CBC Commercial Cooking NC II

COMPETENCY-BASED CURRICULUM

Sector:

Tourism (Hotel and Restaurant)

Qualification:

Commercial Cooking NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South 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 such as clean kitchen areas; cook hot and cold meals; and prepare portion and plate meat or food to guests in hotel, motel, restaurants, clubs, canteens, resorts and luxury lines cruises.

COURSE OUTCOMES :

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

1. Obtain and convey workplace information2. Complete relevant work related documents3. Participate in workplace meeting and discussion4. Describe and identify team role and responsibility in a team5. Describe work as a team member6. Integrate personal objectives with organizational goals7. Set and meet work priorities8. Maintain professional growth and development9. Evaluate hazard and risks10. Control hazards and risks11. Maintain occupational health and safety awareness12. Identify and access key sources of information on the industry13. Access, apply and share industry information14. Update continuously relevant industry knowledge15. Practice personal grooming and hygiene16. Practice safe and hygienic handling, storage and disposal of food, beverage and materials17. Identify and explain the functions, general features and capabilities of both hardware and software 18. Use appropriate devices and procedures to transfer files/data19. Produce accurate and complete data according to the requirements20. Maintain computer system21. Practice workplace safety, security and hygiene systems, processes and

operations22. Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines23. Maintain safe personal presentation standards24. Apply effective verbal and non-verbal communication skills to respond to customer needs

CBC Commercial Cooking NC II 2

25. Provide prompt and quality service to customers26. Handle queries promptly and correctly in line with enterprise procedures27. Handle customer complaints, evaluation and recommendations28. Identify the appropriate chemicals and equipment and their uses for cleaning and sanitizing kitchen premises29. Enumerate occupational health and safety requirements for spraying, bending, lifting, carrying and using equipment in kitchen premises30. Discuss work requirements to be done to save time and effort for workflow31. Discuss environment-friendly products and practices in cleaning kitchen32. Handle waste and linen33. Clean and sanitize premises and garbage bin34. Clean, sanitize and store cleaning equipment35. enumerate uses and characteristics of basic food products and types of menus36. Prioritize workplan, minimize time effort and apply environmental considerations

in specific food preparation37. Identify appropriate tools, equipment and ingredients to be used38. Prepare food requisition for dairies, dry goods, fruits and vegetables, meat,

poultry and seafood39. Select meat required for menu items40. Prepare and portion the meat according to recipe41. Cook the portioned meat according to menu specification42. Serve with appropriate condiments and sauces43. Receive delivery of kitchen(food) supplies44. Apply principles of stock control and classify food items for storage segregation45. Check for slow moving items (FIFO)46. Identify and prepare ingredients according to standard procedures, special

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

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

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

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


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

64. Serve hot or cold appetizers as required in the menu65. Store appetizers and salads66. Identify required ingredients and prepare sandwiches according to enterprise

standards67. Apply culinary terms related to sandwiches commonly used in the industry68. Perform sandwich preparation69. Serve hot or cold sandwiches as required in the menu70. Store sandwiches71. Identify vegetable, fruits and starch dishes72. Clean and prepare vegetable, fruit and starch according to specified preparation73. Cook vegetable and starch dishes according to menu specification74. Prepare and cook egg-based dishes according to menu specification75. Serve vegetables, fruits, starch and eggs as required from the menu76. Select and purchase poultry and game according to menu77. Prepare poultry and game according to standard recipe78. Cook poultry and game according to menu requirements79. Serve with appropriate condiments and sauces80. Identify portion and meat requirements according to menu81. Prepare and portion the meat according to recipe requirement82. Cook the portion meat according to menu specification83. Serve with appropriate condiments and sauces84. Observe safe and hygienic practices for meat85. Select and clean seafood according to menu86. Prepare and cook seafood (fish, shellfish, etc.) according to recipe requirement87. Serve with appropriate condiments and sauces88. Identify ingredients according to recipe (hot and cold desserts)89. Prepare and cook ingredients according to standard recipe procedures90. arrange in a plate and decorate with appropriate garnishing91. Prepare sweet sauces as required92. Chill desserts93. Identify ingredients according to recipe (pastry, cakes and pop paste)94. Prepare pastry, cake and pop paste according to menu requirement95. Cut and portion dessert according to menu requirement96. Garnish pastry, cakes and pop paste with appropriate garniture97. Arrange in plate and serve with appropriate hot or cold sauces98. Chill desserts99. Identify specific food for packaging duration100. Ensure food suitability for packaging, storage and transportation101. Select packaging appropriate to specific food102. Package food according to needs and observe hygienic practices and sanitation requirement103. Ensure food presentation is properly garnished using appropriate garniture and presented in standard temperature104. Serve food with required side dish


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


COURSE STRUCTURE


Unit of Competency Module Title Module ContentsNo. ofHours

BASIC

1. Participate in Workplace Communication

1.1 Participating in Workplace Communication

1.1.1 Parts of speech1.1.2 Sentence construction1.1.3 Effective communication1.1.4 Communicating with the

employer1.1.5 Communicating with other

members of the household1.1.6 Familiarizing with common

places and Singaporean terminologies

1.1.7 Basic mathematics1.1.8 Technical writing1.1.9 Types of forms1.1.10 Recording information

4

2. Work in a Team Environment

2.1 Working in a Team Environment

2.1.1 Team role in the household2.1.2 Relationship and

responsibilities2.1.3 Role and responsibilities with

team environment/ household2.1.4 Relationship within a

team/household member2.1.5 Communication process 2.1.6 Team structure / team roles

