Commercial Cooking NC II TR TESDA

TR - COMMERCIAL COOKING NC II Promulgated March 2005

COMMERCIAL COOKING NC II

TRAINING REGULATIONS

TOURISM SECTOR(HOTEL AND RESTAURANT)

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS

TOURISM SECTOR(HOTEL AND RESTAURANT)


Page No.

SECTION 1 COMMERCIAL COOKING NC II QUALIFICATION 1- 2

SECTION 2 COMPETENCY STANDARDS

Basic Competencies 3 - 17 Common Competencies 18 - 35 Core Competencies 36 - 100

SECTION 3 TRAINING STANDARDS

3.1 Curriculum Design 101 - 113 3.2 Training Delivery 114 - 115 3.3 Trainee Entry Requirements 115 3.4 List of Tools, Equipment and Materials 115 - 118 3.5 Training Facilities 119 3.6 Trainer’s Qualifications 119 3.7 Institutional Assessment 119

SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS 120 - 121

COMPETENCY MAP 122

DEFINITION OF TERMS 123 - 124

ACKNOWLEDGEMENTS 125 - 126

TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009

TRAINING REGULATIONS FOR


SECTION 1 COMMERCIAL COOKING NC II QUALIFICATION

The COMMERCIAL COOKING NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook hot and cold meals, and prepare, portion and plate meat/food to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises.

This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A.

The Units of Competency comprising this Qualification include the following:

CODE NO. BASIC COMPETENCIES

500311105 Participate in workplace communication500311106 Work in a team environment500311107 Practice career professionalism500311108 Practice occupational health and safety procedures

CODE NO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledgeTRS311202 Observe workplace hygiene proceduresTRS311203 Perform computer operationsTRS311204 Perform workplace and safety practicesTRS311205 Provide effective customer service

CODE NO. CORE COMPETENCIES

TRS512328 Clean and maintain kitchen premisesTRS512325 Organize and prepare foodTRS512338 Select, prepare and cook meatTRS512327 Receive and store kitchen suppliesTRS512331 Prepare stocks, sauces and soupsTRS512339 Prepare cook and serve food for menusTRS512329 Prepare appetizers and saladsTRS512330 Prepare sandwichesTRS512332 Prepare vegetables, fruits, eggs and starch productsTRS512333 Prepare and cook poultry and game


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TRS512337 Prepare and portion controlled meat cutsTRS512334 Prepare and cook seafoodTRS512335 Prepare hot and cold dessertsTRS741336 Prepare pastry, cakes, and yeast-based productsTRS512326 Present foodTRS512340 Package prepared foodstuffs

A person who has achieved this Qualification is competent to be employed in any of the following positions:

Commis

Pastry Cook

Hot-Kitchen Cook

Pantry Worker/Cold-Kitchen Cook


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SECTION 2 COMPETENCY STANDARDS

This section gives the details of the contents of the basic, common and core units of competency required in COMMERCIAL COOKING NC II.

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE : 500311105

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.

ELEMENT PERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables

1. Obtain and convey workplace information

1.1 Specific and relevant information is accessed from appropriate sources

1.2 Effective questioning , active listening and speaking skills are used to gather and convey information

1.3 Appropriate medium is used to transfer information and ideas

1.4 Appropriate non- verbal communication is used1.5 Appropriate lines of communication with

supervisors and colleagues are identified and followed

1.6 Defined workplace procedures for the location and storage of information are used

1.7 Personal interaction is carried out clearly and concisely

2. Participate in workplace meetings and discussions

2.1 Team meetings are attended on time2.2 Own opinions are clearly expressed and those of

others are listened to without interruption2.3 Meeting inputs are consistent with the meeting

purpose and established protocols2.4 Workplace interactions are conducted in a

courteous manner 2.5 Questions about simple routine workplace

procedures and maters concerning working conditions of employment are asked and responded to

2.6 Meetings outcomes are interpreted and


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implemented


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3. Complete relevant work related documents

3.1 Range of forms relating to conditions of employment are completed accurately and legibly

3.2 Workplace data is recorded on standard workplace forms and documents

3.3 Basic mathematical processes are used for routine calculations

3.4 Errors in recording information on forms/ documents are identified and properly acted upon

3.5 Reporting requirements to supervisor are completed according to organizational guidelines


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RANGE OF VARIABLES

VARIABLE RANGE

1. Appropriate sources 1.1. Team members

1.2. Suppliers

1.3. Trade personnel

1.4. Local government

1.5. Industry bodies

2. Medium 2.1. Memorandum

2.2. Circular

2.3. Notice

2.4. Information discussion

2.5. Follow-up or verbal instructions

2.6. Face to face communication

3. Storage 3.1. Manual filing system

3.2. Computer-based filing system

4. Forms 4.1. Personnel forms, telephone message forms, safety reports

5. Workplace interactions 5.1. Face to face

5.2. Telephone

5.3. Electronic and two way radio

5.4. Written including electronic, memos, instruction and forms, non-verbal including gestures, signals, signs and diagrams

6. Protocols 6.1. Observing meeting

6.2. Compliance with meeting decisions

6.3. Obeying meeting instructions


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EVIDENCE GUIDE

1. Critical aspects of Competency

Assessment requires evidence that the candidate:

1.1. Prepared written communication following standard format of the organization

1.2. Accessed information using communication equipment1.3. Made use of relevant terms as an aid to transfer

information effectively1.4. Conveyed information effectively adopting the formal or

informal communication

2. Underpinning Knowledge

2.1. Effective communication2.2. Different modes of communication 2.3. Written communication2.4. Organizational policies2.5. Communication procedures and systems2.6. Technology relevant to the enterprise and the

individual’s work responsibilities

3. Underpinning Skills

3.1. Follow simple spoken language3.2. Perform routine workplace duties following simple

written notices3.3. Participate in workplace meetings and discussions3.4. Complete work related documents3.5. Estimate, calculate and record routine workplace

measures3.6. Basic mathematical processes of addition, subtraction,

division and multiplication3.7. Ability to relate to people of social range in the

workplace3.8. Gather and provide information in response to

workplace requirements

4. Resource Implications

4.1. Fax machine4.2. Telephone4.3. Writing materials4.4. Internet

5. Methods of Assessment

5.1. Direct Observation5.2. Oral interview and written test

6. Context of Assessment

6.1. Competency may be assessed individually in the actual workplace or through accredited institution


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UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT

UNIT CODE : 500311106

UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.


1. Describe team role and scope

1.1. The role and objective of the team is identified from available sources of information

1.2. Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources

2. Identify own role and responsibility within team

2.1. Individual role and responsibilities within the team environment are identified

2.2. Roles and responsibility of other team members are identified and recognized

2.3. Reporting relationships within team and external to team are identified

3. Work as a team member 3.1. Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives

3.2. Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context

3.3. Observed protocols in reporting using standard operating procedures

3.4. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.


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RANGE OF VARIABLES

VARIABLE RANGE

1. Role and objective of team

1.1. Work activities in a team environment with enterprise or specific sector

1.2. Limited discretion, initiative and judgement maybe demonstrated on the job, either individually or in a team environment

2. Sources of information 2.1. Standard operating and/or other workplace procedures

2.2. Job procedures

2.3. Machine/equipment manufacturer’s specifications and instructions

2.4. Organizational or external personnel

2.5. Client/supplier instructions

2.6. Quality standards

2.7. OHS and environmental standards

3. Workplace context 3.1. Work procedures and practices

3.2. Conditions of work environments

3.3. Legislation and industrial agreements

3.4. Standard work practice including the storage, safe handling and disposal of chemicals

3.5. Safety, environmental, housekeeping and quality guidelines


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EVIDENCE GUIDE

1. Critical aspects of competency

Assessment requires evidence that the candidate:1.1. Operated in a team to complete workplace activity1.2. Worked effectively with others1.3. Conveyed information in written or oral form1.4. Selected and used appropriate workplace language1.5. Followed designated work plan for the job1.6. Reported outcomes


2.1. Communication process2.2. Team structure2.3. Team roles2.4. Group planning and decision making


3.1. Communicate appropriately, consistent with the culture of the workplace


The following resources MUST be provided:4.1. Access to relevant workplace or appropriately

simulated environment where assessment can take place

4.2. Materials relevant to the proposed activity or tasks5. Methods of

AssessmentCompetency may be assessed through:5.1. Observation of the individual member in relation to the

work activities of the group5.2. Observation of simulation and or role play involving the

participation of individual member to the attainment of organizational goal

5.3. Case studies and scenarios as a basis for discussion of issues and strategies in teamwork

6. Context for Assessment

6.1. Competency may be assessed in workplace or in a simulated workplace setting

6.2. Assessment shall be observed while task are being undertaken whether individually or in group


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UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.

ELEMENTPERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables

1. Integrate personal

objectives with

organizational goals

1.1 Personal growth and work plans are pursued towards

improving the qualifications set for the profession

1.2 Intra- and interpersonal relationships are maintained

in the course of managing oneself based on

performance evaluation

1.3 Commitment to the organization and its goal is

demonstrated in the performance of duties

1. Set and meet work

priorities

2.1 Competing demands are prioritized to achieve

personal, team and organizational goals and

objectives.

2.2 Resources are utilized efficiently and effectively to

manage work priorities and commitments

2.3 Practices along economic use and maintenance of

equipment and facilities are followed as per

established procedures

2. Maintain professional

growth and

development

3.1 Trainings and career opportunities are identified

and availed of based on job requirements

3.2 Recognitions are sought/received and

demonstrated as proof of career advancement

3.3 Licenses and/or certifications relevant to job and

career are obtained and renewed


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RANGE OF VARIABLES

VARIABLE RANGE

1. Evaluation 1.1 Performance Appraisal1.2 Psychological Profile

1.3 Aptitude Tests

2. Resources 2.1 Human2.2 Financial2.3 Technology

2.3.1 Hardware

2.3.2 Software

3. Trainings and career opportunities

3.1 Participation in training programs 3.1.1 Technical 3.1.2 Supervisory 3.1.3 Managerial 3.1.4 Continuing Education3.2 Serving as Resource Persons in conferences

and workshops

4. Recognitions 4.1 Recommendations4.2 Citations4.3 Certificate of Appreciations4.4 Commendations4.5 Awards

4.6 Tangible and Intangible Rewards

5. Licenses and/or certifications

5.1 National Certificates5.2 Certificate of Competency

5.3 Support Level Licenses5.4 Professional Licenses


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EVIDENCE GUIDE


Assessment requires evidence that the candidate:1.1 Attained job targets within key result areas (KRAs)1.2 Maintained intra - and interpersonal relationship in the

course of managing oneself based on performance evaluation

1.3 Completed trainings and career opportunities which are based on the requirements of the industries

1.4 Acquired and maintained licenses and/or certifications according to the requirement of the qualification


2.1 Work values and ethics (Code of Conduct, Code of Ethics, etc.)

2.2 Company policies2.3 Company operations, procedures and standards 2.4 Fundamental rights at work including gender sensitivity2.5 Personal hygiene practices


3.1 Appropriate practice of personal hygiene3.2 Intra and Interpersonal skills3.3 Communication skills


The following resources MUST be provided:4.1 Workplace or assessment location4.2 Case studies/scenarios


Competency may be assessed through:5.1 Portfolio Assessment5.2 Interview5.3 Simulation/Role-plays5.4 Observation5.5 Third Party Reports5.6 Exams and Tests


6.1 Competency may be assessed in the work place or in a simulated work place setting


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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

UNIT CODE : 500311108

UNIT DESCRIPTOR : This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.


1. Identify hazards and risks

1.1 Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures

1.2 Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures

1.3 Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures

2. Evaluate hazards and risks

2.1 Terms of maximum tolerable limits which when

exceeded will result in harm or damage are

identified based on threshold limit values (TLV)

2.2 Effects of the hazards are determined

2.3 OHS issues and/or concerns and identified safety

hazards are reported to designated personnel in

accordance with workplace requirements and

relevant workplace OHS legislation


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3. Control hazards and risks

3.1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed

3.2 Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies

3.3 Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices

3.4 Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol

4. Maintain OHS awareness

4.1 Emergency-related drills and trainings are participated in as per established organization guidelines and procedures

4.2 OHS personal records are completed and updated in accordance with workplace requirements


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RANGE OF VARIABLES

VARIABLE RANGE

1. Safety regulations May include but are not limited to:1.1 Clean Air Act1.2 Building code1.3 National Electrical and Fire Safety Codes1.4 Waste management statutes and rules1.5 Philippine Occupational Safety and Health

Standards1.6 DOLE regulations on safety legal

requirements1.7 CC regulations

2. Hazards/Risks May include but are not limited to:2.1 Physical hazards – impact, illumination,

pressure, noise, vibration, temperature, radiation

2.2 Biological hazards- bacteria, viruses, plants, parasites, mites, molds, fungi, insects

2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke, gasses, vapors

2.4 Ergonomics

2.4.1 Psychological factors – over exertion/

excessive force, awkward/static

positions, fatigue, direct pressure,

varying metabolic cycles

2.4.2 Physiological factors – monotony,

personal relationship, work out cycle

3. Contingency measures May include but are not limited to:3.1 Evacuation3.2 Isolation3.3 Decontamination3.4 Calling emergency personnel


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VARIABLE RANGE

4. PPE May include but are not limited to:4.1 Mask4.2 Gloves4.3 Goggles4.4 Hair Net/cap/bonnet4.5 Face mask/shield4.6 Ear muffs4.7 Apron/Gown/coverall/jump suit4.8 Anti-static suits

5. Emergency-related drills and training

5.1 Fire drill5.2 Earthquake drill 5.3 Basic life support/CPR5.4 First aid5.5 Spillage control 5.6 Decontamination of chemical and toxic5.7 Disaster preparedness/management

6. OHS personal records 6.1 Medical/Health records6.2 Incident reports6.3 Accident reports6.4 OHS-related training completed


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EVIDENCE GUIDE


Assessment requires evidence that the candidate:1.1 Explained clearly established workplace safety and

hazard control practices and procedures1.2 Identified hazards/risks in the workplace and its

corresponding indicators in accordance with company procedures

1.3 Recognized contingency measures during workplace accidents, fire and other emergencies

1.4 Identified terms of maximum tolerable limits based on threshold limit value- TLV.

1.5 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace

1.6 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices

1.7 Completed and updated OHS personal records in accordance with workplace requirements


2.1 OHS procedures and practices and regulations2.2 PPE types and uses2.3 Personal hygiene practices2.4 Hazards/risks identification and control2.5 Threshold Limit Value -TLV2.6 OHS indicators 2.7 Organization safety and health protocol2.8 Safety consciousness2.9 Health consciousness


3.1 Practice of personal hygiene 3.2 Hazards/risks identification and control skills3.3 Interpersonal skills3.4 Communication skills


The following resources must be provided:4.1 Workplace or assessment location4.2 OHS personal records4.3 PPE4.4 Health records


Competency may be assessed through:5.1 Portfolio Assessment 5.2 Interview5.3 Case Study/Situation


6.1 Competency may be assessed in the work place or in a simulated work place setting


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COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

UNIT CODE : TRS311201

UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills required to access, increase and update industry knowledge. It includes seek information on the industry and update industry knowledge.

