

Methods
with following:
Examination
and security
Report (sample)
LO4. Deal with emergency situations

Methods
with following:
Examination
and security
Report (sample)
LO5. Maintain safe personal presentation standards
Methods
with following:
Examination
and security
Report (sample)
LO6. Maintain a safe and secure workplace

Methods
with following:
Examination
and security
Report (sample)
Unit of Competency : Provide effective customer service
Module Title : Providing an effective customer service

attitude in providing effective customer
service. It includes greeting customer,
identifying customer needs, delivering service
to customer, handling queries through
telephone, fax machine, internet and email
and handling complaints, evaluation and
recommendation.
LO1. Greet customers
LO2. Identify customer

LO3. Deliver service to customer
LO4. Handle queries through use of common business tools and technology
LO5. Handle complaints/ conflict situations, evaluation and

recommendations
LO1. Greet customers

Methods
Communication The Lecture Demonstration
Safety Practices students/trainees Demonstration Interviews/
must be provided Questioning
with following:
Attitude Video camera Role-play Observation
Theory TV/monitor Simulation
Effective VHS/DVD player
communication
skills
Ability to work Recorder /
calmly and microphone
unobtrusively
effectively
Ability to handle Books and Videos
telephone relating to
inquiries and customer service
conversations and service
philosophy
Correct Books, brochures,
procedure in manuals
handling
telephone
inquiries
Proper way of
handling
complaints
LO2. Identify customer

Methods
students/trainees
must be provided
with following:
Safety Practices Demonstration Interviews/
Questioning
communication
skills
unobtrusively
effectively
philosophy
handling
telephone
inquiries
Proper way of
handling
complaints
LO3. Deliver service to customer

Methods
students/trainees
must be provided
with following:
Questioning
communication
skills
unobtrusively
effectively
philosophy
handling
telephone
inquiries
Proper way of
handling
complaints
LO4. Handle queries through use of common business tools and technology
Methods
students/trainees
must be provided
with following:
Questioning
communication
skills
unobtrusively
effectively
philosophy
handling
telephone
inquiries
Proper way of
handling
complaints
LO5. Handle complaints/ conflict situations, evaluation and recommendations

Methods
students/trainees
must be provided
with following:
Questioning
communication
skills
unobtrusively
effectively
philosophy
handling
telephone
inquiries
Proper way of
handling
complaints
CORE COMPETENCIES
Unit of Competency : Clean and maintain kitchen premises
Module Title : Clean and maintain kitchen premises
Module Descriptor : This module deals with the skills and

knowledge on cleaning and maintaining
kitchens, food preparation and storage areas
in commercial cookery or catering operations.
LO1. Clean, sanitize and store equipment
LO2. Clean and sanitize premises
LO3. Dispose of waste
LO1. Clean, sanitize and store equipment

Methods
Food preparation The Discussion Written
and presentation students/trainees Examination
areas hygienically must be provided
and in accordance with following:
with food safety
and occupational
health and safety
regulations
Cleaned various Demonstration Demonstration
types of surfaces,
EQUIPMENT
large and small
equipment/utensils
 First Aid Kit
commonly found in
a commercial
kitchen
Various types of TOOLS AND Video viewing Observation in
chemicals and ACCESSORIES workplace OJT
equipment for  Floor mops
cleaning and  Mop Squeezer
sanitizing and their  Broom (tambo)
uses  Dust pan
Environmental-  Garbage bin (4
friendly products gals.)
and practices in  Liquid soap
relation to kitchen dispenser
cleaning  Paper towel
dispenser
 Cleaning
Chemicals
 Detergent
 Sanitizing agent
Sanitizing and
Disinfecting
procedures and
techniques
Using and storing

cleaning materials
and chemicals
LO2. Clean and sanitize premises

Methods
and in with following:
accordance with
food safety and
occupational
health and safety
regulations
types of surfaces,
EQUIPMENT
large and small
equipment/utensils
 First Aid Kit
commonly found
in a commercial
kitchen
uses  Dust pan
 Garbage bin (4
gals.)
 Liquid soap
dispenser
 Paper towel
dispenser
 Cleaning
Chemicals
 Detergent
Environmental- 
friendly products
and practices in
relation to kitchen
cleaning
Sanitizing and
Disinfecting
procedures and
techniques
Using and storing

cleaning materials
and chemicals
LO3. Dispose of waste
Methods
and in with following:
accordance with
food safety and
occupational
health and safety
regulations
types of surfaces,
EQUIPMENT
large and small
equipment/utensils
 First Aid Kit
commonly found
in a commercial
kitchen
uses  Dust pan
 Garbage bin (4
gals.)
 Liquid soap
dispenser
 Paper towel
dispenser
 Cleaning
Chemicals
 Detergent
Environmental- 
friendly products
and practices in
relation to kitchen
cleaning
Sanitizing and
Disinfecting
procedures and
techniques
Using and storing

cleaning materials
and chemicals
Unit of Competency : Prepare stocks, sauces and soups
Module Title : Prepare stocks, sauces and soups
Module Descriptor : This module deals with the skills, knowledge,

and attitude required to prepare various
stocks, sauces and soups in a
commercial/institutional kitchen
LO1. Prepare stocks, glazes and essences required for menu items
LO2. Prepare soups required for menu items
LO3. Prepare sauces required for menu items
LO4. Store and reconstitute stocks, sauces and soups
LO1. Prepare stocks, glazes and essences required for menu items
Methods
Types of flavoring The Lecture/ Direct observation
agents and its students/trainees demonstration of the candidate
ingredients must be provided while preparing
with all the needed stocks, essences
Equipments, Tools, and glazes
Materials and required for menu
Supplies items.
Classification Video viewing Tests on
/types of candidate’s
stocks,and knowledge of
glazes,. different kinds of
stocks, essences
and glazes
Variety of Review of portfolios
flavoring and of evidence and
seasonings third party
workplace reports
of on-the-job
performance by
the candidate
Uses of flavoring
agents, stocks,
glazes and
seasoning.
LO2. Prepare soups required for menu items

Methods
Variety of soups The Discussion Written
from different students/trainees examination
recipes for must be provided
different cultural with all the needed
background Equipments, Tools,
Materials and
Supplies
Identified Demonstration Demonstration
different
classifications of
soups
Common Video viewing Observation in
problems on workplace OJT
soups and how
to identify and
rectify them
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
LO3. Prepare sauces required for menu items

Methods
Variety of hot and cold The Discussion Written
sauces students/trainees examination
must be provided
Classifications of sauces with all the Demonstration Demonstration
Variety of thickening agents needed Video viewing Observation in
Equipments, Tools, workplace OJT
Common problems on sauce Materials and
and how to identify and Supplies
rectify them
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
LO4. Store and reconstitute stocks, sauces and soups
Methods
Hygienic The students/trainees must be Discussion Written
principles and provided with following: examination
practices
Storing and - Television and multimedia Demonstration Demonstration
reconstituting player
procedure for - Whiteboard
stocks, sauces
and soups
Logical and  Stocks Video viewing Observation in
time efficient workplace OJT
work flow
Principles and  Soups
techniques of
storing stocks
and sauces
according to
industry
standards
Organizational  Stocks and sauces
skills and - Stocks
teamwork o Beef stock
Safe work o Chicken stock
practices o Fish stock
o Vegetable stock
o Brown stock
- Sauces
o White
o Brown
o Red
o Yellow
 Thickening agents
- Fat flour
o Roux
o Beurre manie
- Starch - water
o Flour-water
o Starch – water
o Liaison
- Convenience
products
o Bases
o Bouillon cubes or
powders
o Flavor enhancers
o Demi glaze
Flavoring packs – sinigang
TOOLS
- pots and pans

- bowls and measuring
cups
- weighing scales
- cleaning materials
- knife
- chopping board
- wooden spoon
- mixing bowl
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
hair restraints
- toque,
- caps,
hairnets
Unit of Competency : PREPARE APPETIZERS
Module Title : PREPARING APPETIZERS

knowledge required in preparing and
presenting hot and cold appetizers
LO1. Perform Mise’ en place
LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers
LO1. Perform Mise’ en place

