Annex A

TRAINING PLAN

BASIC COMPETENCY
Course: Cookery NC II
Unit of Competency: Participate in Workplace Communication
Module Title: Participating in Workplace Communication
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online (/) Blended online ( ) Distance Learning

Learnin Contents Learning Resources
g
Outcom
es
LO 1: Effective communication  CBLM/Modules
Obtain Different modes of communication  Read information Sheet 1.1-1
and Written communication  Read information Sheet 1.1-2
convey Organizational policies
workplace  Read information Sheet 1.1-3
Communication procedures and systems
informatio  Read information Sheet 1.1-4
Technology relevant to the enterprise and the individual’s
n  https://www.lib.umich.edu
work responsibilities
Follow simple spoken language  https://www.Idoceonline.com
Perform routine workplace duties following simple written
notices
Participate in workplace meetings and discussions
Complete work related documents
Ability to relate to people of social range in the workplace
Gather and provide information in response to workplace
requirements
LO 2 Effective communication  CBLM/Modules
Participate Different modes of communication  Read information Sheet 1.2-1
in Written communication  Read information Sheet 1.2-2
workplace Organizational policies
meetings  Read information Sheet 1.2-3
Communication procedures and systems
and  Read information Sheet 1.2-4
Technology relevant to the enterprise and the individual’s
discussion  https://www.lib.umich.edu
s work responsibilities
Follow simple spoken language  https://www.Idoceonline.com
Ability to relate to people of social range in the workplace
Gather and provide information in response to workplace
requirements
LO 3 Effective communication  CBLM/Modules
Complete Different modes of communication  Read information Sheet 1.3-1
relevant Written communication  Read information Sheet 1.3-2
work
Organizational policies  Read information Sheet 1.3-3
related
Communication procedures and systems  https://www.lib.umich.edu
document
s Technology relevant to the enterprise and the individual’s  https://www.Idoceonline.com
work responsibilities
 Follow simple spoken language
Perform routine workplace duties following simple written
notices
Participate in workplace meetings and discussions
Complete work related documents
Estimate, calculate and record routine workplace measures
Basic mathematical processes of addition, subtraction,
division and multiplication
Ability to relate to people of social range in the workplace
Gather and provide information in response to workplace
requirements
Effective communication

Course: Cookery NC II
Unit of Competency: Work in Team Environment
Module Title: Working in Team Environment
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online (/) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Describe  Communication process  CBLM/Modules
team role and  Team structure  Read information Sheet 2.1.1
scope  Team roles  Read information Sheet 2.1.2
 Group planning and  https://www.lib.umich.edu
decision making  https://www.Idoceonline.com
 Communicate
appropriately, consistent
with the culture of the
workplace
LO 2: Identify  Communication process  CBLM/Modules
own role and  Team structure  Read information Sheet 2.2-1
responsibility  Team roles  Read information Sheet 2.2-2
 Group planning and  https://www.lib.umich.edu
decision making  https://www.Idoceonline.com
 Communicate
appropriately, consistent
with the culture of the
workplace
LO 3: Work as  Communication process  CBLM/Modules
a team  Team structure  Read information Sheet 2.3-1
member  Team roles  Read information Sheet 2.3-2
 Group planning and  https://www.lib.umich.edu
decision making  https://www.Idoceonline.com
 Communicate
appropriately, consistent
with the culture of the
 workplace

Course: Cookery NC II
Unit of Competency: Practice career professionalism
Module Title: Practicing career professionalism
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online (/) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Prepare Work values and ethics (Code of  CBLM/Modules
sponge and cakes Conduct, Code of Ethics, etc.)  Read information Sheet 3.1-1
Company policies  Read information Sheet 3.1-2
Company operations, procedures and  https://www.lib.umich.edu
standards  https://www.Idoceonline.com
Fundamental rights at work including
gender sensitivity
Personal hygiene practices

LO 2 Set and meet Work values and ethics (Code of  CBLM/Modules

work priorities Conduct, Code of Ethics, etc.)  Read information Sheet 3.2-1
Company policies  Read information Sheet 3.2-2
Company operations, procedures and  https://www.lib.umich.edu
 standards  https://www.Idoceonline.com
Fundamental rights at work including
gender sensitivity
Personal hygiene practices
LO 3 Maintain Work values and ethics (Code of  CBLM/Modules
professional growth Conduct, Code of Ethics, etc.)  Read information Sheet 3.3-1
and development Company policies  Read information Sheet 3.3-2
Company operations, procedures and  Read information Sheet 3.3-3
standards  Read information Sheet 3.3-4
Fundamental rights at work including  https://www.lib.umich.edu
gender sensitivity  https://www.Idoceonline.com
Personal hygiene practices

Course: Cookery NC II
Unit of Competency: Practice occupational health and safety procedures
Module Title: Practicing occupational health and safety procedures
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online (/) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Identify  OHS procedures and practices and  CBLM/Modules
hazards and regulations
risks  PPE types and uses  Read information Sheet 4.1-1
 Personal hygiene practices  Read information Sheet 4.1-2
 Hazards/risks identification and control  Read information Sheet 4.1-3
 Read information Sheet 4.1-4
 Threshold Limit Value -TLV  Read information Sheet 4.1-5
 OHS indicators  Read information Sheet 4.1-6
 Organization safety and health protocol  https://www.lib.umich.edu
 Safety consciousness  https://www.Idoceonline.com
 Health consciousness
 Practice of personal hygiene
 Hazards/risks identification and control skills
 Interpersonal skills
 Communication skills
LO 2 Evaluate  OHS procedures and practices and  CBLM/Modules
hazards and regulations  Read information Sheet 4.2-1
risks  PPE types and uses  Read information Sheet 4.2-2
 Personal hygiene practices  Read information Sheet 4.2-3
 Hazards/risks identification and control  Read information Sheet 4.2-4
 Threshold Limit Value -TLV  https://www.lib.umich.edu
 OHS indicators  https://www.Idoceonline.com
 Organization safety and health protocol

