COOKERY NC II

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1. Clean and maintain kitchen Clean and maintain kitchen TRS512328

premises premises

2. Prepare stocks, sauces and soups Prepare stocks, sauces and soups TRS512331

3. Prapare appetizers Prapare appetizers TRS512381

4. Prepare salads, and dressing Prepare salads and dressing TRS512382

5. Prepare sandwiches Prepare sandwiches TRS512330

6. Prepare meat dishes Prepare meat dishes TRS512383

7. Prepare vegetables dishes Prepare vegetables dishes TRS512384

8. Prepare egg dishes Prepare egg dishes TRS512385

9 Prepare starch dishes Prepare starch dishes TRS512386

10. Prepare poultry and game dishes Prepare poultry and game dishes TRS512333

11. Prepare seafoods dishes Prepare seafoods dishes TRS512334

12. Prepare desserts Prepare desserts TRS512335

13. packaged prepare food Packaged prepare food TRS512340

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAPlan

WELCOME!
The unit of competency, " Prepare Meat Dishes", is one of the competencies of (COOKERY NC II), a
course which compremises the knowledge, skills and attitudes required for a TVET trainer.

The module, Prepare Meat Dishes, contents perform mise in place, cook meat cuts, present meat dishes,
store meat, and evaluate the finished product.

In this module, you are required to go through a series of learning activities 1 order to complete each
each learning outcomes. In each learning outcomes are information sheets, self-checks, Task sheets and
Job sheets. Follow and perform the activities on your own. If you have questions, do not hesitate to ask
for assistance from your facilitator.

Remember to:

 Read information sheets and complete self-checks, suggest references are include to
supplement the material provided in the modules.
 Perform the task sheets and job sheets until you are confident that your outputs conform to the
performance.

Criteria Checklist that follows every sheets

 Submit output of the task sheet and job sheets to your facilitator for Evaluation and recording in
the Accomplishement Chart. Outputs shall serve as your portfolio during Institutional
Competency Evaluation.
 When you feel confident that you have sufficient practice, ask your trainers to evaluate you. The
result of your assessment will be recorded in your Progress Charts and Accomplishement Chart.
 You must pass the Institutional Compentency Evaluation for this competency before moving to
another competency. A Certification of Achievement will awarded to you after evaluation.
 You need to complete this module before you can perform the module on Preparing
Vegetables Dishes.

MODULE CONTENT

Qualification Title : Cookery NC II

Unit of Competency : Prepare Meat Dishes

Module Title : Prepare Meat Dishes

Introduction

This covers the outcomes required in Prepare Meat Dishes. It include the requirements for
performing mise en place, cooking meat cuts, presenting meat dishes, storing meat, and
evaluating the finished product.

Learning Outcomes

LO1. Perform Mise En Place

LO2. Cook Meat Cuts
LO3. Present Meat Dishes
LO4. Strore Meat
LO5. Evaluate Finished Product

Assessment Criteria

1. Tools, Utensils and equipment are cleaned, sanitized and prepared based on the required tasks.
2. Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise
requirements.
3. Ingredients are assembled according to correct quantity, type and quality required.
4. Ingredients are prepared based on the required form and time frame.
5. Frozen ingredients are thawed following enterprise procedures. Where necessary, raw
ingredients are washed with clean potable water.
6. Appropriate cooking methods are identified and used for cooking.
7. A variety of portioned meat cuts are cooked in accordance to standard recipe specificatios.
8. A variety of offal dishes are cooked according to standard recipe.
9. Meats are carved using the appropriate tools and techniques.
10. Ingredients are adjusted to meet special requests of customers.
11. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes.
12. Workplace safety and hygienic procedures are followed according to enterprise and legal
requirements.
13. Meat dishes are presented attractively according to classical, cultural and enterprise standards.
14. Meat dishes are presented hygienically, logically and sequentially within the required
timeframe.
15. Suitable plate are selected according to enterprise standards factors in plating dishes are
observed in presenting poultry and game dishes.
16. Quality trimmings and other leftovers are utilized where and appropriate.
17. Fresh and cryovac-packed meat are stored correctly according to health regulations.
18. Required containners are used and stored in proper temperature t maintain freshness, quality
and taste.
 19. Meat is stored in accordance with FIFO operating procedures and storage of meat requirements.

Data Gathering Instrument for Trainees Characteristics

Please answer the following instrument according to the characteristics describe below. Encircle the
letter of your choice that best describes you as a learner.

