Procedures Manual On Utpras Unified TVET Program Registration and Accreditation System Program Registration (Land-Based)

Document No.

PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01

Unified TVET Program Registration and Rev. No. Page
04 13
Accreditation System
Issued by Date
Program Registration (Land-Based) CO
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
COMPETENCY-BASED CURRICULUM

A. Course Design
Course Title: _COOKERY NC II_______________________________________

Nominal Duration: _316 Hours_ _______________________________________
Qualification Level: __II____________________________________________________
Course Description: The COOKERY NC II Qualification consists of competencies
that a person must achieve to clean kitchen areas,
cook/prepare hot, cold meals and desserts for guests in
various food and beverage service facilities
Trainee Entry: Trainees or students wishing to gain entry into this course
should possess the following requirements:
Requirements:
 can communicate both in oral and written;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
Course Structure:
Basic Competencies:
No. of Hours: 18
Unit of Competency Module Learning Outcomes Nominal

Duration
Participate in Participating in  Obtain and convey
workplace workplace workplace information
communication communication  Speak English at a basic 6
operational level
 Participate in workplace
meeting and discussion
 Complete relevant work
related documents
Work in a team Work in a team  Describe team role and
environment environment scope
 Identify own role and 3
responsibility within team
 Work as a team member
 Work effectively with
colleagues
 Work in socially diverse
environment
Practice career Practicing career  Integrate personal
professionalism professionalism objectives with
organizational goals 3
 Set and meet work
priorities
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 Maintain professional
growth and development
Practice occupational Practicing  Identify hazards and risks 6

health and safety occupational health  Evaluate hazard and risks
and safety  Control hazards and risks
 Maintain occupational
health and safety
awareness
 Perform basic first-aid
procedures
Common Competencies
No. of Hours: 18
Duration
Develop and update Developing and  Seek information on the
industry knowledge updating industry industry 2
knowledge  Update continuously
relevant industry
knowledge
 Develop and update local
knowledge
 Promote products and
services to customers
Observe workplace Observing workplace  Follow hygiene
hygiene procedures hygiene procedures procedures 2
 Identify and prevent
hygiene risk
Perform computer Performing computer  Plan and prepare task to
operations operations be undertaken
 Input data into a computer 6
 Assess information using
computer
 Produce/ output data
using computer system
 Maintain computer
equipment and systems
Perform workplace Performing  Practice workplace
and safety practices workplace and safety procedures for health,
practices safety and security 2
practices
 Perform child protection
duties relevant to the
tourism industry
 Observe and monitor
people
 Deal with emergency
situations
 Maintain safe personal
presentation standards
 Maintain a safe and secure
workplace
Provide effective Providing effective  Greet customers 6
customer service customer service  Identify customer needs
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 Deliver service to
customer
 Handle queries through
telephone, fax machine,
internet and email
 Handle complaints,
evaluation and
recommendations
Core Competencies
No. of Hours: 280
Duration
 Clean, sanitize and 8
1. Clean and  Cleaning and
maintain kitchen store equipment
maintaining
premises kitchen premises  Clean and sanitize
premises
 Dispose of waste
2. Prepare stocks,  Preparing stocks,  Prepare stocks, glazes 24
sauces and soups sauces and soups and essences required
for menu items tools and
equipment
 Prepare soups required
for menu items.
 Prepare sauces
required for menu item
 Store and reconstitute
stocks, sauces and soups
3. Prepare  Preparing  Prepare mis en place 24
appetizers appetizers  Prepare a range of
appetizers
 Present a range of
appetizers
 Store appetizers
4. Prepare salads  Preparing salads  Perform Mis en place 24
and dressings and dressings  Prepare variety salads
and dressing
 Present a variety of
salads and dressings
 Store salads and
dressings
5. Prepare  Preparing  Perform Mis en place . 24
sandwiches sandwiches  Prepare variety of
sandwiches
 Present a variety of
sandwiches
 Store sandwiches
6. Prepare meat  Preparing meat  Perform Mis en place 24
dishes dishes  Cook meat cuts for
service
 Present meat cuts for
service
 Store meat
7. Prepare  Preparing  Perform Mis en place 24
vegetables dishes vegetables dishes  Prepare vegetable dishes
 Present vegetable dishes
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 Store vegetable dishes

8. Prepare egg  Preparing egg  Perform Mis en place 24
dishes dishes  Prepare and cook egg
dishes
 Present egg dishes
 Store egg dishes
9. Prepare starch  Preparing starch  Perform Mis en place 24
dishes dishes  Prepare starch dishes
 Present starch dishes
 Store starch dishes
10. Prepare poultry  Preparing poultry  Perform Mis en place 24
and game dishes and game dishes  Cook poultry and game
 Plate/present poultry and
game
 Store poultry and game
11. Prepare seafood  Preparing seafood  Perform Mis en place 24
dishes dishes  Handle fish and seafood
 Cook fish and shellfish
 Plate/present fish and
seafood
 Store fish and seafood
12. Prepare desserts  Preparing desserts  Perform Mis en place 24
 Prepare desserts and
sweet sauces
 Plate/present desserts
 Store desserts
13. Package  Packaging  Select packaging 8
prepared foods prepared foods materials
 Package food
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Assessment Methods: Written exercise/ Practical test

Oral questioning
Observation
Practical test/simulation
Course Delivery: Self-paced instruction

Modular
Lecture
Demonstration
Resources:
TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT
1unit Electric fan Beef

10 First aid cabinet
Chef’s knife 3 unit Pork
pcs
Filing cabinet 3 Layers
8 pcs Boning knife 1 unit Lamb/mutton
compartmen
4 pcs Oysters knife 1 unit TV Veal
2 pcs Cleaver knife 2 unit Video player POULTRY
Tenderizer,
8 pcs 1 unit Fire extinguisher Chicken
medium,small
8 pcs Skimmer, fine 1 unit Emergency light Duck
directional signage/s for
8 pcs Wire skimmer, small 1 pc each rooms Turkey
8 pcs Skimmers, spider 1 unit air condition Pigeon, etc.

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

LCD
8 pcs Turner,3” x 6” 2 unit Crustacean
8 pcs Spatula LABORATORY EQUIPMENTS PERISHABLES

8 pcs Wooden spoon 1 unit Air conditioner Vegetables
Fire extinguisher
8 pcs Parisienne spoon 2 unit Fruits
Emergency light
8 pcs Zester 1 unit Dairy products
Combination of broiler
8 pcs Piping bag 1 unit and griddle - small Processed food
DRY GOODS
8 pcs Pastry tubes 3 unit Exhaust hood
(GROCERIES)
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Dish washing machine

3 pcs Strainer Chinois,small 1 unit Sauces
(optional
Strainer Chinois, Blender machine
2 pcs 1 unit Spices and herbs
medium
Pressure cooker
4 pcs Funnel, small 1 unit medium Salamander, Seasoning
griller
Braising pan - medium
4 pcs Funnel, medium 8 unit Canned fruits
6 Meat slicer - small

Measuring spoon 1 unit Canned vegetables
sets
10 Meat chopper machine
Tongs, 8 inches 1 unit Noodles
pcs
Preparation table with
8 pcs Tongs, 12 inches 8 unit sink & shelves (approx. Pasta
45x28’’)
Bain Marie – table w/4
8
Measuring cup 1 unit compartments Rice
sets
Working s/s table
4 pcs Measuring urn 2 unit (fabricated) Flour
Condiment cabinet
2 pcs Ice cream scoop 2 unit Sugar
Washing sink tables w/3
10
Cheese Cloth 1 unit compartments Beans
pcs
24 Soak sink, optional

