COURSE DESIGN COURSE TITLE : COMMERCIAL COOKING NOMINAL ... · PDF filecommercial cooking nc ii page 1 course design course title : commercial cooking nominal duration : 1200 hours

Strengthened Technical Vocational Education Program

Competency-Based Curriculum Commercial Cooking NC II Page 1

COURSE DESIGN

COURSE TITLE : COMMERCIAL COOKING NOMINAL DURATION : 1200 HOURS QUALIFICATION : NC II COURSE DESCRIPTION : This course is designed to develop the

knowledge, skills, and attitudes required in preparing, cooking and presenting a variety of dishes in a commercial kitchen or catering

operation. This course covers competencies such as plating, presenting, and serving food, preparing and storing vegetables, fruits, eggs and starch dishes, preparing hot and cold desserts preparing stocks, sauces and soups selecting preparing, and cooking cut meat preparing and portioning meat, preparing and cooking poultry, game and seafood. It also includes preparing sandwiches (hot and cold), preparing ingredients, tools, utensils and equipment for baked products, preparing yeast-based products, preparing and presenting cakes, preparing pastry products for patisseries, packaging prepared food stuff and providing effective customer service. It also covers competencies such as cleaning and maintaining kitchen premises, performing safety in the workplace, and observing workplace hygiene procedures.

ENTRY REQUIREMENTS:

Student must possess the following qualifications:

Can communicate both in oral and written.

Have potential/skill as per High School Occupational Interest Inventory (HSOII) results.

Desirable and healthy attitude towards skill activities.

Must have passed interview and aptitude test.

Must submit the following documents: o Form 138 o Parental consent. o A medical certificate issued by a government physician o Certificate of good moral character



COURSE DELIVERY (METHODOLOGY): This course uses the following methodologies:

Lecture/Discussion

Self-Paced Learning

Demonstration

Research Work

Film Viewing/Multimedia Presentation

Direct Observation ASSESSMENT METHODS

Written Examination

Interview

Direct observation

Performance Test QUALIFICATIONS OF COMMERCIAL COOKING NC II INSTRUCTOR

The Commercial Cooking Instructor must have the following qualifications:

College graduate, preferably Foods Technology graduate

Commercial Cooking NC II or equivalent

Physically and mentally fit

Good moral character

Proficient in both written and oral communication

Passer of the Licensure Examination for Teachers (LET)

Completed a Training Methodology Course



COURSE STRUCTURE

Year Level SECOND YEAR

GRADING PERIOD

Unit of Competency

Module Title Learning Outcome

No. of Hours

FIRST

1. Provide Effective Customer Service

1.1. Providing Effective Customer Service

LO 1. Greet customers

100

LO 2. Identify customer needs

LO 3. Deliver service to customer

LO 4. Handle queries through telephone, fax machine, internet, and e-mail

LO 5. Handle complaints, evaluation, and recommenda-tions

SECOND

1. Clean and Maintain Kitchen Premises

1.1. Cleaning and Maintaining Kitchen Premises

LO 1. Clean, sanitize and store equipment

50 LO 2. Clean and

sanitize premises

LO 3. Handle waste and linen

2. Perform Safety Practices in the Workplace

2.1. Performing Safety Practices in the Workplace

LO 1. Follow workplace procedure for health, safety and security practices

50 LO 2. Deal with emergency situations

LO 3. Maintain safety personal prevention standard

THIRD

1. Observe Workplace Hygiene Procedure

1.1. Observing Workplace Hygiene and Sanitation Prodedure

LO 1. Observe hygiene and sanitizing procedures 20

LO 2. Identify and prevent hygiene risks



2. Plate, Present and Serve Food

2.1. Plating, Presenting and Serving Food

LO 1. Prepare food for service

40 LO 2. Portion and plate food

LO 3. Work in a team

3. Prepare, Cook and Serve Food for Menu

3.1. Preparing, Cooking and Serving Food for Menu

LO 1. Coordinate, organize and prepare for food service

40 LO 2. Cook and serve

menu items for food service

LO 3. Coordinate and complete end of service requirements

FOURTH

1. Receive and Store Kitchen Supplies

1.1. Receiving and Storing Kitchen Supplies

LO 1. Take delivery of supplies

20 LO 2. Store supplies

LO 3. Rotate and maintain supplies

2. Organize and Prepare Food

2.1. Organizing and Preparing food

LO 1. Prepare tools and equipment for specific use

80

LO 2. Assemble and prepare ingredients for menu items

LO 3. Prepare dairy, dry goods, fruits and vegetables

LO 4. Prepare meat, sea foods and poultry

Year Level THIRD YEAR

GRADING PERIOD

Unit of Competency


No. of Hours

FIRST

1. Prepare Pastry Products for Patissieries

1.1. Preparing Pastry Products for Patissieries

LO 1. Prepare baking ingredients, tools and equipment

100

LO 2. Prepare pastry products

LO 3. Decorate and present pastry products

LO 4. Store pastry



products

SECOND

1. Prepare Yeast-Based Products

1.1. Preparing Yeast-Based Products

LO 1. Prepare, decorate and presen yeast-based products 50

LO 2. Portion and store yeast-based products

2. Prepare and Present Cakes

2.1. Preparing and Presenting Cakes

LO 1. Prepare basic and specialized cakes

50 LO 2. Prepare and

use fillings

LO 3. Decorate cakes

LO 4. Present cakes

LO 5. Store cakes

THIRD

1. Prepare Sandwiches (Hot & Cold)

1.1. Preparing Sandwiches (Hot& Cold)

LO 1. Prepare and present a variety of sandwiches

60

LO 2. Store sandwiches

2. Package Prepared Foodstuff

2.1. Packaging Prepared Foodstuff

LO 1. Ensure the suitable packaging, storing and transporting of food

40 LO 2. Select

appropriate packaging materials to specific food stuff

LO 3. Pacakge food according to needs

FOURTH

1. Prepare Appetizer and Salads (Hot and Cold)

1.1. Preparing Appetizers and Salad (Hot and Cold)

LO 1. Prepare and present a variety of appetizers

100 LO 2. Prepare and

present hot and cold salads and dressings

LO 3. Store appetizers and salads



Year Level FOURTH YEAR

GRADING PERIOD

Unit of Competency


No. of Hours

FIRST

1. Prepare Stocks, Sauces and Soups

1.2. Preparing Stocks, Sauces and Soups

LO 1. Prepare stocks required for menu items

100

LO 2. Prepare soups required for menu items

LO 3. Prepare sauces required for menu items

LO 4. Store and reconstitute stocks, sauces and soups

SECOND

1. Select, Prepare, Cook and Store Meat

1.1. Selecting, Preparing, Cooking and Storing Meat

LO 1. Select meat

50

LO 2. Prepare and portion meat

LO 3. Cook and present meat cuts for service

LO 4. Store meat

2. Prepare Portioned and Controlled Meat Cuts

2.1. Preparing Portioned Controlled Meat Cuts

LO1. Purchase quality meat

50

LO 2. Prepare and produce a variety of portioned and controlled meats

LO 3. Prepare and produce meat products

LO 4. Store meat cuts and processed

meat products

THIRD

1. Prepare and Cook Poultry and Game

1.1. Preparing and Cooking Poultry and Game

LO 1. Select and purchase poultry and game

50 LO 2. Handle and

store poultry and game

LO 3. Prepare, cook and present poultry and game

2. Prepare and Cook Seafood

2.1. Preparing and Cooking

LO 1. Select and store seafood



Seafood LO 2. Prepare and cook fish, and shellfish

50 LO 3. Present and serve fish, and seafood

FOURTH

1. Prepare and Cook Vegetables, Fruits, Eggs and Starch Dishes

1.1. Preparing and Cooking Vegetables, Fruits, Eggs and Starch dishes

LO 1. Prepare and Cook vegetables and fruits dishes

50

LO 2. Prepare and cook starch

dishes

LO 3. Prepare and cook egg-based dishes

LO 4. Store vegetables, fruits, eggs starch, and other foodstuff

2. Prepare Hot, Cold and Frozen Desserts

2.1. Preparing Hot and Cold Desserts

LO 1. Prepare and produce desserts

50

LO 2. Decorate, portion and present desserts

LO 3. Prepare sweet sauces

LO 4. Prepared accompaniments, garnishes and decorations

LO 5. Store desserts



COURSE DELIVERY (METHODOLOGY):

Lecture/Discussion

Self-Paced Learning

Demonstration

Research Work

Film Viewing/Multimedia Presentation

Direct Observation ASSESSMENT METHOD:

Written Examination

Interview

Direct Observation

Performance Test RESOURCES:

EQUIPMENT TOOLS AND UTENSILS

SUPPLIES AND MATERIALS

LEARNING MATERIALS

Floor Polisher Basin Disenfectant References

Washing Machine Pails Soap Modules

Dryer Table Napkin Wash Cloth Hand outs

Fire Extinguisher Table Cloth Laundry Basket Brochure

Garbage Bin Tea Towels Garbage Bag Manuals on safety, security and health procedure

Grills and griddles Clothing Cleaning cloth

Deep Fryers Medicine Kit Writing Pads

Blenders Fly Swatter Uniforms Menu, recipes and specialization Mixers Colanders Ingredients for

appetizer and salads

Slicer Microwave oven

Pans Ingredients for stocks, sauce and soups

Menu requirements and job rules

Electric/Gas Stoves Spoons, Forks Ingredients for vegetables, egg and starch

Oven Baine Marie Ingredients for poultry and game

Ready to serve foods

Cooking Range Mandoline Ingredients for fish and Seafoods and meat

Recipe Books

Refrigerator Tilting Pans Ingredients for hot and cold dessert

Cooking Manuals

Mixers w/ attachement

Steamers Ingredients for stocks, Sauces,and soups

Writing Pads

Freezers/Chillers Knives Vegetables, fruits in season

VCDs/DVDs/Tapes

Bench/Working Table

Cutting Board Spices and Seeds/Herbs

Pamphlets

Demonstration Casseroles Dairy Products Internet





LEARNING MATERIALS

Tables

Cool Rooms Sauteing pan Fish Meat Notes

Dry Stores Measuring spoon Complete Cooking outfit

Delivery Reports

Combi Steamer Kitchen Scale Starch Products Record books

High/Low Presssure

Containers Dairy Products Inspection Report Card

Burner Ladles/Wooden Spoon

Sugar Documents

Proofer Conventional Oven

Mixing Bowls Condiments Inventory Forms

Wire whisk Food Wraps Receipts

Food Processor Measuring Cups Paper towels Flip Chart

Broilers Cheese Grater Boxes White Board

Overhead Projector Baking Pans Plastic cellophane Charts of different types and kinds of meat

Meat Slicer Sifter Aluminum Foil Telephone

Meat Grinder Peeler Packaging Tapes Fax machine

Meat Chopper Spatula Plastic Containers Sample Telephone

Rotary Egg Beater Plates/Serving Plates

Accompaniment and garnishes

Message Sheet

Cooling Rack Pots and Pans Seasoning Sample Complains

Dough Mixer Paring Knife Canned Goods Evalustion and Recommendation Sheet from Industry

Dough Kneader Carving Tools Processed food

Poly sealer Trays Tissue Paper

Food Tong Strainers Linen

Electric Beater Sauteing Pan Cleaning Materials and Equipments

Vacuum Sealer Measuring Tools Beverages

Poly Reader Cleavers Dishwashing Liquids

Vacuum Reader Butcher Knife Dry Towel

Baine Marie Kitchen scissor Floor Mop

Braising Pan Mop Squeezer

Stock Pots Brooms

Frying Pans Dust Pan

Rubber Scraper Pasta and Noodles

Baking Sheets Thickening Agents

Cake decorator/Comb

Piping Bag

Double Boiler Flour = Cake, Bread, All-purpose

Baking Tips Yeast





LEARNING MATERIALS

Pastry Brush Lard/oil

Dough Cutter Sugar

Timers - Powdered

Bread Knife - Refined

Rolling Pin - Brown

Cake Slicer Glazed Candies

Palette Knife Chocolate Chips

Grater Cream of Tartar

Cake Stand w/ Tiers

Salt

Pie Cutter Shortening/Leavening Agents

Cake Turner Paper Cups

Liquid Measuring Cups

Wax paper

Muffin Pans Doillies

Loaf Pans Styro Boxes

Coupler Box Windowed

Flour sifter Cake Cover

Microwavable Container

Zoploc Plastic

Pie PansMuffins Pans



MODULE OF INSTRUCTION

SECOND YEAR



UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE NOMINAL DURATION : 100 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge,

skills, and attitudes required in providing effective customer service. It includes greeting customers, identifying customer

needs, delivering service, handling queries through telephone, fax machine, internet, e-mail and handling complaints, evaluation, and recommendations.