in the household2.1.7 Group planning and decision

making in the household

4

3. Practice Career Professionalism

3.1 Practicing Career Professionalism

3.1.1 Personal Development-Social3.1.2 Aspects: Intra and

Interpersonal Development3.1.3 Personal Hygiene and

Practices3.1.4 Work Values and Ethical

Standards3.1.5 Household policies on the

use and maintenance of equipment

3.1.6 Gender and Development (GAD) Sensitivity

3.1.7 Professionalism in the Workplace/ household

5

4. Practice Occupational Health and

4.1 Practicing Occupational Health and

4.1.1 Hazards and risks identification and control

4.1.2 Household safety and health

5



Safety Procedures

Safety Procedures

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

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

Code4.1.8 Waste management4.1.9 Disaster Preparedness and

Management4.1.10 Contingency Measures and

Procedures4.1.11 Operational health and safety

procedure, practices and regulations

4.1.12 Emergency-related drills and training

4.1.13 Management systems and procedures for infection control

4.1.14 Transmission and control of Communicable diseases

COMMON

1. Develop And Updated Industry Knowledge

1.1 Developing And Updating Industry Knowledge

1.1.1 Information sources.1.1.2 Information to assist effective

work performance

2

2. Observe Workplace Hygiene Procedures

2.1 Observing Workplace Hygiene Procedures

2.1.1 Personal grooming and hygiene.

2.1.2 Typical hygienic and control procedures in the hospitality and tourism industries.

2.1.3 Overview of legislation and regulation in relation to food handling, personal and general hygiene.

2.1.4 Knowledge on factors which contribute to workplace hygiene problems.

2.1.5 General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and cross-infection.

4



2.1.6 Sources of and reasons for food poisoning.

2.1.7 Hygienic risks, minimizing or removing.



3. Perform Computer Operations

3.1 Performing Computer Operations

3.1.1 Main types of computers and basic features of different operating systems.

3.1.2 Main parts of a computer.3.1.3 Storage devices and basic

categories of memory.3.1.4 Relevant types of software.3.1.5 General security.3.1.6 Viruses.3.1.7 OH and S principles and

responsibilities.3.1.8 Basic ergonomics of

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

instructions.3.1.11 Use of desktop icons.3.1.12 Keyboard techniques 3.1.13 OH and S principles and

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

responsibilities.

4

3.1 Maintaining Computer Equipment And System

3.2.1 Occupational health and safety

3.2.2 PC systems3.2.3 Use of tools3.2.4 Mathematical computations3.2.5 Electrical/electronic theory3.2.6 Drawing interpretation3.2.7 Computer interpretation3.2.8 Viruses3.2.9 Use of problem solving in

emergency situation3.2.10 Removing viruses from

infected machines3.2.11 Electrical/electronic theory3.2.12 Computer operation3.2.13 Viruses3.2.14 Use of problem solving in

emergency situation3.2.15 Removing viruses from

infected machines4. Perform 4.1 Performing 4.1.1 Correct health, safety and 4



Workplace And Safety Practices

Workplace And Safety Practices

security practices in line with workplace procedures.

4.1.2 Safe and proper work techniques in using devices and equipment

4.1.3 Hazard identification and control

4.1.4 Security of documents, cash, equipment and people.

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

recognition, action and prevention.

4.1.8 First aid procedures.4.1.9 Use of PPE4.1.10 Safe and proper posture.



5. Provide Effective Customer Service

5.1 Providing Effective Customer Service

5.1.1 Components of communication, communication process and barriers of communication.

5.1.2 Verbal and non-verbal communication.

5.1.3 Body language, gestures, facial expressions, mannerisms.

5.1.4 Customs and traditions of different races.

5.1.5 Modes of greeting and fare welling according to cultural and social differences.

5.1.6 Enhancement of interpersonal and listening skills.

5.1.7 Good working attitude and pleasant approach.

5.1.8 Public relations skills.5.1.9 Modes of greeting and

farewell.5.1.10 Proper addressing of needs

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

5.1.11 Style manual requirement.5.1.12 Standard letters and

proformas.5.1.13 Telephone manners, proper

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

complaints in line with workplace procedures.