Serving spoon 1 unit FACILITIES
pcs
4
Pepper and salt mill 8 unit Utility shelving Workshop
sets
Stainless steel rack (5
2 unit Weighing scale, 5 kgs 2 unit Laboratory
shelves
Weighing scale, 1000 Utility cart
4 unit 1 unit Audio-visual room
grams
Floor mops
8 pcs Apple corer 4 pcs Lecture room
8 pcs Wire whisk,small 2 unit Mop Squeezer Storage/stock room

8 pcs Wire whisk, medium 4 pcs Broom (tambo) Research room/Library
2 pcs Wire whisk, heavy duty 4 pcs Dust pan REFERENCES
1 pc Can opener
Garbage bin (4 gals.)
4 unit Books
Liquid soap dispenser

8 pcs Kitchen scissors 8 pcs Manuals
Paper towel dispenser

8 pcs Soup Ladle, 3 oz Charts
4 pcs
Reach-in freezer
8 pcs Soup Ladle, 6 oz 1 unit CD’s
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Reach-in refrigerator
3 pcs Soup Ladle, 8 oz 2 unit Video tapes
4 burner gas range w/
2 pcs Soup Ladle, 12 oz 4 unit oven Pictures
Stock pan burner

8 pcs Kitchen spoon 1 unit Magazines
8 pcs Kitchen spoon, slotted MISCELLANEOUS

8 pcs Kitchen forl Charcoal
3 pcs Carving fork Toothpicks
Pocket/pin
3 pcs Aluminum foil
thermometer
8 pcs Peelers Wax paper
2 pcs Stock pot, large Cling wrap
12
Frying pan, small Tissue paper
pcs
8 pcs Frying pan, medium Paper towel
2 pcs Frying pan, large Liquid soap
4 pcs Colander, small
2 pcs Colander, medium
16
Cutting board
pcs
1 pc Fish poacher, medium
12
Casserole, small
pcs
4 pcs Casserole, medium
4 pcs Wok, small
1 pc Wok, medium
1 pc Double Boiler, medium
8 pc Paellara
12
Glass rack
pcs
12
Soup cup rack
pcs
12
Plate rack
pcs
8 pcs Baking tray, small
12
Utility tray,stainless
pcs
4 pcs Roasting pan
NOTE: Implementation of the training program can be made possible through a MOA between the
Training school and Industry for the use of the facilities. This is in response to the school limitation
on the high cost of equipment.
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Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq. Meters
Student/Trainee Working
Space 1 x 1 m. 1 sq. m. 25 sq. m
(40sq.m.)x2
Lecture/Demo Room (8 x 5 m.)x2 (40 sq. m).x2
Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.
Learning Resource Center

3 x 5 m. 15 sq. m. 15 sq. m.
Facilities/Equipment/
Circulation Area 36 sq. m.
Total workshop area: 156 sq. m. +40sq.m.
TRAINER QUALIFICATION I (TQ II)
 Must be a holder of NC III or its equivalent

 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 *Must have at least 3-5 years job/industry experience on
Supervisory/managerial level
*Optional. Only when required by the hiring institution.

Reference: TESDA Board Resolution No. 2004 03
B. Module of Instruction
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Basic Competencies: COMMUNICATION

Unit of Competency: Participate in workplace communication
Module Title: Participating in workplace communication
Module Descriptor: This unit covers the knowledge, skills and attitudes required to gather,
interpret and convey information in response to workplace requirements
Nominal Duration: 6
Summary of Learning Outcomes:
LO1. Obtain and convey workplace information
LO2. Speak English at a basic operation level
LO3. Complete relevant work related documents
LO4. Participate in workplace meetings and discussions
Details of Learning Outcomes:

LO1. Obtain and convey workplace information
Content Conditions Methodologies Assessment Methods
 Written  Writing materials  Group  Direct
communication (pen & paper) discussion Observation
 Organizational policies  References (books)  Interaction  Oral interview
 Communication  Manuals  Lecture and written test
procedures and  Reportorial
systems
LO2. Speak English at a basic operation level

 Effective  Paper  Group discussion  Written test
communication  Pencils/ball pen  Interaction  Practical/performance
 Different modes of  Reference  Lecture test
communication books  Interview
 Manuals
LO3. Complete relevant work related documents

 Sentence  Paper  Group discussions  Written test
construction  Pencils/ball pen  Interaction  Practical/performance test
 Technical writing  References (books)  Lecture  Interview
 Recording  Manuals
information
LO4. Participate in workplace meetings and discussions

 Basic  Paper  Group discussion  Written test
mathematics  Pencils/ball pen  Interaction  Practical/performance test
 Technical writing  Reference  Lecture  Interview
 Types of forms books
 Manuals
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Basic Competencies: TEAM WORK

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
obtain, interpret and convey information in response to workplace
requirements
Nominal Duration: 3
LO1. Describe team role and scope

LO2. Identify own role and responsibility within team
LO3. Work as a team member
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LO4. Work effectively with colleagues

LO5. Work in socially diverse environment
LO1. Describe team role and scope

 Team role.  Standard operating  Group  Written test
 Relationship and procedure (SOP) of discussion/inter  Observation
responsibilities workplace action  Simulation
 Role and  Job procedures  Case studies  Role playing
responsibilities  Client/supplier  Simulation
with team instructions
environment.  Quality standards
 Relationship  Organizational or
within a team. external personnel
LO2. Identify own role and responsibility within team

 Communication  SOP of workplace  Group  Observation of work
process  Job procedures discussion activities
 Team  Organization or  Interaction  Observation through
structure/team external personnel  Lecture simulation or role play
roles  Case studies and scenarios
LO3. Work as a team member

 Group planning  SOP of workplace  Group  Observation of work
and decision  Job procedures discussion activities
making  Organization or  Interaction  Observation through
external personnel  Lecture simulation or role play
 Case studies and scenarios
LO4. Work effectively with colleagues
 Team  SOP of workplace  Group  Observation of work
Communication  Job procedures discussion activities
 Team Building  Organization or  Interaction  Observation through
LO5. Work in socially diverse environment

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o Specific diversity  SOP of workplace  Group  Observation of work

issues  Job procedures discussion activities
 Organization or  Interaction  Observation through
Basic Competencies:
Unit of Competency: PRACTICE CAREER PROFESSIONALISM
Module Title: PRACTICING CAREER PROFESSIONALISM
Module Descriptor: This module covers the knowledge, skills and attitudes in promoting
career growth and advancement, specifically to integrate personal
objectives with organizational goals set and meet work priorities and
maintain professional growth and development
Nominal Duration: 3

LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
LO1. Integrate personal objectives with organizational goals

 Personal  Workplace  Interactive  Role play
development-  Code of ethics -lecture  Interview
social aspects:  Organizational  Simulation  Written examination
intra and goals  Demonstration
interpersonal  Hand outs and  Self-paced
development Personal instruction
 Organizatio development-social
nal goals aspects
 Personal
hygiene and
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practices
 Code of
ethics
LO2. Set and meet work priorities

