9 - Prepare Starch Dishes

COMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE STARCH DISHES
Module Title : PREPARING STARCH DISHES
Technical Education & Skills Development Authority

KABASALAN INSTITUTE OF TECHNOLOGY
Kabasalan, Zamboanga Sibugay
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
This learning material is designed to guide you in learning at your own pace. To
start with, talk with your trainer and agree on how you will both organize the training
for this module. Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and guide you the correct way to do things. From time
to time you will be required to practice and demonstrate the skills that you’ve learned
from this module and you will be requiring some assistance from your trainer (as
instructed in the learning material).
To proceed with the learning session you just have go through the Learning
Activity Sheet where in you will follow series of learning instructions towards
attaining the learning outcome.
This procedure should be repeatedly done until you have completed all the
learning elements in this Competency-Based Learning Module or until such time that
you are ready to take the final assessment for this module. You may skip some
learning activities if you can demonstrate that you are competent enough on the said
task/s.
At the end part of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that may provide
further details to your trainer or assessor. A Record of Achievement will be provided
to you by your trainer for you to accomplish once you complete the module.
Upon completion of this module, study the evidence plan at the end of the last
learning element of this module then ask your instructor to assess you. You will be
given a certificate of completion as proof that you met the standard requirements
(knowledge, skills and attitude) for this module. The assessment could be made in
different methods, as prescribed in the competency standards.
If you have questions, don’t hesitate to ask your instructors for assistance.
Your instructor will always be available to assist you during the training.
Date Document No.

COOKERY NC II Develop: Issued
September ,2016 by:
Preparing Starch Developed by: Page 1 of 54
KNVS-KIT dishes Sheba I Pallar Revision
QST # ____
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
module because you have:
 been working for some time
 already completed training in this area
If you can demonstrate to your trainer that you are competent in particular skill, talk to
him/her about having them formally recognized so you would not have to undergo the
same training again. If you have a qualification or Certificate of Competency from
previous trainings, show it to your trainer. If the skills you acquired are still current and
relevant to this module, they may become part of the evidence you can present for RPL.
If you are not sure about the level of your skills, discuss this with your trainer.
Contents of this Competency-Based Learning Material:
Inside this Competency-Based Learning Material are several “Learning

Activities”. Each Learning Activity guides the learner to achieve one learning
outcome.
You must follow the “Learning Activity Sheet”. The Learning Activity Sheets will
guide you through different “Instruction Sheets” that will assist you in performing
different learning activities towards the attainment of the learning outcome.
 Information Sheet - This will provide you with information (concepts,

principles and other relevant information) needed in
performing certain activities.

 Operation Sheet - This will guide you in performing single task, operation or
process in a job.
 Job Sheet - This is designed to guide you on how to do the job that
will contribute to the attainment of the learning outcome.
 Assignment Sheet - The assignment sheet is a guide used to enhance (follow-
up) what you have learned in the information sheet,
operation sheet or job sheet.
 Worksheet - Worksheets are the different forms that you need to fill-up
in certain activities that you performed.
This module is prepared to help you achieve the required competency,

PREPARE VEGETABLES, FRUITS, EGGS AND STARCH DISHES. This will be the
source of information that will enable you to acquire the knowledge and skills
in this particular trade independently at your own pace or with minimum
supervision or help from your instructor.
Date Document No.
September ,2016 by:
QST # ____
- Talk to your trainer and agree on how you will both organize the training of this
unit. Read through the learning guide carefully. It is divided into sections which
cover all the skills and knowledge you need to successfully complete this module.
- Work through all the information and complete the activities in each section and
complete the self-check. Suggested references are included to supplement the
materials provided in this module.
- Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.
- Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.
- Talk to more experienced work mates and ask for their guidance.
- Use the self-check questions at the end of each section to test your own progress.
- When you are ready, ask your trainer to watch you perform the activities outlined
in the learning guide.
- As you work through the activities, ask for written feedback of your progress from
your trainer. After completing each element, ask your trainer to mark on the
report that you are ready for assessment.
- When you have completed this module (or several modules) and feel confident that
you have had sufficient practice your trainer will arrange an appointment with you
to asses you. The result of your assessment will be recorded in your Competency
Achievement Record
Date Document No.

September ,2016 by:
QST # ____
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competencies Module Title Code

Cleaning and
Clean and maintain kitchen
1. maintaining kitchen TRS512328
premises
premises
Prepare stocks, sauces and Preparing stocks, sauces
2. TRS512331
soups and soups
3. Prepare appetizers Preparing appetizers TRS512381
Preparing salads and
4. Prepare salads and dressing TRS512382
dressing
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Preparing vegetables
7. Prepare vegetables dishes TRS512384
dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
Preparing starch
9. Prepare starch dishes TRS512386
dishes
Preparing poultry and
10. Prepare poultry and game dishes TRS512333
game dishes
11. Prepare seafood dishes Preparing seafood dishes TRS512334
12. Prepare desserts Preparing desserts TRS512335
13. Package prepared food Packaging prepared food TRS512340
Date Document No.

