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COMPETENCY-BASED

CURRICULUM

Sector:

Tourism (Hotel and Restaurant)

Qualification:

Commercial Cooking NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Road, South Superhighway, Taguig, Metro Manila

CBC Commercial Cooking NC II 2

COURSE DESIGN COURSE TITLE : COMMERCIAL COOKING NC II NOMINAL DURATION : 436 HOURS COURSE DESCRIPTION : This course is designed to enhance the knowledge, skills

and attitudes of any kitchen staff on food preparation. It includes competencies such as clean kitchen areas; cook hot and cold meals; and prepare portion and plate meat or food to guests in hotel, motel, restaurants, clubs, canteens, resorts and luxury lines cruises.

COURSE OUTCOMES : Upon completion of the course, the trainees/students must be able to:

1. Obtain and convey workplace information 2. Complete relevant work related documents 3. Participate in workplace meeting and discussion 4. Describe and identify team role and responsibility in a team 5. Describe work as a team member 6. Integrate personal objectives with organizational goals 7. Set and meet work priorities 8. Maintain professional growth and development 9. Evaluate hazard and risks 10. Control hazards and risks 11. Maintain occupational health and safety awareness 12. Identify and access key sources of information on the industry 13. Access, apply and share industry information 14. Update continuously relevant industry knowledge 15. Practice personal grooming and hygiene 16. Practice safe and hygienic handling, storage and disposal of food, beverage and materials 17. Identify and explain the functions, general features and capabilities of both hardware and software 18. Use appropriate devices and procedures to transfer files/data 19. Produce accurate and complete data according to the requirements 20. Maintain computer system 21. Practice workplace safety, security and hygiene systems, processes and

operations 22. Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines 23. Maintain safe personal presentation standards 24. Apply effective verbal and non-verbal communication skills to respond to customer needs


25. Provide prompt and quality service to customers 26. Handle queries promptly and correctly in line with enterprise procedures 27. Handle customer complaints, evaluation and recommendations 28. Identify the appropriate chemicals and equipment and their uses for cleaning and sanitizing kitchen premises 29. Enumerate occupational health and safety requirements for spraying, bending, lifting, carrying and using equipment in kitchen premises 30. Discuss work requirements to be done to save time and effort for workflow 31. Discuss environment-friendly products and practices in cleaning kitchen 32. Handle waste and linen 33. Clean and sanitize premises and garbage bin 34. Clean, sanitize and store cleaning equipment 35. enumerate uses and characteristics of basic food products and types of menus 36. Prioritize workplan, minimize time effort and apply environmental considerations

in specific food preparation 37. Identify appropriate tools, equipment and ingredients to be used 38. Prepare food requisition for dairies, dry goods, fruits and vegetables, meat,

poultry and seafood 39. Select meat required for menu items 40. Prepare and portion the meat according to recipe 41. Cook the portioned meat according to menu specification 42. Serve with appropriate condiments and sauces 43. Receive delivery of kitchen(food) supplies 44. Apply principles of stock control and classify food items for storage segregation 45. Check for slow moving items (FIFO) 46. Identify and prepare ingredients according to standard procedures, special

dietary requirements and cultural needs 47. Prepare stocks according to specified menu requirement 48. Prepare soups according to specified menu requirement 49. Prepare sauces according to specified menu requirement 50. Store stocks and sauces as required 51. Serve soup according to standard service 52. Identify and prepare ingredients as referred to menu requirement according to

cookery methods 53. Analyze the different recipes for various dishes for menu requirement 54. Prepare dish according to menu requirement 55. Prepare appropriate garnishing of platter & center pieces 56. Serve dish for food service 57. Identify ingredients as required in the menu and prepare according to cookery

methods 58. Observe standard recipe for salad and appetizer preparation 59. Prepare and apply appropriate dressing or condiments required for salads and

appetizers 60. Serve salads and dressings with appropriate garnishings 61. Prepare hot and cold appetizers 62. Observe standard recipe for hot and cold appetizers preparation


63. Prepare and apply appropriate sauces, dressings or condiments required for hot

and cold appetizers 64. Serve hot or cold appetizers as required in the menu 65. Store appetizers and salads 66. Identify required ingredients and prepare sandwiches according to enterprise

standards 67. Apply culinary terms related to sandwiches commonly used in the industry 68. Perform sandwich preparation 69. Serve hot or cold sandwiches as required in the menu 70. Store sandwiches 71. Identify vegetable, fruits and starch dishes 72. Clean and prepare vegetable, fruit and starch according to specified preparation 73. Cook vegetable and starch dishes according to menu specification 74. Prepare and cook egg-based dishes according to menu specification 75. Serve vegetables, fruits, starch and eggs as required from the menu 76. Select and purchase poultry and game according to menu 77. Prepare poultry and game according to standard recipe 78. Cook poultry and game according to menu requirements 79. Serve with appropriate condiments and sauces 80. Identify portion and meat requirements according to menu 81. Prepare and portion the meat according to recipe requirement 82. Cook the portion meat according to menu specification 83. Serve with appropriate condiments and sauces 84. Observe safe and hygienic practices for meat 85. Select and clean seafood according to menu 86. Prepare and cook seafood (fish, shellfish, etc.) according to recipe requirement 87. Serve with appropriate condiments and sauces 88. Identify ingredients according to recipe (hot and cold desserts) 89. Prepare and cook ingredients according to standard recipe procedures 90. arrange in a plate and decorate with appropriate garnishing 91. Prepare sweet sauces as required 92. Chill desserts 93. Identify ingredients according to recipe (pastry, cakes and pop paste) 94. Prepare pastry, cake and pop paste according to menu requirement 95. Cut and portion dessert according to menu requirement 96. Garnish pastry, cakes and pop paste with appropriate garniture 97. Arrange in plate and serve with appropriate hot or cold sauces 98. Chill desserts 99. Identify specific food for packaging duration 100. Ensure food suitability for packaging, storage and transportation 101. Select packaging appropriate to specific food 102. Package food according to needs and observe hygienic practices and sanitation requirement 103. Ensure food presentation is properly garnished using appropriate garniture and presented in standard temperature 104. Serve food with required side dish


ENTRY REQUIREMENTS:

Trainees or students should possess the following requirements:

Can communicate both in oral and written

Good moral character

Physically and mentally fit

Can perform basic mathematical computation


COURSE STRUCTURE

Unit of Competency Module Title Module Contents No. of Hours

BASIC

1. Participate in Workplace Communication

1.1 Participating in Workplace Communication

1.1.1 Parts of speech 1.1.2 Sentence construction 1.1.3 Effective communication 1.1.4 Communicating with the

employer 1.1.5 Communicating with other

members of the household 1.1.6 Familiarizing with common

places and Singaporean terminologies

1.1.7 Basic mathematics 1.1.8 Technical writing 1.1.9 Types of forms 1.1.10 Recording information

4

2. Work in a Team Environment

2.1 Working in a Team Environment

2.1.1 Team role in the household 2.1.2 Relationship and

responsibilities 2.1.3 Role and responsibilities with

team environment/ household 2.1.4 Relationship within a

team/household member 2.1.5 Communication process 2.1.6 Team structure / team roles

in the household 2.1.7 Group planning and decision

making in the household

4

3. Practice Career Professionalism

3.1 Practicing Career Professionalism

3.1.1 Personal Development-Social 3.1.2 Aspects: Intra and

Interpersonal Development 3.1.3 Personal Hygiene and

Practices 3.1.4 Work Values and Ethical

Standards 3.1.5 Household policies on the

use and maintenance of equipment

3.1.6 Gender and Development (GAD) Sensitivity

3.1.7 Professionalism in the Workplace/ household

5



4. Practice Occupational Health and Safety Procedures

4.1 Practicing Occupational Health and Safety Procedures

4.1.1 Hazards and risks identification and control

4.1.2 Household safety and health protocol

4.1.3 OHS indicators 4.1.4 Effects of hazards in the

workplace 4.1.5 Ergonomics 4.1.6 Safety Regulations 4.1.7 Electrical and Fire Safety

Code 4.1.8 Waste management 4.1.9 Disaster Preparedness and

Management 4.1.10 Contingency Measures and

Procedures 4.1.11 Operational health and

safety procedure, practices and regulations

4.1.12 Emergency-related drills and training

4.1.13 Management systems and procedures for infection control

4.1.14 Transmission and control of Communicable diseases

5

COMMON

1. Develop And Updated Industry Knowledge

1.1 Developing And Updating Industry Knowledge

1.1.1 Information sources. 1.1.2 Information to assist effective

work performance

2

2. Observe Workplace Hygiene Procedures

2.1 Observing Workplace Hygiene Procedures

2.1.1 Personal grooming and hygiene.

2.1.2 Typical hygienic and control procedures in the hospitality and tourism industries.

2.1.3 Overview of legislation and regulation in relation to food handling, personal and general hygiene.

2.1.4 Knowledge on factors which contribute to workplace hygiene problems.

2.1.5 General hazards in handling of food, linen and laundry

4



and garbage, including major causes of contamination and cross-infection.

