New CBC BPP

TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
- Course Title: BREAD AND PASTRY PRODUCTION NC II

Nominal Duration: 141 hours
Qualification Level: II
Course Description: This course designed to enhance the knowledge, skills
and attitude in baking and pastry production; to prepare
and present gateaux, tortes and cakes; to prepare and
serve other types of desserts; and to prepare and display
petits fours in accordance with industry standards. It
covers the basic, common and core competencies.
ENTRY REQUIREMENTS : Trainees or students wishing to gain entry into

this course should possess the following
requirements:
 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With pleasing personality;
 With good moral character; and
 Can perform basic mathematical computation
Course Structure
Basic Competencies
No. of Hours: (18)
Unit of Module Title Learning Outcomes Nominal
Competency Duration
1. Partici Participating Upon completion of the module the 4 hours
pate in in Workplace students/trainees will be able to:
workplace Communicati LO1. Obtain and convey workplace information.
communicatio on LO2. Complete relevant work related
n documents
LO3. Participate in workplace meeting and
discussion..
2. Work Working in Upon completion of the module the 4 hours
in a team a Team students/trainees will be able to:
environment Environment LO1. Describe and Identify team role and
responsibility in a team.
LO2. Describe work as a team member.
3. Practic Practicing Upon completion of the module the 5 hours
e career Career students/trainees will be able to:
professionalis Professionali LO1. Integrate personal objectives with
m sm organizational goals.
LO2. Set and meet work priorities.
LO3. Maintain professional growth and
development
4. Practic Practicing Upon completion of the module the 5hours
e occupational Occupational students/trainees will be able to:
health and Health and LO1. Evaluate hazards and risks.
safety Safety LO2. Control hazards and risks.
Procedures LO3. Maintain occupational health and safety
awareness.
Common Competencies
No. of Hours: (18)
Competenc Duration
y
1. Develop and Developing Upon completion of the module the 2 hours
update and update students/trainees will be able to:
industry industry LO1. Identify and access key resources of
knowledge knowledge information on the industry
LO2. Access apply and share industry
information
LO3. Update continuously relevant industry
knowledge
2. Observe Observing Upon completion of the module the 4 hours

workplace workplace students/trainees will be able to:
hygiene hygiene LO1. Practice personal grooming and hygiene
procedures procedures LO2. Practice safe and hygienic handling,
storage and disposal of food, beverage and
materials
3. Perform Performing Upon completion of the module the 4 hours

computer computer o students/trainees will be able to:
operations perations LO1. Identify and explain the functions, general
features and capabilities of both hardware and
software undertaken
LO2. Prepare and use appropriate hardware
and software according to task requirement
LO3. Use appropriate devices and procedures
to transfer files/data
LO4. Produce accurate and complete data
according to the requirements
LO5. Maintain computer system
4. Perform Performing Upon completion of the module the 4 hours
workplace workplace and students/trainees will be able to:
and safety safety LO1. Practice workplace safety, security and
practices practices hygiene systems, processes and operation
LO2. Respond appropriately to faults, problems
and emergency situations
LO3. Maintain safe personal presentation
standards
5. Provide Providing Upon completion of the module the 4 hours

effective effective students/trainees will be able to:
customer customer LO1. Apply effective verbal and non-verbal
service service communication skills to respond to customer
needs
LO2. Provide prompt and quality service to
customer
LO3. Handle queries promptly and correctly in
line with enterprise procedures
LO4. Handle customer complaints, evaluation
and recommendations
Core Competencies
No. of Hours :( 105)
Competency Duration
1. P Preparing and LO1. Prepare bakery products 25 hours
repare and producing LO2. Decorate and present bakery products
produce bakery LO3. Store bakery products
bakery products
products
2. P Preparing and LO1. Prepare pastry products 25 hours
repare and producing LO2. Decorate and present pastry products
produce pastry products LO3. Store pastry products
pastry
products
3. P Preparing and LO1. Prepare sponge and cakes 25 hours
repare and presenting LO2. Prepare and use fillings
present gateaux, tortes LO3. Decorate cakes
gateaux, and cakes LO4. Present cakes
tortes and LO5. Store cakes
cakes
4. P Preparing and LO1. Prepare other types of desserts 10 hours
repare and serving other LO2. Plan, prepare and conduct a dessert
serve other types of trolley presentation
types of desserts LO3. Store and package desserts
desserts
5. P Preparing and 5.1.1 Prepare iced petits fours 20 hours
repare and displaying 5.1.2 Prepare fresh petits fours
display petits four 5.1.3 Prepare marzipan petits fours
petits fours 5.1.4 Prepare caramelized petits fours
5.1.5 Display petits fours
5.1.6 Store petits fours
Elective Competencies (if any)

No. of Hours: (_____)
Unit of Competency Module Title Learning Nominal
Outcomes Duration
Assessment Methods: Written Exam, Practical Exam, Direct observation, Portfolio,

Demonstration, Interview
Course Delivery: E-Learning/Blended Learning Program and Distance learning

Resources:
Recommended list of tools, equipment and materials for the training of 25

trainees for Bread and Pastry Production NC ll.
TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT
1uni Electric fan Beef

t
3 First aid cabinet
Pork
unit
1 Filing cabinet 3
Lamb/mutton
unit Layers compartmen
1
TV Veal
unit
2
Video player POULTRY
unit
1
Fire extinguisher Chicken
unit
1
Emergency light Duck
unit
directional signage/s
1 pc for each rooms Turkey
1
air condition Pigeon, etc.
unit
1
telephones SEAFOOD
unit
computers with
3 internet connection Fish
unit
1
Fax machine Shellfish
unit
2 LCD
Crustacean
unit
LABORATORY
PERISHABLES
EQUIPMENTS
1
Air conditioner Vegetables
unit
2 Fire extinguisher
Fruits
unit
1 Emergency light
Dairy products
unit
Combination of
1 broiler and griddle -
Processed food
unit small
3 DRY GOODS
Exhaust hood
unit (GROCERIES)
1 Dish washing
Sauces
unit machine (optional
1 Blender machine
Spices and herbs
unit
Pressure cooker
1
medium Seasoning
unit
Salamander, griller
Braising pan -
8
medium Canned fruits
unit
1 Meat slicer - small
Canned vegetables
unit
Meat chopper
1
machine Noodles
unit
Preparation table
8
with sink & shelves Pasts
unit
(approx. 45x28’’)
Bain Marie – table
1
w/4 compartments Rice
unit
Working s/s table
2
(fabricated) Flour
unit
2 Condiment cabinet
Sugar
unit
Washing sink tables
1
w/3 compartments Beans
unit
1 Soak sink, optional
FACILITIES
unit
8
Utility shelving Workshop
unit
2 Stainless steel rack
Laboratory
unit (5 shelves
1 Utility cart Audio-visual room
unit
4 Floor mops
Lecture room
pcs
2
Mop Squeezer Storage/stock room
unit
4 Research
Broom (tambo)
pcs room/Library
4
Dust pan REFERENCES
pcs
Garbage bin (4
4
gals.) Books
unit
Liquid soap
8
dispenser Manuals
pcs
Paper towel
dispenser Charts
4
pcs
1 Reach-in freezer
CD’s
unit
2 Reach-in refrigerator
Video tapes
unit
4 burner gas range
4
w/ oven Pictures
unit
1 Stock pan burner
Magazines
unit
MISCELLANEOUS
Charcoal
Toothpicks
Aluminum foil
Wax paper
Cling wrap
Tissue paper
Paper towel
Liquid soap
Facilities: _____________________________________________
_____________________________________________
_____________________________________________
Qualification of
Instructors/Trainers:
 Must be a holder of NC III or its equivalent
 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 *Must have at least 3-5 years job/industry experience on
 Supervisory/managerial level
*Optional. Only when required by the hiring institution.

Reference: TESDA Board Resolution No. 2004 03
B. Modules of Instruction
Basic Competencies : COOKERY NC II

Unit of Competency : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULES TITLE: PARTICIPATING IN WORKPLACE
COMMUNICATION
Module Descriptor: This unit covers the knowledge, skills and attitudes required
to gather, interpret and convey information in response to
workplace requirements.
Prerequisite : Receive and Respond to Workplace Communication. (NCI)
Summary of Learning Outcomes:

LO1. Obtain and convey workplace information.
LO2. Participate in workplace meeting and discussion.
LO3. Complete relevant work related documents.
Details of Learning Outcomes:

LO1 . Obtain and convey workplace information.
Assessment Contents Conditions Methodologie Assessme

Criteria s nt
Methods
Specific relevant Effective The Group Direct
information is communication students/trai discussion observation
accessed from nees must through through
appropriate be provided blended blended
sources with the learning learning
following:
Effective Different EQUIPMEN Interaction Oral

questioning, modes of T through interview
active listening communication blended and written
and speaking LCD learning test through
skills are used to Projector blended
gather and (optional) learning
convey Overhead
information Projector
(optional)
Computer
Printer
Appropriate Written
medium is used communication SUPPLIES
to transfer &
information and MATERIAL
ideas S
Appropriate non- Organizational Suppliers

verbal policies Pen
communication Paper
with susperiors
and colleagues
are identified and
followed.
Sample
Appropriate lines Communicatio Storage:
of n procedures
communication and systems Manual
with supervisors filing system
and colleagues
are identified and Computer-
followed based filing
system
Defined Technology
workplace relevant to the Personnel
procedures for enterprise and forms,
the location and the individual’s telephone
storage of work message
information are responsibilities forms,
used safety
Follow simple reports
spoken
language Telephone
Electronic
and two way
radio
Personal Perform
interaction is routine
carried out workplace
clearly and duties
concisely. following
simple written
notices
Participate in
workplace
meetings and
discussions
Complete work
related
documents
Ability to relate
to people of
social range in
the workplace
Gather and
provide
information in
response to
workplace
requirements
LO2 . Participate in workplace meeting and discussion.
Assessment Contents Conditions Methodologie Assessmen

Criteria s t
Methods
Team meetings Effective The Group Direct
are attended on communic students/trai discussions observation
time ation nees must through through
be provided blended blended
Own opinions Different with the learning learning
nare clearly modes of following:
expressed and communic
those of others ation EQUIPMEN Interaction Oral
are listened to T through interview
without blended and written
interruption learning test through
blended
Meeting inputs Written learning
are consistent communic LCD
with the meeting ation Projector
purpose and (optional)
established
protocols Overhead
Projector
Workplace Organizati (optional)
interactions are onal
conducted in a policies Computer
courteous Printer
manner
appropriate to SUPPLIES &
cultural MATERIALS
background and
authority in the Pen
enterprise Paper
procedures
Questions about Communic

simple routine ation
workplace procedures LEARNING
procedures and and MATERIALS
matters systems
concserning Books
conditions of relating to
employment are conducting
asked and meetings
responded
Meeting Technolog
outcomes are y relevant
interpreted and to the
implemented enterprise
and the
individual’s
work
responsibili
ties
Follow
simple
spoken
language
Ability to
relate to
people of
social
range in
the
workplace
Gather and
provide
information
in
response
to
workplace
requiremen
ts
LO3 . Complete relevant work related documents.
Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
Ranges of forms Effective The Group Direct
relating to communic students/trai discussions observation
conditions of ation nees must through through
employment are be provided blended blended
completed Different with the learning learning
accurately and modes of following:
legibly communic
ation EQUIPMEN Interaction Oral interview
Workplace data T through and written
is recorded on blended test through
standard LCD learning blended
workplace forms Projector learning
and documents Written (optional)
communic Overhead
Basic ation Projector
mathematical (optional)
processes are Computer
used for routine Printer
calculations
Organizati
Errors in onal SUPPLIES &
recording policies MATERIALS
information on
forms and Suppliers
documents are Memorandu
identified and m
rectified. Circular
Notice
Reporting Information
requirements to discussion
superior are
completed Communic
according to ation
enterprise procedures
guidelines. and Sample
systems Storage:
Manual filing
system
Computer-
based filing
Technolog system
y relevant
to the Personnel
enterprise forms,
and the telephone
individual’s message
work forms, safety
responsibili reports
ties
Telephone
Follow Electronic
simple and two way
spoken radio
language
Ability to
relate to
people of
social
range in
the
workplace
Gather and
provide
information
in
response
to
workplace
requiremen
ts
Modules of Instruction
Unit of Competency : WORK IN A TEAM ENVIRONMENT
MODULES TITLE: WORKING IN A TEAM ENVIRONMENT
Module Descriptor: This module covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.
Prerequisite : Teamwork (NCI)
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member

LO1 . Describe and identity team role .

Criteria s t
Methods
The role and Communic The Group Competency
objective of the ation students/trai discussions may be
team is identified process nees must through assessed in
from available be provided blended workplace or
sources of with the learning in a
information following: simulated
workplace
setting
through
blended
learning
Team Team LCD Interaction Assessment

parameters, structure Projector through shall be
reporting (optional) blended observed
relationships and Team roles Overhead learning while task
responsibilities Projector are being
are identified (optional) undertaken
from team Group Computer whether
discussions and planning Printer individually
appropriate and or in group
external sources decision SUPPLIES & through
making MATERIALS blended
learning
Pen
Communic Paper
ate
appropriate
ly,
consistent
with the
culture of
the
workplace
LO2 . Identify own role and responsibility within team.

Criteria s t
Methods
Individual role Communic The Group Competency
and ation students/trai discussions may be
responsibilities process nees must through assessed in
within the team be provided blended workplace or
environment are with the learning in a
identified. following: simulated
workplace
setting
Roles and Team through
responsibility of structure blended
other team learning
members are Team roles
identified and LCD Interaction Assessment
recognized. Group Projector through shall be
planning (optional) blended observed
and Overhead learning while task
decision Projector are being
Reporting making (optional) undertaken
relationships Computer whether
within team and Communic Printer individually
external to team ate or in group
are identified. appropriate SUPPLIES & through
ly, MATERIALS blended
consistent learning
with the Pen
culture of Paper
the
workplace
LO3. Work as a team member .

Criteria s t
Methods
Effective and Communic The Group Competency
appropriate ation students/trai discussions may be
forms of process nees must through assessed in
communications be provided blended workplace or
used and with the learning in a
interactions following: simulated
undertaken with workplace
team members setting
who contribute to Team through
known team structure blended
activities and learning
objectives Team roles
LCD Interaction Assessment
Effective and Group Projector through shall be
appropriate planning (optional) blended observed
contributions and Overhead learning while task
made to decision Projector are being
complement making (optional) undertaken
team activities Computer whether
and objectives, Communic Printer individually
based on ate or in group
individual skills appropriate SUPPLIES & through
and ly, MATERIALS blended
competencies consistent learning
and workplace with the Pen
context culture of Paper
the
Observed workplace
protocols in
reporting using
standard
operating
procedures
Contribute to the
development of
team work plans
based on an
understanding of
team’s role and
objectives and
individual
competencies of
the members.
Unit of Competency : PRACTICE CAREER PROFESSIONALISM
MODULES TITLE: PRACTICING CAREER PROFESSIONALISM
Module Descriptor: This unit covers the knowledge, skills and attitudes in
promoting career growth and advancement.
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

LO1 . Integrate personal objectives with organizational goals

Criteria s t
Methods
Personal growth Work The Group Competency
and work plans values and students/trai discussions may be
towards ethics nees must through assessed in
improving the (Code of be provided blended workplace or
qualifications set Conduct, with the learning in a
for Code of following: simulated
professionalism Ethics, workplace
are evident etc.) setting
through
blended
learning
Intra and Company LCD
interpersonal policies Projector Interaction Assessment
relationship in (optional) through shall be
the course of blended observed
managing Overhead learning while task
oneself based on Projector are being
performance (optional) undertaken
evaluation whether
individually
Commitment to Company Computer or in group
the organizationa operations, Printer through
and its goal is procedures blended
demonstrated in and LEARNING learning
the performance standards MATERIALS
of duties
Fundament
al rights at Company
work policies
including
gender
sensitivity
Personal Company
hygiene operations,
practices procedures
and
standards
LO2 . Set and meet work priorities

Criteria s t
Methods
Competing Work The Group Competency
demands to values and students’trai discussions may be
achive personal, ethics nees must through assessed in
team and (Code of be provided blended workplace or
organizational Conduct, with the learning in a
goals and Code of following: simulated
objectives are Ethics, workplace
prioritized etc.) setting
through
Resources are Company EQUIPMEN blended
utilized efficiently policies T learning
and effectively to
manage work LCD Interaction Assessment
priorities and Projector through shall be
commitments Company (optional) blended observed
operations, Overhead learning while task
procedures Projector are being
and (optional) undertaken
standards Computer whether
Printer individually
or in group
through
Practices and Fundament blended
economic use al rights at LEARNING learning
and maintenance work MATERIALS
of equipment including
and facilities are gender Company
followed as per sensitivity policies
established
procedures Company
Personal operations,
hygiene procedures
practices and
standards
LO3 . Maintain professional growth and development

Criteria s Methods
Trainings and Work The Group Competency
career values and students/trai discussions may be
opportunities are ethics nees must through assessed in
identified and (Code of be provided blended workplace or
availed of based Conduct, with the learning in a simulated
on job Code of following: workplace
requirements Ethics, setting
etc.) through
blended
learning
Recognitions are Company EQUIPMEN Interaction Assessment

sought/received policies T through shall be
and blended observed
demonstrated as LCD learning while task are
proof of career Projector being
advancement (optional) undertaken
whether
Licenses and/or Company Overhead individually or
certifications operations, Projector in group
relevant to job procedures (optional) through
and career are and blended
obtained and standards Computer learning
renewed
Printer
Fundament
al rights at
work
including LEARNING
gender MATERIALS
sensitivity
Company
policies
Personal
hygiene Company
practices operations,
procedures
and
standards
Unit of Competency : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULES TITLE: PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Descriptor: This unit covers the knowledge, skills and attitudes required
to comply with the regulatory and organizational
requirements for occupational health and safety.

LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awarenes

LO1 . Identify hazards and risks

Criteria s t
Methods
Safety OHS The Lecture Portfolio
regulations and procedures students/trai through assessment
workplace safety and nees must blended
and hazard practices be provided learning
control practices and with the
and procedures regulations following:
are clarified and
explained based
on organization EQUIPMEN Demonstration Interview
procedures T through through
blended blended
Hazards/risks in PPE types LCD learning learning
the workplace and uses Projector
and their (optional)
corresponding Personal Role-play Case
indicators are hygiene Overhead through study/situatio
identified to practices Projector blended n through
minimize or (optional) learning blended
eliminate risk to Hazards/ris learning
co-workers, ks Computer
workplace and identificatio Simulation
environment in n and Printer through
accordance with control blended
organization TOOLS AND learning
procedures Threshold ACCESSOR
Limit Value IES
Contingency -TLV
measures during Mask
workplace OHS Gloves
accidents, fire indicators Goggles
and other Hair
emergencies are Organizati Net/cap/bon
recognized and on safety net
established in and health Face
accordance with protocol mask/shield
organization Ear muffs
procedures Safety Apron/Gown/
consciousn coverall/jum
ess p suit
Anti-static
Health suits
consciousn
ess
Practice of
personal
hygiene
LEARNING
Hazards/ris MATERIALS
ks
identificatio Books
n and relating to:
control •Clean Air
skills Act
•Building
Interperson code
al skills •National
Electrical
Communic and Fire
ation skills Safety
Codes
•Waste
management
statutes and
rules
•Philippine
Occupational
Safety and
Health
Standards
•DOLE
regulations
on safety
legal
requirements
•ECC
regulations
•Standard
operating
procedures
of property
•Risk
management
manual
LO2 . Evaluate Hazards and Risks

Criteria s t
Methods
Terms of OHS The Lecture Portfolio
maiximum procedures students/trai through assessment
tolerable limits and nees must blended
are identified practices be provided learning
based on and with the
threshold limit regulations following:
values(TLV)
Effects of PPE types EQUIPMEN Demonstration Interview

hazards are and uses T through through
determined blended blended
Personal LCD learning learning
hygiene Projector
practices (optional)
Role-play Case
Hazards/ris Overhead through study/situatio
ks Projector blended n through
identificatio (optional) learning blended
n and Computer learning
control Printer
OHS issues and Threshold Simulation

concerns are Limit Value TOOLS AND through
identified in -TLV ACCESSOR blended
accordance with IES learning
workplace OHS
requirements indicators Mask
and relevant Gloves
workplace OHS Organizati Goggles
legislation on safety Hair
and health Net/cap/bon
protocol net
Face
Safety mask/shield
consciousn •Ear muffs
ess •Apron/Gow
n/coverall/ju
Health mp suit
consciousn •Anti-static
ess suits
Practice of
personal
hygiene
Hazards/ris
ks LEARNING
identificatio MATERIALS
n and
control Books
skills relating to:
•Clean Air
Interperson Act
al skills •Building
code
Communic •National
ation skills Electrical
and Fire
Safety
Codes
•Waste
management
statutes and
rules
•Philippine
Occupational
Safety and
Health
Standards
•DOLE
regulations
on safety
legal
requirements
•ECC
regulations
•Standard
operating
procedures
of property
•Risk
management
manual
LO3 . Control Hazards and Risks

Criteria s Methods
Occupational OHS The Lecture Portfolio
Health and procedures students/trai through assessment
Safety (OHS) and nees must blended
procedures for practices be provided learning
controlling and with the
hazards/risks in regulations following:
workplace are
consistently
followed
EQUIPMEN Demonstration Interview
Procedures for PPE types T through through
dealing with and uses blended blended
workplace LCD learning learning
accidents, fire Personal Projector
and emergencies hygiene (optional)
are followed in practices Role-play Case
accordance with Overhead through study/situatio
organization Projector blended n through
OHS policies (optional) learning blended
Computer learning
Personal Hazards/ris Printer
protective ks
equipment (PPE) identificatio Simulation
is correctly used n and TOOLS AND through
in accordance control ACCESSOR blended
with organization IES learning
OHS procedures
and practices Mask
Gloves
Appropriate Threshold Goggles
assistance is Limit Value Hair
provided in the -TLV Net/cap/bon
event of a OHS net
workplace indicators Face
emergency in mask/shield
accordance with Organizati •Ear muffs
established on safety •Apron/Gow
organization and health n/coverall/ju
protocol protocol mp suit
•Anti-static
Safety suits
consciousn
ess
Health
consciousn
ess LEARNING
MATERIALS
Practice of
personal Books
hygiene relating to:
•Clean Air
Hazards/ris Act
ks •Building
identificatio code
n and •National
control Electrical
skills and Fire
Safety
Interperson Codes
al skills •Waste
management
Communic statutes and
ation skills rules
•Philippine
Occupational
Safety and
Health
Standards
•DOLE
regulations
on safety
legal
requirements
•ECC
regulations
•Standard
operating
procedures
of property
•Risk
management
manual
LO4 . Maintain Occupational Health and Safety awareness

Criteria s Methods
Emergency- OHS The Lecture Portfolio
related drills and procedures students/trai through assessment
trainings are and nees must blended
participated in as practices be provided learning
per established and with the
organization regulations following:
guidelines and
procedures
EQUIPMEN Demonstration Interview

OHS personal PPE types T through through
records are and uses blended blended
completed and LCD learning learning
updated in Personal Projector
accordance with hygiene (optional)
workplace practices Role-play Case
requirements Overhead through study/situatio
Projector blended n through
(optional) learning blended
Computer learning
Hazards/ris Printer
ks
identificatio Simulation
n and TOOLS AND through
control ACCESSOR blended
IES learning
Mask
Gloves
Threshold Goggles
Limit Value Hair
-TLV Net/cap/bon
OHS net
indicators Face
mask/shield
Organizati •Ear muffs
on safety •Apron/Gow
and health n/coverall/ju
protocol mp suit
•Anti-static
Safety suits
consciousn
ess
Health
consciousn
ess LEARNING
MATERIALS
Practice of
personal Books
hygiene relating to:
•Clean Air
Hazards/ris Act
ks •Building
identificatio code
n and •National
control Electrical
skills and Fire
Safety
Interperson Codes
al skills •Waste
management
Communic statutes and
ation skills rules
•Philippine
Occupational
Safety and
Health
Standards
•DOLE
regulations
on safety
legal
requirements
•ECC
regulations
•Standard
operating
procedures
of property
•Risk
management
manual
Common Competencies :COOKERY NC II
Unit of Competency : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULES TITLE: DEVELOPING AND UPDATING INDUSTRY
KNOWLEDGE
Module Descriptor: This module covers the knowledge, skills and attitudes
required to access, increase and update industry
knowledge
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge

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

Criteria s t
Methods
Sources of Time Students/trai Lecture Interview/qu
information on manageme ness must through estions
the industry are nt be provided blended through
correctly with learning blended
identified and following: learning
accessed.
Specific Ready EQUIPMEN

information on skills T
sector of work is needed to
accessed and access •LCD Group
updated. industry Projector discussion Practical
information (optional) through demonstratio
•Overhead blended n through
Basic Projector learning blended
competenc (optional) learning
y skills •Computer
needed to •Printer
access the
internet LEARNING
MATERIALS
Overview Individual/grou Portfolio of
of quality •media p assignment industry
assurance •reference through information
in the books blended related to
industry •libraries learning trainee’s
•unions work
Role of •industry
individual associations
staff •industry
members journals
•internet
Industry •personal
information observation
sources and
experience
- LO2 . Access, apply and share industry information

Criteria s t
Methods
Sources of Trade Students/trai Self Written/oral
information on unions ness must paced/modular examination
the industry are environme be provided through
accessed and ntal issues with the blended
applied and following: learning
requiremen
ts
Industry Industrial Industry Demonstration Practical

information is relations journals/man through demonstratio
correctly applied issues and uals blended n through
to day-to-day major learning blended
activity organizatio Internet learning
n
Information to Career Personal Small group

assist effective opportuniti computer discussion
work es through
performance is blended
obtained Work ethic Reference learning
required to book
work in the
industry
Quality Distance
assurance education
LO3 . Update continuously relevant industry knowledge

Criteria s Methods
Informal and/or Time Students/trai Self Written/oral
formal research manageme nees must paced/modular examination
is used to update nt be provided through
general with the blended
knowledge of the following: learning
industry.
Updated Ready EQUIPMEN Demonstration Practical

knowledge is skills T through demonstratio
shared with needed to blended n through
customers and access •LCD learning blended
colleagues as industry Projector learning
appropriate and information (optional)
incorporated into •Overhead
day-to-day Projector
working (optional)
activities. •Computer
•Printer
Basic Small group
competenc LEARNING discussion
y skills MATERIALS through
needed to blended
access the •media learning
internet •reference
books
Overview libraries
of quality •unions
assurance •industry Distance
in the associations education
industry •industry
journals
•internet
Role of •personal
individual observation
staff and
members experience
Industry
information
sources
Unit of Competency : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULES TITLE: OBSERVING WORKPLACE HYGIENE PROCEDURES
Module Descriptor: This module covers the knowledge, skills and attitudes in
observing workplace hygiene procedures. It includes
following hygiene procedures and identifying and
preventing hygiene risks.
LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food,
beverage, and materials

LO1 . Practice personal grooming and hygiene

Criteria s t
Methods
Workplace Typical Students/trai Self Written/oral
hygiene hygiene nees must paced/modular examination
procedures are and control be provided through
implemented in procedures with the blended
line with in the following: learning
enterprise and hospitality
legal and
requirements tourism EQUIPMEN Demonstration Practical
industries T through demonstratio
blended n through
Personal Overview •LCD learning blended
grooming and of Projector learning
hygiene are legislation (optional)
practice regularly and •Overhead
regulation Projector
in relation (optional)
to food •Computer
handling, •Printer
personal Small group
and discussion
general TOOLS AND through
hygiene ACCESSOR blended
IES learning
Knowledge
on factors •Mask
which •Gloves
contribute •Goggles
to •Hair Distance
workplace Net/cap/bon education
hygiene net
problems •Face
mask/shield
General •Ear muffs
hazards in •Apron/Gow
handling of n/
food, linen coverall/jum
and p suit
laundry •Anti-static
and suits
garbage,
including LEARNING
major MATERIALS
causes of
contaminat Books
ion and relating to:
cross- •Clean Air
infection Act
•Building
Sources of code
and •National
reasons for Electrical
food and Fire
poisoning Safety
Codes
Ability to •Waste
follow management
correct statutes and
procedures rules
and •Philippine
instructions Occupational
Ability to Safety and
handle Health
operating Standards
tools/ •DOLE
equipment regulations
on safety
Application legal
to hygiene requirements
principles •ECC
regulations
•Standard
operating
procedures
of property
•Risk
management
manual
LO2 . Practice safe and hygienic handling, storage and disposal of food,
beverage, and materials
Criteria s t
Methods
Potential hygiene Typical Students/trai Self Written/oral
risks are hygiene nees must paced/modular examination
identified in line and control be provided through
with enterprise procedures with the blended
procedures in the following: learning
hospitality
and
tourism EQUIPMEN Demonstration Practical
industries T through demonstratio
blended n through
Action to Overview •LCD learning blended
minimize and of Projector learning
remove risks are legislation (optional)
taken within and •Overhead
scope of regulation Projector
individual in relation (optional)
responsibility of to food •Computer
enterprise/legal handling, •Printer
requirements personal Small group
and discussion
general TOOLS AND through
hygiene ACCESSOR blended
IES learning
Hygiene risks Knowledge
beyond the on factors •Mask
control of which •Gloves
individual staff contribute •Goggles
members are to •Hair Distance
reported to the workplace Net/cap/bon education
appropriate hygiene net
person for follow problems •Face
up mask/shield
•Ear muffs
Proper handling , General •Apron/Gow
storage and hazards in n/
disposal of food, handling of coverall/jum
beverage and food, linen p suit
materials are and •Anti-static
followed laundry suits
and
garbage, LEARNING
including MATERIALS
major
causes of Books
Proper disposal contaminat relating to:
of waste are ion and •Clean Air
hygienically cross- Act
practice regularly infection •Building
code
•National
Proper cleaning Electrical
procedures Sources of and Fire
and Safety
reasons for Codes
food •Waste
poisoning management
statutes and
Ability to rules
follow •Philippine
correct Occupational
procedures Safety and
and Health
instructions Standards
•DOLE
Ability to regulations
handle on safety
operating legal
tools/ requirements
equipment •ECC
regulations
Application •Standard
to hygiene operating
principles procedures
of property
Proper •Risk
cleaning management
procedures manual
Unit of Competency : PERFORM COMPUTER OPERATIONS
MODULES TITLE: PERFORMING COMPUTER OPERATIONS
Module Descriptor: This module covers the knowledge, skills and attitudes
needed to perform computer operations which include
inputting, accessing, producing and transferring data using
appropriate hardware and software.
LO1. Identify and explain the functions, general features and capabilities of
both hardware and software
LO2. Prepare and use appropriate hardware and software according to task
requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system

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

Criteria s t
Methods
General features Basic Students/trai Lecture Observation
of the computer ergonomic nees must through through
are explained s of be provided blended blended
according to keyboard with the learning learning
sequence of and following:
operation. computer
use EQUIPMEN
T
Functions of Main types Group
computer of •LCD discussion
hardware and computers Projector through
software are and basic (optional) blended Questioning
identified and features of •Overhead learning through
explained. different Projector blended
operating (optional) learning
systems •Computer
•Printer
Types of Main parts
peripheral of a LEARNING
devices are computer MATERIALS
identified. Storage Tutorial Practical
devices Books through demonstratio
Connections and basic relating to: blended n through
between categories Computer learning blended
computer and of memory books and or self-pace learning
peripheral Relevant CDs
devices are types of
explained. software
Peripheral
devices
OH & S
principles
and
responsibili
ties
Reading
skills
required to
interpret
work
instruction
Communic
ation skills
LO2 . Prepare and use appropriate hardware and software according to task
requirement
Assessment Contents Conditions Methodol Assessmen

Criteria ogies t
Methods
Requirements of Basic Students/tra Lecture Observation
task are ergonomics of inees must through through
determined. keyboard and be provided blended blended
computer use with the learning learning
Prepared and following:
used hardware Standard
components operating EQUIPMEN
correctly and procedures in T
according to task entering and Group Questioning
requirement. saving data into LCD discussion through
the computer Projector through blended
Task is planned (optional) blended learning
to ensure OH & Main parts of a learning
S guidelines and computer Overhead
procedures are Projector
followed. Storage devices (optional)
and basic
categories of Computer Tutorial Practical
memory through demonstrati
Printer blended on through
Relevant types learning blended
of software LEARNING or self- learning
MATERIAL pace
General security S
Viruses Books
relating to:
OH & S Computer
principles and books and
responsibilities CDs
Reading skills
required to
interpret work
instruction
•Communication
skills
LO3 . Use appropriate devices and procedures to transfer files/data

Criteria s Methods
Correct Procedure Students/trai Lecture Observation
program/applicati s/techniqu nees must through through
on is selected es in be provided blended blended
based on job accessing with the learning learning
requirements. Information following:
Program/applicat Desktop EQUIPMEN

ion containing Icons T
the information Group Questioning
required is  LCD discussion through
accessed Projector through blended
according to (optional) blended learning
company  Overhead learning
procedures. Projector
(optional)
 Computer
Printer
Desktop icons Keyboard Tutorial Practical
are correctly techniques LEARNING through demonstratio
selected, opened based on MATERIALS blended n through
and closed for OHS learning blended
navigation requiremen Books or self-pace learning
purposes. ts relating to:
Computer
Keyboard books and
techniques are CDs
carried out in line
with OH & S
requirements for
safe use of
keyboards.
LO4 . Produce accurate and complete data according to the requirements
LO5 . Maintain computer system

Criteria s Methods
Systems for Cleaning, Students/trai Lecture Observation
cleaning, minor minor nees must through through
maintenance and maintenan be provided blended blended
replacement of ce and with the learning learning
consumables are replaceme following:
implemented. nts of
consumabl EQUIPMEN
es T
Group Questioning
Procedures for Creating •LCD discussion through
ensuring security more Projector through blended
of data, including space in (optional) blended learning
regular back-ups hard disk •Overhead learning
and virus checks Projector
are implemented Reviewing (optional)
in accordance programs •Computer
with standard •Printer
operating Deleting Tutorial Practical
procedures. unwanted TOOLS AND through demonstratio
files ACCESSOR blended n through
IES learning blended
Basic file Checking or self-pace learning
maintenance hard disk •Set of
procedures are for errors screw driver
implemented in
line with the Viruses SUPPLIES &
standard and up-to- MATERIALS
operating date anti-
procedures. virus •office
programs supplies
•diskettes
•CDs
•Zip disks
LEARNING
MATERIALS
•Computer
books and
CDs
•Learning
materials/act
ivity sheets
•Manufactur
er’s manual
Unit of Competency : PERFORM WORKPLACE SAFETY PRACTICES
MODULES TITLE: PERFORMING WORKPLACE SAFETY PRACTICES
Module Descriptor: This module covers the knowledge, skills and attitudes in
following health, safety and security practices. It includes
dealing with emergency situations and maintaining safe
personal standard.
LO1. Practice workplace safety, security and hygiene systems, processes

and operation
LO2. Responds appropriately to faults, problems and emergency situations
LO3. Maintain safe personal presentation standards

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

Criteria s t
Methods
Correct healthy, Health, Students/trai Self •Written/oral
safety and safety and nees must paced/modular examination
security security be provided through
procedures are procedures with the blended
complied in line following: learning
with the Demonstration
legislation and •Manuals through
regulation •Handbook blended
safety and learning •Practical
Correct health, Breaches security demonstratio
safety and procedures •Report n through
security (sample) blended
procedures are Small group learning
followed. discussion
through
Breaches of blended
health, safety learning
and security
procedures are Distance
identified. education
LO2 . Respond appropriately to faults, problems and emergency situations
in line with enterprise guidelines

Criteria s t
Methods
Emergency and Emergency Students/trai Self •Written/oral
potential procedure nees must paced/modular examination
emergency are -Personal be provided through
recognized and injuries with the blended
appropriate -Fire following: learning
action are taken -
Electrocuti Emergency Demonstration
Emergency on procedure through
procedures are -Natural manuals blended •Practical
followed in line calamity learning demonstratio
with enterprise -Criminal Handbook n through
procedures and acts safety and Small group blended
guidelines security discussion learning
through
Assistance is •Safe Report blended
sought from personal learning
colleagues to presentatio •Observation
resolve or n standard Distance through
respond to education blended
emergency Emergency learning
situation drills –
instruction/g
uidelines
LO3 . Maintain safe personal presentation standards

