CBC Commercial Cooking NC III

COMPETENCY-BASED
CURRICULUM
Sector:
TOURISM
Qualification:
COMMERCIAL COOKING NC III

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig, Metro Manila
TABLE OF CONTENTS
Page
A._Course Design................................................................................................
B._Modules of Instruction................................................................................9-106
___
BASIC COMPETENCIES............................................................................
o Leading workplace communication.................................................
o Leading small team.........................................................................
o Developing and practicing negotiation skills...................................
o Identifying/determining fundamental cause of problem .................
o Using mathematical concept and technique..................................
o Using relevant technologies..........................................................
COMMON COMPETENCIES....................................................................
o Rostering staff.................................................................................
o Controlling and ordering stock........................................................
o Training small groups......................................................................
o Establishing and conducting business relationships.......................
CORE COMPETENCIES...........................................................................
o A la carte and buffet food preparation.............................................
o Planning and controlling menu-based catering...............................
o Organizing bulk cooking operations................................................
o Pate and terrine preparation...........................................................
o Buffet planning and design..............................................................
o Preparing and serving specialized food items................................
o Preparing and serving specialty cuisines........................................
o Monitoring catering revenue and costs...........................................
o Establishing and maintaining quality control...................................
o Applying cook-chill-freeze production processes..........................
-2-
CBC Commercial Cooking NC III
COURSE DESIGN
COURSE TITLE
ADVANCED COMMERCIAL COOKING I
NOMINAL DURATION
244 hours
QUALIFICATION
Commercial Cooking NC III
COURSE DESCRIPTION :
The course consists of competencies that a person must achieve to plan, prepare, and
present various hot and cold products and manage a team of cooks for guests in hotels,
motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the
companys acceptable standards.
ENTRY REQUIREMENTS:
Trainees or students wishing to gain entry into this course should possess the following
requirements:
can communicate both orally and in written form;
at least high school graduate
physically and mentally fit;
with good moral character;
can perform basic mathematical computation;
must be competent in the entire Commercial Cooking NCIII qualification
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.
-1-
COURSE STRUCTURE:
BASIC COMPETENCIES
(20 hours)
UNIT OF
COMPETENCY
MODULE TITLE
1. Lead workplace 1.1 Communication

communication
skills for team
leaders
2. Lead small
team
2.1 Leading small

team
3. Develop and
practice
negotiation
skills
3.1 Negotiation
skills
4. Solve
workplace
problems
related to work
activities
5. Use
mathematical
concepts and
techniques
4.1 Identifying/
determining
fundamental
cause of
problem
5.1 Using
mathematical
concepts and
techniques
6. Use relevant
technologies
6.1 Using relevant

technologies
-2-
LEARNING OUTCOMES
1.1.1 Communicate information

about workplace
processes
1.1.2 Lead workplace
discussions
1.1.3 Identify and communicate
issues arising in the
workplace
2.1.1 Provide team leadership.
2.1.2 Assign responsibilities
among members.
2.1.3 Set performance
expectation for team
members.
2.1.4 Supervise team
performance
3.1.1 Identify relevant
information in planning
negotiations
3.1.2 Participate in negotiations
3.1.3 Document areas for
agreement
4.1.1 Explain the analytical
techniques
4.1.2 Identify the problem
4.1.3 Determine the possible
cause/s of the problem
5.1.1 Identify mathematical tools
and techniques to solve
problem
5.1.2 Apply mathematical
procedures/solution
5.1.3 Analyze results
6.1.1 Study /select appropriate
technology
6.1.2 Apply relevant technology
6.1.3 Maintain/enhance relevant
technology
NOMINAL
DURATION
4 hours
2 hours
4 hours
4 hours
2 hours
4 hours
COMMON COMPETENCIES
(24 hours)
UNIT OF
COMPETENCY
MODULE TITLE
1. Roster staff
1.1 Rostering staff
2. Control and
order stock
2.1 Controlling and

ordering stock
3.
Train small
groups
3.1 Training small

groups
4.
Establish and
conduct
business
relationships
4.1 Establishing
and conducting
business
relationships
LEARNING OUTCOMES
1.1.1 Develop and implement

staff rosters
1.1.2 Maintain staff records
2.1.1 Maintain stock levels and
records
2.1.2 Process stock orders
2.1.3 Manage stock losses
2.1.4 Follow-up orders
2.1.5 Organize and administer
stocks
3.1.1 Prepare for training
3.1.2 Deliver training
3.1.3 Provide opportunities for
practices
3.1.4 Review training
4.1.1 Establish and conduct
business relationships
4.1.2 Conduct negotiations
4.1.3 Make formal business
agreements
4.1.4 Foster and maintain
business relationships
NOMINAL
DURATION
6 hours
6 hours
6 hours
6 hours
-3-
CORE COMPETENCIES
(200 hours)
-4-
UNIT OF
COMPETENCY
1. Plan and
prepare food
for a la carte
and buffets
2.
3.
4.
5.
6.
7.
8.
MODULE TITLE
1.1 A la carte and

buffet food
preparation
LEARNING OUTCOMES
1.1.1 Plan ala carte and buffet

items
1.1.2 Prepare, produce and
present foods for ala carte
and buffets
1.1.3 Store ala carte and buffet
items
Plan and
2.1 Planning and
2.1.1 Plan and prepare menus
control menucontrolling
2.1.2 Control menu-based
based catering
menu-based
catering
catering
2.1.3 Practice portion control
Organize bulk 3.1 Organizing
3.1.1 Plan kitchen operations for
cooking
bulk cooking
bulk cooking
operations
operations
3.1.2 Organize production of
bulk cooking menus
3.1.3 Select systems for bulk
cooking
3.1.4 Use preparation and
cooking techniques
appropriate to the bulk
cooking system
Prepare pates 4.1 Pate and
4.1.1 Prepare pates and terrines
and terrines
terrine
4.1.2 Present pates and terrines
preparation
4.1.3 Develop new recipes
Plan, prepare
5.1 Buffet planning 5.1.1 Plan and design a buffet
and display a
and design
5.1.2 Prepare for the buffet
buffet
5.1.3 Display food items
5.1.4 Present buffet in a safe
and hygienic manner
Select,
6.1 Preparing and 6.1.1 Select specialized food
prepare and
serving
items
serve
specialized
6.1.2 Plan menus and/or
specialized
food items
promotional strategies
food items
6.1.3 Prepare and present
(dishes using) specialized
food items
6.1.4 Implement hygienic and
safe practices
Select,
7.1 Preparing and 7.1.1 Plan specialized cuisine
prepare and
serving
7.1.2 Select and purchase food
serve specialty
specialty
for menu items
cuisines
cuisines
7.1.3 Select and use equipment
and techniques for
preparation, cooking and
service
7.1.4 Prepare, cook and serve a
range of menu items
7.1.5 Implement safe and
hygienic practices
Monitor
8.1 Monitoring
8.1.1 Establish and maintain
catering
catering
purchasing and ordering
NOMINAL
DURATION
20 hours
20 hours
20 hours
20 hours
20 hours
20 hours
20 hours
20 hours
-5-
UNIT OF
COMPETENCY
revenue and
costs
9. Establish and
maintain
quality control
10. Apply cookchill-freeze
production
processes
MODULE TITLE
LEARNING OUTCOMES
system
8.1.2 Establish and maintain
financial control system
8.1.3 Maintain production
control system
8.1.4 Select and utilize
technology
9.1 Establishing
9.1.1 Establish and implement
and
procedures for quality
maintaining
control
quality control 9.1.2 Monitor and solve quality
related problems
10.1 Applying cook- 10.1.1 Ensure goods received
chill-freeze
conform to the appropriate
production
food hygiene and health
processes
standards
10.1.2 Prepare and cook food to
meet industry safety
standards
10.1.3 Chill cooked food
10.1.4 Freeze cooked food
10.1.5 Store cooked food under
refrigeration
10.1.6 Distribute cook-chill/frozen
products
10.1.7 Prepare frozen food for
reheating
10.1.8 Re-thermalize (reheat)
food products
10.1.9 Maintain and serve
reheated food
NOMINAL
DURATION
revenue and
costs
20 hours
20 hours
RESOURCES:
Facilities
Equipment
Training Equipment
1 unit Over head projector
1 unit Flip chart
1 unit White board
1 Reach-in freezer
1 Reach-in refrigerator
5 4-burner gas range w/ oven
1 Stock pan burner
1 Deep fat fryer (small/single)
1 Microwave oven
1 Combination of broiler and griddle small
5 Exhaust hood
1 Dish washing machine (optional)
1 Blender machine
1 Pressure cooker
1 Meat slicer - small
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Safety Equipment
1 set First Aid Kit
1 pc. Fire Extinguisher
1 Meat grinder
1 Meat chopper machine (optional)
1 Salamander, griller
5 Preparation table with sink (approx. 45
x 28)
1 Bain Marie - table
1 Working table (fabricated)
5 Condiment cabinet
1 Washing sink
1 Soak sink
Utility shelving
5 Stainless steel rack (5 shelves)
1 Steel rack
1 Utility cart
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Supplies
Accessories
Training Materials
- 25 pcs. Marker
- 25 pcs. Pencil
- 2 rims Bond paper
Meat
- Beef
- Pork
- Lamb
Cleaning Materials
- 4 pcs. Floor mops
- 1 pc. Mop Squeezer
- 4 pcs. Broom (Tambo)
- pcs. Dust pan
- 5 pcs. Garbage bin (4 gals.)
- 2 pcs. Liquid soap dispenser
- 2 pcs. Paper towel dispenser
Poultry
- Chicken
- Duck
- Turkey
- Pigeon, etc.
Seafood
- Fish
- Shellfish
- Crustacean
Basic cutting knives

