COMPETENCY BASED LEARNING

MATERIALS

Sector : TOURISM SECTOR ( COOKERY)

Qualification Title: COMMERCIAL COOKING NC II

Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES

Module Title: CLEANING AND MAINTAINING KITCHEN

PREMISES

ANGELITA C. MAGPANTAY

TRAINER
UNIT OF COMPETENCY : PREPARE AND COOK SEAFOOD

MODULE TITLE : PREPARING AND COOKING SEAFOOD

MODULE DESCRIPTOR : This module deals with the knowledge, skills

and attitude required in selecting, preparing,
presenting and storing seafood in a commercial
kitchen or catering operation.

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES :

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

to:

LO1. Perform Mise en place

LO2: Handle fish and seafood

LO3. Cook fish and shellfish

LO4 Plate/present fish and seafood

LO5. Store fish and saefood

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:

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

CONTENTS:

1. The different classifications of seafood

2. Preparing a range of seafood dishes according to enterprise standards
3. Classification and varieties of fish and shellfish
4. Sources of seafood
5. Market forms of seafood
6. Nutrition related to fish and seafood, particularly the nutritional value of fish
and seafood
7. Specific dietary issues including allergies and intolerances
8. Common culinary terms related to fish and seafood that are used in the
industry
9. Principles and practices of hygiene specifically on handling and storage of
fish and seafood
10. Safe work practices, particularly on using sharp knives
11. Appropriate cookery methods for fish and shellfish
12. Waste minimization techniques and environmental considerations in
relation to seafood

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

13. LCD Projector Variety of fishes: 6

(optional for 2
lecture) 54. Structure .
14. Overhead - Fin fish M
Projector - shellfish
(Optional for 55. Body shape 6
lecture) - Flat fish 3
15. Television and - Round fish .
multimedia 56. Market form B
player - Fillets
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

16. Whiteboard - Drawn 6

17. Applicable - Whole 4
equipment as - Butterfly fillet .
prescribed by - Steak V
Training 57. Fat content
regulations - lean fish
18. Electric, gas - fat fish
or induction 58. Water source
ranges - salt water
19. Ovens, - freshwater
including 59. processed fish
combi ovens - dried
20. Microwaves - smoked
21. Grills and - bottled
griddles - dried
22. Deep fryers Types of Seafood
23. Salamanders
24. Food 60. Shellfish
processors - Mollusks
25. Blenders - Crustaceans
26. Mixers - Octopus and
27. Slicers squid
28. Pans 61. Fin fish
29. Utensils
30. Tilting fry pan
31. Steamers
32. Baine marie
33. Mandoline
34.
35. TOOLS
36.
37. pots and pans
38. bowls and
39. Plastic wrap
40. Aluminum foil
41. measuring
cups
42. weighing
scales
43. cleaning
materials and
44. linen
45. tea towels
46. serviettes
47. table cloth
48. aprons
49. uniforms
50. hair restraints
51. toque,
52. caps,
53. hairnets
METHODOLOGIES:

65. Lecture/ demonstration

66. Film viewing

ASSESSMENT METHODS:

67. Direct observation

68. Written or oral questioning
69. Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
LO2. HANDLE FISH AND SEAFOOD

ASSESSMENT CRITERIA:
1. Seafood is selected according to quality,
2. Seafood are handled hygienically in accordance with enterprise handling
and storing techniques
3. Frozen seafood are thawed correctly to ensure maximum quality, and to
retain their nutrients

CONTENTS:

70. The different classifications of seafood

71. Procedure of thawing seafood
72. Criteria for judging the quality of fresh fish
73. Storage requirements for fish
74. Criteria for judging the quality of fresh fish
75. Nutrition related to fish and seafood, particularly the nutritional value of fish
and seafood
76. Safe work practices,
77. Cutting and presentation techniques, particularly on fish and crustaceans
78. Waste minimization techniques and environmental considerations in
relation to seafood