Criteria s Methods
Safe personal Proper use Students/trai Self •Written/oral
standards are of personal nees must paced/modular examination
identified and protective be provided through
followed in line equipment with the blended
with enterprise following: learning
requirements
Demonstration
Waste •Modules through
manageme •Reference blended •Practical
nt book learning demonstratio
•Guidelines n through
Pollution on waste Small group blended
control disposal discussion learning
•Flyers/broc through
Effect of hures blended
pollution learning
•Observation
Types of Distance through
pollutants education blended
learning
Unit of Competency : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULES TITLE: PROVIDING EFFECTIVE CUSTOMER SERVICE
Module Descriptor: This module covers the knowledge, skills and attitude in
providing effective customer service. It includes greeting
customer, identifying customer needs, delivering service to
customer, handling queries through telephone, fax
machine, internet and email and handling complaints,
evaluation and recommendation.
LO1. Apply effective verbal and non-verbal communication skills to respond

to customer needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise

procedures
LO4. Handle customer complaints, evaluation and recommendations

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

Criteria s t
Methods
Guests are Communic Students/trai Lecture Written/oral
greeted in line ation nees must through examination
with enterprise -Interactive be provided blended through
procedure communic with the learning blended
ation with following: learning
Verbal and non- others
verbal -
communications Interperson Equipment Demonstration
are appropriate al skills/ through •Practical
to the given social •LCD blended demonstratio
situation graces with Projector learning n through
sincerity (optional) blended
•Overhead learning
Non verbal •Safety Projector
communication Practices (optional) Role-play
of customer is -Safe work •Video through
observed practices camera blended
responding to -Personal •TV/monitor learning
customer hygiene •VHS/DVD
player
Sensitivity to •Attitude Tools and Simulation

cultural and -Attentive, Accessories through
social patient and blended
differences is cordial Recorder / learning
demonstrated -Eye-to- microphone
eye
contact Materials
-Maintain
teamwork •Books and
and Videos
cooperatio relating to
n customer
service and
•Theory service
- philosophy
Selling/ups •Books,
elling brochures,
techniques manuals
-Interview
techniques
-Conflict
resolution
-
Communic
ation
process
-
Communic
ation
barriers
•Effective
communic
ation skills
•Non-
verbal
communic
ation -
body
language
•Ability to
work
calmly and
unobtrusiv
ely
effectively
•Ability to
handle
telephone
inquiries
and
conversati
ons
•Correct
procedure
in handling
telephone
inquiries
•Proper
way of
handling
complaints
LO2 . Provide prompt and quality service to customer
Assessment Contents Conditions Methodolo Assessmen

Criteria gies t
Methods
Appropriate Communicatio Students/tra Lecture Written/oral
interpersonal n inees must through examination
skills are used to -Interactive be provided blended through
ensure that communication with the learning blended
customer needs with others following: learning
are accurately -Interpersonal
identified skills/ social
graces with
sincerity
Customer needs •Safety Equipment Demonstrati •Practical

are assessed for Practices on through demonstrati
urgency so that -Safe work •LCD blended on through
priority for practices Projector learning blended
service delivery -Personal (optional) learning
can be identified hygiene •Overhead
Projector
Customers are •Attitude (optional) Role-play
provided with -Attentive, •VHS/DVD through
information patient and player blended
cordial •Video learning
Appropriate -Eye-to-eye camera
rapport is contact •TV/monitor
maintained with -Maintain
customer to teamwork and Materials Simulation
enable high cooperation through
quality service •Books and blended
delivery Videos learning
relating to
Personal •Theory customer
limitation in - service and
addressing Selling/upsellin service
customer needs g techniques philosophy
is identified and -Interview •Books,
where techniques brochures,
appropriate, -Conflict manuals
assistance is resolution
sought from -
supervisor Communicatio
n process
Opportunities to -
enhance the Communicatio
quality of service n barriers
and products are
taken wherever •Effective
possible communication
skills
•Non-verbal
communication
- body
language
•Ability to work
calmly and
unobtrusively
effectively
•Ability to
handle
telephone
inquiries and
conversations
•Correct
procedure in
handling
telephone
inquiries
•Proper way of
handling
complaints
LO3 . Handle queries promptly and correctly in line with enterprise procedures

Criteria s Methods
Customer needs Uses of Students/trai Lecture Written/oral
are promptly telephone, nees must through examination
attended to in fax, be provided blended through
line with internet with the learning blended
enterprise and e-mail following: learning
procedure
Telephone
Applied correct and
procedure in electronic
using telephone, mail ethics
fax and internet Equipment Demonstration •Practical
Procedure through demonstratio
s in •LCD blended n through
Report is handling Projector learning blended
accomplished queries (optional) learning
according to •Overhead
company rules Maintain Projector
and regulations teamwork (optional) Role-play
and •VHS/DVD through
cooperatio player blended
n •Video learning
camera
Effective •TV/monitor
communic
ation skills Materials Simulation
through
Non-verbal •Books and blended
communic Videos learning
ation - relating to
body customer
language service and
service
Ability to philosophy
work •Books,
calmly and brochures,
unobtrusiv manuals
ely
effectively
Ability to
handle
telephone
inquiries
and
conversati
ons
LO4 . Handle customer complaints, evaluation and recommendations

Criteria s Methods
Guests are Communic Students/trai Lecture Written/oral
greeted with a ation nees must through examination
smile and eye-to- -Interactive be provided blended through
eye contact communic with the learning blended
ation with following: learning
Responsibility for others
resolving the -
complaint is Interperson
taken within limit al skills/
of responsibility social
graces with Equipment Demonstration •Practical
sincerity through demonstratio
•LCD blended n through
Nature and Attitude Projector learning blended
details of -Attentive, (optional) learning
complaint are patient and •Overhead
established and cordial Projector
agreed with the -Eye-to- (optional) Role-play
customer eye •VHS/DVD through
contact player blended
Appropriate -Maintain •Video learning
action is taken to teamwork camera
resolve the and •TV/monitor
complaint to the cooperatio
customers n Materials Simulation
satisfaction through
wherever •Interview •Books and blended
possible skills Videos learning
•Ability to relating to
work customer
calmly and service and
unobtrusiv service
ely philosophy
effectively •Books,
•Guidelines brochures,
in handling manuals
complaints
•Procedure
s in
responding
and
resolving
complaints
Core Competencies : COOKERY NC II
Unit of Competency : CLEAN AND MAINTAIN KITCHEN PREMISES
Modules Title: CLEANING AND MAINTAINING KITCHEN PREMISES
Module Descriptor: This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation and
storage areas in commercial cookery or catering
operations.
LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose waste

LO1 . Clean, sanitize and store equipment

Criteria ogies t
Methods
Chemicals are Food Students/tra Discussion Direct
selected and preparation and inees must / observation
used for cleaning presentation be provided demonstra of the
and/or sanitizing areas with the tion candidate
kitchen hygienically and following: through while
equipment and in accordance blended cleaning a
utensils with food safety learning kitchen
and EQUIPMEN through face
Equipment occupational T to face
and/or utensils health and
are cleaned safety •First Aid Kit Video
and/or sanitized regulations •LCD viewing Written or
safely and Projector through oral
according to Cleaned various (Optional) blended questions to
manufacturer’s types of •Overhead learning test
instructions surfaces, large Projector knowledge
and small (Optional) of
Clean equipment equipment/uten candidate’s
and utensils are sils commonly TOOLS on cleaning
stored or stacked found in a AND materials
safely and in the commercial ACCESSO and
designated place kitchen RIES equipment
and hygiene
Cleaning Various types of •Floor mops issues
equipment are chemicals and •Mop through face
used safely in equipment for Squeezer to face
accordance with cleaning and •Broom
manufacturer’s sanitizing and (tambo) Review of
instructions their uses •Dust pan portfolios of
•Garbage evidence
Cleaning Environmental- bin (4 gals.) and third
equipment are friendly products •Liquid soap party
assembled and and practices in dispenser workplace
disassembled relation to •Paper report of on-
safely kitchen cleaning towel the-job
dispenser performance
Cleaning Sanitizing and •Cleaning of the
equipment are disinfecting Chemicals candidate
stored safely in procedures and •Detergent through face
the designated techniques •Sanitizing to face
position and area agent
Using and
storing cleaning SUPPLIES
materials and &
chemicals MATERIAL
S
•Pen
•Paper
•Notebook
LEARNING
MATERIAL
S
•Manuals
•Books
•Video (CD)
•Materials
safety
handbook
(given by
suppliers).
This details
the proper
use and
care of their
chemicals
and
equipment.
LO2 . Clean and sanitize premises

Criteria s t
Methods
Cleaning Cleaned Students/trai Discussion/ Direct
schedules are various nees must demonstration observation
followed based types of be provided through of the
on enterprise surfaces, with the blended candidate
procedures large and following: learning while
small cleaning a
Chemicals and equipment/ kitchen
equipment for utensils EQUIPMEN through face
cleaning and/or commonly T Video viewing to face
sanitizing are found in a through
used safely commercia •First Aid Kit blended
l kitchen •LCD learning Written or
Walls, floors, Projector oral
shelves and Various (Optional) questions to
working surfaces types of •Overhead test
are cleaned chemicals Projector knowledge
and/or sanitized and (Optional) of
without causing equipment candidate’s
damage to for TOOLS AND on cleaning
health or cleaning ACCESSOR materials
property and IES and
sanitizing equipment
and their •Floor mops and hygiene
First aid uses •Mop issues
procedures are Squeezer through face
followed if Occupation •Broom to face
accident caused al health (tambo)
by chemicals and safety •Dust pan Review of
happens requiremen •Garbage portfolios of
ts for bin (4 gals.) evidence
bending, •Liquid soap and third
lifting, dispenser party
carrying •Paper towel workplace
and using dispenser report of on-
equipment •Cleaning the-job
Chemicals performance
Logical •Detergent of the
and time- •Sanitizing candidate
efficient agent through face
work flow to face
SUPPLIES &
Environme MATERIALS
ntal-
friendly •Pen
products •Paper
and •Notebook
practices in
relation to LEARNING
kitchen MATERIALS
cleaning
•Manuals
Hygiene •Books
and cross- •Video (CD)
contaminat •Materials
ion issues safety
related to handbook
food (given by
handling suppliers).
and This details
preparation the proper
use and care
Sanitizing of their
and chemicals
disinfecting and
procedures equipment.
and
techniques
Using and
storing
cleaning
materials
and
chemicals
Waste
manageme
nt and
disposal
procedures
and
practices
LO3 . Dispose waste

Criteria s Methods
Wastes are Food Students/trai Discussion/ Direct
sorted and preparation nees must demonstration observation
disposed and be provided through of the
according to presentatio with the blended candidate
hygiene n areas following: learning while
regulations, hygienicall cleaning a
enterprise y and in kitchen
practices and accordanc EQUIPMEN through face
standard e with food T Video viewing to face
procedures safety and through
occupation •First Aid Kit blended
Cleaning al health •LCD learning Written or
chemicals are and safety Projector oral questions
disposed safely regulations (Optional) to test
and according to •Overhead knowledge of
standard Projector candidate’s
procedures (Optional) on cleaning
materials and
Linens are Occupation TOOLS AND equipment
sorted and safely al health ACCESSOR and hygiene
removed and safety IES issues
according to requiremen through face
enterprise ts for •Floor mops to face
procedures bending, •Mop
lifting, Squeezer Review of
carrying •Broom portfolios of
and using (tambo) evidence and
equipment •Dust pan third party
•Garbage workplace
Logical bin (4 gals.) report of on-
and time- •Liquid soap the-job
efficient dispenser performance
work flow •Paper towel of the
dispenser candidate
Hygiene •Cleaning through face
and cross- Chemicals to face
contaminat •Detergent
ion issues •Sanitizing
related to agent
food
handling SUPPLIES &
and MATERIALS
preparation
•Pen
•Paper
Sanitizing •Notebook
and
disinfecting LEARNING
procedures MATERIALS
and
techniques •Manuals
•Books
Waste •Video (CD)
manageme •Materials
nt and safety
disposal handbook
procedures (given by
and suppliers).
practices This details
the proper
use and care
of their
chemicals
and
equipment.
Unit of Competency : PREPARE STOCKS, SAUCES AND SOUPS
Modules Title: PREPARING STOCKS, SAUCES AND SOUPS
Module Descriptor: This module deals with the skills, knowledge, and attitude
required to prepare various stocks, sauces and soups in a
commercial/institutional kitchen
LO1: Prepare stocks, glazes, essences required for menu items.
LO2: Prepare soups required for menu item
LO3: Prepared sauces required for menu items
LO4: Store and reconstitute stocks, sauces and soups.

LO1 . Prepare stocks, glazes and essences required for menu items
Criteria ogies t
Methods
Ingredients and Types of Students/tra Discussion Direct
flavoring agents flavoring agents inees must / observation
are used and its be provided demonstra of the
according to ingredients with the tion candidate
standards following: through while
recipes defined blended cleaning a
by the enterprise. EQUIPMEN learning kitchen
through face
•LCD to face
Variety of stocks, Classification Projector
sauces,glazes, /types of (Optional) Video
flavorings, stocks,and •Overhead viewing Written or
seasonings are glazes,. Projector through oral
produced (Optional for blended questions to
according to the lecture) learning test
enterprise •Television knowledge
standards. and of
Variety of multimedia candidate’s
flavoring and player on cleaning
seasonings •Whiteboard materials
•Applicable and
equipment equipment
Uses of as and hygiene
flavoring agents, prescribed issues
stocks, glazes by Training through face
and seasoning. regulation to face
TOOLS Review of
portfolios of
•pots and evidence
pans and third
•bowls and party
measuring workplace
cups report of on-
•weighing the-job
scales performance
•cleaning of the
materials candidate
•knife through face
•chopping to face
board
•wooden
spoon
•mixing bowl
•linen
•tea towels
•serviettes
•table cloth
•aprons
•uniforms
hair
restraints
-toque,
-caps,
-hairnets
SUPPLIES
&
MATERIAL
S
Selection of
stocks
•Stocks
-dark
-light
-beef
chicken
-vegetable
-fish
-sauces
-basic and
finished
sauces
-reduced
sauces
-thickened
sauces
-Hot, warm
and cold
emulsions
Ingredients
-Meat
-Beef
-Pork
-Poultry
-Seafood
-Roux
-Butter
-Flour
-Salt
-Pepper
-Sugar
-Thickening
agent
-Water
-Flavoring
agent
-Glazes
•Manuals
•Books
•Video (CD)
LO2 . Prepare soups required for menu

Criteria s t
Methods
Correct Variety of Students/trai Discussion/ Direct
ingredients were soups from nees must demonstration observation
selected and different be provided through of the
assembled to recipes for with the blended candidate
prepare soups, different following: learning while
including stocks cultural cleaning a
and prepared backgroun EQUIPMEN kitchen
garnishes ds T and through face
TOOLS Video viewing to face
Variety of soups through
were prepared Identified •LCD blended
according to different Projector learning Written or
enterprise classificati (Optional) oral
standards ons of •Overhead questions to
soups Projector test
Clarifying, (Optional for knowledge
thickening lecture) of
agents and •Television candidate’s
convenience Common and on cleaning
products were problems multimedia materials
used where on soups player and
appropriate and how to •Whiteboard equipment
identify and hygiene
Soups are and rectify LEARNING issues
evaluated for them MATERIALS through face
flavor, color, to face
consistency and •Manuals
temperature Common •Books Review of
related problems culinary •Video (CD) portfolios of
were identified terms on evidence
and addressed soups and and third
which are Tools party
Soups were used in the workplace
presented at the industry -pots and report of on-
right flavor, color, pans the-job
consistency and -bowls and performance
temperature, in measuring of the
clean service Use of cups candidate
ware without various -weighing through face
drips and using stocks and scales to face
suitable bases for a -cleaning
garnishes and variety of materials
accompaniments soups -knife
chopping
Principles board
and -wooden
techniques spoon
of -mixing bowl
producing -linen
-tea towels
-serviettes
-table cloth
Organizati -aprons
onal skills -uniforms
and
teamwork hair
restraints
-toque,
Safe work -caps,
practices Hairnets
SUPPLIES &
MATERIALS
Selection of
Stocks
-dark
-light
-beef
-chicken
-vegetable
-fish
-sauces
-basic and
finished
sauces
-reduced
sauces
-thickened
sauces
-Hot, warm
and cold
emulsions
•Soups
-Thin
-Clear
-Consommé
-Naturally
thick
-Artificially
thickened
-Specialty
soups –
bouillabaisse
, chowders,
etc.
•Stocks and
sauces
-Stocks
oBeef stock
oChicken
stock
oFish stock
oVegetable
stock
oBrown
stock
-Sauces
oWhite
oBrown
oRed
oYellow
•Thickening
agents
-Fat flour
oRoux
oBeurre
manie
-Starch -
water
oFlour-water
oStarch –
water
oLiaison
-
Convenience
products
oBases
oBouillon
cubes or
powders
oFlavor
enhancers
oDemi glaze
oFlavoring
packs –
sinigang,
menudo, etc.
LO3 . Prepared sauces required for menu item
Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
Variety of hot Variety of hot Students/tra Discussion/ Direct
and cold sauces and cold inees must demonstratio observation
are prepared sauces be provided n through of the
from classical with the blended candidate
and Classification following: learning while
contemporary s of sauces cleaning a
recipes based on EQUIPMEN kitchen
the required Variety of T and through face
menu items thickening TOOLS Video viewing to face
agents through
Derivatives were EQUIPMEN blended
made from Common T learning Written or
mother sauces problems on -LCD oral
sauce and Projector questions to
Variety of how to (Optional) test
thickening identify and -Overhead knowledge of
agents, rectify them Projector candidate’s
seasonings and (Optional for on cleaning
flavorings were Common lecture) materials and
used culinary terms -Television equipment
appropriately on sauce and and and hygiene
which are multimedia issues
Sauces were used in the player through face
evaluated for industry -Whiteboard to face
flavor, color and -Applicable
consistency and Use of equipment Review of
related problems various as portfolios of
are identified and stocks and prescribed evidence and
addressed bases for a by Training third party
variety of regulations workplace
sauces report of on-
the-job
Principles TOOLS performance
and -pots and of the
techniques of pans candidate
producing -bowls and through face
sauce measuring to face
cups
Organization -weighing
al skills and scales
teamwork -cleaning
materials
Safe work -knife
practices -chopping
Hygienic board
principles and -wooden
practices spoon
-mixing bowl
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
hair
restraints
-toque,
-caps,
Hairnets
SUPPLIES
&
MATERIAL
S
•Stocks and
sauces
-Stocks
oBeef stock
oChicken
stock
oFish stock
oVegetable
stock
oBrown
stock
-Sauces
oWhite
oBrown
oRed
oYellow
•Thickening
agents
-Fat flour
oRoux
oBeurre
manie
-Starch -
water
oFlour-
water
oStarch –
water
oLiaison
-
Convenienc
e products
oBases
oBouillon
cubes or
powders
oFlavor
enhancers
oDemi glaze
Flavoring
packs –
sinigang,
menudo,
etc.
LEARNING
MATERIAL
S
 Manuals
 Books
Video (CD)
LO4 . Store and reconstitute stocks, sauces and soups
Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
Stocks, sauces Hygienic Students/train Discussion/ Direct
and soups are principles ees must be demonstratio observation
stored correctly and provided with n through of the
at the right practices the following: blended candidate
temperature to learning while
maintain Storing and EQUIPMENT reconstituting
optimum reconstitutin -LCD stocks,
freshness and g procedure Projector sauces and
quality for stocks, (Optional) Video soups
sauces and -Overhead viewing through face
soups Projector through to face
(Optional for blended
Stocks, sauces Logical and lecture) learning
and soups are time efficient -Television Demonstratio
re- work flow and n of sample
heated/reconstitu multimedia dishes
ted to Principles player prepared by
appropriate and -Whiteboard the candidate
standards of techniques through face
consistency of storing -LEARNING to face
stocks and MATERIALS
sauces Written or
according to -Manuals oral questions
industry -Books to test
standards -Video (CD) candidate’s
knowledge on
Organizatio TOOLS sauces,
nal skills soups and
and -pots and stocks
teamwork pans through face
-bowls and to face
Safe work measuring
practices cups Review of
-weighing portfolios of
scales evidence and
-cleaning third party
materials workplace
-knife reports of on-
-chopping the-job
board performance
-wooden by the
spoon candidate,
-mixing bowl e.g. menus
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
hair
restraints
-toque,
-caps,
Hairnets
SUPPLIES &
MATERIALS
Selection of
stocks and
sauces:
•Stocks
-dark
-light
-beef
-chicken
-vegetable
-fish
-sauces
-basic and
finished
sauces
-reduced
sauces
-thickened
sauces
-Hot, warm
and cold
emulsions
•Soups
-Thin
-Clear
-Consommé
-Naturally
thick
-Artificially
thickened
-Specialty
soups –
bouillabaisse,
chowders,
etc.
•Stocks and
sauces
-Stocks
oBeef stock
oChicken
stock
oFish stock
oVegetable
stock
oBrown stock
-Sauces
oWhite
oBrown
oRed
oYellow
•Thickening
agents
-Fat flour
oRoux
oBeurre
manie
-Starch -
water
oFlour-water
oStarch –
water
oLiaison
-Convenience
products
oBases
oBouillon
cubes or
powders
oFlavor
enhancers
oDemi glaze
oFlavoring
packs –
sinigang,
menudo, etc.
Core Competencies : COOKERYNC II
Unit of Competency : PREPARE APPETIZERS
Modules Title: PREPARING APPETIZERS
Module Descriptor: This module deals with the skills and knowledge required
in preparing and presenting hot and cold appetizers

