Cbc Commercial Cooking Nc Ii

Transcript

COMPETENCY-BASED CURRICULUM Sector: Tourism (Hotel and Restaurant) Qualification: Commercial Cooking NC II TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY  East Service Road, South Superhighway, Superhighway, Taguig, Metro Manila COURSE DESIGN COURSE TITLE : COMMERCIAL COOKING NC II NOMINAL DURATION : 436 HOURS COURSE DESCRIPTION : This course is designed to enhance the knowledge, skills and attitudes of any kitchen staff on food preparation. It includes competencies competencies such as clean kitchen areas; cook hot and cold meals; and prepare portion and plate meat or  food food to gues guests ts in hote hotel, l, motel otel,, rest restau aura rant nts, s, club clubs, s, canteens, resorts and luxury lines cruises. COURSE OUTCOMES : Upon completion of the course, the trainees/students must be able to: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. Obtain Obtain and convey convey workpla workplace ce informat information ion Complet Complete e relevan relevantt work work related related documen documents ts Particip Participate ate in work workplac place e meetin meeting g and and discu discussio ssion n Describe and identify team role and responsibility responsibility in a team Describ Describe e work work as a team member  member  Integrate personal personal objectives objectives with organizational organizational goals Set and meet meet work work prior prioriti ities es Maintain Maintain profess profession ional al growt growth h and and develop developmen mentt Evalu Evaluate ate hazar hazard d and and risks risks Control hazards and risks Maintain occupational occupational health health and safety safety awareness awareness Identify and access key sources of information on the industry Access, apply and share industry industry information information Update continuously relevant industry knowledge Practice personal personal grooming grooming and hygiene Practice safe and hygienic handling, storage and disposal of food, beverage and materials Identify and explain the functions, general features and capabilities of both hardware and software Use appropriate devices and procedures to transfer files/data Produce accurate and complete data according to the requirements Maintain computer computer system Practice workplace safety, security and hygiene systems, processes and operations Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines Maintain safe safe personal personal presentation presentation standards standards Apply effective verbal and non-verbal communication communication skills to respond to customer needs CBC Commercial Cooking NC II 2 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. Provide prompt and quality service to customers Handle queries promptly and correctly correctly in line with enterprise procedures Handle customer complaints, evaluation and recommendations Identify the appropriate chemicals and equipment and their uses for cleaning and sanitizing kitchen premises Enumerate Enumerate occupational occupational health and safety safety requirements requirements for spraying, spraying, bending, lifting, carrying and using equipment in kitchen premises Discuss work work requirements requirements to be be done to save save time and effort effort for workflow workflow Discuss environme environment-friend nt-friendly ly products products and practices practices in cleaning cleaning kitchen Handle Handle waste waste and and linen linen Clean and and sanitize sanitize premises premises and garbage garbage bin bin Clean, sanitize and store store cleaning cleaning equipment equipment enumerate enumerate uses and characteristics characteristics of basic basic food products products and types of menus menus Prioritize workplan, minimize time effort and apply environmental considerations in specific food preparation Identify appropriate appropriate tools, tools, equipment equipment and ingredients ingredients to be used Prepare Prepare food food requisit requisition ion for dairies, dairies, dry dry goods, goods, fruits fruits and vegetab vegetables, les, meat, meat, poultry and seafood Select Select meat meat required required for for menu items items Prepare and portion portion the the meat according according to recipe recipe Cook the portioned portioned meat according according to menu specification specification Serve with appropriate appropriate condiments condiments and and sauces sauces Receive delivery of kitchen(foo kitchen(food) d) supplies supplies Apply principles principles of stock control control and classify food food items for storage segregation segregation Check Check for slow slow moving moving items items (FIFO (FIFO)) Identi Identify fy and and prepa prepare re ingre ingredie dient nts s accor accordin ding g to stan standar dard d proc procedu edure res, s, speci special al dietary requirements and cultural needs Prepare stocks stocks according according to to specified specified menu requirement requirement Prepare soups soups according according to specified menu requiremen requirementt Prepare sauces according to specified menu requirement Store Store stocks stocks and sauce sauces s as require required d Serve soup according according to standard service Identify Identify and prepare prepare ingredie ingredients nts as referred referred to menu requiremen requirementt accordin according g to cookery methods Analyze the the different recipes recipes for various various dishes dishes for menu requirement requirement Prepare dish according to menu menu requiremen requirementt Prepare appropriate garnishing of platter & center pieces Serve Serve dish dish for food food serv service ice Identify Identify ingredie ingredients nts as required required in the menu and prepare prepare according according to cookery cookery methods Observe standard recipe for for salad and and appetizer appetizer preparation preparation Prepare and and apply appropriate appropriate dressing dressing or condiments condiments required required for salads salads and appetizers Serve salads salads and dressings with appropriate appropriate garnishings garnishings Prepare Prepare hot hot and cold cold appet appetizer izers s Observe standard standard recipe recipe for hot and and cold appetizers appetizers preparation preparation CBC Commercial Cooking NC II 3 63. Prepare and and apply appropriate appropriate sauces, dressings dressings or condiments condiments required required for hot and cold appetizers 64. Serve hot hot or cold appetizers appetizers as required required in the the menu 65. Store Store appetiz appetizers ers and and salads salads 66. Identify Identify required required ingredie ingredients nts and prepare prepare sandwiches sandwiches according according to enterpri enterprise se standards 67. Apply culinary culinary terms related related to sandwiches sandwiches commonly commonly used used in the industry industry 68. Perform Perform sandwic sandwich h preparat preparation ion 69. Serve hot hot or cold sandwiches sandwiches as required required in the menu menu 70. Store Store sand sandwic wiche hes s 71. Identify vegetable, vegetable, fruits fruits and and starch starch dishes dishes 72. Clean and prepare prepare vegetable, vegetable, fruit and starch starch according to specified specified preparation preparation 73. Cook vegetable vegetable and starch starch dishes dishes according according to menu specificatio specification n 74. Prepare and and cook egg-based egg-based dishes dishes according according to menu menu specification specification 75. Serve vegetables, fruits, starch and eggs as required from the menu 76. Select and and purchase purchase poultry and game game according according to menu menu 77. Prepare poultry poultry and and game according according to standard standard recipe 78. Cook poultry poultry and game according according to to menu requireme requirements nts 79. Serve with appropriate appropriate condiments condiments and and sauces sauces 80. Identify portion portion and and meat requireme requirements nts according according to menu menu 81. Prepare and and portion the the meat according according to recipe recipe requirement requirement 82. Cook the portion meat according according to menu specificatio specification n 83. Serve with appropriate appropriate condiments condiments and and sauces sauces 84. Observe safe and and hygienic hygienic practices practices for for meat 85. Select and clean clean seafood seafood according to menu menu 86. Prepare and cook cook seafood (fish, (fish, shellfish, shellfish, etc.) according according to recipe requirement requirement 87. Serve with appropriate appropriate condiments condiments and and sauces sauces 88. Identify ingredients ingredients according according to to recipe (hot (hot and cold desserts) desserts) 89. Prepare and and cook ingredients ingredients according according to standard standard recipe recipe procedures procedures 90. arrange in a plate and decorate decorate with with appropriate appropriate garnishing garnishing 91. Prepare Prepare sweet sweet sauces sauces as as required required 92. Chill Chill desse dessert rts s 93. Identify ingredients ingredients according according to to recipe (pastry, (pastry, cakes cakes and pop paste) paste) 94. Prepare pastry, pastry, cake and and pop paste accordin according g to menu requirement requirement 95. Cut and portion portion dessert dessert according according to menu requiremen requirementt 96. Garnish pastry, pastry, cakes cakes and pop paste paste with appropriate appropriate garniture garniture 97. Arrange in in plate and and serve with appropriate appropriate hot hot or cold sauces 98. Chill Chill desse dessert rts s 99. Identify specific food for for packaging packaging duration 100. Ensure food suitability suitability for packaging, packaging, storage and transportation transportation 101. Select Select packagin packaging g appropria appropriate te to specifi specific c food 102. Package food according according to needs needs and observe hygienic practices practices and sanitation requirement 103. Ensure food presentatio presentation n is properly properly garnished garnished using appropriat appropriate e garniture garniture and presented in standard temperature 104. Serve Serve food food with with require required d side side dish dish CBC Commercial Cooking NC II 4 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 CBC Commercial Cooking NC II 5 COURSE STRUCTURE CBC Commercial Cooking NC II 6 Unit of Competency Module Title Module Contents No. of  Hours BASIC 1. Participate in Workplace Communication 1.1 1.1 Parti Particip cipati ating ng in Workplace Communication 2. Work Work in a Tea Team m Environment 2.1 2.1 Work Workin ing g in a Team Environment 3. Prac Practi tice ce Car Caree eer  r  Professionalism 3.1 3.1 Prac Practi tici cing ng Career  Professionalism CBC Commercial Cooking NC II 1.1. .1.1 1.1. 1.1.2 2 1.1. 1.1.3 3 1.1. 1.1.4 4 Parts rts of of sp speech ech 4 Sent Senten ence ce cons constr truc ucti tion on Effe Effect ctiv ive e commu communi nica cati tion on Comm Commun unic icat atin ing g wit with h the the employer  1.1. 1.1.5 5 Comm Commun unic icat atin ing g with with oth other  er  members of the household 1.1. 1.1.6 6 Fami Famili liar ariz izin ing g with with commo common n places and Singaporean terminologies 1.1. 1.1.7 7 Basi Basic c mat mathe hema mati tics cs 1.1. 1.1.8 8 Tech Techni nica call wri writi ting ng 1.1. .1.9 Types of of for form ms 1.1.10 1.1.10 Record Recording ing inform informatio ation n 2.1.1 2.1.1 Team Team role role in the house househo hold ld 4 2.1. 2.1.2 2 Rela Relati tion onsh ship ip and and responsibilities 2.1.3 2.1.3 Role Role and res respo ponsi nsibil biliti ities es with with team environment/ household 2.1.4 2.1.4 Relat Relation ionsh ship ip within within a team/household member  2.1.5 2.1.5 Comm Commun unica icati tion on proce process ss 2.1.6 2.1.6 Team Team stru structu cture re / team team roles roles in the household 2.1.7 2.1.7 Grou Group p planni planning ng and and dec decisi ision on making in the household 3.1.1 3.1.1 Perso Persona nall Develo Developm pment ent-So -Socia ciall 5 3.1. 