COMPETENCY-BASED

CURRICULUM

Sector:

TOURISM
Qualification:

COOKERY NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
 TABLE OF CONTENTS

Page

A. Course Design .............................................................................................. 1-11

B. Modules of Instruction ............................................................................... 12-180

• BASIC COMPETENCIES ............................................................................12

o Participating in workplace communication ...................................... 13-18
o Working in a team environment....................................................... 19-22
o Practicing career professionalism ................................................... 23-26
o Practicing occupational health and safety....................................... 27-35

• COMMON COMPETENCIES .....................................................................36

o Developing and updating industry knowledge ................................ 37-42
o Observing workplace hygiene procedures ...................................... 41-44
o Performing computer operations ..................................................... 45-50
o Performing workplace and safety practices .................................... 51-54
o Providing effective customer service............................................... 55-61

• CORE COMPETENCIES ............................................................................62

o Clean and maintain kitchen
premises…………………………………………………………...........63-68
o Prepare stocks, sauces and soups……………………………………69-77
o Prepare appetizers………………………………………………………78-87
o Prepare salads and dressing…………………………………………..88-97
o Prepare sandwiches………………………………………………….. 98-107
o Prepare meat dishes………………………………………………….108-116
o Prepare vegetables dishes……………………………………….. ..117-125
o Prepare egg dishes …………………………………………………. 126-134
o Prepare starch products……………………………………………. 135-144
o Prepare poultry and game dishes…………………………………. 145-155
o Prepare seafood dishes ……………………………………………. 156-166
o Prepare desserts…………………………………………………….. 167-175
o Package prepared food ...............................................................….176-179
C. Acknowledgment………………………………………………………………… 180

CBC Cookery NC II -1-

 COURSE DESIGN

COURSE TITLE : COOKERY NC II

NOMINAL DURATION 316 hours

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 service facilities

ENTRY REQUIREMENTS : Trainees or students wishing to gain entry into this course
should possess 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 others that may be required of the trainees by
the school or training center delivering the TVET program.

CBC Cookery NC II -2-

COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 6 hours
workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Working in a 2.1.1 Describe and identify 3 hours
environment team team role and
environment responsibility in a team
2.1.2 Describe work as a team
member
3. Practice career 3.1 Practicing 3.1.1 Integrate personal 3 hours
professionalism career objectives with
professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 6 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and
safety safety risks
4.1.3 Maintain occupational
health and safety
awareness

COMMON COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update resources of information
knowledge industry on the industry
knowledge 1.1.2 Access apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 2 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of

CBC Cookery NC II -3-

 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
food, beverage and
materials
3. Perform 3.1 Performing 3.1.1 Identify and explain the 6 hours
computer computer functions, general
operations operations features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to
task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4. Perform 4.1 Performing 4.1.1 Practice workplace 2 hours
workplace and workplace and safety, security and
safety practices safety hygiene systems,
practices processes and operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 6 hours
effective effective non-verbal
customer customer communication skills to
service service respond to customer
needs
5.1.2 Provide prompt and
quality service to
customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise procedures
5.1.4 Handle customer
complaints, evaluation
and recommendations

CBC Cookery NC II -4-

 CORE COMPETENCIES
(280 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Clean and 1.1 Cleaning and 1.1.1 Clean, sanitize and store 8 hours
maintain maintaining equipment
kitchen kitchen 1.1.2 Clean and sanitize
premises premises premises
1.1.3 Dispose of waste
2. Prepare stocks, 2.1 Preparing 2.1.1 Prepare stocks, glazes 24 hours
sauces and stocks, sauces and essences required
soup and soups for menu items tools and
equipment
2.1.2 Prepare soups required
for menu items.
2.1.3 Prepare sauces required
for menu item
2.1.4 Store and reconstitute
stocks, sauces and soups
3. Prepare 3.1 Preparing 3.1.1 Prepare mis en place 24 hours
appetizers appetizers 3.1.2 Prepare a range of
appetizers
3.1.3 Present a range of
appetizers
3.1.4 Store appetizers

4. Prepare salads 4.1 Preparing 4.1.1 Perform Mis en place 24 hours

and dressing salads and 4.1.2 Prepare variety salads
dressings and dressing
4.1.3 Present a variety of
salads and dressings
4.1.4 Store salads and
dressings
5. Prepare 5.1 Preparing 5.1.1 Perform Mis en place . 24 hours
sandwiches sandwiches 5.1.2 Prepare variety of
sandwiches

5.1.3 Present a variety of

sandwiches
5.1.4 Store sandwiches
6. Prepare meat 6.1 Preparing, 6.1.1 Perform Mis en place 24 hours
dishes meat dishes 6.1.2 Cook meat cuts for
service
6.1.3 Present meat cuts for
service
6.1.4 Store meat
7. Prepare 7.1 Preparing 7.1.1 Perform Mis en place 24 hours
vegetable vegetables 7.1.2 Prepare vegetable dishes
dishes dishes ) 7.1.3 Present vegetable dishes
7.1.4 Store vegetable dishes

CBC Cookery NC II -5-

 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
8. Prepare egg 8.1 Preparing Egg 8.1.1 Perform Mis en place 24 hours
dishes Dishes 8.1.2 Prepare and cook egg
dishes
8.1.3 Present egg dishes
8.1.4 Store egg dishes
9. Prepare starch 9.1 Preparing 9.1.1 Perform Mis en place 24 hours
products starch dishes 9.1.2 Prepare starch dishes
9.1.3 Present starch dishes
9.1.4 Store starch dishes
10. Prepare 10.1 Preparing 10.1.1 Perform Mis en place 24hours
poultry and poultry and 10.1.2 Cook poultry and game
game dishes game dishes 10.1.3 Plate/present poultry and
game
10.1.4 Store poultry and game
11. Prepare 11.1 Preparing 11.1.1 Perform Mis en place 24hours
seafood seafood 11.1.2 Handle fish and seafood
dishes dishes 11.1.3 Cook fish and shellfish
11.1.4 Plate/present fish and
seafood
11.1.5 Store fish and seafood
12. Prepare 12.1 Preparing 12.1.1 Perform Mis en place 24 hours
desserts desserts 12.1.2 Prepare desserts and
sweet sauces
12.1.3 Plate/present desserts
12.1.4 Store desserts
13. Package 13.1 Packaging 13.1.1 Select packaging 8 hours
prepared prepared food materials
foods 13.1.2 Package food

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

1unit Electric fan Beef

10
Chef’s knife 3 unit
First aid cabinet Pork
pcs
Filing cabinet 3
8 pcs Boning knife 1 unit Lamb/mutton
Layers compartmen
4 pcs Oysters knife 1 unit TV Veal
2 pcs Cleaver knife 2 unit Video player POULTRY
Tenderizer,
8 pcs 1 unit Fire extinguisher Chicken
medium,small
8 pcs Skimmer, fine 1 unit Emergency light Duck

CBC Cookery NC II -6-

 directional signage/s
Wire skimmer, for each rooms
8 pcs 1 pc Turkey
small

8 pcs Skimmers, spider 1 unit air condition Pigeon, etc.

8 pcs Strainer,small,fine 1 unit telephones SEAFOOD
computers with
8 pcs Siever,small 3 unit internet connection Fish

Strainer,medium
8 pcs 1 unit Fax machine Shellfish
fine
8 pcs Turner,3” x 6” 2 unit
LCD Crustacean

8 pcs Spatula LABORATORY EQUIPMENTS PERISHABLES

1
8 pcs Wooden spoon Air conditioner Vegetables
unit
2 Fire extinguisher
8 pcs Parisienne spoon Fruits
unit
1 Emergency light
8 pcs Zester Dairy products
unit
Combination of
1 broiler and griddle -
8 pcs Piping bag Processed food
unit small

3 DRY GOODS
8 pcs Pastry tubes Exhaust hood (GROCERIES)
unit
Strainer 1 Dish washing
3 pcs Sauces
Chinois,small unit machine (optional
Strainer Chinois, 1 Blender machine
2 pcs Spices and herbs
medium unit
Pressure cooker
1
4 pcs Funnel, small medium Seasoning
unit
Salamander, griller
8 Braising pan -
4 pcs Funnel, medium medium Canned fruits
unit
6 1 Meat slicer - small
sets Measuring spoon Canned vegetables
unit
1 Meat chopper
10
pcs Tongs, 8 inches machine Noodles
unit
Preparation table
8
8 pcs Tongs, 12 inches with sink & shelves Pasts
unit
(approx. 45x28’’)
1 Bain Marie – table
8
sets Measuring cup w/4 compartments Rice
unit
Working s/s table
2
4 pcs Measuring urn (fabricated) Flour
unit

CBC Cookery NC II -7-

 2 Condiment cabinet
2 pcs Ice cream scoop Sugar
unit
1 Washing sink tables
10
pcs Cheese Cloth w/3 compartments Beans
unit
24 1 Soak sink, optional
pcs Serving spoon FACILITIES
unit
4 Pepper and salt 8
sets
Utility shelving Workshop
mill unit
Weighing scale, 5 2 Stainless steel rack
2 unit Laboratory
kgs unit (5 shelves
Weighing scale, 1 Utility cart
4 unit Audio-visual room
1000 grams unit
4 Floor mops
8 pcs Apple corer Lecture room
pcs
2
8 pcs Wire whisk,small Mop Squeezer Storage/stock room
unit
Wire whisk, 4 Research
8 pcs Broom (tambo)
medium pcs room/Library
Wire whisk, heavy 4
2 pcs Dust pan REFERENCES
duty pcs
1 pc Can opener Garbage bin (4
4
gals.) Books
unit

8 Liquid soap
8 pcs Kitchen scissors dispenser Manuals
pcs

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

ASSESSMENT METHODS:

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

COURSE DELIVERY:

• Group Discussion
• Demonstration
• Film Viewing
• Modular instruction

CBC Cookery NC II -9-

 • 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

CBC Cookery NC II - 10 -
 MODULES OF INSTRUCTION

BASIC COMPETENCIES

COMMERCIAL COOKING NC II

CBC Cookery NC II - 11 -
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.

NOMINAL DURATION : 6 hours

QUALIFICATION LEVEL : NC II

PREREQUISITE : Receive and Respond to Workplace Communication. (NCI)

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions

LO3. Complete relevant work related documents

CBC Cookery NC II - 12 -
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

ASSESSMENT CRITERIA:

1. Specific and relevant information is accessed from appropriate sources

2. Effective questioning , active listening and speaking skills are used to gather and
convey information
3. Appropriate medium is used to transfer information and ideas
4. Appropriate non- verbal communication is used
5. Appropriate lines of communication with supervisors and colleagues are identified
and followed
6. Defined workplace procedures for the location and storage of information are
used
7. Personal interaction is carried out clearly and concisely

CONTENTS:

• Effective communication
• Different modes of communication
• Written communication
• Organizational policies
• Communication procedures and systems
• Technology relevant to the enterprise and the individual’s work responsibilities
• Follow simple spoken language
• Perform routine workplace duties following simple written notices
• Participate in workplace meetings and discussions
• Complete work related documents
• Ability to relate to people of social range in the workplace
• Gather and provide information in response to workplace requirements

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIALS

• LCD Projector (optional) • Suppliers
• Overhead Projector (optional) • Memorandum
• Computer • Circular
• Printer • Notice
• Information discussion

Sample Storage:
• Manual filing system
• Computer-based filing system
• Personnel forms, telephone
message forms, safety reports
• Telephone
• Electronic and two way radio

CBC Cookery NC II - 13 -
 METHODOLOGIES:

• Group discussion
• Interaction

ASSESSMENT METHODS:

• Direct observation
• Oral interview and written test

CBC Cookery NC II - 14 -
LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

ASSESSMENT CRITERIA:

1. Team meetings are attended on time

2. Own opinions are clearly expressed and those of others are listened to without
interruption
3. Meeting inputs are consistent with the meeting purpose and established protocols
4. Workplace interactions are conducted in a courteous manner
5. Questions about simple routine workplace procedures and maters concerning
working conditions of employment are asked and responded to
6. Meetings outcomes are interpreted and implemented

CONTENTS:

• Effective communication
• Different modes of communication
• Written communication
• Organizational policies
• Communication procedures and systems
• Technology relevant to the enterprise and the individual’s work responsibilities
• Follow simple spoken language
• Ability to relate to people of social range in the workplace
• Gather and provide information in response to workplace requirements

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS

• LCD Projector (optional) • Pen • Books relating to
• Overhead Projector • Paper conducting meetings
(optional)
• Computer
• Printer

METHODOLOGIES:

• Group discussion
• Interaction

ASSESSMENT METHODS:

• Direct observation
• Oral interview and written test

CBC Cookery NC II - 15 -
LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

ASSESSMENT CRITERIA:

1. Range of forms relating to conditions of employment are completed accurately

and legibly
2. Workplace data is recorded on standard workplace forms and documents
3. Basic mathematical processes are used for routine calculations
4. Errors in recording information on forms/ documents are identified and properly
acted upon
5. Reporting requirements to supervisor are completed according to organizational
guidelines

CONTENTS:

• Effective communication
• Different modes of communication
• Written communication
• Organizational policies
• Communication procedures and systems
• Technology relevant to the enterprise and the individual’s work responsibilities
• Follow simple spoken language
• Perform routine workplace duties following simple written notices
• Participate in workplace meetings and discussions
• Complete work related documents
• Estimate, calculate and record routine workplace measures
• Basic mathematical processes of addition, subtraction, division and multiplication
• Ability to relate to people of social range in the workplace
• Gather and provide information in response to workplace requirements

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIALS

• LCD Projector (optional) • Suppliers
• Overhead Projector (optional) • Memorandum
• Computer • Circular
• Printer • Notice
• Information discussion

Sample Storage:
• Manual filing system
• Computer-based filing system
• Personnel forms, telephone
message forms, safety reports
• Telephone
• Electronic and two way radio

CBC Cookery NC II - 16 -
 METHODOLOGIES:

• Group discussion
• Interaction

ASSESSMENT METHODS:

• Direct observation
• Oral interview and written test

CBC Cookery NC II - 17 -
UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.

NOMINAL DURATION : 3 hours

PREREQUISITE : Teamwork (NCI)

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team

LO3. Work as a team member

CBC Cookery NC II - 18 -
LO1. DESCRIBE TEAM ROLE AND SCOPE

ASSESSMENT CRITERIA:

1. The role and objective of the team is identified from available sources of
information
2. Team parameters, reporting relationships and responsibilities are identified from
team discussions and appropriate external sources

CONTENTS:

• Communication process
• Team structure
• Team roles
• Group planning and decision making
• Communicate appropriately, consistent with the culture of the workplace

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIALS

• LCD Projector (optional) • Pen
• Overhead Projector (optional) • Paper
• Computer
• Printer

METHODOLOGIES:

• Group discussion
• Interaction

ASSESSMENT METHODS:

• Competency may be assessed in workplace or in a simulated workplace setting

• Assessment shall be observed while task are being undertaken whether
individually or in group

CBC Cookery NC II - 19 -
LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

ASSESSMENT CRITERIA:

1. Individual role and responsibilities within the team environment are identified.
2. Roles and responsibility of other team members are identified and recognized.
3. Reporting relationships within team and external to team are identified.