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

79. LCD Projector Variety of fishes: 1

(optional for 2
lecture) 120. Structur 8
80. Overhead e .
Projector - Fin fish M
(Optional for - shellfish
lecture) 121. Body 1
81. Television and shape 2
multimedia - Flat fish 9
player - Round fish .
82. Whiteboard 122. Market B
83. Applicable form
equipment as - Fillets 1
prescribed by - Drawn 3
Training - Whole 0
regulations - Butterfly fillet .
84. Electric, gas - Steak V
or induction 123. Fat
ranges content
85. Ovens, - lean fish
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

including - fat fish

combi ovens 124. Water
86. Microwaves source
87. Grills and - salt water
griddles - freshwater
88. Deep fryers 125. process
89. Salamanders ed fish
90. Food - dried
processors - smoked
91. Blenders - bottled
92. Mixers - dried
93. Slicers Types of Seafood
94. Pans
95. Utensils 126. Shellfish
96. Tilting fry pan - Mollusks
97. Steamers - Crustaceans
98. Baine marie - Octopus and
99. Mandoline squid
100. 127. Fin fish
101. TOOLS
102.
103. pots
and pans
104. bowls
and
105. Plastic
wrap
106. Alumin
um foil
107. measuri
ng cups
108. weighin
g scales
109. cleanin
g materials
and
110. linen
111. tea
towels
112. serviett
es
113. table
cloth
114. aprons
115. uniform
s
116. hair
restraints
117. toque,
118. caps,
119.
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

hairnets

METHODOLOGIES:

131. Lecture/ demonstration

132. Film viewing

ASSESSMENT METHODS:

133. Direct observation

134. Written or oral questioning
135. Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate
LO3. COOK FISH AND SHELLFISH

ASSESSMENT CRITERIA:

1. Fish is cleaned, gutted and filleted correctly and efficiently according to

enterprise standards
2. Shellfish and other types of seafood are cleaned and prepared correctly
and in accordance with enterprise standards
3. Seafood dishes is cooked according to enterprise standards using a variety
of cooking methods
4. Fish and shellfish by-products are used appropriately for a variety of
dishes and menu items
5. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes
6. Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements

CONTENTS:

136. Steps in fabricating fish

137. Appropriate cookery methods for fish and shellfish
138. Preparing a range of seafood dishes according to enterprise
standards
139. Nutrition related to fish and seafood, particularly the nutritional
value of fish and seafood
140. Specific dietary issues including allergies and intolerances
141. Common culinary terms related to fish and seafood that are used in
the industry
142. Principles and practices of hygiene specifically on handling
preparation of fish and seafood
143. Safe work practices, particularly on using sharp knives
144. Waste minimization techniques and environmental considerations in
relation to seafood

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

145. LCD Variety of fishes: 1

Projector 9
(optional for 186. Structur 4
lecture) e .
146. Overhe - Fin fish M
ad Projector - shellfish
(Optional for 187. Body 1
lecture) shape 9
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

147. Televisi - Flat fish B

on and - Round fish
multimedia 188. Market 1
player form 9
148. Whiteb - Fillets 6
oard - Drawn .
149. Applica - Whole V
ble equipment - Butterfly fillet
as prescribed - Steak
by Training 189. Fat
regulations content
150. Electric, - lean fish
gas or - fat fish
induction 190. Water
ranges source
151. Ovens, - salt water
including - freshwater
combi ovens 191. process
152. Microw ed fish
aves - dried
153. Grills - smoked
and griddles - bottled
154. Deep - dried
fryers Types of Seafood
155. Salama
nders 192. Shellfish
156. Food - Mollusks
processors - Crustaceans
157. Blender - Octopus and
s squid
158. Mixers 193. Fin fish
159. Slicers
160. Pans
161. Utensils
162. Tilting
fry pan
163. Steame
rs
164. Baine
marie
165. Mandoli
ne
166.
167. TOOLS
168.
169. pots
and pans
170. bowls
and
171. Plastic
wrap
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

172. Alumin
um foil
173. measuri
ng cups
174. weighin
g scales
175. cleanin
g materials
and
176. linen
177. tea
towels
178. serviett
es
179. table
cloth
180. aprons
181. uniform
s
182. hair
restraints
183. toque,
184. caps,
185.
hairnets

METHODOLOGIES:

197. Lecture/ demonstration

198. Film viewing

ASSESSMENT METHODS:

199. Direct observation

200. Written or oral questioning
201. Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

LO4. PLATE/PRESENT FISH AND SEAFOOD

ASSESSMENT CRITERIA:
1. Seafood dishes are presented hygienically, logically and sequentially within the
required timeframe

2. Fish and seafood is prepared and presented for service in accordance to

enterprise standards
3. Suitable sauces and dips are prepared according to standard recipes and as
required to accompany seafood menu items
4. Presentations and garnishing techniques are selected and used according to
recipes and enterprise standards
5. Services are carried out according to enterprise methods and standards
6. Factors in plating dishes are observed in presenting seafood dishes