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
Criteria ogies t
Methods
Tools, utensils Variety and Students/tra Lecture/ Direct
and equipment ingredients of inees must demonstra observation
are cleaned, appetizers. be provided tion of the
sanitized and with the through candidate
prepared based Classification of following: blended while
on the required appetizers learning preparing
tasks appetizers
•LCD through face
Ingredients are Tools, Projector to face
identified equipments, (optional for
correctly, utensils needed lecture) Written or
according to in preparing •Overhead Film oral
standard recipes, appetizers Projector viewing questions to
or enterprise (Optional for through test
requirements Historical lecture) blended knowledge
development •Television learning on
Ingredients are and current and commodity
assembled trends in multimedia and food
according to appetizers player safety
correct •Whiteboard issues
sequence, quality Nutritional •Applicable through face
and values of equipment to face
specifications appetizers as On the job
required prescribed experience
by Training through
Ingredients are Common regulations face to
prepared based culinary terms •Electric, face Review of
on the required onappetizers gas or portfolios of
form and time which are used induction evidence
frame in the industry ranges and third
•Ovens, party
Frozen Logical and time including workplace
ingredients are efficient work combi reports of
thawed following flow ovens on-the-job
enterprise •Microwave performance
procedures. s by the
•Grills and candidate
Where Waste griddles through face
necessary, raw minimization •Deep fryers to face
ingredients are techniques and •Salamande
washed with environmental rs
clean potable considerations •Food
water. in specific processors
relation to •Blenders
salads •Mixers
Preparation of •Slicers
dishes for •Pans
customers •Utensils
within typical •Tilting fry
workplace time pan
constraints •Steamers
•Baine
marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic
wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES
&
MATERIAL
S
•Appetizers
may include
but not
limited to:
-Hors d’
oeuvres –
hot or cold
-Canapes
-Savouries
-Antipasto
-Tapas
-Finger
foods
-
Sandwiches
– hot or cold
-Relish
-Dips
Terrines
-cocktails
LEARNING
MATERIAL
S
 Manuals
 Books
Video (CD)
LO2 . Prepare range of appetizes

Criteria s t
Methods
Correct Kinds and Students/trai Lecture/ Direct
equipment are variety of nees must demonstration observation
selected and appetizers be provided through of the
used in the with the blended candidate
production of following: learning while
appetizers preparing
appetizers
Appetizers are Tools and •LCD through face
produced in equipment Projector to face
accordance with needed in (optional for
enterprise preparing lecture) Film viewing Written or
standards appetizer •Overhead through oral
Projector blended questions to
Glazes are Historical (Optional for learning test
correctly developme lecture) knowledge
selected and nt of •Television on
prepared, where appetizers and commodity
required multimedia and food
player safety issues
Quality Hot and •Whiteboard through face
trimmings and cold •Applicable On the job to face
other leftovers appetizers equipment experience
are utilized as through face to
where and when Nutritional prescribed face
appropriate values of by Training
appetizers regulations Review of
•Electric, gas portfolios of
Appetizers are Methods of or induction evidence
prepared, using cooking ranges and third
sanitary applied for •Ovens, party
practices appetizers including workplace
combi ovens reports of
Appetizers are Culinary •Microwaves on-the-job
tasted and terms for •Grills and performance
seasoned in appetizers griddles by the
accordance with •Deep fryers candidate
the required Safe work •Salamander through face
taste of the practices s to face
dishes •Food
processors
Workplace safety Logical •Blenders
and hygienic and time •Mixers
procedures are efficient •Slicers
followed work flow •Pans
according to •Utensils
enterprise and •Tilting fry
legal pan
requirements •Steamers
•Baine marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
•Appetizers
may include
but not
limited to:
-Hors d’
oeuvres –
hot or cold
-Canapes
-Savouries
-Antipasto
-Tapas
-Finger
foods
-Sandwiches
– hot or cold
-Relish
-Dips
Terrines
-cocktails
LEARNING
MATERIALS
 Manuals
 Books
Video (CD)
LO3 . Present a range of appetizers

Criteria s Methods
Appetizers are Factors in Students/trai Lecture/ Observation
presented plating nees must demonstration through face
attractively appetizers be provided through to face
according to -Appeal with the blended
enterprise -Color and following: learning
standards contrast
- •LCD
Appetizers are Temperatu Projector Demonstratio
presented using re of food (optional for n through
sanitary service lecture) face to face
practices -Classical •Overhead Video viewing
and Projector through Written and
Suitable plate innovative (Optional for blended oral
are selected arrangeme lecture) learning questioning
according to nt style •Television through face
enterprise • and to face
standards OHS multimedia
requiremen player
Factors in plating ts •Whiteboard
dishes are •Attractive •Applicable
observed in presentatio equipment
presenting n as
poultry and techniques prescribed
game dishes for by Training
appetizers regulations
•Waste
minimizatio TOOLS
n
techniques -pots and
and pans
environme -bowls and
ntal measuring
considerati cups
ons in -weighing
specific scales
relation to -cleaning
appetizers materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
•Appetizers
may include
but not
limited to:
-Hors d’
oeuvres –
hot or cold
-Canapes
-Savouries
-Antipasto
-Tapas
-Finger
foods
-Sandwiches
– hot or cold
-Relish
-Dips
-Terrines
-cocktails
-Fruit sauces
-others
-Cold
dressings
LEARNING
MATERIALS
 Manuals
 Books
Video (CD)
LO4 . Store appetizers

Criteria s Methods
Quality Storing Students/trai Lecture/ Observation
trimmings and techniques nees must demonstration through face
other leftovers , be provided through to face
are utilized temperatur with the blended
where and when e, safety following: learning
appropriate and
hygiene EQUIPMEN
Appetizers are standards T Demonstratio
kept in in storing n through
appropriate appetizers •LCD face to face
conditions based Projector Video viewing
on enterprise (optional for through Written and
procedures lecture) blended oral
•Overhead learning questioning
Required food Safe work Projector through face
storage practices (Optional for to face
containers are applied in lecture)
used and stored storing •Television
in proper appetizers and
temperatures to multimedia
maintain player
freshness, •Whiteboard
quality and taste •Applicable
equipment
as
prescribed
by Training
regulations
•Freezer
•Refrigerator
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
•Appetizers
may include
but not
limited to:
-Hors d’
oeuvres –
hot or cold
-Canapes
-Savouries
-Antipasto
Tapas
-Finger
foods
-Sandwiches
– hot or cold
-Relish
-Dips
-Terrines
-cocktails
-Fruit sauces
-others
-Cold
dressings
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
Unit of Competency : PREPARE SALADS AND DRESSINGS

Modules Title: PREPARING SALADS AND DRESSING
Module Descriptor: This module deals with the skills, knowledge, and attitudes
required to prepare and present salads and dressings
LO1. Perform Mise en place
LO2. Prepare variety of salads and dressings
LO3. Present a variety of salads and dressings
LO4. Store salads and dressings

LO1 . Perform mise en place
Criteria ogies t
Methods
Tools, utensils Variety and The Discussion Direct
and equipment ingredients of students/trai / observation
are cleaned, salads from nees must demonstra through face
sanitized and different be provided tion to face
prepared based recipes. with the through
on the required following: blended
tasks learning
Ingredients are Classification ofEQUIPMEN

identified salads T Oral
correctly, •Electric, questionin Demonstrati
according to Tools, gas or g through on through
standard recipes, equipments, induction blended face to face
recipe cards or utensils needed ranges learning
enterprise in preparing •Ovens,
requirements salads including Video Written or
combi viewing oral
Ingredients are Historical ovens through questions
assembled development •Microwave blended through face
according to and current s learning to face
correct quantity, trends in •Grills and
type and quality appetizers griddles
required •Deep fryers
•Salamande
Ingredients are Suitable rs Review of
prepared based commodities •Food portfolios of
on the required and food processors evidence
form and time combinations for •Blenders and third
frame use in salads •Mixers party
•Slicers workplace
Frozen Compatible •Pans reports of
ingredients are dressings and •Utensils on-the-job
thawed following sauces for •Tilting fry performance
enterprise incorporating pan by the
procedures. into salads •Steamers candidate,
•Baine e.g. menus
marie through face
Where Nutritional •Mandoline to face
necessary, raw values of salads •LCD
ingredients are and the effects Projector
washed with of cooking (Optional)
clean potable •Overhead
water. Common Projector
culinary terms (Optional for
on salads which lecture)
are used in the •Television
industry and
multimedia
Safe work player
practices on •Whiteboard
using knives
TOOLS
Principles and
practices of -pots and
hygiene pans
including -bowls and
appropriate -Plastic
dress wrap
-Aluminum
Logical and time foil
efficient work -measuring
flow cups
-weighing
Waste scales
minimization -cleaning
techniques and materials
environmental and
considerations -linen
in specific -tea towels
relation to -serviettes
salads -table cloth
-aprons
Preparation of -uniforms
dishes for -hair
customers restraints
within typical toque,
workplace time caps,
constraints hairnets
LEARNING
MATERIAL
S
•Manuals
•Books
•Video (CD)
SUPPLIES
&
MATERIAL
S
Selection of
salads
Leafy
Non-leafy
Protein
Combinatio
n
Congealed
Fruit
Cooked
•Dressings
and sauces
may include
but not
limited to:
-Egg oil
emulsions
-Vinegar oil
dressings
-Salsa
-Fruit
sauces
-Others
-Cold
dressings
LO2 . Prepare variety of salad and dressings

Criteria s t
Methods
Variety of salads Types and The Discussion/ Direct
are prepared classificati students/trai demonstration observation
using fresh on of nees must through through face
(seasonal) salads be provided blended to face
ingredients with the learning
according to Types of following:
acceptable Salad
enterprise dressings EQUIPMEN Video viewing
standards to T through
maximize eating •LCD blended Demonstrati
qualities, Projector learning on through
characteristics (Optional) face to face
and taste •Overhead
Projector
Dressings are Compatible (Optional for Written or
prepared dressing lecture) oral
suitable to either and •Television questions
incorporate into, sauces for and through face
or accompany incorporati multimedia to face
salads ng into player
salads •Whiteboard
•Electric, gas
Prepared salads Food or induction Review of
ad dressings are combinatio ranges portfolios of
tasted and ns use in •Ovens, evidence
seasoned in salad and including and third
accordance with dressings combi ovens party
the required •Microwaves workplace
taste •Grills and reports of
griddles on-the-job
Workplace safety Common •Deep fryers performance
and hygienic problems •Salamander by the
procedures are on salads s candidate,
followed and salad •Food e.g. men
according to dressing processors through face
enterprise and preparation •Blenders to face
legal and how to •Mixers
requirements identify •Slicers
and rectify •Pans
them •Utensils
•Tilting fry
pan
Nutritional •Steamers
values of •Baine marie
salad •Mandoline
Safe work
practices in TOOLS
preparing
salad -pots and
pans
Principles -bowls and
and -Plastic wrap
practices -Aluminum
of hygiene foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
SUPPLIES &
MATERIALS
Selection of
salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
•Dressings
and sauces
may include
but not
limited to:
-Egg oil
emulsions
-Vinegar oil
dressings
-Salsa
-Fruit sauces
-Others
-Cold
dressings
LO3 . Present a variety of salads and dressings

Criteria s Methods
Suitable plate Attractive The Discussion/ Direct
are selected presentatio students/trai demonstration observation
according to n nees must through through face
enterprise techniques be provided blended to face
standards with the learning
following:
Salads are Factors to
presented consider in EQUIPMEN Video viewing
attractively plating T through
according to salad •LCD blended Demonstratio
enterprise Projector learning n through
standards (Optional) face to face
•Overhead
Salads and Common Projector
dressing are culinary (Optional for Written or
accompanied terms on lecture) oral questions
based on clients salad and •Television through face
requirements dressings and to face
multimedia
Salads and Hygienic player
dressings are principles •Whiteboard
presented and Review of
hygienically, practices TOOLS portfolios of
logically and evidence and
sequentially Logical -pots and third party
within the and time pans workplace
required efficient -bowls and reports of on-
timeframe work flow -Plastic wrap the-job
-Aluminum performance
Principles foil by the
and -measuring candidate,
techniques cups e.g. men
of -weighing through face
presenting scales to face
salad and -cleaning
sauces materials
according and
to industry -linen
standards -tea towels
-serviettes
Organizati -table cloth
onal skills -aprons
and -uniforms
teamwork -hair
restraints
Safe work toque,
practices caps,
hairnets
Waste
minimizatio LEARNING
n MATERIALS
techniques
and •Manuals
environme •Books
nt-friendly •Video (CD)
practices
SUPPLIES &
MATERIALS
Selection of
salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
•Dressings
and sauces
may include
but not
limited to:
-Egg oil
emulsions
-Vinegar oil
dressings
-Salsa
-Fruit sauces
-Others
-Cold
dressings
LO4 . Store salads and dressings
Assessmen Contents Conditions Methodologie Assessment

t Criteria s Methods
Salads are kept Storing The Discussion/ Direct
in appropriate techniques, students/train demonstration observation
conditions temperature ees must be through through face
based on , safety and provided with blended to face
enterprise hygiene the following: learning
procedures standards in
storing EQUIPMENT
salads and •LCD Video viewing
Required dressing Projector through
containers are (Optional) blended Demonstratio
used and Safe work •Overhead learning n through
stored in proper practices Projector face to face
temperature to applied in (Optional for
maintain storing lecture)
freshness, appetizers •Television Written or
quality and and oral questions
taste multimedia through face
Hygienic player to face
principles •Whiteboard
and
practices in LEARNING
storing and MATERIALS
handling
salad and •Manuals
salad •Books
dressing •Video (CD)
•Electric, gas
Logical and or induction
time efficient ranges
work flow •Ovens,
including
combi ovens
•Microwaves
•Grills and
griddles
•Deep fryers
•Salamander
s
•Food
processors
•Blenders
•Mixers
•Slicers
•Pans
SUPPLIES &
MATERIALS
Selection of
salads
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
•Dressings
and sauces
may include
but not
limited to:
-Egg oil
emulsions
-Vinegar oil
dressings
-Salsa
-Fruit sauces
-Others
-Cold
dressings
-
.
•Utensils
•Tilting fry
pan
•Steamers
•Baine marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
Unit of Competency : PREPARE SANDWICHES,

Modules Title: PREPARING SANDWICHES
Module Descriptor: This module deals with the skills and knowledge required
in preparing and presenting sandwiches
LO2. Prepare variety of sandwiches
LO3. Present a variety of sandwiches
LO4. Store sandwiches