3.1.2 2 Aspe Aspect cts: s: Int Intra ra and and Interpersonal Development 3.1.3 3.1.3 Perso Persona nall Hygien Hygiene e and and Practices 3.1.4 3.1.4 Work Work Valu Values es and and Ethi Ethica call Standards 3.1.5 3.1.5 House Househo hold ld poli policie cies s on the the use and maintenance of  equipment 3.1.6 3.1.6 Gend Gender er and and Deve Develop lopme ment nt (GAD) Sensitivity 3.1.7 3.1.7 Profe Professi ssion onali alism sm in the the Workplace/ household 7 Unit of Competency 4. Prac ractic tice Occupational Health and Safety Procedures Module Title Module Contents No. of  Hours 5 4.1 4.1 Prac Practi tici cing ng Occupational Health and Safety Procedures 4.1. 4.1.1 1 Haza Hazard rds s and and risk risks s identification and control 4.1.2 4.1.2 House Househo hold ld safet safety y and hea health lth protocol 4.1. 4.1.3 3 OHS OHS indi indica cato tors rs 4.1.4 4.1.4 Effec Effects ts of of hazar hazards ds in in the the workplace 4.1. 4.1.5 5 Ergo Ergon nomic omics s 4.1. 4.1.6 6 Safe Safety ty Regu Regula lati tion ons s 4.1.7 4.1.7 Elect Electric rical al and and Fire Fire Safet Safety y Code 4.1. 4.1.8 8 Wast Waste e mana manage geme ment nt 4.1.9 4.1.9 Disast Disaster er Prep Prepare aredn dness ess and and Management 4.1.10 Contingency Contingency Measures Measures and Procedures 4.1.11 Operational Operational health and safety safety procedure, practices and regulations 4.1.12 Emergency-relat Emergency-related ed drills and training 4.1.13 Management Management systems systems and procedures for infection control 4.1.14 Transmission Transmission and control control of  Communicable diseases 1.1 Developing And Updating Industry Knowledge 1.1. 1.1.1 1 1.1. 1.1.2 2 COMMON 1. Deve Develo lop p And And Updated Industry Knowledge CBC Commercial Cooking NC II Info Inform rmat atio ion n sour source ces. s. 2 Info Inform rmat atio ion n to assi assist st effe effect ctiv ive e work performance 8 Unit of Competency 2. Observe Workplace Hygiene Procedures Module Title 2.1 Obse bservin rving g Workplace Hygiene Procedures Module Contents 2.1. 2.1.1 1 2.1. 2.1.2 2 2.1. 2.1.3 3 2.1. 2.1.4 4 2.1. 2.1.5 5 2.1. 2.1.6 6 2.1. 2.1.7 7 3. Perform Computer  Operations 3.1 Performing Computer  Operations 3.1. 3.1.1 1 3.1. 3.1.2 2 3.1. 3.1.3 3 3.1. 3.1.4 4 3.1. 3.1.5 5 3.1.6 3.1. 3.1.7 7 3.1. 3.1.8 8 3.1. 3.1.9 9 3.1.10 3.1.10 3.1.1 3.1.11 1 3.1.1 3.1.12 2 3.1.13 3.1.13 3.1.1 3.1.14 4 3.1.1 3.1.15 5 3.1.1 3.1.16 6 3.1.17 3.1.17 CBC Commercial Cooking NC II No. of  Hours 4 Pers Person ona al groo groomi ming ng and and hygiene. Typi Typica call hygi hygien enic ic and and con contr trol ol procedures in the hospitality and tourism industries. Over Ov ervi view ew of legi legisl slat atio ion n and and regulation in relation to food handling, personal and general hygiene. Know Knowle ledg dge e on on fac facto tors rs whic which h contribute to workplace hygiene problems. Gene Genera rall haza hazard rds s in in han handl dlin ing g of food, linen and laundry and garbage, including major  causes of contamination and cross-infection. Sour Source ces s of of and and reas reason ons s for  for  food poisoning. Hygi Hygien enic ic ris risks ks,, mini minim mizin izing g or  removing. Main Main type types s of of com compu pute ters rs and and basic features of different operating systems. Main Main part parts s of of a comp comput uter er.. Stor Storag age e dev devic ices es and and bas basic ic categories of memory. Rele Releva vant nt type types s of of sof softw twar are. e. Gener eneral al secu securi rity ty.. Viruses. OH and and S pri princ ncip iple les s and and responsibilities. Basi Basic c erg ergon onom omic ics s of  of  keyboard and computer use. Gener eneral al secu securi rity ty.. Reading Reading skills skills to to interp interpret ret instructions. Use Use of desk desktop top icon icons. s. Keyb Keyboar oard d tech techniq nique ues s OH and S princ principle iples s and and responsibilities. Print Printing ing techniq techniques ues.. Type Types s of prin printer ters. s. Perip Periphe heral rals. s. OH and S princ principle iples s and and responsibilities. 4 9 Unit of Competency Module Title 3.1 Main Mainta taiinin ning3.2.1 Computer  Equipment3And .2.2 System 3.2.3 3.2.4 3.2.5 3.2.6 3.2.7 3.2.8 3.2.9 3.2.10 3.2.11 3.2.12 3.2.13 3.2.14 3.2.15 4. Perform Workplace And Safety Practices 4.1 Perfo rformin rming g Workplace And Safety Practices CBC Commercial Cooking NC II Module Contents No. of  Hours Occupational health and safety PC systems Use of tools Mathematical computations Electrical/electronic th theory Drawing interpretation Computer interpretation Viruses Use of problem solving in emergency situation Removing viruses from infected machines Electrical/electronic th theory Computer operation Viruses Use of problem solving in emergency situation Removing viruses from infected machines 4.1. 4.1.1 1 Corr Correc ectt hea healt lth, h, safe safety ty and and security practices in line with workplace procedures. 4.1. 4.1.2 2 Safe Safe and and pro prope perr work work techniques in using devices and equipment 4.1. 4.1.3 3 Haza Hazard rd iden identi tifi fica cati tion on and and control Security of documents, cash, 4.1.4 equipment and people. 4.1.5 5S 4.1. 4.1.6 6 Type Types s / kind kinds s of of eme emerg rgen ency cy.. 4.1. 4.1.7 7 Emer Emerge genc ncy y proc proced edur ure e– recognition, action and prevention. 4.1. 4.1.8 8 Firs Firstt aid aid pro proce cedu dure res. s. 4.1.9 Use of PPE 4.1.10 4.1.10 Safe Safe and and proper proper posture. posture. 4 10 Unit of Competency 5. Provide Effective Customer  Service Module Title 5.1 Providing Effective Customer  Service Module Contents 5.1.1 5.1. 5.1.2 2 5.1. 5.1.3 3 5.1. 5.1.4 4 5.1. 5.1.5 5 5.1 5.1.6 5.1. 5.1.7 7 5.1. 5.1.8 8 5.1. 5.1.9 9 5.1.10 5.1.10 5.1.11 5.1.11 5.1.1 5.1.12 2 5.1.13 5.1.13 5.1.14 5.1.14 5.1.15 5.1.15 5.1.16 5.1.16 5.1.17 5.1.17 5.1.1 5.1.18 8 5.1.1 5.1.19 9 No. of  Hours 4 Components of  of  communication, communication process and barriers of communication. Verb Verbal al and and nonnon-ve verb rbal al communication. Body Body lang langua uage ge,, gest gestur ures es,, facial expressions, mannerisms. Cust Custom oms s and and trad tradit itio ions ns of  different races. Mode Modes s of gree greeti ting ng and and far fare e welling according to cultural and social differences. Enhan hancem cement of  interpersonal and listening skills. Good Good work workin ing g att attit itud ude e and and pleasant approach. Publ Public ic rela relati tion ons s skil skills ls.. Mode Modes s of of gre greet etin ing g and and farewell. Proper Proper addressi addressing ng of of needs needs of persons. (by gender, age, status, physical condition) Style Style manu manual al requ requirem irement. ent. Stan Standar dard d letter letters s and proformas. Telepho Telephone ne manne manners, rs, proper  proper  use of fax machine. Proper Proper way way of takin taking g queries queries.. Respon Responses ses to queries queries.. Taking Taking telephon telephone e messa messages. ges. Proper Proper way of answ answerin ering g complaints in line with workplace procedures. Natu Nature re and and detail details s of  complaints. Indu Industr stry/ y/ workpla workplace ce procedures in giving evaluation and recommendations. CORE CBC Commercial Cooking NC II 11 Unit of Competency Module Title 1. Clea lean and maintain kitchen premises 1.1 1.1 Clea leaning ning and and maintain kitchen premises 2.1 2.1 Organ rganiz izin ing g and and preparing food 2. Orga Organi nize ze an and prepare food Module Contents 1.1. 1.1.1 1 1.1. 1.1.2 2 1.1. 1.1.3 3 2.1. 2.1.1 1 2.1. 2.1.2 2 2.1. 2.1.3 3 3. Sele Select ct,, prep prepar are e and cook meat 4. Rece Receiv ive e and and store kitchen supplies 5. Prep Prepar are e stoc stocks ks,, sauces and soups 3.1 Selecting, preparing and cooking meat 4.1 Rece eceivin iving g an and storing kitchen supplies 5.1 Prepari aring stocks sauces and soups 3.1. 3.1.1 1 3.1.2 3.1.2 3.1.3 3.1.3 3.1 3.1.4 4.1. 4.1.1 1 4.1 4.1.2 4.1.3 4.1.3 5.1. 5.1.1 1 5.1. 5.1.2 2 5.1. 5.1.3 3 5.1. 5.1.4 4 6. Prep Prepar are, e, cook cook and serve food for menus 6.1 Prepari aring, ng, 6.1. 6.1.1 1 cooking and serving food for  6.1. 6.1.2 2 menus 6.1. 6.1.3 3 7. Prepare appetizers and salads 7.1 Preparing appetizers and salads 7.1. 7.1.1 1 7.1. 7.1.2 2 8. Prepare sandwiches 8.1 Preparing sandwiches 7.1. 7.1.3 3 8.1. 8.1.1 1 8.1. 8.1.2 2 CBC Commercial Cooking NC II No. of  Hours 15 Clea Clean, n, san sanit itiz ize, e, and and sto store re equipment Clea Clean n and and sani saniti tize ze pre premi mise ses s Hand Handle le wast waste e and and line linen n Prep Prepar are e Tools ools and Equipment for use Asse Assemb mble le and and prep prepar are e ingredients for menu items Prep Prepar are e dai dairy ry,, dry dry goo goods ds,, fruits and vegetable Sele Select ct meat meats s Prepar Prepare e and and potio potion n mea meatt Cook Cook and and pres presen entt meat meat cuts cuts for service Store tore meat Take Take deli delive very ry of supp suppli lies es Store suppli pplies es Rota Rotate te and and main maintai tain n suppli supplies es Prep Prepar are e sto stock cks, s, glaz glazes es and and essences required for menu items. Prep Prepar are e sou soups ps requ requir ired ed for  for  menu items Prep Prepar are e sau sauce ces s req requi uire red d for  for  menu items Stor Store e and and reco recons nsti titu tute te stocks, sauces and soups. Coor Coordi dina nate te,, orga organi nize ze and and prepare for food service Cook Cook and and ser serve ve menu menu item items s for food service Coor Coordi dina nate te and and com compl plet ete e end of service requirements Prep Prepar are e and and pres presen entt a variety of salad and dressings Prep Prepar are e and and pres presen entt a ran range ge of hot and cold appetizers Stor Store e appe appeti tize zers rs and and sal salad ads s Prep Prepar are e and and pres presen entt vari variet ety y of sandwiches Stor Store e sand sandwi wich ches es 20 40 20 20 25 20 25 12 No. of  Hours 9. Prepare, 9.1 Prepari aring 9.1.1 9.1.1 Prepar Prepare e veget vegetab able le and and fruit fruit 30 vegetables vegetables, dishes fruits, eggs and fruits, eggs and 9.1.2 9.1.2 Prepar Prepare e starc starch h dishes dishes starch products starch products 9.1.3 9.1.3 Prepar Prepare e and and cook cook egg egg-ba -base sed d dishes 9.1.4 9.1.4 Store Store vege vegetab tables les,, egg egg and and starch foodstuffs 10. Prepare and 10.1 Preparing Preparing and 10.1 10.1 Sele Select ct and and pur purch chas ase e pou poult ltry ry 40 cook poultry and cooking poultry and game game and game 10.2 10.2 Handl andle e and and stor store e po poultr ultry y and and game 10.3 10.3 Prep Prepar are, e, cook cook and and pre prese sent nt poultry and game 11. Prepare and 11. aring and 11.1.1 11.1.1 Select Select supplie suppliers rs and 20 portion portioning purchase meats controlled meat controlled meat 11.1.2 Prepare and produce a cuts cuts range of portion controlled meats 11.1.3 Prepare and produce meat products 11.1.4 11.1.4 Store Store meat meat cuts cuts and and meat meat products 12. Prepare and 12.1 12.1 Prepari Preparing ng and and 12.1.1 12.1.1 Select Select and and store store seafo seafood od 30 cook sea foods cooking sea 12.1.2 12.1.2 Prepare Prepare and cook cook fish fish and and foods shellfish 13. Prepare hot 13.1 13.1 Prepari Preparing ng hot hot 13.1. 13.1.1 1 Prep Prepare are and and Prod Produce uce 20 and cold and cold desserts desserts desserts 13.1.2 Decorate, portion and present desserts 13.1.3 Prepare sweet sauces 13.1.4 Prepare accompaniments, garnishes and decorations 13.1.5 Store desserts 14. Prepare pastry, 14.1 14.1 Prep Prepari aring ng 14.1.1 Prepare, decorate and 40 cakes, and pastry, cakes present pastries and cakes yeast-based and yeast 14.1.2 Prepare and produce produce yeast products based products products 14.1.3 Portion and store store pastry, pastry, Cakes and bread goods. 