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 information

2. Complete relevant work related documents
3. Participate in workplace meeting and discussion
4. Describe and identify team role and responsibility in a team
5. Describe work as a team member
6. Integrate personal objectives with organizational goals
7. Set and meet work priorities
8. Maintain professional growth and development
9. Evaluate hazard and risks
10. Control hazards and risks
11. Maintain occupational health and safety awareness
12. Identify and access key sources of information on the industry
13. Access, apply and share industry information
14. Update continuously relevant industry knowledge
15. Practice personal grooming and hygiene
16. Practice safe and hygienic handling, storage and disposal of food, beverage
and materials
17. Identify and explain the functions, general features and capabilities of both
hardware and software
18. Use appropriate devices and procedures to transfer files/data
19. Produce accurate and complete data according to the requirements
20. Maintain computer system
21. Practice workplace safety, security and hygiene systems, processes and
operations
22. Respond appropriately to faults, problems and emergency situations in line with
enterprise guidelines
23. Maintain safe personal presentation standards
24. 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 customers
26. Handle queries promptly and correctly in line with enterprise procedures
27. Handle customer complaints, evaluation and recommendations
28. Identify the appropriate chemicals and equipment and their uses for cleaning
and sanitizing kitchen premises
29. Enumerate occupational health and safety requirements for spraying, bending,
lifting, carrying and using equipment in kitchen premises
30. Discuss work requirements to be done to save time and effort for workflow
31. Discuss environment-friendly products and practices in cleaning kitchen
32. Handle waste and linen
33. Clean and sanitize premises and garbage bin
34. Clean, sanitize and store cleaning equipment
35. enumerate uses and characteristics of basic food products and types of menus
36. Prioritize workplan, minimize time effort and apply environmental considerations
in specific food preparation
37. Identify appropriate tools, equipment and ingredients to be used
38. Prepare food requisition for dairies, dry goods, fruits and vegetables, meat,
poultry and seafood
39. Select meat required for menu items
40. Prepare and portion the meat according to recipe
41. Cook the portioned meat according to menu specification
42. Serve with appropriate condiments and sauces
43. Receive delivery of kitchen(food) supplies
44. Apply principles of stock control and classify food items for storage segregation
45. Check for slow moving items (FIFO)
46. Identify and prepare ingredients according to standard procedures, special
dietary requirements and cultural needs
47. Prepare stocks according to specified menu requirement
48. Prepare soups according to specified menu requirement
49. Prepare sauces according to specified menu requirement
50. Store stocks and sauces as required
51. Serve soup according to standard service
52. Identify and prepare ingredients as referred to menu requirement according to
cookery methods
53. Analyze the different recipes for various dishes for menu requirement
54. Prepare dish according to menu requirement
55. Prepare appropriate garnishing of platter & center pieces
56. Serve dish for food service
57. Identify ingredients as required in the menu and prepare according to cookery
methods
58. Observe standard recipe for salad and appetizer preparation
59. Prepare and apply appropriate dressing or condiments required for salads and
appetizers
60. Serve salads and dressings with appropriate garnishings
61. Prepare hot and cold appetizers
62. 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 menu
65. Store appetizers and salads
66. Identify required ingredients and prepare sandwiches according to enterprise
standards
67. Apply culinary terms related to sandwiches commonly used in the industry
68. Perform sandwich preparation
69. Serve hot or cold sandwiches as required in the menu
70. Store sandwiches
71. Identify vegetable, fruits and starch dishes
72. Clean and prepare vegetable, fruit and starch according to specified preparation
73. Cook vegetable and starch dishes according to menu specification
74. Prepare and cook egg-based dishes according to menu specification
75. Serve vegetables, fruits, starch and eggs as required from the menu
76. Select and purchase poultry and game according to menu
77. Prepare poultry and game according to standard recipe
78. Cook poultry and game according to menu requirements
80. Identify portion and meat requirements according to menu
81. Prepare and portion the meat according to recipe requirement
82. Cook the portion meat according to menu specification
84. Observe safe and hygienic practices for meat
85. Select and clean seafood according to menu
86. Prepare and cook seafood (fish, shellfish, etc.) according to recipe requirement
88. Identify ingredients according to recipe (hot and cold desserts)
89. Prepare and cook ingredients according to standard recipe procedures
90. arrange in a plate and decorate with appropriate garnishing
91. Prepare sweet sauces as required
92. Chill desserts
93. Identify ingredients according to recipe (pastry, cakes and pop paste)
94. Prepare pastry, cake and pop paste according to menu requirement
95. Cut and portion dessert according to menu requirement
96. Garnish pastry, cakes and pop paste with appropriate garniture
97. Arrange in plate and serve with appropriate hot or cold sauces
98. Chill desserts
99. Identify specific food for packaging duration
100. Ensure food suitability for packaging, storage and transportation
101. Select packaging appropriate to specific food
102. Package food according to needs and observe hygienic practices and
sanitation requirement
103. Ensure food presentation is properly garnished using appropriate garniture
and presented in standard temperature
104. 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

No. of
Unit of Competency Module Title Module Contents
Hours
BASIC
1. Participate in 1.1 Participating in Parts of speech 4
Workplace Workplace Sentence construction
Communication Communication Effective communication
Communicating with the employer
Communicating with other members
of the household
Familiarizing with common places
and Singaporean
terminologies
Basic mathematics
Technical writing
Types of forms
Recording information
2. Work in a Team 2.1 Working in a 2.1.1 Team role in the household 4
Environment Team 2.1.2 Relationship and
Environment responsibilities
2.1.3 Role and responsibilities with
team environment/ household
2.1.4 Relationship within a
team/household member
2.1.5 Communication process
2.1.6 Team structure / team roles
in the household
2.1.7 Group planning and decision
making in the household
3. Practice Career 3.1 Practicing 3.1.1 Personal Development-Social 5
Professionalism Career 3.1.2 Aspects: Intra and
Professionalism Interpersonal Development
3.1.3 Personal Hygiene and
Practices
3.1.4 Work Values and Ethical
Standards
3.1.5 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
4. Practice 4.1 Practicing 4.1.1 Hazards and risks 5

Occupational Occupational identification and control
Health and Health and 4.1.2 Household safety and health
Safety Safety protocol
No. of
Hours
Procedures Procedures 4.1.3 OHS indicators
4.1.4 Effects of hazards in the
workplace
4.1.5 Ergonomics
4.1.6 Safety Regulations
4.1.7 Electrical and Fire Safety
Code
4.1.8 Waste management
4.1.9 Disaster Preparedness and
Management
4.1.10 Contingency Measures and
Procedures
4.1.11 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 1.1 Developing 1.1.1 Information sources. 2
Updated And Updating 1.1.2 Information to assist effective
Industry Industry work performance
Knowledge Knowledge
2. Observe 2.1 Observing Personal grooming and hygiene. 4
Workplace Workplace Typical hygienic and control
Hygiene Hygiene procedures in the hospitality
Procedures Procedures and tourism industries.
Overview of legislation and
regulation in relation to food
handling, personal and
general hygiene.
Knowledge on factors which
contribute to workplace
hygiene problems.
General hazards in handling of food,
linen and laundry and
garbage, including major
causes of contamination and
cross-infection.
Sources of and reasons for food
poisoning.
No. of
Hours
Hygienic risks, minimizing or
removing.