2.1.6 Sources of and reasons for food poisoning.

2.1.7 Hygienic risks, minimizing or removing.

3. Perform Computer Operations

3.1 Performing Computer Operations

3.1.1 Main types of computers and basic features of different operating systems.

3.1.2 Main parts of a computer. 3.1.3 Storage devices and basic

categories of memory. 3.1.4 Relevant types of software. 3.1.5 General security. 3.1.6 Viruses. 3.1.7 OH and S principles and

responsibilities. 3.1.8 Basic ergonomics of

keyboard and computer use. 3.1.9 General security. 3.1.10 Reading skills to interpret

instructions. 3.1.11 Use of desktop icons. 3.1.12 Keyboard techniques 3.1.13 OH and S principles and

responsibilities. 3.1.14 Printing techniques. 3.1.15 Types of printers. 3.1.16 Peripherals. 3.1.17 OH and S principles and

responsibilities.

4

3.1 Maintaining Computer Equipment And System

3.2.1 Occupational health and safety

3.2.2 PC systems 3.2.3 Use of tools 3.2.4 Mathematical computations 3.2.5 Electrical/electronic theory 3.2.6 Drawing interpretation 3.2.7 Computer interpretation 3.2.8 Viruses 3.2.9 Use of problem solving in

emergency situation 3.2.10 Removing viruses from

infected machines 3.2.11 Electrical/electronic theory



3.2.12 Computer operation 3.2.13 Viruses 3.2.14 Use of problem solving in

emergency situation 3.2.15 Removing viruses from

infected machines

4. Perform Workplace And Safety Practices

4.1 Performing Workplace And Safety Practices

4.1.1 Correct health, safety and security practices in line with workplace procedures.

4.1.2 Safe and proper work techniques in using devices and equipment

4.1.3 Hazard identification and control

4.1.4 Security of documents, cash, equipment and people.

4.1.5 5S 4.1.6 Types / kinds of emergency. 4.1.7 Emergency procedure –

recognition, action and prevention.

4.1.8 First aid procedures. 4.1.9 Use of PPE 4.1.10 Safe and proper posture.

4

5. Provide Effective Customer Service

5.1 Providing Effective Customer Service

5.1.1 Components of communication, communication process and barriers of communication.

5.1.2 Verbal and non-verbal communication.

5.1.3 Body language, gestures, facial expressions, mannerisms.

5.1.4 Customs and traditions of different races.

5.1.5 Modes of greeting and fare welling according to cultural and social differences.

5.1.6 Enhancement of interpersonal and listening skills.

5.1.7 Good working attitude and pleasant approach.

5.1.8 Public relations skills. 5.1.9 Modes of greeting and

farewell.

4



5.1.10 Proper addressing of needs of persons. (by gender, age, status, physical condition)

5.1.11 Style manual requirement. 5.1.12 Standard letters and

proformas. 5.1.13 Telephone manners, proper

use of fax machine. 5.1.14 Proper way of taking queries. 5.1.15 Responses to queries. 5.1.16 Taking telephone messages. 5.1.17 Proper way of answering

complaints in line with workplace procedures.

5.1.18 Nature and details of complaints.

5.1.19 Industry/ workplace procedures in giving evaluation and recommendations.

CORE

1. Clean and maintain kitchen premises

1.1 Cleaning and maintain kitchen premises

1.1.1 Clean, sanitize, and store equipment

1.1.2 Clean and sanitize premises 1.1.3 Handle waste and linen

15

2. Organize and prepare food

2.1 Organizing and preparing food

2.1.1 Prepare Tools and Equipment for use

2.1.2 Assemble and prepare ingredients for menu items

2.1.3 Prepare dairy, dry goods, fruits and vegetable

20

3. Select, prepare and cook meat

3.1 Selecting, preparing and cooking meat

3.1.1 Select meats 3.1.2 Prepare and potion meat 3.1.3 Cook and present meat cuts

for service 3.1.4 Store meat

40

4. Receive and store kitchen supplies

4.1 Receiving and storing kitchen supplies

4.1.1 Take delivery of supplies 4.1.2 Store supplies 4.1.3 Rotate and maintain supplies

20



5. Prepare stocks, sauces and soups

5.1 Preparing stocks sauces and soups

5.1.1 Prepare stocks, glazes and essences required for menu items.

5.1.2 Prepare soups required for menu items

5.1.3 Prepare sauces required for menu items

5.1.4 Store and reconstitute stocks, sauces and soups.

20

6. Prepare, cook and serve food for menus

6.1 Preparing, cooking and serving food for menus

6.1.1 Coordinate, organize and prepare for food service

6.1.2 Cook and serve menu items for food service

6.1.3 Coordinate and complete end of service requirements

25

7. Prepare appetizers and salads

7.1 Preparing appetizers and salads

7.1.1 Prepare and present a variety of salad and dressings

7.1.2 Prepare and present a range of hot and cold appetizers

7.1.3 Store appetizers and salads

20

8. Prepare sandwiches

8.1 Preparing sandwiches

8.1.1 Prepare and present variety of sandwiches

8.1.2 Store sandwiches

25

9. Prepare, vegetables fruits, eggs and starch products

9.1 Preparing vegetables, fruits, eggs and starch products

9.1.1 Prepare vegetable and fruit dishes

9.1.2 Prepare starch dishes 9.1.3 Prepare and cook egg-based

dishes 9.1.4 Store vegetables, egg and

starch foodstuffs

30

10. Prepare and cook poultry and game

10.1 Preparing and cooking poultry and game

10.1 Select and purchase poultry and game

10.2 Handle and store poultry and game

10.3 Prepare, cook and present poultry and game

40

11. Prepare and portion controlled meat cuts

11. aring and portioning controlled meat cuts

11.1.1 Select suppliers and purchase meats

11.1.2 Prepare and produce a range of portion controlled meats

11.1.3 Prepare and produce meat products

11.1.4 Store meat cuts and meat products

20



12. Prepare and cook sea foods

12.1 Preparing and cooking sea foods

12.1.1 Select and store seafood 12.1.2 Prepare and cook fish and

shellfish

30

13. Prepare hot and cold desserts

13.1 Preparing hot and cold desserts

13.1.1 Prepare and Produce desserts

13.1.2 Decorate, portion and present desserts

13.1.3 Prepare sweet sauces 13.1.4 Prepare accompaniments,

garnishes and decorations 13.1.5 Store desserts

20

14. Prepare pastry, cakes, and yeast-based products

14.1 Preparing pastry, cakes and yeast based products

14.1.1 Prepare, decorate and present pastries and cakes

14.1.2 Prepare and produce yeast products

14.1.3 Portion and store pastry, Cakes and bread goods.

14.1.4 Prepare food for service 14.1.2 Portion and plate food 14.1.3 Work in team

40

15. Present food 15.1 Presenting food 15.1.1 Prepare food for service 15.1.2 Portion and plate food 15.1.3 Work in team

20

16. Package prepared foodstuff

16.1 Packaging of prepared foodstuff

16.1.1 Ensure food suitable for packaging, storage and transportation

16.1.2 Select packaging appropriate to specific food

16.1.3 Package food according to needs

15

TOTAL 436


RESOURCES:

Facilities

Workshop

Laboratory

Audio-visual room

Lecture room

Storage/stock room Equipment

Projector screen

Overhead projector

Electric fan

First aid cabinet

Fire extinguisher

Emergency light

directional signage

air condition

computers

TV

Video player

Refrigerators

chillers

Trolley

Oven

Microwave

Oven toaster

Blender

Shelves

Mincer

Slicer

Store room

Carpet sweeper

Vacuum cleaner (dry and wet)

Polisher (electric with complete accessories)

Tools

Chopping board

Paring knife

Boning knife

Clever

Chef knife

Food containers

Plates and bowls

Cutlery

Sifter


Colander

Strainer

Oval tray

Coffee cups and saucer

Teaspoon

Pans and pots

Cleaning Tools

Mops

Brushers

Brooms

Buckets

Dust pans

Garbage receptacles

Squeegee

Lint free cleaning cloths

Scrubbing foam

Spray bottle

Gloves

Caution signs

Mop squeezer Supplies

Papers

Slides

Acetates

Requisition form

Cleaning and sanitizing agents

Herbs

Seasoning and spices

Vegetables

Fruits

Fruit juices

Evaluation forms

Accessories

Complete laboratory outfit

Working devices References

Brochures

Manuals

Charts

Recipe Book

CD’s

Video Tapes

Pictures


ASSESSMENT METHODS:

Individual and group demonstration (Practical application)

Written examination

Oral questioning COURSE DELIVERY:

Group Discussion

Demonstration

Film Viewing

Modular instruction

Practical application

Industry immersion TRAINERS QUALIFICATION:

Must be a holder of NC II or its equivalent

Must have undergone training on Training Methodology II (TMII)

Must have at least 3-5 years of industry experience

Must be physically and mentally fit


UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES MODULE TITLE : Cleaning and Maintaining Kitchen Premises MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable

attitude in cleaning and maintaining kitchen and storage in commercial cookery /catering operations.

NOMINAL DURATION : 15 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES At the end of this module, the students/trainees should be able to: LO 1. Clean, sanitize, and store equipment LO 2. Clean and sanitize premises LO 3. Handle waste and linen


LO1. CLEAN, SANITIZE, AND STORE EQUIPMENT

Assessment Criteria:

1. Chemical cleaners and sanitizers applied are safe to use and appropriate for particular type of equipment and utensils in accordance with manual’s instruction.

