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 POULTRY AND GAME DISHES

MODULE TITLE : PREPARING POULTRY AND GAME DISHES

MODULE DESCRIPTOR : This module deals with the knowledge, skills and
attitude required in selecting, preparing, cooking,
plating/presenting and storing poultry and game.

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. Cook poultry and game.

LO3. Plate/present poultry and game

LO4. Store poultry and game

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. Poultry and game are prepared based on its enterprise poultry and game
preparation techniques
6. Frozen poultry and game are thawed in accordance with enterprise
thawing procedures
7. Frozen ingredients are thawed following enterprise procedures.
8. Where necessary, raw ingredients are washed with clean potable water.
 CONTENTS:
 Tools, equipments and utensils needed in cooking poultry and
game dishes
 Variety /type of poultry and game
 Methods of cooking poultry
 Nutritional value/components of poultry
 Sources of poultry
 Key factors that affect the quality of meat
 Fabricating poultry
 Different cuts/parts of poultry and game
 Safe work practices
 Principles and practices of hygiene related to use of raw
ingredients
 Logical and time efficient work flow
 Cutting and presentation techniques of vegetables and fruits
 Organizational skills and teamwork
 Waste minimization techniques and environmental considerations
in specific relation to vegetables, eggs and starch dishes

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

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

1. LC 44. Min 54. 5

D cers 55. Chi 9
Pr 45. Slic cke .
oje ers n, M
cto 46. Kniv turk
r es ey, 6
(op 47. Cle duc 0
tio aver k, .
nal s goo B
for 48. Saw se
lec s 56. Ph 6
tur 49. Sau eas 1
e) sag ant, .
2. Ov e qua V
erh casi il,
ea ng pig
d mac eon
Pr hine ,
oje s gui
cto 50. Sm nea
r oker fow
(O s l,
pti 51. Pick wild
on ling duc
al vats k
for 52. Vac 57. rab
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

lec uum bit,

tur pac har
e) ker e
3. Tel 53. Rob 58. boa
evi ot r,
sio cou goa
n pe t
an Ga
d me
mu
lti
me
dia
pla
yer
4. W
hit
eb
oar
d
5. Ap
pli
ca
ble
eq
uip
me
nt
as
pre
scr
ibe
d
by
Tr
ain
ing
6. Re
gul
ati
on
s
7.
8. Ele
ctri
c,
ga
s
or
ind
uct
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

ion
ran
ge
s
9. Ov
en
s,
inc
lud
ing
co
mb
i
ov
en
s
10. Mi
cro
wa
ve
s
11. Gri
lls
an
d
gri
ddl
es
12. De
ep
fry
ers
13. Sal
am
an
der
s
14. Fo
od
pro
ce
ss
ors
15. Ble
nd
ers
16. Mi
xer
s
17. Sli
cer
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

s
18. Pa
ns
19. Ut
en
sils
20. Tilt
ing
fry
pa
n
21. St
ea
me
rs
22. Bai
ne
ma
rie
23. Ma
nd
oli
ne
24.
25. TO
OL
S
26.
27. pot
s
an
d
pa
ns
28. bo
wls
an
d
29. Pla
sti
c
wr
ap
30. Alu
mi
nu
m
foil
31. me
as
uri
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

ng
cu
ps
32. we
igh
ing
sc
ale
s
33. cle
ani
ng
ma
teri
als
an
d
34. lin
en
35. tea
to
we
ls
36. ser
vie
tte
s
37. tab
le
clo
th
38. apr
on
s
39. uni
for
ms
40. hai
r
res
trai
nts
41. toq
ue,
42. ca
ps,
43.
hai
rne
ts
METHODOLOGIES:

 Lecture/ demonstration
 Film viewing

ASSESSMENT METHODS:

 Direct observation
 Written exam
 Oral questioning
 Return demonstration
 Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
 LO2. COOK POULTRY AND GAME DISHES

ASSESSMENT CRITERIA:

1. Poultry and game are handled efficiently and hygienically to minimize risk
of food spoilage and cross-contamination
2. Poultry and game dishes are cooked according to enterprise standard
recipes and appropriate Cooking methods
3. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes

CONTENTS:

 Methods of cooking poultry and game

-Moist heat
-Dry heat
- Baking
-Combination of dry heat and moist heat
 Fabricating, deboning steps and techniques
 Cuts/parts of poultry and game
 Ingredients for preparing poultry and game dishes
 Care and use of knives, machinery and equipment for poultry and game
preparation
 Principles and practices of hygiene related to handling and
preparation of poultry and game
 OHS requirements
 Skills in trimming, boning and portioning poultry and game
 Waste minimization techniques and disposal.

