26883739 cbc commercial cooking nc ii
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COMPETENCY-BASED
CURRICULUM
Sector:
Tourism (Hotel and Restaurant)
Qualification:
Commercial Cooking NC II
TECHNICAL EDUCATIONAND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig, Metro Manila
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COURSE DESIGN
COURSE TITLE : COMMERCIAL COOKING NC II
NOMINAL DURATION : 436 HOURS
COURSE DESCRIPTION : This course is designed to enhance the knowledge, skillsand attitudes of any kitchen staff on food preparation. Itincludes competencies such as clean kitchen areas; cookhot and cold meals; and prepare portion and plate meat orfood to guests in hotel, motel, restaurants, clubs,canteens, resorts and luxury lines cruises.
COURSE OUTCOMES :
Upon completion of the course, the trainees/students must be able to:
1. Obtain and convey workplace information2. Complete relevant work related documents3. Participate in workplace meeting and discussion4. Describe and identify team role and responsibility in a team5. Describe work as a team member6. Integrate personal objectives with organizational goals7. Set and meet work priorities8. Maintain professional growth and development9. Evaluate hazard and risks
10. Control hazards and risks11. Maintain occupational health and safety awareness12. Identify and access key sources of information on the industry13. Access, apply and share industry information14. Update continuously relevant industry knowledge15. Practice personal grooming and hygiene16. Practice safe and hygienic handling, storage and disposal of food, beverage
and materials17. Identify and explain the functions, general features and capabilities of both
hardware and software18. Use appropriate devices and procedures to transfer files/data
19. Produce accurate and complete data according to the requirements20. Maintain computer system21. Practice workplace safety, security and hygiene systems, processes and
operations22. Respond appropriately to faults, problems and emergency situations in line with
enterprise guidelines23. Maintain safe personal presentation standards24. Apply effective verbal and non-verbal communication skills to respond to
customer needs
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25. Provide prompt and quality service to customers26. Handle queries promptly and correctly in line with enterprise procedures27. Handle customer complaints, evaluation and recommendations28. Identify the appropriate chemicals and equipment and their uses for cleaning
and sanitizing kitchen premises29. Enumerate occupational health and safety requirements for spraying, bending,lifting, carrying and using equipment in kitchen premises
30. Discuss work requirements to be done to save time and effort for workflow31. Discuss environment-friendly products and practices in cleaning kitchen32. Handle waste and linen33. Clean and sanitize premises and garbage bin34. Clean, sanitize and store cleaning equipment35. enumerate uses and characteristics of basic food products and types of menus36. Prioritize workplan, minimize time effort and apply environmental considerations
in specific food preparation
37. Identify appropriate tools, equipment and ingredients to be used38. Prepare food requisition for dairies, dry goods, fruits and vegetables, meat,poultry and seafood
39. Select meat required for menu items40. Prepare and portion the meat according to recipe41. Cook the portioned meat according to menu specification42. Serve with appropriate condiments and sauces43. Receive delivery of kitchen(food) supplies44. Apply principles of stock control and classify food items for storage segregation45. Check for slow moving items (FIFO)46. Identify and prepare ingredients according to standard procedures, special
dietary requirements and cultural needs47. Prepare stocks according to specified menu requirement48. Prepare soups according to specified menu requirement49. Prepare sauces according to specified menu requirement50. Store stocks and sauces as required51. Serve soup according to standard service52. Identify and prepare ingredients as referred to menu requirement according to
cookery methods53. Analyze the different recipes for various dishes for menu requirement54. Prepare dish according to menu requirement55. Prepare appropriate garnishing of platter & center pieces56. Serve dish for food service57. Identify ingredients as required in the menu and prepare according to cookery
methods58. Observe standard recipe for salad and appetizer preparation59. Prepare and apply appropriate dressing or condiments required for salads and
appetizers60. Serve salads and dressings with appropriate garnishings61. Prepare hot and cold appetizers62. Observe standard recipe for hot and cold appetizers preparation
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63. Prepare and apply appropriate sauces, dressings or condiments required for hotand cold appetizers
64. Serve hot or cold appetizers as required in the menu65. Store appetizers and salads
66. Identify required ingredients and prepare sandwiches according to enterprisestandards67. Apply culinary terms related to sandwiches commonly used in the industry68. Perform sandwich preparation69. Serve hot or cold sandwiches as required in the menu70. Store sandwiches71. Identify vegetable, fruits and starch dishes72. Clean and prepare vegetable, fruit and starch according to specified preparation73. Cook vegetable and starch dishes according to menu specification74. Prepare and cook egg-based dishes according to menu specification75. Serve vegetables, fruits, starch and eggs as required from the menu
76. Select and purchase poultry and game according to menu77. Prepare poultry and game according to standard recipe78. Cook poultry and game according to menu requirements79. Serve with appropriate condiments and sauces80. Identify portion and meat requirements according to menu81. Prepare and portion the meat according to recipe requirement82. Cook the portion meat according to menu specification83. Serve with appropriate condiments and sauces84. Observe safe and hygienic practices for meat85. Select and clean seafood according to menu86. Prepare and cook seafood (fish, shellfish, etc.) according to recipe requirement
87. Serve with appropriate condiments and sauces88. Identify ingredients according to recipe (hot and cold desserts)89. Prepare and cook ingredients according to standard recipe procedures90. arrange in a plate and decorate with appropriate garnishing91. Prepare sweet sauces as required92. Chill desserts93. Identify ingredients according to recipe (pastry, cakes and pop paste)94. Prepare pastry, cake and pop paste according to menu requirement95. Cut and portion dessert according to menu requirement96. Garnish pastry, cakes and pop paste with appropriate garniture97. Arrange in plate and serve with appropriate hot or cold sauces98. Chill desserts99. Identify specific food for packaging duration100. Ensure food suitability for packaging, storage and transportation101. Select packaging appropriate to specific food102. Package food according to needs and observe hygienic practices and
sanitation requirement103. Ensure food presentation is properly garnished using appropriate garniture
and presented in standard temperature104. Serve food with required side dish
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ENTRY REQUIREMENTS:
Trainees or students should possess the following requirements:
Can communicate both in oral and written
Good moral character
Physically and mentally fit
Can perform basic mathematical computation
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COURSE STRUCTURE
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Unit of Competency Module Title Module ContentsNo. ofHours
BASIC
1. Participate in
WorkplaceCommunication
1.1 Participating in
WorkplaceCommunication
1.1.1 Parts of speech
1.1.2 Sentence construction1.1.3 Effective communication1.1.4 Communicating with the
employer1.1.5 Communicating with other
members of the household1.1.6 Familiarizing with common
places and Singaporeanterminologies
1.1.7 Basic mathematics1.1.8 Technical writing
1.1.9 Types of forms1.1.10 Recording information
4
2. Work in a TeamEnvironment
2.1 Working in aTeamEnvironment
2.1.1 Team role in the household2.1.2 Relationship and
responsibilities2.1.3 Role and responsibilities with
team environment/ household2.1.4 Relationship within a
team/household member2.1.5 Communication process2.1.6 Team structure / team roles
in the household2.1.7 Group planning and decisionmaking in the household
4
3. Practice CareerProfessionalism
3.1 PracticingCareerProfessionalism
3.1.1 Personal Development-Social3.1.2 Aspects: Intra and
Interpersonal Development3.1.3 Personal Hygiene and
Practices3.1.4 Work Values and Ethical
Standards3.1.5 Household policies on the
use and maintenance ofequipment
3.1.6 Gender and Development(GAD) Sensitivity
3.1.7 Professionalism in theWorkplace/ household
5
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Unit of Competency Module Title Module ContentsNo. ofHours
4. PracticeOccupationalHealth and
SafetyProcedures
4.1 PracticingOccupationalHealth and
SafetyProcedures
4.1.1 Hazards and risksidentification and control
4.1.2 Household safety and health
protocol4.1.3 OHS indicators4.1.4 Effects of hazards in the
workplace4.1.5 Ergonomics4.1.6 Safety Regulations4.1.7 Electrical and Fire Safety
Code4.1.8 Waste management4.1.9 Disaster Preparedness and
Management
4.1.10 Contingency Measures andProcedures4.1.11 Operational health and safety
procedure, practices andregulations
4.1.12 Emergency-related drills andtraining
4.1.13 Management systems andprocedures for infectioncontrol
4.1.14 Transmission and control of
Communicable diseases
5
COMMON
1. Develop AndUpdatedIndustryKnowledge
1.1 DevelopingAnd UpdatingIndustryKnowledge
1.1.1 Information sources.1.1.2 Information to assist effective
work performance
2
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Unit of Competency Module Title Module ContentsNo. ofHours
2. ObserveWorkplaceHygiene
Procedures
2.1 ObservingWorkplaceHygiene
Procedures
2.1.1 Personal grooming andhygiene.
2.1.2 Typical hygienic and control
procedures in the hospitalityand tourism industries.2.1.3 Overview of legislation and
regulation in relation to foodhandling, personal andgeneral hygiene.