2. Cleaning and sanitizing are performed in accordance with Food Safety Regulations. 3. Clean equipment and utensils are stored safely and properly in designated places

based on standard practices and procedures. Contents:

Equipment and supplies for cleaning

Principles of cleaning and sanitizing

Overview on Food Safety Regulations

Kinds and procedure for application of cleaning agents

Procedure for effective storing of kitchen equipment and utensils Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Store rooms

Cupboards

Shelves

Dish Drainer

Oven

Microwave

Blender

Gas range

Refrigerator

Dishwashers

TOOLS

Silverware

Glassware

Hollowware

Chinaware

Pots, pans, dishes

Cutlery

Containers

SUPPLIES AND MATERIALS

Chemical cleaners

Sanitizers

Detergents

Scorching pads

Brush

Towels

LEARNING MATERIALS

Manuals

References

Methodologies:

Lecture/ discussion Assessment Methods:

Direct observation

Written examination

Oral questioning


LO2. CLEAN AND SANITIZE PREMISES


1. Ceilings, walls, floors, shelves, and working surfaces are cleaned and sanitized hygienically without causing hazards, in accordance with occupational health and safety regulations.

2. Cleaning equipment and chemicals are used safely based on manual’s instruction. 3. Cleaning schedules and procedures are followed based on standard practices and

procedures. Contents:

Sanitizing and disinfecting procedures and techniques

Hazards to food safety

Avoiding cross contamination and food-related diseases

Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Store rooms

Cupboards

Shelves

Floor scrubbers/ Floor Polishers

Pressurized steam/ water cleaners

Extraction fans

Exhaust fans


Chemical cleaners

Sanitizers

Detergents

Scorching pads

Brush

Towels

Floor Mop

TOOLS

Garbage bins

Mop squeezer

LEARNING MATERIALS

Manuals

References

Catalogs

Methodologies:


Direct observation

Written examination

Oral questioning


LO3. HANDLE WASTE AND LINEN


1. Waste segregation and disposal are performed properly according to hygiene regulations, standard practices and procedures.

2. Cleaning chemicals are disposed safely according to standard procedures. 3. Linens are sorted and removed safely in accordance to prescribe standard

procedures. Contents:

Waste management program

Proper disposal procedures and practices

Garbage sanitation


EQUIPMENT

Store rooms

Cupboards

Shelves


Chemical cleaners

Sanitizers

Detergents

Scorching pads

Brush

Towels

Garbage bags

TOOLS

Garbage bins

LEARNING MATERIALS

Manuals

References

Catalogs

Methodologies:


Direct observation

Written examination

Oral questioning


UNIT OF COMPETENCY : ORGANIZE AND PREPARE FOOD MODULE TITLE : Organizing and Preparing Food MODULE DESCRIPTION : This module deals with the skills, knowledge and desirable

attitudes, required to organize and prepare variety of foods in commercial cookery/catering operations.

NOMINAL DURATION : 20 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare Tools and Equipment for use. LO 2. Assemble and prepare ingredients for menu items. LO 3. Prepare dairy, dry goods, fruits and vegetable. LO 4. Prepare meat, sea food and Poultry.


LO 1. PREPARE TOOLS AND EQUIPMENT FOR USE.


1. Tools and Equipment are identified based on the required task. 2. Tools and Equipment are checked for defects, damages or working condition in

accordance with job requirement. 3. Safe handling of kitchen tools and equipment are properly observed in accordance

with Occupational Health and Safety Requirements. 4. Equipment are cleaned and sanitized based on correct type, size, safely assemble

and readied for use in accordance with standards requirement. Contents:

Characteristic of different kitchen tools and equipment and their uses.

Safety work practices.

Hygienic handling of tools and equipment.

Tips in handling tools and equipment


EQUIPMENT

Gas range

Oven

Blender

Refrigerator

Microwave

Working table

ACCESSORIES Laboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

TOOLS

Measuring spoon, glass, cups, dietetic scale

Chopping board

Sifter

Plates and bowls

Knives

Spoon and Forks

LEARNING MATERIALS

Manuals

References

Catalogs

Modules and brochures

Methodologies:

Lecture/ discussion

Demonstration Assessment Methods:

Direct observation

Written/oral questioning


LO2. ASSEMBLE AND PREPARE INGREDIENTS FOR MENU ITEMS


1. Ingredients are identified correctly, according to standard recipe or recipe cards. 2. Ingredients are assembled according to correct quantity, type, and quality required. 3. Ingredients are prepared based on the required form and time frame.

Contents:

Different kinds of condiments, herbs and spices to be used in a specific recipe

Quantity food production

Guidelines in preparing typical types of ingredient used


EQUIPMENT

Working table


Real ingredients as required by the menu, recipe

TOOLS

Measuring spoon and cups

Dietetic scale

Chopping board

Plates and bowls

Knives

Spoon and Forks


Hairnet

Lab gown

Apron

Mask

Gloves

splasher shoes

LEARNING MATERIALS

Copy of standardized recipe

Lecture hand-outs

Reference books

Methodologies:

Lecture/ discussion

Demonstration

Video viewing

Assessment Methods:

Direct observation


Demonstration


LO 3. PREPARE DAIRY, DRY GOODS, FRUITS AND VEGETABLES


1. Vegetables and fruits are washed, peeled or prepared as required for menu item. 2. Dairy products are prepared and handled safely as required for menu item. 3. Measure, sift when appropriate and use dry goods for menu item. 5. Products are stored and placed in correct storage facilities.

Contents:

Characteristic of different kitchen tools and equipment and their uses.


Hygienic handling of tools and equipment. Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Shelves

Storage room

Refrigerator

Working table

TOOLS


Dietetic scale

Chopping board

Plates and bowls

Knives

Spoon and Forks



LEARNING MATERIALS


Lecture hand-outs

References


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodologies:

Lecture/ discussion

Demonstration

Video viewing Assessment Method:

Direct observation


Demonstration


LO 4. PREPARE MEAT, SEAFOOD AND POULTRY


1. Meats are prepared, trimmed, minced or sliced in accordance with standard recipe. 2. Fish and seafood are prepared, cleaned and or filleted according to required

procedure 3. Poultry are trimmed and prepared in accordance with standard recipe. 4. Meat, seafood, and poultry are stored hygienically.

Contents:

Different types of cuts of meats and poultry

Guidelines in preparing and cleaning of fish

Guidelines in preparing and cutting of poultry

Guidelines in storing prepared/ ready-to-use meat, poultry, and seafood. Conditions Students/trainees must be provided with the following:

EQUIPMENT

Refrigerator

Working table

Mincer

Slicer

ACCESSORIES

Laboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

splasher shoes

TOOLS


Dietetic scale

Chopping board

Plates and bowls

Knives

Spoon and Forks



LEARNING MATERIALS


Lecture hand-outs

References

Methodologies:

Lecture/ discussion

Demonstration

Video viewing Assessment Methods:

Direct observation


Demonstration


UNIT OFCOMPETENCY : SELECT, PREPARE AND COOK MEAT MODULE TITLE : SELECTING, PREPARING AND COOKING MEAT MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in

selecting, preparing, cooking and storing meat. NOMINAL DURATION : 40 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO1. Select meats LO2. Prepare and potion meat LO3. Cook and present meat cuts for service LO4. Store meat


LO 1. SELECT MEATS


1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as required for menu items.

2. Low cost cuts and meat products are selected when and where appropriate 3. The best supplier for quality and price are selected according to enterprise

requirements Contents:

Classifications of meat

Characteristics of different meat cuts

Characteristics of meat including type, cut, quality and fat content

Guides in buying meat products

List of existing meat supplier Conditions: Students/trainees must be provided with the following:

EQUIPMENT

OHP

LEARNING MATERIALS Manuals

Catalog

Reference books

Methodology:

Lecture/discussion Assessment Methods:

Written examination

Oral questioning


LO 2. PREPARE AND PORTION MEATS


1. Suitable knives and equipment are selected and used prior to meat preparation 2. Meat cuts are prepared and portioned according to menu requirements 3. Suitable marinades are prepared and used where appropriate for variety of meat cuts

Contents:

Characteristics of different kinds of knives and equipment and their uses

Meat cutting techniques

Portion control of meat

Suitable marinades for variety of meat products Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Food processor

Projector

SUPPLIES

Meat products as required by menu or recipe

TOOLS/ACCESSORIES

Chef’s knife

French knife

Paring knife

Filleting knife

Boning knife

Chopping board

Saw meat cleaver

Knife sharpening

Mincer

Weighing scale

Laboratory gown

Hair net

Apron

Mask

gloves


Catalog

Reference books

Hand-outs

Methodologies:

Lecture/discussion

Demonstration


Written examination

Oral questioning

Direct observation


LO 3. COOK AND PRESENT MEAT CUTS FOR SERVICE


1. Appropriate cooking method are identified and used for meat cuts 2. Variety f primary, secondary and portion meat cuts are cooked and presented

according to standard recipe 3. Meat cuts are portioned and served according to menu requirements 4. Meat are carved using the appropriate tools and techniques

Contents:

Cooking methods and preparations

Food presentation and appropriate garnishing

Tools and techniques used in meat carving Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Gas range

Oven

Blender

Refrigerator

Microware

Working table

SUPPLIES

Real ingredients as required by menu or recipe

TOOLS/ACCESSORIES

Weighing scale

Wok

Casserole

Ladle

Plates

Bowls

Laboratory gown

Hair net

Apron

Mask

gloves

LEARNING MATERIALS

Manuals


Catalog

Reference books

Hand-outs

Methodologies:

Lecture/discussion

Demonstration


Written examination

Oral questioning

Direct observation


LO 4. STORE MEAT


1. Fresh and cyrovac-packed meat are stored correctly according to health regulation 2. Frozen meat are thawed in accordance with enterprise requirements

Contents:

Proper storage of fresh and cyovac meat

Procedures in thawing frozen meat Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Refrigerator

Freezer

Chiller

SUPPLIES

Actual menu or food

Foil

Wax paper

Boxes

TOOLS/ACCESSORIES

Bowls

Laboratory gown

Hair net

Apron

Mask

Gloves

LEARNING MATERIALS

Manuals


Catalog

Reference books

Hand-outs

Methodologies:

Lecture/discussion


Written examination

Oral questioning

Direct observation


UNIT OF COMPETENCY : RECEIVE AND STORE KITCHEN SUPPLIES MODULE TITLE : RECEVING AND STORING KITCHEN SUPPLIES MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable

attitude required to received and store supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures for food and kitchen related goods.