Criteria ogies t
Methods
Tools, utensils Variety and Students/tra Discussion Portfolio
and equipment ingredients of inees must // Report such
are cleaned, sandwiches be provided demonstra as training
sanitized and with the tion record book
prepared based Classification, following: through used as part
on the required kinds of blended of
tasks sandwiches EQUIPMEN learning apprentices
T hip or
Ingredients are Tools, •Electric, traineeship
identified equipments, gas or Video arrangement
correctly, utensils needed induction viewing s, sampling
according to in preparing ranges through of menu
standard recipes, sandwiches •Ovens, blended items
recipe cards or including learning prepared by
enterprise combi the
requirements ovens candidate
•Microwave
Ingredients are Historical s Direct
assembled development •Grills and observation
according to and current griddles of the
correct quantity, trends of •Deep fryers candidate
type and quality sandwiches •Salamande
required rs Third Party
•Food Report such
Ingredients are Compatible processors as feedback
prepared based dressings and •Blenders from
on the required sauces for •Mixers customer
form and time incorporating •Slicers about menu
frame into appetizers •Pans items and
•Utensils speed and
Frozen Nutritional •Tilting fry timing of
ingredients are values of pan service
thawed following appetizers and •Steamers
enterprise the effects of •Baine Written or
procedures. cooking marie oral
•Mandoline questioning
•LCD
Where Common Projector Review of
necessary, raw culinary terms (optional for portfolios of
ingredients are on sandwiches lecture) evidence
washed with which are used •Overhead and third
clean in the industry Projector party
potable water (Optional for workplace
lecture) reports of
Safe work •Television on-the-job
practices on and performance
using knives multimedia by the
player candidate
Principles and •Whiteboard
practices of •Applicable
hygiene equipment
including as
appropriate prescribed
dress by Training
regulations
TOOLS
-pots and
pans
-bowls and
-Plastic
wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES
&
MATERIAL
S
Sandwiches
•Regular
•Baked
•Grilled
•Fried
•Open faced
•Specialty
•Multi-
decker
Wraps
•Pinwheel,
domino or
checkerboar
d
sandwiches
Techniques
•Garnishing
•Spreading
•Layering
•Piping
•Portioning
•Molding
•Cutting
LEARNING
MATERIAL
S
•Manuals
•Books
•Video (CD)
LO2 . Prepare a variety of sandwiches

Criteria s t
Methods
Variety of Different Students/trai Discussion/ Direct
sandwiches are types of nees must demonstration observation
prepared based sandwiche be provided through of the
on appropriate s with the blended candidate
techniques following: learning through face
to face
Suitable bases Breads for EQUIPMEN
are selected sandwiche T
from a range of s making •Electric, gas Third Party
bread types or induction Video viewing Report such
ranges through as feedback
•Ovens, blended from
Sandwiches are Filling for including learning customer
produced using sandwiche combi ovens about menu
correct s •Microwaves items and
ingredients to an •Grills and speed and
acceptable Componen griddles timing of
enterprise ts and •Deep fryers service
standard ingredients •Salamander through face
of a s to face
sandwich •Food
Appropriate processors Written or
equipment are Tools, •Blenders oral
selected and equipment •Mixers questioning
used for toasting and •Slicers through face
and heating utensils •Pans to face
according to needed in •Utensils
enterprise preparing •Tilting fry Review of
procedures and sandwiche pan portfolios of
manufacturer’s s •Steamers evidence
manual •Baine marie and third
•Mandoline party
Sandwiches are Prepare a •LCD workplace
prepared sandwiche Projector reports of
logically and s within (optional for on-the-job
sequentially industry- lecture) performance
within the realistic •Overhead by the
required time timeframes Projector candidate
frame and/or (Optional for through face
according to lecture) to face
customer’s Suitable •Television
request breads, and
fillings, and multimedia
ingredients player
•Whiteboard
Food •Applicable
Workplace safety combinatio equipment
and hygienic ns for as
procedures are sandwiche prescribed
followed s by Training
according to regulations
enterprise and Common
legal culinary TOOLS
requirements terms
related to -pots and
sandwiche pans
s that are -bowls and
used in the -Plastic wrap
industry -Aluminum
foil
-measuring
Principles cups
and -weighing
practices scales
of hygiene, -cleaning
including materials
dress and
standards -linen
-tea towels
Basic food -serviettes
information -table cloth
on special -aprons
dietary -uniforms
needs and -hair
customer restraints
toque,
Past and caps,
current hairnets
trends in
sandwich SUPPLIES &
preparation MATERIALS
•Hot
Hygienic Sandwiches
food -Regular
handling -Baked
practices -Grilled
-Fried
Safe work -Open faced
practices •Cold
on cutting Sandwiches
-Regular
Logical -Specialist
and time- -Multi-decker
efficient -Wraps
work flow -pinwheel,
domino or
checkerboar
d
sandwiches
-filled rolls,
foccacia or
pita bread
•Specialized
or ethnic
breads such
as dark rye,
gluten-free,
Turkish
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
LO3 . Present a variety of sandwiches

Criteria s Methods
Sandwiches are Present Students/trai Discussion/ Direct
produced using sandwiche nees must demonstration observation
correct s be provided through of the
ingredients to an attractively with the blended candidate
acceptable following: learning through face
enterprise to face
standard
Sandwiches are Portion EQUIPMEN
presented control for T
hygienically, sandwiche •Electric, gas Third Party
logically and s or induction Video viewing Report such
sequentially ranges through as feedback
within the Creative •Ovens, blended from
required sandwich including learning customer
timeframe presentatio combi ovens about menu
n •Microwaves items and
techniques •Grills and speed and
griddles timing of
Sandwiches are Hygienic •Deep fryers service
presented food •Salamander through face
attractively using handling s to face
suitable practices •Food
garnishes, processors Written exam
condiments and Safe work •Blenders through face
service wares practices •Mixers to face
on •Slicers
presenting •Pans Oral
Factors in plating sandwiche •Utensils questioning
are observed in s •Tilting fry through face
presenting pan to face
sandwiches •Steamers
Suitable •Baine marie
storage •Mandoline Review of
techniques •LCD portfolios of
to maintain Projector evidence and
optimum (optional for third party
quality of lecture) workplace
ingredients •Overhead reports of on-
Projector the-job
Organizati (Optional for performance
onal skills lecture) by the
and •Television candidate
teamwork and through face
multimedia to face
Waste player
minimizatio •Whiteboard
n •Applicable
techniques equipment
as
prescribed
by Training
regulations
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
•Hot
Sandwiches
-Regular
-Baked
-Grilled
-Fried
-Open faced
•Cold
Sandwiches
-Regular
-Specialist
-Multi-decker
-Wraps
-pinwheel,
domino or
checkerboar
d
sandwiches
-filled rolls,
foccacia or
pita bread
•Specialized
or ethnic
breads such
as dark rye,
gluten-free,
Turkish
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
LO4 . Store sandwiches

Criteria s Methods
Quality Suitable Students/trai Discussion/ Direct
trimmings and storage nees must demonstration observation
other leftovers techniques be provided through of the
are utilized to maintain with the blended candidate
where and when optimum following: learning through face
appropriate quality of to face
ingredients EQUIPMEN
T Video viewing
Sandwiches are Hygienic •Electric, gas through
stored food or induction blended
hygienically at handling ranges learning Third Party
the proper practices •Ovens, Report such
temperature including as feedback
considering the Safe work combi ovens from
factors specified practices •Microwaves customer
by the enterprise on cutting •Grills and about menu
griddles items and
•Deep fryers speed and
Sandwiches are Proper •Salamander timing of
kept in temperatur s service
appropriate e in storing •Food through face
conditions to sandwiche processors to face
maintain s •Blenders
freshness and •Mixers Written exam
quality Organizati •Slicers through face
onal skills •Pans to face
and •Utensils
teamwork •Tilting fry Oral
pan questioning
•Steamers through face
•Baine marie to face
•Mandoline
•LCD
Projector Review of
(optional for portfolios of
lecture) evidence and
•Overhead third party
Projector workplace
(Optional for reports of on-
lecture) the-job
•Television performance
and by the
multimedia candidate
player through face
•Whiteboard to face
•Applicable
equipment
as
prescribed
by Training
regulations
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
• Hot
Sandwiches
-Regular
-Baked
-Grilled
-Fried
-Open faced
•Cold
Sandwiches
-Regular
-Specialist
-Multi-decker
-Wraps
-pinwheel,
domino or
checkerboar
d
sandwiches
-filled rolls,
foccacia or
pita bread
•Specialized
or ethnic
breads such
as dark rye,
gluten-free,
Turkish
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
Unit of Competency : PREPARE MEAT DISHES
Modules Title: PREPARING MEAT

Module Descriptor: This module deals with the skills , knowledge and attitude
required in selecting, preparing , presenting and storing
meats.
LO2. Cook meat cuts for service
LO3. Present meat cuts for service
LO4. Store meat

Criteria ogies t
Methods
Tools, utensils Classifications Students/tra Lecture/ Direct
and equipment of meat inees must demonstra observation
are cleaned, be provided tion through face
sanitized and Tools, with the through to face
prepared based equipment following: blended
on the required needed in learning
tasks preparing meat Written or
dishes EQUIPMEN oral
T questioning
Ingredients are Applied safe •LCD through face
identified and accurate Projector Film to face
correctly, cutting (optional for viewing
according to techniques lecture) through
standard recipes, •Overhead blended
recipe cards or Prepared a Projector learning Review of
enterprise range of meat (Optional for portfolios of
requirements dishes to lecture) evidence
enterprise •Television and third
Ingredients are standards and On the job party
assembled multimedia experience workplace
according to Characteristics player through reports of
correct quantity, of meats •Whiteboard face to on-the-job
type and quality including type, •Applicable face performance
required cut, quality and equipment by the
fat content as candidate
prescribed through face
Ingredients are Characteristics by Training to face
prepared based of different meat regulations
on the required cuts including •Electric,
form and time primary, gas or
frame secondary and induction
portioned cuts ranges
Frozen •Ovens,
ingredients are including
thawed following Types of meat combi
enterprise and its source ovens
procedures. •Microwave
s
Components of •Grills and
Where meat griddles
necessary, raw •Deep fryers
ingredients are •Salamande
washed with rs
clean •Food
potable water processors
•Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry
pan
•Steamers
•Baine
marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic
wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES
&
MATERIAL
S
•Types of
meat
Market
forms
-Live
-Fresh
-Frozen
-Cryovac
-Preserved
-Cuts
oWhole
carcass
oPrimal
oSub-primal
or
Secondary
oPortioned
cuts
oVariety or
Offal
-Fancy
meats
-Sources of
meat
Swine or
hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
•Meat
sundries
Liver
Intestine
blood
Gizzard
Heart
Tongue
Ear
LEARNING
MATERIAL
S
•Manuals
•Books
•Video (CD)
LO2 . Cook meat cuts for service

Criteria s t
Methods
Appropriate Methods of Students/trai Lecture/ Direct
cooking methods cooking nees must demonstration observation
are identified and meat be provided through through face
used for cooking with the blended to face
following: learning
A variety of Different
portioned meat cuts of EQUIPMEN
cuts are cooked meat T
in accordance to •LCD Written or
standard recipe Projector Film viewing oral
specifications (optional for through questioning
lecture) blended through face
A variety of offal Uses and •Overhead learning to face
dishes are characteris Projector
cooked tics of (Optional for
according to various lecture)
standard recipes knives and •Television Review of
equipment and On the job portfolios of
Meats are multimedia experience evidence
carved using the Safe work player through face to and third
appropriate tools practices •Whiteboard face party
and techniques •Applicable workplace
equipment reports of
Ingredients are Logical as on-the-job
adjusted to meet and time prescribed performance
special requests efficient by Training by the
of customers work flow regulations candidate
•Electric, gas through face
or induction to face
Cooked dishes Appropriat ranges
are tasted and e •Ovens,
seasoned in preparation including
accordance with and combi ovens
the required cookery •Microwaves
taste of the methods •Grills and
dishes for various griddles
cuts and •Deep fryers
types of •Salamander
Workplace safety meat s
and hygienic •Food
procedures are processors
followed Meat •Blenders
according to cutting •Mixers
enterprise and techniques •Slicers
legal •Pans
requirements Knife care •Utensils
and •Tilting fry
maintenan pan
ce •Steamers
•Baine marie
Organizati •Mandoline
onal skills
and TOOLS
teamwork
-pots and
Principles pans
and -bowls and
practices -Plastic wrap
of hygienic -Aluminum
handling foil
and -measuring
storage of cups
meat -weighing
scales
Costing, -cleaning
yield materials
testing, and
portion -linen
control of -tea towels
meat -serviettes
-table cloth
Waste -aprons
minimizatio -uniforms
n -hair
techniques restraints
and toque,
environme caps,
nt-friendly hairnets
disposal
SUPPLIES &
MATERIALS
Market forms
-Live
-Fresh
-Frozen
-Cryovac
-Preserved
-Cuts
oWhole
carcass
oPrimal
oSub-primal
or
Secondary
oPortioned
cuts
oVariety or
Offal
-Fancy
meats
-Sources of
meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
•Meat
sundries
Liver
Intestine
blood
Gizzard
Heart
Tongue
Ear
Types/kinds
of meat
Pork
Beef
Lamb
Veal
Game
Carabao
Crocodile
Goat
Water
buffalo
Deer
Free range
chicken
Wild boar
Exotic meat
Sausages
Salami
Cured or
smoked
meats
Marinated
meat cuts
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
LO3 . Present meat cuts for service

Criteria s Methods
Meat dishes are Present Students/trai Lecture/ Direct
presented cooked nees must demonstration observation
attractively meat be provided through through face
according to attractively with the blended to face
classical, cultural following: learning
and enterprise
standards EQUIPMEN
T
Written or
Meat dishes are Portion LCD Film viewing oral
presented control for Projector through questioning
hygienically, cooked (optional for blended through face
logically and meat lecture) learning to face
sequentially
within the Creative Overhead
required presentatio Projector
timeframe n (Optional for Review of
techniques lecture) On the job portfolios of
experience evidence and
Suitable plate Hygienic Television through face to third party
are selected food and face workplace
according to handling multimedia reports of on-
enterprise practices player the-job
standards performance
Factors in plating Safe work Whiteboard by the
dishes are practices •Applicable candidate
observed in on equipment through face
presenting presenting as to face
poultry and prescribed
game dishes Suitable by Training
storage regulations
techniques •Electric, gas
to maintain or induction
optimum ranges
quality of •Ovens,
ingredients including
combi ovens
Organizati •Microwaves
onal skills •Grills and
and griddles
teamwork •Deep fryers
•Salamander
Waste s
minimizatio •Food
n processors
techniques •Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry
pan
•Steamers
•Baine marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
•Types of
meat
Market forms
-Live
-Fresh
Frozen
Cryovac
-Preserved
-Cuts
oWhole
carcass
oPrimal
oSub-primal
or
Secondary
oPortioned
cuts
oVariety or
Offal
-Fancy
meats
-Sources of
meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
•Meat
sundries
Liver
Intestine
blood
Gizzard
Heart
Tongue
Ear
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
LO4 . Store meat

Criteria s Methods
Quality Culinary Students/trai Lecture/ Direct
trimmings and terms nees must demonstration observation
other leftovers related to be provided through through face
are utilized handling with the blended to face
where and when and following: learning
appropriate storage of
meat EQUIPMEN
Fresh and commonly T
cryovac-packed used in the Written or
meat are stored enterprise LCD Film viewing oral
correctly and Projector through questioning
according to industry (optional for blended through face
health lecture) learning to face
regulations
Overhead
Required Safe work Projector
containers are practices (Optional for Review of
used and stored lecture) On the job portfolios of
in proper Logical experience evidence and
temperature to and time Television through face to third party
maintain efficient and face workplace
freshness, work flow multimedia reports of on-
quality and taste player the-job
performance
Whiteboard by the
Meat is stored in Organizati •Applicable candidate
accordance with onal skills equipment through face
FIFO operating and as to face
procedures and teamwork prescribed
storage of meat by Training
requirements regulations
Principles •Electric, gas
and or induction
practices ranges
of hygienic •Ovens,
handling including
and combi ovens
storage of •Microwaves
meat •Grills and
griddles
Costing, •Deep fryers
yield •Salamander
testing, s
portion •Food
control of processors
meat •Blenders
Waste •Mixers
minimizatio •Slicers
n •Pans
techniques •Utensils
and •Tilting fry
environme pan
nt-friendly •Steamers
disposal •Baine marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
•Types of
meat
Market forms
-Live
-Fresh
Frozen
Cryovac
-Preserved
-Cuts
oWhole
carcass
oPrimal
oSub-primal
or
Secondary
oPortioned
cuts
oVariety or
Offal
-Fancy
meats
-Sources of
meat
Swine or hog
Cow
Calf
Carabao
Goat
Sheep
Lamb
Venison
•Meat
sundries
Liver
Intestine
blood
Gizzard
Heart
Tongue
Ear
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
Unit of Competency : PREPARE VEGETABLE DISHES
Modules Title: PREPARING VEGETABLE DISHES

Module Descriptor: This module deals with the skill, knowledge and attitude
required in cooking, presenting and storing various
vegetable dishes
LO1. Perform Mise en place.
LO2 Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetable dishes

Criteria ogies t
Methods
Tools, utensils Classifications Students/tra Lecture/ Direct
and equipment of meat inees must demonstra observation
are cleaned, be provided tion through face
sanitized and Tools, with the through to face
prepared based equipment following: blended
on the required needed in learning
tasks preparing meat EQUIPMEN Written or
dishes T oral
•LCD questioning
Ingredients are Applied safe Projector through face
identified and accurate (optional for Film to face
correctly, cutting lecture) viewing
according to techniques •Overhead through
standard recipes, Projector blended
recipe cards or Prepared a (Optional for learning Review of
enterprise range of meat lecture) portfolios of
requirements dishes to •Television evidence
enterprise and and third
Ingredients are standards multimedia Exposure party
assembled player trips workplace
according to Characteristics •Whiteboard through reports of
correct quantity, of meats •Applicable face to on-the-job
type and quality including type, equipment face performance
required cut, quality and as by the
fat content prescribed candidate
by Training through face
Ingredients are Characteristics regulations to face
prepared based of different meat •Electric,
on the required cuts including gas or
form and time primary, induction
frame secondary and ranges
portioned cuts •Ovens,
Frozen including
ingredients are combi
thawed following Types of meat ovens
enterprise and its source •Microwave
procedures. s
•Grills and
Components of griddles
Where meat •Deep fryers
necessary, raw •Salamande
ingredients are rs
washed with Nutritional value •Food
clean of vegetable processors
potable water •Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry
pan
•Steamers
•Baine
marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic
wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES
&
MATERIAL
S
Forms of
vegetable
•Fresh
•Frozen
•Canned
•Dried
•Bottled
LEARNING
MATERIAL
S
•Manuals
•Books
•Video (CD)
LO2 . Prepare vegetable dishes

