26883739 CBC Commercial Cooking NC II

8/14/2019 26883739 CBC Commercial Cooking NC II

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COMPETENCY-BASED

CURRICULUM

Sector:

Tourism (Hotel and Restaurant)

Qualification:

Commercial Cooking NC II

TECHNICAL EDUCATIONAND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhighway, Taguig, Metro Manila


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COURSE DESIGN

COURSE TITLE : COMMERCIAL COOKING NC II

NOMINAL DURATION : 436 HOURS

COURSE DESCRIPTION : This course is designed to enhance the knowledge, skillsand attitudes of any kitchen staff on food preparation. Itincludes competencies such as clean kitchen areas; cookhot and cold meals; and prepare portion and plate meat orfood to guests in hotel, motel, restaurants, clubs,canteens, resorts and luxury lines cruises.

COURSE OUTCOMES :

Upon completion of the course, the trainees/students must be able to:

1. Obtain and convey workplace information2. Complete relevant work related documents3. Participate in workplace meeting and discussion4. Describe and identify team role and responsibility in a team5. Describe work as a team member6. Integrate personal objectives with organizational goals7. Set and meet work priorities8. Maintain professional growth and development9. Evaluate hazard and risks

10. Control hazards and risks11. Maintain occupational health and safety awareness12. Identify and access key sources of information on the industry13. Access, apply and share industry information14. Update continuously relevant industry knowledge15. Practice personal grooming and hygiene16. Practice safe and hygienic handling, storage and disposal of food, beverage

and materials17. Identify and explain the functions, general features and capabilities of both

hardware and software18. Use appropriate devices and procedures to transfer files/data

19. Produce accurate and complete data according to the requirements20. Maintain computer system21. Practice workplace safety, security and hygiene systems, processes and

operations22. Respond appropriately to faults, problems and emergency situations in line with

enterprise guidelines23. Maintain safe personal presentation standards24. Apply effective verbal and non-verbal communication skills to respond to

customer needs

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25. Provide prompt and quality service to customers26. Handle queries promptly and correctly in line with enterprise procedures27. Handle customer complaints, evaluation and recommendations28. Identify the appropriate chemicals and equipment and their uses for cleaning

and sanitizing kitchen premises29. Enumerate occupational health and safety requirements for spraying, bending,lifting, carrying and using equipment in kitchen premises

30. Discuss work requirements to be done to save time and effort for workflow31. Discuss environment-friendly products and practices in cleaning kitchen32. Handle waste and linen33. Clean and sanitize premises and garbage bin34. Clean, sanitize and store cleaning equipment35. enumerate uses and characteristics of basic food products and types of menus36. Prioritize workplan, minimize time effort and apply environmental considerations

in specific food preparation

37. Identify appropriate tools, equipment and ingredients to be used38. Prepare food requisition for dairies, dry goods, fruits and vegetables, meat,poultry and seafood

39. Select meat required for menu items40. Prepare and portion the meat according to recipe41. Cook the portioned meat according to menu specification42. Serve with appropriate condiments and sauces43. Receive delivery of kitchen(food) supplies44. Apply principles of stock control and classify food items for storage segregation45. Check for slow moving items (FIFO)46. Identify and prepare ingredients according to standard procedures, special

dietary requirements and cultural needs47. Prepare stocks according to specified menu requirement48. Prepare soups according to specified menu requirement49. Prepare sauces according to specified menu requirement50. Store stocks and sauces as required51. Serve soup according to standard service52. Identify and prepare ingredients as referred to menu requirement according to

cookery methods53. Analyze the different recipes for various dishes for menu requirement54. Prepare dish according to menu requirement55. Prepare appropriate garnishing of platter & center pieces56. Serve dish for food service57. Identify ingredients as required in the menu and prepare according to cookery

methods58. Observe standard recipe for salad and appetizer preparation59. Prepare and apply appropriate dressing or condiments required for salads and

appetizers60. Serve salads and dressings with appropriate garnishings61. Prepare hot and cold appetizers62. Observe standard recipe for hot and cold appetizers preparation



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63. Prepare and apply appropriate sauces, dressings or condiments required for hotand cold appetizers

64. Serve hot or cold appetizers as required in the menu65. Store appetizers and salads

66. Identify required ingredients and prepare sandwiches according to enterprisestandards67. Apply culinary terms related to sandwiches commonly used in the industry68. Perform sandwich preparation69. Serve hot or cold sandwiches as required in the menu70. Store sandwiches71. Identify vegetable, fruits and starch dishes72. Clean and prepare vegetable, fruit and starch according to specified preparation73. Cook vegetable and starch dishes according to menu specification74. Prepare and cook egg-based dishes according to menu specification75. Serve vegetables, fruits, starch and eggs as required from the menu

76. Select and purchase poultry and game according to menu77. Prepare poultry and game according to standard recipe78. Cook poultry and game according to menu requirements79. Serve with appropriate condiments and sauces80. Identify portion and meat requirements according to menu81. Prepare and portion the meat according to recipe requirement82. Cook the portion meat according to menu specification83. Serve with appropriate condiments and sauces84. Observe safe and hygienic practices for meat85. Select and clean seafood according to menu86. Prepare and cook seafood (fish, shellfish, etc.) according to recipe requirement

87. Serve with appropriate condiments and sauces88. Identify ingredients according to recipe (hot and cold desserts)89. Prepare and cook ingredients according to standard recipe procedures90. arrange in a plate and decorate with appropriate garnishing91. Prepare sweet sauces as required92. Chill desserts93. Identify ingredients according to recipe (pastry, cakes and pop paste)94. Prepare pastry, cake and pop paste according to menu requirement95. Cut and portion dessert according to menu requirement96. Garnish pastry, cakes and pop paste with appropriate garniture97. Arrange in plate and serve with appropriate hot or cold sauces98. Chill desserts99. Identify specific food for packaging duration100. Ensure food suitability for packaging, storage and transportation101. Select packaging appropriate to specific food102. Package food according to needs and observe hygienic practices and

sanitation requirement103. Ensure food presentation is properly garnished using appropriate garniture

and presented in standard temperature104. Serve food with required side dish



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ENTRY REQUIREMENTS:

Trainees or students should possess the following requirements:

Can communicate both in oral and written

Good moral character

Physically and mentally fit

Can perform basic mathematical computation



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COURSE STRUCTURE



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Unit of Competency Module Title Module ContentsNo. ofHours

BASIC

1. Participate in

WorkplaceCommunication

1.1 Participating in

WorkplaceCommunication

1.1.1 Parts of speech

1.1.2 Sentence construction1.1.3 Effective communication1.1.4 Communicating with the

employer1.1.5 Communicating with other

members of the household1.1.6 Familiarizing with common

places and Singaporeanterminologies

1.1.7 Basic mathematics1.1.8 Technical writing

1.1.9 Types of forms1.1.10 Recording information

4

2. Work in a TeamEnvironment

2.1 Working in aTeamEnvironment

2.1.1 Team role in the household2.1.2 Relationship and

responsibilities2.1.3 Role and responsibilities with

team environment/ household2.1.4 Relationship within a

team/household member2.1.5 Communication process2.1.6 Team structure / team roles

in the household2.1.7 Group planning and decisionmaking in the household

4

3. Practice CareerProfessionalism

3.1 PracticingCareerProfessionalism

3.1.1 Personal Development-Social3.1.2 Aspects: Intra and

Interpersonal Development3.1.3 Personal Hygiene and

Practices3.1.4 Work Values and Ethical

Standards3.1.5 Household policies on the

use and maintenance ofequipment

3.1.6 Gender and Development(GAD) Sensitivity

3.1.7 Professionalism in theWorkplace/ household

5



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4. PracticeOccupationalHealth and