2.1.4 Knowledge on factors whichcontribute to workplacehygiene problems.
2.1.5 General hazards in handlingof food, linen and laundry
and garbage, including majorcauses of contamination andcross-infection.
2.1.6 Sources of and reasons forfood poisoning.
2.1.7 Hygienic risks, minimizing orremoving.
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3. PerformComputerOperations
3.1 PerformingComputerOperations
3.1.1 Main types of computers andbasic features of differentoperating systems.
3.1.2 Main parts of a computer.
3.1.3 Storage devices and basiccategories of memory.3.1.4 Relevant types of software.3.1.5 General security.3.1.6 Viruses.3.1.7 OH and S principles and
responsibilities.3.1.8 Basic ergonomics of
keyboard and computer use.3.1.9 General security.3.1.10 Reading skills to interpret
instructions.3.1.11 Use of desktop icons.3.1.12 Keyboard techniques3.1.13 OH and S principles and
responsibilities.3.1.14 Printing techniques.3.1.15 Types of printers.3.1.16 Peripherals.3.1.17 OH and S principles and
responsibilities.
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Unit of Competency Module Title Module ContentsNo. ofHours
3.1 MaintainingComputerEquipment And
System
3.2.1 Occupational health andsafety
3.2.2 PC systems
3.2.3 Use of tools3.2.4 Mathematical computations3.2.5 Electrical/electronic theory3.2.6 Drawing interpretation3.2.7 Computer interpretation3.2.8 Viruses3.2.9 Use of problem solving in
emergency situation3.2.10 Removing viruses from
infected machines3.2.11 Electrical/electronic theory
3.2.12 Computer operation3.2.13 Viruses3.2.14 Use of problem solving in
emergency situation3.2.15 Removing viruses from
infected machines
4. PerformWorkplace AndSafety Practices
4.1 PerformingWorkplace AndSafetyPractices
4.1.1 Correct health, safety andsecurity practices in line withworkplace procedures.
4.1.2 Safe and proper worktechniques in using devices
and equipment4.1.3 Hazard identification andcontrol
4.1.4 Security of documents, cash,equipment and people.
4.1.5 5S4.1.6 Types / kinds of emergency.4.1.7 Emergency procedure
recognition, action andprevention.
4.1.8 First aid procedures.
4.1.9 Use of PPE4.1.10 Safe and proper posture.
4
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Unit of Competency Module Title Module ContentsNo. ofHours
5. ProvideEffectiveCustomer
Service
5.1 ProvidingEffectiveCustomer
Service
5.1.1 Components ofcommunication,communication process and
barriers of communication.5.1.2 Verbal and non-verbalcommunication.
5.1.3 Body language, gestures,facial expressions,mannerisms.
5.1.4 Customs and traditions ofdifferent races.
5.1.5 Modes of greeting and farewelling according to culturaland social differences.
5.1.6 Enhancement ofinterpersonal and listeningskills.
5.1.7 Good working attitude andpleasant approach.
5.1.8 Public relations skills.5.1.9 Modes of greeting and
farewell.5.1.10 Proper addressing of needs
of persons. (by gender, age,status, physical condition)
5.1.11 Style manual requirement.5.1.12 Standard letters andproformas.
5.1.13 Telephone manners, properuse of fax machine.
5.1.14 Proper way of taking queries.5.1.15 Responses to queries.5.1.16 Taking telephone messages.5.1.17 Proper way of answering
complaints in line withworkplace procedures.
5.1.18 Nature and details ofcomplaints.5.1.19 Industry/ workplace
procedures in givingevaluation andrecommendations.
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CORE
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Unit of Competency Module Title Module ContentsNo. ofHours
1. Clean andmaintain kitchenpremises
1.1 Cleaning andmaintainkitchen
premises
1.1.1 Clean, sanitize, and storeequipment
1.1.2 Clean and sanitize premises
1.1.3 Handle waste and linen
15
2. Organize andprepare food
2.1 Organizing andpreparing food
2.1.1 Prepare Tools andEquipment for use
2.1.2 Assemble and prepareingredients for menu items
2.1.3 Prepare dairy, dry goods,fruits and vegetable
20
3. Select, prepareand cook meat
3.1 Selecting,preparing andcooking meat
3.1.1 Select meats3.1.2 Prepare and potion meat3.1.3 Cook and present meat cuts
for service
3.1.4 Store meat
40
4. Receive andstore kitchensupplies
4.1 Receiving andstoring kitchensupplies
4.1.1 Take delivery of supplies4.1.2 Store supplies4.1.3 Rotate and maintain supplies
20
5. Prepare stocks,sauces andsoups
5.1 Preparingstocks saucesand soups
5.1.1 Prepare stocks, glazes andessences required for menuitems.
5.1.2 Prepare soups required formenu items
5.1.3 Prepare sauces required formenu items
5.1.4 Store and reconstitutestocks, sauces and soups.
20
6. Prepare, cookand serve foodfor menus
6.1 Preparing,cooking andserving food formenus
6.1.1 Coordinate, organize andprepare for food service
6.1.2 Cook and serve menu itemsfor food service
6.1.3 Coordinate and completeend of service requirements
25
7. Prepareappetizers andsalads
7.1 Preparingappetizers andsalads
7.1.1 Prepare and present avariety of salad anddressings
7.1.2 Prepare and present a rangeof hot and cold appetizers7.1.3 Store appetizers and salads
20
8. Preparesandwiches
8.1 Preparingsandwiches
8.1.1 Prepare and present varietyof sandwiches
8.1.2 Store sandwiches
25
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Unit of Competency Module Title Module ContentsNo. ofHours
9. Prepare,vegetablesfruits, eggs and
starch products
9.1 Preparingvegetables,fruits, eggs and
starch products
9.1.1 Prepare vegetable and fruitdishes
9.1.2 Prepare starch dishes
9.1.3 Prepare and cook egg-baseddishes9.1.4 Store vegetables, egg and
starch foodstuffs
30
10. Prepare andcook poultry andgame
10.1 Preparing andcooking poultryand game
10.1 Select and purchase poultryand game
10.2 Handle and store poultry andgame
10.3 Prepare, cook and presentpoultry and game
40
11. Prepare and
portioncontrolled meatcuts
11. aring and
portioningcontrolled meatcuts
11.1.1 Select suppliers and
purchase meats11.1.2 Prepare and produce arange of portion controlledmeats
11.1.3 Prepare and produce meatproducts
11.1.4 Store meat cuts and meatproducts
20
12. Prepare andcook sea foods
12.1 Preparing andcooking seafoods
12.1.1 Select and store seafood12.1.2 Prepare and cook fish and
shellfish
30
13. Prepare hotand colddesserts
13.1 Preparing hotand colddesserts
13.1.1 Prepare and Producedesserts13.1.2 Decorate, portion and
present desserts13.1.3 Prepare sweet sauces13.1.4 Prepare accompaniments,
garnishes and decorations13.1.5 Store desserts
20
14. Prepare pastry,cakes, andyeast-based
products
14.1 Preparingpastry, cakesand yeast
based products
14.1.1 Prepare, decorate andpresent pastries and cakes
14.1.2 Prepare and produce yeast
products14.1.3 Portion and store pastry,Cakes and bread goods.