Characteristics of Learners

Average grade in English Avarage grade in TLE

Language, literacy and numeracy a. 95 and above a. 95 and above

(LLAN)
b. 90 to 94 b. 90 to 94

c. 85 to 89 c. 85 to 89

d. 80 to 84 d. 80 to 84

e. 75 to 79 e. 75 to 79

Ethnicity/culture :

Cultural and Language a. Maranao

background
b. Maguindanao

c. Tagalog

d. Bisaya

e. Others
 Highest Educational Attainment:

Education and general a. Highschool level. e. Masters graduate

knowledge
b. Highschool graduate. f. Doctoral graduate

c. College level. g. Others

d. College Graduate

Sex a. male b. Female

Previous experience with the Certificates

topic
a. Tm certificate. b. Others (please write here)

Previous learning experience List down related training

SELF-ASSESSMENT CHECK

Instruction: This self check instrument will give the trainer necessary data or information which is
planning training sessions. Please check the appropriate box of your answer to the questions below.

BASIC COMPETENCIES

CAN I...? YES NO

Participate in Work Place communication

1.1 Obtain and convey work place information /

1.2 Participate in work place meeting discussion /

1.3 Complete relevant work related documents /

Work in Team Environmen

2.1 Describe team role and scope /

2.2 Identify own role and responsibility within team /

2.3 Work as a team member /

Practice Career Professionalism

3.1 Integrate personal objectives with organizational /

3.2 set and meet work priorities /

3.3 Maintain professional growth and development /

Practice Occupational Health and Safety Procedures

4.1 Identify hazards and risks /

4.2 Evaluate hazards and risks /

4.3 Control hazards and risks /

4.4 Maintain OHS awareness /

COMMON COMPETENCIES

CAN I...? YES NO

Develop and Update Industry knowledge

1.1 Seek information on the industry /

1.2 Update continuously relevant Industry knowledge /

1.3 Develop and Update local knowledge /

1.4 Promote Products and services to customers /

CORE COMPETENCIES

CAN I...? YES NO

Clean and Maintain kitchen Premises

1.1 Clean, sanitized and store equipment

1.2 Clean and sanitized Premises

1.3 Dispose of waste

Prepare stocks, sauces and soups

2.1 Prepare stocks glazes and essence required for menu items.

2.2 Prepare soups required for menu items

2.3 Prepare sauces required for menu items.

2.4 Stores and reconstitute stocks, sauces and soups.

Prepare appetizers

3.1 Prepare mis en place

3.2 prepare range of appetizers

3.3 Present range of appetizers

3.4 Store appetizers

Prepare salads and dressing

4.1 Perform mis en place

4.2 prepare variety salads and dressing

4.3 present a variety of salads and dressing

4.4 store salads and dressing

Prepare Sandwiches

5.1 Perform mis en place

5.2 prepare variety of sandwiches

5.3 Present a variety of sandwiches

5.4 Store sandwiches

Prepare Meat Dishes

6.1 Perform mise en place /

6.2 Cook meat cuts for Service /

6.3 Present meat cuts for Service /

6.4 Store meat /

Prepare Vegetables Dishes

7.1 Perform mise en place

7.2 Prepare vegetables dishes

7.3 Present vegetables dishes

7.4 Store vegetables dishes

Prepare Egg Dishes

8.1 Perform mise en place

8.2 Prepare and cook egg dishes

8.3 Present egg dishes

8.4 Store egg dishes

Prepare Starch Product

9.1 Perform mise en place

9.2 Prepare starch dishes

9.3 Present starch dishes

9.4 Store starch dishes

Prepare Poultry and game dishes

10.1 Perform mise en place

10.2 Cook poultry and game

10.3 Plate/present poultry and game

10.4 Store poultry and game

Prepare seafoods dishes

11.1 Perform mis en place

11.2 Handle fish and seafood

11.3 Cook/present fish and seafood

11.4 Plate/present fish and seafood

11.5 Store fish and seafood

Prepare Desserts

12.1 Perform mise en place

12.2 Prepare desserts and sweet sauces

12.3 Plate/present desserts

12.4 Store desserts

Package prepared food

13.1 Select packaging materials

13.2 Packaged food

SESSION PLAN

Qualification Title : Cookery NC II

Unit of Competency : Prepare Meat Dishes

Module Title : Praparing Meat Dishes

Learning Outcomes

LO1. Perform Mise En Place

LO2. Cook Meat Cuts
LO3. Present Meat Dishes
LO4. Strore Meat
LO5. Evaluate Finished Product