ELEMENT PERFORMANCE CRITERIAItalicized items are elaborated in the Range of Variable

1. Seek information on the industry

1.1 Sources of information on the industry are correctly identified and accessed

1.2 Information to assist effective work performance is obtained in line with job requirements

1.3 Specific information on sector of work is accessed and updated

1.4 Industry information is correctly applied to day-to-day work activities

2. Update industry knowledge

2.1 Informal and/or formal research is used to update general knowledge of the industry

2.2 Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities


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RANGE OF VARIABLES

VARIABLE RANGE

1. Information sources Information sources may include but are not limited to :1.1 media1.2 reference books1.3 libraries1.4 unions1.5 industry associations1.6 industry journals1.7 internet1.8 personal observation and experience

2. Information to assist effective work performance

2.1 different sectors of the industry and the services available in each sector

2.2 relationship between tourism and hospitality

2.3 relationship between the industry and other industries

2.4 industry working conditions2.5 legislation that affects the industry

liquorhealth and safetyhygienegamingworkers compensationconsumer protection duty of carebuilding regulations

2.6 trade unions environmental issues and requirements2.7 industrial relations issues and major

organizations2.8 career opportunities within the industry2.9 work ethic required to work in the

industry and industry expectations of staff


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2.10 quality assurance

EVIDENCE GUIDE


Assessment requires evidence that the candidate/ trainee:1.1 Knew key sources of information on the industry1.2 Updated industry knowledge1.3 Accessed and used industry information


2.1 Time management2.2 Ready skills needed to access industry information2.3 Basic competency skills needed to access the internet


3.1 Overview of quality assurance in the industry3.2 Role of individual staff members3.3 Industry information sources


4.1 Sources of information on the industry4.2 Industry knowledge


5.1 Interview/questions5.2 Practical demonstration5.3 Portfolio of industry information related to trainee’s work


6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)

6.1 Assessment activities are carried out through TESDA's accredited assessment center


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UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE PROCEDURES


UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills and attitudes in observing workplace hygiene procedures. It includes following hygiene procedures and identifying and preventing hygiene risks.

ELEMENT PERFORMANCE CRITERIAItalicized items are elaborated in the Range of Variable

1. Follow hygiene procedures

1.1 Workplace hygiene procedures are implemented in line with enterprise and legal requirements

1.2 Handling and storage of items are undertaken in line with enterprise and legal requirements

2. Identify and prevent hygiene risks

2.1 Potential hygiene risks are identified in line with enterprise procedures

2.2 Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements

2.3 Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up


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RANGE OF VARIABLES

VARIABLE RANGE

1. Hygiene procedures Hygiene procedures may include :1.1 safe and hygienic handling of food and

beverage1.2 regular hand washing1.3 correct food storage1.4 appropriate and clean clothing1.5 avoidance of cross-contamination1.6 safe handling disposal of linen and laundry1.7 appropriate handling and disposal of garbage1.8 cleaning and sanitizing procedures1.9 personal hygiene

2. Hygiene risk 2.1 bacterial and other contamination arising from poor handling of food

2.2 inappropriate storage of foods2.3 storage at incorrect temperatures2.4 foods left uncovered2.5 poor personal hygiene practices2.6 poor work practices

2.6.1 cleaning2.6.2 housekeeping2.6.3 food handling2.6.4 vermin2.6.5 airborne dust

2.7 cross-contamination through cleaning inappropriate cleaning practices

2.8 inappropriate handling of potentially infectious linen

2.9 contaminated wastes such as blood and body


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secretions2.10 disposal of garbage and contaminated or

potentially contaminated wastes

3. Minimizing or removing risk 3.1 auditing staff skills and providing training3.2 ensuring policies and procedures are followed

strictly3.3 audits or incidents with follow up actions

EVIDENCE GUIDE


Assessment required evidence that the candidate :1.1 Followed hygiene procedures1.2 Identified and responded to hygiene risk1.3 Practiced personal grooming and hygiene


2.1 Typical hygiene and control procedures in the hospitality and tourism industries

2.2 Overview of legislation and regulation in relation to food handling, personal and general hygiene

2.3 Knowledge on factors which contribute to workplace hygiene problems

2.4 General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and cross-infection

2.5 Sources of and reasons for food poisoning


3.1 Ability to follow correct procedures and instructions3.2 Ability to handle operating tools/ equipment3.3 Application to hygiene principles


4.1 Hygiene procedures, actual or simulated workplace, products used in hotel/restaurant / tourism workplace


5.1 Written examination5.2 Practical demonstration

6. Context for 6.1 Assessment may be done in the workplace or in a


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Assessment simulated workplace setting (assessment centers)6.2 Assessment activities are carried out through TESDA's

accredited assessment center

UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS


UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes and values needed to perform computer operations which includes inputting, accessing, producing and transferring data using the appropriate hardware and software


1. Plan and prepare for task to be undertaken

1.1. Requirements of task are determined1.2. Appropriate hardware and software is selected

according to task assigned and required outcome1.3. Task is planned to ensure OH & S guidelines

and procedures are followed

2. Input data into computer 2.1. Data are entered into the computer using appropriate program/application in accordance with company procedures

2.2. Accuracy of information is checked and information is saved in accordance with standard operating procedures

2.3. Inputted data are stored in storage media according to requirements

2.4. Work is performed within ergonomic guidelines

3. Access information using computer

3.1. Correct program/application is selected based on job requirements

3.2. Program/application containing the information required is accessed according to company


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procedures3.3. Desktop icons are correctly selected, opened and

closed for navigation purposes3.4. Keyboard techniques are carried out in line with

OH & S requirements for safe use of keyboards


4. Produce/output data using computer system

4.1. Entered data are processed using appropriate software commands

4.2. Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures

4.3. Files and data are transferred between compatible systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures

5. Maintain computer equipment and systems

5.1. Systems for cleaning, minor maintenance and replacement of consumables are implemented

5.2. Procedures for ensuring security of data, including regular back-ups and virus checks are implemented in accordance with standard operating procedures

5.3. Basic file maintenance procedures are implemented in line with the standard operating procedures


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RANGE OF VARIABLES

VARIABLE RANGE

1. Hardware and peripheral devices

1.1. Personal computers1.2. Networked systems1.3. Communication equipment1.4. Printers1.5. Scanners1.6. Keyboard1.7. Mouse

2. Software Includes the following but not limited to:2.1. Word processing packages2.2. Data base packages2.3. Internet2.4. Spreadsheets

3. OH & S guidelines 3.1. OHS guidelines3.2. Enterprise procedures

4. Storage media Storage media include the following but not limited to:4.1. diskettes4.2. CDs4.3. zip disks4.4. hard disk drives, local and remote

5. Ergonomic guidelines 5.1. Types of equipment used5.2. Appropriate furniture5.3. Seating posture5.4. Lifting posture5.5. Visual display unit screen brightness

6. Desktop icons Icons include the following but not limited to:6.1. directories/folders6.2. files6.3. network devices6.4. recycle bin

7. Maintenance 7.1. Creating more space in the hard disk7.2. Reviewing programs7.3. Deleting unwanted files7.4. Backing up files 7.5. Checking hard drive for errors7.6. Using up to date anti-virus programs7.7. Cleaning dust from internal and external

surfaces


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EVIDENCE GUIDE


Assessment must show that the candidate:1.1. Selected and used hardware components correctly and

according to the task requirement1.2. Identified and explain the functions of both hardware and

software used, their general features and capabilities1.3. Produced accurate and complete data in accordance

with the requirements1.4. Used appropriate devices and procedures to transfer

files/data accurately1.5. Maintained computer system


2.1. Basic ergonomics of keyboard and computer use2.2. Main types of computers and basic features of different

operating systems2.3. Main parts of a computer2.4. Storage devices and basic categories of memory2.5. Relevant types of software2.6. General security2.7. Viruses2.8. OH & S principles and responsibilities2.9. Calculating computer capacity


3.1. Reading skills required to interpret work instruction3.2. Communication skills


4.1. The assessor may select two of the following assessment methods to objectively assess the candidate:4.1.1. Observation4.1.2. Questioning4.1.3. Practical demonstration


5.1. Computer hardware with peripherals5.2. Appropriate software


6.1 Assessment may be conducted in the workplace or in a simulated environment


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UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES


UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills and attitudes in following health, safety and security practices. It includes dealing with emergency situations and maintaining safe personal presentation standards.


Italicized items are elaborated on the Range of Variables

1. Follow workplace procedures for health, safety and security practices

1.1 Correct health, safety and security procedures are followed in line with legislation, regulations and enterprise procedures

1.2 Breaches of health, safety and security procedures are identified and reported in line with enterprise procedure

1.3 Suspicious behavior or unusual occurrence are reported in line with enterprise procedure

2. Deal with emergency situations

2.1Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility

2.2Emergency procedures are followed in line with enterprise procedures

2.3Assistance is sought from colleagues to resolve or respond to emergency situations

2.4Details of emergency situations are reported in line with enterprise procedures

3. Maintain safe personal presentation standards

3.1 Safe personal standards are identified and followed in line with enterprise requirements


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RANGE OF VARIABLES

VARIABLE RANGE

1. Health, safety and security procedures

May include but are not limited to :1.1 use of personal protective clothing and

equipment1.2 safe posture including sitting, standing, bending1.3 manual handling including lifting, transferring1.4 safe work techniques including knives and

equipment, handling hot surfaces, computers and electronic equipment

1.5 safe handling of chemicals, poisons and dangerous materials

1.6 ergonomically sound furniture and work stations1.7 emergency fire and accident1.8 hazard identification and control1.9 security of documents, cash, equipment, people1.10 key control systems

2. Breaches of procedure May include but are not limited to :2.1 loss of keys2.2 strange or suspicious persons2.3 broken or malfunctioning equipment2.4 loss of property, goods or materials2.5 damaged property or fittings2.6 lack of suitable signage when required2.7 lack of training on health and safety issues2.8 unsafe work practices

3. Emergency May include but is not limited to :3.1 personal injuries 3.2 fire3.3 electrocution3.4 natural calamity i.e. earthquake/flood3.5 criminal acts i.e. robbery


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EVIDENCE GUIDE1. Critical aspects of

CompetencyAssessment requires evidence that the candidate :1.1 Complied with industry practices and procedures1.2 Used interactive communication with others1.3 Complied with workplace safety, security and hygiene

practices1.4 Identified faults & problems and the necessary corrective

action1.5 Promoted public relation among others1.6 Complied with quality standards1.7 Responded to emergency situations in line with enterprise

guidelines1.8 Complied with proper dress code

2. Underpinning Knowledge and Attitude

2.1 Communication 2.1.1 Interactive communication with others 2.1.2 Interpersonal skills 2.1.3 Good working attitude 2.1.4 Ability to work quietly; with cooperation; patience,

carefulness, cleanliness and aesthetic values 2.1.5 Ability to focus on task at hand2.2 Systems, Processes and Operations 2.2.1 Workplace health, safety and security procedures 2.2.2 Emergency procedures 2.2.3 Personal presentation2.3 Safety Practices 2.3.1 Proper disposal of garbage 2.3.2 Practice safety measures 2. 3.3 5S Implementation


3.1 Ability to make decision3.2 Time management3.3 Ability to offer alternative steps3.4 Care in handling and operating equipment


4.1 Procedures Manual on safety, security, health and emergency

4.2 Availability of tools, equipment, supplies and materials 5. Methods of

Assessment5.1 Written examination5.2 Practical demonstration 5.3 Interview




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UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE


UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills and attitudes in providing effective customer service. It includes greeting customer, identifying customer needs, delivering service to customer, handling queries through telephone, fax machine, internet and email and handling complaints, evaluation and recommendation.


Italicized items are elaborated in the Range of Variables

1. Greet customer 1.1 Guests are greeted in line with enterprise procedure

1.2 Verbal and non-verbal communications are appropriate to the given situation

1.3 Non verbal communication of customer is observed responding to customer

1.4 Sensitivity to cultural and social differences is demonstrated

2. Identify customer needs 2.1Appropriate interpersonal skills are used to ensure that customer needs are accurately identified

2.2Customer needs are assessed for urgency so that priority for service delivery can be identified

2.3Customers are provided with information2.4Personal limitation in addressing customer needs

is identified and where appropriate, assistance is sought from supervisor

3. Deliver service to customer

3.1 Customer needs are promptly attended to in line with enterprise procedure

3.2 Appropriate rapport is maintained with customer to enable high quality service delivery

3.3 Opportunity to enhance the quality of service and products are taken wherever possible


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Italicized items are elaborated in the Range of Variables

4. Handle queries through telephone, fax machine, internet and email

4.1 Use telephone, computer, fax machine, internet efficiently to determine customer requirements

4.2 Queries/ information are recorded in line with enterprise procedure

4.3 Queries are acted upon promptly and correctly in line with enterprise procedure

5. Handle complaints, evaluation and recommendations

5.1 Guests are greeted with a smile and eye-to-eye contact

5.2 Responsibility for resolving the complaint is taken within limit of responsibility

5.3 Nature and details of complaint are established and agreed with the customer

5.4 Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible


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RANGE OF VARIABLES

VARIABLE RANGE

1. Non-verbal communication 1.1 body language1.2 dress and accessories1.3 gestures and mannerisms1.4 voice tonality and volume1.5 use of space1.6 culturally specific communication customs and

practices

2. Cultural and social differences

Includes but are not limited to :2.1 modes of greeting, farewelling and conversation2.2 body language/ use of body gestures2.3 formality of language

3. Interpersonal skills 3.1 interactive communication3.2 public relation3.3 good working attitude3.4 sincerity3.5 pleasant disposition3.6 effective communication skills

4. Customer needs Customer with specific needs may include :4.1 those with a disability4.2 those with special cultural or language needs4.3 unaccompanied children4.4 parents with young children4.5 pregnant women4.6 single women

5. Enterprise procedure Protocol and enterprise procedures may include :5.1 modes of greeting and farewelling5.2 addressing the person by name5.3 time-lapse before a response5.4 style manual requirements5.5 standard letters and proformas


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EVIDENCE GUIDE


Assessment requires evidence that the candidate :1.1 Complied with industry practices and procedures1.2 Used interactive communication with others1.3 Complied with occupational, health and safety practices1.4 Promoted public relation among others1.5 Complied with service manual standards1.6 Demonstrated familiarity with company facilities, products

and services1.7 Applied company rules and standards1.8 Applied telephone ethics1.9 Applied correct procedure in using telephone, fax machine,

internet1.11 Handled customer complaints


2.1 Communication2.1.1 Interactive communication with others2.1.2 Interpersonal skills/ social graces with

sincerity2.2 Safety Practices

2.2.1 Safe work practices2.2.2 Personal hygiene

2.3 Attitude 2.3.1 Attentive, patient and cordial

2.3.2 Eye-to-eye contact2.3.3 Maintain teamwork and cooperation

2.4 Theory2.4.1 Selling/upselling techniques2.4.2 Interview techniques2.4.3 Conflict resolution 2.4.4 Communication process2.4.5 Communication barriers


3.1 Effective communication skills3.2 Non-verbal communication - body language3.3 Good time management3.4 Ability to work calmly and unobtrusively effectively


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3.5 Ability to handle telephone inquiries and conversations3.6 Correct procedure in handling telephone inquiries3. 7 Proper way of handling complaints


May include:

4.1 Availability of telephone, fax machine, internet, etc.4.2 Availability of data on projects and services; tariff and

rates, promotional activities in place etc.4.3 Availability of office supplies


5.1 Written examination5.2 Practical demonstration





36

CORE COMPETENCIES

UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES


UNIT DESCRIPTOR : This unit deals with the skills and knowledge on cleaning and maintaining kitchens, food preparation and storage areas in commercial cookery or catering operations.