14.1.4 Prepare food for service 14.1.2 14.1.2 Portion Portion and plate plate food 14.1.3 14.1.3 Work in team team 15. Pres resent ent foo food 15.1 Presen esentting ing food ood 15.1. .1.1 Prepa reparre food for serv ervice ice 20 15.1.2 15.1.2 Portion Portion and plate plate food 15.1.3 15.1.3 Work in team team Unit of Competency Module Title CBC Commercial Cooking NC II Module Contents 13 Unit of Competency 16. Package prepared foodstuff  Module Title 16.1 16.1 Packagi Packaging ng of  of  prepared foodstuff  Module Contents No. of  Hours 15 16.1.1 Ensure food food suitable suitable for  packaging, storage and transportation 16.1.2 Select packaging packaging appropriate appropriate to specific food 16.1.3 Package food food according according to needs TOTAL 436 RESOURCES: Facilities Workshop Laboratory Audio-visual room Lecture room Storage/stock room Equipment • • • • • • • • • • • • CBC Commercial Cooking NC II Projector screen Overhead projector  Electric fan First aid cabinet Fire extinguisher  Emergency light directional signage air condition computers TV Video player  Refrigerators 14 • • • • • • • • • • • • • 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  • • • • • • • • • • • • • CBC Commercial Cooking NC II 15 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 devices References Brochures Manuals Charts Recipe Book CD’s 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) CBC Commercial Cooking NC II 16 • • Must have at least 3-5 years of industry experience Must be physically and mentally fit CBC Commercial Cooking NC II 17 UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES MODULE TITLE Cleaning and Maintaining Kitchen Premises : MODULE DESCRIPTION : This module module deals deals with the knowled knowledge, ge, skills skills and desirab desirable le attitude in cleaning and maintaining kitchen and storage in commercial 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 CBC Commercial Cooking NC II 18 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 manual’s instruction. 2. Cleaning and sanitizing sanitizing are performed performed in accordance accordance with with Food Safety Regulatio Regulations. ns. 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 SUPPLIES AND MATERIALS Chemical cleaners Sanitizers Detergents Scorching pads Brush Towels • • • • • • • • • TOOLS Silverware Glassware Hollowware Chinaware Pots, pans, dishes Cutlery Containers LEARNING MATERIALS Manuals References Methodologies: Lecture/ discussion • Assessment Methods: Direct observation Written examination Oral questioning • • • CBC Commercial Cooking NC II 19 LO2. CLEAN AND SANITIZE PREMISES Assessment Criteria: 1. Ceilings, walls, floors, floors, shelves, shelves, and working working surfaces surfaces are are cleaned cleaned and sanitized sanitized hygienically without causing hazards, in accordance with occupational health and safety regulations. 2. Cleaning equipment and chemicals are used safely based on manual’s 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 TOOLS Garbage bins Mop squeezer  • • • • • • • • • • SUPPLIES AND MATERIALS Chemical cleaners Sanitizers Detergents Scorching pads Brush Towels Floor Mop LEARNING MATERIALS Manuals References Catalogs Methodologies: Lecture/ discussion • Assessment Methods: Direct observation Written examination Oral questioning • • • CBC Commercial Cooking NC II 20 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 chemicals are disposed safely according according to standard standard procedures. 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 • • • Conditions: Students/trainees must be provided with the following: • • • EQUIPMENT Store rooms Cupboards Shelves • • • • • • • • TOOLS Garbage bins • • • SUPPLIES AND MATERIALS Chemical cleaners Sanitizers Detergents Scorching pads Brush Towels Garbage bags LEARNING MATERIALS Manuals References Catalogs Methodologies: Lecture/ discussion • Assessment Methods: Direct observation Written examination Oral questioning • • • CBC Commercial Cooking NC II 21 UNIT OF COMPETENCY : ORGANIZE AND PREPARE FOOD MODULE TITLE Organizing and Preparing Food : MODULE DESCRIPTION : This module module deals deals with the skills, skills, knowled knowledge ge and desirabl desirable e attitudes, required to organize and prepare variety of foods in commercial cookery/catering operations. NOMINAL DURATION 20 hours : QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: 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. CBC Commercial Cooking NC II 22 LO 1. PREPARE TOOLS AND EQUIPMENT FOR FOR USE. Assessment Criteria: 1. Tools and and Equipment Equipment are identified identified based based on on the required required task. 2. Tools and and Equipment Equipment are checked checked for for defects, defects, damages damages or working working condition condition in accordance with job requirement. 3. Safe handling handling of kitchen kitchen tools tools and equipmen equipmentt are properly properly observed observed in accordanc accordance e with Occupational Health and Safety Requirements. 4. Equipment Equipment are cleaned cleaned and and sanitized sanitized based on correct correct type, size, size, safely safely assemble 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 • • • • Conditions: Students/trainees must be provided with the following: • • • • • • EQUIPMENT Gas range Oven Blender  Refrigerator  Microwave Working table ACCESSORIES Laboratory 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 • • CBC Commercial Cooking NC II 23 LO2. ASSEMBLE AND PREPARE INGREDIENTS FOR MENU ITEMS Assessment Criteria: 1. Ingredients Ingredients are identified identified correctly, correctly, according to standard standard recipe or recipe recipe cards. 2. Ingredients Ingredients are assembled assembled according according to correct correct quantity, quantity, type, and quality quality required. required. 3. Ingredients Ingredients are prepared based on the required form and 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 • • • Conditions: Students/trainees must be provided with the following: • • • • • • • EQUIPMENT Working table TOOLS Measuring spoon and cups Dietetic scale Chopping board Plates and bowls Knives Spoon and Forks • • • • SUPPLIES AND MATERIALS Real ingredients as required by the menu, recipe LEARNING MATERIALS Copy of standardized recipe Lecture hand-outs Reference books ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves splasher shoes • • • • • • Methodologies: Lecture/ discussion Demonstration Video viewing • • • Assessment Methods: Direct observation Written/oral questioning Demonstration • • • CBC Commercial Cooking NC II 24 LO 3. PREPARE DAIRY, DRY GOODS, FRUITS AND AND VEGETABLES Assessment Criteria: 1. Vegetables Vegetables and fruits fruits are washed, washed, peeled peeled or prepared prepared as required required for menu menu item. 2. Dairy products products are are prepared prepared and handled handled safely safely as required required for for menu item. item. 3. Measure, sift when appropriate appropriate and use dry goods for menu item. 5. Products are stored stored and placed placed in in correct correct storage storage facilities. Contents: Characteristic of different kitchen tools and equipment and their uses. Safety work practices. Hygienic handling of tools and equipment. • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • Shelves Storage room Refrigerator  Working table • • • • • • • • TOOLS Measuring spoon and cups Dietetic scale Chopping board Plates and bowls Knives Spoon and Forks • • SUPPLIES AND MATERIALS Real ingredients as required by the menu, recipe LEARNING MATERIALS Copy of standardized recipe Lecture hand-outs References ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes • • • • • • Methodologies: Lecture/ discussion Demonstration Video viewing • • • Assessment Method: Direct observation Written/oral questioning Demonstration • • • CBC Commercial Cooking NC II 25 LO 4. PREPARE MEAT, SEAFOOD AND POULTRY Assessment Criteria: 1. Meats are prepared, prepared, trimmed, trimmed, minced minced or sliced sliced in accordance accordance with with standard standard recipe. recipe. 2. Fish and seafood are prepared, prepared, cleaned cleaned and or or filleted according according to required required procedure 3. Poultry are trimmed trimmed and and prepared prepared in accordance accordance with standard recipe. 4. Meat, Meat, seafood, seafood, and poultr poultry y are stored stored hygienic hygienically ally.. 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 Students/trainees must be provided with the following: • • • • EQUIPMENT Refrigerator  Working table Mincer  Slicer  • • • • • • • • • • • • ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves splasher shoes • • • • • TOOLS Measuring spoon and cups Dietetic scale Chopping board Plates and bowls Knives Spoon and Forks SUPPLIES AND MATERIALS Real ingredients as required by the menu, recipe LEARNING MATERIALS Copy of standardized recipe Lecture hand-outs References Methodologies: Lecture/ discussion Demonstration Video viewing • • • Assessment Methods: Direct observation Written/oral questioning Demonstration • • • CBC Commercial Cooking NC II 26 UNIT OFCOMPETENCY : SELECT, PREPARE AND COOK MEAT MODULE TITLE : SELECTING, PREPARING AND COOKING MEAT MODULE DESCRIPTION : This module module deals deals with the know knowledg ledge, e, skill skills s and and attitu attitudes des in selecting, preparing, cooking and storing meat. NOMINAL DURATION 40 hours : QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO1. LO1. LO2. LO2. LO3. LO3. LO4. Sele Select ct meats eats Prepar Prepare e and and potion potion meat meat Cook Cook and and prese present nt meat meat cuts for service service Store ore meat CBC Commercial Cooking NC II 27 LO 1. SELECT MEATS Assessment Criteria: 1. Primary, secondary secondary and portioned portioned cuts cuts of pork, pork, lamb, beef and veal are selected selected as required for menu items. 2. Low cost cuts and meat products products are selected selected when and where appropria appropriate te 3. The best supplier for quality quality and price price are selected selected according according to enterprise 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  • • • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • OHP • • LEARNING MATERIALS Manuals Catalog Reference books Methodology: Lecture/discussion • Assessment Methods: Written examination Oral questioning • • CBC Commercial Cooking NC II 28 LO 2. PREPARE AND PORTION MEATS Assessment Criteria: 1. Suitable knives and and equipment equipment are selected and used prior to meat preparation preparation 2. Meat cuts cuts are prepared prepared and portioned portioned according according to menu menu requiremen requirements ts 3. Suitable marinades marinades are prepared prepared and and used where where appropriate appropriate for for variety of meat cuts 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 • • • • Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • • • • • • • EQUIPMENT Food processor  Projector  TOOLS/ACCESSORIES Chef’s 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 • SUPPLIES Meat products as required by menu or recipe • LEARNING MATERIALS Manuals Catalog Reference books Hand-outs • • Methodologies: Lecture/discussion Demonstration Video viewing • • • Assessment Methods: Written examination Oral questioning Direct observation • • • CBC Commercial Cooking NC II 29 LO 3. COOK AND PRESENT MEAT CUTS FOR SERVICE Assessment Criteria: 1. Appropriate Appropriate cooking cooking method method are identified and used used for meat meat cuts 2. Variety f primary, secondary secondary and portion portion meat meat cuts are are cooked cooked and presented presented according to standard recipe 3. Meat cuts cuts are portioned portioned and served served according according to menu requirements requirements 4. Meat are are carved carved using using the the appropriate appropriate tools and and techniques techniques Contents: Cooking methods and preparations Food presentation and appropriate garnishing Tools and techniques used in meat carving • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT SUPPLIES Gas range Real ingredients as required by menu Oven or recipe Blender  Refrigerator  Microware Working table • • • • • • • • • • • • • • • • • • 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 Methodologies: Lecture/discussion Demonstration Video viewing • • • Assessment Methods: Written examination Oral questioning Direct observation • • • CBC Commercial Cooking NC II 30 LO 4. STORE MEAT Assessment Criteria: 1. Fresh and and cyrovac-packed cyrovac-packed meat are stored correctly correctly according according to health regulation regulation 2. Frozen meat are