SafetyProcedures

4.1 PracticingOccupationalHealth and

SafetyProcedures

4.1.1 Hazards and risksidentification and control

4.1.2 Household safety and health

protocol4.1.3 OHS indicators4.1.4 Effects of hazards in the

workplace4.1.5 Ergonomics4.1.6 Safety Regulations4.1.7 Electrical and Fire Safety

Code4.1.8 Waste management4.1.9 Disaster Preparedness and

Management

4.1.10 Contingency Measures andProcedures4.1.11 Operational health and safety

procedure, practices andregulations

4.1.12 Emergency-related drills andtraining

4.1.13 Management systems andprocedures for infectioncontrol

4.1.14 Transmission and control of

Communicable diseases

5

COMMON

1. Develop AndUpdatedIndustryKnowledge

1.1 DevelopingAnd UpdatingIndustryKnowledge

1.1.1 Information sources.1.1.2 Information to assist effective

work performance

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2. ObserveWorkplaceHygiene

Procedures

2.1 ObservingWorkplaceHygiene

Procedures

2.1.1 Personal grooming andhygiene.

2.1.2 Typical hygienic and control

procedures in the hospitalityand tourism industries.2.1.3 Overview of legislation and

regulation in relation to foodhandling, personal andgeneral hygiene.

2.1.4 Knowledge on factors whichcontribute to workplacehygiene problems.

2.1.5 General hazards in handlingof food, linen and laundry

and garbage, including majorcauses of contamination andcross-infection.

2.1.6 Sources of and reasons forfood poisoning.

2.1.7 Hygienic risks, minimizing orremoving.

4

3. PerformComputerOperations

3.1 PerformingComputerOperations

3.1.1 Main types of computers andbasic features of differentoperating systems.

3.1.2 Main parts of a computer.

3.1.3 Storage devices and basiccategories of memory.3.1.4 Relevant types of software.3.1.5 General security.3.1.6 Viruses.3.1.7 OH and S principles and

responsibilities.3.1.8 Basic ergonomics of

keyboard and computer use.3.1.9 General security.3.1.10 Reading skills to interpret

instructions.3.1.11 Use of desktop icons.3.1.12 Keyboard techniques3.1.13 OH and S principles and

responsibilities.3.1.14 Printing techniques.3.1.15 Types of printers.3.1.16 Peripherals.3.1.17 OH and S principles and

responsibilities.

4



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3.1 MaintainingComputerEquipment And

System

3.2.1 Occupational health andsafety

3.2.2 PC systems

3.2.3 Use of tools3.2.4 Mathematical computations3.2.5 Electrical/electronic theory3.2.6 Drawing interpretation3.2.7 Computer interpretation3.2.8 Viruses3.2.9 Use of problem solving in

emergency situation3.2.10 Removing viruses from

infected machines3.2.11 Electrical/electronic theory

3.2.12 Computer operation3.2.13 Viruses3.2.14 Use of problem solving in

emergency situation3.2.15 Removing viruses from

infected machines

4. PerformWorkplace AndSafety Practices

4.1 PerformingWorkplace AndSafetyPractices

4.1.1 Correct health, safety andsecurity practices in line withworkplace procedures.

4.1.2 Safe and proper worktechniques in using devices

and equipment4.1.3 Hazard identification andcontrol

4.1.4 Security of documents, cash,equipment and people.

4.1.5 5S4.1.6 Types / kinds of emergency.4.1.7 Emergency procedure

recognition, action andprevention.

4.1.8 First aid procedures.

4.1.9 Use of PPE4.1.10 Safe and proper posture.

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5. ProvideEffectiveCustomer

Service

5.1 ProvidingEffectiveCustomer

Service

5.1.1 Components ofcommunication,communication process and

barriers of communication.5.1.2 Verbal and non-verbalcommunication.

5.1.3 Body language, gestures,facial expressions,mannerisms.

5.1.4 Customs and traditions ofdifferent races.

5.1.5 Modes of greeting and farewelling according to culturaland social differences.

5.1.6 Enhancement ofinterpersonal and listeningskills.

5.1.7 Good working attitude andpleasant approach.

5.1.8 Public relations skills.5.1.9 Modes of greeting and

farewell.5.1.10 Proper addressing of needs

of persons. (by gender, age,status, physical condition)

5.1.11 Style manual requirement.5.1.12 Standard letters andproformas.

5.1.13 Telephone manners, properuse of fax machine.

5.1.14 Proper way of taking queries.5.1.15 Responses to queries.5.1.16 Taking telephone messages.5.1.17 Proper way of answering

complaints in line withworkplace procedures.

5.1.18 Nature and details ofcomplaints.5.1.19 Industry/ workplace

procedures in givingevaluation andrecommendations.

4

CORE



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1. Clean andmaintain kitchenpremises

1.1 Cleaning andmaintainkitchen

premises

1.1.1 Clean, sanitize, and storeequipment

1.1.2 Clean and sanitize premises

1.1.3 Handle waste and linen

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2. Organize andprepare food

2.1 Organizing andpreparing food

2.1.1 Prepare Tools andEquipment for use

2.1.2 Assemble and prepareingredients for menu items

2.1.3 Prepare dairy, dry goods,fruits and vegetable

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3. Select, prepareand cook meat

3.1 Selecting,preparing andcooking meat

3.1.1 Select meats3.1.2 Prepare and potion meat3.1.3 Cook and present meat cuts

for service

3.1.4 Store meat

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4. Receive andstore kitchensupplies

4.1 Receiving andstoring kitchensupplies

4.1.1 Take delivery of supplies4.1.2 Store supplies4.1.3 Rotate and maintain supplies

20

5. Prepare stocks,sauces andsoups

5.1 Preparingstocks saucesand soups

5.1.1 Prepare stocks, glazes andessences required for menuitems.

5.1.2 Prepare soups required formenu items

5.1.3 Prepare sauces required formenu items

5.1.4 Store and reconstitutestocks, sauces and soups.

20

6. Prepare, cookand serve foodfor menus

6.1 Preparing,cooking andserving food formenus

6.1.1 Coordinate, organize andprepare for food service

6.1.2 Cook and serve menu itemsfor food service

6.1.3 Coordinate and completeend of service requirements

25

7. Prepareappetizers andsalads

7.1 Preparingappetizers andsalads

7.1.1 Prepare and present avariety of salad anddressings

7.1.2 Prepare and present a rangeof hot and cold appetizers7.1.3 Store appetizers and salads

20

8. Preparesandwiches

8.1 Preparingsandwiches

8.1.1 Prepare and present varietyof sandwiches

8.1.2 Store sandwiches

25



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9. Prepare,vegetablesfruits, eggs and

starch products

9.1 Preparingvegetables,fruits, eggs and

starch products

9.1.1 Prepare vegetable and fruitdishes

9.1.2 Prepare starch dishes

9.1.3 Prepare and cook egg-baseddishes9.1.4 Store vegetables, egg and

starch foodstuffs

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10. Prepare andcook poultry andgame

10.1 Preparing andcooking poultryand game

10.1 Select and purchase poultryand game

10.2 Handle and store poultry andgame

10.3 Prepare, cook and presentpoultry and game

40

11. Prepare and

portioncontrolled meatcuts

11. aring and

portioningcontrolled meatcuts

11.1.1 Select suppliers and

purchase meats11.1.2 Prepare and produce arange of portion controlledmeats

11.1.3 Prepare and produce meatproducts

11.1.4 Store meat cuts and meatproducts

20

12. Prepare andcook sea foods

12.1 Preparing andcooking seafoods

12.1.1 Select and store seafood12.1.2 Prepare and cook fish and

shellfish

30

13. Prepare hotand colddesserts

13.1 Preparing hotand colddesserts

13.1.1 Prepare and Producedesserts13.1.2 Decorate, portion and

present desserts13.1.3 Prepare sweet sauces13.1.4 Prepare accompaniments,

garnishes and decorations13.1.5 Store desserts

20

14. Prepare pastry,cakes, andyeast-based

products

14.1 Preparingpastry, cakesand yeast

based products

14.1.1 Prepare, decorate andpresent pastries and cakes

14.1.2 Prepare and produce yeast

products14.1.3 Portion and store pastry,Cakes and bread goods.