ELEMENT PERFORMANCE CRITERIAitalicized terms are elaborated in the Range of Variables

1. Clean, sanitize and store equipment

1.1 Chemicals are selected and used for cleaning and/or sanitizing kitchen equipment and utensils

1.2 Equipment and/or utensils are cleaned and/or sanitized safely and according to manufacturer’s instructions

1.3 Clean equipment and utensils are stored or stacked safely in the designated place

1.4 Cleaning equipment are used safely in accordance with manufacturer’s instructions

1.5 Cleaning equipment are assembled and disassembled safely

1.6 Cleaning equipment are stored safely in the designated position and area

2. Clean and sanitize premises

2.1 Cleaning schedules are followed based on enterprise procedures

2.2 Chemicals and equipment for cleaning and/or sanitizing are used safely

2.3 Walls, floors, shelves and working surfaces are cleaned and/or sanitized without causing damage to health or property

2.4 First aid procedures are followed if accident


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ELEMENT PERFORMANCE CRITERIAitalicized terms are elaborated in the Range of Variables

caused by chemicals happens3. Handle waste and linen 3.1 Wastes are sorted and disposed according to

hygiene regulations, enterprise practices and standard procedures

3.2 Cleaning chemicals are disposed safely and according to standard procedures

3.3 Linens are sorted and safely removed according to enterprise procedures

RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino, Asian and international cuisines. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.

VARIABLE RANGE

1. Equipment to be cleaned and/or sanitized

May include but are not limited to:1.1 Crockery1.2 Glassware1.3 Cutlery1.4 Utensils1.5 Pots, pans, dishes1.6 Containers1.7 Chopping boards1.8 Garbage bins1.9 Exhaust fans

2. Surfaces to be cleaned May include but are not limited to:2.1 Walls2.2 Floors2.3 Shelves2.4 Benches and working surfaces2.5 Ovens, stoves, cooking equipment and

appliances2.6 Fridges, freezers and cool rooms2.7 Store rooms and cupboards2.8 Extraction fans2.9 Grease traps2.10 Drains

3. Cleaning equipment May include but not limited to: 3.1 Dishwashers


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VARIABLE RANGE

3.2 Floor scrubbers/polishers3.3 Pressurized steam/water cleaners3.4 Extraction fans

4. Linen May include but are not limited to:4.1 Napkins4.2 Table cloths4.3 Serving cloths4.4 Tea towels4.5 Clothing4.6 Cleaning cloths


CompetencyAssessment requires evidences that the candidate:1.1 Cleaned all food preparation and presentation areas

hygienically and in accordance with food safety and occupational health and safety regulations

1.2 Cleaned various types of surfaces, large and small equipment/utensils commonly found in a commercial kitchen


2.1 Various types of chemicals and equipment for cleaning and sanitizing and their uses

2.2 Occupational health and safety requirements for bending, lifting, carrying and using equipment

2.3 Logical and time-efficient work flow2.4 Environmental-friendly products and practices in relation to

kitchen cleaning2.5 Hygiene and cross-contamination issues related to food

handling and preparation


3.1 Sanitizing and disinfecting procedures and techniques3.2 Using and storing cleaning materials and chemicals3.3 Waste management and disposal procedures and practices


The following resources MUST be provided4.1Access to fully equipped commercial kitchen and storage

areas4.2 Access to relevant cleaning materials and equipment for

kitchen areas5 Methods of Competency may be assessed through:


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Assessment 5.1 Direct observation of the candidate while cleaning a kitchen5.2 Written or oral questions to test knowledge of candidate’s on

cleaning materials and equipment and hygiene issues5.3 Review of portfolios of evidence and third party workplace

report of on-the-job performance of the candidate

6 Context for Assessment


6.2 Assessment activities are carried out through an accredited assessment center


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UNIT OF COMPETENCY: ORGANIZE AND PREPARE FOOD


UNIT DESCRIPTOR : This unit deals with the skills, knowledge and desirable attitudes required to organize and prepare a variety of foods for the kitchen of a hospitality or catering operation. It focuses on general food preparation techniques.

The term “organizing and preparing food” is also referred to as “mise-en-place” and includes basic preparation prior to serving food. This may involve cooking components of a dish but does not include the actual presentation.


1. Prepare tools and equipment for use

1.1 Tools and equipment are identified based on the required tasks

1.2 Tools and equipment are checked for defects, damages, and/or condition in accordance with manufacturer’s manual

1.3 Equipment are cleaned based on correct type and size, and is safely assembled and readied for use in accordance with enterprise procedures

2. Assemble and prepare ingredients for menu items

2.1 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements

2.2 Ingredients are assembled according to correct quantity, type and quality required

2.3 Ingredients are prepared based on the required form and time frame

3. Prepare dairy, dry goods, fruits and vegetables

3.1 Foods are prepared according to correct weight, amount and/or number of portions

3.2 Vegetables and fruits are cleaned, peeled and/or prepared as required for menu items

3.3 Dairy products are prepared as required for menu items and handled safely

3.4 Measure, sift where appropriate, and use dry goods as required for menu items

3.5 General food items are prepared correctly as required for menus

3.6 Products are stored and placed in correct storage facilities hygienically


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4. Prepare meat, seafood and poultry

4.1 Foods are prepared and portioned accurately, according to size and/or weight as required by menu items

4.2 Meat are prepared, trimmed, minced or sliced in accordance with standard enterprise procedures

4.3 Fish and seafood are prepared, cleaned, and/or fillet according to required procedures

4.4 Poultry are trimmed and prepared as required4.5 Meat, seafood and poultry are stored hygienically


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RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino, Asian and international cuisines. The following Range of Variables identifies how this unit may be applied in different workplaces, sectors and circumstances.

VARIABLE RANGE

1. Foods and food types Items may include but are not limited to:1.1 Dairy products

milk yogurt cheeses alternatives (soy products)

1.2 Dry goods flours sugars pastas rice cereals

1.3 Fruits and vegetables based on color pigments

- green, yellow, red and white based on market form

- fresh, processed – frozen, dried, canned, bottled

1.4 General food items sauces condiments and flavorings garnishes coatings batters

1.5 Meat, seafood and poultry based on market form

- fresh- frozen- preserved- pre-prepared

standard cuts - primal and sub-primal cut - portioned sizes internal organs

1.6 Deli meat products sausages hams salamis bacon

1.7 Beverage alcoholic


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non-alcoholic

2. Equipment and technology may be mechanical or power-driven

May include but are not limited to:2.1 knives, cleavers, utensils and

measuring tools2.2 food processors, blenders and mixers2.3 slicers, choppers2.4 grills, salamanders, griddle and

broilers2.5 fryers2.6 large (fixed) equipment

for cold holding –chiller, freezer for holding warm food – baine

marie; hot food cabinet for cooking – high pressure, low

pressure burners; combi steamer for baking – oven, proofer,

convection ovens


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1Applied hygiene and safety principles and procedures1.2Organized and prepared a general variety of foods efficiently

and within realistic industry timeframes


2.1 Uses and characteristics of basic food products and types of menus as required

2.2 Logical and time-efficient work flow2.3 Environmental considerations on food preparation2.4 Safe work practices according to occupational health and

safety principles and procedures, particularly in using knives


3.1 Hygienic handling of food and equipment3.2 Knife handling techniques3.3 Cutting techniques for fruit and vegetables appropriate to the

style of cuisine 3.4 Waste minimization techniques


The following resources MUST be provided:

4.1Fully-equipped food preparation area (including industry-current equipment)

4.2Use of real ingredients4.3Relevant food items within typical workplace conditions


Competency may be assessed through:5.1 Direct observation of the candidate while preparing food5.2 Written or oral questions to assess candidate’s knowledge

on preparation techniques for various food types5.3 Review of portfolios of evidence and third party workplace

reports on on-the-job performance by the candidate


6.1 Assessment may be done in the workplace 6.2 Assessment activities are carried out through an



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UNIT OF COMPETENCY: SELECT, PREPARE AND COOK MEAT


UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attitude in selecting, preparing, cooking and storing meats in a commercial kitchen or catering operation.


1. Select meats 1.1 Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as required for menu items

1.2 Offal and fancy meats are selected as required for menu items

1.3 Leftovers are used to minimize waste and maintain quality

1.4 Low cost cuts and meat products are selected when and where appropriate

1.5 The best supplier for quality and price are selected according to enterprise requirements

1.6 Appropriate purchase and storage techniques are used to minimize wastage

2. Prepare and portion meats 2.1 Suitable knives and equipment are selected and used prior to meat preparation

2.2 Meat cuts and offal are prepared and portioned according to menu requirements

2.3 Suitable marinades are prepared and used where appropriate for a variety of meat cuts

3. Cook and present meat cuts for service

3.1 Appropriate cooking methods are identified and used for meat cuts

3.2 A variety of primary, secondary and portioned meat cuts are cooked and presented to standard recipe specifications

3.3 A variety of offal are cooked and presented according to standard recipes

3.4 Meat cuts are portioned and served according to menu requirements

3.5 Meats are carved using the appropriate tools and techniques taking into consideration: Meat structure Bone structure Minimal waste


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4. Store meat 4.1 Fresh and cryovac-packed meat are stored correctly according to health regulations

4.2 Fresh meat is aged correctly, where required, to maximize and maintain quality

4.3 Frozen meats are thawed in accordance with enterprise procedures


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RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of Variables identifiy how this may be applied in different workplaces, sectors and circumstances.

VARIABLE RANGE

1. Types of meat May include but are not limited to: 1.1 Market forms

a. Liveb. Freshc.Frozend. Cryovac e. Preserved

1.2 Cutsa. Whole carcassb. Primalc.Sub-primal or Secondaryd. Portioned cutse. Variety or Offal

f. Fancy meats2. Meat preparation techniques

May include but are not limited to:2.1 Boning, cutting, trimming, mincing2.2 Weighing, portioning2.3 Larding, barding2.4 Tenderizing, rolling, trussing2.5 Stuffing, tying and skewering

3. Cooking method May include but are not limited to:3.1 Dry method

a. Roastingb. Grillingc. Broilingd. Pan fryinge. Deep fat Fryingf. Braisingg. Stewingh. Baking

3.2 Moist methoda. Boilingb. Simmeringc. Steamingd. Poaching


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VARIABLE RANGE

4. Knives and equipment May include but are not limited to: 4.1 Knives – Chef’s/French paring, filleting and

boning knives4.2 Saws, meat cleaver4.3 Meat bat4.4 Meat hooks4.5 Larding needles4.6 Knife sharpening and honing equipment4.7 Mincers4.8 Bowl choppers4.9 Slicing machine4.10 Food processors4.11 Meat thermometer4.12 Weighing scales


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Explained different classifications of meats1.2 Applied safe and accurate cutting techniques1.3 Observed hygienic handling and storing of meat1.4 Prepared a range of meat dishes to enterprise standards


2.1 Characteristics of meats including type, cut, quality and fat content

2.2 Characteristics of different meat cuts including primary, secondary and portioned cuts

2.3 Appropriate trade names and culinary terms in accordance with standard meat cuts

2.4 Principles and practices of storing, freezing and aging of meats2.5 Nutrition content and food values of meat2.6 Culinary terms related to handling and storage of meat

commonly used in the enterprise and industry2.7 Uses and characteristics of various knives and equipment2.8 Safe work practices 2.9 Logical and time efficient work flow


3.1 Appropriate preparation and cookery methods for various cuts and types of meat

3.2 Meat cutting techniques 3.3 Knife care and maintenance3.4 Organizational skills and teamwork3.5 Principles and practices of hygienic handling and storage of

meat3.6 Costing, yield testing, portion control of meat3.7 Waste minimization techniques and environment-friendly

disposal4. Resource Implications

The following resources MUST be provided4.1 Use of a wide range of meat cuts and products.4.2 Fully-equipped, operational, commercial kitchen (including

industry-current equipment, knives)4.3 Industry-realistic ratios of kitchen staff to customers


Competency may be assessed through:5.1 Direct observation of the candidate while preparing and cooking

meat5.2 Tests on candidate’s knowledge of different cuts of meat5.3 Review of portfolios of evidence and third party workplace

reports of on-the-job performance by the candidate6. Context for

Assessment6.1 Assessment may be done in the workplace or in a

simulated workplace setting (assessment centers)6.2 Assessment activities are carried out through an



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UNIT OF COMPETENCY: RECEIVE AND STORE KITCHEN SUPPLIES


UNIT DESCRIPTOR : This unit deals with the outcomes required to receive and store supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures required for food and kitchen-related goods.


1. Take delivery of supplies 1.1 Incoming supplies are checked accurately as per specifications, orders and delivery documentation taking into account quantity, size, weight and quality, in accordance with enterprise procedures

1.2 Any variations and discrepancies are identified and recorded accurately and reported them to the appropriate person

1.3 Supplied items are inspected for damage, quality, expiry/use-by dates, breakages or discrepancies and record details in accordance with enterprise policy

1.4 Documents are prepared (i.e. receiving report, credit memo, discrepancy reports to reflect received) in accordance with enterprise procedures

1.5 Excess stocks are managed appropriately, according to enterprise policy

2. Store supplies 2.1 Supplies are transported to the appropriate storage promptly, safely and without damage

2.2 Supplies are stored in the appropriate area, taking into consideration the requirements for temperature, ventilation and sanitation

2.3 Supply levels are recorded accurately and promptly in accordance with enterprise procedures

2.4 Supplies are labeled in accordance with enterprise procedures

3. Rotate and maintain supplies

3.1 Supplies are rotated in accordance with enterprise policy

3.2 Supplies are moved in accordance with safety and hygiene requirements

3.3 Quality of supplies are checked and reports are completed as required


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3.4 Damaged or spoiled supplies are disposed and reported in accordance with enterprise and/or government requirements

3.5 Storage areas are maintained in optimum condition ensuring that they are clean, well lit, at required temperature, free from vermin or infestation and free from defects

3.6 Periodic inventory are conducted based on physical and perpetual inventory needs

3.7 Problems are identified and reported promptly3.8 Products are recommended for event to the head

or chef, specially for items which are near compromising dates


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RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino, Asian and international cuisines. The following Range of Variables identify how this unit may be applied in different workplaces, sectors and circumstances.

VARIABLE RANGE

1. Supplies May include but are not limited to:1.1 Dry goods1.2 Dairy products1.3 Meat, seafood and poultry1.4 Fruit and vegetables1.5 Frozen goods1.6 Beverages1.7 Utensils and equipment for food

preparation pots and pans bowls and measuring cups weighing scales

1.8 Cleaning materials and equipment1.9 Linen

tea towels serviettes table cloth aprons uniforms hair restraints – toque, caps, hairnets

1.10 Stationery, vouchers and tickets

2. Supply control systems May include but are not limited to:2.1 Manual 2.2 Computerized

3. Storage May include but are not limited to:3.1 chillers3.2 Freezers3.3 Cool rooms3.4 Dry stores


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Received and stored goods efficiently and safely1.2 Understood the occupational health, safety and hygiene

issues related to receipt, handling and storage of goods1.3 Understood proper use of chemical and material safety

data sheet should accident happen2. Underpinning

Knowledge 2.1 Principles of stock control

Rotation – LIFO and FIFO systems Correct storage procedures for specific goods Food segregation Checking for slow moving items

2.2 Common examples of stock control documentation and systems

2.3 Suitable storage for various types of food2.4 Basic supplies and commodities knowledge2.5 Standard procedures on lifting and handling, stacking and

transporting goods2.6 Hygiene procedures on stock handling and storage2.7 Logical and time-efficient work flow


3.1 Waste minimization techniques and environment-friendly on receipt and storage of kitchen supplies

3.2 Storing of perishable and non perishable kitchen supplies


The following resources MUST be provided4.1 Access to a fully-equipped storage area for an operational commercial kitchen4.2 Access to perishable and non-perishable kitchen supplies


Competency may be assessed through:5.1 Direct observation of the candidate while receiving and

storing goods5.2 Written or oral questions to test knowledge of stock

procedures for different food items5.3 Review of workplace reports and records on stock control5.4 Review of candidate’s portfolios of evidence and third

party workplace reports of on-the-job performance by the candidate





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UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS


UNIT DESCRIPTOR : This unit deals with the skills, knowledge, and attitudes required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation.