5.1.18 Nature and details of complaints.

5.1.19 Industry/ workplace procedures in giving evaluation and recommendations.

4

CORE



1. Clean and maintain kitchen premises

1.1 Cleaning and maintain kitchen premises

1.1.1 Clean, sanitize, and store equipment

1.1.2 Clean and sanitize premises1.1.3 Handle waste and linen

15

2. Organize and prepare food

2.1 Organizing and preparing food

2.1.1 Prepare Tools and Equipment for use

2.1.2 Assemble and prepare ingredients for menu items

2.1.3 Prepare dairy, dry goods, fruits and vegetable

20

3. Select, prepare and cook meat

3.1 Selecting, preparing and cooking meat

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

for service3.1.4 Store meat

40

4. Receive and store kitchen supplies

4.1 Receiving and storing kitchen supplies

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

20

5. Prepare stocks, sauces and soups

5.1 Preparing stocks sauces and soups

5.1.1 Prepare stocks, glazes and essences required for menu items.

5.1.2 Prepare soups required for menu items

5.1.3 Prepare sauces required for menu items

5.1.4 Store and reconstitute stocks, sauces and soups.

20

6. Prepare, cook and serve food for menus

6.1 Preparing, cooking and serving food for menus

6.1.1 Coordinate, organize and prepare for food service

6.1.2 Cook and serve menu items for food service

6.1.3 Coordinate and complete end of service requirements

25

7. Prepare appetizers and salads

7.1 Preparing appetizers and salads

7.1.1 Prepare and present a variety of salad and dressings

7.1.2 Prepare and present a range of hot and cold appetizers

7.1.3 Store appetizers and salads

20

8. Prepare sandwiches

8.1 Preparing sandwiches

8.1.1 Prepare and present variety of sandwiches

8.1.2 Store sandwiches

25

9. Prepare, vegetables fruits, eggs and starch products

9.1 Preparing vegetables, fruits, eggs and starch products

9.1.1 Prepare vegetable and fruit dishes

9.1.2 Prepare starch dishes9.1.3 Prepare and cook egg-based

30



dishes9.1.4 Store vegetables, egg and

starch foodstuffs



10. Prepare and cook poultry and game

10.1 Preparing and cooking poultry and game

10.1 Select and purchase poultry and game

10.2 Handle and store poultry and game

10.3 Prepare, cook and present poultry and game

40

11. Prepare and portion controlled meat cuts

11. aring and portioning controlled meat cuts

11.1.1 Select suppliers and purchase meats

11.1.2 Prepare and produce a range of portion controlled meats

11.1.3 Prepare and produce meat products

11.1.4 Store meat cuts and meat products

20

12. Prepare and cook sea foods

12.1 Preparing and cooking sea foods

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

shellfish

30

13. Prepare hot and cold desserts

13.1 Preparing hot and cold desserts

13.1.1 Prepare and Produce desserts

13.1.2 Decorate, portion and present desserts

13.1.3 Prepare sweet sauces13.1.4 Prepare accompaniments,

garnishes and decorations13.1.5 Store desserts

20

14. Prepare pastry, cakes, and yeast-based products

14.1 Preparing pastry, cakes and yeast based products

14.1.1 Prepare, decorate and present pastries and cakes

14.1.2 Prepare and produce yeast products

14.1.3 Portion and store pastry, Cakes and bread goods.

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

40

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

20

16. Package prepared foodstuff

16.1 Packaging of prepared foodstuff

16.1.1 Ensure food suitable for packaging, storage and transportation

16.1.2 Select packaging appropriate to specific food

16.1.3 Package food according to needs

15

TOTAL 436


RESOURCES:

Facilities Workshop Laboratory Audio-visual room Lecture room Storage/stock room

Equipment Projector screen Overhead projector Electric fan First aid cabinet Fire extinguisher Emergency light directional signage air condition computers TV Video player Refrigerators 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

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) Must have at least 3-5 years of industry experience Must be physically and mentally fit


UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES

MODULE TITLE : Cleaning and Maintaining Kitchen Premises

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


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

based on standard practices and procedures.

Contents: Equipment and supplies for cleaning Principles of cleaning and sanitizing Overview on Food Safety Regulations Kinds and procedure for application of cleaning agents Procedure for effective storing of kitchen equipment and utensils

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

EQUIPMENT Store rooms Cupboards Shelves Dish Drainer Oven Microwave Blender Gas range Refrigerator Dishwashers

TOOLS Silverware Glassware Hollowware Chinaware Pots, pans, dishes Cutlery Containers

SUPPLIES AND MATERIALS Chemical cleaners Sanitizers Detergents Scorching pads Brush Towels

LEARNING MATERIALS Manuals References

Methodologies: Lecture/ discussion

Assessment Methods: Direct observation Written examination Oral questioning


LO2. CLEAN AND SANITIZE PREMISES

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

hygienically without causing hazards, in accordance with occupational health and safety regulations.

2. Cleaning equipment and chemicals are used safely based on 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


EQUIPMENT Store rooms Cupboards Shelves Floor scrubbers/ Floor Polishers Pressurized steam/ water cleaners Extraction fans Exhaust fans

SUPPLIES AND MATERIALS Chemical cleaners Sanitizers Detergents Scorching pads Brush Towels Floor Mop

TOOLS Garbage bins Mop squeezer

LEARNING MATERIALS Manuals References Catalogs




LO3. HANDLE WASTE AND LINEN

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

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

procedures.

Contents: Waste management program Proper disposal procedures and practices Garbage sanitation


EQUIPMENT Store rooms Cupboards Shelves

SUPPLIES AND MATERIALS Chemical cleaners Sanitizers Detergents Scorching pads Brush Towels Garbage bags

TOOLS Garbage bins

LEARNING MATERIALS Manuals References Catalogs




UNIT OF COMPETENCY : ORGANIZE AND PREPARE FOOD

MODULE TITLE : Organizing and Preparing Food

MODULE DESCRIPTION : This module deals with the skills, knowledge and desirable attitudes, required to organize and prepare variety of foods in commercial cookery/catering operations.



SUMMARY OF LEARNING OUTCOMES:


LO 1. Prepare Tools and Equipment for use.

LO 2. Assemble and prepare ingredients for menu items.

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

LO 4. Prepare meat, sea food and Poultry.


LO 1. PREPARE TOOLS AND EQUIPMENT FOR USE.

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

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

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

and readied for use in accordance with standards requirement.

Contents: Characteristic of different kitchen tools and equipment and their uses. Safety work practices. Hygienic handling of tools and equipment. Tips in handling tools and equipment


EQUIPMENT Gas range Oven Blender Refrigerator Microwave Working table

ACCESSORIESLaboratory outfit

Hairnet Lab gown Apron Mask Gloves Splasher shoes

TOOLS Measuring spoon, glass, cups,

dietetic scale Chopping board Sifter Plates and bowls Knives Spoon and Forks

LEARNING MATERIALS Manuals References Catalogs Modules and brochures

Methodologies: Lecture/ discussion Demonstration

Assessment Methods: Direct observation Written/oral questioning


LO2. ASSEMBLE AND PREPARE INGREDIENTS FOR MENU ITEMS

Assessment Criteria:1. Ingredients are identified correctly, according to standard recipe or recipe cards.2. Ingredients are assembled according to correct quantity, type, and quality required.3. Ingredients are prepared based on the required form and time frame.

Contents: Different kinds of condiments, herbs and spices to be used in a specific recipe Quantity food production Guidelines in preparing typical types of ingredient used


EQUIPMENT Working table

SUPPLIES AND MATERIALS Real ingredients as required by the

menu, recipe

TOOLS Measuring spoon and cups Dietetic scale Chopping board Plates and bowls Knives Spoon and Forks

ACCESSORIESLaboratory outfit Hairnet Lab gown Apron Mask Gloves splasher shoes

LEARNING MATERIALS Copy of standardized recipe Lecture hand-outs Reference books

Methodologies: Lecture/ discussion Demonstration Video viewing

Assessment Methods: Direct observation Written/oral questioning Demonstration


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

Assessment Criteria:1. Vegetables and fruits are washed, peeled or prepared as required for menu item.2. Dairy products are prepared and handled safely as required for menu item.3. Measure, sift when appropriate and use dry goods for menu item.5. Products are stored and placed in correct storage facilities.

Contents: Characteristic of different kitchen tools and equipment and their uses. Safety work practices. Hygienic handling of tools and equipment.