14.1.4 Prepare food for service14.1.2 Portion and plate food14.1.3 Work in team

40

15. Present food 15.1 Presenting food 15.1.1 Prepare food for service15.1.2 Portion and plate food15.1.3 Work in team

20



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16. Packagepreparedfoodstuff

16.1 Packaging ofpreparedfoodstuff

16.1.1 Ensure food suitable forpackaging, storage andtransportation

16.1.2 Select packaging appropriateto specific food16.1.3 Package food according to

needs

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TOTAL 436

RESOURCES:

FacilitiesWorkshop

Laboratory

Audio-visual room

Lecture room

Storage/stock room

Equipment

Projector screen

Overhead projector

Electric fan

First aid cabinet

Fire extinguisher

Emergency light

directional signage

air condition

computers

TV

Video player

Refrigerators



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chillers

Trolley

Oven

Microwave

Oven toaster

Blender Shelves

Mincer

Slicer

Store room

Carpet sweeper

Vacuum cleaner (dry and wet)

Polisher (electric with complete accessories)

Tools

Chopping board Paring knife

Boning knife

Clever

Chef knife

Food containers

Plates and bowls

Cutlery

Sifter

Colander

Strainer

Oval tray

Coffee cups and saucer

Teaspoon

Pans and pots

Cleaning Tools

Mops

Brushers

Brooms

Buckets

Dust pans Garbage receptacles

Squeegee

Lint free cleaning cloths

Scrubbing foam

Spray bottle

Gloves

Caution signs

Mop squeezer



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Supplies

Papers

Slides

Acetates

Requisition form

Cleaning and sanitizing agents Herbs

Seasoning and spices

Vegetables

Fruits

Fruit juices

Evaluation forms

Accessories

Complete laboratory outfit

Working devicesReferences

Brochures

Manuals

Charts

Recipe Book

CDs

Video Tapes

Pictures

ASSESSMENT METHODS:

Individual and group demonstration (Practical application)

Written examination

Oral questioning

COURSE DELIVERY:

Group Discussion

Demonstration

Film Viewing Modular instruction

Practical application

Industry immersion

TRAINERS QUALIFICATION:

Must be a holder of NC II or its equivalent

Must have undergone training on Training Methodology II (TMII)



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Must have at least 3-5 years of industry experience

Must be physically and mentally fit



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UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES

MODULE TITLE : Cleaning and Maintaining Kitchen Premises

MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable

attitude in cleaning andmaintaining kitchen and storage incommercial cookery /catering operations.

NOMINAL DURATION : 15 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES

At the end of this module, the students/trainees should be able to:

LO 1. Clean, sanitize, and store equipment

LO 2. Clean and sanitize premises

LO 3. Handle waste and linen



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LO1. CLEAN, SANITIZE, AND STORE EQUIPMENT

Assessment Criteria:1. Chemical cleaners and sanitizers applied are safe to use and appropriate for

particular type of equipment and utensils in accordance with manuals instruction.

2. Cleaning and sanitizing are performed in accordance with Food Safety Regulations.3. Clean equipment and utensils are stored safely and properly in designated places

based on standard practices and procedures.

Contents:

Equipment and supplies for cleaning

Principles of cleaning and sanitizing

Overview on Food Safety Regulations

Kinds and procedure for application of cleaning agents

Procedure for effective storing of kitchen equipment and utensils

Conditions:Students/trainees must be provided with the following:

EQUIPMENT

Store rooms

Cupboards

Shelves

Dish Drainer

Oven

Microwave

Blender Gas range

Refrigerator

Dishwashers

TOOLS

Silverware

Glassware

Hollowware

Chinaware

Pots, pans, dishes

Cutlery

Containers

SUPPLIES AND MATERIALS

Chemical cleaners

Sanitizers

Detergents

Scorching pads

Brush

Towels

LEARNING MATERIALS

Manuals

References

Methodologies:

Lecture/ discussion

Assessment Methods:

Direct observation

Written examination

Oral questioning



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LO2. CLEAN AND SANITIZE PREMISES

Assessment Criteria:1. Ceilings, walls, floors, shelves, and working surfaces are cleaned and sanitized

hygienically without causing hazards, in accordance with occupational health and

safety regulations.2. Cleaning equipment and chemicals are used safely based on manuals instruction.3. Cleaning schedules and procedures are followed based on standard practices and

procedures.

Contents:

Sanitizing and disinfecting procedures and techniques

Hazards to food safety

Avoiding cross contamination and food-related diseases

Conditions:

Students/trainees must be provided with the following:

EQUIPMENT

Store rooms

Cupboards

Shelves

Floor scrubbers/ Floor Polishers

Pressurized steam/ water cleaners

Extraction fans

Exhaust fans


Chemical cleaners

Sanitizers

Detergents

Scorching pads

Brush

Towels

Floor Mop

TOOLS

Garbage bins

Mop squeezer

LEARNING MATERIALS

Manuals

References

Catalogs

Methodologies:

Lecture/ discussion

Assessment Methods:

Direct observation

Written examination Oral questioning



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LO3. HANDLE WASTE AND LINEN

Assessment Criteria:1. Waste segregation and disposal are performed properly according to hygiene

regulations, standard practices and procedures.

2. Cleaning chemicals are disposed safely according to standard procedures.3. Linens are sorted and removed safely in accordance to prescribe standard

procedures.

Contents:

Waste management program

Proper disposal procedures and practices

Garbage sanitation


EQUIPMENT

Store rooms

Cupboards

Shelves


Chemical cleaners

Sanitizers

Detergents

Scorching pads

Brush

Towels

Garbage bags

TOOLS

Garbage bins

LEARNING MATERIALS

Manuals

References

Catalogs

Methodologies:

Lecture/ discussion

Assessment Methods:

Direct observation

Written examination

Oral questioning



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UNIT OF COMPETENCY : ORGANIZE AND PREPARE FOOD

MODULE TITLE : Organizing and Preparing Food

MODULE DESCRIPTION : This module deals with the skills, knowledge and desirable

attitudes, required to organize and prepare variety of foods incommercial cookery/catering operations.



SUMMARY OF LEARNING OUTCOMES:


LO 1. Prepare Tools and Equipment for use.

LO 2. Assemble and prepare ingredients for menu items.

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

LO 4. Prepare meat, sea food and Poultry.



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LO 1. PREPARE TOOLS AND EQUIPMENT FOR USE.

Assessment Criteria:1. Tools and Equipment are identified based on the required task.2. Tools and Equipment are checked for defects, damages or working condition in

accordance with job requirement.3. Safe handling of kitchen tools and equipment are properly observed in accordance

with Occupational Health and Safety Requirements.4. Equipment are cleaned and sanitized based on correct type, size, safely assemble

and readied for use in accordance with standards requirement.

Contents:

Characteristic of different kitchen tools and equipment and their uses.

Safety work practices.

Hygienic handling of tools and equipment.