NOMINAL DURATION : 20 hours QUALIFICATION LEVEL : NCII SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Take delivery of supplies LO 2. Store supplies LO 3.Rotate and maintain supplies


LO 1. TAKE DELIVERY SUPPLIES


1. Incoming supplies are checked accurately as per specifications, order and delivery documentation in accordance with job requirements

2. Supplied items are inspected for damage, quality, expiration date, breakage and record details in accordance with policy

3. Documents are prepared like receiving reports, credit memo, discrepancy reports to reflect received in accordance with enterprise procedures

Contents:

Principles of receiving supplies

Procedures in receiving supplies

Different types of forms, reports and memos used in receiving supplies Conditions: Students/trainees must be provided with the following:


Samples of forms, reports and memos

LEARNING MATERIALS

Reference books

Hand outs

Manuals

Methodologies:

Lecture/ discussion


Direct observation



LO 2. STORE SUPPLIES


1. Supplies are transported and stored promptly, safely and without damage in the appropriate area taking into consideration requirements for temperature, ventilation and sanitation

2. Supply levels are recorded accurately and promptly in accordance with job requirements

3. Supplies are labeled in accordance with job requirements Contents:

Procedures of lifting handling and storing of supplies

Kinds of correct storage for various types of foods

Hygiene procedures in stock handling and storage

Examples of stock documentation Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Refrigerator

Chiller

Freezer

Computer


Real supplies that can be stored

LEARNING MATERIALS

Reference books

Manuals

Catalogs

Hand-outs

Methodologies:

Lecture/ discussion


Direct observation



LO 3. ROTATE AND MAINTAIN SUPPLIES


1. Supplies are rotated in accordance with enterprise policy 2. Supplies are moved in accordance with safety and hygiene requirements 3. Damaged or spoiled supplies are disposed and reported in accordance with

government requirements 4. Storage areas are maintained in optimum condition ensuring hat they are clean, well

lit at required temperature, free form infestation and defects 5. Problems are identified and reported promptly

Contents:

Principles of stock control ( LIFO and FIFO System)

Checking for slow moving items

Correct storage procedures for specific goods

Food segregation

Waste minimization techniques Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Refrigerator

Chiller

Freezer

Computer


Real supplies that can be stored

TOOLS AND ACCESSORIES

Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes)


Chopping board

Sifter

Plates and bowls

Knives

Spoon and Forks

LEARNING MATERIALS

Reference books

Manuals

Catalogs

Hand-outs

Methodologies:

Lecture/ discussion


Direct observation



UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS MODULE TITLE : Preparing Stocks, Sauces and Soups. MODULE DESCRIPTION : This module deals with the skills, knowledge and attitude

required to prepare various stocks, sauces and soups in a commercial cookery or catering.

NOMINAL DURATION : 20 hours QUALIFICATION LEVEL : NCII SUMMARY OF LEARNING OUTCOMES: At the end of this module the students/ trainees should be able to: LO 1. Prepare stocks, glazes and essences required for menu items. LO 2. Prepare soups required for menu items LO 3. Prepare sauces required for menu items LO 4. Store and reconstitute stocks, sauces and soups.


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


1. Ingredients and flavoring agents are identified for use according to standard recipes and enterprise standard.

2. According to the enterprise standards variety of stocks, glazes and essences can be produced.

3. Appropriate clarifying agents can be used. 4. Appropriate convenience products are used.

Contents:

Ingredients and flavorings used according to standardize recipe.

Preparation of variety of stocks, glazes and essences according to standard recipes.

Used of clarifying agents.

Tips on buying appropriate products used in making stocks, glazes and essences.

Proper storage in the refrigerator.


Used a reliable and well calibrated weighing scale. Conditions:

Student/ trainees must be provided with the following:

Tools and Accessories

Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher shoes.

Measuring spoon, cups, dietetic scale.

Chopping board

Plates and bowls

Knives

Spoon and fork

Soup Ladle

Sauce pot and pan

Stock Pat

Blender

Dutch Oven

Stew Pot

Supplies and Materials Real Ingredients –

Equipment

Gas Range

Refrigerator

Blender

Working table

Learning Materials

Recipes Standard

Manuals


Methodologies:

Lecture/ discussion


Direct Observation

Written / Oral questioning


LO 2. PREPARE SOUPS REQUIRED FOR MENU ITEMS.


1. Correct ingredients are selected and assembled to prepare soups, including stocks and prepared garnishes.

2. Varieties of soups are prepared in accordance to enterprise standard. 3. Convenient products for clarifying and thickening agents are used appropriately. 4. Evaluation of soups for flavor, color, consistency and temperature are identified. 5. Presentation of soups at the right temperature, in cleaning service ware w/out drips

and spills, using suitable garnishes and accompaniments. Contents:

Proper selection of correct ingredients assembled in the preparation of soups, including stocks and garnishes

Prepared variety of stocks, soups and sauces from different recipes for different cultured.

Products used for clarifying and background thickening agents.

Tips of evaluation of soups according to flavor, color, consistency, and temperature.

Proper presentation of sup Conditions:

Student/ trainees must be provided with the following. Tools and Accessories



Chopping board

Plates and bowls

Knives

Spoon and fork

Soup Ladle

Sauce pot and pan

Stock Pat

Blender

Dutch Oven

Stew Pot

Supplies and Materials Real Ingredients –

Equipment

Gas Range

Refrigerator

Blender

Working table

Learning Materials

Recipes Standard

Manuals


Methodologies:

Lecture / discussion


Direct observation in making stocks sauces and soup

Written / oral questioning

Demonstration of sample dishes prepared by the candidate


LO 3. PREPARE SAUCES REQUIRED FOR MENU ITEMS


1. Varieties of hot and cold sauces are prepared from classical and recipes based on the required menu.

2. Basic sauces 3. Variety if thickening agents and convenience products used appropriately 4. Evaluation of sauces as to flavor, color and consistency and problems identified and

fixed according w/ enterprise policy. Contents:

Variety of hot and cold sauces from classical recipes based on the required menu items.

Variety of sauces made from basic sauces.

Thickening agents and other products available used appropriately

Evaluation of Sauce as to flavor, color and consistency.

Identify problems and fixed in accordance w/ enterprising policy. Conditions:

Students / trainees must be provided with the following.


Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher, shoes)


Chopping board

Sefter

Plates and bowls

Knives

Spoon and fork

Scoop / laddle

Saucepan, saucepot

Equipment

Gas Range

Blender

Refrigerator

Microwave

Working table

Supplies and Materials

Oil (veg.)

Garlic

Ginger

Broth cubes

Cream

Tamarine

Spring onion

Bell pepper

Celery

Parsley

Cornstarch

Soy sauce

Breast fillet

Sesame oil

Water chestnut

Brazier

Double boiler

Learning Materials

Manuals

References / Books


Competency-Based Curriculum

- 38 -

Methodologies:

Lecture / discussion


Direct Observation

Oral Questioning

Written Test


- 39 -

LO 4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS.


1. Stocks, sauces and soups are stored correctly to maintain optimum freshness and quality.

2. Stocks, sauces and soups are reconstituted to appropriate standard of consistency. Contents:

1. Proper storage of stocks, sauces and soups for maintaining its optimum freshness and quality

2. Reconstitute stocks, sauces and soups to appropriate standard of consistency. Conditions:

Students and trainees must be provided with the following.