 Safety consciousness
 Health consciousness
 Practice of personal hygiene
 Hazards/risks identification and control skills
 Interpersonal skills
 Communication skills
LO 3 Control  OHS procedures and practices and  CBLM/Modules
hazards and regulations  Read information Sheet 4.3-1
risks  PPE types and uses  Read information Sheet 4.3-2
 Personal hygiene practices  Read information Sheet 4.3-3
 Hazards/risks identification and control  Read information Sheet 4.3-4
 Threshold Limit Value -TLV  Read information Sheet 4.3-5
 OHS indicators  Read information Sheet 4.3-6
 Organization safety and health protocol  Read information Sheet 4.3-7
 Safety consciousness  https://www.lib.umich.edu
 Health consciousness  https://www.Idoceonline.com
 Practice of personal hygiene
 Hazards/risks identification and control skills
 Interpersonal skills
 Communication skills
LO 4 Maintain  OHS procedures and practices and  CBLM/Modules
OHS awareness regulations  Read information Sheet 4.4-1
 PPE types and uses  Read information Sheet 4.4-2
 Personal hygiene practices  Read information Sheet 4.4-3
 Hazards/risks identification and control  Read information Sheet 4.4-4
 Threshold Limit Value -TLV  Read information Sheet 4.4-5
 OHS indicators  https://www.lib.umich.edu
 Organization safety and health protocol  https://www.Idoceonline.com
 Safety consciousness
 Health consciousness
 Practice of personal hygiene
 Hazards/risks identification and control skills
 Interpersonal skills
 Communication skills
LO 5 Display  Select appropriate receptacles and prepare  CBLM/Modules
petit fours for petit fours  Read information Sheet 4.5-1
 Display petit fours creatively to enhance  https://www.lib.umich.edu
customer appeal  https://www.Idoceonline.com
LO 6 Store petit  Store petit fours in proper temperatures and  CBLM/Modules
fours conditions to maintain maximum eating  Read information Sheet 4.6-1
qualities, appearance and freshness  https://www.lib.umich.edu
 Pack petit fours in accordance with establish  https://www.Idoceonline.com
standards and procedures
eLearning Infrastructure Requirement Name of application
( ) LMS : Google.com

or Others:
( ) application that provide
access to the digital content
and any shared resources
anywhere, anytime;

( ) application that allows

communication between
trainers and peers
synchronous and
asynchronous; and

( ) application that allows

administration of assessment
of learning outcomes
 COMMON COMPETENCY
Course: Cookery NC II
Unit of Competency: Develop and update industry knowledge
Module Title: Developing and updating industry knowledge
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online (/) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO1 Identify and Time management  CBLM/Modules
access key Ready skills needed to access industry  Read information Sheet 1.1-1
resources of information  Read information Sheet 1.1-2
information on Basic competency skills needed to access  https://www.lib.umich.edu
the industry the internet  https://www.Idoceonline.com
Overview of quality assurance in the
industry
Role of individual staff members
Industry information sources
LO 2 Access, Trade unions environmental issues and  CBLM/Modules
apply and share requirements  Read information Sheet 1.2-1
industry Industrial relations issues and major  Read information Sheet 1.2-2
information organization  https://www.lib.umich.edu
Career opportunities  https://www.Idoceonline.com
Work ethic required to work in the industry
 Quality assurance
LO 3 Update Time management  CBLM/Modules
continuously Ready skills needed to access industry  Read information Sheet 1.3-1
relevant industry information  Read information Sheet 1.3-2
knowledge Basic competency skills needed to access  https://www.lib.umich.edu
the internet  https://www.Idoceonline.com
Overview of quality assurance in the
industry
Role of individual staff members
Industry information sources

Course: Cookery NC II
Unit of Observe workplace hygiene procedures
Competency:
Module Title: Observing workplace hygiene procedures
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Practice Typical hygiene and control procedures in the  CBLM/Modules
personal hospitality and tourism industries  Read information Sheet 2.1-1
grooming and Overview of legislation and regulation in  Read information Sheet 2.1-2
hygiene relation to food handling, personal and general
 hygiene  https://www.lib.umich.edu
Knowledge on factors which contribute to  https://www.Idoceonline.com
workplace hygiene problems
General hazards in handling of food, linen and
laundry and garbage, including major causes of
contamination and cross-infection
Sources of and reasons for food poisoning
Ability to follow correct procedures and
instructions
Ability to handle operating tools/ equipment
Application to hygiene principles
LO 2 Practice safe Typical hygiene and control procedures in the  CBLM/Modules
and hygienic hospitality and tourism industries  Read information Sheet 2.2-1
handling, storage Overview of legislation and regulation in  Read information Sheet 2.2-2
and disposal of relation to food handling, personal and general  Read information Sheet 2.2-3
food, beverage, hygiene  https://www.lib.umich.edu
and materials Knowledge on factors which contribute to  https://www.Idoceonline.com
workplace hygiene problems
General hazards in handling of food, linen and
laundry and garbage, including major causes of
contamination and cross-infection
Sources of and reasons for food poisoning
Ability to follow correct procedures and
instructions
Ability to handle operating tools/ equipment
Application to hygiene principles
Proper cleaning procedures

Course: Cookery NC II
Unit of Perform Computer Operations
Competency:
Module Title: Performing Computer Operations
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Identify Basic ergonomics of keyboard and  CBLM/Modules
and explain the computer use  Read information Sheet 3.1-1
functions, Main types of computers and basic  Read information Sheet 3.1-2
general features of different operating systems  Read information Sheet 3.1-3
features and Main parts of a computer  https://www.lib.umich.edu
capabilities of Storage devices and basic categories of  https://www.Idoceonline.com
both hardware memory
and software Relevant types of software
Peripheral devices
OH & S principles and responsibilities
Reading skills required to interpret work
instruction
Communication skills
LO 2 Prepare Basic ergonomics of keyboard and  CBLM/Modules
and use computer use  Read information Sheet 3.2-1
appropriate Standard operating procedures in entering  Read information Sheet 3.2-2
hardware and and saving data into the computer  Read information Sheet 3.2-3
software Main parts of a computer  Read information Sheet 3.2-4
according to Storage devices and basic categories of  https://www.lib.umich.edu
task memory  https://www.Idoceonline.com
requirement Relevant types of software
General security
Viruses
OH & S principles and responsibilities
Reading skills required to interpret work
instruction
LO 3 Use Procedures/techniques in accessing  CBLM/Modules
appropriate Information  Read information Sheet 3.3-1
devices and Desktop Icons  Read information Sheet 3.3-2
procedures to Keyboard techniques based on OHS  https://www.lib.umich.edu
transfer requirements  https://www.Idoceonline.com
files/data
LO 4 Produce Software commands  CBLM/Modules
accurate and Operation and use of peripheral devices  Read information Sheet 3.4-1
complete data Procedures in producing and transferring  https://www.lib.umich.edu
according to files/data  https://www.Idoceonline.com
the
requirements
LO 5 Maintain Cleaning, minor maintenance and  CBLM/Modules
computer replacements of consumables  Read information Sheet 3.5-1
system Creating more space in hard disk  https://www.lib.umich.edu
Reviewing programs  https://www.Idoceonline.com
Deleting unwanted files
Checking hard disk for errors
Viruses and up-to-date anti-virus
programs