14.1.4 Prepare food for service14.1.2 Portion and plate food14.1.3 Work in team
40
15. Present food 15.1 Presenting food 15.1.1 Prepare food for service15.1.2 Portion and plate food15.1.3 Work in team
20
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Unit of Competency Module Title Module ContentsNo. ofHours
16. Packagepreparedfoodstuff
16.1 Packaging ofpreparedfoodstuff
16.1.1 Ensure food suitable forpackaging, storage andtransportation
16.1.2 Select packaging appropriateto specific food16.1.3 Package food according to
needs
15
TOTAL 436
RESOURCES:
FacilitiesWorkshop
Laboratory
Audio-visual room
Lecture room
Storage/stock room
Equipment
Projector screen
Overhead projector
Electric fan
First aid cabinet
Fire extinguisher
Emergency light
directional signage
air condition
computers
TV
Video player
Refrigerators
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chillers
Trolley
Oven
Microwave
Oven toaster
Blender Shelves
Mincer
Slicer
Store room
Carpet sweeper
Vacuum cleaner (dry and wet)
Polisher (electric with complete accessories)
Tools
Chopping board Paring knife
Boning knife
Clever
Chef knife
Food containers
Plates and bowls
Cutlery
Sifter
Colander
Strainer
Oval tray
Coffee cups and saucer
Teaspoon
Pans and pots
Cleaning Tools
Mops
Brushers
Brooms
Buckets
Dust pans Garbage receptacles
Squeegee
Lint free cleaning cloths
Scrubbing foam
Spray bottle
Gloves
Caution signs
Mop squeezer
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Supplies
Papers
Slides
Acetates
Requisition form
Cleaning and sanitizing agents Herbs
Seasoning and spices
Vegetables
Fruits
Fruit juices
Evaluation forms
Accessories
Complete laboratory outfit
Working devicesReferences
Brochures
Manuals
Charts
Recipe Book
CDs
Video Tapes
Pictures
ASSESSMENT METHODS:
Individual and group demonstration (Practical application)
Written examination
Oral questioning
COURSE DELIVERY:
Group Discussion
Demonstration
Film Viewing Modular instruction
Practical application
Industry immersion
TRAINERS QUALIFICATION:
Must be a holder of NC II or its equivalent
Must have undergone training on Training Methodology II (TMII)
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Must have at least 3-5 years of industry experience
Must be physically and mentally fit
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UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES
MODULE TITLE : Cleaning and Maintaining Kitchen Premises
MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable
attitude in cleaning andmaintaining kitchen and storage incommercial cookery /catering operations.
NOMINAL DURATION : 15 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES
At the end of this module, the students/trainees should be able to:
LO 1. Clean, sanitize, and store equipment
LO 2. Clean and sanitize premises
LO 3. Handle waste and linen
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LO1. CLEAN, SANITIZE, AND STORE EQUIPMENT
Assessment Criteria:1. Chemical cleaners and sanitizers applied are safe to use and appropriate for
particular type of equipment and utensils in accordance with manuals instruction.
2. Cleaning and sanitizing are performed in accordance with Food Safety Regulations.3. Clean equipment and utensils are stored safely and properly in designated places
based on standard practices and procedures.
Contents:
Equipment and supplies for cleaning
Principles of cleaning and sanitizing
Overview on Food Safety Regulations
Kinds and procedure for application of cleaning agents
Procedure for effective storing of kitchen equipment and utensils
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Store rooms
Cupboards
Shelves
Dish Drainer
Oven
Microwave
Blender Gas range
Refrigerator
Dishwashers
TOOLS
Silverware
Glassware
Hollowware
Chinaware
Pots, pans, dishes
Cutlery
Containers
SUPPLIES AND MATERIALS
Chemical cleaners
Sanitizers
Detergents
Scorching pads
Brush
Towels
LEARNING MATERIALS
Manuals
References
Methodologies:
Lecture/ discussion
Assessment Methods:
Direct observation
Written examination
Oral questioning
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LO2. CLEAN AND SANITIZE PREMISES
Assessment Criteria:1. Ceilings, walls, floors, shelves, and working surfaces are cleaned and sanitized
hygienically without causing hazards, in accordance with occupational health and
safety regulations.2. Cleaning equipment and chemicals are used safely based on manuals instruction.3. Cleaning schedules and procedures are followed based on standard practices and
procedures.
Contents:
Sanitizing and disinfecting procedures and techniques
Hazards to food safety
Avoiding cross contamination and food-related diseases
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT
Store rooms
Cupboards
Shelves
Floor scrubbers/ Floor Polishers
Pressurized steam/ water cleaners
Extraction fans
Exhaust fans
SUPPLIES AND MATERIALS
Chemical cleaners
Sanitizers
Detergents
Scorching pads
Brush
Towels
Floor Mop
TOOLS
Garbage bins
Mop squeezer
LEARNING MATERIALS
Manuals
References
Catalogs
Methodologies:
Lecture/ discussion
Assessment Methods:
Direct observation
Written examination Oral questioning
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LO3. HANDLE WASTE AND LINEN
Assessment Criteria:1. Waste segregation and disposal are performed properly according to hygiene
regulations, standard practices and procedures.
2. Cleaning chemicals are disposed safely according to standard procedures.3. Linens are sorted and removed safely in accordance to prescribe standard
procedures.
Contents:
Waste management program
Proper disposal procedures and practices
Garbage sanitation
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Store rooms
Cupboards
Shelves
SUPPLIES AND MATERIALS
Chemical cleaners
Sanitizers
Detergents
Scorching pads
Brush
Towels
Garbage bags
TOOLS
Garbage bins
LEARNING MATERIALS
Manuals
References
Catalogs
Methodologies:
Lecture/ discussion
Assessment Methods:
Direct observation
Written examination
Oral questioning
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UNIT OF COMPETENCY : ORGANIZE AND PREPARE FOOD
MODULE TITLE : Organizing and Preparing Food
MODULE DESCRIPTION : This module deals with the skills, knowledge and desirable
attitudes, required to organize and prepare variety of foods incommercial cookery/catering operations.
NOMINAL DURATION : 20 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
At the end of this module, the students/trainees should be able to:
LO 1. Prepare Tools and Equipment for use.
LO 2. Assemble and prepare ingredients for menu items.
LO 3. Prepare dairy, dry goods, fruits and vegetable.
LO 4. Prepare meat, sea food and Poultry.
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LO 1. PREPARE TOOLS AND EQUIPMENT FOR USE.
Assessment Criteria:1. Tools and Equipment are identified based on the required task.2. Tools and Equipment are checked for defects, damages or working condition in
accordance with job requirement.3. Safe handling of kitchen tools and equipment are properly observed in accordance
with Occupational Health and Safety Requirements.4. Equipment are cleaned and sanitized based on correct type, size, safely assemble
and readied for use in accordance with standards requirement.
Contents:
Characteristic of different kitchen tools and equipment and their uses.
Safety work practices.
Hygienic handling of tools and equipment.
Tips in handling tools and equipment
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Gas range
Oven
Blender
Refrigerator
Microwave
Working table
ACCESSORIESLaboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
TOOLS
Measuring spoon, glass, cups,dietetic scale
Chopping board
Sifter
Plates and bowls
Knives
Spoon and Forks
LEARNING MATERIALS
Manuals
References
Catalogs
Modules and brochures
Methodologies:
Lecture/ discussion
Demonstration
Assessment Methods:
Direct observation
Written/oral questioning
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LO2. ASSEMBLE AND PREPARE INGREDIENTS FOR MENU ITEMS
Assessment Criteria:1. Ingredients are identified correctly, according to standard recipe or recipe cards.2. Ingredients are assembled according to correct quantity, type, and quality required.
3. Ingredients are prepared based on the required form and time frame.
Contents:
Different kinds of condiments, herbs and spices to be used in a specific recipe
Quantity food production
Guidelines in preparing typical types of ingredient used
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Working table
SUPPLIES AND MATERIALS
Real ingredients as required by themenu, recipe
TOOLS
Measuring spoon and cups
Dietetic scale
Chopping board
Plates and bowls
Knives
Spoon and Forks
ACCESSORIESLaboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
splasher shoes
LEARNING MATERIALS
Copy of standardized recipe
Lecture hand-outs
Reference books
Methodologies:
Lecture/ discussion Demonstration
Video viewing
Assessment Methods:
Direct observation
Written/oral questioning
Demonstration
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LO 3. PREPARE DAIRY, DRY GOODS, FRUITS AND VEGETABLES
Assessment Criteria:1. Vegetables and fruits are washed, peeled or prepared as required for menu item.2. Dairy products are prepared and handled safely as required for menu item.
3. Measure, sift when appropriate and use dry goods for menu item.5. Products are stored and placed in correct storage facilities.
Contents:
Characteristic of different kitchen tools and equipment and their uses.
Safety work practices.
Hygienic handling of tools and equipment.
