9 - Prepare Starch Dishes
9 - Prepare Starch Dishes
9 - Prepare Starch Dishes
Sector : TOURISM
This learning material is designed to guide you in learning at your own pace. To
start with, talk with your trainer and agree on how you will both organize the training
for this module. Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and guide you the correct way to do things. From time
to time you will be required to practice and demonstrate the skills that you’ve learned
from this module and you will be requiring some assistance from your trainer (as
instructed in the learning material).
To proceed with the learning session you just have go through the Learning
Activity Sheet where in you will follow series of learning instructions towards
attaining the learning outcome.
This procedure should be repeatedly done until you have completed all the
learning elements in this Competency-Based Learning Module or until such time that
you are ready to take the final assessment for this module. You may skip some
learning activities if you can demonstrate that you are competent enough on the said
task/s.
At the end part of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that may provide
further details to your trainer or assessor. A Record of Achievement will be provided
to you by your trainer for you to accomplish once you complete the module.
Upon completion of this module, study the evidence plan at the end of the last
learning element of this module then ask your instructor to assess you. You will be
given a certificate of completion as proof that you met the standard requirements
(knowledge, skills and attitude) for this module. The assessment could be made in
different methods, as prescribed in the competency standards.
If you have questions, don’t hesitate to ask your instructors for assistance.
Your instructor will always be available to assist you during the training.
You must follow the “Learning Activity Sheet”. The Learning Activity Sheets will
guide you through different “Instruction Sheets” that will assist you in performing
different learning activities towards the attainment of the learning outcome.
Job Sheet - This is designed to guide you on how to do the job that
will contribute to the attainment of the learning outcome.
Assignment Sheet - The assignment sheet is a guide used to enhance (follow-
up) what you have learned in the information sheet,
operation sheet or job sheet.
Worksheet - Worksheets are the different forms that you need to fill-up
in certain activities that you performed.
- As you work through the activities, ask for written feedback of your progress from
your trainer. After completing each element, ask your trainer to mark on the
report that you are ready for assessment.
- When you have completed this module (or several modules) and feel confident that
you have had sufficient practice your trainer will arrange an appointment with you
to asses you. The result of your assessment will be recorded in your Competency
Achievement Record
List of Competencies
QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Prepare Starch Dishes
MODULE TITLE : Preparing Starch Dishes
INTRODUCTION
This unit deals with the skills, knowledge and attitude
required to cook, present and store starch dishes such as
pasta and noodles.
LEARNING OUTCOMES:
CONTENTS:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe cards
or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
PERFORMANCE CRITERIA:
EQUIPMENT
TOOLS
LEARNING MATERIALS
Date Document No.
COOKERY NC II Develop: Issued
September ,2016 by:
Preparing Starch Developed by: Page 7 of 54
KNVS-KIT dishes Sheba I Pallar Revision
QST # ____
ASSESSMENT METHOD:
LEARNING EXPERIENCES
Learning Outcome 1: Perform Mise’en place
CONTENTS:
PERFORMANCE CRITERIA:
CONDITION:
Trainees must be provided with the following:
Hairnet/Cap
Working clothes/apron/Lab outfit
Safety shoes
TOOLS
LEARNING MATERIALS
Standard recipes
Books/manuals
ASSESSMENT METHOD:
Written test
Demonstration
LEARNING EXPERIENCES
Learning Outcome 2: Prepare starch dishes
CONTENTS:
PERFORMANCE CRITERIA:
CONDITION:
Trainees must be provided with the following:
EQUIPMENT
Date Document No.
COOKERY NC II Develop: Issued
September ,2016 by:
Preparing Starch Developed by: Page 29 of 54
KNVS-KIT dishes Sheba I Pallar Revision
QST # ____
Hairnet/Cap
Working clothes/apron/Lab outfit
Safety shoes
TOOLS
LEARNING MATERIALS
Standard recipes
Books/manuals
ASSESSMENT METHOD:
Written test
Demonstration
Observation/Interview
CONTENTS:
PERFORMANCE CRITERIA:
CONDITION:
Trainees must be provided with the following:
EQUIPMENT
Date Document No.
COOKERY NC II Develop: Issued
September ,2016 by:
Preparing Starch Developed by: Page 40 of 54
KNVS-KIT dishes Sheba I Pallar Revision
QST # ____
Hairnet/Cap
Working clothes/apron/Lab outfit
Safety shoes
TOOLS
LEARNING MATERIALS
Standard recipes
Books/manuals
ASSESSMENT METHOD:
Written test
Demonstration
Observation/Interview