EQUIPMENT Shelves Storage room Refrigerator Working table



menu, recipe

LEARNING MATERIALS Copy of standardized recipe Lecture hand-outs References

ACCESSORIESLaboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes


Assessment Method: Direct observation Written/oral questioning Demonstration


LO 4. PREPARE MEAT, SEAFOOD AND POULTRY

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

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

Contents: Different types of cuts of meats and poultry Guidelines in preparing and cleaning of fish Guidelines in preparing and cutting of poultry Guidelines in storing prepared/ ready-to-use meat, poultry, and seafood.

ConditionsStudents/trainees must be provided with the following:

EQUIPMENT Refrigerator Working table Mincer Slicer

ACCESSORIES Laboratory outfit Hairnet Lab gown Apron Mask Gloves splasher shoes



menu, recipe

LEARNING MATERIALS Copy of standardized recipe Lecture hand-outs References




UNIT OFCOMPETENCY : SELECT, PREPARE AND COOK MEAT

MODULE TITLE : SELECTING, PREPARING AND COOKING MEAT

MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in selecting, preparing, cooking and storing meat.





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


LO 1. SELECT MEATS

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

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

requirements

Contents: Classifications of meat Characteristics of different meat cuts Characteristics of meat including type, cut, quality and fat content Guides in buying meat products List of existing meat supplier


EQUIPMENT OHP

LEARNING MATERIALSManuals

Catalog Reference books

Methodology: Lecture/discussion

Assessment Methods: Written examination Oral questioning


LO 2. PREPARE AND PORTION MEATS

Assessment Criteria:1. Suitable knives and equipment are selected and used prior to meat preparation2. Meat cuts are prepared and portioned according to menu requirements3. Suitable marinades are prepared and used where appropriate for variety of meat cuts

Contents: Characteristics of different kinds of knives and equipment and their uses Meat cutting techniques Portion control of meat Suitable marinades for variety of meat products


EQUIPMENT Food processor Projector

SUPPLIES Meat products as required by menu

or recipe

TOOLS/ACCESSORIES 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


Catalog Reference books Hand-outs

Methodologies: Lecture/discussion Demonstration Video viewing

Assessment Methods: Written examination Oral questioning Direct observation

LO 3. COOK AND PRESENT MEAT CUTS FOR SERVICE


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

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

Contents: Cooking methods and preparations Food presentation and appropriate garnishing Tools and techniques used in meat carving

Conditions:

Students/trainees must be provided with the following:EQUIPMENT

Gas range Oven Blender Refrigerator Microware Working table

SUPPLIES

Real ingredients as required by menu or recipe

TOOLS/ACCESSORIES Weighing scale Wok Casserole Ladle Plates Bowls Laboratory gown Hair net Apron Mask gloves

LEARNING MATERIALS Manuals Copy of standardized recipe Catalog Reference books Hand-outs

Methodologies: Lecture/discussion Demonstration Video viewing



LO 4. STORE MEAT

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

Contents: Proper storage of fresh and cyovac meat Procedures in thawing frozen 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


Methodologies: Lecture/discussion Demonstration



UNIT OF COMPETENCY : RECEIVE AND STORE KITCHEN SUPPLIES

MODULE TITLE : RECEVING AND STORING KITCHEN SUPPLIES

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


QUALIFICATION LEVEL : NCII



LO 1. Take delivery of supplies

LO 2. Store supplies

LO 3.Rotate and maintain supplies


LO 1. TAKE DELIVERY SUPPLIES

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

documentation in accordance with job requirements2. Supplied items are inspected for damage, quality, expiration date, breakage and

record details in accordance with policy3. Documents are prepared like receiving reports, credit memo, discrepancy 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


SUPPLIES AND MATERIALS Samples of forms, reports and

memos

LEARNING MATERIALS Reference books Hand outs Manuals




LO 2. STORE SUPPLIES

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

appropriate area taking into consideration requirements for temperature, ventilation and sanitation

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

3. Supplies are labeled in accordance with job requirements

Contents: Procedures of lifting handling and storing of supplies Kinds of correct storage for various types of foods Hygiene procedures in stock handling and storage Examples of stock documentation


EQUIPMENT Refrigerator Chiller Freezer Computer

SUPPLIES AND MATERIALS Real supplies that can be stored

LEARNING MATERIALS Reference books Manuals Catalogs Hand-outs




LO 3. ROTATE AND MAINTAIN SUPPLIES

Assessment Criteria:1. Supplies are rotated in accordance with enterprise policy2. Supplies are moved in accordance with safety and hygiene requirements3. Damaged or spoiled supplies are disposed and reported in accordance with

government requirements4. Storage areas are maintained in optimum condition ensuring hat they are clean, well

lit at required temperature, free form infestation and defects5. Problems are identified and reported promptly

Contents: Principles of stock control ( LIFO and FIFO System) Checking for slow moving items Correct storage procedures for specific goods Food segregation Waste minimization techniques


EQUIPMENT Refrigerator Chiller Freezer Computer

SUPPLIES AND MATERIALS Real supplies that can be stored

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

LEARNING MATERIALS Reference books Manuals Catalogs Hand-outs




UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS

MODULE TITLE : Preparing Stocks, Sauces and Soups.

MODULE DESCRIPTION : This module deals with the skills, knowledge and attitude required to prepare various stocks, sauces and soups in a commercial cookery or catering.




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 itemsLO 3. Prepare sauces required for menu itemsLO 4. Store and reconstitute stocks, sauces and soups.


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

Contents: Ingredients and flavorings used according to standardize recipe. Preparation of variety of stocks, glazes and essences according to standard recipes. Used of clarifying agents. Tips on buying appropriate products used in making stocks, glazes and essences. Proper storage in the refrigerator. Safety work practices. Used a reliable and well calibrated weighing scale.

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

Tools and Accessories Laboratory outfit (hairnet, lab gown,

apron, mask, gloves, splasher shoes. Measuring spoon, cups, 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 MaterialsReal Ingredients –

Equipment Gas Range Refrigerator Blender Working table

Learning Materials Recipes Standard Manuals Modules and brochures


Assessment Methods: Direct Observation Written / Oral questioning


LO 2. PREPARE SOUPS REQUIRED FOR MENU ITEMS.