No. of
Hours
3. Perform 3.1 Performing Main types of computers and basic 4
Computer Computer features of different
Operations Operations operating systems.
Main parts of a computer.
Storage devices and basic
categories of memory.
Relevant types of software.
General security.
Viruses.
OH and S principles and
responsibilities.
Basic ergonomics of keyboard and
computer use.
General security.
Reading skills to interpret
instructions.
Use of desktop icons.
Keyboard techniques
responsibilities.
Printing techniques.
Types of printers.
Peripherals.
responsibilities.
3.1 Maintaining 3.2.1 Occupational health and
Computer safety
Equipment And 3.2.2 PC systems
System 3.2.3 Use of tools
3.2.4 Mathematical computations
3.2.5 Electrical/electronic theory
3.2.6 Drawing interpretation
3.2.7 Computer interpretation
3.2.8 Viruses
3.2.9 Use of problem solving in
emergency situation
3.2.10 Removing viruses from
infected machines
3.2.11 Electrical/electronic theory
3.2.12 Computer operation
3.2.13 Viruses
3.2.14 Use of problem solving in
emergency situation
3.2.15 Removing viruses from
infected machines
4. Perform 4.1 Performing Correct health, safety and security 4
No. of
Hours
Workplace And Workplace And practices in line with
Safety Practices Safety workplace procedures.
Practices Safe and proper work techniques in
using devices and equipment
Hazard identification and control
Security of documents, cash,
equipment and people.
5S
Types / kinds of emergency.
Emergency procedure – recognition,
action and prevention.
First aid procedures.
Use of PPE
Safe and proper posture.

No. of
Hours
5. Provide 5.1 Providing Components of communication, 4
Effective Effective communication process and
Customer Customer barriers of communication.
Service Service Verbal and non-verbal
communication.
Body language, gestures, facial
expressions, mannerisms.
Customs and traditions of different
races.
Modes of greeting and fare welling
according to cultural and
social differences.
Enhancement of interpersonal and
listening skills.
Good working attitude and pleasant
approach.
Public relations skills.
Modes of greeting and farewell.
Proper addressing of needs of
persons. (by gender, age,
status, physical condition)
Style manual requirement.
Standard letters and proformas.
Telephone manners, proper use of
fax machine.
Proper way of taking queries.
Responses to queries.
Taking telephone messages.
Proper way of answering complaints
in line with workplace
procedures.
Nature and details of complaints.
Industry/ workplace procedures in
giving evaluation and
recommendations.
CORE
1. Clean and 1.1 Cleaning and 1.1.1 Clean, sanitize, and store 15
maintain kitchen maintain equipment
premises kitchen 1.1.2 Clean and sanitize premises
premises 1.1.3 Handle waste and linen

No. of
Hours
2. Organize and 2.1 Organizing and 2.1.1 Prepare Tools and 20
prepare food preparing food Equipment for use
2.1.2 Assemble and prepare
ingredients for menu items
2.1.3 Prepare dairy, dry goods,
fruits and vegetable
3. Select, prepare 3.1 Selecting, 3.1.1 Select meats 40
and cook meat preparing and 3.1.2 Prepare and potion meat
cooking meat 3.1.3 Cook and present meat cuts
for service
3.1.4 Store meat
4. Receive and 4.1 Receiving and 4.1.1 Take delivery of supplies 20
store kitchen storing kitchen 4.1.2 Store supplies
supplies supplies 4.1.3 Rotate and maintain supplies
5. Prepare stocks, 5.1 Preparing 5.1.1 Prepare stocks, glazes and 20
sauces and stocks sauces essences required for menu
soups and soups 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.
6. Prepare, cook 6.1 Preparing, 6.1.1 Coordinate, organize and 25
and serve food cooking and prepare for food service
for menus serving food for 6.1.2 Cook and serve menu items
menus for food service
6.1.3 Coordinate and complete
end of service requirements
7. Prepare 7.1 Preparing 7.1.1 Prepare and present a 20
appetizers and appetizers and variety of salad and
salads salads dressings
7.1.2 Prepare and present a range
of hot and cold appetizers
7.1.3 Store appetizers and salads
8. Prepare 8.1 Preparing 8.1.1 Prepare and present variety 25
sandwiches sandwiches of sandwiches
8.1.2 Store sandwiches
9. Prepare, 9.1 Preparing 9.1.1 Prepare vegetable and fruit 30
vegetables vegetables, dishes
fruits, eggs and fruits, eggs and 9.1.2 Prepare starch dishes
starch products starch products 9.1.3 Prepare and cook egg-based
dishes
9.1.4 Store vegetables, egg and
starch foodstuffs

No. of
Hours
10. Prepare and 10.1 Preparing and 10.1 Select and purchase poultry 40
cook poultry and cooking poultry and game
game and game 10.2 Handle and store poultry and
game
10.3 Prepare, cook and present
poultry and game
11. Prepare and 11. aring and 11.1.1 Select suppliers 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 Store meat cuts and meat
products
12. Prepare and 12.1 Preparing and 12.1.1 Select and store seafood 30
cook sea foods cooking sea 12.1.2 Prepare and cook fish and
foods shellfish
13. Prepare hot 13.1 Preparing hot 13.1.1 Prepare and Produce 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 Preparing 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 yeast
products based products products
14.1.3 Portion and store pastry,
Cakes and bread goods.
14.1.4 Prepare food for service
14.1.2 Portion and plate food
14.1.3 Work in team
15. Present food 15.1 Presenting food 15.1.1 Prepare food for service 20
15.1.2 Portion and plate food
15.1.3 Work in team
16. Package 16.1 Packaging of 16.1.1 Ensure food suitable for 15
prepared prepared packaging, storage and
foodstuff foodstuff transportation
16.1.2 Select packaging appropriate
to specific food
16.1.3 Package food according to
needs
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 TOOLS
 Store rooms  Silverware
 Cupboards  Glassware
 Shelves  Hollowware
 Dish Drainer  Chinaware
 Oven  Pots, pans, dishes
 Microwave  Cutlery
 Blender  Containers
 Gas range
 Refrigerator
 Dishwashers
SUPPLIES AND MATERIALS LEARNING MATERIALS