- 5 pcs. Paring knife
- pcs. Bread knife
- 5 pcs. Filleting knife
- 5 pcs. Carving knife
- 3 pcs. Chefs knife 6
- 3 pcs.Chefs knife 8
- 5 pcs. Boning knife
- 3 pcs. Oysters knife
- 3 pcs. Cleaver
- 5 pcs. Butcher knife
Perishables
- Vegetable
- Fruits
- Dairy products
- Processed foods
Dry Goods (Groceries)

- Sauces
- Spices
- Seasoning
- Canned fruits
- Canned vegetables
- Noodles
- Pasta
- Rice
- Flour
- Sugar
- Beans
Tongs
- 5 pcs. 8 inches
- 3 pcs. 12 inches
Hand tools
- 1 pc. Apple corer
- 3 pcs. Wire whisk - small
- 3 pcs. Wire whisk - medium
- 3 pcs. Wire whisk heavy duty
- 5 pcs. Can opener
- 3 pcs. Kitchen scissors
- 3 pcs. Soup Ladle 3 oz.
- 3 pcs. Soup Ladle
12 oz.
- 5 pcs. Kitchen spoon
- 5 pcs. Kitchen spoon slotted
- 3 pcs. Kitchen fork
- 3 pcs. Carving fork
- 3 pcs. Pocket/pin thermometer
- 5 pcs. Peelers
- 5 pcs. Tenderizer, medium
- 5 pcs. Skimmer, fine
- 3 pcs. Wire Skimmer, small
- 5 pcs.Skimmers spider
- 3 pcs. Strainer, small, fine
- 3 pcs. Siever
- 2 pcs. Strainer, medium, fine
-8-
Tools
5 pcs. Turner, 3 x 6
5 pcs. Spatula
5 pcs. Wooden spoon
5 pcs. Parisienne spoon
5 pcs. Zester
5 pcs. Piping bag
5 Sets Pastry tubes
3 pcs. Strainer Chinois - small
3 pcs. Strainer Chinois - medium
3 pcs. Funnel - small
2 pcs. Funnel - medium
5 sets Measuring spoon
5 sets Measuring cup
5 sets Measuring urn
1 pc. Ice cream scoop
10 pcs. Cheese cloth
12 pcs. Serving spoon
1 pc. Food mill
3 pcs. Weighing scale 5 kgs.
5 pcs. Weighing scale 1000 grams
5 pcs. Sauce pan w/ handle, 16 cm.
diameter x 8 cm. height
5 pcs. Sauce pan w/ handle, 20 cm.
diameter x 8 cm. height
5 pcs. Sauteing pan small
3 pcs. Sauteing pan - medium
3 pcs. Sauteing pan - large

2 pcs. Sauteing pan - heavy duty
4 pcs. Braising pan - small
2 pcs. Braising pan - medium
2 pcs. Braising pan - large
4 pcs, Stock pots - small
2 pcs. Stock pots - medium
1 pc. Stock pot - large
5 pcs. Frying pan - small
2 pcs. Frying pan - medium
1 pc. Frying pan - large
1 pc. Colander - small
1 pc. Colander - medium
5 pcs. Cutting board
1 pc. Fish poacher- medium
2 pcs. Casserole - small
2 pcs. Casserole - medium
2 pcs. Wok - small
2 pcs. Wok - medium
1 pc. Double boiler - medium
4 pcs. Paellara
2 pcs. Glass rack
1 pc. Soup cup rack
2 pcs. Plate rack
10 pcs. Baking tray small
10 pcs. Utility tray stainless
2 pcs. Roasting tray
REFERENCES:
Manuals
Books
CDs
Recipe Books
ASSESSMENT METHODS:
Written test
Practical test
Observation in laboratory
Oral questioning
COURSE DELIVERY:
Lecture/discussion
Demonstration
-9-
- 10 -
Hands-on
Video viewing
TRAINERS QUALIFICATIONS
Must have completed a Trainers Training Methodology Course

(TM III) or its equivalent
Must be physically and mentally fit
Must have at least 3-5 years job/industry experience
Must be a holder of Commercial Cooking NC Level III Certificate
Must be of good moral character
With pleasing personality
Must have attended relevant training and seminars
- 11 -
MODULES OF INSTRUCTION
BASIC COMPETENCIES
BASIC COMPETENCY
COMMUNICATIONS
UNIT OF COMPETENCY :
LEAD WORKPLACE COMUNICATION
MODULE TITLE
LEADING WORKPLACE COMMUNICATION
MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes

required to prepare different reports required in the
workplace.
SUGGESTED DURATION :
4 hours
QUALIFICATION LEVEL
NC III
SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees must be able to:
LO1. Communicate information about workplace processes.
LO2. Lead workplace discussions.
LO3. Identify and communicate issues arising in the workplace.
- 13 -
LO1. COMMUNICATE INFORMATION ABOUT WORKPLACE PROCESSES

ASSESSMENT CRITERIA:
1.
2.
3.
4.
5.
6.
Appropriate communication method is selected.

