CURRICULUM of COMPETENCYUNIT (CoCU)
Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Competency Unit Title APPETIZER PRODUCTION
The person who is competent in this CU shall be able to produce Appetizer Production to ensure foods produced meet the
requirement in accordance with food standards set by the establishment and to provide food for guest satisfaction. Upon
completion of this competency unit, trainee will be able to:-
Obtain appetizer production standard recipes
Select appetizer production equipment, utensils,
Learning Outcome Select appetizer production ingredients
Carry out appetizer dishes production
Training
Competency Unit ID HT-012-2:2012-C06 Level 2 60 Credit Values 6
Duration
Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills Environmental Hours Mode Criteria
1. Obtain appetizer i. Introduction to 4 Lecture, Video i. Salad appetizer
production appetizer production Presentation & production
standard recipes Definition of appetizer Observation standard recipes
production selected
ii. Types of appetizer ii. Hors D’oeuvre
Salad production
- Introduction of salad standard recipes
appetizer selected
- Types of salad iii. Salad dressing
appetizer standard recipes
- Green salad selected
- Vegetables, grain,
legume and pasta
salad
1
Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
- Bound salad
- Fruit salad
- Composed salad
- Gelatine salad
Ingredient
- Arrangement and
presentation
- Structure of salad
- Recipes and
technique
Hors D’oeuvre
- Canapé
- Cocktail
- Relishes
- Dips
- Tapas
iii. Dressing
Introduction
Ingredient
- Oil
- Vinegar
- Lemon juice
- Eggs yolk
- Seasoning and
- Flavouring
Emulsion in Salad
Dressing
- Temporary
- Permanent
Types of dressing
- Oil and vinegar
dressing
- Emulsified dressing
- Other dressing
Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
i. Determine appetizer 8 Demonstration,
production method Observation &
ii. Interpret types of Hand-on
appetizer production Practices
recipes Attitude:
i. Presentable
appearance with
apparent personal
hygiene and
professionally attire
Safety:
i. Adhere to hygiene
and safety
requirement
2. Select appetizer i. Appetizer production 4 Lecture, Video i. Appetizer
production equipment utensils and equipment Presentation & production
and utensils classification Observation equipment and
Knives, hand tools and utensils identified
small equipment ii. Usage of appetizer
Pots, pans, production utensils
containers and its and equipment
usage demonstrated
Measuring devices iii. Operating
- Measurement procedures and
scale safety aspects
- Measuring spoon adhered.
- Food thermometer iv. Basic handling
Cooking equipment practises
- Range tops, performed
ovens, broiler,
Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
salamander,
griddles,
rotisseries, fryers,
skillets
Processing
equipment
- mixers, food
cutter, slicers,
blender
Food holding and
storage equipment
- Hot
- Cold
i. Identify types of 8 Demonstration,
utensils and Observation &
equipment and Hand-on
usage Practices
ii. Interpret operating
procedures and
safety aspects
iii. Apply basic
handling practises Attitude:
i. Meticulous in
identifying utensils
and equipment and
usage
ii. Apply hygiene and
cleanliness of work
area
iii. Follow HACCP
requirement
Safety:
i. Adhere to safety
requirement
Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
3. Select appetizer i. Appetizer production 4 Lecture, Video i. Types
production ingredients ingredients Presentation & of appetizer
Quality of Observation production
ingredients ingredients
Standard weight, determined
scaling and ii. Quality of appetizer
measurement production
technique ingredients applied
iii. Mise-en-place
properly done
i. Identify appetizer 8 Demonstration, iv. Standard weight,
ingredient items Observation scaling and
classification. &Hand-on measurement
ii. Interpret appetizer Practices technique
ingredient usage performed
iii. Ensure quality of
appetizer ingredient
iv. Apply standard
weight, scaling and
measurement
technique Attitude:
i. Meticulous in
identifying utensils
and equipment and
usage
ii. Apply hygiene and
cleanliness of work
area
iii. Follow HACCP
requirement
Safety:
i. Adhere to hygiene
and safety
requirement.
Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
4. Carry out appetizer i. Understand types of 8 Lecture, Video i. Appetizer
dishes appetizer dishes Presentation & production
production production Observation preparation
Salad appetizer and cooking
- Green salad determined
- Vegetables, grain, ii. Portioning and
legume and pasta Taste and
salad flavour applied
- Bound salad iii. Presentation
- Fruit salad and garnish
- Composed salad technique
- Gelatine salad performed
Hors D’oeuvre iv. Fault and
- Canapé corrective
- Cocktail actions taken
- Relishes
- Dips
- Miscellaneous
ii.Appetizer production
preparation and
cooking
iii. Portioning , Taste and
flavour
iv. Presentation and garnish
technique
i. Interpret types 16 Demonstration,
of appetizer dishes Observation &
production Hand-on
ii. Apply method Practices
of stock, soup and hot
sauce preparation
iii. Ensure portioning ,
taste and flavour
Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
iv. Apply presentation and
garnish technique
v. Apply fault and
corrective actions.
Attitude:
i. Apply different type
of appetizer
production.
ii. Apply hygiene and
cleanliness of work
area
iii. Follow HACCP
requirement
Safety:
i. Adhere to safety and
HACCP requirement
Employability Skills
Core Abilities Social Skills
1.1 Identify and gather information
1.2 Document information, procedures or processes 1. Communication Skills
1.3 Utilize basic IT applications 2. Conceptual Skills
1.4 Analyze information 3. Interpersonal Skills
1.5 Utilize the Internet to locate and gather information 4. Learning Skills
1.6 Utilize word processor to process information 5. Leadership Skills
6. Multitasking and prioritizing
2.1 Interpret and follow manuals, instructions and SOP’s 7. Self-discipline
2.2 Follow telephone/ telecommunication procedures 8. Teamwork
2.3 Communicate clearly
2.4 Prepare brief reports and checklists using standard forms
2.5 Read/interpret flowcharts and pictorial information
2.6 Write memos and letters
2.7 Utilize Local Area Network (LAN)/Intranet to exchange information
2.8 Prepare pictorial and graphic information
3.1 Apply cultural requirements to the workplace
3.2 Demonstrate integrity and apply ethical practices
3.3 Accept responsibility for own work and work area
3.4 Seek and act constructively upon feedback about performance
3.5 Demonstrate safety skills
3.6 Respond appropriately to people and situations
3.7 Resolve interpersonal conflicts
3.8 Develop and maintain a cooperation within work group
4.1 Organize own work activities
4.2 Set and revise own objectives and goals
4.3 Organize and maintain own workplace
4.4 Apply problem solving strategies
4.5 Demonstrate initiative and flexibility
6.1 Understand systems
6.2 Comply with and follow chain of command
6.3 Identify and highlight problems
6.4 Adapt competencies to new situations/systems
6.5 Analyze technical systems
6.6 Monitor and correct performance of systems
Tools, Equipment and Materials (TEM)
Items RATIO (TEM : Trainees)
1. Kitchen Equipment 1:5
2. Kitchen Utensils 1:1
3. Ingredients 1:1
4. Checklist form 1:1
5. Standard Recipe 1:1
6. Standard Operation Procedure (SOP)/Manual 1:5
References
REFERENCES
1. The Culinary Institute of America, 2011. The Professional Chef. 9th Edition. Wiley. ISBN: 978-0-470-42135-2
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 978-0-470-19752-3
3. The Culinary Institute of America, In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470- 08026-9
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISBN: 978-0-471-20202-8
5. Online Video Resources
Roux-Be (The Reluctant Chef online resources) - http://www.reluctantgourmet.com/rouxbe.htm
About.com. Culinary Arts - http://culinaryarts.about.com/od/culinaryreference/tp/culinaryvideos.htm
Stella Culinary - http://www.stellaculinary.com/
The Culinary Institute of America (more than 86,000 culinary & related resources) - http://www.ciachef.edu/