Tips in handling tools and equipment


EQUIPMENT

Gas range

Oven

Blender

Refrigerator

Microwave

Working table

ACCESSORIESLaboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

TOOLS

Measuring spoon, glass, cups,dietetic scale

Chopping board

Sifter

Plates and bowls

Knives

Spoon and Forks

LEARNING MATERIALS

Manuals

References

Catalogs

Modules and brochures

Methodologies:

Lecture/ discussion

Demonstration

Assessment Methods:

Direct observation

Written/oral questioning



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LO2. ASSEMBLE AND PREPARE INGREDIENTS FOR MENU ITEMS

Assessment Criteria:1. Ingredients are identified correctly, according to standard recipe or recipe cards.2. Ingredients are assembled according to correct quantity, type, and quality required.

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

Contents:

Different kinds of condiments, herbs and spices to be used in a specific recipe

Quantity food production

Guidelines in preparing typical types of ingredient used


EQUIPMENT

Working table


Real ingredients as required by themenu, recipe

TOOLS

Measuring spoon and cups

Dietetic scale

Chopping board

Plates and bowls

Knives

Spoon and Forks


Hairnet

Lab gown

Apron

Mask

Gloves

splasher shoes

LEARNING MATERIALS

Copy of standardized recipe

Lecture hand-outs

Reference books

Methodologies:

Lecture/ discussion Demonstration

Video viewing

Assessment Methods:

Direct observation


Demonstration



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LO 3. PREPARE DAIRY, DRY GOODS, FRUITS AND VEGETABLES

Assessment Criteria:1. Vegetables and fruits are washed, peeled or prepared as required for menu item.2. Dairy products are prepared and handled safely as required for menu item.

3. Measure, sift when appropriate and use dry goods for menu item.5. Products are stored and placed in correct storage facilities.

Contents:

Characteristic of different kitchen tools and equipment and their uses.

Safety work practices.

Hygienic handling of tools and equipment.


EQUIPMENT Shelves

Storage room

Refrigerator

Working table

TOOLS


Dietetic scale

Chopping board

Plates and bowls Knives

Spoon and Forks

SUPPLIES AND MATERIALS Real ingredients as required by the

menu, recipe

LEARNING MATERIALS


Lecture hand-outs

References


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodologies:

Lecture/ discussion

Demonstration

Video viewing

Assessment Method:

Direct observation


Demonstration



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LO 4. PREPARE MEAT, SEAFOOD AND POULTRY

Assessment Criteria:1. Meats are prepared, trimmed, minced or sliced in accordance with standard recipe.2. Fish and seafood are prepared, cleaned and or filleted according to required

procedure3. Poultry are trimmed and prepared in accordance with standard recipe.4. Meat, seafood, and poultry are stored hygienically.

Contents:

Different types of cuts of meats and poultry

Guidelines in preparing and cleaning of fish

Guidelines in preparing and cutting of poultry

Guidelines in storing prepared/ ready-to-use meat, poultry, and seafood.

Conditions


EQUIPMENT

Refrigerator

Working table

Mincer

Slicer

ACCESSORIES

Laboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

splasher shoes

TOOLS


Dietetic scale

Chopping board

Plates and bowls

Knives

Spoon and Forks


Real ingredients as required by themenu, recipe

LEARNING MATERIALS


Lecture hand-outs

References

Methodologies:

Lecture/ discussion

Demonstration Video viewing

Assessment Methods:

Direct observation


Demonstration



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UNIT OFCOMPETENCY : SELECT, PREPARE AND COOK MEAT

MODULE TITLE : SELECTING, PREPARING AND COOKING MEAT

MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in

selecting, preparing, cooking and storing meat.





LO1. Select meatsLO2. Prepare and potion meatLO3. Cook and present meat cuts for serviceLO4. Store meat



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LO 1. SELECT MEATS

Assessment Criteria:1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as

required for menu items.

2. Low cost cuts and meat products are selected when and where appropriate3. The best supplier for quality and price are selected according to enterprise

requirements

Contents:

Classifications of meat

Characteristics of different meat cuts

Characteristics of meat including type, cut, quality and fat content

Guides in buying meat products

List of existing meat supplier


EQUIPMENT

OHP

LEARNING MATERIALSManuals

Catalog

Reference books

Methodology:

Lecture/discussion

Assessment Methods:

Written examination

Oral questioning



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LO 2. PREPARE AND PORTION MEATS

Assessment Criteria:1. Suitable knives and equipment are selected and used prior to meat preparation2. Meat cuts are prepared and portioned according to menu requirements

3. Suitable marinades are prepared and used where appropriate for variety of meat cuts

Contents:

Characteristics of different kinds of knives and equipment and their uses

Meat cutting techniques

Portion control of meat

Suitable marinades for variety of meat products


EQUIPMENT Food processor

Projector

SUPPLIES Meat products as required by menu

or recipe

TOOLS/ACCESSORIES

Chefs knife

French knife

Paring knife

Filleting knife

Boning knife

Chopping board Saw meat cleaver

Knife sharpening

Mincer

Weighing scale

Laboratory gown

Hair net

Apron

Mask

gloves


Catalog

Reference books

Hand-outs

Methodologies: Lecture/discussion

Demonstration

Video viewing

Assessment Methods:

Written examination

Oral questioning

Direct observation



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LO 3. COOK AND PRESENT MEAT CUTS FOR SERVICE

Assessment Criteria:1. Appropriate cooking method are identified and used for meat cuts2. Variety f primary, secondary and portion meat cuts are cooked and presented

according to standard recipe3. Meat cuts are portioned and served according to menu requirements4. Meat are carved using the appropriate tools and techniques

Contents:

Cooking methods and preparations

Food presentation and appropriate garnishing

Tools and techniques used in meat carvingConditions:


EQUIPMENT Gas range

Oven

Blender

Refrigerator

Microware

Working table

SUPPLIES

Real ingredients as required by menuor recipe

TOOLS/ACCESSORIES

Weighing scale

Wok Casserole

Ladle

Plates

Bowls

Laboratory gown

Hair net

Apron

Mask

gloves

LEARNING MATERIALS

Manuals

Copy of standardized recipe Catalog

Reference books

Hand-outs


Demonstration

Video viewing

Assessment Methods:

Written examination

Oral questioning

Direct observation



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LO 4. STORE MEAT

Assessment Criteria:1. Fresh and cyrovac-packed meat are stored correctly according to health regulation2. Frozen meat are thawed in accordance with enterprise requirements

Contents:

Proper storage of fresh and cyovac meat

Procedures in thawing frozen meatConditions:


EQUIPMENT

Refrigerator

Freezer

Chiller

SUPPLIES

Actual menu or food

Foil

Wax paper Boxes

TOOLS/ACCESSORIES

Bowls

Laboratory gown

Hair net

Apron

Mask

Gloves

LEARNING MATERIALS

Manuals


Catalog

Reference books

Hand-outs

Methodologies:

Lecture/discussion

Demonstration

Assessment Methods:

Written examination

Oral questioning

Direct observation



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UNIT OF COMPETENCY : RECEIVE AND STORE KITCHEN SUPPLIES

MODULE TITLE : RECEVING AND STORING KITCHEN SUPPLIES


attitude required to received and store supplies incommercial cookery or catering operations. It focuses on thegeneral stock handling procedures for food and kitchenrelated goods.