Course: Cookery NC II
Unit of Competency: Perform workplace and safety practices
Module Title: Performing workplace and safety practices
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Outcomes Contents Learning Resources
LO 1: Practice workplace Health, safety and security  CBLM/Modules
safety, security and hygiene procedures  Read information Sheet 4.1-1
systems, processes and Breaches procedures  https://www.lib.umich.edu
operation  https://www.Idoceonline.com
LO 2 Responds Emergency procedure  CBLM/Modules
appropriately to faults, Personal injuries  Read information Sheet 4.2-1
problems and emergency Fire  https://www.lib.umich.edu
situations Electrocution  https://www.Idoceonline.com
Natural calamity
Criminal acts
Safe personal presentation
standard
LO 3 Maintain safe Proper use of personal protective  CBLM/Modules
personal presentation equipment  Read information Sheet 4.3-1
standards Waste management  https://www.lib.umich.edu
Pollution control  https://www.Idoceonline.com
Effect of pollution
Types of pollutants
Course: Cookery NC II
Unit of Provide effective customer services
Competency:
Module Title: Providing effective customer services
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcome
s
LO 1: Apply Communication  CBLM/Modules
effective Interactive communication with others  Read information Sheet 5.1-1
verbal and Interpersonal skills/ social graces with  Read information Sheet 5.1-2
non-verbal sincerity  Read information Sheet 5.1-3
communica  Read information Sheet 5.1-4
tion skills to Safety Practices  https://www.lib.umich.edu
respond to Safe work practices  https://www.Idoceonline.com
customer Personal hygiene
needs
Attitude
Attentive, patient and cordial
Eye-to-eye contact
Maintain teamwork and cooperation

Theory
Selling/upselling techniques
 Interview techniques
Conflict resolution
Communication process
Communication barriers

Effective communication skills

Non-verbal communication - body language

Ability to work calmly and unobtrusively

effectively
Ability to handle telephone inquiries and
conversations
Correct procedure in handling telephone
inquiries
Proper way of handling complaints

LO 2 Communication  CBLM/Modules
Provide Interactive communication with others  Read information Sheet 5.2-1
prompt and Interpersonal skills/ social graces with  Read information Sheet 5.2-2
quality sincerity  Read information Sheet 5.2-3
service to Safety Practices  https://www.lib.umich.edu
customer Safe work practices  https://www.Idoceonline.com
Personal hygiene
Attitude
Attentive, patient and cordial
Eye-to-eye contact
Theory
Selling/upselling techniques
Interview techniques
Conflict resolution
Communication process
Communication barriers
Effective communication skills
Non-verbal communication - body language
Ability to work calmly and unobtrusively
effectively
Ability to handle telephone inquiries and
conversations
Correct procedure in handling telephone
inquiries
Proper way of handling complaints
LO 3 Uses of telephone, fax, internet and e-mail  CBLM/Modules
Handle Telephone and electronic mail ethics  Read information Sheet 5.3-1
queries Procedures in handling queries  Read information Sheet 5.3-2
promptly Maintain teamwork and cooperation
and Effective communication skills  Read information Sheet 5.3-3
correctly in Non-verbal communication - body language  https://www.lib.umich.edu
line with Ability to work calmly and unobtrusively  https://www.Idoceonline.com
enterprise effectively
procedures Ability to handle telephone inquiries and
conversations
LO4.Handle Communication  CBLM/Modules
customer Interactive communication with others  Read information Sheet 5.4-1
complaints, Interpersonal skills/ social graces with  Read information Sheet 5.4-2
evaluation sincerity  Read information Sheet 5.4-3
and Attitude  https://www.lib.umich.edu
recommend Attentive, patient and cordial  https://www.Idoceonline.com
ations Eye-to-eye contact
Maintain teamwork and cooperation
Interview skills
Ability to work calmly and unobtrusively
effectively
Guidelines in handling complaints
Procedures in responding and resolving
complaints
eLearning Infrastructure Requirement Name of application
( ) LMS : Google meet

or Others:
( ) application that provide
access to the digital content
and any shared resources
anywhere, anytime;

( ) application that allows

communication between
trainers and peers
synchronous and
asynchronous; and

( ) application that allows

administration of assessment
of learning outcomes
 CORE COMPETENCY
Course: Cookery NC II
Unit of Competency: Clean and Maintain kitchen Premises
Module Title: Cleaning and Maintaining kitchen Premises
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Clean, Food preparation and presentation areas hygienically  CBLM/Modules
Sanitize and and in accordance with food safety and occupational  Read information Sheet 1.1-1
store health and safety regulations  Read information Sheet 1.1-2
equipment Cleaned various types of surfaces, large and small  https://www.quora.com
equipment/ utensils commonly found in a  https://www.allthingstopics.com
commercial kitchen  https://www.nepris.com
Various types of chemicals and equipment for  https://www.thekitchn.com
cleaning and sanitizing and their uses
Environment- friendly products and practices in
relation to kitchen cleaning
Sanitizing and disinfecting procedures and techniques
Using and storing cleaning materials and chemicals
LO 2 Clean Clean various type of surfaces, large and small  CBLM/Modules
and Sanitize equipment/utensils commonly found in a  Read information Sheet 1.2-1
Premises commercial kitchen  Read information Sheet 1.2-2
Various types of chemicals and equipment for  Read information Sheet 1.2-3
cleaning and sanitizing and their uses  Read information Sheet 1.2-6
Occupational health and safety requirements for  https://www.quora.com
bending, lifting, carrying and using equipment  https://www.allthingstopics.com
Logical and time-efficient work flow  https://www.nepris.com
Environmental-friendly products and practices in  https://www.thekitchn.com
relation to kitchen cleaning
Hygiene and cross-contamination issues related to
food handling and preparation
Sanitizing and disinfecting procedures and techniques
Using and storing cleaning materials and chemicals
Waste management and disposal procedures and
practices
LO 3 Dispose Food preparation and presentation areas hygienically  CBLM/Modules
Waste and in accordance with food safety and occupational  Read information Sheet 1.3-1
health and safety regulation  Read information Sheet 1.3-2
Occupational health and safety requirements for  https://www.quora.com
bending, lifting, carrying and using equipment  https://www.allthingstopics.com
 https://www.nepris.com
Logical and time-efficient work flow
 Hygiene and cross-contamination issues related to  https://www.thekitchn.com
food handling and preparation
Sanitizing and disinfecting procedures and techniques
Waste management and disposal procedures and
practices

