BASIC COMPETENCIES

YES NO
CAN I…?
1. Participte in workplace communications /
1.1 Obtain and convey workplace
information /
1.2 Speak English at a
basic operational level /
1.3 Participate in workplace
meetings and discussions /
1.4 Complete relevant work
related documents /
2. Work in a team environment /
2.1 Describe team role and
scope /
2.2 Identify own role and
responsibility within team /
2.3 Work as a team member /
2.4 Work effectively with
colleagues /
2.5 Work in socially diverse
environment /
3. Practice career professionalism /
3.1 Integrate personal
objectives with
organizational goals /
3.2 Set and meet work
priorities /
3.3 Maintain professional
growth and
development /
4. Practice occupational health and safety procedures /
4.1 Identify hazards and
risks /
4.2 Evaluate hazards and
risks /
4.3 Control hazards and
risks /
4.4 Maintain OHS
awareness /
4.5 Perform basic first-aid
procedures /

COMMON COMPETENCIES
YES NO
CAN I…?
1. Develop and update industry knowledge /
1.1 Seek information on the
industry /
1.2 Update industry
knowledge /
1.3 Develop and update
local knowledge /
1.4 Promote products and
services to customers /
2. Observe workplace hygiene procedures /
2.1 Follow hygiene
procedures /
2.2 Identify and prevent
hygiene risks /
3. Perform computer operations /
3.1 Plan and prepare for
task to be undertaken /
3.2 Input data into computer /
3.3 Access information
using computer /
3.4 Produce/output data
using computer system /
3.5 Maintain computer
equipment and systems /
4. Perform workplace and safety practices /
4.1 Follow workplace
procedures for health,
safety and 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 customer service /
5.1 Greet customer /
5.2 Identify needs of customers /
5.3 Deliver service to
customer /
5.4 Handle queries through use
of common business tools
and technolgoy /
5.5 Handle complaints/conflict
situations, evaluation and
recommendations /

CORE COMPETENCIES
YES NO
CAN I…?
1. Clean and maintain kitchen premises /
1.1 Clean, sanitize and
store equipment /
1.2 Clean and sanitize
premises /
1.3 Dispose of waste /
2. Prepare stocks, sauces and soups /
2.1 Prepare stocks, glazes and
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 appetizers /
3.1 Perform Mise’ en
place /
3.2 Prepare a range of
appetizers /
3.3 Present a range of
appetizers /
3.4 Store appetizers /
4. Prepare salads and dressing /
4.1 Perform Mise en
place /
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 sandwiches /
5.1 Perform mise-en -
place /
5.2 Prepare a variety of
sandwiches /
5.3 Present a variety of
sandwiches /
5.4 Store sandwiches /
6. Prepare meat dishes /
6.1 Perform Mise en
place /
6.2 Cook meat cuts for
service /
6.3 Present meat cuts
for service /
6.4 Store meat /
7. Prepare vegetables dishes /
7.1 Perform Mise en
place /
7.2 Prepare vegetable
dishes /
7.3 Present vegetable
dishes /
7.4 Store vegetables
dishes /
8. Prepare egg dishes /
8.1 Perform Mise en
place /
8.2 Prepare and cook
egg dishes /
8.3 Present egg dishes /
8.4 Store egg dishes /
9. Prepare starch dishes /
9.1 Perform Mise en
place /
9.2 Prepare starch
dishes /
9.3 Present Starch
dishes /
9.4 Store Starch dishes /
10. Prepare poultry and game dishes /
10.1 Perform mise en
place /
10.2 Cook poultry and
game dishes /
10.3 Plate/present
poultry and game
dishes /
10.4 Store poultry and
game /
11. Prepare seafood dishes /
11.1 Perform mise en
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 /
12.1 Perform mise en
place /
12.2 Prepare desserts
and sweet sauces /
12.3 Plate/Present
desserts /
12.4 Store desserts /
13. Package prepared food /
13.1 Select packaging
materials /
13.2 Package food /
 Date Developed:
September 2023
Date Revised:
COOKERY NC II

Developed by:
Jhon Lester Jañala
 Document No.

