Procedures Manual On Utpras Unified TVET Program Registration and Accreditation System Program Registration (Land-Based)

Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01

Unified TVET Program Registration and Rev. No. Page
04 13
Accreditation System
Issued by Date
Program Registration (Land-Based) CO
TESDA-SOP-CO-01-F07
Rev. No. 01-02/13/15
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title: COOKERY NC II

Nominal Duration : 316_Hours________________________________________
Qualification Level: II_________________________________________________
Course Description: The COOKERY NC II Qualification consists of
competencies that a person must achieve to clean kitchen
areas, cook/prepare hot, cold meals and desserts for guests in
various food and beverage service facilities
Trainee Entry: : Trainees or students wishing to gain entry into this course should
possess the following requirements:
 can communicate both in oral and written;

 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
Course Structure:
Basic Competencies:
No. of Hours: 18
Unit of Competency Module Learning Outcomes Nominal

Duration
Participate in Participating in  Obtain and convey workplace
workplace workplace information
communication communication  Complete relevant work 6
related documents
 Participate in workplace
meeting and discussion
Work in a team Work in a team  Describe and identify
environment environment team role and
responsibility in a team. 3
 Describe work as a team
member

Practice career Practicing career  Integrate personal
professionalism professionalism objectives with
organizational goals 3
 Set and meet work
priorities
 Maintain professional
growth and development
Practice occupational Practicing  Identify hazard and risks 6

health and safety occupational health  Evaluate hazard and risks
and safety  Control hazards and risks
 Maintain occupational
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health and safety

awareness
Common Competencies
No. of Hours 18
Duration
Develop and update Developing and  Seek information on the
industry knowledge updating industry industry 2
knowledge  Update continuously relevant
industry knowledge
Observe workplace Observing  Follow hygiene procedures
hygiene procedures workplace  Identify and prevent hygiene 4
hygiene risk
procedures
Perform computer Performing  Plan and prepare task to be
operations computer undertaken
operations  Input data into a computer 4
 Assess information using
computer
 Produce/ output data using
computer system
 Maintain computer system
Perform workplace Performing  Practice workplace procedures
and safety practices workplace and for health,safety and security
safety practices practices 4
 Deal with emergency situations
 Maintain safe personal
presentation standards
Provide effective Providing  Greet customers 4
customer service effective  Identify customer needs
customer service  Deliver service to customer
 Handle queries through
telephone, fax machine,
internet and email
 Handle complaints, evaluation
and recommendations
Core Competencies
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No. of Hours: 280

Duration
 Clean, sanitize and 8
1. Clean and  Cleaning and
maintain kitchen maintaining store equipment
premises kitchen premises
 Clean and sanitize
premises
 Dispose of waste
2. Prepare stocks,  Preparing stocks,  Prepare stocks, glazes 24

sauces and soups sauces and soups and essences required
for menu items tools and
equipment
 Prepare soups required

for menu items.
 Prepare sauces
required for menu item
 Store and reconstitute

stocks, sauces and soups
3. Prepare  Preparing  Prepare mis en place 24

appetizers appetizers
 Prepare a range of
appetizers
 Present a range of
appetizers
 Store appetizers
4. Prepare salads  Preparing salads  Perform Mis en place 24

and dressings and dressings
 Prepare variety
saladsand dressing
 Present a variety of
salads and dressings
 Store salads and

dressings
5. Prepare  Preparing  Perform Mis en place . 24

sandwiches sandwiches
 Prepare variety of
sandwiches
 Present a variety of
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sandwiches
 Store sandwiches
6. Prepare meat  Preparing meat  Perform Mis en 24

dishes dishes place
 Cook meat cuts for

service
 Present meat cuts

for service
 Store meat
7. Prepare  Preparing  Perform Mis en 24

vegetables dishes vegetables dishes place
 Prepare vegetable
dishes
 Present vegetable
dishes
 Store vegetable
dishes
8. Prepare egg  Preparing egg  Perform Mis en 24

dishes dishes place
 Prepare and cook

egg dishes
 Present egg dishes
 Store egg dishes
9. Prepare starch  Preparing starch  Perform Mis en 24

dishes dishes place
 Prepare starch
dishes
 Present starch
dishes
 Store starch dishes
10. Preparing poultry  Perform Mis en 24

and game dishes place
 Cook poultry and
game
 Plate/present poultry
and game
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 Store poultry and

game
11. Preparing  Perform Mis en 24

seafood dishes place
 Handle fish and
seafood
 Cook fish and
shellfish
 Plate/present fish
and seafood
 Store fish and
seafood
12. Prepare desserts Preparing desserts  Perform Mis en 24

place
 Prepare desserts
and sweet sauces
 Plate/present
desserts
 Store desserts
13. Package Packaging prepared  Select packaging 24

prepared foods foods materials
 Package food
Assessment Methods: Written exercise/ Practical test

Oral questioning
Observation
Practical test/simulation
Course Delivery: Self-paced instruction

Modular
Lecture
Demonstration
Film viewing
Role Play
Resources:
TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT
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1unit Electric fan Beef

10 First aid cabinet
Chef’s knife 3 unit Pork
pcs
Filing cabinet 3 Layers
8 pcs Boning knife 1 unit Lamb/mutton
compartmen
4 pcs Oysters knife 1 unit TV Veal
2 pcs Cleaver knife 2 unit Video player POULTRY
Tenderizer,
8 pcs 1 unit Fire extinguisher Chicken
medium,small
8 pcs Skimmer, fine 1 unit Emergency light Duck
directional signage/s for
8 pcs Wire skimmer, small 1 pc each rooms Turkey
8 pcs Skimmers, spider 1 unit air condition Pigeon, etc.

8 pcs Strainer,small,fine 1 unit telephones SEAFOOD
computers with internet
8 pcs Siever,small 3 unit connection Fish
8 pcs Strainer,medium fine 1 unit Fax machine Shellfish

LCD
8 pcs Turner,3” x 6” 2 unit Crustacean
8 pcs Spatula LABORATORY EQUIPMENTS PERISHABLES

8 pcs Wooden spoon 1 unit Air conditioner Vegetables
Fire extinguisher
8 pcs Parisienne spoon 2 unit Fruits
Emergency light
8 pcs Zester 1 unit Dairy products
Combination of broiler
8 pcs Piping bag 1 unit and griddle - small Processed food
DRY GOODS
8 pcs Pastry tubes 3 unit Exhaust hood
(GROCERIES)
Dish washing machine
3 pcs Strainer Chinois,small 1 unit Sauces
(optional
Strainer Chinois, Blender machine
2 pcs 1 unit Spices and herbs
medium
Pressure cooker
4 pcs Funnel, small 1 unit medium Salamander, Seasoning
griller
Braising pan - medium
4 pcs Funnel, medium 8 unit Canned fruits
6 Meat slicer - small

Measuring spoon 1 unit Canned vegetables
sets
10 Meat chopper machine
Tongs, 8 inches 1 unit Noodles
pcs
Preparation table with
8 pcs Tongs, 12 inches 8 unit sink & shelves (approx. Pasta
45x28’’)
8 Measuring cup 1 unit Bain Marie – table w/4 Rice
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compartments
sets
Working s/s table
4 pcs Measuring urn 2 unit (fabricated) Flour
Condiment cabinet
2 pcs Ice cream scoop 2 unit Sugar
Washing sink tables w/3
10
Cheese Cloth 1 unit compartments Beans
pcs
24 Soak sink, optional

Serving spoon 1 unit FACILITIES
pcs
4
Pepper and salt mill 8 unit Utility shelving Workshop
sets
Stainless steel rack (5
2 unit Weighing scale, 5 kgs 2 unit Laboratory
shelves
Weighing scale, 1000 Utility cart
4 unit 1 unit Audio-visual room
grams
Floor mops
8 pcs Apple corer 4 pcs Lecture room
8 pcs Wire whisk,small 2 unit Mop Squeezer Storage/stock room

8 pcs Wire whisk, medium 4 pcs Broom (tambo) Research room/Library
2 pcs Wire whisk, heavy duty 4 pcs Dust pan REFERENCES
1 pc Can opener
Garbage bin (4 gals.)
4 unit Books
Liquid soap dispenser

8 pcs Kitchen scissors 8 pcs Manuals
Paper towel dispenser

8 pcs Soup Ladle, 3 oz Charts
4 pcs
Reach-in freezer
8 pcs Soup Ladle, 6 oz 1 unit CD’s
Reach-in refrigerator
3 pcs Soup Ladle, 8 oz 2 unit Video tapes
4 burner gas range w/
2 pcs Soup Ladle, 12 oz 4 unit oven Pictures
Stock pan burner

8 pcs Kitchen spoon 1 unit Magazines
8 pcs Kitchen spoon, slotted MISCELLANEOUS

8 pcs Kitchen forl Charcoal
3 pcs Carving fork Toothpicks
Pocket/pin
3 pcs Aluminum foil
thermometer
8 pcs Peelers Wax paper
2 pcs Stock pot, large Cling wrap
12
Frying pan, small Tissue paper
pcs
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8 pcs Frying pan, medium Paper towel

2 pcs Frying pan, large Liquid soap
4 pcs Colander, small
2 pcs Colander, medium
16
Cutting board
pcs
1 pc Fish poacher, medium
12
Casserole, small
pcs
4 pcs Casserole, medium
4 pcs Wok, small
1 pc Wok, medium
1 pc Double Boiler, medium
8 pc Paellara
12
Glass rack
pcs
12
Soup cup rack
pcs
12
Plate rack
pcs
8 pcs Baking tray, small
12
Utility tray,stainless
pcs
4 pcs Roasting pan
NOTE: Implementation of the training program can be made possible through a MOA between the
Training school and Industry for the use of the facilities. This is in response to the school limitation
on the high cost of equipment.
Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq. Meters
Student/Trainee Working
Space 1 x 1 m. 1 sq. m. 25 sq. m
(40sq.m.)x2
Lecture/Demo Room (8 x 5 m.)x2 (40 sq. m).x2
Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.
Learning Resource Center

3 x 5 m. 15 sq. m. 15 sq. m.
Facilities/Equipment/
Circulation Area 36 sq. m.
Total workshop area: 156 sq. m. +40sq.m.