CONTENTS:

• Communication process
• Team structure
• Team roles
• Group planning and decision making
• Communicate appropriately, consistent with the culture of the workplace

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIALS

• LCD Projector (optional) • Pen
• Overhead Projector (optional) • Paper
• Computer
• Printer

METHODOLOGIES:

• Group discussion
• Interaction

ASSESSMENT METHODS:

• Competency may be assessed in workplace or in a simulated workplace setting

• Assessment shall be observed while task are being undertaken whether
individually or in group

CBC Cookery NC II - 20 -
LO3. WORK AS A TEAM MEMBER

ASSESSMENT CRITERIA:

1. Effective and appropriate forms of communications used and interactions

undertaken with team members who contribute to known team activities and
objectives
2. Effective and appropriate contributions made to complement team activities and
objectives, based on individual skills and competencies and workplace context
3. Observed protocols in reporting using standard operating procedures
4. Contribute to the development of team work plans based on an understanding of
team’s role and objectives and individual competencies of the members.

CONTENTS:

• Communication process
• Team structure
• Team roles
• Group planning and decision making
• Communicate appropriately, consistent with the culture of the workplace

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIALS

• LCD Projector (optional) • Pen
• Overhead Projector (optional) • Paper
• Computer
• Printer

METHODOLOGIES:

• Group discussion
• Interaction

ASSESSMENT METHODS:

• Competency may be assessed in workplace or in a simulated workplace setting

• Assessment shall be observed while task are being undertaken whether
individually or in group

CBC Cookery NC II - 21 -
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
promoting career growth and advancement.

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

CBC Cookery NC II - 22 -
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

ASSESSMENT CRITERIA:

1. Personal growth and work plans are pursued towards improving the qualifications
set for the profession
2. Intra- and interpersonal relationships are maintained in the course of managing
oneself based on performance evaluation
3. Commitment to the organization and its goal is demonstrated in the performance
of duties

CONTENTS:

• Work values and ethics (Code of Conduct, Code of Ethics, etc.)

• Company policies
• Company operations, procedures and standards
• Fundamental rights at work including gender sensitivity
• Personal hygiene practices

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT LEARNING MATERIALS

• LCD Projector (optional) • Company policies
• Overhead Projector (optional) • Company operations, procedures
• Computer and standards
• Printer

METHODOLOGIES:

• Group discussion
• Interaction

ASSESSMENT METHODS:

• Competency may be assessed in workplace or in a simulated workplace setting

• Assessment shall be observed while task are being undertaken whether
individually or in group

CBC Cookery NC II - 23 -
LO2. SET AND MEET WORK PRIORITIES

ASSESSMENT CRITERIA:

1. Competing demands are prioritized to achieve personal, team and organizational

goals and objectives.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments
3. Practices along economic use and maintenance of equipment and facilities are
followed as per established procedures

CONTENTS:

• Work values and ethics (Code of Conduct, Code of Ethics, etc.)

• Company policies
• Company operations, procedures and standards
• Fundamental rights at work including gender sensitivity
• Personal hygiene practices

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT LEARNING MATERIALS

• LCD Projector (optional) • Company policies

• Overhead Projector (optional) • Company operations, procedures
• Computer and standards
• Printer

METHODOLOGIES:

• Group discussion
• Interaction

ASSESSMENT METHODS:

• Competency may be assessed in workplace or in a simulated workplace setting

• Assessment shall be observed while task are being undertaken whether
individually or in group

CBC Cookery NC II - 24 -
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

ASSESSMENT CRITERIA:

1. Trainings and career opportunities are identified and availed of based on job
requirements
2. Recognitions are sought/received and demonstrated as proof of career
advancement
3. Licenses and/or certifications relevant to job and career are obtained and
renewed

CONTENTS:

• Work values and ethics (Code of Conduct, Code of Ethics, etc.)

• Company policies
• Company operations, procedures and standards
• Fundamental rights at work including gender sensitivity
• Personal hygiene practices

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT LEARNING MATERIALS

• LCD Projector (optional) • Company policies
• Overhead Projector (optional) • Company operations, procedures
• Computer and standards
• Printer

METHODOLOGIES:

• Group discussion
• Interaction

ASSESSMENT METHODS:

• Competency may be assessed in workplace or in a simulated workplace setting

• Assessment shall be observed while task are being undertaken whether
individually or in group

CBC Cookery NC II - 25 -
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

MODULE DESCRIPTOR : This module covers the outcomes required to comply with
regulatory and organizational requirements for occupational
health and safety.

NOMINAL DURATION : 6 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Identify hazards and risks

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

LO4. Maintain OHS awareness

CBC Cookery NC II - 26 -
LO1. IDENTIFY HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. Safety regulations and workplace safety and hazard control practices and
procedures are clarified and explained based on organization procedures
2. Hazards/risks in the workplace and their corresponding indicators are
identified to minimize or eliminate risk to co-workers, workplace and
environment in accordance with organization procedures
3. Contingency measures during workplace accidents, fire and other
emergencies are recognized and established in accordance with
organization procedures

CONTENTS:

• OHS procedures and practices and regulations

• PPE types and uses
• Personal hygiene practices
• Hazards/risks identification and control
• Threshold Limit Value -TLV
• OHS indicators
• Organization safety and health protocol
• Safety consciousness
• Health consciousness
• Practice of personal hygiene
• Hazards/risks identification and control skills
• Interpersonal skills
• Communication skills

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

TOOLS AND
EQUIPMENT LEARNING MATERIALS
ACCESSORIES
• LCD Projector • Mask Books relating to:
(optional) • Gloves • Clean Air Act
• Overhead • Goggles • Building code
Projector • Hair • National Electrical and Fire
(optional) Net/cap/bonnet Safety Codes
• Computer • Face mask/shield • Waste management statutes and
• Printer • Ear muffs rules
• Apron/Gown/cover • Philippine Occupational Safety
all/jump suit and Health Standards
• Anti-static suits • DOLE regulations on safety legal
requirements
• ECC regulations
• Standard operating procedures
of property
• Risk management manual

CBC Cookery NC II - 27 -
 METHODOLOGIES:

• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:

• Portfolio assessment
• Interview
• Case study/situation

CBC Cookery NC II - 28 -
LO2. EVALUATE HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. Terms of maximum tolerable limits which when exceeded will result in harm or
damage are identified based on threshold limit values (TLV)
2. Effects of the hazards are determined
3. OHS issues and/or concerns and identified safety hazards are reported to
designated personnel in accordance with workplace requirements and relevant
workplace OHS legislation

CONTENTS:

• OHS procedures and practices and regulations

• PPE types and uses
• Personal hygiene practices
• Hazards/risks identification and control
• Threshold Limit Value -TLV
• OHS indicators
• Organization safety and health protocol
• Safety consciousness
• Health consciousness
• Practice of personal hygiene
• Hazards/risks identification and control skills
• Interpersonal skills
• Communication skills

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

TOOLS AND
EQUIPMENT LEARNING MATERIALS
ACCESSORIES
• LCD Projector • Mask Books relating to:
(optional) • Gloves • Clean Air Act
• Overhead • Goggles • Building code
Projector • Hair • National Electrical and Fire
(optional) Net/cap/bonnet Safety Codes
• Computer • Face mask/shield • Waste management statutes and
• Printer • Ear muffs rules
• Apron/Gown/cover • Philippine Occupational Safety
all/jump suit and Health Standards
• Anti-static suits • DOLE regulations on safety legal
requirements
• ECC regulations
• Standard operating procedures
of property
• Risk management manual

CBC Cookery NC II - 29 -
 METHODOLOGIES:

• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:

• Portfolio assessment
• Interview
• Case study/situation

CBC Cookery NC II - 30 -
LO3. CONTROL HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. Occupational Health and Safety (OHS) procedures for controlling hazards/risks in

workplace are consistently followed
2. Procedures for dealing with workplace accidents, fire and emergencies are
followed in accordance with organization OHS policies
3. Personal protective equipment (PPE) is correctly used in accordance with
organization OHS procedures and practices
4. Appropriate assistance is provided in the event of a workplace emergency in
accordance with established organization protocol

CONTENTS:

• OHS procedures and practices and regulations

• PPE types and uses
• Personal hygiene practices
• Hazards/risks identification and control
• Threshold Limit Value -TLV
• OHS indicators
• Organization safety and health protocol
• Safety consciousness
• Health consciousness
• Practice of personal hygiene
• Hazards/risks identification and control skills
• Interpersonal skills
• Communication skills

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

TOOLS AND
EQUIPMENT LEARNING MATERIALS
ACCESSORIES
• LCD Projector • Mask Books relating to:
(optional) • Gloves • Clean Air Act
• Overhead • Goggles • Building code
Projector • Hair • National Electrical and Fire Safety
(optional) Net/cap/bonnet Codes
• Computer • Face mask/shield • Waste management statutes and
• Printer • Ear muffs rules
• Apron/Gown/cover • Philippine Occupational Safety and
all/jump suit Health Standards
• Anti-static suits • DOLE regulations on safety legal
requirements
• ECC regulations
• Standard operating procedures of
property
• Risk management manual

CBC Cookery NC II - 31 -
 METHODOLOGIES:

• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:

• Portfolio assessment
• Interview
• Case study/situation

CBC Cookery NC II - 32 -
LO4. MAINTAIN OHS AWARENESS

ASSESSMENT CRITERIA:

1. Emergency-related drills and trainings are participated in as per established

organization guidelines and procedures
2. OHS personal records are completed and updated in accordance with workplace
requirements

CONTENTS:

• OHS procedures and practices and regulations

• PPE types and uses
• Personal hygiene practices
• Hazards/risks identification and control
• Threshold Limit Value -TLV
• OHS indicators
• Organization safety and health protocol
• Safety consciousness
• Health consciousness
• Practice of personal hygiene
• Hazards/risks identification and control skills
• Interpersonal skills
• Communication skills

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

TOOLS AND
EQUIPMENT LEARNING MATERIALS
ACCESSORIES
• LCD Projector • Mask Books relating to:
(optional) • Gloves • Clean Air Act
• Overhead • Goggles • Building code
Projector • Hair • National Electrical and Fire Safety
(optional) Net/cap/bonnet Codes
• Computer • Face mask/shield • Waste management statutes and
• Printer • Ear muffs rules
• Apron/Gown/cover • Philippine Occupational Safety and
all/jump suit Health Standards
• Anti-static suits • DOLE regulations on safety legal
requirements
• ECC regulations
• Standard operating procedures of
property
• Risk management manual

CBC Cookery NC II - 33 -
 METHODOLOGIES:

• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:

• Portfolio assessment
• Interview
• Case study/situation

CBC Cookery NC II - 34 -
MODULES OF INSTRUCTION

COMMON COMPETENCIES

COMMERCIAL COOKING NC II
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to access, increase and update industry knowledge.

NOMINAL DURATION : 2 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Identify and access key resources of information on the industry

LO2. Access, apply and share industry information

LO3. Update continuously relevant industry knowledge

CBC Cookery NCII - 36 -

LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE
INDUSTRY

ASSESSMENT CRITERIA:

1. Sources of information on the industry are correctly identified and accessed.

2. Specific information on sector of work is accessed and updated.

CONTENTS:

• Time management
• Ready skills needed to access industry information
• Basic competency skills needed to access the internet
• Overview of quality assurance in the industry
• Role of individual staff members
• Industry information sources

CONDITIONS:

The students/trainees must be provided with the following

EQUIPMENT LEARNING MATERIALS

• LCD Projector (optional) • media
• Overhead Projector (optional) • reference books
• Computer • libraries
• Printer • unions
• industry associations
• industry journals
• internet
• personal observation and experience

METHODOLOGIES:

• Lecture
• Group discussion
• Individual/group assignment

ASSESSMENT METHODS

• Interview/questions
• Practical demonstration
• Portfolio of industry information related to trainee’s work

CBC Cookery NCII - 37 -

LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION

ASSESSMENT CRITERIA:

1. Sources of information on the industry are accessed and applied

2. Industry information is correctly applied to day-to-day activity
3. Information to assist effective work performance is obtained

CONTENTS:

• Trade unions environmental issues and requirements

• Industrial relations issues and major organization
• Career opportunities
• Work ethic required to work in the industry
• Quality assurance

CONDITIONS:

The students/trainees must be provided with the following

• Industry journals/manuals
• Internet
• Personal computer
• Reference book

METHODOLOGIES:

• Self paced/modular
• Demonstration
• Small group discussion
• Distance education

ASSESSMENT METHODS

• Written/oral examination
• Practical demonstration

CBC Cookery NCII - 38 -

LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE

ASSESSMENT CRITERIA:

1. Informal and/or formal research is used to update general knowledge of the

industry.
2. Updated knowledge is shared with customers and colleagues as appropriate and
incorporated into day-to-day working activities.

CONTENTS:

• Time management
• Ready skills needed to access industry information
• Basic competency skills needed to access the internet
• Overview of quality assurance in the industry
• Role of individual staff members
• Industry information sources

CONDITIONS:

The students/trainees must be provided with the following

EQUIPMENT LEARNING MATERIALS

• LCD Projector (optional) • media
• Overhead Projector (optional) • reference books
• Computer • libraries
• Printer • unions
• industry associations
• industry journals
• internet
• personal observation and experience

METHODOLOGIES:

• Lecture
• Group discussion
• Individual/group assignment

ASSESSMENT METHODS

• Interview/questions
• Practical demonstration
• Portfolio of industry information related to trainee’s work

CBC Cookery NCII - 39 -

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES

MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
observing workplace hygiene procedures. It includes
following hygiene procedures and identifying and preventing
hygiene risks.

NOMINAL DURATION : 2 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Practice personal grooming and hygiene

LO2. Practice safe and hygienic handling, storage and disposal of food, beverage, and
materials

CBC Cookery NCII - 40 -

LO1. PRACTICE PERSONAL GROOMING AND HYGIENE

ASSESSMENT CRITERIA:

1. Workplace hygiene procedures are implemented in line with enterprise and legal
requirements
2. Personal grooming and hygiene are practice regularly

CONTENTS:
• Typical hygiene and control procedures in the hospitality and tourism industries
• Overview of legislation and regulation in relation to food handling, personal and
general hygiene
• Knowledge on factors which contribute to workplace hygiene problems
• General hazards in handling of food, linen and laundry and garbage, including
major causes of contamination and cross-infection
• Sources of and reasons for food poisoning
• Ability to follow correct procedures and instructions
• Ability to handle operating tools/ equipment
• Application to hygiene principles

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

TOOLS AND
EQUIPMENT LEARNING MATERIALS
ACCESSORIES
• LCD Projector • Mask Books relating to:
(optional) • Gloves • Clean Air Act
• Overhead • Goggles • Building code
Projector • Hair • National Electrical and Fire Safety
(optional) Net/cap/bonnet Codes
• Computer • Face mask/shield • Waste management statutes and
• Printer • Ear muffs rules
• Apron/Gown/ • Philippine Occupational Safety and
coverall/jump suit Health Standards
• Anti-static suits • DOLE regulations on safety legal
requirements
• ECC regulations
• Standard operating procedures of
property
• Risk management manual

METHODOLOGIES:
• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:
▪ Written/oral examination
▪ Practical demonstration

CBC Cookery NCII - 41 -

LO2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF
FOOD, BEVERAGE, AND MATERIALS

ASSESSMENT CRITERIA:

1. Potential hygiene risks are identified in line with enterprise procedures

2. Action to minimize and remove risks are taken within scope of individual
responsibility of enterprise/legal requirements
3. Hygiene risks beyond the control of individual staff members are reported to the
appropriate person for follow up
4. Proper handling , storage and disposal of food, beverage and materials are
followed
5. Proper disposal of waste are hygienically practice regularly
6. Proper cleaning procedures

CONTENTS:

• Typical hygiene and control procedures in the hospitality and

tourism industries
• Overview of legislation and regulation in relation to food handling,
personal and general hygiene
• Knowledge on factors which contribute to workplace hygiene
problems
• General hazards in handling of food, linen and laundry and
garbage, including major causes of contamination and cross-
infection
• Sources of and reasons for food poisoning
• Ability to follow correct procedures and instructions
• Ability to handle operating tools/ equipment
• Application to hygiene principles
• Proper cleaning procedures

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

TOOLS AND
EQUIPMENT LEARNING MATERIALS
ACCESSORIES
• LCD Projector • Mask Books relating to:
(optional) • Gloves • Clean Air Act
• Overhead • Goggles • Building code
Projector • Hair • National Electrical and Fire Safety
(optional) Net/cap/bonnet Codes
• Computer • Face mask/shield • Waste management statutes and
• Printer • Ear muffs rules
• Apron/Gown/ • Philippine Occupational Safety and
coverall/jump suit Health Standards
• Anti-static suits • DOLE regulations on safety legal
requirements
• ECC regulations
• Standard operating procedures of
property
• Risk management manual

CBC Cookery NCII - 42 -

 METHODOLOGIES:

• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:

• Written/oral examination
• Practical demonstration

CBC Cookery NCII - 43 -

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS

MODULE TITLE : PERFORMING COMPUTER OPERATIONS

MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations which include
inputting, accessing, producing and transferring data using
appropriate hardware and software.