QUALIFICATION LEVEL : NCII



LO 1. Take delivery of supplies

LO 2. Store supplies

LO 3.Rotate and maintain supplies



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LO 1. TAKE DELIVERY SUPPLIES

Assessment Criteria:1. Incoming supplies are checked accurately as per specifications, order and delivery

documentation in accordance with job requirements

2. Supplied items are inspected for damage, quality, expiration date, breakage andrecord details in accordance with policy

3. Documents are prepared like receiving reports, credit memo, discrepancy reports toreflect received in accordance with enterprise procedures

Contents:

Principles of receiving supplies

Procedures in receiving supplies

Different types of forms, reports and memos used in receiving supplies

Conditions:



Samples of forms, reports andmemos

LEARNING MATERIALS

Reference books

Hand outs

Manuals

Methodologies:

Lecture/ discussion

Demonstration

Assessment Methods:

Direct observation




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LO 2. STORE SUPPLIES

Assessment Criteria:1. Supplies are transported and stored promptly, safely and without damage in the

appropriate area taking into consideration requirements for temperature, ventilation

and sanitation2. Supply levels are recorded accurately and promptly in accordance with job

requirements3. Supplies are labeled in accordance with job requirements

Contents:

Procedures of lifting handling and storing of supplies

Kinds of correct storage for various types of foods

Hygiene procedures in stock handling and storage

Examples of stock documentation


EQUIPMENT

Refrigerator

Chiller

Freezer

Computer


Real supplies that can be stored

LEARNING MATERIALS

Reference books

Manuals

Catalogs

Hand-outs

Methodologies:

Lecture/ discussion

Demonstration

Assessment Methods:

Direct observation




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LO 3. ROTATE AND MAINTAIN SUPPLIES

Assessment Criteria:1. Supplies are rotated in accordance with enterprise policy2. Supplies are moved in accordance with safety and hygiene requirements

3. Damaged or spoiled supplies are disposed and reported in accordance withgovernment requirements

4. Storage areas are maintained in optimum condition ensuring hat they are clean, welllit at required temperature, free form infestation and defects

5. Problems are identified and reported promptly

Contents:

Principles of stock control ( LIFO and FIFO System)

Checking for slow moving items

Correct storage procedures for specific goods

Food segregation

Waste minimization techniques


EQUIPMENT

Refrigerator

Chiller

Freezer

Computer


Real supplies that can be stored

TOOLS AND ACCESSORIES

Laboratory outfit (hairnet. Lab gown,apron, mask, gloves, splasher shoes)


Chopping board

Sifter

Plates and bowls

Knives

Spoon and Forks

LEARNING MATERIALS

Reference books

Manuals

Catalogs

Hand-outs

Methodologies:

Lecture/ discussion

Demonstration

Assessment Methods:

Direct observation




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LO 1.PREPARE STOCKS, GLAZE AND ESSENCES REQUIRED FOR MENU ITEMS

Assessment Criteria:1. Ingredients and flavoring agents are identified for use according to standard recipes

and enterprise standard.

2. According to the enterprise standards variety of stocks, glazes and essences can beproduced.

3. Appropriate clarifying agents can be used.4. Appropriate convenience products are used.

Contents:

Ingredients and flavorings used according to standardize recipe.

Preparation of variety of stocks, glazes and essences according to standard recipes.

Used of clarifying agents.

Tips on buying appropriate products used in making stocks, glazes and essences.

Proper storage in the refrigerator.

Safety work practices. Used a reliable and well calibrated weighing scale.

Conditions:Student/ trainees must be provided with the following:

Tools and Accessories

Laboratory outfit (hairnet, lab gown,apron, mask, gloves, splasher shoes.

Measuring spoon, cups, dieteticscale.

Chopping board

Plates and bowls

Knives

Spoon and fork

Soup Ladle

Sauce pot and pan

Stock Pat

Blender

Dutch Oven

Stew Pot

Supplies and MaterialsReal Ingredients

Equipment

Gas Range

Refrigerator

Blender

Working table

Learning Materials

Recipes Standard

Manuals


Methodologies:

Lecture/ discussion

Demonstration

Assessment Methods:

Direct Observation

Written / Oral questioning



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LO 2.PREPARE SOUPS REQUIRED FOR MENU ITEMS.

Assessment Criteria:1. Correct ingredients are selected and assembled to prepare soups, including stocks

and prepared garnishes.

2. Varieties of soups are prepared in accordance to enterprise standard.3. Convenient products for clarifying and thickening agents are used appropriately.4. Evaluation of soups for flavor, color, consistency and temperature are identified.5. Presentation of soups at the right temperature, in cleaning service ware w/out drips

and spills, using suitable garnishes and accompaniments.

Contents:

Proper selection of correct ingredients assembled in the preparation of soups,including stocks and garnishes

Prepared variety of stocks, soups and sauces from different recipes for differentcultured.

Products used for clarifying and background thickening agents. Tips of evaluation of soups according to flavor, color, consistency, and temperature.

Proper presentation of sup

Conditions:Student/ trainees must be provided with the following.


Laboratory outfit (hairnet, lab gown,apron, mask, gloves, splasher shoes.

Measuring spoon, cups, dieteticscale.

Chopping board

Plates and bowls

Knives

Spoon and fork

Soup Ladle

Sauce pot and pan

Stock Pat

Blender

Dutch Oven

Stew Pot

Supplies and MaterialsReal Ingredients

Equipment

Gas Range

Refrigerator Blender

Working table

Learning Materials

Recipes Standard

Manuals


Methodologies:

Lecture / discussion

Demonstration

Assessment Methods:

Direct observation in making stocks sauces and soup

Written / oral questioning

Demonstration of sample dishes prepared by the candidate



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40/97

LO 3. PREPARE SAUCES REQUIRED FOR MENU ITEMS

Assessment Criteria:1. Varieties of hot and cold sauces are prepared from classical and recipes based on

the required menu.

2. Basic sauces3. Variety if thickening agents and convenience products used appropriately4. Evaluation of sauces as to flavor, color and consistency and problems identified and

fixed according w/ enterprise policy.

Contents:

Variety of hot and cold sauces from classical recipes based on the required menuitems.

Variety of sauces made from basic sauces.

Thickening agents and other products available used appropriately

Evaluation of Sauce as to flavor, color and consistency.

Identify problems and fixed in accordance w/ enterprising policy.

Conditions:Students / trainees must be provided with the following.


Laboratory outfit (hairnet, lab gown,apron, mask, gloves, splasher,shoes)


Chopping board

Sefter

Plates and bowls

Knives

Spoon and fork

Scoop / laddle

Saucepan, saucepot

Equipment

Gas Range

Blender Refrigerator

Microwave

Working table

Supplies and Materials

Oil (veg.)

Garlic

Ginger

Broth cubes

Cream

Tamarine

Spring onion

Bell pepper

Celery

Parsley

Cornstarch

Soy sauce

Breast fillet

Sesame oil

Water chestnut

Brazier Double boiler

Learning Materials

Manuals

References / Books




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Competency-Based CurriculumMethodologies:

Lecture / discussion

Demonstration

Assessment Methods:

Direct Observation

Oral Questioning

Written Test

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Competency-Based Curriculum

LO 1: Coordinate, organize and prepare for food service

Assessment Criteria:

1. Commodity quantities, style, and quality requirements are determined according to

menu, recipes and specifications2. Clear, complete and appropriate jobs checklist for food is prepared3. Menu requirements and job roles are liaised with other team members based on

enterprise procedures4. Work schedules are developed and followed to maximize efficiency considering

roles and responsibilities of other team members5. Food items are organized and prepared in correct quantities as required6. Ready-to-serve foods are stored appropriately

CONTENTS:

Time and motion

Work within normal operating conditions of a commercial kitchen including timeconstraints and industry-realistic ratios of kitchen staff to customers

Team coordination based on task allocation

Principles and practices related to food safety

Use of correct culinary terminologies in kitchen communication

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

EQUIPMENTTOOLS AND

ACCESSORIESSUPPLIES &MATERIALS

LEARNINGMATERIALS

Electric, gasor induction ranges

Ovens,including combiovens

Microwaves

Grills andgriddles

Deep fryers

Salamanders Foodprocessors

Blenders

Mixers

Slicers

Pans

Utensils

Tilting fry

Appetizersand salads

Stocks,sauces and soups

Vegetables,eggs and starch

Poultry andgame

Fish and

seafood Meat beefor pork basedproducts

Hot andcold desserts

Pastries,cakes andyeastgoods

Manuals

Books

Video (CD)