Laboratory outfit

Measuring spoon, glass, cups

Sauce pan or saucepot

Ladle

Knives

Bowls

Whip / blender

Scoop

Sauce pot and pan


Chicken stocks, vegetable, pork stocks, beef stocks

Corn starch

Cream

Equipment

Gas Range

Refrigerator

Microwave

Working table

Learning Materials

Manuals

References / Books

Methodologies:

Lecture

Demonstration Assessment:

Observation

Oral Questioning


- 40 -

UNIT OF COMPETENCY : PREPARE, COOK AND SERVE FOOD FOR MENU MODULE TITLE : PREPARING, COOKING AND SERVING FOOD FOR MENU

MODULE DESCRIPTION : This unit deals with the knowledge, skills and attitude required to organize, produce and serve food for menus. NOMINAL DURATION : 25

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to: LO 1: Coordinate, organize and prepare for food service LO 2: Cook and serve menu items for food service LO 3: Coordinate and complete end of service requirements


- 41 -

LO 1: Coordinate, organize and prepare for food service Assessment Criteria:

1. Commodity quantities, style, and quality requirements are determined according to menu, recipes and specifications

2. Clear, complete and appropriate jobs checklist for food is prepared 3. Menu requirements and job roles are liaised with other team members based on

enterprise procedures 4. Work schedules are developed and followed to maximize efficiency considering

roles and responsibilities of other team members 5. Food items are organized and prepared in correct quantities as required 6. Ready-to-serve foods are stored appropriately

CONTENTS:

Time and motion

Work within normal operating conditions of a commercial kitchen including time constraints and industry-realistic ratios of kitchen staff to customers

Team coordination based on task allocation

Principles and practices related to food safety

Use of correct culinary terminologies in kitchen communication

CONDITIONS/RESOURCES: The students/trainees must be provided with the following:

EQUIPMENT TOOLS AND

ACCESSORIES SUPPLIES & MATERIALS

LEARNING MATERIALS

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

Appetizers and salads

Stocks, sauces and soups

Vegetables, eggs and starch

Poultry and game

Fish and seafood

Meat – beef or pork based products

Hot and cold desserts

Pastries, cakes and yeast goods

Manuals Books Video (CD)


- 42 -

Mandoline

LCD Projector (optional for lecture)

Overhead Projector (Optional for lecture)

Television and multimedia player

Whiteboard Applicable

equipment as prescribed by Training regulations

METHODOLOGIES:

Discussion/ Demonstration

Video viewing ASSESSMENT METHODS:

Portfolio Report such as training record book used as part of apprenticeship or traineeship arrangements, sampling of menu items prepared by the candidate

Direct observation of the candidate while preparing and cooking food items in a commercial kitchen

Third Party Report such as feedback from customer about menu items and speed and timing of service

Written or oral questions to test candidate’s knowledge on commodities, cookery techniques, equipment and food hygiene

Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate


- 43 -

LO 2: Cook and serve menu items for food service Assessment Criteria:

1. Appropriate commercial equipment are identified and used to prepare menu items 2. Menu items are cooked and served according to menu and service style using

appropriate cookery methods

3. Menu items and ingredients are adjusted to meet special requests of customers 4. Menu items are cooked and served to meet customer expectations on quality,

presentation and timeliness of delivery 5. Workplace safety and hygienic procedures are followed according to enterprise and

legislative requirements

CONTENTS:

Prepare, cook and serve a variety of menu items to meet customer expectations on quality using cookery methods, food items and menu styles as specified in the Range of Variables

Characteristics of different foods from all main food categories and appropriate cookery methods for each category




CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT TOOLS AND


LEARNING MATERIALS





processors Blenders Mixers Slicers Pans Utensils Tilting fry pan Steamers Baine marie




Poultry and game

Fish and seafood






- 44 -

Mandoline

LCD Projector (optional for lecture)

Overhead Projector (Optional for lecture)

Television and multimedia player

Whiteboard Applicable


METHODOLOGIES:









- 45 -

LO 3: Coordinate and complete end of service requirements Assessment Criteria:

1. End of service procedures are coordinated according to enterprise practices 2. Food items are stored appropriately to minimize food spoilage and wastage 3. Post service de-briefing are conducted according to enterprise policy and procedures

CONTENTS:

Work within normal operating conditions of a commercial kitchen including time constraints and industry-realistic ratios of kitchen staff to customers




CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT TOOLS AND


LEARNING MATERIALS





processors Blenders Mixers Slicers Pans Utensils Tilting fry pan Steamers Baine marie Mandoline

LCD Projector

(optional for lecture)

Overhead Projector (Optional for




Poultry and game

Fish and seafood






- 46 -

lecture) Television and

multimedia player Whiteboard Applicable


METHODOLOGIES:









- 47 -

UNIT OF COMPETENCY : PREPARE APPETIZERS AND SALADS (HOT AND COLD) MODULE TITLE : Preparing Appetizers and salads (hot and cold) MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes

require in preparing appetizers and salads (hot and cold) in commercial cookery or catering operations.

NOMINAL DURATION : 20 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOME:

At the end of this module, the student / trainees should be able to: LO 1. Prepare and present a variety of salad and dressings LO 2. Prepare and present a range of hot and cold appetizers LO 3. Store appetizers and salads


- 48 -

LO 1. PREPARE AND PRESENT A VARIETY OF SALAD AND DRESSINGS


1. Suitable ingredients are chosen base on enterprise quality standard for salads and dressings.

2. Salads are prepared using fresh (seasonal) ingredients for acceptable enterprise standards to maximize eating qualities, characteristics and taste.

3. Sauces and dressings are prepared which is suitable either incorporate unto or accompany salads.

4. Salads are presented attractively to enterprise standards Contents:

1. Real Ingredients required by catering or enterprise 2. Salads are prepared using fresh (seasonal) ingredients accdg to enterprise

standards. 3. Preparation of sauces and dressing suited either to incorporate or accompany

salads. 4. Preparation of salads attractively to enterprise standards.

Conditions: Students / trainees must be provided with the following.


Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher, shoes)


Chopping board

Sifter

plates, bowls

salad spoon and forks

fluted knife

cups / plastic


Ingredients:

Dressing (mayonnaise, catsup, vinegar, olive oil, salt, mustard, cream, evaporated milk, yoghurt, condensed milk)

Garnishing, celery, cabbage, asparagus, ham, wine, tomato, potatoes, cucumber, onion rings and vegetable sticks

Meats – (chicken & beef, tuna)

Flavoring – gelatin (pineapple, orange, etc)

Equipment

Refrigerator

Blender

Microwave

Working table

Learning Materials

Standard recipes

Books, manuals

Modules/ references


- 49 -

Methodologies: Demonstration Lecture Assessment Method: Oral questioning Observation Written Test


- 50 -

LO 2. PREPARE AND PRESENT A RANGE OF HOT AND COLD APPETIZERS.


1. Appetizer are produced using the correct ingredients ensuring: a. symmetry & neatness of presentation b. appropriate ingredients c. precise & uniform cut d. attractive service ware and garnishes

2. Glazes are correctly selected and prepared 3. Correct equipment are selected and used in the production of appetizer 4. Quality trimmings and left over are utilized when appropriate 5. Appetizer are presented within the qualified time frame 6. Appetizers are presented attractively as to classical, cultural and enterprises

standard Contents:

1. Correct ingredients used in appetizer 2. Prepared glazer correctly selected 3. Utilize left over for trimming to avoid waste 4. Selected correct equipment used in the production of appetizer 5. Presentation of appetizer attractively

Conditions: Students/ trainees must be provided with the following.




Chopping board

Plates and bowls

Knives

Spoon and fork

Soup Ladle

Sauce pot and pan

Stock Pat

Blender

Dutch Oven

Stew Pot

Supplies and Materials Ingredients :

Seafoods- oyster, clams, shrimp, tahong, fish fillet

Meat- meatballs, ham, sausage, crab sticks, chicken nuggets, lumpia

Vagetable- carrots, turnips, asparagus, celery, egg plant, bell pepper, o tomatoes, turnips, onions, okra

Fruits- pineapple chunks, cucumber, calamansi, lemon, melons,

Others: cheese, green mangoes

Equipment

Gas Range

Refrigerator

Working table

Learning Materials

Standard recipes

Manuals


- 51 -

Methodologies:

Lecture

Demonstration

Modules/ references Assessment Methods:

Oral questioning

Observation


- 52 -

LO 3. STORE APPETIZER AND SALADS


1. Appetizers and salads are kept in appropriate conditions based on enterprise procedures.

2. Required containers are used and stored in proper temperature to maintain freshness, quality and taste

Contents:

1. Appetizers and salads (hot and cold) appropriate conditions are properly pack or box based on enterprise procedures.

2. Maintenance of its freshness, quality and taste required containers are used and stored in proper temperature.

Conditions:

Students / trainees must be provided with the following. Tools and Accessories

Laboratory outfit

Measuring cups

Dietetic scale

Oyster knife, paring knife, clam knife

Cast iron skillet

Spatula

Channel knife

Melon ball scoop

Plastic containers (according to standard size used)

Plastic bags

Tin foil

Decorative wood/ plastic toothpicks

Food trays

Supplies and Materials Ingredients :

Ingredients:

Appetizers:

Finger foods – lumpia, nuggets, f. chicken

Cocktail – fruits

Sandwiches – chicken, burger

Canapes –

Salads –

Fruit salad- cocktail, cream, condensed milk

Chicken potatoes salad – chicken breast, potatoes, mayonnaise, celery

Equipment

Refrigerator

Microwave

Chiller or hot food conveyor

Stem, table pan

Working table

Learning Materials

Standard recipes

Books/manuals

Methodologies:

Demonstration

Observation

Lecture Assessment Method:

Questioning


- 53 -

UNIT OF COMPETENCY : Prepare Sandwiches (hot and cold) MODULE TITLE : Preparing sandwiches ( hot and cold) MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes

required in preparing sandwiches (hot and cold) in commercial cookery or catering operations.

