tr cookery nc ii.doc

7/26/2019 TR Cookery NC II.doc

1/96

TR COMMERCIAL COOKING NC II 0

COOKERY NC II

TRAINING

REGULATIONS

TOURISM SECTOR

(HOTEL AND RESTAURANT)

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

AUTHORITY

East Service Road, South Superhih!a", Taui Cit", Metro Ma#i$a


2/96

TABLE OF CONTENTS

TOURISM SECTOR

(HOTEL AND RESTAURANT)

OOKERY N II

%ae No&

SECTION 1 COOKERY NC II QUALIFICATION 1

SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 -

17 Common Competencies 18 -

36

Core Competencies 37 -

76

SECTION 3 TRAINING ARRANGEMENTS

3.1 Curriculum esi!n 77 - 823." Trainin! eli#er$ 82 -

833.3 Trainee Entr$ Re%uirements 833.& List o' Tools( E%uipment an) Materials 83 - 873.* Trainin! +acilities 873., Trainer-s uali'ications 883./ Institutional Assessment 88

SECTION 4 ASSESSMENT ANDCERTIFICATION ARRANGEMENTS 89

COMPETENCY MAP 90 - 91

ACKNOWLEDGEMENTS 92 - 93


3/96

TRAINING REGULATIONS FOR

COOKERY NC II

SECTION 1 COOKERY NC II QUALIFICATIONTe COOKERY NC IIuali'ication consists o' competencies tat a person

must acie#e to clean itcen areas( prepare ot( col) meals an) )esserts 'or !uestsin #arious 'oo) an) 2e#era!e ser#ice 'acilities

Tis uali'ication is paca!e) 'rom te competenc$ map o' te T!"#$%S&'(" )*(&+ ,. R&$(,!",(/ as son in Anne4 A.

Te 5nits o' Competenc$ comprisin! tis uali'ication inclu)e te 'olloin!6

CODE NO ASIC COMPETENCIES*0031110* 7articipate in orplace communication*0031110, 8or in a team en#ironment

*0031110/ 7ractice career pro'essionalism*00311109 7ractice occupational ealt an) sa'et$ proce)ures

CODE NO COMMON COMPETENCIESTR:311"01 e#elop an) up)ate in)ustr$ nole)!eTR:311"0" O2ser#e orplace $!iene proce)uresTR:311"03 7er'orm computer operationsTR:311"0& 7er'orm orplace an) sa'et$ practicesTR:311"0* 7ro#i)e e''ecti#e customer ser#ice

CODE NO CORE COMPETENCIESTR:*1"3"9 Clean an) maintain itcen premisesTR:*1"331 7repare stocs( sauces an) soupsTR:*1"391 7repare appeti;ersTR:*1"39" 7repare sala)s an) )ressin!TR:*1"330 7repare san)icesTR:*1"393 7repare meat )isesTR:*1"39& 7repare #e!eta2les )isesTR:*1"39* 7repare e!! )isesTR:*1"39, 7repare starc )isesTR:*1"333 7repare poultr$ an) !ame )is


4/96

SECTION 2 COMPETENCY STANDARDS

Tis section !i#es te )etails o' te contents o' te 2asic( common an) coreunits o' competenc$ re%uire) in COOKERY NC II

BASI OMPETEN IES

UNIT OF COMPETENCY ; PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE ;


5/96

ELEMENTPERFORMANCE CRITERIA

Italicized terms are ela2orate) in te Ran!e o'@aria2les

&. Complete rele#ant or

relate) )ocuments

&.1 Ran!e o' formsrelatin! to con)itions o'

emplo$ment are complete) accuratel$ an)le!i2l$

&." 8orplace )ata is recor)e) on stan)ar)orplace 'orms an) )ocuments

&.3 Basic matematical processesare use) 'orroutine calculations

&.& Errors in recor)in! in'ormation on 'orms)ocuments are i)enti'ie) an) properl$ acte)upon

&.* Reportin! re%uirements to super#isor arecomplete) accor)in! to or!ani;ational

!ui)elines

TR = COOKER> NC II


6/96

RANGE OF =ARIALES

=ARIALE RANGE

1. Appropriate sources 1.1. Team mem2ers

1.". :uppliers

1.3. Tra)e personnel

1.&. Local !o#ernment

1.*. In)ustr$ 2o)ies

". Me)ium ".1. Memoran)um

".". Circular

".3. Notice

".&. In'ormation )iscussion

".*. +olloup or #er2al instructions

".,. +ace to 'ace communication

3. :tora!e 3.1. Manual 'ilin! s$stem

3.". Computer2ase) 'ilin! s$stem

&. +orms &.1. 7ersonnel 'orms( telepone messa!e'orms( sa'et$ reports

*. 8orplace interactions *.1. +ace to 'ace

*.". Telepone

*.3. Electronic an) to a$ ra)io

*.&. 8ritten inclu)in! electronic( memos(instruction an) 'orms( non#er2al inclu)in!!estures( si!nals( si!ns an) )ia!rams

,. 7rotocols ,.1. O2ser#in! meetin!

,.". Compliance it meetin! )ecisions

,.3. O2e$in! meetin! instructions

TR = COOKER> NC II


7/96

E=IDENCE GUIDE

1. Critical aspects o'Competenc$

Assessment re%uires e#i)ence tat te can)i)ate6

1.1. 7repare) ritten communication 'olloin! stan)ar)'ormat o' te or!ani;ation

1.". Accesse) in'ormation usin! communication e%uipment1.3. :poen En!lis at a 2asic operational le#el1.&. Ma)e use o' rele#ant terms as an ai) to trans'er

in'ormation e''ecti#el$1.*. Con#e$e) in'ormation e''ecti#el$ a)optin! te 'ormal or

in'ormal communication

". 5n)erpinnin!Knole)!e

".1. E''ecti#e communication".". i''erent mo)es o' communication".3. 8ritten communication

".&. Or!ani;ational policies".*. Communication proce)ures an) s$stems".,. Tecnolo!$ rele#ant to te enterprise an) te

in)i#i)ual-s or responsi2ilities

3. 5n)erpinnin!:ills

3.1. +ollo simple spoen lan!ua!e3.". 7er'orm routine orplace )uties 'olloin! simple

ritten notices3.3. 7articipate in orplace meetin!s an) )iscussions3.&. Complete or relate) )ocuments3.*. Estimate( calculate an) recor) routine orplace

measures3.,. Basic matematical processes o' a))ition( su2traction(

)i#ision an) multiplication3./. A2ilit$ to relate to people o' social ran!e in te

orplace3.9. Gater an) pro#i)e in'ormation in response to

orplace re%uirements

&. ResourceImplications

&.1. +a4 macine&.". Telepone&.3. 8ritin! materials

&.&. Internet

*. Meto)s o'Assessment

*.1. irect O2ser#ation*.". Oral inter#ie an) ritten test

,. Conte4t o'Assessment

,.1. Competenc$ ma$ 2e assesse) in)i#i)uall$ in te actualorplace or trou! accre)ite) institution

TR = COOKER> NC II


8/96

UNIT OF COMPETENCY; WORK IN TEAM EN=IRONMENT

UNIT CODE ; NC II


9/96


10/96

RANGE OF =ARIALES

=ARIALE RANGE

1. Role an) o2ecti#e o'

team

1.1. 8or acti#ities in a team en#ironment it

enterprise or speci'ic sector

1.". Limite) )iscretion( initiati#e an) u)!ementma$2e )emonstrate) on te o2( eiterin)i#i)uall$ or in a team en#ironment

". :ources o' in'ormation ".1. :tan)ar) operatin! an)or oter orplaceproce)ures

".". Do2 proce)ures

".3. Macinee%uipment manu'acturer-s

speci'ications an) instructions".&. Or!ani;ational or e4ternal personnel

".*. Clientsupplier instructions

".,. ualit$ stan)ar)s

"./. O: an) en#ironmental stan)ar)s

3. 8orplace conte4t 3.1. 8or proce)ures an) practices

3.". Con)itions o' or en#ironments

3.3. Le!islation an) in)ustrial a!reements

3.&. :tan)ar) or practice inclu)in! te stora!e(sa'e an)lin! an) )isposal o' cemicals

3.*. :a'et$( en#ironmental( ouseeepin! an)%ualit$ !ui)elines

&. Appropriatecommunicationtecni%ues

Ma$ inclu)e6

&.1 5se o' acti#e listenin!

&." 5se o' 2ot open an) close) %uestions

&.3 :peain! clearl$ an) concisel$

&.& 5sin! appropriate lan!ua!e an) tone o' #oice

&., Bein! attenti#e

TR = COOKER> NC II


11/96

E=IDENCE GUIDE

1. Critical aspects o'competenc$

Assessment re%uires e#i)ence tat te can)i)ate61.1. Operate) in a team to complete orplace acti#it$1.". 8ore) e''ecti#el$ it oters

1.3. 8ore) in sociall$ )i#erse en#ironment1.&. Con#e$e) in'ormation in ritten or oral 'orm1.*. :electe) an) use) appropriate orplace lan!ua!e1.,. +olloe) )esi!nate) or plan 'or te o21./. Reporte) outcomes


".1. Communication process".". Team structure".3. Team roles".&. Group plannin! an) )ecision main!".*. :peci'ic )i#ersit$ issues


3.1. Communicate appropriatel$( consistent it te cultureo' te orplace


Te 'olloin! resources M5:T 2e pro#i)e)6&.1. Access to rele#ant orplace or appropriatel$

simulate) en#ironment ere assessment can taeplace

&.". Materials rele#ant to te propose) acti#it$ or tass

*. Meto)s o'

Assessment

Competenc$ ma$ 2e assesse) trou!6

*.1. O2ser#ation o' te in)i#i)ual mem2er in relation to teor acti#ities o' te !roup*.". O2ser#ation o' simulation an) or role pla$ in#ol#in! te

participation o' in)i#i)ual mem2er to te attainment o'or!ani;ational !oal

*.3. Case stu)ies an) scenarios as a 2asis 'or )iscussion o'issues an) strate!ies in teamor

,. Conte4t 'orAssessment

,.1. Competenc$ ma$ 2e assesse) in orplace or in asimulate) orplace settin!