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pan

Steamers

Baine marie

Mandoline

LCD Projector(optional forlecture)

OverheadProjector(Optional forlecture)

Television andmultimediaplayer

Whiteboard

Applicable

equipment asprescribed byTraining regulations

METHODOLOGIES:

Discussion/ Demonstration

Video viewing

ASSESSMENT METHODS:

Portfolio Report such as training record book used as part of apprenticeship ortraineeship arrangements, sampling of menu items prepared by the candidate

Direct observation of the candidate while preparing and cooking food items in acommercial kitchen

Third Party Report such as feedback from customer about menu items and speedand timing of service

Written or oral questions to test candidates knowledge on commodities, cookery

techniques, equipment and food hygiene Review of portfolios of evidence and third party workplace reports of on-the-job

performance by the candidate

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Competency-Based CurriculumLO 2: Cook and serve menu items for food service


1. Appropriate commercial equipment are identified and used to prepare menuitems2. Menu items are cooked and served according to menu and service style using

appropriate cookery methods3. Menu items and ingredients are adjusted to meet special requests of customers4. Menu items are cooked and served to meet customer expectations on quality,presentation and timeliness of delivery5. Workplace safety and hygienic procedures are followed according to enterpriseand legislative requirements

CONTENTS:

Prepare, cook and serve a variety of menu items to meet customer expectationson quality using cookery methods, food items and menu styles as specified in the

Range of Variables Characteristics of different foods from all main food categories and appropriatecookery methods for each category




CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT TOOLS ANDACCESSORIES

SUPPLIES &MATERIALS

LEARNINGMATERIALS



Microwaves

Grills andgriddles

Deep fryers Salamanders

Foodprocessors

Blenders

Mixers

Slicers

Pans

Utensils



Vegetables,eggs and starch

Poultry andgame

Fish andseafood

Meat beefor pork basedproducts


Pastries,cakes andyeast

Manuals

Books

Video (CD)

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Tilting frypan

Steamers

Baine marie

Mandoline

LCD Projector(optional forlecture)


Television andmultimediaplayer

Whiteboard

Applicableequipment asprescribed byTraining regulations

goods

METHODOLOGIES:


Video viewing

ASSESSMENT METHODS:




Written or oral questions to test candidates knowledge on commodities, cookery

techniques, equipment and food hygiene Review of portfolios of evidence and third party workplace reports of on-the-jobperformance by the candidate

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Competency-Based CurriculumLO 3: Coordinate and complete end of service requirements


1. End of service procedures are coordinated according to enterprise practices2. Food items are stored appropriately to minimize food spoilage and wastage3. Post service de-briefing are conducted according to enterprise policy and

procedures

CONTENTS:

Work within normal operating conditions of a commercial kitchen including timeconstraints and industry-realistic ratios of kitchen staff to customers




CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENTTOOLS AND

ACCESSORIESSUPPLIES &MATERIALS

LEARNINGMATERIALS



Microwaves Grills and

griddles

Deep fryers

Salamanders

Foodprocessors

Blenders

Mixers

Slicers

Pans

Utensils Tilting frypan

Steamers

Baine marie

Mandoline

LCD Projector(optional for



Vegetables,

eggs and starch Poultry andgame

Fish andseafood

Meat beefor pork basedproducts


Pastries,

cakes and yeastgoods

Manuals

Books

Video (CD)

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lecture)


Television andmultimedia

player Whiteboard

Applicableequipment asprescribed byTraining regulations

METHODOLOGIES:


Video viewing

ASSESSMENT METHODS:




Written or oral questions to test candidates knowledge on commodities, cookerytechniques, equipment and food hygiene

Review of portfolios of evidence and third party workplace reports of on-the-jobperformance by the candidate

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52/97


LO 1.PREPARE AND PRESENT A VARIETY OF SALAD AND DRESSINGS


1. Suitable ingredients are chosen base on enterprise quality standard for salads and

dressings.2. Salads are prepared using fresh (seasonal) ingredients for acceptable enterprise

standards to maximize eating qualities, characteristics and taste.3. Sauces and dressings are prepared which is suitable either incorporate unto or

accompany salads.4. Salads are presented attractively to enterprise standards

Contents:1. Real Ingredients required by catering or enterprise2. Salads are prepared using fresh (seasonal) ingredients accdg to enterprise

standards.

3. Preparation of sauces and dressing suited either to incorporate or accompanysalads.4. Preparation of salads attractively to enterprise standards.



Laboratory outfit (hairnet, lab gown,apron, mask, gloves, splasher,shoes)


Chopping board

Sifter

plates, bowls

salad spoon and forks

fluted knife

cups / plastic


Ingredients:

Dressing (mayonnaise, catsup,

vinegar, olive oil, salt, mustard,cream, evaporated milk, yoghurt,condensed milk)

Garnishing, celery, cabbage,asparagus, ham, wine, tomato,potatoes, cucumber, onion rings andvegetable sticks

Meats (chicken & beef, tuna)

Flavoring gelatin (pineapple,orange, etc)

Equipment Refrigerator

Blender

Microwave

Working table

Learning Materials Standard recipes

Books, manuals

Modules/ references

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Methodologies:DemonstrationLecture

Assessment Method:

Oral questioningObservationWritten Test

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LO 2. PREPARE AND PRESENT A RANGE OF HOT AND COLD APPETIZERS.

Assessment Criteria:1. Appetizer are produced using the correct ingredients ensuring:

a. symmetry & neatness of presentation

b. appropriate ingredientsc. precise & uniform cutd. attractive service ware and garnishes

2. Glazes are correctly selected and prepared3. Correct equipment are selected and used in the production of appetizer4. Quality trimmings and left over are utilized when appropriate5. Appetizer are presented within the qualified time frame6. Appetizers are presented attractively as to classical, cultural and enterprises

standard

Contents:

1. Correct ingredients used in appetizer2. Prepared glazer correctly selected3. Utilize left over for trimming to avoid waste4. Selected correct equipment used in the production of appetizer5. Presentation of appetizer attractively

Conditions:Students/ trainees must be provided with the following.


Laboratory outfit (hairnet, lab gown,

apron, mask, gloves, splasher shoes. Measuring spoon, cups, dietetic

scale.

Chopping board

Plates and bowls

Knives

Spoon and fork

Soup Ladle

Sauce pot and pan

Stock Pat

Blender

Dutch Oven

Stew Pot

Supplies and MaterialsIngredients :

Seafoods- oyster, clams, shrimp,tahong, fish fillet

Meat- meatballs, ham,sausage, crab sticks, chickennuggets, lumpia

Vagetable- carrots,turnips, asparagus, celery, egg plant,bell pepper,

o tomatoes,

turnips, onions, okra

Fruits- pineapple

chunks, cucumber, calamansi, lemon,melons,

Others: cheese, green mangoes

Equipment

Gas Range

Refrigerator

Working table

Learning Materials

Standard recipes

Manuals

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Methodologies:

Lecture

Demonstration

Modules/ references

Assessment Methods: Oral questioning

Observation

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LO 3. STORE APPETIZER AND SALADS

Assessment Criteria:1. Appetizers and salads are kept in appropriate conditions based on enterprise

procedures.

2. Required containers are used and stored in proper temperature to maintainfreshness, quality and taste

Contents:1. Appetizers and salads (hot and cold) appropriate conditions are properly pack or box

based on enterprise procedures.2. Maintenance of its freshness, quality and taste required containers are used and

stored in proper temperature.