SUGGESTED DURATION : 6 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Identify and explain the functions, general features and capabilities of both hardware
and software

LO2. Prepare and use appropriate hardware and software according to task requirement

LO3. Use appropriate devices and procedures to transfer files/data

LO4. Produce accurate and complete data according to the requirements

LO5. Maintain computer system

CBC Cookery NCII - 44 -

LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND
CAPABILITIES OF BOTH HARDWARE AND SOFTWARE

ASSESSMENT CRITERIA:

1. General features of the computer are explained according to sequence of

operation.
2. Functions of computer hardware and software are identified and explained.
3. Types of peripheral devices are identified.
4. Connections between computer and peripheral devices are explained.

CONTENTS:

• Basic ergonomics of keyboard and computer use

• Main types of computers and basic features of different operating systems
• Main parts of a computer
• Storage devices and basic categories of memory
• Relevant types of software
• Peripheral devices
• OH & S principles and responsibilities
• Reading skills required to interpret work instruction
• Communication skills

CONDITION:

The trainees/students must be provided with the following:

EQUIPMENT LEARNING MATERIALS

• LCD Projector (optional) Books relating to:
• Overhead Projector • Computer books and CDs
(optional)
• Computer
• Printer

METHODOLOGIES:

• Lecture
• Group discussion
• Tutorial or self-pace

ASSESSMENT METHODS:

• Observation
• Questioning
• Practical demonstration

CBC Cookery NCII - 45 -

LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE
ACCORDING TO TASK REQUIREMENT

ASSESSMENT CRITERIA:

1. Requirements of task are determined.

2. Prepared and used hardware components correctly and according to task
requirement.
3. Task is planned to ensure OH & S guidelines and procedures are followed.

CONTENTS:

• Basic ergonomics of keyboard and computer use

• Standard operating procedures in entering and saving data into the computer
• Main parts of a computer
• Storage devices and basic categories of memory
• Relevant types of software
• General security
• Viruses
• OH & S principles and responsibilities
• Reading skills required to interpret work instruction
• Communication skills

CONDITION:

The trainees/students must be provided with the following:

EQUIPMENT LEARNING MATERIALS

• LCD Projector (optional) Books relating to:
• Overhead Projector • Computer books and CDs
(optional)
• Computer
• Printer

METHODOLOGIES:

• Lecture
• Group discussion
• Tutorial or self-pace

ASSESSMENT METHODS:

• Observation
• Questioning
• Practical demonstration

CBC Cookery NCII - 46 -

LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA

ASSESSMENT CRITERIA:

1. Correct program/application is selected based on job requirements.

2. Program/application containing the information required is accessed according to
company procedures.
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques are carried out in line with OH & S requirements for safe
use of keyboards.

CONTENTS:

• Procedures/techniques in accessing Information

• Desktop Icons
• Keyboard techniques based on OHS requirements

CONDITION:

The trainees/students must be provided with the following:

EQUIPMENT LEARNING MATERIALS

• LCD Projector (optional) Books relating to:
• Overhead Projector • Computer books and CDs
(optional)
• Computer
• Printer

METHODOLOGIES:

• Lecture
• Group discussion
• Tutorial or self-pace

ASSESSMENT METHODS:

• Observation
• Questioning
• Practical demonstration

CBC Cookery NCII - 47 -

LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE
REQUIREMENTS

ASSESSMENT CRITERIA:

1. Entered data are processed using appropriate software commands.

2. Data are printed out as required using computer hardware/peripheral
devices in accordance with standard operating procedures.
3. Files and data are transferred between compatible systems using
computer software, hardware/ peripheral devices in accordance with
standard operating procedures.

CONTENTS:

• Software commands
• Operation and use of peripheral devices
• Procedures in producing and transferring files/data

CONDITION:

The trainees/students must be provided with the following:

EQUIPMENT LEARNING MATERIALS

• LCD Projector (optional) Books relating to:
• Overhead Projector • Computer books and CDs
(optional)
• Computer
• Printer

METHODOLOGIES:

• Lecture
• Group discussion
• Tutorial or self-pace

ASSESSMENT METHODS:

• Observation
• Questioning
• Practical demonstration

CBC Cookery NCII - 48 -

LO5. MAINTAIN COMPUTER SYSTEM

ASSESSMENT CRITERIA:

1. Systems for cleaning, minor maintenance and replacement of consumables are

implemented.
2. Procedures for ensuring security of data, including regular back-ups and virus
checks are implemented in accordance with standard operating procedures.
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures.

CONTENTS:

• Cleaning, minor maintenance and replacements of consumables

• Creating more space in hard disk
• Reviewing programs
• Deleting unwanted files
• Checking hard disk for errors
• Viruses and up-to-date anti-virus programs

CONDITION:

The trainees/students must be provided with the following:

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• LCD Projector • Set of screw • office supplies • Computer
(optional) driver • diskettes books and
• Overhead • CDs CDs
Projector (optional) • Zip disks • Learning
• Computer materials/ac
• Printer tivity sheets
• Manufactur
er’s manual

METHODOLOGIES:

• Lecture
• Group discussion
• Tutorial or self-pace

ASSESSMENT METHODS:

• Observation
• Questioning
• Practical demonstration

CBC Cookery NCII - 49 -

UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES

MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
following health, safety and security practices. It includes
dealing with emergency situations and maintaining safe
personal standard.

NOMINAL DURATION : 2 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Practice workplace safety, security and hygiene systems, processes and operation

LO2. Responds appropriately to faults, problems and emergency situations

LO3. Maintain safe personal presentation standards

CBC Cookery NCII - 50 -

LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,
PROCESSES AND OPERATION

ASSESSMENT CRITERIA:

1. Correct healthy, safety and security procedures are complied in line with the
legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.

CONTENTS:

• Health, safety and security procedures

• Breaches procedures

CONDITIONS:

The trainees/students must be provided with the following:

• Manuals
• Handbook safety and security
• Report (sample)

METHODOLOGIES:

• Self paced/modular
• Demonstration
• Small group discussion
• Distance education

ASSESSMENT METHODS

• Written/oral examination
• Practical demonstration

CBC Cookery NCII - 51 -

LO2. RESPOND APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY
SITUATIONS IN LINE WITH ENTERPRISE GUIDELINES

ASSESSMENT CRITERIA:

1. Emergency and potential emergency are recognized and appropriate action are
taken
2. Emergency procedures are followed in line with enterprise procedures and
guidelines
3. Assistance is sought from colleagues to resolve or respond to emergency
situation

CONTENTS:

• Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
• Safe personal presentation standard

CONDITIONS:

The trainees/students must be provided with the following:

• Emergency procedure manuals

• Handbook safety and security
• Report
• Emergency drills – instruction/guidelines

METHODOLOGIES:

• Self paced/modular
• Demonstration
• Small group discussion
• Distance education

ASSESSMENT METHODS:

• Written/oral examination
• Practical demonstration
• Observation

CBC Cookery NCII - 52 -

LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

ASSESSMENT CRITERIA:

1. Safe personal standards are identified and followed in line with enterprise
requirements

CONTENTS:

• Proper use of personal protective equipment

• Waste management
• Pollution control
• Effect of pollution
• Types of pollutants

CONDITIONS:

The trainees/students must be provided with the following:

• Modules
• Reference book
• Guidelines on waste disposal
• Flyers/brochures

METHODOLOGIES:

• Self paced/modular
• Demonstration
• Small group discussion
• Distance education

ASSESSMENT METHODS

• Written/oral examination
• Practical demonstration
• Observation

CBC Cookery NCII - 53 -

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE

MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude in
providing effective customer service. It includes greeting
customer, identifying customer needs, delivering service to
customer, handling queries through telephone, fax machine,
internet and email and handling complaints, evaluation and
recommendation.

NOMINAL DURATION : 6 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs

LO2. Provide prompt and quality service to customer

LO3. Handle queries promptly and correctly in line with enterprise procedures

LO4. Handle customer complaints, evaluation and recommendations

CBC Cookery NCII - 54 -

LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO
RESPOND TO CUSTOMER NEEDS

ASSESSMENT CRITERIA:

1. Guests are greeted in line with enterprise procedure

2. Verbal and non-verbal communications are appropriate to the given situation
3. Non verbal communication of customer is observed responding to customer
4. Sensitivity to cultural and social differences is demonstrated

CONTENTS:

• Communication
- Interactive communication with others
- Interpersonal skills/ social graces with sincerity
• Safety Practices
- Safe work practices
- Personal hygiene
• Attitude
- Attentive, patient and cordial
- Eye-to-eye contact
- Maintain teamwork and cooperation
• Theory
- Selling/upselling techniques
- Interview techniques
- Conflict resolution
- Communication process
- Communication barriers
• Effective communication skills
• Non-verbal communication - body language
• Ability to work calmly and unobtrusively effectively
• Ability to handle telephone inquiries and conversations
• Correct procedure in handling telephone inquiries
• Proper way of handling complaints

CONDITIONS:

The trainees/students must be provided with the following:

Equipment Tools and Accessories Materials

• LCD Projector • Recorder / microphone • Books and Videos
(optional) relating to customer
• Overhead Projector service and service
(optional) philosophy
• Video camera • Books, brochures,
• TV/monitor manuals
• VHS/DVD player

CBC Cookery NCII - 55 -

 METHODOLOGIES:

• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:

• Written examination
• Practical demonstration

CBC Cookery NCII - 56 -

LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER

ASSESSMENT CRITERIA:

1. Appropriate interpersonal skills are used to ensure that customer needs are
accurately identified
2. Customer needs are assessed for urgency so that priority for service delivery can
be identified
3. Customers are provided with information
4. Appropriate rapport is maintained with customer to enable high quality service
delivery
5. Personal limitation in addressing customer needs is identified and where
appropriate, assistance is sought from supervisor
6. Opportunities to enhance the quality of service and products are taken wherever
possible

CONTENTS:

• Communication
- Interactive communication with others
- Interpersonal skills/ social graces with sincerity
• Safety Practices
- Safe work practices
- Personal hygiene
• Attitude
- Attentive, patient and cordial
- Eye-to-eye contact
- Maintain teamwork and cooperation
• Theory
- Selling/upselling techniques
- Interview techniques
- Conflict resolution
- Communication process
- Communication barriers
• Effective communication skills
• Non-verbal communication - body language
• Ability to work calmly and unobtrusively effectively
• Ability to handle telephone inquiries and conversations
• Correct procedure in handling telephone inquiries
• Proper way of handling complaints

CONDITIONS:

The trainees/students must be provided with the following:

Equipment Materials
• LCD Projector (optional) • Books and Videos relating to
• Overhead Projector (optional) customer service and service
• VHS/DVD player philosophy
• Video camera • Books, brochures, manuals
• TV/monitor

CBC Cookery NCII - 57 -

 METHODOLOGIES:

• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:

• Written examination
• Practical demonstration

CBC Cookery NCII - 58 -

LO3. HANDLE QUERIES PROMPTLY AND CORRECTLY IN LINE WITH
ENTERPRISE PROCEDURES

ASSESSMENT CRITERIA:

1. Customer needs are promptly attended to in line with enterprise procedure

2. Applied correct procedure in using telephone, fax and internet
3. Report is accomplished according to company rules and regulations

CONTENTS:

• Uses of telephone, fax, internet and e-mail

• Telephone and electronic mail ethics
• Procedures in handling queries
• Maintain teamwork and cooperation
• Effective communication skills
• Non-verbal communication - body language
• Ability to work calmly and unobtrusively effectively
• Ability to handle telephone inquiries and conversations

CONDITIONS:

The trainees/students must be provided with the following:

Equipment Materials
• LCD Projector (optional) • Books and Videos relating to
• Overhead Projector (optional) customer service and service
• Computer philosophy
• VHS/DVD player • Books, brochures, manuals
• TV/monitor
• Video camera

METHODOLOGIES:

• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:

• Written examination
• Practical demonstration

CBC Cookery NCII - 59 -

LO4. HANDLE CUSTOMER COMPLAINTS, EVALUATION AND RECOMMENDATIONS

ASSESSMENT CRITERIA:

1. Guests are greeted with a smile and eye-to-eye contact

2. Responsibility for resolving the complaint is taken within limit of responsibility
3. Nature and details of complaint are established and agreed with the customer
4. Appropriate action is taken to resolve the complaint to the customers satisfaction
wherever possible

CONTENTS:

• Communication
- Interactive communication with others
- Interpersonal skills/ social graces with sincerity
• Attitude
- Attentive, patient and cordial
- Eye-to-eye contact
- Maintain teamwork and cooperation
• Interview skills
• Ability to work calmly and unobtrusively effectively
• Guidelines in handling complaints
• Procedures in responding and resolving complaints

CONDITIONS:

The trainees/students must be provided with the following:

Equipment Materials
• LCD Projector (optional) • Books and Videos relating to
• Overhead Projector (optional) customer service and service
• Computer philosophy
• Printer

METHODOLOGIES:

• Lecture
• Demonstration
• Role-play
• Simulation

ASSESSMENT METHODS:

• Written examination
• Practical demonstration

CBC Cookery NCII - 60 -

MODULES OF INSTRUCTION

CORE COMPETENCIES

COMMERCIAL COOKING NC II
UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES

MODULE TITLE : CLEANING AND MAINTAINING KITCHEN

PREMISES

MODULE DESCRIPTOR : This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation
and storage areas in commercial 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

CBC Cookery NC II - 62 -
LO1. CLEAN, SANITIZE AND STORE EQUIPMENT

ASSESSMENT CRITERIA:

1. Chemicals are selected and used for cleaning and/or sanitizing kitchen
equipment and utensils
2. Equipment and/or utensils are cleaned and/or sanitized safely and according to
manufacturer’s instructions
3. Clean equipment and utensils are stored or stacked safely and in the designated
place
4. Cleaning equipment are used safely in accordance with manufacturer’s
instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and area

CONTENTS:

• Food preparation and presentation areas hygienically and in accordance with

food safety and occupational health and safety regulations
• Cleaned various types of surfaces, large and small equipment/utensils commonly
found in a commercial kitchen
• Various types of chemicals and equipment for cleaning and sanitizing and their
uses
• Environmental-friendly products and practices in relation to kitchen cleaning
• Sanitizing and disinfecting procedures and techniques
• Using and storing cleaning materials and chemicals

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• First Aid Kit • Floor mops • Pen • Manuals
• LCD Projector • Mop Squeezer • Paper • Books
(Optional) • Broom (tambo) • Notebook • Video (CD)
• Overhead • Dust pan • Materials
Projector • Garbage bin (4 safety
(Optional) gals.) handbook
• Liquid soap (given by
dispenser suppliers).
• Paper towel This details
dispenser the proper use
• Cleaning Chemicals and care of
• Detergent their chemicals
• Sanitizing agent and
equipment.