Criteria s t
Methods
Vegetables are Variety of Students/trai Lecture/ Direct
selected dishes nees must demonstration observation
according to, using be provided through through face
quality vegetables with the blended to face
products following: learning
Vegetables Different EQUIPMEN Written or

accompaniments classificati T oral
are selected to ons of •LCD questioning
complement and vegetables Projector Film viewing through face
enhance menu (optional for through to face
items lecture) blended
Variety of Cooking Projector
vegetables methods (Optional for Review of
dishes are applied for lecture) portfolios of
prepared vegetable •Television Exposure trips evidence
following dish and through face to and third
appropriate multimedia face party
Cooking Varieties player workplace
methods to and •Whiteboard reports of
preserve characteris •Applicable on-the-job
optimum quality tics of equipment performance
and nutrition vegetables as by the
prescribed candidate
Suitable sauces Nutritional by Training through face
and value of regulations to face
accompaniments vegetable •Electric, gas
are selected and or induction
served with ranges
vegetables •Ovens,
including
Cooked dishes Common combi ovens
are tasted and culinary •Microwaves
seasoned in terms •Grills and
accordance with related to griddles
the required vegetables •Deep fryers
taste of the •Salamander
dishes s
•Food
Workplace safety Safe work processors
and hygienic practices •Blenders
procedures are on using •Mixers
followed knives •Slicers
according to •Pans
enterprise and Principles •Utensils
legal and •Tilting fry
requirements practices pan
of hygiene •Steamers
related to •Baine marie
use of raw •Mandoline
ingredients
TOOLS
Logical
and time -pots and
efficient pans
work flow -bowls and
-Plastic wrap
Cutting -Aluminum
and foil
presentatio -measuring
n cups
techniques -weighing
of scales
vegetables -cleaning
and fruits materials
and
Organizati -linen
onal skills -tea towels
and -serviettes
teamwork -table cloth
-aprons
Waste -uniforms
minimizatio -hair
n restraints
techniques toque,
and caps,
environme hairnets
ntal
considerati SUPPLIES &
ons in MATERIALS
specific Forms of
relation to vegetable
vegetables •Fresh
, eggs and •Frozen
starch •Canned
dishes •Dried
•Bottled
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
LO3 . Present vegetable dishes

Criteria s Methods
Vegetables are Present Students/trai Lecture/ Direct
uniformly cut and vegetable nees must demonstration observation
attractively dishes be provided through through face
presented attractively with the blended to face
following: learning
Suitable plate Creative
are selected presentatio EQUIPMEN
according to n T
enterprise techniques •LCD
standards Projector Film viewing Demonstratio
(optional for through n through
Factors in plating Factors to lecture) blended face to face
dishes are consider in •Overhead learning
observed in plating Projector
presenting vegetable (Optional for
poultry and dishes lecture)
game dishes •Television Exposure trips Written or
and through face to oral
Vegetables Hygienic multimedia face questioning
dishes are food player through face
presented handling •Whiteboard to face
hygienically, practices •Applicable
logically and equipment
sequentially as
within the Safe work prescribed Review of
required practices by Training portfolios of
timeframe on regulations evidence and
presenting •Electric, gas third party
and plating or induction workplace
vegetable ranges reports of on-
•Ovens, the-job
Organizati including performance
onal skills combi ovens by the
and •Microwaves candidate
teamwork •Grills and through face
griddles to face
Waste •Deep fryers
minimizatio •Salamander
n s
techniques •Food
processors
•Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry
pan
•Steamers
•Baine marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Forms of
vegetable
•Fresh
•Frozen
•Canned
•Dried
•Bottled
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
LO4 . Store vegetable dishes

Criteria s Methods
Quality Observed Students/trai Lecture/ Direct
trimmings and hygienic nees must demonstration observation
other leftovers handling be provided through through face
are utilized and storing with the blended to face
where and when of following: learning
appropriate vegetable
EQUIPMEN
T
Vegetables are Principles •LCD
stored at the and Projector Film viewing Demonstratio
correct practices (optional for through n through
temperature of storing, lecture) blended face to face
freezing of •Overhead learning
Optimum fresh Projector
freshness and vegetables (Optional for
quality is lecture)
maintained in •Television Exposure trips Written or
accordance with Nutritional and through face to oral
enterprise content of multimedia face questioning
storing vegetables player through face
techniques and •Whiteboard to face
procedure •Applicable
equipment
as
Vegetable is Culinary prescribed Review of
stored in terms by Training portfolios of
accordance with related to regulations evidence and
FIFO operating handling •Electric, gas third party
procedures and and or induction workplace
storage of storage of ranges reports of on-
vegetable vegetables •Ovens, the-job
requirements including performance
combi ovens by the
Utilization •Microwaves candidate
of leftover •Grills and through face
and griddles to face
trimmings •Deep fryers
•Salamander
Safe work s
practices •Food
processors
Logical •Blenders
and time •Mixers
efficient •Slicers
work flow •Pans
Organizati •Utensils
onal skills •Tilting fry
and pan
teamwork •Steamers
•Baine marie
Principles •Mandoline
and
practices TOOLS
of hygienic
handling -pots and
and pans
storage of -bowls and
vegetables -Plastic wrap
-Aluminum
Waste foil
minimizatio -measuring
n cups
techniques -weighing
and scales
environme -cleaning
nt-friendly materials
disposal and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Forms of
vegetable
•Fresh
•Frozen
•Canned
•Dried
•Bottled
LEARNING
MATERIALS
•Manuals
•Books
•Video (CD)
Unit of Competency : PREPARE EGG DISHES
Modules Title: PREPARING EGG DISHES
Module Descriptor: This module deals with the skills and knowledge and
attitude required to prepare various eggs dishes
LO2. Prepare and cook egg dishes
LO3. Present egg dishes
LO4. Store egg dishes

Criteria ogies t
Methods
Tools, utensils Tools, Students/tra Lecture/ Direct
and equipment equipments and inees must demonstra observation
are cleaned, utensils needed be provided tion through face
sanitized and in cooking eggs with the through to face
prepared based following: blended
on the required Variety of eggs learning
tasks dishes EQUIPMEN
T
•LCD
Ingredients are Methods of Projector Oral
identified cooking eggs (optional for Film questioning
correctly, lecture) viewing through
according to Egg sizing •Overhead through blended
standard recipes, Projector blended learning
recipe cards or Quality of eggs (Optional for learning
enterprise lecture)
requirements Market forms of •Television
eggs and Written or
Ingredients are multimedia Exposure oral
assembled Nutritional player trips questioning
according to value/componen •Whiteboard through through face
correct quantity, ts of eggs •Applicable face to to face
type and quality equipment face
required Safe work as
practices prescribed
by Training
Ingredients are Principles and regulations
prepared based practices of •Electric,
on the required hygiene related gas or
form and time to use of raw induction
frame ingredients ranges
Logical and time •Ovens,
Frozen efficient work including
ingredients are flow combi
thawed following ovens
enterprise •Microwave
procedures. Cutting and s
presentation •Grills and
techniques of griddles
Where vegetables and •Deep fryers
necessary, raw fruits •Salamande
ingredients are rs
washed with Organizational •Food
clean skills and processors
potable water teamwork •Blenders
•Mixers
Waste •Slicers
minimization •Pans
techniques and •Utensils
environmental •Tilting fry
considerations pan
in specific •Steamers
relation to •Baine
vegetables, marie
eggs and starch •Mandoline
dishes
TOOL
-pots and
pans
-bowls and
-Plastic
wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES
&
MATERIAL
S
Eggs
•Fresh
•Century
•Salted
MATERIAL
S
•Manuals
•Books
•Video (CD)
LO2 . Prepare and cook egg dishes

Criteria s t
Methods
Variety of egg Variety of Students/trai Lecture/ Direct
dishes are egg dishes nees must demonstration observation
prepared be provided through through face
according to Methods of with the blended to face
standard recipes cooking following: learning
using a range of eggs
cooking methods EQUIPMEN Written or
T Demonstration oral
Eggs are cooked Uses of •LCD through face to questioning
based on clients eggs in Projector face through face
requirements cooking (optional for to face
lecture)
Sauces and Common •Overhead Film viewing Return
accompaniments culinary Projector through demonstratio
specific to egg terms (Optional for blended n through
preparations are related to lecture) learning face to face
selected and egg dishes •Television
prepared and
multimedia Review of
Cooked dishes Safe work player portfolios of
are tasted and practices •Whiteboard evidence
seasoned in •Applicable and third
accordance with Principles equipment party
the required and as workplace
taste of the practices prescribed reports of
dishes of hygiene by Training on-the-job
related to regulations performance
Workplace safety use of raw •Electric, gas by the
and hygienic ingredients or induction candidate
procedures are ranges through face
followed Logical •Ovens, to face
according to and time including
enterprise and efficient combi ovens
legal work flow •Microwaves
requirements •Grills and
Organizati griddles
onal skills •Deep fryers
and •Salamander
teamwork s
•Food
Waste processors
minimizatio •Blenders
n •Mixers
techniques •Slicers
and •Pans
environme •Utensils
ntal •Tilting fry
considerati pan
ons in •Steamers
specific •Baine marie
relation •Mandoline
eggs
preparation TOOL
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Eggs
•Fresh
•Century
•Salted
MATERIALS
•Manuals
•Books
•Video (CD)
LO3 . Present egg dishes

Criteria s Methods
Suitable plates Present Students/trai Lecture/ Direct
are selected egg dishes nees must demonstration observation
according to attractively be provided through through face
enterprise with the blended to face
standards following: learning
Creative EQUIPMEN Written or

Eggs are presentatio T oral
presented n •LCD questioning
hygienically and techniques Projector Film viewing through face
attractively using (optional for through to face
suitable lecture) blended
garnishes and Factors to •Overhead learning Return
side dishes consider in Projector demonstratio
sequentially plating egg (Optional for n through
within the dishes lecture) face to face
required •Television
timeframe and
player portfolios of
Factors in plating Hygienic •Whiteboard evidence and
dishes are food •Applicable third party
observed in handling equipment workplace
presenting practices as reports of on-
poultry and prescribed the-job
game dishes by Training performance
Safe work regulations by the
practices •Electric, gas candidate
on or induction through face
presenting ranges to face
and plating •Ovens,
vegetable including
combi ovens
and griddles
•Salamander
Waste s
minimizatio •Food
n processors
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry
pan
•Steamers
•Baine marie
•Mandoline
TOOL
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Eggs
•Fresh
•Century
•Salted
MATERIALS
•Manuals
•Books
•Video (CD)
LO4 . Store egg dishes

Criteria s Methods
Fresh and Observed Students/trai Lecture Direct
processed eggs hygienic nees must through observation
are stored at the handling be provided blended through face
correct and storing with the learning to face
temperature of eggs following:
Optimum Principles EQUIPMEN

freshness and and T Demonstration Written or
quality are practices •LCD through oral
maintained in of storing Projector blended questioning
accordance with eggs (optional for learning through face
enterprise lecture) to face
storing Nutritional •Overhead
techniques and content of Projector
procedures eggs (Optional for
lecture) Film viewing Review of
•Television through portfolios of
Quality Culinary and blended evidence and
trimmings and terms multimedia learning third party
other leftovers related to player workplace
are utilized handling •Whiteboard reports of on-
where and when and •Applicable the-job
appropriate storage of equipment performance
eggs as by the
prescribed candidate
Egg is stored in Safe work by Training through face
accordance with practices regulations to face
FIFO operating •Electric, gas
procedures and Logical or induction
storage of egg and time ranges
requirements efficient •Ovens,
work flow including
combi ovens
and griddles
•Salamander
Principles s
and •Food
practices processors
of hygienic •Blenders
handling •Mixers
and •Slicers
storage of •Pans
vegetables •Utensils
Waste •Tilting fry
minimizatio pan
n •Steamers
techniques •Baine marie
and •Mandoline
environme
nt-friendly TOOL
disposal -pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Eggs
•Fresh
•Century
•Salted
MATERIALS
•Manuals
•Books
•Video (CD)
Unit of Competency : PREPARE STARCH DISHES
Modules Title: PREPARING STARCH DISHES
Module Descriptor: This module deals with the skills, knowledge and attitude
required to cook, present and store starch dishes such
as pasta and noodles.
LO2. Prepare starch dishes
LO3. Present starch dishes
LO4. Store starch dishes

Criteria ogies t
Methods
sanitized and in cooking with the through to face
prepared based starch following: blended
on the required learning
tasks Variety /type of EQUIPMEN
starch dishes T
•LCD
Ingredients are Methods of Projector Written or
identified cooking starch (optional for Film oral
correctly, lecture) viewing questioning
according to Nutritional •Overhead through through face
standard recipes, value/componen Projector blended to face
recipe cards or ts of starch (Optional for learning
enterprise lecture)
requirements Safe work •Television
practices and Review of
Ingredients are multimedia portfolios of
assembled Principles and player evidence
according to practices of •Whiteboard and third
correct quantity, hygiene related •Applicable party
type and quality to use of raw equipment workplace
required ingredients as reports of
prescribed on-the-job
Logical and time by Training performance
Ingredients are efficient work regulations by the
prepared based flow •Electric, candidate
on the required gas or through face
form and time Cutting and induction to face
frame presentation ranges
techniques of •Ovens,
Frozen vegetables and including
ingredients are fruits combi
thawed following ovens
enterprise Organizational •Microwave
procedures. skills and s
teamwork •Grills and
griddles
Where Waste •Deep fryers
necessary, raw minimization •Salamande
ingredients are techniques and rs
washed with environmental •Food
clean considerations processors
potable water in specific •Blenders
relation to •Mixers
vegetables, •Slicers
eggs and starch •Pans
dishes •Utensils
•Tilting fry
pan
•Steamers
•Baine
marie
•Mandoline
TOOL
-pots and
pans
-bowls and
-Plastic
wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES
&
MATERIAL
S
Forms of
pasta
•Long pasta
•Short pasta
•Designer
pasta
•Dried
stuffed
pasta
•Flat pasta
•Long and
flat
•Noodles
-wheat
noodles
-egg
noodles
-rice
noodles
-cellophane
MATERIAL
S
•Manuals
•Books
•Video (CD)
LO2 . Prepare starch dishes

Criteria s t
Methods
Variety of starch Cooking Students/trai Lecture/ Direct
products are methods of nees must demonstration observation
selected and pasta be provided through through face
prepared with the blended to face
according to Matching following: learning
enterprise sauces to
recipes pasta EQUIPMEN Written or
T oral
Optimum quality Food •LCD Film viewing questioning
is ensured using safety Projector through through face
appropriate practices in (optional for blended to face
cooking methods cooking lecture) learning
pasta •Overhead
Sauces and Projector
accompaniments Logical (Optional for Review of
appropriate to and time- lecture) portfolios of
starch products efficient •Television evidence
are selected work flow and and third
multimedia party
Cooked dishes player workplace
are tasted and •Whiteboard reports of
seasoned in •Applicable on-the-job
accordance with equipment performance
the required as by the
taste of the prescribed candidate
dishes by Training through face
regulations to face
Workplace safety •Electric, gas
and hygienic or induction
procedures are ranges
followed •Ovens,
according to including
enterprise and combi ovens
legislated •Microwaves
requirements •Grills and
griddles
•Deep fryers
•Salamander
s
•Food
processors
•Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry
pan
•Steamers
•Baine marie
•Mandoline
TOOL
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Forms of
pasta
•Long pasta
•Short pasta
•Designer
pasta
•Dried
stuffed pasta
•Flat pasta
•Long and
flat
•Noodles
-wheat
noodles
-egg noodles
-rice noodles
-cellophane
MATERIALS
•Manuals
•Books
•Video (CD)
LO3 . Present starch dishes

Criteria s Methods
Suitable plate Present Students/trai Lecture/ Direct
are selected starch nees must demonstration observation
according to dishes be provided through through face
enterprise attractively with the blended to face
standards following: learning
Starch dishes Creative EQUIPMEN Written or

are presented presentatio T oral
hygienically and n •LCD questioning
attractively using techniques Projector Film viewing through face
suitable (optional for through to face
garnishes and lecture) blended
side dishes Factors to Projector
consider in (Optional for Review of
plating lecture) portfolios of
Factors in plating starch •Television evidence and
dishes are dishes and third party
observed in multimedia workplace
presenting player reports of on-
poultry and Hygienic •Whiteboard the-job
game dishes food •Applicable performance
handling equipment by the
practices as candidate
Safe work by Training to face
practices regulations
on •Electric, gas
presenting or induction
and plating ranges
vegetable •Ovens,
including
Organizati combi ovens
onal skills •Microwaves
and •Grills and
teamwork griddles
•Deep fryers
Waste •Salamander
minimizatio s
n •Food
techniques processors
•Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry
pan
•Steamers
•Baine marie
•Mandoline
TOOL
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Forms of
pasta
•Long pasta
•Short pasta
•Designer
pasta
•Dried
stuffed pasta
•Flat pasta
•Long and
flat
•Noodles
-wheat
noodles
-egg noodles
-rice noodles
-cellophane
MATERIALS
•Manuals
•Books
•Video (CD)
LO4 . Store starch dishes

Criteria s Methods
Starch are stored Observed Students/trai Lecture/ Direct
at the correct hygienic nees must demonstration observation
temperature handling be provided through through face
and storing with the blended to face
starchy following: learning
products
EQUIPMEN Written or
Optimum Principles T oral
freshness and and •LCD questioning
quality is practices Projector Film viewing through face
maintained in of storing, (optional for through to face
accordance with starchy lecture) blended
enterprise products •Overhead learning
storing Projector
techniques and (Optional for Review of
procedures lecture) portfolios of
•Television evidence and
Quality Culinary and third party
trimmings and terms multimedia workplace
other leftovers related to player reports of on-
are utilized handling •Whiteboard the-job
where and when and •Applicable performance
appropriate storage of equipment by the
starchy as candidate
Starch is stored products prescribed through face
in accordance by Training to face
with FIFO Safe work regulations
operating practices •Electric, gas
procedures and or induction
storage of starch Logical ranges
requirements and time •Ovens,
efficient including
work flow combi ovens
•Microwaves
Organizati •Grills and
onal skills griddles
and •Deep fryers
teamwork •Salamander
s
Principles •Food
and processors
practices •Blenders
of hygienic •Mixers
handling •Slicers
and •Pans
storage of •Utensils
meat •Tilting fry
pan
Costing, •Steamers
yield •Baine marie
testing, •Mandoline
portion
control of TOOL
meat -pots and
pans
Waste -bowls and
minimizatio -Plastic wrap
n -Aluminum
techniques foil
and -measuring
environme cups
nt-friendly -weighing
disposal scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Forms of
pasta
•Long pasta
•Short pasta
•Designer
pasta
•Dried
stuffed pasta
•Flat pasta
•Long and
flat
•Noodles
-wheat
noodles
-egg noodles
-rice noodles
-cellophane
MATERIALS
•Manuals
•Books
•Video (CD)
Unit of Competency : COOK POULTRY AND GAME DISHES
Modules Title: COOKING POULTRY AND GAME DISHES
Module Descriptor: This module deals with the knowledge, skills and attitude
required in selecting, preparing, cooking,
plating/presenting and storing poultry and game.