Methods
Variety and The Discussion Written
ingredients of students/trainees examination
appetizers. must be provided
with following:
Classification of  Television and Demonstration Demonstration
appetizers multimedia
Tools, equipments, player
utensils needed in  Whiteboard
preparing  Applicable
appetizers equipment as
Historical prescribed by Video viewing Observation in
development and Training workplace OJT
current trends in regulations
appetizers  Electric, gas or
Nutritional values of induction ranges
appetizers  Ovens, including
combi ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
Common culinary Appetizers may

terms onappetizers include but not
which are used in limited to:
the industry - Hors d’
oeuvres – hot
Logical and time
or cold
efficient work flow
- Canapes
Waste minimization
- Savouries
techniques and
- Antipasto
environmental
- Tapas
considerations in
- Finger foods
specific relation to
- Sandwiches –
salads
hot or cold
- Relish
- Dips
- Terrines
- cocktails
Preparation TOOLS
of dishes for
customers - pots and pans
within - bowls and
typical - Plastic wrap
workplace - Aluminum foil
time - measuring cups
constraints - weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
LO2. Prepare a range of appetizers
Methods
Kinds and The Discussion Written
variety of students/trainees examination
appetizers must be provided
with following:
Tools and  Television and Demonstration Demonstration
equipment multimedia
needed in player
preparing  Whiteboard
appetizer  Applicable
Historical equipment as Video viewing Observation in
development prescribed by workplace OJT
of appetizers Training
Hot and cold regulations
appetizers  Electric, gas or
induction ranges
 Ovens, including
combi ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
Nutritional Appetizers may

values of include but not
appetizers limited to:
Methods of - Hors d’
cooking oeuvres – hot
applied for or cold
appetizers - Canapes
Culinary terms - Savouries
for appetizers - Antipasto
Safe work - Tapas
practices - Finger foods
- Sandwiches –
hot or cold
- Relish
- Dips
- Terrines
- cocktails
Logical and
time efficient
work flow
LO3. Present a range of appetizers

Methods
Kinds and The Discussion Written
variety of students/trainees examination
appetizers must be provided
with following:
Tools and  Television and Demonstration Demonstration
equipment multimedia
needed in player
preparing  Whiteboard
appetizer  Applicable
equipment as
prescribed by
Training
regulations
 Electric, gas or
induction
ranges
 Ovens,
including
combi ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food
processors
 Blenders
Historical Video viewing Observation in

development workplace OJT
of appetizers
Hot and cold
appetizers
Nutritional Appetizers may
values of include but not
appetizers limited to:
- Hors d’
oeuvres – hot
or cold
- Canapes
- Savouries
- Antipasto
- Tapas
- Finger foods
- Sandwiches –
hot or cold
- Relish
- Dips
- Terrines
- cocktails
Methods of
cooking
applied for
appetizers
Culinary
terms for
appetizers
Safe work
practices
Logical and
time efficient
work flow
LO4. Store appetizers
Methods
Storing techniques, The Discussion Written
temperature, safety students/trainees examination
and hygiene must be provided
standards in storing with following:
appetizers
Safe work practices  Television and Demonstration Demonstration
applied in storing multimedia
appetizers player
 Whiteboard
 Applicable
equipment as
prescribed by
Training
regulations
 Electric, gas or
induction ranges
 Ovens, including
combi ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
Video viewing Observation in

workplace OJT
Appetizers may
include but not limited
to:
- Hors d’ oeuvres
– hot or cold
- Canapes
- Savouries
- Antipasto
- Tapas
- Finger foods
- Sandwiches –
hot or cold
- Relish
- Dips
- Terrines
- cocktails
Unit of Competency : Prepare salads and dressings
Module Title : Preparing salads and dressings
Module Descriptor : This module deals with the skills,

knowledge, and attitudes required to
prepare and present salads and
dressings
LO1. Perform Mise en place
LO2. Prepare a variety salads and dressings
LO3. Present a variety of salads and dressings
LO4. Store salads and dressings

Methods
 Variety and The  Discussion/  Direct
ingredients of students/trainees demonstration observation
salads from must be provided  Oral questioning  Demonstration
different with following:  Video viewing  Written or oral
recipes. questions
 Classification Electric, gas or  Review of
of salads induction ranges portfolios of
 Tools, Ovens, including evidence and
equipments, combi ovens third party
utensils Microwaves workplace
needed in Grills and griddles reports of on-
preparing Deep fryers the-job
salads Salamanders performance
 Historical Food processors by the
development Blenders candidate,
and current Mixers e.g. menus
trends in Slicers
appetizers Pans
 Suitable Utensils
commodities Tilting fry pan
and food Steamers
combinations Baine marie
for use in Mandoline
salads LCD Projector
 Compatible (Optional)
dressings and Overhead
sauces for Projector (Optional
incorporating for lecture)
into salads Television and
 Nutritional multimedia player
values of Whiteboard
salads and
the effects of TOOLS
cooking
 Common - pots and pans
culinary terms - bowls and
on salads - Plastic wrap
which are - Aluminum foil
used in the - measuring cups
industry - weighing scales
 Safe work - cleaning
practices on materials and
using knives - linen
 Principles and - tea towels
practices of - serviettes
hygiene - table cloth
including - aprons
appropriate - uniforms
dress - hair restraints
 Logical and toque,
time efficient caps,
work flow hairnets
 Waste LEARNING
minimization MATERIALS
Manuals
Books
Video (CD)
Selection of salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings and
sauces may
include but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
- Fruit sauces
- Others
Cold dressings
LO2. Prepare a variety salads and dressings

Methods
 Types and The students/trainees  Discussion/  Direct
classification must be provided demonstration observation
of salads with following:  Video viewing  Demonstration
 Types of • Television and  Written or oral
Salad multimedia player questions to
dressings • Whiteboard  Review of
 Compatible • Electric, gas or portfolios of
dressing and induction ranges evidence and
sauces for • Ovens, including third party
incorporating combi ovens workplace
into salads • Microwaves reports of on-
 Food • Grills and griddles the-job
combinations • Deep fryers performance
use in salad • Salamanders by the
and dressings • Food candidate, e.g.
 Common processors menus
problems on • Blenders
salads and • Mixers
salad • Slicers
dressing • Pans
preparation • Utensils
and how to • Tilting fry pan
identify and TOOLS
rectify them
 Nutritional - pots and pans
values of - bowls and
salad - Plastic wrap
 Safe work - Aluminum foil
practices in - measuring cups
preparing - weighing scales
salad - cleaning
 Principles materials and
and - linen
practices of - tea towels
hygiene - serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
LEARNING
MATERIALS
Manuals
Books
Video (CD)
LO3. Present a variety of salads and dressings

Methods
 Attractive presentation The •Discussion/ •Direct
techniques students/trainees demonstration observation
 Factors to consider in must be provided •Video viewing •Demonstration
plating salad with following: •Written or oral
 Common culinary questioning
terms on salad and Television and •Review of
dressings multimedia player portfolios of
 Hygienic principles Whiteboard evidence and
and practices TOOLS third party
 Logical and time workplace
efficient work flow - pots and pans reports of on-
 Principles and - bowls and the-job
techniques of - Plastic wrap performance
presenting salad - Aluminum foil by the
and sauces - measuring candidate, e.g.
according to cups menus
industry standards - weighing
 Organizational skills scales
and teamwork - cleaning
 Safe work materials and
practices - linen
 Waste minimization - tea towels
techniques and - serviettes
environment- - table cloth
friendly practices - aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
LEARNING
MATERIALS
Manuals
Books
Video (CD
Selection of
salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings and
sauces may
include but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
- Fruit sauces
- Others
-Cold dressings
LO4. Store salads and dressings