CONTENTS:

 Portion control for cooked seafood

 Creative presentation techniques
 Hygienic food handling practices
 Safe work practices on presenting
 Suitable storage techniques to maintain optimum quality of
ingredients
 Organizational skills and teamwork
 Waste minimization techniques
 Cutting and presentation techniques, particularly on fish
and crustaceans

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

202. LCD Variety of fishes: 2

Projector 5
(optional for 243. Structur 1
lecture) e .
203. Overhe - Fin fish M
ad Projector - shellfish
(Optional for 244. Body 2
lecture) shape 5
- Flat fish
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

204. Televisi - Round fish B

on and 245. Market
multimedia form 2
player - Fillets 5
205. Whiteb - Drawn 3
oard - Whole .
206. Applica - Butterfly fillet V
ble equipment - Steak
as prescribed 246. Fat
by Training content
regulations - lean fish
207. Electric, - fat fish
gas or 247. Water
induction source
ranges - salt water
208. Ovens, - freshwater
including 248. process
combi ovens ed fish
209. Microw - dried
aves - smoked
210. Grills - bottled
and griddles - dried
211. Deep Types of Seafood
fryers
212. Salama 249. Shellfish
nders - Mollusks
213. Food - Crustaceans
processors - Octopus and
214. Blender squid
s 250. Fin fish
215. Mixers
216. Slicers
217. Pans
218. Utensils
219. Tilting
fry pan
220. Steame
rs
221. Baine
marie
222. Mandoli
ne
223.
224. TOOLS
225.
226. pots
and pans
227. bowls
and
228. Plastic
wrap
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

229. Alumin
um foil
230. measuri
ng cups
231. weighin
g scales
232. cleanin
g materials
and
233. linen
234. tea
towels
235. serviett
es
236. table
cloth
237. aprons
238. uniform
s
239. hair
restraints
240. toque,
241. caps,
242.
hairnets

METHODOLOGIES:

254. Lecture/ demonstration

255. Film viewing

ASSESSMENT METHODS:

256. Direct observation

257. Written or oral questioning
258. Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

LO5. STORE FISH AND SEAFOOD

ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when
appropriate Seafood are stored hygienically in accordance with
enterprise handling and storing techniques
2. Where applicable, date stamps and codes are checked to ensure
quality control
3. Seafood is stored in accordance with FIFO operating procedures and
storage of seafood requirements.

CONTENTS:

259. Storing and handling issues related to seafood

260. Storage requirements for fish
261. Temperature requirements for storing seafood
262. Waste minimization techniques and environmental considerations in
relation to seafood
263. Food safety practices related to handling and storing of poultry and
game products
264. Methods of preserving seafood
265. Logical and time-efficient work flow
266.
267.
CONDITIONS: The students/trainees must be provided with the following:

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

268. LCD Variety of fishes: 3

Projector 1
(optional for 309. Structur 7
lecture) e .
269. Overhe - Fin fish M
ad Projector - shellfish
(Optional for 310. Body 3
lecture) shape 1
270. Televisi - Flat fish 8
on and - Round fish .
multimedia 311. Market B
player form
271. Whiteb - Fillets 3
oard - Drawn 1
272. Applica - Whole 9
ble equipment - Butterfly fillet .
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

as prescribed - Steak V
by Training 312. Fat
regulations content
273. Electric, - lean fish
gas or - fat fish
induction 313. Water
ranges source
274. Ovens, - salt water
including - freshwater
combi ovens 314. process
275. Microw ed fish
aves - dried
276. Grills - smoked
and griddles - bottled
277. Deep - dried
fryers Types of Seafood
278. Salama
nders 315. Shellfish
279. Food - Mollusks
processors - Crustaceans
280. Blender - Octopus and
s squid
281. Mixers 316. Fin fish
282. Slicers
283. Pans
284. Utensils
285. Tilting
fry pan
286. Steame
rs
287. Baine
marie
288. Mandoli
ne
289.
290. TOOLS
291.
292. pots
and pans
293. bowls
and
294. Plastic
wrap
295. Alumin
um foil
296. measuri
ng cups
297. weighin
g scales
298. cleanin
g materials
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

and
299. linen
300. tea
towels
301. serviett
es
302. table
cloth
303. aprons
304. uniform
s
305. hair
restraints
306. toque,
307. caps,
308.
hairnets