NOMINAL DURATION : 25 hours QUALIFICATION LEVEL : NCII SUMMARY OF LEARNING OUTCOMES:

At the end of this module the student / trainees should be able to LO 1 Prepare and present variety of sandwiches LO 2 Store sandwiches


- 54 -

LO 1. PREPARE AND PRESENT A VARIETY OF SANDWICHES


1. Appropriate techniques use in variety of type of sandwiches 2. Using correct ingredients to enterprise standard ensuring neatness of presentation,

appropriate ingredients combination, precise uniform cuts, size and shape 3. Attractive used of service ware and garnishes 4. Proper equipment used for toasting and heating accdg to enterprise procedure and

manuals 5. Sandwiches presentation w/in the required time frame and according to customer

request. 6. Attractive presentation of sandwich using suitable garnishing and service ware.

Contents:

1. Hygene handling of food at proper temparature 2. Safety used of equipment for toasting and heating of food 3. Maintaining freshness and quality with correct used of diff. packaging materials

Conditions: Student / trainees must be provided with the ff.


Lab outfit

Measuring spoon, glass cup, dietetic seals

Food tray

Food slicer / cutter

Sheet pan

Chef knife

Fluted knife

Spatula or palette knife


Bread loaves / garnishing

Square styro fitted for sandwich

Stick plastic container, sealer or plastic wrap or foil

Trays/ boxes

Hotdogs, cheese, chicken breast, hamburger, onion, ground pork

Pita bread, bell pepper, all purpose flour, cornstarch, egg

Learning Materials

Standard recipes

Books/manuals

Methodologies:

Demonstration

Lectures Assessment Method:

Observation

Oral Questioning

Written Test

Equipment

Working table

Hot food conveyor

Range

Grill (smokeless)

Toaster

Oven

Chiller

Customized containers for display


- 55 -

UNIT OF COMPETENCY : PREPARE VEGETABLES, FRUITS, EGGS AND STARCH DISHES

MODULE TITLE : Prepare Vegetables, Fruits, Eggs and Starch Dishes MODULE DESCRIPTION : This module covers knowledge, skills, and desirable attitudes

required to prepare various vegetables, fruits, eggs, and starch dishes in a commercial cookery or catering operation.

NOMINAL DURATION : 30 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare vegetable and fruit dishes LO 2. Prepare starch dishes LO 3. Prepare and cook egg-based dishes LO 4. Store vegetables, egg and starch foodstuffs


- 56 -

LO 1. PREPARE VEGETABLE AND FRUIT DISHES


1. Vegetables and fruits are selected according to season availability, quantity, quality and price.

2. Optimum quality and nutrients of fruits and vegetables are preserved by following the standard preparation/cooking method, in accordance with recipe requirement.

3. Vegetable and fruit dishes are attractively presented using appropriate garnishes based on standard recipe requirement.

Contents

Classification and market forms of fruits and vegetables

Guidelines in selecting and preparation of fruits and vegetables

Nutritive value of fruits and vegetables

Principles of fruit and vegetable cookery

Cutting and presentation techniques of fruits and vegetables


EQUIPMENT

Refrigerator

Working table

Blender

Weighing scale

Oven/ gas range

Microwave


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standards recipes

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans

ACCESSORIES

Laboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodology:

Lecture/ discussion Assessment Method

Direct observation

Written examination

Oral questioning


- 57 -

LO 2. PREPARE STARCH DISHES


1. Variety of starch and foods are selected and prepared according to enterprise standard recipes and guidelines.

2. Optimum quality of the prepared starch dish is ensured using suitable methods based on standard recipe requirement.

Contents:

Classification and market forms of starch

Guidelines in selecting and preparation of starch

Principles of starch cookery


EQUIPMENT

Gas range

Oven

Refrigerator

Microwave

Working table

Weighing scale

TOOLS


Chopping board

Sifter

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodology:


Direct observation

Written examination

Oral questioning


- 58 -

LO 3. PREPARE EGG DISHES


1. Variety of egg dishes are prepared and cooked according to standard recipes. 2. Egg dishes are correctly prepared meeting desired quality, consistency, and

appearance based on enterprise standard recipes. 3. Eggs are utilized and presented in various ways based on its culinary purposes in

commercial cooking.

Contents:

Kinds of eggs

Parts of an egg

Cooking methods of eggs

General uses of eggs in culinary arts

Guidelines in checking the quality of eggs


EQUIPMENT

Gas range

Oven

Refrigerator

Working table

TOOLS


Chopping board

Sifter

Plates and bowls

Knives

Spoon and Forks

Pans and pots


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodology:

Lecture/ discussion Assessment Method:

Direct observation

Written examination

Oral questioning


- 59 -

LO4. STORE VEGETABLES, FRUITS, EGGS AND STARCH FOODSTUFFS


1. Fresh and processed eggs, vegetables, fruits, and starch foodstuffs are stored at correct temperature in accordance with the required conditions.

2. Freshness and quality is maintained in accordance with enterprise storing techniques and procedures.

Contents:

Storage conditions for foods

Controlling temperatures at receiving and storage

Proper storage of foods

Hygienic handling of foods


EQUIPMENT

Refrigerator

Working table

Blender

Weighing scale

Oven/ gas range

Microwave

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes

ACCESSORIES

Laboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes Methodology:


Direct observation

Written examination

Oral questioning


- 60 -

UNIT OF COMPETENCY : PREPARE AND COOK POULTRY AND GAME MODULE TITLE : PREPARING AND COOKING POUTRY AND GAME MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable

attitude in selecting, preparing, cooking and presenting and storing poultry and game

NOMINAL DURATION : 40 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Select and purchase poultry and game LO 2. Handle and store poultry and game LO 3. Prepare, cook and present poultry and game


- 61 -

LO 1. SELECT AND PURCHASE POULTRY AND GAME


1. Poultry and game is selected and purchased based on the required menu 2. Poultry and game are received in accordance with required quantity and quality 3. Items are received and indorsed according to guidelines

Contents:

Classifications of poultry and game

Qualities or characteristics of poultry and game

Guidelines in receiving foods Conditions:

Students/trainees must be provided with the following:

EQUIPMENT

OHP

SUPPLIES

Transparencies

TOOLS/ACCESSORIES

Weighing scale

Wok

Casserole

Ladle

Plates

Bowls

Laboratory gown

Hair net

Apron

Mask

gloves


Catalog

Reference books

Methodologies:

Lecture/ discussion


Direct observation


Demonstration


- 62 -

LO 2. HANDLE AND STORE POULTRY AND GAME


1. Poultry and game are handles efficiently and hygienically to minimize risk food spoilage and cross contaminations

2. Frozen poultry and game are thawed in accordance with required thawing procedures

3. Poultry and game are stored ensuring storage conditions and optional temperature are maintained

Contents:

Proper handling of poultry and game products

Procedures of thawing poultry products

Proper storing of poultry Conditions:


EQUIPMENT

Freezer

Refrigerator

Chiller

SUPPLIES

Poultry and game products

Foil

Wax paper

TOOLS/ACCESSORIES

Laboratory gown

Hair net

Apron

Mask

gloves

LEARNING MATERIALS

Manuals

Catalog

Reference books

Methodologies:

Lecture/ discussion


Direct observation



- 63 -

LO 3. PREPARE, COOK AND PREPARE POULTRY


1. Poultry and game are prepared based on the required menu and preparation techniques

2. Poultry and game are cooked according to standard recipes and appropriate cookery method

3. Variety of poultry and game dishes are prepared according to standard recipe 4. Poultry and game are served in according to standard recipe including, carving,

slicing or leaving whole 5. Poultry and game is presented using suitable, sauces, garnishes and

accompaniments Contents:

Preparation techniques used in cooking poultry and game

Cookery methods and techniques for poultry and game

Portioning and yielding

Different types of sauces, garnishes and accompaniments Conditions:


EQUIPMENT

Gas range

Oven

Blender

Refrigerator

Microware

Working table

LEARNING MATERIALS

Manuals


Catalog

Reference books

Hand-outs

TOOLS/ACCESSORIES

Weighing scale

Wok

Casserole

Ladle

Plates

Bowls

Laboratory gown

Hair net

Apron

Mask

gloves SUPPLIES

Real ingredients as required by menu or recipe

Methodologies:

Lecture/discussion

Demonstration


Written examination

Oral questioning

Direct observation


- 64 -

UNIT OF COMPETENCY : PREPARE PORTION OF CONTROLLED MEAT CUTS MODULE TITLE : Prepare Portion of Controlled meat cuts MODULE DESCRIPTION : This module covers the specialized skills and knowledge

required to select quality meats, break down primary and secondary cuts into portions and prepare a selection of meat products.

NOMINAL DURATION : 20 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Select suppliers and purchase meats LO 2. Prepare and produce a range of portion controlled meats LO 3. Prepare and produce meat products LO 4. Store meat cuts and meat products


- 65 -

LO 1. SELECT SUPPLIERS AND PURCHASE MEATS


1. Suppliers are identified prior to purchase of meats in accordance with enterprise selection guidelines and policy.

2. Suppliers are selected based on enterprise approves selection guidelines. 3. Meats are purchased based on quality specifications and request.

Contents:

Classification and market forms of meat and meat products

Guidelines in selecting and purchasing of meats

Cuts of meats


EQUIPMENT

Refrigerator

Working table

Weighing scale

Freezer


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans

Food containers

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes

Methodology:


Direct observation

Written examination

Oral questioning


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LO 2. PREPARE AND PRODUCE A RANGE OF PORTION CONTROLLED MEATS


1. Ingredients are specified and selected according to standard recipes. 2. Meats and other ingredients are weighed based on recipes required quantity. 3. Meats are precisely cut to required portion size based on given standard recipes.