CBC Cookery NC II - 63 -
 METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation of the candidate while cleaning a kitchen

• Written or oral questions to test knowledge of candidate’s on cleaning materials
and equipment and hygiene issues
• Review of portfolios of evidence and third party workplace report of on-the-job
performance of the candidate

CBC Cookery NC II - 64 -
LO2. CLEAN AND SANITIZE PREMISES

ASSESSMENT CRITERIA:

1. Cleaning schedules are followed based on enterprise procedures

2. Chemicals and equipment for cleaning and/or sanitizing are used safely
3. Walls, floors, shelves and working surfaces are cleaned and/or sanitized
without causing damage to health or property
4. First aid procedures are followed if accident caused by chemicals happens

CONTENTS:

• Cleaned various types of surfaces, large and small equipment/utensils

commonly found in a commercial kitchen
• Various types of chemicals and equipment for cleaning and sanitizing and
their uses
• Occupational health and safety requirements for bending, lifting, carrying
and using equipment
• Logical and time-efficient work flow
• Environmental-friendly products and practices in relation to kitchen
cleaning
• Hygiene and cross-contamination issues related to food handling and
preparation
• Sanitizing and disinfecting procedures and techniques
• Using and storing cleaning materials and chemicals
• Waste management and disposal procedures and practices

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• First Aid Kit • Floor mops • Pen • Manuals
• LCD Projector • Mop Squeezer • Paper • Books
(Optional) • Broom (tambo) • Notebook • Video (CD)
• Overhead • Dust pan • Materials
Projector • Garbage bin (4 safety
(Optional) gals.) handbook
• Liquid soap (given by
dispenser suppliers).
• Paper towel This details
dispenser the proper use
• Cleaning Chemicals and care of
• Detergent their chemicals
• Sanitizing agent and
equipment.

CBC Cookery NC II - 65 -
 METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation of the candidate while cleaning a kitchen

• Written or oral questions to test knowledge of candidate’s on cleaning
materials and equipment and hygiene issues
• Review of portfolios of evidence and third party workplace report of on-the-
job performance of the candidate

CBC Cookery NC II - 66 -
LO3. DISPOSE WASTE

ASSESMENT CRITERIA:
1. Wastes are sorted and disposed according to hygiene regulations,
enterprise practices and standard procedures
2. Cleaning chemicals are disposed safely and according to standard
procedures
3. Linens are sorted and safely removed according to enterprise procedures

CONTENTS:
• Food preparation and presentation areas hygienically and in accordance
with food safety and occupational health and safety regulations
• Occupational health and safety requirements for bending, lifting, carrying
and using equipment
• Logical and time-efficient work flow
• Hygiene and cross-contamination issues related to food handling and
preparation
• Sanitizing and disinfecting procedures and techniques
• Waste management and disposal procedures and practices

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

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• First Aid Kit • Floor mops • Pen • Manuals
• LCD Projector • Mop Squeezer • Paper • Books
(Optional) • Broom (tambo) • Notebook • Video (CD)
• Overhead • Dust pan • Materials
Projector • Garbage bin (4 safety
(Optional) gals.) handbook
• Liquid soap (given by
dispenser suppliers).
• Paper towel This details
dispenser the proper use
• Cleaning and care of
Chemicals their chemicals
• Detergent and
• Sanitizing agent equipment.

METHODOLOGIES:
• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:
• Direct observation of the candidate while cleaning a kitchen
• Written or oral questions to test knowledge of candidate’s on cleaning
materials and equipment and hygiene issues
• Review of portfolios of evidence and third party workplace report of on-the-
job performance of the candidate

CBC Cookery NC II - 67 -
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.

CBC Cookery NC II - 68 -
LO1. PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED FOR MENU
ITEMS

ASSESSMENT CRITERIA:
1. Ingredients and flavoring agents are used according to standards recipes
defined by the enterprise.
2. Variety of stocks, sauces,glazes, flavorings, seasonings are produced
according to the enterprise standards.

CONTENTS:
• Types of flavoring agents and its ingredients
• Classification /types of stocks,and glazes,.
• Variety of flavoring and seasonings
• Uses of flavoring agents, stocks, glazes and seasoning.

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

EQUIPMENT TOOLS
SUPPLIES & MATERIALS
• LCD Projector • pots and pans Selection of stocks • Manuals
(Optional) • bowls and • Stocks • Books
• Overhead measuring cups - dark • Video
Projector • weighing scales - light (CD)
(Optional for • cleaning materials - beef
lecture) • knife - chicken
• Television and • chopping board - vegetable
multimedia • wooden spoon - fish
player • mixing bowl - sauces
• Whiteboard • linen
- basic and finished
• Applicable • tea towels
sauces
equipment as - reduced sauces
• serviettes - thickened sauces
prescribed by • table cloth
Training - Hot, warm and
• aprons cold emulsions
regulation
• uniforms Ingredients
- Meat
hair restraints - Beef
- toque, - Pork
- caps, - Poultry
- hairnets - Seafood
- Roux
- Butter
- Flour
- Salt
- Pepper
- Sugar
- Thickening agent
- Water

CBC Cookery NC II - 69 -
 EQUIPMENT TOOLS
SUPPLIES & MATERIALS
- Flavoring agent
- Glazes

METHODOLOGIES:
• Lecture/ demonstration
• Video viewing

ASSESSMENT METHODS:
• Direct observation of the candidate while preparing stocks, essences and
glazes required for menu items.
• Tests on candidate’s knowledge of different kinds of stocks, essences and
glazes
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 70 -
LO2. PREPARE SOUPS REQUIRED FOR MENU ITEMS

ASSESSMENT CRITERIA:

1. Correct ingredients were selected and assembled to prepare soups, including

stocks and prepared garnishes
2. Variety of soups were prepared according to enterprise standards
3. Clarifying, thickening agents and convenience products were used where
appropriate
4. Soups are evaluated for flavor, color, consistency and temperature related
problems were identified and addressed
5. Soups were presented at the right flavor, color, consistency and temperature, in
clean service ware without drips and using suitable garnishes and
accompaniments

CONTENTS:

• Variety of soups from different recipes for different cultural backgrounds

• Identified different classifications of soups
• Common problems on soups and how to identify and rectify them
• Common culinary terms on soups and which are used in the industry
• Use of various stocks and bases for a variety of soups
• Principles and techniques of producing
• Organizational skills and teamwork
• Safe work practices

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

EQUIPMENT and
SUPPLIES & MATERIALS
TOOLS
• LCD Projector Selection of Stocks • Stocks and sauces
(Optional) - dark - Stocks
• Overhead - light o Beef stock
Projector (Optional - beef o Chicken stock
for lecture) - chicken o Fish stock
• Television and - vegetable o Vegetable stock
multimedia player - fish o Brown stock
• Whiteboard - sauces - Sauces
- basic and finished o White
LEARNING sauces o Brown
MATERIALS - reduced sauces o Red
- thickened sauces o Yellow
• Manuals - Hot, warm and cold • Thickening agents
• Books emulsions - Fat flour
• Video (CD) • Soups o Roux
- Thin o Beurre manie
- Clear - Starch - water
- Consommé o Flour-water
- Naturally thick o Starch – water
- Artificially thickened o Liaison

CBC Cookery NC II - 71 -
 EQUIPMENT and
SUPPLIES & MATERIALS
TOOLS
- Specialty soups – - Convenience
Tools bouillabaisse, products
chowders, etc. o Bases
- pots and pans o Bouillon cubes or
- bowls and powders
measuring cups o Flavor enhancers
- weighing scales o Demi glaze
- cleaning materials o Flavoring packs –
- knife sinigang,
- chopping board menudo, etc.
- wooden spoon
- mixing bowl
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms

hair restraints
- toque,
- caps,
hairnets

METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation of the candidate while making soups

• Demonstration of sample dishes prepared by the candidate
• Written or oral questions to test candidate’s knowledge on soups
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

CBC Cookery NC II - 72 -
LO3. PREPARED SAUCES REQUIRED FOR MENU ITEM

ASSESSMENT CRITERIA:

1. Variety of hot and cold sauces are prepared from classical and contemporary
recipes based on the required menu items
2. Derivatives were made from mother sauces
3. Variety of thickening agents, seasonings and flavorings were used appropriately
4. Sauces were evaluated for flavor, color and consistency and related problems
are identified and addressed

CONTENTS:
• Variety of hot and cold sauces
• Classifications of sauces
• Variety of thickening agents
• Common problems on sauce and how to identify and rectify them
• Common culinary terms on sauce and which are used in the industry
• Use of various stocks and bases for a variety of sauces
• Principles and techniques of producing sauce
• Organizational skills and teamwork
• Safe work practices
• Hygienic principles and practices

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

EQUIPMENT and
SUPPLIES & MATERIALS LEARNING MATERIALS
TOOLS
EQUIPMENT • Stocks and sauces • Manuals
- LCD Projector - Stocks • Books
(Optional) o Beef stock • Video (CD)
- Overhead o Chicken stock
Projector o Fish stock
(Optional for o Vegetable stock
lecture) o Brown stock
- Television and - Sauces
multimedia o White
player o Brown
- Whiteboard o Red
- Applicable o Yellow
equipment as • Thickening agents
prescribed by - Fat flour
Training o Roux
regulations o Beurre manie
- Starch - water
o Flour-water
o Starch – water
o Liaison
- Convenience products
o Bases
TOOLS

CBC Cookery NC II - 73 -
 EQUIPMENT and
SUPPLIES & MATERIALS LEARNING MATERIALS
TOOLS
- pots and pans o Bouillon cubes or
- bowls and powders
measuring cups o Flavor enhancers
- weighing scales o Demi glaze
- cleaning materials Flavoring packs –
- knife sinigang, menudo,
- chopping board etc.
- wooden spoon
- mixing bowl
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms

hair restraints
- toque,
- caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation
• Tests on candidate’s knowledge of different sauces
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 74 -
LO4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS

ASSESSMENT CRITERIA:

1. Stocks, sauces and soups are stored correctly at the right temperature to
maintain optimum freshness and quality
2. Stocks, sauces and soups are re-heated/reconstituted to appropriate standards
of consistency

CONTENTS:

• Hygienic principles and practices

• Storing and reconstituting procedure for stocks, sauces and soups
• Logical and time efficient work flow
• Principles and techniques of storing stocks and sauces according to industry
standards
• Organizational skills and teamwork
• Safe work practices

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

EQUIPMENT AND
TOOLS SUPPLIES & MATERIALS

EQUIPMENT Selection of stocks and • Stocks and sauces

- LCD Projector sauces: - Stocks
(Optional) • Stocks o Beef stock
- Overhead - dark o Chicken stock
Projector - light o Fish stock
(Optional for - beef o Vegetable stock
lecture) - chicken o Brown stock
- Television and - vegetable - Sauces
multimedia - fish o White
player - sauces o Brown
- Whiteboard - basic and finished o Red
sauces o Yellow
- LEARNING - reduced sauces • Thickening agents
MATERIALS - thickened sauces - Fat flour
- Hot, warm and cold o Roux
- Manuals emulsions o Beurre manie
- Books
• Soups - Starch - water
- Video (CD) - Thin o Flour-water
- Clear o Starch – water
TOOLS
- Consommé o Liaison
- Naturally thick - Convenience
- pots and pans
- Artificially thickened products
- bowls and - Specialty soups – o Bases
measuring
bouillabaisse, o Bouillon cubes or
cups
chowders, etc. powders
- weighing
o Flavor enhancers
scales
o Demi glaze
- cleaning
materials
- knife
CBC Cookery NC II - 75 -
 EQUIPMENT AND
TOOLS SUPPLIES & MATERIALS

- chopping o Flavoring packs –

board sinigang,
- wooden spoon menudo, etc.
- mixing bowl
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms

hair restraints
- toque,
- caps,
hairnets
METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation of the candidate while reconstituting stocks, sauces and soups
• Demonstration of sample dishes prepared by the candidate
• Written or oral questions to test candidate’s knowledge on sauces, soups and
stocks
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

CBC Cookery NC II - 76 -
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

CBC Cookery NC II - 77 -
LO1. PERFORM MISE ‘EN PLACE

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

CONTENTS:

• Variety and ingredients of appetizers.

• Classification of appetizers
• Tools, equipments, utensils needed in preparing appetizers
• Historical development and current trends in appetizers
• Nutritional values of appetizers
• Common culinary terms onappetizers which are used in the industry
• Logical and time efficient work flow
• Waste minimization techniques and environmental considerations in
specific relation to salads
• Preparation of dishes for customers within typical workplace time
constraints

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional • Appetizers may include but not • Manuals
for lecture) limited to: • Books
• Overhead Projector - Hors d’ oeuvres – hot or • Video (CD)
(Optional for lecture) cold
• Television and - Canapes
multimedia player - Savouries
• Whiteboard - Antipasto
• Applicable equipment as - Tapas
prescribed by Training - Finger foods
regulations - Sandwiches – hot or cold
• Electric, gas or induction - Relish
ranges - Dips
• Ovens, including combi - Terrines
ovens - cocktails
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
CBC Cookery NC II - 78 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

CBC Cookery NC II - 79 -
 METHODOLOGIES:

• Lecture/ demonstration
• Film viewing
• On the job experience

ASSESSMENT METHODS:

• Direct observation of the candidate while preparing appetizers

• Written or oral questions to test knowledge on commodity and food safety
issues
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 80 -
 LO2. PREPARE RANGE OF APPETIZES

ASSESSMENT CRITERIA:

1. Correct equipment are selected and used in the production of appetizers

2. Appetizers are produced in accordance with enterprise standards
3. Glazes are correctly selected and prepared, where required
4. Quality trimmings and other leftovers are utilized where and when appropriate
5. Appetizers are prepared, using sanitary practices
6. Appetizers are tasted and seasoned in accordance with the required taste of the
dishes
7. Workplace safety and hygienic procedures are followed according to enterprise and
legal requirements

CONTENTS:

• Kinds and variety of appetizers

• Tools and equipment needed in preparing appetizer
• Historical development of appetizers
• Hot and cold appetizers
• Nutritional values of appetizers
• Methods of cooking applied for appetizers
• Culinary terms for appetizers
• Safe work practices
• Logical and time efficient work flow

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector • Appetizers may include but not • Manuals
(optional for limited to: • Books
lecture) - Hors d’ oeuvres – hot or cold • Video (CD)
• Overhead - Canapes
Projector (Optional - Savouries
for lecture) - Antipasto
• Television and - Tapas
multimedia player - Finger foods
• Whiteboard - Sandwiches – hot or cold
• Applicable - Relish
equipment as - Dips
prescribed by - Terrines
Training - cocktails
regulations

TOOLS

- pots and pans

- bowls and
measuring cups

CBC Cookery NC II - 81 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation of the candidate while preparing appetizers

• Written or oral questions to test knowledge on commodity and food safety
issues
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 82 -
LO3. PRESENT A RANGE OF APPETIZERS

1. Appetizers are presented attractively according to enterprise standards

2. Appetizers are presented using sanitary practices
3. Suitable plate are selected according to enterprise standards
4. Factors in plating dishes are observed in presenting poultry and game dishes

CONTENTS:

• Factors in plating appetizers

- Appeal
- Color and contrast
- Temperature of food service
- Classical and innovative arrangement style
• OHS requirements
• Attractive presentation techniques for appetizers
• Waste minimization techniques and environmental considerations in specific
relation to appetizers

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector • Appetizers may include but not • Manuals
(optional for limited to: • Books
lecture) - Hors d’ oeuvres – hot or cold • Video (CD)
• Overhead - Canapes
Projector (Optional - Savouries
for lecture) - Antipasto
• Television and - Tapas
multimedia player - Finger foods
• Whiteboard - Sandwiches – hot or cold
• Applicable - Relish
equipment as - Dips
prescribed by - Terrines
Training - cocktails
regulations - Fruit sauces
- others
TOOLS - Cold dressings

- pots and pans

- bowls and
measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
CBC Cookery NC II - 83 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Observation
• Demonstration
• Written and oral questioning

LO4. STORE APPETIZERS

CBC Cookery NC II - 84 -
ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Appetizers are kept in appropriate conditions based on enterprise procedures
3. Required food storage containers are used and stored in proper temperatures
to maintain freshness, quality and taste

CONTENTS:

• Storing techniques, temperature, safety and hygiene standards in storing

appetizers
• Safe work practices applied in storing appetizers

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector • Appetizers may include but not • Manuals
(optional for limited to: • Books
lecture) - Hors d’ oeuvres – hot or cold • Video (CD)
• Overhead - Canapes
Projector (Optional - Savouries
for lecture) - Antipasto
• Television and - Tapas
multimedia player - Finger foods
• Whiteboard - Sandwiches – hot or cold
• Applicable - Relish
equipment as - Dips
prescribed by - Terrines
Training - cocktails
regulations - Fruit sauces
• Freezer - others
• Refrigerator - Cold dressings

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
CBC Cookery NC II - 85 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Observation
• Demonstration
• Written and oral questioning

CBC Cookery NC II - 86 -
UNIT OF COMPETENCY : PREPARE SALADS AND DRESSINGS

MODULE TITLE : PREPARING SALADS AND DRESSING

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

CBC Cookery NC II - 87 -
LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:

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

CONTENTS:

• Variety and ingredients of salads from different recipes.

