TESDA-OP-CO-01-F11

(Rev. No. 00-03/08/17)

COMPETENCY-BASED CURRICULUM

COURSE DESIGN

COURSE TITLE : ADVANCED COMMERCIAL COOKING

NOMINAL DURATION : 244 hours

QUALIFICATION : NC III

COURSE DESCRIPTION : The course 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

TRAINEE 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.

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 COURSE STRUCTURE:

BASIC COMPETENCIES
(37 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. 2. Participate in 1.1 Participating in 1.1.1 Obtain and convey 6 hours
workplace workplace workplace information
communication communication 1.1.2 Perform duties following
workplace instructions
Complete relevant work
related documents
1.1.3 Complete relevant work
related documents
3. 4. Work in a team 2.1 Working in a 2.1.1 Describe team role and 3 hours
environment team scope
environment 2.1.2 Identify one’s role and
responsibility within team
2.1.3 Work as a team member
5. 6. Solve/address 3.1 Solving/ 3.1.1 Identify routine problems 3 hours
general addressing 3.1.2 Look for solutions to routine
workplace general problems Appropriate
problems workplace medium is used to transfer
information and ideas
problems
3.1.3 Recommend solutions to
problems
4 5 Develop Career 4.1 Developing 4.1.1 Manage one’s emotion 3 hours
and Life career and Life 4.1.2 Develop reflective practice
Decisions Decisions 4.1.3 Boost self- confidence and
develop self- regulation
6 7 Contribute to 5.1 Contributing to 5.1 .1 Identify opportunities to do 3 hours
workplace workplace things better
innovation innovation 5.2 .2 Discuss and develop ideas
with others
5.3 3 Integrate ideas for change in the
workplace
8 9 Present relevant 6.1 Presenting 6.1.1 Gather data/ information 8 hours
information relevant information 6.1.2 Assess gathered data/
information
6.1.3 Record and present
information
7 8 Practice 7.1 Practicing 7.1.1 Identify OSH compliance 4 hours
Occupational Occupational Safety requirements
Safety and and Health Policies 7.1.2 Prepare OSH requirements
Health Policies And Procedures for compliance
7.1.3 Perform tasks in accordance
And Procedures
with relevant OSH policies
and procedures
8 9 Exercise 8.1 Exercising 9.1.1 Identify the efficiency and 3 hours
Efficient and Efficient and Effective effectiveness of resource
Effective Sustainable Practices utilization
Sustainable in the Workplace 9.1.2 Determine causes of
inefficiency and/or
Practices in the
ineffectiveness of resource
Workplace utilization
 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION

9.1.3 Convey inefficient and

ineffective environmental
practices

9. Practice 9.1 Practicing 9.1.1 Apply entrepreneurial 4 hours

Entrepreneurial Entrepreneurial Skills workplace best practices
Skills in the in the Workplace 9.1.2 Communicate entrepreneurial
Workplace workplace best practices
9.1.3 Implement cost- effective
operations

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
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

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 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
4. Perform 4.1 Performing 4.1.1 Practice workplace safety, 2 hours
workplace and workplace and security and hygiene
safety practices safety systems, processes and
practices 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 communication
customer customer skills to respond to customer
service service 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
 CORE COMPETENCIES
(200 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Plan and 1.1 A la carte and 1.1.1 Plan ala carte and buffet 20 hours
prepare food buffet food items
for a la carte preparation 1.1.2 Prepare, produce and
and buffets present foods for ala
carte and buffets
1.1.3 Store ala carte and buffet
items
2. Plan and 2.1 Planning and 2.1.1 Plan and prepare menus 20 hours
control menu- controlling 2.1.2 Control menu-based
based catering menu-based catering
catering 2.1.3 Practice portion control
3. Organize bulk 3.1 Organizing 3.1.1 Plan kitchen operations 20 hours
cooking bulk cooking for bulk cooking
operations operations 3.1.2 Organize production of
bulk cooking menus
3.1.3 Select systems for bulk
cooking
3.1.4 Use preparation and
cooking techniques
appropriate to the bulk
cooking system
4. Prepare pates 4.1 Pate and 4.1.1 Prepare pates and 20 hours
and terrines terrine terrines
preparation 4.1.2 Present pates and
terrines
4.1.3 Develop new recipes
5. Plan, prepare 5.1 Buffet 5.1.1 Plan and design a buffet 20 hours
and display a planning and 5.1.2 Prepare for the buffet
buffet design 5.1.3 Display food items
5.1.4 Present buffet in a safe
and hygienic manner
6. Select, prepare 6.1 Preparing and 6.1.1 Select specialized food 20 hours
and serve serving items
specialized specialized 6.1.2 Plan menus and/or
food items food items promotional strategies
6.1.3 Prepare and present
(dishes using) specialized
food items
6.1.4 Implement hygienic and
safe practices

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 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
7. Select, prepare 7.1 Preparing and 7.1.1 Plan specialized cuisine 20 hours
and serve serving 7.1.2 Select and purchase food
specialty specialty for menu items
cuisines cuisines 7.1.3 Select and use
equipment and
techniques for
preparation, cooking and
service
7.1.4 Prepare, cook and serve
a range of menu items
7.1.5 Implement safe and
hygienic practices
8. Monitor 8.1 Monitoring 8.1.1 Establish and maintain 20 hours
catering catering purchasing and ordering
revenue and revenue and system
costs costs 8.1.2 Establish and maintain
financial control system
8.1.3 Maintain production
control system
8.1.4 Select and utilize
technology
9. Establish and 9.1 Establishing 9.1.1 Establish and implement 20 hours
maintain quality and procedures for quality
control maintaining control
quality control 9.1.2 Monitor and solve quality
related problems
10. Apply cook- 10.1 Applying cook- 10.1.1 Ensure goods received 20 hours
chill-freeze chill-freeze conform to the
production production appropriate food hygiene
processes processes and health standards
10.1.2 Prepare and cook food to
meet industry safety
standards
10.1.3 Chill cooked food
10.1.4 Freeze cooked food
10.1.5 Store cooked food under
refrigeration
10.1.6 Distribute
cook-chill/frozen products
10.1.7 Prepare frozen food for
reheating
10.1.8 Re-thermalize (reheat)
food products
10.1.9 Maintain and serve
reheated food
RESOURCES:

Facilities Equipment

 1 Reach-in freezer Training Equipment

 1 Reach-in refrigerator  1 unit Over head projector
 5 4-burner gas range w/ oven  1 unit Flip chart
 1 Stock pan burner  1 unit White board
 1 Deep fat fryer (small/single)
 1 Microwave oven Safety Equipment
 1 Combination of broiler and griddle -  1 set First Aid Kit
small  1 pc. Fire Extinguisher
 5 Exhaust hood
 1 Dish washing machine (optional)
 1 Blender machine
 1 Pressure cooker
 1 Meat slicer - small
 1 Meat grinder
 1 Meat chopper machine (optional)
 1 Salamander, griller
 5 Preparation table with sink (approx. 45”
x 28”)
 1 Bain Marie - table
 1 Working table (fabricated)
 5 Condiment cabinet
 1 Washing sink
 1 Soak sink
 Utility shelving
 5 Stainless steel rack (5 shelves)
 1 Steel rack
 1 Utility cart

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Supplies Accessories

 Training Materials  Cleaning Materials

- 25 pcs. Marker - 4 pcs. Floor mops
- 25 pcs. Pencil - 1 pc. Mop Squeezer
- 2 rims Bond paper - 4 pcs. Broom (Tambo)
- pcs. Dust pan
 Meat - 5 pcs. Garbage bin (4 gals.)
- Beef - 2 pcs. Liquid soap dispenser
- Pork - 2 pcs. Paper towel dispenser
- Lamb
 Basic cutting knives
 Poultry - 5 pcs. Paring knife
- Chicken - pcs. Bread knife
- Duck - 5 pcs. Filleting knife
- Turkey - 5 pcs. Carving knife
- Pigeon, etc. - 3 pcs. Chef’s knife 6”
- 3 pcs.Chef’s knife 8”
 Seafood - 5 pcs. Boning knife
- Fish - 3 pcs. Oysters knife
- Shellfish - 3 pcs. Cleaver
- Crustacean - 5 pcs. Butcher knife

 Perishables  Hand tools

- Vegetable - 1 pc. Apple corer
- Fruits - 3 pcs. Wire whisk - small
- Dairy products - 3 pcs. Wire whisk - medium
- Processed foods - 3 pcs. Wire whisk – heavy duty
- 5 pcs. Can opener
 Dry Goods (Groceries) - 3 pcs. Kitchen scissors
- Sauces - 3 pcs. Soup Ladle 3 oz.
- Spices - 3 pcs. Soup Ladle 6 oz.
- Seasoning - 3 pcs. Soup Ladle 8 oz.
- Canned fruits - 3 pcs. Soup Ladle 12 oz.
- Canned vegetables - 5 pcs. Kitchen spoon
- Noodles - 5 pcs. Kitchen spoon slotted
- Pasta - 3 pcs. Kitchen fork
- Rice - 3 pcs. Carving fork
- Flour - 3 pcs. Pocket/pin thermometer
- Sugar - 5 pcs. Peelers
- Beans - 5 pcs. Tenderizer, medium
- 5 pcs. Skimmer, fine
 Tongs - 3 pcs. Wire Skimmer, small
- 5 pcs. 8 inches - 5 pcs.Skimmers spider
- 3 pcs. 12 inches - 3 pcs. Strainer, small, fine
- 3 pcs. Siever
- 2 pcs. Strainer, medium, fine
Tools

 5 pcs. Turner, 3” x 6”  3 pcs. Sauteing pan - large

 5 pcs. Spatula  2 pcs. Sauteing pan - heavy duty
 5 pcs. Wooden spoon  4 pcs. Braising pan - small
 5 pcs. Parisienne spoon  2 pcs. Braising pan - medium
 5 pcs. Zester  2 pcs. Braising pan - large
 5 pcs. Piping bag  4 pcs, Stock pots - small
 5 Sets Pastry tubes  2 pcs. Stock pots - medium
 3 pcs. Strainer Chinois - small  1 pc. Stock pot - large
 3 pcs. Strainer Chinois - medium  5 pcs. Frying pan - small
 3 pcs. Funnel - small  2 pcs. Frying pan - medium
 2 pcs. Funnel - medium  1 pc. Frying pan - large
 5 sets Measuring spoon  1 pc. Colander - small
 5 sets Measuring cup  1 pc. Colander - medium
 5 sets Measuring urn  5 pcs. Cutting board
 1 pc. Ice cream scoop  1 pc. Fish poacher- medium
 10 pcs. Cheese cloth  2 pcs. Casserole - small
 12 pcs. Serving spoon  2 pcs. Casserole - medium
 1 pc. Food mill  2 pcs. Wok - small
 3 pcs. Weighing scale – 5 kgs.  2 pcs. Wok - medium
 5 pcs. Weighing scale – 1000 grams  1 pc. Double boiler - medium
 5 pcs. Sauce pan w/ handle, 16 cm.  4 pcs. Paellara
diameter x 8 cm. height  2 pcs. Glass rack
 5 pcs. Sauce pan w/ handle, 20 cm.  1 pc. Soup cup rack
diameter x 8 cm. height  2 pcs. Plate rack
 5 pcs. Sauteing pan – small  10 pcs. Baking tray – small
 3 pcs. Sauteing pan - medium  10 pcs. Utility tray – stainless
 2 pcs. Roasting tray

REFERENCES:

 Manuals
 Books
 CDs
 Recipe Books

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation in laboratory
 Oral questioning

COURSE DELIVERY:

 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing

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TRAINER’S QUALIFICATIONS

 Must have completed a Trainer’s Training Methodology Course

(TM III) or its equivalent
 Must be physically and mentally fit
 Must have at least 3-5 years job/industry experience
 Must be a holder of Commercial Cooking NC Level III Certificate
 Must be of good moral character
 With pleasing personality
 Must have attended relevant training and seminars
MODULES OF INSTRUCTION

BASIC COMPETENCIES

COMMERCIAL COOKING NC III

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. Perform duties following workplace instructions

LO3. Complete relevant work related documents

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LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Assessment Contents Conditions Methodologie Assessmen

Criteria s t
Methods
1. Specific and  Effective Equipments : -Group -Direct
relevant communication discussion observation
information is  Different modes of  LCD Projector -Interaction -Oral
accessed from communication (optional) interview and
appropriate  Written  Overhead written test
sources communication Projector
2. Effective  Organizational (optional)
questioning , policies  Computer
active listening  Communication  Printer
and speaking procedures and
skills are used systems
SUPPLIES &
to gather and  Technology
MATERIALS
convey relevant to the
information enterprise and the
3. Appropriate individual’s work  Suppliers
medium is used responsibilities  Memorandum
to transfer  Follow simple  Circular
information and spoken language  Notice
ideas  Perform routine  Information
4. Appropriate workplace duties discussion
non- verbal following simple
communication written notices  Sample Storage:
is used  Participate in  Manual filing
5. Appropriate workplace meetings system
lines of and discussions  Computer-based
communication  Complete work filing system
with related documents  Personnel forms,
supervisors and  Ability to relate to telephone
colleagues are people of social message forms,
identified and range in the safety reports
followed workplace  Telephone
6. Defined  Gather and provide  Electronic and
workplace information in two way radio
procedures for response to
the location and workplace
storage of requirements
information are
used
7. Personal
interaction is
carried out
clearly and
concisely
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 LO2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Team meetings  Effective Equipments : - Group discussion -Direct
are attended on communication -Lecture/ observation
time  Different modes of  LCD Demonstration -Oral
2. Own opinions communication Projector interview and
are clearly  Written (optional) written test
expressed and communication  Overhead
those of others  Organizational Projector
are listened to policies (optional)
without  Communication  Computer
interruption procedures and  Printer
3. Meeting inputs systems
are consistent  Technology
SUPPLIES &
with the relevant to the
MATERIALS
meeting enterprise and the
purpose and individual’s work
established responsibilities  Pen
protocols  Follow simple  Paper
4. Workplace spoken language
interactions are  Ability to relate to LEARNING
conducted in a people of social MATERIALS
courteous range in the
manner workplace  Books
5. Questions about  Gather and provide relating to
simple routine information in conducting
workplace response to meetings
procedures and workplace
maters requirements
concerning
working
conditions of
employment are
asked and
responded to
6. Meetings
outcomes are
interpreted and
implemented
LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Range of  Effective Equipments : -Group -Direct
forms relating communication discussion observation
to conditions  Different modes of  LCD Projector -Interaction -Oral
of employment communication (optional) interview and
are completed  Written  Overhead written test
accurately and communication Projector
legibly  Organizational (optional)
2. Workplace policies  Computer
data is  Communication  Printer
recorded on procedures and
standard systems
SUPPLIES &
workplace  Technology
MATERIALS
forms and relevant to the
documents enterprise and the
3. Basic individual’s work  Suppliers
mathematical responsibilities  Memorandum
processes are  Follow simple  Circular
used for spoken language  Notice
routine  Ability to relate to  Information
calculations people of social discussion
4. Errors in range in the
recording workplace SAMPLE STORAGE:
information on  Gather and provide  Manual filing
forms/ information in system
documents are response to  Computer-based
identified and workplace filing system
properly acted requirements  Personnel forms,
upon telephone
5. Reporting message forms,
requirements safety reports
to supervisor  Telephone
are completed  Electronic and
according to two way radio
organizational
guidelines

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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 one’s role and responsibility within team

LO3. Work as a team member

LO1. DESCRIBE TEAM ROLE AND SCOPE

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. The role  Communication Equipments : -Group  Competency
and process discussion may be assessed
objective  Team structure  LCD -Interaction in workplace or
of the  Team roles Projector in a simulated
team is  Group planning and (optional) workplace
identified decision making  Overhead setting
from  Communicate Projector  Assessment
available appropriately, (optional) shall be
sources of consistent with the  Computer observed while
informati culture of the  Printer task are being
on workplace undertaken
2. Team whether
SUPPLIES &
parameter individually or
MATERIALS
s, in group
reporting
relationsh  Pen
ips and  Paper
responsibi
lities are
identified
from
team
discussio
ns and
appropriat
e external
sources

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LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
1. Individual role  Communication Equipments : -Group  Competenc
and process discussion y may be
responsibilitie  Team structure  LCD Projector -Interaction assessed in
s within the  Team roles (optional) workplace
team  Group planning and  Overhead or in a
environment decision making Projector simulated
are identified.  Communicate (optional) workplace
2. Roles and appropriately,  Computer setting
responsibility consistent with the  Printer  Assessment
of other team culture of the shall be
members are workplace observed
SUPPLIES &
identified and while task
MATERIALS
recognized. are being
3. Reporting undertaken
relationships  Suppliers whether
within team  Memorandum individuall
and external  Circular y or in
to team are  Notice group
identified.  Information
discussion

SAMPLE STORAGE:
 Manual filing
system
 Computer-
based filing
system
 Personnel
forms,
telephone
message forms,
safety reports
 Telephone
 Electronic and
two way radio
LO3. WORK AS A TEAM MEMBER

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
 Communicati  Communication Equipments : -Group  Competenc
on process process discussion y may be
 Team  Team structure  LCD Projector -Interaction assessed in
structure  Team roles (optional) workplace
 Team roles  Group planning and  Overhead or in a
 Group decision making Projector simulated
planning and  Communicate (optional) workplace
decision appropriately,  Computer setting
making consistent with the  Printer  Assessment
 Communicate culture of the shall be
appropriately, workplace observed
SUPPLIES &
consistent while task
MATERIALS
with the are being
culture of the undertaken
workplace  Suppliers whether
 Memorandum individuall
 Circular y or in
 Notice group
 Information
discussion

SAMPLE STORAGE:
 Manual filing
system
 Computer-
based filing
system
 Personnel
forms,
telephone
message forms,
safety reports
 Telephone
 Electronic and
two way radio

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UNIT OF COMPETENCY : SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS

MODULE TITLE : SOLVING/ADDRESS ING GENERAL WORKPLACE

PROBLEMS

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
promoting general workplace problems.

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1 : Identify routine problems

LO2 : Look for solutions to routine problems appropriate medium is used to transfer
information and ideas
LO3 : Recommend solutions to problems
 LO1. IDENTIFY ROUTINE PROBLEMS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Routine  Review of the Equipments : -Group discussion  Case
problems or current industry -Lecture Formulation
procedural hardware and  LCD -Demonstration  Life Narrative
problem areas software Projector -Role playing Inquiry
are identified products and (optional) (Interview)
2. Problems to be services  Overhead  Standardized test
investigated are  Identify Projector
defined and correctly the (optional)
determined industry  Computer
3. Current maintenance,  Printer
conditions of service and
the problem are helpdesk
LEARNING
identified and practices,
MATERIALS
documented processes and
procedures
 Make use of
 Company
the industry
policies
standard
 Company
diagnostic tools
operations,
 Share best
procedures
practices in
and standards
determining
basic
malfunctions
and resolutions
to general
problems in the
workplace
 Analyze
routine/procedu
ral problems

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 LO2. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Potential  Review of the Equipments : -Group  Case
2. solutions to current discussion Formulation
problem are industry  LCD -Lecture  Life Narrative
identified hardware and Projector -Demonstration Inquiry
3. Recommendatio software (optional) -Role playing (Interview)
n about possible products and  Overhead  Standardized test
solutions are services Projector
developed,  Identify (optional)
documented, correctly the  Computer
ranked and industry  Printer
presented to maintenance,
appropriate service and
LEARNING
person for helpdesk
MATERIALS
decision practices,
processes and
procedures
 Company
 Make use of
policies
the industry
 Company
standard
operations,
diagnostic
procedures
tools
and standards
 Share best
practices in
determining
basic
malfunctions
and resolutions
to general
problems in
the workplace
 Formulate
possible
solutions to
problems and
document
procedures for
 reporting
 LO3. RECOMMEND SOLUTIONS TO PROBLEMS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Discuss  Work values and Equipments : Group discussion  Case
standard ethics (Code of -Lecture Formulation
Conduct, Code of  LCD -Demonstration  Life Narrative
operating Ethics, etc.) Projector -Role playing Inquiry
procedures  Company (Interview)
(optional)
and policies  Overhead  Standardized test
documentati  Company Projector
on processes operations, (optional)
procedures and  Computer
standards  Printer
 Fundamental
rights at work
LEARNING
including gender
MATERIALS
sensitivity
 Personal hygiene
practices
 Company
policies
 Company
operations,
procedures
and standards

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UNIT OF COMPETENCY : DEVELOP CAREER AND LIFE DECISIONS

MODULE TITLE : DEVELOPING CAREER AND LIFE DECISIONS

MODULE DESCRIPTOR : This module covers the outcomes required to comply with
regulatory and organizational requirements for developing
career and life decisions.

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1 Manage one’s emotion

LO2 Develop reflective practice
LO3 Boost self- confidence and develop self- regulation
 LO2. MANAGE ONE’S EMOTION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
2. Self-management  Demonstrate self- Equipments : -Discussion  Demonstrati
strategies are management  LCD -Interactive - on or
identified strategies that Projector Lecture simulation
3. Skills to work assist in (optional) -Brainstorming with oral
independently and to regulating  Overhead Demonstration questioning
show initiative, to be behavior and Projector Role-playing  Case
conscientious, and achieving (optional) problems
persevering in the personal and  Computer involving
face of setbacks and learning goals  Printer workplace
frustrations are  Explain enablers diversity
developed and barriers in issues
4. Techniques for achieving LEARNING
effectively handling personal and MATERIALS
negative emotions and career goals
unpleasant situation in  Identify  Clean air act
the workplace are techniques in  Building code
examined handling negative  National
emotions and Electrical &
unpleasant fire safety
situation in the codes
workplace such as  Waste
frustration, anger, management
worry, anxiety, statutes &
etc. rules
 Manage properly  Philippine
one’s emotions OHS
and recognize  Dole
situations that regulations
cannot be on safety
changed and legal req’s
accept them and  ECC
remain regulations
professional  Standard
 Recall instances operating
that demonstrate procedures of
self- discipline, property
working  Risk
independently management
and showing manual
initiative to
achieve personal
and career goals
 Share experiences
that show
confidence, and
resilience in the
face of setbacks
and frustrations
and other
 negative emotions
and unpleasant
situations in the
workplace

LO2. DEVELOP REFLECTIVE PRACTICE

- 26 -
 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Personal strengths and  Enumerate Equipments : - Small  Demonstrati
achievements, based strategies to  LCD Projector Group on or
on self- assessment improve one’s (optional) Discussion simulation
strategies and teacher attitude in the  Overhead Interactive with oral
feedback are workplace Projector Lecture questioning
contemplated  Explain Gibbs’ (optional) -  Case
2. Progress when Reflective  Computer Brainstormin problems
seeking and Cycle/Model  Printer g involving
responding to (Description, -  workplace
feedback from Feelings, LEARNING Demonstratio diversity
teachers to assist them Evaluation, MATERIALS n issues
in consolidating Analysis, -5 Role-
strengths, addressing Conclusion, and  Clean air act playing
weaknesses and Action plan)  Building code
fulfilling their  Use basic SWOT  National
potential are analysis as self- Electrical & fire
monitored  assessment safety codes
3. Outcomes of personal strategy  Waste
and academic  Develop management
challenges by reflective practice statutes & rules
reflecting on previous through  Philippine OHS
problem solving and realization of  Dole regulations
decision making limitations, likes/ on safety legal
strategies and dislikes; through req’s
feedback from showing of self-  ECC regulations
4. peers and teachers are confidence  Standard
predicted  Demonstrate self- operating
acceptance and procedures of
being able to property
accept challenges  Risk
management
manual

LO3. BOOST SELF- CONFIDENCE AND DEVELOP SELF- REGULATION

Assessment Contents Conditions Methodologies Assessment

 Criteria Methods
1. Efforts for continuous  Describe the Equipments : -Small Group  Demonstrati
self-improvement are components of  LCD Projector -Discussion on or
demonstrated self- regulation (optional) -Interactive simulation
2. Counter-productive based on Self-  Overhead Lecture with oral
tendencies at work are Regulation Projector - questioning
eliminated Theory (SRT) (optional) Brainstormin  Case
3. Positive outlook in  Explain  Computer g problems
life are maintained. personality  Printer - involving
development Demonstratio workplace
concepts n diversity
 Cite self-help LEARNING -Role- issues
concepts (e. g., 7 MATERIALS playing
Habits by Stephen
Covey,  Clean air act
transactional  Building code
analysis, psycho-  National
spiritual Electrical & fire
concepts) safety codes
 Perform effective  Waste
communication management
skills statutes & rules
– reading,  Philippine OHS
writing,  Dole regulations
conversi on safety legal
ng skills req’s
 Show affective  ECC regulations
skills – flexibility,  Standard
adaptability, etc. operating
 Determine procedures of
strengths and property
weaknesses  Risk
management
manual

- 28 -
UNIT OF COMPETENCY : CONTRIBUTE TO WORKPLACE INNOVATION

MODULE TITLE : CONTRIBUTING TO WORKPLACE INNOVATION

MODULE DESCRIPTOR : This module covers the outcomes required to comply with
regulatory and organizational requirements for contributing to
workplace innovation.

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1 Identify opportunities to do things better

LO2 Discuss and develop ideas with others
LO3 Integrate ideas for change in the workplace
 LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Opportunities for  Identify Different Equipments : - Interactive -  Psychologic
improvement are Roles Of  LCD Projector Lecture al and
identified proactively Individuals In (optional) -Appreciative behavioral
in own area of work. Contributing To  Overhead -Inquiry Interviews
2. Information are Doing Things Projector -  Performance
gathered and Better In The (optional) Demonstratio Evaluation
reviewed which may Workplace  Computer n  Life
be relevant to ideas  Appreciate  Printer -Group work Narrative
and which might Positive Impacts Inquiry
assist in gaining And Challenges  Review of
support for idea. In Innovation LEARNING portfolios of
 Show Mastery Of MATERIALS evidence
The Different and third-
Types Of  Clean air act party
Changes And  Building code workplace
Levels Of  National reports of
Participation In Electrical & fire on- the-job
The Workplace safety codes performance
 Discuss 7 Habits  Waste .
Of Highly management  Standardized
Effective People statutes & rules assessment
 Philippine OHS of character
 Dole regulations strengths
on safety legal and virtues
req’s applied
 ECC regulations
 Standard
operating
procedures of
property
 Risk
management
manual
 LO2. DISCUSS AND DEVELOP IDEAS WITH OTHERS

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. People who could  Identify different Equipments : -Interactive -  Psychologic
provide input to ideas roles of  LCD Projector Lecture al and
for improvements are individuals in (optional) -Appreciative behavioral
identified. contributing to  Overhead -Inquiry Interviews
2. Ways of doing things Projector -  Performance
3. approaching people to better in the (optional) Demonstratio Evaluation
begin sharing ideas workplace  Computer n  Life
are selected.  Appreciate  Printer -Group work Narrative
4. Meeting is set with positive impacts Inquiry
relevant people. and challenges in  Review of
5. Ideas for follow up innovation LEARNING portfolios of
are review and  Show mastery of MATERIALS evidence
selected based on the different types and third-
feedback. of changes and  Clean air act party
6. Critical inquiry levels of  Building code workplace
method is used to participation in  National reports of
discuss and develop the workplace Electrical & fire on- the-job
ideas  Discuss 7 habits safety codes performance
7. with oth of highly  Waste .
effective people management  Standardized
 Communicate statutes & rules assessment
ideas through  Philippine OHS of character
small group  Dole regulations strengths
discussions and on safety legal and virtues
meetings req’s applied
 ECC regulations
 Standard
operating
procedures of
property
 Risk
management
manual
 LO3. INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Critical inquiry  Identify different Equipments : - Interactive -  Psychologic
method is used to roles of  LCD Projector Lecture al and
integrate different individuals in (optional) -Appreciative behavioral
ideas for change of contributing to  Overhead -Inquiry Interviews
key people. doing things Projector -  Performance
2. Summarizing, better in the (optional) Demonstratio Evaluation
analyzing and workplace  Computer n  Life
generalizing skills are  Appreciate  Printer -Group work Narrative
used to extract salient positive impacts Inquiry
points in the pool of and challenges in  Review of
ideas. innovation LEARNING portfolios of
3. Reporting skills are  Show mastery of MATERIALS evidence
likewise used to the different types and third-
communicate results. of changes and  Clean air act party
4. Current Issues and levels of  Building code workplace
concerns on the participation in  National reports of
systems, processes the workplace Electrical & fire on- the-job
and procedures, as  Discuss 7 habits safety codes performance
well as the need for of highly  Waste .
simple innovative effective people management  Standardized
5. practices are  Communicate statutes & rules assessment
identified. ideas through  Philippine OHS of character
small group  Dole regulations strengths
discussions and on safety legal and virtues
meetings req’s applied
 Demonstrate  ECC regulations
basic skills in  Standard
data analysis operating
procedures of
property
 Risk
management
manual
UNIT OF COMPETENCY : PRESENT RELEVANT INFORMATION

MODULE TITLE : PRESENTING RELEVANT INFORMATION

MODULE DESCRIPTOR : This module covers the outcomes required to comply with
regulatory and organizational requirements for presenting
relevant information.

NOMINAL DURATION : 8 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1 Gather data/ information

LO2 Assess gathered data/ information
LO3 Record and present information
 LO1. GATHER DATA/ INFORMATION

Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
1. Evidence, facts and  Lecture and Equipments : -Group  Oral evaluation
information are discussion on:  LCD Projector discussion  Written Test
collected - Organisa (optional) -Lecture  Observation
2. Evaluation, terms of tional  Overhead -  Presentation
reference and protocols Projector Demonstratio
conditions are - Confiden (optional) n
reviewed to determine tiality  Computer -Role Play
whether and  Printer
data/information falls accuracy
within project scope - Business
mathema
tics and
statistics
- Legislati
on,
policy
and
procedur
es
relating
to the
conduct
of
evaluatio
ns
 Reviewing data/
information
 LO2. ASSESS GATHERED DATA/ INFORMATION
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Validity of data/  Lecture and discussion Equipments : -Group  Oral
information is on:  LCD Projector discussion evaluation
assessed - Data (optional) -Lecture  Written Test
2. Analysis analysis  Overhead -  Observation
3. techniques are applied techniqu Projector Demonstratio  Presentation
to assess data/ es/ (optional) n
information. procedur  Computer -Role Play
4. Trends and anomalies es  Printer -Practical
are identified - Organisa exercises
5. Data analysis tional
techniques and values,
procedures are ethics
documented and
6. 2.5 Recommendation codes of
s are made on areas of conduct
possible improvement - Trends
and
anomalie
s
 Computing business
mathematics and
statistics
 Application of data
analysis techniques
 LO3. RECORD AND PRESENT INFORMATION
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Studied  Lecture and Equipments : -Group  Oral evaluation
2. data/information are discussion on:  LCD Projector discussion  Written Test
recorded. - Reportin (optional) -Lecture  Observation
3. Recommendation s g  Overhead -  Presentation
are analysed for requirem Projector Demonstratio
action to ensure they ents to a (optional) n
are compatible with range of  Computer -Role Play
the project’s scope audience  Printer
and terms of s
reference. - Recomm
4. Interim and final endation
reports are analysed s for
and outcomes are possible
compared to the improve
criteria established at ments
the outset.  Analysis and
5. Findings are comparison of
presented to interim and final
stakeholders. reports’ outcomes
 Reporting of data
findings
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL SAFETY AND HEALTH

POLICIES AND PROCEDURES

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

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1 Identify OSH compliance requirements

LO2 Prepare OSH requirements for compliance
LO3 Perform tasks in accordance with relevant OSH policies and procedures

LO1. IDENTIFY OSH COMPLIANCE REQUIREMENTS

 Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Relevant OSH  Discussion Equipments : -Group - Written Exam
requirements,  LCD Projector discussion
regarding: - Demonstration
regulations, policies (optional) -Lecture
and procedures are - Hierarchy of  Overhead - - Observation
identified in Controls Projector Demonstratio - Interviews /
accordance with - Hazard (optional) n Questioning
workplace policies Prevention and  Computer -Role Play
and procedures  Printer
2. OSH activity non-
Controls
conformities are - Work Standards
conveyed to and Procedures
appropriate personnel - Personal
3. OSH preventive and
Protective
control requirements
are identified in Equipment
accordance with OSH
work policies and
procedures

LO2. PREPARE OSH REQUIREMENTS FOR COMPLIANCE

 Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. OSH work activity - Identification of Equipments : -Group - Written Exam
material, tools and  LCD Projector discussion
required safety - Demonstration
equipment materials, tools and (optional) -Lecture
requirements are  Overhead - Observation
equipment
identified in
- Handling of safety Projector - Interviews /
accordance with (optional) Questioning
control resources
workplace policies  Computer
and procedures  Printer
2. Required OSH
materials, tools and
equipment are
acquired in
accordance with
workplace policies
and procedures
3. Required OSH
materials, tools and
equipment are
arranged/ placed in
accordance with OSH
work
4. standards

LO3. PREPARE OSH REQUIREMENTS FOR COMPLIANCE

 Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Relevant OSH work - Discussion of Equipments : -Group - Written Exam
procedures are  LCD Projector discussion
General OSH - Demonstration
identified in Standards and (optional) -Lecture
accordance with  Overhead - - Observation
Principles
workplace policies
- Performing industry Projector Demonstratio - Interviews /
and procedures (optional) n Questioning
related work
2. Work Activities are  Computer -Role Play
activities in
executed in  Printer
accordance with OSH
accordance with OSH
Standards
work standards
3. Non-compliance work
activities are reported
to appropriate
personnel

UNIT OF COMPETENCY : EXERCISE EFFICIENT AND EFFECTIVE

SUSTAINABLE PRACTICES IN THE WORKPLACE
MODULE TITLE : EXERCISING EFFICIENT AND EFFECTIVE
SUSTAINABLE PRACTICES IN THE WORKPLACE

MODULE DESCRIPTOR : This module covers the outcomes required to comply with
regulatory and organizational requirements for exercising
efficient and effective sustainable practices in the workplace.

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1 Identify the efficiency and effectiveness of resource utilization

LO2 Determine causes of inefficiency and/or ineffectiveness of resource
utilization
LO3 Convey inefficient and ineffective environmental practices

LO1. IDENTIFY THE EFFICIENCY AND EFFECTIVENESS OF RESOURCE

UTILIZATION
 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Required resource - Discussion on the Equipments : -Group - Written Exam
utilization in the  LCD Projector discussion
process how - Demonstration
workplace is Environmental (optional) -Lecture
measured using  Overhead - - Observation
Policies coherence is
appropriate achieved Projector Demonstratio - Interviews /
techniques (optional) n Questioning
- Discussion on
2. Data are recorded in  Computer -Role Play
Necessary Skills in
accordance with  Printer
response to changing
workplace protocol
environmental
3. Recorded data are
policies needs
compared to
determine the - Waste Skills
efficiency and - Energy Skills
effectiveness of - Water Skills
resource utilization
according to
- Building Skills
established - Transport Skills
environmental work - Material Skills
procedures

LO2. DETERMINE CAUSES OF INEFFICIENCY AND/OR

INEFFECTIVENESS OF RESOURCE UTILIZATION
 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Potential causes of - Discussion of Equipments : -Group - Written Exam
inefficiency and/or  LCD Projector discussion
Environmental - Demonstration
ineffectiveness are Protection and (optional) -Lecture
listed  Overhead - - Observation
Resource Efficiency
2. Causes of inefficiency Targets Projector Demonstratio - Interviews /
and/or ineffectiveness (optional) n Questioning
- Analysis on the
are identified through  Computer -Role Play
Relevant Work
deductive reasoning  Printer
Procedure
2.1 Identified causes of
inefficiency and/or
ineffectiveness are
validated thru
established
environmental
3. procedures

LO3. CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL

PRACTICES
 Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Efficiency and - Identification of Equipments : -Group - Written Exam
effectiveness of  LCD Projector discussion
(re)training needs and - Demonstration
resource utilization usage of environment (optional) -Lecture
are reported to  Overhead - - Observation
friendly methods and
appropriate personnel technologies Projector Demonstratio - Interviews /
2. Concerns related (optional) n Questioning
- Identification of
resource utilization  Computer -Role Play
environmental
are discussed with  Printer
corrective actions
appropriate personnel
3. Feedback on - Practicing
information/ concerns Environment
raised are clarified Awareness
4. with appropriate
personnel

UNIT OF COMPETENCY : PRACTICE ENTREPRENEURIAL SKILLS IN THE

WORKPLACE
MODULE TITLE : PRACTICING ENTREPRENEURIAL SKILLS IN THE
WORKPLACE

MODULE DESCRIPTOR : This module covers the outcomes required to comply with
regulatory and organizational requirements for practicing
entrepreneurial skills in the workplace.
NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1 Apply entrepreneurial workplace best practices

LO2 Communicate entrepreneurial workplace best practices
LO3 Implement cost- effective operations

LO1. APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Good - Case studies on Best Equipments : -Case Study - Case Study
2. practices relating to  LCD Projector -Lecture/ -
entrepreneurial - Written Test
workplace operations practices (optional) Discussion
are observed and  Overhead - Interview
- Discussion on
selected following Projector
Quality procedures
workplace policy. (optional)
and practices
3. Quality  Computer
4. procedures and - Case studies on Cost  Printer
practices are complied consciousness in
with according to resource utilization
workplace
requirements.
5. Cost-conscious habits
in resource utilization
are applied based on
industry standards

LO2. COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST

PRACTICES
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Observed good - Discussion on Equipments : -Lecture Written Test
practices relating to communicating  LCD Projector -Discussion - Interview
workplace operations (optional)
are communicated to entrepreneurial  Overhead
appropriate person. workplace best Projector
2. Observed quality practices (optional)
procedures and  Computer
practices are  Printer
communicated to
appropriate person
3. Cost-conscious habits
in resource utilization
are communicated
based on
4. industry standards.

LO3. IMPLEMENT COST- EFFECTIVE OPERATIONS

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Preservation and - Case studies on Equipments : -Case Study - Case Study
optimization of  LCD Projector -Lecture/ -
Preservation, - Written Test
workplace resources (optional) Discussion
is implemented in optimization and  Overhead - Interview
accordance with judicious use of Projector
enterprise policy workplace (optional)
2. Judicious use of resources  Computer
workplace tools,  Printer
equipment and
materials are observed
according to manual
and work
requirements.
3. Constructive
contributions to office
operations are made
according to
enterprise
requirements.
4. Ability to work
MODULES OF INSTRUCTION

COMMON COMPETENCIES

COMMERCIAL COOKING NCIII

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

LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE
INDUSTRY
Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Sources of  Time Equipments : -Lecture  Portfolio
information on management  LCD Projector - assessment
the industry are  Ready skills (optional) Demonstration  Interview
correctly needed to access  Overhead -Role-play  Case
identified and industry Projector -Simulation study/situati
accessed. information (optional) on
2. Specific  Basic competency  Computer
information on skills needed to  Printer
sector of work is access the internet
accessed and  Overview of
updated. quality assurance LEARNING
in the industry MATERIALS
 Role of individual
staff members  media
 Industry  reference books
information  libraries
sources  unions
 industry
associations
 industry
journals
 internet
 personal
observation and
experience

LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION

 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Sources of  Trade unions  Industry -Self  Written/oral
information on environmental journals/manual paced/modul examination
the industry are issues and s ar  Practical
accessed and requirements  Internet - demonstratio
applied  Industrial  Personal Demonstratio n
2. Industry relations issues computer n
information is and major  Reference book -Small group
correctly applied organization discussion
to day-to-day  Career Distance
activity opportunities education
3. Information to  Work ethic
assist effective required to work
work in the industry
performance is  Quality assurance
obtained

LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE

 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Informal and/or  Time Equipments : -Lecture  Portfolio
formal research is management  LCD Projector - assessment
used to update  Ready skills (optional) Demonstration  Interview
general needed to access  Overhead -Role-play  Case
knowledge of the industry Projector -Simulation study/situati
industry. information (optional) on
2. Updated  Basic competency  Computer
knowledge is skills needed to  Printer
shared with access the internet
customers and  Overview of
colleagues as quality assurance LEARNING
appropriate and in the industry MATERIALS
incorporated into  Role of individual
day-to-day staff members  media
working  Industry  reference books
activities. information  libraries
sources  unions
 industry
associations
 industry
journals
 internet
 personal
observation and
experience

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
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Workplace  Typical hygiene Equipments : -Lecture  Portfolio
hygiene and control  LCD Projector - assessment
procedures are procedures in the (optional) Demonstration  Interview
implemented in hospitality and  Overhead -Role-play  Case
line with tourism industries Projector -Simulation study/situati
enterprise and  Overview of (optional) on
legal legislation and  Computer
requirements regulation in  Printer
2. Personal relation to food TOOLS &
grooming and handling, EQUIPMENTS
hygiene are personal and
practice regularly general hygiene  Mask
 Knowledge on  Gloves
factors which  Goggles
contribute to  Hair
workplace Net/cap/bonnet
hygiene problems  Face
 General hazards mask/shield
in handling of  Ear muffs
food, linen and  Apron/Gown/
laundry and coverall/jump
garbage, suit
including major  Anti-static suits
causes of
contamination LEARNING
and cross- MATERIALS
infection
 Sources of and  Mask
reasons for food  Gloves
poisoning  Goggles
 Ability to follow  Hair
correct Net/cap/bonnet
procedures and  Face
instructions mask/shield
 Ability to handle  Ear muffs
operating tools/  Apron/Gown/
equipment coverall/jump
 Application to suit
hygiene  Anti-static suits
principles
LO2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF
FOOD, BEVERAGE, AND MATERIALS
Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Potential hygiene  Typical hygiene Equipments : -Lecture  Written/oral
risks are and control  LCD Projector - examination
identified in line procedures in the (optional) Demonstration  Practical
with enterprise hospitality and  Overhead -Role-play demonstratio
procedures tourism industries Projector -Simulation n
2. Action to  Overview of (optional)
minimize and legislation and  Computer
remove risks are regulation in  Printer
taken within relation to food TOOLS &
scope of handling, EQUIPMENTS
individual personal and
responsibility of general hygiene  Mask
enterprise/legal  Knowledge on  Gloves
requirements factors which  Goggles
3. Hygiene risks contribute to  Hair
beyond the workplace Net/cap/bonnet
control of hygiene problems  Face
individual staff  General hazards mask/shield
members are in handling of  Ear muffs
reported to the food, linen and  Apron/Gown/
appropriate laundry and coverall/jump
person for follow garbage, suit
up including major  Anti-static suits
4. Proper handling , causes of
storage and contamination LEARNING
disposal of food, and cross- MATERIALS
beverage and infection
materials are  Sources of and  Mask
followed reasons for food  Gloves
5. Proper disposal poisoning  Goggles
of waste are  Ability to follow  Hair
hygienically correct Net/cap/bonnet
practice regularly procedures and  Face
6. Proper cleaning instructions mask/shield
procedures  Ability to handle  Ear muffs
operating tools/  Apron/Gown/
equipment coverall/jump
 Proper cleaning suit
procedures  Anti-static suits

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

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

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. General features  Basic ergonomics Equipments : -Lecture  Observation
of the computer of keyboard and  LCD Projector -Group  Questioning
are explained computer use (optional) discussion  Practical
according to  Main types of  Overhead -Tutorial or demonstratio
sequence of computers and Projector self-pace n
operation. basic features of (optional)
2. Functions of different  Computer
computer operating systems  Printer
hardware and  Main parts of a
software are computer LEARNING
identified and  Storage devices MATERIALS
explained. and basic
3. Types of categories of  Computer books
peripheral memory & CDs
devices are  Relevant types of
identified. software
4. Connections  Peripheral
between devices
computer and  OH & S
peripheral principles and
devices are responsibilities
explained.  Reading skills
required to
interpret work
instruction
 Communication
skills
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE
ACCORDING TO TASK REQUIREMENT

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Requirements of  Basic ergonomics Equipments : -Lecture  Observation
task are of keyboard and  LCD Projector -Group  Questioning
determined. computer use (optional) discussion  Practical
2. Prepared and  Standard  Overhead -Tutorial or demonstratio
used hardware operating Projector self-pace n
components procedures in (optional)
correctly and entering and  Computer
according to task saving data into  Printer
requirement. the computer
3. Task is planned  Main parts of a LEARNING
to ensure OH & S computer MATERIALS
guidelines and  Storage devices
procedures are and basic  Computer books
followed. categories of & CDs
memory
 Relevant types of
software
 General security
 Viruses
 OH & S
principles and
responsibilities
 Reading skills
required to
interpret work
instruction
 Communication
skills

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

 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Correct  Procedures/ Equipments : -Lecture  Observation
program/applicati techniques in  LCD Projector -Group  Questioning
on is selected accessing (optional) discussion  Practical
based on job Information  Overhead -Tutorial or demonstratio
requirements.  Desktop Icons Projector self-pace n
2. Program/  Keyboard (optional)
application techniques based  Computer
containing the on OHS  Printer
information requirements
required is LEARNING
accessed MATERIALS
according to
company  Computer books
procedures. & CDs
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.

LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE

REQUIREMENTS
Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
 1. Entered data are  Software Equipments : -Lecture  Observation
processed using commands  LCD Projector -Group  Questioning
appropriate  Operation and use (optional) discussion  Practical
software of peripheral  Overhead -Tutorial or demonstratio
commands. devices Projector self-pace n
2. Data are printed  Procedures in (optional)
out as required producing and  Computer
using computer transferring  Printer
hardware/periphe files/data
ral devices in LEARNING
accordance with MATERIALS
standard
operating  Computer books
procedures. & CDs
3. Files and data are
transferred
between
compatible
systems using
computer
software,
hardware/
peripheral
devices in
accordance with
standard
operating
procedures.

LO5. MAINTAIN COMPUTER SYSTEM

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
 1. Systems for  Cleaning, minor Equipments : -Lecture  Observation
cleaning, minor maintenance and  LCD Projector -Group  Questioning
maintenance and replacements of (optional) discussion  Practical
replacement of consumables  Overhead -Tutorial or demonstratio
consumables are  Creating more Projector self-pace n
implemented. space in hard disk (optional)
2. Procedures for  Reviewing  Computer
ensuring security programs  Printer
of data, including  Deleting
regular back-ups unwanted files LEARNING
and virus checks  Checking hard MATERIALS
are implemented disk for errors
in accordance  Viruses and up-  Computer books
with standard to-date anti-virus & CDs
operating programs  Learning
procedures. materials/activit
3. Basic file y sheets
maintenance  Manufacturer’s
procedures are manual
implemented in
line with the TOOLS &
standard ACCESSORIS
operating  Set of screw
procedures. driver

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

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

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Correct healthy,  Health, safety and  Manuals -Self-  Written/ oral
safety and security  Handbook paced/ examination
security procedures safety and modular  Practical
procedures are  Breaches security - demonstratio
complied in line procedures  Report (sample) Demonstratio n
with the n
legislation and -Small group
regulation discussion
2. Correct health, Distance
safety and education
security
procedures are
followed.
3. Breaches of
health, safety and
security
procedures are
identified.

LO2. RESPOND APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY

SITUATIONS IN LINE WITH ENTERPRISE GUIDELINES
 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Emergency and  Emergency -Emergency procedure -Self-  Written/ oral
potential procedure manuals paced/ examination
emergency are -Personal injuries -Handbook safety and modular  Practical
recognized and -Fire security - demonstratio
appropriate -Electrocution -Report Demonstratio n
action are taken -Natural calamity -Emergency drills – n
2. Emergency -Criminal acts instruction/guidelines -Small group
procedures are -Safe personal presentation discussion
followed in line standard Distance
with enterprise education
procedures and
guidelines
3. Assistance is
sought from
colleagues to
resolve or
respond to
emergency
situation

LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

Assessment Contents Conditions Methodolo Assessment

 Criteria gies Methods
 Safe personal  Proper use of  Modules -Self-  Written/ oral
standards are personal  Reference paced/ examination
identified and protective modular  Practical
followed in line equipment
book - demonstratio
with enterprise  Waste  Guidelines Demonstratio n
requirements management on waste n
 Pollution control disposal -Small group
 Effect of  Flyers/ discussion
pollution Distance
 Types of
brochures education
pollutants

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

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

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
 Communication Equipments : -Lecture  Written
 Guests are -Interactive  LCD Projector - examinatio
greeted in line communication with (optional) Demonstratio n
with enterprise others  Overhead n  Practical
procedure -Interpersonal skills/ social Projector -Role-play demonstra
 Verbal and non- graces with sincerity (optional) -Simulation tion
verbal  Safety Practices  Video camera
communications -Safe work practices  TV/monitor
are appropriate to -Personal hygiene  VHS/DVD
the given  Attitude player
situation -Attentive, patient and
 Non verbal cordial MATERIALS:
communication -Eye-to-eye contact  Books and
of customer is -Maintain teamwork and Videos relating
observed cooperation to customer
responding to  Theory service and
customer -Selling/upselling service
 Sensitivity to techniques philosophy
cultural and -Interview techniques  Books and
social differences -Conflict resolution Videos relating
is demonstrated -Communication process to customer
-Communication barriers service and
 Effective service
communication philosophy
skills
 Non-verbal TOOLS &
communication - ACCESSORIES
body language
 Ability to work  Recorder /
calmly and microphone
unobtrusively
effectively
 Ability to handle
telephone
inquiries and
conversations
 Correct procedure
in handling
telephone
inquiries
 Proper way of
handling
complaints

LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER

 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
 Communication Equipments : -Lecture  Written
1. Appropriate -Interactive  LCD Projector - examinatio
interpersonal communication with (optional) Demonstratio n
skills are used to others  Overhead n  Practical
ensure that -Interpersonal skills/ social Projector -Role-play demonstra
customer needs graces with sincerity (optional) -Simulation tion
are accurately  Safety Practices  Video camera
identified -Safe work practices  TV/monitor
2. Customer needs -Personal hygiene  VHS/DVD
are assessed for  Attitude player
urgency so that -Attentive, patient and
priority for cordial MATERIALS:
service delivery -Eye-to-eye contact  Books and
can be identified -Maintain teamwork and Videos relating
3. Customers are cooperation to customer
provided with  Theory service and
information -Selling/upselling service
4. Appropriate techniques philosophy
rapport is -Interview techniques  Books and
maintained with -Conflict resolution Videos relating
customer to -Communication process to customer
enable high -Communication barriers service and
quality service  Effective service
delivery communication philosophy
5. Personal skills
limitation in  Non-verbal
addressing communication -
customer needs is body language
identified and  Ability to work
where calmly and
appropriate, unobtrusively
assistance is effectively
sought from  Ability to handle
supervisor telephone
6. Opportunities to inquiries and
enhance the conversations
quality of service  Correct procedure
and products are in handling
taken wherever telephone
possible inquiries
 Proper way of
handling
complaints
LO3. HANDLE QUERIES PROMPTLY AND CORRECTLY IN LINE WITH
ENTERPRISE PROCEDURES
Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
 Uses of Equipments : -Lecture  Written
1. Customer needs telephone, fax,  LCD Projector - examinatio
are promptly internet and e- (optional) Demonstratio n
attended to in line mail  Overhead n  Practical
with enterprise  Telephone and Projector -Role-play demonstra
procedure electronic mail (optional) -Simulation tion
2. Applied correct ethics  Video camera
procedure in  Procedures in  TV/monitor
using telephone, handling queries  VHS/DVD
fax and internet  Maintain player
3. Report is teamwork and
accomplished cooperation MATERIALS:
according to  Effective  Books and
company rules communication Videos relating
and regulations skills to customer
 Non-verbal service and
communication - service
body language philosophy
 Ability to work  Books and
calmly and Videos relating
unobtrusively to customer
effectively service and
 Ability to handle service
telephone philosophy
inquiries and
conversations

LO4. HANDLE CUSTOMER COMPLAINTS, EVALUATION AND

RECOMMENDATIONS
 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
Equipments : -Lecture  Written
1. Guests are  Communication  LCD Projector - examinatio
greeted with a -Interactive (optional) Demonstratio n
smile and eye-to- communication with  Overhead n  Practical
eye contact others Projector -Role-play demonstra
2. Responsibility for -Interpersonal skills/ social (optional) -Simulation tion
resolving the graces with sincerity  Video camera
complaint is  Attitude  TV/monitor
taken within limit -Attentive, patient and  VHS/DVD
of responsibility cordial player
3. Nature and -Eye-to-eye contact
details of -Maintain teamwork and MATERIALS:
complaint are cooperation  Books and
established and  Interview skills Videos relating
agreed with the  Ability to work to customer
customer calmly and service and
4. Appropriate unobtrusively service
action is taken to effectively philosophy
resolve the  Guidelines in  Books and
complaint to the handling Videos relating
customers complaints to customer
satisfaction  Procedures in service and
wherever responding and service
possible resolving philosophy
complaints
MODULES OF INSTRUCTION

CORE COMPETENCIES

COMMERCIAL COOKING NC III

UNIT OF COMPETENCY : PLAN AND PREPARE FOOD FOR ALA CARTE &
BUFFETS

MODULE TITLE : ALA CARTE AND BUFFET FOOD PREPARATION

MODULE DESCRIPTOR : This module deals with the knowledge, skills, behavior and
motivations required to plan and prepare foods for ala carte
and buffet situations.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES

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

LO1. Plan ala carte and buffet items

LO2. Prepare, produce and present foods for ala carte and buffets

LO3. Store ala carte and buffet items

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LO1. PLAN ALA CARTE AND BUFFET ITEMS
Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. The ala carte and  Menu planning  Writing -Lecture/  Written test
buffet is planned for ala carte and materials discussion  Practical test
according to buffets  References/ -  Observation
enterprise and/or  Buffet recipe books Demonstratio  Oral
customer centerpiece and  Handouts n questioning
requirements decoration  Fully-equipped -Hands-on
2. Appropriate food making operational Video
items are selected  Basic principles commercial viewing
according to of nutrition kitchen -modular
season, budget,  Principles of  Real ingredients -online
occasion and Food & Beverage
customer Cost Control
requirements.  Food preparation
3. Food cost is for ala carte and
calculated in buffets
accordance with
budget and
reporting
requirements
4. Layout and
display of the
buffet are
planned, in
accordance with
the type of food,
occasion and
desired theme.
5. Buffet
centerpieces &
decoration are
designed
organized and
produced
according to
enterprise
procedures.

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LO2. PREPARE, PRODUCE AND PRESENT FOODS FOR ALA CARTE AND BUFFETS

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Appropriate  Food preparation  Writing -Lecture/  Written test
methods of cookery for ala carte and materials discussion  Practical test
are used to prepare buffets  References -  Observation
meats, poultry,
 Buffet and ala  Handouts/ Demonstratio  Oral
seafood and other
foods for ala carte
carte presentation Recipe books n questioning
and buffets.  Aspic and gelatin  Fully-equipped -Hands-on  Sampling of
2. Buffet items are preparation operational Video buffet items
glazed with aspic or  Meat carving commercial viewing prepared by
gelatin preparations techniques kitchen -modular the
according to  F & B Cost  Real ingredients -online candidate
acceptable Control
enterprise standards
3. Sauces and
garnishes suitable
for ala carte and
buffet food items
are produced.
4. Meats are carved
and served
according to
enterprise
standards.
5. Hot and cold foods
are served and
presented according
to health and
hygiene
regulations.
6. Portion control is
applied to minimize
wastage and
maximize profit.
7. Food items are
attractively and
tastefully arranged
and presented to
maximize appeal.
8. Desserts suitable
for ala carte and
buffet presentation
are prepared and
produced using
standard and/or
enterprise recipes

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LO3. STORE ALA CARTE AND BUFFET ITEMS

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Store ala carte  Holding  Writing -Lecture/  Written test
and buffet items and materials discussion  Practical test
hygienically and  References -  Observation
correctly before
storing  Handouts/ Demonstratio  Oral
and after the foods Recipe books n questioning
service time at a properly  Fully-equipped -Hands-on  Sampling of
safe temperature. operational Video buffet items
2. Proper portioning commercial viewing prepared by
for storage must kitchen -modular the
be undertaken,  Real ingredients -online candidate
together with
dates to facilitate
“first in, first out”
procedures.

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UNIT OF COMPETENCY : PLAN AND CONTROL MENU-BASED CATERING

MODULE TITLE : PLANNING AND CONTROLLING MENU-BASED

CATERING

MODULE DESCRIPTOR : This module deals with the basic planning, preparing and
controlling of menu-based catering within established
enterprise systems.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Plan and prepare menus.

LO2. Control menu-based catering.

LO3. Practice portion control.

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LO1. PLAN AND PREPARE MENUS

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Enterprise and/or  Menu Planning  Writing -Lecture/  Written test
customer procedures materials discussion  Practical test
requirements are  Kinds of menus  References -  Observation
identified for
 Menu structure  Handouts/ Demonstratio  Oral
menus.
2. Menu items are
 Writing and Recipe books n questioning
determined designing the  Fully-equipped -Hands-on  Sampling of
according to the menus operational Video buffet items
different menu  Recipe/Menu commercial viewing prepared by
planning Costing kitchen -modular the
considerations.  Real ingredients -online candidate
3. Costs of menu
items are
established and
compliance is
ensured with
enterprise costing
constraints.
4. Menus are prepared
as required by the
enterprise, type of
cuisine or particular
situation
5. Menus are
organized and
written using:
6. Terminology
appropriate to the
market and style of
menu.
7. Item descriptions
which promote
menu items

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LO2. CONTROL MENU-BASED CATERING

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Appropriate  Production  Writing -Lecture/  Written test
catering control schedule materials discussion  Practical test
systems are  Recipe/Menu  References -  Observation
selected and used
Costing  Handouts/ Demonstratio  Oral
according to
enterprise
 Yield testing and Recipe books n questioning
requirements. portion control  Fully-equipped -Hands-on  Sampling of
2. Production  Controlling labor operational Video buffet items
schedules are costs commercial viewing prepared by
planned giving  Different kitchen kitchen -modular the
consideration to forms and their  Real ingredients -online candidate
menu constraints, uses e.g.
available production
equipment,
planning sheets,
expertise of labor
and available time. daily kitchen
3. Labor costs are reports, spoilage
controlled reports
considering the
roster, scheduling,
award conditions
and rates.
4. Product utilization
and quality is
optimized through
the application of
portion control and
effective yield
testing.
5. Stock control
measures are
applied by
following correct
receiving and
storing procedures
6. Security procedures
in food production
and storage areas
are applied to
minimize risks of
theft, damage or
loss.

LO3. PRACTICE PORTION CONTROL

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 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Correct  Recipe yield  Writing -Lecture/  Written test
portioning testing materials discussion  Practical test
activities are  Portion sizes and -  Observation
 References
identified through control Demonstratio  Oral
2. Weight  Handouts n questioning
3. Volume  Fully-equipped -Hands-on  Sampling of
4. Count operational Video buffet items
5. Correct tools commercial viewing prepared by
portioning are kitchen -modular the
calculated and -online candidate
 Real
used.
ingredients/fo
od items
 Calculator

UNIT OF COMPETENCY : ORGANIZE BULK COOKING OPERATIONS

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MODULE TITLE : ORGANIZING BULK COOKING OPERATIONS

MODULE DESCRIPTOR : This module deals with the skills, knowledge, behavior and
motivations required to provide on-the-job coaching to
colleagues. It reflects the situation in many hospitality
workplaces where “buddy” systems and on job coaching are
extremely common.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES :

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

LO1. Plan kitchen operations for bulk cooking.

LO2. Organize production of bulk cooking menus.

LO3. Select systems for bulk cooking.

LO4. Use preparation and cooking techniques appropriate to the bulk cooking system.

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LO1. PLAN KITCHEN OPERATIONS FOR BULK COOKING

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Quantities are  Recipe  Writing -Lecture/  Written test
determined and quantificat materials discussion  Practical test
-  Observation
accurately ion/conve  References
Demonstratio  Oral
calculated rting  Handouts n questioning
according to recipes  Fully-equipped -Hands-on  Sampling of
recipes and  Purchasin operational Video buffet items
specifications. g commercial viewing prepared by
2. Food items are kitchen -modular the
 Mise en -online candidate
ordered in place  Real
correct  Preparing ingredients/Fo
quantities for and od items
requirements. organizin  Sample
3. A mise en place g work menus,
list, which is schedules production
clear, complete schedules,
and
and appropriate catering plans
workflow
to the situation, and checklists
plans
is prepared for
food
equipment.
4. A work
schedule and
workflow plan
is designed for
the relevant
section of
kitchen to
maximize
teamwork and
efficiency.

LO2. ORGANIZE PRODUCTION OF BULK COOKING MENUS

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 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Preparation and  Work flow  Writing -Lecture/  Written test
service of systems materials discussion  Practical test
-  Observation
orders are  Maintaining  References
Demonstratio  Oral
organized for food quality and  Handouts n questioning
the relevant control in all  Fully-equipped -Hands-on  Sampling of
section of the stages of operational Video buffet items
kitchen to preparation in commercial viewing prepared by
enable smooth bulk cooking kitchen -modular the
-online candidate
workflow and  Establishing  Real
to minimize control ingredients/Fo
delays. procedures and od items
2. The sequence systems in bulk  Sample
of dishes is cooking menus,
controlled to  Purchasing, production
enable smooth receiving, schedules,
workflow and storing, holding catering plans
minimize and issuing and checklists
delays. procedures in
3. Quality control relation to bulk
in all stages of cooking
preparation is
exercised with
focus on design,
eye appeal and
portion size.
4. Appropriate
receiving,
storing and
cleaning
procedures are
established and
correctly
followed

LO3. SELECT SYSTEMS FOR BULK COOKING

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 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Appropriate  Different types  Writing -Lecture/  Written test
food of food materials discussion  Practical test
-  Observation
production production  References
Demonstratio  Oral
systems are systems  Handouts n questioning
selected for  Kinds of cooking  Fully-equipped -Hands-on  Sampling of
bulk cooking equipment and operational Video buffet items
according to processing commercial viewing prepared by
relevant machines kitchen -modular the
-online candidate
factors.  Real
2. Appropriate ingredients/Fo
equipment is od items
identified to  Sample
assist menus,
production and production
cooking schedules,
operations catering plans
and checklists

LO4. USE PREPARATION AND COOKING TECHNIQUES APPROPRIATE TO THE

BULK COOKING SYSTEM

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 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Menu items,  Features of bulk  Writing -Lecture/  Written test
which are cooking materials discussion  Practical test
-  Observation
compatible operations  References
Demonstratio  Oral
with the type  Methods of  Handouts n questioning
of system cooking and  Fully-equipped -Hands-on  Sampling of
chosen, are their effects on operational Video buffet items
selected. the nutritional commercial viewing prepared by
2. Specialty value and kitchen -modular the
-online candidate
recipes are quality of food  Real
prepared and  Safety in the ingredients/Fo
served taking Kitchen/Safe od items
into account work practices  Sample
the type of food menus,
service system. production
3. Food is schedules,
prepared using catering plans
methods which and checklists
take into
account the
effects of
different
methods of
preparation on
nutrition quality
and structure.
4. Systems and
equipment are
safely and
hygienically
used.

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UNIT OF COMPETENCY : PREPARE PATES AND TERRINES

MODULE TITLE : PATE AND TERRINE PREPARATION

MODULE DESCRIPTOR : This module deals with the specialist skills and knowledge,
skills, behavior and motivations required to prepare pates
and terrines

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES :

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

LO1. Prepare pates and terrines.

LO2. Present pates and terrines.

LO3. Develop new recipes.

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LO1. PREPARE PATES AND TERRINES

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. A range of pates  Types of Pates  Writing -Lecture/  Written test
and terrines are and Terrines materials discussion  Practical test
prepared -  Observation
 Ingredients for  References
according to Demonstratio  Oral
pate and terrine  Handouts n questioning
standard recipes.
making  Fully-equipped -Hands-on  Sampling of
2. Appropriate
ingredients are  Pate and terrine operational Video buffet items
selected for preparation commercial viewing prepared by
 Handling of kitchen -modular the
production of
-online candidate
pates and pates and  Real
terrines. terrines ingredients/Fo
3. Lining of moulds  Machines and od items
for pates and equipment in  Sample
terrines are pate and terrine menus,
prepared using
preparation production
suitable
schedules,
ingredients.
4. A range of catering plans
binding agents and checklists
and processes
are used in the
preparation of
basic forcemeat.
5. A range of
pastries suitable
for pate en
croute are
prepared and
correctly handled
to ensure high
quality and
attractive
presentation.
6. Specialized
equipment and
machinery for
making pates and
terrines are
correctly and
safely operated
according to
manufacturer’s
instructions.

LO2. PRESENT PATES AND TERRINES

- 87 -
 Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Pates and  Uses of pates  Writing -Lecture/  Written test
terrines are and terrines materials discussion  Practical test
-  Observation
attractively  Presenting  References
Demonstratio  Oral
presented for pates and  Handouts n questioning
various uses terrines  Fully-equipped -Hands-on  Sampling of
including, but operational Video buffet items
not limited to commercial viewing prepared by
appetizers, kitchen -modular the
-online candidate
entrees or  Real
buffets. ingredients/Fo
2. Pates and od items
terrines are  Sample
appropriately menus,
decorated production
giving schedules,
consideration catering plans
to and checklists
contemporary
tastes, color
presentation
and eye appeal

LO3. DEVELOP NEW RECIPES

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods

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 1. Recipes for  Developing new  Writing -Lecture/  Written test
pates and recipes for materials discussion  Practical test
-  Observation
terrines are pates and  References
Demonstratio  Oral
developed terrines  Handouts n questioning
using a range of  Recipe testing  Fully-equipped -Hands-on  Sampling of
suitable operational Video buffet items
products giving commercial viewing prepared by
consideration kitchen -modular the
-online candidate
to tastes and  Real
presentation. ingredients/Fo
2. New recipes for od items
pates and  Sample
terrines are menus,
tested for taste, production
yield and schedules,
customer catering plans
acceptance. and checklists

UNIT OF COMPETENCY : PLAN, PREPARE AND DISPLAY A BUFFET

- 89 -
MODULE TITLE : BUFFET PLANNING AND DESIGN

MODULE DESCRIPTOR : This module deals with the advanced skills and knowledge
required to design, plan, prepare and display a buffet
creatively.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Plan and design a buffet

LO2. Prepare for the buffet

LO3. Display food items

LO4. Present buffet in a safe and hygienic manner

- 90 -
LO1. PLAN AND DESIGN A BUFFET

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Total concept,  Buffet concepts,  Writing -Lecture/  Written test
food items and themes or materials discussion  Practical test
displays are -  Observation
occasions  References
designed as Demonstratio  Oral
 Planning a  Handouts n questioning
required, in
buffet according  Fully-equipped -Hands-on  Sampling of
consultation with
customers and customer operational Video buffet items
other relevant requirements commercial viewing prepared by
 Buffet menu kitchen -modular the
personnel.
-online candidate
2. Buffets are planning  Real
planned ingredients/Fo
according to the od items
required theme  Sample
or occasion, in menus,
consultation with
production
customers and
schedules,
other relevant
personnel. catering plans
3. An appropriate and checklists
range and quality
of food items are
selected and
organized giving
consideration to
quality and price
according to the
enterprise or
customer
requirements.

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LO2. PREPARE FOR THE BUFFET
Assessment Contents Conditions Methodolo Assessment
Criteria gies Methods
1. Appropriate  Different types  Writing -Lecture/  Written test
service of buffet service materials discussion  Practical test
equipment, -  Observation
ware and  References
service ware and Demonstratio  Oral
equipment  Handouts n questioning
linen are selected
 Buffet  Fully-equipped -Hands-on  Sampling of
to display food
and decorations. decorations and operational Video buffet items
2. Tables and centerpieces commercial viewing prepared by
 Buffet set ups kitchen -modular the
service points are
-online candidate
planned and  Creative  Real
arranged so they Cookery ingredients/Fo
are suitable for  Buffet od items
buffet display presentations  Sample
and service and show menus,
according to
buffets production
establishment
schedules,
requirements,
occasion and catering plans
efficient safe and checklists
customer/staff
accessibility.
3. Food
presentation is
prepared or
organized with
artistic flair and
according to
establishment
standards or
customer
requirements.
4. Appropriate and
attractive
decorations and
centerpieces are
selected and
prepared or
organized as
required.
5. All preparations
and
arrangements for
buffet are
coordinated to all
concerned
individuals.

- 92 -
LO3. DISPLAY FOOD ITEMS

Assessment Contents Conditions Methodolo Assessment

Criteria gies Methods
1. Food items are  Buffet  Writing -Lecture/  Written test
displayed with presentation materials discussion  Practical test
-  Observation
a sense of  Preparing food  References
Demonstratio  Oral
artistry to garnishes  Handouts n questioning
create  Buffet service  Fully-equipped -Hands-on  Sampling of
customer operational Video buffet items
appeal. commercial viewing prepared by
2. Garnishes and kitchen -modular the
-online candidate
accompaniment  Real
s are used to ingredients/Fo
enhance taste od items
and appeal.  Sample
3. Buffet service is menus,
supervised to production
ensure that schedules,
food items are catering plans
replenished and and checklists
that the total
display remains
neat and
attractive.

- 93 -
LO4. PRESENT BUFFET IN A SAFE AND HYGIENIC MANNER

ASSESSMENT CRITERIA:

1. Potential health problems through cross-contamination and food spoilage are

identified and appropriate preventive measures are taken to eliminate these risks.
2. Food on display is kept at temperature levels as prescribed by legislation.

CONTENTS:

 Food Safety and Sanitation

 Types of Food borne Contamination
 Holding buffet foods properly

CONDITIONS:

The students/trainees must be provided with the following:

 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Buffet display

METHODOLOGIES:

 Lecture
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning

- 94 -
UNIT OF COMPETENCY : SELECT, PREPARE AND SERVE SPECIALIZEDFOOD
ITEMS

MODULE TITLE : PREPARING AND SERVING SPECIALIZED FOOD

ITEMS

MODULE DESCRIPTOR : This module deals with the skills and knowledge required to
plan, prepare and present food items at an advanced and
specialized level, using a variety of non-standard food items
and the related specialized techniques. It covers the
preparation and service of specialty cuisines as part of a
general menu as well those offered by enterprises which
specialize in particular menu items

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Select specialized food items.

LO2. Plan menus and/or promotional strategies.

LO3. Prepare and present (dishes using) specialized food items.

LO4. Implement hygienic and safe practices.

- 95 -
LO1. SELECT SPECIALIZED FOOD ITEMS

ASSESSMENT CRITERIA:

1. Suitable suppliers of specialized food items are sourced as required.

2. Suppliers are selected taking into consideration the quality and price of products
and enterprise requirements.
3. Appropriate purchasing and storage procedures are practiced to minimize
wastage.

CONTENTS:

 Kinds of specialized food items

 Selecting specialized food items
 Purchasing and storage procedures

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning.

- 96 -
LO2. PLAN MENUS AND/OR PROMOTIONAL STRATEGIES

ASSESSMENT CRITERIA:

1. Specialized menus and menu items are planned to meet enterprise and customer
requirements and appropriate balance or integration with other items is achieved.
2. Menus or promotional strategies are developed to incorporate or focus on
specialized food items.
3. Menu items are priced to achieve satisfactory profit levels and satisfy enterprise
requirements.
4. Seasonal availability is taken into account when developing menus and
promotional strategies.
5. New menu items or dishes are created using specialized foods and taking into
consideration the characteristics of varieties of food items, eating characteristics
and taste.

CONTENTS:

 Planning menus with specialized food items

 Menu Costing
 Developing new recipes using specialized food items

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References/recipes
 Fully-equipped operational commercial kitchen
 Real ingredients/Food items
 Sample menu and promotional materials

METHODOLOGIES:

 Lecture
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning

- 97 -
LO3. PREPARE AND PRESENT (DISHES USING) SPECIALIZED FOOD ITEMS

ASSESSMENT CRITERIA:

1. Specialized food items are prepared ensuring appropriate flavor combinations,

aesthetic characteristics and taste.
2. Dishes are cooked in a variety of styles as required by the menu, enterprise,
customer preferences.
3. Food items are appropriately presented to maximize appeal.
4. Foods are preserved where appropriate, using suitable techniques.
.
CONTENTS:

 Preparing specialized food items

 Presenting specialized food items
 Preserving specialized food items

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients

METHODOLOGIES:

 Lecture
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning.

- 98 -
LO4. IMPLEMENT HYGIENIC AND SAFE PRACTICES

ASSESSMENT CRITERIA:

1. Potential hygiene and safety problems are identified and appropriate preventative
measures are taken to eliminate risk in the preparation of specialized food items.
2. Specialized food items are stored hygienically and correctly.

CONTENTS:

 Food safety
 Preventing health and safety hazards in the preparation of specialized food items
 Storing specialized food items.

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients

METHODOLOGIES:

 Lecture
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning.

- 99 -
UNIT OF COMPETENCY : SELECT, PREPARE AND SERVE SPECIALTY CUISINES

MODULE TITLE : PREPARING AND SERVING SPECIALTY CUISINES

MODULE DESCRIPTOR : This module deals with the skills and knowledge required in
the preparation and service of a range of specialized items
offered by enterprises which specialize in particular cuisine
style.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Plan specialized cuisine.

LO2. Select and purchase food for menu items.

LO3. Select and use equipment and techniques for preparation, cooking and service.

LO4. Prepare, cook and serve a range of menu items.

LO5. Implement safe and hygienic practices.

- 100 -
LO1. PLAN SPECIALIZED CUISINE

ASSESSMENT CRITERIA:

1. Authentic menus and menu items are planned for a specialized cuisine to meet
enterprise and customer requirements.
2. Seasonality and general availability of ingredients are taken into account when
developing menus and choosing menu items.
3. Menu items are priced to achieved satisfactory profit levels and satisfy enterprise
requirements.
4. Menus and promotional materials are developed to focus on menu items within a
specialized cuisine.
5. Décor and setting are planned according to specialized cuisine, cultural
considerations and enterprise focus.

CONTENTS:

 Types of specialized cuisines

 Standard food items for different cuisines
 Planning considerations when developing and choosing menu items for a
specialized cuisine
 Developing menu and promotional materials for specialized cuisines
 Choosing the right décor and setting according to specialized cuisines

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References/menus
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Specialized and ethnic recipes

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning

- 101 -
LO2. SELECT AND PURCHASE FOOD FOR MENU ITEMS

ASSESSMENT CRITERIA:

1. Menu items, which are appropriate to the cuisine styles, are selected taking into
consideration quality, price, seasonal availability and enterprise requirements.
2. Suitable suppliers of standard and specialized food items are sourced.
3. Suppliers are selected according to quality, price and enterprise requirements.
4. Wastage is minimized through appropriate purchase and storage, taking into
account any special requirements.

CONTENTS:

 Choosing appropriate menu items according to cuisine styles

 Choosing and selecting the right suppliers.

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Ethnic menus and recipes

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning

- 102 -
LO3. SELECT AND USE EQUIPMENT AND TECHNIQUES FOR PREPARATION,
COOKING AND SERVICE

ASSESSMENT CRITERIA:

1. Specialized utensils and cooking equipment are identified and used to produce
authentic menu items.
2. Appropriate preparation methods and utensils are used according to the style and
requirements of the cuisine.
3. Tables are set and decorated according to cuisine and enterprise requirements.

CONTENTS:

 Types of equipment and utensils used to produce authentic ethnic cuisines.

 Preparation methods and cooking techniques used in specialized cuisines

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning

- 103 -
LO4. PREPARE, COOK AND SERVE A RANGE OF MENU ITEMS

ASSESSMENT CRITERIA:

1. A range of authentic menu items are prepared and cooked using preparation,
cookery and service techniques.
2. Cultural requirements and major issues are observed in the preparation, cooking
and service or specialized cuisines.
3. Appropriate accompaniments and garnishes required are prepared for specific
menu items.
4. Menu items are served in correct sequence, using appropriate accompaniments
and garnishes.

CONTENTS:

 Cultural awareness on the customs, traditions and rituals involved in the menu
planning and other aspects of the food preparation of different religious or cultural
groups
 Specialized menu terms
 Food garnishes and accompaniments

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning

- 104 -
LO5. IMPLEMENT SAFE AND HYGIENIC PRACTICES

ASSESSMENT CRITERIA:

1. Potential hygiene and safety problems are identified and appropriate preventative
measures are taken to eliminate risks in producing specialized cuisines.
2. Foods are stored correctly according to health regulations.

CONTENTS:

 Food Sanitation and Safety

 HACCP
 Storage Procedures

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning

- 105 -
UNIT OF COMPETENCY : MONITOR CATERING REVENUE AND COSTS

MODULE TITLE : MONITORING CATERING REVENUE AND COSTS

MODULE DESCRIPTOR : This module deals with the skills and knowledge required to
establish and monitor the costs involved in operating a food
service operation.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Establish and maintain purchasing and ordering system.

LO2. Establish and maintain financial control system.

LO3. Maintain production control system.

LO4. Select and utilize technology.

- 106 -
LO1. ESTABLISH AND MAINTAIN PURCHASING AND ORDERING SYSTEM

ASSESSMENT CRITERIA:

1. Appropriate basic systems for purchasing and ordering are established and
implemented to maximize quality and minimize costs and wastage.
2. Systems for storing food items are established and maintained to avoid
deterioration, wastage, theft and spoilage.
3. Stock records are systematically and regularly updated following established
standard operational procedures.

CONTENTS:

 Purchasing, receiving, storing, and issuing procedures

 Inventory and stock control systems
 Records Keeping
 Internal control

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items
 Sample forms used in purchasing, receiving, issuing and storing

METHODOLOGIES:

 Lecture
 Written exercises
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning

- 107 -
LO2. ESTABLISH AND MAINTAIN FINANCIAL CONTROL SYSTEM

ASSESSMENT CRITERIA:

1. Departmental and operational income statements are prepared as per

established standard operational procedures.
2. Budget forecasts are determined within defined fiscal periods and any variations
are adequately explained.
3. Financial records updated and effectively utilized.

CONTENTS:

 Basic Accounting systems

 Preparing financial reports
 Forecasting and Budgeting

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Sample financial and cost control records

METHODOLOGIES:

 Lecture
 Discussion
 Written exercises

ASSESSMENT METHODS:

 Written test
 Oral questioning
 Case studies

- 108 -
LO3. MAINTAIN PRODUCTION CONTROL SYSTEM

ASSESSMENT CRITERIA:

1. Food control and production schedules are developed and maintained to

maximize efficiency and minimize waste.
2. Work flows and staff rostering is designed to minimize unit labor cost.
3. Daily sales are accurately monitored to make timely adjustments to menus to
reflect customer preferences.

CONTENTS:

 Food production planning

 Sales monitoring
 Rostering staff
 Developing sales forecasts

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Kitchen forms, schedules and worksheets

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Case studies

- 109 -
LO4. SELECT AND UTILIZE TECHNOLOGY

ASSESSMENT CRITERIA:

1. Appropriate computer systems and business machines are selected and utilized
for ease and efficiency.
2. Appropriately software is selected according to the needs of the establishment.

CONTENTS:

 Types and kinds of electronic machines, systems and software applications used
a food service operation
 Computer applications

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Computers with appropriate software

METHODOLOGIES:

 Lecture
 Discussion
 Hands-on exercises

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning

- 110 -
UNIT OF COMPETENCY : ESTABLISH AND MAINTAIN QUALITY CONTROL

MODULE TITLE : ESTABLISHING AND MAINTAINING QUALITY CONTROL

MODULE DESCRIPTOR : This module deals with the knowledge and skills required to
ensure that high standards of food quality are established
and maintained in a commercial kitchen environment. These
tasks are generally undertaken by a qualified cook or chef
who also has some supervisory

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Establish and implement procedures for quality control.

LO2. Monitor and solve quality related problems.

- 111 -
LO1. ESTABLISH AND IMPLEMENT PROCEDURES FOR QUALITY CONTROL

ASSESSMENT CRITERIA:

1. Appropriate procedures are applied to ensure the quality of menu items with
regard to:
- Raw materials
- Cooking processes
- Portion control
- Presentation
2. Products and services are ensured consistent with enterprise requirements.
3. Food items are ensured to match menu descriptions.

CONTENTS:

 Quality control in all phases of the food preparation

 Quality control systems
- ISO 9001
- ISO 14001
- HACCP

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Review of documents related to quality systems including policies and
procedures
 Evaluation of food quality

- 112 -
LO2. MONITOR AND SOLVE QUALITY RELATED PROBLEMS

ASSESSMENT CRITERIA:

1. Procedures are applied to monitor quality including:

- Observation
- Formal audits and reviews
- Tasting
- Seeking feedback
2. Problems related to quality control of food are identified and solved according to
established standard operating procedures.

CONTENTS:

 Quality control points and measures in commercial kitchens.

 Quality control systems
- ISO 9001
- ISO 14001
- HACCP

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Oral questioning
 Observation
 Review of documents related to quality systems including policies and
procedures
 Evaluation of food quality

- 113 -
UNIT OF COMPETENCY : APPLY COOK-CHILL-FREEZE PRODUCTION
PROCESSES

MODULE TITLE : APPLYING COOK-CHILL-FREEZE PRODUCTION

PROCESSES

MODULE DESCRIPTOR : This module applies to the planned process of food

preparation, cooking, chilling, storage and re-thermalization
of food by cook-chill

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES

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

L01. Ensure goods received conform to the appropriate food hygiene and health
standards.

L02. Prepare and cook food to meet industry safety standards.

L03. Chill cooked food.

L04. Freeze cooked food.

L05. Store cooked food under refrigeration.

L06. Distribute cook-chill/frozen products.

L07. Prepare frozen food for reheating.

L08. Re-thermalize (reheat) food products.

L09. Maintain and serve reheated food.

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LO1. ENSURE GOODS RECEIVED CONFORM TO THE APPROPRIATE FOOD
HYGIENE AND HEALTH STANDARDS

ASSESSMENT CRITERIA:

1. Delivered goods are checked to ensure correct quantities, acceptable use-by

dates and temperature.
2. Temperature check results are recorded according to enterprise procedures.
3. Stock is moved quickly to freezer storage, ensuring that freezer doors are not left
open for extended periods of time.
4. Freezer temperatures are checked and recorded daily, according to enterprise
procedures.
5. Breaches of established enterprise standards and procedures concerning receipt
of goods, temperature checks, and stock quality are reported following required
enterprise procedures.
6. Stock is rotated on a “first in-first out” basis to ensure consumption by use-by
dates and avoid wastage.

CONTENTS:

 Methods of Receiving
 Receiving and Storing Procedures
 Keeping Foods Safe in Storage/ Storage Guidelines
 Returning Unsatisfactory Merchandise

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality

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LO2. PREPARE AND COOK FOOD TO MEET INDUSTRY SAFETY STANDARDS

ASSESSMENT CRITERIA:

1. Raw food and ingredients are checked for potential deterioration prior to
preparation.
2. Food is cooked to specified internal temperatures.
3. Microbiological and chemical changes are kept within safe tolerances.
4. Quality of food is maintained at the optimum level in terms of taste and
appearance.
5. Food is portioned and packaged following required procedures and using correct
containers for freezing where necessary.

CONTENTS:

 Protecting Food During Preparation

 Safe Food Handling
 The Dangers of Food borne Illness
 Food borne Contamination

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality

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LO3. CHILL COOKED FOOD

ASSESSMENT CRITERIA:

1. Time and temperature standards are met for blast and water-bath chilling
2. Food quality is maintained throughout the chilling process.

CONTENTS:

 Blast Chilling
 Water-bath chilling
 Cook-Chill Systems and Procedures

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality

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LO4. FREEZE COOKED FOOD

ASSESSMENT CRITERIA:

1. Food is frozen in accordance with appropriate food safety standards.

2. Food is frozen in batches, in accordance with enterprise procedures, allowing
each freezing cycle to be completed.

CONTENTS:

 Freezing Foods Procedures

 Keeping Food Safe in Storage

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality

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LO5. STORE COOKED FOOD UNDER REFRIGERATION

ASSESSMENT CRITERIA:

1. Time and temperature standards are met for storage.

2. Spoilage is minimized.
3. Appropriate containers are selected for storage.
4. Correct and clear labeling is ensured.
5. Place food items in appropriate storage once the cook-chill or freezing cycle is
complete.
6. Correct storage temperatures are maintained.
7. Storage temperatures are monitored and recorded accurately.

CONTENTS:

 Storing procedures
 Refrigerated Storages
 Efficiency in Use of Refrigerated Storages

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality

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LO6. DISTRIBUTE COOK-CHILL / FROZEN PRODUCTS

ASSESSMENT CRITERIA:

1. Where necessary, food from production kitchen to outlets is transported by

refrigerated or insulated containers.
2. Safe handling of food is maintained throughout the distribution cycle.
3. Temperature levels are checked and recorded at dispatch and receiving.

CONTENTS:

 Handling and holding cook-chill/frozen food items

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Hands-on

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality

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LO7. PREPARE FROZEN FOOD FOR REHEATING

ASSESSMENT CRITERIA:

1. Required food item is removed from the freezer and appropriate methods for
thawing are used in accordance with enterprise procedures and food safety
requirements.
2. Trays are spaced to permit air circulation.
3. Product is thawed to 0-4oC within 24 hours.
4. Food is safely transported to the point of production and service, maintaining
correct temperatures.

CONTENTS:

 Thawing Frozen Foods

 Safe Food Handling

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning

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LO8. RE-THERMALIZE (REHEAT) FOOD PRODUCTS

ASSESSMENT CRITERIA:

1. Oven is pre-heated to required temperature in accordance with enterprise

procedures and food safety standards.
2. Food product is appropriately prepared for reheating.
3. Re-heating containers are spaced to allow air flow.
4. Rethermalization or re-heating procedures are followed in accordance with
manufacturer’s recommendations, oven type, loading procedures and other
established procedures of the enterprise.
5. Product temperature is checked and recorded in accordance with enterprise
procedures.
6. Thermometers are cleaned between temperature checks of each food item.
7. Fully frozen food is reheated where required in emergencies, in accordance with
enterprise procedures and food safety standards.

CONTENTS:

 Re-thermalization of food
 Reheating Potentially Hazardous foods
 Handling and holding food

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Evaluation of food quality

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LO9. MAINTAIN AND SERVE RE-HEATED FOOD

ASSESSMENT CRITERIA:

1. Re-heated food is safely transferred to heated bain-marie.

2. Food temperature is maintained at 70oC.
3. Warm holdings are minimized.
4. Portion control and serving procedures of the enterprise are followed.
5. Food items are served or delivered at temperatures which comply with food safety
standards, enterprise policy and client preferences.

CONTENTS:

 Re-thermalization of food
 Handling and holding food for service
 Food Safety

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality

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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.