Multiple operations involving several topic areas are communicated.
Questions are used to gain extra information.
Correct sources of information are identified.
Information is selected and sequenced correctly when required.
Verbal and written reporting are maintained in both familiar and unfamiliar
situations.
CONTENTS:
Method of communication
Communication skills
Communication tools
Questioning techniques
CONDITIONS:
The students/trainees must be provided with the following:
Simulated workplace environment

Communication tools
Variety of information
METHODOLOGIES:
Discussion
Role play
Brainstorming
ASSESSMENT METHODS:
- 14 -
Direct observation
Interview
LO2. LEAD WORKPLACE DISCUSSIONS

1. Responses to workplace issues are sought.
2. Response to workplace issues are provided when sought.
3. Constructive contributions are made to workplace discussion on such issues as
production, quality and safety.
4. Goals and aims of actions under taken in the workplace are communicated.
CONTENTS:
Method/techniques of discussion
How to lead discussion
How to solicit response
CONDITIONS:

Communication tools
Variety of informations
METHODOLOGIES:
Discussion
Role play
Brainstorming
ASSESSMENT METHODS:
Direct observation
Interview
- 15 -
LO3. IDENTIFY AND COMMUNICATE ISSUES ARISING IN THE WORKPLACE.

1. Issues and problems are identified as they arise.
2. Information regarding problems and issues are organized coherently to ensure
clear and effective communication.
3. Dialog is initiated with appropriate personnel.
4. Communication problems and issues are addressed as they arise.
CONTENTS:
Identify problems and issues

Organizing information on problem and issues
Relating problems and issues
Communication barriers affecting workplace discussions.
CONDITIONS:

Communication tools
Variety of informations
METHODOLOGIES:
Discussion
Role play
Brainstorming
ASSESSMENT METHODS:
- 16 -
Direct observation
Interview
BASIC COMPETENCY
TEAM WORK
UNIT OF COMPETENCY
LEAD SMALL TEAM
MODULE TITLE
LEADING SMALL TEAM
MODULE DESCRIPTOR

required to lead small team including setting and
maintaining team and individual performance standard.
SUGGESTED DURATION
2 hours
QUALIFICATION LEVEL
NC III

LO1. Provide team leadership.
LO2. Assign responsibilities among members.
LO3. Set performance expectation for team members.
LO4. Supervise team performance.
- 17 -
LO1. PROVIDE TEAM LEADERSHIP

1. Work requirements are identified and prescribed to members.
2. Reasons for instructions and requirements are properly disseminated to team
members.
3. Team members questions, problems, concerns are recognized, discussed and
dealt accordingly.
CONTENTS:
Communication skills required for leading small team

Skills and techniques in promoting team building
Negotiating skills
Up to date dissemination of instruction and requirements to members.
Art of listening and treating individual team members concern
CONDITIONS:
Learning materials
- team building manual
- catalogs
- brochures
Simulated team
METHODOLOGIES:
Traditional/lecture
Demonstration
Case studies
ASSESSMENT METHODS:
- 18 -
Written examination
Direct observation
LO2. ASSIGN RESPONSIBILITIES AMONG MEMBERS

1. Duties and responsibilities are allocated in respect to the skills, knowledge and
attitudes of every team member.
2. Duties are allocated having regard to individual preference, domestic and
personal considerations.
3. Duties and responsibilities of each member are properly identified and defined.
CONTENTS:
Duties and responsibilities of each team member

Skills in identifying individual skills, knowledge and attitude as basis for allocating
responsibilities
Knowledge in identifying each team member duties and responsibilities
CONDITIONS:
Learning materials
- relevant legal requirements
- manuals
METHODOLOGIES:
Traditional/lecture
Demonstration
ASSESSMENT METHODS:
Written examination
Direct observation
- 19 -
LO3. SET PERFORMANCE EXPECTATION FOR TEAM MEMBERS

1. Performance expectations are established based on client needs and according
to assigned requirements.
2. Performance expectations are based on individual team members duties and
responsibilities.
3. Performance expectations are discussed and disseminated to individual team
member.
CONTENTS:
Knowledge and skills in setting individual performance target/expectation

Team members duties and responsibilities
Employee policies and procedures
Defining performance expectations criteria
CONDITIONS:
Performance expectation worksheet

Relevant legal requirements
METHODOLOGIES:
Traditional/lecture
Demonstration
Case studies
ASSESSMENT METHODS:
- 20 -
Written examination
Direct observation
LO4. SUPERVISE TEAM PERFORMANCE

1. Monitor team members performance in respect to the defined performance
criteria.
2. Provide team members with feedback, positive support and advice on strategies
to overcome any difficulties.
3. Inform team members of any changes in the priority allocated to assignment or
task.
4. Provide communication follow-up on all issues affecting the team.
CONTENTS:
Knowledge and skills in monitoring team member performance

Monitoring team operation to ensure client needs and satisfaction
Methods of monitoring performance
Informal/formal counseling skills
CONDITIONS:
Performance expectation worksheet

Relevant legal requirements
METHODOLOGIES:
Traditional/lecture
Demonstration
Modular
ASSESSMENT METHODS:
Written examination
Direct observation
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DEVELOP AND PRACTICE NEGOTIATION SKILLS
MODULE TITLE
DEVELOPING AND PRACTICING NEGOTIATION SKILLS
MODULE DESCRIPTOR :
This module covers the skills, knowledge and attitudes

required to collect information in order to plan and participate
in the negotiation.
NOMINAL DURATION
4 hours

LO1. Identify relevant information in planning negotiations
LO2. Participate in negotiations
LO3. Document areas for agreement
- 22 -
LO1. IDENTIFY RELEVANT INFORMATION IN PLANNING NEGOTIATIONS

1. Information in preparation for negotiation is identified and included in the plan
2. Information on creating non verbal environments for positive negotiations is
identified and included in the plan
3. Information on different questioning techniques is identified and included in the
plan
CONTENTS:
Background information on other parties to the negotiation

Observing differences between content and process
Identifying bargaining information
Applying strategies to manage process
Applying steps in negotiating process
Strategies to manage conflict
Steps in negotiating process
CONDITIONS:
Pertinent documents
Simulated workplace
Prepared recipes
Paper and pencil
Calculator
Hands out
METHODOLOGIES:
Lecturette
Role playing
Practical exercises
ASSESSMENT METHODS:
Written test/ questioning

Demonstration
- 23 -
LO2. PARTICIPATE IN NEGOTIATIONS

1. Criteria for successful outcome are agreed upon by all parties
2. Desired outcome of all parties are considered
3. Appropriate language is used throughout the negotiation
CONTENTS:
Decision making and conflict resolution strategies procedures

Problem solving strategies on how to deal with unexpected questions and
attitudes during negotiation
Background information on other parties to the negotiation
Observing differences between content and process
CONDITIONS:
Pertinent documents
Simulated workplace
Supplies
Paper and pencil
Calculator
Hands out
METHODOLOGIES:
Lecturette
Role playing
practical exercises
ASSESSMENT METHODS:
- 24 -

Demonstration
LO3. DOCUMENT AREAS FOR NEGOTIATION

1.
2.
3.
4.
The issues and processes are documented and agreed upon by all parties
Possible solutions are discussed and their viability assessed
Areas for agreement are confirmed and recorded
Follow-up action is agreed upon by all parties
CONTENTS:
Procedure in documenting negotiations

Managing information
Filing documents
CONDITIONS:
Pertinent documents
Simulated workplace
Supplies
Paper and pencil
Calculator
Hands out
METHODOLOGIES:
Lecturette
Role playing
practical exercises
ASSESSMENT METHODS:

Demonstration
- 25 -
BASIC COMPETENCY
PROBLEM SOLVING
SOLVE WORKPLACE PROBLEM RELATED TO WORK

ACTIVITIES
MODULE TITLE
IDENTIFYING / DETERMINING FUNDAMENTAL CAUSE

OF PROBLEM
MODULE DESCRIPTOR :
This module expresses the competency required to apply

problem solving techniques to identify/determine
fundamental cause problem.
SUGGESTED DURATION :
4 hours
QUALIFICATION LEVEL
NC III

LO1. Explain the analytical techniques.
LO2. Identify the problem.
LO3. Determine the possible cause/s of the problem.
- 26 -
LO1. EXPLAIN THE ANALYTICAL TECHNIQUES

1. Importance and application of analytical techniques are explained.
2. Analytical techniques such as brainstorming, cause and effects diagrams,
PARETO analysis, SWOT analysis, GANT chart, PERT CPM & graphs, and
scatter grams are defined.
CONTENTS:
Observation, investigation & analytical techniques

Brainstorming
Cause and effect diagrams
PARETO analysis
SWOT analysis
GANT chart
PERT CPM & graph
SCATTERGRAMS
CONDITIONS:
Courseware
Learning materials/guides
Computer
OHP
METHODOLOGIES:
Direct observation
Simulation /role playing
Case studies
ASSESSMENT METHODS:
Written examination
Practical/performance test
- 27 -
LO2. IDENTIFY THE PROBLEM.