A. Introduction

This module deals with the skills, knowledge and attitude required in selecting, preparing, presenting
and storing meats.
B. LEARNING ACTIVITIES

LO1: Perform mise en place

Learning Content Methods Presentation Practice Feedback Resources Time

Overview Trainer will Trainees will Compare Test paper Answer

discuss th answer Pre-Test answers with sheet, Ballpen
Overview and the answer 15 mins
distributed the key Learners Material
Pre-Test test paper in Cookery pages
afterwards. 329-337

1. principle in meat Modular/ Trainers will Trainees will Compare learners material
preaparation self discuss answer self- answers with in Cookery pages
information checks 1.1.1-1 the answer 336-337 30 mins
Lecture sheet 1.1.1-1 on key 1.1.1-1
Principles in
meat
Preparation

2. Market forms of Modular/ Trainees will be

meat self-paced asked to read
information Trainees will Compare Learners material 45 mins
sheet 1.1.1-2 on answer self- answers with in Cookery page
market forms of checks 1.1.1-2 the answer 341
meat key 1.1.1-2

Lecture Trainees will

discuss
information
sheet 1.1-2 on
market forms of
meat

Modular/ Trainees will be

self-paced asked to read
information Learners material
sheet 1.1.1-3 on in Cookery page
3. Different kinds of 337-339 45 mins
Different kinds
meat
of meat : Beef,
Trainees will Compare
pork, Carabeef
a. Beef answer self- answers with
and others
checks 1.1.1-3 the answer
b. Pork key 1.1.1.-3

c. Carabeef Lecture Trainees will

discuss
d. Others information Laptop, projector,
sheet 1.1.1-3 on projector
screen/white 10 mins
different kinds of
meat : Beef, screen, photos
pork, Carabeef
 and others

Power Trainer will view

point the powerpoint
presentation on
different kinds of
meat : Beef,
pork, Carabeef
and other

4. Different types of Modular Trainees will be Trainees will Compare Learners material
meat cuts /self-paced asked to read answer self- answers with in Cookery page
information checks 1.1.1-4 the answer 342-343 5 mins
sheet 1.1.1-4 on key 1.1.1-4
different types
of meats cuts

Power Trainees will Laptop, projector

point view the power projector
presentatio points screen/white 10 mins
n presentation on screen, photos
different types
of meats cuts

5. Tools, utensils, and Modular/ Trainees will be

equipment for meat self-paced asked to read
preparation information Learners material 30 mins
sheet 1.1.1-5 on in Cookery page
tools, Utensils, 333
and equipment
Trainees will Compare
for meat
answer self- answers with
preparation
checks 1.1.1-5 the answer
key 1.1.1-5
Power Trainees will Laptop, projector
point view the power projector
presentatio points screen/white 10 mins
n presentation on screen, photos or
tools, Utensils, actual tools anf
and equipment materials
for meat
preparation

6. Techniques in Modular/ Trainees will be

meat tenderizing self-paced asked to read
information Learners materials 5 mins
sheet 1.1.1-6 on in Cookery
Techniques in
meat tenderizing
Trainees will Compare
answer self- answers with
Lecture Trainer will
checks 1.1.1-6 the answer
discuss
information
 sheet 1.1.1-6 on key 1.1.1-6 30 mins
Techniques in
meat tenderizing

Video Trainees will

Presentatio view the power
n points Laptop, projector 5 mins
presentation on projector
Techniques in screen/whitescree
meat tenderizing n

LO2. Cook meat cuts

7. Variety of meat Modular/ Trainees will be

dishes self-paced asked to read
information 25 mins
sheet 1.2.1-7 on
Trainees will Compare Learners material
variety of meat
answer self- answers with in Cookery page
dishes
checks 1.2.1-7 the answer 340-341
Lecture Trainees will key 1.2.1-7
discuss
information 1 hour
sheet 1.2.1-7 on
variety of meat
dishes

8. Methods of Modular/ Trainees will be

cooking meat self-paced asked to read
information
a. Dry-heat cooking sheet 1.2.1-8 on
methods of
b. Moist-heat
cooking meat
cooking Trainees will Compare Learners material 45 mins
answer self- answers with in Cookery page
a. dry-heat
checks 1.2.1-8 the answer 347-352
b. Mois-heat key 1.2.1-8

