TESDA-OP-CO-01-F03

LETTER OF APPLICATION/INTENT

July 23,2021

DIR. JIMMICIO S. DAOATEN

PROVINCIAL DIRECTOR
TESDA- PO. PANGASINAN
Provincial Capitol Compound Lingayen, Pangasinan

Dear Sir:

We would like to express our intention to apply for program registration for the fol-
lowing qualification(s):

Qualification Training Duration

(No. of Hours)

1.COOKERY NC II 316 hours

Enclosed are the required documents.

We hope for your immediate action on this application.

Very truly yours,

MS. ALYSSA U. ESPINOZA

School Administrator

Attachments:(As indicated in the Program Registration Checklist)

1. Corporate Administrative Documents
2. Curricular Requirements
3. Faculty and Personnel
4. Program Guidelines
5. Support Services
 TESDA-OP-CO-01-F05
(Rev. No. 00- 03/08/17)

Program Registration Requirement Checklist

(For Institution-based Programs)

Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER

INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 / 09100971665
Program Applied COOKERYNC II Duration: 316 HOURS
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 4 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
1. CORPORATE AND ADMINISTRATIVE
DOCUMENTS
a) Letter of Application/Intent (TESDA-
OP-CO-F03)
b) Board Resolution/Academic Council
Resolution to offer the program signed
by the Board Secretary and attested
by the Chairperson (SUCs, LCUs, and
private institutions) Board
Resolution/Academic Council Resolu-
tion must specifically cover the train-
ing delivery site)
c) Special law creating the institution
(for public institution) e.g. Republic
Act, Executive Order, Sanggunian-
gResolutions)
d) Securities and Exchange Commission
(SEC) Registration for private
institutions
e) Articles of Incorporation (indicate main
address)
f) Proof of building Ownership or
contract of lease (covering at least two
years) upon application for new pro-
gram. For succeeding application a
valid contract of lease
g) Current Fire Safety Certificate
(training site)
h) For Institutions that will branch out
The Articles of Incorporation & Bylaws
must state reasons for opening of the
branch. The Articles of Incorporation
signed by majority of the Incorporators
must be notarized and received by
SEC
Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 / 09100971665
Program Applied COOKERYNC II Duration: 316 HOURS
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 4 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No

2. CURRICULAR REQUIREMENTS
a) Competency-based Curriculum
(TESDA-OP-CO-01-F11) indicating
the qualification being addressed
and the competencies to be
developed
a.1 Course Design
a.2 Modules of Instruction
b) List of Equipment (TESDA-OP-CO-01-
F13), Tools (TESDA-OP-CO-01-F14)
and Consumables/Materials (TESDA-
OP-CO-01-F15) necessary to deliver
the program

c) List of instructional materials (TESDA-

OP-CO-01-F16) (such as reference
materials, slides, video tapes, internet
access and library resource necessary
to deliver the program
d) List of Physical Facilities (TESDA-
OP-CO-01-F17) and List of Off-Cam-
pus Physical Facilities TESDA-OP-
CO-01-F18)
e) Shop layout of training facilities indi-
cating the floor area
f) Institutional Assessment
Note: Actual Assessment Tools
should be shown during inspection
3. FACULTY AND PERSONNEL
a) List of Officials (TESDA-OP-CO-01-
F19)
Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 / 09100971665
Program Applied COOKERYNC II Duration: 316 HOURS
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 4 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
b) List of Trainers (TESDA-OP-CO-01-
F20) with their qualifications, areas
of expertise, and courses/seminars at-
tended with supporting evidence
available, such as relevant NTTC/
trainer qualification certificates and
certification of employment. For NTR
programs, copy of Training Certificate
on Trainers Methodology I or other
Trainer Methodology Certificates, and
evidence of specialization of the
trainer of the program. A certified true
copy of notarized contract of employ-
ment by the applicant TVI is required.

c) List of Non-Teaching Staff

(TESDA-OP-CO-01-F21) with their
qualifications with supporting
evidences available, such as copies of
certificates/contracts of employment,
etc.

4. PROGRAM GUIDELINES
a) Program fees, with breakdown of tu-
ition and other fees and schedule of
fee payment duly signed by the school
head indicating the effectivity of school
year
b) Documented grading system, details
of which are provided to students/
trainees at the start of their program
c) Entry requirements for the program
comply with the relevant training
regulations if applicable

d) Rules on attendance
Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 / 09100971665
Program Applied COOKERYNC II Duration: 316 HOURS
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 4 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
5. SUPPORT SERVICES
a) Health services are available to the
students/trainees. If these services are
contracted out or out-sourced, the
contract or MOA or similar documents
must be submitted.
b) Job Linkaging and Networking Ser-
vices (JLNS)which include Career Ser-
vices and Employment Facilitation
available to students/trainees/TVET
graduates (reference: Section IV, let-
ter A – Delivery Platforms of
JLNS Nos. 1-4 of the TESDA Circular
No. 38, series of 2016)
c) Community outreach program – op-
tional
d) Research program, activities that will
support continuing development of the
program of the school – optional
6. Additional Requirements for DTS/DTP Applicants
a) Application Letter of the TVI and the
Establishment
b) Accomplished Application form for TVI
and for Establishment
c) Photocopy of TVI’s CTPR
d) Photocopy of Establishment SEC
Registration
e) Memorandum of Agreement with
partner Establishment/s
f) Training Plan (DTS Form 5)
g) Certification issued by the TVI
designating the Industrial Coordinator

h) Certification issued by the company

designating the In-plant Trainer
Forms – refer to TESDA Circular No. 31
Series 2012 - Guidelines in Implementing the
Dual Training System (DTS) Programs and
Dualized Training Programs (DTP)
 Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 / 09100971665
Program Applied COOKERYNC II Duration: 316 HOURS
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 4 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
a) Copy of CTPR of the registered
institution-based program
b) Copy of the approved program
registration documents
c) LTO Registration of the prime mover
of the MBC ( for delivered in a self-
contained van)
d) Design/lay-out of the MBC
Reference: TESDA Circular No. 27 Series of
2009 Operational Polices in the Registration
of Mobile Training Classrooms, Park and
Training Programs (MBC-MTP) and TESDA
Order 28 Series in 2012 – Addendum and
Amendments to the Guidelines and
Registration of Mobile Training Program
(MTP)
(Note: Erasure is not allowed on the submitted checklist of requirements)

General Comments/Remarks:

Prepared by: Noted by:

CARMENCITA DG. LOPEZ JIMMICIO S. DAOATEN

PO UTPRAS Focal Person Provincial Director
Date: Date:

Program Registration Requirement Checklist

(Company/Enterprise-based Programs)
Name of Company ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 /09100971665
Program Applied COOKERY NC IIDuration:
No. of Trainees per batch: 25 Trainees
Training Capacity
No. of Batches per year: 4 batches
Program Registration Requirements
Compliant
Program Registration Requirements Remarks
Yes No
1. CORPORATE AND
ADMINISTRATIVE DOCUMENTS
a) Letter of Application/Intent
(TESDA-OP-CO-F01)
b) Securities and Exchange Commis-
sion (SEC) Registration for Corpo-
ration.
For sole proprietorship, a DTI Reg-
istration is required.
c) Proof of building ownership or
contract of lease (covering at least
two years) upon application for
new program. For succeeding ap-
plication a valid contract of lease)
d) Current Fire Safety Certificate
(training site)
2. CURRICULAR REQUIREMENTS
a) Competency-based Curriculum
(TESDA-OP- CO-01-F08)
indicating the qualification
being addressed and the com-
petencies to be developed
a.1 Course Design
a.2 Modules ofInstruction
b) List of Equipment (TESDA-OP-
CO-01-F13), Tools (TESDA-OP-
CO-01-F14), and Consumables
(TESDA-OP-CO-01-F15) neces-
sary to deliverthe program
 Name of Company ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Brgy. Lumbang,Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 /09100971665
Program Applied COOKERY NC II Duration:
No. of Trainees per batch: 25 TRAINEES
Training Capacity
No. of Batches per year: 4batches
Program Registration Requirements
Program Registration Requirements Compliant Remarks
c) List of Physical Facilities
(TESDA-OP-CO-01-F17) and List
of Off-Campus Physical Facilities
TESDA-OP-CO-01-F18) indicating
floor area
d) Shop layout of training facilities
indicating the floor area
3. Trainer/HRD Personnel
a) List of Trainers (TESDA-OP-CO-
01-F20) with their qualifications,
areas of expertise, and courses/
seminars attended with sup-
porting evidence available, such as
relevant NTTC/trainer qualification
certificates and certification of
employment.)
(Note: Erasure is not allowed on the submitted checklist of requirements)

General Comments/Remarks:

Prepared by: Noted by:

CARMENCITA DG. LOPEZ JIMMICIO S. DAOATEN

PO UTPRAS Focal Person Provincial Director
Date: Date:
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title : COOKERY

Nominal Duration : 316 hours
Qualification Description : II
Course Description : The COOKERY NC II Qualification
consists of competencies that a person must achieve to clean kitchen areas, cook/
prepare hot, cold meals and desserts for guests in various food and beverage ser-
vice facilities

Trainee Entry Requirements:

Trainees or students wishing to gain entry into this course should pos-
sess the following requirements:

 can communicate both in oral and written;

 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation

This list does not include specific institutional requirements such

as educational attainment, appropriate work experience, and oth-
ers that may be required of the trainees by the school or training center
delivering the TVET program.
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

Course Structure

Basic Competencies
No. Of Hour: (18)

Unit of competencies Module Title Learning Outcomes Nominal

Duration
1. Participate in work- Participating 1.1 Obtain and convey workplace 6 hours
place communica- in workplace information
tion communica- 1.2 Complete relevant work re-
tion lated document
1.3 Participate in workplace
meeting and discussion
2. Work in a team en- Working in 2.1 Describe and identify team 3 hours
vironment a team role and responsibility in a
environ- team
ment 2.2 Describe work as a team
member
3. Practice career pro- Practicing 3.1 Integrate personal objec- 3 hours
fessionalism career tives with organizational goals
profes- 3.2 Set and meet work priori-
sionalism ties
3.3 Maintain professional
growth and development
4. Practice occupa- Practicing 4.1 Evaluate hazard and risk 6 hours
tional health and occupa- 4.2 Control hazard and risks
safety tional 4.3 Maintain occupational
health health and safety awareness
and
safety
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)
Common Competencies
No. Of Hours: (18)

Unit of Module Title Learning Outcomes Nominal

competencies Duration
1. Develop Developing and 1.1 Identify and access key 2 hours
and update updating indus- sources of information on the in-
industry try knowledge dustry
knowledge 1.2 Access, apply and share indus-
try information
1.3 Update continuously relevant
industry knowledge
2. Observe Observing work- 2.1 Practice personal grooming and 2 hours
workplace place hygiene hygiene
hygiene procedures 2.2 practice safe and hygienic han-
procedure dling, storage and disposal of
food, beverage and material
3. Perform Performing 3.1 Identify and explain in the func- 6 hours
computer computer opera- tions, general features and ca-
operations tion pabilities of both hardware and
software
3.2 Prepare and use appropriate
hardware and software accord-
ing to task requirement
3.3 Use appropriate devices and
procedures to transfer files/data
3.4 Produce accurate and complete
data according to the require-
ments
3.5 Maintain safe personal presen-
tation standards
4. Perform Performing 4.1 Practice workplace safety, se- 2 hours
work- workplace curity and hygiene systems pro-
place and safety cesses and operation
and practices 4.2 Respond and appropriately to
safety faults , problem and emergency
practices situation in line with enterprise
guideline
4.3 Maintain safe personal presen-
tation standards
5. Provide Providing effec- 5.1 Apply effective verbal and non- 6 hours
effective tive customer verbal communication skills to
customer services respond to customer needs
services 5.2 Provide prompt and quality ser-
vice to customer
5.3 Handle queries promptly and
correctly in line with enterprise
procedure
5.4 Handle customer complaints,
evaluation and recommenda-
tions
TESDA-OP-CO-01-F11
 (Rev. No. 00- 03/08/17)

Core Competencies
No. of Hours: (280)
Unit of competencies Module Title Learning Outcomes Nominal
Duration
1. Clean and maintain Cleaning and 1.1 Clean, sanitize and store equip- 8 hours
kitchen premises maintaining ment
kitchen 1.2 Clean and sanitize premises
premises 1.3 Dispose of waste

2. Prepare stocks, sauces Preparing 2.1 Prepare stocks, glazes and 24 hours
and soups stocks, essences required for menu items
sauces and 2.2 Prepare soups required for menu
items
soups
2.3 Prepare sauces required for
menu items
2.4 Store and reconstitute stocks,
sauces and soups
3. Prepare appetizers Preparing 3.1 Perform Mise’ en place 24 hours
appetizers 3.2 Prepare a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers
4. Prepare salads and Preparing 4.1 Perform Mise en place 24 hours
dressings salads and 4.2 Prepare a variety salads and
dressings dressings
4.3 Present a variety of salads and
dressings
4.4 Store salads and dressings
5. Prepare sandwiches Preparing 5.1 Perform Mise en place 24 hours
sandwiches 5.2 Prepare a variety of sandwiches
5.3 Present a variety of sandwiches
5.4 Store sandwiches
6. Prepare meat dishes Preparing 6.1 Perform Mise en place 24 hours
meat dishes 6.2 Cook meat cuts for service
6.3 Present meat cuts for service
6.4 Store meat
7. Prepare vegetables Preparing 7.1 Perform Mise en place 24 hours
dishes vegetables 7.2 Prepare vegetable dishes
dishes 7.3 Present vegetable dishes
7.4 Store vegetables dishes
8. Prepare egg dishes Preparing egg 8.1 Perform Mise en place 24 hours
dishes 8.2 Prepare and cook egg dishes
8.3 Present egg dishes
8.4 Store egg dishes

9. Prepare starch dishes Preparing 9.1 Perform Mise en place 24 hours

starch dishes 9.2 Prepare starch dishes
9.3 Present Starch dishes
9.4 Store Starch dishes
10. Prepare poultry and Preparing 10.1 Perform mise en place 24 hours
game dishes poultry and 10.2 Cook poultry and game dishes
game dishes 10.3 Plate/present poultry and game
dishes
10.4 Store poultry and game
11. Prepare seafood dishes Preparing 11.1 Perform mise en place 24hours
seafood 11.2 Handle fish and seafood
dishes 11.3 Cook fish and shellfish
11.4 Plate/Present fish and seafood
11.5 Store fish and seafood
12. Prepare desserts Preparing 12.1 Perform mise en place 24 hours
desserts 12.2 Prepare desserts and sweet
 sauces
12.3 Plate/Present desserts
12.4 Store desserts
13. Package prepared food Packaging 13.1 Select packaging materials 8 hours
prepared food 13.2 Package food

Assessment Methods:
Oral questioning
Writing examination
Observation demonstration

Course Delivery:
Lecture/Actual Demonstration
On-the job training
Video presentation

RESOURCES:

Recommended list of tools, equipment and materials for the training of 25

trainees for Cookery NC ll.

TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT

1uni Electric fan Beef

t
10 3 First aid cabinet
Chef’s knife Pork
pcs unit
8 1 Filing cabinet 3 Lay-
Boning knife Lamb/mutton
pcs unit ers compartmen
4 1
Oysters knife TV Veal
pcs unit
 2 2
Cleaver knife Video player POULTRY
pcs unit
8 Tenderizer, 1
Fire extinguisher Chicken
pcs medium,small unit
8 1
Skimmer, fine Emergency light Duck
pcs unit
directional signage/s
8 Wire skimmer, for each rooms
1 pc Turkey
pcs small

8 1
Skimmers, spider air condition Pigeon, etc.
pcs unit
8 1
Strainer,small,fine telephones SEAFOOD
pcs unit
computers with in-
8 3 ternet connection
Siever,small Fish
pcs unit

8 Strainer,medium 1
Fax machine Shellfish
pcs fine unit
8 2 LCD
Turner,3” x 6” Crustacean
pcs unit
8 LABORATORY
Spatula PERISHABLES
pcs EQUIPMENTS
8 1
Wooden spoon Air conditioner Vegetables
pcs unit
8 2 Fire extinguisher
Parisienne spoon Fruits
pcs unit
8 1 Emergency light
Zester Dairy products
pcs unit
Combination of
8 1 broiler and griddle -
Piping bag Processed food
pcs unit small

8 3 DRY GOODS
Pastry tubes Exhaust hood
pcs unit (GROCERIES)
3 Strainer 1 Dish washing ma-
Sauces
pcs Chinois,small unit chine (optional
2 Strainer Chinois, 1 Blender machine
Spices and herbs
pcs medium unit
Pressure cooker
4 1
Funnel, small medium Salaman- Seasoning
pcs unit
der, griller
Braising pan -
4 8
Funnel, medium medium Canned fruits
pcs unit
6 1 Meat slicer - small
Measuring spoon Canned vegetables
sets unit
 Meat chopper ma-
10 1
Tongs, 8 inches chine Noodles
pcs unit
Preparation table
8 8
Tongs, 12 inches with sink & shelves Pasts
pcs unit
(approx. 45x28’’)
Bain Marie – table
8 1
Measuring cup w/4 compartments Rice
sets unit
Working s/s table
4 2
Measuring urn (fabricated) Flour
pcs unit
2 2 Condiment cabinet
Ice cream scoop Sugar
pcs unit
Washing sink tables
10 1
Cheese Cloth w/3 compartments Beans
pcs unit
24 1 Soak sink, optional
Serving spoon FACILITIES
pcs unit
4 Pepper and salt 8
Utility shelving Workshop
sets mill unit
2 Weighing scale, 5 2 Stainless steel rack
Laboratory
unit kgs unit (5 shelves
4 Weighing scale, 1 Utility cart
Audio-visual room
unit 1000 grams unit
8 4 Floor mops
Apple corer Lecture room
pcs pcs
8 2
Wire whisk,small Mop Squeezer Storage/stock room
pcs unit
8 Wire whisk, 4 Research room/Li-
Broom (tambo)
pcs medium pcs brary
2pc Wire whisk, heavy 4
Dust pan REFERENCES
s duty pcs
1 pc Can opener Garbage bin (4
4
gals.) Books
unit

Liquid soap dis-

8 8
Kitchen scissors penser Manuals
pcs pcs

Paper towel dis-

8
Soup Ladle, 3 oz penser Charts
pcs 4
pcs
8 1 Reach-in freezer
Soup Ladle, 6 oz CD’s
pcs unit
3 2 Reach-in refrigerator
Soup Ladle, 8 oz Video tapes
pcs unit
 4 burner gas range
2 4
Soup Ladle, 12 oz w/ oven Pictures
pcs unit
8 1 Stock pan burner
Kitchen spoon Magazines
pcs unit
8 Kitchen spoon,
MISCELLANEOUS
pcs slotted
8
Kitchen forl Charcoal
pcs
3
Carving fork Toothpicks
pcs
3 Pocket/pin ther-
Aluminum foil
pcs mometer
8
Peelers Wax paper
pcs
2
Stock pot, large Cling wrap
pcs
12
Frying pan, small Tissue paper
pcs
8 Frying pan,
Paper towel
pcs medium
2
Frying pan, large Liquid soap
pcs
4
Colander, small
pcs
2
Colander, medium
pcs
16
Cutting board
pcs
Fish poacher,
1 pc
medium
12
Casserole, small
pcs
4 Casserole,
pcs medium
4
Wok, small
pcs
1 pc Wok, medium
Double Boiler,
1 pc
medium
8 pc Paellara
12
Glass rack
pcs
12
Soup cup rack
pcs
 12
Plate rack
pcs
8
Baking tray, small
pcs
12 Utility tray,stain-
pcs less
4
Roasting pan
pcs

ASSESSMENT METHODS:

 Written examination
 Practical Demonstration
 Direct observation
 Hands-on

COURSE DELIVERY:

 Group Discussion
 Demonstration
 Film Viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning

TRAINERS QUALIFICATION:

 Must be a holder of NC III or its equivalent

 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 *Must have at least 3-5 years job/industry experience on
 Supervisory/managerial level

*Optional. Only when required by the hiring institution.