 Organizational  Hand outs on  Interactive lecture  Observation of work
Key Result Areas  Organizational  Group discussion activities
(KRA) KRA  Structured  Observation through
 Work values and  Work values and activity simulation or role play
ethical standards ethics  Demonstration  Case studies and scenarios
 Company policies  Company policies
on the use and and standards
maintenance of  Sample job targets
equipment  Learning guides
LO3. Maintain professional growth and development

 Qualification  Quality standards  Interactive lecture  Demonstration
standards  GAD handouts  Film viewing  Interview
 Gender and  vIDEOS on  Role  Written examination
development professionalism in play/simulation  Portfolio assessment
(GAD) sensitivity the workplace  Group discussion
 Professionalism in  Professional
the workplace licenses samples
 List of professional
licenses
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Basic Competencies:
Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
comply with the regulatory and organizational requirements for
occupational health and safety such as identifying, evaluating and
maintaining occupational health and safety (OHS) awareness
Nominal Duration: 6

LO1. Identity hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
LO5. Perform Basic First Aid
LO1. Identity hazards and risks

 Hazards and risks  Workplace Interactive  Situation analysis
identification and  Personal protective -lecture  Interview
control equipment (PPE) Simulation  Practical examination
 Organizational  Learning guides Symposium  Written examination
safety and health  Hand-outs Group dynamics
protocol - Organizational
 Threshold limit safety and health
value (TLV) protocol
 OHS indicators - OHS indicators
- Threshold limit
value
- Hazards/risk
identification and
control
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LO2. Evaluate hazards and risks

 TLV table  Hand outs on  Interactive  Interview
 Philippine OHS - Philippine OHS lecture  Written examination
standards standards  Situation  Simulation
 Effects of hazards - Effects of hazards analysis
in the workplace in the workplace  Symposium
 Ergonomics - Ergonomics  Film viewing
 ECC Regulations - ECC regulations  Group
 TLV table dynamics
LO3. Control hazards and risks

 Safety regulations  Hand outs on  Interactive lecture  Written examination
- Clean air act - Safety Regulations  Symposium  Interview
- Electrical and fire - Clean air act  Film viewing  Case/situation analysis
safety code - Electrical and fire  Group dynamics
- Waste safety code  Self-paced
management - Waste management instruction
- Disaster - Disaster
preparedness and preparedness and
management management
 Contingency - Contingency
measures and measures and
procedures procedures
 OHS personal
records
 PPE
LO4. Maintain occupational health and safety awareness

 Operational health  Workplace  Interactive lecture  Demonstration
and safety  PPE  Simulation  Interview
procedure,  OHS personal  Symposium  Written examination
practices and records  Film viewing
regulations  CD’s, VHS tapes,  Group dynamics
 Emergency-related transparencies
drills and training  Health record
LO5. Perform Basic First Aid

 First Aid  Workplace  Interactive lecture  Demonstration
procedures and  PPE  Simulation  Interview
practices  OHS personal  Symposium  Written examination
records  Film viewing
 CD’s, VHS tapes,
transparencies
 Health record
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Common Competencies:
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title: DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
Access, increase and update industry knowledge.
Nominal Duration: 2
LO1. Seek information on the industry
LO2. Update industry knowledge
LO3. Develop and update local knowledge
LO4. Promote products and services to customers
LO1. Seek information on the industry

Overview of quality
o media  Self  Written/Oral
o reference books paced/modula examination
assurance in the
industry o libraries r  Practical demonstration
o unions  Dem
o industry onstration
Promoted products associations
and services in the o industry journals  Smal
industry l group
o internet discussion
  Dista
nce education
LO2. Update industry knowledge

Industry information o media  Self  Written/Oral examination
sources o reference books paced/modular  Practical
o libraries  Dem  demonstration
o unions onstration
o industry
 Small
associations
group
o industry
discussion
journals
o internet  Dista
nce education

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LO3. Develop and update local knowledge

Overview of quality
o media  Self  Written/oral
o reference books paced/modula examination
assurance in the
industry o libraries r  Practical
o unions  Demonstratio demonstration
o industry n
associations  Small group
o industry
discussion
journals
o internet  Distance
education
LO4. Promote products and services to customers

Role of individual o media  Self  Written/oral
staff members o reference books paced/modula examination
o libraries r  Practical
o unions  Demonstratio demonstration
o industry n
associations  Small group
o industry
discussion
journals
o internet  Distance
education
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Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title: OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Descriptor: This module covers the knowledge, skills and attitudes in observing
workplace hygiene procedures.
.
Nominal Duration: 2
LO1 Follow hygiene procedures
LO2 Identify and prevent hygiene risks
LO1 Follow hygiene procedures

 Proper hand  Pro  S  Written/O
washing per hygiene elf ral examination
procedure paced/modula  Practical
 Regular bathing manuals r demonstration
 Appropriate and  Soa  D
clean clothing p emonstration
 Cleaning and  San  S
sanitizing itizer mall group
procedures  Hyg discussion
 Personal hygiene iene products  D
istance
education
LO2 Identify and prevent hygiene risks

 Correct work  Pr  S  Written/O
practices oper hygiene elf ral examination
procedure paced/modular  Practical
 Proper waste manuals  D demonstration
disposal
 So emonstration
 Personal hygiene ap  S
 Pest control  Sa mall group
 Principles of nitizer discussion
HACCP  Hy  D
giene products istance
 Pr education
oper food
handling and
storage manual
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Unit of Competency: PERFORM COMPUTER OPERATIONS
Module Title: PERFORMING COMPUTER OPERATIONS
.
Nominal Duration: 6
LO1. Plan and prepare for task to be undertaken
LO2. Input data into computer
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems
LO1. Plan and prepare for task to be undertaken

 Main types of  Personal  
Basic ergonomics computers  examination
of keyboard and  Networked  
computer use systems discussion demonstration
 Main types of  Communication  
computers and equipment
basic features of
 Printers
different
operating systems  Scanners
 Keyboard
LO2. Input data into computer

  Personal  
 computers paced/modular 
guidelines  Networked  
 systems 
computer  Communication discussion
capacity equipment 
 Printers education
 Scanners
 Keyboard
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LO3. Access information using computer

 Relevant types  Personal  Self-  Written/oral examination
of software computers paced/modular  Practical demonstration
 General  Networked  Demonstration  interview
security systems  Small group
 Communication discussion
equipment  Distance
 Printers education
 Scanners
 Keyboard
LO4. Produce/output data using computer system

 Software  Personal  Self-  Written/oral examination
commands computers paced/modular  Practical demonstration
 Operation and  Networked  Demonstration  interview
use of peripheral systems  Small group
devices  Communication discussion
 Procedures in equipment  Distance
transferring  Printers education
files/data  Scanners
 Keyboard
LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS

 Cleaning, Minor  Equipment and  Self-  Written/oral examination
Maintenance and Personal paced/modular  Practical demonstration
Replacements of computers  Demonstration  interview
Consumables  Networked  Small group
 Creating More systems discussion
Space in the  Communication  Distance
Hard Disk equipment education
 Reviewing  Printers
Programs  Scanners
 Deleting  Keyboard
Unwanted Files
 Checking Hard
Disk for Errors
 Viruses and Up
to Date Anti-Virus
Programs
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Unit of Competency: PERFORM WORKPLACE SAFETY PRACTICES

Module Title: PERFORMING WORKPLACE SAFETY PRACTICES
.
Nominal Duration: 2
LO1. Follow workplace procedures for health, safety and security practice
LO2. Perform child protection duties relevant to the tourism industry
LO3. Observe and monitor people
LO4. Deal with emergency situations
LO5. Maintain safe personal presentation standards
LO6. Maintain a safe and secure workplace
LO1. Follow workplace procedures for health, safety and security practice