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students must be able to: LO 1. greet customer. LO 2. identify customer needs. LO 3. deliver service to customer. LO 4. handle queries through telephone, fax machine, internet, and E-mail. LO 5. handle complaints, evaluation, and recommendations.



LO 1. Greet Customer

ASSESSMENT CRITERIA: 1. Guests are greeted in line with enterprise procedure. 2. Verbal and non – verbal communications are appropriately used for a

given situation. 3. Non – verbal communication of customer is observed. 4. Sensitivity to cultural and social differences is demonstrated.

CONTENTS:

Standard operating procedures of greeting the guests

Verbal and non – verbal communication

Proper gestures and mannerisms in greeting guests and modes of bidding farewell

Culturally specific communication customs and practices CONDITIONS:

The following resources are needed:

Manuals

References

Writing materials

Tapes/ VCD’s

Internet METHODOLOGIES:

Lecture

Role playing

Film viewing

Community Observation ASSESSMENT METHODS:

Oral test

Written examination



LO 2. Identify Customer Needs

ASSESSMENT CRITERIA: 1. Interpersonal skills are used to identify customer needs. 2. Urgency of customer need is should be assessed and identified. 3. Proper information and details are provided to the customer. 4. Limitations in addressing needs is recognized and identified.

CONTENTS:

Interactive information

Public relation skills

Good working attitude and pleasant approach

Customer with specific needs CONDITIONS:


Manual

References

Tapes/ VCD’s

Others METHODOLOGIES:

Lecture / Discussion

Film viewing

Role playing

Observation ASSESSMENT METHODS:

Oral test

Written examination



LO 3. Deliver Service to Customers

ASSESSMENT CRITERIA: 1. Customer needs are promptly attended to in line with workplace

procedures and regulations. 2. Appropriate customers relation with customer is maintained to meet high

quality service. 3. Opportunities to enhance quality of service are taken whenever possible.

CONTENTS:

Modes of greeting and farewell

Proper addressing of customer needs (by gender, age, status, physical condition)

Style manual requirements

Standard letters and proformas CONDITIONS:


Manual

References

Writing materials

Tapes/ VCD’s METHODOLOGIES:


Role playing

Film viewing ASSESSMENT METHODS:

Interview

Written exam

Demonstration



LO 4. Handle Queries through Telephone, Fax Machine, Internet and E-mail

ASSESSMENT CRITERIA: 1. Telephone, computer, fax machine, internet equipment are properly

handled and used. 2. Queries and information are recorded in line with workplace procedure. 3. Queries are acted upon promptly and efficiently.

CONTENTS:

Telephone manners

Proper use of the fax machine

Browsing the internet

Proper ways of receiving and responding to queries and telephone inquiries CONDITIONS:


Telephone

Fax machine

Internet

Sample telephone message sheet

Manual

Writing materials

Tapes/ VCD’s

METHODOLOGIES:


Role playing

Presentation of Video Clips

Hands–on Activity ASSESSMENT METHODS:

Written exam

Demonstration

Oral test



LO 5. Handle Complaints, Evaluation, and Recommendations

ASSESSMENT CRITERIA: 1. Guests are politely greeted. 2. Complaints are resolved with responsibility. 3. The nature and details of complaints are established. 4. Appropriate action is taken to resolve complaints and meet customer

satisfaction. 5. Evaluation and recommendations are acted upon with sincerity to ensure

high quality standards. CONTENTS:

Proper response to complaints in line with workplace procedures

Nature and details of complaints

Industry/ workplace procedures in giving evaluation and recommendations

CONDITIONS:


Manual

Reference

Sample complaint, evaluation, and recommendation sheet from industry

METHODOLOGIES:

Lecture

Discussion

Demonstration

Film viewing

Hands–on Activity ASSESSMENT METHODS:

Oral test

Demonstration

Written examination



UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES MODULE TITLE : CLEANING AND MAINTAINING KITCHEN

PREMISES NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II

MODULE DESCRIPTION : This module covers the knowledge and skills

in cleaning and maintaining kitchen storage, food preparation areas in commercial

cookery or catering operations. SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students must be able to:

LO 1. clean, sanitize and store equipment. LO 2. clean and sanitize premises. LO 3. handle waste and linen.



LO 1. Clean, Sanitize and Store Equipment

ASSESSMENT CRITERIA: 1. Chemicals used for cleaning are selected. 2. Equipment and utensils are cleaned and sanitized in accordance with

manufacturer’s instructions. 3. Cleaning equipment and utensils are stored and stacked safely in

designated places. 4. Cleaning equipment are used safely in accordance with manufacturer’s

instructions. 5. Cleaning equipment are assembled and disassembled safely.

CONTENTS:

Chemicals for cleaning and or sanitizing kitchen equipment and utensils

Equipment to be cleaned and sanitized

Cleaning and sanitizing equipment according to manufacturer’s instruction

Proper use of cleaning equipment according to manufacturer’s instruction

Assembly and disassembly of cleaning equipment

Storing cleaned equipment safely in designated area CONDITIONS: The following resources are needed:



LEARNING MATERIALS

Dishwasher

Ventilating Fan

Stacker

Storerooms and Clipboards

Oven

Freezer

Basin

Knives

Steel Wall

Disinfectant

Soap

Wash Cloth

References

Module

Handout

METHODOLOGIES:

Lecture/ Discussion

Self-paced learning

Demonstration ASSESSMENT METHOD:

Written Examination

Interview

Direct observation

Performance Test



LO 2. Clean and Sanitize Premises

ASSESSMENT CRITERIA: 1. Cleaning schedule is followed based on enterprise procedures. 2. Chemicals and equipment for cleaning and sanitizing are safely used. 3. Walls, floors, shelves and working surfaces are cleaned and sanitized

observing all precautionary measures. 4. First aid procedures are followed if accident caused by chemicals happen.

CONTENTS:

Various types of chemicals and equipment for cleaning and sanitizing and their uses

Occupational Health and Safety requirements for using cleaning equipment

Using and storing cleaning materials and chemicals properly

Cleaning schedule based on enterprise procedures

Proper cleaning and sanitation of working surfaces

First aid procedures for accidents caused by chemicals CONDITIONS: The following resources are needed:



LEARNING MATERIALS

Floor Polisher

Basins

Pails

Disinfectant

Soap

Wash Cloth

References

Module

Handout

METHODOLOGIES:

Lecture/Discussion

Self paced module

ASSESSMENT METHOD:

Written test

Interview

Observation

Performance Test



LO 3. Handle Waste and Linen

ASSESSMENT CRITERIA: 1. Waste are sorted and disposed according to hygiene regulations, enterprise

practices and standard procedures 2. Cleaning chemicals are disposed safely in accordance with standard

procedures 3. Linen are sorted and safely removed according to enterprise procedures

CONTENTS:

Sorting and waste disposal according to hygiene regulations, workplace practices and standard procedures

Safe disposal of cleaning chemicals

Kinds of linen

Sorting and removal of linen according to enterprise procedure CONDITIONS: The following resources are needed:

EQUIPMENT LINENS SUPPLIES AND MATERIALS

LEARNING MATERIALS

Washing Machine

Dryer

Table napkin

Table cloth

Tea towels

Clothing

Disinfectant

Soap

Laundry basket

Waste basket

Garbage bag

Cleaning cloth

References

Module

METHODOLOGIES:

Lecture

Self-paced module

Demonstration

Tapes (Video Viewing) ASSESSMENT METHOD:

Written test

Oral test

Observation

Performance test



UNIT OF COMPETENCY : PERFORM SAFETY PRACTICES IN THE WORKPLACE

MODULE TITLE : PERFORMING SAFETY PRACTICES IN THE

WORKPLACE NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II

MODULE DESCRIPTION : This module deals with the knowledge, skills

and attitudes in health, safety and security

practices. It includes dealing with emergency situations and maintaining safety personal prevention standards.

SUMMARY OF LEARNING OUTCOMES : Upon completion of this module, the students must be able to: LO 1. follow workplace procedures for health, safety and security practices.

LO 2. deal with emergency situations. LO 3. maintain safety personal prevention standards.



LO 1. Follow Workplace Procedure for Health Safety and Security Practices

ASSESSMENT CRITERIA: 1. Correct health, safety, and security procedures are followed in line with

industry requirements. 2. Faults and problems are identified and corrective actions are taken in line

with enterprise procedures. 3. Suspicious behavior or unusual occurrence is reported in line with

enterprise procedure. CONTENTS:

Workplace, health, safety and security procedure

Quality standards

Safe work practices

Proper garbage disposal

Proper dress code CONDITIONS: The following resources are needed:

EQUIPMENT TOOLS SUPPLIES AND MATERIALS

LEARNING MATERIALS

Fire Extinguisher

Garbage bin

Medicine Kit

Fly Swatter

Writing pads

Uniforms

Brochures

Manual on safety, security, health procedures

References

METHODOLOGIES:

Lecture

Discussion

Demonstration

Research Work ASSESSMENT METHOD:

Written examination

Demonstration

Interview



LO 2. Deal with Emergency Situations

ASSESSMENT CRITERIA: 1. Potential emergency situations are recognized and appropriate action is

taken within the individual scope of responsibility. 2. Emergency procedures are followed in line with enterprise standards. 3. Emergency situations are responded to in line with enterprise guidelines. 4. Details of emergency situations are reported in line with enterprise

procedures. CONTENTS:

Emergency situations

Emergency procedures in line with enterprise a standards.

Safety measures

Alternative steps CONDITIONS:


Manuals on emergency situations and procedures o Working pads o Tools/ equipment o Uniforms o Supplies

METHODOLOGIES:

Lecture

Discussion


Written examination

Demonstration



LO 3. Maintain Safety Personal Prevention Standards

ASSESSMENT CRITERION: Personal safety standards are identified and followed in line with workplace procedure/ enterprise procedure

CONTENTS:

Desirable working attitudes

Interpersonal skills

Safety personal prevention standards CONDITIONS:


Manuals

Brochures

Working pads

Uniforms

Supplies

Handbook METHODOLOGIES:

Self-paced instruction

Demonstration

Discussion ASSESSMENT METHOD:

Written examination

Demonstration

Performance test



UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE AND SANITATION PROCEDURE

MODULE TITLE : OBSERVING WORKPLACE HYGIENE AND

SANITATION PROCEDURE NOMINAL DURATION : 20 HOURS CERTIFICATE LEVEL : NC II

MODULE DESCRIPTION : This module covers the knowledge, skills,

and attitudes in observing workplace

hygiene and sanitizing procedures. It includes following hygiene procedure and identifying and preventing hygiene risks.

