COMPETENCY BASED LEARNING

MATERIALS

Sector : TOURISM SECTOR ( COOKERY)

Qualification Title: COMMERCIAL COOKING NC II

Unit of Competency: PREPARE APPETIZER

Module Title: PREPARING APPETIZER

ANGELITA C. MAGPANTAY

TRAINER
UNIT OF COMPETENCY : PREPARE APPETIZERS

MODULE TITLE : PREPARING APPETIZERS

MODULE DESCRIPTOR : This module deals with the skills and knowledge required in
preparing and presenting hot and cold appetizers

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Perform Mise’ en place

LO2. Prepare a range of appetizers

LO3. Present a range of appetizers

LO4. Store appetizers

LO1. PERFORM MISE ‘EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
2. Ingredients are identified correctly, according to standard recipes, or
enterprise requirements
3. Ingredients are assembled according to correct sequence, quality and
specifications required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.

CONTENTS:

 Variety and ingredients of appetizers.

 Classification of appetizers
 Tools, equipments, utensils needed in preparing appetizers
 Historical development and current trends in appetizers
 Nutritional values of appetizers
 Common culinary terms onappetizers which are used in the industry
 Logical and time efficient work flow
 Waste minimization techniques and environmental considerations in
specific relation to salads
 Preparation of dishes for customers within typical workplace time
constraints

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

2.
EQUIPMENT 1. SUPPLIES &
L
MATERIALS
3. LCD 45. Appetizers may 4
Projector include but not 7.
(optional limited to: M
for lecture) - Hors d’ oeuvres –
4. Overhead hot or cold 4
Projector - Canapes 8.
(Optional - Savouries B
for lecture) - Antipasto
 2.
EQUIPMENT 1. SUPPLIES &
L
MATERIALS
5. Television - Tapas 4
and - Finger foods 9.
multimedia - Sandwiches – hot Vi
player or cold
6. Whiteboar - Relish
d - Dips
7. Applicable - Terrines
equipment - cocktails
as 46.
prescribed
by Training
regulations
8. Electric,
gas or
induction
ranges
9. Ovens,
including
combi
ovens
10. Microwave
s
11. Grills and
griddles
12. Deep
fryers
13. Salamande
rs
14. Food
processors
15. Blenders
16. Mixers
17. Slicers
18. Pans
19. Utensils
20. Tilting fry
pan
21. Steamers
22. Baine
marie
23. Mandoline
24.
25. TOOLS
26.
27. pots and
pans
28. bowls and
 2.
EQUIPMENT 1. SUPPLIES &
L
MATERIALS
29. Plastic
wrap
30. Aluminum
foil
31. measuring
cups
32. weighing
scales
33. cleaning
materials
and
34. linen
35. tea towels
36. serviettes
37. table cloth
38. aprons
39. uniforms
40. hair
restraints
41. toque,
42. caps,
43. hairnets
44.
METHODOLOGIES:

 Lecture/ demonstration
 Film viewing
 On the job experience

ASSESSMENT METHODS:

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test knowledge on commodity and food
safety issues
 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate
 LO2. PREPARE A RANGE OF APPETIZES

ASSESSMENT CRITERIA:

1.Correct equipment are selected and used in the production of appetizers

2.Appetizers are produced in accordance with enterprise standards
3.Glazes are correctly selected and prepared, where required
4.Quality trimmings and other leftovers are utilized where and when appropriate
5.Appetizers are prepared, using sanitary practices
6.Appetizers are tasted and seasoned in accordance with the required taste of the
dishes
7. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements

CONTENTS:

 Kinds and variety of appetizers

 Tools and equipment needed in preparing appetizer
 Historical development of appetizers
 Hot and cold appetizers
 Nutritional values of appetizers
 Methods of cooking applied for appetizers
 Culinary terms for appetizers
 Safe work practices
 Logical and time efficient work flow

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

5
EQUIPMENT 50. SUPPLIES & 1.
MATERIALS L

52. LCD 74. Appetizers may include 7

Proje but not limited to: 5.
ctor - Hors d’ oeuvres – hot or M
(opti cold
onal - Canapes 7
for - Savouries 6.
 5
EQUIPMENT 50. SUPPLIES & 1.
MATERIALS L

lectur - Antipasto B
e) - Tapas
53. Over - Finger foods 7
head - Sandwiches – hot or 7.
Proje cold Vi
ctor - Relish
(Opti - Dips
onal - Terrines
for - cocktails
lectur
e)
54. Telev
ision
and
multi
medi
a
playe
r
55. Whit
eboa
rd
56. Appli
cable
equip
ment
as
presc
ribed
by
Traini
ng
regul
ation
s
57.
58. TOO
LS
59.
60. pots
and
pans
61. bowl
s and
meas
uring
 5
EQUIPMENT 50. SUPPLIES & 1.
MATERIALS L

cups
62. weig
hing
scale
s
63. clean
ing
mate
rials
and
64. linen
65. tea
towel
s
66. servi
ettes
67. table
cloth
68. apro
ns
69. unifo
rms
70. hair
restr
aints
71. toqu
e,
72. caps,
73.
hairn
ets