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TRAINER QUALIFICATION I (TQ II)
 Must be a holder of NC III or its equivalent

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

Reference: TESDA Board Resolution No. 2004 03
B. Module of Instruction
Basic Competencies: COMMUNICATION

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

LO1. Obtain and convey workplace information
Assessment Content Conditions Methodologies Assessment
Criteria Methods
 Specific and  Written  Writing  Group  Direct
relevant communication materials discussion Observati
information is  Organizational (pen &  Interaction on
accessed from policies paper)  Lecture  Oral
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appropriate  Communication  References  Reportorial interview

sources procedures and (books) and
 Effective systems  Manuals written
questioning , test
active listening
and speaking
skills are used
to gather and
convey
information
 Appropriate
medium is used
to transfer
information and
ideas
 Appropriate
non- verbal
communication
is used
 Appropriate
lines of
communication
with
supervisors
and colleagues
are identified
and followed
 Defined
workplace
procedures for
the location
and storage of
information are
used
 Personal
interaction is
carried out
clearly and
concisely
LO2. Speak English at a basic operation level
Assessment Criteria Content Conditions Methodologies Assessment

Methods
 Simple conversations  Effective  Paper  Group  Written test
on familiar topics with communication  Pencils/ball discussion  Practical/perfor
work colleagues is  Different modes of pen  Interaction mance test
participated communication  Reference  Lecture  Interview
 Simple verbal  books
instructions or requests  Manuals
are responded to 2.3
Simple requests are
made
 Routine procedures are
described
 Likes, dislikes and
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preferences are
expressed
 Different forms of
expression in English is
identified
LO3. Complete relevant work related documents

Methods
 Team meetings are  Sentence  Paper  Group  Written test
attended on time construction  Pencils/ball discussions  Practical/per
 Own opinions are  Technical writing pen  Interaction formance
clearly expressed and  Recording  References  Lecture test
those of others are information (books)  Interview
listened to without  Manuals
interruption
 Meeting inputs are
consistent with the
meeting purpose and
established protocols
 Workplace interactions
are conducted in a
courteous manner
 Questions about
simple routine
workplace procedures
and maters concerning
working conditions of
employment are asked
and responded to
 Meetings outcomes are
interpreted and
implemented
LO4. Participate in workplace meetings and discussions

Methods
 Range of forms relating  Basic  Paper  Group  Written test
to conditions of mathematics  Pencils/ball discussion  Practical/perf
employment are  Technical writing pen  Interaction ormance test
completed accurately  Types of forms  Reference  Lecture  Interview
and legibly books
 Workplace data is  Manuals
recorded on standard
workplace forms and
documents
 Basic mathematical
processes are used for
routine calculations
 Errors in recording
information on forms/
documents are identified
and properly acted upon
Reporting requirements
to supervisor are
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completed according to
organizational guideline
Basic Competencies: TEAM WORK

Unit of Competency: Work in a Team Environment
Module Title: Working in a Team Environment
Module Descriptor: This module covers the knowledge, skills and attitudes required to
obtain, interpret and convey information in response to workplace
requirements
Nominal Duration: 3
LO1. Describe team role and scope

LO2. Identify own role and responsibility within team
LO3. Work as a team member
LO4. Work effectively with colleagues
LO5. Work in socially diverse environment
LO1. Describe team role and scope
Assessment Criteria Content Conditions Methodologie Assessment

s Methods
 The role and objective of  Team role.  Standard  Group  Written test
the team is identified  Relationship and operating discussion/i  Observation
from available sources responsibilities procedure (SOP) nteraction  Simulation
of information  Role and of workplace  Case studies  Role playing
 Team parameters, responsibilities  Job procedures  Simulation
reporting relationships with team  Client/supplier
and responsibilities are environment. instructions
identified from team  Relationship  Quality standards
discussions and within a team.  Organizational or
appropriate external external
sources personnel

LO2. Identify own role and responsibility within team

s Methods
 Individual role and  Communication  SOP of workplace  Group  Observation of
responsibilities within process  Job procedures discussion work activities
the team environment  Team  Organization or  Interaction  Observation
are identified structure/team external personnel  Lecture through
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 Roles and responsibility roles simulation or

of other team members  role play
are identified and  Case studies
recognized and scenarios
 Reporting relationships
within team and external
to team are identified
LO3. Work as a team member

Methods
 Effective and  Group planning  SOP of  Group  Observation of
appropriate forms of  and decision workplace discussion work activities
communications used  making  Job procedures  Interaction  Observation
and interactions  Organization or  Lecture through
undertaken with team external simulation or
members who personnel role play
contribute to known  Case studies
team activities and and scenarios
objectives
 Effective and
appropriate
contributions made to
complement team
activities and
objectives, based on
individual skills and
competencies and
workplace context
Observed protocols in
reporting using
standard operating
procedures
 Contribute to the
development of team
work plans based on
an understanding of
team’s role and
objectives and
individual
competencies of the
members
LO4. Work effectively with colleagues

Methods
 Information is  Team  SOP of  Group  Observation
communicated clearly Communication workplace discussion of work
and in concise manner  Team Building  Job  Interaction activities
using appropriate  procedures  Lecture  Observation
communication   Organization through
techniques or external simulation or
 Relationships are personnel role play
established and  Case studies
maintained effectively and scenarios
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with colleagues
 Work activities are
performed within the
team to ensure
achievement of team
goals
LO5. Work in socially diverse environment

Methods
 Customers and o Specific  SOP of  Group  Observation of
colleagues from diversity issues workplace discussion work activities
diverse  Job  Interaction  Observation
backgrounds are procedures  Lecture through
communicated  Organization simulation or
with, in all verbal or external role play
and non-verbal personnel  Case studies
forms and scenarios
 Cross cultural
misunderstandings
are dealt with,
taking account of
cultural
considerations
Basic Competencies:
Unit of Competency: PRACTICE CAREER PROFESSIONALISM
Module Title: PRACTICING CAREER PROFESSIONALISM
Module Descriptor: This module covers the knowledge, skills and attitudes in promoting
career growth and advancement, specifically to integrate personal
objectives with organizational goals set and meet work priorities and
maintain professional growth and development
Nominal Duration: 3

LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities

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LO3. Maintain professional growth and development
LO1. Integrate personal objectives with organizational goals

Methods
 Personal growth and  Personal  Workplace  Interactive  Role play
work plans are pursued development-  Code of -lecture  Interview
towards improving the social aspects: ethics  Simulation  Written
qualifications set for the intra and  Organizationa  Demonstration examination
profession interpersonal l goals  Self-paced
 Intra- and interpersonal development  Hand outs instruction
relationships are  Organizational and Personal
maintained in the course goals development-
of managing oneself  Personal social aspects
based on performance hygiene and
evaluation practices
 Commitment to the  Code of ethics
organization and its goal
is demonstrated in the
performance of duties

LO2. Set and meet work priorities

Methods
 Competing demands  Organizationa  Hand outs on  Interactive  Observation
are prioritized to l Key Result  Organizationa lecture of work
achieve personal, team Areas (KRA) l KRA  Group activities
and organizational  Work values  Work values discussion  Observation
goals and objectives. and ethical and ethics  Structured through
 Resources are utilized standards  Company activity simulation or
efficiently and  Company policies and  Demonstration role play
effectively to manage policies on the standards  Case studies
work priorities and use and  Sample job and scenarios
commitments maintenance targets
 Practices along of equipment  Learning
economic use and guides
maintenance of
equipment and
facilities are followed
as per established
procedures
LO3. Maintain professional growth and development

Methods
 Trainings and career  Qualification  Quality  Interactive  Demonstrat
opportunities are standards standards lecture ion
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identified and availed of  Gender and  GAD  Film viewing  Interview

based on job development handouts  Role  Written
requirements (GAD)  vIDEOS on play/simulation examinatio
 Recognitions are sensitivity professionalis  Group n
sought/received and  Professionalism m in the discussion  Portfolio
demonstrated as proof of in the workplace assessmen
career advancement workplace  Professional t
 Licenses and/or  List of licenses
certifications relevant to professional samples
job and career are licenses
obtained and renewed
Basic Competencies:
Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Descriptor: This module covers the knowledge, skills and attitudes required to
comply with the regulatory and organizational requirements for
occupational health and safety such as identifying, evaluating and
maintaining occupational health and safety (OHS) awareness
Nominal Duration: 6

LO1. Identity hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
LO5. Perform Basic First Aid
LO1. Identity hazards and risks

Methods
 Safety regulations and  Hazards and  Workplace Interactive  Situation
workplace safety and risks  Personal -lecture analysis
hazard control practices identification protective Simulation  Interview
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and procedures are and control equipment Symposium  Practical

clarified and explained  Organizationa (PPE) Group dynamics examination
based on organization l safety and  Learning  Written
procedures health guides examination
 Hazards/risks in the protocol  Hand-outs
workplace and their  Threshold - Organizational
corresponding indicators limit value safety and
are identified to (TLV) health protocol
minimize or eliminate  OHS - OHS indicators
risk to co-workers, indicators - Threshold limit
workplace and value
environment in - Hazards/risk
accordance with identification
organization procedures and control
 Contingency measures
during workplace
accidents, fire and other
emergencies are
recognized and
established in
accordance with
organization procedures
LO2. Evaluate hazards and risks

Methods
 Terms of maximum  TLV table  Hand outs on  Interactive  Interview
tolerable limits which  Philippine - Philippine OHS lecture  Written
when exceeded will OHS standards  Situation examination
result in harm or damage standards - Effects of analysis  Simulation
are identified based on  Effects of hazards in the  Symposium
threshold limit values hazards in workplace  Film viewing
(TLV) the - Ergonomics  Group
 Effects of the hazards workplace - ECC dynamics
are determined  Ergonomics regulations
 OHS issues and/or  ECC  TLV table
concerns and identified Regulations
safety hazards are
reported to designated
personnel in accordance
with workplace
requirements and
relevant
LO3. Control hazards and risks

Methods
 Occupational Health and  Safety  Hand outs on  Interactive  Written
Safety (OHS) regulations - Safety lecture examination
procedures for - Clean air act Regulations  Symposium  Interview
controlling hazards/risks - Electrical - Clean air act  Film viewing  Case/situation
in workplace are and fire - Electrical and  Group dynamics analysis
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consistently followed safety code fire safety code  Self-paced 

 Procedures for dealing - Waste - Waste instruction
with workplace management management
accidents, fire and - Disaster - Disaster
emergencies are preparednes preparedness
followed in accordance s and and
with organization OHS management management
policies  Contingency - Contingency
 Personal protective measures measures and
equipment (PPE) is and procedures
correctly used in procedures  OHS personal
accordance with records
organization OHS  PPE
procedures and practices
 Appropriate assistance is
provided in the event of
a workplace emergency
in accordance with
established organization
protocol
LO4. Maintain occupational health and safety awareness

Methods
 Emergency-related drills  Operational  Workplace  Interactive  Demonstration
and trainings are health and  PPE lecture  Interview
participated in as per safety  OHS personal  Simulation  Written
established organization procedure, records  Symposium examination
guidelines and practices and  CD’s, VHS  Film viewing
procedures regulations tapes,  Group dynamics
 OHS personal records  Emergency- transparencies
are completed and related drills  Health record
updated in accordance and training
with workplace 
requirements
LO5. Perform Basic First Aid

Methods
 Situation is  First Aid  Workplace  Interactive  Demonstration
assessed in procedures  PPE lecture  Interview
accordance with and  OHS personal  Simulation  Written
accepted practice practices records  Symposium examination
 Basic first-aid  CD’s, VHS  Film viewing 
techniques is applied tapes, 
in accordance with transparencies
established first-aid  Health record
procedures and
enterprise policy
 Details of the
incident is
communicated in a
timely manner
according to
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enterprise policy
Module of Instruction
Common Competencies:
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title: DEVELOPING AND UPDATING INDUSTRY
KNOWLEDGE
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Module Descriptor: This unit of competency deals with the knowledge, skills and
attitudes required to access, increase and update industry
knowledge. It includes seek information on the industry and
update industry knowledge.
Nominal Duration: 2 Hours
LO1. Identify and access key sources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge

LO1. Identify and access key sources of information on the industry

Methods
 Sources of  Sources of  Workplace  Lecture  Interviews/
information on the information on Location  Group Questioning
industry are correctly the industry  Learning discussion /  Individual/
identified and materials and Individual / Group Project
accessed Information manuals; Group or Report
to assist effective (CBLM) assignment
work performance is  Workplace
obtained in line with procedures
job requirements  OH & S
 Specific information Requirement
on sector of work is Information
accessed and updated sources
 Industry information  Media
is correctly applied to  Reference books
day-to-day work  Libraries
activities  Unions
 Industry
associations
 Industry
journals
 Internet
 Personal
observation and
experience
LO2. Access, apply and share industry information

Methods
C. Informal and/or  Information to  Workplace  Lecture  Interviews/
formal research is used assist effective Location  Group Questioning
to update general work  Learning discussion /  Individual/
knowledge of the performance materials and Individual / Group Project
industry  Specific manuals; Group or Report
D. Updated information on (CBLM) assignment
knowledge is shared sector of work  Workplace
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with customers and  Time procedures

colleagues as management  OH & S
appropriate and  Ready skills Requirement
incorporated into day- needed to access  Workplace
today working activities industry Location
information  Learning
 Quality materials and
assurance in the manuals;
industry (CBLM)
 Company  Workplace
standards procedures
operating  OH & S
procedures Requirement
 Information to
assist effective
work
performance
Information
sources
 Media
 Reference books
 Libraries
 Unions
 Industry
associations
 Industry journals
 Internet
Personal
observation and
experience
LO3. Update continuously relevant industry knowledge

Methods
 Local knowledge is  Informal and/or  Workplace  Lecture  Interviews/
developed to assist formal Location  Group Questioning
queries on research  Learning discussion /  Individual/
local/national tourism  Update general materials and Individual / Group Project
industry knowledge manuals; Group or Report
 Local knowledge is of industry (CBLM) assignment
updated using  Updated  Workplace
informal and/or formal knowledge procedures
research incorporate  OH & S
 Contact with local d into day- Requirement
communities is to-day  Workplace
maintained working Location
activities  Learning
materials and
manuals;
(CBLM)
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 Workplace
procedures
 OH & S
Requirement
 Information to
assist effective
work
performance
Information
sources
 Media
 Reference books
 Libraries
 Unions
 Industry
associations
 Industry journals
 Internet
Personal
observation and
experience
Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title: OBSERVING WORKPLACE HYGIENE PROCEDURES
Module Descriptor: This unit of competency deals with the knowledge, skills, and
attitudes in observing workplace hygiene procedures. It includes
following hygiene procedures and identifying and preventing
hygiene risks.
LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food,
beverage and materials

LO1. Practice personal grooming and hygiene

Methods
 Workplace hygiene  Hygiene  Workplace  Lecture  Demonstratio
procedures are procedures Location  Demonstration n
implemented in line  Hygiene control  Learning materials  Role-play  Written
with enterprise and procedures and manuals; Examination
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legal requirements  Handling and (CBLM)  Interviews /

 Handling and storage of storage in line  Workplace Questioning
items are undertaken in with enterprise procedures
line with enterprise and procedures  Hygiene procedures
legal requirements  Company  Hygiene Risks
standard  Manufacturer’s
operating Instruction Manual
procedures
LO2. Practice safe and hygienic handling, storage and disposal of food,
beverage and materials

Methods
 Potential hygiene risks  Hygiene Risks  Workplace  Lecture  Demonstratio
are identified in line  Identify and Location  Demonstration n
with enterprise prevent hygiene  Learning materials  Role-play  Written
procedures risks and manuals; Examination
 Action to minimize  Actions to (CBLM)  Interviews /
and remove risks are minimize and  Workplace Questioning
taken within scope of remove risks procedures
individual  Scope of  Hygiene procedures
responsibility of individual  Hygiene Risks
enterprise/legal responsibility  Manufacturer’s
requirements  Enterprise/ Instruction Manual
 Hygiene risks beyond Legal
the control of requirements
individual staff  Hygiene risks
members are reported beyond control
to the appropriate  Sources of and
person for follow up reasons for
food poisoning
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Unit of Competency: PERFORM COMPUTER OPERATIONS
Module Title: PERFORMING COMPUTER OPERATIONS
Module Descriptor: This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which include inputting,
accessing, producing and transferring data using the appropriate
hardware and software.
. Nominal Duration: 4 Hours
LO1. Identify and explain the functions, general features and capabilities of both hardware
and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/ data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system

LO1. Identify and explain the functions, general features and capabilities of both hardware
and software

Methods
 Requirements of task  Hardware and  Workplace  Lecture  Interviews /
are determined peripheral Location  Group Questioning
 Appropriate hardware devices and its  Learning discussion  Demonstration
and software is features and materials and  Tutorial or  Observation
selected according to functions manuals; self-pace
task assigned and  Software features (CBLM)
required outcome and capabilities  Workplace
 Task is planned to  OH & S procedures
ensure OH & S guidelines and  Manufacturer’s
guidelines and procedures Instruction
procedures are Manual
followed  OH & S
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guidelines and
procedures
Hardware and
peripherals:
 Personal
Computers
 Networked
systems
 Communication
equipment
 Printers
 Scanners
 Keyboard
 Mouse
LO2. Prepare and use appropriate hardware and software according to task requirement

Methods
 Data are entered into  Plan and  Workplace Location  Lecture  Interviews /
the computer using prepare for task  Learning materials  Group Questioning
appropriate to be taken and manuals; discussion  Demonstration
program/application in  Appropriate (CBLM)  Tutorial or  Observation
accordance with hardware and  Workplace self-pace
company procedures software procedures
 Accuracy of selected  Manufacturer’s
information is checked according to Instruction Manual
and information is task  OH & S guidelines
saved in accordance  Company and procedures
with standard standard Hardware and
operating procedures operating peripherals:
Inputted data are procedures  Personal Computers
stored in storage  Networked systems
media according to  Communication
requirements equipment
 Work is performed  Printers
within ergonomic  Scanners
guidelines  Keyboard
 Mouse
LO3. Use appropriate devices and procedures to transfer files/ data

Methods
 Correct  Desktop icons  Workplace Location  Lecture  Interviews /
program/application and its  Learning materials and  Group Questioning
is selected based on functions manuals; (CBLM) discussion  Demonstration
job requirements  Appropriate  Workplace procedures  Tutorial or  Observation
Program/application program/  Manufacturer’s self-pace
containing the application in Instruction Manual
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information required accordance  OH & S guidelines and

is accessed with procedures
according to Company Hardware and
company procedures Procedures peripherals:
 Desktop icons are  Storage media  Personal Computers
correctly selected,  Ergonomic  Networked systems
opened and closed Guidelines  Communication
for navigation  Keyboard equipment
purposes techniques  Printers
 Keyboard techniques  Scanners
are carried out in  Keyboard
line with OH & S  Mouse
requirements for safe
use of keyboards
LO4. Produce accurate and complete data according to the requirements

s Methods
 Entered data are  Produce/  Workplace Location  Lecture  Interviews /
processed using output data  Learning materials and  Group Questioning
appropriate software using manuals; (CBLM) discussion  Demonstration
commands computer  Workplace procedures  Tutorial or  Observation
 Data are printed out system  Manufacturer’s self-pace
as required using  Appropriate Instruction Manual
computer software  OH & S guidelines and
hardware/peripheral command procedures
devices in  Files and data Hardware and peripherals:
accordance with transferred  Personal Computers
standard operating between  Networked systems
procedures compatible  Communication
 Files and data are system equipment
transferred between  Printers
compatible systems  Scanners
using computer  Keyboard
software, hardware/  Mouse
peripheral devices in
accordance with
standard operating
procedures
LO5. Maintain computer system

s Methods
 Systems for cleaning,  System for  Workplace Location  Lecture  Interviews /
minor maintenance cleaning  Learning materials and  Group Questioning
and replacement of  Minor manuals; (CBLM) discussion  Demonstration
consumables are maintenance  Workplace procedures  Tutorial or  Observation
implemented  Replacement  Manufacturer’s self-pace
 Procedures for of Instruction Manual
ensuring security of consumables  OH & S guidelines and
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data, including regular  Procedures procedures

back-ups and virus for ensuring Hardware and peripherals:
checks are security of  Personal Computers
implemented in data,  Networked systems
accordance with including  Communication
standard operating back-ups and equipment
procedures virus checks  Printers
 Basic file maintenance  Company  Scanners
procedures are standard  Keyboard
implemented in line operating  Mouse
with the standard procedures
operating procedures  Basic file
Document systems are maintenance
maintained
Unit of Competency: PERFORM WORKPLACE AND SAFETY PRACTICES
Module Title: PERFORMING WORKPLACE AND SAFETY
PRACTICES
Module Descriptor: This unit of competency deals with the knowledge, skills and
attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining safe
personal presentation standards.
LO1. Practice workplace safety, security and hygiene systems, processes and operations
LO2. Respond appropriately to faults, problems and emergency situations in line with
enterprise guidelines
LO3. Maintain safe personal presentation standards

LO1. Practice workplace safety, security and hygiene systems, processes and operations

Methods
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 Correct health, safety  Health, safety  Workplace  Lecture  Demonstrat

and security procedures and security Location  Demonstration ion
are followed in line procedures in  Learning  Role-play  Interviews/
with legislation, line with materials and  Simulation Questionin
regulations and legislation, manuals; g Written
enterprise procedures regulations and (CBLM) Examinatio
 Breaches of health, enterprise  Workplace ns
safety and security procedures procedures
procedures are  Breaches of  Manufacturer’s
identified and reported health, safety Instruction
in line with enterprise and security Manual
procedure procedures  OH & S
 Suspicious behavior or guidelines and
unusual occurrence are procedures
reported in line with
enterprise procedure
LO2. Respond appropriately to faults, problems and emergency situations in line with
enterprise guidelines

Methods
 Issue of sexual  Faults and  Workplace  Lecture  Demonstrati
exploitation of problem Location  Demonstration on
children is identified  Emergency and  Learning  Role-play  Interviews/
 National, regional potential materials and  Simulation Questioning
and international emergency manuals; Written
actions are described situations (CBLM) Examinatio
to prevent the sexual  Emergency  Workplace ns
exploitation of procedures procedures
children  Respond to  Manufacturer’s
 Actions that can be emergency Instruction
taken in the situations Manual
workplace are  OH & S
described to protect guidelines and
children from sexual procedures
exploitation