Issued by:
Provential Traning Page 1 of 50
Center- Dumaguete
Revision No.
 Current Competencies Proof/Evidence
Basic
1. Participte in workplace communications
1.1 Obtain and convey workplace Certificate of Employment
information

1.2 Speak English at a Certificate of Employment

basic operational level

1.3 Participate in workplace Certificate of Employment

meetings and discussions

1.4 Complete relevant work Certificate of Employment

related documents

2. WORK IN TEAM ENVIRONMENT

2.1 Describe team role and Certificate of Employment
scope

2.2 Identify own role and Certificate of Employment

responsibility within team

2.3 Work as a team member Certificate of Employment

2.4 Work effectively with Certificate of Employment

colleagues

2.5 Work in socially diverse Certificate of Employment

environment

3. PRACTICE CAREER PROFESSIONALISM

3.1 Integrate personal
objectives with Certificate of Employment
organizational goals

3.2 Set and meet work

Certificate of Employment
priorities

3.3 Maintain professional

growth and Certificate of Employment
development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

4.1 Identify hazards and risks Certificate of Employment

4.2 Evaluate hazards and risks Certificate of Employment

4.3 Control hazards and risks Certificate of Employment

4.4 Maintain OHS awareness Certificate of Employment

4.5 Perform basic first-aid procedures Certificate of Employment

COMMON
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

1.1 Seek information on the industry Certificate of Employment

1.2 Update industry knowledge Certificate of Employment

1.3 Develop and update local knowledge Certificate of Employment

1.4 Promote products and services to

Certificate of Employment
customers

2. OBSERVE WORKPLACE HYGIENE PROCEDURES

Certificate of Employment
2.1 Follow hygiene procedures

Certificate of Employment
2.2 Identify and prevent hygiene risks
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for task to be
Certificate of Employment
undertaken

3.2 Input data into computer Certificate of Employment

3.3 Access information using computer Certificate of Employment

3.4 Produce/output data using computer

Certificate of Employment
system
3.5 Maintain computer equipment and
Certificate of Employment
systems

4. PERFORM WORKPLACE AND SAFETY PRACTICES

4.1 Follow workplace procedures for
health, Certificate of Employment
safety and security practices
4.2 Perform child protection duties
relevant to the Certificate of Employment
tourism industry

4.3 Observe and monitor people Certificate of Employment

4.4 Deal with emergency situations Certificate of Employment

4.5 Maintain safe personal presentation

Certificate of Employment
standards

4.6 Maintain a safe and secure workplace Certificate of Employment

5. PROVIDE EFFECTIVE CUSTOMER SERVICE

5.1 Greet customer Certificate of Employment

5.2 Identify needs of customers Certificate of Employment

5.3 Deliver service to

Certificate of Employment
customer

5.4 Handle queries through use

of common business tools Certificate of Employment
and technolgoy
5.5 Handle complaints/conflict
situations, evaluation and Certificate of Employment
recommendations
CORE
1. CLEAN AND MAINTAIN KITCHEN PREMISES

1.1 Clean, sanitize and store equipment Demonstration skills.

Written examination
1.2 Clean and sanitize premises Demonstration skills.
Written examination

1.3 Dispose of waste Demonstration skills.

Written examination

2. PREPARE STOCKS, SAUCES AND SOUPS

2.1 Prepare stocks, glazes and essences
required Demonstration skills.
for menu items Written examination

2.2 Prepare soups required for menu Demonstration skills.

items Written examination

2.3 Prepare sauces required for menu Demonstration skills.

items Written examination

2.4 Store and reconstitute stocks, Demonstration skills.

sauces and soups Written examination

3. PREPARE APPETIZERS

3.1 Perform Mise’ en place Demonstration skills.

Written examination

3.2 Prepare a range of appetizers Demonstration skills.

Written examination

3.3 Present a range of appetizers Demonstration skills.

Written examination

3.4 Store appetizers Demonstration skills.

Written examination

4. PREPARE SALADS AND DRESSINGS

3.1 Perform Mise’ en place Demonstration skills.

Written examination
4.2 Prepare a variety salads and 4.4 Store salads and
dressings A68:A71dressings