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

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

62. LC 103. 113. 1

D Mincers 1
Pr 104. 114. 8
oje Slicers Chicke .
cto 105. n, M
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

r Knives turk
(op 106. ey, 1
tio Cleaver duc 1
nal s k, 9
for 107. goo .
lec Saws se B
tur 108. 115.
e) Sausag Pheas 1
63. Ov e ant, 2
erh casi qua 0
ea ng il, .
d mac pig V
Pr hine eon
oje s ,
cto 109. gui
r Smoker nea
(O s fow
pti 110. l,
on Pickling wild
al vats duc
for 111. k
lec Vacuu 116.
tur m rabbit,
e) pac har
64. Tel ker e
evi 112. 117.
sio Robot boar,
n cou goa
an pe t
d Ga
mu me
lti
me
dia
pla
yer
65. W
hit
eb
oar
d
66. Ap
pli
ca
ble
eq
uip
me
nt
as
pre
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

scr
ibe
d
by
Tr
ain
ing
reg
ula
tio
ns
67. Ele
ctri
c,
ga
s
or
ind
uct
ion
ran
ge
s
68. Ov
en
s,
inc
lud
ing
co
mb
i
ov
en
s
69. Mi
cro
wa
ve
s
70. Gri
lls
an
d
gri
ddl
es
71. De
ep
fry
ers
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

72. Sal
am
an
der
s
73. Fo
od
pro
ce
ss
ors
74. Ble
nd
ers
75. Mi
xer
s
76. Sli
cer
s
77. Pa
ns
78. Ut
en
sils
79. Tilt
ing
fry
pa
n
80. St
ea
me
rs
81. Bai
ne
ma
rie
82. Ma
nd
oli
ne
83.
84. TO
OL
S
85.
86. pot
s
an
d
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

pa
ns
87. bo
wls
an
d
88. Pla
sti
c
wr
ap
89. Alu
mi
nu
m
foil
90. me
as
uri
ng
cu
ps
91. we
igh
ing
sc
ale
s
92. cle
ani
ng
ma
teri
als
an
d
93. lin
en
94. tea
to
we
ls
95. ser
vie
tte
s
96. tab
le
clo
th
97. apr
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

on
s
98. uni
for
ms
99. hai
r
res
trai
nts
100.
toque,
101.
caps,
102.

hai
rne
ts

METHODOLOGIES:

 Lecture
 Demonstration
 Film viewing

ASSESSMENT METHODS:

 Direct observation
 Written or oral questioning
 Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
LO3. PLATE/PRESENT POULTRY AND GAME DISHES

ASSESSMENT CRITERIA:

1. Service wares are selected in accordance with type of poultry and game
dishes
2. Poultry and game is plated/presented using suitable sauces, garnishes
and accompaniments
3. Poultry dishes are presented hygienically, logically and sequentially within
the required timeframe
4. Factors in plating dishes are observed in presenting poultry and game
dishes..

CONTENTS:

 Portion control for cooked poultry and game

 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

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

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

121. 162. 172. 1

LCD Mincers 7
Pr 163. 173. 7
oje Slicers Chicke .
cto 164. n, M
r Knives turk
(op 165. ey, 1
tio Cleaver duc 7
nal s k, 8
for 166. goo .
lec Saws se B
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

tur 167. 174.