Course: Cookery NC II
Unit of Competency: Prepare Stocks, Sauces and Soups
Module Title: Preparing Stocks, Sauces and Soups
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Prepare Types of flavoring agents and its ingredients  CBLM/Modules
Stocks, glazes Classification/types of stocks, and glazes  Read information Sheet 2.1-1
and essences Variety of flavoring and seasonings  Read information Sheet 2.1-2
required menu Uses of flavoring agents, stocks, glazes and  https://www.quora.com
items tools and seasoning  https://
equipment’s www.allthingstopics.com
 https://www.nepris.com
 https://www.thekitchn.com
LO 2 Prepared Variety of soups from different recipes for  CBLM/Modules
soups required different cultural backgrounds  Read information Sheet 2.2-1
for menu items Identified different classifications of soups  Read information Sheet 2.2-2
Common problems on soups and how to  Read information Sheet 2.2-3
identify and rectify them  https://www.quora.com
Common culinary terms on soups and which  https://
are used in the industry www.allthingstopics.com
Use of various stocks and bases for a variety  https://www.nepris.com
of soups  https://www.thekitchn.com
Principles and techniques of producing
Organizational skills and teamwork
Safe work practices
LO 3 Prepare Variety of hot and cold sauces  CBLM/Modules
sauces required Classifications of sauces  Read information Sheet 2.3-1
for menu item Variety of thickening agents  https://www.quora.com
Common problems on sauce and how to  https://
 identify and rectify them www.allthingstopics.com
Common culinary terms on sauce and which  https://www.nepris.com
are used in the industry  https://www.thekitchn.com
Use of various stocks and bases for a variety
of sauces
Principles and techniques of producing
sauce
Organizational skills and teamwork
Safe work practices
Hygienic principles and practices
LO 4 Store and Hygienic principles and practices  CBLM/Modules
reconstitute Storing and reconstituting procedure for  Read information Sheet 2.4-1
stocks, sauces stocks, sauce and soups  Read information Sheet 2.4-2
and soups Logical and time efficient work flow  https://www.quora.com
Principles and techniques of storing stocks  https://
and sauces according to industry standards www.allthingstopics.com
Organizational skills and teamwork  https://www.nepris.com
Safe work practices  https://www.thekitchn.com

Course: Cookery NC II
Unit of Competency: Prepare Appetizers
Module Title: Preparing Appetizers
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Perform Variety and ingredients of appetizers  CBLM/Modules
mise en place Classification of papers  Read information Sheet3.1-1
Tools, equipment’s, utensils needed in preparing  Read information 3.1-2
appetizers  https://www.quora.com
Historical development and current trends in  https://www.allthingstopics.com
appetizers  https://www.nepris.com
Nutritional values of appetizers  https://www.thekitchn.com
Common culinary terms on appetizers which are
used in the industry
Logical and time efficient work flow
Waste minimization techniques and
environmental considerations in specific relation
to salads
Preparation of dishes for customers within
typical workplace time constraints
LO 2 Prepare Kinds of variety of appetizers  CBLM/Modules
range of Tools and equipment needed in preparing  Read information Sheet 3.2-1
appetizers appetizer  Read information Sheet 3.2-2
Historical development of appetizers  https://www.quora.com
Hot and cold appetizers  https://www.allthingstopics.com
Nutritional values of appetizers  https://www.nepris.com
Methods of cooking applied for appetizers  https://www.thekitchn.com
Culinary terms for appetizers
Safe work practices
Logical and time efficient work flow
LO 3 Present a Factors in plating appetizers  CBLM/Modules
range of Appeal  Read information Sheet 4.3-1
appetizers Color and contrast  https://www.quora.com
Temperature of food service  https://www.allthingstopics.com
Classical and innovative arrangement style  https://www.nepris.com
OHS requirements  https://www.thekitchn.com
Attractive presentation techniques for appetizers
Waste minimization techniques and
environmental considerations in specific relation
to appetizers
LO 4 Store Storing techniques, temperature, safety and  CBLM/Modules
appetizers hygiene standards in storing  Read information Sheet 4.4-1
 https://www.quora.com
Safe work practices applied in storing appetizers  https://www.allthingstopics.com
 https://www.nepris.com
 https://www.thekitchn.com