September ,2016 by:
QST # ____
MODULE CONTENT
QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Prepare Starch Dishes
MODULE TITLE : Preparing Starch Dishes
INTRODUCTION
This unit deals with the skills, knowledge and attitude
required to cook, present and store starch dishes such as
pasta and noodles.
LEARNING OUTCOMES:
1. Perform mise-en –place

2. Prepare starch dishes
3. Present starch dishes
4. Store Starch dishes
Date Document No.

September ,2016 by:
QST # ____
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 1  Perform mise en place
CONTENTS:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe cards
or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
PERFORMANCE CRITERIA:
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CONDITION:
Trainees must be provided with the following:
EQUIPMENT
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Supplies and materials
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PERSONAL PROTECTIVE EQUIPMENT
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TOOLS
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LEARNING MATERIALS
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ASSESSMENT METHOD:
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LEARNING EXPERIENCES
Learning Outcome 1: Perform Mise’en place
Learning Activities Special Instructions
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INFORMATION SHEET 9.1-1
Perform Mise’en place
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SELF-CHECK 9.1-1
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ANSWER KEY 9.1-1
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LEARNING OUTCOME 2  Prepare starch dishes
CONTENTS:
1. Variety of starch products are selected and prepared according to enterprise

recipes.
2. Optimum quality is ensured using appropriate cooking methods
3. Sauces and accompaniments appropriate to starch products are selected
4. Cooked dishes are tasted and seasoned in accordance with the required taste of
the dishes
5. Workplace safety and hygienic procedures are followed according to enterprise
and legislated requirements
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CONDITION:
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EQUIPMENT
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 Hairnet/Cap
 Working clothes/apron/Lab outfit
 Safety shoes
TOOLS
 Measuring spoon, glass cup, dietetic seals

 Food tray
 Food slicer / cutter
 Sheet pan
 Chef knife
 Fluted knife
 Spatula or palette knife
LEARNING MATERIALS
 Standard recipes
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
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 Observation/Interview
Learning Outcome 2: Prepare starch dishes
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Prepare Starch Dishes
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SELF-CHECK 8.2-1
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SELF-CHECK 9.2-1
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ANSWER SHEET 9.2-1
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LEARNING OUTCOME 3  Present starch dishes
CONTENTS:
1. Suitable plate are selected according to enterprise standards

2. Starch dishes are presented hygienically and attractively using suitable
garnishes and side dishes
3. Factors in plating dishes are observed in presenting starch dishes
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CONDITION:
EQUIPMENT
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September ,2016 by:
QST # ____





 Hairnet/Cap
 Safety shoes
TOOLS

 Food tray
 Sheet pan
 Chef knife
 Fluted knife
LEARNING MATERIALS
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
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Learning Outcome 3: Present starch dishes
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Present Starch Dishes
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SELF-CHECK 9.3-1
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ANSWER SHEET 9.3-1
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LEARNING OUTCOME 4  Store starch dishes
CONTENTS:
1. Starch are stored at the correct temperature

2. Optimum freshness and quality is maintained in accordance with enterprise
storing techniques and procedures
3. Quality trimmings and other leftovers are utilized where and when appropriate
4. Starch is stored in accordance with FIFO operating procedures and storage of
starch requirements
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CONDITION:
EQUIPMENT
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September ,2016 by:
QST # ____







 Hairnet/Cap
 Safety shoes
TOOLS

 Food tray
 Sheet pan
 Chef knife
 Fluted knife
LEARNING MATERIALS
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
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Learning Outcome 4: Store starch dishes
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Store Starch Dishes
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SELF-CHECK 9.4-1
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ANSWER SHEET 9.4-1
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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE STARCH DISHES

Module Title : PREPARING STARCH DISHES

Technical Education & Skills Development Authority

Date Document No.

Contents of this Competency-Based Learning Material:

Inside this Competency-Based Learning Material are several “Learning

 Information Sheet - This will provide you with information (concepts,

This module is prepared to help you achieve the required competency,

Date Document No.

No. Unit of Competencies Module Title Code

Date Document No.

1. Perform mise-en –place

Date Document No.

LEARNING OUTCOME 1  Perform mise en place

Date Document No.

Supplies and materials

PERSONAL PROTECTIVE EQUIPMENT

Learning Activities Special Instructions

Date Document No.

Perform Mise’en place

Date Document No.

Date Document No.

Date Document No.

LEARNING OUTCOME 2  Prepare starch dishes

1. Variety of starch products are selected and prepared according to enterprise

Date Document No.

Supplies and materials

PERSONAL PROTECTIVE EQUIPMENT

 Measuring spoon, glass cup, dietetic seals

Date Document No.

Learning Activities Special Instructions

Date Document No.

Prepare Starch Dishes

Date Document No.

Date Document No.

Date Document No.

Date Document No.

LEARNING OUTCOME 3  Present starch dishes

1. Suitable plate are selected according to enterprise standards

Supplies and materials

PERSONAL PROTECTIVE EQUIPMENT

 Measuring spoon, glass cup, dietetic seals

Date Document No.

Learning Activities Special Instructions

Date Document No.

Date Document No.

Date Document No.

Date Document No.

LEARNING OUTCOME 4  Store starch dishes

1. Starch are stored at the correct temperature

Supplies and materials

PERSONAL PROTECTIVE EQUIPMENT

 Measuring spoon, glass cup, dietetic seals

Date Document No.

Learning Activities Special Instructions

Date Document No.

Date Document No.

Date Document No.

Date Document No.

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