FORM 4.

3
COMPARING AND CROSS MATCHING OF COMPETENCIES
CURRENT REQUIRED UNITS OF TRAINING GAPS/
COMPETENCIES COMPETENCY/ REQUIREMENTS
LEARNING OUTCOMES
CORE COMPETENCIES
1. CLEAN AND MAINTAIN KITCHEN PREMISES
Clean, sanitize and store Cleaning, sanitizing and
equipment storing equipment
Clean and sanitize Cleaning and sanitizing
premises premises
Dispose of waste Disposing of waste
2. PREPARE STOCKS, SAUCES AND SOUPS
Prepare stocks, glazes Preparing stocks, glazes
and essences required and essences required for
for menu items tools and menu items tools and
equipment equipment
Prepare soups required Preparing soups required
for menu items for menu items
Prepare sauces required Preparing sauces required
for menu item for menu item
Store and reconstitute Storing and reconstituting
stocks, sauces and stocks, sauces and soups
soups
Prepare stocks, glazes Preparing stocks, glazes
and essences required and essences required for
for menu items tools and menu items tools and
equipment equipment
3. PREPARE APPETIZERS
Prepare mis en place Preparing mis en place
Prepare a range of Preparing a range of
appetizers appetizers
Present a range of Presenting a range of
appetizers appetizers
Store appetizers Storing appetizers
4. PREPARE SALADS AND DRESSSING
Perform Mis en place Performing Mis en place
Prepare variety salads Preparing variety salads
and dressing and dressing
Present a variety of Presenting a variety of
salads and dressings salads and dressings
Store salads and Storing salads and
dressings dressings
5. PREPARE SANDWICHES
Perform Mis en place Performing Mis en place
Prepare variety of Preparing variety of
sandwiches sandwiches
Present a variety of Presenting a variety of
sandwiches sandwiches
Store sandwiches Storing sandwiches
6. Prepare meat dishes
Perform Mis en place Performing Mis en place
Cook meat cuts for Cooking meat cuts for
service service
Present meat cuts for Presenting meat cuts for
service service
Store meat Storing meat
7. PREPARE VEGATABLE DISHES
Perform Mis en place Performing Mis en place
Prepare vegetable dishes Preparing vegetable dishes
Present vegetable dishes Presenting vegetable
dishes
Store vegetable dishes Storing vegetable dishes
8. PREPARE EGG DISHES
Perform Mis en place Performing Mis en place
Prepare and cook egg Preparing and
dishes cooking egg dishes
Present egg dishes Presenting egg dishes
Store egg dishes Storing egg dishes
9. PREPARE STARCH PRODUCTS
Perform Mis en place Performing Mis en place
Prepare starch dishes Preparing starch dishes
Present starch dishes Presenting starch dishes
Store starch dishes Storing starch dishes
10. PREPARE POULTRY AND GAME DISHES
Perform Mis en place Performing Mis en place
Cook poultry and game Cooking poultry and game
Plate/present poultry Plating/presenting poultry
and game and game
Store poultry and game Storing poultry and game
11. PREPARE SEAFOOD DISHES
Perform Mis en place Performing Mis en place
Handle fish and seafood Handling fish and seafood
Cook fish and shellfish Cooking fish and shellfish
Plate/present fish and Plating/presenting fish
seafood and seafood
Store fish and seafood Storing fish and seafood
12. PREPARE DESSERTS
Perform Mis en place Performing Mis en place
Prepare desserts and Preparing desserts and
sweet sauces sweet sauces
Plate/present desserts Plating/presenting
desserts
Store desserts Storing desserts
13. PACKAGE PREPARED FOODS
Select packaging Selecting packaging
materials materials
Package food Packaging food
FORM 4.4

TRAINEES TRAINING REQUIREMENT

Module Title /Module of Duration

Gaps
Instruction (hours)
PREPARE EGG DISHES

Prepare and cook egg Preparing and cooking egg 4.5 hours
dishes dishes