Tools and Accessories Laboratory outfit

Measuring cups

Dietetic scale

Oyster knife, paring knife, clamknife

Cast iron skillet

Spatula

Channel knife

Melon ball scoop

Plastic containers (accordingto standard size used)

Plastic bags

Tin foil

Decorative wood/ plastictoothpicks

Food trays

Supplies and MaterialsIngredients :

Ingredients:

Appetizers:

Finger foods lumpia, nuggets, f.chicken

Cocktail fruits

Sandwiches chicken, burger

Canapes

Salads

Fruit salad- cocktail, cream,

condensed milk

Chicken potatoes salad chickenbreast, potatoes, mayonnaise, celery

Equipment

Refrigerator

Microwave

Chiller or hot food conveyor Stem, table pan

Working table

Learning Materials

Standard recipes

Books/manuals

Methodologies:

Demonstration

Observation

Lecture

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Assessment Method:

Questioning

UNIT OF COMPETENCY : Prepare Sandwiches (hot and cold)

MODULE TITLE : Preparing sandwiches ( hot and cold)

MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudesrequired in preparing sandwiches (hot and cold) incommercial cookery or catering operations.


QUALIFICATION LEVEL : NCII


At the end of this module the student / trainees should be able to

LO 1 Prepare and present variety of sandwichesLO 2 Store sandwiches

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LO 1. PREPARE AND PRESENT A VARIETY OF SANDWICHES

Assessment Criteria:1. Appropriate techniques use in variety of type of sandwiches2. Using correct ingredients to enterprise standard ensuring neatness of presentation,

appropriate ingredients combination, precise uniform cuts, size and shape3. Attractive used of service ware and garnishes4. Proper equipment used for toasting and heating accdg to enterprise procedure and

manuals5. Sandwiches presentation w/in the required time frame and according to customer

request.6. Attractive presentation of sandwich using suitable garnishing and service ware.

Contents:1. Hygene handling of food at proper temparature2. Safety used of equipment for toasting and heating of food

3. Maintaining freshness and quality with correct used of diff. packaging materials

Conditions:Student / trainees must be provided with the ff.


Lab outfit

Measuring spoon, glass cup,dietetic seals

Food tray

Food slicer / cutter

Sheet pan

Chef knife Fluted knife

Spatula or palette knife


Bread loaves / garnishing

Square styro fitted for sandwich

Stick plastic container, sealer orplastic wrap or foil

Trays/ boxes

Hotdogs, cheese, chicken breast,

hamburger, onion, ground pork Pita bread, bell pepper, all purpose

flour, cornstarch, egg

Learning Materials

Standard recipes

Books/manuals

Methodologies:

Demonstration

Lectures

Assessment Method:

Observation

Oral Questioning

Written Test

Equipment

Working table

Hot food conveyor

Range

Grill (smokeless)

Toaster

Oven Chiller

Customized containers for display

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UNIT OF COMPETENCY : PREPARE VEGETABLES, FRUITS, EGGS AND STARCHDISHES

MODULE TITLE : Prepare Vegetables, Fruits, Eggs and Starch Dishes

MODULE DESCRIPTION : This module covers knowledge, skills, and desirable attitudesrequired to prepare various vegetables, fruits, eggs, andstarch dishes in a commercial cookery or catering operation.





LO 1. Prepare vegetable and fruit dishes

LO 2. Prepare starch dishes

LO 3. Prepare and cook egg-based dishes

LO 4. Store vegetables, egg and starch foodstuffs

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LO 1. PREPARE VEGETABLE AND FRUIT DISHES

Assessment Criteria:1. Vegetables and fruits are selected according to season availability, quantity, quality

and price.

2. Optimum quality and nutrients of fruits and vegetables are preserved by following thestandard preparation/cooking method, in accordance with recipe requirement.

3. Vegetable and fruit dishes are attractively presented using appropriate garnishesbased on standard recipe requirement.

Contents

Classification and market forms of fruits and vegetables

Guidelines in selecting and preparation of fruits and vegetables

Nutritive value of fruits and vegetables

Principles of fruit and vegetable cookery

Cutting and presentation techniques of fruits and vegetables


EQUIPMENT

Refrigerator

Working table

Blender

Weighing scale

Oven/ gas range

Microwave


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standards recipes

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans

ACCESSORIES

Laboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodology:

Lecture/ discussion

Assessment Method

Direct observation

Written examination

Oral questioning

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LO 2. PREPARE STARCH DISHES

Assessment Criteria:1. Variety of starch and foods are selected and prepared according to enterprise

standard recipes and guidelines.

2. Optimum quality of the prepared starch dish is ensured using suitable methodsbased on standard recipe requirement.

Contents:

Classification and market forms of starch

Guidelines in selecting and preparation of starch

Principles of starch cookery


EQUIPMENT Gas range

Oven

Refrigerator

Microwave

Working table

Weighing scale

TOOLS


Chopping board Sifter

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans

SUPPLIES AND MATERIALS Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodology:

Lecture/ discussion

Assessment Methods:

Direct observation

Written examination

Oral questioning

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LO 3. PREPARE EGG DISHES

Assessment Criteria:1. Variety of egg dishes are prepared and cooked according to standard recipes.2. Egg dishes are correctly prepared meeting desired quality, consistency, and

appearance based on enterprise standard recipes.3. Eggs are utilized and presented in various ways based on its culinary purposes in

commercial cooking.

Contents:

Kinds of eggs

Parts of an egg

Cooking methods of eggs

General uses of eggs in culinary arts

Guidelines in checking the quality of eggs


EQUIPMENT

Gas range

Oven

Refrigerator

Working table

TOOLS


Chopping board

Sifter

Plates and bowls

Knives

Spoon and Forks

Pans and pots


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodology: Lecture/ discussion

Assessment Method:

Direct observation

Written examination

Oral questioning

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LO4. STORE VEGETABLES, FRUITS, EGGS AND STARCH FOODSTUFFS

Assessment Criteria:1. Fresh and processed eggs, vegetables, fruits, and starch foodstuffs are stored at

correct temperature in accordance with the required conditions.

2. Freshness and quality is maintained in accordance with enterprise storing techniquesand procedures.

Contents:

Storage conditions for foods

Controlling temperatures at receiving and storage

Proper storage of foods

Hygienic handling of foods


EQUIPMENT

Refrigerator

Working table

Blender

Weighing scale

Oven/ gas range

Microwave

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes

ACCESSORIES

Laboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodology: Lecture/ discussion

Assessment Methods:

Direct observation

Written examination

Oral questioning

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UNIT OF COMPETENCY : PREPARE AND COOK POULTRY AND GAME

MODULE TITLE : PREPARING AND COOKING POUTRY AND GAME


attitude in selecting, preparing, cooking and presenting andstoring poultry and game





LO 1. Select and purchase poultry and game

LO 2. Handle and store poultry and game

LO 3. Prepare, cook and present poultry and game

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LO 1. SELECT AND PURCHASE POULTRY AND GAME

Assessment Criteria:1. Poultry and game is selected and purchased based on the required menu2. Poultry and game are received in accordance with required quantity and quality

3. Items are received and indorsed according to guidelines

Contents:

Classifications of poultry and game

Qualities or characteristics of poultry and game

Guidelines in receiving foods


EQUIPMENT

OHP

SUPPLIES

Transparencies

TOOLS/ACCESSORIES

Weighing scale

Wok

Casserole

Ladle

Plates

Bowls

Laboratory gown

Hair net

Apron

Mask

gloves


Catalog

Reference books

Methodologies:

Lecture/ discussion

Demonstration

Assessment Methods: Direct observation


Demonstration

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LO 2. HANDLE AND STORE POULTRY AND GAME