Lecture Trainer will

discuss
information
sheet 1.2.1-8 on
4 hours
method of
cooking meat

a. Dry-heat

b. Moist-heat

9. Cooking speciality Modular/ Trainees will be Trainees will Compare CBLM for cookery
cuts self-paced asked to read answer self- answers with NC II
information checks 1.2.1.9 the answer 25 mins
sheet 1.2.1-9 on
 cooking key 1.2.1-9
speciality cuts

10. Cooking frozen Modular/ Trainees will be Trainees will Compare CBLM for cookery
meat self-paced asked to read answer self- answers with NC II
information checks 1.2.1-10 the answer 25 mins
sheet 1.2.1-10 key 1.2.1-10

11. Types of Modular/ Trainees will be Trainees will Compare Learners materials
marinades self-paced asked to read answer self- answers with in Cookery pages
information checks 1.2.1.11 the answer 344-345 25 mins
sheet 1.2.1-11 key 1.2.1-11

LO3. Present meat dishes

12. Methods of Modular/ Trainees will be Trainees will Compare Learners material
presenting meat self-paced asked to read answer self- answers with in Cookery page
dishes information checks 1.3.1-12 the answer 365-366 25 mins
sheet 1.3.1-12 key 1.3.1-12
on Methods of
presenting meat
dishes

13. Plating Modular/ Trainees will be Trainees will Compare Learners material
self-paced asked to read answer self- answers with in Cookery page
information checks 1.3.1-13 the answer 373-374 25 mins
sheet 1.3.1-13 key 1.3.1-13
on Plating

14. Garnishing Modular/ Trainees will be Trainees will Compare Learners material
self-paced asked to read answer self- answers with in Cookery page
information checks 1.3.1-14 the answer 367-373 25 mins
sheet 1.3.1-14 key 1.3.1-14
on Garnishing

15. Portion control Modular/ Trainees will be Trainees will Compare Learners material
for cooked meat self-paced asked to read answer self- answers with in Cookery page
information checks 1.3.1-15 the answer 370 20 mins
sheet 1.3.1-15 key 1.3.1-15

LO4. Store Meat

16. Techniques in Trainees will be Trainees will Compare Learners material

storing meat asked to read answer self- answers with in Cookery page
Modular/ information checks 1.4.1-16 the answer pages 378-380 1 Hour
1.1 types of self-paced sheet 1.4.1-16 key 1.4.1-16
containers on control for
cooked meat
1.2 Temperature

13. FIFO
requirements
LO5. Evaluate the finished product

17. Evaluate of the Observatio Trainees will Trainees will Evaluate Tools and
finished product n with oral Perform job Perform : Job Performance Equipment :
using rubrics questioning sheet 1.5.1-17 sheet 1.5.1-17 using 3 hours
/interview on Preparing on Preparing Performance Knife, chopping
Pork Tocina pork tocina Criteria board, mortart
Checklist and pestle,
strainer,
Evaluate measuring cup,
product using measuring spoon,
score sheet: wooden spoon
and mixing bowl.
2.2.7a, 2.2.7b
and 2.2.7c Ingredients :

Pork, slice thinly,

salt, curing salt,
phosphate , water,
sugar, garlic,
Anisado wine or
Rhum, Meat
enhancer
(optional)
Pineapple juice,
and Oyster sauce.

Pre-Test Trainer will Trainees will Compare Test paper ,

distribute the answer Post- answers with answer sheet, Ball
Summative test paper Test and the answer pen 1 hour
Assessment Summative key
Assessment Learners Material
in Cookery pages
382-391

C. ASSESSMENT PLAN

Written Test: Written Test on the knowledge contents on Principles in meat preparation, market forms
of meat, Different kinds of meat, Different types of meat cuts, Tools, utensils, and Equipment for meat
preparation, Techniques in meat tenderizing, Variety of meat dishes, Methods of cooking speciality cuts,
Cooking frozen meat, Types of marinades, Methods of presenting meat dishes, Plating, Garnishing,
Portion control for cooked meat, and Techniques in Storing meat.

Performance Test: Preparing and Cooking meat

Interview: To follow-up demonstration and the dimensions of competency

D. TEACHER'S SELF-REFLECTION ON THE SESSION

cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow
people to make healthier food choices. It is, therefore, important to teach children and teenagers how
to cook and to encourage them to develop their cooking skills.
 SESSION PLAN

"Prepare Meat Dishes "

Presented by:

Jelfa Y. Sehawe

BTLED-HE III

Submitted to:

Prof. Noron C. Cabugatan

Subject :

TVE 104

S. Y. 2021-2022