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Qualification Title:
Unit of Competency:
Module Title:
Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that follows
the sheets.
Submit outputs of the Task Sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your
portfolio during the Institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
Unit of Competency
Module Title
1.
2.
Applying program
TRS512317
development approach
3.
TRS512318
Providing room service
4.
Developing and
TRS512321
updating food and
beverage knowledge
Code
MODULE CONTENT
UNIT OF COMPETENCY
MODULE TITLE
MODULE DESCRIPTOR:
This unit deals with knowledge, skills and attitude in liaising between kitchen
and service areas, cleaning and clearing food service areas.
LEARNING OUTCOMES:
1
2
3
4
5
6
ASSESSMENT CRITERIA:
ASSESSMENT CRITERIA:
1. Table appointment is prepared before setting the table
2. All pre-set equipment / utensils must be immaculately clean
sanitized with sanitizing detergent
3. Sanitized equipment / utensils are wiped dry and free from
spots or water marks
4. Linen in fresh, clean and without spots on stains and not
wrinkled
5. Place mat are clean and without odor
6. No wobbly tables or chairs
7. No damaged time of cutlery
8. Verifies menu variation and daily specials with kitchen staf
CONDITIONS:
The students/trainees must be provided with the following:
ASSESSMENT METHODS:
Learning Experiences
Learning Outcome 1
Special Instructions
54x 54
72x72
72x96
2. Slip Cloth
36x36
3. Napkin
20x20
4. Bufet Cloth
6x12
1. Show Plate
13
2. Entre Plate
93/4 or 10
3. Fish Plate
4. Desert Plate
5. Bread/Side Plate
6. Serial Plate
8-10 oz
8. Bouillon Cup
12
61/3 oz
10.
11.
Teapot
1/2
12.
Soup Bowl
8 oz
13.
31/2oz
Cofee Pot
14.
Sugar Pot
15.
Creamery set
16.
Egg cup
17.
Platters
GLASSWARE- The raw materials used in making glass are sand, soda and
lime. It is the proportion of each that makes diferent types of glass. Glassware
in hotels composition of 72% silica (sand), 15% sodium oxide (soda) 9%
calcium oxide ( lime) and 4% minor ingredients. Glassware usedincludes;
Glass container that sre used in beverage service, kitchen jar and bottle
drinks
Glass ceramics that are used in crockery and head resistance cookware.
they are called Borosilicate glass that has a composition of 80% silica,
4% alkali, 2% alumina and nearly 13% boric acid.
Cordial glass
Cocktail glass
Champagne glass
Highball glass
Margarita glass
Red wine glass
White wine glass
Sherbet glass
Soup spoons
for dessert
Cofee spoons
Service spoons and forks for transferring food from platters to the guest
plate
Steaks knife
for cofee
Cheese knife
Hollowware- This is a term used for meal or ceramics container of food when
brought to the guests table from the kitchen. Such as:
Table service
Coctail Service
Special Tableware
Dinner/Table spoon
Serving spoon
Ice cream spoon
Long drink spoon
Soup spoon
Desert fork
Fish fork
Cake fork
Cocktail fork
Desert knife
Table knife
Stake knife
Fish knife
Butter knife
Soup ladle large
Soup ladle small
Soup ladle small
Gravy spoon round
Gravy spoon oval
Sugar spoon
Sauce gourmets spoon
Snail fork
Salad fork
Oyster fork
Carving fork
Cheese knife
Cake knife
Fruit knife
Carving knife
Pia server
Punch Laddle
Pastry lifter
Miscellaneous Tableware
Chaffing dish- container heated by solid fuel for holding food on bufet
table.
Burner- either solid fuel or oil lit for chaffing dish or fondue pots
Wine Trolley
Salad Trolley
Guridon Trolley
Cheese Trolley
Pastry Trolley
Desert Trolley
Fruit Trolley
Liqueur Trolley
Bussing Trolley
b. Flatware
c. Linen
d. Glassware
b. Flatware
c. Linen
d. Glassware
b. Flatware
c. Linen
d. Glassware
b. Flatware
c. Linen
d. Glassware
5. Trays
a. Chinaware
6. Side plate 6
a. Chinaware
7. Soup Tureen
a. Chinaware
8. Fish Knife
a. Chinaware
9. Serving Fork
a. Chinaware
10.Red wine glass
a. Chinaware
b. Flatware
c. Hollowware
b. Flatware
c. Linen
b. Flatware
c. Hollowware
d. Glassware
b. Flatware
c. Hollowware
d. Glassware
b. Flatware
c. Hollowware
d. Glassware
b. Flatware
c. Hollowware
d. Glassware
d. Glassware
1. b. linen
2. a. chinaware
d. Glassware
3. d. glassware
4. b. flatware
5. c. hollowware
6. a. chinaware
7. c. hollowware
8. b. flatware
9. b. flatware
10.d. glassware
3. False
4. True
5. True
ASSESSMENT CRITERIA:
1. Standard of Table Set - Up
A. Completeness:
All needed utensils are set up the table prior to serving orders.
Cofee tea must go with sugar and milk / creamer
Place mat is set up when the table is not covered with table
cloth. It is a placed at the center of the cover.
Require condiments as stated in the event order are available
and properly installed before the start of the function.
Table napkin
Teaspoon
Glasswares
Condiment
Water goblet
Sugar bowl / creamer
Cup and saucer
Flower arrangement (fresh/artificial)
Dinner knife
Ashtray
Tray
Plates
Linens
Service wares
ASSESSMENT METHODS:
Learning Experiences
Learning Outcome 2
PREPARE AND SET TABLES