,.". Assessment sall 2e o2ser#e) ile tas are 2ein!

un)ertaen eter in)i#i)uall$ or in !roup

TR = COOKER> NC II


12/96

UNIT OF COMPETENCY; PRACTICE CAREER PROFESSIONALISM

UNIT CODE ;


13/96

RANGE OF =ARIALES

=ARIALE RANGE

1. E#aluation 1.1 7er'ormance Appraisal1." 7s$colo!ical 7ro'ile

1.3 Aptitu)e Tests

". Resources ".1 uman"." +inancial".3 Tecnolo!$

".3.1 ar)are

".3." :o'tare

3. Trainin!s an) careeropportunities

3.1 7articipation in trainin! pro!rams 3.1.1 Tecnical

3.1." :uper#isor$ 3.1.3 Mana!erial 3.1.& Continuin! E)ucation3." :er#in! as Resource 7ersons in con'erences

an) orsops

&. Reco!nitions &.1 Recommen)ations&." Citations&.3 Certi'icate o' Appreciations&.& Commen)ations&.* Aar)s

&., Tan!i2le an) Intan!i2le Rear)s

*. Licenses an)orcerti'ications

*.1 National Certi'icates*." Certi'icate o' Competenc$

*.3 :upport Le#el Licenses*.& 7ro'essional Licenses

TR = COOKER> NC II


14/96

E=IDENCE GUIDE


Assessment re%uires e#i)ence tat te can)i)ate61.1 Attaine) o2 tar!ets itin e$ result areas


15/96

UNIT OF COMPETENCY ; PRACTICE OCCUPATIONAL *EALT* AND SAFETYPROCEDURES

UNIT CODE ;


16/96


Italicizedterms are ela2orate) in te Ran!e o' @aria2les

*. 7er'orm 2asic 'irstai)

proce)ures

*.1 :ituation is assesse) in accor)ance it accepte)practice

*." Basic 'irstai) tecni%ues is applie) in accor)anceit esta2lise) 'irstai) proce)ures an)enterprise polic$

*.3 etails o' te inci)ent is communicate) in a timel$manner accor)in! to enterprise polic$

TR = COOKER> NC II


17/96

RANGE OF =ARIALES

=ARIALE RANGE

1. :a'et$ re!ulations Ma$ inclu)e 2ut are not limite) to61.1 Clean Air Act

1." Buil)in! co)e1.3 National Electrical an) +ire :a'et$ Co)es1.& 8aste mana!ement statutes an) rules1.* 7ilippine Occupational :a'et$ an) ealt

:tan)ar)s1., OLE re!ulations on sa'et$ le!al

re%uirements1./ CC re!ulations

". a;ar)sRiss Ma$ inclu)e 2ut are not limite) to6".1 7$sical a;ar)s = impact( illumination(

pressure( noise( #i2ration( temperature(ra)iation

"." Biolo!ical a;ar)s 2acteria( #iruses( plants(parasites( mites( mol)s( 'un!i( insects

".3 Cemical a;ar)s = )usts( 'i2ers( mists('umes( smoe( !asses( #apors

".& Er!onomics

".&.1 7s$colo!ical 'actors = o#er e4ertion

e4cessi#e 'orce( aar)static

positions( 'ati!ue( )irect pressure(

#ar$in! meta2olic c$cles

".&." 7$siolo!ical 'actors = monoton$(

personal relationsip( or out c$cle

3. Contin!enc$ measures Ma$ inclu)e 2ut are not limite) to63.1 E#acuation3." Isolation3.3 econtamination3.& Callin! emer!enc$ personnel

TR = COOKER> NC II


18/96

=ARIALE RANGE

&. 77E Ma$ inclu)e 2ut are not limite) to6&.1 Mas&." Glo#es

&.3 Go!!les&.& air Netcap2onnet&.* +ace massiel)&., Ear mu''s&./ ApronGonco#erallump suit&.9 Antistatic suits

*. Emer!enc$relate) )rills an)trainin!

*.1 +ire )rill*." Eart%uae )rill*.3 Basic li'e supportC7R*.& +irst ai)

*.* :pilla!e control*., econtamination o' cemical an) to4ic*./ isaster prepare)nessmana!ement

,. O: personal recor)s ,.1 Me)icalealt recor)s,." Inci)ent reports,.3 Acci)ent reports,.& O:relate) trainin! complete)

TR = COOKER> NC II


19/96

E=IDENCE GUIDE


Assessment re%uires e#i)ence tat te can)i)ate61.1 E4plaine) clearl$ esta2lise) orplace sa'et$ an)

a;ar) control practices an) proce)ures1." I)enti'ie) a;ar)sriss in te orplace an) its

correspon)in! in)icators in accor)ance it compan$

proce)ures1.3 Reco!ni;e) contin!enc$ measures )urin! orplace

acci)ents( 'ire an) oter emer!encies1.& I)enti'ie) terms o' ma4imum tolera2le limits 2ase) on

tresol) limit #alue [email protected].* Applie) 2asic 'irstai) treatment1., +olloe) Occupational ealt an) :a'et$


20/96

TESDA-SOP-QSO-01-F08

OMMON OMPETEN IES

UNIT OF COMPETENCY ; DE=ELOP AND UPDATE INDUSTRY KNOWLEDGE

UNIT CODE ; TRS311201

UNIT DESCRIPTOR ; Tis unit o' competenc$ )eals it te nole)!e( sillsre%uire) to access( increase an) up)ate in)ustr$nole)!e. It inclu)es see in'ormation on tein)ustr$ an) up)ate in)ustr$ nole)!e.


Italicized items are ela2orate) in te Ran!e o'@aria2le

1. :ee in'ormation on te

in)ustr$

1.1 !ources of informationon te in)ustr$ are

correctl$ i)enti'ie) an) accesse)1." Information to assist effective work

performanceis o2taine) in line it o2re%uirements

1.3 :peci'ic in'ormation on sector o' or isaccesse) an) up)ate)

1.& In)ustr$ in'ormation is correctl$ applie) to )a$to)a$ or acti#ities

". 5p)ate in)ustr$

nole)!e

".1 In'ormal an)or 'ormal researc is use) to

up)ate !eneral nole)!e o' te in)ustr$2.2 5p)ate) nole)!e is sare) it customers

an) collea!ues as appropriate an) incorporate)into )a$to)a$ orin! acti#ities

3. e#elop an) up)atelocal nole)!e

3.1 Local nole)!e is )e#elope) to assist %uerieson localnational tourism in)ustr$

3." Local nole)!e is up)ate) usin! informalandor formal research

3.3 Contact it local communities is maintaine)&. 7romote pro)ucts an)

ser#ices to customers&.1 Promotional initiativesare )escri2e) tat ma$

2e use) to promote pro)ucts an) ser#ices

&." :ellin! sills are applie) accor)in! to customernee)s

TR = COOKER> NC II


21/96


RANGE OF =ARIALES

=ARIALE RANGE

1. In'ormation sources In'ormation sources ma$ inclu)e 2ut are not limite)to 6

1.1 me)ia1." re'erence 2oos1.3 li2raries1.& unions1.* in)ustr$ associations1., in)ustr$ ournals1./ internet1.9 personal o2ser#ation an) e4perience

". In'ormation to assiste''ecti#e or per'ormance

".1 )i''erent sectors o' te in)ustr$ an) teser#ices a#aila2le in eac sector

"." relationsip 2eteen tourism an)ospitalit$

".3 relationsip 2eteen te in)ustr$ an)oter in)ustries

".& in)ustr$ orin! con)itions".* le!islationtat a''ects te in)ustr$

li%uor

ealt an) sa'et$

$!iene

!amin!

orers compensation consumer protection

)ut$ o' care

2uil)in! re!ulations

"., tra)e unions en#ironmental issues an) re%uirements"./ in)ustrial relations issues an) maor

or!ani;ations".9 career opportunities itin te in)ustr$".F or etic re%uire) to or in te

in)ustr$ an) in)ustr$ e4pectations o'sta''".10 %ualit$ assurance

3. In'ormal an) 'ormalresearc

Ma$ inclu)e6

3.1 iscussions it collea!ues( mana!ement an)customers

3." Rea)in! internal enterprise material a2outpro)ucts an) ser#ices

3.3 +amiliarit$ it customer comments inclu)in!complaints

3.& Rea)in! an) researcin! pro)uct )ata an)in'ormation

TR = COOKER> NC II


22/96


=ARIALE RANGE

3.* Con)uctin! internal testin! to )etermine%ualit$ an) )i''erentials

3., General me)ia researc

3./ e#elopin! an) anal$;in! responses to%uestionnaires

3.9 Rea)in! sur#e$s an) ratin!s

&. 7romotional initiati#es Ma$ inclu)e6

&.1 Me)ia campai!ns

&." Internal promotions( inclu)in! static )ispla$s()emonstrations( tastin!s( #i)eos(competitions( paca!es( e#ents

TR = COOKER> NC II


23/96


E=IDENCE GUIDE


Assessment re%uires e#i)ence tat te can)i)ate trainee61.1 Kne e$ sources o' in'ormation on te in)ustr$1." 5p)ate) in)ustr$ nole)!e1.3 Accesse) an) use) in)ustr$ in'ormation1.& e#elope) an) up)ate) local nole)!e1.* 7romote) pro)ucts an) ser#ices

". 5n)erpinnin!:ills

".1 Time mana!ement"." Rea)$ sills nee)e) to access in)ustr$ in'ormation".3 Basic competenc$ sills nee)e) to access te internet

3. 5n)erpinnin!Knole)!e

3.1 O#er#ie o' %ualit$ assurance in te in)ustr$3." Role o' in)i#i)ual sta'' mem2ers

3.3 In)ustr$ in'ormation sources


&.1 :ources o' in'ormation on te in)ustr$&." In)ustr$ nole)!e


*.1 Inter#ie%uestions*." 7ractical )emonstration*.3 7ort'olio o' in)ustr$ in'ormation relate) to trainee-s or

,. Conte4t 'or

Assessment

,.1 Assessment ma$ 2e )one in te orplace or in a

simulate) orplace settin!


24/96


UNIT OF COMPETENCY; OSER=E WORKPLACE *YGIENE PROCEDURES


UNIT DESCRIPTOR ; Tis unit o' competenc$ )eals it te nole)!e( sillsan) attitu)es in o2ser#in! orplace $!iene

proce)ures. It inclu)es 'olloin! $!iene proce)uresan) i)enti'$in! an) pre#entin! $!iene riss.


Italicized items are ela2orate) in te Ran!e o'@aria2le

1. +ollo $!ieneproce)ures

1.1 8orplace h"giene proceduresare implemente)in line it enterprise an) le!al re%uirements

1." an)lin! an) stora!e o' items are un)ertaen in

line it enterprise an) le!al re%uirements

". I)enti'$ an) pre#ent$!iene riss

".1 7otential h"giene risksare i)enti'ie) in line itenterprise proce)ures

"." Action to minimize an) remove risks are taenitin scope o' in)i#i)ual responsi2ilit$ o'enterprisele!al re%uirements

".3 $!iene riss 2e$on) te control o' in)i#i)ualsta'' mem2ers are reporte) to te appropriateperson 'or 'ollo up

TR = COOKER> NC II


25/96


26/96


E=IDENCE GUIDE


Assessment re%uire) e#i)ence tat te can)i)ate 61.1 +olloe) $!iene proce)ures1." I)enti'ie) an) respon)e) to $!iene ris1.3 7ractice) personal !roomin! an) $!iene


".1 T$pical $!iene an) control proce)ures in te ospitalit$an) tourism in)ustries

"." O#er#ie o' le!islation an) re!ulation in relation to 'oo)an)lin!( personal an) !eneral $!iene

".3 Knole)!e on 'actors ic contri2ute to orplace$!iene pro2lems

".& General a;ar)s in an)lin! o' 'oo)( linen an) laun)r$an) !ar2a!e( inclu)in! maor causes o' contaminationan) crossin'ection

".* :ources o' an) reasons 'or 'oo) poisonin!


3.1 A2ilit$ to 'ollo correct proce)ures an) instructions3." A2ilit$ to an)le operatin! tools e%uipment3.3 Application to $!iene principles


&.1 $!iene proce)ures( actual or simulate) orplace(pro)ucts use) in otelrestaurant tourism orplace


*.1 8ritten e4amination*." 7ractical )emonstration


,.1 Assessment ma$ 2e )one in te orplace or in asimulate) orplace settin!