 Chemical cleaners  Manuals
 Sanitizers  References
 Detergents
 Scorching pads
 Brush
 Towels
Methodologies:
 Lecture/ discussion
Assessment Methods:
 Direct observation

LO2. CLEAN AND SANITIZE PREMISES
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
Conditions:
EQUIPMENT SUPPLIES AND MATERIALS

 Store rooms  Chemical cleaners
 Cupboards  Sanitizers
 Shelves  Detergents
 Floor scrubbers/ Floor Polishers  Scorching pads
 Pressurized steam/ water cleaners  Brush
 Extraction fans  Towels
 Exhaust fans  Floor Mop
TOOLS LEARNING MATERIALS

 Garbage bins  Manuals
 Mop squeezer  References
 Catalogs
Methodologies:
Assessment Methods:

LO3. HANDLE WASTE AND LINEN
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
Conditions:

 Store rooms  Chemical cleaners
 Cupboards  Sanitizers
 Shelves  Detergents
 Scorching pads
 Brush
 Towels
 Garbage bags

 Garbage bins  Manuals
 References
 Catalogs
Methodologies:
Assessment Methods:

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.
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
Conditions:
EQUIPMENT ACCESSORIES
 Gas range Laboratory outfit
 Oven  Hairnet
 Blender  Lab gown
 Refrigerator  Apron
 Microwave  Mask
 Working table  Gloves
 Splasher shoes

 Measuring spoon, glass, cups,  Manuals
dietetic scale  References
 Chopping board  Catalogs
 Sifter  Modules and brochures
 Knives
 Spoon and Forks
Methodologies:
 Demonstration
Assessment Methods:
 Written/oral questioning

LO2. ASSEMBLE AND PREPARE INGREDIENTS FOR MENU ITEMS
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
Conditions:

 Working table  Real ingredients as required by the
menu, recipe

 Measuring spoon and cups  Copy of standardized recipe
 Dietetic scale  Lecture hand-outs
 Chopping board  Reference books
 Knives
 Spoon and Forks
ACCESSORIES
Laboratory outfit
 Hairnet
 Lab gown
 Apron
 Mask
 Gloves
 splasher shoes
Methodologies:
 Demonstration
 Video viewing
Assessment Methods:
 Demonstration

LO 3. PREPARE DAIRY, DRY GOODS, FRUITS AND VEGETABLES
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.
 Hygienic handling of tools and equipment.
Conditions:

 Shelves  Real ingredients as required by the
 Storage room menu, recipe
 Refrigerator
 Working table LEARNING MATERIALS
 Copy of standardized recipe
TOOLS  Lecture hand-outs
 Measuring spoon and cups  References
 Dietetic scale
 Chopping board ACCESSORIES
 Plates and bowls Laboratory outfit
 Knives  Hairnet
 Spoon and Forks  Lab gown
 Apron
 Mask
 Gloves
 Splasher shoes
Methodologies:
 Demonstration
 Video viewing
Assessment Method:
 Demonstration

LO 4. PREPARE MEAT, SEAFOOD AND POULTRY
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
procedure
3. Poultry are trimmed and prepared in accordance with standard recipe.
4. Meat, seafood, and poultry are stored hygienically.
Contents:
 Different types of cuts of meats and poultry
 Guidelines in preparing and cleaning of fish
 Guidelines in preparing and cutting of poultry
 Guidelines in storing prepared/ ready-to-use meat, poultry, and seafood.
Conditions
EQUIPMENT TOOLS
 Refrigerator  Measuring spoon and cups
 Working table  Dietetic scale
 Mincer  Chopping board
 Slicer  Plates and bowls
 Knives
ACCESSORIES  Spoon and Forks
 Laboratory outfit
 Hairnet SUPPLIES AND MATERIALS
 Lab gown  Real ingredients as required by the
 Apron menu, recipe
 Mask
 Gloves LEARNING MATERIALS
 splasher shoes  Copy of standardized recipe
 Lecture hand-outs
 References
Methodologies:
 Demonstration
 Video viewing
Assessment Methods:
 Demonstration

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 meats

LO2. Prepare and potion meat
LO3. Cook and present meat cuts for service
LO4. Store meat

LO 1. SELECT MEATS
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 appropriate
3. 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
Conditions:
EQUIPMENT LEARNING MATERIALS

 OHP Manuals
 Catalog
 Reference books
Methodology:
 Lecture/discussion
Assessment Methods:

LO 2. PREPARE AND PORTION MEATS
1. Suitable knives and equipment are selected and used prior to meat preparation
2. Meat cuts are prepared and portioned according to menu requirements
3. Suitable marinades are prepared and used where appropriate for variety of meat cuts
Contents:
 Characteristics of different kinds of knives and equipment and their uses
 Meat cutting techniques
 Portion control of meat
 Suitable marinades for variety of meat products
Conditions:
EQUIPMENT SUPPLIES
 Food processor  Meat products as required by menu
 Projector or recipe
TOOLS/ACCESSORIES LEARNING MATERIALS

 Chef’s knife Manuals
 French knife  Catalog
 Paring knife  Reference books
 Filleting knife  Hand-outs
 Boning knife
 Chopping board
 Saw meat cleaver
 Knife sharpening
 Mincer
 Weighing scale
 Laboratory gown
 Hair net
 Apron
 Mask
 gloves
Methodologies:
 Demonstration
 Video viewing
Assessment Methods:
LO 3. COOK AND PRESENT MEAT CUTS FOR SERVICE

1. Appropriate cooking method are identified and used for meat cuts
2. Variety f primary, secondary and portion meat cuts are cooked and presented
according to standard recipe
3. Meat cuts are portioned and served according to menu requirements
4. 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:
EQUIPMENT SUPPLIES
 Gas range
 Oven  Real ingredients as required by menu
 Blender or recipe
 Refrigerator
 Microware
 Working table