SUMMARY OF LEARNING OUTCOMES :

Upon completion of this module, the students must be able to:

LO 1. observe hygiene and sanitizing procedures. LO 2. identify and prevent hygiene risks.



LO 1. Observe Hygiene and Sanitizing Procedures

ASSESSMENT CRITERIA: 1. Workplace hygiene procedures and personal grooming are implemented

based on standard operating procedure. 2. Handling and storage of items are undertaken in line with workplace

procedure. CONTENTS:

Workplace hygiene procedures

Personal grooming and hygiene including hand washing procedure

Handling and storage of food items, tools and equipment CONDITIONS:


Handouts on hygiene procedure

Cleaning and sanitizing materials

Personal protective equipment METHODOLOGIES:


Demonstration ASSESSMENT METHODS:

Written examination

Direct Observation



LO 2. Identify and Prevent Hygiene Risks

ASSESSMENT CRITERIA: 1. Potential hygiene risks are identified in line with workplace procedures 2. Actions to minimize/ eliminate risks are taken within the scope of

individual responsibility 3. Hygiene risks beyond the control of individual and staff members are

reported to appropriate persons for follow – up CONTENTS:

Potential hygiene risks

Minimizing/ eliminating risks

Reporting and follow – up of hygiene risks CONDITIONS:


Cleaning tools and materials

Learning materials / modules

Reference books METHODOLOGIES:



Written Examination

Demonstration



UNIT OF COMPETENCY : PLATE, PRESENT, AND SERVE FOOD MODULE TITLE : PLATING, PRESENTING, AND SERVING

FOOD NOMINAL DURATION : 40 HOURS CERTIFICATE LEVEL : NC II

MODULE DESCRIPTION : This module deals with skills, knowledge

and attitude required to efficiently and professionally plate, present, and serve food

in a commercial kitchen or catering operation

SUMMARY OF LEARNING OUTCOMES : Upon completion of this module, the students must be able to:

LO 1. prepare food for service. LO 2. portion and plate food. LO 3. work in a team.



LO 1. Prepare Food for Service

ASSESSMENT CRITERIA: 1. Foods are correctly identified for menu items. 2. Sauces and garnishes are arranged to enterprise requirements for specific

dishes. CONTENTS:

Characteristic of basic menu food products

Uses of sauces and garnishes in menus CONDITIONS:


Recipe books

Newspapers and magazines

Notes

Writing pads

Brochures

PC with internet connection METHODOLOGIES:

Lecture


Interview

Written examination

Performance test



LO 2. Portion and Plate Food

ASSESSMENT CRITERIA: 1. Sufficient supplies of clean, undamaged crockery are arranged and made

available at temperatures appropriate to food being served. 2. Foods are correctly portioned according to enterprise policies and/ or

standard recipes. 3. Food is plated and presented neatly and attractively without drips or spills

according to enterprise requirements for the specified dish and according to:

Appeal

Color and contrast

Temperature of food.

Equipment

Classical and innovative arrangement styles 4. Food served should be displayed in the correct temperature, in an

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

Correct food portioning

Ways of presenting foods neatly and attractively CONDITIONS:


Reference books

Manuals

Brochures

internet

Notes

Writing pads METHODOLOGIES:

Lectures


Oral test

Written examination

Observation



LO 3. Work in a Team

ASSESSMENT CRITERIA: 1. Good working relationship with all kitchen and food service staff is

demonstrated to ensure timely and quality food service. 2. Kitchen routine for food service is followed to minimize delays and

maximize food quality. 3. A high standard of personal and work-related hygiene practices are

maintained. CONTENTS:

Steps in establishing good working relation with all kitchen and food service staff

Techniques in minimizing waste and environment consideration in relation to food presentation.

CONDITIONS:


Reference books

Manuals

Brochures

internet

Notes

Writing pads METHODOLOGIES:

Lecture

Research


Oral test

Written examination

Observation



UNIT OF COMPETENCY : PREPARE, COOK, AND SERVE FOOD FOR MENU

MODULE TITLE : PREPARING, COOKING, AND SERVING

FOOD FOR MENU NOMINAL DURATION : 40 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the processes and

activities required to organize, produce, and

serve food for menus.

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students must be able to:

LO 1. coordinate, organize and prepare for food service. LO 2. cook and serve menu items for food service. LO 3. coordinate and complete end of service requirements.



LO 1. Coordinate, Organize, and Prepare for Food Service

ASSESSMENT CRITERIA: 1. Commodity quantities, style, and quality requirements are determined

according to menu, recipes and specifications. 2. Clear, complete, and appropriate job checklists for food are prepared. 3. Menu requirements and job roles are linked with other team members

based on enterprise procedures. 4. Work schedules are developed and followed to maximize efficiency. 5. Food items are organized and prepared in correct quantities as required. 6. Ready to serve foods are stored appropriately.

CONTENTS:

Commodity quantities, style and quality requirements

Jobs checklist

Menu requirements and job roles

Work schedule/ flow chart

Food items

Storing ready to serve foods CONDITIONS: The following resources are needed:

EQUIPMENT TOOLS/UTENSILS SUPPLIES AND MATERIALS

LEARNING MATERIALS

Grills and griddles

Deep fryers

Blenders, mixers, slicers, micro waveoven

Colanders

Pans

Spoons/forks

Baine Marie

Mandoline

Tilting Pans

Ingredients for appetizers and salads

Ingredients for stocks, sauces, and soups

Ingredients for vegetables, egg and starch

Ingredients for poultry and game

Ingredients for fish, seafood and meat

Ingredients for hot and cold desserts

Menu Recipes and specification

Menu requirements and job rules

Ready to serve foods

METHODOLOGIES:

Lecture

Discussion

Demonstration

Actual performance



ASSESSMENT METHOD:

Oral and Written tests

Direct observation



LO 2. Cook and Serve Menu Items for Food Service

ASSESSMENT CRITERIA: 1. Appropriate commercial ingredients / materials, tools and equipment are

identified and used to prepare menu items. 2. Menu items are cooked and served according to menu and service style

using appropriate cookery methods. 3. Menu items and ingredients are adjusted to meet special request of

customers. 4. Menu items are cooked and served to meet customer’s expectations on

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

enterprise and legislative requirements. CONTENTS:

Commercial equipment

Cookery methods

Needs and expectations of customer

Workplace safety and hygienic procedure CONDITIONS:



LEARNING MATERIALS

Electric gas stoves

Oven

Microwave oven

Grills and Griddles

Deep fryers

Pans

Tilting pans

Steamers

Baine Marie

Mandoline

Ingredients for stocks, sauces, and soups

Ingredients for vegetables, egg and starch food

Ingredients for hot and cold desserts

References

Modules

Hand-outs

METHODOLOGIES:

Lecture

Discussion


Whitened

Interview

Performance test

Demonstration



LO 3. Coordinate and Complete End of Service Requirements

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

procedures. CONTENTS:

End of service procedures

Proper storing of food items

Post service de-briefing CONDITIONS:


Food items o Ingredients for appetizers and salad o Ingredients for stocks, sauces and soups o Ingredients for vegetables, eggs and starch o Ingredients for poultry and game o Ingredients for fish, seafood and meat o Ingredients for hot, and cold desserts

Storage equipment o Chiller o Freezers o Cool rooms o Dry stores

References

Manuals

Brochures METHODOLOGIES:

Lecture

Discussion


Written test

Performance test

Direct observation



QUALIFICATION TITLE : FOOD TRADES NC II UNIT OF COMPETENCY : RECEIVE AND STORE KITCHEN SUPPLIES MODULE TITLE : RECEIVING AND STORING KITCHEN

SUPPLIES NOMINAL DURATION : 20 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge and

skills required in receiving and storing supplies in commercial cookery or catering operations. It focuses on general stock handling procedures required for food and kitchen-related goods.

SUMMARY OF LEARNING OUTCOMES :

Upon completion of this module, the students must be able to:

LO 1. take delivery of supplies. LO 2. store supplies. LO 3. rotate and maintain supplies.



LO 1. Take Delivery of Supplies

ASSESSMENT CRITERIA: 1. Documented deliveries of incoming supplies are checked accurately as to

quantity, size, weight and quality as per enterprise procedure. 2. Variations and discrepancies are identified, recorded accurately and

reported to the person-in-charge. 3. Supplied items are inspected for damage, quality, expiry/ use by dates,

breakages or discrepancies and record details in accordance with enterprise policy.

4. Documents are prepared (i.e. receiving report, credit memo, discrepancy reports that reflect receipt) in accordance with enterprise procedure.

5. Excess stocks are managed appropriately according to enterprise policy. CONTENTS:

Accomplishing forms for supplies and deliveries

Enterprise policies and procedure on delivery of supplies CONDITIONS:


Delivery Reports

Record Book

Inspection report card

Documents (i.e. receiving reports, credit memo, discrepancy report)

Reference METHODOLOGIES:

Lecture/ Discussion

Group activity

Observation


Written Test

Interview



LO 2. Store Supplies

ASSESSMENT CRITERIA: 1. Supplies are transported to the appropriate storage area promptly, safely,

and without damage. 2. Supplies are stored in the appropriate area, taking into consideration

requirements for temperature, ventilation, and sanitation. 3. Supply levels are recorded accurately and promptly in accordance with

enterprise procedures 4. Supplies are labeled in accordance with enterprise procedures.

CONTENTS:

Prompt and safe transportation of supplies

Storage supplies in appropriate areas

Documenting of supplies

Labeling of supplies in accordance with enterprise procedures CONDITIONS: The following resources are needed:



LEARNING MATERIALS

Chillers

Freezers

Cool rooms

Dry stores

Pots and pans

Bowls and measuring cup

Weighing scales

Dry goods

Dairy products

Meat, seafood and poultry

Fruit and vegetable

Frozen goods

Beverages

Cleaning materials and equipment

Linen

Complete cooking outfit

Manual

References

Modules

Inventory forms, storage cards and receipts

METHODOLOGIES:

Lecture

Discussion

Demonstration

Direct observation ASSESSMENT METHODS:

Oral/Written test

Performance test



LO 3. Rotate and Maintain Supplies

ASSESSMENT CRITERIA: 1. Supplies are rotated in accordance with enterprise policy. 2. Supplies are moved in accordance with safety and hygiene requirements. 3. Quality of supplies is checked and reports are completed as required. 4. Damaged or spoiled supplies are reported in accordance with enterprise

and/ or government requirements. 5. Storage areas are maintained in optimum condition ensuring that they are

clean, well lit, at required temperature, free from vermin or infestation, and free from defects.

6. Periodic inventories are conducted based on physical and perpetual

inventory needs. 7. Problems are identified and reported promptly. 8. Products are checked according to inventory and reported to the head or

chief, especially for items which are near compromising dates. CONTENTS:

Rotation and movement of supplies

Checking and reporting of quality supplies

Disposal of damaged or spoiled supplies

Maintenance of storage areas

Periodic inventory

Identifying and reporting problems promptly CONDITIONS: Resources Needed:



LEARNING MATERIALS

Chillers

Freezers

Pots and pans

Bowls and measuring cups

Weighing scales

Dry goods

Dairy products

Meat, seafood and poultry

Fruit and vegetables

Frozen goods

Beverages

Cleaning materials and equipment

Linens

Manuals

References

Modules

Inventory forms, storage cards and receipts

METHODOLOGIES:

Lecture

Discussion

Film Slides ASSESSMENT METHOD:

Oral and Written Tests

Performance test



UNIT OF COMPETENCY : ORGANIZE AND PREPARE FOOD MODULE TITLE : ORGANIZING AND PREPARING FOOD NOMINAL DURATION : 80 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module covers the knowledge skills,

and desirable attitudes required to organize and prepare a variety of foods for restaurants, hotels, and catering operations.