1. Variances are identified from normal operating parameters and product quality.
2. Extent, cause, and nature of the problem are defined based on observation,
investigation and analytical techniques.
3. Problems are clearly stated and specified.
CONTENTS:
Normal operating parameters & product quality

Identifying & clarifying the nature of problem
Application of analytical techniques
CONDITIONS:
Courseware
Computer
OHP
METHODOLOGIES:
Direct observation
Simulation /role playing
Case studies
ASSESSMENT METHODS:
- 28 -
Written examination
LO3. DETERMINE THE POSSIBLE CAUSE/S OF THE PROBLEM

1. Possible cause/s of problem is identified based on experience & the use of
problem solving tools/analytical techniques.
2. Possible cause statements are developed.
3. Fundamental causes are explained.
CONTENTS:
Non-routine process and quality problems

Teamwork and work allocation problem
Safety and emergency situations and incidents
CONDITIONS:
Courseware
Computer
OHP
METHODOLOGIES:
Direct observation
Simulation/role playing
Case studies
ASSESSMENT METHODS:
Written examination
- 29 -
USE MATHEMATICAL CONCEPTS AND TECHNIQUES
MODULE TITLE
USING MATHEMATICAL CONCEPTS AND TECHNIQUES
MODULE DESCRIPTOR :

required in the application of mathematical concepts and
techniques.
NOMINAL DURATION
2 hours
QUALIFICATION LEVEL
NC III

LO1. Identify mathematical tools and techniques to solve problem.
LO2. Apply mathematical procedure/solution.
LO3. Analyze results.
- 30 -
LO1. IDENTIFY MATHEMATICAL TOOLS AND TECHNIQUES TO SOLVE PROBLEM

1. Problem areas based on given condition are identified.
2. Mathematical techniques based on the given problem are selected.
CONTENTS:
Four Fundamental Operations

Steps in solving a problem
Standard formulas
Conversion
Measurement
CONDITION:
Manuals
Hand-outs
Problem set
Conversion table
Table of formulas
Measuring tools
METHODOLOGIES:
Lecturette
Self-paced instruction
Group discussion
ASSESSMENT METHODS:
Written examination
Demonstration
- 31 -
LO2. APPLY MATHEMATICAL PROCEDURES / SOLUTION

1. Mathematical techniques based on the problem identified are applied.
2. Mathematical computations are performed to the level of accuracy required for
the problem.
3. Results of mathematical computation based on job requirements is determined
and verified.
CONTENTS:
Problem-based questions
Estimation
Use of mathematical tools and standard formulas
Mathematical techniques
CONDITION:
Manuals
Hand-outs
Calculator
Measuring tools/devices
Case problems
METHODOLOGIES:
Lecturette
Group discussion
Practical work approach
ASSESSMENT METHODS:
- 32 -
Written examination
Oral Interview
LO3. ANALYZE RESULTS

1. Results of application based on expected and required specifications and
outcome is reviewed.
2. Appropriate action in case of error is applied.
CONTENTS:
Four Fundamental Operations

Steps in solving a problem
Standard formulas
Conversion
Measurement
CONDITION:
Manuals
Hand-outs
Problem set
Conversion table
Table of formulas
Measuring tools
METHODOLOGIES:
Lecturette
Group discussion
Research study
ASSESSMENT METHODS:
Written examination
Oral Interview
- 33 -
USE RELEVANT TECHNOLOGIES
MODULE TITLE
USING RELEVANT TECHNOLOGIES
MODULE DESCRIPTOR :

required in selecting, sourcing and applying appropriate and
affordable technologies in the workplace.
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL :
NC III

LO1. Study/ select appropriate technology.
LO2. Apply relevant technology.
LO3. Maintain/ enhance relevant technology.
- 34 -
LO1. STUDY / SELECT APPROPRIATE TECHNOLOGY

1. Appropriate technologies are studied based on work requirements.
2. Appropriate technologies are identified and selected based on work
requirements.
CONTENTS:
Machineries/ equipment and their application

Software/ programs
CONDITION:
Manuals
Hand-outs
Multimedia
Video tape
Brochures
CDs
Internet access
Computer
METHODOLOGIES:
Lecturette
Group discussion
Film showing
ASSESSMENT METHODS:
Written examination
Interview
- 35 -
LO2. APPLY RELEVANT TECHNOLOGY

1. Relevant technology is used in carrying out function based on work requirements.
2. Applicable software and hardware is used as per job requirement.
3. Management concept are observed as per established industry practices.
CONTENTS:
Office technology
Industrial technology
System technology
Information technology
Training technology
Different software/ hardware
5S (Proper House Keeping)
CONDITION:
The students/learners must be provided with the following:
Manuals
Hand-outs
Multimedia
Video tape
Brochures
CDs
Internet access
Computer
METHODOLOGIES:
Lecturette
Group discussion
Film showing
ASSESSMENT METHODS:
- 36 -
Written examination
Interview
LO3. MAINTAIN / ENHANCE RELEVANT TECHNOLOGY

1. Maintenance of technology is applied in accordance with the industry standard
operating procedure, manufacturers operating guidelines and occupational
health and safety procedure
2. Updating of technology is maintained through continuing education or training in
accordance with job requirement.
3. Appropriate action for technology failure/ defect is immediately reported to the
concerned/ responsible person or section.
CONTENTS:
Corrective and preventive maintenance

Upgrading of technology
Communication skills
Organizational set-up/ work flow
CONDITION:
The students/learners must be provided with the following:
Manuals
Hand-outs
Multimedia
Video tape
Brochures
CDs
Internet access
Computer
METHODOLOGIES:
Lecturette
Group discussion
Film showing
ASSESSMENT METHODS:
Written examination
Interview
- 37 -
COMMON COMPETENCIES
COMMERCIAL COOKING NCIII
ROSTER STAFF
MODULE TITLE
ROSTERING STAFF
MODULE DESCRIPTOR :
This module covers the knowledge, skills, behavior and

motivations required to develop staff rosters. This role may
be carried out by operational supervisors and managers.
NOMINAL DURATION
6 hours
QUALIFICATION LEVEL :
NC III

LO1. Develop and implement staff rosters
LO2. Maintain staff records
- 39 -
LO1. DEVELOP AND IMPLEMENT STAFF ROSTERS

ASSESSMENT CRITERIA
1. Rosters are developed in accordance with company agreements and wage
budgets.
2. Operational efficiency and customer service levels are maximized while wage
costs are minimized in roster development.
3. Duties are combined where appropriate to ensure effective use of staff.
4. The available skills base is utilized appropriately to roster the most effective mix of
staff and to meet different operational requirements.
5. Rosters are presented in required formats to ensure clarity of information in
accordance with company standards.
6. Rosters are communicated to appropriate colleagues within designated timelines.
CONTENTS:
The role of rosters and their importance in controlling staff costs