e) Sausag Pheas 1
122. e ant, 7
Overh casi qua 9
ea ng il, .
d mac pig V
Pr hine eon
oje s ,
cto 168. gui
r Smoker nea
(O s fow
pti 169. l,
on Pickling wild
al vats duc
for 170. k
lec Vacuu 175.
tur m rabbit,
e) pac har
123. ker e
Televi 171. 176.
sio Robot boar,
n cou goa
an pe t
d Ga
mu me
lti
me
dia
pla
yer
124.
White
bo
ard
125.
Applic
abl
e
eq
uip
me
nt
as
pre
scr
ibe
d
by
Tr
ain
ing
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

reg
ula
tio
ns
126.
Electri
c,
ga
s
or
ind
uct
ion
ran
ge
s
127.
Ovens
,
inc
lud
ing
co
mb
i
ov
en
s
128.
Micro
wa
ve
s
129.
Grills
an
d
gri
ddl
es
130.
Deep
fry
ers
131.
Salam
an
der
s
132.
Food
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

pro
ce
ss
ors
133.
Blend
ers
134.
Mixers
135.
Slicer
s
136.
Pans
137.
Utensi
ls
138.
Tilting
fry
pa
n
139.
Steam
ers
140.
Baine
ma
rie
141.
Mand
oli
ne
142.

143.
TOOL
S
144.

145.
pots
an
d
pa
ns
146.
bowls
an
d
147.
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

Plastic
wr
ap
148.
Alumi
nu
m
foil
149.
meas
uri
ng
cu
ps
150.
weighi
ng
sc
ale
s
151.
cleani
ng
ma
teri
als
an
d
152.
linen
153.
tea
to
we
ls
154.
serviet
tes
155.
table
clo
th
156.
apron
s
157.
unifor
ms
158.
hair
res
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

trai
nts
159.
toque,
160.
caps,
161.

hai
rne
ts

METHODOLOGIES:

 Lecture
 Demonstration
 Film viewing

ASSESSMENT METHODS:

 Direct observation
 Written or oral questioning
 Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
LO4. STORE POULTRY AND GAME

ASSESSMENT CRITERIA:

1. Poultry and game are stored ensuring storage conditions and optimal
temperature are maintained
2. Quality trimmings and other leftovers are utilized where and when
appropriate

CONTENTS:

180. Food safety practices related to handling and storing of poultry and
game products
181. Methods of preserving poultry and game
182. Logical and time-efficient work flow
183. Storage procedures for poultry and game
184. Temperature requirements for storing poultry and game productsd
185. Waste minimization techniques and disposal

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

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

186. 227. 237. 2

LCD Mincers 4
Pr 228. 238. 2
oje Slicers Chicke .
cto 229. n, M
r Knives turk
(op 230. ey, 2
tio Cleaver duc 4
nal s k, 3
for 231. goo .
lec Saws se B
tur 232. 239.
e) Sausag Pheas 2
187. e ant, 4
Overh casi qua 4
ea ng il, .
d mac pig V
Pr hine eon
oje s ,
cto 233. gui
r Smoker nea
(O s fow
pti 234. l,
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

on Pickling wild
al vats duc
for 235. k
lec Vacuu 240.
tur m rabbit,
e) pac har
188. ker e
Televi 236. 241.
sio Robot boar,
n cou goa
an pe t
d Ga
mu me
lti
me
dia
pla
yer
189.
White
bo
ard
190.
Applic
abl
e
eq
uip
me
nt
as
pre
scr
ibe
d
by
Tr
ain
ing
reg
ula
tio
ns
191.
Electri
c,
ga
s
or
ind
uct
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

ion
ran
ge
s
192.
Ovens
,
inc
lud
ing
co
mb
i
ov
en
s
193.
Micro
wa
ve
s
194.
Grills
an
d
gri
ddl
es
195.
Deep
fry
ers
196.
Salam
an
der
s
197.
Food
pro
ce
ss
ors
198.
Blend
ers
199.
Mixers
200.
Slicer
s
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

201.
Pans
202.
Utensi
ls
203.
Tilting
fry
pa
n
204.
Steam
ers
205.
Baine
ma
rie
206.
Mand
oli
ne
207.

208.
TOOL
S
209.

210.
pots
an
d
pa
ns
211.
bowls
an
d
212.
Plastic
wr
ap
213.
Alumi
nu
m
foil
214.
meas
uri
ng
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

cu
ps
215.
weighi
ng
sc
ale
s
216.
cleani
ng
ma
teri
als
an
d
217.
linen
218.
tea
to
we
ls
219.
serviet
tes
220.
table
clo
th
221.
apron
s
222.
unifor
ms
223.
hair
res
trai
nts
224.
toque,
225.
caps,
226.

hai
rne
ts
METHODOLOGIES:

245. Lecture/ demonstration

246. Film viewing

ASSESSMENT METHODS:

247. Direct observation

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