Course: Cookery NC II
Unit of Prepare Salads and dressings
Competency:
Module Title: Preparing Salads and dressings
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learnin Contents Learning Resources
g
Outcom
es
LO 1: Variety and ingredients of salads from different recipes  CBLM/Modules
Classification of salads
Perform Tools, equipment’s, utensils needed in preparing salads  Read information Sheet 5.1-1
mise en Historical development and current trends in appetizers  Read information Sheet 5.1-2
place Suitable commodities and food combinations for use in  Read information Sheet 5.1-3
salads  https://www.quora.com
Compatible dressings and sauces for incorporating into  https://www.allthingstopics.com
salads
 https://www.nepris.com
Nutritional values of salads and the effects of cooking
 https://www.thekitchn.com
Common culinary terms on salads which are used in the
industry
Safe work practices on using knives
Principles and practices of hygiene including appropriate
dress
Logical and time efficient work flow
Waste minimization techniques and environmental
considerations in specific relation to salads
Preparation of dishes for customers within typical
workplace time constraints
LO 2 Types and classification of salads  CBLM/Modules
Prepare Types of salad dressings  Read information Sheet 5.2-1
variety of Compatible dressing and sauces for incorporating into  Read information Sheet 5.2-2
salads and salads  Read information Sheet 5.2-3
dressings Food combinations use in salad and dressings  https://www.quora.com
Common problems on salads and salad dressing
 https://www.allthingstopics.com
preparations and how to identify and rectify them
 https://www.nepris.com
Nutritional values of salad
Safe work practices in preparing salads  https://www.thekitchn.com
Principles and practices of hygiene
LO 3 Attractive presentation techniques  CBLM/Modules
Present a Factors to consider in plating salad  Read information Sheet 5.3.1
variety of Common culinary terms on salad and dressings  Read information Sheet 5.3.2
salads and Hygienic principles and practices  Read information Sheet 5.3.3
dressings Logical and time efficient work flow  https://www.quora.com
Principles and techniques of presenting salad and sauces  https://www.allthingstopics.com
according to industry standards
 https://www.nepris.com
Organizational skills and teamwork
 https://www.thekitchn.com
Safe work practices
Waste minimization techniques and environment- friendly
practices
LO 4 Store Storing techniques, temperature, safety and hygiene  CBLM/Modules
salads and standards in storing salads and dressing  Read information Sheet 5.4.1
dressings Safe work practices applied in storing appetizers  https://www.quora.com
LO Hygienic principle and practices in storing and handling  https://www.allthingstopics.com
5Pparing salad and salad dressing
 https://www.nepris.com
Logical and time efficient work flows
 https://www.thekitchn.com

Course: Cookery NC II
Unit of Competency: Prepare Sandwiches
Module Title: Preparing Sandwiches
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online (/) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Variety and ingredients of sandwiches  CBLM/Modules
Perform Classification of sandwiches  Read information Sheet 6.1-1
mise en Tools, equipment’s, utensils needed in preparing  Read information Sheet 6.1-2
place sandwiches  Read information Sheet 6.1-3
Historical development and current trends in
 Read information Sheet 6.1-4
sandwiches
 https://www.quora.com
Compatible dressings and sauces for incorporating into
appetizers  https://www.allthingstopics.com
Nutritional values of appetizers and the effects of  https://www.nepris.com
cooking  https://www.thekitchn.com
Common culinary terms on sandwiches which are used
in the industry
Safe work practices on using knives
Principles and practices of hygiene including appropriate
dress
LO 2 Prepare Different types of sandwiches  CBLM/Modules
variety of Breads for sandwiches making  Read information Sheet 6.2-1
sandwiches Filling for sandwiches  Read information Sheet 6.2-2
Components and ingredients of a sandwiches  Read information Sheet 6.2-3
Tools, equipment and utensils needed in preparing  https://www.quora.com
sandwiches  https://www.allthingstopics.com
Prepare a sandwich within industry-realistic timeframes  https://www.nepris.com
Suitable breads, fillings and ingredients  https://www.thekitchn.com
Food combinations for sandwiches
Common culinary terms related to sandwiches that are
used in the industry
Principles and practices of hygiene, including dress
standards
Basic food information on special dietary needs and
customer
Past and current trends in sandwich preparation
Hygienic food handling practices
Safe work practices on cutting
Logical and time-efficient work flow
LO 3 Present Present sandwiches attractively  CBLM/Modules
variety of Portion control for sandwiches  Read information Sheet 6.3-1
sandwiches Creative sandwich presentation techniques  Read information Sheet 6.3-2
Hygienic food handling practices  Read information Sheet 6.3-3
Safe work practices on presenting sandwiches  https://www.quora.com
Suitable storage techniques to maintain optimum  https://www.allthingstopics.com
quality of ingredients  https://www.nepris.com
Organizational skills and teamwork  https://www.thekitchn.com
Waste minimization techniques
 LO 4 Store Suitable storage techniques to maintain optimum  CBLM/Modules
sandwiches quality of ingredients  Read information Sheet 6.4-1
Hygienic food handling practices  Read information Sheet 6.4-2
Safe work practices on cutting  https://www.quora.com
Proper temperature in storing sandwiches  https://www.allthingstopics.com
Organizational skills and teamwork  https://www.nepris.com
 https://www.thekitchn.com

Course: Cookery NC II
Unit of Competency: Prepare meat dishes
Module Title: Preparing meat dishes
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online (/) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Classification of meat  CBLM/Modules
Perform Tools, equipment needed in preparing meat dishes  Read information Sheet 7.1-1
mise en Applied safe and accurate cutting techniques  Read information Sheet 7.1-2
place Prepared a range of mat dishes to enterprise standards  https://www.quora.com
Characteristics of meats including type, cut, quality and  https://www.allthingstopics.com
fat content  https://www.nepris.com
Characteristics of different meats cuts including  https://www.thekitchn.com
primary, secondary and portioned cuts
Types of meat and its source
Components of meat
Prepare a variety of appetizers and salads from
different recipes
LO 2 Cook Methods of cooking meat  CBLM/Modules
mat cuts for Different cuts of meat  Read information Sheet 7.2-1
service Uses and characteristics of various knives and equipment
Safe work practices  Read information Sheet 7.2-2
Logical and time efficient workflow  Read information Sheet 7.2-3
Appropriate preparation and cookery methods for various
cuts and types of meat  Read information Sheet 7.2-4
Meat cutting techniques  Read information Sheet 7.2-5
Organizational skills and teamwork  https://www.quora.com
Principles and practices of hygienic handling and storage of  https://www.allthingstopics.com
meat
 https://www.nepris.com
Costing, yield testing, portion control meat
Waste minimization techniques and environment-friendly  https://www.thekitchn.com
disposal
LO 3 Present Present cooked meat attractively  CBLM/Modules
meat cuts for Portion control for cooked meat  Read information Sheet 7.3-1
service Creative presentation techniques  Read information Sheet 7.3-2
Hygienic food handling practices  https://www.quora.com
Safe work practices on presenting  https://www.allthingstopics.com
 Suitable storage techniques to maintain optimum  https://www.nepris.com
quality of ingredients  https://www.thekitchn.com
Organizational skills and teamwork
Waste minimization techniques
LO 4 Store Observed hygienic handling and storing of meat  CBLM/Modules
meat Principles and practices of storing, freezing and aging of  Read information Sheet 7.4-1
meats  Read information Sheet 7.4-2
Nutrition content and food values of meat  Read information Sheet 7.4-3
Culinary terms related to handling and storage of mat  Read information Sheet 7.4-4
commonly used in the enterprise and industry  https://www.quora.com
Safe work practices  https://www.allthingstopics.com
Logical and time efficient work flow  https://www.nepris.com
Organizational skills and teamwork  https://www.thekitchn.com
Principles and practices of hygienic handling and
storage of meat
Costing, yield testing, portion control of meat
Waste minimization techniques and environment-
friendly disposal