27/96


UNIT OF COMPETENCY; PERFORM COMPUTER OPERATIONS


UNIT DESCRIPTOR ; Tis unit co#ers te nole)!e( sills an) attitu)es an)#alues nee)e) to per'orm computer operations ic

inclu)es inputtin!( accessin!( pro)ucin! an) trans'errin!)ata usin! te appropriate ar)are an) so'tare


Italicized terms are ela2orate) in te Ran!eo' @aria2les

1. 7lan an) prepare 'ortas to 2e un)ertaen

1.1. Re%uirements o' tas are )etermine)1.2. Appropriate hardwarean) software is selecte)

accor)in! to tas assi!ne) an) re%uire) outcome1.3. Tas is planne) to ensure OH & S guidelinesan)

proce)ures are 'olloe)

". Input )ata into computer 2.1. ata are entere) into te computer usin!

appropriate pro!ramapplication in accor)ance itcompan$ proce)ures

2.2. Accurac$ o' in'ormation is cece) an) in'ormationis sa#e) in accor)ance it stan)ar) operatin!proce)ures

2.3. Inputte) )ata are store) in storage mediaaccor)in!to re%uirements

2.4. 8or is per'orme) itin ergonomic guidelines

3. Access in'ormationusin! computer

3.1. Correct pro!ramapplication is selecte) 2ase) ono2 re%uirements

3.2. 7ro!ramapplication containin! te in'ormationre%uire) is accesse) accor)in! to compan$proce)ures

3.3. Deskto iconsare correctl$ selecte)( opene) an)close) 'or na#i!ation purposes

3.4. Ke$2oar) tecni%ues are carrie) out in line it OH : re%uirements 'or sa'e use o' e$2oar)s

&. 7ro)uceoutput )atausin! computer s$stem

4.1. Entere) )ata are processe) usin! appropriateso'tare comman)s

4.2. ata are printe) out as re%uire) usin! computer

ar)areperiperal )e#ices in accor)ance itstan)ar) operatin! proce)ures4.3. +iles an) )ata are trans'erre) 2eteen compati2le

s$stems usin! computer so'tare( ar)areperiperal )e#ices in accor)ance it stan)ar)operatin! proce)ures

*. Maintain computere%uipment an) s$stems

!.1. :$stems 'or cleanin!( minor maintenancean)replacement o' consuma2les are implemente)

!.2. 7roce)ures 'or ensurin! securit$ o' )ata( inclu)in!re!ular 2acups an) #irus cecs are implemente)in accor)ance it stan)ar) operatin! proce)ures

!.3. Basic 'ile maintenance proce)ures are implemente)in line it te stan)ar) operatin! proce)ures

!.4. ocument s$stems are maintaine)

TR = COOKER> NC II


28/96


RANGE OF =ARIALES

=ARIALE RANGE

1. ar)are an) periperal

)e#ices

1.1. 7ersonal computers

1.". Netore) s$stems1.3. Communication e%uipment1.&. 7rinters1.*. :canners1.,. Ke$2oar)1./. Mouse

". :o'tare Inclu)es te 'olloin! 2ut not limite) to6".1. 8or) processin! paca!es".". ata 2ase paca!es".3. Internet".&. :prea)seets

3. O H : !ui)elines 3.1. O: !ui)elines3.". Enterprise proce)ures

&. :tora!e me)ia :tora!e me)ia inclu)e te 'olloin! 2ut notlimite) to6&.1. )isettes&.". Cs&.3. ;ip )iss&.&. ar) )is )ri#es( local an) remote

*. Er!onomic !ui)elines *.1. T$pes o' e%uipment use)*.". Appropriate 'urniture*.3. :eatin! posture*.&. Li'tin! posture*.*. @isual )ispla$ unit screen 2ri!tness

,. estop icons Icons inclu)e te 'olloin! 2ut not limite) to6,.1. )irectories'ol)ers,.". 'iles,.3. netor )e#ices,.&. rec$cle 2in

/. Maintenance /.1. Creatin! more space in te ar) )is/.". Re#iein! pro!rams/.3. eletin! unante) 'iles

/.&. Bacin! up 'iles/.*. Cecin! ar) )ri#e 'or errors/.,. 5sin! up to )ate anti#irus pro!rams/./. Cleanin! )ust 'rom internal an) e4ternal

sur'aces

TR = COOKER> NC II


29/96


E=IDENCE GUIDE


Assessment must so tat te can)i)ate61.1. :electe) an) use) ar)are components correctl$ an)

accor)in! to te tas re%uirement

1.". I)enti'ie) an) e4plain te 'unctions o' 2ot ar)are an)so'tare use)( teir !eneral 'eatures an) capa2ilities

1.3. 7ro)uce) accurate an) complete )ata in accor)ance itte re%uirements

1.&. 5se) appropriate )e#ices an) proce)ures to trans'er'iles)ata accuratel$

1.*. Maintaine) computer s$stem


".1. Basic er!onomics o' e$2oar) an) computer use".". Main t$pes o' computers an) 2asic 'eatures o' )i''erent

operatin! s$stems

".3. Main parts o' a computer".&. :tora!e )e#ices an) 2asic cate!ories o' memor$".*. Rele#ant t$pes o' so'tare".,. General securit$"./. @iruses".9. O H : principles an) responsi2ilities".F. Calculatin! computer capacit$


3.1. Rea)in! sills re%uire) to interpret or instruction3.". Communication sills

&. Meto)s o'Assessment &.1. Te assessor ma$ select to o' te 'olloin! assessmentmeto)s to o2ecti#el$ assess te can)i)ate6&.1.1. O2ser#ation&.1.". uestionin!&.1.3. 7ractical )emonstration

*. ResourceImplications

*.1. Computer ar)are it periperals*.". Appropriate so'tare


,.1 Assessment ma$ 2e con)ucte) in te orplace or ina simulate) en#ironment

TR = COOKER> NC II


30/96


UNIT OF COMPETENCY; PERFORM WORKPLACE AND SAFETY PRACTICES


UNIT DESCRIPTOR ; Tis unit o' competenc$ )eals it te nole)!e( sillsan) attitu)es in 'olloin! ealt( sa'et$ an) securit$

practices. It inclu)es )ealin! it emer!enc$ situationsan) maintainin! sa'e personal presentation stan)ar)s.


Italicized items are ela2orate) on te Ran!e o'@aria2les

1. +ollo orplaceproce)ures 'or ealt(sa'et$ an) securit$ practices

1.1 Correct health+ safet" and securit"proceduresare 'olloe) in line it le!islation(re!ulations an) enterprise proce)ures

1." ,reaches o' ealt( sa'et$ an) securit$proce)ures are i)enti'ie) an) reporte) in line

it enterprise proce)ure1.3 :uspicious 2ea#ior or unusual occurrence are

reporte) in line it enterprise proce)ure

". 7er'orm cil) protection)uties rele#ant to tetourism in)ustr$

".1 Issue o' se4ual e4ploitation o' cil)ren 2$ touristis i)enti'ie)

"." National( re!ional an) international actions are)escri2e) to pre#ent te se4ual e4ploitation o'cil)ren 2$ tourists

".3 Actions tat can 2e taen in te orplace are)escri2e) to protect cil)ren 'rom se4ual

e4ploitation 2$ tourists3. O2ser#e an) monitor people 3.1 Areas an) people o re%uire o2ser#ation an)

monitorin! is prepare)

3." O2ser#ation an) monitorin! acti#ities areimplemente)

3.3 Appreension o' o''en)ers are )etermine)

3.& O''en)ers are arreste) accor)in! to enterpriseproce)ures

3.* A)ministrati#e responsi2ilities are 'ul'ille)

&. eal it emer!enc$

situations

&.1 'mergenc"an) potential emer!enc$ situations

are reco!ni;e) an) appropriate action are taenitin in)i#i)ual-s scope o' responsi2ilit$

&." Emer!enc$ proce)ures are 'olloe) in line itenterprise proce)ures

&.3 Assistance is sou!t 'rom collea!ues to resol#eor respon) to emer!enc$ situations

&.& etails o' emer!enc$ situations are reporte) inline it enterprise proce)ures

TR = COOKER> NC II


31/96



Italicized items are ela2orate) on te Ran!e o'@aria2les

*. Maintain sa'e personal

presentation stan)ar)s

*.1 :a'e personal stan)ar)s are i)enti'ie) an)

'olloe) in line it enterprise re%uirements

,. Maintain a sa'e an) secureorplace

,.1 8orplace ealt( sa'et$ an) securit$responsi2ilities are i)enti'ie)

,." +rameor to maintain orplace ealt( sa'et$an) securit$ are maintaine)

,.3 7roce)ures 'or i)enti'$in! an) assessin! ealt(sa'et$ an) securit$ a;ar)s an) riss areimplemente)

,.& Inuries( illnesses an) inci)ents are in#esti!ate)

,.* Or!ani;ations ealt( sa'et$ an) securit$e''ecti#eness are e#aluate)

TR = COOKER> NC II


32/96


RANGE OF =ARIALES

=ARIALE RANGE

1. ealt( sa'et$ an) securit$proce)ures

Ma$ inclu)e 2ut are not limite) to 61.1 use o' personal protecti#e clotin! an)

e%uipment1." sa'e posture inclu)in! sittin!( stan)in!( 2en)in!1.3 manual an)lin! inclu)in! li'tin!( trans'errin!1.& sa'e or tecni%ues inclu)in! ni#es an)

e%uipment( an)lin! ot sur'aces( computersan) electronic e%uipment

1.* sa'e an)lin! o' cemicals( poisons an))an!erous materials

1., er!onomicall$ soun) 'urniture an) or stations1./ emer!enc$ 'ire an) acci)ent1.9 a;ar) i)enti'ication an) control1.F securit$ o' )ocuments( cas( e%uipment( people1.10 e$ control s$stems

". Breaces o' proce)ure Ma$ inclu)e 2ut are not limite) to 6".1 loss o' e$s"." stran!e or suspicious persons".3 2roen or mal'unctionin! e%uipment".& loss o' propert$( !oo)s or materials

".* )ama!e) propert$ or 'ittin!s"., lac o' suita2le si!na!e en re%uire)"./ lac o' trainin! on ealt an) sa'et$ issues".9 unsa'e or practices

3. Emer!enc$ Ma$ inclu)e 2ut is not limite) to 63.1 personal inuries3." 'ire3.3 electrocution3.& natural calamit$ i.e. eart%uae'loo)

3.* criminal acts i.e. ro22er$

TR = COOKER> NC II


33/96


E=IDENCE GUIDE


Assessment re%uires e#i)ence tat te can)i)ate 61.1 Complie) it in)ustr$ practices an) proce)ures1." 5se) interacti#e communication it oters1.3 Complie) it orplace sa'et$( securit$ an) $!iene

practices

1.& I)enti'ie) 'aults H pro2lems an) te necessar$ correcti#eaction1.* emonstrate) a2ilit$ to per'orm cil) protection )uties

rele#ant to tourism in)ustr$1., emonstrate) a2ilit$ to prepare 'or o2ser#ation an)

monitorin! acti#ities rele#ant to )esi!nate) situations1./ 7romote) pu2lic relation amon! oters1.9 Complie) it %ualit$ stan)ar)s1.F Respon)e) to emer!enc$ situations in line it enterprise

!ui)elines1.10 Complie) it proper )ress co)e

". 5n)erpinnin!Knole)!e an)Attitu)e

".1 Communication ".1.1 Interacti#e communication it oters ".1." Interpersonal sills ".1.3 Goo) orin! attitu)e ".1.& A2ilit$ to or %uietl$ it cooperation patience(

care'ulness( cleanliness an) aestetic #alues ".1.* A2ilit$ to 'ocus on tas at an)"." :$stems( 7rocesses an) Operations ".".1 8orplace ealt( sa'et$ an) securit$ proce)ures

"."." Emer!enc$ proce)ures ".".3 7ersonal presentation".3 :a'et$ 7ractices

".3.1 7roper )isposal o' !ar2a!e ".3." 7ractice sa'et$ measures ". 3.3 *: Implementation".& Cil) se4ual e4ploitation ".&.1 I)enti'$ cil) se4ual e4ploitation ".&." Bea#iors tat ma$ 2e e4i2ite) 2$ se4 tourist ".&.3 Reportin! mecanism ".&." 7re#enti#e measures o' e4ploitation".* Cil) protection )uties rele#ant to tourism in)ustr$ ".*.1 Rules( re!ulations( policies an) las

3. 5n)erpinnin!