• Health, safety Manuals  Self  Written/Oral
and security paced/modular examination
Handbook safety
procedures  Demonstration  Practical demonstration
and security
• Breaches
Report (sample)  Small group
procedures
discussion
 Distance
education
LO2. Perform child protection duties relevant to the tourism industry

 Identify child  Emergency  Self  Written/Oral
sexual procedure paced/modular examination
exploitation
 Preventive
manuals  Demonstratio  Practical demonstration
measures of
 Handbook n  Observation
exploitation
safety and  Small group
security discussion
 Report  Distance
 Emergency education
drills
 instruction/guid
elines
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LO3. Observe and monitor people

 Interactive  Emergency  Lecture/  Hands-on
communication procedure demonstration  Direct observation
with others manuals  Self-paced  Practical
 Interpersonal  Handbook instruction demonstration
skills safety and  Group discussion  Role-playing/
 Ability to work security  Film showing simulation
quietly; with  Dramatization / fire
cooperation;  Report
drill
patience,  Emergency
carefulness, drills
cleanliness and  instruction/guid
aesthetic values elines
LO4. Deal with emergency situations

 Systems,  Emergency  Lecture/  Hands-on
Processes and procedure demonstration  Direct observation
Operations manuals  Self-paced  Practical
 Workplace  Handbook safety instruction demonstration
health, safety and security  Group discussion  Role-playing/
and security  Report  Film showing simulation
procedures  Emergency drills  Dramatization / fire
  instruction/guideli drill
nes
LO5. Maintain safe personal presentation standards

 Systems,  Emergency  Lecture/  Hands-on
Processes and procedure demonstration  Direct observation
Operations manuals  Self-paced  Practical
 Handbook safety instruction demonstration
and security  Group discussion  Role-playing/
 Report simulation
 Emergency drills
instruction/guideline
s
LO6. Maintain a safe and secure workplace

 Proper disposal  Emergency  Lecture/  Hands-on
of garbage procedure demonstration  Direct observation
 Practice safety manuals  Self-paced  Practical
measures  Handbook safety instruction demonstration
 5S and security  Group discussion  Role-playing/
Implementation  Emergency drills  Film showing simulation
instruction/guideline  Dramatization / fire
s drill
Document No.
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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.
.
Nominal Duration: 6
LO1. Greet customer
LO2. Identify needs of customers
LO3. Deliver service to customer
LO4. Handle queries through use of common business tools and technology
LO5. Handle complaints/conflict situations, evaluation and recommendations
LO1.Greet customer
 Personality  Recorder  Modular (self-  Interview
development and  Microphone pace learning) (oral/questionnaire)
public relations
 Full-body mirror
 Electronic  Observation
 Basic oral Learning  Demonstration of
communication/  Company dress  Industry Practical Skills
writing memos  Video camera Immersion
and letters recorder  Demonstration
 Television  Film-viewing
 Video camera
recorder
LO2. Identify needs of customers

 Food and culture  Recorder  Modular (self-  Interview
 Exploration of  Microphone pace learning) (oral/questionnaire)
food trends
 Full-body mirror  Electronic  Observation
- Past, present and Learning  Demonstration of
future trend  Company dress  Industry Practical Skills
 Communication  Video camera Immersion
standards in recorder  Demonstration
customer service  Television  Film-viewing
 Video camera
recorder
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LO3. Deliver service to customer

 Modes of  Recorder  Lecture/  Hands-on
greeting and
 Microphone demonstration  Direct observation
farewell.  Self-paced  Practical
 Proper  Full-body instruction demonstration
addressing of mirror  Group discussion  Role-playing/
needs of persons.  Company  Film showing simulation
(by gender, age, dress  Dramatization / fire
status, physical  Video camera drill
condition) recorder
 Style  Television
manual
requirement.
 Standard letters
and proformas
LO4. Handle queries through use of common business tools and technology
 Industry/  Recorder  Lecture/  Hands-on
workplace  Microphone demonstration  Direct observation
procedures in  Self-paced  Practical
giving evaluation
 Full-body instruction demonstration
mirror  Group discussion  Role-playing/
and
recommendations  Company  Film showing simulation
dress  Dramatization / fire
 Video camera drill
recorder
 Television
 Video
camera
recorder
LO5. Handle complaints/conflict situations, evaluation and recommendations

 Proper way of  Hands-out  Lecture/  Hands-on
answering  Film / video clips demonstration  Direct observation
complaints in  Sample  Self-paced  Practical
line with complaint/evaluatio instruction demonstration
workplace n and  Group discussion  Role-playing/
procedures. recommendation  Film showing simulation
 Nature and sheet from industry  Dramatization / fire
details of drill
complaints
Core Competencies:
Document No.
04 13
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Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title: CLEANING AND MAINTAINING KITCHEN PREMISES
Module Descriptor: This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation
and storage areas in commercial cookery or catering
operations
Nominal Duration: 8
LO1: Clean, sanitize and store equipment

LO2: Clean and sanitize premises
LO3: Dispose waste

Document No.
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LO1. Clean, sanitize and store equipment

 Food preparation  Cleaning  Demonstratio  Written examination
and presentation Materials n  Practical
areas  Cleaning Tools  Lecture Demonstration
hygienically and and Equipment  Discussion
in accordance  Self-paced
with food safety instruction
and occupational  Modular
health and safety
regulations
 Cleaned various
types of
surfaces, large
and small
equipment/utensi
ls commonly
found in a
commercial
kitchen
 Various types of
chemicals and
equipment for
cleaning and
sanitizing and
their uses
LO2: Clean and sanitize premises

 Cleaned  Cleaning  Self-paced  Written examination
various types Materials instruction  Practical
of surfaces  Cleaning Tools  Modular demonstration
 Various types and Equipment  Discussion
of chemicals
and equipment
 Lecture
for cleaning  Demonstrati
and sanitizing on
 Occupational  Film Viewing
health and
safety
requirements
for bending,
lifting,
carrying and
using
equipment
 Logical and
time-
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efficient
work flow
LO3 Dispose waste

 Food preparation  Cleaning  Self-paced  Written examination
and presentation Materials instruction  Practical
areas
 Cleaning Tools  Modular demonstration
hygienically and
in accordance
and Equipment  Discussion
with food safety  Lecture
and occupational  Demonstrati
health and safety on
regulations
 Occupational
health and safety
requirements for
bending, lifting,
carrying and
using equipment
 Logical and time-
efficient work
flow

Core Competencies:
Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS

Document No.
04 13
Issued by Date
Module Title: PREPARING STOCKS, SAUCES AND SOUPS
Module Descriptor: This module deals with the skills, knowledge, and
attitude required to prepare various stocks, sauces
and soups in a commercial/institutional kitchen
Nominal Duration: 24
LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item
LO3: Prepared sauces required for menu items
LO4: Store and reconstitute stocks, sauces and soups.
LO1. Prepare stocks, glazes, essences required for menu items .