• Classification of salads
• Tools, equipments, utensils needed in preparing salads
• Historical development and current trends in appetizers
• Suitable commodities and food combinations for use in salads
• Compatible dressings and sauces for incorporating into salads
• Nutritional values of salads and the effects of cooking
• Common culinary terms on salads which are used in the industry
• Safe work practices on using knives
• Principles and practices of hygiene including appropriate dress
• Logical and time efficient work flow
• Waste minimization techniques and environmental considerations in
specific relation to salads
• Preparation of dishes for customers within typical workplace time
constraints

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

EQUIPMENT SUPPLIES & MATERIALS

• Electric, gas or Selection of salads
induction ranges Leafy
• Ovens, including Non-leafy
combi ovens Protein
• Microwaves Combination
• Grills and griddles
Congealed
• Deep fryers
Fruit
• Salamanders
Cooked
• Food processors
• Dressings and sauces
• Blenders
may include but not
• Mixers limited to:
CBC Cookery NC II - 88 -
 EQUIPMENT SUPPLIES & MATERIALS
• Slicers - Egg oil emulsions
• Pans - Vinegar oil dressings
• Utensils - Salsa
• Tilting fry pan - Fruit sauces
• Steamers - Others
• Baine marie - Cold dressings
• Mandoline
• LCD Projector
(Optional)
• Overhead
Projector (Optional
for lecture)
• Television and
multimedia 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 restraints
toque,
caps,
hairnets
LEARNING
MATERIALS

• Manuals
• Books
• Video (CD)

METHODOLOGIES:

• Discussion/ demonstration
• Oral questioning
• Video viewing

ASSESSMENT METHODS:

CBC Cookery NC II - 89 -
 • Direct observation
• Demonstration
• Written or oral questions
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

CBC Cookery NC II - 90 -
LO2. PREPARE VARIETY OF SALAD AND DRESSINGS

ASSESSMENT CRITERIA:

1. Variety of salads are prepared using fresh (seasonal) ingredients according to

acceptable enterprise standards to maximize eating qualities, characteristics
and taste
2. Dressings are prepared suitable to either incorporate into, or accompany salads
3. Prepared salads ad dressings are tasted and seasoned in accordance with the
required taste
4. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements

CONTENTS:

• Types and classification of salads

• Types of Salad dressings
• Compatible dressing and sauces for incorporating into salads
• Food combinations use in salad and dressings
• Common problems on salads and salad dressing preparation and how to identify
and rectify them
• Nutritional values of salad
• Safe work practices in preparing salad
• Principles and practices of hygiene

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

EQUIPMENT SUPPLIES & MATERIALS

• LCD Projector Selection of salads
(Optional) Leafy
• Overhead Non-leafy
Projector (Optional Protein
for lecture)
Combination
• Television and
Congealed
multimedia player
• Whiteboard Fruit
• Electric, gas or Cooked
induction ranges • Dressings and sauces
• Ovens, including may include but not
combi ovens limited to:
- Egg oil emulsions
• Microwaves
- Vinegar oil dressings
• Grills and griddles
- Salsa
• Deep fryers - Fruit sauces
• Salamanders - Others
• Food processors -Cold dressings
• Blenders -
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
CBC Cookery NC II - 91 -
 EQUIPMENT SUPPLIES & MATERIALS
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets
LEARNING
MATERIALS

• Manuals
• Books
• Video (CD)

METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation
• Demonstration
• Written or oral questions to
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

CBC Cookery NC II - 92 -
LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS

ASSESSMENT CRITERIA:

1. Suitable plate are selected according to enterprise standards

2. Salads are presented attractively according to enterprise standards
3. Salads and dressing are accompanied based on clients requirements
4. Salads and dressings are presented hygienically, logically and sequentially
within the required timeframe

CONTENTS:

• Attractive presentation techniques

• Factors to consider in plating salad
• Common culinary terms on salad and dressings
• Hygienic principles and practices
• Logical and time efficient work flow
• Principles and techniques of presenting salad and sauces according to industry
standards
• Organizational skills and teamwork
• Safe work practices
• Waste minimization techniques and environment-friendly practices

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

EQUIPMENT SUPPLIES & MATERIALS

• LCD Projector Selection of salads
(Optional) Leafy
• Overhead Non-leafy
Projector (Optional Protein
for lecture)
Combination
• Television and
Congealed
multimedia player
• Whiteboard Fruit
TOOLS Cooked
• Dressings and sauces
- pots and pans may include but not
- bowls and limited to:
- Plastic wrap - Egg oil emulsions
- Aluminum foil - Vinegar oil dressings
- measuring cups - Salsa
- weighing scales - Fruit sauces
- cleaning materials - Others
and -Cold dressings
-
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
CBC Cookery NC II - 93 -
 EQUIPMENT SUPPLIES & MATERIALS
toque,
caps,
hairnets
LEARNING
MATERIALS

• Manuals
• Books
• Video (CD)

METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation
• Demonstration
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

CBC Cookery NC II - 94 -
LO4. STORE SALADS AND DRESSINGS

ASSESSMENT CRITERIA:

1. Salads are kept in appropriate conditions based on enterprise procedures

2. Required containers are used and stored in proper temperature to maintain
freshness, quality and taste

CONTENTS:

• Storing techniques, temperature, safety and hygiene standards in storing

salads and dressing
• Safe work practices applied in storing appetizers
• Hygienic principles and practices in storing and handling salad and salad
dressing
• Logical and time efficient work flow

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

EQUIPMENT SUPPLIES & MATERIALS
• LCD Projector Selection of salads .
(Optional) Leafy
• Overhead Non-leafy
Projector (Optional Protein
for lecture)
Combination
• Television and
Congealed
multimedia player
• Whiteboard Fruit
Cooked
LEARNING • Dressings and sauces
MATERIALS may include but not
limited to:
• Manuals - Egg oil emulsions
• Books - Vinegar oil dressings
• Video (CD) - Salsa
• Electric, gas or - Fruit sauces
induction ranges - Others
• Ovens, including -Cold dressings
-
combi ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan

CBC Cookery NC II - 95 -
 EQUIPMENT SUPPLIES & MATERIALS
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation
• Demonstration
• Written or oral questioning

CBC Cookery NC II - 96 -
UNIT OF COMPETENCY : PREPARE SANDWICHES,

MODULE TITLE : PREPARING SANDWICHES

MODULE DESCRIPTOR : This module deals with the skills and knowledge required 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

CBC Cookery NC II - 97 -
LO1. PERFORM MISE EN PLACE

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

CONTENTS:

• Variety and ingredients of sandwiches

• Classification, kinds of sandwiches
• Tools, equipments, utensils needed in preparing sandwiches
• Historical development and current trends of sandwiches
• Compatible dressings and sauces for incorporating into appetizers
• Nutritional values of appetizers and the effects of cooking
• Common culinary terms on sandwiches which are used in the industry
• Safe work practices on using knives
• Principles and practices of hygiene including appropriate dress

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

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
• Electric, gas or induction ranges Sandwiches • Manuals
• Ovens, including combi ovens • Regular • Books
• Microwaves • Baked • Video (CD)
• Grills and griddles • Grilled
• Deep fryers • Fried
• Salamanders • Open faced
• Food processors • Specialty
• Blenders • Multi-decker
• Mixers Wraps
• Slicers • Pinwheel,
• Pans domino or
• Utensils checkerboard
• Tilting fry pan sandwiches
• Steamers Techniques
• Baine marie
• Mandoline • Garnishing
• LCD Projector (optional for lecture) • Spreading
• Overhead Projector (Optional for • Layering
lecture) • Piping
• Television and multimedia player • Portioning
• Whiteboard • Molding
CBC Cookery NC II - 98 -
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
• Applicable equipment as • Cutting
prescribed 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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Discussion// demonstration
• Video viewing

ASSESSMENT METHODS:

• Portfolio Report such as training record book used as part of apprenticeship or

traineeship arrangements, sampling of menu items prepared by the candidate
• Direct observation of the candidate
• Third Party Report such as feedback from customer about menu items and
speed and timing of service
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

CBC Cookery NC II - 99 -
LO2. PREPARE A VARIETY OF SANDWICHES

ASSESSMENT CRITERIA:

1. Variety of sandwiches are prepared based on appropriate techniques

2. Suitable bases are selected from a range of bread types
3. Sandwiches are produced using correct ingredients to an acceptable enterprise
standard
4. Appropriate equipment are selected and used for toasting and heating
according to enterprise procedures and manufacturer’s manual
5. Sandwiches are prepared logically and sequentially within the required time
frame and/or according to customer’s request
6. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements

CONTENTS:

• Different types of sandwiches

• Breads for sandwiches making
• Filling for sandwiches
• Components and ingredients of a sandwich
• Tools, equipment and utensils needed in preparing sandwiches
• Prepare a sandwiches within industry-realistic timeframes
• Suitable breads, fillings, and ingredients
• Food combinations for sandwiches
• Common culinary terms related to sandwiches that are used in the industry
• Principles and practices of hygiene, including dress standards
• Basic food information on special dietary needs and customer
• Past and current trends in sandwich preparation
• Hygienic food handling practices
• Safe work practices on cutting
• Logical and time-efficient work flow

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

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
• Electric, gas or induction ranges • Hot Sandwiches • Manuals
• Ovens, including combi ovens - Regular • Books
• Microwaves - Baked • Video (CD)
• Grills and griddles - Grilled
• Deep fryers - Fried
• Salamanders - Open faced
• Food processors • Cold Sandwiches
• Blenders - Regular
• Mixers - Specialist
- Multi-
• Slicers
decker
• Pans
- Wraps
• Utensils
• Tilting fry pan
CBC Cookery NC II - 100 -
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
• Steamers - pinwheel,
• Baine marie domino or
• Mandoline checkerboa
• LCD Projector (optional for lecture) rd
• Overhead Projector (Optional for sandwiches
lecture) - filled rolls,
• Television and multimedia player foccacia or
• Whiteboard pita bread
• Applicable equipment as • Specialized or
prescribed by Training regulations ethnic breads
such as dark rye,
TOOLS gluten-free,
Turkish
- 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 restraints
toque,
caps,
hairnets

CBC Cookery NC II - 101 -

 METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation of the candidate

• Third Party Report such as feedback from customer about menu items
and speed and timing of service
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 102 -

LO3. PRESENT A VARIETY OF SANDWICHES

ASSESSMENT CRITERIA:
1. Sandwiches are produced using correct ingredients to an acceptable enterprise
standard
2. Sandwiches are presented hygienically, logically and sequentially within the
required timeframe
3. Sandwiches are presented attractively using suitable garnishes, condiments and
service wares
4. Factors in plating are observed in presenting sandwiches

CONTENTS:
• Present sandwiches attractively
• Portion control for sandwiches
• Creative sandwich presentation techniques
• Hygienic food handling practices
• Safe work practices on presenting sandwiches
• Suitable storage techniques to maintain optimum quality of ingredients
• Organizational skills and teamwork
• Waste minimization techniques

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

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
• Electric, gas or induction ranges • Hot Sandwiches • Manuals
• Ovens, including combi ovens - Regular • Books
• Microwaves - Baked • Video (CD)
• Grills and griddles - Grilled
• Deep fryers - Fried
• Salamanders - Open faced
• Food processors • Cold Sandwiches
• Blenders - Regular
• Mixers - Specialist
- Multi-decker
• Slicers
- Wraps
• Pans
- pinwheel,
• Utensils domino or
• Tilting fry pan checkerboard
• Steamers sandwiches
• Baine marie - filled rolls,
• Mandoline foccacia or
• LCD Projector (optional for lecture) pita bread
• Overhead Projector (Optional for • Specialized or
lecture) ethnic breads such
• Television and multimedia player as dark rye, gluten-
• Whiteboard free, Turkish
• Applicable equipment as
prescribed by Training regulations

CBC Cookery NC II - 103 -

 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation of the candidate

• Third Party Report such as feedback from customer about menu items
and speed and timing of service
• Written exam
• Oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 104 -

LO 4. STORE SANDWICHES

PERFORMANCE CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Sandwiches are stored hygienically at the proper temperature considering the
factors specified by the enterprise
3. Sandwiches are kept in appropriate conditions to maintain freshness and
quality

CONTENTS:

• Suitable storage techniques to maintain optimum quality of ingredients

• Hygienic food handling practices
• Safe work practices on cutting
• Proper temperature in storing sandwiches
• Organizational skills and teamwork

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

SUPPLIES & LEARNING

EQUIPMENT
MATERIALS MATERIALS
• Electric, gas or induction ranges • Hot Sandwiches • Manuals
• Ovens, including combi ovens - Regular • Books
• Microwaves - Baked • Video (CD)
• Grills and griddles - Grilled
• Deep fryers - Fried
• Salamanders - Open faced
• Food processors • Cold Sandwiches
• Blenders - Regular
• Mixers - Specialist
- Multi-decker
• Slicers
- Wraps
• Pans
- pinwheel,
• Utensils domino or
• Tilting fry pan checkerboard
• Steamers sandwiches
• Baine marie - filled rolls,
• Mandoline foccacia or
• LCD Projector (optional for lecture) pita bread
• Overhead Projector (Optional for • Specialized or
lecture) ethnic breads such
• Television and multimedia player as dark rye, gluten-
• Whiteboard free, Turkish
• Applicable equipment as
prescribed by Training regulations

TOOLS

- pots and pans

CBC Cookery NC II - 105 -
 SUPPLIES & LEARNING
EQUIPMENT
MATERIALS MATERIALS
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Discussion/ demonstration
• Video viewing

ASSESSMENT METHODS:

• Direct observation of the candidate

• Third Party Report such as feedback from customer about menu items
and speed and timing of service
• Written exam
• Oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 106 -

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

CBC Cookery NC II - 107 -

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:

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

CONTENTS:

• Classifications of meat
• Tools, equipment needed in preparing meat dishes
• Applied safe and accurate cutting techniques
• Prepared a range of meat dishes to enterprise standards
• Characteristics of meats including type, cut, quality and fat content
• Characteristics of different meat cuts including primary, secondary and
portioned cuts
• Types of meat and its source
• Components of meat

• Prepare a variety of appetizers and salads from different recipes and

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional • Types of meat • Manuals
for lecture) Market forms • Books
• Overhead Projector - Live • Video (CD)
(Optional for lecture) - Fresh
• Television and - Frozen
multimedia player - Cryovac
• Whiteboard - Preserved
• Applicable equipment as - Cuts
prescribed by Training o Whole carcass
regulations o Primal
• Electric, gas or induction o Sub-primal or
ranges Secondary
• Ovens, including combi o Portioned cuts
ovens o Variety or Offal
• Microwaves - Fancy meats
- Sources of meat
• Grills and griddles
Swine or hog
• Deep fryers
Cow
• Salamanders Calf
• Food processors Carabao
• Blenders Goat
CBC Cookery NC II - 108 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Mixers
• Slicers Sheep
• Pans Lamb
• Utensils Venison
• Tilting fry pan • Meat sundries
• Steamers Liver
• Baine marie Intestine blood
• Mandoline Gizzard
Heart
TOOLS Tongue
ear
- 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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing
• On the job experience

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 109 -

LO2. COOK MEAT CUTS FOR SERVICE

ASSESSMENT CRITERIA:

1. Appropriate cooking methods are identified and used for cooking

2. A variety of portioned meat cuts are cooked in accordance to standard recipe
specifications
3. A variety of offal dishes are cooked according to standard recipes
4. Meats are carved using the appropriate tools and techniques
5. Ingredients are adjusted to meet special requests of customers
6. Cooked dishes are tasted and seasoned in accordance with the required taste of the
dishes
7. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements

CONTENTS:

• Methods of cooking meat

• Different cuts of meat
• Uses and characteristics of various knives and equipment
• Safe work practices
• Logical and time efficient work flow
• Appropriate preparation and cookery methods for various cuts and types
of meat
• Meat cutting techniques
• Knife care and maintenance
• Organizational skills and teamwork
• Principles and practices of hygienic handling and storage of meat
• Costing, yield testing, portion control of meat
• Waste minimization techniques and environment-friendly disposal

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Market forms • Manuals
for lecture) - Live • Books
• Overhead Projector - Fresh • Video (CD)
(Optional for lecture) - Frozen
• Television and - Cryovac
multimedia player - Preserved
• Whiteboard - Cuts
• Applicable equipment as o Whole carcass
prescribed by Training o Primal
regulations o Sub-primal or
• Electric, gas or induction Secondary
ranges o Portioned cuts
• Ovens, including combi o Variety or Offal
ovens - Fancy meats
- Sources of meat
• Microwaves
Swine or hog
• Grills and griddles
Cow
• Deep fryers Calf
• Salamanders Carabao
CBC Cookery NC II - 110 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Food processors Goat
• Blenders Sheep
• Mixers Lamb
• Slicers Venison
• Pans • Meat sundries
• Utensils Liver
• Tilting fry pan Intestine blood
• Steamers Gizzard
Heart
• Baine marie
Tongue
• Mandoline
Ear
TOOLS
Types/kinds of meat
Pork
- pots and pans
Beef
- bowls and
Lamb
- Plastic wrap
Veal
- Aluminum foil
Game
- measuring cups
Carabao
- weighing scales
Crocodile
- cleaning materials and
Goat
- linen
Water buffalo
- tea towels
Deer
- serviettes
Free range chicken
- table cloth
Wild boar
- aprons
Exotic meat
- uniforms
Sausages
- hair restraints
Salami
toque,
Cured or smoked meats
caps,
Marinated meat cuts
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing
• On the job experience

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 111 -

LO3. PRESENT MEAT CUTS FOR SERVICE

ASSESSMENT CRITERIA:

3.1 Meat dishes are presented attractively according to classical, cultural and enterprise
standards
3.2 Meat dishes are presented hygienically, logically and sequentially within the required
timeframe
3.3 Suitable plate are selected according to enterprise standards
Factors in plating dishes are observed in presenting poultry and game dishes

CONTENTS:

• Present cooked meat attractively

• Portion control for cooked meat
• Creative presentation techniques
• Hygienic food handling practices
• Safe work practices on presenting
• Suitable storage techniques to maintain optimum quality of ingredients
• Organizational skills and teamwork
• Waste minimization techniques

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional • Types of meat • Manuals
for lecture) Market forms • Books
• Overhead Projector - Live • Video (CD)
(Optional for lecture) - Fresh
• Television and - Frozen
multimedia player - Cryovac
• Whiteboard - Preserved
• Applicable equipment as - Cuts
prescribed by Training o Whole carcass
regulations o Primal
• Electric, gas or induction o Sub-primal or
ranges Secondary
• Ovens, including combi o Portioned cuts
ovens o Variety or Offal
• Microwaves - Fancy meats
- Sources of meat
• Grills and griddles
Swine or hog
• Deep fryers
Cow
• Salamanders Calf
• Food processors Carabao
• Blenders Goat
• Mixers Sheep
• Slicers Lamb
• Pans Venison
• Utensils • Meat sundries
• Tilting fry pan Liver

CBC Cookery NC II - 112 -

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Steamers Intestine blood
• Baine marie Gizzard
• Mandoline Heart
Tongue
TOOLS ear

- 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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing
• On the job experience

ASSESSMENT METHODS:

• Direct observation of the candidate while preparing meat

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

CBC Cookery NC II - 113 -

LO4. STORE MEAT

ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Fresh and cryovac-packed meat are stored correctly according to health regulations
3 Required containers are used and stored in proper temperature to maintain
freshness, quality and taste
4 . Meat is stored in accordance with FIFO operating procedures and storage of
meat requirements

CONTENTS:

• Observed hygienic handling and storing of meat

• Principles and practices of storing, freezing and aging of meats
• Nutrition content and food values of meat
• Culinary terms related to handling and storage of meat commonly used in
the enterprise and industry
• Safe work practices
• Logical and time efficient work flow
• Organizational skills and teamwork
• Principles and practices of hygienic handling and storage of meat
• Costing, yield testing, portion control of meat
• Waste minimization techniques and environment-friendly disposal

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional • Types of meat • Manuals
for lecture) Market forms • Books
• Overhead Projector - Live • Video (CD)
(Optional for lecture) - Fresh
• Television and - Frozen
multimedia player - Cryovac
• Whiteboard - Preserved
• Applicable equipment as - Cuts
prescribed by Training o Whole carcass
regulations o Primal
• Electric, gas or induction o Sub-primal or
ranges Secondary
• Ovens, including combi o Portioned cuts
ovens o Variety or Offal
• Microwaves - Fancy meats
- Sources of meat
• Grills and griddles
Swine or hog
• Deep fryers
Cow
• Salamanders Calf
• Food processors Carabao
• Blenders Goat
• Mixers Sheep
• Slicers Lamb
• Pans Venison

CBC Cookery NC II - 114 -

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Utensils • Meat sundries
• Tilting fry pan Liver
• Steamers Intestine blood
• Baine marie Gizzard
• Mandoline Heart
Tongue
TOOLS ear

- 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 restraints
toque,
caps,
hairnets

CBC Cookery NC II - 115 -

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

CBC Cookery NC II - 116 -

LO1. PERFORM MISE EN

ASSESSMENT CRITERIA:

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

CONTENTS:

• Classifications of vegetable
• Tools, equipment needed in preparing vegetable
• Applied safe and accurate cutting techniques
• Prepared a range of vegetable dishes to enterprise standards
• Characteristics of meats including type, cut, quality and fat content
• Characteristics of vegetable
• Components of vegetable
• Nutritional value of vegetable

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Forms of vegetable • Manuals
for lecture) • Books
• Overhead Projector • Fresh • Video (CD)
(Optional for lecture) • Frozen
• Television and • Canned
multimedia player • Dried
• Whiteboard • Bottled
• Applicable equipment as
prescribed by Training
regulations
• Electric, gas or induction
ranges
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
CBC Cookery NC II - 117 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film showing
• Exposure trips

ASSESSMENT METHODS:

• Direct observation
• Written and oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 118 -

LO2. PREPARE VEGETABLE DISHES

ASSESSMENT CRITERIA

1. Vegetables are selected according to, quality

2. Vegetables accompaniments are selected to complement and enhance menu
items
3. Variety of vegetables dishes are prepared following appropriate Cooking
methods to preserve optimum quality and nutrition
4. Suitable sauces and accompaniments are selected and served with vegetables
5. Cooked dishes are tasted and seasoned in accordance with the required taste of
the dishes
6. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements

CONTENTS:

:
• Variety of dishes using vegetables products
• Different classifications of vegetables
• Cooking methods applied for vegetable dish
• Varieties and characteristics of vegetables
• Nutritional value of vegetable
• Common culinary terms related to vegetables
• Safe work practices on using knives
• Principles and practices of hygiene related to use of raw ingredients
• Logical and time efficient work flow
• Cutting and presentation techniques of vegetables and fruits
• Organizational skills and teamwork
• Waste minimization techniques and environmental considerations in
specific relation to vegetables, eggs and starch dishes

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Forms of vegetable • Manuals
for lecture) • Fresh • Books
• Overhead Projector • Frozen • Video (CD)
(Optional for lecture) • Canned
• Television and • Dried
multimedia player • Bottled
• Whiteboard
• Applicable equipment as
prescribed by Training
regulations
• Electric, gas or induction
ranges
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
CBC Cookery NC II - 119 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film
• Exposure trips

ASSESSMENT METHODS:

• Direct observation
• Demonstration
• Written and oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 120 -

LO3. PRESENT VEGETABLE DISHES

ASSESSMENT CRITERIA:

1. Vegetables are uniformly cut and attractively presented

2. Suitable plate are selected according to enterprise standards
3. Factors in plating dishes are observed in presenting poultry and game dishes
4. Vegetables dishes are presented hygienically, logically and sequentially within the
required timeframe

CONTENTS:

• Present vegetable dishes attractively

• Creative presentation techniques
• Factors to consider in plating vegetable dishes
• Hygienic food handling practices
• Safe work practices on presenting and plating vegetable
• Organizational skills and teamwork
• Waste minimization techniques

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Forms of vegetable • Manuals
for lecture) • Fresh • Books
• Overhead Projector • Frozen • Video (CD)
(Optional for lecture) • Canned
• Television and • Dried
multimedia player • Bottled
• Whiteboard
• Applicable equipment as
prescribed by Training
regulations
• Electric, gas or induction
ranges
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
CBC Cookery NC II - 121 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film
• Exposure trips

ASSESSMENT METHODS:

• Direct observation
• Demonstration
• Written and oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 122 -

LO4. STORE VEGETABLE DISHES

ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Vegetables are stored at the correct temperature
3. Optimum freshness and quality is maintained in accordance with enterprise storing
techniques and procedure
4. Vegetable is stored in accordance with FIFO operating procedures and storage of
vegetable requirements

CONTENTS:

• Observed hygienic handling and storing of vegetable

• Principles and practices of storing, freezing of fresh vegetables
• Nutritional content of vegetables
• Culinary terms related to handling and storage of vegetables
• Utilization of leftover and trimmings
• Safe work practices
• Logical and time efficient work flow
• Organizational skills and teamwork
• Principles and practices of hygienic handling and storage of vegetables
• Waste minimization techniques and environment-friendly disposal

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Forms of vegetable • Manuals
for lecture) • Fresh • Books
• Overhead Projector • Frozen • Video (CD)
(Optional for lecture) • Canned
• Television and • Dried
multimedia player • Bottled
• Whiteboard
• Applicable equipment as
prescribed by Training
regulations
• Electric, gas or induction
ranges
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans

CBC Cookery NC II - 123 -

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

CBC Cookery NC II - 124 -

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

CBC Cookery NC II - 125 -

LO1. PREPARE MISE EN PLACE

ASSESSMENT CRITERIA:

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

CONTENTS:
• Tools, equipments and utensils needed in cooking eggs
• Variety of eggs dishes
• Methods of cooking eggs
• Egg sizing
• Quality of eggs
• Market forms of eggs
• Nutritional value/components of eggs
• Safe work practices
• Principles and practices of hygiene related to use of raw ingredients
• Logical and time efficient work flow
• Cutting and presentation techniques of vegetables and fruits
• Organizational skills and teamwork
• Waste minimization techniques and environmental considerations in
specific relation to vegetables, eggs and starch dishes

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Eggs • Manuals
• Fresh
for lecture) • Books
• Century
• Overhead Projector • Salted • Video (CD)
(Optional for lecture)
• Television and
multimedia player
• Whiteboard
• Applicable equipment as
prescribed by Training
regulations
• Electric, gas or induction
ranges
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
CBC Cookery NC II - 126 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing
• Demonstration

ASSESSMENT METHODS:

• Direct observation
• Oral questioning
• Written exam

CBC Cookery NC II - 127 -

LO2. PREPARE AND COOK EGG DISHES

ASSESSMENT CRITERIA:

1. Variety of egg dishes are prepared according to standard recipes using a range of
cooking methods
2. Eggs are cooked based on clients requirements
3. Sauces and accompaniments specific to egg preparations are selected and prepared
4. Cooked dishes are tasted and seasoned in accordance with the required taste of the
dishes
5. Workplace safety and hygienic procedures are followed according to enterprise and
legal requirements

CONTENTS:
• Variety of egg dishes
• Methods of cooking eggs
• Uses of eggs in cooking
• Common culinary terms related to egg dishes
• Safe work practices
• Principles and practices of hygiene related to use of raw ingredients
• Logical and time efficient work flow
• Organizational skills and teamwork
• Waste minimization techniques and environmental considerations in specific
relation eggs preparation

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Eggs • Manuals
for lecture) • Fresh • Books
• Overhead Projector • Century • Video (CD)
(Optional for lecture) • Salted
• Television and
multimedia player
• Whiteboard
• Applicable equipment as
prescribed by Training
regulations
• Electric, gas or induction
ranges
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
CBC Cookery NC II - 128 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:
• Lecture
• demonstration
• Film viewing

ASSESSMENT METHODS:
• Direct observation
• Written or oral questioning
• Return demonstration
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 129 -

LO3. PRESENT EGG DISHES

ASSESSMENT CRITERIA:
1. Suitable plates are selected according to enterprise standards
2. Eggs are presented hygienically and attractively using suitable garnishes and side
dishes sequentially within the required timeframe
3. Factors in plating dishes are observed in presenting poultry and game dishes

CONTENTS:
• Present egg dishes attractively
• Creative presentation techniques
• Factors to consider in plating egg dishes
• Hygienic food handling practices
• Safe work practices on presenting and plating vegetable
• Organizational skills and teamwork
• Waste minimization techniques

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Eggs • Manuals
• Fresh
for lecture) • Books
• Century
• Overhead Projector • Salted • Video (CD)
(Optional for lecture)
• Television and
multimedia player
• Whiteboard
• Applicable equipment as
prescribed by Training
regulations
• Electric, gas or induction
ranges
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

CBC Cookery NC II - 130 -

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written test
• Return demonstration
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 131 -

LO4. STORE EGG DISHES

ASSESSMENT CRITERIA:

1. Fresh and processed eggs are stored at the correct temperature

2. Optimum freshness and quality are maintained in accordance with enterprise
storing techniques and procedures
3. Quality trimmings and other leftovers are utilized where and when appropriate
4. Egg is stored in accordance with FIFO operating procedures and storage of egg
requirements

CONTENTS:

• Observed hygienic handling and storing of eggs

• Principles and practices of storing eggs
• Nutritional content of eggs
• Culinary terms related to handling and storage of eggs
• Safe work practices
• Logical and time efficient work flow
• Organizational skills and teamwork
• Principles and practices of hygienic handling and storage of vegetables
• Waste minimization techniques and environment-friendly disposal

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Eggs • Manuals
• Fresh
for lecture) • Books
• Century
• Overhead Projector • Salted • Video (CD)
(Optional for lecture)
• Television and
multimedia player
• Whiteboard
• Applicable equipment as
prescribed by Training
regulations
• Electric, gas or induction
ranges
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
CBC Cookery NC II - 132 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture
• Demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 133 -

UNIT OF COMPETENCY : PREPARE STARCH DISHES

MODULE TITLE : PREPARING STARCH DISHES

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

CBC Cookery NC II - 134 -

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:

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

CONTENTS:
• Tools, equipments and utensils needed in cooking starch
• Variety /type of starch dishes
• Methods of cooking starch
• Nutritional value/components of starch
• Safe work practices
• Principles and practices of hygiene related to use of raw ingredients
• Logical and time efficient work flow
• Cutting and presentation techniques of vegetables and fruits
• Organizational skills and teamwork
• Waste minimization techniques and environmental considerations in
specific relation to vegetables, eggs and starch dishes

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Forms of pasta • Manuals
for lecture) • Long pasta • Books
• Overhead Projector • Short pasta • Video (CD)
(Optional for lecture) • Designer pasta
• Television and • Dried stuffed
multimedia player pasta
• Whiteboard with marker • Flat pasta
and eraser • Long and flat
• Applicable equipment as • Noodles
prescribed by Training -wheat noodles
regulations -egg noodles
• Electric, gas or induction -rice noodles
ranges -cellophane
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
CBC Cookery NC II - 135 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written and oral questioning
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

CBC Cookery NC II - 136 -

LO2. PREPARE STARCH DISHES

ASSESSMENT CRITERIA:

1. Variety of starch products are selected and prepared according to enterprise recipes
2. Optimum quality is ensured using appropriate cooking methods
3. Sauces and accompaniments appropriate to starch products are selected
4. Cooked dishes are tasted and seasoned in accordance with the required taste of the
dishes
5. Workplace safety and hygienic procedures are followed according to enterprise and
legislated requirements

CONTENTS:

• Cooking methods of pasta

• Matching sauces to pasta
• Food safety practices in cooking pasta
• Logical and time-efficient work flow

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Forms of pasta • Manuals
for lecture) • Long pasta • Books
• Overhead Projector • Short pasta • Video (CD)
(Optional for lecture) • Designer pasta
• Television and • Dried stuffed
multimedia player pasta
• Whiteboard with marker • Flat pasta
and eraser • Long and flat
• Applicable equipment as • Noodles
prescribed by Training -wheat noodles
regulations -egg noodles
• Electric, gas or induction -rice noodles
ranges -cellophane
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

TOOLS
CBC Cookery NC II - 137 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS

- 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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questions
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

CBC Cookery NC II - 138 -

LO3. PRESENT STARCH DISHES

ASSESSMENT CRITERIA:

1. Suitable plate are selected according to enterprise standards

2. Starch dishes are presented hygienically and attractively using suitable
garnishes and
3. side dishes
4. Factors in plating dishes are observed in presenting poultry and game dishes

CONTENTS:

• Present starch dishes attractively

• Creative presentation techniques
• Factors to consider in plating starch dishes
• Hygienic food handling practices
• Safe work practices on presenting and plating vegetable
• Organizational skills and teamwork
• Waste minimization techniques

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Forms of pasta • Manuals
for lecture) • Long pasta • Books
• Overhead Projector • Short pasta • Video (CD)
(Optional for lecture) • Designer pasta
• Television and • Dried stuffed
multimedia player pasta
• Whiteboard with marker • Flat pasta
and eraser • Long and flat
• Applicable equipment as • Noodles
prescribed by Training -wheat noodles
regulations -egg noodles
• Electric, gas or induction -rice noodles
ranges -cellophane
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
CBC Cookery NC II - 139 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

CBC Cookery NC II - 140 -

METHODOLOGIES:

• Lecture/ demonstration
• Film Viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questions
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

LO4. STORE STARCH DISHES

CBC Cookery NC II - 141 -
ASSESSMENT CRITERIA

1. Starch are stored at the correct temperature

2. Optimum freshness and quality is maintained in accordance with enterprise
storing techniques and procedures
3. Quality trimmings and other leftovers are utilized where and when appropriate
4. Starch is stored in accordance with FIFO operating procedures and
storage of starch requirements

CONTENTS:

• Observed hygienic handling and storing starchy products

• Principles and practices of storing, starchy products
• Culinary terms related to handling and storage of starchy products
• Safe work practices
• Logical and time efficient work flow
• Organizational skills and teamwork
• Principles and practices of hygienic handling and storage of meat
• Costing, yield testing, portion control of meat
• Waste minimization techniques and environment-friendly disposal

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional Forms of pasta • Manuals
for lecture) • Long pasta • Books
• Overhead Projector • Short pasta • Video (CD)
(Optional for lecture) • Designer pasta
• Television and • Dried stuffed
multimedia player pasta
• Whiteboard with marker • Flat pasta
and eraser • Long and flat
• Applicable equipment as • Noodles
prescribed by Training -wheat noodles
regulations -egg noodles
• Electric, gas or induction -rice noodles
ranges -cellophane
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
CBC Cookery NC II - 142 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film Viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questions
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

CBC Cookery NC II - 143 -

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

CBC Cookery NC II - 144 -

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:

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

CONTENTS:
• Tools, equipments and utensils needed in cooking poultry and game dishes
• Variety /type of poultry and game
• Methods of cooking poultry
• Nutritional value/components of poultry
• Sources of poultry
• Key factors that affect the quality of meat
• Fabricating poultry
• Different cuts/parts of poultry and game
• Safe work practices
• Principles and practices of hygiene related to use of raw ingredients
• Logical and time efficient work flow
• Cutting and presentation techniques of vegetables and fruits
• Organizational skills and teamwork
• Waste minimization techniques and environmental considerations in specific
relation to vegetables, eggs and starch dishes

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

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• LCD Projector • Mincers • Manuals
(optional for • Slicers • Chicken, turkey, • Books
lecture) • Knives duck, goose • Video (CD)
• Overhead • Cleavers • Pheasant, quail,
Projector • Saws pigeon, guinea
(Optional for • Sausage casing fowl, wild duck
lecture) machines • rabbit, hare
• Television and • Smokers boar, goat Game
multimedia • Pickling vats
player • Vacuum packer
• Whiteboard • Robot coupe
• Applicable
equipment as
prescribed by
Training
CBC Cookery NC II - 145 -
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
Regulations

• Electric, gas or
induction ranges
• Ovens, including
combi ovens
• Microwaves
• Grills and
griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

CBC Cookery NC II - 146 -

 • Direct observation
• Written exam
• Oral questioning
• Return demonstration
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

CBC Cookery NC II - 147 -

LO2. COOK POULTRY AND GAME DISHES

ASSESSMENT CRITERIA:

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

CONTENTS:

• Methods of cooking poultry and game

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

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

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• LCD Projector • Mincers • Manuals
(optional for • Slicers • Chicken, turkey, • Books
lecture) • Knives duck, goose • Video (CD)
• Overhead • Cleavers • Pheasant, quail,
Projector • Saws pigeon, guinea
(Optional for • Sausage casing fowl, wild duck
lecture) machines • rabbit, hare
• Television and • Smokers • boar, goat Game
multimedia • Pickling vats
player • Vacuum packer
• Whiteboard • Robot coupe
• Applicable
equipment as
prescribed by
Training
regulations

CBC Cookery NC II - 148 -

 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• Electric, gas or
induction ranges
• Ovens, including
combi ovens
• Microwaves
• Grills and
griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture
• Demonstration
• Film viewing

ASSESSMENT METHODS:

CBC Cookery NC II - 149 -

 • Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

CBC Cookery NC II - 150 -

LO3. PLATE/PRESENT POULTRY AND GAME DISHES

ASSESSMENT CRITERIA:

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

CONTENTS:

• Portion control for cooked poultry and game

• Creative presentation techniques
• Hygienic food handling practices
• Safe work practices on presenting
• Suitable storage techniques to maintain optimum quality of ingredients
• Organizational skills and teamwork
• Waste minimization techniques

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

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• LCD Projector • Mincers • Manuals
(optional for • Slicers • Chicken, turkey, • Books
lecture) • Knives duck, goose • Video (CD)
• Overhead • Cleavers • Pheasant, quail,
Projector • Saws pigeon, guinea
(Optional for • Sausage casing fowl, wild duck
lecture) machines • rabbit, hare
• Television and • Smokers • boar, goat Game
multimedia • Pickling vats
player • Vacuum packer
• Whiteboard • Robot coupe
• Applicable
equipment as
prescribed by
Training
regulations
• Electric, gas or
induction ranges
• Ovens, including
combi ovens
• Microwaves
• Grills and
griddles
CBC Cookery NC II - 151 -
 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• Deep fryers
• Salamanders
• Food processors
• Blenders
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
• hairnets

METHODOLOGIES:

• Lecture
• Demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

CBC Cookery NC II - 152 -

LO4. STORE POULTRY AND GAME

ASSESSMENT CRITERIA:

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

CONTENTS:

• Food safety practices related to handling and storing of poultry and game
products
• Methods of preserving poultry and game
• Logical and time-efficient work flow
• Storage procedures for poultry and game
• Temperature requirements for storing poultry and game productsd
• Waste minimization techniques and disposal

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

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• LCD Projector • Mincers • Manuals
(optional for • Slicers • Chicken, turkey, • Books
lecture) • Knives duck, goose • Video (CD)
• Overhead • Cleavers • Pheasant, quail,
Projector • Saws pigeon, guinea
(Optional for • Sausage casing fowl, wild duck
lecture) machines • rabbit, hare
• Television and • Smokers • boar, goat Game
multimedia • Pickling vats
player • Vacuum packer
• Whiteboard • Robot coupe
• Applicable
equipment as
prescribed by
Training
regulations
• Electric, gas or
induction ranges
• Ovens, including
combi ovens
• Microwaves
• Grills and
griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders

CBC Cookery NC II - 153 -

 TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
• Mixers
• Slicers
• Pans
• Utensils
• Tilting fry pan
• Steamers
• Baine marie
• Mandoline

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 restraints
toque,
caps,
• hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 154 -

UNIT OF COMPETENCY : PREPARE AND COOK SEAFOOD

MODULE TITLE : PREPARING AND COOKING SEAFOOD

MODULE DESCRIPTOR : This module deals with the knowledge, skills and
attitude required in selecting, preparing, presenting
and storing seafood in a commercial kitchen or
catering operation.

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES :

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

LO1. Perform Mise en place

LO2: Handle fish and seafood

LO3. Cook fish and shellfish

LO4 Plate/present fish and seafood

LO5. Store fish and saefood

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:

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

CONTENTS:

• The different classifications of seafood

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

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional for Variety of fishes: • Manuals
lecture) • Structure • Books
• Overhead Projector - Fin fish • Video (CD)
(Optional for lecture) - shellfish
• Television and multimedia • Body shape
player - Flat fish
• Whiteboard - Round fish
• Applicable equipment as • Market form
prescribed by Training - Fillets
regulations - Drawn
• Electric, gas or induction - Whole
ranges - Butterfly fillet
- Steak
• Fat content
CBC Cookery NC II - 156 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Ovens, including combi - lean fish
ovens - fat fish
• Microwaves • Water source
• Grills and griddles - salt water
• Deep fryers - freshwater
• Salamanders • processed fish
• Food processors - dried
• Blenders - smoked
• Mixers - bottled
• Slicers - dried
Types of Seafood
• Pans
• Shellfish
• Utensils
- Mollusks
• Tilting fry pan
- Crustaceans
• Steamers - Octopus and squid
• Baine marie • Fin fish
• Mandoline

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 restraints
toque,
caps,
• hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 157 -

LO2. HANDLE FISH AND SEAFOOD

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

CONTENTS:

• The different classifications of seafood

• Procedure of thawing seafood
• Criteria for judging the quality of fresh fish
• Storage requirements for fish
• Criteria for judging the quality of fresh fish
• Nutrition related to fish and seafood, particularly the nutritional value of fish
and seafood
• Safe work practices,
• Cutting and presentation techniques, particularly on fish and crustaceans
• Waste minimization techniques and environmental considerations in
relation to seafood

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional for Variety of fishes: • Manuals
lecture) • Structure • Books
• Overhead Projector - Fin fish • Video (CD)
(Optional for lecture) - shellfish
• Television and multimedia • Body shape
player - Flat fish
• Whiteboard - Round fish
• Applicable equipment as • Market form
prescribed by Training - Fillets
regulations - Drawn
• Electric, gas or induction - Whole
ranges - Butterfly fillet
• Ovens, including combi - Steak
ovens • Fat content
• Microwaves - lean fish
• Grills and griddles - fat fish
• Deep fryers • Water source
• Salamanders - salt water
• Food processors - freshwater
• Blenders • processed fish
- dried
• Mixers
- smoked
• Slicers
- bottled
CBC Cookery NC II - 158 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Pans - dried
• Utensils Types of Seafood
• Tilting fry pan • Shellfish
• Steamers - Mollusks
• Baine marie - Crustaceans
• Mandoline - Octopus and squid
• Fin fish
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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 159 -

LO3. COOK FISH AND SHELLFISH

ASSESSMENT CRITERIA:

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

CONTENTS:

• Steps in fabricating fish

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

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional for Variety of fishes: • Manuals
lecture) • Structure • Books
• Overhead Projector - Fin fish • Video (CD)
(Optional for lecture) - shellfish
• Television and multimedia • Body shape
player - Flat fish
• Whiteboard - Round fish
• Applicable equipment as • Market form
prescribed by Training - Fillets
regulations - Drawn
• Electric, gas or induction - Whole
ranges - Butterfly fillet
- Steak
CBC Cookery NC II - 160 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Ovens, including combi • Fat content
ovens - lean fish
• Microwaves - fat fish
• Grills and griddles • Water source
• Deep fryers - salt water
• Salamanders - freshwater
• Food processors • processed fish
• Blenders - dried
• Mixers - smoked
• Slicers - bottled
• Pans - dried
Types of Seafood
• Utensils
• Shellfish
• Tilting fry pan
- Mollusks
• Steamers
- Crustaceans
• Baine marie - Octopus and squid
• Mandoline • Fin fish
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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 161 -

LO4. PLATE/PRESENT FISH AND SEAFOOD

ASSESSMENT CRITERIA:

1. Seafood dishes are presented hygienically, logically and sequentially within the
required timeframe
2. Fish and seafood is prepared and presented for service in accordance to enterprise
standards
3. Suitable sauces and dips are prepared according to standard recipes and as required to
accompany seafood menu items
4. Presentations and garnishing techniques are selected and used according to recipes
and enterprise standards
5. Services are carried out according to enterprise methods and standards
6. Factors in plating dishes are observed in presenting seafood dishes

CONTENTS:

• Portion control for cooked seafood

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

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional for Variety of fishes: • Manuals
lecture) • Structure • Books
• Overhead Projector - Fin fish • Video (CD)
(Optional for lecture) - shellfish
• Television and multimedia • Body shape
player - Flat fish
• Whiteboard - Round fish
• Applicable equipment as • Market form
prescribed by Training - Fillets
regulations - Drawn
• Electric, gas or induction - Whole
ranges - Butterfly fillet
- Steak
• Fat content
CBC Cookery NC II - 162 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Ovens, including combi - lean fish
ovens - fat fish
• Microwaves • Water source
• Grills and griddles - salt water
• Deep fryers - freshwater
• Salamanders • processed fish
• Food processors - dried
• Blenders - smoked
• Mixers - bottled
• Slicers - dried
Types of Seafood
• Pans
• Shellfish
• Utensils
- Mollusks
• Tilting fry pan
- Crustaceans
• Steamers - Octopus and squid
• Baine marie • Fin fish
• Mandoline

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 restraints
toque,
caps,
hairnets

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 163 -

LO5. STORE FISH AND SEAFOOD

ASSESSMENT CRITERIA:

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

CONTENTS:

• Storing and handling issues related to seafood

• Storage requirements for fish
• Temperature requirements for storing seafood
• Waste minimization techniques and environmental considerations in
relation to seafood
• Food safety practices related to handling and storing of poultry and game
products
• Methods of preserving seafood
• Logical and time-efficient work flow

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional for Variety of fishes: • Manuals
lecture) • Structure • Books
• Overhead Projector - Fin fish • Video (CD)
(Optional for lecture) - shellfish
• Television and multimedia • Body shape
player - Flat fish
• Whiteboard - Round fish
• Applicable equipment as • Market form
prescribed by Training - Fillets
regulations - Drawn
• Electric, gas or induction - Whole
ranges - Butterfly fillet
• Ovens, including combi - Steak
ovens • Fat content
• Microwaves - lean fish
• Grills and griddles - fat fish
• Deep fryers • Water source
- salt water
CBC Cookery NC II - 164 -
 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• Salamanders - freshwater
• Food processors • processed fish
• Blenders - dried
• Mixers - smoked
• Slicers - bottled
• Pans - dried
• Utensils Types of Seafood
• Tilting fry pan • Shellfish
• Steamers - Mollusks
- Crustaceans
• Baine marie
- Octopus and squid
• Mandoline
• Fin fish
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 restraints
toque,
caps,
hairnets

CBC Cookery NC II - 165 -

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. Ptrepare desserts and sweet sauces

LO3. Plate/present desserts Prepare sweet sauces

LO4. Store desserts

CBC Cookery NC II - 167 -

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
2. Ingredients are identified according to standard recipes, recipe card or
enterprise requirements
3. Ingredients are assembled according to quantity, type, and quality required
4. Ingredients are prepared based on the required form and time frame
5. Ingredients are selected, measured and weighed according to recipe
requirements
6. Appropriate equipment are selected and used in accordance with
manufacturers’ manual
7. Frozen ingredients are thawed following enterprise procedures.
8 . Where necessary, raw ingredients are washed with clean potable water.

CONTENTS:

• Different types of desserts and sweets

• Details and characteristics of different types of desserts and sweets
• Varieties of suitable ingredients for desserts and sweets
• Common culinary terms related to desserts and sweets that are used in
the industry
• Nutritional value of dessert
• Principles and practices of hygiene on handling and storage of dairy
products
• Logical and time efficient work flow

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

TOOLS AND
EQUIPMENT SUPPLIES & MATERIALS
ACCESSORIES
• LCD Projector Equipment for Desserts and Sweet sauces
(optional for making desserts sweets May include:
lecture) and sweets • Pudding, pies, • Sugar syrups
• Overhead • Blenders tarts, flans, • Fruit syrups
Projector • Ice-cream fritters • Fruit purees,
(Optional for machines • Custard, sauces and
lecture) • Ice makers creams coulis
• Television and • Juicers and • Prepared fruit • Chocolate-
multimedia vitaminizers • Charlotte, based sauces
player • Mixers bavarois, • Sabayon and
• Whiteboard • Oven mousse, zabaglione
• Applicable • Chiller and soufflé, • Custards and
equipment as freezers sabayon crèmes
prescribed by • Steamer • Meringues, • Flavored butters
Training • Weighing crepes, and creams
regulations scales omelettes • Sabayon &
• Low pressure • Sorbet, ice zabaglione
LEARNING burners cream, bombe, • Crepes
MATERIALS parfait, tiramisu
CBC Cookery NC II - 168 -
 TOOLS AND
EQUIPMENT SUPPLIES & MATERIALS
ACCESSORIES
• Cakes and Suitable
• Manuals pastries thickening agents
• Books • Custards and for sweet sauces
• Video (CD) egg-based May include:
desserts – • Roux
crème brulee • Flour
• Corn flour,
arrowroot,
potato starch
• Modified starch
• Breadcrumbs
• Eggs and egg
yolks

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolio of evidence and third party workplace reports of on-the-
job performance by the candidate

CBC Cookery NC II - 169 -

LO2. PREPARE DESSERTS AND SWEET SAUCES

ASSESSMENT CRITERIA:
1. Standard or enterprise recipes are used to produce a variety of hot, cold and frozen
desserts, appropriate for a variety of menus
2. Range of sweet sauces are produced to a desired consistency and flavor
3. Prepared desserts and sweets are tasted in accordance with the required taste
4. Workplace safety and hygienic procedures are followed according to enterprise and
legislated requirements

CONTENTS:

• Types/classification of desserts and sweets

• Methods of preparing/cooking desserts
• Common culinary terms related to desserts and sweets
• Ingredients for the preparation of desserts and sweets
• Safe work practices
• Principles and practices of hygiene related to use of raw ingredients
• Logical and time efficient work flow
• Organizational skills and teamwork
• Waste minimization techniques and environmental considerations in specific
relation eggs preparation

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

TOOLS AND
EQUIPMENT SUPPLIES & MATERIALS
ACCESSORIES
• LCD Projector Equipment for Desserts and Sweet sauces
(optional for making desserts sweets May include:
lecture) and sweets • Pudding, pies, • Sugar syrups
• Overhead • Blenders tarts, flans, • Fruit syrups
Projector • Ice-cream fritters • Fruit purees,
(Optional for machines • Custard, sauces and
lecture) • Ice makers creams coulis
• Television and • Juicers and • Prepared fruit • Chocolate-
multimedia vitaminizers • Charlotte, based sauces
player • Mixers bavarois, • Sabayon and
• Whiteboard • Oven mousse, zabaglione
• Applicable • Chiller and soufflé, • Custards and
equipment as freezers sabayon crèmes
prescribed by • Steamer • Meringues, • Flavored butters
Training • Weighing crepes, and creams
regulations scales omelettes • Sabayon &
• Low pressure • Sorbet, ice zabaglione
LEARNING burners cream, bombe, • Crepes
MATERIALS parfait, tiramisu Suitable
• Cakes and thickening agents
• Manuals pastries for sweet sauces
• Books • Custards and May include:
• Video (CD) egg-based • Roux
CBC Cookery NC II - 170 -
 TOOLS AND
EQUIPMENT SUPPLIES & MATERIALS
ACCESSORIES
desserts – • Flour
crème brulee • Corn flour,
arrowroot,
potato starch
• Modified starch
• Breadcrumbs
• Eggs and egg
yolks

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Sampling of desserts made by the candidate
• Written or oral questioning
• Return demonstration
• Review of portfolio of evidence and third party workplace reports of on-the-
job performance by the candidate

CBC Cookery NC II - 171 -

LO3. PLATE/PRESENT DESSERTS

ASSESSMENT CRITERIA:

1. Desserts are presented hygienically, logically and sequentially within the required
timeframe
2. Desserts are decorated creatively
3. Factors in plating dishes are observed in presenting desserts
4. Desserts are portioned according to enterprise standards
5. Desserts are presented in accordance with enterprise presentation techniques
Accompaniments, garnishes and decorations are used to enhance taste, texture and
balance

CONTENTS:

• Creative presentation techniques for desserts and sweets.

• Varieties of suitable ingredients for desserts and sweets
• Principles and practices of hygiene on presenting/plating desserts and
sweets
• Logical and time efficient work flow
• Waste minimization techniques and environmental considerations related
to desserts

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

TOOLS AND
EQUIPMENT SUPPLIES & MATERIALS
ACCESSORIES
• LCD Projector Equipment for Desserts and Sweet sauces
(optional for making desserts sweets May include:
lecture) and sweets • Pudding, pies, • Sugar syrups
• Overhead • Blenders tarts, flans, • Fruit syrups
Projector • Ice-cream fritters • Fruit purees,
(Optional for machines • Custard, sauces and
lecture) • Ice makers creams coulis
• Television and • Juicers and • Prepared fruit • Chocolate-
multimedia vitaminizers • Charlotte, based sauces
player • Mixers bavarois, • Sabayon and
• Whiteboard • Oven mousse, zabaglione
• Applicable • Chiller and soufflé, • Custards and
equipment as freezers sabayon crèmes
prescribed by • Steamer • Meringues, • Flavored butters
Training • Weighing crepes, and creams
regulations scales omelettes • Sabayon &
• Low pressure • Sorbet, ice zabaglione
burners cream, bombe, • Crepes
LEARNING parfait, tiramisu Suitable
MATERIALS • Cakes and thickening agents
pastries for sweet sauces
• Manuals • Custards and May include:
• Books egg-based • Roux
• Video (CD) • Flour
CBC Cookery NC II - 172 -
 TOOLS AND
EQUIPMENT SUPPLIES & MATERIALS
ACCESSORIES
desserts – • Corn flour,
crème brulee arrowroot,
potato starch
• Modified starch
• Breadcrumbs
• Eggs and egg
yolks

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Sampling of desserts made by the candidate
• Written or oral questioning
• Review of portfolio of evidence and third party workplace reports of on-the-
job performance by the candidate

CBC Cookery NC II - 173 -

LO4. STORE DESSERTS

ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Desserts are stored at the appropriate temperature and under the correct
conditions to maintain quality, freshness and customer appeal
3. Suitable packaging are selected and used to preserve taste, appearance and
tasting characteristics
4. Sweet sauces are stored to retain desired quality and characteristics
5. Dessert is stored in accordance with FIFO operating procedures and storage
of dessert requirements

CONTENTS:

• Storing and handling issues related to desserts and sweets

• Temperature requirements for storing desserts
• Waste minimization techniques and environmental considerations in
relation to seafood
• Food safety practices related to handling and storing of desserts and
sweets products
• Methods of preserving dessert
• Logical and time-efficient work flow
• Safe work practices particularly on handling and storing hot and frozen
desserts

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

TOOLS AND
EQUIPMENT SUPPLIES & MATERIALS
ACCESSORIES
• LCD Projector Equipment for Desserts and Sweet sauces
(optional for making desserts sweets May include:
lecture) and sweets • Pudding, pies, • Sugar syrups
• Overhead • Blenders tarts, flans, • Fruit syrups
Projector • Ice-cream fritters • Fruit purees,
(Optional for machines • Custard, sauces and
lecture) • Ice makers creams coulis
• Television and • Juicers and • Prepared fruit • Chocolate-
multimedia vitaminizers • Charlotte, based sauces
player • Mixers bavarois, • Sabayon and
• Whiteboard • Oven mousse, zabaglione
• Applicable • Chiller and soufflé, • Custards and
equipment as freezers sabayon crèmes
prescribed by • Steamer • Meringues, • Flavored butters
Training • Weighing crepes, and creams
regulations scales omelettes • Sabayon &
• Low pressure • Sorbet, ice zabaglione
burners cream, bombe, • Crepes
LEARNING parfait, tiramisu Suitable
MATERIALS • Cakes and thickening agents
pastries for sweet sauces
• Manuals
CBC Cookery NC II - 174 -
 TOOLS AND
EQUIPMENT SUPPLIES & MATERIALS
ACCESSORIES
• Books • Custards and May include:
• Video (CD) egg-based • Roux
desserts • Flour
• crème brulee • Corn flour,
arrowroot,
potato starch
• Modified starch
• Breadcrumbs
• Eggs and egg
yolks

METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation
• Written or oral questioning
• Review of portfolio of evidence and third party workplace reports of on-the-
job performance by the candidate

CBC Cookery NC II - 175 -

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 foodstuffs 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.

CBC Cookery NC II - 176 -

LO1. SELECT PACKAGING MATERIALS

ASSESSMENT CRITERIA:

1. Food requirements of client and user are met prior to packaging in accordance with
the enterprise standard following the criteria for packaging
2. Qualities of packaging materials are selected in accordance enterprise standards

CONTENTS:

• Food preparation requirements prior to packaging

• Suitable packaging materials and methods for a different types of food
items
• The characteristics and uses of different packaging materials
• Portion control practices and principles
• Functional design requirements for food packaging areas

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional for Types of packaging materials • Manuals
lecture) May include but are not limited • Books
• Overhead Projector to: • Video (CD)
(Optional for lecture) • Polystyrene foam
• Television and multimedia • Cartons
player • Plastic cling wrap
• Whiteboard • Plastic or foil containers
• Applicable equipment as • Metal or plastic trays
prescribed by Training
regulations

METHODOLOGIES:
• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:
• Direct observation
• Written or oral questioning
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 177 -

LO2. PACKAGE FOOD

ASSESSMENT CRITERIA:

1. Food is packaged in compliance with sanitary, occupational health and safety and local
health regulations requirements
2. Environmental requirements for food packaging area is observed
3. Appropriate packaging procedures are adopted according to enterprise specifications
4. Food labeled according to industry standards

CONTENTS:

• Safe work practices on packaging, dealing with hot surfaces, lifting and bending.
• Hygienic practices and occupational health and safety and local health regulations in
packaging, storing and transporting of food, including:
- HACCP Principles applied to off-site catering
• Environmental requirements for food packaging area
• Appropriate packaging procedures and techniques
• Appropriate labeling of packaged foodstuffs

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
• LCD Projector (optional for Types of packaging materials • Manuals
lecture) May include but are not limited • Books
• Overhead Projector to: • Video (CD)
(Optional for lecture) • Polystyrene foam
• Television and multimedia • Cartons
player • Plastic cling wrap
• Whiteboard • Plastic or foil containers
• Applicable equipment as • Metal or plastic trays
prescribed by Training
regulations

CBC Cookery NC II - 178 -

 METHODOLOGIES:

• Lecture/ demonstration
• Film viewing

ASSESSMENT METHODS:

• Direct observation of the candidate while packaging foods

• Written or oral questions to test candidate’s knowledge on packaging
types and methods for different types of food, hygienic practices in
packaging, maintaining food quality and nutritional value
• Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

CBC Cookery NC II - 179 -

 ACKNOWLEDGEMENT

We are extending our thanks and appreciation to the technical experts, facilitator and
managers who rendered their services in the development of Competency-Based
Curriculum in Cookery NC II qualification.

• Technical Experts:

1. Alberto Francisco
President and Chairman
Hotel and Restaurant Chefs Association of the Philippines
(HRCAP)
2. Tina Aquino
Prsident, (COHREP)

• Facilitator:

Anecita P. Domo

• The management and staff of the Qualifications and Standards Office

CBC Cookery NC II - 180 -

 What is Competency-Based Curriculum (CBC)

❑ A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.

❑ The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.

❑ CBC can be developed immediately when competency standards exist.

❑ When competency standards do not exist, curriculum developers need

to clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry/enterprise or specified client group
consultations.

These materials are available in both printed and electronic copies.

For more information please contact:

Technical Education and Skills Development Authority (TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or
visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial
Office nearest you.

CBC Cookery NC II - 181 -