Methods
Areas and people who  Safe personal  Workplace  Lecture  Demonstrati
require observation and standards Location  Demonstration on
monitoring is prepared  Company  Learning  Role-play  Interviews/
Observation and standard materials and  Simulation Questioning
monitoring activities are operating manuals; Written
implemented procedures (CBLM) Examinatio
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Apprehension of  Proper dress  Workplace ns

offenders are code procedures
determined Offenders  Manufacturer’s
are arrested according Instruction
to enterprise procedures Manual
Administrative  OH & S
responsibilities are guidelines and
fulfille procedures

Methods
 Emergency and  Safe personal  Workplace  Lecture  Demonstrati
potential emergency standards Location  Demonstration on
situations are  Company  Learning  Role-play  Interviews/
recognized and standard materials and  Simulation Questioning
appropriate action are operating manuals; Written
taken within procedures (CBLM) Examinatio
individual’s scope of  Proper dress  Workplace ns
responsibility code procedures
 Emergency procedures  Manufacturer’s
are followed in line Instruction
with enterprise Manual
procedures  OH & S
 Assistance is sought guidelines and
from colleagues to procedures
resolve or respond to
emergency situations
 Details of emergency
situations are reported
in line with enterprise
procedures

Methods
Safe personal standards  Safe personal  Workplace  Lecture  Demonstrati
are identified and standards Location  Demonstration on
followed in line with  Company  Learning  Role-play  Interviews/
enterprise requirements standard materials and  Simulation Questioning
operating manuals; Written
procedures (CBLM) Examinatio
 Workplace ns
procedures
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 Manufacturer’s
Instruction
Manual
 OH & S
guidelines and
procedures
LO 6. Maintain a safe and secure workplace

Methods
Safe personal standards  Safe personal  Workplace  Lecture  Demonstrati
are identified and standards Location  Demonstration on
followed in line with  Company  Learning  Role-play  Interviews/
enterprise requirements standard materials and  Simulation Questioning
operating manuals; Written
procedures (CBLM) Examinatio
 PPE  Workplace ns
procedures
 Manufacturer’s
Instruction
Manual
 OH & S
guidelines and
procedures
Unit of Competency: PROVIDE EFFECTTIVE CUSTOMER SERVICE
Module Title: PROVIDING EFFECTTIVE CUSTOMER SERVICE
Module Descriptor: This unit of competency deals with knowledge, skills and
attitudes in providing effective customer service. It includes
greeting customer, identifying customer needs, delivering service
to customer, handling queries through telephone, fax machine,
internet and email and handling complaints, evaluation and
recommendation.
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LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle customer complaints, evaluation and recommendations

LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs

Methods
 Customers are  Verbal and Non-  Workplace  Lecture  Demonstratio
greeted Verbal Location  Demonstration n
according to Communication  Learning materials  Role-play  Interviews/
enterprise s and manuals;  Simulation Questioning
procedure  Cultural and (CBLM) Written
 Verbal and social  Workplace Examinations
non-verbal differences procedures
communicatio  Enterprise  Manufacturer’s
ns are procedures Instruction
appropriate to Manual
the given  OH & S
situation guidelines and
 Non verbal procedures
communicatio
n are observed
when
responding to
customers
 Sensitivity to
cultural and
social
differences is
demonstrated
LO2. Provide prompt and quality service to customer

Methods
 Appropriate  Identify  Workplace  Lecture  Demonstrat
interpersonal skills customer needs Location  Demonstration ion
are used to ensure  Appropriate  Learning materials  Role-play  Interviews/
that customer needs interpersonal and manuals;  Simulation Questionin
are accurately skills (CBLM) g Written
identified  Enterprise  Workplace Examinatio
 Customer needs are procedures procedures ns
assessed for urgency  Manufacturer’s
so that priority for Instruction
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service delivery can Manual

be identified  OH & S
 Customers are guidelines and
provided with procedures
information
 Personal limitation
in addressing
customer and
colleague needs is
identified and where
appropriate,
assistance is sought
from supervisor
LO3. Handle queries promptly and correctly in line with enterprise procedures

Methods
 Customer needs are  Handle queries  Workplace  Lecture  Demonstration
promptly attended to in through Location  Demonstration  Interviews/
line with enterprise telephone, fax  Learning  Role-play Questioning
procedure machine, materials and  Simulation Written
 Appropriate rapport is internet and manuals; Examinations
maintained with email (CBLM)
customer to enable  Enterprise  Workplace
high quality service procedures procedures
delivery  Appropriate  Manufacturer’s
 Opportunity to enhance rapport Instruction
the quality of service  Queries / Manual
and products are taken information  OH & S
wherever possible records in line guidelines and
with enterprise procedures
procedures
LO4.Handle customer complaints, evaluation and recommendations

Methods
 Common business  Handle queries  Workplace  Lecture  Demonstration
tools and through Location  Demonstration  Interviews/
technology are used telephone, fax  Learning  Role-play Questioning
efficiently to machine, materials and  Simulation Written
determine customer internet and manuals; Examinations
requirements email (CBLM)
 Queries/  Enterprise  Workplace
information are procedures procedures
recorded in line  Responsibility fir  Manufacturer’s
with enterprise resolving the Instruction
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procedure complaint Manual

 Queries are acted  Appropriate  OH & S
upon promptly and action of guidelines and
correctly in line complaint procedures
with enterprise according to
procedure enterprise
procedures
LO5. Handle complaints/ conflict situations, evaluation and recommendations

Methods
 Guests are greeted with  Handle  Workplace  Lecture  Demonstration
a smile and eye-to-eye queries Location  Demonstration  Interviews/
contact through  Learning  Role-play Questioning
 Responsibility for telephone, materials  Simulation Written
resolving the complaint fax machine, and Examinations
is taken within limit of internet and manuals;
responsibility and email (CBLM)
according to enterprise  Enterprise  Workplace
policy procedures procedures
 Nature and details of  Responsibilit  Manufactur
complaint are y fir er’s
established and agreed resolving the Instruction
with the customer complaint Manual
 Threats to personal  Appropriate  OH & S
safety are identified action of guidelines
and managed to complaint and
personal safety of according to procedures
customers or enterprise
colleagues and procedures
appropriate assistance
is organized
 Appropriate action is
taken to resolve the
complaint to the
customers satisfaction
wherever possible
 Conflict situations are
resolved within scope
of individual
responsibility by
applying effective
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communication skills
and according to
enterprise
policenterprise
procedure
Core Competencies:
Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title: CLEANING AND MAINTAINING KITCHEN PREMISES
Module Descriptor: This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation
and storage areas in commercial cookery or catering
operations
Nominal Duration: 8
LO1: Clean, sanitize and store equipment

LO2: Clean and sanitize premises
LO3: Dispose waste
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LO1. Clean, sanitize and store equipment

Methods
 Chemicals and clean  Food preparation  Cleaning  Demonstratio  Written
potable water are and presentation Materials n examinati
selected and used for areas hygienically  Cleaning Tools  Lecture on
cleaning and/or
and in accordance and Equipment  Discussion  Practical
sanitizing kitchen
with food safety Demonstr
equipment utensils,  Self-paced ation
and working surfaces and occupational instruction
 Equipment and/or health and safety  Modular
utensils are cleaned regulations
and/or sanitized safely
using clean/potable  Cleaned various
water and according to types of surfaces,
manufacturer’s large and small
instructions
equipment/utensils
 Clean equipment and
utensils are stored or commonly found in
stacked safely in the a commercial
designated place kitchen
 Cleaning equipment
and supplies are used  Various types of
safely in accordance chemicals and
with manufacturer’s equipment for
instructions cleaning and
 Cleaning equipment are sanitizing and their
assembled and
uses
disassembled safely
 Cleaning equipment are
stored safely in the
designated position and
area

LO2: Clean and sanitize premises

Methods
 Cleaning schedules are  Cleaned various  Cleaning  Self-paced  Written
followed based on types of surfaces Materials instruction examinati
enterprise procedures  Various types of  Cleaning Tools  Modular on
 Chemicals and chemicals and and Equipment  Discussion  Practical
equipment for cleaning equipment for demonstr
and/or sanitizing are used cleaning and
 Lecture ation
safely sanitizing  Demonstrati
 Walls, floors, shelves and  Occupational on
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working surfaces are health and  Film Viewing

cleaned and/or sanitized safety
without causing damage requirements
to health or property for bending,
 First aid procedures are lifting, carrying
followed if an accident and using
happens equipment
  Logical and
time-efficient
work flow
LO3 Dispose waste

Methods
 Wastes are sorted and  Food preparation  Cleaning  Self-paced  Written
disposed according to and presentation Materials instruction examinatio
sanitary regulations, areas hygienically
 Cleaning Tools  Modular n
enterprise practices and and in accordance
and Equipment  Discussion  Practical
standard procedures with food safety
demonstrat
 Cleaning chemicals are and occupational  Lecture ion
disposed safely health and safety  Demonstrati
according to standard regulations on
procedures  Occupational
 health and safety
requirements for
bending, lifting,
carrying and using
equipment
 Logical and time-
efficient work flow

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Core Competencies:
Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS
Module Title: PREPARING STOCKS, SAUCES AND SOUPS
Module Descriptor: This module deals with the skills, knowledge, and
attitude required to prepare various stocks, sauces
and soups in a commercial/institutional kitchen
Nominal Duration: 24
LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item
LO3: Prepared sauces required for menu items
LO4: Store and reconstitute stocks, sauces and soups.
LO1. Prepare stocks, glazes, essences required for menu items .

Methods
 Ingredients and flavoring  Types of  pots and  Self-Pace  Written
flavoring agents pans
agents are used  Modular examinatio
according to standard and its  bowls and n
ingredients measuring  Discussion
recipes defined by the  Practical
enterprise  Classification cups  Lecture
Demonstrat
 Variety of stocks, glazes, /types of  weighing  Demonstratio ion
flavorings, seasonings stocks,and scales n
glazes,.  cleaning
are produced according  Modular
to enterprise standards  Variety of materials
 flavoring and  knife
seasonings  chopping
 Uses of flavoring board
agents, stocks,  wooden
glazes and spoon
seasoning  mixing
bowl
 linen
 tea towels
 serviettes
 Selection
of stocks
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LO2 Prepare soups required for menu item

Methods
 Correct ingredients are  Variety of soups  pots and  Self-paced  Written
selected and assembled from different pans instruction examinatio
to prepare soups, recipes for  bowls and  Modular n
different cultural measuring
including stocks and
 Discussion  Practical
prepared garnishes backgrounds cups demonstrati
 Variety of soups are  Identified  weighing  Lecture on
prepared according to different scales  Demonstrati
enterprise standards classifications of  cleaning
soups materials
 Clarifying, thickening  Common  knife
agents and convenience problems on  chopping
products are used where soups and how to board
appropriate identify and  wooden
 Soups are evaluated for rectify them spoon
flavor, color, consistency  Common culinary  mixing bowl
and temperature related terms on soups  linen
problems are identified and which are  tea towels
and addressed used in the
 serviettes
 Soups are presented at industry
 Selection of
the right flavor, color,  Use of various
stocks
consistency and stocks and bases
temperature, in clean for a variety of
service ware without drips soups
and using suitable  Principles and
garnishes and techniques of
accompaniments producing
  Organizational
skills and
teamwork
 Safe work
practices
LO3 Prepared sauces required for menu items
Assessment Criteria  Content  Conditions Methodologies Assessment

Methods
 Variety of hot and cold  Variety of hot  pots and pans  Self-paced  Written
sauces are prepared from and cold sauces  bowls and instruction examinati
classical and contemporary  Classifications of measuring cups  Modular on
recipes based on the  weighing scales  Practical
required menu items
sauces
 cleaning
 Discussion
 Variety of demonstr
 Derivatives are made from materials  Lecture ation
thickening  knife  Demonstrati
mother sauces
agents  chopping board on
 Variety of thickening  Common
agents, seasonings and  wooden spoon
flavorings are used problems on  mixing bowl
appropriately sauce and how  linen
 3.4 Sauces are evaluated to identify and  tea towels
for flavor, color and  serviettes
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consistency and related rectify them  Selection of

problems are identified and  Common stocks
addressed culinary terms on

sauce and which
are used in the
industry
 Use of various
stocks and bases
for a variety of
sauces
 Principles and
techniques of
producing sauce
 Organizational
skills and
teamwork
 Safe work
practices
 Hygienic
principles and
practices
LO 4. Store and reconstitute stocks, sauces and soups.