 Types of  pots and  Self-Pace  Written examination
flavoring agents pans
 Modular  Practical
and its  bowls and
ingredients measuring  Discussion Demonstration
 Classification cups  Lecture
/types of  weighing  Demonstratio
stocks,and scales n
glazes,.  cleaning  Modular
 Variety of materials
flavoring and  knife
seasonings  chopping
 Uses of flavoring board
agents, stocks,  wooden
glazes and spoon
seasoning  mixing bowl
 linen
 tea towels
 serviettes
 Selection of
stocks
LO2 Prepare soups required for menu item

 Variety of soups  pots and  Self-paced  Written examination
from different pans instruction  Practical
recipes for  bowls and  Modular demonstration
different cultural measuring
backgrounds cups  Discussion
 Identified  weighing  Lecture
different scales  Demonstrati
classifications of  cleaning
soups materials
 Common  knife
problems on  chopping
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soups and how board

to identify and  wooden
rectify them spoon
 Common culinary  mixing bowl
terms on soups  linen
and which are  tea towels
used in the  serviettes
industry  Selection of
 Use of various stocks
stocks and bases
for a variety of
soups
 Principles and
techniques of
producing
 Organizational
skills and
teamwork
 Safe work
practices
LO3 Prepared sauces required for menu items

 Variety of hot  pots and  Self-paced  Written examination
and cold sauces pans instruction  Practical
 Classifications of  bowls and  Modular demonstration
measuring
sauces
cups  Discussion
 Variety of  weighing  Lecture
thickening agents scales  Demonstrati
 Common  cleaning on
problems on materials
sauce and how  knife
to identify and  chopping
rectify them board
 wooden
 Common culinary
spoon
terms on sauce  mixing bowl
and which are  linen
used in the  tea towels
industry  serviettes
 Use of various  Selection of
stocks and bases stocks
for a variety of
sauces
 Principles and
techniques of
producing sauce
LO 4. Store and reconstitute stocks, sauces and soups.

Document No.
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 Hygienic Stocks  Self-paced  Written examination

principles and instruction  Practical
practices  dark  Modular demonstration
 Storing and
reconstituting  light  Discussion
procedure for  Lecture
stocks, sauces  beef  Demonstrati
and soups on
 Logical and time  chicken
efficient work
flow  vegetable
 Principles and
techniques of  fish
storing stocks
and sauces  sauces
according to
industry
 basic and
standards
finished sauces
 Organizational
skills and
teamwork  reduced sauces
 Safe work
practices  thickened sauces

Core Competencies:
Unit of Competency: PREPARE APPETIZERS
Module Title: PREPARING APPETIZERS
Module Descriptor: This module deals with the skills and knowledge required in
preparing and presenting hot and cold appetizers

Document No.
04 13
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LO1. Perform Mise’ en place
LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers

LO1. Perform Mise’ en

 Hors d’ oeuvres  Self-Pace  Written examination
 Variety and – hot or cold  Modular  Practical
ingredients of
 Canapes
 Discussion Demonstration
appetizers.
 Classification
 Lecture
of appetizers  Savouries  Demonstratio
n
 Tools,
equipments,
 Antipasto  Film viewing
utensils  Tapas
needed in
preparing  Finger foods
appetizers
 Historical  Sandwiches –
development hot or cold
and current
trends in  Relish
appetizers
 Dips
 Nutritional
values of
appetizers
LO2 Prepare a range of appetizers

 Kinds and variety  Hors d’ oeuvres  Self-paced  Written examination
of appetizers – hot or cold instruction  Practical
 Tools and  Modular demonstration
 Canapes
equipment  Discussion
needed in  Lecture
 Savouries
preparing
 Demonstrati
appetizer
 Antipasto
 Historical
development of  Tapas
appetizers
 Hot and cold  Finger foods
appetizers
 Nutritional values  Sandwiches –
Document No.
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of appetizers hot or cold

 Methods of
cooking applied  Relish
for appetizers
 Dips
 Terrines
LO3 Present a range of appetizers

 Appeal  Hors d’ oeuvres  Self-paced  Written examination
 Color and – hot or cold instruction  Practical
contrast  Modular demonstration
 Canapes
 Temperature of  Discussion
food service  Lecture
 Savouries
 Classical and  Demonstrati
innovative  Antipasto on
arrangement
style  Tapas
 Finger foods
 Sandwiches –
hot or cold
 Relish
 Dips
Terrines
LO4 Store appetizers

 Storing  Hors d’ oeuvres –  Self-paced  Written examination
techniques, hot or cold instruction  Practical
temperature,  Modular demonstration
safety and  Canapes
 Discussion
hygiene  Lecture
standards in  Savouries
 Demonstrati
storing appetizers
 Antipasto on
 Safe work
 Tapas
practices applied
in storing  Finger foods
appetizers
 Sandwiches – hot
 or cold
Document No.
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 Relish
 Dips
Terrines
Core Competencies:
Unit of Competency: PREPARE SALADS AND DRESSINGS
Module Title: PREPARING SALADS AND DRESSINGS
Module Descriptor: This module deals with the skills, knowledge, and attitudes required
to prepare and present salads and dressings
LO1. Perform Mise en place
LO2. Prepare variety of salads and dressings
LO3. Present a variety of salads and dressings
LO4. Store salads and dressings

Document No.
04 13
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Variety and Leafy  Self-paced  Written examination
ingredients of Non-leafy instruction  Practical
salads from Protein  Modular Demonstration
different recipes. Combination  Lecture
Classification of Congealed  Demonstration
salads Fruit  Film viewing
Tools,
equipments, Cooked
utensils needed Egg oil emulsions
in preparing
salads Vinegar oil
Historical
dressings
development and
current trends in
appetizers
Suitable
commodities and
food
combinations for
use in salads
Compatible
dressings and
sauces for
incorporating into
salads
LO2. Prepare variety of salads and dressings

 Types and Leafy  Self-paced  Written examination
classification of Non-leafy instruction  Practical
salads Protein  Modular demonstration
 Types of Salad Combination  Lecture
dressings Congealed  Demonstration
 Compatible Fruit  Film viewing
dressing and
sauces for Cooked
incorporating into Egg oil
salads emulsions
 Food combinations
Vinegar oil
use in salad and
dressings dressings
 Common problems
on salads and
salad dressing
Document No.
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preparation and
how to identify and
rectify them
LO3 Present a variety of salads and dressings

Attractive Leafy  Self-paced  Written examination
presentation Non-leafy instruction  Practical
techniques Protein  Modular demonstration
Factors to Combination  Discussion
consider in Congealed  Lecture
plating salad Fruit  Demonstrati
Common culinary
on
terms on salad Cooked
and dressings Egg oil emulsions
Hygienic
principles and Vinegar oil
practices
dressings
Logical and time
efficient work
flow
LO4. Store salads and dressings

 Storing Leafy  Self-paced  Written examination
techniques, Non-leafy instruction  Practical
temperature, Protein  Modular demonstration
safety and Combination  Discussion
hygiene Congealed  Lecture
standards in Fruit  Demonstrati
storing salads on
and dressing Cooked
 Safe work Egg oil emulsions
practices applied
Vinegar oil
in storing
appetizers dressings
 Hygienic
principles and
practices in
storing and
handling salad
and salad
dressing
Logical and time

efficient work
Document No.
04 13
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flow
Core Competencies:
Unit of Competency: PREPARE SANDWICHES
Module Title: PREPARING SANDWICHES
Module Descriptor: This module deals with the skills and knowledge required in
preparing and presenting sandwiches.