1. Prepare stocks, glazes and essences required for menu items

1.1 Ingredients and flavoring agents are used according to standard recipes and enterprise standards

1.2 Variety of stocks, glazes and essences are produced according to enterprise standards

1.3 Clarifying agents are used appropriately1.4 Convenience products are used appropriately

2. Prepare soups required for menu items

2.1 Correct ingredients are selected and assembled to prepare soups, including stocks and prepared garnishes

2.2 Variety of soups are prepared according to enterprise standards

2.3 Clarifying, thickening agents and convenience products are used where appropriate

2.4 Soups are evaluated for flavor, color, consistency and temperature related problems are identified and fixed

2.5 Soups are presented at the right temperature, in clean service ware without drips and spills, using suitable garnishes and accompaniments

3. Prepare sauces required for menu items

3.1 Variety of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items

3.2 Derivations are made from basic sauces3.3 Variety of thickening agents and convenience

products are used appropriately3.4 Sauces are evaluated for flavor, color and

consistency and problems are identified and fixed in accordance with enterprise policy


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4. Store and reconstitute stocks, sauces and soups

4.1 Stocks, sauces and soups are stored correctly to maintain optimum freshness and quality

4.2 Stocks, sauces and soups are reconstituted to appropriate standards of consistency


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RANGE OF VARIABLES

This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following explanations identify how this may be applied in different workplaces, sectors and circumstances.

VARIABLE RANGE

1. Selection of stocks and sauces May Include but are not limited to:1.1 Stocks

a. darkb. lightc. beefd. chickene. vegetablef. fish

1.2 Saucesa. basic and finished saucesb. reduced saucesc. thickened sauces

1.3 Hot, warm and cold emulsions2. Soups May include but are not limited to:

2.1 Thin Clear Consomme

2.2 Naturally thick2.3 Artificially thickened2.4 Specialty soups – bouillabaisse, chowders,

etc.

3. Stocks and sauces May include but are not limited to:3.1 Stocks

Beef stock Chicken stock Fish stock Vegetable stock Brown stock

3.2 Sauces White Brown Red Yellow


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VARIABLE RANGE

4. Thickening agents May include but are not limited to:4.1 Fat flour

a. Rouxb. Beurre manie

4.2 Starch - water a. Flour-waterb. Starch - water

4.3 Liaison5. Convenience products May include but are not limited to:

5.1 Bases5.2 Bouillon cubes or powders5.3 Flavor enhancers5.4 Demiglaze5.5 Flavoring packs – sinigang, menudo, etc.


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Prepared a variety of stocks, soups and sauces from

different recipes for different cultural backgrounds1.2 Identified different classifications of stock, soups and

sauces2. Underpinning

Knowledge2.1 Common problems on stocks, sauces and soups and how

to identify and rectify them2.2 Common culinary terms on stocks, soups and sauces which

are used in the industry2.3 Appropriate substitute ingredients and food components to

meet special dietary and cultural needs2.4 Use of various stocks and bases for a variety of soups and

sauces2.5 Hygienic principles and practices2.6 Logical and time efficient work flow


3.1 Principles and techniques of producing stocks and sauces according to industry standards

3.2 Organizational skills and teamwork3.3 Safe work practices3.4 Waste minimization techniques and environment-friendly

practices on handling, preparation and disposal of soups, stocks and sauces

3.5 Preparation of sauces and soups within typical workplace conditions including working within time constraints


The following resources MUST be provided4.1 Access to a fully-equipped operational commercial kitchen

(including industry-current equipment)4.2 Access to industry-realistic ratios of kitchen staff to

customers4.3 Variety of real, suitable ingredients for stocks, sauces and

soups5. Methods of

AssessmentCompetency may be assessed through: 5.1 Direct observation of the candidate while making stocks, sauces

and soups5.2 Demonstration of sample dishes prepared by the candidate5.3 Written or oral questions to test candidate’s knowledge on

sauces, soups and stocks5.4 Review of portfolios of evidence and third party workplace reports

of on-the-job performance by the candidate, e.g. menus


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UNIT OF COMPETENCY : PREPARE, COOK AND SERVE FOOD FOR MENU


UNIT DESCRIPTOR : This unit deals with the processes and activities required to organize, produce and serve food for menus.


1. Coordinate, organize and prepare for food service

1.1 Commodity quantities, style, and quality requirements are determined according to menu, recipes and specifications

1.2 Clear, complete and appropriate jobs checklist for food is prepared

1.3 Menu requirements and job roles are liaised with other team members based on enterprise procedures

1.4 Work schedules are developed and followed to maximize efficiency considering roles and responsibilities of other team members

1.5 Food items are organized and prepared in correct quantities as required

1.6 Ready-to-serve foods are stored appropriately 2. Cook and serve menu items for

food service2.1 Appropriate commercial equipment are

identified and used to prepare menu items2.2 Menu items are cooked and served according to

menu and service style using appropriate cookery methods

2.3 Menu items and ingredients are adjusted to meet special requests of customers

2.4 Menu items are cooked and served to meet customer expectations on quality, presentation and timeliness of delivery

2.5 Workplace safety and hygienic procedures are followed according to enterprise and legislative requirements

3. Coordinate and complete end of service requirements

3.1 End of service procedures are coordinated according to enterprise practices


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3.2 Food items are stored appropriately to minimize food spoilage and wastage

3.3 Post service de-briefing are conducted according to enterprise policy and procedures

RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. The following Range of Variables identify how this unit may be applied in different workplaces and circumstances.

VARIABLE RANGE

1. Food service period May include but are not limited to:1.1 Breakfast1.2 Lunch1.3 Dinner1.4 snacks1.5 Special functions i.e. cocktails, buffet, sit-down

2. Food items to be prepared, cooked and served

May include but are not limited to:2.1 Appetizers and salads2.2 Stocks, sauces and soups2.3 Vegetables, eggs and starch2.4 Poultry and game2.5 Fish and seafood2.6 Meat – beef or pork based products2.7 Hot and cold desserts2.8 Pastries, cakes and yeast goods

3. Commercial equipment May include but are not limited to:3.1 Electric, gas or induction ranges3.2 Ovens, including combi ovens3.3 Microwaves3.4 Grills and griddles3.5 Deep fryers3.6 Salamanders3.7 Food processors3.8 Blenders3.9 Mixers3.10 Slicers3.11 Pans3.12 Utensils


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VARIABLE RANGE

3.13 Tilting frypan3.14 Steamers3.15 Baine marie3.16 Mandoline

4. Types of menu May include but are not limited to:4.1 Á la carte4.2 Set (table d’hôte)4.3 Buffet

5. Cookery methods May include but are not limited to:5.1 Boiling5.2 Poaching5.3 Steaming5.4 Stewing5.5 Braising5.6 Roasting5.7 Baking5.8 Grilling5.9 Broiling5.10 Pan searing5.11 Pan frying5.12 Deep frying

6. Special requests or dietary requirements

May include but are not limited to:6.1 Cultural needs and restrictions6.2 Specific dietary requirements such as food

exclusions due to medical conditions and medications (allergies, diseases,etc.) and diabetic/other diets

6.3 Preferences for particular ingredients and cooking methods , e.g. vegetarians

7. Organizing and preparing food items (mise-en-place)

May include but are not limited to:7.1 Cleaning and preparing vegetables and other

commodities7.2 Preparing and portioning of meat, poultry and fish7.3 Preparing stocks, sauces and dressings.7.4 Preparing garnishes7.5 Cooking soups and other pre-cooked items.7.6 Preparing/cooking desserts.7.7 Serviceware and equipment

8. End of service procedures May include but are not limited to:8.1 Safe storage of food items8.2 Cleaning procedures on kitchen and its


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VARIABLE RANGE

equipment8.3 De-briefing sessions8.4 Quality reviews8.5 Re-stocking8.6 Preparations for the next food service period

EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Prepared, cooked and served a variety of menu items to

meet customer expectations on quality using cookery methods, food items and menu styles as specified in the Range of Variables

1.2 Carried out a number of activities simultaneously1.3 Worked within normal operating conditions of a

commercial kitchen including time constraints and industry-realistic ratios of kitchen staff to customers


2.1 Characteristics of different foods from all main food categories and appropriate cookery methods for each category

2.2 Standard recipes for variety of dishes or menu items2.3 Team coordination based on task allocation2.4 Principles and practices related to food safety2.5 Use of correct culinary terminologies in kitchen

communication


3.1 Integration and application of kitchen skills including mis-en-place, basic methods of cookery and food presentation techniques

3.2 Portion control and waste minimization techniques3.3 Planning and organizing work in the kitchen environment

including prioritizing, sequencing and monitoring of tasks and processes

3.4 Safe work practices on bending, lifting, using cutting implements, operating appliances and other equipment that may cause hazard accidents

4. Resource The following resources MUST be provided:


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Implications 4.1 Access to a fully-equipped operational commercial kitchen 4.2 Range of suitable ingredients for preparing, cooking and

serving food items for a menu4.3 Access to industry realistic ratios of kitchen staff to

customers typical to a busy commercial food outlet4.4 Access to a busy commercial food outlet


Competency may be assessed through:5.1 Portfolio Report such as training record book used as part

of apprenticeship or traineeship arrangements, sampling of menu items prepared by the candidate

5.2 Direct observation of the candidate while preparing and cooking food items in a commercial kitchen

5.3 Third Party Report such as feedback from customer about menu items and speed and timing of service

5.4 Written or oral questions to test candidate’s knowledge on commodities, cookery techniques, equipment and food hygiene

5.5 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate





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UNIT OF COMPETENCY: PREPARE APPETIZERS AND SALADS (HOT AND COLD)


UNIT DESCRIPTOR : This unit deals with the skills and knowledge required in preparing and presenting appetizers and salads in a commercial kitchen or catering operation.


1. Prepare and present a variety of salads and dressings

1.1 Suitable ingredients are chosen based on enterprise quality standard for salads and dressings

1.2 Salads are prepared using fresh (seasonal) ingredients according to acceptable enterprise standards to maximize eating qualities, characteristics and taste

1.3 Sauces and dressings are prepared suitable to either incorporate into, or accompany salads

1.4 Salads are presented attractively according to enterprise standards

2. Prepare and present a range of hot and cold appetizers

2.1 Appetizers are produced (to an acceptable enterprise standard) using the correct ingredients ensuring: Symmetry and neatness of presentation Appropriate ingredient –combinations Precise and uniform cut ingredients Attractive service ware and garnishes

2.2 Glazes are correctly selected and prepared, where required

2.3 Correct equipment are selected and used in the production of appetizers

2.4 Quality trimmings and other leftovers are utilized where and when appropriate

2.5 Appetizers are prepared and presented hygienically, logically and sequentially within the required timeframe

2.6 Appetizers are presented attractively according to classical, cultural and enterprise standards

3. Store appetizers and salads 3.1 Appetizers and salads are kept in appropriate conditions based on enterprise procedures

3.2 Required containers are used and stored in proper temperature to maintain freshness, quality and taste


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RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino, Asian and international cuisines. The following Range of Variables identifies how this unit may be applied in different workplaces, sectors and circumstances.

VARIABLE RANGE

1. Dressings and sauces May include but are not limited to:1.1 Classical

1.1.1 Egg oil emulsions 1.1.2 Vinegar oil dressings

1.2 Contemporary 1.2.1 Salsa 1.2.2 Fruit sauces 1.2.3 Others

1.3 Cold dressings2. Salads May include but are not limited to:

2.1 Leafy2.2 Non-leafy2.3 Combination2.4 Congealed2.5 Fruit2.6 Cooked

3. Types of salads May include but are not limited to:3.1 Cold3.2 Warm3.3 Hot

4. Appetizers May include but are not limited to:4.1 Hors d’ oevres – hot or cold4.2 Canapes4.3 Savouries4.3 Antipasto4.4 Tapas4.5 Finger foods4.6 Sandwiches – hot or cold4.7 Relish4.8 Dips4.9 Terrines4.10 Cocktails


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VARIABLE RANGE

EVIDENCE GUIDE1. 1. Critical

aspects of Competency

Assessment requires evidences that the candidate:1.1 Prepared a variety of appetizers and salads from different

recipes and cultural backgrounds1.2 Prepared a number of appetizers and salads within

industry-realistic timeframes1.3 Presented appetizers and salads attractively and creatively

2. Underpinning Knowledge andAttitude

2.1 Historical development and current trends in salads and appetizers

2.2 Suitable commodities and food combinations for use in salads and appetizers

2.3 Compatible dressings and sauces for incorporating into or accompanying salads

2.4 Nutritional values of appetizers, salads and salad ingredients and the effects of cooking on nutrients

2.5 Common culinary terms on appetizers and salads which are used in the industry

2.6 Safe work practices on using knives2.7 Principles and practices of hygiene including appropriate dress2.8 Logical and time efficient work flow


3.1 Attractive presentation techniques for salads and appetizers

3.2 Waste minimization techniques and environmental considerations in specific relation to appetizers and salads

3.3 Preparation of dishes for customers within typical workplace time constraints


The following resources MUST be provided:4.1 Access to a fully-equipped and commercially-realistic food

preparation area with appropriate and industry-current equipment

4.2 A variety of suitable ingredients for appetizers and salads4.3 Industry-realistic rations of kitchen staff to customers

5. Methods for Assessment

Competency may be assessed through5.1 Direct observation of the candidate while preparing

appetizers and salads5.2 Written or oral questions to test knowledge on commodity

and food safety issues 5.3 Review of portfolios of evidence and third party workplace

reports of on-the-job performance by the candidate


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UNIT OF COMPETENCY: PREPARE SANDWICHES (HOT AND COLD)


UNIT DESCRIPTOR : This unit deals with the skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation.


1. Prepare and present a variety of sandwiches

1.1 Variety of types of sandwiches are prepared based on appropriate techniques

1.2 Suitable bases are selected from a range of bread types

1.3 Sandwiches are produced using correct ingredients to an acceptable enterprise standard, ensuring: neatness of presentation appropriate ingredient combination precise and uniform cut ingredients uniform size and shape attractive service ware and garnishes

1.4 Appropriate equipment are selected and used for toasting and heating according to enterprise procedures and manufacturer’s manual

1.5 Sandwiches are prepared and presented logically and sequentially within the required time frame and/or according to customer’s request

1.6 Sandwiches are presented attractively using suitable garnishes and service wares

2. Store sandwiches 2.1 Sandwiches are stored hygienically at the proper temperature

2.2 Sandwiches are kept in appropriate conditions to maintain freshness and quality


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69

RANGE OF VARIABLES

This unit applies to all hospitality and catering enterprises where sandwiches are prepared and served such as restaurants, café, cafeterias and other catering operations. The following Range of Variables identify how this unit may be applied in different workplaces, sectors and circumstances.