It focuses on general food preparation techniques.


LO 1. prepare tools and equipment for specific uses. LO 2. assemble and prepare ingredients for menu items. LO 3. prepare dairy, dry goods, fruits and vegetables. LO 4. prepare meat, sea food, and poultry.



LO 1. Prepare Tools and Equipment for Specific Use

ASSESSMENT CRITERIA: 1. Tools and equipment are identified and prepared based on required tasks. 2. Tools and equipment are checked for defects, damages and general

conditions in accordance with manufacturer’s manual. 3. Equipment are cleaned based on correct type and size, safely assembled

and readied for use in accordance with workplace procedures. CONTENTS:

1. Classification of tools and equipment 2. Checking of the condition of tools and equipment according to their uses

and functions 3. Maintenance of tools and equipment

CONDITIONS:




LEARNING MATERIALS

Chiller

Freezer

Combi Steamer

High/Low Pressure burner

Oven

Proofer conventional oven

Food processors

Blenders

Fryers

Broilers

Knives

Cleavers

Measuring tools/ utensils

Fryers

Grills

Griddle/ Broilers

Pans/Pots

Dishwashing liquid

Dry towel

Reference books

Manuals

METHODOLOGIES:



Written Test

Performance Test



LO 2. Assemble and Prepare Ingredients for Menu items

ASSESSMENT CRITERIA: 1. Ingredients are identified correctly according to standard recipes, recipe

cards, and enterprise requirements. 2. Ingredients are assembled according to correct quantity, type and quality

required. 3. Ingredients are prepared based on the required form and time frame.

CONTENTS:

Identification of different ingredients according to standard recipes, recipe card and enterprise requirements

Assembling ingredients according to correct quantity, type and quality required

Preparation of ingredients based on the required form and time frame.

CONDITIONS: The following resources are needed:

Posters of different kinds of foods

Reference books

Recipe Cards

Tools and utensils METHODOLOGIES:



Oral and written tests

Direct observation

Demonstration



LO 3. Prepare Dairy, Dry Goods, Fruits, and Vegetables

ASSESSMENT CRITERIA: 1. Foods are prepared according to correct weight, amount and number of

portions. 2. Vegetables and fruits are cleaned, prepared and handled safely as required

for menu items. 3. Dairy products are prepared and handled safely as required for menu

items. 4. Ingredients are measured and prepared as required for menu items. 5. Products are hygienically stored and placed in proper storage facilities.

CONTENTS:

Accurate measurement of ingredients as required for menu items

Preparation of fruits and vegetables as required

Preparation and handling of dairy products

Proper storage of products CONDITIONS:


Measuring tools

References

Manuals

Actual food items

Adequately equipped food preparation area METHODOLOGIES:


Self – paced learning modules


Interview

Written test

Performance test



LO 4. Prepare Meat, Sea foods, and Poultry

ASSESSMENT CRITERIA: 1. Foods are prepared and portioned according to size and weight as required

by menu items. 2. Meat are prepared, trimmed, minced or sliced in accordance with standard

enterprise procedures. 3. Fish and seafood are prepared, cleaned and deboned according to required

procedures. 4. Poultry is trimmed and prepared as required. 5. Meat, seafood, and poultry are stored hygienically in accordance with

enterprise standards and procedure.

CONTENTS:

Accurate preparation and portioning of foods

Meat forms

Fish and seafood

Preparation of poultry

Storage of seafood and poultry CONDITIONS:


LEARNING MATERIALS

RAW MATERIALS APPARATUS UTENSILS

References

Modules

Handouts

Meat

Fish, seafoods

Poultry

Weighing scale

Tray

Knives

Chopping boards

METHODOLOGIES:

Lecture/Discussion


Interview

Written test

Performance Test




THIRD YEAR



UNIT OF COMPETENCY : PREPARE PASTRY PRODUCTS FOR PATISSERIES

MODULE TITLE : PREPARING PASTRY PRODUCTS FOR

PATISSERIES MODULE DESCRIPTION : This module deals with the knowledge,

skills, and attitude required by patisserie in preparing and producing a variety of high-quality pastry products.

NOMINAL DURATION : 60 HOURS

CERTIFICATE LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students must be able to:

LO 1. Prepare baking ingredients, tools, utensils, and equipment. LO 2. prepare pastry products. LO 3. decorate and present pastry products. LO 4. store pastry products.



LO 1. Prepare Baking Ingredients, Tools, Utensils, and Equipment

ASSESSMENT CRITERIA:

4. Baking tools, utensils, and equipment are checked for defects and damages.

CONTENTS:

Baking terminologies

Baking ingredients and there substitutes

Baking tools, utensils, equipment, and accessories

Sanitary practices and safety rules in baking

Measuring techniques

Temperature ranges in baking CONDITIONS:


References

Tools, utensils, equipment, and accessories

Measuring cups and spoons

Spatula

Baking sheets and pans

Rubber scraper

Blender and mixers

Rotary egg beater

Chiller and freezer

Sifter

Weighing scale

Piping bag

Cake decorator

Coupler

Cake comb

Whisk

Mixer

Mixing bowls

Double boiler

Gas range and oven

Actual ingredients

Supplies and materials

Complete laboratory/ cooking outfit

METHODOLOGIES:

Lectures/ Discussion



Performance Test

1. Baking ingredients are identified properly according to standard recipes. 2. Baking ingredients are classified according to quality and quantity. 3. Baking tools, utensils, and equipment are identified and prepared based

on required tasks.



LO 2. Prepare Pastry Products

ASSESSMENT CRITERIA: 1. A variety of pastry products is prepared according to standard recipes and

desired characteristics. 2. Ingredients are selected, measured, and weighed according to recipe

requirements and established standards and procedures. 3. Appropriate equipment is used according to required pastry products and

standard operating procedures. 4. Dough is prepared in accordance with enterprise standards. 5. Products are proofed according to specified temperature and other

conditions.

6. Pastry products are cooked and baked according to proper techniques and appropriate conditions.

7. Required oven temperature is selected to bake pastry in accordance with the desired characteristics, standard recipe specifications and enterprise practices.

CONTENTS:

Preparing standard recipes for pastry products

Measuring and weighing ingredients according to standard procedures and recipe requirements

Appropriate tools and equipment used in pastry products and standard operating procedures

Preparing dough for pastry products

Specified temperatures and other conditions for pastry products

Techniques and appropriate conditions for baking pastry products

Baking temperatures CONDITIONS:


TOOLS AND UTENSILS

Measuring cups/ spoons

Kitchen scale

Cake comb

Rubber scraper

Spatula

Rolling pin

Baking pans /sheets

Hand whisk

Mixing bowl

Double boiler

Sauce pans

Knives

Cake slicer

Palette knife

Ladles

Chopping board

Rotary beater

Grater

Cake stand with tiers

Pie cutters

Pie pans

Cake turner

Liquid measuring cups

Muffin pans

Loaf pans

Flour sifter

Piping bags

Cake decorator

Coupler

Strainer



EQUIPMENT SUPPLIES AND MATERIALS LEARNING MATERIALS

Commercial mixers with complete attachments

Range with oven

Electric beaters

Bench/ working table

Bainemarie

Refrigerator

Flour (cake/bread/ All-purpose)

Leavening agent

Lard / Oil

Sugar

Salt

Herbs and spices

Shortening

Dairy products

Fruits and juices

Eggs

Paper cups

Wax papers

Foils

Boxes

Manual

References

Modules

METHODOLOGIES:

Lecture

Demonstration

Self – paced learning module

Video presentation ASSESSMENT METHODS:

Oral test

Written examination

Observation

Performance Test



LO 3. Decorate and Present Pastry Products

ASSESSMENT CRITERIA: 1. Pastry goods are filled and decorated in accordance with standard recipes,

enterprise standards, and customer preferences. 2. Pastry items are finished according to desired product characteristics. 3. Pastries are presented according to established standards.

CONTENTS:

Filling and decorating pastry

Presenting pastry products according to standards CONDITIONS:


EQUIPMENT TOOLS AND UTENSILS SUPPLIES AND MATERIALS

LEARNING MATERIALS


Range with oven

Electric beaters


Bainemarie

Refrigerator


Rubber scraper

Spatula

Mixing bowl

Cake slicer

Palette knife



Flour sifter

Piping bags

Cake decorator

Coupler

Cake comb

Shortening

Sugar

Herbs and spices

Shortening

Dairy products

Fruits and juices

Eggs

Paper cups

Wax papers

Foils

Manual

References

Modules

METHODOLOGIES:

Lecture

Demonstration



Oral test

Written examination

Observation

Performance test



LO 4. Store Pastry Products

ASSESSMENT CRITERIA: 1. Pastry and bakery products are stored according to established standards

and procedures. 2. Appropriate packaging is selected appropriately to maintain the quality of

the product. CONTENTS:

Storage conditions for bakery products

Preservation of baked products CONDITIONS:


Supplies and Materials

Equipment

Tools and Utensils Learning Materials

Paper cups

Microwavable container

Wax papers

Foils

Styro

Baked Products

Polyreader

Vacuum Reader

Baine-marie

Refrigerator

Rubber scrapper

Spatula

Baking pans/sheets

Mixing bowl

Knives

Cake slicer

Palette knife

Cake stand w/ tiers

Pie cutters

Cake turner

References

Modules

Hand-outs

METHODOLOGIES:

Lecture

Demonstration



Oral test

Written examination

Observation

Performance test



UNIT OF COMPETENCY : PREPARE YEAST – BASED PRODUCTS MODULE TITLE : PREPARING YEAST – BASED PRODUCTS NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module covers the knowledge, skills,

and attitudes required to produce a variety of yeast-based products in a commercial kitchen or catering operation.


LO 1. prepare, decorate, and present yeast-based products. LO 2. portion and store yeast-based products.



LO 1. Prepare, Decorate and Present Yeast-Based Products

ASSESSMENT CRITERIA: 1. A variety of yeast – based products are prepared based on standard

recipes. 2. Suitable tools, utensils, and equipment are selected and used safely and

efficiently. CONTENTS:

Main ingredients used for yeast-based products

Specific temperatures for different types of yeast-based product

Types of yeast-based products

Characteristics of yeast-based products

Cooling temperature

Mixing methods used for yeast-based products

Baking yeast-based products CONDITIONS:




LEARNING MATERIALS

Cooking range

Cooling rack

Refrigerator

Dough mixer

Dough Kneader

Personal protective equipment

Mixing bowls

Spatula

Measuring cups

Baking pans

Rubber scraper

Bread knife

Pastry Brush

Cutter, Wood

Timers

Weighing Scale

Bread/ All-purpose flour

Leavening agents

Shortening / Oil

Dairy products

Flavorings / Garnishes

Salt

Sugar

Manual

References

Modules

METHODOLOGIES:

Lecture/ Discussion

Demonstration

Performance test ASSESSMENT METHODS:

Written examination

Performance Test



LO 2. Portion and Store Yeast- Based Products

ASSESSMENT CRITERIA: 1. Portion control is applied to minimize waste. 2. Yeast–based products are stored correctly to minimize spoilage. 3. Appropriate packaging is selected to maintain the quality of the products. 4. Yeast-based products are stored in accordance with required conditions.