 Weighing scale  Manuals
 Wok  Copy of standardized recipe
 Casserole  Catalog
 Ladle  Reference books
 Plates  Hand-outs
 Bowls
 Laboratory gown
 Hair net
 Apron
 Mask
 gloves
Methodologies:
 Demonstration
 Video viewing
Assessment Methods:

LO 4. STORE MEAT
1. Fresh and cyrovac-packed meat are stored correctly according to health regulation
2. Frozen meat are thawed in accordance with enterprise requirements
Contents:
 Proper storage of fresh and cyovac meat
 Procedures in thawing frozen meat
Conditions:
EQUIPMENT SUPPLIES
 Refrigerator  Actual menu or food
 Freezer  Foil
 Chiller  Wax paper
 Boxes

 Bowls  Manuals
 Laboratory gown  Copy of standardized recipe
 Hair net  Catalog
 Apron  Reference books
 Mask  Hand-outs
 Gloves
Methodologies:
 Demonstration
Assessment Methods:

UNIT OF COMPETENCY : RECEIVE AND STORE KITCHEN SUPPLIES
MODULE TITLE : RECEVING AND STORING KITCHEN SUPPLIES
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
1. Incoming supplies are checked accurately as per specifications, order and delivery
documentation in accordance with job requirements
2. Supplied items are inspected for damage, quality, expiration date, breakage and
record details in accordance with policy
3. 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
Conditions:
SUPPLIES AND MATERIALS LEARNING MATERIALS

 Samples of forms, reports and  Reference books
memos  Hand outs
 Manuals
Methodologies:
 Demonstration
Assessment Methods:

LO 2. STORE SUPPLIES
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
Conditions:

 Refrigerator  Real supplies that can be stored
 Chiller
 Freezer
 Computer
LEARNING MATERIALS
 Reference books
 Manuals
 Catalogs
 Hand-outs
Methodologies:
 Demonstration
Assessment Methods:

LO 3. ROTATE AND MAINTAIN SUPPLIES
1. Supplies are rotated in accordance with enterprise policy
2. Supplies are moved in accordance with safety and hygiene requirements
3. Damaged or spoiled supplies are disposed and reported in accordance with
government requirements
4. Storage areas are maintained in optimum condition ensuring hat they are clean, well
lit at required temperature, free form infestation and defects
5. Problems are identified and reported promptly
Contents:
 Principles of stock control ( LIFO and FIFO System)
 Checking for slow moving items
 Correct storage procedures for specific goods
 Food segregation
 Waste minimization techniques
Conditions:

 Refrigerator  Real supplies that can be stored
 Chiller
 Freezer
 Computer
TOOLS AND ACCESSORIES LEARNING MATERIALS

 Laboratory outfit (hairnet. Lab gown,  Reference books
apron, mask, gloves, splasher shoes)  Manuals
 Measuring spoon, glass, cups,  Catalogs
dietetic scale  Hand-outs
 Chopping board
 Sifter
 Knives
 Spoon and Forks
Methodologies:
 Demonstration
Assessment Methods:

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

LO 1. PREPARE STOCKS, GLAZE AND ESSENCES REQUIRED FOR MENU ITEMS
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.
 Used a reliable and well calibrated weighing scale.
Conditions:
Student/ trainees must be provided with the following:
Tools and Accessories Supplies and Materials

 Laboratory outfit (hairnet, lab gown, Real Ingredients –
apron, mask, gloves, splasher shoes.
 Measuring spoon, cups, dietetic Equipment
scale.  Gas Range
 Chopping board  Refrigerator
 Plates and bowls  Blender
 Knives  Working table
 Spoon and fork
 Soup Ladle Learning Materials
 Sauce pot and pan  Recipes Standard
 Stock Pat  Manuals
 Blender  Modules and brochures
 Dutch Oven
 Stew Pot
Methodologies:
 Demonstration
Assessment Methods:
 Direct Observation
 Written / Oral questioning

LO 2. PREPARE SOUPS REQUIRED FOR MENU ITEMS.
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.
 Laboratory outfit (hairnet, lab gown, Real Ingredients –
apron, mask, gloves, splasher shoes.
 Measuring spoon, cups, dietetic Equipment
scale.  Gas Range
 Chopping board  Refrigerator
 Plates and bowls  Blender
 Knives  Working table
 Spoon and fork
 Soup Ladle Learning Materials
 Sauce pot and pan  Recipes Standard
 Stock Pat  Manuals
 Blender  Modules and brochures
 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

LO 3. PREPARE SAUCES REQUIRED FOR MENU ITEMS
1. Varieties of hot and cold sauces are prepared from classical and recipes based on
the required menu.
2. Basic sauces
3. Variety if thickening agents and convenience products used 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.

 Laboratory outfit (hairnet, lab gown,  Oil (veg.)
apron, mask, gloves, splasher,  Garlic
shoes)  Ginger
 Measuring spoon, glass, cups,  Broth cubes
dietetic scale  Cream
 Chopping board  Tamarine
 Sefter  Spring onion
 Plates and bowls  Bell pepper
 Knives  Celery
 Spoon and fork  Parsley
 Scoop / laddle  Cornstarch
 Saucepan, saucepot  Soy sauce
 Breast fillet
Equipment  Sesame oil
 Gas Range  Water chestnut
 Blender  Brazier
 Refrigerator  Double boiler
 Microwave
 Working table
Learning Materials
 Manuals
 References / Books
 Modules and brochures

Competency-Based Curriculum
Methodologies:
 Lecture / discussion
 Demonstration
Assessment Methods:
 Direct Observation
 Oral Questioning
 Written Test
- 40 -
LO 4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS.
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.