Conditions:Students/trainees must be provided with the following:
EQUIPMENT Shelves
Storage room
Refrigerator
Working table
TOOLS
Measuring spoon and cups
Dietetic scale
Chopping board
Plates and bowls Knives
Spoon and Forks
SUPPLIES AND MATERIALS Real ingredients as required by the
menu, recipe
LEARNING MATERIALS
Copy of standardized recipe
Lecture hand-outs
References
ACCESSORIESLaboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
Methodologies:
Lecture/ discussion
Demonstration
Video viewing
Assessment Method:
Direct observation
Written/oral questioning
Demonstration
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LO 4. PREPARE MEAT, SEAFOOD AND POULTRY
Assessment Criteria:1. Meats are prepared, trimmed, minced or sliced in accordance with standard recipe.2. Fish and seafood are prepared, cleaned and or filleted according to required
procedure3. Poultry are trimmed and prepared in accordance with standard recipe.4. Meat, seafood, and poultry are stored hygienically.
Contents:
Different types of cuts of meats and poultry
Guidelines in preparing and cleaning of fish
Guidelines in preparing and cutting of poultry
Guidelines in storing prepared/ ready-to-use meat, poultry, and seafood.
Conditions
Students/trainees must be provided with the following:
EQUIPMENT
Refrigerator
Working table
Mincer
Slicer
ACCESSORIES
Laboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
splasher shoes
TOOLS
Measuring spoon and cups
Dietetic scale
Chopping board
Plates and bowls
Knives
Spoon and Forks
SUPPLIES AND MATERIALS
Real ingredients as required by themenu, recipe
LEARNING MATERIALS
Copy of standardized recipe
Lecture hand-outs
References
Methodologies:
Lecture/ discussion
Demonstration Video viewing
Assessment Methods:
Direct observation
Written/oral questioning
Demonstration
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UNIT OFCOMPETENCY : SELECT, PREPARE AND COOK MEAT
MODULE TITLE : SELECTING, PREPARING AND COOKING MEAT
MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in
selecting, preparing, cooking and storing meat.
NOMINAL DURATION : 40 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
At the end of this module, the students/trainees should be able to:
LO1. Select meatsLO2. Prepare and potion meatLO3. Cook and present meat cuts for serviceLO4. Store meat
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LO 1. SELECT MEATS
Assessment Criteria:1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as
required for menu items.
2. Low cost cuts and meat products are selected when and where appropriate3. The best supplier for quality and price are selected according to enterprise
requirements
Contents:
Classifications of meat
Characteristics of different meat cuts
Characteristics of meat including type, cut, quality and fat content
Guides in buying meat products
List of existing meat supplier
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
OHP
LEARNING MATERIALSManuals
Catalog
Reference books
Methodology:
Lecture/discussion
Assessment Methods:
Written examination
Oral questioning
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LO 2. PREPARE AND PORTION MEATS
Assessment Criteria:1. Suitable knives and equipment are selected and used prior to meat preparation2. Meat cuts are prepared and portioned according to menu requirements
3. Suitable marinades are prepared and used where appropriate for variety of meat cuts
Contents:
Characteristics of different kinds of knives and equipment and their uses
Meat cutting techniques
Portion control of meat
Suitable marinades for variety of meat products
Conditions:Students/trainees must be provided with the following:
EQUIPMENT Food processor
Projector
SUPPLIES Meat products as required by menu
or recipe
TOOLS/ACCESSORIES
Chefs knife
French knife
Paring knife
Filleting knife
Boning knife
Chopping board Saw meat cleaver
Knife sharpening
Mincer
Weighing scale
Laboratory gown
Hair net
Apron
Mask
gloves
LEARNING MATERIALSManuals
Catalog
Reference books
Hand-outs
Methodologies: Lecture/discussion
Demonstration
Video viewing
Assessment Methods:
Written examination
Oral questioning
Direct observation
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LO 3. COOK AND PRESENT MEAT CUTS FOR SERVICE
Assessment Criteria:1. Appropriate cooking method are identified and used for meat cuts2. Variety f primary, secondary and portion meat cuts are cooked and presented
according to standard recipe3. Meat cuts are portioned and served according to menu requirements4. Meat are carved using the appropriate tools and techniques
Contents:
Cooking methods and preparations
Food presentation and appropriate garnishing
Tools and techniques used in meat carvingConditions:
Students/trainees must be provided with the following:
EQUIPMENT Gas range
Oven
Blender
Refrigerator
Microware
Working table
SUPPLIES
Real ingredients as required by menuor recipe
TOOLS/ACCESSORIES
Weighing scale
Wok Casserole
Ladle
Plates
Bowls
Laboratory gown
Hair net
Apron
Mask
gloves
LEARNING MATERIALS
Manuals
Copy of standardized recipe Catalog
Reference books
Hand-outs
Methodologies: Lecture/discussion
Demonstration
Video viewing
Assessment Methods:
Written examination
Oral questioning
Direct observation
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LO 4. STORE MEAT
Assessment Criteria:1. Fresh and cyrovac-packed meat are stored correctly according to health regulation2. Frozen meat are thawed in accordance with enterprise requirements
Contents:
Proper storage of fresh and cyovac meat
Procedures in thawing frozen meatConditions:
Students/trainees must be provided with the following:
EQUIPMENT
Refrigerator
Freezer
Chiller
SUPPLIES
Actual menu or food
Foil
Wax paper Boxes
TOOLS/ACCESSORIES
Bowls
Laboratory gown
Hair net
Apron
Mask
Gloves
LEARNING MATERIALS
Manuals
Copy of standardized recipe
Catalog
Reference books
Hand-outs
Methodologies:
Lecture/discussion
Demonstration
Assessment Methods:
Written examination
Oral questioning
Direct observation
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UNIT OF COMPETENCY : RECEIVE AND STORE KITCHEN SUPPLIES
MODULE TITLE : RECEVING AND STORING KITCHEN SUPPLIES
MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable
attitude required to received and store supplies incommercial cookery or catering operations. It focuses on thegeneral stock handling procedures for food and kitchenrelated goods.
NOMINAL DURATION : 20 hours
QUALIFICATION LEVEL : NCII
SUMMARY OF LEARNING OUTCOMES:
At the end of this module, the students/trainees should be able to:
LO 1. Take delivery of supplies
LO 2. Store supplies
LO 3.Rotate and maintain supplies
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LO 1. TAKE DELIVERY SUPPLIES
Assessment Criteria:1. Incoming supplies are checked accurately as per specifications, order and delivery
documentation in accordance with job requirements
2. Supplied items are inspected for damage, quality, expiration date, breakage andrecord details in accordance with policy
3. Documents are prepared like receiving reports, credit memo, discrepancy reports toreflect received in accordance with enterprise procedures
Contents:
Principles of receiving supplies
Procedures in receiving supplies
Different types of forms, reports and memos used in receiving supplies
Conditions:
Students/trainees must be provided with the following:
SUPPLIES AND MATERIALS
Samples of forms, reports andmemos
LEARNING MATERIALS
Reference books
Hand outs
Manuals
Methodologies:
Lecture/ discussion
Demonstration
Assessment Methods:
Direct observation
Written/oral questioning
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LO 2. STORE SUPPLIES
Assessment Criteria:1. Supplies are transported and stored promptly, safely and without damage in the
appropriate area taking into consideration requirements for temperature, ventilation
and sanitation2. Supply levels are recorded accurately and promptly in accordance with job
requirements3. Supplies are labeled in accordance with job requirements
Contents:
Procedures of lifting handling and storing of supplies
Kinds of correct storage for various types of foods
Hygiene procedures in stock handling and storage
Examples of stock documentation
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Refrigerator
Chiller
Freezer
Computer
SUPPLIES AND MATERIALS
Real supplies that can be stored
LEARNING MATERIALS
Reference books
Manuals
Catalogs
Hand-outs
Methodologies:
Lecture/ discussion
Demonstration
Assessment Methods:
Direct observation
Written/oral questioning
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LO 3. ROTATE AND MAINTAIN SUPPLIES
Assessment Criteria:1. Supplies are rotated in accordance with enterprise policy2. Supplies are moved in accordance with safety and hygiene requirements
3. Damaged or spoiled supplies are disposed and reported in accordance withgovernment requirements
4. Storage areas are maintained in optimum condition ensuring hat they are clean, welllit at required temperature, free form infestation and defects
5. Problems are identified and reported promptly
Contents:
Principles of stock control ( LIFO and FIFO System)
Checking for slow moving items
Correct storage procedures for specific goods
Food segregation
Waste minimization techniques
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Refrigerator
Chiller
Freezer
Computer
SUPPLIES AND MATERIALS
Real supplies that can be stored
TOOLS AND ACCESSORIES
Laboratory outfit (hairnet. Lab gown,apron, mask, gloves, splasher shoes)
Measuring spoon, glass, cups,dietetic scale
Chopping board
Sifter
Plates and bowls
Knives
Spoon and Forks
LEARNING MATERIALS
Reference books
Manuals
Catalogs
Hand-outs
Methodologies:
Lecture/ discussion
Demonstration
Assessment Methods:
Direct observation
Written/oral questioning
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LO 1.PREPARE STOCKS, GLAZE AND ESSENCES REQUIRED FOR MENU ITEMS
Assessment Criteria:1. Ingredients and flavoring agents are identified for use according to standard recipes
and enterprise standard.