CONTENTS:

Proper portioning of yeast-based products food to avoid waste.

Proper selection of packaging materials to maintain product quality

Storing yeast-based products to maintain quality. CONDITIONS: The following resources are needed:



LEARNING MATERIALS

Poly sealer

Chiller

Freezer

bread knife

spatula

food tong

knife

rubber scraper

cellophane

aluminum foil

food wrap

boxes

Manual

References

Modules

METHODOLOGIES:

Lecture/ Discussion


Written examination

Performance Test



UNIT OF COMPETENCY : PREPARE AND PRESENT CAKES MODULE TITLE : PREPARING AND PRESENTING CAKES NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module covers the knowledge, skills,

and attitudes required of a patisserie to produce, fill, decorate and present a variety of basic and specialized cakes.


LO 1. prepare basic and specialized cakes. LO 2. prepare and use fillings. LO 3. decórate cakes. LO 4. Present cakes. LO 5. Store cakes.



LO 1. Prepare Basic and Specialized Cakes

ASSESSMENT CRITERIA:

5. Basic and specialized cakes are baked according to established standards and procedures.

CONTENTS:

Weighing/ measuring/ sifting dry ingredients

Oven temperature ranges

Safe work practices

Equipment for specialized cakes

Culinary terms used in cakes

Product characteristics CONDITIONS:


TOOLS AND UTENSILS



Kitchen scale

Rubber scraper

Spatula

Rolling pin

Baking pans/sheets

Hand whisker

Mixing bowl

Double boiler

Sauce pans

Knives

Cake slicer

Palette knife

Ladles

Strainer

Chopping board

Rotary beaters

Grater

Cake stand w/ tiers

Pie cutters

Pie pans/ plates

Cake comb

Cake turner


Muffin pans

Loaf pans

Flour sifter

Piping bags

Cake decorator

Coupler

1. Ingredients are selected, measured, and weighed according to recipe requirements and enterprise practices.

2. Required oven temperature is selected to bake cakes in accordance with desired characteristics, standard recipe specifications and enterprise practices.

3. Basic and specialized cakes are prepared according to recipe specifications and desired product characteristics.

4. Appropriate equipment are used according to required bakery products and standard operating procedure.



EQUIPMENT SUPPLIES AND MATERIALS OTHERS

Commercial mixers with complete attachment

Range with oven

Electric beaters

Working table

Flour (cake/bread/all-purpose)

Yeast

Lard / Oil

Sugar

Salt

Herbs and spices

Flavorings

Shortening

Dairy products

Fruits and juices

Eggs

Paper cups

Wax papers

Foils

Learning Materials

Manual

References

Modules

Complete Laboratory/ Cooking Outfit

METHODOLOGIES:


Performance test

Interview

Written examination

Observation

Lecture

Demonstration




LO 2. Prepare and Use Fillings

ASSESSMENT CRITERIA: 1. Fillings are selected prepared in accordance with required consistency and

appropriate flavor. 2. Sliced and layered cakes are filled and assembled according to standard

recipe specifications. 3. Coating and sidings are selected according to product characteristics and

required recipe specifications. CONTENTS:

Kinds of fillings and flavors

Filling and assembling cakes

Kinds of coats and sidings CONDITIONS:




LEARNING MATERIALS

Poly sealer

Chiller

Freezer

bread knife

spatula

food tong

knife

rubber scraper

Flours (cake/all-purpose)

Leavening Agent

Lard

Sugar

Salt

Herbs and Spices

Shortening

Dairy products

Fruits and juices

Eggs

Manual

References

Modules

METHODOLOGIES:

Lectures

Demonstration



Performance test

Written examination

Observation

Interview



LO 3. Decorates Cakes

ASSESSMENT CRITERIA: 1. Cakes are suitably decorated for the occasion. 2. Suitable icings and decorations are used according to recipe or enterprise

standards and customer preferences. CONTENTS:

Appropriate cake decorations

Types of icings CONDITIONS:


TOOLS AND UTENSILS

Rotary beater

Grater


Cake turner

Cake comb

Piping bags

Decorating tips

Coupler

Strainer

Measuring cups/spoons

Kitchen scale

Rubber scraper

Spatula

Baking pans/sheets

Hand whisker

Mixing bowl

Double boiler

Sauce pans

Knives

Cake slicer

Palette knife

Ladles

Chopping board

EQUIPMENT SUPPLIES AND MATERIALS LEARNING MATERIALS


Range with oven

Electric beaters


Bainemarie

Refrigerator

Refined Sugar

Salt

Powdered sugar

Glazed candies

Chocolate chips

Butter

Cream of tartar

Dairy products

Fruits and juices

Eggs

Lard

Wax papers

Foils

Doilies

Manual

References

Modules

METHODOLOGIES:

Lecture

Demonstration



Performance test

Interview

Written examination

Observation



LO 4. Present Cakes

ASSESSMENT CRITERIA: 1. Cakes are presented in accordance with customer’s expectations and

established standards and procedures. 2. Qualities of the product are maintained in accordance with established

standard and procedures. 3. Cakes are marked cut or portion – controlled to minimize wastage in

accordance with enterprise specification and customer preferences. CONTENTS:

Appropriate presentation of cakes

Standards and procedures in maintaining product quality

Different cuts/portions of cakes CONDITIONS:


EQUIPMENT TOOLS AND UTENSILS SUPPLIES AND

MATERIALS LEARNING MATERIALS

polysealer

vacuum sealer

Palette knife


Cake turner

Bread slicer

Spatula

Rubber scraper

Dairy products

Fruits

Sugar

Cling wrap

Styro boxes

Foils

Microwavable container

box window

cake cover

cake tiers

cellophane

Manual

References

Modules

METHODOLOGIES:

Lectures

Demonstration



Oral test

Written examination

Observation

Performance test



LO 5. Store Cakes

ASSESSMENT CRITERIA: 1. Cakes are stored in accordance with established standards and

procedures. 2. Storage methods are identified in accordance with product specifications,

established standards and procedures. CONTENTS:

Storage conditions

Storage methods

Storage of cakes CONDITIONS:




LEARNING MATERIALS

Refrigerator

Chiller

Knives

Chopping board

Cake decorator

Paper cups

Wax papers

Foils

Boxes

Cake cover

Microwavable containers with assorted sizes

Cellophane

Ziploc plastic

Manual

References

Modules

METHODOLOGIES:

ASSESSMENT METHODS:

Performance test

Lecture

Demonstration


Video presentation

Oral test

Written examination

Observation



UNIT OF COMPETENCY : PREPARE SANDWICHES (HOT AND COLD) MODULE TITLE : PREPARING SANDWICHES (HOT AND

COLD) NOMINAL DURATION : 60 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge,

skills, and desirable attitude required in preparing and presenting a variety of

sandwiches in a commercial kitchen or catering operation.


LO 1. prepare and present a variety of sandwiches. LO 2. store sandwiches.



LO 1. Prepare and Present a Variety of Sandwiches

ASSESSMENT CRITERIA: 1. Varieties of sandwiches are prepared based on appropriate techniques, in

accordance with enterprise standards. 2. Suitable bases are selected from different types of breads. 3. Sandwiches are produced using appropriate ingredients to an acceptable

enterprise standard, ensuring:

Neatness of presentation

Appropriate combination of ingredients

Precise and uniform cut of ingredients

Uniformity of size and shape

Attractiveness of service ware and garnishes 4. Appropriate equipment are selected and used for toasting and heating

according to enterprise procedures. 5. Sandwiches are sequentially prepared and presented within the required

time frame and according to customers’ request. 6. Sandwiches are presented attractively using suitable garnishes and service

wares CONTENTS:

Appropriate techniques in preparing sandwiches

Selecting suitable sandwich bases

Preparation of sandwiches which may include the following:

Hot

Regular

Baked

Grilled

Fried

Open-faced Cold

Regular

Specialized

Multi-Decker

Wraps

Pinwheel, domino checkerboard






LEARNING MATERIALS

Freezer/ chiller

Cooking range

Working/ demonstration table

Bread Toaster

Mixing bowl

Wire whisk

Paring knives

Strainer

Colander

Carving knives

Casserole

Cutting/ chopping board


Sautéing pan

Grill pan

Vegetables

Fruits

Sauces

Spices

Dairy products

Seasonings

Canned goods

Processed goods

Food wraps

Tissue papers

Disposable gloves


Manual

References

Modules

METHODOLOGIES:

Discussion

Demonstration

Film/ Video viewing ASSESSMENT METHODS:

Written examination

Demonstration



LO 2. Store Sandwiches

ASSESSMENT CRITERIA: 1. Sandwiches are stored hygienically within proper temperature based on

enterprise standards. 2. Sandwiches are kept to maintain quality based on appropriate conditions

and standard operating procedures. CONTENTS:

Storing sandwiches

Proper temperature

Standard operating procedures CONDITIONS:

Resources Needed:

Equipment o Freezer/ chiller o Cooking range o Working/

demonstration table

Complete laboratory/ cooking outfit

Tools and Utensils o Mixing bowl o Wire whisk o Paring knives o Strainer o Colander o Carving knives o Casserole o Cutting/ chopping board o Measuring cups/ spoons o Sauteing pan

METHODOLOGIES:

Discussion

Demonstration

Research ASSESSMENT METHODS:

Written examination

Interview

Performance Test



UNIT OF COMPETENCY : PACKAGE PREPARED FOODSTUFF MODULE TITLE : PACKAGING PREPARED FOODSTUFF NOMINAL DURATION : 40 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with knowledge, skills,

and attitudes in packaging prepared foodstuff for transport


LO 1. ensure the suitable packaging, storing and transporting of food. LO 2. select appropriate packaging materials for specific foodstuff. LO 3. package food according to needs.



LO 1. Ensure the Suitable Packaging, Storing, and Transporting of Food

ASSESSMENT CRITERIA: 1. Food is packed according quality, shelf-life, microbial condition and

portion control considerations. CONTENTS:

Portion control principles practices

Hygienic practices and food safety regulations on storing and transporting of food

Storing and transporting of food


Supplies and materials o Boxes o Plastic cellophane o Aluminum foil o Packaging tapes o Plastic containers

Equipment o Refrigerator o Freezer

Learning materials o References o Modules o Handouts o Brochures o Internet Researches

METHODOLOGIES:

Lecture

Demonstration


Oral test

Written examination



LO 2. Select appropriate packaging materials to specific food stuff

ASSESSMENT CRITERIA: 1. Packaging is performed according to food safety requirements and

regulations. 2. Packaging materials and methods for different food items are

selected and used. CONTENTS:

Types of packaging materials based on the following considerations: o Non-contamination o Appropriateness dimensions o Visually appropriate to functional needs o Capability to protect food quality from damage o Environment-friendliness o Stackability and transportability

Characteristics and uses of different packaging materials

Packaging techniques CONDITIONS:


Supplies and materials o Plastic cellophane o Aluminum foil o Food wrap o Boxes o Packaging tapes o Plastic containers

Equipment o Refrigerator o Freezer

Learning materials o References o Modules o Handouts o Brochures o Internet Researches

METHODOLOGIES:

Lecture

Demonstration


Oral test

Written examination



LO 3. Package food according to needs

ASSESSMENT CRITERIA: 1. Food is packaged in compliance with hygiene, occupational health and

safety and local health regulations. 2. Environmental requirements for food packaging area are observed. 3. Appropriate packaging procedures are adopted according to enterprise

specifications. 4. Food is labeled according to Philippine Packaging Regulations.