:ills

3.1 A2ilit$ to mae )ecision

3." Time mana!ement3.3 A2ilit$ to o''er alternati#e steps3.& Care in an)lin! an) operatin! e%uipment3.* A2ilit$ to use o2ser#ation an) monitorin! tecni%ues


&.1 7roce)ures Manual on sa'et$( securit$( ealt an)emer!enc$

&." A#aila2ilit$ o' tools( e%uipment( supplies an) materials


*.1 8ritten e4amination*." 7ractical )emonstration*.3 Inter#ie

,. Conte4t o'Assessment



34/96


UNIT OF COMPETENCY; PRO=IDE EFFECTI=E CUSTOMER SER=ICE

UNIT CODE ; TRS31120 NC II


35/96



Italicized items are ela2orate) in te Ran!e o' @aria2les

&. an)le %ueries trou! useo' common 2usiness tools

an) tecnol!o$

&.1 $ommon business tools and technolog"areuse) e''icientl$ to )etermine customer

re%uirements&." ueries in'ormation are recor)e) in line it

enterprise proce)ure&.3 ueries are acte) upon promptl$ an) correctl$ in

line it enterprise proce)ure

*. an)le complaintscon'lictsituations( e#aluation an)recommen)ations

*.1 Guests are !reete) it a smile an) e$etoe$econtact

*." Responsi2ilit$ 'or resol#in! the comlaintistaen itin limit o' responsi2ilit$ an) accor)in!to enterprise polic$

*.3 Nature an) )etails o' complaint are esta2lise)an) a!ree) it te customer

*.& Treats to personal sa'et$ are i)enti'ie) an)mana!e) to personal sa'et$ o' customers orcollea!ues an) appropriate assistance isor!ani;e)

*.* Appropriate action is taen to resol#e tecomplaint to te customers satis'action ere#erpossi2le

*., Con'lict situations are resol#e) itin scope o'in)i#i)ual responsi2ilit$ 2$ appl$in! e''ecti#e

communication sills an) accor)in! to enterprisepolic$

TR = COOKER> NC II


36/96


RANGE OF =ARIALES

=ARIALE RANGE

1. Customer Ma$ inclu)e6

1.1 internal

1." e4ternal

". Non#er2alcommunication

Ma$ inclu)e6

".1 2o)$ lan!ua!e

"." )ress an) accessories

".3 !estures an) mannerisms

".& #oice tonalit$ an) #olume

".* use o' space

"., culturall$ speci'ic communication customs an)practices

3. Cultural an) social)i''erences

Ma$ inclu)e63.1 mo)es o' !reetin!( 'areellan) con#ersation

3." 2o)$ lan!ua!e use o' 2o)$ !estures

3.3 'ormalit$ o' lan!ua!e

&. Interpersonal sills Ma$ inclu)e6

&.1 interacti#e communication

&." pu2lic relation

&.3 !oo) orin! attitu)e

&.& sincerit$

&.* pleasant )isposition

&., e''ecti#e communication sills

*. Customer an)collea!ues nee)s

Ma$ inclu)e6

*.1 tose it a )isa2ilit$

*." tose it special cultural or lan!ua!e nee)s

*.3 unaccompanie) cil)ren

*.& parents it $oun! cil)ren

*.* pre!nant omen

*., sin!le omen,. Enterprise proce)ure Ma$ inclu)e6

,.1 mo)es o' !reetin! an) 'areell

,." a))ressin! te person 2$ name

,.3 timelapse 2e'ore a response

,.& st$le manual re%uirements

,.* stan)ar) letters an) 'ormat

/. Business tools an)tecnolo!$

Ma$ inclu)e6

/.1 telepone

/." 'a4 macine

/.3 computer e%uipment

/.& internet( email

TR = COOKER> NC II


37/96


=ARIALE RANGE

9. Complaint Ma$ inclu)e6

9.1 le#el o' ser#ice

9." pro)uct stan)ar)s

9.3 processes

9.& in'ormation !i#en

9.* car!es an) 'ees

F. Treats to personalsa'et$

Ma$ inclu)e6

F.1 #iolent customers

F." )ru! an) alcool a''ecte) customers

F.3 customers 'i!tin! amon!st temsel#es

TR = COOKER> NC II


38/96


E=IDENCE GUIDE


Assessment re%uires e#i)ence tat te can)i)ate 61.1 Complie) it in)ustr$ practices an) proce)ures1." 5se) interacti#e communication it oters1.3 Complie) it occupational( ealt an) sa'et$ practices1.& 7romote) pu2lic relation amon! oters1.* Complie) it ser#ice manual stan)ar)s

1., emonstrate) 'amiliarit$ it compan$ 'acilities( pro)uctsan) ser#ices

1./ Applie) compan$ rules an) stan)ar)s1.9 Applie) telepone etics1.F Applie) correct proce)ure in usin! telepone( 'a4

macine( internet1.10 an)le) customer complaints itin limit o' in)i#i)ual

responsi2ilit$

". 5n)erpinnin!Knole)!e an)Attitu)e

".1 Communication".1.1 Interacti#e communication it oters".1." Interpersonal sills social !races it

sincerit$"." :a'et$ 7ractices

".".1 :a'e or practices"."." 7ersonal $!iene

".3 Attitu)e ".3.1 Attenti#e( patient an) cor)ial

".3." E$etoe$e contact".3.3 Maintain teamor an) cooperation

".& Teor$".&.1 :ellin!upsellin! tecni%ues".&." Inter#ie tecni%ues".&.3 Con'lict resolution".&.& Communication process".&.* Communication 2arriers


3.1 E''ecti#e communication sills3." Non#er2al communication 2o)$ lan!ua!e3.3 Goo) time mana!ement3.& A2ilit$ to or calml$ an) uno2trusi#el$ e''ecti#el$3.* A2ilit$ to an)le telepone in%uiries an)

con#ersations3., Correct proce)ure in an)lin! telepone in%uiries

3./ 7roper a$ o' an)lin! complaints&. Resource

ImplicationsMa$ inclu)e6&.1 A#aila2ilit$ o' telepone( 'a4 macine( internet( etc.&." A#aila2ilit$ o' )ata on proects an) ser#ices tari'' an)

rates( promotional acti#ities in place etc.&.3 A#aila2ilit$ o' o''ice supplies


*.1 8ritten e4amination*." 7ractical )emonstration




39/96


CORE COMPETENCIES

UNIT OF COMPETENCY; CLEAN AND MAINTAIN KITC*EN PREMISES

UNIT CODE ; TRS NC II


40/96


RANGE OF =ARIALES

=ARIALE RANGE

1. E%uipment Ma$ inclu)e 2ut are not limite) to61.1 Kitcen utensils

1." 7ots( pans( )ises1.3 +oo) stora!e Containers1.& Coppin! 2oar)s1.* Gar2a!e 2ins

". :ur'aces Ma$ inclu)e 2ut are not limite) to6".1 8alls"." +loors".3 :el#es".& Bences an) orin! sur'aces".* O#ens( sto#es( cooin! e%uipment an) appliances

"., Col) stora!e e%uipment"./ :tore rooms an) cup2oar)s

3. Cleanin! e%uipmentan) supplies

Ma$ inclu)e 2ut not limite) to6

E%uipment3.1Cemical )ispensers

:upplies3."7aper toels3.3Cleanin! a!ents3.&:aniti;ers

TR = COOKER> NC II


41/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 Cleane) an) saniti;e) all 'oo) preparation an)

presentation areas in accor)ance it 'oo) sa'et$an) occupational ealt an) sa'et$ re!ulations

1." Cleane) an) saniti;e) lar!e an) smalle%uipmentutensils commonl$ 'oun) in acommercialinstitutional itcen

1.3 emonstrate) saniti;in! proce)ures an) tecni%ues1.& ispose) astes accor)in! to sanitar$ re!ulations(

enterprise practices an) stan)ar) proce)ures

". Re%uire) Knole)!e ".1 @arious t$pes an) uses o' cemicals an)e%uipment 'or cleanin! an) saniti;in!

"." Occupational ealt an) sa'et$ re%uirements 'or2en)in!( li'tin!( carr$in! an) usin! e%uipments

".3 Lo!ical an) timee''icient or 'lo

".& En#ironmental'rien)l$ pro)ucts an) practices inrelation to itcen cleanin!

".* :anitation an) crosscontamination issues relate) to'oo) an)lin! an) preparation

3. Re%uire) :ills 3.1 :aniti;in! an) )isin'ectin! proce)ures an)tecni%ues

3." 5sin! an) storin! cleanin! materials an) cemicals3.3 8aste mana!ement an) )isposal proce)ures an)

practices

&. Resource

Implications

Te 'olloin! resources M5:T 2e pro#i)e)

&.1Access to 'ull$ e%uippe) commercialinstitutionalitcen an) stora!e areas&." Access to rele#ant cleanin! materials an)

e%uipment 'or itcen areas

*. Meto)s o' AssessmentCompetenc$ ma$ 2e assesse) trou!6*.1 irect o2ser#ation o' te can)i)ate ile cleanin! a

itcen*." 8ritten or oral %uestions to test nole)!e o'

can)i)ate-s on cleanin! materials an) e%uipmentan) issues

*.3 Re#ie o' port'olios o' e#i)ence an) tir) part$

orplace report o' onteo2 per'ormance o' tecan)i)ate




42/96


UNIT OF COMPETENCY ; PREPARE STOCKS: SAUCES AND SOUPS

UNIT CODE ; TRS


43/96


RANGE OF =ARIALES

=ARIALE RANGE

1. :tocs Ma$ inclu)e 2ut are not limite) to61.1 Bee' stoc Bron 8ite

1." Cicen stoc Bron 8ite1.3 +issea'oo) stoc1.& @e!eta2le stoc

". :oups Ma$ inclu)e 2ut are not limite) to6".1 Clear

".1.1. ConsommJ".1.". Bouillon

"." Tic".".1. Cream".".". 7uree

".".3. Co)er".".&. Bis%ue

".3 :pecialt$ soups".3.1. Nationalre!ional soups

3. :auces Ma$ inclu)e 2ut are not limite) to63.1 BJcamel3." @eloute3.3 Espa!nole3.& ollan)aise3.* Tomato

&. Ticenin! a!ents Ma$ inclu)e 2ut are not limite) to6&.1 +at an) 'lour

&.1.1. Rou4&.1.". Beurre manie

&." :tarc ater&.".1. :lurr$ite as&.".". :tarc ater

&.3 Liaison

*. :easonin!s an)'la#orin!s Ma$ inclu)e 2ut are not limite) to6*.1 Bases*." Bouillon cu2es or po)ers*.3 +la#or enancers*.& Instant sauces

TR = COOKER> NC II


44/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 7repare) a #ariet$ o' stocs( soups an) sauces

'rom )i''erent recipes I)enti'ie) )i''erentclassi'ications o' stoc( soups an) sauces

1." :tore) an) reeate)reconstitute) stocs( saucesan) soups

1.3 +olloe) sa'et$ an) $!ienic practices in an)lin!'oo)( tools an) e%uipment

". Re%uire) Knole)!e ".1 Common pro2lems on stocs( sauces an) soupsan) o to i)enti'$ an) recti'$ tem

"." Common cooin! terms on stocs( soups an)sauces ic are use) in te in)ustr$

".3 Appropriate su2stitute in!re)ients an) 'oo)components

".& 5se o' #arious stocs( 2ases( 'la#orin! an)seasonin! a!ents 'or a #ariet$ o' soups an)sauces

".* $!ienic an) sanitar$ principles an) practices"., Lo!ical an) time e''icient or 'lo

3. Re%uire) :ills 3.1 7rinciples an) tecni%ues o' pro)ucin! stocs(soups an) sauces accor)in! to in)ustr$ stan)ar)s

3." Or!ani;ational sills an) teamor3.3 :a'e or practices3.& 8aste minimi;ation tecni%ues an) en#ironment