Factors to be considered when developing rosters
Formats for the presentation of staff rosters and details to be included
Knowledge on area of operation for which roster is being developed.
Organizing information
Preparing staff rosters
Communicating with colleagues about the developed rosters
CONDITIONS:
Workplace/assessment location
Computer
Printed materials/handouts
References
METHODOLOGIES:
Lecture
Group discussion
Case study
ASSESSMENT METHODS:
- 40 -
Observation
Interviews/questioning
Written test
LO2. MAINTAIN STAFF RECORDS

ASSESSMENT CRITERIA
1. Time sheets and other documentation are completed accurately and within
designated timelines.
2. Staff records are updated accurately and maintained or stored in accordance with
establishment procedures.
CONTENTS:
Formats for the presentation of staff rosters and details to be included

Knowledge on area of operation for which roster is being developed.
Organizing information
Preparing staff rosters
CONDITIONS:
Writing materials
References
Handouts
Workplace/assessment location
Computer
Printed materials/handouts
METHODOLOGIES:
Lecture
Simulation
Group discussion
ASSESSMENT METHODS:
Observation
Evaluation of reports submitted
- 41 -
CONTROL AND ORDER STOCK
MODULE TITLE
CONTROLLING AND ORDERING STOCK
MODULE DESCRIPTOR :
This module covers the knowledge, skills, behavior and

motivations required to control and order stock in a range of
hospitality establishments. This role is generally carried out
by supervisors and team leaders.
NOMINAL DURATION
6 hours
QUALIFICATION LEVEL
NC III

LO1. Maintain stock levels and records.
LO2. Process stock orders.
LO3. Manage stock losses.
LO4. Follow-up orders.
LO5. Organize and administer stocks.
- 42 -
LO1. MAINTAIN STOCK LEVELS AND RECORDS

ASSESSMENT CRITERIA
1.
2.
3.
4.
Stock levels are monitored and maintained according to company requirements.

Stock security is monitored and systems are adjusted as required.
Stock reorder cycles are monitored and adjusted as required.
Colleagues are informed of their individual responsibilities in regard to the
reordering of stock.
5. Records of stock storage and movement are maintained in accordance with
company procedures.
6. Stock performance is monitored and fast/slow-selling items are identified
and reported in accordance with company procedures.
CONTENTS:
Stock recording systems

Securing stocks
Par stocks
Monitoring slow moving items
CONDITIONS:
References/Handouts
Use of real stock items
Stock cards and records
Opportunity to deal or link with internal/external suppliers
Computer with appropriate software, if any
METHODOLOGIES:
Lecture/discussion
Role-play
Simulation
ASSESSMENT METHODS:

Written or oral questions
- 43 -
LO2. PROCESS STOCK ORDERS

ASSESSMENT CRITERIA
1. Orders for stock are processed accurately and in accordance with company
procedures
2. Stock levels are maintained and recorded ensuring information is complete,
correct and current.
3. Incoming stock is checked against purchase and supply agreements and all
necessary details are recorded.
CONTENTS:
Ordering/re-ordering stocks
Handling incoming stocks
Maintaining stock records
CONDITIONS:
References/handouts
Stock cards and records
Opportunity to deal or link with internal/external suppliers
Computer with appropriate software, if any
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
- 44 -
Observation
Written test
LO3. MANAGE STOCK LOSSES

ASSESSMENT CRITERIA
1.
2.
3.
4.
Stock losses are identified and recorded according to company procedures.

Losses are reported in accordance with company procedures.
Avoidable losses are identified and reasons behind these losses are established.
Solutions to loss situations are recommended and related procedures are
implemented to prevent future avoidable losses.
CONTENTS:
Recording stock losses

Reporting stock losses
Preventing stock losses/stock control procedures
CONDITIONS:
Students/trainees must be provided with the following:
References/Handouts
Computer
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
Observation
Written test
- 45 -
LO4. FOLLOW UP ORDERS

1. The delivery process is monitored to ensure agreed deadlines are met.
2. Continuity of supply is ensured by liaising with colleagues and suppliers.
3. Routine supply problems are followed up or referred to the appropriate person in
accordance with company policy.
4. Stock is distributed to agreed locations.
CONTENTS:
Monitoring deliveries
Controlling shortages or out of stock supplies
Allocating deliveries and supplies
CONDITIONS:
References/handouts
Project or work activities
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
- 46 -
Observation
Written test
Review of workplace reports and records related to stock control prepared by the
candidate
LO5. ORGANIZE AND ADMINISTER STOCKS

ASSESSMENT CRITERIA
1. Stocks are organized at appropriate intervals according to company policy and
procedures.
2. Stocktaking responsibilities are allocated to staff.
3. Accurate stock reports are produced within designated timelines.
CONTENTS:
Organizing stocks
Stock taking/inventory systems
Inventory reports
CONDITIONS:
References
Handouts
Access to stock rooms and real stock items
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
Review of activities undertaken by the candidate
- 47 -
TRAIN SMALL GROUPS
MODULE TITLE
TRAINING SMALL GROUPS
MODULE DESCRIPTOR :
This module covers the requirements for planning, delivering

and reviewing training provided for the purposes of
developing competency on a one-to-one or small group
basis.
NOMINAL DURATION
6 hours
QUALIFICATION LEVEL
NC III

LO1. Prepare for trainings
LO2. Deliver training
LO3. Provide opportunities for practices
LO4. Review training
- 48 -
LO1. PREPARE FOR TRAINING

ASSESSMENT CRITERIA
1. Specific training needs are identified and confirmed through consultation with
appropriate personnel.
2. Training objectives are matched to identify competency development needs.
3. Training approaches are planned and documented.
CONTENTS:
Training needs analysis

Designing training and development plans
CONDITIONS:
References
Handouts
Access to records, logbooks, reports and other sources of information about the
operation and/or the personnel
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
Written/ oral examination

Observation
Written tests
- 49 -
LO2. DELIVER TRAINING

ASSESSMENT CRITERIA
1. Training is conducted in a safe and accessible environment.
2. Training delivery methods appropriate to the participant(s) needs, trainer
availability, location and resources are selected.
3. Strategies and techniques which facilitate the learning process are employed.
4. Training objectives, sequence of activities and assessment processes are
discussed with training participant(s).
5. Systematic approach to training is undertaken to meet specific needs of training
participant(s).
CONTENTS:
Different training delivery methods

How to conduct training programs
Presentation skills and proper use of equipment
Strategies and techniques which facilitate the learning process
CONDITIONS:
References
Handouts
Access to records, logbooks, reports, organizational plans and other sources of
information about the operation and/or the personnel
OHP/Computer/LCD
Audio visual learning materials
Training materials
METHODOLOGIES:
Lecture-discussion
Role-play/group training activities and exercises
Simulation
ASSESSMENT METHODS:
- 50 -
Observation
Written tests
LO3. PROVIDE OPPORTUNITIES FOR PRACTICES

ASSESSMENT CRITERIA
1. Practice opportunities are provided to ensure that the participants achieve the
components of competency.
2. Variety of methods for encouraging learning is implemented to meet the individual
needs of participants.
CONTENT:
Importance of practice in the workplace

Working on a project
CONDITIONS:
References
Handouts
METHODOLOGIES:
Lecture-discussion
Role-play/ simulation
Case studies
ASSESSMENT METHODS:
Observation
Written tests
- 51 -
LO4. REVIEW TRAINING

ASSESSMENT CRITERIA
1. Participants are encouraged to self evaluate performance and areas for
2.
3.
4.
5.
improvement are identified.