4.3 Present a variety of salads and Demonstration skills.

dressings Written examination

4.4 Store salads and dressings Demonstration skills.

Written examination

5. PREPARE SANDWICHES

5.1 Perform mise-en -place Demonstration skills.

Written examination

5.2 Prepare a variety of sandwiches Demonstration skills.

Written examination

5.3 Present a variety of sandwiches Demonstration skills.

Written examination

5.4 Store sandwiches Demonstration skills.

Written examination

6. PREPARE MEAT DISHES

6.1 Perform Mise en place Demonstration skills.

Written examination

6.2 Cook meat cuts for service Demonstration skills.

Written examination

6.3 Present meat cuts for service Demonstration skills.

Written examination

6.4 Store meat Demonstration skills.

Written examination

7. PREPARE VEGETABLES DISHES

7.1 Perform Mise en place Demonstration skills.
Written examination

7.2 Prepare vegetable dishes Demonstration skills.

Written examination

7.3 Present vegetable dishes Demonstration skills.

Written examination

7.4 Store vegetables dishes Demonstration skills.

Written examination

8. PREPARE EGG DISHES

8.1 Perform Mise en place Demonstration skills.

Written examination

8.2 Prepare and cook egg dishes Demonstration skills.

Written examination

8.3 Present egg dishes Demonstration skills.

Written examination

8.4 Store egg dishes Demonstration skills.

Written examination

9. PREPARE STARCH DISHES

9.1 Perform Mise en place Demonstration skills.

Written examination

9.2 Prepare starch dishes Demonstration skills.

Written examination

9.3 Present Starch dishes Demonstration skills.

Written examination
9.4 Store Starch dishes Demonstration skills.
Written examination

10. PREPARE POULTRY AND GAME DISHES

10.1 Perform mise en place Demonstration skills.

Written examination

10.2 Cook poultry and game dishes Demonstration skills.

Written examination

10.3 Plate/present poultry and game Demonstration skills.

dishes Written examination

10.4 Store poultry and game Demonstration skills.

Written examination

11. PREPARE SEAFOOD DISHES

11.1 Perform mise en place Demonstration skills.

Written examination

11.2 Handle fish and seafood Demonstration skills.

Written examination

11.3 Cook fish and shellfish Demonstration skills.

Written examination

11.4 Plate/Present fish and seafood Demonstration skills.

Written examination

11.5 Store fish and seafood Demonstration skills.

Written examination

12. PREPARE DESSERTS

12.1 Perform mise en place Demonstration skills.

Written examination
12.2 Prepare desserts and sweet sauces Demonstration skills.
Written examination

12.3 Plate/Present desserts Demonstration skills.

Written examination

12.4 Store desserts Demonstration skills.

Written examination

13. PACKAGE PREPARED FOOD

13.1 Select packaging materials Demonstration skills.

Written examination

13.2 Package food Demonstration skills.

Written examination
 Means of Validating

Submitted original COE, called up issuing

company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration

Submitted original COE, called up issuing

company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration

Submitted original COE, called up issuing

company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
CEDURES
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration

Submitted original COE, called up issuing

company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration

Submitted original COE, called up issuing

company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration

Submitted original COE, called up issuing

company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration

Submitted original COE, called up issuing

company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration

Submitted original COE, called up issuing

company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration
Submitted original COE, called up issuing
company to verify authenticity, conduct
interview, demonstration

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.

Actual demonstration of skill.