Sandwiches may be classified according to classical or modern, hot or cold, cultural and ethnical origins. They may be pre-prepared or made upon customer’s request. Sandwiches use a variety of bread types and filling. Preparation, presentation and storage potential of sandwiches depend on these.

VARIABLE RANGE

1. Types of sandwiches to be prepared

May include but are not limited to:1.1 Hot

Regular Baked Grilled Fried Open faced

1.2 Cold Regular Specialist Multi-decker Wraps Pinwheel, domino or checkerboard

sandwiches1.3 Filled rolls, foccacia or pita bread 1.4 Those using specialized or ethnic breads

such as dark rye, gluten-free, Turkish2. Techniques for making

sandwichesMay include but are not limited to:2.1 Garnishing2.2 Spreading2.3 Layering2.4 Piping2.5 Portioning2.6 Molding2.7 Cutting


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VARIABLE RANGE

3. Preparation and storage of sandwiches

May include but are not limited to:3.1 Bread type3.2 Ingredients, nature and consistency of fillings3.3 Need for chilling/correct temperature3.4 Use of plastic wrap or foil3.5 Use of bulk-storage containers3.6 Use of customized containers for

display/presentation/sale


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CompetencyAssessment requires evidences that the candidate:1.1 Prepared different types of sandwiches using different types of

breads and ingredients and preparation techniques1.2 Prepared a certain quantity of sandwiches within industry-realistic

timeframes1.3 Presented sandwiches attractively


2.1 Suitable breads, fillings, and ingredients2.2 Appropriate food combinations for sandwiches2.3 Common culinary terms related to sandwiches that are used in

the industry2.4 Principles and practices of hygiene, including dress standards2.5 Basic food information on special dietary needs and customer 2.6 Past and current trends in sandwich preparation2.7 Hygienic food handling practices2.8 Safe work practices on cutting2.9 Logical and time-efficient work flow2.10Portion control for sandwiches


3.1 Creative sandwich presentation techniques 3.2 Suitable storage techniques to maintain optimum quality of

ingredients3.3 Organizational skills and teamwork3.4 Waste minimization techniques3.5 Preparation of multiple types of sandwiches under time

constraints


The following resources MUST be provided:4.1 Access to a fully-equipped commercially-realistic food

preparation area for sandwich production4.2 Real ingredients for sandwiches4.3 Industry-realistic ratio of staff to customers


Competency may be assessed through :5.1 Direct observation of the candidate while making sandwiches and

preparing fillings5.2 Written and oral questions to test candidate’s knowledge on

appropriate food combinations for sandwiches and hygienic food handling requirements




6.2 Assessment activities are carried out in an accredited assessment center


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73

UNIT OF COMPETENCY: PREPARE VEGETABLES, FRUITS, EGGS AND STARCH DISHES


UNIT DESCRIPTOR : This unit deals with the skills and knowledge required to prepare various vegetables and fruit, eggs and starch dishes in a commercial kitchen or catering operation.


1. Prepare vegetable and fruit dishes

1.1 Vegetables and fruits are selected according to season availability, quantity, quality and price

1.2 Vegetables, fruits, and potato accompaniments are selected to complement and enhance menu items

1.3 Variety of vegetables and fruit dishes are prepared, where appropriate cooked using suitable cookery methods to preserve optimum quality and nutrition

1.4 Suitable sauces and accompaniments are selected and served with vegetables, if appropriate

1.5 Vegetables and fruits are attractively presented using suitable garnishes, where appropriate

2. Prepare starch dishes 2.1 Variety of starch foods are selected and prepared according to enterprise recipes

2.2 Optimum quality is ensured using appropriate methods

2.3 Sauces and accompaniments appropriate to starch foods are selected

3. Prepare and cook egg-based dishes

3.1 Variety of egg dishes are prepared and cooked according to standard recipes, using a range of methods including: Boiling Poaching Frying Scrambling Baked (shirred)

3.2 Egg dishes are correctly prepared and cooked to ensure optimum and desired quality, consistency, and appearance.

3.3 Sauces and accompaniments specific to egg preparations are selected


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3.4 Eggs are used for a variety of culinary uses, including:

Aerating Binding Setting Coating Enriching Emulsifying Glazing Clarifying Garnishing Thickening

4. Store vegetables, egg and starch foodstuffs

4.1 Fresh and processed eggs, vegetables and fruits, and starch food stuffs are stored at the correct temperature

4.2 Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedures

4.3 Fresh and processed eggs, vegetables and fruits, and starch foodstuffs are kept in accordance with the required conditions


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RANGE OF VARIABLES


A variety of vegetables and fruits for dishes made from them must be prepared and cooked. These may be classical or contemporary from various ethnic or cultural origins.

VARIABLE RANGE

1. Vegetables and fruits May include but are not limited to:1.1 Market form

a. Freshb. Preserved – bottled, brined, driedc. Frozen

1.2 Considerationsa. Seasonal availabilityb. Menuc. Enterprise requirements

1.3 Served asa. Main dishesb. Appetizersc. Saladsd. Accompaniments

2. Starch food to accompany egg dish

May include but are not limited to:2.1 Pasta2.2 Rice2.3 Polenta2.4 Noodles2.5 Couscous 2.6 Semolina flour 2.7 Cracked wheat

3. Types of egg dishes Must use chicken eggs unless otherwise specified and may be:3.1 Fresh3.2 Dried3.3 Frozen3.4 Preserved

4. Variety of egg dishes May include but are not limited to:4.1 Omelettes4.2 Soufflés


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VARIABLE RANGE

4.3 Frittatas4.4 Terrines4.5 Boiled

5. Egg dishes Based upon hard boiled, soft boiled eggs, poached eggs. Baked eggs and may include:5.1 Eggs benedict5.2 Egg salad5.3 Egg dips


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Prepared a variety of dishes using vegetables and fruits,

eggs and starch products1.2 Determined/Explained different classifications of

vegetables, eggs and starch products


2.1 Varieties and characteristics of fruit, vegetables and starch foods2.2 Past and current trends in culinary uses and dishes of fruits and

vegetables, eggs and starch foods2.3 Nutrition related to vegetables, fruits, eggs and starch dishes, in

particular the food values of commodities and the effects of cooking on the nutritional value of food

2.4 Common culinary terms related to starch dishes, vegetables and fruits and egg dishes and culinary uses that are used in the industry

2.5 Safe work practices on using knives2.6 Principles and practices of hygiene related to use of raw

ingredients2.7 Logical and time efficient work flow


3.1 Cutting and presentation techniques of vegetables and fruits3.2 Organizational skills and teamwork3.3 Waste minimization techniques and environmental considerations

in specific relation to vegetables, eggs and starch dishes


The following resources MUST be provided:4.1 Access to a fully-equipped operational commercial kitchen

(including industry-current equipment)4.2 Real/Relevant ingredients4.3 Access to industry-realistic ratio of kitchen staff to customers


Competency may be assessed through :5.1 Direct observation of the candidate while preparing dishes5.2 Portfolio Report like sampling of dishes cooked by the candidate5.3 Written or oral questions to test candidate’s knowledge on

appropriate cooking methods for various commodities and safety issues






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UNIT OF COMPETENCY: PREPARE AND COOK POULTRY AND GAME


UNIT DESCRIPTOR : This unit deals with selecting, preparing, cooking, presenting and storing poultry and game in a commercial kitchen or catering operation.


1. Select and purchase poultry and game

1.1 Poultry and game is selected and purchased based on the approved request

1.2 Poultry and game are received in accordance with the enterprise required quantity and quality

1.3 Items are received and endorsed in accordance with enterprise guidelines

2. Handle and store poultry and game

2.1 Poultry and game are handled efficiently and hygienically to minimize risk of food spoilage and cross-contamination

2.2 Frozen poultry and game are thawed in accordance with enterprise thawing procedures

2.3 Poultry and game are stored ensuring storage conditions and optimal temperature are maintained

3. Prepare, cook and present poultry and game

3.1 Poultry and game are prepared based on its enterprise poultry and game preparation techniques

3.2 Poultry and game are cooked according to enterprise standard recipes and appropriate cookery methods

3.3 Variety of poultry and game dishes are prepared according to standard and enterprise recipes

3.4 Poultry and game are served in accordance with enterprise standard including carving, slicing or leaving whole

3.5 Poultry and game is presented using suitable sauces, garnishes and accompaniments


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RANGE OF VARIABLES

This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of Variables identify how this may be applied in different workplaces, sectors and circumstances.

Poultry and game dishes may be classified as classical or contemporary and may come from different ethnical and cultural origin. Different types of game and poultry dishes require different culinary methods.

VARIABLE RANGE

1. Poultry or game May include but are not limited to :1.1 Chicken, turkey, duck, goose1.2 Pheasant, quail, pigeon, guinea fowl, wild

duck1.3 Rabbit, hare1.4 Boar, goat

2. Poultry preparation techniques May include but are not limited to:2.1 De-boning2.2 Stuffing2.3 Filleting2.4 Rolling and trussing2.5 Larding2.6 Marinating

3. Cookery methods for poultry and game

May include but are not limited to:3.1 Roasting and pot-roasting3.2 Sautéing and braising3.3 Pan or Deep-frying3.4 Poaching and stewing3.5 Grilling3.6 Steaming 3.7 Baking


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Understood the different classifications of poultry and game1.2 Demonstrated particular storage and handling practices

related to poultry and game1.3 Prepared a variety of poultry and game dishes according to

enterprise standards2. Underpinning

Knowledge 2.1 Classification of varieties of poultry, game and game items2.2 Quality criteria for poultry and game2.3 Appropriate cookery methods for poultry and game dishes2.4 Past and current trends in poultry and game dishes2.5 Nutrition related to poultry and game, including food values and

any specific issues like salamella contaminations, etc.2.6 Common culinary terms related to poultry and game which are

used in the industry2.7 Safe work practices, particularly in relation to cutting2.8 Logical and time efficient work flow2.9 Costing, yield testing, portion control for poultry and game


3.1 Organizational skills and teamwork3.2 Principles and practices of hygiene specifically cross-

contamination3.3 Techniques on minimizing wastes and environment-friendly

practices on handling and preparation of poultry and game



(including industry-current equipment)4.2 Real/Required ingredients4.3 Industry-realistic ratios of kitchen staff to customers


Competency may be assessed through :5.1 Direct observation of the candidate while handling and cooking

game and poultry5.2 Sampling of dishes cooked by the candidate5.3 Written or oral questions to test candidate’s knowledge on issues

involved in cooking game, food safety and appropriate cookery methods for poultry and game






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82

UNIT OF COMPETENCY: PREPARE PORTION CONTROLLED MEAT CUTS


UNIT DESCRIPTOR : This unit deals with the specialized skills and knowledge required to select quality meats, break down primary and secondary cuts into portions and prepare a selection of meat products.

ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1. Select suppliers and purchase meats

1.1 Suppliers are identified prior to purchase of meats in accordance with enterprise selection guidelines and policy

1.2 Suppliers are selected based on enterprise approved selection guidelines

1.3 Meats are purchased based on quality specifications and request

1.4 Wastes are minimized through appropriate purchases and storing techniques

2. Prepare and produce a range of portion controlled meats

2.1 Ingredients are specified and selected according to recipes

2.2 Ingredients are weighed based on recipes required quantity

2.3 Meats are precisely cut to required portion size2.4 Meats are weighed in accordance with enterprise

recipes3. Prepare and produce meat

products3.1 Range of portion-controlled meat products are

prepared using suitable methods3.2 Suitable ingredients are selected according to

standard and enterprise recipe requirements3.3 Fillings, flavorings, and marinades for meat products

are selected and used based on recipe requirements3.4 Relevant equipment and machineries are used and

stored based on manufacturer’s manual and enterprise storing techniques

4. Store meat cuts and meat products

4.1 Food spoilage is minimized through appropriate storage techniques and enterprise regulations

4.2 Quality of each cut and product is maintained through appropriate storage techniques

4.3 Meat preservation method is used/applied where appropriate


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RANGE OF VARIABLES

This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of Variables identify how this may be applied in different workplaces, sectors and circumstances.

Meat cuts to be prepared may be for either traditional and/or contemporary recipes and requirements.

VARIABLE RANGE

1. Meats May include but are not limited to:1.1 Traditional Meat

- Pork - Beef- Lamb- Veal- Game

1.2 Contemporary Meat- Carabao- Crocodile- Goat- Water buffalo- Deer- Free range chicken- Wild boar- Exotic meat

2. Meat products May include but are not limited to:3.1 Sausages3.2 Salami3.3 Cured or smoked meats3.4 Marinated meat cuts

3. Machinery and equipment May include but are not limited to:4.1 Mincers4.2 Slicers4.3 Knives4.4 Cleavers4.5 Saws4.6 Sausage casing machines4.7 Smokers4.8 Pickling vats


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VARIABLE RANGE

4.9 Vacuum packer4.10Robot coupe

5. Meat preservation methods May include but are not limited to:5.1 Freezing5.2 Salting5.3 Curing5.4 Drying5.5 Smoking5.6 Pickling


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Understood the different classifications of meats1.2 Applied food safety practices related to handling and storing

of meats and meat products1.3 Prepared meat cuts and small goods according to

enterprise standards


2.1 Primary and secondary meat cuts according to Philippine Standard meat cuts

2.2 Current meat and livestock purchasing standards and quality criteria for selecting meat and meat cuts according to Philippine specifications

2.3 Key factors that affect the quality of meat2.4 Suitable ingredients for preparing meat cuts and products2.5 Classical and contemporary trends in meat and meat

products such as organically green, Genetically Modified Organism (GMO) products and food borne illnesses, i.e. mad cow diseases, E. Coli

2.6 Terms commonly used in the industry to describe meat cuts and meat products

2.7 Principles of nutrition particularly food values of meat and meat products, use of preservatives and chemicals

2.8 Basic meat science and meat preservation techniques2.9 Care and use of knives, machinery and equipment for meat

preparation2.10 Principles and practices of hygiene elated to handling and storing meat and meat products2.11 Logical and time-efficient work flow2.12 Yield testing and cost calculation2.13 Storage procedures for different meats2.14 Environmental considerations specifically on portion-

controlled meat cuts


3.1 Preservation and flavor enhancement techniques for meat3.2 Skills in trimming, boning and portioning meats3.3 Waste minimization techniques and disposal


The following procedures MUST be provided:4.1 Access to commercial kitchen with suitable equipment for


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storing and processing meat4.2 Real/Relevant ingredients


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Competency may be assessed through :5.1 Direct observation of the candidate while demonstrating on

preparing a range of meat cuts and meat products5.2 Oral or written questions about food hygiene, techniques,

safety aspects, knife handling and care5.3 Review of portfolios of evidence and third party workplace



simulated workplace setting (assessment centers)6.2 Assessment activities are carried out through an accredited

assessment center


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UNIT OF COMPETENCY: PREPARE AND COOK SEAFOOD


UNIT DESCRIPTOR : This unit deals with the outcomes required in selecting, preparing, presenting and storing seafood in a commercial kitchen or catering operation.