Methods
 Storing The  Discussion/ • Direct
techniques, students/trainees demonstratio observation
temperature, must be provided n • Demonstration
safety and with following:  Video • Written or oral
hygiene viewing questioning
standards in • Television
storing salads and multimedia
and dressing player
 Safe work •
practices Whiteboar
applied in d
storing
appetizers LEARNING
 Hygienic MATERIALS
principles and
practices in • Manuals
storing and • Books
handling • Video (CD)
salad and • Electric, gas or
salad dressing induction ranges
 Logical • Ovens,
and time including combi
efficient work ovens
flow • Microwaves
• Grills and
griddles
• Deep fryers
• Salamanders
• Food processors
•Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry pan
•Steamers
•Baine marie
•Mandoline
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
Unit of Competency : Prepare sandwiches
Module Title : Preparing sandwiches

knowledge required in preparing and
presenting sandwiches
LO2. Prepare variety of sandwiches
LO3. Present a variety of sandwiches
LO4. Store sandwiches

Methods
 Variety and The  Discussion/  Direct
ingredients of students/trainees demonstration observation
salads from must be provided  Oral questioning  Demonstration
different with following:  Video viewing  Written or oral
recipes. questions
 Classification Electric, gas or  Review of
of salads induction ranges portfolios of
 Tools, Ovens, including evidence and
equipments, combi ovens third party
utensils Microwaves workplace
needed in Grills and griddles reports of on-
preparing Deep fryers the-job
salads Salamanders performance
 Historical Food processors by the
development Blenders candidate,
and current Mixers e.g. menus
trends in Slicers
appetizers Pans
 Suitable Utensils
commodities Tilting fry pan
and food Steamers
combinations Baine marie
for use in Mandoline
salads LCD Projector
 Compatible (Optional)
dressings and Overhead
sauces for Projector (Optional
incorporating for lecture)
into salads Television and
 Nutritional multimedia player
values of Whiteboard
salads and
the effects of TOOLS
cooking
 Common - pots and pans
culinary terms - bowls and
on salads - Plastic wrap
which are - Aluminum foil
used in the - measuring cups
industry - weighing scales
practices on materials and
using knives - linen
 Principles and - tea towels
practices of - serviettes
hygiene - table cloth
including - aprons
appropriate - uniforms
dress - hair restraints
 Logical and toque,
time efficient caps,
work flow hairnets
 Waste LEARNING
minimization MATERIALS
Manuals
Books
Video (CD)
Selection of salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings and
sauces may
include but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
- Fruit sauces
- Others
Cold dressings
LO2. Prepare a variety of Sandwiches

Methods
 Types and The students/trainees  Discussion/  Direct
classification must be provided demonstration observation
of salads with following:  Video viewing  Demonstration
 Types of • Television and  Written or oral
Salad multimedia player questions to
dressings • Whiteboard  Review of
 Compatible • Electric, gas or portfolios of
dressing and induction ranges evidence and
sauces for • Ovens, including third party
incorporating combi ovens workplace
into salads • Microwaves reports of on-
 Food • Grills and griddles the-job
combinations • Deep fryers performance
use in salad • Salamanders by the
and dressings • Food candidate, e.g.
 Common processors menus
problems on • Blenders
salads and • Mixers
salad • Slicers
dressing • Pans
preparation • Utensils
and how to • Tilting fry pan
identify and TOOLS
rectify them
 Nutritional - pots and pans
values of - bowls and
salad - Plastic wrap
 Safe work - Aluminum foil
practices in - measuring cups
preparing - weighing scales
salad - cleaning
 Principles materials and
and - linen
practices of - tea towels
hygiene - serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
LEARNING
MATERIALS
Manuals
Books
Video (CD)
LO3. Present a variety of sandwiches

Methods
 Attractive presentation The •Discussion/ •Direct
techniques students/trainees demonstration observation
 Factors to consider in must be provided •Video viewing •Demonstration
plating sandwiches with following: •Written or oral
 Common culinary questioning
terms on sandwiches Television and •Review of
 Hygienic principles multimedia player portfolios of
and practices Whiteboard evidence and
 Logical and time TOOLS third party
efficient work flow workplace
 Principles and - pots and pans reports of on-
techniques of - bowls and the-job
presenting salad - Plastic wrap performance
and sauces - Aluminum foil by the
according to - measuring candidate, e.g.
industry standards cups menus
 Organizational skills - weighing
and teamwork scales
practices materials and
 Waste minimization - linen
techniques and - tea towels
environment- - serviettes
friendly practices - table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
LEARNING
MATERIALS
Manuals
Books
Video (CD
Selection of
Sandwiches
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings and
sauces may
include but not
limited to:
- Egg oil
emulsions
- Vinegar oil
dressings
- Salsa
- Fruit sauces
- Others
-Cold dressings
LO4. Store sandwiches

Methods
 Storing The  Discussion/ • Direct
techniques, students/trainees demonstratio observation
temperature, must be provided n • Demonstration
safety and with following:  Video • Written or oral
hygiene viewing questioning
standards in • Television
storing and multimedia
sandwiches player
 Safe work •
practices Whiteboar
applied in d
storing
appetizers LEARNING
 Hygienic MATERIALS
principles and
practices in • Manuals
storing and • Books
handling • Video (CD)
salad and • Electric, gas or
salad dressing induction ranges
 Logical • Ovens,
and time including combi
efficient work ovens
flow • Microwaves
• Grills and
griddles
• Deep fryers
• Salamanders
• Food processors
•Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry pan
•Steamers
•Baine marie
•Mandoline
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
Unit of Competency : Prepare meat dishes
Module Title : Preparing meat dishes
Module Descriptor : This module deals with the skills,

knowledge and attitude required in
selecting, preparing, presenting and
storing meats.
LO2. Cook meat cuts for service
LO3. Present meat cuts for service
LO4. Store meat

Methods
•Classifications of The students/trainees •Lecture/ •Direct
meat must be provided demonstration observation
•Tools, with following: •Film viewing •Written or oral
equipment Television and •On the job questioning
needed in multimedia player experience •Review of
preparing Whiteboard portfolios of
meat dishes Applicable evidence and
•Applied safe equipment as third party
and accurate prescribed by workplace reports
cutting Training regulations of on-the-job
techniques Electric, gas or performance by
•Prepared a induction ranges the candidate
range of meat Ovens, including
dishes to combi ovens
enterprise Microwaves
standards Grills and griddles
•Characteristics Deep fryers
of meats Salamanders
including type, Food processors
cut, quality and Blenders
fat content Mixers
•Characteristics Slicers
of different meat Pans
cuts including Utensils
primary, Tilting fry pan
secondary and Steamers
portioned cuts Baine marie
•Types of meat Mandoline
and its source
•Components of TOOLS
meat
•Prepare a - pots and pans
variety of - bowls and
appetizers and - Plastic wrap
salads from - Aluminum foil
different recipes - measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
Types of meat
Market forms
- Live
- Fresh
- Frozen
- Cryovac
- Preserved
- Cuts
o Whole
carcass
o Primal
o Sub-primal or
Secondary
o Portioned cuts
o Variety or
Offal
- Fancy meats
- Sources of meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
Meat sundries
Liver
Intestine blood
Gizzard
Heart
Tongue
ea
LO2. Cook meat cuts for service