Reference: TESDA Board Resolution No. 2004 03
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

MODULE OF INSTRUCTIONS

BASIC COMPETENCIES

UNIT OF COMPETENCIES :PARTICIPATE IN WORKPLACE

COMMUNICATION

MODULES TITLE : PARTICIPATING IN WORKPLACE

COMMUNICATION

MODULE DESCRIPTOR : THIS MODULE COVERS THE KNOWLEDGE,

SKILLS AND ATTITUDE REQUIRED TO OBTAIN,
INTERPRET AND CONVEY INFORMATION IN
RESPONSE TO WORKPLACE REQUIREMENTS
NOMINAL DURATION : 6 HOURS

Summary of Learning Outcome:

LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions

LO3. Complete relevant work related documents

Details of Learning Outcomes:

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Assessment Crite- Contents Condition Re- Methodologies Assessment

ria sources Methods
1. Specific rele- Effective commu- The trainees Group discussion Direct observation
vant information is nication must be pro-
accessed from ap- vided with the Interaction Oral interview and
propriate sources Different modes of following: written test
2. Effective ques- communication
tioning and active
listening and speak- Written communi-  LCD Projec-
ing are used to cation tor (optional)
gather and convey  Overhead
information Organizational Projector
3. Appropriate policies (optional)
medium is used to  Computer
transfer5 informa- Communication  Printer
tion and ideas procedures and
4. Appropriate non- systems
verbal communica-
tion is used Technology rele-
5. Appropriate lines vant to the enter-
of communication prise and the indi-
with superior and vidual’s work re-
colleagues are sponsibilities
identified and fol-
lowed Follow simple spo-
6. Defined work ken language
procedure for the
location and stor- Perform routine
age of information workplace duties
are used. following simple
7. personnel inter- written notices
action is carried out
clearly and con- Participate in
cisely workplace meet-
ings and discus-
sions

Complete work re-

lated documents

Ability to relate to
people of social
range in the work-
place

Gather and pro-

 vide information in
response to work-
place require-
ments

LO2. COMPLETE RELEVENT WORK-RELATED DOCUMENT

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Team meetings Effective commu- The trainees Group discussion Direct observa-
are attended on nication must be pro- tion
time vided with the Interaction
2. Own opinions Different modes of following: Oral interview
are clearly ex- communication and written test
pressed and
those of others Written communi-  LCD Projec-
are listened to cation tor (optional)
without inter-  Overhead
ruption Organizational Projector
3. Meeting inputs policies (optional)
are consistent  Computer
with the meet- Communication  Printer
ing purpose procedures and
and established systems
protocols
4. Workplace in- Technology rele-
teractions are vant to the enter-
conducted in a prise and the indi-
courteous man- vidual’s work re-
ner sponsibilities
5. Questions
about simple Follow simple spo-
routine work- ken language
place proce-
dures and Perform routine
maters con- workplace duties
cerning working following simple
conditions of written notices
employment
are asked and Participate in
responded to workplace meet-
6. Meetings out- ings and discus-
comes are in- sions
terpreted and
implemented Complete work re-
lated documents

Ability to relate to
people of social
range in the work-
place

Gather and pro-

vide information in
response to work-
place require-
ments
LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Range of forms Effective commu- The trainees Group discussion Direct observa-
relating to condi- nication must be pro- tion
tions of employ- vided with the Interaction
ment are com- Different modes of following: Oral interview
pleted accurately communication and written test
and legibly
Written communi-  LCD Projec-
2. Workplace data cation tor (optional)
is recorded on  Overhead
standard workplace Organizational Projector
forms and docu- policies (optional)
ments  Computer
Communication  Printer
3. Basic mathemat- procedures and
ical processes are systems
used for routine
calculations Technology rele-
vant to the enter-
4. Errors in record- prise and the indi-
ing information on vidual’s work re-
forms/ documents sponsibilities
are identified and
properly acted Follow simple spo-
upon ken language

5. Reporting re- Perform routine

quirements to su- workplace duties
pervisor are com- following simple
pleted according to written notices
organizational
guidelines Participate in
workplace meet-
ings and discus-
sions

Complete work re-

lated documents

Ability to relate to
people of social
range in the work-
place

Gather and pro-

vide information in
response to work-
place require-
ments
BASIC COMPETENCIES

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : THIS MODULE COVERS THE
KNOWLEDGE, SKILLS AND ATTITUDES REQUIRED IN ORDER TO RELATE IN
WORK-BASED ENVIRONMENT
NOMINAL DURATION : 3 HOURS
SUMMARY OF LEARNING OUTCOMES:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team

LO3. Work as a team member

Details of Learning Outcomes:

LO1. DESCRIBE TEAM ROLE AND SCOPE

Assessment Crite- Contents Condition Methodologies Assessment
ria Resources Methods
1. The role and ob- Communi- The trainees Group discussion Competency
jective of the team cation must be pro- may be as-
is identified from vided with the Interaction
available sources of
process following:
sessed in
information workplace or in
Team a simulated
2. Team parame- structure  LCD Pro- workplace set-
ters, reporting rela- jector (op- ting
tionships and re- tional)
sponsibilities are
Team
 Overhead
identified from team roles Projector Assessment
discussions and ap- (optional) shall be ob-
propriate external Group  Computer served while
sources planning  Printer task are being
and deci- undertaken
sion mak- whether indi-
ing vidually or in
group
Communi-
cate ap-
propri-
ately, con-
sistent
with the
culture of
the work-
place

LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

Assessment Cri- Contents Condition Methodolo- Assessment

teria Resources gies Methods
1. Individual role Communica- The trainees must Group discus- Competency
and responsibili- tion process be provided with sion may be as-
ties within the the following:
 team environment Interaction sessed in
are identified. Team struc- workplace or
 LCD Projector
2. Roles and re-
ture (optional)
in a simulated
sponsibility of  Overhead Pro- workplace
other team mem- Team roles jector (op- setting
bers are identified tional)
and recognized. Group plan-  Computer Assessment
ning and de-  Printer shall be ob-
3. Reporting rela-
tionships within cision mak- served while
team and external ing task are be-
to team are identi- ing under-
fied. Communi- taken
cate appro- whether indi-
priately, con- vidually or in
sistent with group
the culture of
the work-
place

LO3. WORK AS A TEAM MEMBER

Assessment Cri- Contents Condition Methodolo- Assessment

teria Resources gies Methods
1. Effective and Communica- The trainees must Group discus- Competency
appropriate forms tion process be provided with sion may be as-
of communications the following:
used and interac- Interaction
sessed in
tions undertaken Team struc- workplace or
with team mem- ture  LCD Projector in a simulated
bers who contrib- (optional) workplace
 ute to known team Team roles  Overhead Pro- setting
activities and ob- jector (op-
jectives tional)
Group plan- Assessment
 Computer
2. Effective and ning and de-  Printer shall be ob-
appropriate contri- cision mak- served while
butions made to ing task are be-
complement team ing under-
activities and ob-
jectives, based on
Communi- taken
individual skills cate appro- whether indi-
and competencies priately, con- vidually or in
and workplace sistent with group
context the culture of
3.Observed proto-
the work-
cols in reporting place
using standard op-
erating procedures

4.Contribute to the
development of
team work plans
based on an un-
derstanding of
team’s role and
objectives and in-
dividual compe-
tencies of the
members.

BASIC COMPETENCIES

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR : THIS MODULE COVERS THE KNOWLEDGE,

SKILL, AND ATTITUDES IN PROMOTING
CAREER GROWTH AND ADVANCEMENT,
SPECIFICALLY; TO INTEGRATE PERSONAL
OBJECTIVES WITH ORGANIZATIONAL GOAL
SET AND MEET WORK PRIORITIES AND
MAINTAIN PROFESSIONAL GROWTH AND
DEVELOPMENT.

NOMINAL DURATION : 3 HOURS

SUMMARY OF LEARNING OUTCOME:

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

LO2. SET AND MEET WORK PROPRIETIES

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Details of Learning Outcome:

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOAL

Assessment Criteria Contents Condition Methodolo- Assessment

Resources gies Methods
1. Personal growth Work values and The trainees Group discus- Competency
plans toward im- ethics (Code of must be pro- sion may be as-
Conduct, Code vided with the
proving the qualifi- of Ethics, etc.) following: Interaction
sessed in
cation set for pro- workplace or
fessionalism are Company poli- in a simu-
achieved cies  LCD Projec- lated work-
2. Intra-and interper- tor (optional) place setting
Company  Overhead
sonal relationship in operations, pro- Projector
the course of man- cedures and (optional) Assessment
aging oneself standards  Computer shall be ob-
based on perfor-  Printer served while
mance evaluation is Fundamental task are be-
rights at work in-
maintained cluding gender
ing under-
3. Commitment to the sensitivity taken
organization and its whether indi-
goal is demon- Personal hy- vidually or in
strated in the per- giene practices group
formance of duties

LO2. SET AND MEET WORK PROPRIETIES

Assessment Criteria Contents Condition Methodolo- Assessment

Resources gies Methods
1. Competing demands Work values and The trainees Group discus- Competency
are prioritized to ethics (Code of must be pro- sion may be as-
Conduct, Code vided with the
achieve personal, team of Ethics, etc.) following: Interaction
sessed in
and organizational workplace or
goals and objectives. Company poli- in a simulated
cies  LCD Projec- workplace set-
2.Resources are uti- tor (optional) ting
Company  Overhead
lized efficiently and ef- operations, pro- Projector
fectively to manage cedures and (optional) Assessment
work priorities and standards  Computer shall be ob-
commitments  Printer served while
Fundamental task are being
rights at work in-
3.Practices along eco- cluding gender
undertaken
nomic use and mainte- sensitivity whether indi-
nance of equipment vidually or in
and facilities are fol- Personal hy- group
lowed as per estab- giene practices
lished procedures
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

Assessment Criteria Contents Condition Methodolo- Assessment

Resources gies Methods
1. Trainings and career Work values and The trainees Group discus- Competency
opportunities are identified ethics (Code of must be pro- sion may be as-
and availed of based on Conduct, Code vided with the
job requirements of Ethics, etc.) following: Interaction
sessed in
workplace or
2. Recognitions are Company poli- in a simulated
sought/received and cies  LCD Projec- workplace set-
tor (optional) ting
demonstrated as Company  Overhead
proof of career ad- operations, pro- Projector
vancement cedures and (optional) Assessment
standards  Computer shall be ob-
3. Licenses and/or  Printer served while
Fundamental task are being
certifications relevant rights at work in-
to job and career are cluding gender
undertaken
obtained and renewed sensitivity whether indi-
vidually or in
Personal hy- group
giene practices
Basic Competencies

Unit of Competency : Practice occupational health and safety procedure

Module Title : Practicing occupational health and safety proce-

dures

Module Descriptor : this module covers the knowledge, skills and attitudes
required to comply with the regulatory and organizational requirement for occupa-
tional health and safety such as identifying, evaluatingand maintaining OH and S
awareness.

Nominal Duration : 6 hours

Summary of Learning Outcomes:

LO1. IDENTIFY HAZARDS AND RISKS

LO2. EVALUATE HAZARD AND RISKS

LO3. CONTROL HAZARD AND RISKS

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY

AWARENESS

Details of Learning Outcomes:

LO1. IDENTIFY HAZARDS AND RISKS

Assessment Crite- Contents Condition Methodologies Assessment
ria Resources Methods
Safety regu- OHS The trainees Lecture Portfolio assess-
lations and procedures must be pro- ment
workplace vided with the Demonstration
safety and
and following: Interview
hazard con- practices Role-play
trol practices and Case study/situ-
and proce- regulations  LCD Pro- Simulation ation
dures are jector (op-
clarified and tional)
explained
PPE types
 Overhead
based on or- and uses Projector
ganization (optional)
procedures Personal  Computer
hygiene  Printer
Hazards/
risks in the-
practices
workplace
and their Hazards/
correspond- risks
ing indica- identificatio
tors are
identified to
n and
control
 minimize or
eliminate Threshold
risk to co-
workers,
Limit Value
workplace –TLV
and environ-
ment in ac- OHS
cordance indicators
with organi-
zation proce-
dures Organizati
on safety
Contingency and health
measures protocol
during work-
place acci-
dents, fire Safety
and other consciousn
emergencies ess
are recog-
nized and
established
Health
in accor- consciousn
dance with ess
organization
procedures Practice of
personal hy-
giene

Hazards/risks
identification
and control
skills

Interpersonal
skills

Communica-
tion skills

LO2. EVALUATE HAZARD AND RISKS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
Terms of maximum OHS The trainees Lecture Portfolio assess-
tolerable limits which procedures must be pro- ment
when exceeded will and vided with the Demonstration
result in harm or following: Interview
damage are identi-
practices Role-play
fied based on and Case study/situ-
threshold limit values regulations  LCD Pro- Simulation ation
(TLV) jector (op-
PPE types tional)
Effects of the haz-  Overhead
ards are determined
and uses
Projector
(optional)
OHS issues and/or Personal  Computer
concerns and identi- hygiene  Printer
fied safety hazards practices
are reported to des-
ignated personnel in
accordance with Hazards/
workplace require- risks
ments and relevant identificatio
workplace OHS leg- n and
islation
control

Threshold
Limit Value
–TLV

OHS
indicators

Organizati
on safety
and health
protocol

Safety
consciousn
ess

Health
consciousn
ess

Practice of
personal hy-
giene

Hazards/risks
identification
and control
skills

Interpersonal
skills

Communica-
tion skills
LO3. CONTROL HAZARD AND RISKS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
Occupational Health OHS The trainees Lecture Portfolio assess-
and Safety (OHS) procedures must be pro- ment
procedures for con- vided with the Demonstration
trolling hazards/risks
and following: Interview
in workplace are practices Role-play
consistently followed and Case study/situa-
regulations  LCD Pro- Simulation tion
Procedures for deal- jector (op-
ing with workplace PPE types tional)
accidents, fire and and uses  Overhead
emergencies are fol- Projector
lowed in accordance (optional)
with organization Personal  Computer
OHS policies hygiene  Printer
practices
Personal protective
equipment (PPE) is
correctly used in ac-
Hazards/
cordance with orga- risks
nization OHS proce- identificatio
dures and practices n and
control
Appropriate assis-
tance is provided in
the event of a work- Threshold
place emergency in Limit Value
accordance with es- –TLV
tablished organiza-
tion protocol
OHS
indicators

Organizati
on safety
and health
protocol

Safety
consciousn
ess

Health
consciousn
ess

Practice of
personal hy-
giene

Hazards/risks
identification
and control
skills

Interpersonal
skills

Communica-
tion skills
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

Assessment Crite- Contents Condition/ Methodologies Assessment

ria Resources Methods
1. Emergency-re- OHS The trainees Lecture Portfolio assess-
lated drills and train- procedures must be pro- ment
ings are participated vided with the Demonstration
in as per established
and following: Interview
organization guide- practices Role-play
lines and procedures and Case study/situ-
regulations  LCD Pro- Simulation ation
2. OHS personal jector (op-
records are com- tional)
pleted and updated
PPE types
 Overhead
in accordance with and uses Projector
workplace require- (optional)
ments Personal  Computer
hygiene  Printer
practices

Hazards/
risks
identificatio
n and
control

Threshold
Limit Value
–TLV

OHS
indicators

Organizati
on safety
and health
protocol

Safety
consciousn
ess

Health
consciousn
ess

Practice of
personal hy-
giene

Hazards/risks
identification
and control
skills

Interpersonal
skills

Communica-
tion skills
MODULES OF INSTRUCTION
COMMON COMPETENCIES

COOKERY NC II
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

COMMON COMPETENCIES

UNIT OF COMPETENCY :DEVELOP AND UPDATE INDUSTRY

KNOWLEDGE

MODULE TITLE :DEVELOPING AND UPDATING

INDUSTRY KNOWLEDGE

MODULE DESCRIPTOR : THIS MODULE COVERS THE

KNOWLEDGE, SKILLS AND
ATTITUDE REQUIRED TO
ACCESS, INCREASE AND
UPDATE INDUSTRY
KNOWLEDGE.

NOMINAL DURATION : 2 HOURS

SUMMARY OF LEARNING OUTCOME:

LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE

INDUSTRY
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION

LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE

Details of Learning Outcomes:

LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE

INDUSTRY

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
1. Sources of Time man- The trainees Lecture Interview/ques-
the infor- agement must be provided tion
with the following: Group discussion
mation in Ready skills Practical
the industry needed to ac-  LCD Projec- Individual/group as- demonstration
are cor- cess industry tor (optional) signment
rectly iden- information  Overhead Portfolio of
tifies and Projector (op- Industry infor-
Basic compe- tional) mation related to
accessed tency skills  Computer trainee’s work
2. Specific in- needed to ac-  Printer
formation cess the in-
on sector ternet
of work is
Overview of
accesses quality assur-
and up- ance in the
dated industry

Role of indi-
vidual staff
members

Industry infor-
mation
sources

LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION

Assessment Contents Condition Methodologies Assessment

Criteria Resources Methods
1. Sources of Trade unions The trainees Self-paced/ modu- Written/ oral ex-
informa- environmental must be provided lar amination
issues and re- with the following:
tion on the quirements Demonstration Practical
industry Industry journal demonstration
are ac- Industrial rela- Small group dis-
cessed tions issues Internet cussion
and ap- and major or-
ganization Personal com- Distance educa-
plied puter tion
2. Industry Career oppor-
informa- tunities Reference books
tion is cor-
rectly ap- Work ethic re-
quired to work
plied to a in the industry
 day-to-day
activity Quality assur-
ance
3. Informa-
tion to as-
sist effec-
tive work
perfor-
mance is
obtained

LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE

Assessment Crite- Contents Condition Methodolo- Assessment

ria Resources gies Methods
Informal and/or for- Time man- The trainees Lecture Interview/question
mal research is used agement must be provided
to update general with the following: Group discus- Practical demon-
knowledge of the in- Ready skills sion stration
dustry. needed to  LCD Projec-
access in- tor (optional) Individual/ Portfolio of
Updated knowledge dustry infor-  Overhead group assign- Industry informa-
is shared with cus- mation Projector (op- ment tion related to
tomers and col- tional) trainee’s work
leagues as appropri- Basic com-  Computer
ate and incorporated petency  Printer
into day-to-day work- skills
ing activities. needed to
access the
internet

Overview of
quality as-
surance in
the industry

Role of indi-
vidual staff
members

Industry in-
formation
sources
COMMON COMPETENCIES

UNIT OF COMPETENCY :OBSERVE WORKPLACE HYGIENIC

PROCEDURE

MODULE TITLE :OBSERVING WORKPLACE HYGIENIC

PROCEDURE

MODULE DESCRIPTOR :THIS MODULE COVERS KNOWLEDGE,

SKILLS, AND ATTITUDES IN
OBSERVING WORKPLACE
HYGIENIC PROCEDURES. IT
ALSO INCLUDES FOLLOWING
HYGIENIC PROCEDURE AND
IDENTIFYING AND PREVENTING
HYGIENIC RISKS

NOMINAL DURATION : 2 HOURS

SUMMARY OF LEARNING OUTCOMES:

LO1. PRACTICE PERSONAL GROOMING AND HYGIENE

LO2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE

AND DISPOSAL OF FOOD, BEVERAGE AND MATERIAL

Details of learning Outcomes

LO1. PRACTICE PERSONAL GROOMING AND HYGIENE

Assessment Crite- Contents Condition/ Methodolo- Assessment
ria Resources gies Methods
Typical hygiene The trainees Lecture Written/ oral ex-
Workplace hygiene
and control pro- must be pro- amination
procedures are im-
cedures in the vided with the Demonstration
plemented in line
hospitality and following: Practical demon-
with enterprise and
tourism indus- Role-play stration
legal requirements
tries  LCD Pro-
jector (op- Simulation
Overview of tional)
Personal grooming legislation and  Overhead
and hygiene are regulation in re- Projector
practice regularly lation to food (optional)
handling, per-  Computer
sonal general  Printer
hygiene

Knowledge on
factors which
contribute to
workplace hy-
giene problems
 General haz-
ards in han-
dling of food,
linen and laun-
dry and
garbage, in-
cluding major
causes of con-
tamination and
cross-infection

Sources of and
reasons for
food poisoning

Ability to follow
correct proce-
dures and in-
structions

Ability to han-
dle operating
tools/ equip-
ment

Application to
hygiene princi-
ples

LO2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL

OF FOOD, BEVERAGE AND MATERIAL

Assessment Crite- Contents Condition Methodolo- Assessment

ria Resources gies Methods
Potential hygiene Typical hygiene The trainees Lecture Written/ oral ex-
risks are identified and control pro- must be pro- amination
in line with enter- cedures in the vided with the Demonstration
prise procedures hospitality and following: Practical demon-
tourism indus- Role-play stration
Action to minimize tries  LCD Pro-
and remove risks jector (op- Simulation
are taken within Overview of tional)
scope of individual legislation and  Overhead
responsibility of en- regulation in re- Projector
terprise/legal re- lation to food (optional)
quirements handling, per-  Computer
sonal general  Printer
Hygiene risks be- hygiene
yond the control of
individual staff Knowledge on
members are re- factors which
ported to the appro- contribute to
priate person for workplace hy-
follow up giene problems

Proper handling , General haz-

storage and dis- ards in han-
posal of food, bev- dling of food,
erage and materials linen and laun-
are followed dry and
garbage, in-
Proper disposal of cluding major
waste are hygieni- causes of con-
cally practice regu- tamination and
larly cross-infection

Proper cleaning Sources of and

procedures reasons for
food poisoning

Ability to follow
correct proce-
dures and in-
structions

Ability to han-
dle operating
tools/ equip-
ment

Application to
hygiene princi-
ples
Common Competencies

UNIT OF COMPETENCY :PERFORM COMPUTER OPERATIONS

MODULE TITLE :PERFORMING COMPUTER OPERATION

MODULE DESCRIPTOR :THIS MODULE COVERS THE

KNOWLEDGE, SKILLS AND ATTITUDES NEEDED TO PERFORM
COMPUTER OPERATIONS. THIS INCLUDES INPUTTING, ACCESSING,
PRODUCING AND TRANSFERRING DATA USING APPROPRIATE
HARDWARE AND SOFTWARE.