Contents:

Recipe quantification

Units of measurement and its equivalents

Butchering Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Freezer

Working table

Weighing scale


Real ingredients

TOOLS


Chopping board

Colander

Plates and bowls

Paring knife

Butcher’s knife

Cleaver

Boning knife

Spoon and Forks

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodologies

Lecture/ discussion

Demonstration

Video viewing Assessment Method

Direct observation

Written examination

Oral questioning


- 67 -

LO 3. PREPARE AND PRODUCE MEAT PRODUCTS


1. Range of portion-controlled meat products are prepared and cooked according to standard recipes and suitable cookery methods.

2. Suitable ingredients are selected according to standard recipe requirements. 3. Seasonings, flavoring, herbs and spices for meat products are selected and used

based on recipe requirement. Contents:

Techniques in cutting meats

Uses of food additives and food enhancers

Guidelines in using food additives and food enhancers

Principles of meat cookery Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Freezer

Working table

Refrigerator

Gas range/ oven

Racks

Weighing scale

TOOLS


Chopping board

Colander

Plates and bowls

Paring knife

Butcher’s knife

Cleaver

Boning knife

Spoon and Forks

Pots and pans


Real ingredients

Spices and seasonings

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes

ACCESSORIES

Laboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodology:


Direct observation

Written examination

Oral questioning


- 68 -

LO 4. STORE MEAT CUTS AND MEAT PRODUCTS


1. Food spoilage is minimized in accordance with standard storage techniques. 2. Quality of each cut and product is maintained through appropriate storage

techniques, in accordance with job requirement. 3. Meat preservation method is used/ applied appropriately in accordance with standard

recipe requirement. Contents:

Factors contributing to meat spoilage

Storage procedures for different meats

Methods of meat preservation


EQUIPMENT

Freezer

Working table

Refrigerator

Gas range/ oven

Racks

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodologies:

Lecture/ discussion

Educational trips Assessment Methods:

Direct observation

Written examination

Oral questioning


- 69 -

UNIT OF COMPETENCY : PREPARE AND COOK SEAFOOD MODULE TITLE : Prepare and Cook Seafood MODULE DESCRIPTION : This module deals with the knowledge, skills and

desirable attitudes required in selecting, preparing, presenting and storing seafood in a commercial cookery or catering operation.

NOMINAL DURATION : 30 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOME At the end of this module, the students/trainees should be able to: LO 1. Select and store seafood LO 2. Prepare and cook fish and shellfish LO 3. Present fish and seafood


- 70 -

LO 1. SELECT AND STORE SEAFOOD


1. Seafood is selected according to quality, seasonal availability, price and the requirements for specific menu items.

2. Live seafood, where used, are maintained and killed in a non-cruel and humane manner and in accordance with government regulations.

3. Seafood are handled and stored hygienically, in accordance with safe handling and storing techniques.

4. Frozen seafood are thawed correctly to ensure maximum quality, hygiene, and to retain their nutrients.

5. Where applicable, date stamps and codes are checked to ensure quality control. Contents:

Classifications and market forms of seafood

Principles in cooking seafood

Techniques in storing of seafood

Thawing guide of seafood

Safe handling of raw seafood Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Freezer

Working table

Gas range/ oven

Cooler

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans

Food containers


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodologies:


Direct observation

Written examination

Oral questioning


- 71 -

LO 2. PREPARE AND COOK FISH AND SHELLFISH


1. Fish is cleaned, gutted and filleted correctly and efficiently according to recipe standards.

2. Shellfish and other types of seafood are cleaned and prepared correctly and in accordance with recipe standards.

3. Seafood is cooked to standard recipe requirements using a variety of cookery methods.

4. Fish and shellfish by-products are used appropriately for a variety of dishes and menu items.

Contents:

Classifications fish and market forms of fish

Classifications and market forms of shellfish

Principles of cooking fish and shellfish Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Freezer

Working table

Refrigerator

Gas range/ oven

Racks

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans


Real ingredients


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

LEARNING MATERIALS

Manuals

References

Modules Standard recipes

Methodologies:


Direct observation

Written examination

Oral questioning


- 72 -

LO 3. PRESENT FISH AND SEAFOOD


1. Fish and seafood is prepared and presented for service. 2. Suitable sauces and dips are prepared according to standard recipes and as required

to accompany seafood menu items. 3. Place presentations and garnishing techniques are selected and used according to

recipe standards. Contents:

Guidelines in garnishing fish and seafood dishes

Selection of appropriate roux for fish and seafood dishes


EQUIPMENT

Freezer

Working table

Refrigerator

Gas range/ oven

Racks

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans


Real ingredients


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

LEARNING MATERIALS

Manuals

References

Modules Standard recipes

Methodologies:

Lecture/ discussion Assessment Method:

Direct observation

Written examination

Oral questioning


- 73 -

UNIT OF COMPETENCY : PREPARE HOT AND COLD DESSERTS MODULE TITLE : Preparing Hot and Cold Desserts MODULE DESCRIPTION : This module deals with knowledge, skills and attitudes in the

preparation of a range of hot, cold and frozen desserts in a commercial cookery or catering operation.

NOMINAL DURATION : 20 HOURS QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Prepare and Produce desserts LO 2: Decorate, portion and present desserts LO 3: Prepare sweet sauces LO 4: Prepare accompaniments, garnishes and decorations LO 5: Store desserts


- 74 -

LO 1: PREPARE AND PRODUCE DESSERTS


1. Ingredients are selected, measured and weighed according to recipe requirements. 2. Appropriate equipment are selected and used in accordance with job requirements. 3. Standard recipe are used to produce a variety of hot cold and frozen desserts. 4. Creative and innovative desserts are produced using a range of appropriate

ingredients. Contents:

Measuring food materials

Kitchen tools and equipment and their uses

Standardization of recipe

Kinds of ingredients appropriate for desserts making Conditions: Students/trainees must be provided with the following:

Equipment

Gas range

Oven

Blender/ Food processor

Refrigerator

Microwave

Ice cream Machine

Mixer

Working table

Supplies and materials

Ingredients for the menu

Learning Materials

Manuals

Food Related references

Catalogs

Module and hand out


Laboratory Outfit ( hairnet, apron, masks, gloves, etc.)

Measuring spoon, glass, cups,

Weighing scale

Chopping board

Sifter

Plates and bowls

Knives

Juicers

spoon and Fork

Baking pans, molder

Casseroles

Steamer

Methodologies:

Lecture/discussion


Direct observation



- 75 -

LO 2: DECORATE, PORTION AND PRESENT DESSERTS

Assessment criteria:

1. Desserts are decorated appropriately to enhance presentation. 2. Desserts are portioned according to required standards. 3. Desserts are presented according to standard presentation.

Contents:

Principles in desserts decoration

Costing, yielding, portion control of desserts

Safe work practice particularly on handling hot and frozen products Conditions: Students/trainees must be provided with the following:

Equipment

Gas range

Oven


Refrigerator

Microwave

Ice cream Machine

Mixer

Working table



Learning Materials

Manuals

Catalogs

Hand-outs

Reference Materials




Weighing scale

Chopping board

Sifter

Plates and bowls

Knives

Juicers

spoon and Fork

Baking pans, molder

Casseroles

Steamer

Methodologies:

Lecture/discussion


Direct observation



- 76 -

LO 3: PREPARE SWEET SAUCES


1. Range of hot and cold sauces are produced to a desired consistency and flavor 2. Thickening agents are used suitable for sweet sauces where appropriate 3. Sauces are stored to retain desired quality and characteristics

Contents:

Methods of cooking foods

Different kinds of herbs, spices and food flavorings

Starch and alimentary paste

Proper storage of food Conditions: Students/trainees must be provided with the following:

Equipment

Gas range

Oven


Refrigerator

Microwave

Ice cream Machine

Mixer

Working table



Learning Materials

Manuals

Catalogs

Hand-outs

Reference books




Weighing scale

Chopping board

Sifter

Plates and bowls

Knives

Juicers

spoon and Fork

Baking pans, molder

Casseroles

Steamer

Methodologies:

Lecture/discussion


Direct observation



- 77 -

LO 4: PREPARE ACCOMPANIMENTS, GARNISHES AND DECORATION


1. Accompaniments, garnishes and decorations are used to enhance taste, texture and balance. 2. Ensured that flavors and textures of garnishes complements desserts 3. Presented desserts and sweets attractively.