Methods
•Methods of The students/trainees must  Lecture/ •Direct
cooking meat be provided with demonstration observation
•Different cuts of following:  Film viewing •Written or oral
meat Television and multimedia  On the job questioning
•Uses and player experience •Review of
characteristics Whiteboard portfolios of
of various knives Applicable equipment as evidence and
and equipment prescribed by Training third party
•Safe work regulations workplace
practices Electric, gas or induction reports of on-
•Logical and ranges the-job
time efficient Ovens, including combi performance
work flow ovens by the
•Appropriate Microwaves candidate
preparation Grills and griddles
and cookery Deep fryers
methods for Salamanders
various cuts and Food processors
types of meat Blenders
•Meat cutting Mixers
techniques Slicers
•Knife care and Pans
maintenance Utensils
•Organizational Tilting fry pan
skills and Steamers
teamwork Baine marie
•Principles and Mandoline
practices of
hygienic TOOLS
handling and
storage of meat - pots and pans
•Costing, yield - bowls and
testing, portion - Plastic wrap
control of meat - Aluminum foil
•Waste - measuring cups
minimization - weighing scales
techniques and - cleaning materials
environment- and
friendly disposal - linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
Market forms
- Live
- Fresh
- Frozen
- Cryovac
- Preserved
- Cuts
o Whole
carcass
o Primal
o Sub-primal or
Secondary
o Portioned
cuts
o Variety or
Offal
- Fancy meats
- Sources of meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
 Meat
sundries
Liver
Intestine blood
Gizzard
Heart
Tongue
Ear
Types/kinds of meat
Pork
Beef
Lamb
Veal
Game
Carabao
Crocodile
Goat
Water buffalo
Deer
Free range
chicken
Wild boar
Exotic meat
Sausages
Salami
Cured or smoked
meats
Marinated meat cuts
LO3. Present meat cuts for service

Methods
 Present The students/trainees Discussion/  Written
cooked meat must be provided Demonstration examination
attractively with following: Video viewing  Demonstration
 Portion control  Observation in
for cooked Television and workplace OJT
meat multimedia player
 Creative Whiteboard
presentation Applicable
techniques equipment as
 Hygienic food prescribed by
handling Training regulations
practices Electric, gas or
 Safe work induction ranges
practices on Ovens, including
presenting combi ovens
 Suitable Microwaves
storage Grills and griddles
techniques to Deep fryers
maintain Salamanders
optimum Food processors
quality of Blenders
ingredients Mixers
 Organizational Slicers
skills and Pans
teamwork Utensils
Waste minimization Tilting fry pan
techniques Steamers
Baine marie
Mandoline
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
Types of meat
Market forms
- Live
- Fresh
- Frozen
- Cryovac
- Preserved
- Cuts
o Whole
carcass
o Primal
o Sub-primal
or
Secondary
o Portioned
cuts
o Variety or
Offal
- Fancy meats
- Sources of
meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
Meat sundries
Liver
Intestine blood
Gizzard
Heart
Tongue
ear
Methods
•Observed The students/trainees Discussion/  Written
hygienic must be provided with Demonstration examination
handling and following: Video viewing  Demonstration
storing of meat Television and  Observation in
•Principles and multimedia player workplace OJT
practices of Whiteboard
storing, freezing Applicable
and aging of equipment as
meats prescribed by Training
•Nutrition regulations
content and Electric, gas or
food values of induction ranges
meat Ovens, including
•Culinary terms combi ovens
related to Microwaves
handling and Grills and griddles
storage of meat Deep fryers
commonly used Salamanders
in the enterprise Food processors
and industry Blenders
•Safe work Mixers
practices Slicers
•Logical and Pans
time efficient Utensils
work flow Tilting fry pan
•Organizational Steamers
skills and Baine marie
teamwork Mandoline
•Principles and
practices of TOOLS
hygienic
handling and - pots and pans
storage of meat - bowls and
•Costing, yield - Plastic wrap
testing, portion - Aluminum foil
control of meat - measuring cups
•Waste - weighing scales
minimization - cleaning materials
techniques and and
environment- - linen
friendly disposal - tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
Types of meat
Market forms
- Live
- Fresh
- Frozen
- Cryovac
- Preserved
- Cuts
o Whole carcass
o Primal
o Sub-primal or
Secondary
o Portioned cuts
o Variety or
Offal
- Fancy meats
- Sources of meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
Meat sundries
Liver
Intestine blood
Gizzard
Heart
Tongue
ear
Unit of Competency : Prepare vegetables dishes
Module Title : Preparing vegetables dishes
Module Descriptor : This module deals with the skill, knowledge

and attitude required in cooking, presenting
and storing various vegetable dishes
LO1. Perform Mise en place.
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetable dishes

LO1. Perform Mise en place.
Methods
 Classifications The Discussion/  Written
of vegetable students/trainees Demonstration examination
 Tools, must be provided Video viewing  Demonstration
equipment with following: Observation in
needed in Television and workplace OJT
preparing multimedia player
vegetable Whiteboard
 Applied safe Applicable
and accurate equipment as
cutting prescribed by
techniques Training regulations
 Prepared a Electric, gas or
range of induction ranges
vegetable Ovens, including
dishes to combi ovens
enterprise Microwaves
standards Grills and griddles
 Characteristics Deep fryers
of meats Salamanders
including type, Food processors
cut, quality and Blenders
fat content Mixers
 Characteristics Slicers
of vegetable Pans
 Components of Utensils
vegetable Tilting fry pan
 Nutritional value Steamers
of vegetable Baine marie
Mandoline
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
Forms of vegetable
 Fresh
 Frozen
 Canned
 Dried
 Bottled
LO2. Prepare vegetable dishes

Methods
 Variety of The Discussion/  Written
dishes using students/trainees Demonstration examination
vegetables must be provided Video viewing  Demonstration
products with following: Observation in
 Different Television and workplace OJT
classifications multimedia
of vegetables player
 Cooking Whiteboard
methods Applicable
applied for equipment as
vegetable prescribed by
dish Training
 Varieties and regulations
characteristics Electric, gas or
of induction
vegetables ranges
 Nutritional Ovens, including
value of combi ovens
vegetable Microwaves
 Common Grills and griddles
culinary terms Deep fryers
related to Salamanders
vegetables Food processors
 Safe work Blenders
practices on Mixers
using knives Slicers
 Principles and Pans
practices of Utensils
hygiene Tilting fry pan
related to use Steamers
of raw Baine marie
ingredients Mandoline
 Logical and
time efficient TOOLS
work flow
 Cutting and - pots and pans
presentation - bowls and
techniques of - Plastic wrap
vegetables - Aluminum foil
and fruits - measuring cups
 Organizational - weighing
skills and scales
teamwork - cleaning
 Waste materials and
minimization - linen
techniques - tea towels
and - serviettes
environmental - table cloth
considerations - aprons
in specific - uniforms
relation to - hair restraints
vegetables, toque,
eggs and caps,
starch dishes hairnets
Forms of vegetable
 Fresh
 Frozen
 Canned
 Dried
 Bottled
LO3. Present vegetable dishes

Methods
Present vegetable The Discussion/  Written
dishes students/trainees Demonstration examination
attractively must be provided Video viewing  Demonstration
 Creative with following: Observation in
presentation Television and workplace OJT
techniques multimedia
 Factors to player
consider in Whiteboard
plating Applicable
vegetable equipment as
dishes prescribed by
 Hygienic food Training
handling regulations
 Safe work induction
practices on ranges
presenting and Ovens, including
plating combi ovens
vegetable Microwaves
 Organizational Grills and griddles
skills and Deep fryers
teamwork Salamanders
 Waste Food processors
minimization Blenders
techniques Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
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
Forms of vegetable
 Fresh
 Frozen
 Canned
 Dried
 Bottled
LO4. Store vegetable dishes

Methods
•Observed The Discussion/  Written
hygienic handling students/trainees Demonstration examination
and storing of must be provided Video viewing  Demonstration
vegetable with following: Observation in
•Principles and Television and workplace OJT
practices of multimedia player
storing, freezing Whiteboard
of fresh Applicable
vegetables equipment as
•Nutritional prescribed by
content of Training regulations
vegetables Electric, gas or
•Culinary terms induction ranges
related to Ovens, including
handling and combi ovens
storage of Microwaves
vegetables Grills and griddles
•Utilization of Deep fryers
leftover and Salamanders
trimmings Food processors
•Safe work Blenders
practices Mixers
•Logical and Slicers
time efficient Pans
work flow Utensils
•Organizational Tilting fry pan
skills and Steamers
•Principles and Mandoline
practices of
hygienic handling TOOLS
and storage of
vegetables - pots and pans
•Waste - bowls and
minimization - Plastic wrap
techniques and - Aluminum foil
environment- - measuring cups
friendly disposal - weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
Forms of vegetable
 Fresh
 Frozen
 Canned
 Dried
 Bottled
Unit of Competency : Prepare egg dishes
Module Title : Preparing egg dishes

knowledge and attitude required to prepare
various eggs dishes
LO2. Prepare and cook egg dishes
LO3. Present egg dishes
LO4. Store egg dishes