NOMINAL DURATION : 6 HOURS

SUMMARY OF LEARNING OUTCOMES:

LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURE AND

CAPABILITIES OF BOTH HARDWARE AND SOFTWARE

LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE

ACCORDING TO TASK REQUIREMENTS

LO3. USE APPROPRIATE DEVICES AND PROCEDURES AND TRANSFER

FILES/DATA

LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE

REQUIREMENTS

LO5. MAINTAIN COMPUTER SYSTEM

Details of Learning Outcome:

LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURE AND

CAPABILITIES OF BOTH HARDWARE AND SOFTWARE

Assessment Crite- Contents Condition Methodolo- Assessment

ria Resources gies Methods
 1. General fea- Basic ergonomics The trainees must Lecture Observation
tures of the of keyboard and be provided with the
computer use following: Group discus- Questioning
computer are sion
explained ac- Main types of  LCD Projector Practical
cording to se- computers and (optional) Tutorial or self- demonstration
quence of op- basic features of  Overhead Pro- pace
eration different operat- jector (optional)
ing systems  Computer
2. Function of
 Printer
computer Main parts of a
hardware and computer
software are
identified and Storage devices
and basic cate-
explained gories of memory
3. Types of pe-
ripheral de- Relevant types of
vices are software
identified
Peripheral de-
4. Connections vices
between com-
puter and pe- OH & S principles
ripheral de- and responsibili-
vices are ex- ties
plained. Reading skills re-
quired to interpret
work instruction

Communication
skills

LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE

ACCORDING TO TASK REQUIREMENTS

Assessment Crite- Contents Condition Methodolo- Assessment

ria Resources gies Methods
1. Requirements Basic er- The trainees must Lecture Observation
of tasks are gonomics of key- be provided with the
board and com- following: Group dis- Questioning
determined puter use cussion
2. Prepared and  LCD Projector Practical demon-
used hard- Main types of (optional) Tutorial or stration
ware compo- computers and  Overhead Pro- self-pace
nents cor- basic features of jector (optional)
different operat-  Computer
rectly and ac- ing systems  Printer
cording to
task require- Main parts of a
ments computer
3. Task is
Storage devices
planned to en- and basic cate-
sure OH & S gories of memory
guidelines and
procedures Relevant types of
are followed software

Peripheral de-
 vices

OH & S princi-
ples and respon-
sibilities

Reading skills re-

quired to inter-
pret work instruc-
tion

Communication
skills

LO3. USE APPROPRIATE DEVICES AND PROCEDURES AND TRANSFER

FILES/DATA

Assessment Crite- Contents Condition Methodolo- Assessment

ria Resources gies Methods
1. Correct pro- Basic er- The trainees must Lecture Observation
gram/ applica- gonomics of be provided with the
keyboard and following: Group discus- Questioning
tion is selected computer use sion
based on the  LCD Projector Practical
job require- Main types of (optional) Tutorial or demonstration
ments computers and  Overhead Pro- self-pace
2. Program/ ap- basic features of jector (optional)
different operat-  Computer
plication con- ing systems  Printer
taining the in-
formation re- Main parts of a
quired is ac- computer
cessed in ac-
Storage devices
cordance with and basic cate-
the company gories of mem-
procedures ory
3. Desktop icons
are correctly Relevant types
of software
selected ,
opened and Peripheral de-
closed for nav- vices
igation pur-
poses OH & S princi-
ples and respon-
4. Keyboard sibilities
techniques is
carried out in Reading skills
line with OHS required to inter-
requirements pret work in-
struction
for safe use of
keyboards Communication
skills

LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE

REQUIREMENTS
 Assessment Crite- Contents Condition Methodolo- Assessment
ria Resources gies Methods
1. Entered data Software com- The trainees must Lecture Observation
is processed mands be provided with the
following: Group discus- Questioning
using appro- Operation and sion
priate soft- use of peripheral  LCD Projector Practical
ware com- devices (optional) Tutorial or demonstration
mands  Overhead Pro- self-pace
2. Printed out Procedures in jector (optional)
producing and  Computer
data as re- transferring  Printer
quired using files/data
computer
hardware/ pe-
ripheral de-
vices is in ac-
cordance with
standard op-
erating proce-
dures
3. Transferred
files/data be-
tween com-
patible sys-
tem using
computer
software,
hardware/ pe-
ripheral de-
vices is in ac-
cordance with
standard op-
erating proce-
dure

LO5. MAINTAIN COMPUTER SYSTEM

Assessment Crite- Contents Condition Methodolo- Assessment

ria Resources gies Methods
1. Systems for Cleaning, minor The trainees must Lecture Observation
cleaning, mi- maintenance be provided with the
and replace- following: Group discus- Questioning
nor mainte- ments of con- sion
nance and re- sumables  LCD Projector Practical
placement of (optional) Tutorial or demonstration
consumables Creating more  Overhead Pro- self-pace
are imple- space in the jector (optional)
hard disk  Computer
mented
 Printer
Reviewing pro-
2. Procedures for grams
ensuring secu-
rity of data in- Deleting un-
wanted files
cluding regular
backups and Checking hard
virus checks disk for error
 are imple-
mented in ac- Viruses and up
to date anti-virus
cordance with programs
standard oper-
ating proce-
dure

3. Basic file
maintenance
procedure are
implemented
in line with the
standard oper-
ating proce-
dure

COMMON COMPETENCIES

UNIT OF COMPETENCY :PERFORM WORKPLACE SAFETY

PRACTICES

MODULE TITLE :PERFORMING WORKPLACE AND

SAFETY PRACTICES

MODULE DESCRIPTOR:THIS MODULE COVERS PERFORMING

WORKPLACE AND SAFETY
PRACTICES ALSO IN DEALING
WITH EMERGENCY SITUATION

NOMINAL DURATION : 2 HOURS

SUMMARY OF LEARNING :

LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,

PROCESSES AND OPERATION
LO2. RESPONDS APPROPRIATELY TO FAULTS, AND EMERGENCY,
PROCESSES AND OPERATION

LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARD.

Details of Learning Outcome:

LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,

PROCESSES AND OPERATION

Assessment Criteria Contents Condition Methodolo- Assessment

Resources gies Methods
1. Correct healthy, Health, safety The trainees must Self-paced/ Written/ oral ex-
safety and secu- and security be provided with modular amination
procedure the following:
rity procedures Demonstration Practical demon-
are complied line Breaches pro- Manual stration
with the legisla- cedure Small group
tion and regula- Handbook, safety discussion
tion and security
Distance edu-
2. Correct health, Report (sample) cation
safety and secu-
rity procedure
are followed
3. Breaches of
health, safety
and security pro-
cedure are iden-
tified

LO2. RESPONDS APPROPRIATELY TO FAULTS, AND EMERGENCY,

PROCESSES AND OPERATION
Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Emergency and Emergency The trainees Self-paced/ modu- Written/ oral ex-
potential emer- procedure must be pro- lar amination
Personal in- vided with the
gency are recog- juries following: Demonstration Practical demon-
nized, and appro- Fire stration
priate action are Electrocution Emergency Small group dis-
taken Natural procedure cussion observation
2. Emergency pro- calamity manual
Criminal acts Distance education
cedure are fol- Handbook,
lowed in line with Safe personal safety and
enterprise proce- presentation security
dures standard
3. Assistance is Report
sought from col- Emergency
leagues to re- drills-instruc-
solve or respond tions guide-
 to emergency sit- lines
uation
4. Safe personal
presentation
standard are
identified and fol-
lowed

LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARD.

Assessment Cri- Contents Condition/ Methodologies Assessment
teria Resources Methods
1. Safe per- Proper use of The trainees must Self paced/modu- Written/oral ex-
sonal stan- personal pro- be provided with lar amination
tective equip- the following:
dards are ment Demonstration Practical demon-
identified Modules stration
and followed Waste man- Small group dis-
in line with agement Reference book cussion Observation
workplace
Pollution con- Guidelines on Distance educa-
trol waste disposal tion

Effect of pollu- Flyers/brochures

tion

Types of pollu-
tants

COMMON COMPETENCIES

UNIT OF COMPETENCY :PROVIDE EFFECTIVE CUSTOMER

SERVICES

MODULE TITLE :PROVIDING EFFECTIVE CUSTOMER

SERVICES

MODULE DESCRIPTOR :THIS MODULE DEALS WITH THE

KNOWLEDGE, SKILLS, AND ATTITUDES
IN PROVIDING EFFECTIVE CUSTOMER
SERVICES. IT INCLUDES GREETING
CUSTOMERS, IDENTIFYING CUSTOMER
NEEDS, DELIVERING SERVICES TO
CUSTOMER, HANDLING QUERIES
THROUGH TELEPHONE, FAX MACHINE,
INTERNET, E-MAIL, SMS AND
HANDLING COMPLAINTS EVALUATION
AND RECOMMENDATION

NOMINAL DURATION : 6 HOURS

 SUMMARY OF LEARNING OUTCOMES:

LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION

SKILLS TO RESPOND TO CUSTOMER NEEDS

LO2. PROVIDE PROMPT AND QUALITY SERVICES TO CUSTOMER

LO3. HANDLE QUERIES PROMPTLY AND CORRECTLY IN LINE WITH

ENTERPRISE PROCEDURES

LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATION

Details of Learning Outcomes:

LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION
SKILLS TO RESPOND TO CUSTOMER NEEDS
Assessment Cri- Contents Condition Methodologies Assessment
teria Resources Methods
1. Guests are Communication The trainees must Lecture Written exami-
greeted in line Interactive com- be provided with nation
the following: Demonstration
with enterprise munication with
 LCD Projector Practical
procedure others (optional) Role-play demonstration
Interpersonal
 Overhead Pro- Simulation
2. Verbal and skills/ social jector (optional)
non-verbal graces with sin-  Video camera
communica- cerity  TV/monitor
tions are ap- VHS/DVD player
propriate to Safety Practices
the given situ- Safe work prac-
ation tices
Personal hygiene
3. Non verbal-
communica- Attitude
tion of cus- Attentive, patient
tomer is ob- and cordial
served re- Eye-to-eye con-
sponding to tact
customer Maintain team-
work and cooper-
4. Sensitivity ation
to cultural and
Theory
social differ-
Selling/upselling
ences is
techniques
demonstrated
Interview tech-
niques
Conflict resolution
Communication
process
Communication
barriers

Effective commu-
nication skills
 Non-verbal communi-
cation - body lan-
guage

Ability to work
calmly and unob-
trusively effec-
tively

Ability to handle tele-

phone inquiries and
conversations

Correct procedure in
handling telephone
inquiries

Proper way
of handling
complaints

LO2. PROVIDE PROMPT AND QUALITY SERVICES TO CUSTOMER

Assessment Cri- Contents Condition Methodologies Assessment

teria Resources Methods
Appropriate in- Communication The trainees must Lecture Written ex-
terpersonal Interactive com- be provided with amination
the following: Demonstration
skills are used munication with
 LCD Projector Practical
to ensure that others (optional) Role-play demonstra-
customer Interpersonal tion
 Overhead Pro- Simulation
needs are ac- skills/ social jector (optional)
curately identi- graces with sin-  Video camera
fied cerity  TV/monitor
VHS/DVD player
Customer Safety Practices
needs are as- Safe work prac-
sessed for ur- tices
gency so that Personal hygiene
priority for ser-
vice delivery Attitude
can be identi- Attentive, patient
fied and cordial
Eye-to-eye con-
Customers are tact
provided with in- Maintain team-
formation work and cooper-
ation
Appropriate rap-
port is maintained
with customer to Theory
enable high qual-
Selling/upselling
ity service deliv-
ery
techniques
Interview tech-
Personal limi- niques
tation in ad- Conflict resolution
dressing cus- Communication
tomer needs is process
identified and Communication
where appro- barriers
priate, assis-
tance is Effective commu-
sought from nication skills
supervisor
Opportunities to Non-verbal communi-
enhance the cation - body lan-
quality of service guage
and products are
taken wherever Ability to work
possible calmly and unob-
trusively effec-
tively

Ability to handle tele-

phone inquiries and
conversations

Correct procedure in
handling telephone
inquiries

Proper way
of handling
complaints

LO3. HANDLE QUERIES PROMPTLY AND CORRECTLY IN LINE WITH

ENTERPRISE PROCEDURES

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
Customer needs are Uses of telephone, The trainees must Lecture Written ex-
promptly attended to fax, internet and be provided with amination
in line with enter- e-mail the following: Demonstration
prise procedure  LCD Projector Practical
Telephone and (optional) Role-play demonstra-
Applied correct pro- electronic mail tion
cedure in using tele- ethics
 Overhead Pro- Simulation
jector (optional)
phone, fax and inter-
net Procedures in  Video camera
handling queries  TV/monitor
Report is accom- VHS/DVD player
plished according to Maintain team-
company rules and work and coopera-
regulations tion

Effective commu-
 nication skills

Non-verbal com-
munication - body
language

Ability to work
calmly and unob-
trusively effec-
tively
Ability to handle
telephone in-
quiries and con-
versations

LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATION

Assessment Crite- Contents Condition/ Methodologies Assessment
ria Resources Methods
Guests are Communication The trainees must Lecture Written ex-
greeted with a Interactive be provided with amination
the following: Demonstration
smile and eye-to- communication
 LCD Projector Practical
eye contact with others (optional) Role-play demonstra-
Interpersonal tion
Responsibility for re-
 Overhead Pro- Simulation
skills/ social jector (optional)
solving the com- graces with sin-
plaint is taken within  Video camera
limit of responsibility
cerity  TV/monitor
VHS/DVD player
Nature and details of Attitude
complaint are estab- Attentive, pa-
lished and agreed tient and cor-
with the customer dial
Appropriate action is
Eye-to-eye
taken to resolve the contact
complaint to the cus- Maintain team-
tomers satisfaction work and coop-
wherever possible eration
Interview skills

Ability to work
calmly and un-
obtrusively ef-
fectively

Guidelines in han-
dling complaints

Procedures in re-
sponding and re-
solving complaints
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

CORE COMPETENCIES

UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN

PREMISES

MODULE TITLE : CLEANING AND MAINTAINING KITCHEN

PREMISES

MODULE DESCRIPTOR : This module deals with the skills and knowl-
edge on cleaning and maintaining kitchens,
food preparation and storage areas in commer-
cial cookery or catering operations.

NOMINAL DURATION : 8 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1: Clean, sanitize and store equipment

LO2: Clean and sanitize premises

LO3: Dispose waste

Details of learning Outcomes:

LO1: Clean, sanitize and store equipment

Assessment Criteria Contents Condition Methodolo- Assessment
Resources gies Methods
Chemicals are selected Food prepara- The trainees must Discussion/ Direct observa-
and used for cleaning tion and pre- be provided with the demonstration tion of the candi-
and/or sanitizing kitchen sentation areas following: Video viewing date while clean-
equipment and utensils hygienically ing a kitchen
and in accor-  First Aid Kit
Equipment and/or uten- dance with Written or oral
sils are cleaned and/or food safety and
 LCD Projector questions to test
sanitized safely and ac- occupational (Optional) knowledge of
cording to manufac- health and Overhead Projector candidate’s on
turer’s instructions safety regula- (Optional) cleaning materi-
 tions als and equip-
Clean equipment and ment and hy-
utensils are stored or Cleaned vari- giene issues
stacked safely and in ous types of
the designated place surfaces, large Review of portfo-
and small lios of evidence
Cleaning equipment are equipment/ and third party
used safely in accor- utensils com- workplace report
dance with manufac- monly found in of on-the-job per-
turer’s instructions a commercial formance of the
kitchen candidate
Cleaning equipment are
assembled and disas- Various types
sembled safely of chemicals
and equipment
Cleaning equipment are for cleaning
stored safely in the des- and sanitizing
ignated position and and their uses
area
Environmental-
friendly prod-
ucts and prac-
tices in relation
to kitchen
cleaning

Sanitizing and
disinfecting
procedures
and techniques

Using and stor-

ing cleaning
materials and
chemicals

LO2: Clean and sanitize premises

Assessment Crite- Contents Condition Methodolo- Assessment

ria Resources gies Methods
Cleaning Cleaned The trainees must Discussion/ Direct observa-
schedules various be provided with the demonstration tion of the candi-
are followed types of following: Video viewing date while clean-
based on surfaces, ing a kitchen
enterprise large and  First Aid Kit
procedures small Written or oral
equipment/
 LCD Projector questions to test
Chemicals utensils (Optional) knowledge of
and equip- commonly Overhead Projector candidate’s on
ment for found in a (Optional) cleaning materi-
cleaning commercial als and equip-
and/or sani- kitchen ment and hy-
tizing are giene issues
used safely Various
types of Review of portfo-
Walls, chemicals lios of evidence
floors, and equip- and third party
shelves and ment for workplace report
working sur- cleaning of on-the-job per-
faces are and sanitiz- formance of the
 cleaned ing and candidate
and/or sani- their uses
tized without
causing Occupa-
damage to tional
health or health and
property safety re-
quirements
First aid pro- for bend-
cedures are ing, lifting,
followed if carrying
accident and using
caused by equipment
chemicals
happens Logical and
time-effi-
cient work
flow

Environ-
mental-
friendly
products
and prac-
tices in re-
lation to
kitchen
cleaning

Hygiene
and cross-
contamina-
tion issues
related to
food han-
dling and
preparation

Sanitizing
and disin-
fecting pro-
cedures
and tech-
nique

Using and
storing
cleaning
materials
and chemi-
cals
Waste
manage-
ment and
disposal
procedures
and prac-
tices

LO3: Dispose waste

 Assessment Crite- Contents Condition Methodolo- Assessment
ria Resources gies Methods
Wastes are Food The trainees must Discussion/ Direct observa-
sorted and preparation be provided with the demonstration tion of the candi-
disposed and pre- following: Video viewing date while clean-
according to sentation ing a kitchen
hygiene reg- areas hy-  First Aid Kit
ulations, en- gienically Written or oral
terprise and in ac-
 LCD Projector questions to test
practices cordance (Optional) knowledge of
and stan- with food Overhead Projector candidate’s on
dard proce- safety and (Optional) cleaning materi-
dures occupa- als and equip-
tional ment and hy-
Cleaning health and giene issues
chemicals safety reg-
are dis- ulations Review of portfo-
posed safely lios of evidence
and accord- Occupa- and third party
ing to stan- tional workplace report
dard proce- health and of on-the-job per-
dures safety re- formance of the
quirements candidate
Linens are for bend-
sorted and ing, lifting,
safely re- carrying
moved ac- and using
cording to equipment
enterprise
procedures Logical and
time-effi-
cient work
flow

Hygiene
and cross-
contamina-
tion issues
related to
food han-
dling and
preparation

Sanitizing
and disin-
fecting pro-
cedures
and tech-
niques
Waste
manage-
ment and
disposal
procedures
and prac-
tices
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS

MODULE TITLE : Preparing stocks, sauces and soups

MODULE DESCRIPTOR : This module deals with the skills, knowledge, and
attitude required to prepare various stocks,
sauces and soups in a commercial/institutional
kitchen

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item

LO3: Prepared sauces required for menu items

LO4: Store and reconstitute stocks, sauces and soups.