CONTENTS:

Functional design requirements for food packaging areas

Safe work practices on packaging, dealing with hot surfaces, lifting and bending packaged foods.

CONDITIONS:


Supplies and materials o Plastic cellophane o Aluminum foil o Food wrap o Boxes o Packaging tapes o Plastic containers

METHODOLOGIES:

Lecture

Demonstration


Oral test

Written examination



UNIT OF COMPETENCY : PREPARE APPETIZERS AND SALADS (HOT AND COLD)

MODULE TITLE : PREPARING APPETIZERS AND SALADS

(HOT AND COLD) NOMINAL DURATION : 100 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge and

skills required in preparing and presenting

appetizers and salads in a commercial kitchen or catering operation


LO 1. prepare and present a variety of appetizers. LO 2. prepare and present hot & cold salads and dressings.

LO 3. store appetizers and salads.



LO 1. Prepare and Present Variety of Appetizers

ASSESSMENT CRITERIA: 1. Appetizers are produced according to acceptable enterprise standard using

the correct ingredients ensuring:

Symmetry and neatness of presentation

Appropriate ingredient-combination

Precise and uniform cut of ingredients

Attractive serviceware and garnishes 2. Correct equipment are selected and used in the production of appetizers. 3. Glazes are correctly selected and prepared. 4. Quality trimmings and other leftovers are utilized where and when

appropriate. 5. Appetizers are prepared and presented, hygienically, logically, and

sequentially within the required timeframe. 6. Appetizers are presented attractively according to classical, cultural and

enterprise standards. CONTENTS:

Ingredients for appetizers

Utensils/equipment used in producing appetizers

Utilizing trimmings and leftovers

Personal hygiene

Preparing appetizers

Presenting appetizers within industry-realistic timeframes

Attractive presentation techniques for appetizers CONDITIONS:



LEARNING MATERIALS

Freezer/ chiller

Cooking range

Working table/

Demons-tration

Mixing bowls

Wire whisk

Paring knives

Strainers

Colanders

Carving knives

Casseroles



Sautéing pan

Vegetables

Fruits

Sauces

Spices

Dairy products

Seasoning

Canned goods

Processed goods

Food wraps

Tissue paper / kitchen towels

Complete Laboratory /cooking outfit

Recipe books/ menus

Cooking manuals

Reference

books

Modules

Brochures

Internet

Notes

Writing pads



METHODOLOGIES:

Lecture

Demonstration

Research work

Film Viewing ASSESSMENT METHOD:

Demonstration

Interview

Performance Test



LO 2. Prepare and Present Hot and Cold Salads and Dressings

ASSESSMENT CRITERIA: 1. Suitable ingredients are chosen based on enterprise standards 2. Salads are prepared using fresh (or in season) ingredients according to

acceptable enterprise standards to maximize qualities, characteristics and taste characteristics and quality.

3. Sauces and dressings suitable to any kind of salad are prepared. CONTENTS:

Ingredients for salad and dressing

Proper handling of ingredients tools & equipment

Hygiene and sanitation

Work practices

Preparing sauces and dressing

Sauces and dressings o Classical o Contemporary o Cold serving

Salads o Leafy o Non-leafy o Combination o Jellied o Fruit



LEARNING MATERIALS

Freezer/ chiller

Cooking range

Working table/ demonstration

Mixing bowls

Wire whisk

Paring knives

Strainers

Colanders

Carving

knives

Casseroles



Sautéing pan

Vegetables

Fruits

Sauces

Spices

Dairy products

Seasoning

Canned goods

Processed goods

Food wraps

Tissue paper / kitchen towels

Complete Laboratory/cooking outfit

Recipe books, menus

Cooking manuals

Reference books

Modules

Brochures

Internet

Notes

Writing pads



METHODOLOGIES:

Lecture/ Discussion

Demonstration

Direct observation ASSESSMENT METHOD:

Demonstration

Interview

Written Examination



LO 3. Store Appetizers and Salads

ASSESSMENT CRITERIA: 1. Appetizers and salads are kept in appropriate conditions based on

enterprise procedures. 2. Required containers are used and stored in the proper temperature to

maintain freshness, quality and taste. CONTENTS:

Storing salads and appetizers

Storing temperatures and conditions. Maintaining freshness, quality and taste

CONDITIONS:



LEARNING MATERIALS

Freezer/ chiller

Mixing bowl

Containers (plastic, glass, stainless steel)

Ladles

Vegetables

Fruits

Sauces

Spices

Dairy products

Seasoning

Canned goods

Processed goods

Food wraps

Tissue papers Complete Laboratory/ cooking outfit

Recipe books/ menus

Cooking manuals

Reference books

Modules

Brochures

Internet

Notes

Writing pads

METHODOLOGIES:

Lecture

Demonstration

Film viewing

Discussion

Research Work

Direct observation ASSESSMENT METHOD:

Interview

Demonstration

Written examination




FOURTH YEAR



UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES, AND SOUPS MODULE TITLE : PREPARING STOCKS, SAUCES AND SOUPS NOMINAL DURATION : 100 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge, skills

and attitude required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation


LO 1. prepare stocks required for menu items. LO 2. prepare soups required for menu items. LO 3. prepare sauces required for menu items.

LO 4. store and reconstitute stocks, sauces and soups.



LO 1. Prepare Stocks Required for Menu Items

ASSESSMENT CRITERIA: 1. Ingredients and flavoring agents are used according to standard recipes

and enterprise standards. 2. A variety of stocks is produced according to enterprise standards. 3. Clarifying agents are appropriately used in preparing stocks. 4. Convenience products are used appropriately.

CONTENTS:

Classification of ingredients and flavoring agents used in standard recipes and enterprise standards

Selection of stocks and clarifying agents

Convenience and substitute products

Common culinary terms on stocks, glazes and essences CONDITIONS:


TOOLS AND EQUIPMENT

EQUIPMENT SUPPLIES AND

MATERIALS LEARNING MATERIALS

OTHERS

Knives

Chopping/ cutting board

Food processors

Soup ladle

Electric, gas ranges

Microwave Oven

Pasta/ noodles

Vegetables

Meat, fish, poultry

Milk

Thickening agents

Spices and seeds

Condiments

Recipe books

Cooking manual

References

Modules

Brochures

Complete Laboratory/ Cooking Outfit

METHODOLOGIES:

Lecture/Discussion

Demonstration

Performance test ASSESSMENT METHODS:

Written and oral examinations

Direct observation



LO 2. Prepare Soups Requires for Menu Items

ASSESSMENT CRITERIA: 1. Appropriate ingredients are selected and assembled to prepare soups

including stocks and prepared garnishings. 2. Varieties of soups are prepared according to enterprise standards. 3. Clarifying and thickening agents and convenience products are used

whenever appropriate. 4. Soups are evaluated for flavor, color, consistency and temperature. 5. Soups are presented at the right temperature in clean service ware without

drips and spills, using suitable garnishes and accompaniments.

CONTENTS:

Procedure in preparing a variety of soups required for menu

Clarifying, thickening agents, convenience products used in soups

Common culinary items on soups

Criteria for evaluating soups

Tips on soup presentation CONDITIONS:




LEARNING MATERIALS

Electric, gas or induction ranges

Microwaves

Knives


Food processors

Soup ladle

Pasta/ noodles

Vegetables

Meat, fish, poultry

Milk

Thickening agents

Spices and herbs

Condiments

Recipe books

Cooking manual

References

Modules

Brochures

Pamphlets

METHODOLOGIES:

Lecture/Discussion


Performance tests

Demonstration



LO 3. Prepare Sauces Required for Menu Items

ASSESSMENT CRITERIA: 1. Varieties of hot and cold sauces are prepared from classical and

contemporary recipes based on the required menu items. 2. Derivations are made from basic sauces. 3. A variety of thickening agents and convenience products is used

appropriately. 4. Sauces are evaluated for flavor, color and consistency. 5. Problems are identified and solved in accordance with enterprise policy.

CONTENTS:

Classical and contemporary recipes of hot and cold sauces

Basic sauces

Thickening agents

Criteria for evaluating sauces CONDITIONS:


TOOLS AND EQUIPMENT

EQUIPMENT SUPPLIES AND MATERIALS

LEARNING MATERIALS

Knives


Food processors

Electric, gas ranges

Microwave Oven

Pasta/ noodles

Vegetables

Meat, fish, poultry

Milk

Thickening agents

Spices and herbs

Condiments

Recipe books

Cooking manual

References

Modules

Brochures

Pamphlets

METHODOLOGIES:

Lecture Discussion


Written and oral test

Performance test



LO 4. Store and Reconstitute Stocks, Sauces, and Soups

ASSESSMENT CRITERIA: 1. Stocks, sauces and soups are properly stored to maintain optimum

freshness and quality. 2. Stocks, sauces and soups are reconstituted to appropriate standards of

consistency. CONTENTS:

Proper storing of stocks, sauces and soups

Ways to reconstitute stocks, sauces and soups

Safe storage of stocks, sauces and soups CONDITIONS:


TOOLS AND EQUIPMENT

EQUIPMENT


LEARNING MATERIALS

OTHERS

Knives


Food processors

Ladle spoons

Electric, gas or induction ranges

Microwaves

Pasta/ noodles

Vegetables

Meat, fish, poultry

Milk

Thickening agents

Spices and herbs

Condiments

Aluminum foil

Glass/ plastic containers

Recipe books

Cooking manual

References

Modules

Brochures

Pamphlets

Complete laboratory/ Cooking equipment

Storing equipment

METHODOLOGIES:

Lecture/Discussion


Written and oral examinations

Performance test



UNIT OF COMPETENCY : SELECT, PREPARE, COOK AND STORE MEAT

MODULE TITLE : SELECTING, PREPARING, COOKING AND

STORING MEAT

NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge, skills

and attitudes required in selecting,

preparing, cooking and storing meat in a commercial kitchen or catering operation


LO 1. select meat. LO 2. prepare and portion meat. LO 3. cook and present meat cuts for service. LO 4. store meat.



LO 1. Select Meat

ASSESSMENT CRITERIA: 1. Primary, secondary, and portioned cuts of pork, lamb, beef, and veal are

selected as required for menu items. 2. Offal and fancy meats are selected as required for menus. 3. Leftovers are used to minimize waste. 4. Low cost cut meat products are selected when and where appropriate. 5. The best supplier for quality and price are selected according to enterprise

requirements. 6. Appropriate purchase and storage techniques are used to minimize

wastage.

CONTENTS:

Different kinds and classifications of meat

Characteristics of different meat cuts

Nutritive values of meat

Appropriate trade names and culinary terms in accordance with standard meat cuts.