Trainee should get 90%
satisfactory performance. Passed
the written examination.
Actual demonstration of skill.
Trainee should get 90%
satisfactory performance. Passed
the written examination.
 Required Units of
Competency/Learning Current Competencies
Outcomes based on CBC
1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize and store 1.1 Clean, sanitize and store
equipment equipment
1.2 Clean and sanitize premises 1.2 Clean and sanitize premises
1.3 Dispose of waste 1.3 Dispose of waste
2. PREPARE STOCKS, SAUCES AND SOUPS
2.1 Prepare stocks, glazes and 2.1 Prepare stocks, glazes and
essences required essences required
for menu items for menu items
2.2 Prepare soups required for 2.2 Prepare soups required for menu
menu items items
2.3 Prepare sauces required for 2.3 Prepare sauces required for menu
menu items items
2.4 Store and reconstitute
stocks, 2.4 Store and reconstitute stocks,
sauces and soups
sauces and soups
3. PREPARE APPETIZERS
3.1 Perform Mise’ en place 3.1 Perform Mise’ en place
3.2 Prepare a range of
3.2 Prepare a range of appetizers
appetizers

3.3 Present a range of appetizers 3.3 Present a range of appetizers

3.4 Store appetizers 3.4 Store appetizers
4. PREPARE SALADS AND DRESSINGS
3.1 Perform Mise’ en place 3.1 Perform Mise’ en place
4.2 Prepare a variety salads and 4.2 Prepare a variety salads and
dressings dressings
4.3 Present a variety of salads 4.3 Present a variety of salads and
and dressings dressings
4.4 Store salads and dressings 4.4 Store salads and dressings
5. PREPARE SANDWICHES
5.1 Perform mise-en -place 5.1 Perform mise-en -place
5.2 Prepare a variety of
5.2 Prepare a variety of sandwiches
sandwiches
5.3 Present a variety of
5.3 Present a variety of sandwiches
sandwiches
5.4 Store sandwiches 5.4 Store sandwiches
6. PREPARE MEAT DISHES
6.1 Perform Mise en place 6.1 Perform Mise en place
6.2 Cook meat cuts for service 6.2 Cook meat cuts for service
6.3 Present meat cuts for service 6.3 Present meat cuts for service

7. PREPARE VEGETABLES DISHES

6.4 Store meat 6.4 Store meat
7.1 Perform Mise en place 7.1 Perform Mise en place
7.2 Prepare vegetable dishes 7.2 Prepare vegetable dishes
7.3 Present vegetable dishes 7.3 Present vegetable dishes
7.4 Store vegetables dishes 7.4 Store vegetables dishes
8. PREPARE EGG DISHES
8.1 Perform Mise en place 8.1 Perform Mise en place
8.2 Prepare and cook egg dishes 8.2 Prepare and cook egg dishes
8.3 Present egg dishes 8.3 Present egg dishes
8.4 Store egg dishes 8.4 Store egg dishes
9. PREPARE STARCH DISHES
9.1 Perform Mise en place 9.1 Perform Mise en place
9.2 Prepare starch dishes 9.2 Prepare starch dishes
9.3 Present Starch dishes 9.3 Present Starch dishes
9.4 Store Starch dishes 9.4 Store Starch dishes
10. PREPARE POULTRY AND GAME DISHES
10.1 Perform mise en place 10.1 Perform mise en place
10.2 Cook poultry and game 10.2 Cook poultry and game dishes
dishes
10.3 Plate/present poultry and 10.3 Plate/present poultry and game
game dishes dishes
10.4 Store poultry and game 10.4 Store poultry and game
11. PREPARE SEAFOOD DISHES
11.1 Perform mise en place 11.1 Perform mise en place
11.2 Handle fish and seafood 11.2 Handle fish and seafood
11.3 Cook fish and shellfish 11.3 Cook fish and shellfish
11.4 Plate/Present fish and
11.4 Plate/Present fish and seafood
seafood
11.5 Store fish and seafood 11.5 Store fish and seafood
12. PREPARE DESSERTS
12.1 Perform mise en place
12.2 Prepare desserts and sweet
sauces
12.3 Plate/Present desserts
12.4 Store desserts
13. PACKAGE PREPARED FOOD
13.1 Select packaging materials 13.1 Select packaging materials
13.2 Package food 13.2 Package food
Training Gaps/Requirements
12.1 Perform mise en place
12.2 Prepare desserts and sweet sauces
12.3 Plate/Present desserts
12.4 Store desserts
 Training Needs Module Title/Module
(Leaarning Outcomes) of Instruction
LO1 Perform mise en place
LO2 Prepare desserts and sweet
sauces PREPARING DESSERTS
LO3 Plate/Present desserts
LO4 Store desserts
Learning Outcomes: At the end of this module, the trainee/student must be able to:

LO1.Perform Mise en place

LO2.Prepare desserts and sweet sauces
LO3.Plate/Present desserts
LO4.Store desserts
A. Introduction This module deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and frozen de
B. Learning Activities
LO1. Performing Mise en Place

Learning Content Methods Presentations Feedback

Modular/Self Paced
Tools, utensils and equipment are Video Presentation
cleaned, sanitized and prepared Demonstration
based on the required tasks
Modular/Self Paced
Ingredients are identified according Video Presentation
to standard recipes, recipe card or Demonstration
enterprise requirements
Modular/Self Paced
Ingredients are assembled according Video Presentation
to quantity, type, and quality Demonstration
required
Ingredients are prepared based on Modular/Self Paced
the required form and time frame Video Presentation
Demonstration
Modular/Self Paced
Ingredients are selected, measured Video Presentation
and weighed according to recipe Demonstration
requirements
Modular/Self Paced
Appropriate equipment are selected Video Presentation
and used in accordance with Demonstration
manufacturers’ manual
Frozen ingredients are thawed Modular/Self Paced
following enterprise procedures. Video Presentation
Demonstration
Modular/Self Paced
Where necessary, raw ingredients Video Presentation
are washed with clean potable Demonstration
water.
L02. Prepare Desserts ans sweet sauces
Modular/Self Paced
Standard or enterprise recipes are Video Presentation
used to produce a variety of hot, cold Demonstration
and frozen desserts, appropriate for
a variety of menus
Range of sweet sauces are produced Modular/Self Paced
to a desired consistency and flavor Video Presentation
Demonstration
Modular/Self Paced
Prepared desserts and sweets are Video Presentation
tasted in accordance with the Demonstration
required taste
 Modular/Self Paced
Workplace safety and hygienic Video Presentation
procedures are followed according to Demonstration
enterprise and legislated
requirements
L03. Plate/Present desserts
Modular/Self Paced
Desserts are presented hygienically, Video Presentation
logically and sequentially within the Demonstration
required timeframe
Desserts are decorated creatively Modular/Self Paced
Video Presentation
Demonstration
Factors in plating dishes are Modular/Self Paced
observed in presenting desserts Video Presentation
Demonstration
Desserts are portioned according to Modular/Self Paced
enterprise standards Video Presentation
Demonstration
Modular/Self Paced
Desserts are presented in Video Presentation
accordance with enterprise Demonstration
presentation techniques
Modular/Self Paced
Accompaniments, garnishes and Video Presentation
decorations are used to enhance Demonstration
taste, texture and balance
L04. Store Desserts
Modular/Self Paced
Quality trimmings and other Video Presentation
leftovers are utilized where and Demonstration
when appropriate
Modular/Self Paced
Desserts are stored at the Video Presentation
appropriate temperature and under Demonstration
the correct conditions to maintain
quality, freshness and customer
appeal
Modular/Self Paced
Suitable packaging are selected and Video Presentation
used to preserve taste, appearance Demonstration
and tasting characteristics
Sweet sauces are stored to retain Modular/Self Paced
desired quality and characteristics Video Presentation
Demonstration
Modular/Self Paced
Dessert is stored in accordance with Video Presentation
FIFO operating procedures and Demonstration
storage of dessert requirements
hot, cold and frozen desserts.

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CBLM
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