Methods
 Tools, The Discussion/  Written
equipments students/trainees Demonstration examination
and utensils must be provided Video viewing  Demonstration
needed in with following:  Observation in
cooking eggs Television and workplace OJT
 Variety of eggs multimedia
dishes player
 Methods of Whiteboard
cooking eggs Applicable
 Egg sizing equipment as
 Quality of eggs prescribed by
 Market forms of Training
eggs regulations
 Nutritional Electric, gas or
value/compon induction
ents of eggs ranges
 Safe work Ovens, including
practices combi ovens
 Principles and Microwaves
practices of Grills and griddles
hygiene related Deep fryers
to use of raw Salamanders
ingredients Food processors
 Logical and Blenders
time efficient Mixers
work flow Slicers
 Cutting and Pans
presentation Utensils
techniques of Tilting fry pan
vegetables and Steamers
fruits Baine marie
 Organizational Mandoline
skills and
teamwork TOOLS
 Waste
minimization - pots and pans
techniques and - bowls and
environmental - Plastic wrap
considerations - Aluminum foil
in specific - measuring cups
relation to - weighing scales
vegetables, - cleaning
eggs and starch materials and
dishes - linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
 Fresh Eggs
 Century
 Salted
LO2. Prepare and cook egg dishes

Methods
 Variety of egg The Discussion/  Written
 Methods of must be provided Video viewing  Demonstration
cooking eggs with following:  Observation in
 Uses of eggs in Television and workplace OJT
cooking multimedia
 Common player
culinary terms Whiteboard
related to egg Applicable
dishes equipment as
 Safe work prescribed by
practices Training
 Principles and regulations
practices of Electric, gas or
hygiene related induction
to use of raw ranges
ingredients Ovens, including
 Logical and combi ovens
time efficient Microwaves
work flow Grills and griddles
 Organizational Deep fryers
skills and Salamanders
teamwork Food processors
 Waste Blenders
minimization Mixers
techniques and Slicers
environmental Pans
considerations Utensils
in specific Tilting fry pan
relation eggs Steamers
preparation Baine marie
Mandoline
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
LO3. Present egg dishes

Methods
•Present egg The Discussion/  Written
•Creative with following:  Observation in
techniques multimedia
•Factors to player
consider in Whiteboard
plating egg Applicable
dishes equipment as
•Hygienic food prescribed by
handling Training
practices regulations
•Safe work Electric, gas or
practices on induction
presenting and ranges
plating Ovens, including
vegetable combi ovens
•Organizational Microwaves
skills and Grills and griddles
teamwork Deep fryers
•Waste Salamanders
minimization Food processors
techniques Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
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

Methods
and storing of must be provided Video viewing  Demonstration
eggs with following:  Observation in
practices of multimedia
storing eggs player
•Nutritional Whiteboard
content of eggs Applicable
•Culinary terms equipment as
related to prescribed by
handling and Training
storage of eggs regulations
•Safe work Electric, gas or
practices induction
•Logical and ranges
time efficient Ovens, including
work flow combi ovens
•Organizational Microwaves
skills and Grills and griddles
teamwork Deep fryers
•Principles and Salamanders
practices of Food processors
hygienic handling Blenders
and storage of Mixers
vegetables Slicers
•Waste Pans
minimization Utensils
techniques and Tilting fry pan
environment- Steamers
friendly disposal Baine marie
Mandoline
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
Unit of Competency : Prepare starch dishes
Module Title : Preparing starch dishes
Module Descriptor : This module deals with the skills, knowledge

and attitude required to cook, present and
store starch dishes such as pasta and
noodles.
LO2. Prepare starch dishes
LO3. Present starch dishes
LO4. Store starch dishes

Methods
and utensils must be provided
needed in with following:
Video viewing  Demonstratio
cooking starch Television and n
 Variety /type of multimedia player  Observation
starch dishes Whiteboard with in workplace
 Methods of marker and eraser OJT
cooking starch Applicable
 Nutritional equipment as
value/compon prescribed by
ents of starch Training
 Safe work regulations
 Principles and induction ranges
practices of Ovens, including
hygiene related combi ovens
to use of raw Microwaves
ingredients Grills and griddles
 Logical and Deep fryers
time efficient Salamanders
work flow Food processors
 Cutting and Blenders
presentation Mixers
techniques of Slicers
vegetables and Pans
fruits Utensils
 Organizational Tilting fry pan
skills and Steamers
 Waste Mandoline
minimization
techniques and TOOLS
environmental
considerations - pots and pans
in specific - bowls and
relation to - Plastic wrap
vegetables, - Aluminum foil
eggs and - measuring
starch dishes cups
- weighing
scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
Forms of pasta
Long pasta
Short pasta
Designer pasta
Dried stuffed
pasta
Flat pasta
Long and flat
Noodles
-wheat noodles
-egg noodles
-rice noodles
-cellophane
LO2. Prepare starch dishes

Methods
 Cooking The Discussion/  Written
methods of students/trainees Demonstration examination
pasta must be provided Video viewing  Demonstration
 Matching with following:  Observation in
sauces to Television and workplace OJT
pasta multimedia player
 Food safety Whiteboard with
practices in marker and eraser
cooking Applicable
pasta equipment as
 Logical and prescribed by
time-efficient Training regulations
work flow Electric, gas or
induction ranges
Ovens, including
combi ovens
Microwaves
Grills and griddles
Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
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
Forms of pasta
Long pasta
Short pasta
Designer pasta
Dried stuffed pasta
Flat pasta
Long and flat
Noodles
-wheat noodles
-egg noodles
-rice noodles
-cellophane
LO3. Present starch dishes
Methods
 Present starch The Discussion/  Written
 Creative with following:  Observation in
techniques multimedia player
 Factors to Whiteboard with
consider in marker and eraser
plating starch Applicable
dishes equipment as
 Hygienic food prescribed by
handling Training regulations
 Safe work induction ranges
practices on Ovens, including
presenting combi ovens
and plating Microwaves
vegetable Grills and griddles
 Organizational Deep fryers
skills and Salamanders
teamwork Food processors
Waste Blenders
minimization Mixers
techniques Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
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
Forms of pasta
Long pasta
Short pasta
Designer pasta
Dried stuffed pasta
Flat pasta
Long and flat
Noodles
-wheat noodles
-egg noodles
-rice noodles
-cellophane
LO4. Store starch dishes

Methods
and storing must be provided Video viewing  Demonstration
starchy products with following:  Observation in
practices of multimedia player
storing, starchy Whiteboard with
products marker and eraser
•Culinary terms Applicable
related to equipment as
handling and prescribed by
storage of Training regulations
starchy products Electric, gas or
•Safe work induction ranges
practices Ovens, including
•Logical and combi ovens
time efficient Microwaves
work flow Grills and griddles
• Deep fryers
Organizati Salamanders
onal skills and Food processors
teamwork Blenders
• Principles Mixers
and practices of Slicers
hygienic handling Pans
and storage of Utensils
meat Tilting fry pan
• Costing, Steamers
yield testing, Baine marie
portion control of Mandoline
meat
• Waste TOOLS
minimization
techniques and - pots and pans
environment- - bowls and
friendly disposal - Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
Forms of pasta
Long pasta
Short pasta
Designer pasta
Dried stuffed pasta
Flat pasta
Long and flat
Noodles
-wheat noodles
-egg noodles
-rice noodles
-cellophane
UNIT OF COMPETENCY : COOK POULTRY AND GAME DISHES
MODULE TITLE : COOKING POULTRY AND GAME DISHES
MODULE DESCRIPTOR : This module deals with the knowledge,

skills and attitude required in selecting,
preparing, cooking, plating/presenting
and storing poultry and game.
NOMINAL DURATION : 24 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:
LO2. Cook poultry and game.
LO3. Plate/present poultry and game
LO4. Store poultry and game