2. According to the enterprise standards variety of stocks, glazes and essences can beproduced.
3. Appropriate clarifying agents can be used.4. Appropriate convenience products are used.
Contents:
Ingredients and flavorings used according to standardize recipe.
Preparation of variety of stocks, glazes and essences according to standard recipes.
Used of clarifying agents.
Tips on buying appropriate products used in making stocks, glazes and essences.
Proper storage in the refrigerator.
Safety work practices. Used a reliable and well calibrated weighing scale.
Conditions:Student/ trainees must be provided with the following:
Tools and Accessories
Laboratory outfit (hairnet, lab gown,apron, mask, gloves, splasher shoes.
Measuring spoon, cups, dieteticscale.
Chopping board
Plates and bowls
Knives
Spoon and fork
Soup Ladle
Sauce pot and pan
Stock Pat
Blender
Dutch Oven
Stew Pot
Supplies and MaterialsReal Ingredients
Equipment
Gas Range
Refrigerator
Blender
Working table
Learning Materials
Recipes Standard
Manuals
Modules and brochures
Methodologies:
Lecture/ discussion
Demonstration
Assessment Methods:
Direct Observation
Written / Oral questioning
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LO 2.PREPARE SOUPS REQUIRED FOR MENU ITEMS.
Assessment Criteria:1. Correct ingredients are selected and assembled to prepare soups, including stocks
and prepared garnishes.
2. Varieties of soups are prepared in accordance to enterprise standard.3. Convenient products for clarifying and thickening agents are used appropriately.4. Evaluation of soups for flavor, color, consistency and temperature are identified.5. Presentation of soups at the right temperature, in cleaning service ware w/out drips
and spills, using suitable garnishes and accompaniments.
Contents:
Proper selection of correct ingredients assembled in the preparation of soups,including stocks and garnishes
Prepared variety of stocks, soups and sauces from different recipes for differentcultured.
Products used for clarifying and background thickening agents. Tips of evaluation of soups according to flavor, color, consistency, and temperature.
Proper presentation of sup
Conditions:Student/ trainees must be provided with the following.
Tools and Accessories
Laboratory outfit (hairnet, lab gown,apron, mask, gloves, splasher shoes.
Measuring spoon, cups, dieteticscale.
Chopping board
Plates and bowls
Knives
Spoon and fork
Soup Ladle
Sauce pot and pan
Stock Pat
Blender
Dutch Oven
Stew Pot
Supplies and MaterialsReal Ingredients
Equipment
Gas Range
Refrigerator Blender
Working table
Learning Materials
Recipes Standard
Manuals
Modules and brochures
Methodologies:
Lecture / discussion
Demonstration
Assessment Methods:
Direct observation in making stocks sauces and soup
Written / oral questioning
Demonstration of sample dishes prepared by the candidate
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LO 3. PREPARE SAUCES REQUIRED FOR MENU ITEMS
Assessment Criteria:1. Varieties of hot and cold sauces are prepared from classical and recipes based on
the required menu.
2. Basic sauces3. Variety if thickening agents and convenience products used appropriately4. Evaluation of sauces as to flavor, color and consistency and problems identified and
fixed according w/ enterprise policy.
Contents:
Variety of hot and cold sauces from classical recipes based on the required menuitems.
Variety of sauces made from basic sauces.
Thickening agents and other products available used appropriately
Evaluation of Sauce as to flavor, color and consistency.
Identify problems and fixed in accordance w/ enterprising policy.
Conditions:Students / trainees must be provided with the following.
Tools and Accessories
Laboratory outfit (hairnet, lab gown,apron, mask, gloves, splasher,shoes)
Measuring spoon, glass, cups,dietetic scale
Chopping board
Sefter
Plates and bowls
Knives
Spoon and fork
Scoop / laddle
Saucepan, saucepot
Equipment
Gas Range
Blender Refrigerator
Microwave
Working table
Supplies and Materials
Oil (veg.)
Garlic
Ginger
Broth cubes
Cream
Tamarine
Spring onion
Bell pepper
Celery
Parsley
Cornstarch
Soy sauce
Breast fillet
Sesame oil
Water chestnut
Brazier Double boiler
Learning Materials
Manuals
References / Books
Modules and brochures
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Competency-Based CurriculumMethodologies:
Lecture / discussion
Demonstration
Assessment Methods:
Direct Observation
Oral Questioning
Written Test
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Competency-Based Curriculum
LO 1: Coordinate, organize and prepare for food service
Assessment Criteria:
1. Commodity quantities, style, and quality requirements are determined according to
menu, recipes and specifications2. Clear, complete and appropriate jobs checklist for food is prepared3. Menu requirements and job roles are liaised with other team members based on
enterprise procedures4. Work schedules are developed and followed to maximize efficiency considering
roles and responsibilities of other team members5. Food items are organized and prepared in correct quantities as required6. Ready-to-serve foods are stored appropriately
CONTENTS:
Time and motion
Work within normal operating conditions of a commercial kitchen including timeconstraints and industry-realistic ratios of kitchen staff to customers
Team coordination based on task allocation
Principles and practices related to food safety
Use of correct culinary terminologies in kitchen communication
CONDITIONS/RESOURCES:The students/trainees must be provided with the following:
EQUIPMENTTOOLS AND
ACCESSORIESSUPPLIES &MATERIALS
LEARNINGMATERIALS
Electric, gasor induction ranges
Ovens,including combiovens
Microwaves
Grills andgriddles
Deep fryers
Salamanders Foodprocessors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry
Appetizersand salads
Stocks,sauces and soups
Vegetables,eggs and starch
Poultry andgame
Fish and
seafood Meat beefor pork basedproducts
Hot andcold desserts
Pastries,cakes andyeastgoods
Manuals
Books
Video (CD)
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Competency-Based Curriculum
pan
Steamers
Baine marie
Mandoline
LCD Projector(optional forlecture)
OverheadProjector(Optional forlecture)
Television andmultimediaplayer
Whiteboard
Applicable
equipment asprescribed byTraining regulations
METHODOLOGIES:
Discussion/ Demonstration
Video viewing
ASSESSMENT METHODS:
Portfolio Report such as training record book used as part of apprenticeship ortraineeship arrangements, sampling of menu items prepared by the candidate
Direct observation of the candidate while preparing and cooking food items in acommercial kitchen
Third Party Report such as feedback from customer about menu items and speedand timing of service
Written or oral questions to test candidates knowledge on commodities, cookery
techniques, equipment and food hygiene Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate
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Competency-Based CurriculumLO 2: Cook and serve menu items for food service
Assessment Criteria:
1. Appropriate commercial equipment are identified and used to prepare menuitems2. Menu items are cooked and served according to menu and service style using
appropriate cookery methods3. Menu items and ingredients are adjusted to meet special requests of customers4. Menu items are cooked and served to meet customer expectations on quality,presentation and timeliness of delivery5. Workplace safety and hygienic procedures are followed according to enterpriseand legislative requirements
CONTENTS:
Prepare, cook and serve a variety of menu items to meet customer expectationson quality using cookery methods, food items and menu styles as specified in the
Range of Variables Characteristics of different foods from all main food categories and appropriatecookery methods for each category
Team coordination based on task allocation
Principles and practices related to food safety
Use of correct culinary terminologies in kitchen communication
CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:
EQUIPMENT TOOLS ANDACCESSORIES
SUPPLIES &MATERIALS
LEARNINGMATERIALS
Electric, gasor induction ranges
Ovens,including combiovens
Microwaves
Grills andgriddles
Deep fryers Salamanders
Foodprocessors
Blenders
Mixers
Slicers
Pans
Utensils
Appetizersand salads
Stocks,sauces and soups
Vegetables,eggs and starch
Poultry andgame
Fish andseafood
Meat beefor pork basedproducts
Hot andcold desserts
Pastries,cakes andyeast
Manuals
Books
Video (CD)