Methods
 Stocks, sauces and  Hygienic Stocks  Self-paced  Written
soups are stored correctly principles and instruction examinatio
at the right temperature to practices  dark  Modular n
maintain optimum  Storing and  Practical
freshness and quality reconstituting  light  Discussion
demonstrati
 Stocks, sauces and procedure for  Lecture on
soups are re- stocks, sauces  beef  Demonstrati
heated/reconstituted to and soups on
appropriate standards of  Logical and time  chicken
consistency efficient work
flow  vegetable
 Principles and
techniques of  fish
storing stocks
and sauces  sauces
according to
industry
 basic and
standards
finished sauces
 Organizational
skills and
teamwork  reduced
 Safe work sauces
practices
 thickened

sauces
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Core Competencies:
Unit of Competency: PREPARE APPETIZERS
Module Title: PREPARING APPETIZERS
Module Descriptor: This module deals with the skills and knowledge required in
preparing and presenting hot and cold appetizers
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LO1. Perform Mise’ en place
LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers

LO1. Perform Mise’ en

Methods
 Tools, utensils and  Hors d’  Self-Pace  Written
 Variety and oeuvres
equipment are  Modular examination
cleaned, sanitized and ingredients – hot or  Practical
prepared based on the
 Discussion
of cold Demonstrati
required tasks appetizers.
 Lecture
on
 Ingredients are  Classificati  Canapes  Demonstratio
identified correctly, n
on of
according to standard
appetizers  Savouries  Film viewing
recipes, or enterprise
requirements  Tools,
 Antipasto
 Ingredients are equipments
assembled according , utensils  Tapas
to correct sequence, needed in
quality and preparing  Finger
specifications required appetizers foods
 Ingredients are  Historical
prepared based on the developme  Sandwich
required form and time nt and es – hot
frame or cold
current
 Frozen ingredients are trends in
thawed following  Relish
appetizers
enterprise procedures.
 Nutritional
 Where necessary, raw  Dips
ingredients are values of
washed with clean appetizers
potable water.
LO2 Prepare a range of appetizers

Methods
 Correct equipment are  Kinds and variety  Hors d’  Self-paced  Written
selected and used in the of appetizers oeuvres – hot instruction examinati
production of appetizers  Tools and or cold  Modular on
 Appetizers are produced  Practical
in accordance with
equipment  Discussion
needed in  Canapes demonstr
enterprise standards  Lecture ation
preparing
 Glazes are correctly  Demonstrati
appetizer
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selected and prepared,  Historical  Savouries

where required development of
 Quality trimmings and appetizers  Antipasto
other leftovers are utilized
 Hot and cold
where and when  Tapas
appropriate appetizers
 Appetizers are prepared,  Nutritional values  Finger foods
using sanitary practices of appetizers
 Appetizers are tasted and  Methods of  Sandwiches –
seasoned in accordance cooking applied hot or cold
with the required taste of for appetizers
the dishes
 Relish
 Workplace safety and
hygienic procedures are
 Dips
followed according to
enterprise and legal
requirements  Terrines
 Variety of cheese are
presented and stored
according to enterprise
standard

LO3 Present a range of appetizers

Methods
 Appetizers are  Appeal  Hors d’  Self-paced  Written
presented  Color and oeuvres – hot instruction examinati
attractively contrast or cold  Modular on
according to
 Temperature of  Discussion  Practical
enterprise  Canapes
food service demonstr
standards  Lecture ation
 Appetizers are  Classical and  Demonstrati
 Savouries
presented using innovative on
sanitary practices arrangement  Antipasto
 Suitable plate are style
selected according
 Tapas
to enterprise
standards
 Finger foods
 Factors in plating
dishes are
 Sandwiches –
observed in
hot or cold
presenting
appetizers  Relish
 Dips
Terrines
LO4 Store appetizers

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Methods
 Storing  Hors d’  Self-paced  Written
 Quality trimmings and techniques, oeuvres – instruction examinatio
other leftovers are temperature, hot or cold  Modular n
utilized where and when
safety and  Discussion  Practical
appropriate  Canapes
hygiene demonstrati
 Appetizers are kept in  Lecture on
standards in
appropriate conditions  Savouries  Demonstrat
based on enterprise storing appetizers ion
procedures
 Safe work  Antipasto
 Required food storage
containers are used and practices applied
 Tapas
stored in proper in storing
temperatures to appetizers
maintain freshness,  Finger
quality and taste foods

 Sandwiche
s – hot or
cold
 Relish
 Dips
Terrines
Core Competencies:
Unit of Competency: PREPARE SALADS AND DRESSINGS
Module Title: PREPARING SALADS AND DRESSINGS
Module Descriptor: This module deals with the skills, knowledge, and attitudes required
to prepare and present salads and dressings
LO1. Perform Mise en place

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LO2. Prepare variety of salads and dressings
LO3. Present a variety of salads and dressings
LO4. Store salads and dressings
Assessment Criteria Content Conditions Methodologies Assessment Method

 Tools, utensils and Variety and Leafy  Self-paced  Written examinatio
equipment are cleaned, ingredients of Non-leafy instruction  Practical
sanitized and prepared salads from Protein  Modular Demonstration
based on the required different recipes.
tasks Combination  Lecture
Classification of
 Ingredients are Congealed  Demonstration
salads Fruit
identified correctly,  Film viewing
according to standard Tools,
recipes, recipe cards or equipments, Cooked
enterprise requirements utensils needed Egg oil
 Ingredients are in preparing emulsions
assembled according to salads
correct quantity, type Vinegar oil
Historical
and quality required
development and
 Ingredients are dressings
prepared based on the current trends in
required form and time appetizers
frame Suitable
 Frozen ingredients are commodities and
thawed following food
enterprise procedures. combinations for
 Where necessary, raw use in salads
ingredients are washed
Compatible
with clean potable
water. dressings and
sauces for
incorporating into
salads
LO2. Prepare variety of salads and dressings

Methods
 Variety of salads are  Types and Leafy  Self-paced  Written
prepared using fresh classification of Non-leafy instruction examinatio
(seasonal) ingredients salads Protein  Modular n
according to acceptable
 Types of Salad Combination  Lecture  Practical
enterprise standards to
dressings demonstrati
maximize eating qualities, Congealed  Demonstration on
characteristics and taste  Compatible Fruit  Film viewing
 Dressings are prepared dressing and
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suitable to either incorporate sauces for Cooked

into, or accompany salads incorporating into Egg oil
 Prepared salads ad dressings salads emulsions
are tasted and seasoned in  Food combinations
accordance with the required Vinegar oil
taste use in salad and
 Workplace safety and hygienic dressings dressings
procedures are followed  Common problems
according to enterprise and on salads and
legal requirements salad dressing
preparation and
how to identify and
rectify them
LO3 Present a variety of salads and dressings

Methods
 Suitable plate are selected Attractive Leafy  Self-paced  Written
according to enterprise presentation Non-leafy instruction examina
standards techniques Protein  Modular tion
 Salads are presented Factors to  Practic
attractively according to Combination  Discussion
consider in al
enterprise standards Congealed  Lecture demons
plating salad Fruit
 Salads and dressing are  Demonstrati tration
accompanied based on Common culinary
on
clients requirements terms on salad Cooked
 Salads and dressings are and dressings Egg oil emulsions
presented hygienically, Hygienic
logically and sequentially principles and Vinegar oil
within the required practices
timeframe dressings
Logical and time
efficient work
flow
LO4. Store salads and dressings

Assessment Criteria Content Conditions Methodologies Assessment Me
 Salads are kept  Storing Leafy  Self-paced  Written exami
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in appropriate conditions techniques, Non-leafy instruction  Practical

based on enterprise temperature, Protein  Modular demonstration
procedures safety and Combination  Discussion
 Required containers are hygiene
used and stored in proper Congealed  Lecture
standards in
temperature to maintain Fruit  Demonstrati
freshness, quality and taste storing salads on
 Safe work Cooked
practices applied Egg oil emulsions
in storing
Vinegar oil
appetizers
 Hygienic dressings
principles and
practices in
storing and
handling salad
and salad
dressing Logical
and time efficient
work flow
Core Competencies:
Unit of Competency: PREPARE SANDWICHES
Module Title: PREPARING SANDWICHES
Module Descriptor: This module deals with the skills and knowledge required in
preparing and presenting sandwiches.