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

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

and spills, using suitable garnishes and accompaniments.

Contents: Proper selection of correct ingredients assembled in the preparation of soups,

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




Supplies and MaterialsReal Ingredients –

Equipment Gas Range Refrigerator Blender Working table

Learning Materials Recipes Standard Manuals Modules and brochures

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


LO 3. PREPARE SAUCES REQUIRED FOR MENU ITEMS

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

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

fixed according w/ enterprise policy.

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


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

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


Competency-Based CurriculumMethodologies:

Lecture / discussion Demonstration

Assessment Methods: Direct Observation Oral Questioning Written Test

- 41 -

Competency-Based CurriculumLO 4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS.

Assessment Criteria:1. Stocks, sauces and soups are stored correctly to maintain optimum freshness and

quality.2. Stocks, sauces and soups are reconstituted to appropriate standard of consistency.

Contents:1. Proper storage of stocks, sauces and soups for maintaining its optimum freshness and

quality 2. Reconstitute stocks, sauces and soups to appropriate standard of 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

- 42 -

Competency-Based Curriculum

UNIT OF 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



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

LO 1: Coordinate, organize and prepare for food serviceLO 2: Cook and serve menu items for food serviceLO 3: Coordinate and complete end of service requirements

- 43 -


LO 1: Coordinate, organize and prepare for food service

Assessment Criteria:

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

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

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

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

CONTENTS: Time and motion Work within normal operating conditions of a commercial kitchen including 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:

EQUIPMENTTOOLS AND

ACCESSORIESSUPPLIES & MATERIALS

LEARNING MATERIALS

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

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

Manuals Books Video (CD)

- 44 -

Competency-Based Curriculumpan

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

Pastries, cakes and yeast goods

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

- 45 -

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


1. Appropriate commercial equipment are identified and used to prepare menu items

2. Menu items are cooked and served according to menu and service style using appropriate cookery methods

3. Menu items and ingredients are adjusted to meet special requests of customers4. Menu items are cooked and served to meet customer expectations on quality,

presentation and timeliness of delivery5. Workplace safety and hygienic procedures are followed according to enterprise

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


EQUIPMENTTOOLS AND


LEARNING MATERIALS





processors Blenders Mixers Slicers Pans Utensils




Poultry and game

Fish and seafood


Hot and cold


- 46 -

Competency-Based Curriculum Tilting fry

pan Steamers Baine marie Mandoline


Overhead Projector (Optional for lecture)




desserts Pastries,

cakes and yeast goods

METHODOLOGIES:


ASSESSMENT METHODS:






- 47 -

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


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

CONTENTS:

Work within normal operating conditions of a commercial kitchen including 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


EQUIPMENTTOOLS AND


LEARNING MATERIALS





processors Blenders Mixers Slicers Pans Utensils Tilting fry

pan Steamers Baine marie Mandoline





Poultry and game

Fish and seafood


Hot and cold desserts

Pastries, cakes and yeast goods


- 48 -

Competency-Based Curriculum Overhead

Projector (Optional for lecture)




METHODOLOGIES:


ASSESSMENT METHODS:






- 49 -


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.



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 dressingsLO 2. Prepare and present a range of hot and cold appetizersLO 3. Store appetizers and salads

- 50 -


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


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

2. Salads are prepared using fresh (seasonal) ingredients for acceptable enterprise standards to maximize eating qualities, characteristics and taste.

3. Sauces and dressings are prepared which is suitable either incorporate unto or accompany salads.

4. Salads are presented attractively to enterprise standards

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

standards.3. Preparation of sauces and dressing suited either to incorporate or accompany

salads.4. Preparation of salads attractively to enterprise standards.

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


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

Methodologies:

- 51 -


DemonstrationLecture

Assessment Method:Oral questioningObservationWritten Test

- 52 -


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

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

a. symmetry & neatness of presentationb. appropriate ingredientsc. precise & uniform cutd. attractive service ware and garnishes

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

standard

Contents:1. Correct ingredients used in appetizer2. Prepared glazer correctly selected 3. Utilize left over for trimming to avoid waste4. Selected correct equipment used in the production of appetizer5. Presentation of appetizer attractively

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




Supplies and MaterialsIngredients :

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, o tomatoes,

turnips, onions, okra Fruits- pineapple

chunks, cucumber, calamansi, lemon, melons,

Others: cheese, green mangoes

Equipment Gas Range Refrigerator Working table

Learning Materials Standard recipes Manuals

- 53 -


Methodologies: Lecture Demonstration Modules/ references

Assessment Methods: Oral questioning Observation

- 54 -


LO 3. STORE APPETIZER AND SALADS

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

procedures.2. Required containers are used and stored in proper temperature to 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 of its freshness, quality and taste required containers are used and

stored in proper temperature.

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

Tools and Accessories Laboratory outfit Measuring cups Dietetic scale Oyster knife, paring knife, clam

knife Cast iron skillet Spatula Channel knife Melon ball scoop Plastic containers (according

to standard size used) Plastic bags Tin foil Decorative wood/ plastic

toothpicks Food trays

Supplies and MaterialsIngredients :

Ingredients: Appetizers: Finger foods – lumpia, nuggets, f.

chicken Cocktail – fruits Sandwiches – chicken, burger Canapes – Salads – Fruit salad- cocktail, cream,

condensed milk Chicken potatoes salad – chicken

breast, potatoes, mayonnaise, celery

Equipment Refrigerator Microwave Chiller or hot food conveyor Stem, table pan Working table

Learning Materials Standard recipes Books/manuals

Methodologies: Demonstration Observation Lecture

Assessment Method: Questioning

- 55 -


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.