CONDITIONS:


LEARNING MATERIALS UTENSILS EQUIPMENT

References

Modules

Hand-outs

Charts of different types and cuts of meat

Plastic bags

Storing jars

Raw materials

Fresh meat

Freezer

Refrigerator

METHODOLOGIES:

Lecture / discussion

Illustrations

Film Viewing/Survey

Educational trip to supermarkets/slaughter Houses

ASSESSMENT METHODS:

Written Examination

Direct observation



LO 2. Prepare and Portion Meat

ASSESSMENT CRITERIA: 1. Suitable knives and equipment are selected prior to meat preparation 2. Meat cuts are prepared and portioned according to menu requirements 3. Suitable marinades are prepared and used appropriately for a variety of

meat cuts CONTENTS:

Uses and characteristic of various knives

Meat cutting and preparation techniques

Preparation and appropriate use of meat marinades. CONDITIONS:


Learning Materials

Raw Materials Tools and Utensils

References

Modules

Hand-outs

Fresh meat

Marinade

Soy sauce

Salt

Calamansi . Vinegar / Cider

Sugar

Pepper

Knives

Chopping board

Choppers

Basins

Tray

Steak Forks

Tongs

METHODOLOGIES:




Observation

Performance test



LO 3. Cook and Present Meat cuts for Service

ASSESSMENT CRITERIA: 1. Appropriate cooking methods are identified and used for meat cuts. 2. A variety of primary, secondary and portioned meat cuts are cooked and

presented to standard recipe specifications 3. A variety of offal are cooked and presented according to standard recipes 4. Meat cuts are portioned and served according to menu requirements 5. Meats are carved using the appropriate tools and techniques considering:

Meat structure

Bone structure CONTENTS:

Appropriate cooking methods for various cuts and types of meat.

Dry Heat Method Moist Cooking Method Combination of Dry Heat and Moist Cooking

Method

Broiling and Grilling

Barbecuing

Pan broiling

Roasting

Baking

Frying o deep fry o sautéing o stir fry o dry fry and griddle o pan frying

Boiling

Simmering

Blanching

Poaching

Parboiling

Steaming

En papillote

Pan Steaming/ Shallow poaching

Stewing

Microwave Cooking

Braising

Induction Heating

Preparing and cooking variety of meat dishes.

Carving and portioning meats.

Presenting and serving meats. CONDITIONS:


Learning Materials Equipment Cutting Tools Serving tools

References

Modules

Hand-outs

Recipe books /recipe cards

Range

Oven

Refrigerator

Freezer

Slicing machine

Knife sharpening and boning equipment

Kitchen knives

Chopping board

Food processor

Tray

Serving platter

Serving silver

METHODOLOGIES:


Demonstration

Self paced instruction/ module



ASSESSMENT METHODS:

Oral and written examinations

Direct Observation

Performance test



LO 4. Store Meat

ASSESSMENT CRITERIA: 1. Fresh and cyrovac-packed meat are stored correctly according to health

regulations. 2. Fresh meat is aged and stored properly to maximize and maintain quality. 3. Frozen meat is thawed in accordance with enterprise procedures.

CONTENTS:

Culinary terms related to handling and storing meat CONDITIONS: The following resources are needed:

LEARNING MATERIALS

RAW MATERIALS TOOLS

EQUIPMENT

References

Hand-outs

Fresh meat

Frozen meat

Cyrovac – packed meat

Basin

Tray

Freezers

Refrigerator

METHODOLOGIES:

Lecture

Group discussion



Performance test

Principles and practices of storing, freezing and aging meat

Techniques of thawing frozen meat



UNIT OF COMPETENCY : PREPARE PORTIONED AND CONTROLLED MEAT CUTS

MODULE TITLE : PREPARING PORTIONED AND

CONTROLLED MEAT CUTS NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the specialized skills,

attitudes and knowledge required to select

quality meats, break down primary and secondary cuts into portions and prepare processed meat products


LO 1. purchase quality meat. LO 2. prepare and produce a variety of portioned and controlled meats. LO 3. prepare and produce meat products. LO 4. store meat cuts and processed meat products.



LO 1. Purchase Quality Meat

ASSESSMENT CRITERIA: 1. Meat is purchased based on quality specifications and standard. 2. Waste is minimized through appropriate purchase and storing techniques. 3. Meat is inspected for signs of parasitic infections and other contamination.

CONTENTS:

Current quality criteria for selecting and purchasing meat and livestock, according to Philippine specification and standards

Factors that affect the quality of meat

Techniques of minimizing meat waste disposal CONDITIONS:


Learning Materials o Manual o References o Modules o Hand outs o Internet o Pamphlets

Supplies and materials o Different kinds of meat and cuts (charts)

METHODOLOGIES:

Market visit

Direct observation


Performance test

Interview

Written examination



LO 2. Prepare and Produce a Variety of Portioned and Controlled Meats

ASSESSMENT CRITERIA: 1. Suitable ingredients and utensils are specified and selected according to

recipes. 2. Meat is precisely cut to required portion size. 3. Portion-controlled meat is weighed, trimmed, and boned in accordance

with enterprise recipes. CONTENTS:

Suitable ingredients and utensils for preparing meat cuts and products

Trimming, boning, and portioning meat

Testing yield, calculating cost, and minimizing waste CONDITIONS:


LEARNING MATERIALS


TOOLS / UTENSILS

Meat

Condiment

References

Cook book/ recipes

Writing materials

Tapes/ VCD’s

Ingredients

Meat and condiments

Butcher’s knife

Paring knife

Chopping board

Meat saw

Measuring cups and spoons

METHODOLOGIES:

Lecture

Direct observation

Film viewing


Written examination

Performance test



LO 3. Prepare and Produce Meat Products

ASSESSMENT CRITERIA: 1. Varieties of portion-controlled meat products are prepared using suitable

methods. 2. Suitable ingredients are selected according to standard and enterprise

recipe requirements. 3. Fillings, flavorings and marinades for processed meat products are

selected and used based on recipe requirements. CONTENTS:

Terms commonly used in the industry to describe meat cuts and processed meat products.

Nutritive value of meat and processed meat products

Preservation and flavor enhancement techniques for meat CONDITIONS: The following resources are needed:

Learning Materials

Supplies and Materials

Equipment

Module

References

Hand outs

Tapes/ VCD’s

Internet

Meat and

condiments

mincers

slicers

knives

cleavers

saws

sausage casing machine

smoke house

METHODOLOGIES:

Lecture/Discussion

Demonstration

Film viewing ASSESSMENT METHODS:


Performance test



LO 4. Store Meat Cuts and Processed Meat Products

ASSESSMENT CRITERIA: 1. Food spoilage is minimized through appropriate storage techniques

following enterprise regulations. 2. Quality of each cut and product is maintained through appropriate storage

techniques. 3. Meat preservation method are applied if appropriate.

CONTENTS:

Basic meat preservation techniques

Principles and practices of hygiene in handling and storing meat and meat products.

Storage procedures for different kinds of meats CONDITIONS: The following resources are needed:

LEARNING MATERIALS


TOOLS/ UTENSILS

Modules

References

Hand outs

Pamphlets

Writing materials

Meat and condiments

Basin

Colander

Mixing bowl

Kitchen spoon and forks

Jars

Containers

Cutting board

Plates

Butcher’s knife

METHODOLOGIES:

Direct observation

Lecture/Discussion



Performance test



UNIT OF COMPETENCY : PREPARE AND COOK POULTRY AND GAME MODULE TITLE : PREPARING AND COOKING POULTRY

AND GAME

NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II

MODULE DESCRIPTION : This module deals with selecting, preparing,

cooking, presenting and storing poultry and game in a commercial kitchen or catering

operation. SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students must be able to:

LO 1. select and purchase poultry and game. LO 2. handle and store poultry and game. LO 3. prepare, cook and present poultry and game.



LO 1. Select and Purchase Poultry and Game

ASSESSMENT CRITERIA: 1. Poultry and game are selected and purchased according to guidelines. 2. Poultry and game are received in accordance with the required quantity

and quality of the enterprise 3. Items are received and endorsed in accordance with enterprise guidelines

CONTENTS:

Market forms of poultry and game

Criteria of good quality poultry and game

Forms and Records of poultry and game deliveries CONDITIONS: The following resources are needed:

Manual

References

Tapes/ VCD’s

Different kinds of poultry and game METHODOLOGIES:

Market visits

Direct observation

Film showing

Lecture/Discussion ASSESSMENT METHODS:

Interview

Written Examination



LO 2. Handle and Store Poultry and Game

ASSESSMENT CRITERIA: 1. Poultry and game are handled efficiently to minimize the risk of

contamination and spoilage. 2. Frozen poultry and game are thawed in accordance with workplace and

thawing procedures 3. Poultry and game are stored at appropriate temperatures 4. Storage condition is maintained at optimum temperature.

CONTENTS:

Food spoilage and cross contamination in poultry and game

Techniques in minimizing waste in accordance with enterprise requirements

Maintenance of optimum temperature in storing poultry and game CONDITIONS: The following resources are needed:

Equipment Tools and Utensils

Supplies and materials

Learning Materials

Cleaning Materials

Over Head Project

Refrigerator

Containers

Bowls

Basin

Containers

Bowls

Basin

Manual

Hand outs

References

Tapes/ VCD’s

Over Head Projector

Flip chart

Pamphlets

Floor mops

Mop squeezer

Brooms

Dust pan

Garbage bin

Liquid soap

Rags

Paper towel

METHODOLOGIES:

Lecture

Film viewing

Direct observation


Written examination

Performance test

Demonstration



LO 3. Prepare, Cook, and Present Poultry and Game

ASSESSMENT CRITERIA: 1. Poultry and game are prepared based on correct preparation technique

and procedures 2. Poultry and game are cooked appropriately according to enterprise

standard recipes and cookery methods 3. Variety of poultry and game dishes are prepared based on standard

enterprise recipes 4. Poultry and game are served in accordance with enterprise standard 5. Poultry and game are presented using suitable sauces, garnishes and

accompaniments.

CONTENTS:

Appropriate cookery methods and preparation techniques for poultry and game dishes

Past and current trends in preparing poultry and game dishes

Common culinary terms related to poultry and game CONDITIONS: The following resources are needed:



LEARNING MATERIALS

Pressure cooker

Meat slicer

Meat grinder

Meat chopper

Paring knives

Butcher knife


Kitchen spoon and fork

Carving fork

Kitchen scissors

Mixing bowls

Braising pan

Stock pots

Frying pans

Poultry and game

o Chicken, turkey, duck, goose, pheasant, quail, pigeon, wild duck,

Lard, oil, flour, and condiments

Fruits and vegetables for garnishing

Cooking manual

References

Menus/ recipe books

Modules

Hand outs

Flip chart

White board

METHODOLOGIES:

Film viewing

Practical application

Lecture/Discussion

Demonstration

Presentation of cooked dishes ASSESSMENT METHODS:

Interview

Written examination

Direct observation

Performance Test



UNIT OF COMPETENCY : PREPARE AND COOK SEAFOOD MODULE TITLE : PREPARING AND COOKING SEAFOOD NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with knowledge and skills

required in selecting, preparing, presenting and storing seafood in a commercial kitchen or catering operation.


LO 1. select and store seafood. LO 2. prepare and cook fish and shellfish. LO 3. present and serve fish and seafood.