 Laboratory outfit  Chicken stocks, vegetable,
 Measuring spoon, glass, cups pork stocks, beef stocks
 Sauce pan or saucepot  Corn starch
 Ladle  Cream
 Knives
 Bowls Equipment
 Whip / blender  Gas Range
 Scoop  Refrigerator
 Sauce pot and pan  Microwave
 Working table
Learning Materials
 Manuals
 References / Books
Methodologies:
 Lecture
 Demonstration
Assessment:
 Observation
- 41 -
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 service

LO 2: Cook and serve menu items for food service
LO 3: Coordinate and complete end of service requirements
- 42 -
LO 1: Coordinate, organize and prepare for food service
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 prepared
3. Menu requirements and job roles are liaised with other team members based on
enterprise procedures
4. Work schedules are developed and followed to maximize efficiency considering
roles and responsibilities of other team members
5. Food items are organized and prepared in correct quantities as required
6. 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:
TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
 Electric, gas or  Appetizers and  Manuals
induction ranges salads  Books
 Ovens, including  Stocks, sauces  Video (CD)
combi ovens and soups
 Microwaves  Vegetables,
 Grills and eggs and
griddles starch
 Deep fryers  Poultry and
 Salamanders game
 Food  Fish and
processors seafood
 Blenders  Meat – beef or
 Mixers pork based
 Slicers products
 Pans  Hot and cold
 Utensils desserts
 Tilting fry pan  Pastries, cakes
 Steamers and yeast
 Baine marie goods
- 43 -
 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
- 44 -
LO 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 customers
4. Menu items are cooked and served to meet customer expectations on quality,
presentation and timeliness of delivery
5. 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

EQUIPMENT
griddles starch
processors seafood
- 45 -
 Mandoline
 LCD Projector
(optional for
lecture)
 Overhead
Projector
(Optional for
lecture)
 Television and
multimedia player
 Whiteboard
 Applicable
equipment as
prescribed by
Training
regulations
METHODOLOGIES:
 Video viewing
ASSESSMENT METHODS:

commercial kitchen
- 46 -
LO 3: Coordinate and complete end of service requirements
1. End of service procedures are coordinated according to enterprise practices

2. Food items are stored appropriately to minimize food spoilage and wastage
3. 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

EQUIPMENT
griddles starch
processors seafood
 Mandoline
 LCD Projector
(optional for
lecture)
 Overhead
Projector
(Optional for
- 47 -
lecture)
 Television and
multimedia player
 Whiteboard
 Applicable
equipment as
prescribed by
Training
regulations
METHODOLOGIES:
 Video viewing
ASSESSMENT METHODS:

commercial kitchen
- 48 -
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 dressings

LO 2. Prepare and present a range of hot and cold appetizers
LO 3. Store appetizers and salads
- 49 -
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 enterprise
2. 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:

 Laboratory outfit (hairnet, lab gown,
apron, mask, gloves, splasher, Ingredients:
shoes)  Dressing (mayonnaise, catsup,
 Measuring spoon, glass, cups, vinegar, olive oil, salt, mustard,
dietetic scale cream, evaporated milk, yoghurt,
 Chopping board condensed milk)
 Sifter  Garnishing, celery, cabbage,
 plates, bowls asparagus, ham, wine, tomato,
 salad spoon and forks potatoes, cucumber, onion rings and
 fluted knife vegetable sticks
 cups / plastic  Meats – (chicken & beef, tuna)
 Flavoring – gelatin (pineapple,
orange, etc)

Equipment Learning Materials
 Refrigerator  Standard recipes
 Blender  Books, manuals
 Microwave  Modules/ references
 Working table
Methodologies:
- 50 -
Demonstration
Lecture
Assessment Method:
Oral questioning
Observation
Written Test
- 51 -
LO 2. PREPARE AND PRESENT A RANGE OF HOT AND COLD APPETIZERS.
1. Appetizer are produced using the correct ingredients ensuring:
a. symmetry & neatness of presentation
b. appropriate ingredients
c. precise & uniform cut
d. attractive service ware and garnishes
2. Glazes are correctly selected and prepared
3. Correct equipment are selected and used in the production of appetizer
4. Quality trimmings and left over are utilized when appropriate
5. Appetizer are presented within the qualified time frame
6. Appetizers are presented attractively as to classical, cultural and enterprises
standard
Contents:
1. Correct ingredients used in appetizer
2. Prepared glazer correctly selected
3. Utilize left over for trimming to avoid waste
4. Selected correct equipment used in the production of appetizer
5. Presentation of appetizer attractively
Conditions:
Students/ trainees must be provided with the following.

 Laboratory outfit (hairnet, lab gown, Ingredients :
apron, mask, gloves, splasher shoes.  Seafoods- oyster, clams, shrimp,
 Measuring spoon, cups, dietetic tahong, fish fillet
scale.  Meat- meatballs, ham,
 Chopping board sausage, crab sticks, chicken
 Plates and bowls nuggets, lumpia
 Knives  Vagetable- carrots,
 Spoon and fork turnips, asparagus, celery, egg plant,
 Soup Ladle bell pepper,
 Sauce pot and pan o tomatoes,
 Stock Pat turnips, onions, okra
 Blender  Fruits- pineapple
 Dutch Oven chunks, cucumber, calamansi, lemon,
 Stew Pot melons,
 Others: cheese, green mangoes

 Gas Range  Standard recipes
 Refrigerator  Manuals
 Working table
- 52 -
Methodologies:
 Lecture
 Demonstration
 Modules/ references
Assessment Methods:
 Observation
- 53 -
LO 3. STORE APPETIZER AND SALADS
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:
 Laboratory outfit Ingredients :
 Measuring cups  Ingredients:
 Dietetic scale  Appetizers:
 Oyster knife, paring knife, clam  Finger foods – lumpia, nuggets, f.
knife chicken
 Cast iron skillet  Cocktail – fruits
 Spatula  Sandwiches – chicken, burger
 Channel knife  Canapes –
 Melon ball scoop  Salads –
 Plastic containers (according  Fruit salad- cocktail, cream,
to standard size used) condensed milk
 Plastic bags  Chicken potatoes salad – chicken
 Tin foil breast, potatoes, mayonnaise, celery
 Decorative wood/ plastic
toothpicks
 Food trays

 Refrigerator  Standard recipes
 Microwave  Books/manuals
 Chiller or hot food conveyor
 Stem, table pan
 Working table
Methodologies:
 Demonstration
 Observation
 Lecture
Assessment Method:
 Questioning
- 54 -
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 sandwiches

LO 2 Store sandwiches
- 55 -
LO 1. PREPARE AND PRESENT A VARIETY OF SANDWICHES
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 shape
3. Attractive used of service ware and garnishes
4. Proper equipment used for toasting and heating accdg to enterprise procedure and
manuals
5. 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 temparature
2. Safety used of equipment for toasting and heating of food
3. Maintaining freshness and quality with correct used of diff. packaging materials
Conditions:
Student / trainees must be provided with the ff.
 Lab outfit  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,
 Chef knife hamburger, onion, ground pork
 Fluted knife  Pita bread, bell pepper, all purpose
 Spatula or palette knife flour, cornstarch, egg
Learning Materials Equipment