Participants readiness for assessment is monitored and assistance is provided
with the collection of evidence for satisfactory performance.
Training is evaluated against objectives in the context of self-assessment,
participant feedback, supervisor comments and measurements.
Training details are recorded according to enterprise and legislative
requirements.
Results of evaluation are utilized to guide further training.
CONTENTS:
Importance of evaluating programs

Methods of evaluating programs
Performance review and analysis
CONDITIONS:
Training materials
References
Handouts
Records, logbooks, reports and other sources of information about the training
METHODOLOGIES:
Lecture-discussion
Role-play/simulation
Case studies
ASSESSMENT METHODS:
- 52 -
Observation
Written tests
ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS
MODULE TITLE
ESTABLISHING AND CONDUCTING

BUSINESS RELATIONSHIPS
MODULE DESCRIPTOR :
This module deals with the skills and knowledge required to

manage business relationships with customers or suppliers
within a tourism or hospitality context. It focuses on the
relationship building and negotiation skills.
NOMINAL DURATION
6 hours
QUALIFICATION LEVEL
NC III
SUMMARY OF LEARNING OUTCOMES

LO1. Establish and conduct business relationships.
LO2. Conduct negotiations.
LO3. Make formal business agreements.
LO4. Foster and maintain business relationships.
- 53 -
LO1. ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS

ASSESSMENT CRITERIA
1. Relationships are established in a manner that promotes goodwill and trust
between the enterprise, its customers and suppliers.
2. Trust and respect are built in business relationships through use of effective
communication skills and techniques
3. Opportunities to maintain regular contact with customers and suppliers are
identified and taken up.
CONTENTS:
Types of formal agreements

Establishing and building business contacts
Conducting successful business negotiations
Communication skills and techniques
Interpersonal skills
CONDITIONS:
Writing materials
References/Handouts
Relationship-building and negotiation activities with a range of individuals with
whom the candidate has an actual or potential business relationship.
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
- 54 -
Observation
Written tests
LO2. CONDUCT NEGOTIATIONS

ASSESSMENT CRITERIA
1. Negotiations are conducted in a business-like and professional manner within the
relevant cultural context.
2. Negotiations are conducted in the context of the current enterprise marketing
focus.
3. Benefits for all parties in the negotiation are maximized through use of
established techniques and in the context of establishing long term relationships.
4. Feedback and input from colleagues are incorporated into the negotiation.
5. The results of negotiations are communicated to appropriate colleagues and
stakeholders within the appropriate timeframes.
CONTENTS:
Professional business negotiations procedures

Effective negotiating skills and techniques
Presenting a proposal/Business proposal presentation skills
CONDITIONS:
Writing materials
Handouts/brochures
Sales kit/portfolios
OHP/computer/LCD
Relationship-building and negotiation activities with a range of individuals with
whom the candidate has an actual or potential business relationship.
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
Observation
- 55 -
LO3. MAKE FORMAL BUSINESS AGREEMENTS

ASSESSMENT CRITERIA
1. Agreements are confirmed in writing using formal contracts and in accordance to
enterprise requirements.
2. Appropriate approvals for all aspects of formal agreements are checked and
obtained in accordance with enterprise procedures.
3. The need for specialist advice in the development of contracts is identified and
sought where appropriate.
CONTENTS:
Importance of contracts/MOA
Preparing contracts/MOA
Legal issues in preparing contracts
CONDITIONS:
Writing materials
References/Handouts
Sample agreements and contracts
Computer
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
Case study/written exercises
ASSESSMENT METHODS:
- 56 -
Observation
Written tests
LO4. FOSTER AND MAINTAIN BUSINESS RELATIONSHIPS

ASSESSMENT CRITERIA
1. Information needed to maintain sound business relationships are pro-actively
sought, reviewed and acted upon.
2. Agreements are honored within the scope of individual responsibility.
3. Adjustments to agreements are made in consultation with the customer/supplier
and information is shared with appropriate colleagues.
4. Relationships are nurtured through regular contact.
CONTENTS:
Legal issues in the performance of obligations in the contract

Building and maintaining relationships
CONDITIONS:
Writing materials
References
Handouts
Sample agreements and contracts
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
Case study
ASSESSMENT METHODS:
Observation
Interview/questioning
Written tests
- 57 -
CORE COMPETENCIES
PLAN AND PREPARE FOOD FOR ALA CARTE &

BUFFETS
MODULE TITLE
ALA CARTE AND BUFFET FOOD PREPARATION
MODULE DESCRIPTOR :
This module deals with the knowledge, skills, behavior and

motivations required to plan and prepare foods for ala carte
and buffet situations.
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

LO1. Plan ala carte and buffet items
LO2. Prepare, produce and present foods for ala carte and buffets
LO3. Store ala carte and buffet items
- 59 -
LO1. PLAN ALA CARTE AND BUFFET ITEMS

1. The ala carte and buffet is planned according to enterprise and/or customer
requirements
2. Appropriate food items are selected according to season, budget, occasion and
customer requirements.
3. Food cost is calculated in accordance with budget and reporting requirements
4. Layout and display of the buffet are planned, in accordance with the type of food,
occasion and desired theme.
5. Buffet centerpieces & decoration are designed organized and produced
according to enterprise procedures.
CONTENTS:
Menu planning for ala carte and buffets

Buffet centerpiece and decoration making
Basic principles of nutrition
Principles of Food & Beverage Cost Control
Food preparation for ala carte and buffets
CONDITIONS:
Writing materials
References/recipe books
Handouts
Fully-equipped operational commercial kitchen
Real ingredients
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 60 -
Written test
Practical test
Observation
Oral questioning
LO2. PREPARE, PRODUCE AND PRESENT FOODS FOR ALA CARTE AND BUFFETS
1. Appropriate methods of cookery are used to prepare meats, poultry, seafood and
other foods for ala carte and buffets.
2. Buffet items are glazed with aspic or gelatin preparations according to acceptable
enterprise standards
3. Sauces and garnishes suitable for ala carte and buffet food items are produced.
4. Meats are carved and served according to enterprise standards.
5. Hot and cold foods are served and presented according to health and hygiene
regulations.
6. Portion control is applied to minimize wastage and maximize profit.
7. Food items are attractively and tastefully arranged and presented to maximize
appeal.
8. Desserts suitable for ala carte and buffet presentation are prepared and
produced using standard and/or enterprise recipes
CONTENTS:
Food preparation for ala carte and buffets

Buffet and ala carte presentation
Aspic and gelatin preparation
Meat carving techniques
F & B Cost Control
CONDITIONS:
Writing materials
References
Handouts/Recipe books
Real ingredients
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Sampling of buffet items prepared by the candidate
- 61 -
LO3. STORE ALA CARTE AND BUFFET ITEMS

1. Store ala carte and buffet items hygienically and correctly before and after the
service time at a safe temperature.
2. Proper portioning for storage must be undertaken, together with dates to facilitate
first in, first out procedures.
CONTENT:
Holding and storing foods properly
CONDITIONS:
Writing materials
References
Handouts
Real ingredients/food items
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 62 -
Written test
Practical test
Observation
Oral questioning
PLAN AND CONTROL MENU-BASED CATERING
MODULE TITLE
PLANNING AND CONTROLLING MENU-BASED

CATERING
MODULE DESCRIPTOR :
This module deals with the basic planning, preparing and

controlling of menu-based catering within established
enterprise systems.
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

LO1. Plan and prepare menus.
LO2. Control menu-based catering.
LO3. Practice portion control.
- 63 -
LO1. PLAN AND PREPARE MENUS