1. Select and store seafood 1.1 Seafood is selected according to quality, seasonal availability, price and the requirements for specific menu items

1.2 Yields are estimated accurately based on various types of seafood

1.3 Live seafood, where used, are maintained and processed/prepared in accordance with environment policies and government regulations

1.4 Seafood are handled and stored hygienically in accordance with enterprise handling and storing techniques

1.5 Frozen seafoods are thawed correctly to ensure maximum quality, hygiene and to retain there nutrients

1.6 Where applicable, date stamps and codes are checked to ensure quality control

2. Prepare and cook fish and shellfish

2.1 Fish is cleaned, gutted and filleted correctly and efficiently according to enterprise standards

2.2 Shellfish and other types of seafood are cleaned and prepared correctly and in accordance with enterprise standards

2.3 Seafood is cooked to enterprise standards using a variety of cookery methods, considering: Variety of fish and shellfish Cut, size or portion Whole fish or fillets Texture and types of flesh Bone in or boneless portions Market form of fish – live, fresh or frozen

2.4 Fish and shellfish by-products are used appropriately for a variety of dishes and menu items


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3. Present fish and seafood 3.1 Fish and seafood is prepared and presented for service, taking into consideration: Palatability Visual appearance Harmony of ingredients Comparative size between dish and garnish Quality and taste

3.2 Suitable sauces and dips are prepared according to standard recipes and as required to accompany seafood menu items

3.3 Place presentations and garnishing techniques are selected and used according to recipes and enterprise standards

3.4 Services are carried out according to enterprise methods and standards


90

RANGE OF VARIABLES

This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of variables are identify how this may be applied in different workplaces, sectors and circumstances.

Menu items to be produced from fish and seafood should include a variety of classical and contemporary dishes, of varying cultural and ethnic origins, and may involve raw or cooked fish, seafood or fish and seafood by-products.

VARIABLE RANGE

1. Types of seafood May include but are not limited to:1.1 Shellfish

a. Mollusksb. Crustaceansc. Octopus and squid

1.2 Fin fish

2. Variety of fish May include but are not limited to :2.1 Structure

a. Fin fishb. Shellfish

2.2 Body shape a. Flat fish

b. Round fish2.3 Market form

a. Filletsb. Drawnc. Wholed. Butterfly fillete. Steak

2.4 Fat contenta. Lean Fish

b. Fat Fish2.5 Water source

a. Salt waterb. Freshwater

2.6 Processed fisha. Driedb. Smokedc.Bottled


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VARIABLE RANGE

d. Dried

EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Explained the different classifications of seafoods1.2 Demonstrated storing and handling issues related to

seafoods1.3 Prepared a range of seafood dishes according to

enterprise standards2. Underpinning

Knowledge 2.1 Classification and varieties of fish and shellfish2.2 Criteria for judging the quality of fresh fish2.3 Storage requirements for fish2.4 Nutrition related to fish and seafood, particularly the nutritional

value of fish and seafood 2.5 Specific dietary issues including allergies and intolerances2.6 Common culinary terms related to fish and seafoods that are

used in the industry2.7 Principles and practices of hygiene specifically on handling and

storage of fish and seafood2.8 Safe work practices, particularly on using sharp knives


3.1 Appropriate cookery methods for fish and shellfish3.2 Cutting and presentation techniques, particularly on fish

and crustaceans3.3 Costing, yield testing and portion control for seafood3.4 Waste minimization techniques and environmental

considerations in relation to seafood4. Resource Implications


(including industry-current equipment)4.2 Real/Relevant ingredients4.3 Access to industry-realistic ratios of kitchen staff to

customers 5. Methods of

AssessmentCompetency may be assessed through :5.1 Direct observation of the candidate while preparing and

cooking fish and seafood5.2 Sampling of dishes cooked by the candidate5.3 Written or oral questions to test candidate’s knowledge on

storage issues related to fish and seafood5.4 Review of portfolios of evidence and third party workplace

reports of on-the-job performance by the candidate


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UNIT OF COMPETENCY: PREPARE HOT AND COLD DESSERTS


UNIT DESCRIPTOR : This unit deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and frozen desserts in a commercial kitchen or catering operation.


1. Prepare and produce desserts 1.1 Ingredients are selected, measured and weighed according to recipe requirements

1.2 Appropriate equipment are selected and used in accordance with manufacturers’ manual

1.3 Standard or enterprise recipes are used to produce a variety of hot, cold and frozen desserts, appropriate for a variety of menus and catering establishments

1.4 Creative and innovative desserts are produced using a range of appropriate ingredients

2. Decorate, portion and present desserts

2.1 Desserts are decorated appropriately to enhance presentation

2.2 Desserts are portioned according to enterprise standards

2.3 Desserts are presented in accordance with enterprise presentation techniques

3. Prepare sweet sauces 3.1 Range of hot and cold sauces are produced to a desired consistency and flavor

3.2 Thickening agents are used suitable for sweet sauces where appropriate

3.3 Sauces are stored to retain desired quality and characteristics


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4. Prepare accompaniments, garnishes and decorations

4.1 Accompaniments, garnishes and decorations are used to enhance taste, texture and balance

4.2 Ensured that flavors and textures of garnishes complement desserts

5. Store desserts 5.1 Desserts are stored at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal

5.2 Suitable packaging are selected and used to preserve taste, appearance and eating characteristics


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RANGE OF VARIABLES

This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of Variables identifies how this may be applied in different workplaces, sectors and circumstances

A variety of desserts and sweets of using different techniques must be made. They may include foods from varying cultural origins and may be derived from either classical or contemporary recipes.

VARIABLE RANGE

1. Equipment for making desserts and sweets

May include but are not limited to:1.1 Blenders1.2 Ice-cream machines1.3 Ice makers1.4 Juicers and vitaminizers1.5 Mixers1.6 Oven1.7 Chiller and freezers1.8 Steamer1.9 Weighing scales1.10 Low pressure burners

2. Desserts and sweets May include but are not limited to:2.1 Pudding, pies, tarts, flans, fritters2.2 Custard, creams2.3 Prepared fruit2.4 Charlotte, bavarois, mousse, soufflé,

sabayon2.5 Meringues, crepes, omelettes2.6 Sorbet, ice cream, bombe, parfait, tiramisu2.7 Cakes and pastries 2.8 Custards and egg-based desserts – crème

brulee2.9 Crepes

3. Sweet sauces May include but are not limited to:3.1 Sugar syrups3.2 Fruit syrups3.3 Fruit purees, sauces and coulis3.4 Chocolate-based sauces3.5 Sabayon and zabaglione3.6 Custards and crèmes


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VARIABLE RANGE

3.7 Flavored butters and creams3.8 Sabayon & zabaglione

4. Suitable thickening agents for sweet sauces

May include but are not limited to:4.1 Roux4.2 Flour4.3 Corn flour, arrowroot, potato starch4.4 Modified starch4.5 Breadcrumbs4.6 Eggs and egg yolks

EVIDENCE GUIDE


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Assessment requires evidences that the candidate:1.1 Prepared different types of desserts and sweets according

to enterprise standards1.2 Presented desserts and sweets attractively 1.3 Explained dessert options


2.1 Details and characteristics of different types of desserts and sweets

2.2 Varieties of suitable ingredients for desserts and sweets2.3 Common culinary terms related to desserts and sweets that

are used in the industry2.4 Past and current trends in desserts and sweets2.5 Nutrition related to desserts and sweets including food

values of common desserts, low fat or low calorie alternatives and substituted ingredients

2.6 Principles and practices of hygiene on handling and storage of dairy products

2.7 Logical and time efficient work flow2.8 Safe work practices particularly on handling hot and frozen

products and equipment3. Underpinning

Skills3.1 Organizational skills and teamwork3.2 Storage of sweets and desserts, their ingredients,

particularly dairy products3.3 Costing, yield testing, portion control of desserts3.4 Waste minimization techniques and environmental

considerations related to desserts4. Resource

ImplicationsThe following resources MUST be provided:4.1 Access to a wide range of suitable ingredients for making a

variety of desserts and sweets4.2 Access to a fully-equipped operational commercial kitchen

for making desserts and sweets5. Methods of

AssessmentCompetency may be assessed through:5.1 Direct observation of the candidate while making and

presenting desserts5.2 Sampling of desserts made by the candidate5.3 Written or oral questions to test candidate’s knowledge on

culinary terms related to desserts and sweets5.4 Review of portfolio of evidence and third party workplace



simulated workplace setting (assessment centers)6.2 Assessment activities are carried out through an



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UNIT OF COMPETENCY: PREPARE PASTRY, CAKES AND YEAST-BASED PRODUCTS


UNIT DESCRIPTOR : This units deals with skills and knowledge required to produce a range of pastries, cakes and bread in a commercial kitchen or catering operation.


1. Prepare, decorate and present pastries and cakes

1.1 Variety of pastries and pastry products are produced according to enterprise standard including short, puff and choux based pastries and products

1.2 Basic pastes are prepared according to standard recipes/industry standards, using appropriate techniques, methods and equipment

1.3 Pastries are presented according to enterprise presentation techniques

2. Prepare and produce yeast products

2.1 Variety of cakes and yeast- based products are prepared according to standard recipes and enterprise practice

2.2 Range of yeast-based products are prepared according to standard recipes

2.3 Suitable equipment are selected and used safely and efficiently

2.4 Pastry and pastry products, cakes and yeast based products are decorated to enhance appearance, using suitable filling, icings and decorations in accordance with recipes and/or enterprise standards

3. Portion and store pastry, cakes and bread goods

3.1 Portion control is applied to minimize waste3.2 Cakes and pastry bread products are stored

correctly to minimize spoilage3.3 Pastry, cakes and bread goods are kept in

accordance with required condition


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RANGE OF VARIABLES


A variety of pastries, cakes and yeast-based products must be produced. Pastries, cakes and yeast based products may include foods from different cultural origins and may be derived from either classical or contemporary recipes.

VARIABLE RANGE

1. Pastry Products/Yeast-based dough

May include but are not limited to: 1.1 Basic bread dough1.2 Savarin dough1.3 Croissant or Danish dough1.4 Yeast bun dough

2. Category of pastes May include but are not limited to: 2.1 Short and sweet paste, eg. Flans, tarts,

pies, etc.2.2 Choux paste eg. Profiteroles, éclairs, etc.2.3 Puff paste eg millefeuille2.4 Filo or strudel

3. Variety of cakes (large or small) May include but are not limited to:3.1 Sponge cakes3.2 Genoise sponge3.3 Fruit cake3.4 Madeira3.5 Swiss roll3.6 Meringues3.7 Petit fours

4. Yeast-based products May include but are not limited to:4.1 Danish pastries4.2 Sweet buns, hot cross buns4.3 Croissants4.4 Coffee scrolls4.5 Brioches4.6 Savarins, rum babas


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VARIABLE RANGE

5. Equipment for making pasty, cakes and yeast goods

May include but are not limited to: 5.1 Mixers5.2 Blenders5.3 Dough cutters5.4 Scales and measures5.5 Mixing and baking utensils5.6 Dough sheeters5.7 Oven5.8 Proofer5.9 Molder5.10 Low pressure burners


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Prepared different types of pastries, cakes and yeasts goods1.2 Explained the different nature and handling requirements of each

type of pastry


2.1 Varieties and characteristics of pastries, cakes and yeast-based product both classical and contemporary

2.2 Past and current trends in pastries, cakes and yeast goods2.3 Underlying principles on making pastry and yeast-based products2.4 Nutrition related to pastries, cakes and yeast-based goods2.5 Common culinary terms related to cakes, pastries and yeast-

based goods that are in the industry2.6 Safe practices on using hot ovens and surfaces, and machinery2.7 Principles and practices of hygiene particularly in relation to

handling pastes and dough2.8 Logical and time-efficient work flow


3.1 .Organizational skills and teamwork3.2 Storage of cakes and pasties to maintain freshness and

quality3.3 Costing, yield testing and portion control for pasties, cakes

and yeast goods3.4 Waste minimization techniques and environmental

considerations in specific relation to pastry, cakes and yeast goods



(including industry-current equipment)4.2 Real/required ingredients


Competency may be assessed through:5.1 Direct observation of the candidate while handling and preparing

pastry, cakes and yeast goods5.2 Sampling of pastries, cakes and yeast-based goods made by the

candidate5.3 Written or oral questions to test candidate’s knowledge on

underlying principles of making pastry and yeast- based products5.4 Review of portfolios of evidence and third party workplace reports

of on-the-job performance by the candidate6. Context for


simulated workplace setting (assessment centers)6.2 Assessment activities are carried out through an accredited

assessment center


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102

UNIT OF COMPETENCY: PRESENT FOOD


UNIT DESCRIPTOR : This unit deals with skills and knowledge required to efficiently and professionally plate, present and serve food in a commercial kitchen or catering operation.



1. Prepare food for service 1.1 Foods are correctly identified for menu items1.2 Sauces and garnishes are arranged to enterprise

requirements for specific dishes

2. Portion and plate food 2.1 Sufficient supplies of clean, undamaged crockery are arranged and available at temperatures appropriate to food being served

2.2 Food are correctly portioned according to enterprise policies and/or standard recipes

2.3 Food is plated and presented neatly and attractively, without drips or spills according to enterprise requirements for the specified dish, considering:2.3.1 appeal2.3.2 color and contrast2.3.3 temperature of food and service 2.3.4 equipment2.3.5 classical and innovative arrangement styles

2.4 Food is served should be displayed in public areas at the correct temperature, in an attractive manner, without drips or spills and giving attention to color.

3. Work in a team 3.1 Good working relationship with all kitchen and food service staff is demonstrated to ensure timely and quality food service

3.2 Kitchen routine for food service is followed to minimize delays and maximize food quality

3.3 A high standard of personal and work-related hygienic practices are maintained


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RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. It may include the presentation of Filipino, Asian and international cuisines. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.

A variety of foods must be plated, presented and served.

VARIABLE RANGE

1. Food service items May include but are not limited to:1.1 Entrees1.2 Main courses1.3 Desserts – hot or cold1.4 Soups1.5 Sandwiches – hot or cold1.6 Canapés and appetizers1.7 Buffet and smorgasbord display items1.8 Food and beverage trays1.9 Salads – hot or cold1.10 Beverages


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CompetencyAssessment requires evidences that the candidate:1.1 Exhibited application of hygiene and safety principles and

procedures 1.2 Executed ability to plate, present and serve a general range

of foods efficiently and within realistic industry timeframes


2.1 Use characteristics of basic food products and types of menus as required

2.2 Classical and innovative styles of food presentation for major food groups

2.3 Logical and time-efficient work flow2.4 Waste minimization techniques and environmental

considerations in specific relation to food presentation


3.1 Hygienic handling of food and equipment.3.2 Safe work practices according to occupational health and safety principles and procedures


The following resources MUST be provided :4.1 Demonstration of skills in a fully-equipped operational

commercial kitchen, including industry-current equipment4.2 Use of real menu items4.3 Plating and presentation of food items within typical

workplace conditions including time constraints


Competency may be assessed through : 5.1 Direct observation of the candidate while plating and

presenting food5.2 Written or oral questions to assess candidate’s

knowledge on presentation techniques for different food items

5.3 Review of portfolio of evidence (e.g. photographs) and third party workplace reports of on-the-job performance by the candidate





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UNIT OF COMPETENCY : PACKAGE PREPARED FOODSTUFFS


UNIT DESCRIPTOR : This unit deals with the knowledge, skills, and attitudes in packaging of prepared foodstuffs for transportation.