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

LO 1 Prepare and present variety of sandwichesLO 2 Store sandwiches

- 56 -


LO 1. PREPARE AND PRESENT A VARIETY OF SANDWICHES

Assessment Criteria:1. Appropriate techniques use in variety of type of sandwiches 2. Using correct ingredients to enterprise standard ensuring neatness of presentation,

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

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

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

Contents:1. Hygene handling of food at proper temparature2. Safety used of equipment for toasting and heating of food3. Maintaining freshness and quality with correct used of diff. packaging materials

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

Tools and Accessories Lab outfit Measuring spoon, glass cup,

dietetic seals Food tray Food slicer / cutter Sheet pan Chef knife Fluted knife Spatula or palette knife

Supplies and Materials Bread loaves / garnishing Square styro fitted for sandwich Stick plastic container, sealer or

plastic wrap or foil Trays/ boxes Hotdogs, cheese, chicken breast,

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

flour, cornstarch, egg

Learning Materials Standard recipes Books/manuals

Methodologies: Demonstration Lectures

Assessment Method: Observation Oral Questioning Written Test

Equipment Working table Hot food conveyor Range Grill (smokeless) Toaster Oven Chiller Customized containers for display

- 57 -


UNIT OF COMPETENCY : PREPARE VEGETABLES, FRUITS, EGGS AND STARCH DISHES

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

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





LO 1. Prepare vegetable and fruit dishes

LO 2. Prepare starch dishes

LO 3. Prepare and cook egg-based dishes

LO 4. Store vegetables, egg and starch foodstuffs

- 58 -


LO 1. PREPARE VEGETABLE AND FRUIT DISHES

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

and price.2. Optimum quality and nutrients of fruits and vegetables are preserved by following 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


EQUIPMENT Refrigerator Working table Blender Weighing scale Oven/ gas range Microwave

SUPPLIES AND MATERIALS Real ingredients

LEARNING MATERIALS Manuals References Modules Standards recipes

TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Knives Spoon and Forks Pots and pans

ACCESSORIES

Laboratory outfit Hairnet Lab gown Apron Mask Gloves Splasher shoes

Methodology: Lecture/ discussion

Assessment Method Direct observation Written examination Oral questioning

LO 2. PREPARE STARCH DISHES

- 59 -


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

standard recipes and guidelines.2. Optimum quality of the prepared starch dish is ensured using suitable methods

based on standard recipe requirement.

Contents: Classification and market forms of starch Guidelines in selecting and preparation of starch Principles of starch cookery


EQUIPMENT Gas range Oven Refrigerator Microwave Working table Weighing scale

TOOLS Measuring spoon and cups Chopping board Sifter Colander Plates and bowls Knives Spoon and Forks Pots and pans


LEARNING MATERIALS Manuals References Modules Standard recipes





- 60 -


LO 3. PREPARE EGG DISHES

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

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

commercial cooking.

Contents: Kinds of eggs Parts of an egg Cooking methods of eggs General uses of eggs in culinary arts Guidelines in checking the quality of eggs


EQUIPMENT Gas range Oven Refrigerator Working table

TOOLS Measuring spoon and cups Chopping board Sifter Plates and bowls Knives Spoon and Forks Pans and pots






Assessment Method: Direct observation Written examination Oral questioning

- 61 -


LO4. STORE VEGETABLES, FRUITS, EGGS AND STARCH FOODSTUFFS

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

correct temperature in accordance with the required conditions. 2. Freshness and quality is maintained in accordance with enterprise storing techniques

and procedures.

Contents: Storage conditions for foods Controlling temperatures at receiving and storage Proper storage of foods Hygienic handling of foods


EQUIPMENT

Refrigerator Working table Blender Weighing scale Oven/ gas range Microwave


SUPPLIES AND MATERIALS

Real ingredients

LEARNING MATERIALS

Manuals References Modules Standard recipes

ACCESSORIES




- 62 -


UNIT OF COMPETENCY : PREPARE AND COOK POULTRY AND GAME

MODULE TITLE : PREPARING AND COOKING POUTRY AND GAME

MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable attitude in selecting, preparing, cooking and presenting and storing poultry and game





LO 1. Select and purchase poultry and game

LO 2. Handle and store poultry and game

LO 3. Prepare, cook and present poultry and game

- 63 -


LO 1. SELECT AND PURCHASE POULTRY AND GAME

Assessment Criteria:1. Poultry and game is selected and purchased based on the required menu2. Poultry and game are received in accordance with required quantity and quality3. Items are received and indorsed according to guidelines

Contents: Classifications of poultry and game Qualities or characteristics of poultry and game Guidelines in receiving foods


EQUIPMENT OHP

SUPPLIES Transparencies



Catalog Reference books



- 64 -


LO 2. HANDLE AND STORE POULTRY AND GAME

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

spoilage and cross contaminations2. Frozen poultry and game are thawed in accordance with required thawing

procedures3. Poultry and game are stored ensuring storage conditions and optional temperature

are maintained

Contents: Proper handling of poultry and game products Procedures of thawing poultry products Proper storing of poultry


EQUIPMENT Freezer Refrigerator Chiller

SUPPLIES Poultry and game products Foil Wax paper

TOOLS/ACCESSORIES Laboratory gown Hair net Apron Mask gloves

LEARNING MATERIALS Manuals Catalog Reference books



- 65 -


LO 3. PREPARE, COOK AND PREPARE POULTRY

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

techniques2. Poultry and game are cooked according to standard recipes and appropriate cookery

method3. Variety of poultry and game dishes are prepared according to standard recipe4. Poultry and game are served in according to standard recipe including, carving,

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

accompaniments

Contents: Preparation techniques used in cooking poultry and game Cookery methods and techniques for poultry and game Portioning and yielding Different types of sauces, garnishes and accompaniments


EQUIPMENT Gas range Oven Blender Refrigerator Microware Working table



SUPPLIES Real ingredients as required by menu

or recipeMethodologies:

Lecture/discussion Demonstration Video viewing


UNIT OF COMPETENCY : PREPARE PORTION OF CONTROLLED MEAT CUTS

- 66 -


MODULE TITLE : Prepare Portion of Controlled meat cuts

MODULE DESCRIPTION : This module covers the specialized skills and knowledge required to select quality meats, break down primary and secondary cuts into portions and prepare a selection of meat products.