 Standard recipes  Working table
 Books/manuals  Hot food conveyor
 Range
Methodologies:  Grill (smokeless)
 Demonstration  Toaster
 Lectures  Oven
 Chiller
Assessment Method:  Customized containers for display
 Observation
 Written Test
- 56 -
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
- 57 -
LO 1. PREPARE VEGETABLE AND FRUIT DISHES
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
Conditions:

 Refrigerator  Real ingredients
 Working table
 Blender LEARNING MATERIALS
 Weighing scale  Manuals
 Oven/ gas range  References
 Microwave  Modules
 Standards recipes
TOOLS ACCESSORIES
 Measuring spoon and cups
 Chopping board Laboratory outfit
 Colander  Hairnet
 Plates and bowls  Lab gown
 Knives  Apron
 Spoon and Forks  Mask
 Pots and pans  Gloves
 Splasher shoes
Methodology:
Assessment Method
LO 2. PREPARE STARCH DISHES
- 58 -
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
Conditions:

 Gas range  Real ingredients
 Oven
 Refrigerator LEARNING MATERIALS
 Microwave  Manuals
 Working table  References
 Weighing scale  Modules
 Standard recipes
TOOLS
 Measuring spoon and cups ACCESSORIES
 Chopping board Laboratory outfit
 Sifter  Hairnet
 Colander  Lab gown
 Plates and bowls  Apron
 Knives  Mask
 Spoon and Forks  Gloves
 Pots and pans  Splasher shoes
Methodology:
Assessment Methods:
- 59 -
LO 3. PREPARE EGG DISHES
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
Conditions:

 Gas range  Real ingredients
 Oven
 Working table  Manuals
 References
TOOLS  Modules
 Measuring spoon and cups  Standard recipes
 Chopping board
 Sifter ACCESSORIES
 Pans and pots  Apron
 Mask
 Gloves
 Splasher shoes
Methodology:
Assessment Method:
- 60 -
LO4. STORE VEGETABLES, FRUITS, EGGS AND STARCH FOODSTUFFS
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
Conditions:
 Refrigerator  Real ingredients

 Working table
 Blender LEARNING MATERIALS
 Weighing scale
 Oven/ gas range  Manuals
 Microwave  References
 Modules
TOOLS  Standard recipes
 Colander
 Pots and pans  Apron
 Mask
 Gloves
 Splasher shoes
Methodology:
Assessment Methods:
- 61 -
UNIT OF COMPETENCY : PREPARE AND COOK POULTRY AND GAME
MODULE TITLE : PREPARING AND COOKING POUTRY AND GAME
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
- 62 -
LO 1. SELECT AND PURCHASE POULTRY AND GAME
1. Poultry and game is selected and purchased based on the required menu
2. Poultry and game are received in accordance with required quantity and quality
3. Items are received and indorsed according to guidelines
Contents:
 Classifications of poultry and game
 Qualities or characteristics of poultry and game
 Guidelines in receiving foods
Conditions:
EQUIPMENT SUPPLIES
 OHP  Transparencies

 Weighing scale Manuals
 Wok  Catalog
 Casserole  Reference books
 Ladle
 Plates
 Bowls
 Laboratory gown
 Hair net
 Apron
 Mask
 gloves
Methodologies:
 Demonstration
Assessment Methods:
 Demonstration
- 63 -
LO 2. HANDLE AND STORE POULTRY AND GAME
1. Poultry and game are handles efficiently and hygienically to minimize risk food
spoilage and cross contaminations
2. Frozen poultry and game are thawed in accordance with required thawing
procedures
3. 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
Conditions:
EQUIPMENT SUPPLIES
 Freezer  Poultry and game products
 Refrigerator  Foil

 Laboratory gown  Manuals
 Hair net  Catalog
 Apron  Reference books
 Mask
 gloves
Methodologies:
 Demonstration
Assessment Methods:
- 64 -
LO 3. PREPARE, COOK AND PREPARE POULTRY
1. Poultry and game are prepared based on the required menu and preparation
techniques
2. Poultry and game are cooked according to standard recipes and appropriate cookery
method
3. Variety of poultry and game dishes are prepared according to standard recipe
4. Poultry and game are served in according to standard recipe including, carving,
slicing or leaving whole
5. 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
Conditions:
EQUIPMENT TOOLS/ACCESSORIES
 Gas range  Weighing scale
 Oven  Wok
 Blender  Casserole
 Refrigerator  Ladle
 Microware  Plates
 Working table  Bowls
 Laboratory gown
LEARNING MATERIALS  Hair net
 Manuals  Apron
 Copy of standardized recipe  Mask
 Catalog  gloves
 Reference books SUPPLIES
 Hand-outs  Real ingredients as required by menu
or recipe
Methodologies:
 Demonstration
 Video viewing
Assessment Methods:
UNIT OF COMPETENCY : PREPARE PORTION OF CONTROLLED MEAT CUTS

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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
- 66 -
LO 1. SELECT SUPPLIERS AND PURCHASE MEATS
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
Conditions:
EQUIPMENT ACCESSORIES
 Refrigerator Laboratory outfit
 Working table  Hairnet
 Weighing scale  Lab gown
 Freezer  Apron
 Mask
 Gloves
 Splasher shoes

 Measuring spoon and cups  Manuals
 Chopping board  References
 Colander  Modules
 Plates and bowls  Standard recipes
 Knives
 Spoon and Forks
 Pots and pans
 Food containers
Methodology:
Assessment Methods:
LO 2. PREPARE AND PRODUCE A RANGE OF PORTION CONTROLLED MEATS

- 67 -
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:

 Freezer  Real ingredients
 Working table
 Weighing scale

 Measuring spoon and cups  Manuals
 Chopping board  References
 Colander  Modules
 Plates and bowls  Standard recipes
 Paring knife
 Butcher’s knife ACCESSORIES
 Cleaver Laboratory outfit
 Boning knife  Hairnet
 Apron
 Mask
 Gloves
 Splasher shoes
Methodologies
 Demonstration
 Video viewing
Assessment Method
- 68 -
LO 3. PREPARE AND PRODUCE MEAT PRODUCTS
1. Range of portion-controlled meat products are prepared and cooked according to
standard recipes and suitable cookery methods.
2. Suitable ingredients are selected according to standard recipe requirements.
3. Seasonings, flavoring, herbs and spices for meat products are selected and used
based on recipe requirement.
Contents:
 Techniques in cutting meats
 Uses of food additives and food enhancers
 Guidelines in using food additives and food enhancers
 Principles of meat cookery
Conditions:

 Working table  Spices and seasonings
 Refrigerator
 Gas range/ oven LEARNING MATERIALS
 Racks  Manuals
 Weighing scale  References
 Modules
TOOLS  Standard recipes
 Colander
 Paring knife  Hairnet
 Butcher’s knife  Lab gown
 Cleaver  Apron
 Boning knife  Mask
 Spoon and Forks  Gloves
 Pots and pans  Splasher shoes
Methodology:
Assessment Methods:
LO 4. STORE MEAT CUTS AND MEAT PRODUCTS
- 69 -
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:

 Working table
 Gas range/ oven
 Racks  Manuals
 References
TOOLS  Modules
 Measuring spoon and cups  Standard recipes
 Chopping board
 Colander ACCESSORIES
 Pots and pans  Apron
 Mask
 Gloves
 Splasher shoes
Methodologies:
 Educational trips
Assessment Methods:
- 70 -
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
- 71 -
LO 1. SELECT AND STORE SEAFOOD
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
Conditions:
 Working table
 Gas range/ oven LEARNING MATERIALS
 Cooler  Manuals
 References
TOOLS  Modules
 Colander Laboratory outfit
 Plates and bowls  Hairnet
 Knives  Lab gown
 Spoon and Forks  Apron
 Pots and pans  Mask
 Food containers  Gloves
 Splasher shoes
Methodologies:
Assessment Methods:
LO 2. PREPARE AND COOK FISH AND SHELLFISH

- 72 -
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
Conditions:

 Working table
 Refrigerator ACCESSORIES
 Gas range/ oven Laboratory outfit
 Racks  Hairnet
 Lab gown
TOOLS  Apron
 Measuring spoon and cups  Mask
 Chopping board  Gloves
 Colander  Splasher shoes
 Knives LEARNING MATERIALS
 Spoon and Forks  Manuals
 Pots and pans  References
 Modules
Standard recipes
Methodologies:
Assessment Methods:
- 73 -
LO 3. PRESENT FISH AND SEAFOOD
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
Conditions:

 Working table
 Refrigerator ACCESSORIES
 Gas range/ oven Laboratory outfit
 Racks  Hairnet
 Lab gown
TOOLS  Apron
 Measuring spoon and cups  Mask
 Chopping board  Gloves
 Colander  Splasher shoes
 Knives LEARNING MATERIALS
 Spoon and Forks  Manuals
 Pots and pans  References
 Modules
Standard recipes
Methodologies:
Assessment Method:
- 74 -
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
- 75 -
LO 1: PREPARE AND PRODUCE DESSERTS
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
Conditions:
Equipment Tools and Accessories

 Gas range  Laboratory Outfit ( hairnet, apron,
 Oven masks, gloves, etc.)
 Blender/ Food processor  Measuring spoon, glass, cups,
 Refrigerator  Weighing scale
 Microwave  Chopping board
 Ice cream Machine  Sifter
 Mixer  Plates and bowls
 Working table  Knives
 Juicers
Supplies and materials  spoon and Fork
 Ingredients for the menu  Baking pans, molder
 Casseroles
Learning Materials  Steamer
 Manuals
 Food Related references
 Catalogs
 Module and hand out
Methodologies:
 Demonstration
Assessment Methods:
LO 2: DECORATE, PORTION AND PRESENT DESSERTS

- 76 -
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
Conditions:

 Juicers
 Casseroles
 Manuals
 Catalogs
 Hand-outs
 Reference Materials
Methodologies:
 Demonstration
Assessment Methods:
- 77 -
LO 3: PREPARE SWEET SAUCES
1. Range of hot and cold sauces are produced to a desired consistency and flavor
2. Thickening agents are used suitable for sweet sauces where appropriate
3. 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
Conditions:

 Juicers
 Casseroles
 Manuals
 Catalogs
 Hand-outs
 Reference books
Methodologies:
 Demonstration
Assessment Methods:
- 78 -
LO 4: PREPARE ACCOMPANIMENTS, GARNISHES AND DECORATION
1. Accompaniments, garnishes and decorations are used to enhance taste,
texture and balance.
2. Ensured that flavors and textures of garnishes complements desserts
3. Presented desserts and sweets attractively.
Contents:
 Rules in Garnishing
 Fruits and Vegetables Curving
Conditions:
Students/trainees must be provided with the following

 Microwave  Curving Knives
 Ice cream Machine  Chopping board
 Mixer  Sifter
 Working table  Plates and bowls
 Knives
Supplies and materials  Juicers
 Ingredients for the menu  spoon and Fork
 Baking pans, molder
Learning Materials  Casseroles
 Manuals  Steamer
 Catalogs
 Hand-outs
 Reference books 
Methodologies:
 Demonstration
 Film Viewing
Assessment Methods:
- 79 -
LO 5: STORE DESSERTS
1. Desserts are stored at the appropriate temperature
2. Desserts conditions are corrected to maintain quality freshness and customer
appeal
3. Desserts suitable packaging are selected and used to preserve taste, appearance
and eating characteristic
Contents:
 Proper handling and storing of Desserts
 Food Packaging
Conditions:
Equipment Supplies and materials

 Working table  Actual food or menu
 Chiller
 Refrigerator
 Freezer
Tools and Accessories Learning Materials

 Laboratory Outfit ( hairnet, apron,
masks, gloves, etc.)  Storage Manuals
 Food Racks/ trays  Hand out
 Styro plates  References book
 Food wrap
 Foil
Methodologies:
 Demonstration
Assessment Methods:
 Oral/questioning
- 80 -
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.
- 81 -
LO 1. PREPARE, DECORATE AND PRESENT PASTRIES AND CAKES
1. Variety of pastries and pastry products are produced according to required standard
products
2. Basic pastries are prepared according to standard recipe using appropriate
techniques, method and equipment
3. 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.
Conditions:
EQUIPMENT TOOLS AND ACCESSORIES
 Gas range  Laboratory outfit (hairnet. Lab gown,
 Oven apron, mask, gloves, splasher shoes)
 Blender  Measuring spoon
 chiller  Measuring glass
 Refrigerator  Measuring cups
 Microwave  dietetic scale
 Working table  Chopping board
 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
Methodologies:
- 82 -
 Demonstration
 Video viewing
Assessment Methods:
 Demonstration
- 83 -
LO 2: PREPARE AND PRODUCE YEAST PRODUCTS
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 efficiently
4. 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
Conditions:
EQUIPMENT TOOLS AND ACCESSORIES