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Competency-Based Curriculum
Tilting frypan
Steamers
Baine marie
Mandoline
LCD Projector(optional forlecture)
OverheadProjector(Optional forlecture)
Television andmultimediaplayer
Whiteboard
Applicableequipment asprescribed byTraining regulations
goods
METHODOLOGIES:
Discussion/ Demonstration
Video viewing
ASSESSMENT METHODS:
Portfolio Report such as training record book used as part of apprenticeship ortraineeship arrangements, sampling of menu items prepared by the candidate
Direct observation of the candidate while preparing and cooking food items in acommercial kitchen
Third Party Report such as feedback from customer about menu items and speedand timing of service
Written or oral questions to test candidates knowledge on commodities, cookery
techniques, equipment and food hygiene Review of portfolios of evidence and third party workplace reports of on-the-jobperformance by the candidate
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Competency-Based CurriculumLO 3: Coordinate and complete end of service requirements
Assessment Criteria:
1. End of service procedures are coordinated according to enterprise practices2. Food items are stored appropriately to minimize food spoilage and wastage3. Post service de-briefing are conducted according to enterprise policy and
procedures
CONTENTS:
Work within normal operating conditions of a commercial kitchen including timeconstraints and industry-realistic ratios of kitchen staff to customers
Team coordination based on task allocation
Principles and practices related to food safety
Use of correct culinary terminologies in kitchen communication
CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:
EQUIPMENTTOOLS AND
ACCESSORIESSUPPLIES &MATERIALS
LEARNINGMATERIALS
Electric, gasor induction ranges
Ovens,including combiovens
Microwaves Grills and
griddles
Deep fryers
Salamanders
Foodprocessors
Blenders
Mixers
Slicers
Pans
Utensils Tilting frypan
Steamers
Baine marie
Mandoline
LCD Projector(optional for
Appetizersand salads
Stocks,sauces and soups
Vegetables,
eggs and starch Poultry andgame
Fish andseafood
Meat beefor pork basedproducts
Hot andcold desserts
Pastries,
cakes and yeastgoods
Manuals
Books
Video (CD)
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Competency-Based Curriculum
lecture)
OverheadProjector(Optional forlecture)
Television andmultimedia
player Whiteboard
Applicableequipment asprescribed byTraining regulations
METHODOLOGIES:
Discussion/ Demonstration
Video viewing
ASSESSMENT METHODS:
Portfolio Report such as training record book used as part of apprenticeship ortraineeship arrangements, sampling of menu items prepared by the candidate
Direct observation of the candidate while preparing and cooking food items in acommercial kitchen
Third Party Report such as feedback from customer about menu items and speedand timing of service
Written or oral questions to test candidates knowledge on commodities, cookerytechniques, equipment and food hygiene
Review of portfolios of evidence and third party workplace reports of on-the-jobperformance by the candidate
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Competency-Based Curriculum
LO 1.PREPARE AND PRESENT A VARIETY OF SALAD AND DRESSINGS
Assessment Criteria:
1. Suitable ingredients are chosen base on enterprise quality standard for salads and
dressings.2. Salads are prepared using fresh (seasonal) ingredients for acceptable enterprise
standards to maximize eating qualities, characteristics and taste.3. Sauces and dressings are prepared which is suitable either incorporate unto or
accompany salads.4. Salads are presented attractively to enterprise standards
Contents:1. Real Ingredients required by catering or enterprise2. Salads are prepared using fresh (seasonal) ingredients accdg to enterprise
standards.
3. Preparation of sauces and dressing suited either to incorporate or accompanysalads.4. Preparation of salads attractively to enterprise standards.
Conditions:Students / trainees must be provided with the following.
Tools and Accessories
Laboratory outfit (hairnet, lab gown,apron, mask, gloves, splasher,shoes)
Measuring spoon, glass, cups,dietetic scale
Chopping board
Sifter
plates, bowls
salad spoon and forks
fluted knife
cups / plastic
Supplies and Materials
Ingredients:
Dressing (mayonnaise, catsup,
vinegar, olive oil, salt, mustard,cream, evaporated milk, yoghurt,condensed milk)
Garnishing, celery, cabbage,asparagus, ham, wine, tomato,potatoes, cucumber, onion rings andvegetable sticks
Meats (chicken & beef, tuna)
Flavoring gelatin (pineapple,orange, etc)
Equipment Refrigerator
Blender
Microwave
Working table
Learning Materials Standard recipes
Books, manuals
Modules/ references
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Competency-Based Curriculum
Methodologies:DemonstrationLecture
Assessment Method:
Oral questioningObservationWritten Test
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Competency-Based Curriculum
LO 2. PREPARE AND PRESENT A RANGE OF HOT AND COLD APPETIZERS.
Assessment Criteria:1. Appetizer are produced using the correct ingredients ensuring:
a. symmetry & neatness of presentation
b. appropriate ingredientsc. precise & uniform cutd. attractive service ware and garnishes
2. Glazes are correctly selected and prepared3. Correct equipment are selected and used in the production of appetizer4. Quality trimmings and left over are utilized when appropriate5. Appetizer are presented within the qualified time frame6. Appetizers are presented attractively as to classical, cultural and enterprises
standard
Contents:
1. Correct ingredients used in appetizer2. Prepared glazer correctly selected3. Utilize left over for trimming to avoid waste4. Selected correct equipment used in the production of appetizer5. Presentation of appetizer attractively
Conditions:Students/ trainees must be provided with the following.
Tools and Accessories
Laboratory outfit (hairnet, lab gown,
apron, mask, gloves, splasher shoes. Measuring spoon, cups, dietetic
scale.
Chopping board
Plates and bowls
Knives
Spoon and fork
Soup Ladle
Sauce pot and pan
Stock Pat
Blender
Dutch Oven
Stew Pot
Supplies and MaterialsIngredients :
Seafoods- oyster, clams, shrimp,tahong, fish fillet
Meat- meatballs, ham,sausage, crab sticks, chickennuggets, lumpia
Vagetable- carrots,turnips, asparagus, celery, egg plant,bell pepper,
o tomatoes,
turnips, onions, okra
Fruits- pineapple
chunks, cucumber, calamansi, lemon,melons,
Others: cheese, green mangoes
Equipment
Gas Range
Refrigerator
Working table
Learning Materials
Standard recipes
Manuals
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Competency-Based Curriculum
Methodologies:
Lecture
Demonstration
Modules/ references
Assessment Methods: Oral questioning
Observation
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Competency-Based Curriculum
LO 3. STORE APPETIZER AND SALADS
Assessment Criteria:1. Appetizers and salads are kept in appropriate conditions based on enterprise
procedures.
2. Required containers are used and stored in proper temperature to maintainfreshness, quality and taste
Contents:1. Appetizers and salads (hot and cold) appropriate conditions are properly pack or box
based on enterprise procedures.2. Maintenance of its freshness, quality and taste required containers are used and
stored in proper temperature.
Conditions:Students / trainees must be provided with the following.
Tools and Accessories Laboratory outfit
Measuring cups
Dietetic scale
Oyster knife, paring knife, clamknife
Cast iron skillet
Spatula
Channel knife
Melon ball scoop
Plastic containers (accordingto standard size used)
Plastic bags
Tin foil
Decorative wood/ plastictoothpicks
Food trays
Supplies and MaterialsIngredients :
Ingredients:
Appetizers:
Finger foods lumpia, nuggets, f.chicken
Cocktail fruits
Sandwiches chicken, burger
Canapes
Salads
Fruit salad- cocktail, cream,
condensed milk
Chicken potatoes salad chickenbreast, potatoes, mayonnaise, celery
Equipment
Refrigerator
Microwave
Chiller or hot food conveyor Stem, table pan
Working table
Learning Materials
Standard recipes
Books/manuals
Methodologies:
Demonstration
Observation
Lecture
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Competency-Based Curriculum
Assessment Method:
Questioning
UNIT OF COMPETENCY : Prepare Sandwiches (hot and cold)
MODULE TITLE : Preparing sandwiches ( hot and cold)
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudesrequired in preparing sandwiches (hot and cold) incommercial cookery or catering operations.