Course: Cookery NC II
Unit of Competency: Prepare vegetable dishes
Module Title: Preparing vegetable dishes
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Classification of vegetable  CBLM/Modules
Perform Tools, equipment needed in preparing vegetable  Read information Sheet 7.1-1
mise en Applied safe and accurate cutting techniques  Read information Sheet 7.1-2
place Prepared a range of vegetable dishes to  https://www.quora.com
enterprise standards  https://www.allthingstopics.com
Characteristics of meats including type, cut,  https://www.nepris.com
quality and fat content
 https://www.thekitchn.com
Where necessary, raw ingredients are washed
with clean potable water.
Characteristics of vegetable
Components of vegetable
Nutritional value of vegetable
LO 2 Variety of dishes using vegetables products  CBLM/Modules
Prepare Different classifications of vegetables  Read information Sheet 7.2-1
vegetable Cooking methods applied for vegetable dish  Read information Sheet 7.2-2
dishes Varieties and characteristics of vegetables  Read information Sheet 7.2-3
Nutritional value of vegetable  https://www.quora.com
Common culinary terms related to vegetables  https://www.allthingstopics.com
Safe work practices on using knives  https://www.nepris.com
Principles and practices of hygiene related uses
 of raw ingredients  https://www.thekitchn.com
Logical and time efficient work flow
Cutting and presentation techniques of
vegetables and fruits
Organizational skills and teamwork
Waste minimization techniques and
environmental considerations in specific relation
to vegetable, eggs and starch dishes.
LO 3 Present vegetables dishes attractively  CBLM/Modules
Present Creative presentation techniques  Read information Sheet 7.3-1
vegetable Factors to consider in plating vegetable dishes  Read information Sheet 7.3-2
dishes Hygienic food handling practices  https://www.quora.com
Safe work practices on presenting and plating  https://www.allthingstopics.com
vegetable  https://www.nepris.com
Organizational skills and teamwork  https://www.thekitchn.com
Waste minimization techniques
LO 4 Store Observed hygienic handling and storing of  CBLM/Modules
vegetable vegetable  Read information Sheet 7.4-1
dishes Principles and practices of storing, freezing of  Read information Sheet 7.4-2
fresh vegetables  https://www.quora.com
Nutritional content of vegetables  https://www.allthingstopics.com
Culinary terms related to handling and storage of  https://www.nepris.com
vegetables
 https://www.thekitchn.com
Utilization of leftover and trimmings
Safe work practices
Logical and time efficient work flow
Organizational skills and teamwork
Principles and practices of hygienic handling and
storage of vegetables
Waste minimization techniques and environment-
friendly disposal

Course: Cookery NC II
Unit of Competency: Prepare egg dishes
Module Title: Preparing egg dishes
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources

Outcomes
LO 1: Tools, equipment and utensils needed in cooking eggs  CBLM/Modules
Perform Variety of egg dishes  Read information Sheet 8.1-1
mise en Methods of cooking eggs  Read information Sheet 8.1-2
place Egg sizing  Read information Sheet 8.1-3
Quality of eggs  Read information Sheet 8.1-4
Market forms of eggs  Read information Sheet 8.1-5
 Nutritional value/components of eggs  Read information Sheet 8.1-6
Safe work practices  Read information Sheet 8.1-7
Principles and practices of hygiene related to use of raw  https://www.quora.com
ingredients  https://www.allthingstopics.com
Logical and time efficient work flow  https://www.nepris.com
Cutting and presentation techniques of vegetables and  https://www.thekitchn.com
fruits
Organizational skills and teamwork
Waste minimization techniques and environmental
considerations in specific relation to vegetables, eggs and
starch dishes
LO 2 Variety of egg dishes  CBLM/Modules
Prepare Methods of cooking eggs  Read information Sheet 8.2-1
and cook Uses of eggs in cooking  Read information Sheet 8.2-2
egg dishes Common culinary terms related to egg dishes  https://www.quora.com
Safe work practices  https://www.allthingstopics.com
Principles and practices of hygiene related to use of raw  https://www.nepris.com
ingredients  https://www.thekitchn.com
Logical and time efficient work flow
Organizational skills and teamwork
Waste minimization techniques and environmental
considerations in specific relation eggs preparation
LO 3 Present egg dishes attractively  CBLM/Modules
Present Creative presentation techniques  Read information Sheet 8.3-1
egg dishes Factors to consider in plating egg dishes  Read information Sheet 8.3-2
Hygienic food handling practices  https://www.quora.com
Safe work practices on presenting and plating vegetable  https://www.allthingstopics.com
Organizational skills and teamwork  https://www.nepris.com
Waste minimization techniques  https://www.thekitchn.com
LO 4 Store Observed hygienic handling and storing of eggs  CBLM/Modules
egg dishes Principles and practices of storing eggs  Read information Sheet 8.4-1
Nutritional content of eggs  https://www.quora.com
Culinary terms related to handling and storage of eggs  https://www.allthingstopics.com
Safe work practices  https://www.nepris.com
Logical and time efficient work flow  https://www.thekitchn.com
Organizational skills and teamwork
Principles and practices of hygienic handling and storage
of vegetables
Waste minimization techniques and environment-
friendly disposal