'rien)l$ practices on an)lin!( preparation an))isposal o' soups( stocs an) sauces

3.* 7reparation o' stocs( sauces an) soups itint$pical orplace con)itions inclu)in! orin!itin time constraints

&. Resource Implications Te 'olloin! resources M5:T 2e pro#i)e)&.1 Access to a 'ull$e%uippe) operational commercialinstitutional itcen

&." Access to in)ustr$realistic ratios o' itcen sta'' tocustomers

&.3 @ariet$ o' real( suita2le in!re)ients 'or stocs(sauces an) soups

*. Meto)s o' AssessmentCompetenc$ ma$ 2e assesse) trou!6*.1 irect o2ser#ation o' te can)i)ate ile main!

stocs( sauces an) soups*." emonstration o' sample )ises prepare) 2$ te

can)i)ate*.3 8ritten or oral %uestions to test can)i)ate-s

nole)!e on sauces( soups an) stocs*.& Re#ie o' port'olios o' e#i)ence an) tir) part$

orplace reports o' onteo2 per'ormance 2$ tecan)i)ate( e.!. menus




45/96


UNIT OF COMPETENCY; PREPARE APPETI>ERS



46/96


RANGE OF =ARIALES

=ARIALE RANGE

1. Appeti;ers Ma$ inclu)e 2ut are not limite) to6

1.1 ot

1.1.1. Tapas

1.1.". ors )- oeu#res-

1." Col)

1.".1. CanapJs

1.".". Antipasto

1.".3. Relis

1.".&. 7ates

1.".*. Terrines

1.".,. Coctails1."./. ors )- oeu#res-

1.".9. Ceeses

". +actors in platin!)ises

".1 appeal

"." color an) contrast

".3 temperature o' 'oo) an) ser#ice

".& e%uipment

".* classical an) inno#ati#e arran!ement st$les

TR = COOKER> NC II


47/96


E=IDENCE GUIDE

1. 1. Critical aspects o' Competenc$

Assessment re%uires e#i)ences tat te can)i)ate61.1 7repare) a #ariet$ o' appeti;ers 'rom )i''erent

recipes an)1." 7repare) a #ariet$ o' appeti;ers itin a speci'ic

time'rames1.3 7resente) appeti;ers attracti#el$ an) creati#el$1.& :tore) appeti;ers in accor)ance it enterprise

stan)ar)s1.* +olloe) sa'et$ an) $!ienic practices in an)lin!

'oo)( tools an) e%uipment

". Re%uire) Knole)!ean)Attitu)e

".1 istorical )e#elopment an) current tren)s in tepreparation an) presentation o' appeti;ers

"." Common cooin! terms on appeti;ers ic areuse) in te in)ustr$

".3 :a'e or practices on usin! itcen e%uipments

an) tools".& 7rinciples an) practices o' $!iene an) sanitar$

practices".* Lo!ical an) time e''icient or 'lo"., Ceese #ariet$( storin! an) an)lin!

3. Re%uire):ills

3.1 Attracti#e presentation tecni%ues 'or appeti;ers3." 8aste utili;ation minimi;ation tecni%ues an)

en#ironmental consi)erations in speci'ic relation toappeti;ers

3.3 7reparation o' )ises 'or customers itin t$picalorplace time constraints


Te 'olloin! resources M5:T 2e pro#i)e)6&.1 Access to a 'ull$e%uippe) an) commerciall$

realistic 'oo) preparation area it appropriatean) in)ustr$current e%uipment

&." A #ariet$ o' suita2le in!re)ients 'or appeti;ers&.3 :er#ice ares

*. Meto)s 'orAssessment

Competenc$ ma$ 2e assesse) trou!*.1 irect o2ser#ation o' te can)i)ate ile preparin!

appeti;ers

*." 8ritten or oral %uestions to test nole)!e onappeti;ers an) 'oo) sa'et$ issues*.3 Re#ie o' port'olios o' e#i)ence an) tir) part$

orplace reports o' onteo2 per'ormance 2$te can)i)ate




48/96


UNIT OF COMPETENCY ; PREPARE SALADS AND DRESSINGS

UNIT CODE ; TRS


49/96


RANGE OF =ARIALES

1. @ariet$ o' :ala)s Ma$ inclu)e 2ut are not limite) to6

1.1. Lea'$

1.". Nonlea'$

1.3. 7rotein1.&. Com2ination

1.*. Con!eale)

1.,. +ruit

1./. Cooe)

". ressin!s Ma$ inclu)e 2ut are not limite) to6

".1 Temporar$ emulsions

"." 7ermanent emulsions

TR = COOKER> NC II


50/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1. 7repare) a #ariet$ o' sala)s 'rom )i''erent

recipes an) cultural 2ac!roun)s1.". 7repare) #ariet$ o' sala)s an) )ressin!

$!ienicall$ an) itin in)ustr$realistictime'rames

1.3. 7resente) sala)s an) )ressin! attracti#el$ an)creati#el$

1.&. :tore) sala)s an) )ressin!s in accor)ance itenterprise stan)ar) proce)ures

". Re%uire) Knole)!ean)Attitu)e

".1 istorical )e#elopment an) current tren)s insala)s an) )ressin!s

"." :uita2le commo)ities an) 'oo) com2inations 'oruse in sala)s an) )ressin!s

".3 Compati2le )ressin!s 'or incorporatin! into oraccompan$in! sala)s

".& Nutritional #alues o' sala)s in!re)ients an) te

e''ects o' cooin! on nutrients".* Common cooin! terms on sala)s an) )ressin!s

ic are use) in te in)ustr$"., :a'e or practices on usin! itcen tools an)

e%uipment"./ 7rinciples an) practices o' sanitar$ inclu)in!

appropriate )ress or attire".9 Lo!ical an) time e''icient or 'lo

3. Re%uire):ills

3.1 Attracti#e presentation tecni%ues 'or sala)s an))ressin!s

3." 8aste minimi;ation tecni%ues an) en#ironmentalconsi)erations in speci'ic relation to sala)s an)

)ressin!s3.3 7reparation o' )ises 'or customers itin t$picalorplace time constraints

&. Resource Implications Te 'olloin! resources M5:T 2e pro#i)e)6&.1. Access to a 'ull$e%uippe) an) commerciall$

realistic 'oo) preparation area it appropriatean) in)ustr$current e%uipment

&.". A #ariet$ o' suita2le in!re)ients 'or sala)s an))ressin!s

&.3. :er#ice ares*. Meto)s 'or

AssessmentCompetenc$ ma$ 2e assesse) trou!*.1 irect o2ser#ation o' te can)i)ate ile

preparin! sala)s an) )ressin!s*." 8ritten or oral %uestions to test nole)!e on

commo)it$ an) 'oo) sa'et$ issues*.3 Re#ie o' port'olios o' e#i)ence an) tir) part$

orplace reports o' onteo2 per'ormance 2$te can)i)ate




51/96


UNIT OF COMPETENCY; PREPARE SANDWIC*ES

UNIT CODE ; TRS


52/96


RANGE OF =ARIALES

=ARIALE RANGE

1. :an)ices Ma$ inclu)e 2ut are not limite) to61.1 Re!ular

1." Bae)1.3 Grille)1.& +rie)1.* Open 'ace)1., :pecialt$1./ Multi)ecer 8raps1.9 7ineel( )omino or cecer2oar) san)ices

". Tecni%ues Ma$ inclu)e 2ut are not limite) to6".1 Garnisin!

"." :prea)in!".3 La$erin!".& 7ipin!".* 7ortionin!"., Mol)in!"./ Cuttin!

3. +actors to consi)erin stora!e o'san)ices

Ma$ inclu)e 2ut are not limite) to63.1 In!re)ients o' a san)ic3." temperature3.3 paca!in!

TR = COOKER> NC II


53/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 7repare) )i''erent t$pes o' san)ices usin!

)i''erent t$pes o' 2rea)s an) in!re)ients an)preparation tecni%ues

1." 7repare) a certain %uantit$ o' san)ices$!ienicall$ an) itin in)ustr$realistic time'rames

1.3 7resente) san)ices attracti#el$ usin! suita2le!arnises( con)iments an) ser#ice ares

1.& :tore) san)ices in accor)ance it enterprisestan)ar) proce)ures

". Re%uire) Knole)!e ".1 :uita2le 2rea)s( 'illin!s( an) in!re)ients"." Appropriate 'oo) com2inations 'or san)ices".3 Common cooin! terms relate) to san)ices tat

are use) in te in)ustr$".& 7rinciples an) practices o' sanitar$( inclu)in! )ress

stan)ar)s

".* Basic 'oo) in'ormation on special )ietar$ nee)s an)customer

"., 7ast an) current tren)s in san)ic preparation"./ $!ienic 'oo) an)lin! practices".9 :a'e or practices on cuttin!".F Lo!ical an) timee''icient or 'lo".10 7ortion control 'or san)ices

3. Re%uire) :ills 3.1 Creati#e san)ic presentation tecni%ues3." :uita2le stora!e tecni%ues to maintain optimum

%ualit$ o' in!re)ients3.3 Or!ani;ational sills an) teamor

3.& 8aste minimi;ation tecni%ues3.* 7reparation o' multiple t$pes o' san)ices un)ertime constraints

&. Resource Implications Te 'olloin! resources M5:T 2e pro#i)e)6&.1 Access to a 'ull$e%uippe) commerciall$realistic

'oo) preparation area 'or san)ic pro)uction&." Real in!re)ients 'or san)ices an) ser#ice ares

*. Meto)s o' AssessmentCompetenc$ ma$ 2e assesse) trou! 6*.1 irect o2ser#ation o' te can)i)ate ile main!

san)ices an) preparin! 'illin!s*." 8ritten an) oral %uestions to test can)i)ate-s

nole)!e on appropriate 'oo) com2inations 'orsan)ices an) $!ienic 'oo) an)lin!re%uirements

*.3 Re#ie o' port'olios o' e#i)ence an) tir) part$orplace reports o' onteo2 per'ormance 2$ tecan)i)ate




54/96


UNIT OF COMPETENCY ; PREPARE MEAT DIS*ES

UNIT CODE ; TRS


55/96


RANGE OF =ARIALES

=ARIALE RANGE

1. Tools( utensils an)e%uipment

Ma$ inclu)e 2ut are not limite) to61.1. @arious itcen ni#es

1.". Meat mallet1.3. Meat oos1.&. Lar)in! nee)les1.*. Kni'e sarpenin! an) onin! e%uipments1.,. +oo) slicers an) processors1./. Meat termometer1.9. 8ei!in! scales1.F. Kitcen tines

". Cooin! meto) Ma$ inclu)e 2ut are not limite) to6".1. r$ meto)

".1.1. Roastin!".1.". Grillin!".1.3. Broilin!".1.&. Bain!".1.*. 7an 'r$in!".1.,. eep 'at +r$in!

".". Com2ination Meto)".".1. Braisin!".".". :tein!

".3. Moist meto)".3.1. Boilin!".3.". :teamin!".3.3. 7oacin!".3.&. :immerin!