Methods
and utensils must be provided Video viewing  Demonstration
needed in with following:  Observation in
cooking poultry Television and workplace OJT
and game multimedia player
dishes Whiteboard
 Variety /type of Applicable
poultry and equipment as
game prescribed by
 Methods of Training
cooking poultry Regulations
 Nutritional
value/compon Electric, gas or
ents of poultry induction ranges
 Sources of Ovens, including
poultry combi ovens
 Key factors that Microwaves
affect the Grills and griddles
quality of meat Deep fryers
 Fabricating Salamanders
poultry Food processors
 Different Blenders
cuts/parts of Mixers
poultry and Slicers
game Pans
 Safe work Utensils
practices Tilting fry pan
 Principles and Steamers
practices of Baine marie
hygiene related Mandoline
to use of raw
ingredients TOOLS
 Logical and
time efficient - pots and pans
work flow - bowls and
 Cutting and - Plastic wrap
presentation - Aluminum foil
techniques of - measuring
vegetables and cups
fruits - weighing
 Organizational scales
skills and - cleaning
teamwork materials and
 Waste - linen
minimization - tea towels
techniques and - serviettes
environmental - table cloth
considerations - aprons
in specific - uniforms
relation to - hair restraints
vegetables, toque,
eggs and starch caps,
dishes hairnets
 Mincers
 Slicers
 Knives
 Cleavers
 Saws
 Sausage
casing
machines
 Smokers
 Pickling vats
 Vacuum
packer
Robot coupe
 Chicken,
turkey, duck,
goose
 Pheasant,
quail, pigeon,
guinea fowl,
wild duck
 rabbit, hare
boar, goat Game
LO2. Cook poultry and game

Methods
 Methods of The Discussion/  Written
cooking students/trainees Demonstration examination
poultry and must be provided Video viewing  Demonstration
game with following:  Observation in
-Moist heat Television and workplace OJT
-Dry heat multimedia player
- Baking Whiteboard
-Combination Applicable
of dry heat and equipment as
moist heat prescribed by
 Fabricating, Training
deboning Regulations
steps and
techniques Electric, gas or
 Cuts/parts of induction ranges
poultry and Ovens, including
game combi ovens
 Ingredients for Microwaves
preparing Grills and griddles
poultry and Deep fryers
game dishes Salamanders
 Care and use Food processors
of knives, Blenders
machinery Mixers
and Slicers
equipment for Pans
poultry and Utensils
game Tilting fry pan
preparation Steamers
 Principles and Baine marie
practices of Mandoline
hygiene
related to TOOLS
handling and
preparation - pots and pans
of poultry and - bowls and
game - Plastic wrap
 OHS - Aluminum foil
requirements - measuring cups
 Skills in - weighing scales
trimming, - cleaning
boning and materials and
portioning - linen
poultry and - tea towels
game - serviettes
 Waste - table cloth
minimization - aprons
techniques - uniforms
and disposal. - hair restraints
toque,
caps,
hairnets
 Mincers
 Slicers
 Knives
 Cleavers
 Saws
 Sausage casing
machines
 Smokers
 Pickling vats
 Vacuum
packer
Robot coupe
 Chicken, turkey,
duck, goose
 Pheasant, quail,
pigeon, guinea
fowl, wild duck
 rabbit, hare
boar, goat Game
LO3. Plate/present poultry and game

Methods
 Portion control The Discussion/  Written
for cooked students/trainees Demonstration examination
poultry and must be provided Video viewing  Demonstration
game with following:  Observation in
 Creative Television and workplace OJT
presentation multimedia player
techniques Whiteboard
 Hygienic food Applicable
handling equipment as
practices prescribed by
 Safe work Training
practices on Regulations
presenting
 Suitable Electric, gas or
storage induction ranges
techniques to Ovens, including
maintain combi ovens
optimum Microwaves
quality of Grills and griddles
ingredients Deep fryers
 Organizational Salamanders
skills and Food processors
teamwork Blenders
 Waste Mixers
minimization Slicers
techniques Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
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
 Mincers
 Slicers
 Knives
 Cleavers
 Saws
 Sausage casing
machines
 Smokers
 Pickling vats
 Vacuum
packer
Robot coupe
 Chicken,
turkey, duck,
goose
 Pheasant,
quail, pigeon,
guinea fowl,
wild duck
 rabbit, hare
boar, goat Game
LO4. Store poultry and game
Methods
 Food safety The Discussion/  Written
practices students/trainees Demonstration examination
related to must be provided Video viewing  Demonstration
handling and with following:  Observation in
storing of Television and workplace OJT
poultry and multimedia player
game Whiteboard
products Applicable
• Methods of equipment as
preserving poultry prescribed by
and game Training
•Logical and Regulations
time-efficient
work flow Electric, gas or
•Storage induction ranges
procedures for Ovens, including
poultry and combi ovens
game Microwaves
•Temperature Grills and griddles
requirements for Deep fryers
storing poultry Salamanders
and game Food processors
productsd Blenders
•Waste Mixers
minimization Slicers
techniques and Pans
disposal Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
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
 Mincers
 Slicers
 Knives
 Cleavers
 Saws
 Sausage casing
machines
 Smokers
 Pickling vats
 Vacuum
packer
Robot coupe
 Chicken, turkey,
duck, goose
 Pheasant, quail,
pigeon, guinea
fowl, wild duck
 rabbit, hare
boar, goat Game
Unit of Competency : Prepare seafood dishes
Module Title : Preparing seafood dishes
Module Descriptor : This module deals with the knowledge, skills

and attitude required in selecting, preparing,
presenting and storing seafood in a
commercial kitchen or catering operation.
LO2: Handle fish and seafood
LO3. Cook fish and shellfish
LO4 Plate/present fish and seafood
LO5. Store fish and saefood

Methods
•The different The Discussion/  Written
classifications of students/trainees Demonstration examination
seafood must be provided Video viewing  Demonstration
•Preparing a with following:  Observation in
range of •Television and workplace OJT
seafood dishes multimedia player
according to •Whiteboard
enterprise •Applicable
standards equipment as
•Classification prescribed by
and varieties of Training regulations
fish and shellfish •Electric, gas or
•Sources of induction ranges
seafood •Ovens, including
•Market forms of combi ovens
seafood •Microwaves
•Nutrition related •Grills and griddles
to fish and •Deep fryers
seafood, •Salamanders
particularly the •Food processors
nutritional value •Blenders
of fish and •Mixers
seafood •Slicers
•Specific dietary •Pans
issues including •Utensils
allergies and •Tilting fry pan
intolerances •Steamers
•Common •Baine marie
culinary terms •Mandoline
related to fish
and seafood TOOLS
that are used in
the industry -pots and pans
•Principles and -bowls and
practices of -Plastic wrap
hygiene -Aluminum foil
specifically on -measuring cups
handling and -weighing scales
storage of fish -cleaning materials
and seafood and
•Safe work -linen
practices, -tea towels
particularly on -serviettes
using sharp -table cloth
knives -aprons
•Appropriate -uniforms
cookery -hair restraints
methods for fish toque,
and shellfish caps,
•Waste • hairnets
minimization
techniques and
environmental
considerations in
relation to
seafood
Variety of fishes:
• Structure
- Fin fish
- shellfish
• Body shape
- Flat fish
- Round fish
• Market form
- Fillets
- Drawn
- Whole
- Butterfly fillet
- Steak
• Fat content
- lean fish
- fat fish
• Water
source
- salt water
- freshwater
• processed
fish
- dried
- smoked
- bottled
- dried
Types of Seafood
• Shellfish
- Mollusks
- Crustaceans
- Octopus
and squid
• Fin fish
LO2: Handle fish and seafood