Details of Learning Outcomes:

LO1: Prepare stocks, glazes, essences required for menu items.

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
Ingredients Types of  LCD Pro- Lecture/ Direct
and flavoring flavoring demon- obser-
jector (Op-
agents are agents and stration vation of
used accord- its ingredi- tional) the can-
ing to stan- ents  Overhead Video didate
dards recipes Projector viewing while
defined by Classifica- (Optional prepar-
the enter- tion /types ing
prise. of stocks,
for lecture) stocks,
and  Television essence
Variety of glazes,. and multi- s and
stocks, media glazes
sauces, Variety of player required
glazes, fla- flavoring for
vorings, sea- and sea-  Whiteboard menu
sonings are sonings  Applicable items.
produced ac- equipment
cording to the Uses of fla- as pre- Tests on
enterprise voring candi-
standards. agents,
scribed by date’s
stocks, Training knowl-
glazes and regulation edge of
seasoning. different
kinds of
stocks,
essence
s and
glazes

Review
of port-
folios of
evi-
dence
and
third
 party
work-
place
reports
of on-
the-job
perfor-
mance
by the
candi-
date

LO2. PREPARE SOUPS REQUIRED FOR MENU ITEMS

Assessment Criteria Contents Condition Methodolo- Assessment

Resources gies Methods
Variety of soups  LCD Projec- Lec- Direct observa-
Correct ingredients from different ture/ tion of the can-
tor (Op-
were selected and recipes for different demon- didate while
assembled to prepare cultural back- tional) stration making soups
soups, including grounds  Overhead
stocks and prepared Projector Video Demonstration
garnishes Identified different (Optional for viewing of sample
classifications of dishes prepared
Variety of soups were soups
lecture) by the candi-
prepared according  Television date
to enterprise stan- Common problems and multi-
dards on soups and how media Written or oral
to identify and rec- player questions to test
Clarifying, thickening tify them candidate’s
agents and conve-  Whiteboard knowledge on
nience products were Common culinary soups
used where appropri- terms on soups LEARNING
ate and which are MATERIALS Review of port-
used in the industry folios of evi-
Soups are evaluated  Manuals dence and third
for flavor, color, con- Use of various party workplace
sistency and temper- stocks and bases  Books reports of on-
ature related prob- for a variety of  Video (CD) the-job perfor-
lems were identified soups mance by the
and addressed Tools candidate, e.g.
Principles and menus
Soups were pre- techniques of pro-
sented at the right fla- ducing - pots and
vor, color, consis- pans
tency and tempera- Organizational - bowls and
ture, in clean service skills and team-
ware without drips work
measuring
and using suitable Safe work prac- cups
garnishes and ac- tices - weighing
companiments scales
- cleaning
materials
- knife
- chopping
board
- wooden
spoon
- mixing bowl
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms

hair restraints
- toque,
- caps,
hairnets

LO3. PREPARED SAUCES REQUIRED FOR MENU ITEM

Assessment Cri- Contents Condition/ Methodolo- Assessment Meth-

teria Resources gies ods
1. Variety of Variety of hot EQUIPMENT Lec- Direct obser-
hot and and cold - LCD Pro- ture/ vation
cold sauces demo
sauces
jector (Op- nstra- Tests on
are pre- Classifica- tional) tion candidate’s
pared tions of - Overhead knowledge of
from sauces Projector Video different
classical (Optional view- sauces
and con- Variety of ing
temporary thickening
for lecture) Review of
recipes agents - Television portfolios of
based on and multi- evidence
the re- Common media and third
quired problems on player party work-
menu sauce and place reports
items how to identify
- White- of on-the-job
2. Deriva- and rectify board performance
tives were them - Applicable by the candi-
made equipment date
from Common culi- as pre-
mother nary terms on
sauces sauce and
scribed by
3. Variety of which are Training
thickening used in the in- regulations
agents, dustry
season-
ings and Use of various
flavorings stocks and
 were used bases for a
appropri- variety of
ately sauces
4. Sauces
were eval- Principles and TOOLS
uated for techniques of - pots and pans
flavor, producing - bowls and
color and sauce measuring
consisten-
cyand re- Organizational
cups
lated skills and - weighing
problems teamwork scales
are identi- - cleaning ma-
fied and Safe work terials
addressed practices
- knife
Hygienic prin- - chopping
ciples and board
practices - wooden spoon
- mixing bowl
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms

hair restraints
- toque,
- caps,
hairnets

LO4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS

Assessment Cri- Contents Condition/ Methodolo- Assessment Meth-
teria Resources gies ods
Stocks, sauces Hygienic prin- EQUIPMENT Lec- Direct observation of
and soups are ciples and - LCD Pro- ture/ the candidate while
stored correctly at practices demo reconstituting stocks,
the right tempera-
jector (Op- nstra- sauces and soups
ture to maintain Storing and tional) tion
optimum fresh- reconstituting - Overhead Demonstration of
ness and quality procedure for Projector Video sample dishes pre-
stocks, (Optional view- pared by the candi-
Stocks, sauces sauces and ing date
and soups are re- soups
for lecture)
heated/reconsti- - Television Written or oral ques-
tuted to appropri- Logical and and multi- tions to test candi-
ate standards of time efficient media date’s knowledge on
consistency work flow player sauces, soups and
stocks
Principles and
- White-
techniques of board Review of portfolios
storing stocks - Applicable of evidence and third
and sauces equipment party workplace re-
according to as pre- ports of on-the-job
industry stan- performance by the
dards
scribed by candidate, e.g.
Training menus
Organizational regulations
skills and
teamwork TOOLS
Safe work
- pots and pans
practices - bowls and
measuring
cups
- weighing
scales
- cleaning ma-
terials
- knife
- chopping
board
- wooden spoon
- mixing bowl
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms

hair restraints
- toque,
- caps,
hairnets
CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE APPETIZERS

MODULE TITLE : PREPARING APPETIZERS

MODULE DESCRIPTOR : This module deals with the skills and knowledge
required in preparing and presenting hot and cold
appetizers

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. Prepare a range of appetizers

LO3. Present a range of appetizers

LO4. Store appetizers

Details of Learning Outcomes:

LO1. PERFORM MISE ‘EN PLACE

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
Tools, utensils and Variety EQUIPMEN Lecture/ Direct
equipment are and in- T demonstra- observa-
cleaned, sanitized gredi- - LCD Pro- tion tion of
and prepared ents of the can-
based on the re- appetiz-
jector Film view- didate
quired tasks ers. (Optional) ing while
- Overhead On the job preparing
Ingredients are Classifi- Projector experience appetiz-
identified correctly, cation of (Optional ers
according to stan- appetiz-
dard recipes, or en- ers
for lec- Written
terprise require- ture) or oral
ments Tools, - Television questions
equip- and multi- to test
Ingredients are as- ments, media knowl-
sembled according utensils edge on
to correct se- needed
player commod-
quence, quality and in pre- - White- ity and
specifications re- paring board food
quired appetiz- - Applicable safety is-
ers equip- sues
Ingredients are pre-
pared based on the Histori-
ment as Review
required form and cal de- pre- of portfo-
time frame velop- scribed lios of ev-
ment by Train- idence
Frozen ingredients and cur- ing regu- and third
are thawed follow- rent party
ing enterprise pro- trends in
lations work-
cedures. appetiz- place re-
ers TOOLS ports of
Where necessary, - pots and on-the-
raw ingredients are Nutri- pans job per-
washed with clean tional formance
potable water. values
- bowls by the
of appe- and mea- candi-
tizers suring date
cups
Com- - weighing
mon
culinary
scales
terms - cleaning
onappe- materials
tizers - knife
which - chopping
are
used in
board
the in- - wooden
dustry spoon
- mixing
Logical bowl
and time
efficient
- linen
work - tea tow-
flow els
- serviettes
Waste - table
mini-
mization
cloth
tech- - aprons
niques - uniforms
and en-
viron- hair re-
mental straints
consid- - toque,
 erations - caps,
in spe- hairnets
cific re-
lation to
salads

Prepa-
ration of
dishes
for cus-
tomers
within
typical
work-
place
time
con-
straints

LO2. PREPARE RANGE OF APPETIZES

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
1. Correct Kinds EQUIPME Lecture/ Direct
equipment and va- NT demon- observa-
are se- riety of stration tion of
lected and appetiz-
- LCD the can-
used in the ers Pro- Film view- didate
production jector ing while
of appetiz- Tools (Op- On the job prepar-
ers and tional) experi- ing appe-
2. Appetizers equip- ence tizers
are pro- ment
- Over-
duced in needed head Written
accordance in pre- Pro- or oral
with enter- paring jector ques-
prise stan- appe- (Op- tions to
dards tizer test
3. Glazes are
tional knowl-
correctly Histori- for lec- edge on
selected cal de- ture) commod-
and pre- velop- - Televi- ity and
pared, ment of sion food
where re- appetiz- safety is-
quired ers
and sues
4. Quality multi-
trimmings Hot and media Review
and other cold ap- player of portfo-
leftovers petizers - White- lios of
are utilized evidence
where and Nutri-
board and third
when ap- tional - Appli- party
propriate values cable work-
5. Appetizers of appe- equip- place re-
are pre- tizers ment ports of
pared, us- on-the-
ing sanitary Methods
as pre- job per-
practices of cook- scribe formance
6. Appetizers ing ap- d by by the
are tasted plied for Train- candi-
and sea- appetiz- ing date
 soned in ers regula-
accordance tions
with the re- Culinary
quired terms
taste of the for ap- TOOLS
dishes petizers - pots and
7. Workplace pans
safety and Safe - bowls and
hygienic work
procedures prac-
measur-
are fol- tices ing cups
lowed ac- - weighing
cording to Logical scales
enterprise and time - cleaning
and legal efficient
require- work
materials
ments flow - knife
- chopping
board
- wooden
spoon
- mixing
bowl
- linen
- tea towels
- serviettes
- table
cloth
- aprons
- uniforms

hair re-
straints
- toque,
- caps,
hairnets

LO3. PRESENT A RANGE OF APPETIZERS

Assessment Crite- Contents Condition Methodolo- Assessment

ria Resources gies Methods
1. Appetizers Factors in plat- Lec- Observa-
are pre- ing appetizers LCD Pro- ture/ tion
sented at- Appeal demon-
tractively ac- Color and con-
jector stration Demon-
cording to trast (Op- stration
enterprise Temperature of tional) Film
standards food service - Overhead viewing Written
2. Appetizers Classical and Projector On the and oral
are pre- innovative ar- job ex- question-
sented us- rangement
(Optional peri- ing
ing sanitary style for lec- ence
practices ture)
3. Suitable OHS require- - Televi-
plate are se- ments sion and
lected ac-
cording to Attrac-
multime-
 enterprise tive dia player
standards presen- - White-
4. Factors in tation
plating tech-
board
dishes are niques - Applica-
observed in for ap- ble equip-
presenting petiz- ment as
poultry and ers pre-
game
dishes Waste
scribed
mini- by Train-
miza- ing regu-
tion lations
tech-
niques
and en-
TOOLS
viron- - pots and
mental pans
consid- - bowls and
era- measuring
tions in
specific
cups
relation - weighing
to ap- scales
petiz- - cleaning ma-
ers terials
- knife
- chopping
board
- wooden
spoon
- mixing bowl
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms

hair restraints
- toque,
- caps,
hairnets

LO4. STORE APPETIZERS

Assessment Crite- Contents Condition Methodologies Assessment

ria Resources Methods
Quality trimmings Storing tech- Lecture/ Observa-
and other leftovers niques, tem- LCD demonstra- tion
are utilized where perature, tion
and when appropri- safety and
Pro- Demon-
ate hygiene stan- jector Film view- stration
dards in stor- (Op- ing
Appetizers are kept ing appetiz- tional) On the job Written
in appropriate con- ers - Over- experience and oral
ditions based on question-
enterprise proce- Safe work
head ing
dures practices ap- Pro-
plied in stor- jector
Required ing appetiz- (Op-
food stor- ers tional
age con-
tainers are
for
used and lec-
stored in ture)
proper tem- - Tele-
peratures vision
to maintain
freshness,
and
quality and multi-
taste media
player
- White-
board
- Appli-
cable
equip-
ment
as
pre-
scribe
d by
Train-
ing
regu-
lations

TOOLS
- pots and
pans
- bowls
and mea-
suring
cups
- weighing
scales
- cleaning
materials
- knife
- chopping
board
- wooden
spoon
- mixing
bowl
- linen
- tea tow-
els
- serviettes
- table
cloth
- aprons
- uniforms
 hair re-
straints
- toque,
- caps,
hairnets

CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE SALADS AND DRESSINGS

MODULE TITLE : PREPARING SALADS AND DRESSING

MODULE DESCRIPTOR : This module deals with the skills, knowledge, and atti-
tudes required to prepare and present salads and
dressings

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. Prepare variety of salads and dressings

LO3. Present a variety of salads and dressings

LO4. Store salads and dressings

Details of Learning Outcome:

LO1. PERFORM MISE EN PLACE

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
Tools, utensils and Variety and in-  Electric, gas Discus- Direct observa-
equipment are gredients of sion tion
or induction
cleaned, sanitized and salads from
prepared based on the different ranges / Demonstration
required tasks recipes.  Ovens, in- dem
Classification cluding on- Written or oral
Ingredients are identi- of salads combi stra- questions
fied correctly, accord- Tools, equip- tion
ing to standard ments, uten-
ovens Review of portfo-
recipes, recipe cards sils needed in  Microwaves Oral lios of evidence
or enterprise require- preparing sal-  Grills and que and third party
ments ads griddles s- workplace re-
Historical de- tion- ports of on-the-
Ingredients are as- velopment and
 Deep fryers job performance
 Salaman- ing
sembled according to current trends by the candidate,
correct quantity, type in appetizers ders Vide e.g. menus
and quality required Suitable com- o
 Food pro-
modities and view
Ingredients are pre- food combina-
cessors
ing
pared based on the re- tions for use in  Blenders
quired form and time salads  Mixers
frame Compatible  Slicers
dressings and
Frozen ingredients are sauces for in-  Pans
thawed following en- corporating  Utensils
terprise procedures. into salads  Tilting fry
Nutritional val- pan
Where necessary, raw ues of salads
ingredients are and the effects  Steamers
washed with clean of cooking  Baine marie
potable water. Common culi-  Mandoline
nary terms on
salads which
 LCD Projec-
are used in tor (Op-
the industry tional)
Safe work  Overhead
practices on Projector
using knives
Principles and (Optional for
practices of lecture)
hygiene in-  Television
cluding appro- and multi-
priate dress
media
Logical and
time efficient player
work flow  Whiteboard
Waste mini-
mization tech- TOOLS
niques and
environmental
considerations - pots and
in specific re- pans
lation to sal- - bowls and
ads - Plastic wrap
Preparation of
dishes for cus-
- Aluminum
tomers within foil
typical work- - measuring
 place time cups
constraints - weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets
LEARNING
MATERIALS

 Manuals
 Books
 Video (CD)

LO2. PREPARE VARIETY OF SALAD AND DRESSINGS

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Variety of sal- Types and  Electric, gas Discus-  Direct
ads are pre- classification sion/ ob-
or induction
pared using of salads ser-
fresh (sea- Types of ranges demon- va-
sonal) ingredi- Salad dress-  Ovens, in- stration tion
ents according ings cluding  Dem
to acceptable Compatible combi Oral on-
enterprise dressing and que stra-
standards to sauces for in-
ovens
s- tion
maximize eat- corporating  Microwaves  Writ-
ing qualities, into salads  Grills and tion- ten or
characteristics Food combi- griddles ing oral
and taste nations use in Vide ques-
2. Dressings are salad and
 Deep fryers
o tions
prepared suit- dresings  Salaman- to
able to either Common ders view
 Re-
incorporate problems on ing
 Food pro- view
into, or ac- salads and of
company sal- salad dress-
cessors
port-
ads ing prepara-  Blenders folios
3. Prepared sal- tion and how  Mixers of ev-
ads ad dress- to identify and  Slicers i-
ings are rectify them denc
tasted and Nutritional val-  Pans
e and
seasoned in ues of salad  Utensils third
accordance Safe work  Tilting fry party
with the re- practices in pan work-
quired taste preparing place
4. Workplace salad  Steamers
re-
safety and hy- Principles and  Baine marie ports
gienic proce- practices of
 dures are fol- hygiene  Mandoline of on-
lowed accord- the-
ing to enter-
 LCD Projec- job
prise and legal tor (Op- per-
requirements tional) for-
 Overhead manc
Projector e by
the
(Optional for can-
lecture) di-
 Television date,
and multi- e.g.
menu
media
s
player
 Whiteboard

TOOLS

- pots and
pans
- bowls and
- Plastic wrap
- Aluminum
foil
- measuring
cups
- weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets
LEARNING
MATERIALS

 Manuals
 Books
 Video (CD)

LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS

Assess- Contents Condition Methodologies Assessment Methods

ment Crite- Resources
ria
Suitable  Attractive  Electric, Discus-  Direct observa-
plate are presenta- tion
selected ac- tion tech- gas or sion/  Demonstration
cording to niques induction demon-  Written or oral
enterprise  Factors to questions to
standards consider in
ranges stration
 Review of port-
plating  Ovens, folios of evi-
Salads are salad including Oral dence and third
presented  Common combi ques- party work-
attractively culinary tion- place reports of
ovens
according to terms on on-the-job per-
enterprise  Mi- ing
salad and formance by
standards dressings crowave Video the candidate,
 Hygienic s view- e.g. menus
Salads and principles  Grills ing
dressing are and prac-
accompa- and grid-
tices
nied based  Logical and
dles
on clients time efficient  Deep fry-
require- work flow ers
ments  Principles  Sala-
and tech- manders
Salads and niques of
dressings presenting  Food
are pre- salad and proces-
sented hy- sauces ac- sors
gienically, cording to
logically and  Blenders
industry
sequentially standards  Mixers
within the  Organiza-  Slicers
required
timeframe
tional skills  Pans
and team-  Utensils
work
 Safe work  Tilting fry
practices pan
 Waste min-  Steam-
imization ers
techniques
and envi-
 Baine-
ronment- marie
friendly  Mando-
practices line
 LCD
Projector
(Op-
tional)
 Over-
head
Projector
(Optional
for lec-
ture)
 Televi-
sion and
multime-
dia
player
 White-
board