LO2. Prepare variety of sandwiches
LO3. Present a variety of sandwiches
LO4. Store sandwiches

 Tools, utensils  Microwaves  Self-paced  Written examination
and  Grills and griddles instruction  Practical
equipment  Deep fryers  Modular Demonstration
are cleaned,  Salamanders
sanitized and  Lecture
 Food processors
prepared  Blenders  Demonstration
based on the  Regular  Film viewing
required tasks
 Baked
 Ingredients
are identified  Grilled
correctly,
according to  Fried
standard
recipes,
Document No.
04 13
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recipe cards  Open faced

or enterprise
requirements  Specialty
 Ingredients
are
assembled
according to
correct
quantity, type
and quality
required
LO2. Prepare variety of sandwiches

 Different types of  pots and pans  Self-paced  Written examination
sandwiches instruction  Practical
 Breads for  bowls and  Modular demonstration
sandwiches
 Plastic wrap
 Lecture
making  Demonstration
 Filling for  Aluminum foil  Film viewing
sandwiches
 Components and  measuring cups
ingredients of a
sandwich  weighing scales
 Tools, equipment
and utensils  cleaning
needed in materials and
preparing
 Specialized or
sandwiches
ethnic breads
 Prepare a
such as dark
sandwiches
rye, gluten-free,
within industry-
Turkish
realistic
timeframes
LO3 Present a variety of sandwiches

Present  pots and pans  Self-paced  Written examination
sandwiches instruction  Practical
attractively  bowls and  Modular demonstration
Portion control for  Discussion
sandwiches  Plastic wrap
 Lecture
Creative
 Aluminum foil  Demonstrati
sandwich
on
presentation
Document No.
04 13
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techniques  measuring cups

Hygienic food
handling  weighing scales
practices
Safe work  cleaning materials
practices on
 Specialized or
presenting
ethnic breads
sandwiches
such as dark rye,
gluten-free,
Turkish
LO4. Store sandwiches

Suitable storage Regular  Self-paced  Written examination
techniques to Baked
Grilled
instruction  Practical
maintain
Fried
 Modular demonstration
optimum quality  Discussion
of ingredients Electric, gas or  Lecture
Hygienic food induction ranges  Demonstrati
handling Ovens, including on
practices combi ovens
Safe work Microwaves
practices on Grills and griddles
Deep fryers
cutting
Proper
temperature in
storing
sandwiches
Document No.
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Core Competencies:
Unit of Competency: PREPARE MEAT DISHES
Module Title: PREPARING MEAT DISHES
Module Descriptor: This module deals with the skills , knowledge and attitude
required in selecting, preparing , presenting and storing
meats.
.
LO2. Cook meat cuts for service
LO3. Present meat cuts for service
LO4. Store meat

 Tools, utensils Market forms  Self-paced  Written examination
and  Live instruction  Practical
equipment  Modular Demonstration
are cleaned,  Fresh
prepared  Frozen  Demonstration
based on the  Film viewing
required tasks  Cryovac
 Ingredients  Preserved
are identified
correctly,  Cuts
according to
standard  Whole
recipes,
Document No.
04 13
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recipe cards carcass

or enterprise
requirements
 Ingredients
are
assembled
according to
correct
quantity, type
and quality
required
LO 2 Cook meat cuts for service

 Methods of Market forms  Self-paced  Written examination
cooking meat  Live instruction  Practical
 Different cuts of  Modular demonstration
 Fresh
meat  Lecture
 Uses and  Demonstration
 Frozen
characteristics of  Film viewing
various knives  Cryovac
and equipment
 Safe work  Preserve
practices d
 Logical and time
efficient work flow  Cuts
 Whole carcass
 Primal
LO3 Present meat cuts for service

 P Market forms  Self-paced  Written examination
ortion control  Live instruction  Practical
for cooked  Modular demonstration
meat  Fresh
 Discussion
 C  Lecture
 Frozen
reative
 Demonstrati
presentation  Cryovac on
techniques
 H  Preserved
ygienic food
handling  Cuts
practices
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 S  Whole carcass
afe work
practices on  Primal
presenting
LO4. Store Meat

 Observed Market forms  Self-paced  Written examination
hygienic handling  Live instruction  Practical
and storing of  Modular demonstration
meat  Fresh
 Discussion
 Principles and  Lecture
 Frozen
practices of
 Demonstrati
storing, freezing  Cryovac on
and aging of
meats  Preserved
 Nutrition content
and food values  Cuts
of meat
 Whole carcass
 Primal
Document No.
04 13
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Core Competencies:
Unit of Competency: PREPARE VEGETABLE DISHES
Module Title: PREPARE VEGETABLE DISHES
Module Descriptor: This module deals with the skills , knowledge and attitude
required in selecting, preparing , presenting and storing
meats.
.
LO1. Perform Mise en place.
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetable dishes

 Tools, utensils Market forms  Self-paced  Written examination
and  Live instruction  Practical
are cleaned,  Fresh
prepared  Frozen  Demonstration
required tasks  Cryovac
 Ingredients  Preserved
are identified
correctly,  Cuts
according to
standard  Whole
Document No.
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recipes, carcass
recipe cards
or enterprise
requirements
 Ingredients
are
assembled
according to
correct
quantity, type
and quality
required
LO 2 Prepare vegetable dishes

 Variety of Forms of  Self-paced  Written examination
dishes using vegetable
1. Fr
vegetables  Modular demonstration
products esh
 Lecture
 Different  Demonstration
2. Fr
classifications
ozen  Film viewing
of vegetables
 Cooking 3. C
methods anned
applied for
vegetable dish 4. Dr
 Varieties and ied
characteristics
5. B
of vegetables
ottled
 Nutritional value
of vegetable
 Common
culinary terms
related to
vegetables
LO3 Present vegetable dishes

 Creative Forms of vegetable  Self-paced  Written examination
presentation 1. Fresh instruction  Practical
techniques
2. Fro
 Factors to  Discussion
zen
consider in  Lecture
plating 3. Ca  Demonstrati
vegetable
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dishes nned on
 Hygienic food
handling 4. Dri
practices ed
 Safe work
5. Bott
practices on
led
presenting and
plating
vegetable
LO4. Store vegetable dishes

 Observed Forms of vegetable  Self-paced  Written examination
hygienic handling Fresh instruction  Practical
and storing of
Frozen
vegetable
 Principles and  Discussion
practices of Canned  Lecture
storing, freezing  Demonstrati
of fresh Dried on
vegetables
 Nutritional Bottled
content of
vegetables
 Culinary terms
related to
handling and
storage of
vegetables
 Utilization of
leftover and
trimmings
Core Competencies:
Document No.
04 13
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Unit of Competency: PREPARE EGG DISHES
Module Title: PREPARING EGG DISHES
Module Descriptor: This module deals with the skills and knowledge and attitude
required to prepare various eggs dishes
.

LO2. Prepare and cook egg dishes
LO3. Present egg dishes
LO4. Store egg dishes

 Tools, utensils Forms of vegetable  Self-paced  Written examination
and Fresh instruction  Practical
are cleaned, Frozen
prepared Canned  Demonstration
required tasks Dried
 Ingredients Bottled
are identified
correctly,
according to
standard
recipes,
recipe cards
or enterprise
requirements
 Ingredients
are
assembled
according to
correct
quantity, type
and quality
required
Document No.
04 13
Issued by Date
LO 2 Prepare and cook egg dishes

 Variety of Forms of  Self-paced  Written examination
dishes using vegetable
1. Fr
vegetables  Modular demonstration
products esh
 Lecture
 Different  Demonstration
2. Fr
classifications
ozen  Film viewing
of vegetables
 Cooking 3. C
methods anned
applied for
vegetable dish 4. Dr
 Varieties and ied
characteristics
5. B
of vegetables
ottled
 Nutritional value
of vegetable
 Common
culinary terms
related to
vegetables
LO3 Present egg dishes

 Creative Forms of vegetable  Self-paced  Written examination
presentation 6. Fresh instruction  Practical
techniques
7. Fro
 Factors to  Discussion
zen
consider in  Lecture
plating 8. Ca  Demonstrati
vegetable nned on
dishes
 Hygienic food 9. Dri
handling ed
practices
 Safe work 10. Bott
practices on led
presenting and
plating
vegetable
LO4. Store egg dishes

Document No.
04 13
Issued by Date

 Observed Forms of vegetable  Self-paced  Written examination
hygienic handling Fresh instruction  Practical
and storing of
Frozen
vegetable
 Principles and  Discussion
practices of Canned  Lecture
storing, freezing  Demonstrati
of fresh Dried on
vegetables
 Nutritional Bottled
content of
vegetables
 Culinary terms
related to
handling and
storage of
vegetables
 Utilization of
leftover and
trimmings
Core Competencies:
Unit of Competency: PREPARE STARCH DISHES
Module Title: PREPARING STARCH DISHES
Module Descriptor: This module deals with the skills, knowledge and attitude
required to cook, present and store starch dishes such as
pasta and noodles.
Document No.
04 13
Issued by Date

LO2. Prepare starch dishes
LO3. Present starch dishes
LO4. Store starch dishes

 Tools, utensils  Long pasta  Self-paced  Written examination
and  Short pasta instruction  Practical
equipment  Designer pasta  Modular Demonstration
are cleaned,  Dried stuffed
sanitized and pasta
 Lecture
prepared  Flat pasta  Demonstration
based on the  Long and flat  Film viewing
required tasks  Noodles
 Ingredients
are identified
correctly,
according to
standard
recipes,
recipe cards
or enterprise
requirements
 Ingredients
are
assembled
according to
correct
quantity, type
and quality
required
LO 2 Prepare starch dishes

1. Cooking methods  Long pasta  Self-paced  Written examination
of pasta  Short pasta instruction  Practical
2. Matching sauces  Designer pasta  Modular demonstration
to pasta  Dried stuffed
pasta
 Lecture
3. Food safety
 Flat pasta  Demonstration
practices in
 Long and flat  Film viewing
cooking pasta
 Noodles
Document No.
04 13
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4. Logical and time-

efficient work
flow
LO3 Present starch dishes

 Present starch  Long pasta  Self-paced  Written examination
dishes  Short pasta instruction  Practical
attractively  Designer pasta  Modular demonstration
  Dried stuffed
Creative
pasta
 Discussion
presentation  Lecture
 Flat pasta
techniques
 Long and flat  Demonstrati
 Factors to  Noodles on
consider in
plating starch
dishes
 Hygienic food
handling
practices
LO4. Store Starch Dishes

 Observed  Long pasta  Self-paced  Written examination
hygienic  Short pasta instruction  Practical
handling and  Designer pasta  Modular demonstration
storing starchy  Dried stuffed
pasta
 Discussion
products  Lecture
 Flat pasta
 Principles and
 Long and flat  Demonstrati
practices of  Noodles on
storing, starchy
products
 Culinary terms
related to
handling and
storage of
starchy
products
 Safe work
practices
 Logical and
time efficient
work flow
 Organizational
skills and
Document No.
04 13
Issued by Date
teamwork
Core Competencies:
Unit of Competency: COOK POULTRY AND GAME DISHES
Module Title: COOKING POULTRY AND GAME DISHES
Module Descriptor: This module deals with the knowledge, skills and attitude
required in selecting, preparing, cooking, plating/presenting
and storing poultry and game

LO2. Cook poultry and game.
LO3. Plate/present poultry and game
LO4. Store poultry and game

Document No.
04 13
Issued by Date

 Tools, utensils Mincers  Self-paced  Written examination
and Slicers
Knives
are cleaned, Cleavers
sanitized and Saws  Lecture
prepared Sausage casing  Demonstration
based on the machines  Film viewing
required tasks Chicken, turkey,
duck, goose
 Ingredients Pheasant, quail,
are identified pigeon, guinea
correctly, fowl, wild duck
according to rabbit, hare
standard
recipes,
recipe cards
or enterprise
requirements
 Ingredients
are
assembled
according to
correct
quantity, type
and quality
required
LO 2 Cook poultry and game.

 Cuts/parts of Noodle  Self-paced  Written examination
poultry and Mincers
Slicers
game
Knives
Cleavers  Lecture
 Ingredients
Saws  Demonstration
for preparing Sausage
poultry and  Film viewing
casing
game dishes machines
Chicken,
 Care and turkey, duck,
use of goose
knives, Pheasant,
machinery quail, pigeon,
guinea fowl,
and
wild duck
equipment  rabbit, hare s
for poultry
and game
Document No.
04 13
Issued by Date
LO3 Plate/present poultry and game

 Portion control for Mincers  Self-paced  Written examination
cooked poultry and Slicers
Knives
game
Cleavers
 Creative  Discussion
Saws
presentation Sausage casing  Lecture
techniques machines  Demonstrati
 Hygienic food Chicken, turkey, on
handling practices duck, goose
Pheasant, quail,
 Safe work
pigeon, guinea
practices on fowl, wild duck
presenting rabbit, hare

 Food safety Mincers  Self-paced  Written examination
practices related Slicers
Knives
to handling and
Cleavers
storing of poultry  Discussion
Saws
and game Sausage casing  Lecture
products machines  Demonstrati
 Methods of Chicken, turkey, on
preserving poultry duck, goose
and game Pheasant, quail,
pigeon, guinea
 Logical and time-
fowl, wild duck
efficient work flow  rabbit, hare
 Storage
procedures for
poultry and game
Document No.
04 13
Issued by Date
Core Competencies:
Unit of Competency: PREPARE SEAFOOD
Module Title: PREPARING SEAFOOD DISHES
Module Descriptor: This module deals with the knowledge, skills and attitude
required in selecting, preparing, presenting and storing
seafood in a commercial kitchen or catering operation.

LO2: Handle fish and seafood
LO3. Cook fish and shellfish
LO4 Plate/present fish and seafood
LO5. Store fish and saefood

 The different Variety of fishes:  Self-paced  Written examination
classifications of Structure instruction  Practical
seafood  Modular Demonstration
 Preparing a  Lecture
Document No.
04 13
Issued by Date
range of seafood  Fin fish  Demonstration

dishes according  Film viewing
to enterprise  shellfish
standards
 Classification Body shape
and varieties of
 Flat fish
fish and shellfish
 Sources of  Round fish
seafood
 Market forms of Market form
seafood
 Fillets
 Drawn
 Whole
LO 2 Cook poultry and game.

 The different Variety of  Self-paced  Written examination
classifications of fishes: instruction  Practical
Structure
seafood  Modular demonstration
 Procedure of  Lecture
 Fin fish
thawing seafood  Demonstration
 Criteria for judging  shellfish  Film viewing
the quality of fresh
fish Body shape
 Storage
requirements for  Flat fish
fish
 Round fish
 Criteria for judging
the quality of fresh
Market form
fish
 Fillets
 Drawn
 Whole
LO3 Plate/present poultry and game

 Steps in Variety of fishes:  Self-paced  Written examination
fabricating fish Structure instruction  Practical
 Appropriate  Modular demonstration
cookery methods  Discussion
Document No.
04 13
Issued by Date
for fish and  Fin fish  Lecture

shellfish  Demonstrati
 Preparing a  shellfish on
range of seafood
dishes according Body shape
to enterprise
 Flat fish
standards
 Nutrition related  Round fish
to fish and
seafood, Market form
particularly the
nutritional value  Fillets
of fish and
seafood  Drawn
 Specific dietary
 Whole
issues including
allergies and
intolerances

Portion control for Variety of fishes:  Self-paced  Written examination
cooked seafood Structure instruction  Practical
Creative  Modular demonstration
presentation  Fin fish
 Discussion
techniques
 shellfish  Lecture
Hygienic food
 Demonstrati
handling
Body shape on
practices
Safe work  Flat fish
practices on
presenting  Round fish
Market form
 Fillets
 Drawn
 Whole
LO 5 Store fish and seafood

 Storing and Variety of fishes:  Self-paced  Written examination
handling issues Structure instruction  Practical
related to  Modular demonstration
seafood  Discussion
Document No.
04 13
Issued by Date
 Storage  Fin fish  Lecture

requirements for  Demonstrati
fish  shellfish on
 Temperature
Body shape
requirements for
storing seafood
 Flat fish
 Round fish
Market form
 Fillets
 Drawn
 Whole
Core Competencies:
Unit of Competency: PREPARE DESSERTS
Module Title: PREPARING DESSERTS
Module Descriptor: This module deals with knowledge, skills, and attitudes in the
preparation of a range of hot, cold and frozen desserts in
a commercial kitchen or catering operation

LO2. Prepare desserts and sweet sauces
LO3. Plate/present desserts Prepare sweet sauces
LO4. Store desserts

 Different types of Blenders  Self-paced  Written examination
desserts and Ice-cream
machines
sweets
Pudding, pies,
 Modular Demonstration
 Details and  Lecture
tarts, flans,
characteristics of fritters  Demonstration
different types of Custard, creams  Film viewing
desserts and Prepared fruit
sweets
Document No.
04 13
Issued by Date
 Varieties of
suitable
ingredients for
desserts and
sweets
 Common culinary
terms related to
desserts and
sweets that are
used in the
industry
LO 2 Prepare desserts and sweet sauces .

1. Types/classificati Blenders  Self-paced  Written examination
on of desserts and Ice-cream
machines
sweets
Pudding, pies,
2. Methods of  Lecture
tarts, flans,
preparing/cooking fritters  Demonstration
desserts Custard,  Film viewing
3. Common culinary creams
terms related to Prepared fruit
desserts and
sweets
4. Ingredients for
the preparation of
desserts and
sweets
5. Safe work
practices
LO 3 Plate/present desserts Prepare sweet sauces

 Creative Blenders  Self-paced  Written examination
presentation Ice-cream
machines
techniques for
Pudding, pies,
desserts and  Discussion
tarts, flans,
sweets. fritters  Lecture
 Varieties of Custard,  Demonstrati
suitable creams on
ingredients for Prepared fruit
desserts and
sweets
 Principles and
practices of
hygiene on
Document No.
04 13
Issued by Date
presenting/plating
desserts and
sweets
LO4. Store desserts

 Storing and Blenders  Self-paced  Written examination
handling issues Ice-cream
machines
related to desserts
Pudding, pies,
and sweets  Discussion
tarts, flans,
 Temperature fritters  Lecture
requirements for Custard,  Demonstrati
storing desserts creams on
 Waste Prepared fruit
minimization
techniques and
environmental
considerations in
relation to seafood
Document No.
04 13
Issued by Date
Core Competencies:
Unit of Competency: PACKAGE PREPARED FOOD
Module Title: PACKAGING PREPARED FOOD
Module Descriptor: This module deals with the knowledge, skills, and attitudes in
packaging of prepared foodstuffs for transportation
Nominal Duration: 8
LO1. Select packaging materials
LO2. Package food.
LO1. Select packaging materials

1. Food Types of  Self-paced  Written examination
preparation packaging
materials
requirements
May include but
 Modular Demonstration
prior to  Lecture
are not limited to:
packaging Polystyrene  Demonstration
2. Suitable foam  Film viewing
packaging Cartons
materials and Plastic cling
methods for a wrap
different types of Plastic or foil
containers
food items
Metal or plastic trays
3. The
characteristics
and uses of
different
packaging
materials
Document No.
04 13
Issued by Date
LO 2 Package food.
1. HACCP Types of  Self-paced  Written examination
Principles applied packaging
materials
to off-site catering
May include but
2. Environmental  Lecture
are not limited
requirements for to:  Demonstration
food packaging Polystyrene  Film viewing
area foam
3. Appropriate Cartons
packaging Plastic cling
procedures and wrap
Plastic or foil
techniques
containers
4. Appropriate Metal or
labeling of plastic trays
packaged
foodstuffs

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Document No.

PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01

Course Title: _COOKERY NC II_______________________________________

Unit of Competency Module Learning Outcomes Nominal

Practice occupational Practicing  Identify hazards and risks 6

 Store vegetable dishes

Assessment Methods: Written exercise/ Practical test

Course Delivery: Self-paced instruction

TOOLS OFFICE EQUIPMENT MATERIALS

1unit Electric fan Beef

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

8 pcs Strainer,medium fine 1 unit Fax machine Shellfish

8 pcs Spatula LABORATORY EQUIPMENTS PERISHABLES

Dish washing machine

6 Meat slicer - small

24 Soak sink, optional

8 pcs Wire whisk,small 2 unit Mop Squeezer Storage/stock room

Liquid soap dispenser

Paper towel dispenser

Stock pan burner

8 pcs Kitchen spoon, slotted MISCELLANEOUS

Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.

Learning Resource Center

Total workshop area: 156 sq. m. +40sq.m.

TRAINER QUALIFICATION I (TQ II)

 Must be a holder of NC III or its equivalent

*Optional. Only when required by the hiring institution.

Basic Competencies: COMMUNICATION

Details of Learning Outcomes:

LO2. Speak English at a basic operation level

Content Conditions Methodologies Assessment Methods

LO3. Complete relevant work related documents

LO4. Participate in workplace meetings and discussions

Content Conditions Methodologies Assessment Methods

Basic Competencies: TEAM WORK

Summary of Learning Outcomes:

LO1. Describe team role and scope

LO4. Work effectively with colleagues

Details of Learning Outcomes:

LO1. Describe team role and scope

Content Conditions Methodologies Assessment Methods

LO2. Identify own role and responsibility within team

Content Conditions Methodologies Assessment Methods

LO3. Work as a team member

LO5. Work in socially diverse environment

Content Conditions Methodologies Assessment Methods

o Specific diversity  SOP of workplace  Group  Observation of work

Summary of Learning Outcomes:

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

Details of Learning Outcomes:

LO1. Integrate personal objectives with organizational goals

Content Conditions Methodologies Assessment Methods

LO2. Set and meet work priorities

Content Conditions Methodologies Assessment Methods

LO3. Maintain professional growth and development

Content Conditions Methodologies Assessment Methods

Summary of Learning Outcomes:

LO2. Evaluate hazards and risks