1. Enterprise and/or customer requirements are identified for menus.
2. Menu items are determined according to the different menu planning
considerations.
3. Costs of menu items are established and compliance is ensured with enterprise
costing constraints.
4. Menus are prepared as required by the enterprise, type of cuisine or particular
situation
5. Menus are organized and written using:
Terminology appropriate to the market and style of menu.
Item descriptions which promote menu items
CONTENTS:
Menu Planning procedures

Kinds of menus
Menu structure
Writing and designing the menus
Recipe/Menu Costing
CONDITIONS:
Writing materials
References
Handouts
Sample menus and menu cards
METHODOLOGIES:
Lecture/Discussion
Demonstration
Hands-on
ASSESSMENT METHODS:
- 64 -
Written test
Practical test
Observation
Oral questioning
Evaluation of samples of menus prepared by the candidate
LO2. CONTROL MENU-BASED CATERING

1. Appropriate catering control systems are selected and used according to
enterprise requirements.
2. Production schedules are planned giving consideration to menu constraints,
available equipment, expertise of labor and available time.
3. Labor costs are controlled considering the roster, scheduling, award
conditions and rates.
4. Product utilization and quality is optimized through the application of portion
control and effective yield testing.
5. Stock control measures are applied by following correct receiving and storing
procedures
6. Security procedures in food production and storage areas are applied to
minimize risks of theft, damage or loss.
CONTENTS:
Production schedule
Recipe/Menu Costing
Yield testing and portion control
Controlling labor costs
Different kitchen forms and their uses e.g. production planning sheets, daily
kitchen reports, spoilage reports
CONDITIONS:
Writing materials
References
Handouts
Sample menus, production schedules, catering plans and checklists
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Oral questioning
Review of samples of menus, production schedules, security plans and checklists
prepared by the candidate.
- 65 -
LO3. PRACTICE PORTION CONTROL

1. Correct portioning activities are identified through
Weight
Volume
Count
2. Correct tools portioning are calculated and used.
CONTENTS:
Recipe yield testing

Portion sizes and control
CONDITIONS:
Writing materials
References
Handouts
Calculator
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 66 -
Written test
Practical test
Observation
Oral questioning
ORGANIZE BULK COOKING OPERATIONS
MODULE TITLE
ORGANIZING BULK COOKING OPERATIONS
MODULE DESCRIPTOR :
This module deals with the skills, knowledge, behavior and

motivations required to provide on-the-job coaching to
colleagues. It reflects the situation in many hospitality
workplaces where buddy systems and on job coaching are
extremely common.
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

LO1. Plan kitchen operations for bulk cooking.
LO2. Organize production of bulk cooking menus.
LO3. Select systems for bulk cooking.
LO4. Use preparation and cooking techniques appropriate to the bulk cooking system.
- 67 -
LO1. PLAN KITCHEN OPERATIONS FOR BULK COOKING

1. Quantities are determined and accurately calculated according to recipes and
specifications.
2. Food items are ordered in correct quantities for requirements.
3. A mise en place list, which is clear, complete and appropriate to the situation, is
prepared for food equipment.
4. A work schedule and workflow plan is designed for the relevant section of kitchen
to maximize teamwork and efficiency.
CONTENTS
Recipe quantification/converting recipes

Purchasing
Mise en place
Preparing and organizing work schedules and workflow plans
CONDITIONS:
Writing materials
References
Handouts
Real ingredients/Food items
Sample menus, production schedules, catering plans and checklists
METHODOLOGIES:
Lecture/Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 68 -
Written test
Practical test
Observation
Oral questioning
Review of sample menus, production schedules, security plans and checklists
prepared by the candidate.
LO2. ORGANIZE PRODUCTION OF BULK COOKING MENUS

1. Preparation and service of orders are organized for the relevant section of the
kitchen to enable smooth workflow and to minimize delays.
2. The sequence of dishes is controlled to enable smooth workflow and minimize
delays.
3. Quality control in all stages of preparation is exercised with focus on design, eye
appeal and portion size.
4. Appropriate receiving, storing and cleaning procedures are established and
correctly followed
CONTENTS:
Work flow systems

Maintaining food quality and control in all stages of preparation in bulk cooking
Establishing control procedures and systems in bulk cooking
Purchasing, receiving, storing, holding and issuing procedures in relation to bulk
cooking
CONDITIONS:
Writing materials
References
Handouts
METHODOLOGIES:
Lecture/Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Sampling of dishes prepared as part of a bulk cooking operation.
- 69 -
LO3. SELECT SYSTEMS FOR BULK COOKING

1. Appropriate food production systems are selected for bulk cooking according to
relevant factors.
2. Appropriate equipment is identified to assist production and cooking operations
CONTENTS:
Different types of food production systems

Kinds of cooking equipment and processing machines
CONDITIONS:
Writing materials
References
Handouts
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 70 -
Written test
Practical test
Observation
Oral questioning
LO4. USE PREPARATION AND COOKING TECHNIQUES APPROPRIATE TO THE

BULK COOKING SYSTEM
1. Menu items, which are compatible with the type of system chosen, are selected.
2. Specialty recipes are prepared and served taking into account the type of food
service system.
3. Food is prepared using methods which take into account the effects of different
methods of preparation on nutrition quality and structure.
4. Systems and equipment are safely and hygienically used.
CONTENTS:
Features of bulk cooking operations

Methods of cooking and their effects on the nutritional value and quality of food
Safety in the Kitchen/Safe work practices
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
METHODOLOGIES:
Lecture/Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 71 -
PREPARE PATES AND TERRINES
MODULE TITLE
PATE AND TERRINE PREPARATION
MODULE DESCRIPTOR :
This module deals with the specialist skills and knowledge,

skills, behavior and motivations required to prepare pates
and terrines
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

LO1. Prepare pates and terrines.
LO2. Present pates and terrines.
LO3. Develop new recipes.
- 72 -
LO1. PREPARE PATES AND TERRINES

1.
2.
3.
4.
A range of pates and terrines are prepared according to standard recipes.

Appropriate ingredients are selected for production of pates and terrines.
Lining of moulds for pates and terrines are prepared using suitable ingredients.
A range of binding agents and processes are used in the preparation of basic
forcemeat.
5. A range of pastries suitable for pate en croute are prepared and correctly handled
to ensure high quality and attractive presentation.
6. Specialized equipment and machinery for making pates and terrines are correctly
and safely operated according to manufacturers instructions.
CONTENTS:
Types of Pates and Terrines

Ingredients for pate and terrine making
Pate and terrine preparation
Handling of pates and terrines
Machines and equipment in pate and terrine preparation
CONDITIONS:
Recipes of pates and terrines

METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Direct observation of the candidate using techniques to prepare pates and
terrines.
Oral questioning
Sampling of pates and terrines prepared
- 73 -
LO2. PRESENT PATES AND TERRINES

1. Pates and terrines are attractively presented for various uses including, but not
limited to appetizers, entrees or buffets.
2. Pates and terrines are appropriately decorated giving consideration to
contemporary tastes, color presentation and eye appeal.
CONTENTS:
Uses of pates and terrines

Presenting pates and terrines
CONDITIONS:
References/recipes
Handouts
Real ingredients
METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 74 -
Practical test
Direct observation of the candidate using techniques to prepare pates and
terrines.
Oral questioning
Sampling of pates and terrines prepared
LO3. DEVELOP NEW RECIPES

1. Recipes for pates and terrines are developed using a range of suitable products
giving consideration to tastes and presentation.
2. New recipes for pates and terrines are tested for taste, yield and customer
acceptance.
CONTENTS:
Developing new recipes for pates and terrines