1. Select packaging appropriate to specific food

1.1 Food requirements of client and user are met prior to packaging in terms of: Quality Shelf-life Microbiological condition Portion control

1.2 Packaging materials are selected based on the following: Non-contaminating Appropriate dimensions for selected food Visually appropriate to functional need Capable of protecting food from damage Environment-friendly Stackable and transportable

2. Package food according to needs

2.1 Food is packaged in compliance with hygiene, occupational health and safety and local health regulations requirements

2.2Environmental requirements for food packaging area is observed, including: Temperature control Humidity Design and construction

2.3Appropriate packaging procedures are adopted according to enterprise specifications

2.4 Food labeled according to Philippine regulations


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RANGE OF VARIABLES

This unit applies to all hospitality and catering operations where food and related services are provided such as hotels and restaurants, cafeterias, kiosks, canteens, cafes, educational institutions, health establishments, defense forces, corrective services, residential catering, in-flight and other transport catering, events catering and private catering. The following Range of Variables identify how this unit may be applied in different workplaces, sectors and circumstances.

The type of packaging used will depend on enterprise needs and the type of food to be packaged.

VARIABLE RANGE

1. Types of packaging materials May include but are not limited to:1.1 Polystyrene foam1.2 Cartons1.3 Plastic cling wrap1.4 Plastic or foil containers1.5 Metal or plastic trays


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Performed safe packaging within food safety requirements

and regulations1.2 Selected and used suitable packaging materials and

methods for a different food item types2. Underpinning

Knowledge and Attitude

2.1 Safe work practices on packaging, dealing with hot surfaces, lifting and bending.

2.2 The characteristics and uses of different packaging materials

2.3 Portion control practices and principles2.4 Functional design requirements for food packaging areas2.5 Hygienic practices and food safety regulations, particularly

on storage and transporting of food, including: HACCP Principles applied to off-site catering Local health regulations pertaining on food production

and packaging Current Philippine regulations


3.1 Storing and transporting of food3.2 Packaging techniques

4. ResourceImplications

The following resources MUST be provided:4.1 Access to a range of appropriate packaging materials,

catering equipment and real food items


Competency may be assessed through:5.1 Direct observation of the candidate while packaging foods5.2 Written or oral questions to test candidate’s knowledge on

packaging types and methods for different types of food, hygienic practices in packaging, maintaining food quality and nutritional value






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SECTION 3 TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for COMMERCIAL COOKING NC II.

They include information on curriculum design, training delivery, trainee entry requirements, tools and equipment, training facilities, and trainers qualifications, among others.

3.1 CURRICULUM DESIGN

Course Title: COMMERCIAL COOKING NC Level: NC II

Nominal Training Duration: 18 Hrs. (Basic) 18 Hrs. (Common)

400 Hrs. (Core)Course Description:

This course is designed to enhance the knowledge, skills and attitude in preparing and cooking hot, cold, sauces/dressings and desserts. It also includes competencies in workplace communication, teamwork, personal hygiene, safety in the use of hand tools and equipment, and housekeeping. It covers the basic, common and core competencies.

BASIC COMPETENCIES

Unit of Competency Learning Outcomes Methodology Assessment Approach

1. Participate in workplace communication

1.1 Obtain and convey workplace information

1.2 Complete relevant work related documents

1.3 Participate in workplace meeting and discussion

Group Discussion

Interaction

Demonstration Observation Interviews/

Questioning


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110


2. Work in a team environment

2.1 Describe and identify team role and responsibility in a team

2.2 Describe work as a team member

Discussion Interaction


Questioning

3. Practice career professionalism

3.1 Integrate personal objectives with organizational goals

3.2 Set and meet work priorities

3.3 Maintain professional growth and development

Discussion Interaction


questioning

4. Practice occupational health and safety

4.1 Evaluate hazard and risks

4.2 Control hazards and risks

4.3 Maintain occupational health and safety awareness

DiscussionPlant tourSymposium

Observation Interview

COMMON COMPETENCIES

Unit of Competency

Learning Outcomes MethodologyAssessment

Approach1. Develop and

update industry knowledge

1.1 Identify and access key sources of information on the industry

1.2 Access, apply and share industry information

1.3 Update continuously relevant industry knowledge

LectureGroup DiscussionIndividual/Group Assignment

Interviews/ Questioning

Individual/Group Project or Report


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Unit of Competency


Approach2. Observe

workplace hygiene procedures

2.1 Practice personal grooming and hygiene

2.2 Practice safe and hygienic handling, storage and disposal of food, beverage and materials

LectureDemonstrationRole-play

DemonstrationWritten Examination


3. Perform computer operations

3.1 Identify and explain the functions, general features and capabilities of both hardware and software

3.2 Prepare and use appropriate hardware and software according to task requirement

3.3 Use appropriate devices and procedures to transfer files/data

3.4 Produce accurate and complete data according to the requirements

3.5 Maintain computer system

LectureGroup DiscussionTutorial or self-pace


Demonstration Observation


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Unit of Competency


Approach4. Perform

workplace and safety practices

4.1 Practice workplace safety, security and hygiene systems, processes and operations

4.2 Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines

4.3 Maintain safe personal presentation standards

LectureDemonstrationRole-playSimulation

DemonstrationInterviews/ Questioning

Written Examination

5. Provide effective customer service

5.1 Apply effective verbal and non-verbal communication skills to respond to customer needs

5.2 Provide prompt and quality service to customer

5.3 Handle queries promptly and correctly in line with enterprise procedures

5.4 Handle customer complaints, evaluation and recommendations

LectureDemonstrationRole-playSimulation

DemonstrationInterviews/ Questioning

Observation


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Unit of Competency


Approach5.5 Provide prompt and

quality service to customer

5.6 Handle queries promptly and correctly in line with enterprise procedures

5.7 Handle customer complaints, evaluation and recommendations

CORE COMPETENCIES


1. Clean and maintain kitchen premises

1.1Identify the appropriate chemicals and equipment and their uses for cleaning and sanitizing kitchen premises

1.2Enumerate occupational health and safety requirements for spraying, bending, lifting, carrying and using equipment in kitchen premises

Discussion/ Demonstration

Video viewing

Written Examination

Demonstration

Observation in workplace OJT


114


1.3Discuss work requirements to be done to save time and effort for work flow

1.4Awareness on environment- friendly products and practices in cleaning kitchen

1.5Handle waste and linen

1.6Clean and sanitize premises and garbage bin

1.7Clean, sanitize and store cleaning equipment

2. Organize and prepare food

2.1 Enumerate uses and characteristics of basic food products and types of menus

2.2 Prioritize work plan, minimize time effort and apply environmental considerations in specific food preparation

2.3 Identify appropriate tools, equipment and ingredients to be used

2.4 Prepare food requisition form for dairies, dry goods, fruits and vegetables, meat, poultry and seafood for approval

Lecture/ DemonstrationVideo viewing

Written examination

Demonstration Observation

in workplace OJT


115


3. Select, prepare and cook meat

3.1 Select meat required for menu items

3.2 Prepare and portion the meat according to recipe requirement

3.3 Cook the portioned meat according to menu specification

3.4 Serve with appropriate condiments and sauces

Discussion/ DemonstrationVideo viewing

Demonstration


4. Receive and store kitchen (food) supplies

4.1 Receive delivery of kitchen (food) supplies

4.2 Apply principles of stock control and classify food items for storage segregation

4.3 Check for slow moving items (FIFO)


Demonstration Observation in

workplace OJT

5. Prepare stocks, sauces and soups

5.1 Identify and prepare ingredients according to standard procedures, special dietary requirements and cultural needs

5.2 Prepare stocks according to specified menu requirement


Written examination


workplace OJT


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5.3 Prepare soups according to specified menu requirement

5.4 Prepare sauces according to specified menu requirement

5.5 Store stocks and sauces as required

5.6 Serve soup according to standard service

6. Prepare, cook and serve food for menu

6.1 Identify and prepare ingredients as referred to menu requirement according to cookery methods

6.2 Analyze the different recipes for various dishes for menu requirement

6.3 Prepare dish according to menu requirement

6.4 Prepare appropriate garnishing of platter & center pieces

6.5 Serve dish for food service


Written examination


workplace OJT

7. Prepare appetizers and salads (Hot and Cold)

7.1 Identify ingredients as required in the menu and prepared according to cookery methods


Written examination


workplace OJT


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7.2 Observe standard recipe for salad and appetizer preparation

7.3 Prepare and apply appropriate dressings or condiments required for salads and appetizers

7.4 Serve salads and dressings with appropriate garnishings

7.5 Prepare hot and cold appetizers

7.6 Observe standard recipe for hot and cold appetizers preparation

7.1 Prepare and apply appropriate sauces, dressings or condiments required for hot and cold appetizers

7.2 Serve hot or cold appetizers as required in the menu

7.3 Store appetizers and salads


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8. Prepare sandwiches (Hot and Cold)

8.1 Identify required in the menu and prepared according to standard sandwiches preparation

8.2 Apply culinary terms related to sandwiches commonly used in the industry

8.3 Perform sandwich preparation

8.4 Serve hot or cold sandwiches as required in the menu

8.5 Store sandwiches


Video viewing

Written examination

Demonstration


9. Prepare vegetables, fruits, eggs and starch dishes

9.1 Identify vegetable, fruit and starch dishes

9.2 Clean and prepare vegetable, fruit and starch according to specified preparation

9.3 Cook vegetable and starch dishes according to menu specification

9.4 Prepare and cook egg-based dishes according to menu specification

9.5 Serve vegetable, fruits, starch and eggs as required from the menu


Video viewing

Written examination

Demonstration



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10. Prepare and cook poultry and game

10.1 Select and purchase poultry and game according to menu

10.2 Prepare poultry and game according to standard recipe

10.3 Cook poultry and game according to menu requirements



Video viewing

Demonstration


11. Prepare, portion and control meat cuts

11.1 Identify portion and meat requirements according to menu

11.2 Prepare and portion the meat according to recipe requirement

11.3 Cook the portion meat according to menu specification


11.5 Observe safe and hygienic practices for meat


Video viewing

Written examination

Demonstration


12. Prepare and cook seafood

12.1 Select and clean seafood according to menu

12.2 Prepare and cook seafood (fish, shellfish, etc.) according to recipe requirement



Video viewing

Demonstration



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121


13. Prepare hot and cold desserts

13.1 Identify ingredients according to recipe

13.2 Prepare and cook ingredients according to standard recipe procedures

13.3 Arrange in a plate and decorate with appropriate garnishing

13.4 Prepare sweet sauces as required

13.5 Chill desserts


Video viewing

Written examination

Demonstration


14. Prepare pastry, cakes and pop paste

14.1 Identify ingredients according to recipe

14.2 Prepare pastry, cake and pop paste according to menu requirement

14.3 Cut and portion dessert according to menu requirement

14.4 Garnish pastry, cakes and pop paste with appropriate garniture

14.5 Arrange in plate and serve with appropriate hot or cold sauces

14.6 Chill desserts

Lecture/ Demonstration

Video viewing

Written examination

Demonstration



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15. Present food 15.1 Ensure food presentation is properly garnished using appropriate garniture and presented in standard temperature

15.2 Serve food with required side dish


Video viewing

Written examination

Demonstration


16. Package prepared foodstuffs

16.1 Select packaging appropriate to specific food

16.2 Package food according to needs


Video viewing

Written examination

Demonstration



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3.2 TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the 10 basic principles of competency-based TVET.

The training is based on curriculum developed from the competency standards;

Learning is modular in its structure; Training delivery is individualized and self-paced; Training is based on work that must be performed; Training materials are directly related to the competency

standards and the curriculum modules; Assessment is based in the collection of evidence of the

performance of work to the industry required standard; Training is based both on and off-the-job components; Allows for recognition of prior learning (RPL) or current

competencies; Training allows for multiple entry and exit; and Approved training programs are Nationally Accredited

The competency-based TVET system recognizes various types of delivery modes, both on and off-the-job as long as the learning is driven by the competency standards specified by the industry. The following training modalities may be adopted when designing training programs:

The dualized mode of training delivery is preferred and recommended. Thus programs would contain both in-school and in-industry training or fieldwork components. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations

Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to progress at his own pace. The trainer just facilitates the training delivery

Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners

Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations


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Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the same place. Distance learning may employ correspondence study, audio, video or computer technologies

3.3 TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to gain entry into this course should possess the following requirements:

can communicate both in oral and written; physically and mentally fit; with good moral character; and can perform basic mathematical computation

This list does not include specific institutional requirements such as educational attainment, appropriate work experience, and others that may be required of the trainees by the school or training center delivering the TVET program.

3.4 LIST OF TOOLS AND EQUIPMENT

COMMERCIAL COOKING – NC II

Recommended list of tools, equipment and materials for the training of a minimum of 25 trainees for COMMERCIAL COOKING NC II are as follows:

TOOLS EQUIPMENT COOKING UTENSILSQTY QTY QTY

Basic cutting knives1 unit Reach-in freezer 5 pcs. Sauce pan w/ handle,

16 cm. diameter x 8 cm. height

5 pcs. Paring knife 1 unit Reach-in refrigerator 5 pcs. Sauce pan w/ handle, 20 cm. diameter x 8 cm. height

3 pcs. Bread knife 5 units 4 burner gas range w/ oven

5 pcs. Sauteing pan - small

5 pcs. Filleting knife 1 unit Stock pan burner 3 pcs. Sauteing pan - medium5 pcs. Carving knife 1 unit Deep fat fryer

(small/single)3 pcs. Sauteing pan - large

3 pcs. Chef’s knife 6” 1 unit Microwave oven 2 pcs. Sauteing pan - heavy


125

duty4 pcs. Braising pan - small


126

TOOLS EQUIPMENT COOKING UTENSILSQTY QTY QTY3 pcs. Chef’s knife 8” 1 unit Combination of broiler

and griddle - small2 pcs. Braising pan - medium

5 pcs. Boning knife 5 unit Exhaust hood 2 pcs. Braising pan - large3 pcs. Oysters knife 1 unit Dish washing machine

(optional)4 pcs, Stock pots - small

3 pcs. Cleaver 1 unit Blender machine 2 pcs. Stock pots - medium5 pcs. Butcher knife 1 unit Pressure cooker 1 pc. Stock pot - large

1 unit Meat slicer - small 5 pcs. Frying pan - smallHand tools 1 unit Meat grinder 2 pcs. Frying pan - medium

1 pc. Apple corer 1 unit Meat chopper machine (optional)

1 pc. Frying pan - large

3 pcs. Wire whisk - small

1 unit Salamander, griller 1 pc. Colander - small

3 pcs. Wire whisk - medium

1 pc. Colander - medium

3 pcs. Wire whisk – heavy duty

5 pcs. Cutting board

5 pcs. Can opener Kitchen Furniture/ Accessories

1 pc. Fish poacher- medium

3 pcs. Kitchen scissors

5 units Preparation table with sink (approx. 45” x 28”)

2 pcs. Casserole - small

3 pcs. Soup Ladle 3 oz.

1 unit Bain Marie - table 2 pcs. Casserole - medium


1 unit Working table (fabricated)

2 pcs. Wok - small


5 unit Condiment cabinet 2 pcs. Wok - medium


1 unit Washing sink 1 pc. Double boiler - medium

5 pcs. Kitchen spoon 1 unit Soak sink 4 pcs. Paellara5 pcs. Kitchen spoon

slotted2 unit Utility shelving 2 pcs. Glass rack

3 pcs. Kitchen fork 5 unit Stainless steel rack (5 shelves)

1 pc. Soup cup rack

3 pcs. Carving fork 1 unit Steel rack 2 pcs. Plate rack3 pcs. Pocket/pin

thermometer1 unit Utility cart


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TOOLS EQUIPMENT COOKING UTENSILSQTY QTY QTY5 pcs. Peelers TRAINING EQUIPMENT 10 pcs. Baking tray - small5 pcs. Tenderizer,

medium1 unit Over head projector 10 pcs. Utility tray - stainless

5 pcs. Skimmer, fine 1 unit Flip chart 2 pcs. Roasting tray3 pcs. Wire Skimmer,

small1 unit White board

TRAINING MATERIALS

CLEANING MATERIALS 25 pcs. Marker4 pcs. Floor mops 25 pcs. Pencil1 pc. Mop Squeezer 2 rms Bond paper

5 pcs. Skimmers spider

4 pcs. Broom (tambo) Meat

3 pcs. Strainer, small, fine

2 pcs. Dust pan Beef

3 pcs. Siever 5 pcs. Garbage bin (4 gals.)