LO2. Prepare variety of sandwiches
LO3. Present a variety of sandwiches
LO4. Store sandwiches

Methods
 Tools, utensils and  Tools, utensils  Microwaves  Self-paced  Written
equipment are cleaned, and  Grills and instruction examinati
sanitized and prepared equipment griddles  Modular on
based on the required are cleaned,  Deep fryers  Practical
tasks sanitized and  Salamanders
 Lecture
Demonstr
 Demonstration
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 Ingredients are identified prepared  Food  Film viewing ation

correctly, according to based on the processors
standard recipes, recipe required tasks  Blenders
cards or enterprise  Regular
requirements  Ingredients
 Ingredients are are identified  Baked
assembled according to correctly,
correct quantity, type and according to  Grilled
quality required standard
 Ingredients are prepared recipes,  Fried
based on the required recipe cards
form and time frame or enterprise  Open faced
 Frozen ingredients are requirements
thawed following  Specialty
enterprise procedures.  Ingredients
 Where necessary, raw are
ingredients are washed assembled
with clean potable water according to
correct
quantity, type
and quality
required
LO2. Prepare variety of sandwiches

Methods
 Variety of sandwiches are  Different types  pots and pans  Self-paced  Written
prepared based on of sandwiches instruction examinatio
appropriate techniques  Breads for  bowls and  Modular n
 Suitable bases are selected  Practical
from a range of bread types
sandwiches
 Plastic wrap
 Lecture
making demonstrati
 Sandwiches are produced  Demonstration on
using correct ingredients to an  Filling for  Aluminum foil  Film viewing
acceptable enterprise sandwiches
standard  Components  measuring cups
 Appropriate equipment are and ingredients
selected and used for toasting of a sandwich  weighing scales
and heating according to  Tools,
enterprise procedures and equipment and  cleaning
manufacturer’s manual materials and
utensils needed
 Sandwiches are prepared
logically and sequentially in preparing
 Specialized or
within the required time frame sandwiches
ethnic breads
and/or according to  Prepare a
such as dark
customer’s request sandwiches
rye, gluten-free,
 Workplace safety and hygienic within industry-
Turkish
procedures are followed realistic
according to enterprise and timeframes
legal requirements
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LO3 Present a variety of sandwiches

Methods
 Sandwiches are Present  pots and pans  Self-paced  Written
produced using correct sandwiches instruction examinatio
ingredients to an attractively  bowls and  Modular n
acceptable enterprise Portion control for  Practical
standard  Plastic wrap
 Discussion
sandwiches demonstrat
 Sandwiches are  Lecture ion
Creative
presented hygienically,  Aluminum foil  Demonstrat
sandwich
logically and ion
sequentially within the presentation  measuring cups
required timeframe techniques
 Sandwiches are Hygienic food  weighing scales
presented attractively handling
using suitable practices  cleaning
garnishes, condiments Safe work materials
and service wares practices on
 Factors in plating are presenting  Specialized or
observed in presenting ethnic breads
sandwiches
sandwiches such as dark rye,
gluten-free,
Turkish
LO4. Store sandwiches

Methods
 Quality trimmings and other Suitable storage Regular  Self-paced  Written
leftovers are utilized where techniques to Baked instruction examinatio
and when appropriate Grilled
maintain
Fried
 Modular n
 Sandwiches are stored optimum quality  Practical
hygienically at the proper  Discussion
of ingredients demonstrat
temperature considering the Electric, gas or  Lecture ion
Hygienic food induction ranges
factors specified by the  Demonstrat
handling Ovens, including
enterprise ion
 Sandwiches are kept in practices combi ovens
appropriate conditions to Safe work Microwaves
practices on Grills and griddles
maintain freshness and quality
Deep fryers
cutting
Proper
temperature in
storing
sandwiches
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Core Competencies:
Unit of Competency: PREPARE MEAT DISHES
Module Title: PREPARING MEAT DISHES
Module Descriptor: This module deals with the skills , knowledge and attitude
required in selecting, preparing , presenting and storing
meats.
.
LO2. Cook meat cuts for service
LO3. Present meat cuts for service
LO4. Store meat

Methods
 Tools, utensils and  Tools, utensils Market forms  Self-paced  Written
equipment are and  Live instruction examinati
cleaned, sanitized and equipment  Modular on
prepared based on the are cleaned,  Fresh  Practical
required tasks sanitized and  Lecture
Demonstr
 Ingredients are prepared  Frozen  Demonstration
ation
identified correctly, based on the  Film viewing
according to standard required tasks  Cryovac
recipes, recipe cards or
enterprise requirements  Ingredients  Preserv
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 Ingredients are are identified ed

assembled according to correctly,
correct quantity, type according to  Cuts
and quality required standard
 Ingredients are recipes,  Whole
prepared based on the recipe cards carcass
required form and time or enterprise
frame requirements
 Frozen ingredients are
thawed following  Ingredients
enterprise procedures. are
 Where necessary, raw assembled
ingredients are washed according to
with clean potable water. correct
quantity, type
and quality
required
LO 2 Cook meat cuts for service

Methods
 Appropriate cooking  Methods of Market forms  Self-paced  Written
methods are identified cooking meat  Live instruction examinati
and used for cooking  Different cuts of  Modular on
 A variety of portioned  Fresh  Practical
meat cuts are cooked in
meat  Lecture
 Uses and demonstr
accordance to standard  Frozen  Demonstration ation
recipe specifications characteristics  Film viewing
 A variety of offal dishes of various  Cryovac
are cooked according to knives and
standard recipes equipment  Preserved
 Meats are carved using  Safe work
the appropriate tools practices  Cuts
and techniques  Logical and
 Ingredients are adjusted  Whole
time efficient
to meet special requests carcass
of customers work flow
 Cooked dishes are  Primal
tasted and seasoned in
accordance with the
required taste of the
dishes
enterprise and legal
requirements
LO3 Present meat cuts for service

Methods
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 Meat dishes are  P Market forms  Self-paced  Written

presented attractively ortion control  Live instruction examinati
according to classical, for cooked  Modular on
cultural and enterprise meat  Fresh  Practical
standards  Discussion
 C demonstr
 Meat dishes are  Frozen  Lecture ation
reative
presented hygienically,  Demonstrati
logically and presentation  Cryovac on
sequentially within the techniques
required timeframe  H  Preserv
 Suitable plate are ygienic food ed
selected according to handling
enterprise standards practices  Cuts
 Factors in plating dishes
 S
are observed in  Whole
afe work
presenting meat dishes carcass
practices on
presenting
 Primal
LO4. Store Meat

Methods
 Quality trimmings and  Observed Market forms  Self-paced  Written
other leftovers are hygienic handling  Live instruction examinati
utilized where and when and storing of  Modular on
appropriate meat  Fresh  Practical
 Fresh and cryovac-  Discussion
 Principles and demonstr
packed meat are stored  Frozen  Lecture ation
practices of
correctly according to  Demonstrati
health regulations storing, freezing  Cryovac on
 Required containers are and aging of
used and stored in meats  Preserv
proper temperature to  Nutrition content ed
maintain freshness, and food values
quality and taste of meat  Cuts
 Meat is stored in
accordance with FIFO  Whole
operating procedures carcass
and storage of meat
require  Primal

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Core Competencies:
Unit of Competency: PREPARE VEGETABLE DISHES
Module Title: PREPARE VEGETABLE DISHES
Module Descriptor: This module deals with the skills , knowledge and attitude
required in selecting, preparing , presenting and storing
meats.
.
LO1. Perform Mise en place.
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetable dishes

Methods
 Tools, utensils and  Tools, utensils Market forms  Self-paced  Written
equipment are and  Live instruction examinati
cleaned, sanitized equipment  Modular on
and prepared based are cleaned,  Fresh  Practical
on the required tasks sanitized and  Lecture
Demonstr
 Ingredients are prepared  Frozen  Demonstration
ation
identified correctly, based on the  Film viewing
according to standard required tasks  Cryovac
recipes, recipe cards
or enterprise  Ingredients  Preserv
requirements are identified ed
 Ingredients are correctly,
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assembled according according to  Cuts

to correct quantity, standard
type and quality recipes,  Whole
required recipe cards carcass
 Ingredients are or enterprise
prepared based on the requirements
required form and time
frame  Ingredients
 Frozen ingredients are are
thawed following assembled
enterprise procedures. according to
 Where necessary, raw correct
ingredients are quantity, type
washed with clean and quality
potable water. required

LO 2 Prepare vegetable dishes

Methods
 Vegetables are  Variety of Forms of  Self-paced  Written
selected according to, dishes using vegetable instruction examinati
quality 1. Fr
vegetables  Modular on
 Vegetables products esh  Practical
accompaniments are  Lecture
 Different demonstr
selected to 2. Fr  Demonstration ation
classifications
complement and ozen  Film viewing
enhance menu items of vegetables
 Variety of vegetables  Cooking 3. C
dishes are prepared methods anned
following appropriate applied for
Cooking methods to vegetable dish 4. Dr
preserve optimum  Varieties and ied
quality and nutrition
characteristics
 Suitable sauces and 5. B
of vegetables
accompaniments are ottled
selected and served  Nutritional
with vegetables value of
 Cooked dishes are vegetable
tasted and seasoned  Common
in accordance with the culinary terms
required taste of the related to
dishes vegetables
hygienic procedures
are followed according
to enterprise and legal
requirements
LO3 Present vegetable dishes

Methods
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 Vegetables are uniformly  Creative Forms of  Self-paced  Written

cut and attractively presentation vegetable instruction examinati
presented 1. Fresh
techniques  Modular on
 Suitable plate are selected  Factors to  Practical
according to enterprise 2. Fr  Discussion
consider in demonstr
standards ozen  Lecture ation
plating
 Factors in plating dishes  Demonstrat
are observed in presenting vegetable 3. C ion
poultry and game dishes dishes anned
 Vegetables dishes are  Hygienic food
presented hygienically, handling 4. D
logically and sequentially practices ried
within the required  Safe work
timeframe 5. B
practices on
 ottled
presenting and
plating
vegetable
LO4. Store vegetable dishes

Methods
 Quality trimmings and  Observed Forms of  Self-paced  Written
other leftovers are utilized hygienic handling vegetable instruction examinati
where and when and storing of Fresh
 Modular on
appropriate vegetable
Frozen  Discussion  Practical
 Vegetables are stored at  Principles and demonstr
the correct temperature practices of  Lecture ation
 Optimum freshness and storing, freezing Canned  Demonstrat
quality is maintained in of fresh ion
accordance with enterprise vegetables Dried
storing techniques and  Nutritional
procedure content of Bottled
 Vegetable is stored in vegetables
accordance with FIFO  Culinary terms
operating procedures and related to
storage of vegetable handling and
requirements storage of
vegetables
 Utilization of
leftover and
trimmings
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Core Competencies:
Unit of Competency: PREPARE EGG DISHES
Module Title: PREPARING EGG DISHES
Module Descriptor: This module deals with the skills and knowledge and attitude
required to prepare various eggs dishes
.