METHODOLOGIES:

 Lecture/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test knowledge on commodity and food
safety issues
 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate
 LO3. PRESENT A RANGE OF APPETIZERS

1. Appetizers are presented attractively according to enterprise standards

2. Appetizers are presented using sanitary practices
3. Suitable plate are selected according to enterprise standards
4. Factors in plating dishes are observed in presenting poultry and game dishes

CONTENTS:

 Factors in plating appetizers

- Appeal
- Color and contrast
- Temperature of food service
- Classical and innovative arrangement style
 OHS requirements
 Attractive presentation techniques for appetizers
 Waste minimization techniques and environmental considerations in specific
relation to appetizers

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

7
EQUIPMENT 78. SUPPLIES & 9.
MATERIALS L

80. LCD 102. Appetizers may 1

Proje include but not limited 0
ctor to: 3.
(opti - Hors d’ oeuvres – hot or M
onal cold
for - Canapes 1
lectur - Savouries 0
e) - Antipasto 4.
81. Over - Tapas B
head - Finger foods
Proje - Sandwiches – hot or 1
ctor cold 0
(Opti - Relish 5.
 7
EQUIPMENT 78. SUPPLIES & 9.
MATERIALS L

onal - Dips Vi
for - Terrines
lectur - cocktails
e) - Fruit sauces
82. Telev - others
ision - Cold dressings
and
multi
medi
a
playe
r
83. Whit
eboa
rd
84. Appli
cable
equip
ment
as
presc
ribed
by
Traini
ng
regul
ation
s
85.
86. TOO
LS
87.
88. pots
and
pans
89. bowl
s and
meas
uring
cups
90. weig
hing
scale
s
91. clean
ing
 7
EQUIPMENT 78. SUPPLIES & 9.
MATERIALS L

mate
rials
and
92. linen
93. tea
towel
s
94. servi
ettes
95. table
cloth
96. apro
ns
97. unifo
rms
98. hair
restr
aints
99. toqu
e,
100.
caps,
101.
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Observation
 Demonstration
 Written and oral questioning
LO4. STORE APPETIZERS
ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Appetizers are kept in appropriate conditions based on enterprise procedures
3. Required food storage containers are used and stored in proper temperatures
to maintain freshness, quality and taste

CONTENTS:

 Storing techniques, temperature, safety and hygiene standards in storing

appetizers
 Safe work practices applied in storing appetizers

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

1
0
EQUIPMENT 106. SUPPLIES &
7.
MATERIALS
L

108. 135. Appetizers may 1

LCD include but not limited 3
Proje to: 6.
ctor - Hors d’ oeuvres – hot or M
(opti cold
onal - Canapes 1
for - Savouries 3
lectur - Antipasto 7.
e) - Tapas B
109. - Finger foods
Overhea - Sandwiches – hot or 1
d cold 3
Proje - Relish 8.
ctor - Dips Vi
(Opti - Terrines
onal - cocktails
for - Fruit sauces
lectur - others
e) - Cold dressings
110.
Televisio
 1
0
EQUIPMENT 106. SUPPLIES &
7.
MATERIALS
L

n
and
multi
medi
a
playe
r
111.
Whitebo
ard
112.
Applicab
le
equip
ment
as
presc
ribed
by
Traini
ng
regul
ation
s
113.
Freezer
114.
Refriger
ator
115.

116.
TOOLS
117.

118.
pots and
pans
119.
bowls
and
120.
Plastic
wrap
121.
 1
0
EQUIPMENT 106. SUPPLIES &
7.
MATERIALS
L

Aluminu
m foil
122.
measuri
ng
cups
123.
weighing
scale
s
124.
cleaning
mate
rials
and
125.
linen
126.
tea
towel
s
127.
serviette
s
128.
table
cloth
129.
aprons
130.
uniforms
131.
hair
restr
aints
132.
toque,
133.
caps,
134.
hairnets
 METHODOLOGIES:

 Lecture/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Observation
 Demonstration
 Written and oral questioning