NOMINAL DURATION : 25 hours
QUALIFICATION LEVEL : NCII
SUMMARY OF LEARNING OUTCOMES:
At the end of this module the student / trainees should be able to
LO 1 Prepare and present variety of sandwichesLO 2 Store sandwiches
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LO 1. PREPARE AND PRESENT A VARIETY OF SANDWICHES
Assessment Criteria:1. Appropriate techniques use in variety of type of sandwiches2. Using correct ingredients to enterprise standard ensuring neatness of presentation,
appropriate ingredients combination, precise uniform cuts, size and shape3. Attractive used of service ware and garnishes4. Proper equipment used for toasting and heating accdg to enterprise procedure and
manuals5. Sandwiches presentation w/in the required time frame and according to customer
request.6. Attractive presentation of sandwich using suitable garnishing and service ware.
Contents:1. Hygene handling of food at proper temparature2. Safety used of equipment for toasting and heating of food
3. Maintaining freshness and quality with correct used of diff. packaging materials
Conditions:Student / trainees must be provided with the ff.
Tools and Accessories
Lab outfit
Measuring spoon, glass cup,dietetic seals
Food tray
Food slicer / cutter
Sheet pan
Chef knife Fluted knife
Spatula or palette knife
Supplies and Materials
Bread loaves / garnishing
Square styro fitted for sandwich
Stick plastic container, sealer orplastic wrap or foil
Trays/ boxes
Hotdogs, cheese, chicken breast,
hamburger, onion, ground pork Pita bread, bell pepper, all purpose
flour, cornstarch, egg
Learning Materials
Standard recipes
Books/manuals
Methodologies:
Demonstration
Lectures
Assessment Method:
Observation
Oral Questioning
Written Test
Equipment
Working table
Hot food conveyor
Range
Grill (smokeless)
Toaster
Oven Chiller
Customized containers for display
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Competency-Based Curriculum
UNIT OF COMPETENCY : PREPARE VEGETABLES, FRUITS, EGGS AND STARCHDISHES
MODULE TITLE : Prepare Vegetables, Fruits, Eggs and Starch Dishes
MODULE DESCRIPTION : This module covers knowledge, skills, and desirable attitudesrequired to prepare various vegetables, fruits, eggs, andstarch dishes in a commercial cookery or catering operation.
NOMINAL DURATION : 30 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
At the end of this module, the students/trainees should be able to:
LO 1. Prepare vegetable and fruit dishes
LO 2. Prepare starch dishes
LO 3. Prepare and cook egg-based dishes
LO 4. Store vegetables, egg and starch foodstuffs
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Competency-Based Curriculum
LO 1. PREPARE VEGETABLE AND FRUIT DISHES
Assessment Criteria:1. Vegetables and fruits are selected according to season availability, quantity, quality
and price.
2. Optimum quality and nutrients of fruits and vegetables are preserved by following thestandard preparation/cooking method, in accordance with recipe requirement.
3. Vegetable and fruit dishes are attractively presented using appropriate garnishesbased on standard recipe requirement.
Contents
Classification and market forms of fruits and vegetables
Guidelines in selecting and preparation of fruits and vegetables
Nutritive value of fruits and vegetables
Principles of fruit and vegetable cookery
Cutting and presentation techniques of fruits and vegetables
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Refrigerator
Working table
Blender
Weighing scale
Oven/ gas range
Microwave
SUPPLIES AND MATERIALS
Real ingredients
LEARNING MATERIALS
Manuals
References
Modules
Standards recipes
TOOLS
Measuring spoon and cups
Chopping board
Colander
Plates and bowls
Knives
Spoon and Forks
Pots and pans
ACCESSORIES
Laboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
Methodology:
Lecture/ discussion
Assessment Method
Direct observation
Written examination
Oral questioning
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Competency-Based Curriculum
LO 2. PREPARE STARCH DISHES
Assessment Criteria:1. Variety of starch and foods are selected and prepared according to enterprise
standard recipes and guidelines.
2. Optimum quality of the prepared starch dish is ensured using suitable methodsbased on standard recipe requirement.
Contents:
Classification and market forms of starch
Guidelines in selecting and preparation of starch
Principles of starch cookery
Conditions:Students/trainees must be provided with the following:
EQUIPMENT Gas range
Oven
Refrigerator
Microwave
Working table
Weighing scale
TOOLS
Measuring spoon and cups
Chopping board Sifter
Colander
Plates and bowls
Knives
Spoon and Forks
Pots and pans
SUPPLIES AND MATERIALS Real ingredients
LEARNING MATERIALS
Manuals
References
Modules
Standard recipes
ACCESSORIESLaboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
Methodology:
Lecture/ discussion
Assessment Methods:
Direct observation
Written examination
Oral questioning
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Competency-Based Curriculum
LO 3. PREPARE EGG DISHES
Assessment Criteria:1. Variety of egg dishes are prepared and cooked according to standard recipes.2. Egg dishes are correctly prepared meeting desired quality, consistency, and
appearance based on enterprise standard recipes.3. Eggs are utilized and presented in various ways based on its culinary purposes in
commercial cooking.
Contents:
Kinds of eggs
Parts of an egg
Cooking methods of eggs
General uses of eggs in culinary arts
Guidelines in checking the quality of eggs
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Gas range
Oven
Refrigerator
Working table
TOOLS
Measuring spoon and cups
Chopping board
Sifter
Plates and bowls
Knives
Spoon and Forks
Pans and pots
SUPPLIES AND MATERIALS
Real ingredients
LEARNING MATERIALS
Manuals
References
Modules
Standard recipes
ACCESSORIESLaboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
Methodology: Lecture/ discussion
Assessment Method:
Direct observation
Written examination
Oral questioning
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Competency-Based Curriculum
LO4. STORE VEGETABLES, FRUITS, EGGS AND STARCH FOODSTUFFS
Assessment Criteria:1. Fresh and processed eggs, vegetables, fruits, and starch foodstuffs are stored at
correct temperature in accordance with the required conditions.
2. Freshness and quality is maintained in accordance with enterprise storing techniquesand procedures.
Contents:
Storage conditions for foods
Controlling temperatures at receiving and storage
Proper storage of foods
Hygienic handling of foods
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Refrigerator
Working table
Blender
Weighing scale
Oven/ gas range
Microwave
TOOLS
Measuring spoon and cups
Chopping board
Colander
Plates and bowls
Knives
Spoon and Forks
Pots and pans
SUPPLIES AND MATERIALS
Real ingredients
LEARNING MATERIALS
Manuals
References
Modules
Standard recipes
ACCESSORIES
Laboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
Methodology: Lecture/ discussion
Assessment Methods:
Direct observation
Written examination
Oral questioning
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Competency-Based Curriculum
UNIT OF COMPETENCY : PREPARE AND COOK POULTRY AND GAME
MODULE TITLE : PREPARING AND COOKING POUTRY AND GAME
MODULE DESCRIPTION : This module deals with the knowledge, skills and desirable
attitude in selecting, preparing, cooking and presenting andstoring poultry and game
NOMINAL DURATION : 40 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
At the end of this module, the students/trainees should be able to:
LO 1. Select and purchase poultry and game
LO 2. Handle and store poultry and game
LO 3. Prepare, cook and present poultry and game
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Competency-Based Curriculum
LO 1. SELECT AND PURCHASE POULTRY AND GAME
Assessment Criteria:1. Poultry and game is selected and purchased based on the required menu2. Poultry and game are received in accordance with required quantity and quality
3. Items are received and indorsed according to guidelines
Contents:
Classifications of poultry and game
Qualities or characteristics of poultry and game
Guidelines in receiving foods
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
OHP
SUPPLIES
Transparencies
TOOLS/ACCESSORIES
Weighing scale
Wok
Casserole
Ladle
Plates
Bowls
Laboratory gown
Hair net
Apron
Mask
gloves
LEARNING MATERIALSManuals
Catalog
Reference books
Methodologies:
Lecture/ discussion
Demonstration
Assessment Methods: Direct observation
Written/oral questioning
Demonstration
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LO 2. HANDLE AND STORE POULTRY AND GAME
Assessment Criteria:1. Poultry and game are handles efficiently and hygienically to minimize risk food
spoilage and cross contaminations
2. Frozen poultry and game are thawed in accordance with required thawingprocedures
3. Poultry and game are stored ensuring storage conditions and optional temperatureare maintained
Contents:
Proper handling of poultry and game products
Procedures of thawing poultry products
Proper storing of poultry
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT
Freezer
Refrigerator
Chiller
SUPPLIES
Poultry and game products
Foil
Wax paper
TOOLS/ACCESSORIES
Laboratory gown
Hair net
Apron
Mask
gloves
LEARNING MATERIALS
Manuals
Catalog
Reference books
Methodologies:
Lecture/ discussion
Demonstration
Assessment Methods:
Direct observation
Written/oral questioning
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Competency-Based Curriculum
LO 3. PREPARE, COOK AND PREPARE POULTRY
Assessment Criteria:1. Poultry and game are prepared based on the required menu and preparation
techniques
2. Poultry and game are cooked according to standard recipes and appropriate cookerymethod
3. Variety of poultry and game dishes are prepared according to standard recipe4. Poultry and game are served in according to standard recipe including, carving,
slicing or leaving whole5. Poultry and game is presented using suitable, sauces, garnishes and
accompaniments
Contents:
Preparation techniques used in cooking poultry and game
Cookery methods and techniques for poultry and game
Portioning and yielding Different types of sauces, garnishes and accompaniments
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Gas range
Oven
Blender
Refrigerator
Microware
Working table
LEARNING MATERIALS
Manuals
Copy of standardized recipe
Catalog
Reference books
Hand-outs
TOOLS/ACCESSORIES
Weighing scale
Wok
Casserole
Ladle
Plates
Bowls
Laboratory gown
Hair net
Apron
Mask
glovesSUPPLIES
Real ingredients as required by menuor recipe
Methodologies: Lecture/discussion
Demonstration
Video viewing
Assessment Methods:
Written examination
Oral questioning
Direct observation
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Competency-Based Curriculum
UNIT OF COMPETENCY : PREPARE PORTION OF CONTROLLED MEAT CUTS
MODULE TITLE : Prepare Portion of Controlled meat cuts
MODULE DESCRIPTION : This module covers the specialized skills and knowledgerequired to select quality meats, break down primary andsecondary cuts into portions and prepare a selection of meatproducts.