Methods
The Discussion/  Written
•The different students/trainees Demonstration examination
classifications of must be provided Video viewing  Demonstration
seafood with following:  Observation in
•Procedure of •Television and workplace OJT
thawing seafood multimedia player
•Criteria for •Whiteboard
judging the •Applicable
quality of fresh equipment as
fish prescribed by
•Storage Training regulations
requirements for •Electric, gas or
fish induction ranges
•Criteria for •Ovens, including
judging the combi ovens
quality of fresh •Microwaves
fish •Grills and griddles
•Nutrition related •Deep fryers
to fish and •Salamanders
seafood, •Food processors
particularly the •Blenders
nutritional value •Mixers
of fish and •Slicers
seafood •Pans
•Safe work •Utensils
practices, •Tilting fry pan
•Cutting and •Steamers
presentation •Baine marie
techniques, •Mandoline
particularly on
fish and TOOLS
crustaceans
•Waste -pots and pans
minimization -bowls and
techniques and -Plastic wrap
environmental -Aluminum foil
considerations in -measuring cups
relation to -weighing scales
seafood -cleaning materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair restraints
toque,
caps,
• hairnets
Variety of fishes:
•Structure
-Fin fish
-shellfish
•Body shape
-Flat fish
-Round fish
•Market form
-Fillets
-Drawn
-Whole
-Butterfly fillet
-Steak
•Fat content
-lean fish
-fat fish
•Water source
-salt water
-freshwater
•processed fish
-dried
-smoked
-bottled
-dried
Types of Seafood
•Shellfish
-Mollusks
-Crustaceans
-Octopus and
squid
•Fin fish
LO3. Cook fish and shellfish

Methods
•Steps in The Discussion/  Written
fabricating fish students/trainees Demonstration examination
•Appropriate must be provided Video viewing  Demonstration
cookery with following:  Observation in
methods for fish •Television and workplace OJT
and shellfish multimedia player
•Preparing a •Whiteboard
range of •Applicable
seafood dishes equipment as
according to prescribed by
enterprise Training regulations
standards •Electric, gas or
•Nutrition related induction ranges
to fish and •Ovens, including
seafood, combi ovens
particularly the •Microwaves
nutritional value •Grills and griddles
of fish and •Deep fryers
seafood •Salamanders
•Specific dietary •Food processors
issues including •Blenders
allergies and •Mixers
intolerances •Slicers
•Common •Pans
culinary terms •Utensils
related to fish •Tilting fry pan
and seafood •Steamers
that are used in •Baine marie
the industry •Mandoline
•Principles and
practices of TOOLS
hygiene
specifically on -pots and pans
handling -bowls and
preparation of -Plastic wrap
fish and seafood -Aluminum foil
•Safe work -measuring cups
practices, -weighing scales
particularly on -cleaning materials
using sharp and
knives -linen
•Waste -tea towels
minimization -serviettes
techniques and -table cloth
environmental -aprons
considerations in -uniforms
relation to -hair restraints
seafood toque,
caps,
• hairnets
Variety of fishes:
•Structure
-Fin fish
-shellfish
•Body shape
-Flat fish
-Round fish
•Market form
-Fillets
-Drawn
-Whole
-Butterfly fillet
-Steak
•Fat content
-lean fish
-fat fish
•Water source
-salt water
-freshwater
•processed fish
-dried
-smoked
-bottled
-dried
Types of Seafood
•Shellfish
-Mollusks
-Crustaceans
-Octopus and
squid
•Fin fish
LO4 Plate/present fish and seafood

Methods
•Portion control The Discussion/  Written
for cooked students/trainees Demonstration examination
seafood must be provided Video viewing  Demonstration
•Creative with following:  Observation in
presentation •Television and workplace OJT
techniques multimedia player
•Hygienic food •Whiteboard
handling •Applicable
practices equipment as
•Safe work prescribed by
practices on Training regulations
presenting •Electric, gas or
•Suitable storage induction ranges
techniques to •Ovens, including
maintain combi ovens
optimum quality •Microwaves
of ingredients •Grills and griddles
•Organizational •Deep fryers
skills and •Salamanders
teamwork •Food processors
•Waste •Blenders
minimization •Mixers
techniques •Slicers
•Cutting and •Pans
presentation •Utensils
techniques, •Tilting fry pan
particularly on fish •Steamers
and crustaceans •Baine marie
•Mandoline
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
Variety of fishes:
•Structure
-Fin fish
-shellfish
•Body shape
-Flat fish
-Round fish
•Market form
-Fillets
-Drawn
-Whole
-Butterfly fillet
-Steak
•Fat content
-lean fish
-fat fish
•Water source
-salt water
-freshwater
•processed fish
-dried
-smoked
-bottled
-dried
Types of Seafood
•Shellfish
-Mollusks
-Crustaceans
-Octopus and squid
•Fin fish
LO5. Store fish and seafood

Methods
•Storing and The Discussion/  Written
handling issues students/trainees Demonstration examination
seafood with following:  Observation in
•Storage •Television and workplace OJT
requirements for multimedia player
fish •Whiteboard
•Temperature •Applicable
requirements for equipment as
storing seafood prescribed by
•Waste Training regulations
minimization •Electric, gas or
techniques and induction ranges
environmental •Ovens, including
considerations in combi ovens
relation to •Microwaves
seafood •Grills and griddles
•Food safety •Deep fryers
practices related •Salamanders
to handling and •Food processors
storing of poultry •Blenders
and game •Mixers
products •Slicers
• Methods of •Pans
preserving •Utensils
seafood •Tilting fry pan
•Logical and •Steamers
time-efficient •Baine marie
work flow •Mandoline
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
Variety of fishes:
•Structure
-Fin fish
-shellfish
•Body shape
-Flat fish
-Round fish
•Market form
-Fillets
-Drawn
-Whole
-Butterfly fillet
-Steak
•Fat content
-lean fish
-fat fish
•Water source
-salt water
-freshwater
•processed fish
-dried
-smoked
-bottled
-dried
Types of Seafood
•Shellfish
-Mollusks
-Crustaceans
-Octopus and
squid
•Fin fish
Unit of Competency : Prepare desserts
Module Title : Preparing desserts
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
LO2. Prepare desserts and sweet sauces
LO3. Plate/present desserts Prepare sweet sauces
LO4. Store desserts

Methods
•Different types The Discussion/  Written
of desserts and students/trainees Demonstration examination
sweets must be provided Video viewing  Demonstration
•Details and with following:  Observation in
characteristics of  Television and workplace OJT
different types of multimedia
desserts and player
sweets  Whiteboard
•Varieties of  Applicable
suitable equipment as
ingredients for prescribed by
desserts and Training
sweets regulations
•Common
culinary terms LEARNING
related to MATERIALS
desserts and
sweets that are  Manuals
used in the  Books
industry  Video (CD)
•Nutritional value
of dessert
•Principles and
practices of
Equipment for
hygiene on
making desserts
handling and
and sweets
storage of dairy
 Blenders
products
 Ice-cream
•Logical and
machines
time efficient
 Ice makers
work flow
 Juicers and
vitaminizers
 Mixers
 Oven
 Chiller and
freezers
 Steamer
 Weighing
scales
 Low pressure
burners
Desserts and
sweets
 Pudding, pies,
tarts, flans,
fritters
 Custard,
creams
 Prepared fruit
 Charlotte,
bavarois,
mousse, soufflé,
sabayon
 Meringues,
crepes,
omelettes
 Sorbet, ice
cream, bombe,
parfait, tiramisu
 Cakes and
pastries
 Custards and
egg-based
desserts –
crème brulee
Sweet sauces
May include:
 Sugar syrups
 Fruit syrups
 Fruit purees,
sauces and
coulis
 Chocolate-
based sauces
 Sabayon and
zabaglione
 Custards and
crèmes
 Flavored butters
and creams
 Sabayon &
zabaglione
 Crepes
Suitable
thickening agents
for sweet sauces
May include:
 Roux
 Flour
 Corn flour,
arrowroot,
potato starch
 Modified starch
 Breadcrumbs
 Eggs and egg
yolks
LO2. Prepare desserts and sweet sauces