thawed in accordance accordance with enterprise enterprise requireme requirements nts Contents: Proper storage of fresh and cyovac meat Procedures in thawing frozen meat • • Conditions: Students/trainees must be provided with the following: • • • 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 Copy of standardized recipe Catalog Reference books Hand-outs Methodologies: Lecture/discussion Demonstration • • Assessment Methods: Written examination Oral questioning Direct observation • • • CBC Commercial Cooking NC II 31 UNIT OF COMPETENCY : RECEIVE AND STORE KITCHEN SUPPLIES MODULE TITLE RECEVING AND STORING KITCHEN SUPPLIES : MODULE DESCRIPTION : This module module deals deals with the knowle knowledge, dge, skills skills and desirabl desirable e attitude required to received and store supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures for food and kitchen related goods. NOMINAL DURATION 20 hours : QUALIFICATION LEVEL : NCII SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Take delivery of supplies LO 2. Store supplies LO 3.Rotate and maintain supplies CBC Commercial Cooking NC II 32 LO 1. TAKE DELIVERY SUPPLIES Assessment Criteria: 1. Incoming supplies are checked checked accurately accurately as per specifications specifications,, order and and delivery delivery documentation in accordance with job requirements 2. Supplied items are are inspected inspected for damage, damage, quality, quality, expiration expiration date, date, breakage breakage and record details in accordance with policy 3. Documents Documents are prepared prepared like like receiving receiving reports, reports, credit memo, discrepanc discrepancy y reports to reflect 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: Students/trainees must be provided with the following: • SUPPLIES AND MATERIALS Samples of forms, reports and memos • • • LEARNING MATERIALS Reference books Hand outs Manuals Methodologies: Lecture/ discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning • • CBC Commercial Cooking NC II 33 LO 2. STORE SUPPLIES Assessment Criteria: 1. Supplies are transporte transported d and stored promptly, promptly, safely safely and without damage in the appropriate area taking into consideration requirements for temperature, ventilation and sanitation 2. Supply levels levels are recorded recorded accurately accurately and promptly promptly in accordanc accordance e with job requirements 3. Supplies are labeled labeled in accordance accordance with job job requirement requirements s 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 • • • • Conditions: Students/trainees must be provided with the following: • • • • EQUIPMENT Refrigerator  Chiller  Freezer  Computer  • • • • • SUPPLIES AND MATERIALS Real supplies that can be stored LEARNING MATERIALS Reference books Manuals Catalogs Hand-outs Methodologies: Lecture/ discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning • • CBC Commercial Cooking NC II 34 LO 3. ROTATE AND MAINTAIN SUPPLIES Assessment Criteria: 1. Supplies are rotated rotated in accordanc accordance e with with enterprise enterprise policy 2. Supplies are moved moved in accordanc accordance e with with safety safety and and hygiene hygiene requirements requirements 3. Damaged or spoiled spoiled supplies supplies are disposed disposed and and reported reported in accordance accordance with with government requirements 4. Storage areas areas are maintained maintained in optimum optimum condition condition ensuring ensuring hat they are clean, well well lit at required temperature, free form infestation and defects 5. Problem Problems s are identif identified ied and and reported reported prom promptly ptly 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 • • • • • Conditions: Students/trainees must be provided with the following: • • • • • • • • • • • EQUIPMENT Refrigerator  Chiller  Freezer  Computer  TOOLS AND ACCESSORIES Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Measuring spoon, glass, cups, dietetic scale Chopping board Sifter  Plates and bowls Knives Spoon and Forks • • • • • SUPPLIES AND MATERIALS Real supplies that can be stored LEARNING MATERIALS Reference books Manuals Catalogs Hand-outs Methodologies: Lecture/ discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning • • CBC Commercial Cooking NC II 35 UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS MODULE TITLE Preparing Stocks, Sauces and Soups. : MODULE DESCRIPTION : This This modu module le deals deals with with the skill skills, s, knowl knowled edge ge and and atti attitu tude de required to prepare various stocks, sauces and soups in a commercial cookery or catering. NOMINAL DURATION 20 hours : QUALIFICATION LEVEL : NCII SUMMARY OF LEARNING OUTCOMES: At the end of this module the students/ trainees should be able to: LO 1. Prepare stocks, glazes and essences required for menu items. LO 2. Prepare soups required for menu items LO 3. Prepare sauces required for menu items LO 4. Store and reconstitute stocks, sauces and soups. CBC Commercial Cooking NC II 36 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 be produced. 3. Appropri Appropriate ate clari clarifyin fying g agents agents can can be used. used. 4. Appropri Appropriate ate conven convenienc ience e product products s are used. 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, 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 Materials Real Ingredients – • • • • • • • Equipment Gas Range Refrigerator  Blender  Working table Learning Materials Recipes Standard Manuals Modules and brochures Methodologies: Lecture/ discussion Demonstration • • Assessment Methods: Direct Observation Written / Oral questioning • • CBC Commercial Cooking NC II 37 LO 2. PREPARE SOUPS REQUIRED FOR MENU ITEMS. Assessment Criteria: 1. Correct ingredients ingredients are selected selected and assembled assembled to prepare prepare soups, soups, including including stocks stocks and prepared garnishes. 2. Varieties of soups are prepared in accordance to enterprise standard. 3. Convenient Convenient products products for clarifying clarifying and and thickening thickening agents agents are used used appropriately. appropriately. 4. Evaluation Evaluation of soups soups for flavor, flavor, color, color, consistency consistency and temperatu temperature re are identified. identified. 5. Presentation Presentation of soups soups at the the right temperatu temperature, re, in cleaning cleaning service service ware w/out drips 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 different cultured. 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. Tools and Accessories Supplies and Materials Real Ingredients – Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher shoes. Equipment Measuring spoon, cups, dietetic Gas Range scale. Refrigerator  Chopping board Blender  Plates and bowls Working table Knives Spoon and fork Learning Materials Soup Ladle Recipes Standard Sauce pot and pan Manuals Stock Pat Modules and brochures Blender  Dutch Oven Stew Pot • • • • • • • • • • • • • • • • • • • 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 • • • CBC Commercial Cooking NC II 38 CBC Commercial Cooking NC II 39 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. Basi Basic c sauc sauces es 3. Variety if thickening thickening agents agents and convenience convenience products products used used appropriately appropriately 4. 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 menu items. 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. • • • • • • • • • Tools and Accessories Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher, shoes) Measuring spoon, glass, cups, dietetic scale Chopping board Sefter  Plates and bowls Knives Spoon and fork Scoop / laddle Saucepan, saucepot • • • • • • • • • • • • • • • • • • Equipment Gas Range Blender  Refrigerator  Microwave Working table • • • • • • • CBC Commercial Cooking NC II 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 Modules and brochures 40 CBC Commercial Cooking NC II 41 Competency-Based Curriculum Methodologies: Lecture / discussion Demonstration • • Assessment Methods: Direct Observation Oral Questioning Written Test • • • - 42 - Competency-Based Curriculum LO 4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS. Assessment Criteria: 1. Stocks, sauces sauces and and soups are stored stored correctly correctly to maintain maintain optimum optimum freshness freshness and and quality. 2. Stocks, sauces sauces and and soups are reconstituted reconstituted to appropriate appropriate standard standard of consistency. consistency. Contents: 1. Proper storage storage of stocks, sauces sauces and soups for for maintaining maintaining its optimum freshness freshness and quality 2. Reconstitute Reconstitute stocks, stocks, sauces sauces and soups soups to appropriate appropriate standard of consistency. consistency. Conditions: Students and trainees must be provided with the following. • • • • • • • • • Tools and Accessories Laboratory outfit Measuring spoon, glass, cups Sauce pan or saucepot Ladle Knives Bowls Whip / blender  Scoop Sauce pot and pan Supplies and Materials Chicken stocks, vegetable, pork stocks, beef stocks Corn starch Cream • • • • • • • • • Equipment Gas Range Refrigerator  Microwave Working table Learning Materials Manuals References / Books Methodologies: Lecture Demonstration • • Assessment: Observation Oral Questioning • • - 43 - Competency-Based Curriculum UNIT OF COM COMPETENCY : PREPARE, COOK AND SERVE FOOD FOR MENU MODULE TITLE : PREPARING, COOKING AND SERVING FOOD FOR MENU MODULE DESCRIPTION : This unit deals with the knowledge, skills and attitude required to organize, produce and serve food for menus. NOMINAL DURATION : 25 QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES : Upon completion of this module the students/trainees will be able to: LO 1: Coordinate, organize and prepare for food service LO 2: Cook and serve serve menu items for food service LO 3: Coordinate and complete end of service requirements requirements - 44 - Competency-Based Curriculum LO 1: Coordinate, organize and prepare for food service Assessment Criteria: 1. Commodity Commodity quantities, quantities, style, style, and quality quality requiremen requirements ts are determined determined according according to menu, recipes and specifications 2. Clear, complete complete and appropriate appropriate jobs checklist checklist for for food is prepared prepared 3. Menu requirement requirements s and job roles are liaised with with other team members members based based on enterprise procedures 4. Work schedules schedules are developed developed and followed followed to maximize maximize efficiency efficiency considering considering roles and responsibilities of other team members 5. Food items items are are organized organized and and prepared prepared in correct quantities quantities as required required 6. Ready-t Ready-to-se o-serve rve foods foods are stored stored appropr appropriate iately ly • • • • • CONTENTS: Time and motion Work within normal operating conditions of a commercial kitchen including time constraints 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 : EQUIPMENT  Electric, gas or induction ranges Ovens,  including combi ovens Microwaves  Grills and  griddles Deep fryers  Salamanders  Food  processors Blenders  Mixers  Slicers  Pans  Utensils  Tilting fry  TOOLS AND ACCESSORIES SUPPLIES & MATERIALS  Appetizers and salads Stocks,  sauces and soups Vegetables,  eggs and starch Poultry and  game Fish and  seafood Meat – beef   or pork based products Hot and  cold desserts Pastries,  cakes and yeast goods LEARNING MATERIALS  Manuals  Books  Video (CD ) - 45 - Competency-Based Curriculum pan Steamers  Baine marie  Mandoline   LCD Projector  (optional for  lecture)  Overhead Projector  (Optional for  lecture)  Television and multimedia player   Whiteboard Applicable  equipment as prescribed by Training regulations METHODOLOGIES: • • Discussion/ Demonstration Video viewing ASSESSMENT METHODS: • • • • • Portfolio Report such as training record book used as part of apprenticeship or  traineeship arrangements, sampling of menu items prepared by the candidate Direct observation of the candidate while preparing and cooking food items in a commercial kitchen Third Party Report such as feedback from