TOO
 LS

- pots and
pans
- bowls
and
- Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weighing
scales
- cleaning
materials
and
- linen
- tea tow-
els
- servi-
ettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque
,
caps,
hairnets
LEARNING
MATERIALS

 Manuals
 Books
 Video
(CD)

LO4. STORE SALADS AND DRESSINGS

Assessment Contents Condition Methodologies Assessment Methods
Criteria Resources
1. Salads  Stor-  Electric, Discus-  Direct observa-
are kept sion/ tion
ing gas or
in appro-  Demonstration
priate tech- induction demon-
 Written or oral
condi- nique ranges stration questioning
 tions s,  Ovens,
based on Oral
tem- including
enter-
prise pera- combi ques-
proce- ture, ovens tion-
dures safety  Mi- ing
2. Required crowave Vide
contain- and
hy- s o
ers are
 Grills view-
used and giene
stored in and grid- ing
stan-
proper dles
tempera- dards
in  Deep
ture to
maintain fryers
stor-
fresh-  Sala-
ing
ness, manders
quality salads
 Food
and taste and
proces-
3. dress-
sors
ing  Blenders
 Safe  Mixers
work  Slicers
prac-  Pans
tices  Utensils
ap-  Tilting
fry pan
plied
 Steam-
in
ers
stor-
 Baine-
ing
marie
ap-
 Mando-
pe- line
tiz-  LCD
ers Projector
(Op-
 Hy-
tional)
gienic
 Over-
princi- head
ples Projector
and (Op-
prac- tional for
tices lecture)
in  Televi-
stor- sion and
ing multime-
and dia
han- player
dling  White-
salad board
and
salad TOO
dress- LS
ing
4. Logical - pots and
and pans
time ef- - bowls
ficient
work
and
flow - Plastic
wrap
- Alu-
minum
foil
- measur-
ing cups
- weigh-
ing
scales
- cleaning
materi-
als and
- linen
- tea tow-
els
- servi-
ettes
- table
cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets
LEARNING
MATERIALS

 Manuals
 Books
 Video
(CD)
CORE COMPETENCIES

UNIT OF COMPETENCY : PREPARE SANDWICHES

MODULE TITLE : PREPARING SANDWICHES

MODULE DESCRIPTOR : This module deals with the skills and knowledge re-
quired in preparing and presenting sandwiches

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. Prepare variety of sandwiches

LO3. Present a variety of sandwiches

LO4. Store sandwiches

Details of Learning Outcomes:

LO1. PERFORM MISE EN PLACE

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Tools, utensils  Variety The trainees must be Discussion//  Portfolio
and equipment provided with the fol- demonstration
and in- lowing
Report such
are cleaned, sani- Video viewing
 tized and pre- gredi- as training
pared based on ents of  Electric, gas or record book
the required tasks induction
2. Ingredients are sand- used as part
wiches ranges of appren-
identified cor-
rectly, according  Ovens, includ- ticeship or
to standard ing combi traineeship
 Classifi-
recipes, recipe ovens
cation, arrange-
cards or enter-  Microwaves
prise require- kinds of ments, sam-
 Grills and grid-
ments sand- pling of
dles
3. Ingredients are wiches menu items
assembled ac-  Deep fryers
prepared by
cording to correct  Salamanders
quantity, type and  Tools, the candi-
 Food proces-
quality required equip- date
sors
4. Ingredients are ments,
prepared based  Blenders  Direct ob-
on the required
utensils  Mixers servation of
form and time needed in  Slicers the candi-
frame preparing  Pans
5. Frozen ingredi- date
sand-  Utensils
ents are thawed
wiches  Tilting fry pan  Third Party
following enter-
prise proce-  Steamers Report such
dures.6.  Historical  Bainemarie as feedback
6. Where neces- develop-  Mandoline from cus-
sary, raw ingredi-
ment and  LCD Projector tomer
ents are washed
with clean current (optional for about menu
potable trends of lecture) items and
water sand-  Overhead Pro- speed and
wiches jector (Op- timing of
tional for lec- service
 Compati- ture)
 Written or
ble dress-  Television and
oral ques-
ings and multimedia
tioning
sauces for player
 Review of
incorpo-  Whiteboard
portfolios of
rating  Applicable
equipment as evidence
into ap- and third
prescribed by
petizers party work-
Training regu-
 Nutri- lations place re-
tional TOOLS ports of on-
values of the-job per-
appetiz- - pots and pans formance
ers and - bowls and by the can-
the ef- - Plastic wrap didate
fects of - Aluminum foil
cooking - measuring
 Common cups
culinary - weighing
terms on scales
sand- - cleaning mate-
wiches rials and
- linen
which are
 used in - tea towels
the indus- - serviettes
try - table cloth
 Safe work - aprons
practices - uniforms
on using - hair restraints
knives toque,
caps,
 Principles
hairnets
and prac-
tices of
hygiene
including
appropri-
ate dress

LO2. PREPARE A VARIETY OF SANDWICHES

Assessment Criteria Contents Condition Methodolo- Assessment

Resources gies Methods
1. Variety of sand-  Different  The trainees  Discus-  Portfolio Re-
wiches are pre- types of must be pro- sion// port such as
pared based on sandwiches vided with the demon- training
appropriate tech-
 Breads for following stration record book
niques
2. Suitable bases sandwiches  Video view- used as part
are selected from making  Electric, gas ing of apprentice-
a range of bread  Filling for or induction ship or
types sandwiches ranges traineeship
3. Sandwiches are  Components  Ovens, in- arrange-
produced using and ingredi- cluding ments, sam-
correct ingredi- pling of menu
ents of a sand- combi ovens
ents to an ac-
wich  Microwaves items pre-
ceptable enter-
prise standard  Tools, equip-  Grills and pared by the
4. Appropriate ment and griddles candidate
equipment are utensils  Direct obser-
 Deep fryers
selected and needed in pre- vation of the
 Salaman-
used for toasting paring sand- candidate
and heating ac- ders
wiches  Third Party
cording to enter-  Food pro- Report such
 Prepare a
prise procedures
sandwiches
cessors as feedback
and manufac-  Blenders
turer’s manual within indus- from cus-
5. Sandwiches are try-realistic  Mixers tomer about
prepared logically timeframes  Slicers menu items
and sequentially  Suitable  Pans and speed
within the re- breads, fill-  Utensils and timing of
quired time frame service
ings, and in-  Tilting fry
and/or according  Written or
gredients pan
to customer’s re-
 Food combi-  Steamers oral question-
quest
nations for  Bainemarie ing
6. Workplace
sandwiches  Review of
safety and  Mandoline
 hygienic pro-  Common culi-  LCD Projec- portfolios of
cedures are nary terms tor (optional evidence and
followed ac- related to for lecture) third party
cording to sandwiches  Overhead workplace re-
enterprise that are used Projector ports of on-
and legal re- in the indus- (Optional for the-job per-
quirements try lecture) formance by
 Principles and the candidate
 Television
practices of and multime-
hygiene, in-
dia player
cluding dress
 Whiteboard
standards
 Basic food in-
 Applicable
formation on equipment
special di- as pre-
etary needs scribed by
and customer Training reg-
 Past and cur- ulations
rent trends in TOOLS
sandwich
preparation - pots and
 Hygienic food pans
handling - bowls and
practices - Plastic wrap
 Safe work - Aluminum
practices on foil
cutting - measuring
 Logical and cups
time-efficient - weighing
work flow scales
- cleaning ma-
terials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

LO3. PRESENT A VARIETY OF SANDWICHES

Assessment Criteria Contents Condition Methodolo- Assessment Meth-

Resources gies ods
1. Sandwiches are  Present sand- The trainees must  Discus-  Portfolio Report
produced using wiches attrac- be provided with sion// such as training
correct ingredients tively the following record book
demon-
to an acceptable  Portion control used as part of
 enterprise stan- for sand-  Electric, gas stration apprenticeship
dard wiches or traineeship
or induction
2. Sandwiches are  Creative  Video arrangements,
presented hygieni- sandwich pre- ranges sampling of
 Ovens, in- viewing
cally, logically and sentation menu items pre-
sequentially within techniques cluding pared by the
the required time-  Hygienic food combi candidate
frame handling prac-  Direct observa-
ovens
3. Sandwiches are tices tion of the candi-
 Safe work  Microwaves date
presented attrac-
tively using suit- practices on  Grills and  Third Party Re-
able garnishes, presenting griddles port such as
condiments and sandwiches  Deep fryers feedback from
 Suitable stor- customer about
service wares
age tech-
 Salaman- menu items and
4. Factors in plating ders
niques to speed and timing
are observed in
presenting sand-
maintain opti-  Food pro- of service
mum quality cessors  Written or oral
wiches
of ingredients questioning
 Blenders 
 Organizational Review of portfo-
skills and  Mixers lios of evidence
teamwork  Slicers and third party
 Waste mini-  Pans workplace re-
mization tech- ports of on-the-
niques
 Utensils job performance
 Tilting fry by the candidate
pan
 Steamers
 Bainemarie
 Mandoline
 LCD Projec-
tor (optional
for lecture)
 Overhead
Projector
(Optional for
lecture)
 Television
and multi-
media
player
 Whiteboard
 Applicable
equipment
as pre-
scribed by
Training
regulations
TOOLS

- pots and
pans
- bowls and
- Plastic wrap
- Aluminum
foil
- measuring
 cups
- weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets

LO 4. STORE SANDWICHES

Assessment Criteria Contents Condition Methodologies Assessment Meth-

Resources ods
Quality trimmings and Suitable stor- The trainees must  Discussion//  Portfolio
other leftovers are uti- age tech- be provided with demonstra- Report
lized where and when niques to the following such as
tion
appropriate maintain opti- training
 Video view-
mum quality  Electric, gas ing
record
Sandwiches arestored of ingredients book used
or induction
hygienically at the as part of
Hygienic food ranges appren-
proper temperature
considering the fac- handling  Ovens, in- ticeship or
torsspecified by the practices cluding trainee-
enterprise combi ovens ship ar-
Safe work range-
practices on  Microwaves ments,
Sandwiches  Grills and
cutting sampling
are kept in ap-
propriate con-
griddles of menu
Proper tem-  Deep fryers items pre-
ditions to
perature in pared by
maintain
storing sand-  Salaman- the candi-
freshness ders
wiches date
and quality
 Food pro-  Direct ob-
Organiza- cessors servation
tional skills of the
and team-  Blenders
candidate
work  Mixers  Third Party
 Slicers Report
 Pans such as
feedback
 Utensils from cus-
 Tilting fry tomer
pan about
 Steamers menu
items and
 Bainemarie speed
 Mandoline and timing
 LCD Projec- of service
tor (optional  Written or
for lecture) oral ques-
tioning
 Overhead  Review of
Projector portfolios
of evi-
(Optional for dence
lecture) and third
 Television party
and multime- workplace
reports of
dia player
on-the-job
 Whiteboard perfor-
 Applicable mance by
equipment the candi-
as pre- date
scribed by
Training reg-
ulations
TOOLS

- pots and
pans
- bowls and
- Plastic wrap
- Aluminum
foil
- measuring
cups
- weighing
scales
- cleaning ma-
terials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair re-
straints
toque,
caps,
hairnets
UNIT OF COMPETENCY : PREPARE MEAT DISHES

MODULE TITLE : PREPARING MEAT

MODULE DESCRIPTOR : This module deals with the skills , knowledge

and attitude required in selecting, preparing ,
presenting and storing meats.

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 meat cuts for service

LO3. Present meat cuts for service

LO4. Store meat

Details of Learning Outcomes:

LO1. PERFORM MISE EN PLACE

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
Tools, utensils and Classifica-  LCD Projector Lecture/ Direct
equipment are tions of meat demonstra- obser-
(optional for
cleaned, sanitized tion vation
and prepared based Tools, equip- lecture)
on the required tasks mentneeded  Overhead Pro- Film view- Written
in preparing jector (Op- ing or oral
Ingredients are identi- meat dishes tional for lec- ques-
fied correctly, accord- On the job tioning
Applied safe
ture) experience Review
ing to standard
recipes, recipe cards and accurate  Television and of port-
or enterprise require- cutting tech- folios of
multimedia
ments niques evi-
player dence
Ingredients are as- Prepared a  Whiteboard and
sembled according to range of meat  Applicable third
correct quantity, type dishes to en- equipment as party
and quality required terprise stan- work-
dards prescribed by place
Training regu- reports
Ingredients are pre-
pared based on the
Characteris- lations of on-
tics of meats  Electric, gas or the-job
required form and
including perfor-
time frame induction
type, cut, mance
quality and ranges by the
Frozen ingredients fat content  Ovens, includ- candi-
are thawed following
ing combi date
enterprise proce- Characteris-
dures. ovens
tics of differ-
ent meat cuts  Microwaves
Where neces- including pri-  Grills and grid-
sary, raw ingredi- mary, sec- dles
ents are washed ondary and  Deep fryers
portioned
with clean cuts  Salamanders
potable water.  Food proces-
Types of sors
meat and its  Blenders
source
 Mixers
Components  Slicers
of meat  Pans
Prepare a va-
 Utensils
riety of appe-  Tilting fry pan
tizers and  Steamers
salads from  Bainemarie
different
recipes and  Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
 caps,
hairnets

LO2. COOK MEAT CUTS FOR SERVICE

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
Appropriate cooking Methods of  LCD Projector Lecture/ Direct
methods are identi- cooking meat demonstra- obser-
(optional for
fied and used for tion vation
cooking Different cuts lecture)
of meat  Overhead Pro- Film view- Written
A variety of portioned jector (Op- ing or oral
meat cuts are cooked Uses and tional for lec- ques-
in accordance to characteris- On the job tioning
tics of various
ture) experience Review
standard recipe spec-  Television and
ifications knives and of port-
equipment multimedia folios of
player evi-
A variety of offald-
Safe work dence
ishes are cooked ac-  Whiteboard
practices and
cording to standard  Applicable third
recipes Logical and equipment as party
time efficient prescribed by work-
Meats are carved us- work flow place
ing the appropriate Training regu-
reports
tools and techniques Appropriate
lations of on-
preparation  Electric, gas or the-job
Ingredients are ad- and cookery induction perfor-
justed to meet special methods for ranges mance
requests of cus- various cuts by the
tomers and types of
 Ovens, includ- candi-
meat ing combi date
Cooked dishes are ovens
tasted and seasoned Meat cutting  Microwaves
in accordance with techniques
 Grills and grid-
the required taste of dles
the dishes Knife care and
maintenance  Deep fryers
Workplace  Salamanders
Organiza-
safety and
tional skills
 Food proces-
hygienic pro- sors
cedures are and team-
followed ac- work  Blenders
cording to en-  Mixers
terprise and Principles
 legal require- and practices  Slicers
ments of hygienic
handling and
 Pans
storage of  Utensils
meat  Tilting fry pan
 Steamers
Costing, yield
testing, por-  Bainemarie
tion control of  Mandoline
meat
TOOLS
Waste mini-
mization
techniques - pots and pans
and environ- - bowls and
ment-friendly - Plastic wrap
disposal - Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

LO3. PRESENT MEAT CUTS FOR SERVICE

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
3.1 Meat dishes are  Present  LCD Projector Lecture/ Direct obser-
presented at- demonstra- vation
cooked (optional for
tractively ac- tion
cording to classi- meat lecture) Written or
cal, cultural and attrac-  Overhead Pro- Film view- oral ques-
enterprise stan- tively jector (Op- ing tioning
dards tional for lec- Review of
 Portion On the job portfolios of
3.2 Meat dishes are ture)
presented hy-
control experience evidence and
for  Television and third party
gienically, logi-
cally and se- cooked multimedia workplace re-
player ports of on-
quentially within meat the-job perfor-
the required  Whiteboard
 Creative mance by the
timeframe  Applicable candidate
3.3 Suitable plate presenta-
equipment as
are selected ac- tion tech-
 cording to enter- niques prescribed by
prise standards Training regu-
 Hygienic
Factors in plating
food lations
dishes are ob-
served in pre- handling  Electric, gas or
senting poultry practices induction
and game dishes
 Safe ranges
work  Ovens, includ-
practices ing combi
ovens
on pre-
 Microwaves
senting
 Grills and grid-
 Suitable
dles
storage
 Deep fryers
tech-
 Salamanders
niques
 Food proces-
to main-
sors
tain opti-
 Blenders
mum
 Mixers
quality
 Slicers
of ingre-
 Pans
dients
 Utensils
 Organiza-
 Tilting fry pan
tional
 Steamers
skills and
 Bainemarie
team-
 Mandoline
work
 Waste TOOLS
mini-
mization - pots and pans
tech- - bowls and
niques - Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

LO4. STORE MEAT

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
 Ob-  LCD Projector Lecture/ Direct
1. Quality trimmings demonstra- obser-
served (optional for
and other leftovers tion vation
are utilized where hygienic lecture)
and when appro- handling  Overhead Pro- Film view- Written
priate and stor- jector (Op- ing or oral
2. Fresh and cry- tional for lec- ques-
ing of On the job tioning
ovac-packed meat ture)
are stored cor-
meat experience Review
 Princi-  Television and of port-
rectly according to
health regulations ples and multimedia folios of
player evi-
3 Required contain- practices dence
ers are used and  Whiteboard
of stor- and
stored in proper  Applicable third
temperature to ing,
equipment as party
maintain freezing
prescribed by work-
freshness, qual- and ag- place
ity and taste Training regu-
ing of lations
reports
4 . Meat is of on-
stored in meats  Electric, gas or the-job
accor-  Nutrition induction perfor-
dance content mance
with FIFO
ranges
and food by the
operating  Ovens, includ- candi-
proce- values of ing combi date
dures and meat ovens
storage of  Culinary  Microwaves
meat re-
quire- terms re-  Grills and grid-
ments lated to dles
handling  Deep fryers
and stor-  Salamanders
age of  Food proces-
meat sors
com-  Blenders
monly  Mixers
used in  Slicers
the enter-  Pans
prise and  Utensils
industry  Tilting fry pan
 Safe  Steamers
work  Bainemarie
practices  Mandoline
 Logical
and time TOOLS
efficient
work - pots and pans
flow - bowls and
- Plastic wrap
 Organi-
- Aluminum foil
zational
- measuring
skills and cups
team- - weighing
work scales
 Princi- - cleaning mate-
ples and rials and
practices - linen
of hy- - tea towels
gienic - serviettes
handling - table cloth
and stor- - aprons
- uniforms
age of
- hair restraints
meat
toque,
 Costing, caps,
yield hairnets
testing,
portion
control
of meat
 Waste
mini-
mization
tech-
niques
and en-
viron-
ment-
friendly
disposal
UNIT OF COMPETENCY : PREPARE VEGETABLE DISHES

MODULE TITLE : PREPARING VEGETABLE DISHES

MODULE DESCRIPTOR : This module deals with the skill, knowledge

and attitude required in cooking, presenting
and storing various vegetable dishes

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. Prepare vegetable dishes

LO3. Present vegetable dishes

LO4. Store vegetable dishes

Details of Learning Outcomes:

LO1.