Methods
•Types/classification The Discussion/  Written
of desserts and students/trainees Demonstration examination
sweets must be provided Video viewing  Demonstration
•Methods of with following:  Observation in
preparing/cooking  Television and workplace OJT
desserts multimedia
• Common player
culinary terms  Whiteboard
related to desserts  Applicable
and sweets equipment as
•Ingredients for the prescribed by
preparation of Training
desserts and regulations
sweets
•Safe work LEARNING
practices MATERIALS
•Principles and
practices of  Manuals
hygiene related to  Books
use of raw  Video (CD)
ingredients
•Logical and time
efficient work flow
•Organizational
skills and teamwork
•Waste
minimization
techniques and
environmental
considerations in
specific relation
eggs preparation
Equipment for
making desserts
and sweets
 Blenders
 Ice-cream
machines
 Ice makers
 Juicers and
vitaminizers
 Mixers
 Oven
 Chiller and
freezers
 Steamer
 Weighing
scales
 Low pressure
burners
Desserts and
sweets
 Pudding, pies,
tarts, flans,
fritters
 Custard,
creams
 Prepared fruit
 Charlotte,
bavarois,
mousse,
soufflé,
sabayon
 Meringues,
crepes,
omelettes
 Sorbet, ice
cream,
bombe,
parfait, tiramisu
 Cakes and
pastries
 Custards and
egg-based
desserts –
crème brulee
Sweet sauces
May include:
 Sugar syrups
 Fruit syrups
 Fruit purees,
sauces and
coulis
 Chocolate-
based sauces
 Sabayon and
zabaglione
 Custards and
crèmes
 Flavored
butters and
creams
 Sabayon &
zabaglione
 Crepes
Suitable
thickening
agents for sweet
sauces
May include:
 Roux
 Flour
 Corn flour,
arrowroot,
potato starch
 Modified
starch
 Breadcrumbs
 Eggs and egg
yolks
LO3. Plate/present desserts Prepare sweet sauces

Methods
•Creative The Discussion/  Written
presentation students/trainees Demonstration examination
techniques for must be provided Video viewing  Demonstration
desserts and with following:  Observation in
sweets.  Television and workplace OJT
•Varieties of multimedia
suitable player
ingredients for  Whiteboard
desserts and  Applicable
sweets equipment as
•Principles and prescribed by
practices of Training
hygiene on regulations
presenting/plating
desserts and LEARNING
sweets MATERIALS
•Logical and time
efficient work flow  Manuals
•Waste  Books
minimization  Video (CD)
techniques and
environmental
considerations
related to desserts
Equipment for
making desserts
and sweets
 Blenders
 Ice-cream
machines
 Ice makers
 Juicers and
vitaminizers
 Mixers
 Oven
 Chiller and
freezers
 Steamer
 Weighing
scales
 Low pressure
burners
LO4. Store desserts

Methods
• Storing and The Discussion/  Written
handling issues students/trainees Demonstration examination
desserts and with following:  Observation in
sweets  Television and workplace OJT
•Temperature multimedia
requirements for player
storing desserts  Whiteboard
•Waste  Applicable
minimization equipment as
techniques and prescribed by
environmental Training
considerations in regulations
relation to
seafood LEARNING
•Food safety MATERIALS
practices related
to handling and  Manuals
storing of desserts  Books
and sweets  Video (CD)
products
• Methods of
preserving dessert
•Logical and
time-efficient
work flow
•Safe work
practices
particularly on
handling and
storing hot and
frozen desserts
Equipment for
making desserts
and sweets
 Blenders
 Ice-cream
machines
 Ice makers
 Juicers and
vitaminizers
 Mixers
 Oven
 Chiller and
freezers
 Steamer
 Weighing
scales
 Low pressure
burners
Unit of Competency : Package prepared food
Module Title : Packaging prepared food
Module Descriptor : This module deals with the knowledge, skills,

and attitudes in packaging of prepared
food stuffs for transportation
LO1. Select packaging materials
LO2. Package food.

LO1. Select packaging materials
Methods
•Food The Discussion/  Written
preparation students/trainees Demonstration examination
requirements must be provided Video viewing  Demonstration
prior to with following:  Observation in
packaging •Television and workplace OJT
•Suitable multimedia player
packaging •Whiteboard
materials and •Applicable
methods for a equipment as
different types of prescribed by
food items Training regulations
•The
characteristics
and uses of
different Types of
packaging packaging
materials materials
•Portion control May include but
practices and are not limited to:
principles •Polystyrene foam
•Functional •Cartons
design •Plastic cling wrap
requirements for •Plastic or foil
food packaging containers
areas •Metal or plastic
trays
 Manuals
 Books
Video (CD
LO2. Package food.

Methods
• Safe work The Discussion/  Written
practices on students/trainees Demonstration examination
packaging, dealing must be provided Video viewing  Demonstratio
with hot surfaces, with following: n
lifting and bending. •Television and  Observation in
• Hygienic multimedia player workplace OJT
practices and •Whiteboard
occupational health •Applicable
and safety and local equipment as
health regulations in prescribed by
packaging, storing Training
and transporting of regulations
food, including:
-HACCP Principles
applied to off-site
catering Types of
• Environmental packaging
requirements for materials
food packaging May include but
area are not limited to:
• Appropriate •Polystyrene foam
packaging •Cartons
procedures and •Plastic cling wrap
techniques •Plastic or foil
• Appropriate containers
labeling of •Metal or plastic
packaged foodstuffs trays
 Manuals
 Books
Video (CD

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TESDA-OP-CO-01-F11

(Rev. No. 00-03/08/17)

Course Title : COOKERY

Nominal Duration : 316 HOURS

Course Description : The COOKERY NC II Qualification consists of

Trainee Entry Requirements:

 can communicate both in oral and written;

This list does not include specific institutional requirements such as

Unit of Module Learning Outcomes Nominal

2. Prepare stocks, 2. Prepare stocks, 2.1 Prepare stocks,

Qty Tools Qty. Equipment Qty. Materials

3 Strainer DRY GOODS

4 Pepper and salt

Based on a class intake of 25 students/trainees.

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

Learning Resource Center

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

 Must be a holder of NC III or its equivalent

*Optional. Only when required by the hiring institution.

Unit of Competency : Participate in workplace communication

Summary of Learning Outcomes:

LO1. Obtain and convey workplace information

LO2. Speak English at a basic operational level

LO3. Complete relevant work related documents

LO4. Participate in workplace meeting and discussion

LO1. Obtain and convey workplace information

LO2. Speak English at a basic operational level

LO3. Complete relevant work related documents

LO4. Participate in workplace meeting and discussion

Unit of Competency : Work in a team environment

Module Title : Working in a team environment

Module Descriptor : This module covers the skills, knowledge and

Nominal Duration : 3 hours

Summary of Learning Outcomes:

LO1. Describe and identify team role and responsibility in a team

LO2. Describe work as a team member

LO3. Work effectively with colleagues

LO4. Work in socially diverse environment

LO5. GAD - Observe gender sensitivity in the workplace

LO1. Describe and identify team role and responsibility in a team

Team roles Computer Simulation Interviews/

LO3. Work effectively with colleagues

Team roles Printer Simulation Interviews/

LO4. Work in socially diverse environment

LO5. GAD - Observe gender sensitivity in the workplace

Unit of Competency : Practice Career Professionalism

Module Title : Practicing Career Propfessionalism

Module Descriptor : This module covers the knowledge, skills and

Nominal Duration : 3 Hours

Summary of Learning Outcomes:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Work effectively with colleagues

Unit of Competency : Practice Occupational Health and Safety

Module Title : Practicing Occupational Health and Safety

Module Descriptor : This module covers the outcomes required to

Nominal Duration : 6 hours

Summary of Learning Outcomes:

LO1 Evaluate hazard and risks

LO2 Control hazards and risks