LO2. Cook poultry and game.
LO3. Plate/present poultry and game
LO4. Store poultry and game

Criteria ogies t
Methods
sanitized and in cooking with the through to face
prepared based poultry and following: blended
on the required game dishes learning
tasks EQUIPMEN
Variety /type of T
poultry and •LCD
Ingredients are game Projector Written or
identified (optional for Film oral
correctly, Methods of lecture) viewing questioning
according to cooking poultry •Overhead through through face
standard recipes, Projector blended to face
recipe cards or Nutritional (Optional for learning
enterprise value/componen lecture)
requirements ts of poultry •Television
and Oral
Ingredients are Sources of multimedia questioning
assembled poultry player through face
according to •Whiteboard to face
correct quantity, Key factors that •Applicable
type and quality affect the quality equipment Return
required of meat as demonstrati
prescribed on through
by Training face to face
Ingredients are Fabricating Regulations
prepared based poultry Review of
on the required •Electric, portfolios of
form and time Different gas or evidence
frame cuts/parts of induction and third
poultry and ranges party
Frozen game •Ovens, workplace
ingredients are including reports of
thawed following Safe work combi on-the-job
enterprise practices ovens performance
procedures. •Microwave by the
Principles and s candidate
practices of •Grills and through face
Where hygiene related griddles to face
necessary, raw to use of raw •Deep fryers
ingredients are ingredients •Salamande
washed with Logical and time rs
clean efficient work •Food
potable water flow processors
•Blenders
Cutting and •Mixers
presentation •Slicers
techniques of •Pans
vegetables and •Utensils
fruits •Tilting fry
pan
Organizational •Steamers
skills and •Baine
teamwork marie
•Mandoline
Waste
minimization TOOLS
techniques and
environmental -pots and
considerations pans
in specific -bowls and
relation to -Plastic
vegetables, wrap
eggs and starch -Aluminum
dishes foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
TOOLS
AND
ACCESSO
RIES
•Mincers
•Slicers
•Knives
•Cleavers
•Saws
•Sausage
casing
machines
•Smokers
•Pickling
vats
•Vacuum
packer
•Robot
coupe
SUPPLIES
&
MATERIAL
S
•Chicken,
turkey,
duck, goose
•Pheasant,
quail,
pigeon,
guinea fowl,
wild duck
•rabbit, hare
boar, goat
Game
MATERIAL
S
•Manuals
•Books
•Video (CD)
LO2 . Cook poultry and game dishes

Criteria s t
Methods
Poultry and Methods of Students/trai Lecture Direct
game are cooking nees must through observation
handled poultry and be provided blended through face
efficiently and game with the learning to face
hygienically to -Moist following:
minimize risk of heat
food spoilage -Dry heat EQUIPMEN Written or
and cross- - Baking T oral
contamination •LCD questioning
-Combinati Projector Demonstration through face
Poultry and on of dry (optional for through to face
game dishes are heat and lecture) blended
cooked moist heat •Overhead learning
according to Projector
enterprise Fabricating (Optional for Review of
standard recipes , deboning lecture) portfolios of
and appropriate steps and •Television Film viewing evidence
Cooking techniques and through and third
methods multimedia blended party
Cuts/parts player learning workplace
of poultry •Whiteboard reports of
Cooked dishes and game •Applicable on-the-job
are tasted and equipment performance
seasoned in Ingredients as by the
accordance with for prescribed candidate
the required preparing by Training through face
taste of the poultry and Regulations to face
dishes game
dishes •Electric, gas
or induction
Care and ranges
use of •Ovens,
knives, including
machinery combi ovens
and •Microwaves
equipment •Grills and
for poultry griddles
and game •Deep fryers
•Salamander
preparation s
•Food
Principles processors
and •Blenders
practices •Mixers
of hygiene •Slicers
related to •Pans
handling •Utensils
and •Tilting fry
preparation pan
of poultry •Steamers
and game •Baine marie
•Mandoline
OHS
requiremen TOOLS
ts
-pots and
Skills in pans
trimming, -bowls and
boning and -Plastic wrap
portioning -Aluminum
poultry and foil
game -measuring
cups
Waste -weighing
minimizatio scales
n -cleaning
techniques materials
and and
disposal. -linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
TOOLS AND
ACCESSOR
IES
•Mincers
•Slicers
•Knives
•Cleavers
•Saws
•Sausage
casing
machines
•Smokers
•Pickling
vats
•Vacuum
packer
•Robot
coupe
SUPPLIES &
MATERIALS
•Chicken,
turkey, duck,
goose
•Pheasant,
quail,
pigeon,
guinea fowl,
wild duck
•rabbit, hare
boar, goat
Game
MATERIALS
•Manuals
•Books
•Video (CD)
LO3 . Plate/present poultry and game dishes

Criteria s Methods
Service wares Portion Students/trai Lecture Direct
are selected in control for nees must through observation
accordance with cooked be provided blended through face
type of poultry poultry and with the learning to face
and game dishes game following:
Poultry and Creative EQUIPMEN Written or

game is presentatio T oral
plated/presented n •LCD questioning
using suitable techniques Projector Demonstration through face
sauces, (optional for through to face
garnishes and Hygienic lecture) blended
accompaniments food •Overhead learning
handling Projector
Poultry dishes practices (Optional for Review of
are presented lecture) portfolios of
hygienically, Safe work •Television Film viewing evidence and
logically and practices and through third party
sequentially on multimedia blended workplace
within the presenting player learning reports of on-
required •Whiteboard the-job
timeframe Suitable •Applicable performance
storage equipment by the
Factors in plating techniques as candidate
dishes are to maintain prescribed through face
observed in optimum by Training to face
presenting quality of Regulations
poultry and ingredients
game dishes.. •Electric, gas
Organizati or induction
onal skills ranges
and •Ovens,
teamwork including
combi ovens
Waste •Microwaves
minimizatio •Grills and
n griddles
techniques •Deep fryers
•Salamander
s
•Food
processors
•Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry
pan
•Steamers
•Baine marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
TOOLS AND
ACCESSOR
IES
•Mincers
•Slicers
•Knives
•Cleavers
•Saws
•Sausage
casing
machines
•Smokers
•Pickling
vats
•Vacuum
packer
•Robot
coupe
SUPPLIES &
MATERIALS
•Chicken,
turkey, duck,
goose
•Pheasant,
quail,
pigeon,
guinea fowl,
wild duck
•rabbit, hare
boar, goat
Game
MATERIALS
•Manuals
•Books
•Video (CD)
LO4 . Store poultry and game

Criteria s Methods
Poultry and Food Students/trai Lecture Direct
game are stored safety nees must through observation
ensuring storage practices be provided blended through face
conditions and related to with the learning to face
optimal handling following:
temperature are and storing
maintained of poultry EQUIPMEN Written or
and game T oral
products •LCD questioning
Projector Demonstration through face
Quality Methods of (optional for through to face
trimmings and preserving lecture) blended
other leftovers poultry and •Overhead learning
are utilized game Projector
where and when (Optional for Review of
appropriate Logical lecture) portfolios of
and time- •Television Film viewing evidence and
efficient and through third party
work flow multimedia blended workplace
player learning reports of on-
Storage •Whiteboard the-job
procedures •Applicable performance
for poultry equipment by the
and game as candidate
Temperatu by Training to face
re Regulations
requiremen
ts for •Electric, gas
storing or induction
poultry and ranges
game •Ovens,
productsd including
combi ovens
Waste •Microwaves
minimizatio •Grills and
n griddles
techniques •Deep fryers
and •Salamander
disposal s
•Food
processors
•Blenders
•Mixers
•Slicers
•Pans
•Utensils
•Tilting fry
pan
•Steamers
•Baine marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
TOOLS AND
ACCESSOR
IES
•Mincers
•Slicers
•Knives
•Cleavers
•Saws
•Sausage
casing
machines
•Smokers
•Pickling
vats
•Vacuum
packer
•Robot
coupe
SUPPLIES &
MATERIALS
•Chicken,
turkey, duck,
goose
•Pheasant,
quail,
pigeon,
guinea fowl,
wild duck
•rabbit, hare
boar, goat
Game
MATERIALS
•Manuals
•Books
•Video (CD)
Unit of Competency : PREPARE AND COOK SEAFOOD
Modules Title: PREPARING AND COOKING SEAFOOD
Module Descriptor: This module deals with the knowledge, skills and attitude
required in selecting, preparing, presenting and storing
seafood in a commercial kitchen or catering operation.
LO2: Handle fish and seafood

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

Criteria ogies t
Methods
Tools, utensils The different Students/tra Lecture/ Direct
and equipment classifications of inees must demonstra observation
are cleaned, seafood be provided tion through face
sanitized and with the through to face
prepared based Preparing a following: blended
on the required range of learning
tasks seafood dishes EQUIPMEN
according to T
enterprise •LCD
Ingredients are standards Projector Written or
identified (optional for Film oral
correctly, Classification lecture) viewing questioning
according to and varieties of •Overhead through through face
standard recipes, fish and Projector blended to face
recipe cards or shellfish (Optional for learning
enterprise lecture)
requirements Sources of •Television
seafood and
Ingredients are Market forms of player portfolios of
assembled seafood •Whiteboard evidence
according to •Applicable and third
correct quantity, Nutrition related equipment party
type and quality to fish and as workplace
required seafood, prescribed reports of
particularly the by Training on-the-job
nutritional value Regulations performance
Ingredients are of fish and by the
prepared based seafood •Electric, candidate
on the required gas or through face
form and time Specific dietary induction to face
frame issues including ranges
allergies and •Ovens,
Frozen intolerances including
ingredients are combi
thawed following Common ovens
enterprise culinary terms •Microwave
procedures. related to fish s
and seafood •Grills and
that are used in griddles
Where the industry •Deep fryers
necessary, raw •Salamande
ingredients are rs
washed with Principles and •Food
clean practices of processors
potable water hygiene •Blenders
specifically on •Mixers
handling and •Slicers
storage of fish •Pans
and seafood •Utensils
•Tilting fry
Safe work pan
practices, •Steamers
particularly on •Baine
using sharp marie
knives •Mandoline
Appropriate TOOLS
cookery
methods for fish -pots and
and shellfish pans
-bowls and
Waste -Plastic
minimization wrap
techniques and -Aluminum
environmental foil
considerations -measuring
in relation to cups
seafood -weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES
&
MATERIAL
S
Variety of
fishes:
•Structure
-Fin fish
-shellfish
•Body
shape
-Flat fish
-Round fish
•Market
form
-Fillets
-Drawn
-Whole
-Butterfly
fillet
-Steak
•Fat content
-lean fish
-fat fish
•Water
source
-salt water
-freshwater
•processed
fish
-dried
-smoked
-bottled
-dried
Types of
Seafood
•Shellfish
-Mollusks
-
Crustacean
s
-Octopus
and squid
•Fin fish
MATERIAL
S
•Manuals
•Books
•Video (CD)
LO2 . Handle fish and seafood

Criteria s t
Methods
Seafood is The Students/trai Lecture/ Direct
selected different nees must demonstration observation
according to classificati be provided through through face
quality, ons of with the blended to face
seafood following: learning
Seafood are Procedure EQUIPMEN

handled of thawing T
hygienically in seafood •LCD
accordance with Projector Film viewing Written or
enterprise Criteria for (optional for through oral
handling and judging the lecture) blended questioning
storing quality of •Overhead learning through face
techniques fresh fish Projector to face
(Optional for
Frozen seafood Storage lecture)
are thawed requiremen •Television
correctly to ts for fish and
ensure maximum multimedia Review of
quality, and to Criteria for player portfolios of
retain their judging the •Whiteboard evidence
nutrients quality of •Applicable and third
fresh fish equipment party
as workplace
Nutrition prescribed reports of
related to by Training on-the-job
fish and Regulations performance
seafood, by the
particularly •Electric, gas candidate
the or induction through face
nutritional ranges to face
value of •Ovens,
fish and including
seafood combi ovens
•Microwaves
Safe work •Grills and
practices, griddles
•Deep fryers
Cutting •Salamander
and s
presentatio •Food
n processors
, •Mixers
particularly •Slicers
on fish and •Pans
crustacean •Utensils
s •Tilting fry
pan
Waste •Steamers
minimizatio •Baine marie
n •Mandoline
techniques
and TOOLS
environme
ntal -pots and
considerati pans
ons in -bowls and
relation to -Plastic wrap
seafood -Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Variety of
fishes:
•Structure
-Fin fish
-shellfish
•Body shape
-Flat fish
-Round fish
•Market form
-Fillets
-Drawn
-Whole
-Butterfly
fillet
-Steak
•Fat content
-lean fish
-fat fish
•Water
source
-salt water
-freshwater
•processed
fish
-dried
-smoked
-bottled
-dried
Types of
Seafood
•Shellfish
-Mollusks
-
Crustaceans
-Octopus
and squid
•Fin fish
MATERIALS
•Manuals
•Books
•Video (CD)
LO3 . Cook fish and shellfish

Criteria s Methods
Fish is cleaned, Steps in Students/trai Lecture/ Direct
gutted and fabricating nees must demonstration observation
filleted correctly fish be provided through through face
and efficiently with the blended to face
according to Appropriat following: learning
enterprise e cookery
standards methods EQUIPMEN
for fish and T
shellfish •LCD
Projector Film viewing Written or
Shellfish and Preparing (optional for through oral
other types of a range of lecture) blended questioning
seafood are seafood •Overhead learning through face
cleaned and dishes Projector to face
prepared according (Optional for
correctly and in to lecture)
accordance with enterprise •Television
enterprise standards and
standards multimedia Review of
player portfolios of
Seafood dishes Nutrition •Whiteboard evidence and
is cooked related to •Applicable third party
according to fish and equipment workplace
enterprise seafood, as reports of on-
standards using particularly prescribed the-job
a variety of the by Training performance
cooking methods nutritional Regulations by the
value of candidate
Fish and fish and •Electric, gas through face
shellfish by- seafood or induction to face
products are ranges
used Specific •Ovens,
appropriately for dietary including
a variety of issues combi ovens
dishes and menu including •Microwaves
items allergies •Grills and
and griddles
Cooked dishes intolerance •Deep fryers
are tasted and s •Salamander
seasoned in s
accordance with Common •Food
the required culinary processors
taste of the terms •Blenders
dishes related to •Mixers
fish and •Slicers
Workplace safety seafood •Pans
and hygienic that are •Utensils
procedures are used in the •Tilting fry
followed industry pan
according to •Steamers
enterprise and Principles •Baine marie
legislated and •Mandoline
requirements practices
of hygiene TOOLS
specifically
on -pots and
handling pans
preparation -bowls and
of fish and -Plastic wrap
seafood -Aluminum
foil
Safe work -measuring
practices, cups
particularly -weighing
on using scales
sharp -cleaning
knives materials
and
Waste -linen
minimizatio -tea towels
n -serviettes
techniques -table cloth
and -aprons
environme -uniforms
ntal -hair
considerati restraints
ons in toque,
relation to caps,
seafood hairnets
SUPPLIES &
MATERIALS
Variety of
fishes:
•Structure
-Fin fish
-shellfish
•Body shape
-Flat fish
-Round fish
•Market form
-Fillets
-Drawn
-Whole
-Butterfly
fillet
-Steak
•Fat content
-lean fish
-fat fish
•Water
source
-salt water
-freshwater
•processed
fish
-dried
-smoked
-bottled
-dried
Types of
Seafood
•Shellfish
-Mollusks
-
Crustaceans
-Octopus
and squid
•Fin fish
MATERIALS
•Manuals
•Books
•Video (CD)
LO4 . Plate/present fish and seafood

Criteria s Methods
Seafood dishes Portion Students/trai Lecture/ Direct
are presented control for nees must demonstration observation
hygienically, cooked be provided through through face
logically and seafood with the blended to face
sequentially following: learning
within the
required EQUIPMEN
timeframe T
•LCD
Fish and seafood Creative Projector Film viewing Written or
is prepared and presentatio (optional for through oral
presented for n lecture) blended questioning
service in techniques •Overhead learning through face
accordance to Projector to face
enterprise (Optional for
standards lecture)
•Television
Suitable sauces Hygienic and
and dips are food multimedia Review of
prepared handling player portfolios of
according to practices •Whiteboard evidence and
standard recipes •Applicable third party
and as required Safe work equipment workplace
to accompany practices as reports of on-
seafood menu on prescribed the-job
item presenting by Training performance
Regulations by the
Presentations Suitable candidate
and garnishing storage •Electric, gas through face
techniques are techniques or induction to face
selected and to maintain ranges
used according optimum •Ovens,
to recipes and quality of including
enterprise ingredients combi ovens
standards •Microwaves
•Grills and
Services are Organizati griddles
carried out onal skills •Deep fryers
according to and •Salamander
enterprise teamwork s
methods and •Food
standards Waste processors
minimizatio •Blenders
Factors in plating n •Mixers
dishes are techniques •Slicers
observed in •Pans
presenting •Utensils
seafood dishes Cutting •Tilting fry
and pan
presentatio •Steamers
n •Baine marie
techniques •Mandoline
,
particularly TOOLS
on fish and
crustacean -pots and
s pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Variety of
fishes:
•Structure
-Fin fish
-shellfish
•Body shape
-Flat fish
-Round fish
•Market form
-Fillets
-Drawn
-Whole
-Butterfly
fillet
-Steak
•Fat content
-lean fish
-fat fish
•Water
source
-salt water
-freshwater
•processed
fish
-dried
-smoked
-bottled
-dried
Types of
Seafood
•Shellfish
-Mollusks
-
Crustaceans
-Octopus
and squid
•Fin fish
MATERIALS
•Manuals
•Books
•Video (CD)
LO5 . Store fish and seafood