Course: Cookery NC II
Unit of Competency: Prepare Starch dishes
Module Title: Preparing Starch dishes
Modality: Check which modality will be applied. Multi-modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Contents Learning Resources
Outcomes
LO 1: Tools, equipment’s and utensils needed in cooking  CBLM/Modules
Perform starch  Read information Sheet 9.1-1
mise en Variety /type of starch dishes  Read information Sheet 9.1-2
place Methods of cooking starch  Read information Sheet 9.1-3
Nutritional value/components of starch  Read information Sheet 9.1-4
Safe work practices  https://www.quora.com
Principles and practices of hygiene related to use of  https://www.allthingstopics.com
raw ingredients  https://www.nepris.com
Logical and time efficient work flow  https://www.thekitchn.com
Cutting and presentation techniques of vegetables and
fruits
Organizational skills and teamwork
Waste minimization techniques and environmental
considerations in specific relation to vegetables, eggs
and starch dishes
LO 2 Cooking methods of pasta  CBLM/Modules
Prepare Matching sauces to pasta  Read information Sheet 9.2-1
starch Food safety practices in cooking pasta  Read information Sheet 9.2-2
dishes Logical and time-efficient work flow  https://www.quora.com
 https://www.allthingstopics.com
 https://www.nepris.com
 https://www.thekitchn.com
LO 3 Present Present starch dishes attractively  CBLM/Modules
starch Creative presentation techniques  Read information Sheet 9.3-1
dishes Factors to consider in plating starch dishes  Read information Sheet 9.3-2
Hygienic food handling practices  Read information Sheet 9.3-4
Safe work practices on presenting and plating  https://www.quora.com
vegetable  https://www.allthingstopics.com
Organizational skills and teamwork  https://www.nepris.com
Waste minimization techniques  https://www.thekitchn.com
Present starch dishes attractively
LO 4 Store Observed hygienic handling and storing starchy  CBLM/Modules
starch products  Read information Sheet 9.4-1
dishes Principles and practices of storing, starchy products  Read information Sheet 9.4-2
Culinary terms related to handling and storage of  Read information Sheet 9.4-3
starchy products  https://www.quora.com
Safe work practices  https://www.allthingstopics.com
Logical and time efficient work flow  https://www.nepris.com
Organizational skills and teamwork  https://www.thekitchn.com
Principles and practices of hygienic handling and
storage of meat
Costing, yield testing, portion control of meat
Waste minimization techniques and environment-
 friendly disposal

Course: Cookery NC II
Unit of Competency: Cook poultry and game dishes
Module Title: Cooking poultry and game dishes
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learnin Contents Learning Resources
g
Outcom
es
LO 1: Tools, equipment’s and utensils needed in cooking  CBLM/Modules
Perform poultry and game dishes  Read information Sheet 10.1-1
mise en Variety /type of poultry and game  Read information Sheet 10.1-2
place Methods of cooking poultry  Read information Sheet 10.1-3
Nutritional value/components of poultry  Read information Sheet 10.1-4
Sources of poultry  Read information Sheet 10.1-5
Key factors that affect the quality of meat  https://www.quora.com
Fabricating poultry  https://www.allthingstopics.com
Different cuts/parts of poultry and game  https://www.nepris.com
Safe work practices  https://www.thekitchn.com
Principles and practices of hygiene related to use of raw
ingredients
Logical and time efficient work flow
Cutting and presentation techniques of vegetables and
fruits
Organizational skills and teamwork
Waste minimization techniques and environmental
considerations in specific relation to vegetables, eggs
and starch dishes
LO 2 Cook Methods of cooking poultry and game  CBLM/Modules
poultry -Moist heat  Read information Sheet 10.2-1
and game -Dry heat  Read information Sheet 10.2-2
dishes - Baking  https://www.quora.com
-Combination of dry heat and moist heat  https://www.allthingstopics.com
Fabricating, deboning steps and techniques  https://www.nepris.com
Cuts/parts of poultry and game  https://www.thekitchn.com
Ingredients for preparing poultry and game dishes
Care and use of knives, machinery and equipment for
poultry and game preparation
Principles and practices of hygiene related to handling
 and preparation of poultry and game
OHS requirements
Skills in trimming, boning and portioning poultry and
game
Waste minimization techniques and disposal.
LO 3 Portion control for cooked poultry and game  CBLM/Modules
Plate/pres Creative presentation techniques  Read information Sheet 10.3-1
ent and Hygienic food handling practices  Read information Sheet 10.3-2
game Safe work practices on presenting  Read information Sheet 10.3-3
Suitable storage techniques to maintain optimum  https://www.quora.com
quality of ingredients  https://www.allthingstopics.com
Organizational skills and teamwork  https://www.nepris.com
Waste minimization techniques  https://www.thekitchn.com

LO 4 Store Food safety practices related to handling and storing of  CBLM/Modules