customer about menu items and speed and timing of service Written or oral questions to test candidate’s 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 - 46 - Competency-Based Curriculum LO 2: Cook and serve menu items for food service Assessment Criteria: 1. Appropr Appropriate iate commerc commercial ial equipm equipment ent are identifi identified ed and used to prepare prepare menu menu items 2. Menu items items are are cooked cooked and served served accor accordin ding g to menu menu and and servic service e style style using using appropriate cookery methods 3. Menu items items and and ingredi ingredient ents s are adjusted adjusted to meet meet speci special al reque requests sts of of custom customers ers 4. Menu items items are are cooked cooked and served served to to meet meet custom customer er expect expectatio ations ns on on quality quality,, presentation and timeliness of delivery 5. Workplac Workplace e safety safety and hygie hygienic nic proce procedure dures s are are follow followed ed accor according ding to enterp enterprise rise and legislative requirements CONTENTS: Prepare, cook and serve a variety of menu items to meet customer expectations on 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 appropriate cookery methods for each category 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: EQUIPMENT  Electric, gas or induction ranges Ovens,  including combi ovens Microwaves  Grills and  griddles Deep fryers  Salamanders  Food  processors Blenders  Mixers  Slicers  Pans  Utensils  TOOLS AND ACCESSORIES SUPPLIES & MATERIALS  Appetizers and salads Stocks,  sauces and soups Vegetables,  eggs and starch Poultry and  game Fish and  seafood Meat – beef   or pork based products Hot and  cold desserts Pastries,  cakes and yeast LEARNING MATERIALS  Manuals  Books  Video (CD) - 47 - Competency-Based Curriculum Tilting fry  pan Steamers  Baine marie  Mandoline  goods  LCD Projector  (optional for  lecture)  Overhead Projector  (Optional for  lecture)  Television and multimedia player   Whiteboard Applicable  equipment as prescribed by Training regulations METHODOLOGIES: • • Discussion/ Demonstration Video viewing ASSESSMENT METHODS: Portfolio Report such as training record book used as part of apprenticeship or  traineeship arrangements, sampling of menu items prepared by the candidate Direct observation of the candidate while preparing and cooking food items in a commercial kitchen Third Party Report Report such as feedback from customer about menu items and speed and timing of service Written or oral questions to test candidate’s 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 • • • • • - 48 - Competency-Based Curriculum LO 3: Coordinate and complete end of service requirements Assessment Criteria: 1. End of servic service e proce procedure dures s are are coordin coordinated ated accordin according g to enterpri enterprise se pract practices ices 2. Food items items are are stored stored appropr appropriate iately ly to to minim minimize ize food food spoilage spoilage and wastage wastage 3. Post service service de-brief de-briefing ing are conduct conducted ed accor according ding to enter enterpris prise e policy policy and procedures CONTENTS: Work within normal operating conditions of a commercial kitchen including time constraints 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: EQUIPMENT  Electric, gas or induction ranges Ovens,  including combi ovens Microwaves  Grills and  griddles Deep fryers  Salamanders  Food  processors Blenders  Mixers  Slicers  Pans  Utensils  Tilting fry  pan Steamers  Baine marie  Mandoline   TOOLS AND ACCESSORIES SUPPLIES & MATERIALS  Appetizers and salads Stocks,  sauces and soups Vegetables,  eggs and starch Poultry and  game Fish and  seafood Meat – beef   or pork based products Hot and  cold desserts Pastries,  cakes and yeast goods LEARNING MATERIALS  Manuals  Books  Video (CD) LCD Projector  (optional for  - 49 - Competency-Based Curriculum lecture)  Overhead Projector  (Optional for  lecture)  Television and multimedia player   Whiteboard Applicable  equipment as prescribed by Training regulations METHODOLOGIES: • • Discussion/ Demonstration Video viewing ASSESSMENT METHODS: Portfolio Report such as training record book used as part of apprenticeship or  traineeship arrangements, sampling of menu items prepared by the candidate Direct observation of the candidate while preparing and cooking food items in a commercial kitchen Third Party Report Report such as feedback from customer about menu items and speed and timing of service Written or oral questions to test candidate’s 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 • • • • • - 50 - Competency-Based Curriculum UNIT OF COMPETENCY : PREPARE APPETIZERS AND SALADS (HOT AND COLD) MODULE TITLE Preparing Appetizers and salads (hot and cold) : MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes require in preparing appetizers and salads (hot and cold) in commercial cookery or catering operations. NOMINAL DURATION 20 hours : QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOME: At the end of this module, the student / trainees should be able to: LO 1. Prepare and present a variety of salad and dressings LO 2. Prepare and present a range of hot and cold appetizers LO 3. Store appetizers and salads - 51 - Competency-Based Curriculum LO 1. PREPARE AND PRESENT A VARIETY OF SALAD AND DRESSINGS Assessment Criteria: 1. Suitable ingredients ingredients are chosen chosen base base on enterprise enterprise quality quality standard standard for salads salads and and dressings. 2. Salads are are prepared prepared using fresh (seasonal) (seasonal) ingredients ingredients for acceptable acceptable enterprise enterprise standards to maximize eating qualities, characteristics and taste. 3. Sauces and and dressings dressings are prepared which is suitable either incorporat incorporate e unto or  accompany salads. 4. Salads are presented presented attractively attractively to enterprise enterprise standards standards Contents: 1. Real Real Ingredien Ingredients ts required required by cateri catering ng or enterpr enterprise ise 2. Salads are are prepared prepared using using fresh fresh (seasonal) (seasonal) ingredient ingredients s accdg to enterprise enterprise standards. 3. Preparation Preparation of sauces sauces and dressing suited either either to incorporat incorporate e or accompany accompany salads. 4. Preparation Preparation of of salads salads attractive attractively ly to enterprise enterprise standards. standards. Conditions: Students / trainees must be provided with the following. • • • • • • • • Tools and Accessories Laboratory outfit (hairnet, lab gown, apron, mask, gloves, splasher, shoes) Measuring spoon, glass, cups, dietetic scale Chopping board Sifter  plates, bowls salad spoon and forks fluted knife cups / plastic Supplies and Materials 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 and vegetable sticks Meats – (chicken & beef, tuna) Flavoring – gelatin (pineapple, orange, etc) • • • • • • • • • Equipment Refrigerator  Blender  Microwave Working table • • • Learning Materials Standard recipes Books, manuals Modules/ references - 52 - Competency-Based Curriculum Methodologies: Demonstration Lecture Assessment Method: Oral questioning Observation Written Test - 53 - Competency-Based Curriculum LO 2. PREPARE AND PRESENT A RANGE OF HOT AN AND D COLD APPETIZERS. Assessment Criteria: 1. Appetizer Appetizer are produced using the correct correct ingredients ingredients ensuring: ensuring: a. symmetry symmetry & neatne neatness ss of of present presentatio ation n  b. appropriate ingredients c. prec precis ise e & uni unifo form rm cut cut d. attracti attractive ve servic service e ware ware and and garnish garnishes es 2. Glazes Glazes are correctl correctly y selected selected and and prepar prepared ed 3. Correct equipment equipment are selected and used used in the the production production of of appetizer  appetizer  4. Quality trimmings trimmings and left over over are are utilized utilized when when appropriate appropriate 5. Appetize Appetizerr are present presented ed within within the qualifi qualified ed time frame frame 6. Appetizers Appetizers are presented presented attractive attractively ly as to classical, classical, cultural and and enterprises enterprises standard Contents: 1. Correct Correct ingr ingredie edients nts used used in appet appetizer  izer  2. Prepared Prepared glazer glazer corre correctly ctly selecte selected d 3. Utilize Utilize left left over over for trimm trimming ing to avoi avoid d waste waste 4. Selected correct equipment equipment used used in the production production of appetizer  appetizer  5. Presenta Presentation tion of appeti appetizer zer attra attractiv ctively ely Conditions: Students/ trainees must be provided with the following. • • • • • • • • • • • • • • • Tools and Accessories 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 Equipment Gas Range Refrigerator  Working table Supplies and Materials Ingredients : Seafoods- oyster, clams, shrimp, tahong, fish fillet Meat- meatballs, ham,  sausage, crab sticks, chicken nuggets, lumpia Vagetable- carrots,  turnips, asparagus, celery, egg plant, bell pepper, tomatoes, o turnips, onions, okra Fruits- pineapple  chunks, cucumber, calamansi, lemon, melons, Others: cheese, green mangoes • • • • Learning Materials Standard recipes Manuals - 54 - Competency-Based Curriculum Methodologies: Lecture Demonstration Modules/ references • • • Assessment Methods: Oral questioning Observation • • - 55 - Competency-Based Curriculum LO 3. STORE APPETIZER AND SALADS Assessment Criteria: 1. Appetizers Appetizers and salads salads are kept in appropriat appropriate e conditions conditions based on enterprise enterprise procedures. 2. Required containers containers are used used and stored stored in proper temperatur temperature e to maintain maintain freshness, quality and taste Contents: 1. Appetizers and salads (hot and cold) appropriate conditions are properly pack or box based on enterprise procedures. 2. Maintenance Maintenance of its freshness freshness,, quality and taste taste required required containers containers are used used and stored in proper temperature. Conditions: Conditions : Students / trainees must be provided with the following. Tools and Accessories Supplies and Materials Ingredients : Laboratory outfit Ingredients: Measuring cups Appetizers: Dietetic scale Finger foods – lumpia, nuggets, f. Oyster knife, paring knife, clam chicken knife Cocktail – fruits Cast iron skillet Sandwiches – chicken, burger  Spatula Canapes – Channel knife Salads – Melon ball scoop Fruit salad- cocktail, cream, Plastic containers (according condensed milk to standard size used) Chicken potatoes salad – chicken Plastic bags breast, potatoes, mayonnaise, celery Tin foil • • • • • • • • • • • • • • • • • • • • Decorative wood/ plastic toothpicks Food trays • • • • • • • Equipment Refrigerator  Microwave Chiller or hot food conveyor  Stem, table pan Working table • • Learning Materials Standard recipes Books/manuals Methodologies: Demonstration Observation Lecture • • • - 56 - Competency-Based Curriculum 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 attitudes required in preparing sandwiches (hot and cold) in commercial cookery or catering operations. NOMINAL DURATION 25 hours : QUALIFICATION LEVEL : NCII SUMMARY OF LEARNING OUTCOMES: At the end of this module the student / trainees should be able to LO 1 Prepare and present variety of sandwiches LO 2 Store sandwiches - 57 - Competency-Based Curriculum LO 1. PREPARE AND PRESENT PRESENT A VARIETY VARIETY OF SANDWICHES Assessment Criteria: 1. Appropriate Appropriate techniques techniques use in variety of type of sandwiche sandwiches s 2. Using correct correct ingredients ingredients to to enterprise enterprise standard standard ensuring ensuring neatness neatness of presentat presentation, ion, appropriate ingredients combination, precise uniform cuts, size and shape 3. Attracti Attractive ve used used of servic service e ware ware and garn garnishe ishes s 4. Proper equipment equipment used for for toasting and heating heating accdg accdg to enterprise enterprise procedure procedure and and manuals 5. Sandwiches Sandwiches presentation presentation w/in w/in the required required time time frame and and according according to customer  customer  request. 