Assessment Criteria:1. Poultry and game are handles efficiently and hygienically to minimize risk food

spoilage and cross contaminations

2. Frozen poultry and game are thawed in accordance with required thawingprocedures

3. Poultry and game are stored ensuring storage conditions and optional temperatureare maintained

Contents:

Proper handling of poultry and game products

Procedures of thawing poultry products

Proper storing of poultry

Conditions:


EQUIPMENT

Freezer

Refrigerator

Chiller

SUPPLIES

Poultry and game products

Foil

Wax paper

TOOLS/ACCESSORIES

Laboratory gown

Hair net

Apron

Mask

gloves

LEARNING MATERIALS

Manuals

Catalog

Reference books

Methodologies:

Lecture/ discussion

Demonstration

Assessment Methods:

Direct observation


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LO 3. PREPARE, COOK AND PREPARE POULTRY

Assessment Criteria:1. Poultry and game are prepared based on the required menu and preparation

techniques

2. Poultry and game are cooked according to standard recipes and appropriate cookerymethod

3. Variety of poultry and game dishes are prepared according to standard recipe4. Poultry and game are served in according to standard recipe including, carving,

slicing or leaving whole5. Poultry and game is presented using suitable, sauces, garnishes and

accompaniments

Contents:

Preparation techniques used in cooking poultry and game

Cookery methods and techniques for poultry and game

Portioning and yielding Different types of sauces, garnishes and accompaniments


EQUIPMENT

Gas range

Oven

Blender

Refrigerator

Microware

Working table

LEARNING MATERIALS

Manuals


Catalog

Reference books

Hand-outs

TOOLS/ACCESSORIES

Weighing scale

Wok

Casserole

Ladle

Plates

Bowls

Laboratory gown

Hair net

Apron

Mask

glovesSUPPLIES

Real ingredients as required by menuor recipe


Demonstration

Video viewing

Assessment Methods:

Written examination

Oral questioning

Direct observation

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UNIT OF COMPETENCY : PREPARE PORTION OF CONTROLLED MEAT CUTS

MODULE TITLE : Prepare Portion of Controlled meat cuts

MODULE DESCRIPTION : This module covers the specialized skills and knowledgerequired to select quality meats, break down primary andsecondary cuts into portions and prepare a selection of meatproducts.





LO 1. Select suppliers and purchase meats

LO 2. Prepare and produce a range of portion controlled meats

LO 3. Prepare and produce meat products

LO 4. Store meat cuts and meat products

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LO 1. SELECT SUPPLIERS AND PURCHASE MEATS

Assessment Criteria:1. Suppliers are identified prior to purchase of meats in accordance with enterprise

selection guidelines and policy.

2. Suppliers are selected based on enterprise approves selection guidelines.3. Meats are purchased based on quality specifications and request.

Contents:

Classification and market forms of meat and meat products

Guidelines in selecting and purchasing of meats

Cuts of meats


EQUIPMENT Refrigerator

Working table

Weighing scale

Freezer


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans

Food containers

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes

Methodology:

Lecture/ discussion

Assessment Methods:

Direct observation

Written examination

Oral questioning

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LO 2. PREPARE AND PRODUCE A RANGE OF PORTION CONTROLLED MEATS

Assessment Criteria:1. Ingredients are specified and selected according to standard recipes.

2. Meats and other ingredients are weighed based on recipes required quantity.3. Meats are precisely cut to required portion size based on given standard recipes.

Contents:

Recipe quantification

Units of measurement and its equivalents

Butchering


EQUIPMENT Freezer

Working table

Weighing scale

SUPPLIES AND MATERIALS Real ingredients

TOOLS


Chopping board

Colander

Plates and bowls

Paring knife Butchers knife

Cleaver

Boning knife

Spoon and Forks

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodologies

Lecture/ discussion

Demonstration

Video viewing

Assessment Method

Direct observation

Written examination

Oral questioning

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LO 3. PREPARE AND PRODUCE MEAT PRODUCTS

Assessment Criteria:1. Range of portion-controlled meat products are prepared and cooked according to

standard recipes and suitable cookery methods.

2. Suitable ingredients are selected according to standard recipe requirements.3. Seasonings, flavoring, herbs and spices for meat products are selected and used

based on recipe requirement.

Contents:

Techniques in cutting meats

Uses of food additives and food enhancers

Guidelines in using food additives and food enhancers

Principles of meat cookery

Conditions:


EQUIPMENT

Freezer

Working table

Refrigerator

Gas range/ oven

Racks

Weighing scale

TOOLS


Chopping board

Colander

Plates and bowls

Paring knife

Butchers knife

Cleaver

Boning knife

Spoon and Forks

Pots and pans


Real ingredients

Spices and seasonings

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes

ACCESSORIES

Laboratory outfit

Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodology:

Lecture/ discussion

Assessment Methods:

Direct observation

Written examination

Oral questioning

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LO 4. STORE MEAT CUTS AND MEAT PRODUCTS

Assessment Criteria:1. Food spoilage is minimized in accordance with standard storage techniques.2. Quality of each cut and product is maintained through appropriate storage

techniques, in accordance with job requirement.3. Meat preservation method is used/ applied appropriately in accordance with standard

recipe requirement.

Contents:

Factors contributing to meat spoilage

Storage procedures for different meats

Methods of meat preservation


EQUIPMENT

Freezer

Working table

Refrigerator

Gas range/ oven

Racks

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules

Standard recipes


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodologies:

Lecture/ discussion

Educational trips

Assessment Methods:

Direct observation

Written examination

Oral questioning

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UNIT OF COMPETENCY : PREPARE AND COOK SEAFOOD

MODULE TITLE : Prepare and Cook Seafood

MODULE DESCRIPTION : This module deals with the knowledge, skills and

desirable attitudes required in selecting, preparing,presenting and storing seafood in a commercial cookeryor catering operation.



SUMMARY OF LEARNING OUTCOME


LO 1. Select and store seafood

LO 2. Prepare and cook fish and shellfish

LO 3. Present fish and seafood

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LO 1. SELECT AND STORE SEAFOOD

Assessment Criteria:1. Seafood is selected according to quality, seasonal availability, price and the

requirements for specific menu items.

2. Live seafood, where used, are maintained and killed in a non-cruel and humanemanner and in accordance with government regulations.

3. Seafood are handled and stored hygienically, in accordance with safe handling andstoring techniques.

4. Frozen seafood are thawed correctly to ensure maximum quality, hygiene, and toretain their nutrients.

5. Where applicable, date stamps and codes are checked to ensure quality control.

Contents:

Classifications and market forms of seafood

Principles in cooking seafood

Techniques in storing of seafood Thawing guide of seafood

Safe handling of raw seafood


EQUIPMENT

Freezer

Working table

Gas range/ oven

Cooler

TOOLS


Chopping board

Colander

Plates and bowls

Knives

Spoon and Forks

Pots and pans

Food containers


Real ingredients

LEARNING MATERIALS

Manuals

References

Modules


Hairnet

Lab gown

Apron

Mask

Gloves

Splasher shoes

Methodologies:

Lecture/ discussion

Assessment Methods:

Direct observation

Written examination

Oral questioning

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LO 2. PREPARE AND COOK FISH AND SHELLFISH

Assessment Criteria:1. Fish is cleaned, gutted and filleted correctly and efficiently according to recipe

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

accordance with recipe standards.3. Seafood is cooked to standard recipe requirements using a variety of cookery

methods.4. Fish and shellfish by-products are used appropriately for a variety of dishes and

menu items.

Contents:

Classifications fish

26883739 CBC Commercial Cooking NC II

Documents

Transcript of 26883739 CBC Commercial Cooking NC II