Contents:

Rules in Garnishing

Fruits and Vegetables Curving

Conditions: Students/trainees must be provided with the following

Equipment

Gas range

Oven


Refrigerator

Microwave

Ice cream Machine

Mixer

Working table



Learning Materials

Manuals

Catalogs

Hand-outs

Reference books




Weighing scale

Curving Knives

Chopping board

Sifter

Plates and bowls

Knives

Juicers

spoon and Fork

Baking pans, molder

Casseroles

Steamer

Methodologies:

Lecture/discussion

Demonstration

Film Viewing Assessment Methods:

Direct observation


- 78 -

LO 5: STORE DESSERTS


1. Desserts are stored at the appropriate temperature 2. Desserts conditions are corrected to maintain quality freshness and customer

appeal 3. Desserts suitable packaging are selected and used to preserve taste, appearance

and eating characteristic Contents:

Proper handling and storing of Desserts

Food Packaging Conditions: Students/trainees must be provided with the following:

Equipment

Working table

Chiller

Refrigerator

Freezer


Actual food or menu



Food Racks/ trays

Styro plates

Food wrap

Foil

Learning Materials

Storage Manuals

Hand out

References book

Methodologies:

Lecture/discussion


Direct observation

Oral/questioning


- 79 -

UNIT OF COMPETENCY : PREPARE PASTRY, CAKES AND YEAST-BASED PRODUCTS

MODULE TITLE : PREPARING PASTRY, CAKES AND YEAST-BASED

PRODUCTS MODULE DESCRIPTION : This Module deals with knowledge, skills and attitudes

required to produce a range of pastries, cakes and bread in a commercial cookery or catering operation.

NOMINAL DURATION : 40 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare, decorate and present pastries and cakes LO 2. Prepare and produce yeast products LO 3. Portion and store pastry, Cakes and bread goods.


- 80 -

LO 1. PREPARE, DECORATE AND PRESENT PASTRIES AND CAKES


1. Variety of pastries and pastry products are produced according to required standard products

2. Basic pastries are prepared according to standard recipe using appropriate techniques, method and equipment

3. Pastries are presented according to standard presentation. Contents:

Characteristic of different types of pastries, cakes and yeast products.

Different nature and handling requirements of each type of pastry.

Pastries and cakes decorating. Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Gas range

Oven

Blender

chiller

Refrigerator

Microwave

Working table



Wax paper

Boxes

Foil

LEARNING MATERIALS

Copy of standardize recipe

Lecture hand-outs

Catalogs

Manuals

Reference book

Recipe books

Food related magazines



Measuring spoon

Measuring glass

Measuring cups

dietetic scale

Chopping board

Sifter

Plates and bowls

Knives

Spoon and Forks

Cake slicer

Baking pans

Molder

Cake tester

Pastry brush

Oven thermometer

Mixing bowls

Wooden Spoon

Rubber Scraper

Spatula

Cooling rack

Dough cutter

Can opener

Wire whisk

Pastry bag

Pastry tube

Cake revolving stand


- 81 -

Methodologies:

Lecture/ discussion

Demonstration


Direct observation


Demonstration


- 82 -

LO 2: PREPARE AND PRODUCE YEAST PRODUCTS


1. Variety of cakes and yeast-based products are prepared according to standard recipes and practice.

2. Range of yeast –based products are prepared according to standard recipe. 3. Suitable equipment are selected and used safely and efficiently 4. Pastry products, cakes and yeast-based products are decorated according to

standard recipe

Contents:

Different types of cakes and yeast-based products.

Types of leavening agent

Tools and equipments used in Baking

Guidelines in cake decorating Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Gas range

Oven

Blender

chiller

Refrigerator

Microwave

Working table



Wax paper

Boxes

Foil

LEARNING MATERIALS

Copy of standardize recipe

Lecture hand-outs

Catalogs

Manuals

Reference book

Recipe books

Food related magazines

TOOLS AND ACCESSORIES Laboratory outfit (hairnet. Lab gown,

apron, mask, gloves, splasher shoes) Measuring spoon Measuring glass Measuring cups dietetic scale Chopping board Sifter Plates and bowls Knives Spoon and Forks Cake slicer Baking pans Molder Cake tester Pastry brush Oven thermometer Mixing bowls Wooden Spoon Rubber Scraper Spatula Cooling rack Dough cutter Can opener Wire whisk Pastry bag Pastry tube Cake revolving stand


- 83 -

Methodologies:

Lecture/ discussion

Demonstration


Direct observation


Demonstration


- 84 -

LO 3. PORTION AND STORE PASTRY, CAKES AND BREAD GOODS


1. Portion control is applied to minimize waste 2. Cakes and pastry bread products are stored correctly to minimize spoilage 3. Pastry, cakes and bread goods are kept in accordance with required conditions

Contents:

Portion control of bakery products

Proper handling and storage of bakery product Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Refrigerator

Chiller

Freezer


Foil

Wax paper

Food wrap

Boxes



Knives

Cake slicer

LEARNING MATERIALS

Lecture hand-outs

Reference books

Manuals

Related food magazines

Methodologies:

Lecture/ discussion


Direct observation


Demonstration


- 85 -

UNIT OF COMPETENCY : PRESENT FOOD MODULE TITLE : PRESENTING FOOD MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes

required to efficiently and professionally plate, present and serve food in commercial cookery or catering operations

NOMINAL DURATION : 20 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare food for service LO 2. Portion and plate food LO 3. Work in team


- 86 -

LO 1. PREPARE FOOD FOR SERVICE


1. Food are correctly identified for menu items 2. Sauces and garnishes are arranged according to required specific dishes

Contents:

Principles on food analysis

Types of stocks and different kinds of garnishes Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Working table

Trolley

Glass rack

Plate rack


Actual menu


Casual uniform for fine dining:

Food tray

Glassware

Chinaware

Hollowware

Side towel

Food stand

LEARNING MATERIALS

Brochures

Catalog

Manual for service

Hand-outs

Methodologies:

Lecture/ discussion

Demonstration

Video viewing Assessment Method:

Direct observation



- 87 -

LO 2. PORTION AND PLATE FOOD


1. Sufficient supplies of clean, undamaged crockery are arranged and available at temperatures appropriate to food being used

2. Food are correctly portion according to prescribed policies and/or standard recipes 3. Food is plated and presented neatly and attractively according to required specified

dish. 4. Food is serve should be displayed in public area at the correct temperature in

attractive manner without drips or spills and giving attention to color. Contents:

Different types of chinaware and their uses

Cost control and portioning of foods

Styles of service Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Working table


Actual menu

Food wrap

Foil

Boxes



Weighing scale

Chopping board

Plates and bowls

Knives

Serving spoons and forks

LEARNING MATERIALS

Manuals

Food related magazine

Reference book

Hand-outs

Catalog

Methodologies:

Lecture/ discussion

Demonstration Assessment Method:

Direct observation



- 88 -

LO 3. WORK IN A TEAM


1. Good working relationships with all kitchen and food services staff is demonstrated to ensure finely and quality food service

2. Kitchen routine for food service is followed to minimize delays and maximize food quality

3. High standards of personal and work related of hygienic practices are maintained Contents:

Human Resource Management

Kitchen work flow

Personal hygiene and good grooming Conditions: Students/trainees must be provided with the following:

LEARNING MATERIALS

Manual for good grooming

Catalog

Brochures

Hand-outs

Reference books

Related magazines and journal Methodologies:

Lecture/ discussion

Demonstration


Direct observation



- 89 -

UNIT OF COMPETENCY : PACKAGE PREPARED FOODSTUFFS MODULE TITLE : PACKAGING PREPARED FOODSTUFFS MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in

packaging of prepared foodstuffs for transportation. NOMINAL DURATION : 15 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES At the end of this module, the students/trainees should be able to: LO 1. Ensure food suitable for packaging, storage and transportation LO 2. Select packaging appropriate to specific food LO 3. Package food according to needs


- 90 -

LO 1. ENSURE FOOD SUITABLE FOR PACKAGING, STORAGE AND TRANSPORTATION


1. Food meets requirements (quality, shelf –life, microbiological condition, portion control) prior to packaging.

Contents:

Principles of food packaging

Different kinds of food packaging Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Plastic Sealer

Vacuum sealer

Working table


Actual menu

Polystyrene foam

Cartons

Plastic cling wrap

Plastic or foil containers

Metal or plastic trays

Tapes

Measuring tape



Knives

Scissors

Cutter

LEARNING MATERIALS

Catalog

Manuals

Reference books

Hand-outs

Related magazines and journals

Methodologies:

Lecture/ discussion


Direct observation



- 91 -

LO 2. SELECT PACKAGING APPROPRIATE TO SPECIFIC FOOD


1. Packaging materials are selected based on the required standards 2. Packaging materials are selected based on human and environment safety

requirements

Contents:

Different types of packaging materials

Sanitation and hygiene Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Plastic Sealer

Vacuum sealer

Working table


Actual menu

Polystyrene foam

Cartons

Plastic cling wrap



Tapes

Measuring tape



Knives

Scissors

Cutter

LEARNING MATERIALS

Catalog

Manuals

Reference books

Hand-outs


Methodologies:

Lecture/ discussion


Direct observation



- 92 -

LO 3. PACKAGE FOOD ACCORDING TO NEEDS


1. Food is package in compliance with hygiene, occupational health and safety and local health regulations requirements

2. Environmental requirements such as temperature control, humidity, design and construction are for food packaging are observed

3. Appropriate packaging procedures are adopted according to standard specifications 4. Food labeled according to packaging regulations

Contents:

Occupational health and safety standards

Food sanitation and environmental concern

Procedure and guidelines in food packaging

Labeling and packaging of food products Conditions: Students/trainees must be provided with the following:

EQUIPMENT

Plastic Sealer

Vacuum sealer

Working table


Actual menu

Polystyrene foam

Cartons

Plastic cling wrap



Tapes

Measuring tape



Knives

Scissors

Cutter

LEARNING MATERIALS

Catalog

Manuals

Reference books

Hand-outs


Methodologies:

Lecture/ discussion

Demonstration Assessment Method:

Direct observation