6. Attractive Attractive presentatio presentation n of sandwich using suitable garnishing garnishing and and service service ware. Contents: 1. Hygene Hygene handli handling ng of food food at proper proper tempara temparature ture 2. Safety used of equipment equipment for toasting toasting and heating of food food 3. Maintaining Maintaining freshness freshness and quality quality with with correct used of diff. packaging packaging materials materials Conditions: Student / trainees must be provided with the ff. Tools and Accessories Supplies and Materials Lab outfit Bread loaves / garnishing Measuring spoon, glass cup, Square styro fitted for sandwich dietetic seals Stick plastic container, sealer or  Food tray plastic wrap or foil Food slicer / cutter  Trays/ boxes Sheet pan Hotdogs, cheese, chicken breast, hamburger, onion, ground pork Chef knife Pita bread, bell pepper, all purpose Fluted knife flour, cornstarch, egg Spatula or palette knife • • • • • • • • • • • • • • • • 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 • • • - 58 - Competency-Based Curriculum UNIT OF COMPETENCY : PREPARE VEGETABLES, FRUITS, EGGS AND STARCH DISHES MODULE TITLE Prepare Vegetables, Fruits, Eggs and Starch Dishes : MODULE DESCRIPTION : This module module cover covers s knowle knowledge, dge, skills, skills, and desirab desirable le attit attitudes udes required to prepare various vegetables, fruits, eggs, and starch dishes in a commercial cookery or catering operation. NOMINAL DURATION 30 hours : QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: 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 - 59 - Competency-Based Curriculum LO 1. PREPARE VEGETABLE AND FRUIT DISHES Assessment Criteria: 1. Vegetables Vegetables and fruits fruits are selected selected according according to season season availability, availability, quantity, quantity, quality quality and price. 2. Optimum quality and and nutrients nutrients of fruits fruits and vegetables vegetables are preserved preserved by following the standard preparation/cooking method, in accordance with recipe requirement. 3. Vegetable and fruit dishes are attractively presented using appropriate garnishes based 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 • • • • • Conditions: Students/trainees must be provided with the following: • • • • • • EQUIPMENT Refrigerator  Working table Blender  Weighing scale Oven/ gas range Microwave • • • • • • • • • • • • TOOLS Measuring spoon and cups Chopping board Colander  Plates and bowls Knives Spoon and Forks Pots and pans SUPPLIES AND MATERIALS Real ingredients LEARNING MATERIALS Manuals References Modules Standards recipes ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes • • • • • • Methodology: Lecture/ discussion • Assessment Method Direct observation Written examination Oral questioning • • • - 60 - Competency-Based Curriculum LO 2. PREPARE STARCH DISHES Assessment Criteria: 1. Variety of of starch and and foods are selected selected and prepared prepared according according to enterprise enterprise standard recipes and guidelines. 2. Optimum quality of the prepared prepared starch starch dish is is ensured using suitable suitable methods methods based on standard recipe requirement. Contents: Classification and market forms of starch Guidelines in selecting and preparation of starch Principles of starch cookery • • • Conditions: Students/trainees must be provided with the following: • • • • • • EQUIPMENT Gas range Oven Refrigerator  Microwave Working table Weighing scale • • • • • • • • • • • • • TOOLS Measuring spoon and cups 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 ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes • • • • • • Methodology: Lecture/ discussion • Assessment Methods: Direct observation Written examination Oral questioning • • • - 61 - Competency-Based Curriculum LO 3. PREPARE EGG EGG DISHES Assessment Criteria: 1. Variety of of egg dishes dishes are prepared prepared and cooked cooked according according to standard standard recipes. recipes. 2. Egg dishes dishes are correctly correctly prepared prepared meeting meeting desired desired quality, quality, consistency, consistency, and appearance based on enterprise standard recipes. 3. Eggs are utilized and and presented presented in various various ways ways based on its culinary culinary purposes 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 • • • • • Conditions: Students/trainees must be provided with the following: • • • • EQUIPMENT Gas range Oven Refrigerator  Working table • • • • • • • • • • TOOLS Measuring spoon and cups Chopping board Sifter  Plates and bowls Knives Spoon and Forks Pans and pots • • SUPPLIES AND MATERIALS Real ingredients LEARNING MATERIALS Manuals References Modules Standard recipes ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes • • • • • • Methodology: Lecture/ discussion • Assessment Method: Direct observation Written examination Oral questioning • • • - 62 - Competency-Based Curriculum LO4. STORE VEGETABLES, FRUITS, EGGS AND STARCH FOODSTUFFS Assessment Criteria: 1. Fresh and and processed processed eggs, eggs, vegetables, vegetables, fruits, fruits, and starch starch foodstuffs foodstuffs are stored at correct temperature in accordance with the required conditions. 2. Freshness Freshness and quality quality is maintained maintained in accordance accordance with with enterprise enterprise storing storing techniques techniques and procedures. Contents: Storage conditions for foods Controlling temperatures at receiving and storage Proper storage of foods Hygienic handling of foods • • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • Refrigerator  Working table Blender  Weighing scale Oven/ gas range Microwave SUPPLIES AND MATERIALS • LEARNING MATERIALS • • • • • • • • • • TOOLS Measuring spoon and cups Chopping board Colander  Plates and bowls Knives Spoon and Forks Pots and pans Real ingredients • 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 • • • - 63 - Competency-Based Curriculum UNIT OF COMPETENCY : PREPARE AND COOK POULTRY AND GAME MODULE TITLE PREPARING AND COOKING POUTRY AND GAME : MODULE DESCRIPTION : This module module deals deals with the knowle knowledge, dge, skills skills and desirabl desirable e attitude in selecting, preparing, cooking and presenting and storing poultry and game NOMINAL DURATION 40 hours : QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Select and purchase poultry and game LO 2. Handle and store poultry and game LO 3. Prepare, cook and present poultry and game - 64 - Competency-Based Curriculum LO 1. SELECT AND PURCHASE POULTRY AND GAME Assessment Criteria: 1. Poultry and and game is selected selected and purchased purchased based on on the required required menu menu 2. Poultry and and game are received received in accordanc accordance e with required required quantity quantity and and quality 3. Items Items are received received and indor indorsed sed accor according ding to guidel guidelines ines Contents: Classifications of poultry and game Qualities or characteristics of poultry and game Guidelines in receiving foods • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • • • • • • • OHP TOOLS/ACCESSORIES Weighing scale Wok Casserole Ladle Plates Bowls Laboratory gown Hair net Apron Mask gloves • • • SUPPLIES Transparencies LEARNING MATERIALS Manuals Catalog Reference books Methodologies: Lecture/ discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning Demonstration • • • - 65 - Competency-Based Curriculum LO 2. HANDLE AND STORE POULTRY AND GAME Assessment Criteria: 1. Poultry and and game are handles handles efficiently efficiently and hygienically hygienically to minimize minimize risk risk food spoilage and cross contaminations 2. Frozen poultry and game game are thawed thawed in accordance accordance with required thawing procedures 3. Poultry and and game are stored stored ensuring ensuring storage storage conditions conditions and optional optional temperature temperature are maintained Contents: Proper handling of poultry and game products Procedures of thawing poultry products Proper storing of poultry • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • • • Freezer  Refrigerator  Chiller  TOOLS/ACCESSORIES Laboratory gown Hair net Apron Mask gloves • • • • • • SUPPLIES Poultry and game products Foil Wax paper  LEARNING MATERIALS Manuals Catalog Reference books Methodologies: Lecture/ discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning • • - 66 - Competency-Based Curriculum LO 3. PREPARE, COOK AND PREPARE POULTRY Assessment Criteria: 1. Poultry and game game are are prepared prepared based on the required menu and preparati preparation on techniques 2. Poultry and and game are cooked cooked according according to standard standard recipes recipes and and appropriate appropriate cookery cookery method 3. Variety of poultry poultry and game game dishes dishes are prepared prepared according according to standard recipe 4. Poultry and and game are served served in according according to standard recipe including, including, carving, carving, slicing or leaving whole 5. Poultry and game game is presented presented using suitable, sauces, garnishes 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 • • • • Conditions: Students/trainees must be provided with the following: • • • • • • EQUIPMENT Gas range Oven Blender  Refrigerator  Microware Working table • • • • • • • • • • • • LEARNING MATERIALS Manuals Copy of standardized recipe Catalog Reference books Hand-outs • • • • • TOOLS/ACCESSORIES Weighing scale Wok Casserole Ladle Plates Bowls Laboratory gown Hair net Apron Mask gloves SUPPLIES Real ingredients as required by menu or recipe Methodologies: Lecture/discussion Demonstration Video viewing • • • Assessment Methods: Written examination Oral questioning Direct observation • • • - 67 - Competency-Based Curriculum UNIT OF COMPETENCY : PREPARE PORTION OF CONTROLLED MEAT CUTS MODULE TITLE Prepare Portion of Controlled meat cuts : MODULE DESCRIPTION : This This modu module le cover covers s the spec special ializ ized ed skill skills s and kno knowle wledg dge e required to select quality meats, break down primary and secondary cuts into portions and prepare a selection of meat products. NOMINAL DURATION 20 hours : QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: 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 - 68 - Competency-Based Curriculum LO 1. SELECT SUPPLIERS AND PURCHASE MEATS Assessment Criteria: 1. Suppliers are identified identified prior prior to purchase purchase of meats meats in accordanc accordance e with enterprise enterprise selection guidelines and policy. 2. Suppliers are selected selected based based on on enterprise enterprise approves approves selection guidelines. guidelines. 3. Meats are are purchased purchased based based on quality specifications specifications and and request. request. Contents: Classification and market forms of meat and meat products Guidelines in selecting and purchasing of meats Cuts of meats • • • Conditions: Students/trainees must be provided with the following: • • • • EQUIPMENT Refrigerator  Working table Weighing scale Freezer  ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes • • • • • • • • • • • • • • TOOLS Measuring spoon and cups 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 • • • - 69 - Competency-Based Curriculum LO 2. PREPARE AND PRODUCE A RANGE OF PORT PORTION ION 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 • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • • • • • • • • Freezer  Working table Weighing scale TOOLS Measuring spoon and cups Chopping board Colander  Plates and bowls Paring knife Butcher’s knife Cleaver  Boning knife Spoon and Forks • • • • • SUPPLIES AND MATERIALS Real ingredients LEARNING MATERIALS Manuals References Modules Standard recipes ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes • • • • • • Methodologies • • • Lecture/ discussion Demonstration Video viewing Assessment Method Direct observation Written examination Oral questioning • • • - 70 - Competency-Based Curriculum - 71 - Competency-Based Curriculum 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 ingredients are selected selected according according to to standard standard recipe requirements. 