3. ises 3.1 O''al3." Meat

TR = COOKER> NC II


56/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 Applie) sa'e an) accurate cuttin! tecni%ues1." O2ser#e) $!ienic an)lin! an) storin! o' meat1.3 7repare) a ran!e o' meat )ises to enterprise

stan)ar)s

1.& 7er'orme) Mise en place1.* Cooe) #ariet$ o' meat )ises1., 7resente) #ariet$ o' meat )ises1./ +olloe) orplace sa'et$ practices an) $!ienic

proce)ures in preparin! meat )ises1.9 +olloe) sa'et$ practices in an)lin! tools an)

e%uipment". Re%uire) Knole)!e ".1 i''erent classi'ications o' meats

"." istorical )e#elopment an) current tren)s in tepreparation an) presentation o' meat

".3 Classi'ication o' culinar$ meto)s".& Caracteristics o' meats inclu)in! t$pe( cut( %ualit$

an) 'at content

".* Caracteristics o' )i''erent meat cuts inclu)in!primar$( secon)ar$ an) portione) cuts

"., Appropriate tra)e names an) cooin! terms inaccor)ance it stan)ar) meat cuts

"./ 7rinciples an) practices o' storin!( 'ree;in! an) a!in!o' meats

".9 Nutrition content an) 'oo) #alues o' meat".F Cooin! terms relate) to an)lin! an) stora!e o'

meat commonl$ use) in te enterprise an) in)ustr$".10 5ses an) caracteristics o' #arious ni#es an)

e%uipment".11 :a'e or practices on usin! itcen e%uipments an)

tools

".1" Lo!ical an) time e''icient or 'lo3 3. Re%uire) :ills 3.1 Appropriate preparation an) culinar$ meto)s 'or

#arious cuts an) t$pes o' meat3." Cuttin! tecni%ues o' in!re)ients3.3 Kni'e care an) maintenance3.& Or!ani;ational sills an) teamor3.* 7rinciples an) practices o' $!ienic an)lin! an)

stora!e o' meat3., 8aste minimi;ation tecni%ues an) en#ironment

'rien)l$ )isposal&. Resource Implications Te 'olloin! resources M5:T 2e pro#i)e)

&.1 5se o' a i)e ran!e o' meat cuts an) pro)ucts.&." +ull$e%uippe)( operational( commercialintuitional

itcen


57/96


UNIT OF COMPETENCY ; PREPARE =EGETALES DIS*ES



58/96


RANGE OF =ARIALES

=ARIALE RANGE

1. @e!eta2les Ma$ inclu)e 2ut are not limite) to61.1 +res1." +ro;en

1.3 Canne)1.& rie)1.* Bottle)

2. Cooin! Meto) Ma$ inclu)e 2ut are not limite) to6".1 r$ meto)

".1.1 Roastin!".1." Grillin!".1.3 Broilin!".1.& Bain!".1.* 7an 'r$in!".1., eep 'at +r$in!

"." Com2ination Meto)".".1 Braisin!"."." :tein!

".3 Moist meto)".3.1 Boilin!".3." :teamin!".3.3 7oacin!

".3.& :immerin!

TR = COOKER> NC II


59/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 7er'orme) mise en place1." 7repare) a #ariet$ o' #e!eta2le )ises1.3 7resente) #ariet$ o' #e!eta2le )ises it

appropriate ser#ice ares an) !arnises1.& :tore) #e!eta2le )ises in accor)ance it

enterprise stan)ar) proce)ures1.* +olloe) orplace sa'et$ practices an) $!ienic

proce)ures1., +olloe) sa'et$ practices in an)lin! tools an)

e%uipment1./ etermine)E4plaine) )i''erent classi'ications o'

#e!eta2les

". Re%uire) Knole)!e ".1 @arieties an) caracteristics o' #e!eta2les"." 7ast an) current tren)s in culinar$ uses an) )ises

o' #e!eta2les".3 Nutrition relate) to #e!eta2les( in particular te 'oo)

#alues o' commo)ities an) te e''ects o' cooin! onte nutritional #alue o' 'oo)

".& Common cooin! terms relate) to #e!eta2les)ises tat are use) in te in)ustr$

".* :a'e or practices on usin! tools an) e%uipment"., 7rinciples an) practices o' sanitar$ relate) to use o'

ra in!re)ients"./ Lo!ical an) time e''icient or 'lo

3. Re%uire) :ills 3.1 Cuttin! an) presentation tecni%ues o' #e!eta2les3." Or!ani;ational sills an) teamor3.3 8aste minimi;ation tecni%ues an) en#ironmental

consi)erations in speci'ic relation to #e!eta2les

&. Resource Implications

Te 'olloin! resources M5:T 2e pro#i)e)6&.1 Access to a 'ull$e%uippe) operational

commercialinstitutional itcen


60/96


UNIT OF COMPETENCY ; PREPARE EGG DIS*ES



61/96


RANGE OF =ARIALES

=ARIALE RANGE

1. E!! )ises Ma$ inclu)e 2ut are not limite) to6

1.1 Omelettes

1." :ou''lJs

1.3 +rittatas

1.& Terrines

". Cooin! meto) ".1 Boilin!

"." 7oacin!

".3 +r$in!

".& Bain!

3. E!!s 3.3 +res3.& +ro;en

3.* 7o)er

TR = COOKER> NC II


62/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 7repare) a #ariet$ o' )ises e!!s1." 7resente) a #ariet$ o' e!! )ises usin! appropriate

ser#ice ares an) !arnises1.3 +olloe) orplace sa'et$ practices an) $!ienic

proce)ures in preparin! e!! )ises1.& +olloe) sa'et$ practices in an)lin! tools an)

e%uipment1.* etermine)E4plaine) )i''erent classi'ications o'

e!!s". Re%uire) Knole)!e ".1 @arieties an) caracteristics o' e!!s

"." istorical )e#elopment an) current tren)s in tepreparation an) presentation o' e!!

".3 7ast an) current tren)s in culinar$ uses an) )iseso' e!!s

".& Nutrition relate) to e!!s in particular te 'oo) #alueso' commo)ities an) te e''ects o' cooin! on te

nutritional #alue o' 'oo)".* Common cooin! terms relate) to e!! )ises an)

culinar$ uses tat are use) in te in)ustr$"., :a'e or practices on usin! tools an) e%uipment"./ 7rinciples an) practices o' sanitar$ relate) to use o'

ra in!re)ients".9 Lo!ical an) time e''icient or 'lo

3. Re%uire) :ills 3.1 7resentation tecni%ues o' e!!s3." Or!ani;ational sills an) teamor3.3 8aste minimi;ation tecni%ues an) en#ironmental

consi)erations in speci'ic relation to e!!s&. Resource

Implications

Te 'olloin! resources M5:T 2e pro#i)e)6

&.1 Access to a 'ull$e%uippe) operationalcommercialinstitutional itcen


63/96


UNIT OF COMPETENCY ; PREPARE STARC* DIS*ES

UNIT CODE ; TRS


64/96


RANGE OF =ARIALES

=ARIALE RANGE

1. :tarc Ma$ inclu)e 2ut are not limite) to61.1 7asta1." Rice

1.3 Tu2ers1.& 7olenta1.* Noo)les1., Couscous1./ 'lour

TR = COOKER> NC II


65/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 7repare) a #ariet$ o' )ises usin! starc

pro)ucts1." 7resente) starc )ises in appropriate ser#ice

ares1.3 7repare) appropriate sauces 'or te prepare)

starc )ises1.& :tore) starc )ises1.* +olloe) orplace sa'et$ practices an) $!ienic

proce)ures in preparin! #ariet$ o' starc )ises1., emonstrate) sa'et$ practices in an)lin! tools

an) e%uipment1./ etermine)E4plaine) )i''erent classi'ications o'

starc pro)ucts". Re%uire) Knole)!e ".1 istorical )e#elopment an) current tren)s in te

preparation an) presentation o' starc )ises"." @arieties an) caracteristics o' starc 'oo)s

".3 7ast an) current tren)s in culinar$ uses an) )isesstarc 'oo)s

".& Nutrition relate) to starc )ises in particular te'oo) #alues o' commo)ities an) te e''ects o'cooin! on te nutritional #alue o' 'oo)

".* Common cooin! terms relate) to starc )ises tatare use) in te in)ustr$

"., :a'e or practices on usin! tools an) e%uipment"./ 7rinciples an) practices o' sanitar$ relate) to use o'

ra in!re)ients".9 Lo!ical an) time e''icient or 'lo

3. Re%uire) :ills 3.1 7resentation tecni%ues o' starc )ises

3." Or!ani;ational sills an) teamor3.3 8aste minimi;ation tecni%ues an) en#ironmentalconsi)erations in speci'ic relation to starc )ises

&. Resource Implications

Te 'olloin! resources M5:T 2e pro#i)e)6&.1 Access to a 'ull$e%uippe) operational



66/96


UNIT OF COMPETENCY ; PREPARE POULTRY AND GAME DIS*ES

UNIT CODE ; TRS


67/96


RANGE OF =ARIALES

=ARIALE RANGE

1. 7oultr$ or !ame Ma$ inclu)e 2ut are not limite) to 61.1 Cicen( ture$( )uc( !oose

1." 7easant( %uail( pi!eon( !uinea 'ol( il) )uc1.3 Ra22it( are1.& Boar( !oat

". 7oultr$ preparationtecni%ues

Ma$ inclu)e 2ut are not limite) to6".1 e2onin!"." :tu''in!".3 +illetin!".& Rollin! an) trussin!".* Lar)in!"., Marinatin!

3. Cooin! meto)s 'orpoultr$ an) !ame

Ma$ inclu)e 2ut are not limite) to63.1 r$ meto)

3.1.1 Roastin!3.1." Grillin!3.1.3 Broilin!3.1.& Bain!3.1.* 7an 'r$in!3.1., eep 'at +r$in!

3." Com2ination Meto)3.".1 Braisin!3."." :tein!

3.3 Moist meto)3.3.1 Boilin!3.3." :teamin!3.3.3 7oacin!3.3.& :immerin!

&. +actors to consi)er

in platin! )ises

&.1 appeal

&." color an) contrast&.3 temperature o' 'oo) an) ser#ice&.& e%uipment&.* classical an) inno#ati#e arran!ement st$les

*. 8a$s o' presentin!poultr$ an) !ame)ises

*.1 Car#e*." 7ortions*.3 8ole

TR = COOKER> NC II


68/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 5n)erstoo) te )i''erent classi'ications o' poultr$

an) !ame1." emonstrate) particular stora!e an) an)lin!

practices relate) to poultr$ an) !ame1.3 7repare) a #ariet$ o' poultr$ an) !ame )ises

accor)in! to enterprise stan)ar)s1.& Cooe) an) presente) or plate) poultr$ an) !ame

)ises accor)in! to enterprise stan)ar)s1.5 +olloe) sa'et$ practices in an)lin! tools an)

e%uipment". Re%uire) Knole)!e ".1 Classi'ication o' #arieties o' poultr$ an) !ame items

"." ualit$ criteria 'or poultr$ an) !ame".3 Appropriate cooer$ meto)s 'or poultr$ an) !ame

)ises".& 7ast an) current tren)s in poultr$ an) !ame )ises".* Nutrition relate) to poultr$ an) !ame( inclu)in! 'oo)

#alues an) an$ speci'ic issues lie salmonellacontaminations( etc.

"., Common cooin! terms relate) to poultr$ an) !ameic are use) in te in)ustr$

"./ :a'e or practices( particularl$ in relation to cuttin!".9 Lo!ical an) time e''icient or 'lo

3. Re%uire) :ills 3.1 Or!ani;ational sills an) teamor3." 7rinciples an) practices o' sanitar$ speci'icall$

crosscontamination3.3 Tecni%ues on minimi;in! astes an) en#ironment

'rien)l$ practices on an)lin! an) preparation o'poultr$ an) !ame

&. Resource Implications Te 'olloin! resources M5:T 2e pro#i)e)6&.1 Access to a 'ull$e%uippe) operationalcommercialinstitutional itcen


69/96


UNIT OF COMPETENCY; PREPARE SEAFOOD DIS*ES

UNIT CODE ; TRS


70/96



Italicized terms are ela2orate) in te Ran!e o' @aria2les

&. 7late7resent 'isan) sea'oo)

&.1 :ea'oo) )ises are presente) $!ienicall$(lo!icall$ an) se%uentiall$ itin te re%uire)time'rame

&." +is an) sea'oo) is prepare) an) presente) 'orser#ice in accor)ance to enterprise stan)ar)s

&.3 :uita2le sauces an) )ips are prepare) accor)in!to stan)ar) recipes an) as re%uire) to accompan$sea'oo) menu items

&.& 7resentations an) !arnisin! tecni%ues areselecte) an) use) accor)in! to recipes an)enterprise stan)ar)s

&.* :er#ices are carrie) out accor)in! to enterprisemeto)s an) stan)ar)s

&., +actors in platin! )ises are o2ser#e) inpresentin! sea'oo) )ises

*. :tore 'is an)sea'oo)

*.1 ualit$ trimmin!s an) oter le'to#ers are utili;e)ere an) en appropriate :ea'oo) are store)$!ienicall$ in accor)ance it enterprise an)lin!an) storin! tecni%ues

*." 8ere applica2le( )ate stamps an) co)es arecece) to ensure %ualit$ control

*.3 :ea'oo) is store) in accor)ance it +I+Ooperatin! proce)ures an) stora!e o' sea'oo)re%uirements.