Pork

2 pcs. Strainer, medium, fine

2 pcs. Liquid soap dispenser

Lamb

Tongs2 pcs. Paper towel

dispenserPoultry

5 pcs. 8 inches EQUIPMENT3 pcs. 12 inches SAFETY Chicken

TOOLS 1 set First Aid Kit Duck5 pcs. Turner, 3” x 6” 1 pc. Fire Extinguisher Turkey5 pcs. Spatula Pigeon, etc.5 pcs. Wooden

spoon5 pcs. Parisienne

spoonSeafood

5 pcs. Zester Fish5 pcs. Piping bag Shellfish5 sets Pastry tubes Crustacean3 pcs. Strainer

Chinois - small Perishables3 pcs. Strainer

Chinois - medium

Vegetable

3 pcs. Funnel - small Fruits2 pcs. Funnel -

mediumDairy products

5 sets Measuring spoon

Processed foods


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TOOLS CLEANING MATERIALS MATERIALSQTY QTY QTY5 sets Measuring cup Dry Goods (Groceries)5 sets Measuring urn Sauces

SpicesSeasoningCanned fruitsCanned vegetables

Miscellaneous Dry Goods (Groceries)1 pc. Ice cream

scoopNoodles

10 pcs. Cheese cloth Pasta12 pcs. Serving spoon Rice1 pc. Food mill Flour3 pcs. Weighing

scale – 5 kgs.Sugar

5 pcs. Weighing scale – 1000 grams

Beans

TRAINING MATERIALS/ RESOURCES

ManualsBooksVideo (CD)

NOTE: Implementation of the training program can be made possible through a MOA between the Training school and Industry for the use of the facilities. This is in response to the school limitation on the high cost of equipment.


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3.5 TRAINING FACILITIES

Based on a class intake of 25 students/trainees.

Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq. MetersStudent/Trainee Working Space

1 x 1 m. 1 sq. m. 25 sq. m

Lecture/Demo Room 8 x 5 m. 40 sq. m. 40 sq. m.

Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.

Learning Resource Center

3 x 5 m. 15 sq. m. 15 sq. m.

Facilities/Equipment/ Circulation Area

36 sq. m.

Total workshop area: 156 sq. m.

3.6 TRAINER’S QUALIFICATIONS FOR TOURISM (HOTEL AND RESTAURANT) SECTOR

COMMERCIAL COOKING – NC II

TRAINER QUALIFICATION I (TQ II)

Must be a holder of NC III or its equivalent Must have undergone training on Training Methodology II (TM II) Must be physically and mentally fit *Must have at least 3-5 years job/industry experience on

supervisory/managerial level

*Optional. Only when required by the hiring institution. Reference: TESDA Board Resolution No. 2004 03

3.7 INSTITUTIONAL ASSESSMENT

Institutional assessment is undertaken by trainees to determine their achievement of units of competency. A certificate of achievement is issued for each unit of competency.


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SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1 To attain the National Qualification of COMMERCIAL COOKING NC II, the candidate must demonstrate competence in all the units of competency listed in Section l. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.

4.2 Individuals aspiring to be awarded the qualification of COMMERCIAL COOKING NC II must acquire Certificates of Competency in all the following groups or clusters of core units of the Qualification. Candidates may apply for assessment in any accredited assessment center.

4.2.1 Prepare and bake pastry products

4.2.1.1 Clean and maintain kitchen premises4.2.1.2 Organize and prepare food4.2.1.3 Receive and store kitchen supplies4.2.1.4 Prepare pastry, cakes and yeast-based products

4.2.2 Prepare and cook hot meals

4.2.2.1 Clean and maintain kitchen premises4.2.2.2 Organize and prepare food4.2.2.3 Receive and store kitchen supplies4.2.2.4 Select, prepare and cook meats4.2.2.5 Prepare stocks, sauces and soups4.2.2.6 Prepare cook and serve food for menus4.2.2.7 Prepare and cook poultry and game4.2.2.8 Prepare and portion controlled meat cuts4.2.2.9 Prepare and cook seafood4.2.2.10 Present food4.2.2.11 Package prepared foodstuffs

4.2.3 Perform pantry/cold kitchen operations

4.2.3.1 Clean and maintain kitchen premises4.2.3.2 Organize and prepare food4.2.3.3 Receive and store kitchen supplies


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4.2.3.4 Prepare sandwiches4.2.3.5 Prepare appetizers and salads4.2.3.6 Prepare vegetable, fruits, eggs and starch products

4.2.37 Prepare hot and cold desserts

4.2.3.8 Present food4.2.3.9 Package prepared food stuffs


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Successful candidates shall be awarded Certificates of Competency (COC).

4.3 Upon accumulation and submission of all the above COCs acquired

for the relevant units of competency comprising this qualification, an individual shall be issued the corresponding National Certificate.

4.4 Assessment shall focus on the core units of competency. The basic and common units shall be integrated or assessed concurrently with the core units.

4.5 The following are qualified to apply for assessment and certification:

4.5.1 Graduates of formal, non-formal and informal including enterprise-based training programs.

4.5.2 Experienced Workers (wage employed or self-employed)

4.6 The guidelines on assessment and certification are discussed in detail in the "Procedures Manual on Assessment and Certification" and "Guidelines on the Implementation of the Philippine TVET Qualification and Certification System (PTQCS)".


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BASIC

COMPETENCIES

COMPETENCY MAP - TOURISM Sector(Hotel and Restaurant)


Develop andupdate industry

knowledge

Performcomputeroperations

Provide effectivecustomer service

Observe

workplace hygiene

procedures

Perform workplace

safety practices

CORE

COMPETENCIES

COMMON

COMPETENCIES

Prepare

sandwiches

ANNEX A

Organize

and preparefood

Plan and controlmenu based on

catering

Select, prepareand cook meat

Package prepare

foodstuffs

Establish and

maintain quality control

Manage facilitiesassociated with

commercial cateringcontracts

Apply

cook-freeze production

process

Organizebulk cookingoperations

Prepare

hot and colddesserts

Develop

food safety program

Prepare

chocolate andchocolate

confectionery

Receive and

storekitchen supplies

Develop menusto meet special

dietary and cultural needs

Prepare

pastry, cakes and yeast-based

products

Prepare

vegetables, eggsand starchproducts

Prepare

cook and servefood formenus

Select, prepareand serve

specialized fooditem

Select

cateringsystems

Operate fast food

outlet

Prepare

and cook poultry and game

Clean

and maintainkitchen premises

Plan, prepareand display

buffet

Planand prepare food

for buffets

Plan

catering for an event or function

Select, prepare

and servespecialist cuisines

Present food

Applycook chilloperation processes

Prepare and cookseafood

Prepare

appetizers andsalads

Prepare

portion controlledmeat cuts

Implementfood safetyprocedures

Prepare food according todietary and

cultural needs

Monitor

catering revenueand costs

Apply

catering control principles

Handle andserve cheese

Preparestocks, sauces

and soups

Transport and storefood in a safeand hygienic

manner

Preparepates andterrines

Demonstratework values

Practicehousekeeping

procedures(5S)

Participatein workplace

communication

Work in team

environment

Practicecareer

professionalism

Workwith others

Develop andpractice

negotiation skills

Usemathematicalconcepts andtechniques

Use relevant

technologies

Solve problemsrelated to work

activities

Receive and respond to workplace

communication

Developteams andindividuals

Utilizespecialized

communicationskills

Practiceoccupational

health andsafety procedures

Leadworkplace

communication

Collect,analyze and

organizeinformation

Planand organize

work

Applyproblem-

solvingtechniques inthe workplace

Leadsmall teams

Promoteenvironmental

protection

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DEFINITION OF TERMS

1. Barbecue – A cooking method involving grilling food over a wood or charcoal fire. Usually some sort of rub, marinade, or sauce is brushed on the item before or during cooking.

2. Blanch – to cook an item briefly in boiling water or hot fat before finishing or storing it.

3. Boil – a cooking method in which items are immersed in liquid at or above the boiling point (212ºF/100ºC).

4. Braise – a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock to another liquid in a covered vessel.

5. Broil – a cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler or salamander.

6. Butcher - a chef or purveyor who is responsible for butchering meats, poultry and occasionally fish.

7. Chafing dish – a metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at tableside or during buffet service.

8. Chop – to cut into pieces of roughly the same size. Also, a small cut of meat including part of the rib

9. Combination method – a cooking method that involves the application of both moist and dry heat to the main item (for example, braising or stewing)

10.Cure – to preserve a food by salting, smoking and or drying

11.Deep fry – a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked

12.Dice – to cut ingredients into small cubes (1/4 inches for small, 1/3 for medium, ¾ inch for large)

13.Fillet – a boneless cut of meat, fish or poultry

14.Garnish – an edible decoration of accompaniment to a dish

15.Gratine – browned in an oven or under a salamander. Gratine can also refer to a forcemeat in which some portion of the dominant meat is sautéed and cooled before grinding.

16.Grill – a cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment on which grilling is done.

17. Instant reading thermometer – a thermometer used to measure the internal temperature of foods. The stem is inserted into the food, producing an instant temperature read out.

18.Macaroni – paste; often used to refer to elbow-shaped pasta

19.Marinade – an apparel used in cooking to flavor and moisten foods, may be liquid or dry. Liquid marinades are usually based on an acidic ingredients, such as wine or vinegar, dry marinades are usually salt-based.


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20.Microwave – a method of meat transfer in which electro-magnetic waves generated by a device called a magnetron penetrate food and cause the water molecules in it to oscillate.

21.Mince – to chop into very small pieces

22.Mise-en-place – “Put in place”. The preparation and assembly of ingredients, pans, utensils and plates or serving pieces needed for a particular dish or service period

23.Panbroil – a cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat.

24.Panfry – a cooking method in which items are cooked in deep fat in a skillet over medium heat; this generally involves more fat than sautéing or stir-frying but less than deep-frying.

25.Pasta – noodles made from a dough of flour (often semolina), water and/or eggs. This dough is kneaded, rolled and cut or extruded, then cooked by boiling

26.Poach – a method in which items are cooked gently in simmering liquid

27.Pressure steamer – a machine that steams food by heating water under pressure in a sealed compartment, allowing the team to reach higher-than-boiling temperature (212ºF/100ºC). The food is placed in a sealer chamber that cannot be opened until the pressure has released and the steam properly vented from the chamber.

28.Roast – a dry heat cooking method in which items are cooked in an oven or on a spit over a fire

29.Sauté – a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.

30.Simmer – to main the temperature of a liquid just below boiling. Also, a cooking method in which items are cooked in a simmering liquid.

31.Smoking – any of several methods for preserving and flavor foods by exposing them to smoke. Methods include cold-smoking (in which smoked items are not fully cooked), hot-smoking (in which the items are cooked), and smoke-roasting.

32.Steaming – a cooking method in which items are cooked in a vapor by boiling water or other liquids.

33.Stew – a cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time. Stewed items also may be blanched, rather than seared, to give the finished product a pale color. Also a dish prepared by using the stewing method.

34.Stir fry – a cooking method similar to sautéing in which items are cooked over high heat, using little fat. Usually this is done in a wok and the food is kept moving constantly.


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ACKNOWLEDGEMENTS

The Technical Education and Skills Development Authority (TESDA) wishes to extend thanks and appreciation to the many representatives of business, industry, academe and government agencies who donated their time and expertise to the development and validation of these Training Regulations.

TOURISM INDUSTRY BOARD FOUNDATION, INC. (TIBFI) - EXECUTIVE COMMITTEE

LARRY CRUZChairman

PAUL LIM SOTreasurerAction Tur Holidays CorporationBinondo, Manila

USEC. EVELYN PANTIGVice-ChairmanUndersecretary, Department of Tourism

DR. IGNACIO S. PABLOExecutive DirectorHTIP, Intramuros, Manila

DANIEL EDRALINSecretary

SEC. AUGUSTO BOBOY SYJUCOTrusteeDirector General, TESDA

DR. CORAZON RODRIGUEZTrusteeDean, UP Asian Institute of TourismDiliman, Quezon City

INDUSTRY WORKING GROUP (IWG) - EXECUTIVE COMMITTEE

ANABELLE O. MORENOChair, IWGPresident, Association of Human Resource Managers for Hotels and Restaurants (AHRM)

MA. LOURDES CATRALChair, Planning Sub-CommitteeUP, College of Home Economics Diliman, Quezon City

ALAN DIMAYUGAFormer Chair, IWG and Planning Sub-CommitteeExecutive Plaza HotelMalate, Manila

YAEL FERNANDEZChair, Standards and Assessment Sub-CommitteeMandarin Oriental HotelMakati Ave., Makati City

LEA VILLANUEVAChair, Professional and Programs DevelopmentVisions and Breakthroughs, Inc.

STANDARDS AND ASSESSMENT SUB-COMMITTEE MEMBERS AND


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EXPERTSCOMMERCIAL COOKING

MA. CHRISTINA G. AQUINOCenter for Culinary Arts - ManilaKatipunan, Quezon City

BERNARD OLEDANNUWHRAIN

JAMES ANTOLINCenter for Culinary Arts - ManilaKatipunan, Quezon City

ROMULO CANUTONUWHRAIN

EDWARD BUENSUCESONUWHRAIN

JOANNE LIMOANCODusit HotelEDSA, Makati City

ROBERTO FRANCISCOChef Association of the Philippines

JOSE VILLAFLORTiara Oriental HotelMalugay St., Makati City

The Participants in the Validation of this Training Regulation

Members of the Hotels, Resorts and Restaurants Association of Cebu (HRRAC) Members of the Iloilo City Convention Bureau Members of the Hotels and Restaurants Association of the Philippines (HRAP)

The TESDA Board Members and Secretariat

The MANAGEMENT and STAFF of the TESDA Secretariat

QSO

REVIEW PANEL (2009)

MA. CHRISTINA G. AQUINOTIBFI-IWC Expert/Dean, College of International Tourism and Hospitality ManagementLyceum of the Philippines UniversityIntramuros, Manila

DANILO S. BASILIOChef/Owner, Sucree´ Patisserie Cafe, Robinson's Manila/Trainer, Culinary Institute of Aristocrat (CIA)/ Roxas Blvd., ManilaLyceum of the Philippines University, Intramuros Manila

ROBERTO FRANCISCOTIBFI-IWC Expert/ Chef-Trainer, Center for Advanced Training in Food and Beverage Services (CATFABS)/ Hotel and Restaurant Chef Association of the Philippines (HRCAP)

CEFERINO PABROQUEZPresident, Chef Maritime Training and Assessment CenterManila

EDEL TOLENTINOTrainer, Food TechnologyPhilippine Women UniversityManila

SUSAN F. EDILOTIBFI-IWC Expert

TESDA QSO Staff


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