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: Students/trainees must be provided with the following: EQUIPMENT • • • • • • Freezer  Working table Refrigerator  Gas range/ oven Racks Weighing scale • • • • • • • • • • • • • • • TOOLS Measuring spoon and cups Chopping board Colander  Plates and bowls Paring knife Butcher’s knife Cleaver  Boning knife Spoon and Forks Pots and pans • SUPPLIES AND MATERIALS 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 • • • - 72 - Competency-Based Curriculum LO 4. STORE MEAT CUTS AND MEAT 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 • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • Freezer  Working table Refrigerator  Gas range/ oven Racks • LEARNING MATERIALS • • • • • • • • • TOOLS Measuring spoon and cups Chopping board Colander  Plates and bowls Knives Spoon and Forks Pots and pans SUPPLIES AND MATERIALS Real ingredients • • Manuals References Modules Standard recipes ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes • • • • • • Methodologies: Lecture/ discussion Educational trips • • Assessment Methods: Direct observation Written examination Oral questioning • • • - 73 - Competency-Based Curriculum 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 cookery or catering operation. NOMINAL DURATION : 30 hours QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOME At the end of this module, the students/trainees should be able to: LO 1. Select and store seafood LO 2. Prepare and cook fish and shellfish LO 3. Present fish and seafood - 74 - Competency-Based Curriculum LO 1. SELECT AND STORE SEAFOOD SEAFOOD Assessment Criteria: 1. Seafood is selected selected according according to quality, quality, seasonal seasonal availability, availability, price and the requirements for specific menu items. 2. Live seafood, seafood, where where used, are maintained maintained and and killed in a non-cruel non-cruel and humane humane manner and in accordance with government regulations. 3. Seafood are handled and stored hygienically, in accordance with safe handling and storing techniques. 4. Frozen seafood seafood are are thawed thawed correctly correctly to ensure ensure maximum maximum quality, quality, hygiene, hygiene, and to retain their nutrients. 5. Where applicable, applicable, date stamps stamps and codes codes are checked to to ensure quality control. 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 • • • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT SUPPLIES AND MATERIALS Freezer  Real ingredients Working table LEARNING MATERIALS Gas range/ oven Manuals Cooler  References TOOLS Modules Measuring spoon and cups ACCESSORIES Chopping board Laboratory outfit Colander  Hairnet Plates and bowls Lab gown Knives Apron Spoon and Forks Mask Pots and pans Gloves Food containers Splasher shoes • • • • • • • • • • • • • • • • • • • • • • Methodologies: Lecture/ discussion • Assessment Methods: Direct observation Written examination Oral questioning • • • - 75 - Competency-Based Curriculum LO 2. PREPARE AND COOK 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 by-products are used used appropriately appropriately for a variety variety of dishes dishes and menu items. Contents: Classifications fish and market forms of fish Classifications and market forms of shellfish Principles of cooking fish and shellfish • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • Freezer  Working table Refrigerator  Gas range/ oven Racks • SUPPLIES AND MATERIALS Real ingredients ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes • • • • • • • • • TOOLS Measuring spoon and cups Chopping board Colander  Plates and bowls Knives Spoon and Forks Pots and pans • • • • LEARNING MATERIALS Manuals References Modules Standard recipes • • • Methodologies: Lecture/ discussion • Assessment Methods: Direct observation Written examination Oral questioning • • • - 76 - Competency-Based Curriculum LO 3. PRESENT FISH AND SEAFOOD SEAFOOD Assessment Criteria: 1. Fish and and seafood seafood is prepared prepared and and presented presented for for service. service. 2. Suitable sauces and and dips are are prepared prepared according according to standard standard recipes and and as required required to accompany seafood menu items. 3. Place presentations and garnishing techniques are selected and used according to recipe standards. Contents: Guidelines in garnishing fish and seafood dishes Selection of appropriate roux for fish and seafood dishes • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • • Freezer  Working table Refrigerator  Gas range/ oven Racks • SUPPLIES AND MATERIALS Real ingredients ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes • • • • • • • • • TOOLS Measuring spoon and cups Chopping board Colander  Plates and bowls Knives Spoon and Forks Pots and pans • • • • LEARNING MATERIALS Manuals References Modules Standard recipes • • • Methodologies: Lecture/ discussion • Assessment Method: Direct observation Written examination Oral questioning • • • - 77 - Competency-Based Curriculum UNIT OF COMPETENCY : PREPARE HOT AND COLD DESSERTS MODULE TITLE Preparing Hot and Cold Desserts : MODULE DESCRIPTION : This module module deals deals with knowledg knowledge, e, skill skills s and and attitu attitudes des in the the preparation of a range of hot, cold and frozen desserts in a commercial cookery or catering operation. NOMINAL DURATION 20 HOURS : QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1: Prepare and Produce desserts LO 2: Decorate, portion and present desserts LO 3: Prepare sweet sauces LO 4: Prepare accompaniments, garnishes and decorations LO 5: Store desserts - 78 - Competency-Based Curriculum LO 1: PREPARE AND PRODUCE DESSERTS Assessment Criteria: 1. Ingredients Ingredients are selected, selected, measured measured and weighed weighed according according to recipe requiremen requirements. ts. 2. Appropriate Appropriate equipment equipment are selected and used used in accordance accordance with with job requiremen requirements. ts. 3. Standard recipe are are used to produce produce a variety variety of hot cold and frozen desserts. desserts. 4. Creative and innovative innovative desserts desserts are are produced produced using a range of appropriate appropriate ingredients. Contents: • • • • Measuring food materials Kitchen tools and equipment and their uses Standardization of recipe Kinds of ingredients appropriate for desserts making Conditions: Students/trainees must be provided with the following: • • • • • • • • Equipment Gas range Oven Blender/ Food processor  Refrigerator  Microwave Ice cream Machine Mixer  Working table • • • • • • • • • Supplies and materials Ingredients for the menu • • • • • • • Learning Materials Manuals Food Related references Catalogs Module and hand out • Tools and Accessories Laboratory Outfit ( hairnet, apron, masks, gloves, etc.) Measuring spoon, glass, cups, Weighing scale Chopping board Sifter  Plates and bowls Knives Juicers spoon and Fork Baking pans, molder  Casseroles Steamer  Methodologies: Lecture/discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning • • - 79 - Competency-Based Curriculum LO 2: DECORATE, PORTION AND PRESENT DESSERTS Assessment criteria: 1. Desserts Desserts are decorated decorated appropriately appropriately to enhance enhance presentat presentation. ion. 2. Desserts Desserts are portioned portioned according according to required required standards. standards. 3. Desserts Desserts are presented presented according according to standard standard presentation. presentation. Contents: Principles in desserts decoration Costing, yielding, portion control of desserts Safe work practice particularly on handling hot and frozen products • • • Conditions: Students/trainees must be provided with the following: • • • • • • • • Equipment Gas range Oven Blender/ Food processor  Refrigerator  Microwave Ice cream Machine Mixer  Working table • • • • • • • • • Supplies and materials Ingredients for the menu • • • • • • • Learning Materials Manuals Catalogs Hand-outs Reference Materials • Tools and Accessories Laboratory Outfit ( hairnet, apron, masks, gloves, etc.) Measuring spoon, glass, cups, Weighing scale Chopping board Sifter  Plates and bowls Knives Juicers spoon and Fork Baking pans, molder  Casseroles Steamer  Methodologies: Lecture/discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning • • - 80 - Competency-Based Curriculum LO 3: PREPARE SWEET SAUCES Assessment Criteria: 1. Range of hot and cold sauces sauces are produced produced to a desired desired consistency consistency and and flavor  2. Thickening Thickening agents agents are used suitable suitable for sweet sweet sauces sauces where where appropriate appropriate 3. Sauces are stored stored to to retain retain desired desired quality quality and character characteristics istics Contents: • • • • Methods of cooking foods Different kinds of herbs, spices and food flavorings Starch and alimentary paste Proper storage of food Conditions: Students/trainees must be provided with the following: • • • • • • • • Equipment Gas range Oven Blender/ Food processor  Refrigerator  Microwave Ice cream Machine Mixer  Working table • • • • • • • • • Supplies and materials Ingredients for the menu • • • • • • • Learning Materials Manuals Catalogs Hand-outs Reference books • Tools and Accessories Laboratory Outfit ( hairnet, apron, masks, gloves, etc.) Measuring spoon, glass, cups, Weighing scale Chopping board Sifter  Plates and bowls Knives Juicers spoon and Fork Baking pans, molder  Casseroles Steamer  Methodologies: Lecture/discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning • • - 81 - Competency-Based Curriculum LO 4: PREPARE ACCOMPANIMENTS, GARNISHES AND DECORATION Assessment Criteria: 1. Accompaniments, garnishes and decorations are used to enhance taste, texture and balance. 2. Ensured that flavors flavors and and textures textures of garnishes garnishes complements complements desserts 3. Presente Presented d desserts desserts and and sweets sweets attrac attractive tively. ly. Contents: Rules in Garnishing Fruits and Vegetables Curving • • Conditions: Students/trainees must be provided with the following • • • • • • • • Equipment Gas range Oven Blender/ Food processor  Refrigerator  Microwave Ice cream Machine Mixer  Working table • • • • • • • • • Supplies and materials Ingredients for the menu • • • • • • • Learning Materials Manuals Catalogs Hand-outs Reference books • • Tools and Accessories Laboratory Outfit ( hairnet, apron, masks, gloves, etc.) Measuring spoon, glass, cups, Weighing scale Curving Knives Chopping board Sifter  Plates and bowls Knives Juicers spoon and Fork Baking pans, molder  Casseroles Steamer  • Methodologies: Lecture/discussion Demonstration Film Viewing • • • Assessment Methods: Direct observation • - 82 - Competency-Based Curriculum LO 5: STORE DESSERTS Assessment Criteria: 1. Dessert Desserts s are stored stored at the the appropr appropriate iate tempe temperatu rature re 2. Desserts Desserts conditions conditions are are corrected corrected to maintain quality freshnes freshness s and customer  customer  appeal 3. Desserts Desserts suitable suitable packaging packaging are selected selected and and used to preserve preserve taste, appearance appearance and eating characteristic Contents: • • Proper handling and storing of Desserts Food Packaging Conditions: Students/trainees must be provided with the following: • • • • • • • • • Equipment Working table Chiller  Refrigerator  Freezer  Tools and Accessories Laboratory Outfit ( hairnet, apron, masks, gloves, etc.) Food Racks/ trays Styro plates Food wrap Foil • Supplies and materials Actual food or menu Learning Materials • • • Storage Manuals Hand out References book Methodologies: Lecture/discussion Demonstration • • Assessment Methods: Direct observation Oral/questioning • • - 83 - Competency-Based Curriculum UNIT OF COMPETENCY : PREPARE PASTRY, CAKES AND YEAST-BASED PRODUCTS MODULE TITLE PREPARING PASTRY, CAKES AND YEAST-BASED PRODUCTS : MODULE DESCRIPTION : This This Modu Module le deals deals with with knowle knowledg dge, e, skill skills s and and attitu attitude des s required to produce a range of pastries, cakes and bread in a commercial cookery or catering