TR = COOKER> NC II


71/96


RANGE OF =ARIALES

=ARIALE RANGE

1. :ea'oo) Ma$ inclu)e 2ut are not limite) to61.1. :ell'is

1.1.1. Molluss1.1.". Crustaceans1.1.3. Cepalopo)s

1.". +is1.".1 +lat 'is1."." Roun) 'is1.".3 'lat 'is

". +is Ma$ inclu)e 2ut are not limite) to 6".1 :tructure

a. +is2. :ell'is

"." Bo)$ sape

a. +lat 'is 2. Roun) 'is".3 Maret 'orms

a. +illets2. ranc. 8ole). Butter'l$ 'illete. :tea

".& +at contenta. Lean +is

2. +at +is".* 8ater source

a. :alt ater2. +resater"., 7rocesse) 'is

a. rie)2. :moe)c.Bottle)

3. @ariet$ o' cooin!meto)

Ma$ inclu)e 2ut are not limite) to63.1 r$ meto)

3.1.1 Roastin!3.1." Grillin!3.1.3 Broilin!3.1.& Bain!3.1.* 7an 'r$in!3.1., eep 'at +r$in!

3." Com2ination Meto)3.".1 Braisin!3."." :tein!

3.3 Moist meto)3.3.1 Boilin!3.3." :teamin!3.3.3 7oacin!3.3.& :immerin!

TR = COOKER> NC II


72/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 E4plaine) te )i''erent classi'ications o' sea'oo)1." emonstrate) storin! an) an)lin! issues relate) to

sea'oo)1.3 Cooe) an) plate)presente) a ran!e o' sea'oo)

)ises accor)in! to enterprise stan)ar)s1.& :tore) sea'oo) $!ienicall$ an) in accor)ance it

enterprise stan)ar) proce)ures1.* emonstrate) sa'et$ practices in an)lin! tools an)

e%uipment". Re%uire) Knole)!e ".1 istorical )e#elopment an) current tren)s in te

preparation an) presentation o' sea'oo)"." Classi'ication an) #arieties o' 'is an) sell'is".3 Criteria 'or u)!in! te %ualit$ o' 'res sea'oo)".& :tora!e re%uirements 'or sea'oo)".* Nutrition relate) to sea'oo)( particularl$ te

nutritional #alue o' sea'oo)

"., :peci'ic )ietar$ issues inclu)in! aller!ies an)intolerances

"./ Common cooin! terms relate) to sea'oo) tat areuse) in te in)ustr$

".9 7rinciples an) practices o' sanitar$ speci'icall$ onan)lin! an) stora!e o' sea'oo)

".F :a'e or practices( particularl$ on usin! sarpni#es

3. Re%uire) :ills 3.1 Appropriate cooer$ meto)s 'or 'is an) sell'is3." Cuttin! an) presentation tecni%ues( particularl$ on

'is an) crustaceans3.3 Costin!( $iel) testin! an) portion control 'or sea'oo)

3.& 8aste minimi;ation tecni%ues an) en#ironmentalconsi)erations in relation to sea'oo)&. Resource

ImplicationsTe 'olloin! resources M5:T 2e pro#i)e)6&.1 Access to a 'ull$e%uippe) operational



73/96


UNIT OF COMPETENCY; PREPARE DESSERTS

UNIT CODE ; TRS


74/96


RANGE OF =ARIALES

=ARIALE RANGE

1. E%uipment 'ormain! )esserts

Ma$ inclu)e 2ut are not limite) to61.1 Blen)ers

1." Icecream macines1.3 Ice sa#ers1.& Duicers1.* Mi4ers1., O#ens1./ Cillers an) 'ree;ers1.9 :teamer1.F 8ei!in! scales1.10 Cooin! e%uipment

". esserts Ma$ inclu)e 2ut are not limite) to6

".1 7u))in!( pies( tarts( 'lans( 'ritters"." Custar)( creams".3 7repare) 'ruit".& Mousse".* Repes("., :or2et( ice cream( par'ait("./ uic 2rea)".9 Cooies

3. :eet sauces Ma$ inclu)e 2ut are not limite) to63.1 :u!ar s$rups3." +ruit s$rups3.3 +ruit purees( sauces an) coulis3.& Cocolate2ase) sauces3.* Custar)s an) crmes3./ +la#ore) 2utters an) creams

&. :uita2le ticenin!a!ents 'or seetsauces

Ma$ inclu)e 2ut are not limite) to6&.1 Corn starc( arroroot( potato starc&." Mo)i'ie) starc&.3 Liason

&.& Gelatin

TR = COOKER> NC II


75/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 7repare) )i''erent t$pes o' )esserts an) seets

accor)in! to enterprise stan)ar)s1." 7resente) )esserts an) seets attracti#el$1.3 :tore) )esserts an) seets in accor)ance it

enterprise stan)ar) proce)ures1.& +olloe) orplace sa'et$ practices an) $!ienic

proce)ures in an)lin! ot an) col) )esserts1.* emonstrate) sa'et$ practices in an)lin! tools an)

e%uipment1., E4plaine) )essert options

". Re%uire) Knole)!e ".1 istorical )e#elopment an) current tren)s in tepreparation an) presentation o' )esserts

"." etails an) caracteristics o' )i''erent t$pes o')esserts an) seets

".3 @arieties o' suita2le in!re)ients 'or )esserts an)seets

".& Common cooin! terms relate) to )esserts an)seets tat are use) in te in)ustr$

".* 7ast an) current tren)s in )esserts an) seets"., Nutrition relate) to )esserts an) seets inclu)in!

'oo) #alues o' common )esserts( lo 'at or localorie alternati#es an) su2stitute) in!re)ients

"./ 7rinciples an) practices o' sanitar$ on an)lin! an)stora!e o' )air$ pro)ucts

".9 Lo!ical an) time e''icient or 'lo".F :a'e or practices particularl$ on an)lin! ot an)

'ro;en pro)ucts an) e%uipment3. Re%uire)

:ills

3.1 Or!ani;ational sills an) teamor

3." :tora!e o' seets an) )esserts( teir in!re)ients(particularl$ )air$ pro)ucts3.3 Costin!( $iel) testin!( portion control o' )esserts3.& 8aste minimi;ation tecni%ues an) en#ironmental

consi)erations relate) to )esserts&. Resource

ImplicationsTe 'olloin! resources M5:T 2e pro#i)e)6&.1 Access to a i)e ran!e o' suita2le in!re)ients 'or

main! a #ariet$ o' )esserts an) seets4.2 Access to a 'ull$e%uippe) operational

commercialinstitutional itcen 'or main! )essertsan) seets


Competenc$ ma$ 2e assesse) trou!6*.1 irect o2ser#ation o' te can)i)ate ile main!

an) presentin! )esserts*." :amplin! o' )esserts ma)e 2$ te can)i)ate*.3 8ritten or oral %uestions to test can)i)ate-s

nole)!e on cooin! terms relate) to )esserts an)seets

*.& Re#ie o' port'olio o' e#i)ence an) tir) part$orplace reports o' onteo2 per'ormance 2$ tecan)i)ate




76/96


UNIT OF COMPETENCY ; PACKAGE PREPARED FOOD

UNIT CODE ; TRS


77/96


RANGE OF =ARIALES

=ARIALE RANGE

1. Criteria 'orpaca!in!

Must inclu)e te6

1.1. ualit$

1.". :el'li'e1.3. 7ortion control

". T$pes o' paca!in!materials

Ma$ inclu)e 2ut are not limite) to6

".1. Cartons

".". 7lastic clin! rap

".3. 7lastic or 'oil containers

3. ualities o'7aca!in! materials

3.1. Noncontaminatin!

3.". Appropriate )imensions 'or selecte) 'oo)3.3. @isuall$ appropriate to 'unctional nee)

3.&. Capa2le o' protectin! 'oo) 'rom )ama!e an)contamination

3.*. En#ironment'rien)l$

3.,. :taca2le an) transporta2le

&. En#ironmentalre%uirements 'or'oo) paca!in!

&.1 Temperature control

&." umi)it$

TR = COOKER> NC II


78/96


E=IDENCE GUIDE


Assessment re%uires e#i)ences tat te can)i)ate61.1 7er'orme) sa'e paca!in! o' 'oo) itin 'oo)

sa'et$ re%uirements an) re!ulations1." :electe) an) use) suita2le paca!in! materials

an) meto)s 'or a )i''erent 'oo) item t$pes1.3 emonstrate) $!ienic practices an) 'oo) sa'et$

re!ulations in storin! an) transportin! paca!e'oo)s

". Re%uire) Knole)!ean) Attitu)e

".1 :a'e or practices on paca!in!( )ealin! it otsur'aces( li'tin! an) 2en)in!.

"." Te caracteristics an) uses o' )i''erent paca!in!materials

".3 7ortion control practices an) principles".& +unctional )esi!n re%uirements 'or 'oo) paca!in!

areas

".* $!ienic practices an) 'oo) sa'et$ re!ulations(particularl$ on stora!e an) transportin! o' 'oo)(inclu)in!6".*.1 ACC7 7rinciples applie) to o''site caterin!".*." Local ealt re!ulations pertainin! on 'oo)

pro)uction an) paca!in!".*.3 Current 7ilippine re!ulations

3. Re%uire) :ills 3.1 :torin! an) transportin! o' 'oo)3." 7aca!in! tecni%ues

&. Resource

Implications

Te 'olloin! resources M5:T 2e pro#i)e)6

&.1 Access to a ran!e o' appropriate paca!in!materials( caterin! e%uipment

&." Real 'oo) items

*. Meto)s o' AssessmentCompetenc$ ma$ 2e assesse) trou!6*.1 irect o2ser#ation o' te can)i)ate ile paca!in!

'oo)s*." 8ritten or oral %uestions to test can)i)ate-s

nole)!e on paca!in! t$pes an) meto)s 'or)i''erent t$pes o' 'oo)( $!ienic practices inpaca!in!( maintainin! 'oo) %ualit$ an) nutritional#alue

*.3 Re#ie o' port'olios o' e#i)ence an) tir) part$orplace reports o' onteo2 per'ormance 2$ tecan)i)ate




79/96

SECTION 3 TRAINING ARRANGEMENTS

Tese !ui)elines are set to pro#i)e te Tecnical an) @ocational E)ucationan) Trainin! NC II


80/96

U#( C%&(&' L&,"# O!('%&$ M&(.+A$$&$$%&(

A",'

3. 7ractice careerpro'essionalism

3.1 Inte!ratepersonalo2ecti#es itor!ani;ational

!oals3." :et an) meet

or priorities3.3 Maintain

pro'essional!rot an))e#elopment

iscussionInteractionRole pla$

emonstration

O2ser#ation

Inter#ies

%uestionin!