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Tools,  Classifica-  LCD Projector Lecture/ Direct
utensils demonstra- obser-
tions of (optional for
and tion vation
equip- vegetable lecture)
ment are  Tools,  Overhead Pro- Film show- Written
cleaned, equip- jector (Op- ing and oral
sanitized tional for lec- ques-
ment Exposure tioning
and pre- ture)
pared
needed trips
in pre-  Television and Review
based on
the re- paring multimedia of port-
player folios of
 quired veg-  Whiteboard evi-
tasks dence
etable  Applicable
2. Ingredi- and
ents are  Applied equipment as third
identified safe and prescribed by party
correctly, accurate Training regu- work-
accord- lations place
cutting reports
ing to  Electric, gas or
standard
tech- of on-
niques induction the-job
recipes,
recipe  Prepared ranges perfor-
 Ovens, includ- mance
cards or a range by the
enter- ing combi
of veg- candi-
prise re- ovens date
quire- etable
 Microwaves
ments dishes to
3.  Grills and grid-
Ingredi- enter-
ents are dles
prise
assem-  Deep fryers
stan-
bled ac-  Salamanders
cording dards
 Food proces-
to correct  Charac- sors
quantity, teristics
type and  Blenders
of meats  Mixers
quality
required including  Slicers
4. Ingredi- type,  Pans
ents are cut,
prepared  Utensils
quality
based on  Tilting fry pan
and fat
the re-  Steamers
quired content
 Bainemarie
form and  Charac-  Mandoline
time teristics
frame
of veg- TOOLS
5. Frozen
ingredi- etable
ents are  Compo- - pots and pans
thawed nents of - bowls and
following veg- - Plastic wrap
enter-
prise pro- etable - Aluminum foil
cedures.  Nutri- - measuring
6. Where tional cups
neces- value of - weighing
sary, raw scales
ingredi-
vegetable
- cleaning mate-
ents are
rials and
washed
with - linen
clean - tea towels
potable - serviettes
water. - table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
LO2. PREPARE VEGETABLE DISHES
Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Vegeta-  Variety  LCD Projector Lecture/ Direct
blesare demonstra- obser-
of dishes (optional for
selected tion vation
accord- using lecture)
ing to, vegeta-  Overhead Pro- Film show- Written
quality bles jector (Op- ing and oral
2. Vegeta- tional for lec- ques-
products Exposure tioning
bles ac- ture)
compani-
 Different trips
classifi-  Television and Review
ments
are se- cations multimedia of port-
player folios of
lected to of veg- evi-
comple-  Whiteboard
etables dence
ment and  Applicable and
enhance  Cooking
equipment as third
menu methods
prescribed by party
items applied Training regu- work-
3. Variety of for veg- place
vegeta- lations reports
bles etable  Electric, gas or of on-
dishes dish induction the-job
are pre-  Varieties ranges perfor-
pared fol- and mance
lowing
 Ovens, includ- by the
charac- ing combi candi-
appropri-
ate teristics ovens date
Cooking of veg-  Microwaves
methods etables  Grills and grid-
to pre-  Nutri- dles
serve op-
timum tional  Deep fryers
quality value of  Salamanders
and nutri- vegetable  Food proces-
tion  Common sors
4. Suitable
culinary  Blenders
sauces
and ac- terms re-  Mixers
compani- lated to  Slicers
ments vegeta-  Pans
are se-  Utensils
bles
lected
and  Safe  Tilting fry pan
served work  Steamers
with veg- practices  Bainemarie
etables on using  Mandoline
5. Cooked
dishes
knives
are  Princi- TOOLS
tasted ples and
and sea- practices - pots and pans
soned in
of hy- - bowls and
accor- - Plastic wrap
dance giene re-
- Aluminum foil
with the lated to
- measuring
required use of cups
taste of raw in-
the - weighing
 dishes gredi- scales
6. Work- ents - cleaning mate-
place
 Logical rials and
safety
and hy- and time - linen
gienic efficient - tea towels
proce- work - serviettes
dures are
flow - table cloth
followed - aprons
accord-  Cutting
- uniforms
ing to en- and pre- - hair restraints
terprise senta-
and legal toque,
tion caps,
require-
ments tech- hairnets
niques
of veg-
etables
and
fruits
 Organiza-
tional
skills and
team-
work
 Waste
minimiza-
tion tech-
niques
and envi-
ronmen-
tal con-
sidera-
tions in
specific
relation
to vegeta-
bles, eggs
and
starch
dishes

LO3. PRESENT VEGETABLE DISHES

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Vegetables  Present  LCD Projector Lecture/ Direct
are uniformly demonstra- obser-
veg- (optional for
cut and at- tion vation
tractively pre- etable lecture)
sented dishes  Overhead Pro- Film show- Written
2. Suitable plate attrac- jector (Op- ing and oral
are selected tional for lec- ques-
tively Exposure tioning
according to ture)
enterprise
 Creative trips
presen-  Television and Review
standards
3. Factors in tation multimedia of port-
player folios of
plating dishes tech- evi-
are observed  Whiteboard
niques dence
in presenting  Applicable and
poultry and  Factors
equipment as third
game dishes to con-
prescribed by party
4. Vegetables sider in Training regu- work-
dishes are plating place
presented hy- lations reports
gienically, veg-  Electric, gas or of on-
logically and etable induction the-job
sequentially dishes ranges perfor-
within the re-  Hygienic mance
quired time-
 Ovens, includ- by the
food ing combi candi-
frame
handling ovens date
practices  Microwaves
 Safe  Grills and grid-
work dles
practices  Deep fryers
on pre-  Salamanders
senting  Food proces-
and sors
plating  Blenders
veg-  Mixers
etable  Slicers
 Organi-  Pans
zational  Utensils
skills and  Tilting fry pan
team-  Steamers
work  Bainemarie
 Waste  Mandoline
mini-
mization TOOLS
tech-
niques - pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
 - cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

LO4. STORE VEGETABLE DISHES

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Quality trim-  LCD Projector Lecture/ Direct
mings and demonstra- obser-
(optional for
other left- tion vation
overs are uti-
lecture)
lized where  Overhead Pro- Film show- Written
and when ap- jector (Op- ing and oral
propriate tional for lec- ques-
2. Vegetables Exposure tioning
ture) trips
are stored at  Television and
the correct Review
temperature
multimedia of port-
player folios of
3. Optimum
evi-
freshness and  Whiteboard
dence
quality is  Applicable and
maintained in equipment as third
accordance
prescribed by party
with enter- work-
prise storing Training regu-
place
techniques lations reports
and proce-  Electric, gas or of on-
dure induction the-job
4. Vegetable is ranges perfor-
stored in ac- mance
cordance with
 Ovens, includ- by the
FIFO operat- ing combi candi-
ing proce- ovens date
dures and  Microwaves
storage of  Grills and grid-
vegetable re- dles
quirements
5. Observed  Deep fryers
hygienic  Salamanders
handling  Food proces-
and storing sors
of vegetable
6. Principles  Blenders
and prac-  Mixers
tices of stor-  Slicers
ing, freezing
of fresh
 Pans
 vegetables  Utensils
7. Nutritional
content of
 Tilting fry pan
vegetables  Steamers
8. Culinary  Bainemarie
terms re-  Mandoline
lated to
handling
and storage TOOLS
of vegeta-
bles - pots and pans
9. Utilization of - bowls and
leftover and
trimmings
- Plastic wrap
10. Safe work - Aluminum foil
practices - measuring
11. Logical and cups
time effi- - weighing
cient work
flow
scales
12. Organiza- - cleaning mate-
tional skills rials and
and team- - linen
work - tea towels
13. Principles
and prac-
- serviettes
tices of hy- - table cloth
gienic han- - aprons
dling and - uniforms
storage of - hair restraints
vegetables
14. Waste mini-
toque,
mization caps,
techniques hairnets
and envi-
ronment-
friendly dis-
posal

UNIT OF COMPETENCY : PREPARE EGG DISHES

MODULE TITLE : PREPARING EGG DISHES

MODULE DESCRIPTOR : This module deals with the skills and knowledge and
attitude required to prepare various eggs dishes

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. Prepare and cook egg dishes

LO3. Present egg dishes

LO4. Store egg dishes

Details of Learning Outcomes:

LO1. Perform Mise en place

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Tools, utensils  Tools,  LCD Projector  Lecture/  Direct ob-
and equipment
equip- (optional for demonstra- servation
are cleaned, sani-
tized and pre- ments lecture) tion  Oral ques-
pared based on and  Overhead Pro-  Film viewing tioning
the required tasks utensils jector (Op-  Demonstra-  Written
2. Ingredients are tional for lec-
identified cor- needed tion exam
rectly, according in cook- ture)
to standard ing eggs  Television and
recipes, recipe
 Variety multimedia
cards or enter- player
prise require- of eggs
 Whiteboard
ments dishes
3. Ingredients are  Applicable
 Methods
assembled ac- equipment as
of cook-
cording to correct prescribed by
quantity, type and ing eggs Training regu-
quality required  Egg siz- lations
4. Ingredients are
ing  Electric, gas or
prepared based
on the required  Quality of induction
form and time eggs ranges
frame  Market
5. Frozen ingredi-
 Ovens, includ-
ents are thawed forms of ing combi
following enter- eggs ovens
prise procedures.  Nutri-  Microwaves
Where neces- tional  Grills and grid-
sary, raw in- value/ dles
gredients are compo-  Deep fryers
washed with  Salamanders
nents of
clean potable
eggs  Food proces-
water.
 Safe sors
work  Blenders
practices  Mixers
 Princi-  Slicers
ples and  Pans
practices  Utensils
of hy-  Tilting fry pan
giene re-  Steamers
lated to  Bainemarie
use of  Mandoline
raw in-
 gredi- TOOLS
ents
 Logical - pots and pans
and time - bowls and
efficient - Plastic wrap
work - Aluminum foil
flow - measuring
cups
 Cutting
- weighing
and pre- scales
senta- - cleaning mate-
tion rials and
tech- - linen
niques - tea towels
of veg- - serviettes
etables - table cloth
and - aprons
fruits - uniforms
 Organi- - hair restraints
zational toque,
skills and caps,
team- hairnets
work
 Waste
mini-
mization
tech-
niques
and en-
viron-
mental
consid-
erations
in spe-
cific rela-
tion to
vegeta-
bles,
eggs and
starch
dishes

LO2. Prepare and cook egg dishes

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Variety of  Variety of  LCD Projector  Lecture/  Direct ob-
egg dishes egg dishes (optional for demonstra- servation
are prepared  Methods of
according to cooking
lecture) tion  Written or
standard eggs  Overhead Pro-  Film viewing oral ques-
recipes using  Uses of jector (Op-  Demonstra- tioning
 a range of eggs in tional for lec- tion  Return
cooking cooking ture) demon-
methods  Common
2. Eggs are culinary  Television and stration
cooked terms re- multimedia  Review of
based on lated to egg player portfolios
clients re- dishes  Whiteboard
quirements  Safe work
of evi-
3. Sauces and  Applicable dence and
practices
accompani-  Principles equipment as third party
ments spe- and prac- prescribed by workplace
cific to egg tices of hy- Training regu-
preparations giene re-
reports of
lations
are selected lated to use on-the-job
and prepared  Electric, gas or
of raw ingre- perfor-
4. Cooked dients induction
mance by
dishes are  Logical and ranges
tasted and time efficient  Ovens, includ- the candi-
seasoned in work flow ing combi date
accordance  Organiza-
with the re- ovens
tional skills
quired taste and team-  Microwaves
of the dishes work  Grills and grid-
5. Workplace 
safety and
Waste mini- dles
mization  Deep fryers
hygienic pro- techniques
cedures are and environ-  Salamanders
followed ac- mental con-  Food proces-
cording to
enterprise
siderations sors
in specific  Blenders
and legal re- relation
quirements eggs prepa-  Mixers
ration  Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
 - hair restraints
toque,
caps,
hairnets

LO3. Present egg dishes

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Suitable  Present  LCD Projector  Lecture/  Direct ob-
plates are se-
egg (optional for demonstra- servation
lected ac-
cording to en- dishes lecture) tion  Written or
terprise stan- attrac-  Overhead Pro-  Film viewing oral ques-
dards tively jector (Op-  Demonstra- tioning
2. Eggs are pre- tional for lec-
sented hy-  Creative tion  Return
gienically and presen- ture) demon-
attractively tation  Television and stration
using suitable
tech- multimedia
garnishes
 Review of
player
and side niques portfolios
 Whiteboard
dishes se-  Factors of evidence
quentially  Applicable
to con- and third
within the re- equipment as
sider in party work-
quired time- prescribed by
frame plating Training regu- place re-
3. Factors in egg lations ports of on-
plating dishes  Electric, gas or the-job per-
dishes are
observed in  Hygienic induction formance
presenting food ranges by the can-
poultry and handling didate
game dishes
 Ovens, includ-
practices ing combi
 Safe ovens
work  Microwaves
practices  Grills and grid-
on pre- dles
senting  Deep fryers
and  Salamanders
plating  Food proces-
veg- sors
etable  Blenders
 Organi-  Mixers
zational  Slicers
skills and  Pans
team-  Utensils
work  Tilting fry pan
 Waste  Steamers
mini-  Bainemarie
mization  Mandoline
tech-
 niques TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

LO4. Store egg dishes

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Fresh  Observed  LCD Projector  Lecture/  Direct ob-
and pro-
hygienic (optional for demonstra- servation
cessed
eggs are handling lecture) tion  Written or
stored at and stor-  Overhead Pro-  Film viewing oral ques-
the cor- ing of eggs jector (Op-  Demonstra- tioning
rect tem- tional for lec-
perature  Princi- tion  Return
2. Optimum ples and ture) demon-
fresh- practices  Television and stration
ness and
of stor- multimedia
quality
 Review of
player
are main- ing eggs portfolios
 Whiteboard
tained in  Nutri- of evidence
accor-  Applicable
tional and third
dance equipment as
content party work-
with en- prescribed by
terprise of eggs Training regu- place re-
storing  Culinary lations ports of on-
tech-
terms re-  Electric, gas or the-job per-
niques
and pro- lated to induction formance
 cedures handling ranges by the can-
3. Quality 
and stor- Ovens, includ- didate
trim-
mings age of ing combi
and other eggs ovens
leftovers  Safe work  Microwaves
are uti-  Grills and grid-
lized practices
where  Logical dles
and and time  Deep fryers
when ap-
efficient  Salamanders
propriate  Food proces-
4. Egg is work
stored in flow sors
accor-  Organi-  Blenders
dance
zational  Mixers
with
skills and  Slicers
FIFO op-
erating team-  Pans
proce- work  Utensils
dures  Tilting fry pan
and stor-  Principles
age of and prac-  Steamers
egg re- tices of  Bainemarie
quire-
hygienic  Mandoline
ments
handling
TOOLS
and stor-
age of
- pots and pans
vegeta- - bowls and
bles - Plastic wrap
 Waste - Aluminum foil
mini- - measuring
mization cups
tech- - weighing
niques scales
and en- - cleaning mate-
viron- rials and
ment- - linen
friendly - tea towels
disposal - serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
UNIT OF COMPETENCY : PREPARE STARCH DISHES

MODULE TITLE : PREPARING STARCH DISHES

MODULE DESCRIPTOR : This module deals with the skills, knowledge and atti-
tude required to cook, present and store starch
dishes such as pasta and noodles.

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. Prepare starch dishes

LO3. Present starch dishes

LO4. Store starch dishes

Details of Learning Outcomes:

LO1. Perform Mise en place

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Tools,  Tools, The students/ Lecture/ Direct observa-
utensils trainees must demonstra- tion
and
equip- tion
equip- ments be provided Written and
ment are and with the follow- Film view- oral questioning
cleaned, utensils ing: ing
sanitized Review of port-
and pre- needed folios of evi-
in cook-  LCD Projector
pared dence and third
based on ing (optional for party workplace
the re- lecture) reports of on-
starch
quired  Overhead Pro- the-job perfor-
tasks  Variety / mance by the
jector (Op-
2. Ingredi- type of tional for lec- candidate
ents are starch
identified ture)
correctly,
dishes  Television and
accord-  Methods multimedia
ing to of cook- player
standard ing
recipes,  Whiteboard
recipe starch with marker
cards or  Nutri- and eraser
enter- tional  Applicable
prise re-
quire-
value/ equipment as
ments compo- prescribed by
3. Ingredi- nents of Training regu-
ents are starch lations
assem-  Electric, gas or
bled ac-  Safe
cording work induction
to correct practices ranges
quantity,
 Princi-  Ovens, includ-
type and ing combi
quality ples and
ovens
required practices
4. Ingredi-  Microwaves
of hy-
ents are  Grills and grid-
prepared giene re-
dles
based on lated to
 Deep fryers
the re- use of
quired  Salamanders
raw in-
form and  Food proces-
time gredi-
sors
frame ents
5. Frozen  Blenders
ingredi-  Logical  Mixers
ents are
and time  Slicers
thawed  Pans
following efficient
enter- work  Utensils
prise pro- flow  Tilting fry pan
cedures.
 Cutting  Steamers
6. Where
neces- and pre-  Bainemarie
sary, raw senta-  Mandoline
 ingredi- tion
ents are TOOLS
tech-
washed
with niques
clean of veg- - pots and pans
potable etables - bowls and
water. - Plastic wrap
and
fruits - Aluminum foil
- measuring
 Organi-
cups
zational
- weighing
skills and scales
team- - cleaning mate-
work rials and
 Waste - linen
mini- - tea towels
mization - serviettes
tech- - table cloth
niques - aprons
and en- - uniforms
viron- - hair restraints
mental toque,
consid- caps,
erations hairnets
in spe-
cific rela-
tion to
vegeta-
bles,
eggs and
starch
dishes

LO2. Prepare starch dishes

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Variety of  Cooking The students/ Lecture/ Direct observa-
starch prod- methods of trainees must demonstra- tion
uctsare se- pasta tion
lected and
be provided Written and
 Matching
prepared ac- sauces to with the follow- Film view- oral questioning
cording to en- pasta ing: ing
terprise  Food safety Review of port-
recipes practices in  LCD Projector folios of evi-
2. Optimum cooking dence and third
quality is en- (optional for party workplace
pasta
sured using  Logical and lecture) reports of on-
appropriate time-effi-  Overhead Pro- the-job perfor-
cooking cient work jector (Op- mance by the
methods flow candidate
3. Sauces and
tional for lec-
accompani- ture)
ments appro-  Television and
priate to multimedia
starch prod- player
ucts are se-
 lected  Whiteboard
4. Cooked
with marker
dishes are
tasted and and eraser
seasoned in  Applicable
accordance equipment as
with the re- prescribed by
quired taste
of the dishes
Training regu-
5. Workplace lations
safety and  Electric, gas or
hygienic pro- induction
cedures are ranges
followed ac-
cording to  Ovens, includ-
enterprise ing combi
and legis- ovens
lated require-  Microwaves
ments
 Grills and grid-
dles
 Deep fryers
 Salamanders
 Food proces-
sors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
 hairnets

LO3. Present starch dishes

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Suitable plate are  Present The students/ Lecture/ Direct observa-
selected accord- trainees must demonstra- tion
ing to enterprise
starch tion
standards dishes be provided Written and
2. Starch dishes are attrac- with the follow- Film view- oral questioning
presented hygien- tively ing: ing
ically and attrac- Review of port-
tively using suit-  Creative folios of evi-
presen-  LCD Projector
able garnishes dence and third
(optional for
and tation party workplace
3. side dishes lecture) reports of on-
tech-
4. Factors in plating  Overhead Pro- the-job perfor-
dishes are ob- niques mance by the
jector (Op-
served in pre-  Factors tional for lec- candidate
senting poultry to con-
and game dishes ture)
sider in  Television and
plating multimedia
starch player
dishes  Whiteboard
 Hygienic with marker
food and eraser
handling  Applicable
practices equipment as
 Safe prescribed by
work Training regu-
practices lations
on pre-  Electric, gas or
senting induction
and ranges
plating  Ovens, includ-
veg- ing combi
ovens
etable
 Microwaves
 Organi-
 Grills and grid-
zational
dles
skills and
 Deep fryers
team-
 Salamanders
work
 Food proces-
 Waste
sors
mini-
 Blenders
mization
 Mixers
tech-
 Slicers
niques
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Bainemarie
  Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