LO2. Prepare and cook egg dishes
LO3. Present egg dishes
LO4. Store egg dishes

Methods
 Tools, utensils and  Tools, utensils Forms of  Self-paced  Written
equipment are cleaned, and vegetable instruction examinati
sanitized and prepared equipment Fresh
 Modular on
based on the required are cleaned,
Frozen  Lecture  Practical
tasks sanitized and Demonstr
 Ingredients are identified prepared  Demonstration
ation
correctly, according to based on the Canned  Film viewing
standard recipes, recipe required tasks
cards or enterprise Dried
requirements  Ingredients
 Ingredients are assembled are identified Bottled
according to correct correctly,
quantity, type and quality according to
required standard
 Ingredients are prepared recipes,
based on the required form recipe cards
and time frame or enterprise
 Frozen ingredients are requirements
thawed following enterprise
procedures.  Ingredients
 Where necessary, raw are
ingredients are washed assembled
with clean potable water. according to
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correct
quantity, type
and quality
required
LO 2 Prepare and cook egg dishes

Methods
 Variety of egg dishes are  Variety of Forms of  Self-paced  Written
prepared according to dishes using vegetable instruction examinati
standard recipes using a 1. Fresh
vegetables  Modular on
range of cooking methods
products
2. Frozen  Lecture  Practical
 Eggs are cooked based on
 Different demonstr
clients requirements  Demonstration ation
classifications 3. Canned
 Sauces and  Film viewing
accompaniments specific to of vegetables
egg preparations are  Cooking 4. Dried
selected and prepared methods
 Cooked dishes are tasted 5. Bottled
applied for
and seasoned in accordance vegetable dish
with the required taste of the
dishes  Varieties and
 Workplace safety and characteristics
hygienic procedures are of vegetables
followed according to  Nutritional
enterprise and legal value of
requirements vegetable
 Common
culinary terms
related to
vegetables
LO3 Present egg dishes

Methods
 Suitable plates are  Creative Forms of  Self-paced  Written
selected according to presentation vegetable instruction examinati
enterprise standards 6.
techniques  Modular on
 Eggs are presented Fresh  Practical
 Factors to  Discussion
hygienically and demonstr
attractively using consider in  Lecture
7. Frozen ation
plating
suitable garnishes and  Demonstrati
side dishes sequentially vegetable 8. Canned on
within the required dishes
timeframe  Hygienic food 9. Dried
 Factors in plating dishes handling
are observed in 10. Bottled
practices
presenting egg dishes
 Safe work
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practices on
presenting and
plating
vegetable
LO4. Store egg dishes

Methods
 Fresh and processed eggs  Observed Forms of  Self-paced  Written
are stored at the correct hygienic handling vegetable instruction examinati
temperature and storing of Fresh
 Modular on
 Optimum freshness and vegetable
 Practical
quality are maintained in  Principles and Frozen  Discussion
demonstr
accordance with enterprise practices of  Lecture ation
storing techniques and storing, freezing Canned  Demonstrati
procedures of fresh on
 Quality trimmings and other vegetables Dried
leftovers are utilized where  Nutritional
and when appropriate content of Bottled
 Egg is stored in accordance vegetables
with FIFO operating  Culinary terms
procedures and storage of related to
egg requirements handling and
storage of
vegetables
 Utilization of
leftover and
trimmings
Core Competencies:
Unit of Competency: PREPARE STARCH DISHES
Module Title: PREPARING STARCH DISHES
Module Descriptor: This module deals with the skills, knowledge and attitude
required to cook, present and store starch dishes such as
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pasta and noodles.

LO2. Prepare starch dishes
LO3. Present starch dishes
LO4. Store starch dishes

Methods
 Tools, utensils and  Tools, utensils  Long pasta  Self-paced  Written
equipment are and  Short pasta instruction examinati
cleaned, sanitized and equipment  Designer pasta  Modular on
prepared based on the are cleaned,  Dried stuffed
 Lecture  Practical
required tasks sanitized and pasta Demonstr
 Ingredients are prepared  Flat pasta  Demonstration
ation
identified correctly, based on the  Long and flat  Film viewing
according to standard required tasks  Noodles
recipes, recipe cards
or enterprise  Ingredients
requirements are identified
 Ingredients are correctly,
assembled according according to
to correct quantity, standard
type and quality recipes,
required recipe cards
 Ingredients are or enterprise
prepared based on the requirements
required form and time
frame  Ingredients
 Frozen ingredients are are
thawed following assembled
enterprise procedures. according to
 Where necessary, raw correct
ingredients are washed quantity, type
with clean potable water. and quality
required
LO 2 Prepare starch dishes

Methods
 Variety of starch products 1. Cooking  Long pasta  Self-paced  Written
are selected and prepared methods of  Short pasta instruction examinatio
according to enterprise  Designer pasta
pasta  Modular n
recipes 
2. Matching Dried stuffed
 Lecture  Practical
 Optimum quality is ensured pasta demonstrat
using appropriate cooking  Demonstration
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methods sauces to pasta  Flat pasta  Film viewing ion

 Sauces and 3. Food safety  Long and flat
accompaniments practices in  Noodles
appropriate to starch cooking pasta
products are selected
4. Logical and
 Cooked dishes are tasted
and seasoned in time-efficient
accordance with the work flow
required taste of the dishes
enterprise and legislated
requirements
LO3 Present starch dishes

Methods
 Suitable plate are selected  Present starch  Long pasta  Self-paced  Written
according to enterprise dishes  Short pasta instruction examinati
standards  Designer pasta
attractively  Modular on
 Starch dishes are  Dried stuffed  Practical
 Creative  Discussion
presented hygienically and pasta demonstr
attractively using suitable presentation  Lecture
 Flat pasta ation
techniques
garnishes and side dishes  Long and flat  Demonstrati
 Factors in plating dishes  Factors to  Noodles on
are observed in presenting consider in
starch dishes plating starch
dishes
 Hygienic food
handling
practices
LO4. Store Starch Dishes

Methods
 Starch are stored at the  Observed  Long pasta  Self-paced  Written
correct temperature hygienic  Short pasta instruction examinati
 Optimum freshness and handling and  Designer pasta  Modular on
quality is maintained in storing starchy  Dried stuffed  Practical
accordance with enterprise pasta
 Discussion
products demonstr
storing techniques and  Flat pasta  Lecture ation
 Principles and
procedures  Long and flat  Demonstrat
 Quality trimmings and practices of  Noodles ion
other leftovers are utilized storing, starchy
where and when products
appropriate  Culinary terms
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 Starch is stored in related to

accordance with FIFO handling and
operating procedures and storage of
storage of starch starchy
requirements
products
 Safe work
practices
 Logical and
time efficient
work flow
 Organizational
skills and
teamwork
Core Competencies:
Unit of Competency: COOK POULTRY AND GAME DISHES
Module Title: COOKING POULTRY AND GAME DISHES
Module Descriptor: This module deals with the knowledge, skills and attitude
required in selecting, preparing, cooking, plating/presenting
and storing poultry and game

Document No.
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LO2. Cook poultry and game.

LO3. Plate/present poultry and game
LO4. Store poultry and game

Methods
 Tools, utensils and  Tools, utensils Mincers  Self-paced  Written
equipment are and Slicers instruction examinatio
cleaned, sanitized and equipment Knives
Cleavers
 Modular n
prepared based on the are cleaned,  Practical
required tasks sanitized and Saws  Lecture
Demonstrat
 Ingredients are prepared Sausage  Demonstratio ion
identified according to based on the casing n
standard recipes, required tasks machines  Film viewing
recipe card or Chicken,
enterprise  Ingredients turkey, duck,
are identified goose
requirements
correctly, Pheasant,
 Ingredients are
according to quail, pigeon,
assembled according
standard guinea fowl,
to quantity, type, and wild duck
quality required recipes,
rabbit, hare
 Ingredients are recipe cards
prepared based on the or enterprise
required form and time requirements
frame
 Poultry and game  Ingredients
are prepared based on are
its enterprise poultry assembled
and game according to
preparation correct
techniques quantity, type
 Frozen poultry and and quality
game are thawed in required
accordance with
enterprise thawing
procedures
thawed following
enterprise procedures.
 Where necessary, raw
ingredients are
washed with clean
potable water.
LO 2 Cook poultry and game.

Methods
 Poultry and game are  Cuts/parts Noodle  Self-paced  Written
handled efficiently and of poultry Mincers instruction examinatio
hygienically to and game Slicers n
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minimize risk of food  Ingredients Knives  Modular  Practical

spoilage and cross- for Cleavers
Saws
 Lecture demonstrat
contamination preparing ion
 Poultry and game Sausage  Demonstration
poultry and
dishes are cooked casing  Film viewing
game machines
dishes Chicken,
standard recipes and
appropriate Cooking turkey, duck,
 Care and goose
methods
 Cooked dishes are use of Pheasant,
knives, quail,
tasted and seasoned
machinery pigeon,
in accordance with the
guinea fowl,
required taste of the and
wild duck
dishes equipment  rabbit, hare s
for poultry
and game
LO3 Plate/present poultry and game

Methods
 Service wares are  Portion control for Mincers  Self-paced  Written
selected in cooked poultry and Slicers instruction examinatio
accordance with type Knives
game
Cleavers
 Modular n
of poultry and game  Creative  Practical
dishes Saws  Discussion
presentation demonstrati
 Poultry and game is Sausage  Lecture on
techniques casing
plated/presented using  Demonstrati
suitable sauces,  Hygienic food machines on
garnishes and handling practices Chicken,
turkey, duck,
accompaniments  Safe work
goose
 Poultry dishes are practices on Pheasant,
presented hygienically, presenting quail,
logically and
pigeon,
sequentially within the guinea fowl,
required timeframe wild duck
 Factors in plating rabbit, hare
dishes are observed
in presenting poultry
and game dishes..

LO4. Store poultry and game

Methods
 Poultry and game are  Food safety Mincers  Self-paced  Written
stored ensuring storage practices Slicers instruction examinati
conditions and optimal Knives
related to
Cleavers
 Modular on
temperature are handling and  Practical
Document No.
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maintained storing of Saws  Discussion demonstr

 Quality trimmings and poultry and Sausage ation
casing
 Lecture
other leftovers are game products
utilized where and when machines  Demonstrati
 Methods of on
appropriate Chicken,
preserving turkey, duck,
poultry and goose
game Pheasant,
 Logical and quail, pigeon,
time-efficient guinea fowl,
wild duck
work flow
 rabbit, hare
 Storage
procedures for
poultry and
game
Core Competencies:
Unit of Competency: PREPARE AND COOK SEAFOOD
Module Title: PREPARING AND COOKING SEAFOOD DISHES
Module Descriptor: This module deals with the knowledge, skills and attitude
required in selecting, preparing, presenting and storing
seafood in a commercial kitchen or catering operation.

LO2: Handle fish and seafood
LO3. Cook fish and shellfish
LO4 Plate/present fish and seafood
LO5. Store fish and saefood

Document No.
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Methods
 Tools, utensils and  The different Variety of  Self-paced  Written
equipment are cleaned, classifications of fishes: instruction examinati
Structure
sanitized and prepared seafood  Modular on
based on the required  Preparing a  Lecture  Practical
tasks  Fin fish Demonstr
range of seafood  Demonstration
 Ingredients are identified dishes according ation
according to standard
 shellfish  Film viewing
to enterprise
recipes, recipe card or standards Body shape
enterprise requirements
 Classification
 Ingredients are assembled and varieties of  Flat fish
according to quantity, type, fish and shellfish
and quality required  Round fish
 Sources of
 Ingredients are prepared seafood
based on the required form Market form
and time frame  Market forms of
seafood  Fillets
procedures.  Drawn
 Where necessary, raw  Whole
with clean potable water.
LO 2 Cook poultry and game.