NOMINAL DURATION : 20 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
At the end of this module, the students/trainees should be able to:
LO 1. Select suppliers and purchase meats
LO 2. Prepare and produce a range of portion controlled meats
LO 3. Prepare and produce meat products
LO 4. Store meat cuts and meat products
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Competency-Based Curriculum
LO 1. SELECT SUPPLIERS AND PURCHASE MEATS
Assessment Criteria:1. Suppliers are identified prior to purchase of meats in accordance with enterprise
selection guidelines and policy.
2. Suppliers are selected based on enterprise approves selection guidelines.3. Meats are purchased based on quality specifications and request.
Contents:
Classification and market forms of meat and meat products
Guidelines in selecting and purchasing of meats
Cuts of meats
Conditions:Students/trainees must be provided with the following:
EQUIPMENT Refrigerator
Working table
Weighing scale
Freezer
ACCESSORIESLaboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
TOOLS
Measuring spoon and cups
Chopping board
Colander
Plates and bowls
Knives
Spoon and Forks
Pots and pans
Food containers
LEARNING MATERIALS
Manuals
References
Modules
Standard recipes
Methodology:
Lecture/ discussion
Assessment Methods:
Direct observation
Written examination
Oral questioning
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LO 2. PREPARE AND PRODUCE A RANGE OF PORTION CONTROLLED MEATS
Assessment Criteria:1. Ingredients are specified and selected according to standard recipes.
2. Meats and other ingredients are weighed based on recipes required quantity.3. Meats are precisely cut to required portion size based on given standard recipes.
Contents:
Recipe quantification
Units of measurement and its equivalents
Butchering
Conditions:Students/trainees must be provided with the following:
EQUIPMENT Freezer
Working table
Weighing scale
SUPPLIES AND MATERIALS Real ingredients
TOOLS
Measuring spoon and cups
Chopping board
Colander
Plates and bowls
Paring knife Butchers knife
Cleaver
Boning knife
Spoon and Forks
LEARNING MATERIALS
Manuals
References
Modules
Standard recipes
ACCESSORIESLaboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
Methodologies
Lecture/ discussion
Demonstration
Video viewing
Assessment Method
Direct observation
Written examination
Oral questioning
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LO 3. PREPARE AND PRODUCE MEAT PRODUCTS
Assessment Criteria:1. Range of portion-controlled meat products are prepared and cooked according to
standard recipes and suitable cookery methods.
2. Suitable ingredients are selected according to standard recipe requirements.3. Seasonings, flavoring, herbs and spices for meat products are selected and used
based on recipe requirement.
Contents:
Techniques in cutting meats
Uses of food additives and food enhancers
Guidelines in using food additives and food enhancers
Principles of meat cookery
Conditions:
Students/trainees must be provided with the following:
EQUIPMENT
Freezer
Working table
Refrigerator
Gas range/ oven
Racks
Weighing scale
TOOLS
Measuring spoon and cups
Chopping board
Colander
Plates and bowls
Paring knife
Butchers knife
Cleaver
Boning knife
Spoon and Forks
Pots and pans
SUPPLIES AND MATERIALS
Real ingredients
Spices and seasonings
LEARNING MATERIALS
Manuals
References
Modules
Standard recipes
ACCESSORIES
Laboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
Methodology:
Lecture/ discussion
Assessment Methods:
Direct observation
Written examination
Oral questioning
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LO 4. STORE MEAT CUTS AND MEAT PRODUCTS
Assessment Criteria:1. Food spoilage is minimized in accordance with standard storage techniques.2. Quality of each cut and product is maintained through appropriate storage
techniques, in accordance with job requirement.3. Meat preservation method is used/ applied appropriately in accordance with standard
recipe requirement.
Contents:
Factors contributing to meat spoilage
Storage procedures for different meats
Methods of meat preservation
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Freezer
Working table
Refrigerator
Gas range/ oven
Racks
TOOLS
Measuring spoon and cups
Chopping board
Colander
Plates and bowls
Knives
Spoon and Forks
Pots and pans
SUPPLIES AND MATERIALS
Real ingredients
LEARNING MATERIALS
Manuals
References
Modules
Standard recipes
ACCESSORIESLaboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
Methodologies:
Lecture/ discussion
Educational trips
Assessment Methods:
Direct observation
Written examination
Oral questioning
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UNIT OF COMPETENCY : PREPARE AND COOK SEAFOOD
MODULE TITLE : Prepare and Cook Seafood
MODULE DESCRIPTION : This module deals with the knowledge, skills and
desirable attitudes required in selecting, preparing,presenting and storing seafood in a commercial cookeryor catering operation.
NOMINAL DURATION : 30 hours
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOME
At the end of this module, the students/trainees should be able to:
LO 1. Select and store seafood
LO 2. Prepare and cook fish and shellfish
LO 3. Present fish and seafood
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LO 1. SELECT AND STORE SEAFOOD
Assessment Criteria:1. Seafood is selected according to quality, seasonal availability, price and the
requirements for specific menu items.
2. Live seafood, where used, are maintained and killed in a non-cruel and humanemanner and in accordance with government regulations.
3. Seafood are handled and stored hygienically, in accordance with safe handling andstoring techniques.
4. Frozen seafood are thawed correctly to ensure maximum quality, hygiene, and toretain their nutrients.
5. Where applicable, date stamps and codes are checked to ensure quality control.
Contents:
Classifications and market forms of seafood
Principles in cooking seafood
Techniques in storing of seafood Thawing guide of seafood
Safe handling of raw seafood
Conditions:Students/trainees must be provided with the following:
EQUIPMENT
Freezer
Working table
Gas range/ oven
Cooler
TOOLS
Measuring spoon and cups
Chopping board
Colander
Plates and bowls
Knives
Spoon and Forks
Pots and pans
Food containers
SUPPLIES AND MATERIALS
Real ingredients
LEARNING MATERIALS
Manuals
References
Modules
ACCESSORIESLaboratory outfit
Hairnet
Lab gown
Apron
Mask
Gloves
Splasher shoes
Methodologies:
Lecture/ discussion
Assessment Methods:
Direct observation
Written examination
Oral questioning
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LO 2. PREPARE AND COOK FISH AND SHELLFISH
Assessment Criteria:1. Fish is cleaned, gutted and filleted correctly and efficiently according to recipe
standards.2. Shellfish and other types of seafood are cleaned and prepared correctly and in
accordance with recipe standards.3. Seafood is cooked to standard recipe requirements using a variety of cookery
methods.4. Fish and shellfish by-products are used appropriately for a variety of dishes and
menu items.
Contents:
Classifications fish