LO 1. Select and Store Seafood

ASSESSMENT CRITERIA: 1. Seafood are selected according to quality, seasonal availability, price and

the requirements for specific menu 2. Yields are estimated based on various types of seafood 3. Seafood are handled and stored in accordance with enterprise handling

and storing techniques 4. Seafood are stored hygienically in accordance with enterprise handling

techniques 5. Frozen seafood are thawed correctly to preserve maximum quality and

retain their nutrients

6. When applicable, date stamps and codes are checked to ensure quality control if applicable

CONTENTS:

Selection and buying of seafood

Types of seafood

Techniques in handling and storing seafood

Technique in storing

Correct ways of thawing seafood CONDITIONS: The following resources are needed:

Brochures

Manuals

Seafoods

Work area/ laboratory

Laboratory outfit

Refrigerator METHODOLOGIES:

Lecture/Discussion

Group activity


Written and Oral tests

Performance Test



LO 2. Prepare and Cook Fish and Shellfish

ASSESSMENT CRITERIA: 1. Fish is cleaned and eviscerated correctly and efficiently according to

enterprise standards 2. Shellfish and other types of seafood are cleaned and prepared correctly in

accordance with enterprise standards 3. Seafood is cooked in accordance with enterprise standards using a variety

of cooking methods, considering:

Cut, sizes and portion

Whole and fresh fish

Bone-in or boneless portions

Market forms of fish; live, fresh or frozen 4. Fish and shellfish are used for a variety of dishes and menu items

CONTENTS:

Fish preparation

Types of seafoods

Seafood cookery

Cooking standards

Fish and shellfish by products CONDITIONS: The following resources are needed:

Kitchen utensils and equipment

Fish and shellfish

Laboratory outfit

Laboratory manuals METHODOLOGIES:

Lecture

Discussion

Demonstration

Hands-on Activity ASSESSMENT METHODS:

Written and oral tests

Demonstration

Performance test



LO 3. Present and Serve Fish and Seafood

ASSESSMENT CRITERIA: 1. Fish and seafood are prepared, presented and served considering the

following criteria:

Palatability

Visual appearance

Harmony of ingredients

Comparative sizes between dishes and garnish

Quality and taste 2. Suitable sauces and dips are prepared according to recipes and enterprise

standards 3. Presentation and garnishing techniques are selected and used according to

recipes and enterprise standards. 4. Services are carried out according to enterprise methods and standards.

CONTENTS:

Criteria for preparing and serving fish and seafood

Criteria for judging preparation and presentation and of fish or seafood

Standard recipe for seafood and dips

Garnishing techniques

Methods and standard of serving fish and seafood CONDITIONS: The following resources are needed:

Kitchen tools and utensils

Laboratory outfit

Manuals

Actual ingredients METHODOLOGIES:

Lecture/Discussion

Demonstration

Direct observation ASSESSMENT METHODS:

Performance Test

Written examination



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

MODULE TITLE : PREPARING AND COOKING VEGETABLES,

FRUITS, EGGS, AND STARCH DISHES NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge, skills

and attitudes required in preparing and

cooking vegetables, fruits, eggs and starch dishes.


LO 1. prepare and cook vegetable and fruit dishes. LO 2. prepare and cook starch dishes. LO 3. prepare and cook egg – based dishes. LO 4. store vegetables, Fruits, eggs, starch, and others foodstuff.



LO 1. Prepare and Cook Vegetable and Fruit Dishes

ASSESSMENT CRITERIA: 1. Vegetables and fruits are selected according to season availability,

quantity, quality, and price. 2. Vegetables, fruits, and potato accompaniments are selected to complement

and enhance menu items. 3. Variety of vegetable and fruit dishes are prepared using suitable cooking

methods to preserve optimum quality and nutrition. 4. Vegetables and fruits are attractively presented using suitable garnishes.

CONTENTS:

Characteristics and classifications of fruits and vegetables according to use

Past and current trends in culinary arts using fruits and vegetables

Nutritive value of vegetables and fruits

Common culinary terms related to vegetables and fruits as used in the industry.

Safe work practices using knives

Principles and practices of hygiene related to the use of raw ingredients CONDITIONS:



LEARNING MATERIALS

Cooking range

Refrigerator

Blender

Knives

Colander

Cutting board

Casseroles

Sauteng pan

Measuring spoons

Kitchen scale

Containers

Ladles

Vegetables and fruits in season

Spices

Dairy products

Fresh meat


Recipe books

Cooking manuals

Reference books

Modules

Brochures

Hand-outs

Writing pads

METHODOLOGIES:

Lecture



Demonstration



LO 2. Prepare and Cook Starch Dishes

ASSESSMENT CRITERIA: 1. Variety of starch foods are selected prepared and cooked according to

enterprise recipes. 2. Optimum quality of starch food is ensured using appropriate methods and

standard procedures. 3. Cooked starch dishes are presented attractively.

CONTENTS:

Varieties and characteristics of starch foods

Past and current trends in culinary uses and dishes.

Nutrition related to starch dishes, particularly the food values and the effects of cooking on their nutritional value of food

Common culinary terms related to starch dishes and culinary arts that are used in the industry

CONDITIONS:



LEARNING MATERIALS

Blender

Mixers with attachment

Gas range with oven

Microwave oven

Refrigerator

Freezer

Mixing bowls

Wire whisk

Measuring spoon

Measuring cups

Kitchen scale

Casseroles

Cheese grater

Baking pans

Sifter

Starch products

Dairy products

Sugar

Condiments

Food wraps

Paper towels

Complete laboratory/ Cooking outfit

Recipe books/menus

Cooking manuals

Reference books

Modules

Brochures

Hand-outs

Writing pads

VCDs

METHODOLOGIES:

Lecture

Demonstrations

Research ASSESSMENT METHOD:


Direct observation



LO 3. Prepare and Cook Egg – Based Dishes

ASSESSMENT CRITERIA: 1. Variety of egg dishes are prepared and cooked according to standard

recipes, using a range of methods. 2. Egg dishes are correctly prepared and cooked to ensure optimum and

desired quality, consistency, and appearance. 3. Eggs are used for a variety of culinary uses.

CONTENTS:

Past and current trends in culinary uses and dishes of eggs

Nutritive value of egg dishes, particularly the food values and the effects of cooking on their nutritional value

Common culinary terms related to egg based-dishes that are used in the industry.

CONDITIONS:



LEARNING MATERIALS

Microwave oven

Range w/ oven

Commercial mixer w/ attachments

Refrigerator

Electric mixer

Mixing bowls

Wire whisk

Measuring spoons / cups

Egg separator

Ladles (stainless/ wooden)

Baking pans

Casserole

Stock pots

Eggs

Dairy products

Condiments

Sugar

Spices

Food wraps

Paper towels

Recipe books/menu’s

Reference books

Cooking manual

Modules

Brochures

Hand outs

Writing pads

METHODOLOGIES:

Lecture



Performance test

Direct observation



LO 4. Store Vegetable, Fruits, Eggs, Starch and other Foodstuffs

ASSESSMENT CRITERIA: 1. Fresh and processed eggs, vegetables, and fruits are stored at proper

temperature. 2. Optimum freshness and quality are maintained in accordance with

enterprise storing techniques and procedure. 3. Fresh and processed eggs, vegetables, and fruits are kept in accordance

with the required conditions. CONTENTS:

Techniques and procedure in storing fresh processed fruits, vegetables and eggs

CONDITIONS:


Learning materials o References o Modules o Brochures o Hand outs

Supplies/Materials/Equipment o Raw materials o Packaging materials o Freezer

Personal Protective Equipment (PPE) METHODOLOGIES:

Lecture/ Discussion

Demonstration

Self-paced learning ASSESSMENT METHOD:

Written and Oral tests

Demonstration



UNIT OF COMPETENCY : PREPARE HOT, COLD AND FROZEN DESSERTS

MODULE TITLE : PREPARING HOT AND COLD DESSERTS NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with knowledge, skills

and attitudes required in the preparation of hot, cold, and frozen desserts in a

commercial kitchen or catering operation.


LO 1. prepare and produce desserts. LO 2. decorate, portion and present desserts. LO 3. prepare sweet sauces. LO 4. prepare accompaniments, garnishes and decorations. LO 5. store desserts.



LO 1. Prepare and Produce Desserts

ASSESSMENT CRITERIA: 1. Ingredients are selected, measured, and weighed according to recipe

requirements. 2. Appropriate equipment are selected and used in accordance with

manufacturers manuals. 3. Standard or enterprise recipes are used. 4. Creative and innovative desserts are produced.

CONTENTS:

Types of desserts and sweets

Varity of sweets desserts

Characteristics of desserts and sweets

Culinary terms related to desserts and sweets

Preparation and production of desserts

Suitable ingredients for desserts and sweets

Equipment used for dessert and sweet making

Standard recipes for desserts and sweets CONDITIONS:



LEARNING MATERIALS

Cooking range

Refrigerator

Mixing bowl

Knife


Peeler

Measuring cups and spoon

Spatula

Plates

Wooden spoon

Boxes

Plastic cellophane

Aluminum foil

Packaging tapes

Plastic containers

References

Modules

Hand-outs

Brochures

Recipe books

METHODOLOGIES:

Lecture/ Discussion

Demonstration

Oral Presentation

Multimedia presentation ASSESSMENT METHOD:

Oral /Written examination

Demonstration

Direct observation



LO 2. Decorate, Portion and Present desserts

ASSESSMENT CRITERIA: 1. Desserts are decorated appropriately to enhance presentation. 2. Desserts are portioned according to enterprise standards. 3. Desserts are presented attractively in accordance with enterprise

presentation techniques. CONTENTS:

Past and current trends in preparing desserts and sweets

Costing, yield testing, portioning of desserts

Dessert presentation CONDITIONS: The following resources are needed:


LEARNING MATERIALS

Refrigerator

Cooking range

Mixing bowl

Knife

Spatula

Serving plates

Boxes

Plastic /cellophane

Aluminum foil

Packaging tapes

Plastic containers

Recipe book/ menus

Modules

Cooking manual

Hand-outs

Brochures

Pamphlets

METHODOLOGIES:

Lecture

Discussion


Direct observation

Written / oral test

Demonstration



LO 3. Prepare Sweet Sauces

ASSESSMENT CRITERIA: 1. Range of hot and cold sauces are produced to desired consistency and

flavor. 2. Thickening agents suitable for sweet sauces are appropriate. 3. Sauces are stored properly to retain desired quality and characteristics.

CONTENTS:

Kinds of sauces

Suitability of sauces

Storage of sauces

Preparation of hot and cold sauces

Preparation of sweet sauces CONDITIONS: The following resources are needed:


LEARNING MATERIALS

Cooking range

Microwave oven

Refrigerator

Mixing bowl

Spatula


Pots and pans

Wooden spoon

Ingredients for sauces

Menu/Recipe book

Cooking manual

Hand-outs

Brochures

METHODOLOGIES:

Lecture


Demonstration

Direct Observation

Written examination



LO 4. Prepare Accompaniments, Garnishes and Decorations

ASSESSMENT CRITERIA: 1. Accompaniment, garnishes and decorations are used to enhance taste,

texture and balance. 2. Flavor and textures of garnishes are added to complement dessert.

CONTENTS:

Kinds of accompaniments and garnishes

Garnishes and decoration for desserts

Preparation of accompaniments and garnishes



LEARNING MATERIALS

Refrigerator

Cooking range

Paring knife

Plates

Chopping board

Carving tools

Ingredients for sauces, accompaniments and garnishes

Dairy Products

Menu/Recipe book

Cooking manual

Hand-outs

Reference

METHODOLOGIES:

Lecture

Demonstration

Self-paced instruction

Modular ASSESSMENT METHOD:

Written examination

Demonstration

Direct observation



LO 5. Store Desserts

ASSESSMENT CRITERIA: 1. Dessert is stored at appropriate temperature and under correct conditions

to maintain quality, freshness, and customer appeal. 2. Suitable packaging is selected and used to preserve taste, appearance, and

other characteristics. CONTENTS:

Principles of packaging and storage

Storage of desserts

Packaging of desserts

Temperature range in storing desserts CONDITION:


Supplies and materials o Packaging materials

Tools and utensils o Trays/knives o Bowls

Equipment o Refrigerator

Learning materials o Modules o Reference o Hand-outs o Brochures

METHODOLOGIES:

Lecture

Discussion


Written examination

Direct observation

Performance test