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

- 67 -


LO 1. SELECT SUPPLIERS AND PURCHASE MEATS

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

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

Contents: Classification and market forms of meat and meat products Guidelines in selecting and purchasing of meats Cuts of meats


EQUIPMENT Refrigerator Working table Weighing scale Freezer



TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Knives Spoon and Forks Pots and pans Food containers




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

- 68 -


Assessment Criteria:1. Ingredients are specified and selected according to standard recipes.2. Meats and other ingredients are weighed based on recipes required quantity.3. Meats are precisely cut to required portion size based on given standard recipes.

Contents: Recipe quantification Units of measurement and its equivalents Butchering


EQUIPMENT Freezer Working table Weighing scale


TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Paring knife Butcher’s knife Cleaver Boning knife Spoon and Forks




Methodologies

Lecture/ discussion Demonstration Video viewing

Assessment Method Direct observation Written examination Oral questioning

- 69 -


LO 3. PREPARE AND PRODUCE MEAT PRODUCTS

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

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

based on recipe requirement.

Contents: Techniques in cutting meats Uses of food additives and food enhancers Guidelines in using food additives and food enhancers Principles of meat cookery


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


ACCESSORIES




LO 4. STORE MEAT CUTS AND MEAT PRODUCTS

- 70 -


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

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

recipe requirement.

Contents: Factors contributing to meat spoilage Storage procedures for different meats Methods of meat preservation


EQUIPMENT Freezer Working table Refrigerator Gas range/ oven Racks



LEARNING MATERIALS

Manuals References Modules Standard recipes



Methodologies: Lecture/ discussion Educational trips


- 71 -


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.



SUMMARY OF LEARNING OUTCOME


LO 1. Select and store seafood

LO 2. Prepare and cook fish and shellfish

LO 3. Present fish and seafood

- 72 -


LO 1. SELECT AND STORE SEAFOOD

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

requirements for specific menu items.2. Live seafood, where used, are maintained and killed in a non-cruel and 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 are thawed correctly to ensure maximum quality, hygiene, and to

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

Contents: Classifications and market forms of seafood Principles in cooking seafood Techniques in storing of seafood Thawing guide of seafood Safe handling of raw seafood


EQUIPMENT Freezer Working table Gas range/ oven Cooler

TOOLS Measuring spoon and cups Chopping board Colander Plates and bowls Knives Spoon and Forks Pots and pans Food containers


LEARNING MATERIALS Manuals References Modules





LO 2. PREPARE AND COOK FISH AND SHELLFISH

- 73 -


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

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

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

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

menu items.

Contents: Classifications fish and market forms of fish Classifications and market forms of shellfish Principles of cooking fish and shellfish







LEARNING MATERIALS Manuals References ModulesStandard recipes



- 74 -


LO 3. PRESENT FISH AND SEAFOOD

Assessment Criteria:1. Fish and seafood is prepared and presented for service.2. Suitable sauces and dips are prepared according to standard recipes and as 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







LEARNING MATERIALS Manuals References ModulesStandard recipes


Assessment Method: Direct observation Written examination Oral questioning

- 75 -


UNIT OF COMPETENCY : PREPARE HOT AND COLD DESSERTS

MODULE TITLE : Preparing Hot and Cold Desserts MODULE DESCRIPTION : This module deals with knowledge, skills and attitudes in the

preparation of a range of hot, cold and frozen desserts in a commercial cookery or catering operation.

NOMINAL DURATION : 20 HOURS



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

- 76 -


LO 1: PREPARE AND PRODUCE DESSERTS

Assessment Criteria:1. Ingredients are selected, measured and weighed according to recipe requirements.2. Appropriate equipment are selected and used in accordance with job requirements.3. Standard recipe are used to produce a variety of hot cold and frozen desserts.4. Creative and innovative desserts are produced using a range of appropriate

ingredients.

Contents: Measuring food materials Kitchen tools and equipment and their uses Standardization of recipe Kinds of ingredients appropriate for desserts making


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



LO 2: DECORATE, PORTION AND PRESENT DESSERTS

- 77 -


Assessment criteria:1. Desserts are decorated appropriately to enhance presentation.2. Desserts are portioned according to required standards.3. Desserts are presented according to standard presentation.

Contents: Principles in desserts decoration Costing, yielding, portion control of desserts Safe work practice particularly on handling hot and frozen products




Learning Materials Manuals Catalogs Hand-outs Reference Materials





- 78 -


LO 3: PREPARE SWEET SAUCES

Assessment Criteria:1. Range of hot and cold sauces are produced to a desired consistency and flavor2. Thickening agents are used suitable for sweet sauces where appropriate3. Sauces are stored to retain desired quality and characteristics

Contents: Methods of cooking foods Different kinds of herbs, spices and food flavorings Starch and alimentary paste Proper storage of food




Learning Materials Manuals Catalogs Hand-outs Reference books





- 79 -


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 and textures of garnishes complements desserts3. Presented desserts and sweets attractively.

Contents: Rules in Garnishing Fruits and Vegetables Curving

Conditions:Students/trainees must be provided with the following



Learning Materials Manuals Catalogs Hand-outs Reference books


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

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LO 5: STORE DESSERTS

Assessment Criteria:1. Desserts are stored at the appropriate temperature2. Desserts conditions are corrected to maintain quality freshness and customer

appeal3. Desserts suitable packaging are selected and used to preserve taste, appearance

and eating characteristic

Contents: Proper handling and storing of Desserts Food Packaging


Equipment Working table Chiller Refrigerator Freezer

Supplies and materials Actual food or menu


masks, gloves, etc.) Food Racks/ trays Styro plates Food wrap Foil

Learning Materials

Storage Manuals Hand out References book


Assessment Methods: Direct observation Oral/questioning

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UNIT OF COMPETENCY : PREPARE PASTRY, CAKES AND YEAST-BASED PRODUCTS

MODULE TITLE : PREPARING PASTRY, CAKES AND YEAST-BASED PRODUCTS

MODULE DESCRIPTION : This Module deals with knowledge, skills and attitudes required to produce a range of pastries, cakes and bread in a commercial cookery or catering operation.





LO 1. Prepare, decorate and present pastries and cakes

LO 2. Prepare and produce yeast products

LO 3. Portion and store pastry, Cakes and bread goods.