operation. NOMINAL DURATION 40 hours : QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare, decorate and present pastries and cakes LO 2. Prepare and produce yeast products products LO 3. Portion and store pastry, Cakes and bread goods. - 84 - Competency-Based Curriculum LO 1. PREPARE, DECORATE AND PRESENT PASTRIES PASTRIES AND CAKES Assessment Criteria: 1. Variety of of pastries and pastry pastry products products are produced produced according according to required required standard standard products 2. Basic pastries are prepared according to standard recipe using appropriate techniques, method and equipment 3. Pastries are presented presented according to standard standard presentation. presentation. Contents: Characteristic of different types of pastries, cakes and yeast products. Different nature and handling requirements of each type of pastry. Pastries and cakes decorating. • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT TOOLS AND ACCESSORIES Gas range Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Oven Measuring spoon Blender  Measuring glass chiller  Measuring cups Refrigerator  dietetic scale Microwave Chopping board Working table Sifter  SUPPLIES AND MATERIALS Plates and bowls Real ingredients as required by the Knives menu, recipe Spoon and Forks Wax paper  Cake slicer  Boxes Baking pans Foil Molder  Cake tester  LEARNING MATERIALS Pastry brush Copy of standardize recipe Oven thermometer  Lecture hand-outs Mixing bowls Catalogs Wooden Spoon Manuals Rubber Scraper  Reference book Spatula Recipe books Cooling rack Food related magazines Dough cutter  Can opener  Wire whisk Pastry bag Pastry tube Cake revolving stand • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • - 85 - Competency-Based Curriculum Methodologies: Lecture/ discussion Demonstration Video viewing • • • Assessment Methods: Direct observation Written/oral questioning Demonstration • • • - 86 - Competency-Based Curriculum LO 2: PREPARE AND PRODUCE YEAST PRODUCTS Assessment Criteria: 1. Variety of of cakes and and yeast-based yeast-based products products are are prepared prepared according according to standard standard recipes and practice. 2. Range of yeast –based products are prepared according to standard recipe. 3. Suitable equipment equipment are selected and used used safely safely and and efficiently efficiently 4. Pastry products, products, cakes cakes and yeast-based yeast-based products products are decorated decorated according according to standard recipe Contents: Different types of cakes and yeast-based products. Types of leavening agent Tools and equipments used in Baking Guidelines in cake decorating • • • • Conditions: Students/trainees must be provided with the following: • • • • • • • EQUIPMENT Gas range Oven Blender  chiller  Refrigerator  Microwave Working table • • • • • • • • • • • • • SUPPLIES AND MATERIALS Real ingredients as required by the menu, recipe Wax paper  Boxes Foil • • • • • • • • • • • • • • • LEARNING MATERIALS Copy of standardize recipe Lecture hand-outs Catalogs Manuals Reference book Recipe books Food related magazines • • • • • • • • • • TOOLS AND ACCESSORIES Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Measuring spoon Measuring glass Measuring cups dietetic scale Chopping board Sifter  Plates and bowls Knives Spoon and Forks Cake slicer  Baking pans Molder  Cake tester  Pastry brush Oven thermometer  Mixing bowls Wooden Spoon Rubber Scraper  Spatula Cooling rack Dough cutter  Can opener  Wire whisk Pastry bag Pastry tube Cake revolving stand - 87 - Competency-Based Curriculum Methodologies: Lecture/ discussion Demonstration Video viewing • • • Assessment Methods: Direct observation Written/oral questioning Demonstration • • • - 88 - Competency-Based Curriculum LO 3. PORTION AND STORE PASTRY, CAKES AND BREAD GOODS Assessment Criteria: 1. Portion Portion contro controll is applied applied to minimiz minimize e waste waste 2. Cakes and and pastry bread products products are are stored correctly to minimize minimize spoilage spoilage 3. Pastry, cakes cakes and bread goods goods are kept kept in accordance accordance with with required required conditions conditions Contents: Portion control of bakery products Proper handling and storage of bakery product • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • Refrigerator  Chiller  Freezer  SUPPLIES AND MATERIALS • • • • TOOLS AND ACCESSORIES • • • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Knives Cake slicer  Foil Wax paper  Food wrap Boxes LEARNING MATERIALS • • • • Lecture hand-outs Reference books Manuals Related food magazines Methodologies: Lecture/ discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning Demonstration • • • - 89 - Competency-Based Curriculum UNIT OF COMPETENCY : PRESENT FOOD MODULE TITLE PRESENTING FOOD : MODULE DESCRIPTION : This module module deals deals with the knowle knowledge, dge, skills skills and attitude attitudes s required to efficiently and professionally plate, present and serve food in commercial cookery or catering operations NOMINAL DURATION 20 hours : QUALIFICATION LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: At the end of this module, the students/trainees should be able to: LO 1. Prepare food for service LO 2. Portion and plate food LO 3. Work in team - 90 - Competency-Based Curriculum LO 1. PREPARE FOOD FOR SERVICE Assessment Criteria: 1. Food are correc correctly tly identi identified fied for for menu menu items items 2. Sauces and garnishes are arranged according to required specific dishes Contents: Principles on food analysis Types of stocks and different kinds of garnishes • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • • Working table Trolley Glass rack Plate rack SUPPLIES AND MATERIALS • TOOLS AND ACCESSORIES • • • • • • • Casual uniform for fine dining: Food tray Glassware Chinaware Hollowware Side towel Food stand Actual menu LEARNING MATERIALS • • • • Brochures Catalog Manual for service Hand-outs Methodologies: Lecture/ discussion Demonstration Video viewing • • • Assessment Method: Direct observation Written/oral questioning • • - 91 - Competency-Based Curriculum LO 2. PORTION AND PLATE FOOD FOOD Assessment Criteria: 1. Sufficient supplies of clean, undamaged crockery are arranged and available at temperatures appropriate to food being used 2. Food are correctly portion according to prescribed policies and/or standard recipes 3. Food is plated and presented neatly and attractively according to required specified dish. 4. Food is serve serve should should be displayed displayed in in public area area at the the correct temperature temperature in attractive manner without drips or spills and giving attention to color. Contents: Different types of chinaware and their uses Cost control and portioning of foods Styles of service • • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • Working table SUPPLIES AND MATERIALS • • • • TOOLS AND ACCESSORIES • • • • • • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Weighing scale Chopping board Plates and bowls Knives Serving spoons and forks Actual menu Food wrap Foil Boxes LEARNING MATERIALS • • • • • Manuals Food related magazine Reference book Hand-outs Catalog Methodologies: Lecture/ discussion Demonstration • • Assessment Method: Direct observation Written/oral questioning • • - 92 - Competency-Based Curriculum LO 3. WORK IN A TEAM Assessment Criteria: 1. Good working working relationships relationships with all kitchen kitchen and and food services services staff staff is demonstrated demonstrated to ensure finely and quality food service 2. Kitchen routine routine for for food service service is followed followed to minimize delays and and maximize maximize food quality 3. High standards standards of personal personal and work work related of hygienic hygienic practices practices are maintained maintained Contents: Human Resource Management Kitchen work flow Personal hygiene and good grooming • • • Conditions: Students/trainees must be provided with the following: LEARNING MATERIALS • • • • • • Manual for good grooming Catalog Brochures Hand-outs Reference books Related magazines and journal Methodologies: Lecture/ discussion Demonstration Video viewing • • • Assessment Methods: Direct observation Written/oral questioning • • - 93 - Competency-Based Curriculum UNIT OF COMPETENCY : PACKAGE PREPARED FOODSTUFFS MODULE TITLE PACKAGING PREPARED FOODSTUFFS : MODULE DESCRIPTION : This module module deals deals with the know knowledg ledge, e, skill skills s and and attitu attitudes des in packaging of prepared foodstuffs for transportation. 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. Ensure food suitable for packaging, storage and transportation LO 2. Select packaging appropriate to specific food LO 3. Package food according to needs - 94 - Competency-Based Curriculum LO 1. ENSURE FOOD SUITABLE FOR PACKAGING, STORAGE AND TRANSPORTATION Assessment Criteria: 1. Food meets meets requirements requirements (quality, shelf shelf –life, –life, microbiological microbiological condition, condition, portion portion control) prior to packaging. Contents: Principles of food packaging Different kinds of food packaging • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • Plastic Sealer  Vacuum sealer  Working table SUPPLIES AND MATERIALS • • • • • • • • TOOLS AND ACCESSORIES • • • • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Knives Scissors Cutter  Actual menu Polystyrene foam Cartons Plastic cling wrap Plastic or foil containers Metal or plastic trays Tapes Measuring tape LEARNING MATERIALS • • • • • Catalog Manuals Reference books Hand-outs Related magazines and journals Methodologies: Lecture/ discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning • • - 95 - Competency-Based Curriculum LO 2. SELECT PACKAGING APPROPRIATE TO SPECIFIC FOOD Assessment Criteria: 1. Packaging Packaging materials materials are selected based on on the required required standards standards 2. Packaging Packaging materials materials are selected selected based based on human human and and environment environment safety safety requirements Contents: Different types of packaging materials Sanitation and hygiene • • Conditions: Students/trainees must be provided with the following: EQUIPMENT • • • Plastic Sealer  Vacuum sealer  Working table SUPPLIES AND MATERIALS • • • • • • • • TOOLS AND ACCESSORIES • • • • Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Knives Scissors Cutter  Actual menu Polystyrene foam Cartons Plastic cling wrap Plastic or foil containers Metal or plastic trays Tapes Measuring tape LEARNING MATERIALS • • • • • Catalog Manuals Reference books Hand-outs Related magazines and journals Methodologies: Lecture/ discussion Demonstration • • Assessment Methods: Direct observation Written/oral questioning • • - 96 - Competency-Based Curriculum LO 3. PACKAGE FOOD ACCORDING TO NEEDS Assessment Criteria: 1. Food is package package in compliance compliance with hygiene, hygiene, occupational occupational health health and safety safety and local health regulations requirements 2. Environmental Environmental requiremen requirements ts such as as temperature temperature control, control, humidity, humidity, design design and construction are for food packaging are observed 3. Appropriate Appropriate packaging packaging procedures procedures are adopted adopted according according to standard standard specificat specifications ions 4. Food labeled according to packaging regulations Contents: Occupational health and safety standards Food sanitation and environmental concern Procedure and guidelines in food packaging Labeling and packaging of food products • • • • Conditions: Students/trainees must be provided with the following: • • • EQUIPMENT Plastic Sealer  Vacuum sealer  Working table • • • • • • • • • • • • TOOLS AND ACCESSORIES Laboratory outfit (hairnet. Lab gown, apron, mask, gloves, splasher shoes) Knives Scissors Cutter  • • • • • SUPPLIES AND MATERIALS Actual menu Polystyrene foam Cartons Plastic cling wrap Plastic or foil containers Metal or plastic trays Tapes Measuring tape LEARNING MATERIALS Catalog Manuals Reference books Hand-outs Related magazines and journals Methodologies: Lecture/ discussion Demonstration • • Assessment Method: Direct observation Written/oral questioning • • - 97 -