 Gas range  Laboratory outfit (hairnet. Lab gown,
 Oven apron, mask, gloves, splasher shoes)
 Blender  Measuring spoon
 Measuring glass
 chiller  Measuring cups
 Refrigerator  dietetic scale
 Working table  Sifter
SUPPLIES AND MATERIALS  Knives
 Spoon and Forks
 Real ingredients as required by the  Cake slicer
menu, recipe  Baking pans
 Wax paper  Molder
 Boxes  Cake tester
 Foil  Pastry brush
 Oven thermometer
LEARNING MATERIALS  Mixing bowls
 Wooden Spoon
 Copy of standardize recipe  Rubber Scraper
 Lecture hand-outs  Spatula
 Catalogs  Cooling rack
 Manuals  Dough cutter
 Reference book  Can opener
 Recipe books  Wire whisk
 Pastry bag
 Food related magazines  Pastry tube
 Cake revolving stand
- 84 -
Methodologies:
 Demonstration
 Video viewing
Assessment Methods:
 Demonstration
- 85 -
LO 3. PORTION AND STORE PASTRY, CAKES AND BREAD GOODS
1. Portion control is applied to minimize waste
2. Cakes and pastry bread products are stored correctly to minimize spoilage
3. 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
Conditions:
 Refrigerator  Foil
 Freezer  Food wrap
 Boxes
 Laboratory outfit (hairnet. Lab gown,  Lecture hand-outs

apron, mask, gloves, splasher shoes)  Reference books
 Knives  Manuals
 Cake slicer  Related food magazines
Methodologies:
 Demonstration
Assessment Methods:
 Demonstration
- 86 -
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
- 87 -
LO 1. PREPARE FOOD FOR SERVICE
1. Food are correctly identified for menu 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:
 Working table  Actual menu

 Trolley
 Glass rack
 Plate rack
 Casual uniform for fine dining:  Brochures

 Food tray  Catalog
 Glassware  Manual for service
 Chinaware  Hand-outs
 Hollowware
 Side towel
 Food stand
Methodologies:
 Demonstration
 Video viewing
Assessment Method:
- 88 -
LO 2. PORTION AND PLATE FOOD
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 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
Conditions:
 Working table  Actual menu

 Food wrap
 Foil
 Boxes
 Laboratory outfit (hairnet. Lab gown,  Manuals

apron, mask, gloves, splasher shoes)  Food related magazine
 Weighing scale  Reference book
 Chopping board  Hand-outs
 Plates and bowls  Catalog
 Knives
 Serving spoons and forks
Methodologies:
 Demonstration
Assessment Method:
- 89 -
LO 3. WORK IN A TEAM
1. Good working relationships with all kitchen and food services staff is demonstrated to
ensure finely and quality food service
2. Kitchen routine for food service is followed to minimize delays and maximize food
quality
3. High standards of personal and work related of hygienic practices are maintained
Contents:
 Human Resource Management
 Kitchen work flow
 Personal hygiene and good grooming
Conditions:
LEARNING MATERIALS
 Manual for good grooming

 Catalog
 Brochures
 Hand-outs
 Reference books
 Related magazines and journal
Methodologies:
 Demonstration
 Video viewing
Assessment Methods:
- 90 -
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
- 91 -
LO 1. ENSURE FOOD SUITABLE FOR PACKAGING, STORAGE AND

TRANSPORTATION
1. Food meets requirements (quality, shelf –life, microbiological condition, portion
control) prior to packaging.
Contents:
 Principles of food packaging
 Different kinds of food packaging
Conditions:
 Plastic Sealer  Actual menu

 Vacuum sealer  Polystyrene foam
 Working table  Cartons
 Plastic cling wrap
 Plastic or foil containers
 Metal or plastic trays
 Tapes
 Measuring tape
 Laboratory outfit (hairnet. Lab gown,  Catalog

 Knives  Reference books
 Scissors  Hand-outs
 Cutter  Related magazines and journals
Methodologies:
 Demonstration
Assessment Methods:
- 92 -
LO 2. SELECT PACKAGING APPROPRIATE TO SPECIFIC FOOD
1. Packaging materials are selected based on the required standards
2. Packaging materials are selected based on human and environment safety
requirements
Contents:
 Different types of packaging materials
 Sanitation and hygiene
Conditions:

 Tapes
 Measuring tape

Methodologies:
 Demonstration
Assessment Methods:
- 93 -
LO 3. PACKAGE FOOD ACCORDING TO NEEDS
1. Food is package in compliance with hygiene, occupational health and safety and
local health regulations requirements
2. Environmental requirements such as temperature control, humidity, design and
construction are for food packaging are observed
3. Appropriate packaging procedures are adopted according to standard specifications
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:

 Tapes
 Measuring tape

Methodologies:
 Demonstration
Assessment Method:
- 94 -

CBC Commercial Cooking NC II

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COMPETENCY-

COURSE TITLE : COMMERCIAL COOKING NC II

NOMINAL DURATION : 436 HOURS

COURSE DESCRIPTION : This course is designed to enhance the knowledge, skills

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

1. Obtain and convey workplace information

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Trainees or students should possess the following requirements:

 Can communicate both in oral and written

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4. Practice 4.1 Practicing 4.1.1 Hazards and risks 5

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 Individual and group demonstration (Practical application)

 Must be a holder of NC II or its equivalent

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MODULE TITLE : Cleaning and Maintaining Kitchen Premises

NOMINAL DURATION : 15 hours

SUMMARY OF LEARNING OUTCOMES

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

LO 1. Clean, sanitize, and store equipment

LO 2. Clean and sanitize premises

LO 3. Handle waste and linen

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SUPPLIES AND MATERIALS LEARNING MATERIALS

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EQUIPMENT SUPPLIES AND MATERIALS

TOOLS LEARNING MATERIALS

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EQUIPMENT SUPPLIES AND MATERIALS

TOOLS LEARNING MATERIALS

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MODULE TITLE : Organizing and Preparing Food

NOMINAL DURATION : 20 hours

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.

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TOOLS LEARNING MATERIALS

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EQUIPMENT SUPPLIES AND MATERIALS

TOOLS LEARNING MATERIALS

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EQUIPMENT SUPPLIES AND MATERIALS

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MODULE TITLE : SELECTING, PREPARING AND COOKING MEAT

NOMINAL DURATION : 40 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Select meats

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