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LO 1. PREPARE, DECORATE AND PRESENT PASTRIES AND CAKES

Assessment Criteria:1. Variety of pastries and pastry products are produced according to required standard

products2. Basic pastries are prepared according to standard recipe using appropriate

techniques, method and equipment3. Pastries are presented according to standard 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.


EQUIPMENT Gas range Oven Blender chiller Refrigerator Microwave Working table


menu, recipe Wax paper Boxes Foil

LEARNING MATERIALS Copy of standardize recipe Lecture hand-outs Catalogs Manuals Reference book Recipe books Food related magazines


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


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Demonstration Video viewing


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LO 2: PREPARE AND PRODUCE YEAST PRODUCTS

Assessment Criteria:1. Variety of cakes and yeast-based products are prepared according to standard

recipes and practice.2. Range of yeast –based products are prepared according to standard recipe.3. Suitable equipment are selected and used safely and efficiently4. Pastry products, cakes and yeast-based products are decorated 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


EQUIPMENT Gas range Oven Blender chiller Refrigerator Microwave Working table


menu, recipe Wax paper Boxes Foil

LEARNING MATERIALS Copy of standardize recipe Lecture hand-outs Catalogs Manuals Reference book Recipe books Food related magazines


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

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LO 3. PORTION AND STORE PASTRY, CAKES AND BREAD GOODS

Assessment Criteria:1. Portion control is applied to minimize waste2. Cakes and pastry bread products are stored correctly to minimize spoilage3. Pastry, cakes and bread goods are kept in accordance with required conditions

Contents: Portion control of bakery products Proper handling and storage of bakery product


EQUIPMENT

Refrigerator Chiller Freezer


Foil Wax paper Food wrap Boxes

TOOLS AND ACCESSORIES

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

Knives Cake slicer

LEARNING MATERIALS

Lecture hand-outs Reference books Manuals Related food magazines



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UNIT OF COMPETENCY : PRESENT FOOD

MODULE TITLE : PRESENTING FOOD

MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes required to efficiently and professionally plate, present and serve food in commercial cookery or catering operations





LO 1. Prepare food for service

LO 2. Portion and plate food

LO 3. Work in team

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LO 1. PREPARE FOOD FOR SERVICE


1. Food are correctly identified for menu items2. Sauces and garnishes are arranged according to required specific dishes

Contents: Principles on food analysis Types of stocks and different kinds of garnishes


EQUIPMENT

Working table Trolley Glass rack Plate rack


Actual menu


Casual uniform for fine dining: Food tray Glassware Chinaware Hollowware Side towel Food stand

LEARNING MATERIALS

Brochures Catalog Manual for service Hand-outs


Assessment Method: Direct observation Written/oral questioning

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LO 2. PORTION AND PLATE FOOD

Assessment Criteria:1. Sufficient supplies of clean, undamaged crockery are arranged and available at

temperatures appropriate to food being used2. Food are correctly portion according to prescribed policies and/or standard recipes3. Food is plated and presented neatly and attractively according to required specified

dish.4. Food is serve should be displayed in public area at the correct 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


EQUIPMENT

Working table


Actual menu Food wrap Foil Boxes



Weighing scale Chopping board Plates and bowls Knives Serving spoons and forks

LEARNING MATERIALS

Manuals Food related magazine Reference book Hand-outs Catalog



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LO 3. WORK IN A TEAM

Assessment Criteria:1. Good working relationships with all kitchen and food services staff is demonstrated to

ensure finely and quality food service2. Kitchen routine for food service is followed to minimize delays and maximize food

quality3. High standards of personal and work related of hygienic practices are maintained

Contents: Human Resource Management Kitchen work flow Personal hygiene and good grooming


LEARNING MATERIALS

Manual for good grooming Catalog Brochures Hand-outs Reference books Related magazines and journal



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UNIT OF COMPETENCY : PACKAGE PREPARED FOODSTUFFS

MODULE TITLE : PACKAGING PREPARED FOODSTUFFS

MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in packaging of prepared foodstuffs for transportation.



SUMMARY OF LEARNING OUTCOMES


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

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LO 1. ENSURE FOOD SUITABLE FOR PACKAGING, STORAGE AND TRANSPORTATION

Assessment Criteria:1. Food meets requirements (quality, shelf –life, microbiological condition, portion

control) prior to packaging.

Contents: Principles of food packaging Different kinds of food packaging


EQUIPMENT

Plastic Sealer Vacuum sealer Working table


Actual menu Polystyrene foam Cartons Plastic cling wrap Plastic or foil containers Metal or plastic trays Tapes Measuring tape



Knives Scissors Cutter

LEARNING MATERIALS

Catalog Manuals Reference books Hand-outs Related magazines and journals



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LO 2. SELECT PACKAGING APPROPRIATE TO SPECIFIC FOOD

Assessment Criteria:1. Packaging materials are selected based on the required standards2. Packaging materials are selected based on human and environment safety

requirements

Contents: Different types of packaging materials Sanitation and hygiene


EQUIPMENT

Plastic Sealer Vacuum sealer Working table


Actual menu Polystyrene foam Cartons Plastic cling wrap Plastic or foil containers Metal or plastic trays Tapes Measuring tape



Knives Scissors Cutter

LEARNING MATERIALS

Catalog Manuals Reference books Hand-outs Related magazines and journals



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LO 3. PACKAGE FOOD ACCORDING TO NEEDS

Assessment Criteria:1. Food is package in compliance with hygiene, occupational health and safety and

local health regulations requirements2. Environmental requirements such as temperature control, humidity, design and

construction are for food packaging are observed3. Appropriate packaging procedures are adopted according to standard specifications4. 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


EQUIPMENT Plastic Sealer Vacuum sealer Working table

SUPPLIES AND MATERIALS Actual menu Polystyrene foam Cartons Plastic cling wrap Plastic or foil containers Metal or plastic trays Tapes Measuring tape


apron, mask, gloves, splasher shoes) Knives Scissors Cutter

LEARNING MATERIALS Catalog Manuals Reference books Hand-outs Related magazines and journals



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CBC Commercial Cooking NC II

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Transcript of CBC Commercial Cooking NC II