LO4. Store starch dishes

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Starch are stored  Ob- The students/ Lecture/ Direct observa-
at the correct trainees must demonstra- tion
temperature
served tion
2. Optimum fresh- hygienic be provided Written and
ness and quality handling with the follow- Film view- oral questioning
is maintained in and stor- ing: ing
accordance with Review of port-
enterprise storing ing folios of evi-
starchy  LCD Projector
techniques and dence and third
procedures products (optional for party workplace
3. Quality trimmings lecture) reports of on-
 Princi-
and other left-  Overhead Pro- the-job perfor-
overs are utilized ples and mance by the
jector (Op-
where and when practices tional for lec- candidate
appropriate of stor-
4. Starch is ture)
ing,  Television and
stored in starchy
accordance multimedia
products player
with FIFO
 Culinary  Whiteboard
operating
procedures terms re- with marker
and stor- lated to and eraser
age of handling  Applicable
and stor- equipment as
starch re- age of prescribed by
quirements starchy Training regu-
products lations
 Safe  Electric, gas or
work induction
practices ranges
 Logical  Ovens, includ-
and time ing combi
ovens
efficient
 Microwaves
work
 Grills and grid-
flow
dles
 Organi-
 Deep fryers
zational
 Salamanders
skills and
 Food proces-
team-
sors
work
 Blenders
 Princi-
 Mixers
ples and
 Slicers
practices
 Pans
of hy-
 Utensils
gienic
 Tilting fry pan
handling
 Steamers
and stor-
 Bainemarie
age of
 Mandoline
meat
 Costing, TOOLS
yield
testing, - pots and pans
portion - bowls and
control - Plastic wrap
of meat - Aluminum foil
 Waste - measuring
mini- cups
mization - weighing
tech- scales
niques - cleaning mate-
and en- rials and
- linen
viron-
- tea towels
ment-
- serviettes
friendly
- table cloth
disposal - aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
UNIT OF COMPETENCY : COOK POULTRY AND GAME DISHES

MODULE TITLE : COOKING 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

Details of Learning Outcomes:

LO1. Perform Mise en place

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Tools, uten-  Tools, The students/ Lecture/ Direct observa-
sils and trainees must demonstra- tion
equip- tion
equipment
ments be provided Written and
are cleaned,
sanitized and and with the follow- Film view- oral questioning
prepared utensils ing: ing
based on the Review of port-
needed folios of evi-
required
in cook-  LCD Projector
tasks dence and third
ing poul- (optional for party workplace
2. Ingredients lecture)
try and reports of on-
are identified
 Overhead Pro- the-job perfor-
according to game mance by the
standard jector (Op-
dishes candidate
recipes, tional for lec-
recipe card or  Variety / ture)
enterprise re- type of  Television and
quirements poultry multimedia
3. Ingredients and
are assem- player
bled accord-
game  Whiteboard
ing to quan-  Methods with marker
tity, type, and of cook- and eraser
quality re- ing poul-  Applicable
quired
try equipment as
4. Ingredients
are prepared  Nutri- prescribed by
based on the tional Training regu-
required form value/ lations
and time compo-  Electric, gas or
frame induction
5. Poultry and nents of
poultry ranges
game are
prepared  Sources  Ovens, includ-
based on its of poul- ing combi
enterprise ovens
try
poultry and  Microwaves
game prepa-  Key fac-
 Grills and grid-
ration tech- tors that
niques dles
affect
6. Frozen poul-  Deep fryers
the qual-
try and game  Salamanders
are thawed in ity of
 Food proces-
accordance meat
sors
with enter-  Fabri-
prise thawing  Blenders
cating
procedures  Mixers
poultry
7. Frozen ingre-  Slicers
dients are  Different  Pans
thawed fol- cuts/
lowing enter-
 Utensils
 prise proce- parts of  Tilting fry pan
dures. poultry  Steamers
8. Where nec-
essary, raw and  Bainemarie
ingredients game  Mandoline
are washed  Safe
with clean work TOOLS
potable wa-
ter.
practices
 Princi- - pots and pans
ples and - bowls and
practices - Plastic wrap
- Aluminum foil
of hy-
- measuring
giene re-
cups
lated to - weighing
use of scales
raw in- - cleaning mate-
gredi- rials and
ents - linen
 Logical - tea towels
and time - serviettes
efficient - table cloth
work - aprons
flow - uniforms
 Cutting - hair restraints
and pre- toque,
senta- caps,
tion hairnets
tech-
niques
of veg-
etables
and
fruits
 Organi-
zational
skills and
team-
work
 Waste
mini-
mization
tech-
niques
and en-
viron-
mental
consid-
erations
in spe-
cific rela-
tion to
 vegeta-
bles,
eggs and
starch
dishes

LO2. Cook poultry and game.

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Poultry and  Methods of The students/ Lecture/ Direct observa-
game are cooking trainees must demonstra- tion
handled effi- poultry and tion
game
be provided Written and
ciently and
hygienically -Moist heat with the follow- Film view- oral questioning
to minimize -Dry heat ing: ing
risk of food - Baking Review of port-
spoilage and -Combina-  LCD Projector folios of evi-
cross-con- tion of dry dence and third
heat and (optional for party workplace
tamination lecture)
moist heat reports of on-
2. Poultry and
game dishes  Fabricating,  Overhead Pro- the-job perfor-
deboning jector (Op- mance by the
are cooked
steps and candidate
according to tional for lec-
techniques
enterprise
 Cuts/parts of
ture)
standard  Television and
poultry and
recipes and
game multimedia
appropriate
 Ingredients for player
Cooking
preparing  Whiteboard
methods poultry and
3. Cooked game dishes with marker
dishes are  Care and and eraser
tasted and use of  Applicable
seasoned in knives, ma-
accordance
equipment as
chinery and prescribed by
with the re- equipment
quired taste for poultry Training regu-
of the dishes and game lations
preparation  Electric, gas or
induction
 Principles
ranges
and practices
of hygiene  Ovens, includ-
related to ing combi
handling and ovens
preparation  Microwaves
of poultry and
game  Grills and grid-
 OHS re- dles
quirements  Deep fryers
 Skills in  Salamanders
trimming,
boning and  Food proces-
portioning sors
poultry and  Blenders
game  Mixers
 Waste mini-
mization
 Slicers
techniques  Pans
 and dis-  Utensils
posal.
 Tilting fry pan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

LO3. Plate/present poultry and game

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Service  Portion The students/ Lecture/ Direct observa-
wares are se- control trainees must demonstra- tion
lected in ac- tion
for be provided
cordance Written and
cooked with the follow- Film view- oral questioning
with type of
poultry and poultry ing: ing
game dishes and Review of port-
2. Poultry and game  LCD Projector folios of evi-
game is  Creative dence and third
(optional for party workplace
plated/pre- presenta- lecture) reports of on-
sented using tion tech-
suitable  Overhead Pro- the-job perfor-
niques jector (Op- mance by the
sauces, gar-
 Hygienic tional for lec- candidate
nishes and
food
accompani- ture)
ments handling
 Television and
3. Poultry practices
multimedia
dishes are  Safe work
presented hy- player
practices
gienically, on pre-  Whiteboard
logically and senting with marker
sequentially
 Suitable and eraser
within the re-
 quired time- storage  Applicable
frame tech- equipment as
4. Factors in niques to
plating dishes
prescribed by
maintain Training regu-
are observed
in presenting
optimum lations
poultry and quality of  Electric, gas or
game ingredi- induction
dishes.. ents ranges
 Organiza-
 Ovens, includ-
tional
ing combi
skills and
ovens
team-
work
 Microwaves
 Waste  Grills and grid-
minimiza- dles
tion tech-  Deep fryers
niques  Salamanders
 Food proces-
sors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
LO4. Store poultry and game
Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Poultry and  Food safety The students/ Lecture/ Direct observa-
game are practices trainees must demonstra- tion
stored ensur- related to be provided
tion
ing storage handling Written and
conditions and storing with the follow- Film view- oral questioning
and optimal of poultry ing: ing
temperature and game Review of port-
are main- products  LCD Projector folios of evi-
tained  Methods of dence and third
(optional for party workplace
2. Quality trim- preserving lecture) reports of on-
mings and poultry and
other left- game  Overhead Pro- the-job perfor-
jector (Op- mance by the
overs are uti-  Logical and candidate
lized where time-effi- tional for lec-
and when ap- cient work ture)
propriate flow  Television and
 Storage multimedia
procedures
for poultry player
and game  Whiteboard
 Tempera- with marker
ture re- and eraser
quirements  Applicable
for storing
poultry and equipment as
game prod- prescribed by
uctsd Training regu-
 Waste min- lations
imization  Electric, gas or
techniques induction
and dis- ranges
posal
 Ovens, includ-
ing combi
ovens
 Microwaves
 Grills and grid-
dles
 Deep fryers
 Salamanders
 Food proces-
sors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Bainemarie
 Mandoline

TOOLS
 - pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

UNIT OF COMPETENCY : PREPARE AND COOK SEAFOOD

MODULE TITLE : PREPARING AND COOKING SEAFOOD

MODULE DESCRIPTOR : This module deals with the knowledge, skills

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

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES :

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

LO1. Perform Mise en place

LO2: Handle fish and seafood

LO3. Cook fish and shellfish

LO4 Plate/present fish and seafood

LO5. Store fish and saefood

Details of Learning Outcomes:

LO1. Perform Mise en place

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Tools, uten-  The differ- The students/ Lecture/ Direct observa-
trainees must demonstra- tion
sils and ent classifi- tion
equipment cations of be provided
are cleaned, Written and
seafood with the follow- Film view- oral questioning
sanitized and
prepared ing: ing
based on the  Preparing a Review of port-
required  LCD Projector folios of evi-
range of dence and third
tasks (optional for
seafood party workplace
2. Ingredients
dishes ac- lecture) reports of on-
are identified
according to cording to  Overhead Pro- the-job perfor-
jector (Op- mance by the
standard enterprise candidate
recipes, standards tional for lec-
recipe card or ture)
enterprise re-  Television and
quirements  Classifica-
tion and multimedia
3. Ingredients player
are assem- varieties of
bled accord- fish and  Whiteboard
ing to quan- with marker
shellfish
tity, type, and and eraser
quality re-  Applicable
quired  Sources of
seafood equipment as
4. Ingredients prescribed by
are prepared
based on the  Market Training regu-
required form forms of lations
and time
seafood  Electric, gas or
frame induction
5. Frozen ingre-  Nutrition ranges
dients are  Ovens, includ-
thawed fol- related to
lowing enter- fish and ing combi
prise proce- seafood, ovens
dures.
particularly  Microwaves
6. Where nec-
the nutri-  Grills and grid-
essary, raw dles
ingredients tional value
 Deep fryers
are washed of fish and
with clean  Salamanders
seafood
potable wa-  Food proces-
ter. sors
 Specific di-
etary issues  Blenders
 Mixers
 including  Slicers
allergies  Pans
and intoler-  Utensils
ances  Tilting fry pan
 Steamers
 Common  Bainemarie
culinary  Mandoline
terms re-
lated to TOOLS
fish and
seafood -pots and pans
that are -bowls and
used in the -Plastic wrap
industry -Aluminum foil
-measuring
 Principles cups
and prac- - weighing
tices of hy- scales
giene - cleaning mate-
specifically rials and
on handling - linen
- tea towels
and stor-
- serviettes
age of fish
- table cloth
and - aprons
seafood - uniforms
- hair restraints
 Safe work toque,
practices, caps,
particularly hairnets
on using
sharp
knives

 Appropri-
ate cookery
methods
for fish and
shellfish

 Waste min-
imization
techniques
and envi-
ronmental
considera-
tions in re-
lation to
seafood

LO2: Handle fish and seafood

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Seafood is  The differ- The students/ Lecture/ Direct observa-
trainees must demonstra- tion
selected ac- ent classifi- tion
cording to cations of be provided
quality, Written and
seafood with the follow- Film view- oral questioning
2. Seafood are ing: ing
handled hy-  Procedure
Review of port-
gienically in of thawing folios of evi-
accordance seafood  LCD Projector
dence and third
with enter- (optional for
 Criteria for party workplace
prise han- lecture) reports of on-
dling and judging the
 Overhead Pro- the-job perfor-
storing tech- quality of mance by the
niques jector (Op-
fresh fish tional for lec- candidate
3. Frozen  Storage re-
seafood are ture)
thawed cor- quirements  Television and
rectly to en- for fish multimedia
sure maxi-  Criteria for player
mum quality, judging  Whiteboard
and to retain
their nutrients the quality with marker
of fresh and eraser
fish  Applicable
 Nutrition equipment as
related to prescribed by
fish and Training regu-
seafood, lations
particularly  Electric, gas or
the nutri- induction
tional value ranges
of fish and  Ovens, includ-
seafood ing combi
ovens
 Safe work
 Microwaves
practices,
 Grills and grid-
 Cutting and
dles
presenta-
 Deep fryers
tion tech-
 Salamanders
niques,
 Food proces-
particularly sors
on fish and  Blenders
crus-  Mixers
taceans  Slicers
 Waste min-  Pans
imization  Utensils
techniques  Tilting fry pan
and envi-  Steamers
ronmental  Bainemarie
considera-  Mandoline
tions in re-
lation to TOOLS
seafood
- pots and pans
 - bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

LO3. Cook fish and shellfish

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Fish is  Steps in The students/ Lecture/ Direct observa-
trainees must demonstra- tion
cleaned, gut- fabricating
ted and fil- tion
fish be provided Written and
leted cor- with the follow-
rectly and ef-
 Appropri- Film view- oral questioning
ficiently ac- ate cook- ing: ing
cording to en- ery meth- Review of port-
terprise stan-  LCD Projector folios of evi-
ods for dence and third
dards fish and (optional for party workplace
2. Shellfish and shellfish lecture) reports of on-
other types of 
seafood are
 Preparing Overhead Pro- the-job perfor-
a range of jector (Op- mance by the
cleaned and candidate
prepared cor- seafood tional for lec-
rectly and in dishes ac- ture)
accordance cording to  Television and
with enter-
prise stan-
enterprise multimedia
dards standards player
3. Seafood  Nutrition  Whiteboard
dishes is related to with marker
cooked ac- fish and and eraser
cording to en-
terprise stan-
seafood,  Applicable
dards using a particu- equipment as
variety of- larly the prescribed by
cooking nutritional Training regu-
methods value of lations
4. Fish and fish and  Electric, gas or
shellfish by- seafood
products are
induction
used appro-  Specific ranges
priately for a dietary is-  Ovens, includ-
variety of sues in- ing combi
dishes and cluding al- ovens
menuitems lergies  Microwaves
5. Cooked and intol-
dishes are  Grills and grid-
erances dles
tasted and
seasoned in  Common  Deep fryers
accordance culinary  Salamanders
with the re- terms re-  Food proces-
quired taste lated to
of the dishes sors
fish and
6. Workplace  Blenders
seafood
safety and  Mixers
hygienic pro- that are
used in  Slicers
cedures are
followed ac- the indus-  Pans
cording to en- try  Utensils
terprise and
 Principles  Tilting fry pan
legislated re-  Steamers
quirements and prac-
tices of  Bainemarie
hygiene  Mandoline
specifi-
cally on TOOLS
handling
prepara- - pots and pans
tion of fish - bowls and
and - Plastic wrap
seafood - Aluminum foil
 Safe work - measuring
practices, cups
particu- - weighing
larly on scales
using - cleaning mate-
sharp rials and
knives - linen
 Waste - tea towels
minimiza- - serviettes
tion tech- - table cloth
niques - aprons
and envi- - uniforms
ronmental - hair restraints
considera- toque,
tions in re- caps,
 lation to hairnets
seafood

LO4 Plate/present fish and seafood

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Seafood dishes  Portion The students/ Lecture/ Direct observa-
trainees must demonstra- tion
are pre- control tion
sented for be provided
hygieni- Written and
cooked with the follow- Film view- oral questioning
cally, log-
ically and seafood ing: ing
sequen- Review of port-
 Creative folios of evi-
tially
presen-  LCD Projector
within the dence and third
(optional for
tation party workplace
required time- lecture) reports of on-
frame tech-
 Overhead Pro- the-job perfor-
2. Fish and seafood niques mance by the
jector (Op-
is prepared and  Hygienic tional for lec- candidate
presented for food
service in ac- ture)
cordance to en-
handling  Television and
terprise stan- practices multimedia
dards  Safe player
3. Suitable sauces work  Whiteboard
and dips are practices
prepared ac-
with marker
cording to stan- on pre- and eraser
dard recipes senting  Applicable
and as required  Suitable equipment as
to accompany prescribed by
storage
seafood menu
items tech- Training regu-
niques lations
4. Presentations
and garnishing to main-  Electric, gas or
techniques are tain opti- induction
selected and
mum ranges
used according  Ovens, includ-
to recipes and quality
enterprise stan- of ingre- ing combi
dards ovens
dients
 Microwaves
5. Services are car-  Organi-
ried out  Grills and grid-
accord-
zational
dles
ing to en- skills and
 Deep fryers
terprise team-
methods  Salamanders
work
and stan-  Food proces-
dards  Waste
sors
mini-
6. Factors in plating  Blenders
dishes mization
 Mixers
are ob- tech-
served in  Slicers
niques
present-  Pans
 Cutting
ing  Utensils
seafood and pre-
dishes
 Tilting fry pan
senta-
 tion  Steamers
tech-  Bainemarie
niques,  Mandoline
particu-
larly on TOOLS
fish and
crus- - pots and pans
taceans - bowls and
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning mate-
rials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

LO5. Store fish and seafood

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Quality trimmings Storing The students/ Lecture/ Direct observa-
and other left- and han- trainees must demonstra- tion
overs are utilized tion
dling is- be provided Written and
where and when sues re- with the follow-
appropriate Film view- oral questioning
Seafood are lated to ing: ing
stored hygieni- seafood Review of port-
cally in accor-  LCD Projector folios of evi-
dance with enter- dence and third
Storage (optional for party workplace
prise handling require-
and storing tech-
lecture) reports of on-
niques ments for  Overhead Pro- the-job perfor-
fish jector (Op- mance by the
2. Where applicable, candidate
date stamps and tional for lec-
codes are Tempera- ture)
checked to en-
 sure quality con- ture re-  Television and
trol quire- multimedia
3. Seafood is stored ments for player
in accordance storing  Whiteboard
with FIFO operat- seafood with marker
ing procedures
and storage of and eraser
seafood require- Waste  Applicable
ments. minimiza- equipment as
tion tech- prescribed by
niques Training regu-
and envi- lations
ronmental  Electric, gas or
considera- induction
tions in re- ranges
lation to  Ovens, includ-
seafood ing combi
ovens
Food  Microwaves
safety
 Grills and grid-
practices
dles
related to
 Deep fryers
handling
and stor-  Salamanders
ing of  Food proces-
poultry sors
and game  Blenders
products  Mixers
 Slicers
Methods  Pans
of pre-  Utensils
serving  Tilting fry pan
seafood  Steamers
 Bainemarie
 Mandoline
Logical
and time- TOOLS
efficient
work flow - pots and pans
- bowls and
Storing - Plastic wrap
and han- - Aluminum foil
dling is- - measuring
sues re- cups
lated to - weighing
seafood scales
- cleaning mate-
Storage rials and
require- - linen
ments for - tea towels
fish - serviettes
- table cloth
Tempera- - aprons
ture re- - uniforms
quire- - hair restraints
ments for toque,
storing caps,
seafood hairnets

Waste
minimiza-
tion tech-
niques
and envi-
ronmental
considera-
tions in re-
lation to
seafood

Food
safety
practices
related to
handling
and stor-
ing of
poultry
and game
products

Meth-
ods of
pre-
serving
seafoo
d

Logical
and
time-
effi-
cient
work
flow
UNIT OF COMPETENCY : PREPARE DESSERTS

MODULE TITLE : PREPARING DESSERTS

MODULE DESCRIPTOR : This module deals with knowledge, skills, and

attitudes in the preparation of a range of hot,
cold and frozen desserts in a commercial
kitchen or catering operation

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Perform Mise en place

LO2. Prepare desserts and sweet sauces

LO3. Plate/present desserts Prepare sweet sauces

LO4. Store desserts

Details of Learning Outcomes:

LO1. Perform Mise en place

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Tools, utensils Different The students/ Lecture/ Direct observa-
and equipment types of trainees must demonstra- tion
are cleaned, sani- tion
desserts be provided Written and
tized and pre-
pared based on and with the follow- Film view- oral questioning
the required tasks sweets ing: ing
2. Ingredients are Review of port-
identified accord- Details and  LCD Projector folios of evi-
ing to standard dence and third
character- (optional for party workplace
recipes, recipe istics of lecture) reports of on-
card or enterprise
different  Overhead Pro- the-job perfor-
requirements
types of jector (Op- mance by the
3. Ingredients are
desserts candidate
assembled ac- tional for lec-
cording to quan- and ture)
tity, type, and sweets  Television and
quality required Varieties of multimedia
4. Ingredients are suitable
prepared based player
on the required
ingredi-  Whiteboard
form and time ents for  Applicable
frame desserts equipment as
5. Ingredients are and prescribed by
selected, mea- sweets Training regu-
sured and Common culi-
weighed accord- lations
nary terms
ing to recipe re-
quirements related to LEARNING
6. Appropriate desserts MATERIALS
equipment are and
selected and sweets  Manuals
used in accor- that are
dance with manu-
 Books
used in  Video (CD)
facturers’ manual
the indus-
7. Frozen ingredi-
ents are thawed try
following enter- Nutritional
prise procedures. value of
8 .Where dessert
necessary, Principles and
raw ingredi- practices
ents are of hygiene
washed with on han-
clean potable dling and
water. storage of
 dairy prod-
ucts
Logical and
time effi-
cient work
flow

LO2. Prepare desserts and sweet sauces

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Standard or Types/classifi- The students/ Lecture/ Direct observa-
enterprise cation of trainees must demonstra- tion
recipes are desserts and tion
sweets
be provided Written and
used to pro-
duce a vari- with the follow- Film view- oral questioning
ety of hot, Methods of pre- ing: ing
cold and paring/cooking Review of port-
frozen desserts  LCD Projector folios of evi-
desserts, ap- dence and third
Common culi- (optional for party workplace
propriate for lecture)
nary terms re- reports of on-
a variety of
menus
lated to  Overhead Pro- the-job perfor-
desserts and jector (Op- mance by the
2. Range of
sweets candidate
sweet sauces tional for lec-
are produced Ingredients for ture)
to a desired the preparation  Television and
consistency of desserts and multimedia
and flavor sweets
3. Prepared player
desserts and Safe work prac-  Whiteboard
sweets are tices  Applicable
tasted in ac- equipment as
cordance Principles and prescribed by
with the re- practices of hy-
quired taste giene related to
Training regu-
4. Workplace use of raw in- lations
safety and gredients
hygienic pro- LEARNING
cedures are Logical and time MATERIALS
followed ac- efficient work
cording to en- flow
 Manuals
terprise and
legislated re- Organizational  Books
quirements
skills and team-  Video (CD)
work

Waste mini-
mization tech-
niques and en-
vironmental
considerations
in specific rela-
tion eggs prepa-
ration
LO3. Plate/present desserts Prepare sweet sauces

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Desserts are Creative pre- The students/ Lecture/ Direct observa-
presented hy- sentation trainees must demonstra- tion
gienically, tion
tech- be provided Written and
logically and
sequentially niques for with the follow- Film view- oral questioning
within the re- desserts ing: ing
quired time- and Review of port-
frame sweets.  LCD Projector folios of evi-
2. Desserts are dence and third
Varieties of (optional for party workplace
decorated suitable lecture) reports of on-
creatively
ingredi-  Overhead Pro- the-job perfor-
3. Factors in
ents for jector (Op- mance by the
plating dishes
desserts candidate
are observed tional for lec-
in presenting and ture)
desserts sweets  Television and
4. Desserts are Principles and multimedia
portioned ac- practices
cording to en- player
terprise stan-
of hygiene  Whiteboard
dards on pre-  Applicable
5. Desserts are senting/ equipment as
presented in plating prescribed by
accordance desserts Training regu-
with enter- and
prise presen- lations
sweets
tation tech-
niques Logical and LEARNING
Accompani- time effi- MATERIALS
ments, gar- cient work
nishes and flow  Manuals
decorations Waste mini-  Books
are used to mization  Video (CD)
enhance tech-
taste, texture niques
and and envi-
balance ronmental
considera-
tions re-
lated to
desserts

LO4. Store desserts

Assessment Criteria Contents Condition Methodologies Assessment
Resources Methods
1. Quality trimmings Storing and The students/ Lecture/ Direct observa-
and other left- handling trainees must demonstra- tion
overs are utilized tion
issues re- be provided Written and
where and when
appropriate lated to with the follow- Film view- oral questioning
2. Desserts are desserts ing: ing
stored at the ap- and Review of port-
 propriate temper- sweets  LCD Projector folios of evi-
ature and under Temperature dence and third
(optional for
the correct condi- party workplace
require- lecture) reports of on-
tions to maintain
quality, freshness ments for  Overhead Pro- the-job perfor-
and customer ap- storing jector (Op- mance by the
peal desserts tional for lec- candidate
Waste mini-
3. Suitable packag- ture)
ing are selected mization  Television and
and used to pre- tech-
serve taste, ap-
multimedia
niques player
pearance and
tasting character-and envi-  Whiteboard
istics ronmental  Applicable
4. Sweet sauces are considera- equipment as
stored to retain tions in re- prescribed by
desired quality lation to
and characteris- Training regu-
seafood lations
tics
Food safety
5. Dessert is
practices LEARNING
stored in ac-
related to MATERIALS
cordance with
handling
FIFO operat-
and stor-  Manuals
ing procedures
ing of  Books
and storage of
desserts  Video (CD)
dessert re-
and
quirements
sweets
products
Methods of
preserving
dessert
Logical and
time-effi-
cient work
flow
Safe work
practices
particu-
larly on
handling
and stor-
ing hot
and frozen
desserts
UNIT OF COMPETENCY : PACKAGE PREPARED FOOD

MODULE TITLE : PACKAGE PREPARED FOOD

MODULE DESCRIPTOR : This module deals with the knowledge, skills,

and attitudes in packaging of prepared food-
stuffs for transportation

NOMINAL DURATION : 8 hours

SUMMARY OF LEARNING OUTCOMES :

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

LO1. Select packaging materials

LO2. Package food.

Details of Learning Outcomes:

LO1. Select packaging materials

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Food require- Food prepa- The students/  LCD Projec-  LCD Pro-
ments of client ration re- trainees must tor (optional jector (op-
and user are met quirements be provided for lecture) tional for
prior to packaging
in accordance prior to with the follow-  Overhead lecture)
with the enter- packaging ing: Projector  Overhead
prise standard fol- (Optional for Projector
lowing the criteria Suitable  LCD Projector lecture) (Optional
for packaging packaging (optional for  Television for lecture)
2. Qualities of pack- materials
aging materials
lecture) and multime-  Television
are selected in and meth-  Overhead Pro- dia player and multi-
accordance en- ods for a jector (Op-  Whiteboard media
terprise standards different tional for lec-
 types of ture)  Applicable player
food items  Television and equipment  White-
multimedia as pre- board
The charac- player scribed by  Applicable
teristics and  Whiteboard Training reg- equipment
uses of dif-  Applicable ulations as pre-
ferent pack- equipment as scribed by
aging mate- prescribed by Training
rials Training regu- regula-
lations tions
Portion con-
trol prac-
tices and
principles

Functional
design re-
quirements
for food
packaging
areas

LO2. Package food.

Assessment Criteria Contents Condition Methodologies Assessment

Resources Methods
1. Food is packaged  Safe work The students/  LCD Projec-  LCD Pro-
in compliance practices trainees must tor (optional jector (op-
with sanitary, oc- be provided
on pack- for lecture) tional for
cupational health
and safety and aging, with the follow-  Overhead lecture)
local health regu- dealing ing: Projector  Overhead
lations require- with hot (Optional for Projector
ments surfaces, LCD Projector lecture) (Optional
2. Environmental re- lifting and (optional for  Television for lecture)
quirements for lecture)
food packaging
bending. and multime-  Television
area is observed  Hygienic  Overhead Pro- dia player and multi-
3. Appropriate pack- practices jector (Op-  Whiteboard media
aging procedures and occu- tional for lec-  Applicable player
are adopted ac- pational ture) equipment  White-
cording to enter- health and  Television and
prise specifica- as pre- board
tions safety and multimedia scribed by  Applicable
4. Food labeled ac- local player Training reg- equipment
cording to indus- health  Whiteboard ulations as pre-
try standards regula-  Applicable scribed by
tions in equipment as Training
packag- prescribed by regula-
ing, stor- Training regu- tions
ing and lations
transport-
ing of
 food, in-
cluding:
1. HACC
P Prin-
ciples
ap-
plied to
off-site
cater-
ing
 Environ-
mental re-
quire-
ments for
food pack-
aging
area
 Appropri-
ate pack-
aging pro-
cedures
and tech-
niques
 Appropri-
ate label-
ing of
packaged
foodstuffs
 TESDA-OP-CO-01-F13
(Rev. No. 00- 03/08/17)

LIST OF EQUIPMENT
(As listed in the respective TR)

Program:COOKERY NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Name of Specification Quantity Quan- Differ- Inspec-
Equipment Re- tity ence tor’s Re-
(1) (2) quired on Site marks
(3) (4) (5) (6)
Electric fan Electric 1unit
First aid cabinet Durable box
3 units
Filing cabinet 3 Steel
Layers compart- 1 unit
men
TV Devant 1 unit
Video player Electric 2 units
Fire extinguisher Steel 1 unit
Emergency light Durable box 1 unit
directional sig- Tarpuline
nage/s for each 1 pc
rooms
air condition LG 1 unit
telephones PLDT 1 unit
computers with Desktop
internet connec- 3 units
tion
Fax machine Canon 1 unit
LCD Sharp 2 units
LABORATORY EQUIPMENTS
Air conditioner LG 1 unit
Fire extin- Steel
2 units
guisher
Emergency light Durable 1 unit
Combination of Stainless
broiler and grid- 1 unit
dle - small
Exhaust hood Stainless 3 units
Dish washing Stainless
machine (op- 1 unit
tional
Blender ma- Glass
1 unit
chine
Pressure cooker stainless
medium Sala- 1 unit
mander, griller
Braising pan - stainless
8 units
medium
Meat slicer - stainless
1 unit
small
Meat chopper stainless
1 unit
machine
Preparation ta- stainless
ble with sink &
8 units
shelves (approx.
45x28’’)
Bain Marie – ta- stainless
ble w/4 com- 1 unit
partments
Working s/s ta- stainless
2 unit
ble (fabricated)
Condiment cabi- Wood
2 unit
net
Washing sink stainless
tables w/3 com- 1 unit
partments
Soak sink, op- stainless
1 unit
tional
Utility shelving stainless 8 units
Stainless steel stainless
rack (5 2 units
shelves
Utility cart stainless 1 unit
Floor mops cotton 4 pcs
Mop Squeezer Plastic 2 units
Broom (tambo) Coconut leaves 4 pcs
Dust pan Plastic 4 pcs
 Garbage bin (4 plastic
4 units
gals.)
Liquid soap dis- Plastic
8 pcs
penser
Paper towel dis- Plastic
4 pcs
penser
Reach-in Electric
1 unit
freezer
Reach-in refrig- Electric
2 units
erator
4 burner gas Steel
4 units
range w/ oven
Stock pan Steel
1 unit
burner
Note: Columns 1-4 to be filled out by Institution/Company; Columns5-6 to be filled out byPO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F14
(Rev. No. 00- 03/08/17)
LIST OF TOOLS
(As listed in the respective TR)

Program:COOKERY NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Name of Tools Specification Quantity Quantity Differ- Inspector’s
(1) Required on Site ence Remarks
(2) (3) (4) (6)
(5)
Chef’s knife stainless 10 pcs
Boning knife stainless 8 pcs
Oysters knife stainless 4 pcs
Cleaver knife stainless 2 pcs
Tenderizer, stainless
8 pcs
medium,small
Skimmer, fine stainless 8 pcs
Wire skimmer, stainless
8 pcs
small
Skimmers, spi- stainless
8 pcs
der
Strainer,small,fi stainless
8 pcs
ne
Siever,small stainless 8 pcs
Strainer,mediu stainless
8 pcs
m fine
Turner,3” x 6” stainless 8 pcs
Spatula stainless 8 pcs
Wooden spoon wood 8 pcs
Parisienne stainless
8 pcs
spoon
Zester stainless 8 pcs
Piping bag plastic 8 pcs
Pastry tubes plastic 8 pcs
Strainer Chi- stainless
3 pcs
nois,small
Strainer Chi- stainless
2 pcs
nois, medium
Stainless/plas-
Funnel, small tic
4 pcs
Funnel, Stainless/plas-
tic 4 pcs
medium
Measuring plastic
6 sets
spoon
Tongs, 8 stainless
10 pcs
inches
Tongs, 12 stainless
8 pcs
inches
Measuring cup plastic 8 sets
Measuring urn plastic 4 pcs
Ice cream plastic
2 pcs
scoop
Cheese Cloth cotton 10 pcs
Serving spoon stainless 24 pcs
Pepper and ceramic
4 sets
salt mill
Weighing steel
2 units
scale, 5 kgs
Weighing steel
scale, 1000 4 units
grams
Apple corer stainless 8 pcs
Wire stainless
8 pcs
whisk,small
Wire whisk, stainless
8 pcs
medium
Wire whisk, stainless
2 pcs
heavy duty
stainless 1 pc
Can opener

Kitchen scis- stainless

8 pcs
sors
Soup Ladle, 3 stainless
8 pcs
oz
Soup Ladle, 6 stainless
8 pcs
oz
Soup Ladle, 8 stainless
3 pcs
oz
Soup Ladle, 12 stainless
2 pcs
oz
Kitchen spoon stainless 8 pcs
Kitchen spoon, stainless
8 pcs
slotted
Kitchen forl stainless 8 pcs
Carving fork stainless 3 pcs
Pocket/pin stainless
3 pcs
thermometer
Peelers stainless 8 pcs
Stock pot, stainless
2 pcs
large
Frying pan, stainless
12 pcs
small
Frying pan, stainless
8 pcs
medium
Frying pan, stainless
2 pcs
large
Colander, stainless
4 pcs
small
Colander, stainless
2 pcs
medium
Cutting board plastic 16 pcs
Fish poacher, stainless
1 pc
medium
Casserole, stainless
12 pcs
small
Casserole, stainless
4 pcs
medium
Wok, small stainless 4 pcs
Wok, medium stainless 1 pc
Double Boiler, stainless
1 pc
medium
Paellara stainless 8 pc
Glass rack steel 12 pcs
Soup cup rack steel 12 pcs
Plate rack steel 12 pcs
Baking tray, stainless
8 pcs
small
Utility stainless
12 pcs
tray,stainless
Roasting pan stainless 4 pcs
 Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F15
(Rev. No. 00- 03/08/17)

LIST OF CONSUMABLES/MATERIALS
(As listed in the respective TR)

Program:COOKERY NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
List of Consum- Specification Quantity Quantity Difference Inspectors
ables/ Required on Site (5) Remarks
Materials (2) (3) (4) (6)
(1)
MEAT
Beef
Pork
Lamb/mutton
Veal
POULTRY
Chicken
Duck
Turkey
Pigeon, etc.
SEAFOOD
Fish
Shellfish
Crustacean
PERISHABLES
Vegetables
Fruits
Dairy products
Processed food
DRY GOODS
(GROCERIES)
Sauces
Spices and herbs
Seasoning
Canned fruits
Canned vegetables
Noodles
Pasts
Rice
Flour
Sugar
Beans
FACILITIES
Workshop
Laboratory
Audio-visual room
Lecture room
Storage/stock room
Research room/Li-
brary
REFERENCES
Books
Manuals
 Charts
CD’s
Video tapes
Pictures
Magazines
MISCELLANEOUS
Charcoal
Toothpicks
Aluminum foil
Wax paper
Cling wrap
Tissue paper
Paper towel
Liquid soap
Note: Columns 1-4 to be filled out by Institution; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F16
(Rev. No. 00- 03/08/17)

LIST OF INSTRUCTIONAL MATERIALS/LIBRARY HOLDINGS

Program:COOKERY NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Title Classification* Date of No. of Copies Inspector’s Re-
Publication (where applicable) marks
The New Fil- Book 2010 1
ipino Cook-
book
I Hate to Cook Book 2010 1
Cookbook
Philippine Bar Book 2008 1
Book 2
Technology book 2013 1
and Livelihood
 Education
Stir-Fry book 1985 1
Recipes

Note*Classify whether journal, book, magazine, electronic materials available on electronic media
or in the internet, etc.
Columns 1-4 to be filled out by Institution/Company; Column 5 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F17
(Rev. No. 00- 03/08/17)

LIST OF PHYSICAL FACILITIES

(As listed in the respective TR)

Program: COOKERY NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Facility Description Quantity Inspector’s Remarks
Student Trainee Size 1m x 1m 25 sq m
Working Space Area 1 sq meter
Lecture Demo Size (8 x 5m) x2 (40 sq m)
Room Area (40 sq meters)x2 x2
Laboratory Size 8 x 5m 40 sq m
Area 40 sq m
 Learning Re- Size 3 x 5m 15 sq m
source Center Area 15 sq m
Facilities Equip- 36 sq m
ment / Circulation
Area
total 156 sq m
+ 40 sq m

Note: Columns 1-3 to be filled out by Institution/Company; Column 4 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F18
(Rev. No. 00- 03/08/17)

LIST OF OFF-CAMPUS PHYSICAL FACILITIES

Program:COOKERY NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Facility Description Quantity Inspector’s Remarks
Note: Columns 1-4 to be filled out by Institution/Company
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F19
(Rev. No. 00- 03/08/17)
LIST OF OFFICIALS

Program:COOKERY NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER INC.
Contact Details
Name Position (Address) Contact No. Email Ad- Natureof Educational
dress Appointment Attainment
ALYSSA U. School President Songkoy, 0946-477-0010 n/a Permanent College Graduate
EZPINOSA Calasiao, Pangasi-
nan
DIOMEDES G. Vice President Cabatling, 0910-239-2184 n/a Permanent College Graduate
PATANI JR Malasiqui, Pan-
gasinan
MARILYN A. Corporate Secretary Careenan St., 0946-809-8525 n/a Permanent College Under-
VILLAMIL Dagupan City graduate
CARMELITA M. Treasurer Lumbang, 0998-957-7034 n/a Permanent College Graduate
POBRE Calasiao, Pangasi-
nan
DEBBE BON A. Director Bacolor, Pam- 09612713891 / n/a Permanent College Under-
MILLS panga 09156723509 graduate
Note: Columns 1-5 to be filled out by Institution
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F20
(Rev. No. 00- 03/08/17)
LIST OF TRAINERS

Program:COOKERY NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER INC.
Name Position Nature of Educational No. of No. of Years of In- Trainer’s
Appoint- Attainment Years of dustry Experience Qualification
ment Teaching Relevant to the
Experience Qualification
(with Certificate of NTTC*
Validity
Employment), if Number
applicable
DANICA ROSE TRAINER CONTRAC COLLEGE 5 5
M. ESCAÑO TUAL GRADUATE

Note: For NTR Title of Trainers Training or other licenses/certificates

Columns 1-8 to be filled out by Institution/Company
Continue in additional sheet
Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F21
(Rev. No. 00- 03/08/17)
LIST OF NON-TEACHING STAFF

Program:COOKERY NC II
Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER INC.

Nature of Educational Attain- Experience Related to Position

Name Position
Appointment ment
Diomedes G. Patani Processing Offi- Permanent College Graduate 3 years
cer
Daren P. Paningbatan I.T. Officer Permanent College Graduate 3 years
Marilyn A. Villamil Laiason Officer Permanent College underGradu- 3 years
ate

Note: Columns 1-5 to be filled out by Institution

Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ Expert

PO UTPRAS Focal Person Date:
Date: