TESDA-OP-CO-01-F11

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

COMPETENCY BASED CURRICULUM

A. Course Design

Course Title: COOKERY

Nominal Duration: 456 HOURS
Qualification Level: NC 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
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.

Course Structure

Basic Competencies
18 HOURS

Unit of Competency Module Title Learning Outcomes Nominal

Duration
PARTICIPATE IN PARTICIPATING IN 1. Obtain and 4 HOURS
WORKPLACE WORKPLACE convey workplace
COMMUNICATION COMMUNICATION information
2. Speak English at
a basic
operational level
3. Participate in
workplace
meetings and
discussions
4. Complete relevant
work related
 documents
WORK IN TEAM WORKING IN TEAM 1. Describe team 3 HOURS
ENVIRONMENT ENVIRONMENT role and scope
2. Identify own role
and responsibility
within team
3. Work as a team
member
4. Work effectively
with colleagues
5. Work in socially
diverse
environment
PRACTICE CAREER PRACTICING 1. Integrate 3 HOURS
PROFESSIONALISM CAREER personal
PROFESSIONALISM objectives with
organizational
goals
2. Set and meet
work priorities
3. Maintain
professional
growth and
development
PRACTICE PRACTICING 1. Identify hazards 8 HOURS
OCCUPATIONAL OCCUPATIONAL and risks
HEALTH AND HEALTH AND 2. Evaluate hazards
SAFETY SAFETY and risks
PROCEDURES PROCEDURES 3. Control hazards
and risks
4. Maintain OHS
awareness
5. Perform basic
first-aid
procedures

Common Competencies
18 HOURS

Unit of Competency Module Title Learning Outcomes Nominal

Duration
DEVELOP AND DEVELOPING 1. Seek information 2 HOURS
UPDATE AND UPDATING on the industry
INDUSTRY INDUSTRY 2. Update industry
KNOWLEDGE KNOWLEDGE knowledge
3. Develop and
update local
knowledge
4. Promote
products and
services to
customers
OBSERVE OBSERVING 1. Follow hygiene 4 HOURS
WORKPLACE WORKPLACE procedures
HYGIENE HYGIENE 2. Identify and
PROCEDURES PROCEDURES prevent hygiene
risks
PERFORM PERFORMING 1. Plan and prepare 4 HOURS
COMPUTER COMPUTER for task to be
OPERATIONS OPERATIONS undertaken
2. Input data into
computer
3. Access
information using
computer
4. Produce/output
data using
computer system
5. Maintain
computer
 equipment and
systems
PERFORM PERFORMING 1. Follow workplace 4 HOURS
WORKPLACE AND WORKPLACE procedures for
SAFETY AND SAFETY health, safety and
PRACTICES PRACTICES security practices
2. Perform child
protection duties
relevant to the
tourism industry
3. Observe and
monitor people
4. Deal with
emergency
situations
5. Maintain safe
personal
presentation
standards
6. Maintain a safe
and secure
workplace
PROVIDE PROVIDING 1. Greet customer 4 HOURS
EFFECTIVE EFFECTIVE 2. Identify needs of
CUSTOMER CUSTOMER customers
SERVICE SERVICE 3. Deliver service to
customer
4. Handle queries
through use of
common business
tools and
technology
5. Handle
complaints/conflic
t situations,
evaluation and
recommendations

Core Competencies
280 HOURS

Unit of Competency Module Title Learning Outcomes Nominal

Duration
CLEAN AND CLEANING AND 1. Clean, sanitize 12 HOURS
MAINTAIN MAINTAINING and store
KITCHEN KITCHEN equipment
PREMISES PREMISES 2. Clean and
sanitize premises
3. Dispose of waste
PREPARE PREPARING 1. Prepare stocks, 24 HOURS
STOCKS, SAUCES STOCKS, glazes and
AND SOUPS SAUCES AND essences
SOUPS required for menu
items
2. Prepare soups
required for
menu items
3. Prepare sauces
required for
menu items
4. Store and
reconstitute stocks,
sauces and soups
PREPARE PREPARING 1. Perform Mise’ en 24 HOURS
APPETIZERS APPETIZERS place
2. Prepare a range
of appetizers
3. Present a range
of appetizers
4. Store appetizers

PREPARE PREPARING 1. Perform Mise en 20 HOURS

SALADS AND SALADS AND place
DRESSINGS DRESSINGS 2. Prepare a variety
salads and
dressings
3. Present a variety
of salads and
dressings
4. Store salads and
dressings
PREPARE PREPARING 1. Perform mise-en 24 HOURS
SANDWICHES SANDWICHES –place
2. Prepare a variety
of sandwiches
3. Present a variety
of sandwiches
4. Store sandwiches
PREPARE MEAT PREPARING 1. Perform Mise en 24 HOURS
DISHES MEAT DISHES place
2. Cook meat cuts
for service
 3. Present meat cuts
for service
4. Store meat
PREPARE PREPARING 1. Perform Mise en 24 HOURS
VEGETABLES VEGETABLES place
DISHES DISHES 2. Prepare
vegetable dishes
3. Present vegetable
dishes
4. Store vegetables
dishes
PREPARE EGG PREPARING EGG 1. Perform Mise en 24 HOURS
DISHES DISHES place
2. Prepare and cook
egg dishes
3. Present egg
dishes
4. Store egg dishes
PREPARE PREPARING 1. Perform Mise en 24 HOURS
STARCH DISHES STARCH DISHES place
2. Prepare starch
dishes
3. Present Starch
dishes
4. Store Starch
dishes
PREPARE PREPARING 1. Perform mise en 24 HOURS
POULTRY AND POULTRY AND place
GAME DISHES GAME DISHES 2. Cook poultry and
game dishes
3. Plate/present
poultry and game
dishes
4. Store poultry and
game
PREPARE PREPARING 1. Perform mise en 24 HOURS
SEAFOOD DISHES SEAFOOD place
DISHES 2. Handle fish and
seafood
3. Cook fish and
shellfish
4. Plate/Present fish
and seafood
5. Store fish and
seafood
PREPARE PREPARING 1. Perform mise en 20 HOURS
DESSERTS DESSERTS place
2. Prepare desserts
and sweet sauces
3. Plate/Present
desserts
4. Store desserts
PACKAGE PACKAGING 1. Select packaging 12 HOURS
PREPARED FOOD PREPARED materials
FOOD 2. Package food

Elective Competencies ( if any )

N/A

Unit of Competency Module Title Learning Outcomes Nominal

Duration
N/A N/A N/A N/A

Assessment Methods:
 Direct Observation
 Oral interview and written test
 Observation of the individual member
 Observation of simulation and or role play
 Case studies and scenarios
 Portfolio Assessment
 Interview
 Simulation/Role-plays
 Observation
 Third Party Reports
 Exams and Tests
 Case Study/Situation
 Interview/questions
 Practical demonstration
 Portfolio of industry information related to trainee’s work
Course Delivery:
 Group Discussion
 Interaction
 Practice Session
 Discussion
 Simulation
 Games
 Role Play
 Case Study
 Plant Tour
 Symposium
 Individual/Group Assignment
 Field Visit
 Video presentation
 Demonstration
 Tutorial or self-paced
 Discussion/ Demonstration

Resources:

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

maximum of 25 trainees for COOKERY NC II are as follows:

TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT

10 1unit Electric fan Beef

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

8 1
Strainer,small,fine air condition Pigeon, etc.
pcs unit
8 1
Siever,small telephones SEAFOOD
pcs unit
computers with
8 Strainer,medium 3 internet connection Fish
pcs fine unit

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

3 Strainer 3 DRY GOODS

Exhaust hood
pcs Chinois,small unit (GROCERIES)
2 Strainer Chinois, 1 Dish washing
Sauces
pcs medium unit machine (optional
4 1 Blender machine
Funnel, small Spices and herbs
pcs unit
Pressure cooker
4 1
Funnel, medium medium Seasoning
pcs unit
Salamander, griller
Braising pan -
6 8
Measuring spoon medium Canned fruits
sets unit
10 1 Meat slicer - small
Tongs, 8 inches Canned vegetables
pcs unit
Meat chopper
8 1
Tongs, 12 inches machine Noodles
pcs unit

TOOLS OFFICE EQUIPMENT MATERIALS

Preparation table
8 8
Measuring cup with sink & shelves Pasta
sets unit
(approx. 45x28’’)
Bain Marie – table
4 1
Measuring urn w/4 compartments Rice
pcs unit
Working s/s table
2 2
Ice cream scoop (fabricated) Flour
pcs unit
2 Condiment cabinet
Sugar
unit
Washing sink tables
10 1
Cheese Cloth w/3 compartments Beans
pcs unit
24 1 Soak sink, optional
Serving spoon FACILITIES
pcs unit
4 Pepper and salt 8
Utility shelving Workshop
sets mill unit
2 Weighing scale, 5 2 Stainless steel rack
Laboratory
unit kgs unit (5 shelves
4 Weighing scale, 1 Utility cart
Audio-visual room
unit 1000 grams unit
8 4 Floor mops
Apple corer Lecture room
pcs pcs
8 2
Wire whisk,small Mop Squeezer Storage/stock room
pcs unit
8 Wire whisk, 4 Research
Broom (tambo)
pcs medium pcs room/Library
2 Wire whisk, heavy 4
Dust pan REFERENCES
pcs duty pcs
1 pc Can opener Garbage bin (4
4
gals.) Books
unit

8 Kitchen scissors 8 Liquid soap Manuals

pcs pcs dispenser

Paper towel
8
Soup Ladle, 3 oz dispenser Charts
pcs 4
pcs
8 1 Reach-in freezer
Soup Ladle, 6 oz CD’s
pcs unit

TOOLS OFFICE EQUIPMENT MATERIALS

3 2 Reach-in refrigerator
Soup Ladle, 8 oz Video tapes
pcs unit
4 burner gas range
2 4
Soup Ladle, 12 oz w/ oven Pictures
pcs unit
8 1 Stock pan burner
Kitchen spoon Magazines
pcs unit
8 Kitchen spoon,
MISCELLANEOUS
pcs slotted
8
Kitchen fork Charcoal
pcs
3
Carving fork Toothpicks
pcs
3 Pocket/pin
Aluminum foil
pcs thermometer
8
Peelers Wax paper
pcs
2
Stock pot, large Cling wrap
pcs
12
Frying pan, small Tissue paper
pcs
8 Frying pan,
Paper towel
pcs medium
2
Frying pan, large Liquid soap
pcs
4
Colander, small
pcs
2
Colander, medium
pcs
16 Cutting board
 pcs
Fish poacher,
1 pc
medium
12
Casserole, small
pcs
4 Casserole,
pcs medium
4
Wok, small
pcs
1 pc Wok, medium
Double Boiler,
1 pc
medium
8
Paellara
pcs

TOOLS OFFICE EQUIPMENT MATERIALS

12
Glass rack
pcs
12
Soup cup rack
pcs
12
Plate rack
pcs
8
Baking tray, small
pcs
12 Utility
pcs tray,stainless
4
Roasting pan
pcs

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.
 Facilities:
Based on a class intake of 25 students/trainees.

Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Student/Trainee
1 x 1 m. 1 sq. m. 25 sq. m
Working Space
(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
3 x 5 m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment/
36 sq. m.
Circulation Area
Total workshop area: 156 sq. m. +40sq.m.

Qualification of
Trainers:
 Must be a holder of Cookery NC II or Commercial Cooking NC III
 Must be a holder of National TVET Trainer’s Certificate (NTTC) I in Cookery
NC II
 Must be physically, mentally fit and holder of a Health Certificate (hepatitis-
free or free of any communicable disease)
 Must have at least 3 years job/industry experience. (Preferably on
supervisory/managerial level in cookery or commercial cooking)
B. Modules of Instruction

BASIC COMPETENCIES
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: 4 HOURS

Summary of Learning Outcomes:

LO1: Obtain and convey workplace information
LO2: Speak English at a basic operational level
LO3: Participate in workplace meetings and discussions
LO4. Complete relevant work related documents
Details of Learning Outcomes:

LO1: Obtain and convey workplace information

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Specific and 1.1 Effective  Fax machine  Group  Direct
relevant communicati  Telephone Discussion Observation
information is on  Writing  Interaction  Oral
accessed 1.2 Different materials  Practice interview
from modes of  Internet session and written
appropriate communicati test
sources on
2. Effective 1.3 Written
questioning , communicati
active on
listening and 1.4 Organization
speaking skills al policies
are used to 1.5 Communicati
gather and on
convey procedures
information and systems
3. Appropriate 1.6 Technology
medium is relevant to
used to the
transfer enterprise
information and the
and ideas individual’s
4. Appropriate work
non- verbal responsibilitie
communicatio s
n is used 1.7 Follow simple
5. Appropriate spoken
lines of language
communicatio 1.8 Perform
n with routine
 supervisors workplace
and duties
colleagues following
are identified simple
and followed written
6. Defined notices
workplace 1.9 Participate in
procedures for workplace
the location meetings and
and storage discussions
of information 1.10 Complete
are used work related
7. Personal documents
interaction is 1.11 Estimate,
carried out calculate and
clearly and record
concisely routine
workplace
measures
1.12 Basic
mathematical
processes of
addition,
subtraction,
division and
multiplication
1.13 Ability to
relate to
people of
social range
in the
workplace
1.14 Gather and
provide
information in
response to
workplace
requirements
LO2: Speak English at a basic operational level

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Simple 1.1 Effective  Fax machine  Group  Direct
conversations communicati  Telephone Discussion Observation
on familiar on  Writing  Interaction  Oral
topics with 1.2 Different materials  Practice interview
work modes of  Internet session and written
colleagues is communicati test
participated on
2. Simple verbal 1.3 Written
instructions or
communicati
requests are
on
responded to
3. Simple 1.4 Organization
requests are al policies
made 1.5 Communicati
4. Routine on
procedures procedures
are described and systems
5. Likes, dislikes 1.6 Technology
and relevant to
preferences the
are expressed enterprise
6. Different and the
forms of individual’s
expression in work
English is responsibilitie
identified s
1.7 Follow simple
spoken
language
1.8 Perform
routine
workplace
duties
following
simple
written
notices
1.9 Participate in
workplace
meetings and
discussions
1.10 Complete
work related
documents
1.11 Estimate,
calculate and
record
routine
 workplace
measures
1.12 Basic
mathematical
processes of
addition,
subtraction,
division and
multiplication
1.13 Ability to
relate to
people of
social range
in the
workplace
1.14 Gather and
provide
information in
response to
workplace
requirements
LO3: Participate in workplace meetings and discussions

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Team 1.1 Effective  Fax machine  Group  Direct
meetings are communicati  Telephone Discussion Observation
attended on on  Writing  Interaction  Oral
time 1.2 Different materials  Practice interview
2. Own opinions modes of  Internet session and written
are clearly communicati test
expressed on
and those of 1.3 Written
others are communicati
listened to on
without 1.4 Organization
interruption al policies
3. Meeting 1.5 Communicati
inputs are on
consistent procedures
with the and systems
meeting 1.6 Technology
purpose and relevant to
established the
protocols enterprise
4. Workplace and the
interactions individual’s
are conducted work
in a courteous responsibilitie
manner s
5. Questions 1.7 Follow simple
about simple spoken
routine language
workplace 1.8 Perform
procedures routine
and maters workplace
concerning duties
working following
conditions of simple
employment written
are asked and notices
responded to 1.9 Participate in
1.1 Meetings workplace
outcomes meetings and
are discussions
interpreted 1.10 Complete
and work related
implemented documents
1.11 Estimate,
calculate and
record
routine
 workplace
measures
1.12 Basic
mathematical
processes of
addition,
subtraction,
division and
multiplication
1.13 Ability to
relate to
people of
social range
in the
workplace
1.14 Gather and
provide
information in
response to
workplace
requirements
LO4: Complete relevant work related documents

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Range of 1.1 Effective  Fax machine  Group  Direct
forms relating communicati  Telephone Discussion Observation
to conditions on  Writing  Interaction  Oral
of 1.2 Different materials  Practice interview
employment modes of  Internet session and written
are completed communicati test
accurately on
and legibly 1.3 Written
2. Workplace communicati
data is on
recorded on 1.4 Organization
standard al policies
workplace 1.5 Communicati
forms and on
documents procedures
3. Basic and systems
mathematical 1.6 Technology
processes are relevant to
used for the
routine enterprise
calculations and the
4. Errors in individual’s
recording work
information on responsibilitie
forms/ s
documents 1.7 Follow simple
are identified spoken
and properly language
acted upon 1.8 Perform
5. Reporting routine
requirements workplace
to supervisor duties
are completed following
according to simple
organizational written
guidelines notices
1.9 Participate in
workplace
meetings and
discussions
1.10 Complete
work related
documents
1.11 Estimate,
calculate and
record
routine
 workplace
measures
1.12 Basic
mathematical
processes of
addition,
subtraction,
division and
multiplication
1.13 Ability to
relate to
people of
social range
in the
workplace
1.14 Gather and
provide
information in
response to
workplace
requirements
 BASIC COMPETENCIES
Unit of Competency: WORK IN TEAM ENVIRONMENT
Module Title: WORKING IN TEAM ENVIRONMENT
Module Descriptor: This unit covers the skills, knowledge and attitudes to identify role
and responsibility as a member of a team.
Nominal Duration: 3 HOURS

Summary of Learning Outcomes:

LO1: Describe team role and scope
LO2: Identify own role and responsibility within team
LO3: Work as a team member
LO4. Work effectively with colleagues
LO5. Work in socially diverse environment
Details of Learning Outcomes:

LO1: Describe team role and scope

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. The role and 1.1. Communicati The following  Discussion Competency
objective of on process resources  Interaction may be
the team is 1.2. Team MUST be  Simulation assessed
identified from structure provided:  Games through:
1.3. Team roles
available  Access to  Observation
sources of 1.4. Group
relevant of the
information planning and
workplace or individual
decision
2. Team appropriately member in
making
parameters, simulated relation to
1.5. Specific
reporting environment the work
diversity
relationships where activities of
issues
and assessment the group
1.6. Communicate
responsibilitie appropriately,
can take  Observation
s are place of
consistent
identified from with the  Materials simulation
team culture of the relevant to and or role
discussions workplace the proposed play
and activity or involving the
appropriate tasks participation
external of individual
sources member to
the
attainment
of
organization
al goal
 Case
studies and
scenarios
as a basis
for
discussion
of issues
and
strategies in
teamwork
LO2: Identify own role and responsibility within team

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Individual 1.1. Communicati The following  Discussion Competency
role and on process resources  Interaction may be
responsibilit 1.2. Team MUST be  Simulation assessed
ies within structure provided:  Games through:
1.3. Team roles
the team  Access to  Observation
environmen 1.4. Group
relevant of the
t are planning and
workplace or individual
identified decision
appropriately member in
making
2. Roles and simulated relation to
1.5. Specific
responsibilit environment the work
diversity
y of other where activities of
issues
team assessment the group
1.6. Communicate
members appropriately,
can take  Observation
are place of
consistent
identified with the  Materials simulation
and culture of the relevant to and or role
recognized workplace the proposed play
activity or involving the
3. Reporting tasks participation
relationship of individual
s within member to
team and the
external to attainment
team are of
identified organization
al goal
 Case
studies and
scenarios
as a basis
for
discussion
of issues
and
strategies in
teamwork
LO3: Work as a team member

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Effective and 1.1. Communicati The following  Discussion Competency
appropriate on process resources  Interaction may be
forms of 1.2. Team MUST be  Simulation assessed
communicatio structure provided:  Games through:
1.3. Team roles
ns used and  Access to  Observation
interactions 1.4. Group
relevant of the
undertaken planning and
workplace or individual
with team decision
appropriately member in
members who making
simulated relation to
contribute to 1.5. Specific
environment the work
known team diversity
where activities of
activities and issues
assessment the group
objectives 1.6. Communicate
appropriately,
can take  Observation
2. Effective and place of
consistent
appropriate with the  Materials simulation
contributions culture of the relevant to and or role
made to workplace the proposed play
complement activity or involving the
team activities tasks participation
and of individual
objectives, member to
based on the
individual attainment
skills and of
competencies organization
and al goal
workplace  Case
context studies and
3. Observed scenarios
protocols in as a basis
reporting for
using discussion
standard of issues
operating and
procedures strategies in
teamwork
4. Contribute to
the
development
of team work
plans based
on an
understanding
of team’s role
and objectives
and individual
competencies
of the
members.
LO4: Work effectively with colleagues

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Information is 1.1. Communicati The following  Discussion Competency
communicate on process resources  Interaction may be
d clearly and 1.2. Team MUST be  Simulation assessed
in concise structure provided:  Games through:
manner using 1.3. Team roles
 Access to  Observation
appropriate 1.4. Group
relevant of the
communicati planning and
workplace or individual
on decision
appropriately member in
techniques making
simulated relation to
2. Relationships 1.5. Specific
environment the work
are diversity
where activities of
established issues
assessment the group
and 1.6. Communicate
maintained appropriately,
can take  Observation
place of
effectively consistent
with with the  Materials simulation
colleagues culture of the relevant to and or role
3. Work activities workplace the proposed play
are performed activity or involving the
within the tasks participation
team to of individual
ensure member to
achievement the
of team goals attainment
of
organization
al goal
 Case
studies and
scenarios
as a basis
for
discussion
of issues
and
strategies in
teamwork
LO5: Work in socially diverse environment

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Customers 1.7. Communicati The following  Discussion Competency
and on process resources  Interaction may be
colleagues 1.8. Team MUST be  Simulation assessed
from diverse structure provided:  Games through:
backgrounds 1.9. Team roles
 Access to  Observation
are 1.10. Group
relevant of the
communicate planning and
workplace or individual
d with, in all decision
appropriately member in
verbal and making
simulated relation to
non-verbal 1.11. Specific
environment the work
forms diversity
where activities of
2. Cross cultural issues
assessment the group
misunderstan 1.12. Communic
ate
can take  Observation
dings are place
appropriately, of
dealt with,
consistent  Materials simulation
taking account
with the relevant to and or role
of cultural
culture of the the proposed play
consideration activity or involving the
workplace
tasks participation
of individual
member to
the
attainment
of
organization
al goal
 Case
studies and
scenarios
as a basis
for
discussion
of issues
and
strategies in
teamwork
 BASIC COMPETENCIES
Unit of Competency: PRACTICE CAREER PROFESSIONALISM
Module Title: PRACTICING CAREER PROFESSIONALISM
Module Descriptor: This unit covers the knowledge, skills and attitudes in promoting
career growth and advancement.
Nominal Duration: 4 HOURS

Summary of Learning Outcomes:

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

Details of Learning Outcomes:

LO1: Integrate personal objectives with organizational goals

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Personal 1.1 Work values The following  Discussion Competency
growth and and ethics resources  Interaction may be
work plans (Code of MUST be  Role play assessed
are pursued Conduct, provided: through:
towards Code of  Workplace  Portfolio
improving Ethics, etc.) or Assessme
the 1.2 Company assessment nt
qualifications policies location  Interview
set for the 1.3 Company  Case  Simulation/
profession operations, studies/sce Role-plays
2. Intra- and procedures narios  Observatio
interpersonal and n
relationships standards  Third Party
are 1.4 Reports
maintained Fundamenta  Exams and
in the course l rights at Tests
of managing work
oneself including
based on gender
performance sensitivity
evaluation 1.5 Personal
3. Commitment hygiene
to the practices
organization
and its goal
is
demonstrate
d in the
performance
of duties
LO2: Set and meet work priorities
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Competing 1.1 Work values The following  Discussion Competency
demands are and ethics resources  Interaction may be
prioritized to (Code of MUST be  Role play assessed
achieve Conduct, provided: through:
personal, Code of  Workplace  Portfolio
team and Ethics, etc.) or Assessme
organization 1.2 Company assessment nt
al goals and policies location  Interview
objectives. 1.3 Company  Case  Simulation/
2. Resources operations, studies/sce Role-plays
are utilized procedures narios  Observatio
efficiently and n
and standards  Third Party
effectively to 1.4 Reports
manage Fundamenta  Exams and
work l rights at Tests
priorities and work
commitment including
3. Practices gender
along sensitivity
economic 1.5 Personal
use and hygiene
maintenance practices
of equipment
and facilities
are followed
as per
established
procedures
LO3: Maintain professional growth and development
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Trainings 1.1 Work values The following  Discussion Competency
and ethics resources  Interaction may be
and career (Code of MUST be  Role play assessed
opportunitie Conduct, provided: through:
s are Code of  Workplace  Portfolio
Ethics, etc.) or Assessme
identified
1.2 Company assessment nt
and availed policies location  Interview
of based on 1.3 Company  Case  Simulation/
operations, studies/sce Role-plays
job
procedures narios  Observatio
requirements and n
2. Recognition standards  Third Party
s are 1.4 Reports
Fundamenta  Exams and
sought/recei l rights at Tests
ved and work
demonstrate including
gender
d as proof of sensitivity
career 1.5 Personal
advancemen hygiene
practices
t
3. Licenses
and/or
certification
s relevant to
job and
career are
obtained and
renewed
 BASIC COMPETENCIES
Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Module Descriptor: This unit covers the outcomes required to comply with regulatory
and organizational requirements for occupational health and
safety
Nominal Duration: 8 HOURS

Summary of Learning Outcomes:

LO1: Identify hazards and risks
LO2: Evaluate hazards and risks
LO3: Control hazards and risks
LO4. Maintain OHS awareness
LO5. Perform basic first-aid procedures

Details of Learning Outcomes:

LO1: Identify hazards and risks

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Safety 1.1 OHS The following  Lecture- Competency
regulations procedures and resources must Discussion may be
and workplace practices and be provided:  Case study assessed
safety and  Workplace
regulations  Plant tour through:
hazard control  Portfolio
practices and
1.2 PPE types or  Symposiu
and uses assessment m Assessme
procedures
are clarified
1.3 Personal location nt
and explained hygiene  OHS  Interview
based on practices personal  Case
organization 1.4 records Study/Situ
procedures Hazards/risks  PPE ation
2. Hazards/risk identification  Health
s in the and control records
workplace and 1.5 Threshold
their Limit Value -TLV
corresponding 1.6 OHS
indicators are indicators
identified to
1.7
minimize or
eliminate risk
Organization
to co-workers, safety and
workplace and health protocol
environment 1.8 Safety
in accordance consciousness
with 1.9 Health
 organization consciousness
procedures 1.10. First Aid
3. Contingency procedures and
measures practices
during 1.11 Practice of
workplace
personal
accidents, fire
and other
hygiene
emergencies 1.12
are Hazards/risk
recognized s
and identification
established in and control
accordance skills
with 1.13
organization Interperson
procedures al skills
1.14
Communicat
ion skills
1.15 Safe
manual
handling of
casualty
LO2: Evaluate hazards and risks

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Terms of 1.1 OHS The following  Lecture- Competency
maximum procedures and resources must Discussion may be
tolerable practices and be provided:  Case study assessed
limits which regulations  Workplace  Plant tour through:
when 1.2 PPE types or  Symposiu  Portfolio
exceeded and uses assessment m Assessme
will result in 1.3 Personal location nt
harm or hygiene  OHS  Interview
damage are practices personal  Case
identified 1.4 records Study/Situ
based on Hazards/risks  PPE ation
threshold identification  Health
limit values and control records
(TLV) 1.5 Threshold
2. Effects of the Limit Value -TLV
hazards are 1.6 OHS
determined indicators
3. OHS issues 1.7
and/or Organization
concerns safety and
and health protocol
identified 1.8 Safety
safety consciousness
hazards are 1.9 Health
reported to consciousness
designated 1.10. First Aid
personnel in procedures and
accordance practices
with 1.11 Practice of
workplace personal
requirements hygiene
and relevant 1.12
workplace Hazards/risk
OHS s
legislation identification
and control
skills
1.13
Interperson
al skills
1.14
Communicat
ion skills
1.15 Safe
manual
handling of
casualty
LO3: Control hazards and risks

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Occupational 1.1 OHS The following  Lecture- Competency
Health and procedures and resources must Discussion may be
Safety practices and be provided:  Case study assessed
(OHS) regulations  Workplace  Plant tour through:
procedures 1.2 PPE types or  Symposiu  Portfolio
for and uses assessment m Assessme
controlling 1.3 Personal location nt
hazards/risks hygiene  OHS  Interview
in workplace practices personal  Case
are 1.4 records Study/Situ
consistently Hazards/risks  PPE ation
followed identification  Health
2. Procedures and control records
for dealing 1.5 Threshold
with Limit Value -TLV
workplace 1.6 OHS
accidents, indicators
fire and 1.7
emergencies Organization
are followed safety and
in health protocol
accordance 1.8 Safety
with consciousness
organization 1.9 Health
OHS policies consciousness
3. Personal 1.10. First Aid
protective procedures and
equipment practices
(PPE) is 1.11 Practice of
correctly personal
used in hygiene
accordance 1.12
with Hazards/risk
organization s
OHS identification
procedures and control
and skills
practices 1.13
4. Appropriate Interperson
assistance is al skills
provided in 1.14
the event of Communicat
a workplace ion skills
emergency 1.15 Safe
in manual
accordance handling of
with casualty
established
organization
protocol
LO4: Maintain OHS awareness

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Emergency- 1.1 OHS The following  Lecture- Competency
related drills procedures and resources must Discussion may be
and trainings practices and be provided:  Case study assessed
are  Workplace
regulations  Plant tour through:
participated in  Portfolio
as per
1.2 PPE types or  Symposiu
and uses assessment m Assessme
established
organization
1.3 Personal location nt
guidelines and hygiene  OHS  Interview
procedures practices personal  Case
2. OHS 1.4 records Study/Situ
personal Hazards/risks  PPE ation
records are identification  Health
completed and control records
and updated 1.5 Threshold
in accordance Limit Value -TLV
with 1.6 OHS
workplace indicators
requirements
1.7
Organization
safety and
health protocol
1.8 Safety
consciousness
1.9 Health
consciousness
1.10. First Aid
procedures and
practices
1.11 Practice of
personal
hygiene
1.12
Hazards/risk
s
identification
and control
skills
1.13
Interperson
al skills
1.14
Communicat
ion skills
1.15 Safe
manual
handling of
casualty
LO5: Perform basic first-aid procedures

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Situation is 1.1 OHS The following  Lecture- Competency
assessed in procedures and resources must Discussion may be
accordance
with
practices and be provided:  Case study assessed
accepted regulations  Workplace  Plant tour through:
practice 1.2 PPE types or  Symposiu  Portfolio
2. Basic first- and uses assessment m Assessme
aid 1.3 Personal location nt
techniques is hygiene  OHS  Interview
applied in practices personal  Case
accordance 1.4
with records Study/Situ
established Hazards/risks  PPE ation
first-aid identification  Health
procedures and control records
and 1.5 Threshold
enterprise Limit Value -TLV
policy 1.6 OHS
3. Details of the
incident is indicators
communicat 1.7
ed in a timely Organization
manner safety and
according to health protocol
enterprise 1.8 Safety
policy consciousness
1.9 Health
consciousness
1.10. First Aid
procedures and
practices
1.11 Practice of
personal
hygiene
1.12
Hazards/risk
s
identification
and control
skills
1.13
Interperson
al skills
1.14
Communicat
ion skills
1.15 Safe
manual
handling of
casualty
 COMMON COMPETENCIES
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title: DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
Module Descriptor: This unit of competency deals with the knowledge, skills
required to access, increase and update industry knowledge.
It includes seek information on the industry and update
industry knowledge.
Nominal Duration: 2 HOURS

Summary of Learning Outcomes:

LO1: Seek information on the industry
LO2: Update industry knowledge
LO3: Develop and update local knowledge
LO4. Promote products and services to customers

Details of Learning Outcomes:

LO1: Seek information on the industry

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Lecture
1. Sources of 1.1 Time  Sources of  Group  Interview/q
information management information Discussion uestions
on the 1.2 Ready skills on the  Individual/  Practical
industry are industry Group demonstrat
needed to Assignmen
correctly ion
access  Industry t
identified industry knowledge  Field visit  Portfolio of
and industry
accessed
information  Video
presentatio information
1.3 Basic related to
2. Information n
competency trainee’s
to assist skills needed work
effective to access the
work internet
performanc
e is obtained 1.4 Overview of
in line with quality
job assurance in
requirements the industry
3. Specific 1.5 Role of
information individual
on sector of staff
work is members
accessed 1.6 Industry
and updated information
4. Industry sources
information
is correctly
applied to
day-to-day
work
activities
LO2: Update industry knowledge

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Lecture
1. Informal 1.1 Time  Sources of  Group  Interview/q
and/or formal management information Discussion uestions
research is 1.2 Ready skills on the  Individual/  Practical
used to industry Group demonstrat
needed to Assignmen
update ion
access  Industry t
general industry knowledge  Field visit  Portfolio of
knowledge of industry
the industry
information  Video
presentatio information
1.3 Basic related to
2. Updated n
competency trainee’s
knowledge is skills needed work
shared with to access the
customers internet
and
colleagues 1.4 Overview of
as quality
appropriate assurance in
and the industry
incorporated 1.5 Role of
into day-to- individual
day working staff
activities members
1.6 Industry
information
sources
LO3: Develop and update local knowledge

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Lecture
1. Local 1.1 Time  Sources of  Group  Interview/q
knowledge is management information Discussion uestions
developed 1.2 Ready skills on the  Individual/  Practical
to assist industry Group demonstrat
needed to Assignmen
queries on ion
access  Industry t
local/national industry knowledge  Field visit  Portfolio of
tourism industry
industry
information  Video
presentatio information
1.3 Basic related to
2. Local n
competency trainee’s
knowledge is skills needed work
updated to access the
using internet
informal
and/or 1.4 Overview of
formal quality
research assurance in
the industry
3. Contact with
local 1.5 Role of
communities individual
is maintained staff
members
1.6 Industry
information
sources
LO4: Promote products and services to customers

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Lecture
1. Promotional 1.1 Time  Sources of  Group  Interview/q
initiatives are management information Discussion uestions
described 1.2 Ready skills on the  Individual/  Practical
that may be industry Group demonstrat
needed to Assignmen
used to ion
access  Industry t
promote industry knowledge  Field visit  Portfolio of
products and industry
services
information  Video
presentatio information
1.3 Basic related to
2. Selling skills n
competency trainee’s
are applied skills needed work
according to to access the
customer internet
needs
1.4 Overview of
quality
assurance in
the industry
1.5 Role of
individual
staff
members
1.6 Industry
information
sources
 COMMON COMPETENCIES
Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title: OBSERVING WORKPLACE HYGIENE PROCEDURES
Module Descriptor: This unit of competency deals with the knowledge, skills and
attitudes in observing workplace hygiene procedures. It
includes following hygiene procedures and identifying and
preventing hygiene risks.
Nominal Duration: 4 HOURS

Summary of Learning Outcomes:

LO1: Follow hygiene procedures
LO2: Identify and prevent hygiene risks

Details of Learning Outcomes:

LO1: Follow hygiene procedures

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Lecture
1. Workplace 1.1 Typical Hygiene  Written
hygiene hygiene and procedures,  Demonstra examinatio
procedures control actual or tion n
are procedures in simulated  Role-play  Practical
implemented the hospitality workplace,  Case study demonstrat
and tourism
in line with products used ion
industries
enterprise in
and legal 1.2 Overview of hotel/restauran
requirement legislation t / tourism
and workplace
2. Handling and
regulation in
storage of
relation to
items are
food
undertaken
handling,
in line with
personal and
enterprise
general
and legal
hygiene
requirements
1.3 Knowledge
on factors
which
contribute to
workplace
hygiene
problems
1.4 General
hazards in
handling of
 food, linen
and laundry
and garbage,
including
major causes
of
contaminatio
n and cross-
infection
1.5 Sources of
and reasons
for food
poisoning
1.6 Ability to
follow correct
procedures
and
instructions
1.7 Ability to
handle
operating
tools/
equipment
1.8 Application
to hygiene
principles
LO2: Identify and prevent hygiene risks

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Lecture
1. Potential 1.1 Typical Hygiene  Written
hygiene hygiene and procedures,  Demonstra examinatio
risks are control actual or tion n
identified in procedures in simulated  Role-play  Practical
line with the hospitality workplace,  Case study demonstrat
and tourism
enterprise products used ion
industries
procedures in
1.2 Overview of hotel/restauran
2. Action to
legislation t / tourism
minimize
and workplace
and
regulation in
remove
relation to
risks are
food
taken within
handling,
scope of
personal and
individual
general
responsibilit
hygiene
y of
enterprise/l 1.3 Knowledge
egal on factors
requirement which
s contribute to
workplace
3. Hygiene
hygiene
risks
problems
beyond the
control of 1.4 General
individual hazards in
staff handling of
members food, linen
are reported and laundry
to the and garbage,
appropriate including
person for major causes
follow up of
contaminatio
n and cross-
infection
1.5 Sources of
and reasons
for food
poisoning
1.6 Ability to
 follow correct
procedures
and
instructions
1.7 Ability to
handle
operating
tools/
equipment
1.8 Application
to hygiene
principles
 COMMON COMPETENCIES
Unit of Competency: PERFORM COMPUTER OPERATIONS
Module Title: PERFORM COMPUTER OPERATIONS
Module Descriptor: This unit covers the knowledge, skills and attitudes and
values needed to perform computer operations which
includes inputting, accessing, producing and transferring
data using the appropriate hardware and software
Nominal Duration: 4 HOURS

Summary of Learning Outcomes:

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

Details of Learning Outcomes:

LO1: Plan and prepare for task to be undertaken

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Requirement 1.1 Basic  Computer  Lecture The assessor
s of task are ergonomics hardware  Demonstra may select
determined of keyboard with tion two of the
2. Appropriate and peripherals  Role-play following
hardware computer  Appropriate  Case study assessment
and software use software methods to
is selected 1.2 Main types of objectively
according to computers assess the
task and basic candidate:
assigned features of  Observatio
and required different n
outcome operating  Questionin
3. Task is systems g
planned to 1.3 Main parts of  Practical
ensure OH & a computer demonstrat
S guidelines 1.4 Storage ion
and devices and
procedures basic
are followed categories of
memory
1.5 Relevant
types of
software
1.6 General
security
1.7 Viruses
1.8 OH & S
principles
and
responsibiliti
es
1.9 Calculating
computer
capacity
1.10 Reading
skills
required to
interpret
work
instruction
1.11 Communi
cation skills
LO2: Input data into computer

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Data are 1.1 Basic  Computer  Lecture The assessor
entered ergonomics hardware  Demonstra may select
into the of keyboard with tion two of the
computer and peripherals  Role-play following
using computer  Appropriate  Case study assessment
appropriate use software methods to
program/ap 1.2 Main types of objectively
plication in computers assess the
accordance and basic candidate:
with features of  Observatio
company different n
procedures operating  Questionin
2. Accuracy of systems g
information 1.3 Main parts of  Practical
is checked a computer demonstrat
and 1.4 Storage ion
information devices and
is saved in basic
accordance categories of
with memory
standard 1.5 Relevant
operating types of
procedures software
3. Inputted 1.6 General
data are security
stored in 1.7 Viruses
storage 1.8 OH & S
media principles
according and
to responsibiliti
requiremen es
ts 1.9 Calculating
4. Work is computer
performed capacity
within 1.10 Reading
ergonomic skills
guidelines required to
interpret
work
instruction
1.11 Communi
cation skills
LO3: Access information using computer

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Correct 1.1 Basic  Computer  Lecture The assessor
program/appl ergonomics hardware  Demonstra may select
ication is of keyboard with tion two of the
selected and peripherals  Role-play following
based on job computer  Appropriate  Case study assessment
requirements use software methods to
2. Program/app 1.2 Main types of objectively
lication computers assess the
containing and basic candidate:
the features of  Observatio
information different n
required is operating  Questionin
accessed systems g
according to 1.3 Main parts of  Practical
company a computer demonstrat
procedures 1.4 Storage ion
3. Desktop devices and
icons are basic
correctly categories of
selected, memory
opened and 1.5 Relevant
closed for types of
navigation software
purposes 1.6 General
4. Keyboard security
techniques 1.7 Viruses
are carried 1.8 OH & S
out in line principles
with OH & S and
requirements responsibiliti
for safe use es
of keyboards 1.9 Calculating
computer
capacity
1.10 Reading
skills
required to
interpret
work
instruction
1.11 Communi
cation skills
LO4: Produce/output data using computer system

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Entered data 1.1 Basic  Computer  Lecture The assessor
are ergonomics hardware  Demonstra may select
processed of keyboard with tion two of the
using and peripherals  Role-play following
appropriate computer  Appropriate  Case study assessment
software use software methods to
commands 1.2 Main types of objectively
2. Data are computers assess the
printed out and basic candidate:
as required features of  Observatio
using different n
computer operating  Questionin
hardware/per systems g
ipheral 1.3 Main parts of  Practical
devices in a computer demonstrat
accordance 1.4 Storage ion
with devices and
standard basic
operating categories of
procedures memory
3. Files and 1.5 Relevant
data are types of
transferred software
between 1.6 General
compatible security
systems 1.7 Viruses
using 1.8 OH & S
computer principles
software, and
hardware/ responsibiliti
peripheral es
devices in 1.9 Calculating
accordance computer
with capacity
standard 1.10 Reading
operating skills
procedures required to
interpret
work
instruction
1.11 Communi
cation skills
LO5: Maintain computer equipment and systems

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Systems for 1.1 Basic  Computer  Lecture The assessor
cleaning, ergonomics hardware  Demonstra may select
minor of keyboard with tion two of the
maintenance and peripherals  Role-play following
and computer  Appropriate  Case study assessment
replacement use software methods to
of 1.2 Main types of objectively
consumables computers assess the
are and basic candidate:
implemented features of  Observatio
2. Procedures different n
for ensuring operating  Questionin
security of systems g
data, 1.3 Main parts of  Practical
including a computer demonstrat
regular back- 1.4 Storage ion
ups and devices and
virus checks basic
are categories of
implemented memory
in 1.5 Relevant
accordance types of
with software
standard 1.6 General
operating security
procedures 1.7 Viruses
3. Basic file 1.8 OH & S
maintenance principles
procedures and
are responsibiliti
implemented es
in line with 1.9 Calculating
the standard computer
operating capacity
procedures 1.10 Reading
4. Document skills
systems are required to
maintained interpret
work
instruction
1.11 Communi
cation skills
 COMMON COMPETENCIES
Unit of Competency: PERFORM WORKPLACE AND SAFETY PRACTICES
Module Title: PERFORMING WORKPLACE AND SAFETY PRACTICES
Module Descriptor: This unit of competency deals with the knowledge, skills and
attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining
safe personal presentation standards.
Nominal Duration: 4 HOURS

Summary of Learning Outcomes:

LO1: Follow workplace procedures for health, safety and security
practices
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

Details of Learning Outcomes:

LO1: Follow workplace procedures for health, safety and security

practices

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Correct 1.1  Procedures  Lecture  Written
health, Communication Manual on  Demonstra examinatio
safety and 1.1.1 Interactive safety, tion n
security communication security,  Role-play  Practical
with others
procedures health and  Case study demonstrat
are followed 1.1.2 emergency ion
Interpersonal 
in line with Availability  Interview
legislation, skills
of tools,
regulations 1.1.3 Good
equipment,
and working attitude
supplies
1.1.4 Ability to
enterprise and
work quietly; with
procedures materials
cooperation;
2. Breaches patience,
of health, carefulness,
safety and cleanliness and
security aesthetic values
procedures 1.1.5 Ability to
are focus on task at
identified hand
and 1.2 Systems,
reported in Processes and
line with Operations
 enterprise 1.2.1 Workplace
procedure health, safety
3. Suspicious and security
behavior or procedures
unusual 1.2.2
occurrence Emergency
are reported procedures
in line with 1.2.3 Personal
enterprise presentation
procedure 1.3 Safety
Practices
1.3.1 Proper
disposal of
garbage
1.3.2 Practice
safety measures
1. 3.3 5S
Implementation
1.4 Child sexual
exploitation
1.4.1 Identify
child sexual
exploitation
1.4.2 Behaviors
that may be
exhibited by sex
tourist
1.4.3 Reporting
mechanism
1.4.2
Preventive
measures of
exploitation
1.5 Child
protection duties
relevant to
tourism industry
1.5.1 Rules,
regulations,
policies and laws
1.6 Ability to
make decision
1.7 Time
management
1.8 Ability to
offer alternative
steps
1.9 Care in
handling and
operating
equipment
1.10 Ability to
use observation
and monitoring
techniques
LO2: Perform child protection duties relevant to the tourism industry

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Issue of 1.1  Procedures  Lecture  Written
sexual Communication Manual on  Demonstra examinatio
exploitation 1.1.1 Interactive safety, tion n
of children communication security,  Role-play  Practical
with others
by tourist is health and  Case study demonstrat
identified 1.1.2 emergency ion
Interpersonal 
2. National, Availability  Interview
skills
regional and of tools,
1.1.3 Good
international equipment,
working attitude
actions are supplies
1.1.4 Ability to
described to work quietly; with and
prevent the cooperation; materials
sexual patience,
exploitation carefulness,
of children cleanliness and
by tourists aesthetic values
3. Actions that 1.1.5 Ability to
can be taken focus on task at
in the hand
workplace 1.2 Systems,
are Processes and
described to Operations
protect 1.2.1 Workplace
health, safety
children from
and security
sexual
procedures
exploitation 1.2.2
by tourists Emergency
procedures
1.2.3 Personal
presentation
1.3 Safety
Practices
1.3.1 Proper
disposal of
garbage
1.3.2 Practice
safety measures
1. 3.3 5S
Implementation
1.4 Child sexual
exploitation
1.4.1 Identify
child sexual
exploitation
1.4.2 Behaviors
that may be
exhibited by sex
tourist
1.4.3 Reporting
mechanism
1.4.2
Preventive
measures of
exploitation
1.5 Child
protection duties
relevant to
tourism industry
1.5.1 Rules,
regulations,
policies and laws
1.6 Ability to
make decision
1.7 Time
management
1.8 Ability to
offer alternative
steps
1.9 Care in
handling and
operating
equipment
1.10 Ability to
use observation
and monitoring
techniques
LO3: Observe and monitor people

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Areas and 1.1  Procedures  Lecture  Written
people who Communication Manual on  Demonstra examinatio
require 1.1.1 Interactive safety, tion n
observation communication security,  Role-play  Practical
with others
and health and  Case study demonstrat
monitoring is 1.1.2 emergency ion
Interpersonal 
prepared Availability  Interview
skills
2. Observation of tools,
1.1.3 Good
and equipment,
working attitude
monitoring supplies
1.1.4 Ability to
activities are work quietly; with and
implemented cooperation; materials
3. Apprehensio patience,
n of carefulness,
offenders are cleanliness and
determined aesthetic values
4. Offenders 1.1.5 Ability to
are arrested focus on task at
according to hand
1.2 Systems,
enterprise
Processes and
procedures
Operations
5. Administrativ 1.2.1 Workplace
e health, safety
responsibiliti and security
es are procedures
fulfilled 1.2.2
Emergency
procedures
1.2.3 Personal
presentation
1.3 Safety
Practices
1.3.1 Proper
disposal of
garbage
1.3.2 Practice
safety measures
1. 3.3 5S
Implementation
1.4 Child sexual
exploitation
1.4.1 Identify
child sexual
exploitation
1.4.2 Behaviors
that may be
exhibited by sex
tourist
1.4.3 Reporting
mechanism
1.4.2
Preventive
measures of
exploitation
1.5 Child
protection duties
relevant to
tourism industry
1.5.1 Rules,
regulations,
policies and laws
1.6 Ability to
make decision
1.7 Time
management
1.8 Ability to
offer alternative
steps
1.9 Care in
handling and
operating
equipment
1.10 Ability to
use observation
and monitoring
techniques
LO4: Deal with emergency situations

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Emergency 1.1  Procedures  Lecture  Written
and potential Communication Manual on  Demonstra examinatio
emergency 1.1.1 Interactive safety, tion n
situations communication security,  Role-play  Practical
with others
are health and  Case study demonstrat
recognized 1.1.2 emergency ion
Interpersonal 
and Availability  Interview
appropriate skills
of tools,
action are 1.1.3 Good
equipment,
taken within working attitude
supplies
1.1.4 Ability to
individual’s and
work quietly; with
scope of materials
cooperation;
responsibility patience,
2. Emergency carefulness,
procedures cleanliness and
are followed aesthetic values
in line with 1.1.5 Ability to
enterprise focus on task at
procedures hand
3. Assistance is 1.2 Systems,
sought from Processes and
colleagues to Operations
resolve or 1.2.1 Workplace
respond to health, safety
emergency and security
situations procedures
4. Details of 1.2.2
emergency Emergency
situations procedures
are reported 1.2.3 Personal
in line with presentation
enterprise 1.3 Safety
procedures Practices
1.3.1 Proper
disposal of
garbage
1.3.2 Practice
safety measures
1. 3.3 5S
Implementation
1.4 Child sexual
exploitation
1.4.1 Identify
child sexual
exploitation
1.4.2 Behaviors
that may be
exhibited by sex
tourist
1.4.3 Reporting
mechanism
1.4.2
Preventive
measures of
exploitation
1.5 Child
protection duties
relevant to
tourism industry
1.5.1 Rules,
regulations,
policies and laws
1.6 Ability to
make decision
1.7 Time
management
1.8 Ability to
offer alternative
steps
1.9 Care in
handling and
operating
equipment
1.10 Ability to
use observation
and monitoring
techniques
LO4: Deal with emergency situations

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
5. Emergency 1.1  Procedures  Lecture  Written
and potential Communication Manual on  Demonstra examinatio
emergency 1.1.1 Interactive safety, tion n
situations communication security,  Role-play  Practical
with others
are health and  Case study demonstrat
recognized 1.1.2 emergency ion
Interpersonal 
and Availability  Interview
appropriate skills
of tools,
action are 1.1.3 Good
equipment,
taken within working attitude
supplies
1.1.4 Ability to
individual’s and
work quietly; with
scope of materials
cooperation;
responsibility patience,
6. Emergency carefulness,
procedures cleanliness and
are followed aesthetic values
in line with 1.1.5 Ability to
enterprise focus on task at
procedures hand
7. Assistance is 1.2 Systems,
sought from Processes and
colleagues to Operations
resolve or 1.2.1 Workplace
respond to health, safety
emergency and security
situations procedures
8. Details of 1.2.2
emergency Emergency
situations procedures
are reported 1.2.3 Personal
in line with presentation
enterprise 1.3 Safety
procedures Practices
1.3.1 Proper
disposal of
garbage
1.3.2 Practice
safety measures
1. 3.3 5S
Implementation
1.4 Child sexual
exploitation
1.4.1 Identify
child sexual
exploitation
1.4.2 Behaviors
that may be
exhibited by sex
tourist
1.4.3 Reporting
mechanism
1.4.2
Preventive
measures of
exploitation
1.5 Child
protection duties
relevant to
tourism industry
1.5.1 Rules,
regulations,
policies and laws
1.6 Ability to
make decision
1.7 Time
management
1.8 Ability to
offer alternative
steps
1.9 Care in
handling and
operating
equipment
1.10 Ability to
use observation
and monitoring
techniques
LO5: Maintain safe personal presentation standards

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Safe 1.1  Procedures  Lecture  Written
personal Communication Manual on  Demonstra examinatio
standards 1.1.1 Interactive safety, tion n
are identified communication security,  Role-play  Practical
with others
and followed health and  Case study demonstrat
in line with 1.1.2 emergency ion
Interpersonal 
enterprise Availability  Interview
requirements skills
of tools,
1.1.3 Good
equipment,
working attitude
supplies
1.1.4 Ability to
work quietly; with and
cooperation; materials
patience,
carefulness,
cleanliness and
aesthetic values
1.1.5 Ability to
focus on task at
hand
1.2 Systems,
Processes and
Operations
1.2.1 Workplace
health, safety
and security
procedures
1.2.2
Emergency
procedures
1.2.3 Personal
presentation
1.3 Safety
Practices
1.3.1 Proper
disposal of
garbage
1.3.2 Practice
safety measures
1. 3.3 5S
Implementation
1.4 Child sexual
exploitation
1.4.1 Identify
child sexual
exploitation
1.4.2 Behaviors
that may be
exhibited by sex
tourist
1.4.3 Reporting
mechanism
1.4.2
Preventive
measures of
exploitation
1.5 Child
protection duties
relevant to
tourism industry
1.5.1 Rules,
regulations,
policies and laws
1.6 Ability to
make decision
1.7 Time
management
1.8 Ability to
offer alternative
steps
1.9 Care in
handling and
operating
equipment
1.10 Ability to
use observation
and monitoring
techniques
LO6: Maintain a safe and secure workplace

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Workplace 1.1  Procedures  Lecture  Written
health, Communication Manual on  Demonstra examinatio
safety and 1.1.1 Interactive safety, tion n
security communication security,  Role-play  Practical
with others
responsibiliti health and  Case study demonstrat
es are 1.1.2 emergency ion
Interpersonal 
identified Availability  Interview
skills
of tools,
2. Framework 1.1.3 Good
equipment,
to maintain working attitude
supplies
workplace 1.1.4 Ability to
work quietly; with and
health,
cooperation; materials
safety and
security are patience,
maintained carefulness,
cleanliness and
3. Procedures aesthetic values
for 1.1.5 Ability to
identifying focus on task at
and hand
assessing 1.2 Systems,
health, Processes and
safety and Operations
security 1.2.1 Workplace
hazards and health, safety
risks are and security
implemented procedures
1.2.2
4. Injuries, Emergency
illnesses and procedures
incidents are 1.2.3 Personal
investigated presentation
5. Organization' 1.3 Safety
s health, Practices
safety and 1.3.1 Proper
security disposal of
effectiveness garbage
1.3.2 Practice
are
safety measures
evaluated
1. 3.3 5S
Implementation
1.4 Child sexual
exploitation
1.4.1 Identify
child sexual
exploitation
1.4.2 Behaviors
that may be
exhibited by sex
tourist
1.4.3 Reporting
mechanism
1.4.2
Preventive
measures of
exploitation
1.5 Child
protection duties
relevant to
tourism industry
1.5.1 Rules,
regulations,
policies and laws
1.6 Ability to
make decision
1.7 Time
management
1.8 Ability to
offer alternative
steps
1.9 Care in
handling and
operating
equipment
1.10 Ability to
use observation
and monitoring
techniques
 COMMON COMPETENCIES
Unit of Competency: PROVIDE EFFECTIVE CUSTOMER SERVICE
Module Title: PROVIDING EFFECTIVE CUSTOMER SERVICE
Module Descriptor: This unit of competency deals with the knowledge, skills and
attitudes in providing effective customer service. It includes
greeting customer, identifying customer needs, delivering
service to customer, handling queries through use of
common business tools and technology and handling
complaints, evaluation and recommendation
Nominal Duration: 4 HOURS

Summary of Learning Outcomes:

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

Details of Learning Outcomes:

LO1: Greet customer

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Customer Communication The following  Lecture Competency
s are  Interactive resources  Demonstra in this unit
greeted communicati should be
on with tion must be
according others provided  Role-play assessed
to  Interpersonal  Availability  Simulation through
enterprise skills/ social of  Written
procedure graces with telephone, examinatio
2. Verbal and sincerity fax n
non-verbal Safety Practices machine,  Practical
communic  Safe work demonstrat
practices internet,
ations are etc. ion
 Personal
appropriat hygiene  Availability
e to the Attitude of data on
given  Attentive, projects
situation patient and and
3. Non cordial services;
 Eye-to-eye
verbal contact tariff and
communi  Maintain rates,
cation are teamwork promotional
observed and activities in
when cooperation place etc.
 respondin Theory  Availability
g to  Selling/up of office
customers selling supplies
techniques
4. Sensitivity  Interview
to cultural techniques
and  Conflict
social resolution
difference  Communicati
s is on process
demonstra  Communicati
on barriers
ted
 Effective
communicati
on skills
 Non-verbal
communicati
on - body
language
 Good time
management
 Ability to
work calmly
and
unobtrusively
effectively
 Ability to
handle
telephone
inquiries and
conversation
s
 Correct
procedure in
handling
telephone
inquiries
 Proper way
of handling
complaints
 Ability to
apply basic
principles of
conflict
resolution
and respond
to complaints
LO2: Identify needs of customers

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Appropriat Communication The following  Lecture Competency
e  Interactive resources  Demonstra in this unit
interpers communicati should be
on with tion must be
onal skills others provided  Role-play assessed
are used  Interpersonal  Availability  Simulation through
to ensure skills/ social of  Written
that graces with telephone, examinatio
customer sincerity fax n
needs are Safety Practices machine,  Practical
accurately  Safe work demonstrat
practices internet,
identified etc. ion
 Personal
2. Customer hygiene  Availability
needs are Attitude of data on
assessed  Attentive, projects
for patient and and
urgency cordial services;
 Eye-to-eye
so that contact tariff and
priority for  Maintain rates,
service teamwork promotional
delivery and activities in
can be cooperation place etc.
identified Theory  Availability
3. Customers  Selling/up
selling of office
are techniques supplies
provided  Interview
with techniques
informatio  Conflict
n resolution
4. Personal  Communicati
limitation on process
 Communicati
in on barriers
addressin
g  Effective
customer communicati
and on skills
colleague  Non-verbal
communicati
needs is on - body
identified language
and where  Good time
appropriat management
e,  Ability to
assistance work calmly
is sought and
 from unobtrusively
supervisor effectively
 Ability to
handle
telephone
inquiries and
conversation
s
 Correct
procedure in
handling
telephone
inquiries
 Proper way
of handling
complaints
 Ability to
apply basic
principles of
conflict
resolution
and respond
to complaints

LO3: Deliver service to customer

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Customer Communication The following  Lecture Competency
needs are  Interactive resources  Demonstra in this unit
promptly communicati should be
on with tion must be
attended to others provided  Role-play assessed
in line with  Interpersonal  Availability  Simulation through
enterprise skills/ social of  Written
procedure graces with telephone, examinatio
2. Appropriate sincerity fax n
rapport is Safety Practices machine,  Practical
maintained  Safe work demonstrat
practices internet,
with etc. ion
 Personal
customer to hygiene  Availability
enable high Attitude of data on
quality  Attentive, projects
service patient and and
delivery cordial services;
 Eye-to-eye
3. Opportunity contact tariff and
to enhance  Maintain rates,
the quality of teamwork promotional
service and and activities in
products are cooperation place etc.
taken Theory  Availability
wherever  Selling/up of office
possible selling supplies
techniques
 Interview
techniques
 Conflict
resolution
 Communicati
on process
 Communicati
on barriers

 Effective
communicati
on skills
 Non-verbal
communicati
on - body
language
 Good time
management
 Ability to
work calmly
and
unobtrusively
effectively
 Ability to
handle
telephone
inquiries and
conversation
s
 Correct
procedure in
handling
telephone
inquiries
 Proper way
of handling
complaints
 Ability to
apply basic
principles of
conflict
resolution
and respond
to complaints
LO4: Handle queries through use of common business tools and
technology

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Common Communication The following  Lecture Competency
business  Interactive resources  Demonstra in this unit
tools and communicati should be
on with tion must be
technology others provided  Role-play assessed
are used  Interpersonal  Availability  Simulation through
efficiently to skills/ social of  Written
determine graces with telephone, examinatio
customer sincerity fax n
requirements Safety Practices machine,  Practical
2. Queries/  Safe work demonstrat
practices internet,
information etc. ion
 Personal
are recorded hygiene  Availability
in line with Attitude of data on
enterprise  Attentive, projects
procedure patient and and
3. Queries are cordial services;
 Eye-to-eye
acted upon contact tariff and
promptly and  Maintain rates,
correctly in teamwork promotional
line with and activities in
enterprise cooperation place etc.
procedure Theory  Availability
 Selling/up
selling of office
techniques supplies
 Interview
techniques
 Conflict
resolution
 Communicati
on process
 Communicati
on barriers

 Effective
communicati
on skills
 Non-verbal
communicati
on - body
language
 Good time
management
 Ability to
work calmly
 and
unobtrusively
effectively
 Ability to
handle
telephone
inquiries and
conversation
s
 Correct
procedure in
handling
telephone
inquiries
 Proper way
of handling
complaints
 Ability to
apply basic
principles of
conflict
resolution
and respond
to complaints

LO5: Handle complaints/ conflict situations, evaluation and

recommendations

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Guests are Communication The following  Lecture Competency
greeted with  Interactive resources  Demonstra in this unit
a smile and communicati should be
on with tion must be
eye-to-eye others provided  Role-play assessed
contact  Interpersonal  Availability  Simulation through
2. Responsibilit skills/ social of  Written
y for graces with telephone, examinatio
resolving the sincerity fax n
complaint is Safety Practices machine,  Practical
taken within  Safe work demonstrat
practices internet,
limit of etc. ion
 Personal
responsibility hygiene  Availability
and Attitude of data on
according to  Attentive, projects
enterprise patient and and
policy cordial services;
 Eye-to-eye
3. Nature and contact tariff and
details of  Maintain rates,
complaint teamwork promotional
 are and activities in
established cooperation place etc.
and agreed Theory  Availability
 Selling/up
with the selling of office
customer techniques supplies
4. Threats to  Interview
personal techniques
safety are  Conflict
identified resolution
and  Communicati
on process
managed to  Communicati
personal on barriers
safety of
customers or  Effective
colleagues communicati
and on skills
 Non-verbal
appropriate communicati
assistance is on - body
organized language
5. Appropriate  Good time
action is management
taken to  Ability to
resolve the work calmly
and
complaint to unobtrusively
the effectively
customers  Ability to
satisfaction handle
wherever telephone
possible inquiries and
6. Conflict conversation
s
situations  Correct
are resolved procedure in
within scope handling
of individual telephone
responsibility inquiries
by applying  Proper way
of handling
effective complaints
communicati  Ability to
on skills and apply basic
according to principles of
enterprise conflict
policy resolution
and respond
to complaints
 CORE COMPETENCIES
Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title: CLEANING AND MAINTAINING KITCHEN PREMISES
Module Descriptor: This unit deals with the skills and knowledge involve in
cleaning, sanitizing and maintaining kitchens, equipment and
utensils for food preparation and storage in
commercial/institutional kitchens
Nominal Duration: 12 HOURS

Summary of Learning Outcomes:

LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose of waste

Details of Learning Outcomes:

LO1: Clean, sanitize and store equipment

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Chemicals  Various The following  Discussion Competency
and clean types and resources /Demonstr may be
potable uses of MUST be ation assessed
water are chemicals provided  Video through:
selected and  Access to Viewing  Direct
and used equipment fully observatio
for for cleaning equipped n of the
cleaning and commercia candidate
and/or sanitizing l/institution while
sanitizing  Occupationa al kitchen cleaning a
kitchen l health and and kitchen
equipmen safety storage  Written or
t utensils, requirement areas oral
and s for  Access to questions
working bending, relevant to test
surfaces lifting, cleaning knowledge
2. Equipment carrying and materials of
and/or using and candidate’
utensils equipments equipment s on
are  Logical and for kitchen cleaning
cleaned time-efficient areas materials
and/or work flow and
sanitized  Environment equipment
safely al-friendly and
using products issues
clean/pota and  Review of
ble water practices in portfolios
 and relation to of
according kitchen evidence
to cleaning and third
manufactu  Sanitation party
rer’s and cross- workplace
instruction contaminatio report of
s n issues on-the-job
3. Clean related to performan
equipment food ce of the
and handling candidate
utensils and
are stored preparation
or stacked  Sanitizing
safely in and
the disinfecting
designated procedures
place and
4. Cleaning techniques
equipmen  Using and
t and storing
supplies cleaning
are used materials
safely in and
accordanc chemicals
e with  Waste
manufactu managemen
rer’s t and
instruction disposal
s procedures
5. Cleaning and
equipment practices
are
assembled
and
disassemb
led safely
6. Cleaning
equipment
are stored
safely in
the
designated
position
and area
LO2: Clean and sanitize premises

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Cleaning  Various The following  Discussion Competency
schedules types and resources /Demonstr may be
are uses of MUST be ation assessed
followed chemicals provided  Video through:
based on and  Access to Viewing  Direct
enterprise equipment fully observatio
procedure for cleaning equipped n of the
s and commercia candidate
2. Chemicals sanitizing l/institution while
and  Occupationa al kitchen cleaning a
equipment l health and and kitchen
for safety storage  Written or
cleaning requirement areas oral
and/or s for  Access to questions
sanitizing bending, relevant to test
are used lifting, cleaning knowledge
safely carrying and materials of
3. Walls, using and candidate’
floors, equipments equipment s on
shelves  Logical and for kitchen cleaning
and time-efficient areas materials
working work flow and
surfaces  Environment equipment
are al-friendly and
cleaned products issues
and/or and  Review of
sanitized practices in portfolios
without relation to of
causing kitchen evidence
damage to cleaning and third
health or  Sanitation party
property and cross- workplace
4. First aid contaminatio report of
procedure n issues on-the-job
s are related to performan
followed if food ce of the
an handling candidate
accident and
happens preparation
 Sanitizing
and
disinfecting
 procedures
and
techniques
 Using and
storing
cleaning
materials
and
chemicals
 Waste
managemen
t and
disposal
procedures
and
practices

LO3: Dispose of waste

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Wastes  Various The following  Discussion Competency
are sorted types and resources /Demonstr may be
and uses of MUST be ation assessed
disposed chemicals provided  Video through:
according and  Access to Viewing  Direct
to sanitary equipment fully observatio
regulations for cleaning equipped n of the
, and commercia candidate
enterprise sanitizing l/institution while
practices  Occupationa al kitchen cleaning a
and l health and and kitchen
standard safety storage  Written or
procedure requirement areas oral
s s for  Access to questions
2. Cleaning bending, relevant to test
chemicals lifting, cleaning knowledge
are carrying and materials of
disposed using and candidate’
safely equipments equipment s on
according  Logical and for kitchen cleaning
to time-efficient areas materials
standard work flow and
procedure  Environment equipment
s al-friendly and
products issues
and  Review of
practices in portfolios
relation to of
kitchen evidence
cleaning and third
 Sanitation party
and cross- workplace
contaminatio report of
n issues on-the-job
related to performan
food ce of the
handling candidate
and
preparation
 Sanitizing
and
disinfecting
procedures
and
techniques
 Using and
storing
cleaning
materials
and
chemicals
 Waste
managemen
t and
disposal
procedures
and
practices
 CORE COMPETENCIES
Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS
Module Title: PREPARING STOCKS, SAUCES AND SOUPS
Module Descriptor: This unit deals with the skills, knowledge, and attitude
required to prepare various stocks, sauces and soups in a
commercial/institutional kitchen
Nominal Duration: 24 HOURS

Summary of Learning Outcomes:

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

Details of Learning Outcomes:

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

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Ingredients  Common The following  Discussion Competency
and problems on resources /Demonstr may be
flavoring stocks, MUST be ation assessed
sauces and provided through:
agents are soups and  Access to  Video  Direct
used how to a fully- Viewing observati
according to identify and equipped on of the
standard rectify them operation candidat
recipes  Common al e while
defined by cooking commerci making
the terms on al/ stocks,
stocks, institution sauces
enterprise soups and al kitchen and
2. Variety of sauces  Access to soups
stocks, which are industry-  Demonst
glazes, used in the realistic ration of
flavorings, industry ratios of sample
seasonings  Appropriate kitchen dishes
substitute staff to prepared
are ingredients customer by the
produced and food  Variety of candidat
according to components real, e
enterprise  Use of suitable  Written
standards various ingredien or oral
stocks, ts for question
bases, stocks, s to test
flavoring sauces candidat
and and e’s
seasoning soups knowled
agents for a ge on
variety of sauces,
 soups and soups
sauces and
 Hygienic stocks
and sanitary  Review
principles of
and portfolios
practices of
 Logical and evidence
time efficient and third
work flow party
 Principles workplac
and e reports
techniques of on-
of producing the-job
stocks, performa
soups and nce by
sauces the
according to candidat
industry e, e.g.
standards menus
 Organization
al skills and
teamwork
 Safe work
practices
 Waste
minimization
techniques
and
environment
-friendly
practices on
handling,
preparation
and disposal
of soups,
stocks and
sauces
 Preparation
of stocks,
sauces and
soups within
typical
workplace
conditions
including
working
within time
constraints
LO2: Prepare soups required for menu items

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Correct  Common The following  Discussion Competency
ingredients problems on resources /Demonstr may be
are selected stocks, MUST be ation assessed
sauces and provided through:
and soups and  Access to  Video  Direct
assembled how to a fully- Viewing observati
to prepare identify and equipped on of the
soups, rectify them operation candidat
including  Common al e while
stocks and cooking commerci making
prepared terms on al/ stocks,
stocks, institution sauces
garnishes soups and al kitchen and
2. Variety of sauces  Access to soups
soups are which are industry-  Demonst
prepared used in the realistic ration of
according to industry ratios of sample
enterprise  Appropriate kitchen dishes
substitute staff to prepared
standards ingredients customer by the
3. Clarifying, and food  Variety of candidat
thickening components real, e
agents and  Use of suitable  Written
convenience various ingredien or oral
products are stocks, ts for question
used where bases, stocks, s to test
flavoring sauces candidat
appropriate and and e’s
4. Soups are seasoning soups knowled
evaluated agents for a ge on
for flavor, variety of sauces,
color, soups and soups
consistency sauces and
and  Hygienic stocks
and sanitary  Review
temperature principles of
related and portfolios
problems practices of
are  Logical and evidence
identified time efficient and third
and work flow party
 Principles workplac
addressed and e reports
5. Soups are techniques of on-
presented at of producing the-job
the right stocks, performa
flavor, color, soups and nce by
consistency sauces the
and according to candidat
 temperature, industry e, e.g.
in clean standards menus
service ware  Organization
al skills and
without drips teamwork
and using  Safe work
suitable practices
garnishes  Waste
and minimization
accompanim techniques
ents and
environment
-friendly
practices on
handling,
preparation
and disposal
of soups,
stocks and
sauces
 Preparation
of stocks,
sauces and
soups within
typical
workplace
conditions
including
working
within time
constraints

LO3: Prepare sauces required for menu items

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Variety of  Common The following  Discussion Competency
hot and cold problems on resources /Demonstr may be
sauces are stocks, MUST be ation assessed
sauces and provided through:
prepared soups and  Access to  Video  Direct
from how to a fully- Viewing observati
classical identify and equipped on of the
and rectify them operation candidat
contemporar  Common al e while
y recipes cooking commerci making
terms on al/ stocks,
based on stocks, institution sauces
the required soups and al kitchen and
menu items sauces  Access to soups
 Derivatives which are industry-  Demonst
are made used in the realistic ration of
from mother industry ratios of sample
 Appropriate kitchen dishes
sauces substitute staff to prepared
 Variety of ingredients customer by the
thickening and food  Variety of candidat
agents, components real, e
seasonings  Use of suitable  Written
and various ingredien or oral
stocks, ts for question
flavorings bases, stocks, s to test
are used flavoring sauces candidat
appropriatel and and e’s
y seasoning soups knowled
 Sauces are agents for a ge on
evaluated variety of sauces,
soups and soups
for flavor, sauces and
color and  Hygienic stocks
consistency and sanitary  Review
and related principles of
problems and portfolios
are practices of
identified  Logical and evidence
time efficient and third
and work flow party
addressed  Principles workplac
and e reports
techniques of on-
of producing the-job
stocks, performa
soups and nce by
sauces the
according to candidat
industry e, e.g.
standards menus
 Organization
al skills and
teamwork
 Safe work
practices
 Waste
minimization
techniques
and
environment
-friendly
practices on
handling,
preparation
and disposal
of soups,
 stocks and
sauces
 Preparation
of stocks,
sauces and
soups within
typical
workplace
conditions
including
working
within time
constraints

LO4: Store and reconstitute stocks, sauces and soups

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Stocks,  Common The following  Discussion Competency
sauces and problems on resources /Demonstr may be
soups are stocks, MUST be ation assessed
sauces and provided through:
stored soups and  Access to  Video  Direct
correctly at how to a fully- Viewing observati
the right identify and equipped on of the
temperature rectify them operation candidat
to maintain  Common al e while
optimum cooking commerci making
terms on al/ stocks,
freshness stocks, institution sauces
and quality soups and al kitchen and
 Stocks, sauces  Access to soups
sauces and which are industry-  Demonst
soups are used in the realistic ration of
re- industry ratios of sample
 Appropriate kitchen dishes
heated/reco substitute staff to prepared
nstituted to ingredients customer by the
appropriate and food  Variety of candidat
standards of components real, e
consistency  Use of suitable  Written
various ingredien or oral
stocks, ts for question
bases, stocks, s to test
flavoring sauces candidat
and and e’s
seasoning soups knowled
agents for a ge on
variety of sauces,
soups and soups
 sauces and
 Hygienic stocks
and sanitary  Review
principles of
and portfolios
practices of
 Logical and evidence
time efficient and third
work flow party
 Principles workplac
and e reports
techniques of on-
of producing the-job
stocks, performa
soups and nce by
sauces the
according to candidat
industry e, e.g.
standards menus
 Organization
al skills and
teamwork
 Safe work
practices
 Waste
minimization
techniques
and
environment
-friendly
practices on
handling,
preparation
and disposal
of soups,
stocks and
sauces
 Preparation
of stocks,
sauces and
soups within
typical
workplace
conditions
including
working
within time
constraints
 CORE COMPETENCIES
Unit of Competency: PREPARE APPETIZERS
Module Title: PREPARING APPETIZERS
Module Descriptor: This unit deals with the skills and knowledge required in
preparing and presenting hot and cold appetizers
Nominal Duration: 24 HOURS

Summary of Learning Outcomes:

LO1: Perform Mise’ en place
LO2: Prepare a range of appetizers
LO3: Present a range of appetizers
LO4: Store appetizers

Details of Learning Outcomes:

LO1: Perform Mise’ en place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Historical The following  Discussion Competency
utensils developmen resources /Demonstr may be
and t and MUST be ation assessed
equipment current provided:  Video through
are trends in the  Access to Viewing  Direct
cleaned, preparation a fully- observatio
sanitized and equipped n of the
and presentation and candidate
prepared of commercia while
based on appetizers lly-realistic preparing
the  Common food appetizers
required cooking preparatio  Written or
tasks terms on n area with oral
2. Ingredients appetizers appropriat questions
are which are e and to test
identified used in the industry- knowledg
correctly, industry current e on
according  Safe work equipment appetizers
to standard practices on  A variety and food
recipes, or using of suitable safety
enterprise kitchen ingredients issues
requiremen equipments for  Review of
ts and tools appetizers portfolios
3. Ingredients  Principles  Service of
are and wares evidence
assembled practices of and third
according hygiene and party
to correct sanitary workplace
 sequence, practices reports of
quality and  Logical and on-the-job
specificatio time performan
ns required efficient ce by the
4. Ingredients work flow candidate
are  Cheese
prepared variety,
based on storing and
the handling
required  Attractive
form and presentation
time frame techniques
5. Frozen for
ingredients appetizers
are thawed  Waste
following utilization
enterprise minimizatio
procedures. n
6. Where techniques
necessary, and
raw environment
ingredients al
are washed consideratio
with clean ns in
potable specific
water. relation to
appetizers
 Preparation
of dishes for
customers
within
typical
workplace
time
constraints

LO2: Prepare a range of appetizers

 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Correct  Historical The following  Discussion Competency
equipment developmen resources /Demonstr may be
are t and MUST be ation assessed
selected current provided:  Video through
and used in trends in the  Access to Viewing  Direct
the preparation a fully- observatio
production and equipped n of the
of presentation and candidate
appetizers of commercia while
2. Appetizers appetizers lly-realistic preparing
are  Common food appetizers
produced in cooking preparatio  Written or
accordance terms on n area with oral
with appetizers appropriat questions
enterprise which are e and to test
standards used in the industry- knowledg
3. Glazes are industry current e on
correctly  Safe work equipment appetizers
selected practices on  A variety and food
and using of suitable safety
prepared, kitchen ingredients issues
where equipments for  Review of
required and tools appetizers portfolios
4. Quality  Principles  Service of
trimmings and wares evidence
and other practices of and third
leftovers hygiene and party
are utilized sanitary workplace
where and practices reports of
when  Logical and on-the-job
appropriate time performan
5. Appetizers efficient ce by the
are work flow candidate
prepared,  Cheese
using variety,
sanitary storing and
practices handling
6. Appetizers  Attractive
are tasted presentation
and techniques
seasoned for
in appetizers
accordance
 Waste
with the
 required utilization
taste of the minimizatio
dishes n
7. Workplace techniques
safety and and
hygienic environment
procedures al
are consideratio
followed ns in
according specific
to relation to
enterprise appetizers
and legal  Preparation
requiremen of dishes for
ts customers
8. Variety of within
cheese are typical
presented workplace
and stored time
according constraints
to
enterprise
standard

LO3: Present a range of appetizers

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Appetizers  Historical The following  Discussion Competency
are developmen resources /Demonstr may be
presented t and MUST be ation assessed
attractively current provided:  Video through
according to trends in the  Access to Viewing  Direct
enterprise preparation a fully- observatio
standards and equipped n of the
2. Appetizers presentation and candidate
are of commercia while
presented appetizers lly-realistic preparing
using  Common food appetizers
sanitary cooking preparatio  Written or
practices terms on n area with oral
3. Suitable appetizers appropriat questions
plate are which are e and to test
 selected used in the industry- knowledg
according to industry current e on
enterprise  Safe work equipment appetizers
standards practices on  A variety and food
4. Factors in using of suitable safety
plating kitchen ingredients issues
dishes are equipments for  Review of
observed in and tools appetizers portfolios
presenting  Principles  Service of
appetizers and wares evidence
practices of and third
hygiene and party
sanitary workplace
practices reports of
 Logical and on-the-job
time performan
efficient ce by the
work flow candidate
 Cheese
variety,
storing and
handling
 Attractive
presentation
techniques
for
appetizers
 Waste
utilization
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
appetizers
 Preparation
of dishes for
customers
within
typical
workplace
 time
constraints

LO4: Store appetizers

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Quality  Historical The following  Discussion Competency
trimmings developmen resources /Demonstr may be
and other t and MUST be ation assessed
leftovers are current provided:  Video through
utilized trends in the  Access to Viewing  Direct
where and preparation a fully- observatio
when and equipped n of the
appropriate presentation and candidate
2. Appetizers of commercia while
are kept in appetizers lly-realistic preparing
appropriate  Common food appetizers
conditions cooking preparatio  Written or
based on terms on n area with oral
enterprise appetizers appropriat questions
procedures which are e and to test
3. Required used in the industry- knowledg
food storage industry current e on
containers  Safe work equipment appetizers
are used practices on  A variety and food
and stored using of suitable safety
in proper kitchen ingredients issues
temperature equipments for  Review of
s to maintain and tools appetizers portfolios
freshness,  Principles  Service of
quality and and wares evidence
taste practices of and third
hygiene and party
sanitary workplace
practices reports of
 Logical and on-the-job
time performan
efficient ce by the
work flow candidate
 Cheese
variety,
storing and
 handling
 Attractive
presentation
techniques
for
appetizers
 Waste
utilization
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
appetizers
 Preparation
of dishes for
customers
within
typical
workplace
time
constraints
 CORE COMPETENCIES
Unit of Competency: PREPARE SALADS AND DRESSINGS
Module Title: PREPARING SALADS AND DRESSINGS
Module Descriptor: This unit deals with the skills and knowledge required in
preparing and presenting salads and dressing
Nominal Duration: 20 HOURS

Summary of Learning Outcomes:

LO1: Perform Mise en place
LO2: Prepare a variety salads and dressings
LO3: Present a variety of salads and dressings
LO4: Store salads and dressings

Details of Learning Outcomes:

LO1: Perform Mise en place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Historical The following  Discussion Competency
utensils developmen resources /Demonstr may be
and t and MUST be ation assessed
current provided:
equipment trends in  Access to  Video through
are salads and a fully- Viewing  Direct
cleaned, dressings equipped observatio
sanitized  Suitable and n of the
and commoditie commercia candidate
prepared s and food lly-realistic while
based on combination food
s for use in preparatio preparing
the salads and n area with salads
required dressings appropriat and
tasks  Compatible e and dressings
2. Ingredients dressings industry-  Written or
are for current oral
identified incorporatin equipment questions
g into or  A variety
correctly, accompanyi of to test
according ng salads suitable knowledg
to standard  Nutritional ingredie e on
recipes, values of nts for commodit
recipe salads salads y and food
cards or ingredients and safety
enterprise and the dressin
effects of gs issues
requiremen cooking on  Service  Review of
ts nutrients wares portfolios
3. Ingredients  Common of
are cooking evidence
assembled terms on and third
 according salads and party
to correct dressings workplace
quantity, which are reports of
used in the
type and industry on-the-job
quality  Safe work performan
required practices on ce by the
4. Ingredients using candidate
are kitchen
prepared tools and
based on equipment
 Principles
the and
required practices of
form and sanitary
time frame including
5. Frozen appropriate
ingredients dress or
attire
are thawed  Logical and
following time
enterprise efficient
procedures. work flow
6. Where  Attractive
necessary, presentation
raw techniques
for salads
ingredients and
are washed dressings
with clean  Waste
potable minimizatio
water. n
techniques
and
environment
al
consideratio
ns in
specific
relation to
salads and
dressings
 Preparation
of dishes for
customers
within
typical
workplace
time
constraints
LO2: Prepare a variety salads and dressings

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Variety of  Historical The following  Discussion Competency
salads are developmen resources /Demonstr may be
prepared t and MUST be ation assessed
current provided:
using fresh trends in  Access to  Video through
(seasonal) salads and a fully- Viewing  Direct
ingredients dressings equipped observatio
according  Suitable and n of the
to commoditie commercia candidate
acceptable s and food lly-realistic while
enterprise combination food
s for use in preparatio preparing
standards salads and n area with salads
to dressings appropriat and
maximize  Compatible e and dressings
eating dressings industry-  Written or
qualities, for current oral
characterist incorporatin equipment questions
g into or  A variety
ics and accompanyi of to test
taste ng salads suitable knowledg
2. Dressings  Nutritional ingredie e on
are values of nts for commodit
prepared salads salads y and food
suitable to ingredients and safety
either and the dressin
effects of gs issues
incorporate cooking on  Service  Review of
into, or nutrients wares portfolios
accompany  Common of
salads cooking evidence
3. Prepared terms on and third
salads ad salads and party
dressings dressings
which are workplace
are tasted used in the reports of
and industry on-the-job
seasoned  Safe work performan
in practices on ce by the
accordance using candidate
with the kitchen
tools and
required equipment
taste  Principles
4. Workplace and
safety and practices of
hygienic sanitary
procedures including
are appropriate
 followed dress or
according attire
to  Logical and
time
enterprise efficient
and legal work flow
requiremen  Attractive
ts presentation
techniques
for salads
and
dressings
 Waste
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
salads and
dressings
 Preparation
of dishes for
customers
within
typical
workplace
time
constraints

LO3: Present a variety of salads and dressings

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Suitable  Historical The following  Discussion Competency
plate are developmen resources /Demonstr may be
selected t and MUST be ation assessed
current provided:
according to trends in  Access to  Video through
enterprise salads and a fully- Viewing  Direct
standards dressings equipped observatio
2. Salads are  Suitable and n of the
presented commoditie commercia candidate
attractively s and food lly-realistic while
according to combination food
s for use in preparatio preparing
enterprise
 standards salads and n area with salads
3. Salads and dressings appropriat and
dressing are  Compatible e and dressings
dressings industry-
accompanie for current  Written or
d based on incorporatin equipment oral
clients g into or  A variety questions
requirements accompanyi of to test
4. Salads and ng salads suitable knowledg
dressings  Nutritional ingredie e on
are values of nts for
salads salads commodit
presented ingredients and y and food
hygienically, and the dressin safety
logically and effects of gs issues
sequentially cooking on  Service  Review of
within the nutrients wares portfolios
required  Common of
cooking
timeframe terms on evidence
salads and and third
dressings party
which are workplace
used in the reports of
industry on-the-job
 Safe work performan
practices on
using ce by the
kitchen candidate
tools and
equipment
 Principles
and
practices of
sanitary
including
appropriate
dress or
attire
 Logical and
time
efficient
work flow
 Attractive
presentation
techniques
for salads
and
dressings
 Waste
minimizatio
n
techniques
 and
environment
al
consideratio
ns in
specific
relation to
salads and
dressings
 Preparation
of dishes for
customers
within
typical
workplace
time
constraints

LO4: Store salads and dressings

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Salads are  Historical The following  Discussion Competency
kept in developmen resources /Demonstr may be
appropriate t and MUST be ation assessed
current provided:
conditions trends in  Access to  Video through
based on salads and a fully- Viewing  Direct
enterprise dressings equipped observatio
procedures  Suitable and n of the
2. Required commoditie commercia candidate
containers s and food lly-realistic while
are used and combination food
s for use in preparatio preparing
stored in salads and n area with salads
proper dressings appropriat and
temperature  Compatible e and dressings
to maintain dressings industry-  Written or
freshness, for current oral
quality and incorporatin equipment questions
g into or  A variety
taste accompanyi of to test
ng salads suitable knowledg
 Nutritional ingredie e on
values of nts for commodit
salads salads y and food
ingredients and safety
and the dressin
effects of gs issues
cooking on  Service  Review of
nutrients wares portfolios
 Common of
 cooking evidence
terms on and third
salads and party
dressings
which are workplace
used in the reports of
industry on-the-job
 Safe work performan
practices on ce by the
using candidate
kitchen
tools and
equipment
 Principles
and
practices of
sanitary
including
appropriate
dress or
attire
 Logical and
time
efficient
work flow
 Attractive
presentation
techniques
for salads
and
dressings
 Waste
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
salads and
dressings
 Preparation
of dishes for
customers
within
typical
workplace
time
constraints
 CORE COMPETENCIES
Unit of Competency: PREPARE SANDWICHES
Module Title: PREPARING SANDWICHES
Module Descriptor: This unit deals with the skills and knowledge required in
preparing and presenting sandwiches
Nominal Duration: 24 HOURS

Summary of Learning Outcomes:

LO1: Perform mise-en -place
LO2: Prepare a variety of sandwiches
LO3: Present a variety of sandwiches
LO4: Store sandwiches

Details of Learning Outcomes:

LO1: Perform mise-en -place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Suitable The following  Discussion Competency
utensils breads, resources /Demonstr may be
and fillings, and MUST be ation assessed
equipment ingredients provided: through :
are  Appropriate  Access to  Video  Direct
cleaned, food a fully- Viewing observati
sanitized combination equipped on of the
and s for commercia candidate
prepared sandwiches lly-realistic while
based on  Common food making
the cooking preparatio sandwich
required terms n area for es and
tasks related to sandwich preparing
2. Ingredients sandwiches production fillings
are that are  Real  Written
identified used in the ingredients and oral
correctly, industry for questions
according  Principles sandwiche to test
to standard and s and candidate
recipes, practices of service ’s
recipe sanitary, wares knowledg
cards or including e on
enterprise dress appropria
requiremen standards te food
ts  Basic food combinati
3. Ingredients information ons for
are on special sandwich
assembled dietary es and
according needs and hygienic
to correct customer food
quantity,  Past and handling
type and current requirem
 quality trends in ents
required sandwich  Review of
4. Ingredients preparation portfolios
are  Hygienic of
prepared food evidence
based on handling and third
the practices party
required  Safe work workplac
form and practices on e reports
time frame cutting of on-the-
5. Frozen  Logical and job
ingredients time- performa
are thawed efficient nce by
following work flow the
enterprise  Portion candidate
procedures. control for
6. Where sandwiches
necessary,  Creative
raw sandwich
ingredients presentation
are washed techniques
with clean  Suitable
potable storage
water techniques
to maintain
optimum
quality of
ingredients
 Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
 Preparation
of multiple
types of
sandwiches
under time
constraints
LO2: Prepare a variety of sandwiches

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Variety of  Suitable The following  Discussion Competency
sandwiche breads, resources /Demonstr may be
s are fillings, and MUST be ation assessed
prepared ingredients provided: through :
based on  Appropriate  Access to  Video  Direct
appropriate food a fully- Viewing observati
technique combination equipped on of the
s s for commercia candidate
2. Suitable sandwiches lly-realistic while
bases are  Common food making
selected cooking preparatio sandwich
from a terms n area for es and
range of related to sandwich preparing
bread types sandwiches production fillings
3. Sandwiche that are  Real  Written
s are used in the ingredients and oral
produced industry for questions
using  Principles sandwiche to test
correct and s and candidate
ingredients practices of service ’s
to an sanitary, wares knowledg
acceptable including e on
enterprise dress appropria
standard standards te food
4. Appropriate  Basic food combinati
equipment information ons for
are on special sandwich
selected dietary es and
and used needs and hygienic
for toasting customer food
and heating  Past and handling
according current requirem
to trends in ents
enterprise sandwich  Review of
procedures preparation portfolios
and  Hygienic of
manufactur food evidence
er’s manual handling and third
5. Sandwiche practices party
s are  Safe work workplac
prepared practices on e reports
logically cutting of on-the-
and  Logical and job
sequentiall time- performa
y within the efficient nce by
required work flow the
time frame  Portion candidate
and/or control for
according sandwiches
 to  Creative
customer’s sandwich
request presentation
6. Workplace techniques
safety and  Suitable
hygienic storage
procedures techniques
are to maintain
followed optimum
according quality of
to ingredients
enterprise  Organizatio
and legal nal skills
requiremen and
ts teamwork
 Waste
minimizatio
n
techniques
 Preparation
of multiple
types of
sandwiches
under time
constraints

LO3: Present a variety of sandwiches

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Sandwiche  Suitable The following  Discussion Competency
s are breads, resources /Demonstr may be
produced fillings, and MUST be ation assessed
using ingredients provided: through :
correct  Appropriate  Access to  Video  Direct
ingredients food a fully- Viewing observati
to an combination equipped on of the
acceptable s for commercia candidate
enterprise sandwiches lly-realistic while
standard  Common food making
2. Sandwiche cooking preparatio sandwich
s are terms n area for es and
presented related to sandwich preparing
hygienically sandwiches production fillings
, logically that are  Real  Written
and used in the ingredients and oral
sequentiall industry for questions
y within the  Principles sandwiche to test
required and s and candidate
timeframe practices of service ’s
3. Sandwiche sanitary, wares knowledg
s are including e on
 presented dress appropria
attractively standards te food
using  Basic food combinati
suitable information ons for
garnishes, on special sandwich
condiments dietary es and
and service needs and hygienic
wares customer food
4. Factors in  Past and handling
plating are current requirem
observed in trends in ents
presenting sandwich  Review of
sandwiches preparation portfolios
 Hygienic of
food evidence
handling and third
practices party
 Safe work workplac
practices on e reports
cutting of on-the-
 Logical and job
time- performa
efficient nce by
work flow the
 Portion candidate
control for
sandwiches
 Creative
sandwich
presentation
techniques
 Suitable
storage
techniques
to maintain
optimum
quality of
ingredients
 Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
 Preparation
of multiple
types of
sandwiches
under time
constraints
LO4: Store sandwiches

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Quality  Suitable The following  Discussion Competency
trimmings breads, resources /Demonstr may be
and other fillings, and MUST be ation assessed
leftovers ingredients provided: through :
are utilized  Appropriate  Access to  Video  Direct
where and food a fully- Viewing observati
when combination equipped on of the
appropriate s for commercia candidate
2. Sandwiche sandwiches lly-realistic while
s are  Common food making
stored cooking preparatio sandwich
hygienically terms n area for es and
at the related to sandwich preparing
proper sandwiches production fillings
temperatur that are  Real  Written
e used in the ingredients and oral
considering industry for questions
the factors  Principles sandwiche to test
specified and s and candidate
by the practices of service ’s
enterprise sanitary, wares knowledg
3. Sandwiche including e on
s are kept dress appropria
in standards te food
appropriate  Basic food combinati
conditions information ons for
to maintain on special sandwich
freshness dietary es and
and quality needs and hygienic
customer food
 Past and handling
current requirem
trends in ents
sandwich  Review of
preparation portfolios
 Hygienic of
food evidence
handling and third
practices party
 Safe work workplac
practices on e reports
cutting of on-the-
 Logical and job
time- performa
efficient nce by
work flow the
 Portion candidate
control for
sandwiches
 Creative
sandwich
presentation
techniques
 Suitable
storage
techniques
to maintain
optimum
quality of
ingredients
 Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
 Preparation
of multiple
types of
sandwiches
under time
constraints
 CORE COMPETENCIES
Unit of Competency: PREPARE MEAT DISHES
Module Title: PREPARING MEAT DISHES
Module Descriptor: This unit deals with the knowledge, skills and attitude in
selecting, preparing, cooking and storing meats.
Nominal Duration: 24 HOURS

Summary of Learning Outcomes:

LO1: Perform Mise en place
LO2: Cook meat cuts for service
LO3: Present meat cuts for service
LO4: Store meat

Details of Learning Outcomes:

LO1: Perform Mise en place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Different The following  Discussion Competency
utensils classification resources /Demonstr may be
and s of meats MUST be assessed
 Historical provided ation through:
equipment
are development  Use of a  Video  Direct
cleaned, and current wide range Viewing observatio
sanitized trends in the of meat n of the
and preparation cuts and candidate
prepared and products. while
based on presentation  Fully- preparing
the of meat equipped, and
 Classificatio operationa cooking
required n of culinary l, meat
tasks methods commercia  Interview
2. Ingredients  Characteristi l/intuitional the
are cs of meats kitchen candidate
identified including (including the type of
correctly, type, cut, industry- culinary
according quality and modern method
to standard fat content equipment that
recipes,  Characteristi /tools) he/she is
recipe cs of  Various performin
cards or different type of g
enterprise meat cuts meat and  Review of
requiremen including ingredient portfolios
ts primary,  Service of
3. Ingredients secondary wares evidence
are and and third
assembled portioned party
according cuts workplace
to correct  Appropriate reports of
quantity, trade names on-the-job
type and and cooking performan
terms in ce by the
 quality accordance candidate
required with
4. Ingredients standard
are meat cuts
prepared  Principles
based on and
the practices of
required storing,
form and freezing and
time frame aging of
5. Frozen meats
ingredients  Nutrition
content and
are thawed food values
following of meat
enterprise  Cooking
procedures. terms
6. Where related to
necessary, handling and
raw storage of
ingredients meat
are washed commonly
with clean used in the
potable enterprise
water and industry
 Uses and
characteristi
cs of various
knives and
equipment
 Safe work
practices on
using
kitchen
equipments
and tools
 Logical and
time efficient
work flow
 Appropriate
preparation
and culinary
methods for
various cuts
and types of
meat
 Cutting
techniques
of
ingredients
 Knife care
and
maintenance
 Organization
al skills and
teamwork
  Principles
and
practices of
hygienic
handling and
storage of
meat
 Waste
minimization
techniques
and
environment
-friendly
disposal

LO2: Cook meat cuts for service

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Appropriate  Different The following  Discussion Competency
cooking classification resources /Demonstr may be
methods s of meats MUST be assessed
 Historical provided ation through:
are
identified development  Use of a  Video  Direct
and used and current wide range Viewing observatio
for cooking trends in the of meat n of the
2. A variety of preparation cuts and candidate
portioned and products. while
meat cuts presentation  Fully- preparing
are cooked of meat equipped, and
 Classificatio operationa cooking
in n of culinary l, meat
accordance methods commercia  Interview
to standard  Characteristi l/intuitional the
recipe cs of meats kitchen candidate
specificatio including (including the type of
ns type, cut, industry- culinary
3. A variety of quality and modern method
offal fat content equipment that
dishes are  Characteristi /tools) he/she is
cooked cs of  Various performin
according different type of g
to standard meat cuts meat and  Review of
recipes including ingredient portfolios
4. Meats are primary,  Service of
carved secondary wares evidence
using the and and third
appropriate portioned party
tools and cuts workplace
techniques  Appropriate reports of
5. Ingredients trade names on-the-job
are and cooking performan
 adjusted to terms in ce by the
meet accordance candidate
special with
requests of standard
customers meat cuts
6. Cooked  Principles
dishes are and
tasted and practices of
seasoned storing,
in freezing and
accordance aging of
meats
with the  Nutrition
required content and
taste of the food values
dishes of meat
7. Workplace  Cooking
safety and terms
hygienic related to
procedures handling and
are storage of
followed meat
according commonly
to used in the
enterprise enterprise
and legal and industry
requiremen  Uses and
ts characteristi
cs of various
knives and
equipment
 Safe work
practices on
using
kitchen
equipments
and tools
 Logical and
time efficient
work flow
 Appropriate
preparation
and culinary
methods for
various cuts
and types of
meat
 Cutting
techniques
of
ingredients
 Knife care
and
maintenance
 Organization
al skills and
 teamwork
 Principles
and
practices of
hygienic
handling and
storage of
meat
 Waste
minimization
techniques
and
environment
-friendly
disposal

LO3: Present meat cuts for service

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Meat dishes  Different The following  Discussion Competency
are classification resources /Demonstr may be
presented s of meats MUST be assessed
 Historical provided ation through:
attractively
according to development  Use of a  Video  Direct
classical, and current wide range Viewing observatio
cultural and trends in the of meat n of the
enterprise preparation cuts and candidate
standards and products. while
2. Meat dishes presentation  Fully- preparing
are of meat equipped, and
 Classificatio operationa cooking
presented n of culinary l, meat
hygienically, methods commercia  Interview
logically and  Characteristi l/intuitional the
sequentially cs of meats kitchen candidate
within the including (including the type of
required type, cut, industry- culinary
timeframe quality and modern method
3. Suitable fat content equipment that
plate are  Characteristi /tools) he/she is
selected cs of  Various performin
according to different type of g
enterprise meat cuts meat and  Review of
standards including ingredient portfolios
4. Factors in primary,  Service of
plating secondary wares evidence
dishes are and and third
observed in portioned party
presenting cuts workplace
meat dishes  Appropriate reports of
trade names on-the-job
 and cooking performan
terms in ce by the
accordance candidate
with
standard
meat cuts
 Principles
and
practices of
storing,
freezing and
aging of
meats
 Nutrition
content and
food values
of meat
 Cooking
terms
related to
handling and
storage of
meat
commonly
used in the
enterprise
and industry
 Uses and
characteristi
cs of various
knives and
equipment
 Safe work
practices on
using
kitchen
equipments
and tools
 Logical and
time efficient
work flow
 Appropriate
preparation
and culinary
methods for
various cuts
and types of
meat
 Cutting
techniques
of
ingredients
 Knife care
and
maintenance
 Organization
 al skills and
teamwork
 Principles
and
practices of
hygienic
handling and
storage of
meat
 Waste
minimization
techniques
and
environment
-friendly
disposal

LO4: Store meat

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Quality  Different The following  Discussion Competency
trimmings classification resources /Demonstr may be
and other s of meats MUST be assessed
 Historical provided ation through:
leftovers
are utilized development  Use of a  Video  Direct
where and and current wide range Viewing observatio
when trends in the of meat n of the
appropriate preparation cuts and candidate
2. Fresh and and products. while
cryovac- presentation  Fully- preparing
packed of meat equipped, and
 Classificatio operationa cooking
meat are n of culinary l, meat
stored methods commercia  Interview
correctly  Characteristi l/intuitional the
according cs of meats kitchen candidate
to health including (including the type of
regulations type, cut, industry- culinary
3. Required quality and modern method
containers fat content equipment that
are used  Characteristi /tools) he/she is
and stored cs of  Various performin
in proper different type of g
temperatur meat cuts meat and  Review of
e to including ingredient portfolios
maintain primary,  Service of
freshness, secondary wares evidence
quality and and and third
taste portioned party
4. Meat is cuts workplace
stored in  Appropriate reports of
accordance trade names on-the-job
with FIFO and cooking performan
operating terms in ce by the
procedures accordance candidate
and with
storage of standard
meat meat cuts
requiremen  Principles
ts and
practices of
storing,
freezing and
aging of
meats
 Nutrition
content and
food values
of meat
 Cooking
terms
related to
handling and
storage of
meat
commonly
used in the
enterprise
and industry
 Uses and
characteristi
cs of various
knives and
equipment
 Safe work
practices on
using
kitchen
equipments
and tools
 Logical and
time efficient
work flow
 Appropriate
preparation
and culinary
methods for
various cuts
and types of
meat
 Cutting
techniques
of
ingredients
 Knife care
and
maintenance
 Organization
al skills and
teamwork
 Principles
and
practices of
hygienic
handling and
storage of
meat
 Waste
minimization
techniques
and
environment
-friendly
disposal
 CORE COMPETENCIES
Unit of Competency: PREPARE VEGETABLE DISHES
Module Title: PREPARING VEGETABLE DISHES
Module Descriptor: This unit deals with the skills, knowledge and attitude
required in cooking, presenting and storing various
vegetables dishes.
Nominal Duration: 24 HOURS

Summary of Learning Outcomes:

LO1: Perform Mise en place
LO2: Prepare vegetable dishes
LO3: Present vegetable dishes
LO4: Store vegetables dishes

Details of Learning Outcomes:

LO1: Perform Mise en place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Varieties The following  Discussion Competency
utensils and resources /Demonstr may be
and characteri MUST be ation assessed
equipment
are stics of provided:  Video through :
cleaned, vegetable  Access to Viewing  Direct
sanitized s a fully- observat
and  Past and equipped ion of
prepared current operationa the
based on trends in l candidat
the
required culinary commerci e while
tasks uses and al/institutio preparin
2. Ingredients dishes of nal g dishes
are vegetable kitchen  Portfolio
identified s (including Report
correctly,  Nutrition industry- like
according current
related to samplin
to standard
recipes, vegetable equipment g of
recipe s, in ) dishes
cards or particular  Real/Rele cooked
enterprise the food vant by the
requiremen values of ingredient candidat
ts commoditi s and e
3. Ingredients
are es and the service  Written
assembled effects of wares or oral
according cooking question
to correct on the s to test
quantity, nutritional candidat
 type and value of e’s
quality food knowled
required  Common ge on
4. Ingredients
are cooking appropri
prepared terms ate
based on related to cooking
the vegetable methods
required s dishes for
form and that are various
time frame commod
5. Frozen used in
ingredients the ities and
are thawed industry safety
following  Safe work issues
enterprise practices  Review
procedures. on using of
6. Where portfolio
tools and
necessary,
raw equipment s of
ingredients  Principles evidenc
are washed and e and
with clean practices third
potable of sanitary party
water. related to workpla
use of raw ce
ingredient reports
s of on-
 Logical the-job
and time perform
efficient ance by
work flow the
 Cutting candidat
and e
presentati
on
technique
s of
vegetable
s
 Organizati
onal skills
and
teamwork
 Waste
minimizati
on
technique
s and
 environme
ntal
considerat
ions in
specific
relation to
vegetable
s

LO2: Prepare vegetable dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Vegetables  Varieties The following  Discussion Competency
are and resources /Demonstr may be
selected characteri MUST be ation assessed
according
to, quality stics of provided:  Video through :
2. Vegetables vegetable  Access to Viewing  Direct
accompani s a fully- observat
ments are  Past and equipped ion of
selected to current operationa the
complemen trends in l candidat
t and
enhance culinary commerci e while
menu items uses and al/institutio preparin
3. Variety of dishes of nal g dishes
vegetables vegetable kitchen  Portfolio
dishes are s (including Report
prepared  Nutrition industry- like
following current
appropriate related to samplin
Cooking vegetable equipment g of
methods to s, in ) dishes
preserve particular  Real/Rele cooked
optimum the food vant by the
quality and values of ingredient candidat
nutrition commoditi s and e
4. Suitable
sauces and es and the service  Written
accompani effects of wares or oral
ments are cooking question
selected on the s to test
and served nutritional candidat
with value of e’s
vegetables
5. Cooked food knowled
dishes are  Common ge on
tasted and cooking appropri
 seasoned terms ate
in related to cooking
accordance vegetable methods
with the
required s dishes for
taste of the that are various
dishes used in commod
6. Workplace the ities and
safety and industry safety
hygienic  Safe work issues
procedures  Review
are practices
followed on using of
according tools and portfolio
to equipment s of
enterprise  Principles evidenc
and legal and e and
requiremen third
practices
ts
of sanitary party
related to workpla
use of raw ce
ingredient reports
s of on-
 Logical the-job
and time perform
efficient ance by
work flow the
 Cutting candidat
and e
presentati
on
technique
s of
vegetable
s
 Organizati
onal skills
and
teamwork
 Waste
minimizati
on
technique
s and
environme
ntal
considerat
ions in
 specific
relation to
vegetable
s

LO3: Present vegetable dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Vegetables  Varieties The following  Discussion Competency
are and resources /Demonstr may be
uniformly cut characteri MUST be ation assessed
and
attractively stics of provided:  Video through :
presented vegetable  Access to Viewing  Direct
2. Suitable s a fully- observat
plate are  Past and equipped ion of
selected current operationa the
according to trends in l candidat
enterprise
standards culinary commerci e while
3. Factors in uses and al/institutio preparin
plating dishes of nal g dishes
dishes are vegetable kitchen  Portfolio
observed in s (including Report
presenting  Nutrition industry- like
poultry and current
game dishes related to samplin
4. Vegetables vegetable equipment g of
dishes are s, in ) dishes
presented particular  Real/Rele cooked
hygienically, the food vant by the
logically and values of ingredient candidat
sequentially commoditi s and e
within the
required es and the service  Written
timeframe effects of wares or oral
cooking question
on the s to test
nutritional candidat
value of e’s
food knowled
 Common ge on
cooking appropri
terms ate
related to cooking
vegetable methods
s dishes for
 that are various
used in commod
the ities and
industry safety
 Safe work issues
practices  Review
on using of
tools and portfolio
equipment s of
 Principles evidenc
and e and
practices third
of sanitary party
related to workpla
use of raw ce
ingredient reports
s of on-
 Logical the-job
and time perform
efficient ance by
work flow the
 Cutting candidat
and e
presentati
on
technique
s of
vegetable
s
 Organizati
onal skills
and
teamwork
 Waste
minimizati
on
technique
s and
environme
ntal
considerat
ions in
specific
relation to
vegetable
s
LO4: Store vegetable dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Quality  Varieties The following  Discussion Competency
trimmings and resources /Demonstr may be
and other characteri MUST be ation assessed
leftovers are
utilized stics of provided:  Video through :
where and vegetable  Access to Viewing  Direct
when s a fully- observat
appropriate  Past and equipped ion of
2. Vegetables current operationa the
are stored at trends in l candidat
the correct
temperature culinary commerci e while
3. Optimum uses and al/institutio preparin
freshness dishes of nal g dishes
and quality vegetable kitchen  Portfolio
is s (including Report
maintained  Nutrition industry- like
in current
related to samplin
accordance
with vegetable equipment g of
enterprise s, in ) dishes
storing particular  Real/Rele cooked
techniques the food vant by the
and values of ingredient candidat
procedure commoditi s and e
4. Vegetable is
stored in es and the service  Written
accordance effects of wares or oral
with FIFO cooking question
operating on the s to test
procedures nutritional candidat
and storage value of e’s
of vegetable
requirement food knowled
s  Common ge on
cooking appropri
terms ate
related to cooking
vegetable methods
s dishes for
that are various
used in commod
the ities and
industry safety
 Safe work issues
practices  Review
on using of
 tools and portfolio
equipment s of
 Principles evidenc
and e and
practices third
of sanitary party
related to workpla
use of raw ce
ingredient reports
s of on-
 Logical the-job
and time perform
efficient ance by
work flow the
 Cutting candidat
and e
presentati
on
technique
s of
vegetable
s
 Organizati
onal skills
and
teamwork
 Waste
minimizati
on
technique
s and
environme
ntal
considerat
ions in
specific
relation to
vegetable
s
 CORE COMPETENCIES
Unit of Competency: PREPARE EGG DISHES
Module Title: PREPARING EGG DISHES
Module Descriptor: This unit deals with the skills, knowledge and attitude
required to cook, present and store various egg dishes.
Nominal Duration: 24 HOURS

Summary of Learning Outcomes:

LO1: Perform Mise en place
LO2: Prepare and cook egg dishes
LO3: Present egg dishes
LO4: Store egg dishes

Details of Learning Outcomes:

LO1: Perform Mise en place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Varieties The following  Discussion Competency
utensils and resources /Demonstr may be
and characteristi MUST be ation assessed
cs of eggs provided: through :
equipment  Historical  Access to  Video  Direct
are developmen a fully- Viewing observati
cleaned, t and equipped on of the
sanitized current operationa candidate
and trends in the l while
prepared preparation commerci preparing
based on and al/institutio dishes
presentation nal  Portfolio
the of egg kitchen Report
required  Past and (including like
tasks current industry- sampling
2. Ingredients trends in modern of dishes
are culinary equipment cooked
identified uses and ) by the
dishes of  Eggs candidate
correctly, eggs  Real/Rele  Written or
according  Nutrition vant oral
to standard related to ingredient questions
recipes, eggs in  Service to test
recipe particular ware candidate
cards or the food ’s
enterprise values of knowledg
commoditie e on
requiremen s and the appropria
ts effects of te
3. Ingredients cooking on cooking
are the methods
assembled nutritional for
 according value of various
to correct food commodit
quantity,  Common ies and
cooking safety
type and terms issues
quality related to  Review of
required egg dishes portfolios
4. Ingredients and culinary of
are uses that evidence
prepared are used in and third
based on the industry party
 Safe work workplac
the practices on e reports
required using tools of on-the-
form and and job
time frame equipment performa
5. Frozen  Principles nce by
ingredients and the
practices of candidate
are thawed sanitary
following related to
enterprise use of raw
procedures. ingredients
6. Where  Logical and
necessary, time
raw efficient
work flow
ingredients  Presentatio
are washed n
with clean techniques
potable of eggs
water.  Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
eggs
LO2: Prepare and cook egg dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Variety of  Varieties The following  Discussion Competency
egg dishes and resources /Demonstr may be
are characteristi MUST be ation assessed
cs of eggs provided: through :
prepared  Historical  Access to  Video  Direct
according developmen a fully- Viewing observati
to standard t and equipped on of the
recipes current operationa candidate
using a trends in the l while
range of preparation commerci preparing
cooking and al/institutio dishes
presentation nal  Portfolio
methods of egg kitchen Report
2. Eggs are  Past and (including like
cooked current industry- sampling
based on trends in modern of dishes
clients culinary equipment cooked
requiremen uses and ) by the
dishes of  Eggs candidate
ts eggs  Real/Rele  Written or
3. Sauces and  Nutrition vant oral
accompani related to ingredient questions
ments eggs in  Service to test
specific to particular ware candidate
egg the food ’s
preparation values of knowledg
commoditie e on
s are s and the appropria
selected effects of te
and cooking on cooking
prepared the methods
4. Cooked nutritional for
dishes are value of various
tasted and food commodit
 Common ies and
seasoned cooking safety
in terms issues
accordance related to  Review of
with the egg dishes portfolios
required and culinary of
taste of the uses that evidence
are used in and third
dishes the industry party
5. Workplace  Safe work workplac
safety and practices on e reports
hygienic using tools of on-the-
procedures and job
are equipment performa
followed  Principles nce by
 according and the
to practices of candidate
enterprise sanitary
related to
and legal use of raw
requiremen ingredients
ts  Logical and
time
efficient
work flow
 Presentatio
n
techniques
of eggs
 Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
eggs

LO3: Present egg dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Suitable  Varieties The following  Discussion Competency
plates are and resources /Demonstr may be
selected characteristi MUST be ation assessed
cs of eggs provided: through :
according  Historical  Access to  Video  Direct
to developmen a fully- Viewing observati
enterprise t and equipped on of the
standards current operationa candidate
2. Eggs are trends in the l while
presented preparation commerci preparing
hygienically and al/institutio dishes
presentation nal  Portfolio
and of egg kitchen Report
attractively  Past and (including like
using current industry- sampling
 suitable trends in modern of dishes
garnishes culinary equipment cooked
and side uses and ) by the
dishes of  Eggs candidate
dishes eggs  Real/Rele  Written or
sequentially  Nutrition vant oral
within the related to ingredient questions
required eggs in  Service to test
timeframe particular ware candidate
3. Factors in the food ’s
plating values of knowledg
commoditie e on
dishes are s and the appropria
observed in effects of te
presenting cooking on cooking
egg dishes the methods
nutritional for
value of various
food commodit
 Common ies and
cooking safety
terms issues
related to  Review of
egg dishes portfolios
and culinary of
uses that evidence
are used in and third
the industry party
 Safe work workplac
practices on e reports
using tools of on-the-
and job
equipment performa
 Principles nce by
and the
practices of candidate
sanitary
related to
use of raw
ingredients
 Logical and
time
efficient
work flow
 Presentatio
n
techniques
of eggs
 Organizatio
nal skills
and
teamwork
 Waste
 minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
eggs

LO4: Store egg dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Fresh and  Varieties The following  Discussion Competency
processed and resources /Demonstr may be
eggs are characteristi MUST be ation assessed
cs of eggs provided: through :
stored at  Historical  Access to  Video  Direct
the correct developmen a fully- Viewing observati
temperatur t and equipped on of the
e current operationa candidate
2. Optimum trends in the l while
freshness preparation commerci preparing
and quality and al/institutio dishes
presentation nal  Portfolio
are of egg kitchen Report
maintained  Past and (including like
in current industry- sampling
accordance trends in modern of dishes
with culinary equipment cooked
enterprise uses and ) by the
dishes of  Eggs candidate
storing eggs  Real/Rele  Written or
techniques  Nutrition vant oral
and related to ingredient questions
procedures eggs in  Service to test
3. Quality particular ware candidate
trimmings the food ’s
and other values of knowledg
commoditie e on
leftovers s and the appropria
are utilized effects of te
where and cooking on cooking
when the methods
appropriate nutritional for
4. Egg is value of various
stored in food commodit
accordance  Common ies and
with FIFO cooking safety
operating terms issues
related to  Review of
procedures egg dishes portfolios
and and culinary of
storage of uses that evidence
egg are used in and third
requiremen the industry party
ts  Safe work workplac
practices on e reports
using tools of on-the-
and job
equipment performa
 Principles nce by
and the
practices of candidate
sanitary
related to
use of raw
ingredients
 Logical and
time
efficient
work flow
 Presentatio
n
techniques
of eggs
 Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
eggs
 CORE COMPETENCIES
Unit of Competency: PREPARE STARCH DISHES
Module Title: PREPARING STARCH DISHES
Module Descriptor: This unit deals with the skills, knowledge and attitude
required to cook, present and store starch dishes such as
pasta and noodles.
Nominal Duration: 24 HOURS

Summary of Learning Outcomes:

LO1: Perform Mise en place
LO2: Prepare starch dishes
LO3: Present Starch dishes
LO4: Store Starch dishes

Details of Learning Outcomes:

LO1: Perform Mise en place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Historical The following  Discussion Competency
utensils and developmen resources /Demonstr may be
equipment t and MUST be ation assessed
current provided: through :
are cleaned, trends in the  Access to  Video  Direct
sanitized preparation a fully- Viewing observatio
and and equipped n of the
prepared presentation operationa candidate
based on of starch l while
the required dishes commercia preparing
tasks  Varieties l/institution dishes
and al kitchen  Written or
2. Ingredients characteristi (including oral
are cs of starch industry- questions
identified foods current to test
correctly,  Past and equipment candidate’
according to current ) s
standard trends in  Real/Relev knowledg
culinary ant e on
recipes, uses and ingredients appropriat
recipe cards dishes  Service e cooking
or enterprise starch foods ware methods
requirement  Nutrition for various
s related to commoditi
3. Ingredients starch es and
are dishes in safety
particular issues
assembled the food  Review of
according to values of portfolios
correct commoditie of
quantity, s and the evidence
 type and effects of and third
quality cooking on party
required the workplace
nutritional reports of
4. Ingredients value of on-the-job
are food performan
prepared  Common ce by the
based on cooking candidate
the required terms
form and related to
time frame starch
dishes that
5. Frozen are used in
ingredients the industry
are thawed  Safe work
following practices on
enterprise using tools
procedures. and
equipment
6. Where  Principles
necessary, and
raw practices of
ingredients sanitary
are washed related to
with clean use of raw
potable ingredients
 Logical and
water time
efficient
work flow
 Presentatio
n
techniques
of starch
dishes
 Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
starch
dishes
LO2: Prepare starch dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Variety of  Historical The following  Discussion Competency
starch developmen resources /Demonstr may be
products t and MUST be ation assessed
current provided: through :
are selected trends in the  Access to  Video  Direct
and preparation a fully- Viewing observatio
prepared and equipped n of the
according to presentation operationa candidate
enterprise of starch l while
recipes dishes commercia preparing
2. Optimum  Varieties l/institution dishes
and al kitchen  Written or
quality is characteristi (including oral
ensured cs of starch industry- questions
using foods current to test
appropriate  Past and equipment candidate’
cooking current ) s
methods trends in  Real/Relev knowledg
culinary ant e on
3. Sauces and uses and ingredients appropriat
accompanim dishes  Service e cooking
ents starch foods ware methods
appropriate  Nutrition for various
to starch related to commoditi
products are starch es and
selected dishes in safety
particular issues
4. Cooked the food  Review of
dishes are values of portfolios
tasted and commoditie of
seasoned in s and the evidence
accordance effects of and third
with the cooking on party
required the workplace
nutritional reports of
taste of the value of on-the-job
dishes food performan
5. Workplace  Common ce by the
safety and cooking candidate
hygienic terms
procedures related to
starch
are followed dishes that
according to are used in
enterprise the industry
and  Safe work
legislated practices on
requirement using tools
s and
 equipment
 Principles
and
practices of
sanitary
related to
use of raw
ingredients
 Logical and
time
efficient
work flow
 Presentatio
n
techniques
of starch
dishes
 Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
starch
dishes

LO3: Present starch dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Suitable  Historical The following  Discussion Competency
plate are developmen resources /Demonstr may be
selected t and MUST be ation assessed
current provided: through :
according to trends in the  Access to  Video  Direct
enterprise preparation a fully- Viewing observatio
standards and equipped n of the
2. Starch presentation operationa candidate
dishes are of starch l while
presented dishes commercia preparing
hygienically  Varieties l/institution dishes
 and and al kitchen  Written or
attractively characteristi (including oral
using cs of starch industry- questions
foods current to test
suitable  Past and equipment candidate’
garnishes current ) s
and side trends in  Real/Relev knowledg
dishes culinary ant e on
3. Factors in uses and ingredients appropriat
plating dishes  Service e cooking
dishes are starch foods ware methods
 Nutrition for various
observed in related to commoditi
presenting starch es and
starch dishes in safety
dishes particular issues
the food  Review of
values of portfolios
commoditie of
s and the evidence
effects of and third
cooking on party
the workplace
nutritional reports of
value of on-the-job
food performan
 Common ce by the
cooking candidate
terms
related to
starch
dishes that
are used in
the industry
 Safe work
practices on
using tools
and
equipment
 Principles
and
practices of
sanitary
related to
use of raw
ingredients
 Logical and
time
efficient
work flow
 Presentatio
n
techniques
 of starch
dishes
 Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
starch
dishes

LO4: Store starch dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Starch are  Historical The following  Discussion Competency
stored at the developmen resources /Demonstr may be
correct t and MUST be ation assessed
current provided: through :
temperature trends in the  Access to  Video  Direct
2. Optimum preparation a fully- Viewing observatio
freshness and equipped n of the
and quality presentation operationa candidate
is of starch l while
maintained dishes commercia preparing
in  Varieties l/institution dishes
and al kitchen  Written or
accordance characteristi (including oral
with cs of starch industry- questions
enterprise foods current to test
storing  Past and equipment candidate’
techniques current ) s
and trends in  Real/Relev knowledg
culinary ant e on
procedures uses and ingredients appropriat
3. Quality dishes  Service e cooking
trimmings starch foods ware methods
and other  Nutrition for various
leftovers are related to commoditi
utilized starch es and
where and dishes in safety
 when particular issues
appropriate the food  Review of
4. Starch is values of portfolios
commoditie of
stored in s and the evidence
accordance effects of and third
with FIFO cooking on party
operating the workplace
procedures nutritional reports of
and storage value of on-the-job
of starch food performan
 Common ce by the
requirement cooking candidate
s terms
related to
starch
dishes that
are used in
the industry
 Safe work
practices on
using tools
and
equipment
 Principles
and
practices of
sanitary
related to
use of raw
ingredients
 Logical and
time
efficient
work flow
 Presentatio
n
techniques
of starch
dishes
 Organizatio
nal skills
and
teamwork
 Waste
minimizatio
n
techniques
and
environment
al
consideratio
ns in
specific
relation to
starch
dishes
 CORE COMPETENCIES
Unit of Competency: PREPARE POULTRY AND GAME DISHES
Module Title: PREPARING POULTRY AND GAME DISHES
Module Descriptor: This unit deals with the knowledge, skills and attitude
required in selecting, preparing, cooking, plating/presenting
and storing poultry and game.
Nominal Duration: 24 HOURS

Summary of Learning Outcomes:

LO1: Perform mise en place
LO2: Cook poultry and game dishes
LO3: Plate/present poultry and game dishes
LO4: Store poultry and game

Details of Learning Outcomes:

LO1: Perform mise en place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Classificatio The following  Discussion Competency
utensils n of resources /Demonstr may be
and varieties of MUST be ation assessed
equipment poultry and provided: through :
are game items  Access to  Video  Direct
cleaned,  Quality a fully- Viewing observatio
sanitized criteria for equipped n of the
and poultry and operationa candidate
prepared game l while
based on  Appropriate commercia handling
the cookery l/institution and
required methods for al kitchen cooking
tasks poultry and (including game and
2. Ingredients game industry- poultry
are dishes modern  Sampling
identified  Past and equipment of dishes
according current ) cooked by
to standard trends in  Real/Requ the
recipes, poultry and ired candidate
recipe card game ingredients  Written or
or dishes  Poultry oral
enterprise  Nutrition and game questions
requiremen related to  Service to test
ts poultry and wares candidate’
3. Ingredients game, s
are including knowledg
assembled food values e on
according and any issues
to quantity, specific involved
type, and issues like in cooking
quality salmonella game,
 required contaminati food
4. Ingredients ons, etc. safety and
are  Common appropriat
prepared cooking e cookery
based on terms methods
the related to for poultry
required poultry and and game
form and game which  Review of
time frame are used in portfolios
5. Poultry the industry of
and game  Safe work evidence
are practices, and third
prepared particularly party
based on in relation to workplace
its cutting reports of
enterprise  Logical and on-the-job
poultry and time performanc
game efficient e by the
preparatio work flow candidate
n  Organizatio
techniques nal skills
6. Frozen and
poultry and teamwork
game are  Principles
thawed in and
accordance practices of
with sanitary
enterprise specifically
thawing cross-
procedures contaminati
7. Frozen on
ingredients  Techniques
are thawed on
following minimizing
enterprise wastes and
procedures. environment
8. Where -friendly
necessary, practices on
raw handling
ingredients and
are washed preparation
with clean of poultry
potable and game
water.
LO2: Cook poultry and game dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Poultry and  Classificatio The following  Discussion Competency
game are n of resources /Demonstr may be
handled varieties of MUST be ation assessed
efficiently poultry and provided: through :
and game items  Access to  Video  Direct
hygienically  Quality a fully- Viewing observatio
to minimize criteria for equipped n of the
risk of food poultry and operationa candidate
spoilage game l while
and cross-  Appropriate commercia handling
contaminati cookery l/institution and
on methods for al kitchen cooking
2. Poultry poultry and (including game and
and game game industry- poultry
dishes are dishes modern  Sampling
cooked  Past and equipment of dishes
according current ) cooked by
to trends in  Real/Requ the
enterprise poultry and ired candidate
standard game ingredients  Written or
recipes and dishes  Poultry oral
appropriate  Nutrition and game questions
Cooking related to  Service to test
methods poultry and wares candidate’
3. Cooked game, s
dishes are including knowledg
tasted and food values e on
seasoned and any issues
in specific involved
accordance issues like in cooking
with the salmonella game,
required contaminati food
taste of the ons, etc. safety and
dishes  Common appropriat
cooking e cookery
terms methods
related to for poultry
poultry and and game
game which  Review of
are used in portfolios
the industry of
 Safe work evidence
practices, and third
particularly party
in relation to workplace
cutting reports of
 Logical and on-the-job
time performanc
efficient e by the
 work flow candidate
 Organizatio
nal skills
and
teamwork
 Principles
and
practices of
sanitary
specifically
cross-
contaminati
on
 Techniques
on
minimizing
wastes and
environment
-friendly
practices on
handling
and
preparation
of poultry
and game

LO3: Plate/present poultry and game dishes

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Service  Classificatio The following  Discussion Competency
wares are n of resources /Demonstr may be
selected in varieties of MUST be ation assessed
accordance poultry and provided: through :
with type of game items  Access to  Video  Direct
poultry and  Quality a fully- Viewing observatio
game criteria for equipped n of the
dishes poultry and operationa candidate
2. Poultry and game l while
game is  Appropriate commercia handling
plated/pres cookery l/institution and
ented using methods for al kitchen cooking
suitable poultry and (including game and
sauces, game industry- poultry
garnishes dishes modern  Sampling
and  Past and equipment of dishes
accompani current ) cooked by
ments trends in  Real/Requ the
3. Poultry poultry and ired candidate
dishes are game ingredients  Written or
 presented dishes  Poultry oral
hygienically  Nutrition and game questions
, logically related to  Service to test
and poultry and wares candidate’
sequentially game, s
within the including knowledg
required food values e on
timeframe and any issues
4. Factors in specific involved
plating issues like in cooking
dishes are salmonella game,
observed in contaminati food
presenting ons, etc. safety and
poultry and  Common appropriat
game cooking e cookery
dishes.. terms methods
related to for poultry
poultry and and game
game which  Review of
are used in portfolios
the industry of
 Safe work evidence
practices, and third
particularly party
in relation to workplace
cutting reports of
 Logical and on-the-job
time performanc
efficient e by the
work flow candidate
 Organizatio
nal skills
and
teamwork
 Principles
and
practices of
sanitary
specifically
cross-
contaminati
on
 Techniques
on
minimizing
wastes and
environment
-friendly
practices on
handling
and
preparation
of poultry
 and game

LO4: Store poultry and game

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Poultry and  Classificatio The following  Discussion Competency
game are n of resources /Demonstr may be
stored varieties of MUST be ation assessed
ensuring poultry and provided: through :
storage game items  Access to  Video  Direct
conditions  Quality a fully- Viewing observatio
and optimal criteria for equipped n of the
temperatur poultry and operationa candidate
e are game l while
maintained  Appropriate commercia handling
2. Quality cookery l/institution and
trimmings methods for al kitchen cooking
and other poultry and (including game and
leftovers game industry- poultry
are utilized dishes modern  Sampling
where and  Past and equipment of dishes
when current ) cooked by
appropriate trends in  Real/Requ the
poultry and ired candidate
game ingredients  Written or
dishes  Poultry oral
 Nutrition and game questions
related to  Service to test
poultry and wares candidate’
game, s
including knowledg
food values e on
and any issues
specific involved
issues like in cooking
salmonella game,
contaminati food
ons, etc. safety and
 Common appropriat
cooking e cookery
terms methods
related to for poultry
poultry and and game
game which  Review of
are used in portfolios
the industry of
 Safe work evidence
practices, and third
particularly party
 in relation to workplace
cutting reports of
 Logical and on-the-job
time performanc
efficient e by the
work flow candidate
 Organizatio
nal skills
and
teamwork
 Principles
and
practices of
sanitary
specifically
cross-
contaminati
on
 Techniques
on
minimizing
wastes and
environment
-friendly
practices on
handling
and
preparation
of poultry
and game
 CORE COMPETENCIES
Unit of Competency: PREPARE SEAFOOD DISHES
Module Title: PREPARING SEAFOOD DISHES
Module Descriptor: This unit deals with the knowledge, skills and attitude
required in selecting, preparing, presenting and storing
seafood in a commercial kitchen or catering operation.
Nominal Duration: 24 HOURS

Summary of Learning Outcomes:

LO1: Perform mise en place
LO2: Handle fish and seafood
LO3: Cook fish and shellfish
LO4: Plate/Present fish and seafood
LO5: Store fish and seafood

Details of Learning Outcomes:

LO1: Perform mise en place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Historical The following  Discussion Competency
developm resources /Demonstr may be
utensils ent and MUST be assessed
and ation
current provided: through :
equipment trends in  Access to  Video  Direct
are the a fully- Viewing observati
cleaned, preparatio equipped on of the
sanitized n and operatio candidate
presentati nal while
and on of commerc preparing
prepared seafood ial/institu and
based on  Classificat tional cooking
the ion and kitchen fish and
required varieties (includin seafood
tasks of fish and g  Written or
shellfish industry- oral
2. Ingredients  Criteria for current questions
are judging equipme to test
identified the quality nt) candidate
according of fresh  Real/Rele ’s
to standard seafood vant knowledg
recipes,  Storage ingredien e on
requireme t storage
recipe card nts for  Seafood issues
or seafood  Service related to
enterprise  Nutrition wares fish and
requiremen related to seafood
ts seafood,  Review of
particularl portfolios
3. Ingredients y the of
 are nutritional evidence
assembled value of and third
according seafood party
 Specific workplac
to quantity, dietary e reports
type, and issues of on-the-
quality including job
required allergies performa
and nce by
4. Ingredients intoleranc the
are es candidate
prepared  Common
based on cooking
the terms
required related to
form and seafood
that are
time frame used in
5. Frozen the
ingredients industry
are thawed  Principles
following and
practices
enterprise of sanitary
procedures specificall
6. Where y on
necessary, handling
and
raw storage of
ingredients seafood
are washed  Safe work
with clean practices,
potable particularl
water. y on using
sharp
knives
 Appropriate
cookery
methods
for fish
and
shellfish
 Cutting and
presentati
on
technique
s,
particularl
y on fish
and
crustacea
ns
 Costing,
 yield
testing
and
portion
control for
seafood
 Waste
minimizati
on
technique
s and
environme
ntal
considerat
ions in
relation to
seafood

LO2: Handle fish and seafood

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Seafood is  Historical The following  Discussion Competency
developm resources /Demonstr may be
selected ent and MUST be assessed
according ation
current provided: through :
to quality, trends in  Access to  Video  Direct
the a fully- Viewing observati
2. Seafood
preparatio equipped on of the
are n and operatio candidate
handled presentati nal while
hygienically on of commerc preparing
in seafood ial/institu and
accordance  Classificat tional cooking
with ion and kitchen fish and
enterprise varieties (includin seafood
of fish and g  Written or
handling shellfish industry- oral
and storing  Criteria for current questions
techniques judging equipme to test
3. Frozen the quality nt) candidate
of fresh  Real/Rele ’s
seafood seafood vant knowledg
are thawed  Storage ingredien e on
correctly to requireme t storage
ensure nts for  Seafood issues
maximum seafood  Service related to
quality,  Nutrition wares fish and
and to related to seafood
seafood,  Review of
retain their
nutrients particularl portfolios
y the of
nutritional evidence
value of and third
seafood party
 Specific workplac
dietary e reports
issues of on-the-
including job
allergies performa
and nce by
intoleranc the
es candidate
 Common
cooking
terms
related to
seafood
that are
used in
the
industry
 Principles
and
practices
of sanitary
specificall
y on
handling
and
storage of
seafood
 Safe work
practices,
particularl
y on using
sharp
knives
 Appropriate
cookery
methods
for fish
and
shellfish
 Cutting and
presentati
on
technique
s,
particularl
y on fish
and
crustacea
 ns
 Costing,
yield
testing
and
portion
control for
seafood
 Waste
minimizati
on
technique
s and
environme
ntal
considerat
ions in
relation to
seafood

LO3: Cook fish and shellfish

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Fish is  Historical The following  Discussion Competency
developm resources /Demonstr may be
cleaned, ent and MUST be assessed
gutted and ation
current provided: through :
filleted trends in  Access to  Video  Direct
correctly the a fully- Viewing observati
and preparatio equipped on of the
efficiently n and operatio candidate
presentati nal while
according on of commerc preparing
to seafood ial/institu and
enterprise  Classificat tional cooking
standards ion and kitchen fish and
2. Shellfish varieties (includin seafood
of fish and g  Written or
and other shellfish industry- oral
types of  Criteria for current questions
seafood judging equipme to test
are cleaned the quality nt) candidate
and of fresh  Real/Rele ’s
prepared seafood vant knowledg
correctly  Storage ingredien e on
requireme t storage
and in nts for  Seafood issues
accordance seafood  Service related to
with  Nutrition wares fish and
 enterprise related to seafood
standards seafood,  Review of
particularl portfolios
3. Seafood y the of
dishes is nutritional evidence
cooked value of and third
according seafood party
to  Specific workplac
dietary e reports
enterprise issues of on-the-
standards including job
using a allergies performa
variety of and nce by
cooking intoleranc the
methods es candidate
 Common
4. Fish and cooking
shellfish terms
by-products related to
are used seafood
appropriate that are
ly for a used in
the
variety of industry
dishes and  Principles
menu items and
5. Cooked practices
of sanitary
dishes are specificall
tasted and y on
seasoned handling
in and
accordance storage of
with the seafood
required  Safe work
practices,
taste of the particularl
dishes y on using
6. Workplace sharp
safety and knives
 Appropriate
hygienic cookery
procedures methods
are for fish
followed and
according shellfish
to  Cutting and
enterprise presentati
on
and technique
legislated s,
requiremen particularl
ts y on fish
 and
crustacea
ns
 Costing,
yield
testing
and
portion
control for
seafood
 Waste
minimizati
on
technique
s and
environme
ntal
considerat
ions in
relation to
seafood

LO4: Plate/Present fish and seafood

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Seafood  Historical The following  Discussion Competency
developm resources /Demonstr may be
dishes are ent and MUST be assessed
presented ation
current provided: through :
hygienicall trends in  Access to  Video  Direct
y, logically the a fully- Viewing observati
and preparatio equipped on of the
sequentiall n and operatio candidate
presentati nal while
y within on of commerc preparing
the seafood ial/institu and
required  Classificat tional cooking
timeframe ion and kitchen fish and
2. Fish and varieties (includin seafood
of fish and g  Written or
seafood is shellfish industry- oral
prepared  Criteria for current questions
and judging equipme to test
presented the quality nt) candidate
for service of fresh  Real/Rele ’s
in seafood vant knowledg
accordanc  Storage ingredien e on
requireme t storage
e to nts for  Seafood issues
 enterprise seafood  Service related to
standards  Nutrition wares fish and
related to seafood
3. Suitable seafood,  Review of
sauces particularl portfolios
and dips y the of
are nutritional evidence
prepared value of and third
seafood party
according  Specific workplac
to dietary e reports
standard issues of on-the-
recipes including job
and as allergies performa
required to and nce by
accompan intoleranc the
es candidate
y seafood  Common
menu cooking
items terms
4. Presentati related to
ons and seafood
that are
garnishing used in
techniques the
are industry
selected  Principles
and used and
according practices
of sanitary
to recipes specificall
and y on
enterprise handling
standards and
5. Services storage of
seafood
are carried  Safe work
out practices,
according particularl
to y on using
enterprise sharp
methods knives
 Appropriate
and cookery
standards methods
6. Factors in for fish
plating and
dishes are shellfish
 Cutting and
observed presentati
in on
presenting technique
seafood s,
 dishes particularl
y on fish
and
crustacea
ns
 Costing,
yield
testing
and
portion
control for
seafood
 Waste
minimizati
on
technique
s and
environme
ntal
considerat
ions in
relation to
seafood

LO5: Store fish and seafood

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Quality  Historical The following  Discussion Competency
developm resources /Demonstr may be
trimmings ent and MUST be assessed
and other ation
current provided: through :
leftovers are trends in  Access to  Video  Direct
utilized the a fully- Viewing observati
where and preparatio equipped on of the
when n and operatio candidate
presentati nal while
appropriate on of commerc preparing
Seafood are seafood ial/institu and
stored  Classificat tional cooking
hygienically ion and kitchen fish and
in varieties (includin seafood
accordance of fish and g  Written or
with shellfish industry- oral
 Criteria for current questions
enterprise judging equipme to test
handling and the quality nt) candidate
storing of fresh  Real/Rele ’s
techniques seafood vant knowledg
 Storage ingredien e on
2. Where
 applicable, requireme t storage
date stamps nts for  Seafood issues
and codes seafood  Service related to
 Nutrition wares fish and
are checked related to seafood
to ensure seafood,  Review of
quality particularl portfolios
control y the of
nutritional evidence
3. Seafood is
value of and third
stored in seafood party
accordance  Specific workplac
with FIFO dietary e reports
operating issues of on-the-
procedures including job
and storage allergies performa
and nce by
of seafood intoleranc the
requirements es candidate
.  Common
cooking
terms
related to
seafood
that are
used in
the
industry
 Principles
and
practices
of sanitary
specificall
y on
handling
and
storage of
seafood
 Safe work
practices,
particularl
y on using
sharp
knives
 Appropriate
cookery
methods
for fish
and
shellfish
 Cutting and
presentati
on
 technique
s,
particularl
y on fish
and
crustacea
ns
 Costing,
yield
testing
and
portion
control for
seafood
 Waste
minimizati
on
technique
s and
environme
ntal
considerat
ions in
relation to
seafood
 CORE COMPETENCIES
Unit of Competency: PREPARE DESSERTS
Module Title: PREPARING DESSERTS
Module Descriptor: This unit deals with knowledge, skills, and attitudes in the
preparation of a range of hot, cold and frozen desserts.
Nominal Duration: 20 HOURS

Summary of Learning Outcomes:

LO1: Perform mise en place
LO2: Prepare desserts and sweet sauces
LO3: Plate/Present desserts
LO4: Plate/Present fish and seafood
LO5: Store desserts

Details of Learning Outcomes:

LO1: Perform mise en place

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Tools,  Historical The following  Discussion Competency
utensils developmen resources /Demonstr may be
and t and current MUST be ation assessed
equipment trends in the provided: through:
are preparation  Access to  Video  Direct
cleaned, and a wide Viewing observation
sanitized presentation range of of the
and of desserts suitable candidate
prepared  Details and ingredients while
based on characteristi for making making and
the cs of a variety of presenting
required different desserts desserts
tasks types of and  Sampling
2. Ingredients desserts sweets of desserts
are and sweets  Access to made by
identified  Varieties of a fully- the
according suitable equipped candidate
to standard ingredients operational  Written or
recipes, for desserts commercia oral
recipe card and sweets l/institution questions
or  Common al kitchen to test
enterprise cooking for making candidate’s
requiremen terms desserts knowledge
ts related to and on cooking
3. Ingredients desserts sweets terms
are and sweets related to
assembled that are desserts
according used in the and sweets
to quantity, industry  Review of
type, and  Past and portfolio of
quality current evidence
 required trends in and third
4. Ingredients desserts party
are and sweets workplace
prepared  Nutrition reports of
based on related to on-the-job
the desserts performanc
required and sweets e by the
form and including candidate
time frame food values
5. Ingredients of common
are desserts,
selected, low fat or
measured low calorie
and alternatives
weighed and
according substituted
to recipe ingredients
requiremen  Principles
ts and
6. Appropriate practices of
equipment sanitary on
are handling
selected and storage
and used in of dairy
accordance products
with  Logical and
manufactur time efficient
ers’ manual work flow
7. Frozen  Safe work
ingredients practices
are thawed particularly
following on handling
enterprise hot and
procedures frozen
8. Where products
necessary, and
raw equipment
ingredients  Organization
are washed al skills and
with clean teamwork
potable  Storage of
water. sweets and
desserts,
their
ingredients,
particularly
dairy
products
 Costing,
yield testing,
portion
control of
desserts
  Waste
minimization
techniques
and
environment
al
consideratio
ns related to
desserts

LO2: Prepare desserts and sweet sauces

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Standard or  Historical The following  Discussion Competency
enterprise developmen resources /Demonstr may be
recipes are t and current MUST be ation assessed
used to trends in the provided: through:
produce a preparation  Access to  Video  Direct
variety of and a wide Viewing observation
hot, cold presentation range of of the
and frozen of desserts suitable candidate
desserts,  Details and ingredients while
appropriate characteristi for making making and
for a variety cs of a variety of presenting
of menus different desserts desserts
2. Range of types of and  Sampling
sweet desserts sweets of desserts
sauces are and sweets  Access to made by
produced  Varieties of a fully- the
to a desired suitable equipped candidate
consistency ingredients operational  Written or
and flavor for desserts commercia oral
3. Prepared and sweets l/institution questions
desserts  Common al kitchen to test
and sweets cooking for making candidate’s
are tasted terms desserts knowledge
in related to and on cooking
accordance desserts sweets terms
with the and sweets related to
required that are desserts
taste used in the and sweets
4. Workplace industry  Review of
safety and  Past and portfolio of
hygienic current evidence
procedures trends in and third
are desserts party
followed and sweets workplace
according  Nutrition reports of
to related to on-the-job
enterprise desserts performanc
and and sweets e by the
legislated including candidate
requiremen food values
ts of common
desserts,
low fat or
low calorie
alternatives
and
substituted
ingredients
 Principles
and
practices of
sanitary on
handling
and storage
of dairy
products
 Logical and
time efficient
work flow
 Safe work
practices
particularly
on handling
hot and
frozen
products
and
equipment
 Organization
al skills and
teamwork
 Storage of
sweets and
desserts,
their
ingredients,
particularly
dairy
products
 Costing,
yield testing,
portion
control of
desserts
 Waste
minimization
techniques
and
environment
 al
consideratio
ns related to
desserts

LO3: Plate/Present desserts

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Desserts  Historical The following  Discussion Competency
are developmen resources /Demonstr may be
presented t and current MUST be ation assessed
hygienically trends in the provided: through:
, logically preparation  Access to  Video  Direct
and and a wide Viewing observatio
sequentiall presentation range of n of the
y within the of desserts suitable candidate
required  Details and ingredients while
timeframe characteristi for making making
2. Desserts cs of a variety of and
are different desserts presenting
decorated types of and desserts
creatively desserts sweets  Sampling
3. Factors in and sweets  Access to of desserts
plating  Varieties of a fully- made by
dishes are suitable equipped the
observed in ingredients operational candidate
presenting for desserts commercia  Written or
desserts and sweets l/institution oral
4. Desserts  Common al kitchen questions
are cooking for making to test
portioned terms desserts candidate’s
according related to and knowledge
to desserts sweets on cooking
enterprise and sweets terms
standards that are related to
5. Desserts used in the desserts
are industry and sweets
presented  Past and  Review of
in current portfolio of
accordance trends in evidence
with desserts and third
enterprise and sweets party
presentatio  Nutrition workplace
n related to reports of
techniques desserts on-the-job
6. Accompani and sweets performanc
ments, including e by the
garnishes food values candidate
and of common
decorations desserts,
are used to low fat or
enhance low calorie
taste, alternatives
texture and and
balance substituted
ingredients
 Principles
and
practices of
sanitary on
handling
and storage
of dairy
products
 Logical and
time efficient
work flow
 Safe work
practices
particularly
on handling
hot and
frozen
products
and
equipment
 Organization
al skills and
teamwork
 Storage of
sweets and
desserts,
their
ingredients,
particularly
dairy
products
 Costing,
yield testing,
portion
control of
desserts
 Waste
minimization
techniques
and
environment
al
consideratio
ns related to
desserts
LO4: Store desserts

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Quality  Historical The following  Discussion Competency
trimmings developmen resources /Demonstr may be
and other t and current MUST be ation assessed
leftovers are trends in the provided: through:
utilized preparation  Access to  Video  Direct
where and and a wide Viewing observatio
when presentation range of n of the
appropriate of desserts suitable candidate
2. Desserts are  Details and ingredients while
stored at the characteristi for making making
appropriate cs of a variety of and
temperature different desserts presenting
and under types of and desserts
the correct desserts sweets  Sampling
conditions to and sweets  Access to of desserts
maintain  Varieties of a fully- made by
quality, suitable equipped the
freshness ingredients operational candidate
and for desserts commercia  Written or
customer and sweets l/institution oral
appeal  Common al kitchen questions
3. Suitable cooking for making to test
packaging terms desserts candidate’s
are selected related to and knowledge
and used to desserts sweets on cooking
preserve and sweets terms
taste, that are related to
appearance used in the desserts
and tasting industry and sweets
characteristic  Past and  Review of
s current portfolio of
4. Sweet trends in evidence
sauces are desserts and third
stored to and sweets party
retain  Nutrition workplace
desired related to reports of
quality and desserts on-the-job
characteristic and sweets performanc
s including e by the
5. Dessert is food values candidate
stored in of common
accordance desserts,
with FIFO low fat or
operating low calorie
procedures alternatives
and storage and
of dessert substituted
requirements ingredients
 Principles
 and
practices of
sanitary on
handling
and storage
of dairy
products
 Logical and
time efficient
work flow
 Safe work
practices
particularly
on handling
hot and
frozen
products
and
equipment
 Organization
al skills and
teamwork
 Storage of
sweets and
desserts,
their
ingredients,
particularly
dairy
products
 Costing,
yield testing,
portion
control of
desserts
 Waste
minimization
techniques
and
environment
al
consideratio
ns related to
desserts
 CORE COMPETENCIES
Unit of Competency: PACKAGE PREPARED FOOD
Module Title: PACKAGING PREPARED FOOD
Module Descriptor: This unit deals with the knowledge, skills, and attitudes in
packaging of prepared foodstuffs for transportation.
Nominal Duration: 12 HOURS

Summary of Learning Outcomes:

LO1: Select packaging materials
LO2: Package food

Details of Learning Outcomes:

LO1: Select packaging materials

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Food  Safe work The following  Discussion Competency
requirement practices resources /Demonstr may be
s of client on MUST be ation assessed
and user are packaging provided:  Video through:
met prior to , dealing  Access to Viewing  Direct
packaging with hot a range of observati
in surfaces, appropriat on of the
accordance lifting and e candidat
with the bending. packaging e while
enterprise  The materials, packagin
standard characteri catering g foods
following the stics and equipment  Written
criteria for uses of  Real food or oral
packaging different items question
2. Qualities of packaging s to test
packaging materials candidat
materials are  Portion e’s
selected in control knowled
accordance practices ge on
enterprise and packagin
standards principles g types
 Functional and
design methods
requireme for
nts for different
food types of
packaging food,
areas hygienic
 Hygienic practices
practices in
 and food packagin
safety g,
regulation maintaini
s, ng food
particularl quality
y on and
storage nutritiona
and l value
transportin  Review
g of food, of
including: portfolios
 HACCP of
Principles evidence
applied to and third
off-site party
catering workplac
 Local e reports
health of on-
regulation the-job
s performa
pertaining nce by
on food the
production candidat
and e
packaging
 Current
Philippine
regulation
 Storing and
transporting
of food
 Packaging
techniques
LO2: Package food

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Food is  Safe work The following  Discussion Competency
packaged in practices resources /Demonstr may be
compliance on MUST be ation assessed
with sanitary, packaging provided:  Video through:
occupational , dealing  Access to Viewing  Direct
health and with hot a range of observati
safety and surfaces, appropriat on of the
local health lifting and e candidat
regulations bending. packaging e while
requirements  The materials, packagin
2. Environmen characteri catering g foods
tal stics and equipment  Written
requirement uses of  Real food or oral
s for food different items question
packaging packaging s to test
area is materials candidat
observed  Portion e’s
control knowled
3. Appropriate
practices ge on
packaging
and packagin
procedures
principles g types
are adopted
 Functional and
according to
design methods
enterprise
requireme for
specification
nts for different
s
food types of
4. Food labeled packaging food,
according to areas hygienic
industry  Hygienic practices
standards practices in
and food packagin
safety g,
regulation maintaini
s, ng food
particularl quality
y on and
storage nutritiona
and l value
transportin  Review
g of food, of
including: portfolios
 HACCP of
Principles
 applied to evidence
off-site and third
catering party
 Local workplac
health e reports
regulation of on-
s the-job
pertaining performa
on food nce by
production the
and candidat
packaging e
 Current
Philippine
regulation
 Storing and
transporting
of food
 Packaging
techniques