poultry poultry and game products  Read information Sheet 10.4-1
and game Methods of preserving poultry and game  Read information Sheet 10.4-1
Logical and time-efficient work flow  https://www.quora.com
Storage procedures for poultry and game  https://www.allthingstopics.com
Temperature requirements for storing poultry and game  https://www.nepris.com
products  https://www.thekitchn.com
Waste minimization techniques and disposal
Course: Cookery NC II
Unit of Competency: Prepare and Cook Seafood
Module Title: Preparing and Cooking Seafood
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: The different classifications of seafood CBLM/Modules
Perform mise Preparing a range of seafood dishes according to Read information Sheet 11.1-1
en place enterprise standards Read information Sheet 11.1-2
Classification and varieties of fish and shellfish https://www.quora.com
Sources of seafood https://www.allthingstopics.com
Market forms of seafood https://www.nepris.com
Nutrition related to fish and seafood, particularly the https://www.thekitchn.com
nutritional value of fish and seafood
Specific dietary issues including allergies and
intolerances
 Common culinary terms related to fish and seafood that
are used in the industry
Principles and practices of hygiene specifically on
handling and storage of fish and seafood
Safe work practices, particularly on using sharp knives
Appropriate cookery methods for fish and shellfish
Waste minimization techniques and environmental
considerations in relation to seafood
LO 2 Handle The different classifications of seafood
fish and Procedure of thawing seafood CBLM/Modules
shellfish Criteria for judging the quality of fresh fish Read information Sheet 11.2-1
Storage requirements for fish Read information Sheet 11.2-2
Criteria for judging the quality of fresh fish Read information Sheet 11.2-3
Nutrition related to fish and seafood, particularly the Read information Sheet 11.2-4
nutritional value of fish and seafood https://www.quora.com
Safe work practices, https://www.allthingstopics.com
Cutting and presentation techniques, particularly on https://www.nepris.com
fish and crustaceans https://www.thekitchn.com
Waste minimization techniques and environmental
considerations in relation to seafood
LO 3 Cook Steps in fabricating fish CBLM/Modules
fish and Appropriate cookery methods for fish and shellfish Read information Sheet 11.3-1
shellfish Preparing a range of seafood dishes according to Read information Sheet 11.3-2
enterprise standards Read information Sheet 11.3-3
Nutrition related to fish and seafood, particularly the https://www.quora.com
nutritional value of fish and seafood https://www.allthingstopics.com
Specific dietary issues including allergies and https://www.nepris.com
intolerances https://www.thekitchn.com
Common culinary terms related to fish and seafood that
are used in the industry
Principles and practices of hygiene specifically on
handling preparation of fish and seafood
Safe work practices, particularly on using sharp knives
Waste minimization techniques and environmental
considerations in relation to seafood
Steps in fabricating fish
LO 4 Portion control for cooked seafood CBLM/Modules
Plate/present Creative presentation techniques Read information Sheet 11.4-1
fish and sea Hygienic food handling practices Read information Sheet 11.4-2
food Safe work practices on presenting Read information Sheet 11.4-3
Suitable storage techniques to maintain optimum https://www.quora.com
quality of ingredients https://www.allthingstopics.com
Organizational skills and teamwork https://www.nepris.com
Waste minimization techniques https://www.thekitchn.com
Cutting and presentation techniques, particularly on
fish and crustaceans
LO5. STORE Storing and handling issues related to seafood CBLM/Modules
FISH AND Storage requirements for fish Read information Sheet 11.5-1
SEAFOOD Temperature requirements for storing seafood Read information Sheet 11.5-2
Waste minimization techniques and environmental Read information Sheet 11.5-3
considerations in relation to seafood https://www.quora.com
Food safety practices related to handling and storing of https://www.allthingstopics.com
poultry and game products https://www.nepris.com
Methods of preserving seafood https://www.thekitchn.com
Logical and time-efficient work flow
Course: Cookery NC II
Unit of Competency: Prepare Desserts
Module Title: Preparing Desserts
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Different types of desserts and sweets  CBLM/Modules
Perform Details and characteristics of different types  Read information Sheet 12.1-1
mise en of desserts and sweets  Read information Sheet 12.1-2
place Varieties of suitable ingredients for desserts  https://www.quora.com
and sweets  https://www.allthingstopics.com
Common culinary terms related to desserts  https://www.nepris.com
and sweets that are used in the industry  https://www.thekitchn.com
Nutritional value of dessert
Principles and practices of hygiene on
handling and storage of dairy products
Logical and time efficient work flow
LO 2 Prepare Types/classification of desserts and sweets  CBLM/Modules
desserts and Methods of preparing/cooking desserts  Read information Sheet 12.2-1
sweets Common culinary terms related to desserts  Read information Sheet 12.2-2
and sweets  Read information Sheet 12.2-3
Ingredients for the preparation of desserts
 Read information Sheet 12.2-4
and sweets
 Read information Sheet 12.2-5
Safe work practices
Principles and practices of hygiene related  https://www.quora.com
to use of raw ingredients  https://www.allthingstopics.com
Logical and time efficient work flow  https://www.nepris.com
Organizational skills and teamwork  https://www.thekitchn.com
Waste minimization techniques and
environmental considerations in specific
relation eggs preparation
LO 3 Plate/ Creative presentation techniques for  CBLM/Modules
Present and desserts and sweets.  Read information Sheet 12.3-1
desserts Varieties of suitable ingredients for desserts  https://www.quora.com
and sweets
 https://www.allthingstopics.com
Principles and practices of hygiene on
 https://www.nepris.com
presenting/plating desserts and sweets
Logical and time efficient work flow
 https://www.thekitchn.com
Waste minimization techniques and
environmental considerations related to
desserts
 Creative presentation techniques for
desserts and sweets.
LO 4 Store Storing and handling issues related to  CBLM/Modules
desserts desserts and sweets  Read information Sheet 12.4-1
Temperature requirements for storing  Read information Sheet 12.4-2
desserts
 https://www.quora.com
Waste minimization techniques and
 https://www.allthingstopics.com
environmental considerations in relation to
seafood  https://www.nepris.com
Food safety practices related to handling  https://www.thekitchn.com
and storing of desserts and sweets products
Methods of preserving dessert
Logical and time-efficient work flow
Safe work practices particularly on handling
and storing hot and frozen desserts

Course: Cookery NC II

Unit of Competency: Package prepared foods

Module Title: Packaging prepared foods

Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources

Outcomes

LO 1 Select Food preparation requirements prior to packaging  CBLM/Modules

packaging  Read information Sheet 13.1-1
materials Suitable packaging materials and methods for a  Read information Sheet 13.1-2
different types of food items  https://www.quora.com
 https://www.allthingstopics.com
 https://www.nepris.com
 https://www.thekitchn.com
The characteristics and uses of different packaging
materials

Portion control practices and principles

 Functional design requirements for food packaging
areas

LO 2 Safe work practices on packaging, dealing with hot  CBLM/Modules

Package surfaces, lifting and bending.  Read information Sheet 13.2-1
food  Read information Sheet 13.1-2
 https://www.quora.com
Hygienic practices and occupational health and safety  https://www.allthingstopics.com
and local health regulations in packaging, storing and  https://www.nepris.com
transporting of food, including:  https://www.thekitchn.com
HACCP Principles applied to off-site catering

Environmental requirements for food packaging area

Appropriate packaging procedures and techniques

Appropriate labeling of packaged foodstuffs

eLearning Infrastructure Requirement Name of application

( ) LMS : Google meet

or Others:
( ) application that provide
access to the digital content
and any shared resources
anywhere, anytime;
( ) application that allows
communication between
trainers and peers
synchronous and
asynchronous; and

( ) application that allows

administration of assessment
of learning outcomes