&. 7racticeoccupational ealtan) sa'et$

&.1 E#aluate a;ar)an) riss

&." Control a;ar)san) riss

&.3 Maintainoccupationalealt an)sa'et$aareness

&.& 7er'orm 2asic'irstai)proce)ures

LectureiscussionCase stu)$7lant tour:$mposium

O2ser#ation

Inter#ie

COMMON COMPETENCIES

U#( C%&(&' L&,"# O!('%&$ M&(.+A$$&$$%&(

A",'1. e#elop an) up)ate

in)ustr$ nole)!e1.1 :ee

in'ormation onte in)ustr$

1." 5p)atecontinuousl$rele#ant in)ustr$nole)!e

1.3 e#elop an)up)ate localnole)!e

1.& 7romotepro)ucts an)ser#ices tocustomers

LectureGroupiscussionIn)i#i)ualGroupAssi!nment

+iel) #isit@i)eopresentation

Inter#iesuestionin!

In)i#i)ualGroup7roect or Report

". O2ser#e orplace$!iene proce)ures

".1 +ollo $!ieneproce)ures

"." I)enti'$ an)pre#ent $!ieneris

LectureemonstrationRolepla$

Case stu)$

emonstration 8ritten

E4amination Inter#ies

uestionin!

TR = COOKER> NC II


81/96

U#( C%&(&' L&,"# O!('%&$ M&(.+A$$&$$%&(

A",'3. 7er'orm computer

operations3.1 7lan an) prepare

tas to 2eun)ertaen

3." Input )ata into a

computer3.3 Assessin'ormation usin!computer

3.& 7ro)uce output)ata usin!computer s$stem

3.* Maintaincomputer s$stem

LectureGroupiscussionTutorial or sel'

paceemonstration

7ractice session

Inter#iesuestionin!

7racticalemonstration

O2ser#ation

&. 7er'orm orplacean) sa'et$ practices

&.1 7racticeorplaceproce)ures 'or

ealt( sa'et$ an)securit$ practices&." 7er'orm cil)

protection )utiesrele#ant to tetourism in)ustr$

&.3 O2ser#e an)monitor people

&.& eal itemer!enc$situations

&.* Maintain sa'epersonal

presentationstan)ar)s

&., Maintain a sa'ean) secureorplace

LectureemonstrationRolepla$

:imulation

emonstration Inter#ies

uestionin!

8rittenE4amination

*. 7ro#i)e e''ecti#ecustomer ser#ice

*.1 Greet customers*." I)enti'$ customer*.3 eli#er ser#ice to

customer*., an)le %ueries

trou! use o'common 2usiness

tools an)tecnolo!$*.* an)le

complaintscon'lict situations(e#aluation an)recommen)ations

LectureemonstrationRolepla$:imulation

emonstration Inter#ies

uestionin! O2ser#ation

TR = COOKER> NC II


82/96

CORE COMPETENCIES

U#( C%&(&'

L&,"# O!('%&$ M&(.+A$$&$$%&(

A",'

1. Clean an)

maintainitcenpremises

1.1 Clean( saniti;e an)

store e%uipment1." Clean an) saniti;epremises

1.3 ispose o' aste

iscussion

emonstration@i)eo #iein!

8ritten

E4amination emonstration

O2ser#ation in

orplace ODT

". 7repare stocs(sauces an)soups

".1 7repare stocs(!la;es an)essences re%uire)'or menu items

"." 7repare soupsre%uire) 'or menu

items".3 7repare sauces

re%uire) 'or menuitems

".& :tore an)reconstitutestocs( sauces an)soups

iscussionemonstration@i)eo #iein!

8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

3. 7repareappeti;ers

3.1 7er'orm Mise- enplace

3." 7repare a ran!e

o' appeti;ers3.3 7resent a ran!e o'

appeti;ers3.& :tore appeti;ers


8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

&. 7repare sala)san) )ressin!s

&.1 7er'orm Mise enplace

&." 7repare a #ariet$sala)s an))ressin!s

&.3 7resent a #ariet$

o' sala)s an))ressin!s

&.& :tore sala)s an))ressin!s


8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

*. 7reparesan)ices

*.1 7er'orm Mise enplace

*." 7repare a #ariet$o' san)ices

*.3 7resent a #ariet$o' san)ices

*.& :tore san)ices

iscussionemonstration

@i)eo #iein!

8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

TR = COOKER> NC II


83/96

U#( C%&(&'

L&,"# O!('%&$ M&(.+A$$&$$%&(

A",'

,. 7repare meat)ises

,.1 7er'orm Mise enplace

,." Coo meat cuts 'orser#ice,.3 7resent meat cuts

'or ser#ice,.& :tore meat


@i)eo #iein!

8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

/. 7repare#e!eta2les)ises

/.1 7er'orm Mise enplace

/." 7repare #e!eta2le)ises

/.3 7resent #e!eta2le)ises

/.& :tore #e!eta2les)ises


8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

9. 7repare e!!)ises

9.1 7er'orm Mise enplace

9." 7repare an) cooe!! )ises

9.3 7resent e!!)ises

9.& :tore e!! )ises


8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

F. 7repare starc)ises

F.1 7er'orm Mise enplace

F." 7repare starc)ises

F.3 7resent :tarc)ises

F.& :tore :tarc)ises


@i)eo #iein!

8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

10. 7repare poultr$an) !ame)ises

10.1 7er'orm mise enplace

10." Coo poultr$ an)!ame )ises

10.3 7latepresentpoultr$ an) !ame)ises

10.& :tore poultr$ an)!ame


8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

11. 7reparesea'oo) )ises

11.1 7er'orm mise enplace

11." an)le 'is an)sea'oo)

11.3 Coo 'is an)sell'is

11.& 7late7resent 'isan) sea'oo)

11.* :tore 'is an)sea'oo)


8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

TR = COOKER> NC II


84/96

U#( C%&(&'

L&,"# O!('%&$ M&(.+A$$&$$%&(

A",'

1".7repare)esserts

1".1 7er'orm mise enplace

1"." 7repare )esserts

an) seet sauces1".3 7late7resent

)esserts1".& :tore )esserts


8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

13.7aca!eprepare) 'oo)

13.1 :elect paca!in!materials

13." 7aca!e 'oo)


8ritten

e4amination

emonstration

O2ser#ation in

orplace ODT

32 TRAINING DELI=ERY

Te )eli#er$ o' trainin! soul) a)ere to te )esi!n o' tecurriculum. eli#er$ soul) 2e !ui)e) 2$ te 10 2asic principles o'competenc$2ase) T@ET.

Te trainin! is 2ase) on curriculum )e#elope) 'rom te

competenc$ stan)ar)s

Learnin! is mo)ular in its structure

Trainin! )eli#er$ is in)i#i)uali;e) an) sel'pace)

Trainin! is 2ase) on or tat must 2e per'orme) Trainin! materials are )irectl$ relate) to te competenc$

stan)ar)s an) te curriculum mo)ules

Assessment is 2ase) in te collection o' e#i)ence o' te

per'ormance o' or to te in)ustr$ re%uire) stan)ar)

Trainin! is 2ase) 2ot on an) o''teo2 components

Allos 'or reco!nition o' prior learnin!


85/96

7eer teacin!mentorin! is a trainin! mo)alit$ erein 'ast

learners are !i#en te opportunit$ to assist te slo learners

:uper#ise) in)ustr$ trainin! or onteo2 trainin! is an

approac in trainin! )esi!ne) to enance te nole)!e an)sills o' te trainee trou! actual e4perience in te orplace

to ac%uire speci'ic competencies prescri2e) in te trainin!re!ulations

istance learnin! is a 'ormal e)ucation process in ic

maorit$ o' te instruction occurs en te stu)ents an)instructor are not in te same place. istance learnin! ma$emplo$ correspon)ence stu)$( au)io( #i)eo or computertecnolo!ies

33 TRAINEE ENTRY REQUIREMENTS

Trainees or stu)ents isin! to !ain entr$ into tis coursesoul) possess te 'olloin! re%uirements6

can communicate 2ot in oral an) ritten

p$sicall$ an) mentall$ 'it

it !oo) moral caracter an)

can per'orm 2asic matematical computation

Tis list )oes not inclu)e speci'ic institutional re%uirements sucas &.!',(#,+ ,((,#%&(: ,""#,(& "? &@&"#&'&: ,.

(&"s tat ma$ 2e re%uire) o' te trainees 2$ te scool or trainin!center )eli#erin! te T@ET pro!ram.

34 LIST OF TOOLS AND EQUIPMENT

COOKERY NC II

Recommen)e) list o' tools( e%uipment an) materials 'or te trainin! o' a ma4imumo' "* trainees 'or COOKER> NC II are as 'ollos6

TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT

10pcs

Ce'-s ni'e1unit Electric 'an Bee'

9pcs

Bonin! ni'e 3 unit+irst ai) ca2inet

7or

&pcs

O$sters ni'e 1 unit+ilin! ca2inet 3La$ers compartment

Lam2mutton

"

pcs

Clea#er ni'e 1 unit T@ @eal

9pcs

Ten)eri;er(me)ium(small

" unit @i)eo pla$er POULTRY

TR = COOKER> NC II


86/96

9pcs

:immer( 'ine 1 unit +ire e4tin!uiser Cicen

TR = COOKER> NC II


87/96


9pcs

8ire simmer(small

1unit

Emer!enc$ li!t uc

9pcs

:immers( spi)er 1 pc

)irectional si!na!es'or eac rooms Ture$

9pcs

:trainer(small('ine1

unitair con)ition 7i!eon( etc.

9pcs

:ie#er(small1

unittelepones SEAFOOD

9pcs

:trainer(me)ium'ine

3unit

computers itinternet connection +is

9pcs

Turner(3 4 ,1

unit+a4 macine :ell'is

9pcs

:patula"

unitLC

Crustacean

9pcs

8oo)en spoonLAORATORYEQUIPMENTS

PERIS*ALES

9pcs

7arisienne spoon1

unitAir con)itioner @e!eta2les

9pcs

ester"

unit+ire e4tin!uiser

+ruits

9pcs 7ipin! 2a!

1unit

Emer!enc$ li!tair$ pro)ucts

9pcs

7astr$ tu2es1

unit

Com2ination o'2roiler an) !ri))le small

7rocesse) 'oo)

3pcs

:trainerCinois(small

3unit

E4aust oo)DRY GOODS)GROCERIES/

"pcs

:trainer Cinois(me)ium

1unit

is asin!macine


88/96


9sets

Measurin! cup9

unit

7reparation ta2leit sin H sel#es


89/96


3pcs

:oup La)le( 9 o;"

unitReacin re'ri!erator

@i)eo tapes

"pcs

:oup La)le( 1" o;&

unit

& 2urner !as ran!e o#en 7ictures

9pcs

Kitcen spoon1

unit:toc pan 2urner

Ma!a;ines

9pcs

Kitcen spoon(slotte)

MISCELLANEOUS

9pcs

Kitcen 'orl Carcoal

3pcs

Car#in! 'or Tootpics

3pcs 7ocetpintermometer Aluminum 'oil

9pcs

7eelers 8a4 paper

"pcs

:toc pot( lar!e Clin! rap

1"pcs

+r$in! pan( small Tissue paper

9pcs

+r$in! pan(me)ium

7aper toel

"pcs

+r$in! pan( lar!e Li%ui) soap

&pcs

Colan)er( small

"pcs

Colan)er( me)ium

1,pcs

Cuttin! 2oar)

1 pc+is poacer(me)ium

1"pcs

Casserole( small

&pcs

Casserole(me)ium

&pcs

8o( small

1 pc 8o( me)ium

1 pc

ou2le Boiler(

me)ium

9pcs

7aellara

TR = COOKER> NC II


90/96

TOOLS O

tr cookery nc ii.doc

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