Methods
 Seafood is selected  The different Variety of  Self-paced  Written
according to quality, classifications of fishes: instruction examinati
Structure
 Seafood are handled
seafood  Modular on
hygienically in  Procedure of  Lecture  Practical
 Fin fish demonstr
accordance with thawing seafood  Demonstration
enterprise handling and  Criteria for judging ation
storing techniques
 shellfish  Film viewing
the quality of fresh
 Frozen seafood are fish Body
thawed correctly to  Storage shape
ensure maximum quality, requirements for
and to retain their  Flat fish
fish
nutrients
 Criteria for judging
 Round
the quality of fresh
fish
fish
Market
form
 Fillets
 Drawn
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 Whole
LO3 Plate/present poultry and game

Methods
 Fish is cleaned, gutted and  Steps in Variety of  Self-paced  Written
filleted correctly and fabricating fish fishes: instruction examinati
Structure
efficiently according to  Appropriate  Modular on
enterprise standards cookery methods  Discussion  Practical
 Shellfish and other types of for fish and  Lecture
seafood are cleaned and shellfish ation
prepared correctly and in
 shellfish  Demonstrati
 Preparing a on
accordance with enterprise range of seafood Body shape
standards
dishes according
 Seafood dishes is cooked to enterprise  Flat fish
according to enterprise standards
standards using a variety of  Round fish
cooking methods  Nutrition related
to fish and
 Fish and shellfish by- Market form
seafood,
products are used
appropriately for a variety of particularly the  Fillets
dishes and menu items nutritional value
 Cooked dishes are tasted of fish and  Drawn
and seasoned in accordance seafood
with the required taste of the  Specific dietary  Whole
dishes issues including
 Workplace safety and allergies and
hygienic procedures are intolerances
enterprise and legislated
requirements

LO4. Plate/present fish and seafood

Methods
 Seafood dishes are Portion control for Variety of  Self-paced  Written
presented hygienically, cooked seafood fishes: instruction examinati
Structure
logically and sequentially Creative  Modular on
within the required timeframe presentation  Discussion  Practical
 Fish and seafood is techniques
 Lecture ation
prepared and presented for Hygienic food
service in accordance to
 shellfish  Demonstrati
handling
on
enterprise standards practices Body shape
 Suitable sauces and dips are Safe work
prepared according to practices on  Flat fish
standard recipes and as presenting
Document No.
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required to accompany  Round fish

seafood menu items
Market form
 Presentations and
garnishing techniques are
 Fillets
selected and used according
to recipes and enterprise
standards  Drawn
 Services are carried out  Whole

methods and standards
 Factors in plating dishes are
observed in presenting
seafood dishes
LO 5 Store fish and seafood

Methods
 Quality trimmings and  Storing and Variety of  Self-paced  Written
other leftovers are handling issues fishes: instruction examinati
Structure
utilized where and when related to  Modular on
appropriate Seafood are seafood  Discussion  Practical
stored hygienically in  Fin fish demonstr
 Storage  Lecture
accordance with ation
requirements for
enterprise handling and  shellfish  Demonstrati
storing techniques fish on
 Temperature Body shape
 Where applicable, date
requirements for
stamps and codes are
checked to ensure storing seafood  Flat fish
quality control
 Round fish
 Seafood is stored in
accordance with FIFO Market form
operating procedures
and storage of seafood
 Fillets
requirements.
 Drawn
 Whole
Document No.
04 13
Issued by Date
Core Competencies:
Unit of Competency: PREPARE DESSERTS
Module Title: PREPARING DESSERTS
Module Descriptor: This module deals with knowledge, skills, and attitudes in the
preparation of a range of hot, cold and frozen desserts in
a commercial kitchen or catering operation

LO2. Prepare desserts and sweet sauces
LO3. Plate/present desserts Prepare sweet sauces
LO4. Store desserts

Methods
 Tools, utensils and  Different types of Blenders  Self-paced  Written
equipment are cleaned, desserts and Ice-cream instruction examinati
sanitized and prepared machines
sweets  Modular on
Document No.
04 13
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based on the required  Details and Pudding, pies,  Lecture  Practical

tasks characteristics of tarts, flans,
fritters
 Demonstration Demonstr
 Ingredients are identified different types of ation
according to standard Custard, creams  Film viewing
desserts and
recipes, recipe card or Prepared fruit
sweets
enterprise requirements
 Ingredients are assembled  Varieties of
according to quantity, type, suitable
and quality required ingredients for
 Ingredients are prepared desserts and
based on the required form sweets
and time frame  Common culinary
 Ingredients are selected, terms related to
measured and weighed desserts and
according to recipe
sweets that are
requirements
used in the
 Appropriate equipment
are selected and used in industry
accordance with
manufacturers’ manual
procedures.
 Where necessary, raw
with clean potable water.
LO 2 Prepare desserts and sweet sauces .

Methods
 Standard or enterprise recipes 1. Types/classificati Blenders  Self-paced  Written
are used to produce a variety on of desserts and Ice-cream instruction examinati
of hot, cold and frozen machines
sweets
Pudding,
 Modular on
desserts, appropriate for a 2. Methods of  Practical
variety of menus pies, tarts,  Lecture
preparing/cooking demonstr
 Range of sweet sauces are flans, fritters  Demonstration ation
desserts Custard,
produced to a desired  Film viewing
3. Common culinary creams
consistency and flavor
 Prepared desserts and sweets terms related to Prepared
are tasted in accordance with desserts and fruit
the required taste sweets
 Workplace safety and hygienic 4. Ingredients for
procedures are followed the preparation of
according to enterprise and desserts and
legislated requirements sweets
5. Safe work
practices
LO 3 Plate/present desserts Prepare sweet sauces

Methods
 Desserts are presented  Creative Blenders  Self-paced  Written
hygienically, logically and presentation Ice-cream instruction examinati
sequentially within the machines
Document No.
04 13
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required timeframe techniques for Pudding,  Modular on

 Desserts are decorated desserts and sweets. pies, tarts,
 Discussion  Practical
creatively  Varieties of suitable flans, fritters demonstr
 Factors in plating dishes are Custard,  Lecture ation
ingredients for
observed in presenting creams  Demonstrat
desserts and sweets Prepared
desserts ion
 Desserts are portioned  Principles and fruit
according to enterprise practices of hygiene
standards on presenting/plating
 Desserts are presented in desserts and sweets
accordance with enterprise
presentation techniques
 Accompaniments, garnishes
and decorations are used to
enhance taste, texture and
balance
LO4. Store desserts

Methods
 Quality trimmings and other  Storing and handling Blenders  Self-paced  Written
leftovers are utilized where issues related to Ice-cream instruction examinati
and when appropriate machines
desserts and sweets
Pudding,
 Modular on
 Desserts are stored at the  Temperature  Practical
appropriate temperature and pies, tarts,  Discussion
requirements for demonstr
under the correct conditions flans, fritters  Lecture ation
storing desserts Custard,
to maintain quality,  Demonstrat
freshness and customer  Waste minimization creams ion
appeal techniques and Prepared
 Suitable packaging are environmental fruit
selected and used to considerations in
preserve taste, appearance relation to seafood
and tasting characteristics
 Sweet sauces are stored to
retain desired quality and
characteristics
 Dessert is stored in
accordance with FIFO
operating procedures and
storage of dessert
requirements
Document No.
04 13
Issued by Date
Core Competencies:
Unit of Competency: PACKAGE PREPARED FOOD
Module Title: PACKAGING PREPARED FOOD
Module Descriptor: This module deals with the knowledge, skills, and attitudes in
packaging of prepared foodstuffs for transportation
Nominal Duration: 8
LO1. Select packaging materials
LO2. Package food.
LO1. Select packaging materials

Methods
 Food requirements of 2. Food Types of  Self-paced  Written
client and user are met preparation packaging instruction examinati
prior to packaging in materials
requirements
May include
 Modular on
accordance with the prior to  Practical
enterprise standard but are not  Lecture
packaging Demonstr
Document No.
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following the criteria 3. Suitable limited to:  Demonstration ation

for packaging packaging Polystyrene
foam
 Film viewing
 Qualities of packaging materials and
materials are selected Cartons
methods for a
in accordance Plastic cling
different types of wrap
enterprise standards food items
1. Plastic or foil
4. The containers
characteristics Metal or plastic
and uses of trays
different
packaging
materials
LO 2 Package food.
Methods
 Food is packaged in 2. HACCP Types of  Self-paced  Written
compliance with sanitary, Principles applied packaging instruction examinati
occupational health and materials
to off-site catering
May include
 Modular on
safety and local health 3. Environmental  Practical
regulations requirements but are not  Lecture
requirements for demonstr
 Environmental
limited to:  Demonstration ation
food packaging Polystyren
requirements for food  Film viewing
area e foam
packaging area is
4. Appropriate Cartons
observed
packaging Plastic
 Appropriate packaging cling wrap
procedures are adopted procedures and
Plastic or
according to enterprise techniques
foil
specifications 5. Appropriate containers
 Food labeled according to labeling of Metal or
industry standards packaged plastic
1. foodstuffs trays

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Document No.

PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01

Course Title: COOKERY NC II

 can communicate both in oral and written;

Unit of Competency Module Learning Outcomes Nominal

Practice occupational Practicing  Identify hazard and risks 6

health and safety

No. of Hours: 280

2. Prepare stocks,  Preparing stocks,  Prepare stocks, glazes 24

 Prepare soups required

 Store and reconstitute

3. Prepare  Preparing  Prepare mis en place 24

4. Prepare salads  Preparing salads  Perform Mis en place 24

 Store salads and

5. Prepare  Preparing  Perform Mis en place . 24

6. Prepare meat  Preparing meat  Perform Mis en 24

 Cook meat cuts for

 Present meat cuts

7. Prepare  Preparing  Perform Mis en 24

8. Prepare egg  Preparing egg  Perform Mis en 24

 Prepare and cook

 Present egg dishes

 Store egg dishes

9. Prepare starch  Preparing starch  Perform Mis en 24

10. Preparing poultry  Perform Mis en 24

 Store poultry and

11. Preparing  Perform Mis en 24

12. Prepare desserts Preparing desserts  Perform Mis en 24

13. Package Packaging prepared  Select packaging 24

Assessment Methods: Written exercise/ Practical test

Course Delivery: Self-paced instruction

TOOLS OFFICE EQUIPMENT MATERIALS

1unit Electric fan Beef

8 pcs Skimmers, spider 1 unit air condition Pigeon, etc.

8 pcs Strainer,medium fine 1 unit Fax machine Shellfish

8 pcs Spatula LABORATORY EQUIPMENTS PERISHABLES

6 Meat slicer - small

24 Soak sink, optional

8 pcs Wire whisk,small 2 unit Mop Squeezer Storage/stock room

Liquid soap dispenser

Paper towel dispenser

Stock pan burner

8 pcs Kitchen spoon, slotted MISCELLANEOUS

8 pcs Frying pan, medium Paper towel

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

Learning Resource Center

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

TRAINER QUALIFICATION I (TQ II)

 Must be a holder of NC III or its equivalent

*Optional. Only when required by the hiring institution.

Basic Competencies: COMMUNICATION

Details of Learning Outcomes:

appropriate  Communication  References  Reportorial interview

LO2. Speak English at a basic operation level

Assessment Criteria Content Conditions Methodologies Assessment

LO3. Complete relevant work related documents

LO4. Participate in workplace meetings and discussions

Assessment Criteria Content Conditions Methodologies Assessment