Criteria s Methods
Quality Storing Students/trai Lecture/ Direct
trimmings and and nees must demonstration observation
are utilized issues with the blended to face
where and when related to following: learning
appropriate seafood
Seafood are EQUIPMEN
stored Storage T
hygienically in requiremen •LCD
accordance with ts for fish Projector Film viewing Written or
enterprise (optional for through oral
handling and Temperatu lecture) blended questioning
storing re •Overhead learning through face
techniques requiremen Projector to face
ts for (Optional for
Where storing lecture)
applicable, date seafood •Television
stamps and and
codes are Waste multimedia Review of
checked to minimizatio player portfolios of
ensure quality n •Whiteboard evidence and
control techniques •Applicable third party
and equipment workplace
Seafood is environme as reports of on-
stored in ntal prescribed the-job
accordance with considerati by Training performance
FIFO operating ons in Regulations by the
procedures and relation to candidate
storage of seafood •Electric, gas through face
seafood or induction to face
requirements. ranges
Food •Ovens,
safety including
practices combi ovens
related to •Microwaves
handling •Grills and
and storing griddles
of poultry •Deep fryers
and game •Salamander
products s
•Food
Methods of processors
preserving •Blenders
seafood •Mixers
•Slicers
Logical •Pans
and time- •Utensils
efficient •Tilting fry
work flow pan
•Steamers
•Baine marie
•Mandoline
TOOLS
-pots and
pans
-bowls and
-Plastic wrap
-Aluminum
foil
-measuring
cups
-weighing
scales
-cleaning
materials
and
-linen
-tea towels
-serviettes
-table cloth
-aprons
-uniforms
-hair
restraints
toque,
caps,
hairnets
SUPPLIES &
MATERIALS
Variety of
fishes:
•Structure
-Fin fish
-shellfish
•Body shape
-Flat fish
-Round fish
•Market form
-Fillets
-Drawn
-Whole
-Butterfly
fillet
-Steak
•Fat content
-lean fish
-fat fish
•Water
source
-salt water
-freshwater
•processed
fish
-dried
-smoked
-bottled
-dried
Types of
Seafood
•Shellfish
-Mollusks
-
Crustaceans
-Octopus
and squid
•Fin fish
MATERIALS
•Manuals
•Books
•Video (CD)
Unit of Competency : PREPARE DESSERTS
Modules Title: PREPARING DESSERTS
Module Descriptor: This module deals with knowledge, skills, and attitudes in
the preparation of a range of hot, cold and frozen desserts
in a commercial kitchen or catering operation
LO2 Prepare desserts and sweet sauces
LO3. Plate/present desserts Prepare sweet sauces
LO4. Store desserts

Criteria ogies t
Methods
Tools, utensils Different types Students/tra Lecture/ Direct
and equipment of desserts and inees must demonstra observation
are cleaned, sweets be provided tion through face
sanitized and with the through to face
prepared based Details and following: blended
on the required characteristics learning
tasks of different EQUIPMEN
types of T
desserts and •LCD
sweets Projector Written or
(optional for Film oral
Ingredients are Varieties of lecture) viewing questioning
identified suitable •Overhead through through face
correctly, ingredients for Projector blended to face
according to desserts and (Optional for learning
standard recipes, sweets lecture)
recipe cards or •Television
enterprise Common and
requirements culinary terms multimedia Review of
related to player portfolios of
desserts and •Whiteboard evidence
Ingredients are sweets that are •Applicable and third
assembled used in the equipment party
according to industry as workplace
correct quantity, prescribed reports of
type and quality Nutritional value by Training on-the-job
required of dessert regulations performance
by the
TOOLS candidate
Ingredients are Principles and AND through face
prepared based practices of ACCESSO to face
on the required hygiene on RIES
form and time handling and Equipment
frame storage of dairy for making
products desserts
Frozen and sweets
ingredients are Logical and time •Blenders
thawed following efficient work •Ice-cream
enterprise flow machines
procedures. •Ice makers
•Juicers and
vitaminizers
•Mixers
Where • Oven
necessary, raw •Chiller and
ingredients are freezers
washed with •Steamer
clean •Weighing
potable water scales
•Low
pressure
burners
SUPPLIES
&
MATERIAL
S
Desserts
and sweets
•Pudding,
pies, tarts,
flans, fritters
•Custard,
creams
•Prepared
fruit
•Charlotte,
bavarois,
mousse,
soufflé,
sabayon
•Meringues,
crepes,
omelettes
•Sorbet, ice
cream,
bombe,
parfait,
tiramisu
•Cakes and
pastries
•Custards
and egg-
based
desserts –
crème
brulee
Sweet
sauces
May
include:
•Sugar
syrups
•Fruit syrups
•Fruit
purees,
sauces and
coulis
•Chocolate-
based
sauces
•Sabayon
and
zabaglione
•Custards
and crèmes
•Flavored
butters and
creams
•Sabayon &
zabaglione
•Crepes
Suitable
thickening
agents for
sweet
sauces
May
include:
•Roux
•Flour
•Corn flour,
arrowroot,
potato
starch
•Modified
starch
•Breadcrum
bs
•Eggs and
egg yolks
LO2 . Prepare desserts and sweet sauces

Criteria s t
Methods
Standard or Types/clas Students/trai Lecture/ Direct
enterprise sification of nees must demonstration observation
recipes are used desserts be provided through through face
to produce a and sweets with the blended to face
variety of hot, following: learning
cold and frozen Methods of
desserts, preparing/c EQUIPMEN
appropriate for a ooking T
variety of menus desserts •LCD
Projector Film viewing Sampling of
Range of sweet Common (optional for through desserts
sauces are culinary lecture) blended made by the
produced to a terms •Overhead learning candidate
desired related to Projector through face
consistency and desserts (Optional for to face
flavor and sweets lecture)
•Television Written or
Prepared Ingredients and oral
desserts and for the multimedia questioning
sweets are preparation player through face
tasted in of desserts •Whiteboard to face
accordance with and sweets •Applicable
the required equipment
taste Safe work as
practices prescribed Return
by Training demonstratio
Workplace safety Principles regulations n through
and hygienic and face to face
procedures are practices TOOLS AND
followed of hygiene ACCESSOR Review of
according to related to IES portfolios of
enterprise and use of raw Equipment evidence
legislated ingredients for making and third
requirements desserts and party
Logical sweets workplace
and time •Blenders reports of
efficient •Ice-cream on-the-job
work flow machines performance
•Ice makers by the
Organizati •Juicers and candidate
onal skills vitaminizers through face
and •Mixers to face
teamwork • Oven
•Chiller and
Waste freezers
minimizatio •Steamer
n •Weighing
techniques scales
and •Low
environme pressure
ntal burners
considerati
ons in SUPPLIES &
specific MATERIALS
relation Desserts
eggs and sweets
preparation •Pudding,
pies, tarts,
flans, fritters
•Custard,
creams
•Prepared
fruit
•Charlotte,
bavarois,
mousse,
soufflé,
sabayon
•Meringues,
crepes,
omelettes
•Sorbet, ice
cream,
bombe,
parfait,
tiramisu
•Cakes and
pastries
•Custards
and egg-
based
desserts –
crème brulee
Sweet
sauces
May include:
•Sugar
syrups
•Fruit syrups
•Fruit
purees,
sauces and
coulis
•Chocolate-
based
sauces
•Sabayon
and
zabaglione
•Custards
and crèmes
•Flavored
butters and
creams
•Sabayon &
zabaglione
•Crepes
Suitable
thickening
agents for
sweet
sauces
May include:
•Roux
•Flour
•Corn flour,
arrowroot,
potato starch
•Modified
starch
•Breadcrumb
s
•Eggs and
egg yolks
LO3 . Plate/present desserts

Criteria s Methods
Desserts are Creative Students/trai Lecture/ Direct
presented presentatio nees must demonstration observation
hygienically, n be provided through through face
logically and techniques with the blended to face
sequentially for following: learning
within the desserts
required and EQUIPMEN
timeframe sweets. T
•LCD
Desserts are Varieties of Projector Film viewing Sampling of
decorated suitable (optional for through desserts
creatively ingredients lecture) blended made by the
for •Overhead learning candidate
Factors in plating desserts Projector through face
dishes are and sweets (Optional for to face
observed in lecture)
presenting Principles •Television Written or
desserts and and oral
practices multimedia questioning
Desserts are of hygiene player through face
portioned on •Whiteboard to face
according to presenting/ •Applicable
enterprise plating equipment
standards desserts as
and sweets prescribed Return
by Training demonstratio
Desserts are Logical regulations n through
presented in and time face to face
accordance with efficient TOOLS AND
enterprise work flow ACCESSOR Review of
presentation IES portfolios of
techniques Equipment evidence and
for making third party
Accompaniments Waste desserts and workplace
, garnishes and minimizatio sweets reports of on-
decorations are n •Blenders the-job
used to enhance techniques •Ice-cream performance
taste, texture and machines by the
and environme •Ice makers candidate
balance ntal •Juicers and through face
considerati vitaminizers to face
ons related •Mixers
to desserts • Oven
•Chiller and
freezers
•Steamer
•Weighing
scales
•Low
pressure
burners
SUPPLIES &
MATERIALS
Desserts
and sweets
•Pudding,
pies, tarts,
flans, fritters
•Custard,
creams
•Prepared
fruit
•Charlotte,
bavarois,
mousse,
soufflé,
sabayon
•Meringues,
crepes,
omelettes
•Sorbet, ice
cream,
bombe,
parfait,
tiramisu
•Cakes and
pastries
•Custards
and egg-
based
desserts –
crème brulee
Sweet
sauces
May include:
•Sugar
syrups
•Fruit syrups
•Fruit
purees,
sauces and
coulis
•Chocolate-
based
sauces
•Sabayon
and
zabaglione
•Custards
and crèmes
•Flavored
butters and
creams
•Sabayon &
zabaglione
•Crepes
Suitable
thickening
agents for
sweet
sauces
May include:
•Roux
•Flour
•Corn flour,
arrowroot,
potato starch
•Modified
starch
•Breadcrumb
s
•Eggs and
egg yolks
LO4 . Store desserts

Criteria s Methods
Quality Storing Students/trai Lecture/ Direct
trimmings and and nees must demonstration observation
are utilized issues with the blended to face
where and when related to following: learning
appropriate desserts
and sweets EQUIPMEN
T
Desserts are Temperatu •LCD
stored at the re Projector Film viewing Written or
appropriate requiremen (optional for through oral
temperature and ts for lecture) blended questioning
under the correct storing •Overhead learning through face
conditions to desserts Projector to face
maintain quality, (Optional for
freshness and lecture)
customer appeal •Television
and
Suitable Waste multimedia Review of
packaging are minimizatio player portfolios of
selected and n •Whiteboard evidence and
used to preserve techniques •Applicable third party
taste, and equipment workplace
appearance and environme as reports of on-
tasting ntal prescribed the-job
characteristics considerati by Training performance
ons in regulations by the
relation to candidate
seafood TOOLS AND through face
ACCESSOR to face
Sweet sauces Food IES
are stored to safety Equipment
retain desired practices for making
quality and related to desserts and
characteristics handling sweets
and storing •Blenders
Dessert is stored of desserts •Ice-cream
in accordance and sweets machines
with FIFO products •Ice makers
operating •Juicers and
procedures and Methods of vitaminizers
storage preserving •Mixers
of dessert • Oven
dessert •Chiller and
requirements Logical freezers
and time- •Steamer
efficient •Weighing
work flow scales
•Low
Safe work pressure
practices burners
particularly
on SUPPLIES &
handling MATERIALS
and storing Desserts
hot and and sweets
frozen •Pudding,
desserts pies, tarts,
flans, fritters
•Custard,
creams
•Prepared
fruit
•Charlotte,
bavarois,
mousse,
soufflé,
sabayon
•Meringues,
crepes,
omelettes
•Sorbet, ice
cream,
bombe,
parfait,
tiramisu
•Cakes and
pastries
•Custards
and egg-
based
desserts –
crème brulee
Sweet
sauces
May include:
•Sugar
syrups
•Fruit syrups
•Fruit
purees,
sauces and
coulis
•Chocolate-
based
sauces
•Sabayon
and
zabaglione
•Custards
and crèmes
•Flavored
butters and
creams
•Sabayon &
zabaglione
•Crepes
Suitable
thickening
agents for
sweet
sauces
May include:
•Roux
•Flour
•Corn flour,
arrowroot,
potato starch
•Modified
starch
•Breadcrumb
s
•Eggs and
egg yolks
Unit of Competency : PACKAGE PREPARED FOOD
Modules Title: PACKAGE PREPARED FOOD
Module Descriptor: This module deals with the knowledge, skills, and attitudes
in packaging of prepared foodstuffs for transportation
LO1. Select packaging materials
LO2. Package food.

LO1 . Select packaging materials

Criteria ogies t
Methods
Food Food Students/tra Lecture/ Direct
requirements of preparation inees must demonstra observation
client and user requirements be provided tion through face
are met prior to prior to with the through to face
packaging in packaging following: blended
accordance with learning
the enterprise Suitable EQUIPMEN
standard packaging T
following the materials and SUPPLIES
criteria for methods for a & Written or
packaging different types MATERIAL Film oral
of food items S viewing questioning
through through face
Qualities of The LEARNING blended to face
packaging characteristics MATERIAL learning
materials are and uses of S
selected in different •LCD
accordance packaging Projector
enterprise materials (optional for Review of
standards lecture) portfolios of
Portion control •Overhead evidence
practices and Projector and third
principles (Optional for party
lecture) workplace
Functional •Television reports of
design and on-the-job
requirements for multimedia performance
food packaging player by the
areas •Whiteboard candidate
through face
Applicable to face
equipment
as
prescribed
by Training
regulations
Types of
packaging
materials
May include
but are not
limited to:
•Polystyrene
foam
•Cartons
•Plastic
cling wrap
•Plastic or
foil
containers
•Metal or
plastic trays
•Manuals
•Books
•Video (CD)
LO2 . Package food

Criteria s t
Methods
Food is Safe work Students/trai Lecture/ Direct
packaged in practices nees must demonstration observation
compliance with on be provided through through face
sanitary, packaging, with the blended to face
occupational dealing following: learning
health and safety with hot
and local health surfaces, EQUIPMEN
regulations lifting and T SUPPLIES •Written or
requirements bending. & oral
MATERIALS Film viewing questions to
through test
Environmental Hygienic LEARNING blended candidate’s
requirements for practices MATERIALS learning knowledge
food packaging and •LCD on
area is observed occupation Projector packaging
al health (optional for types and
Appropriate and safety lecture) methods for
packaging and local •Overhead different
procedures are health Projector types of
adopted regulations (Optional for food,
according to in lecture) hygienic
enterprise packaging, •Television practices in
specifications storing and packaging,
and multimedia maintaining
Food labeled transportin player food quality
according to g of food, •Whiteboard and
industry including: nutritional
standards -HACCP Applicable value
Principles equipment through face
applied to as to face
off-site prescribed
catering by Training
regulations
Environme Types of
ntal packaging Review of
requiremen materials portfolios of
ts for food May include evidence
packaging but are not and third
area limited to: party
•Polystyrene workplace
Appropriat foam reports of
e •Cartons on-the-job
packaging •Plastic cling performance
procedures wrap by the
and •Plastic or candidate
techniques foil through face
containers to face
Appropriat •Metal or
e labeling plastic trays
of •Manuals
packaged •Books
foodstuffs •Video (CD)

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TESDA-OP CO-01-F11

- Course Title: BREAD AND PASTRY PRODUCTION NC II

ENTRY REQUIREMENTS : Trainees or students wishing to gain entry into

 Can communicate in basic English either oral and written;

2. Observe Observing Upon completion of the module the 4 hours

3. Perform Performing Upon completion of the module the 4 hours

5. Provide Providing Upon completion of the module the 4 hours

Elective Competencies (if any)

Assessment Methods: Written Exam, Practical Exam, Direct observation, Portfolio,

Course Delivery: E-Learning/Blended Learning Program and Distance learning

Recommended list of tools, equipment and materials for the training of 25

TOOLS OFFICE EQUIPMENT MATERIALS

1uni Electric fan Beef

*Optional. Only when required by the hiring institution.

Basic Competencies : COOKERY NC II

Summary of Learning Outcomes:

Details of Learning Outcomes:

Assessment Contents Conditions Methodologie Assessme

Effective Different EQUIPMEN Interaction Oral

Appropriate non- Organizational Suppliers

Assessment Contents Conditions Methodologie Assessmen

Questions about Communic

Assessment Contents Conditions Methodologie Assessment

Basic Competencies : COOKERY NC II

Unit of Competency : WORK IN A TEAM ENVIRONMENT

MODULES TITLE: WORKING IN A TEAM ENVIRONMENT

identify role and responsibility as a member of a team.

Nominal Duration: 3 hours

Prerequisite : Teamwork (NCI)

Summary of Learning Outcomes:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team

LO3. Work as a team member

Assessment Contents Conditions Methodologie Assessmen

Team Team LCD Interaction Assessment

LO2 . Identify own role and responsibility within team.

Assessment Contents Conditions Methodologie Assessmen

Assessment Contents Conditions Methodologie Assessmen

Basic Competencies : COOKERY NC II

Unit of Competency : PRACTICE CAREER PROFESSIONALISM

MODULES TITLE: PRACTICING CAREER PROFESSIONALISM

promoting career growth and advancement.

Nominal Duration: 3 hours

Summary of Learning Outcomes:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

Assessment Contents Conditions Methodologie Assessmen

LO2 . Set and meet work priorities

Assessment Contents Conditions Methodologie Assessmen

LO3 . Maintain professional growth and development

Assessment Contents Conditions Methodologie Assessment

Recognitions are Company EQUIPMEN Interaction Assessment

Basic Competencies : COOKERY NC II

Unit of Competency : PRACTICE OCCUPATIONAL HEALTH AND SAFETY

MODULES TITLE: PRACTICING OCCUPATIONAL HEALTH AND SAFETY

to comply with the regulatory and organizational

requirements for occupational health and safety.

Nominal Duration: 6 hours

Summary of Learning Outcomes:

LO2. Evaluate hazards and risks

LO3. Control hazards and risks