Recipe testing
CONDITIONS:
Writing materials
References
Different pate and terrine recipes
Handouts
Real ingredients
METHODOLOGIES:
Lecture
Product experiments
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 75 -
PLAN, PREPARE AND DISPLAY A BUFFET
MODULE TITLE
BUFFET PLANNING AND DESIGN
MODULE DESCRIPTOR :
This module deals with the advanced skills and knowledge

required to design, plan, prepare and display a buffet
creatively.
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

LO1. Plan and design a buffet
LO2. Prepare for the buffet
LO3. Display food items
LO4. Present buffet in a safe and hygienic manner
- 76 -
LO1. PLAN AND DESIGN A BUFFET

1. Total concept, food items and displays are designed as required, in consultation
with customers and other relevant personnel.
2. Buffets are planned according to the required theme or occasion, in consultation
with customers and other relevant personnel.
3. An appropriate range and quality of food items are selected and organized giving
consideration to quality and price according to the enterprise or customer
requirements.
CONTENTS:
Buffet concepts, themes or occasions

Planning a buffet according customer requirements
Buffet menu planning
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
List of buffet food items
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Evaluation of a buffet (content and presentation) planned and coordinated by the

candidate.
Oral or written questions
Practical test
Observation
- 77 -
LO2. PREPARE FOR THE BUFFET

1. Appropriate service equipment, service ware and linen are selected to display
food and decorations.
2. Tables and service points are planned and arranged so they are suitable for
buffet display and service according to establishment requirements, occasion and
efficient safe customer/staff accessibility.
3. Food presentation is prepared or organized with artistic flair and according to
establishment standards or customer requirements.
4. Appropriate and attractive decorations and centerpieces are selected and
prepared or organized as required.
5. All preparations and arrangements for buffet are coordinated to all concerned
individuals.
CONTENTS:
Different types of buffet service ware and equipment

Buffet decorations and centerpieces
Buffet set ups
Creative Cookery
Buffet presentations and show buffets
CONDITIONS:
Writing materials
References
Handouts
Real ingredients/buffet items
Buffet service ware and equipment
Buffet tables
METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 78 -
Written test
Practical test
Observation
Oral questioning
LO3. DISPLAY FOOD ITEMS

1. Food items are displayed with a sense of artistry to create customer appeal.
2. Garnishes and accompaniments are used to enhance taste and appeal.
3. Buffet service is supervised to ensure that food items are replenished and that
the total display remains neat and attractive.
CONTENTS:
Buffet presentation
Preparing food garnishes
Buffet service
CONDITIONS:
References
Handouts
Real ingredients
Food items for garnishing
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Evaluation of a buffet (content and presentation)
- 79 -
LO4. PRESENT BUFFET IN A SAFE AND HYGIENIC MANNER

1. Potential health problems through cross-contamination and food spoilage are
identified and appropriate preventive measures are taken to eliminate these risks.
2. Food on display is kept at temperature levels as prescribed by legislation.
CONTENTS:
Food Safety and Sanitation

Types of Food borne Contamination
Holding buffet foods properly
CONDITIONS:
References
Handouts
Real ingredients
Buffet display
METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 80 -
Written test
Practical test
Observation
Oral questioning
SELECT, PREPARE AND SERVE SPECIALIZEDFOOD

ITEMS
MODULE TITLE
PREPARING AND SERVING SPECIALIZED FOOD

ITEMS
MODULE DESCRIPTOR :

plan, prepare and present food items at an advanced and
specialized level, using a variety of non-standard food items
and the related specialized techniques. It covers the
preparation and service of specialty cuisines as part of a
general menu as well those offered by enterprises which
specialize in particular menu items
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

LO1. Select specialized food items.
LO2. Plan menus and/or promotional strategies.
LO3. Prepare and present (dishes using) specialized food items.
LO4. Implement hygienic and safe practices.
- 81 -
LO1. SELECT SPECIALIZED FOOD ITEMS

1. Suitable suppliers of specialized food items are sourced as required.
2. Suppliers are selected taking into consideration the quality and price of products
and enterprise requirements.
3. Appropriate purchasing and storage procedures are practiced to minimize
wastage.
CONTENTS:
Kinds of specialized food items

Selecting specialized food items
Purchasing and storage procedures
CONDITIONS:
Writing materials
References
Handouts
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 82 -
Written test
Practical test
Oral questioning.
LO2. PLAN MENUS AND/OR PROMOTIONAL STRATEGIES

1. Specialized menus and menu items are planned to meet enterprise and customer
requirements and appropriate balance or integration with other items is achieved.
2. Menus or promotional strategies are developed to incorporate or focus on
specialized food items.
3. Menu items are priced to achieve satisfactory profit levels and satisfy enterprise
requirements.
4. Seasonal availability is taken into account when developing menus and
promotional strategies.
5. New menu items or dishes are created using specialized foods and taking into
consideration the characteristics of varieties of food items, eating characteristics
and taste.
CONTENTS:
Planning menus with specialized food items

Menu Costing
Developing new recipes using specialized food items
CONDITIONS:
Writing materials
References/recipes
Real ingredients/Food items
Sample menu and promotional materials
METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 83 -
LO3. PREPARE AND PRESENT (DISHES USING) SPECIALIZED FOOD ITEMS

1. Specialized food items are prepared ensuring appropriate flavor combinations,
aesthetic characteristics and taste.
2. Dishes are cooked in a variety of styles as required by the menu, enterprise,
customer preferences.
3. Food items are appropriately presented to maximize appeal.
4. Foods are preserved where appropriate, using suitable techniques.
.
CONTENTS:
Preparing specialized food items

Presenting specialized food items
Preserving specialized food items
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 84 -
Written test
Practical test
Observation
Oral questioning.
LO4. IMPLEMENT HYGIENIC AND SAFE PRACTICES

1. Potential hygiene and safety problems are identified and appropriate preventative
measures are taken to eliminate risk in the preparation of specialized food items.
2. Specialized food items are stored hygienically and correctly.
CONTENTS:
Food safety
Preventing health and safety hazards in the preparation of specialized food items
Storing specialized food items.
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning.
- 85 -
SELECT, PREPARE AND SERVE SPECIALTY CUISINES
MODULE TITLE
PREPARING AND SERVING SPECIALTY CUISINES
MODULE DESCRIPTOR :
This module deals with the skills and knowledge required in

the preparation and service of a range of specialized items
offered by enterprises which specialize in particular cuisine
style.
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

LO1. Plan specialized cuisine.
LO2. Select and purchase food for menu items.
LO3. Select and use equipment and techniques for preparation, cooking and service.
LO4. Prepare, cook and serve a range of menu items.
LO5. Implement safe and hygienic practices.
- 86 -
LO1. PLAN SPECIALIZED CUISINE

1. Authentic menus and menu items are planned for a specialized cuisine to meet
enterprise and customer requirements.
2. Seasonality and general availability of ingredients are taken into account when
developing menus and choosing menu items.
3. Menu items are priced to achieved satisfactory profit levels and satisfy enterprise
requirements.
4. Menus and promotional materials are developed to focus on menu items within a
specialized cuisine.
5. Dcor and setting are planned according to specialized cuisine, cultural
considerations and enterprise focus.
CONTENTS:
Types of specialized cuisines

Standard food items for different cuisines
Planning considerations when developing and choosing menu items for a
specialized cuisine
Developing menu and promotional materials for specialized cuisines
Choosing the right dcor and setting according to specialized cuisines
CONDITIONS:
Writing materials
References/menus
Handouts
Real ingredients
Specialized and ethnic recipes
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 87 -
LO2. SELECT AND PURCHASE FOOD FOR MENU ITEMS

1. Menu items, which are appropriate to the cuisine styles, are selected taking into
consideration quality, price, seasonal availability and enterprise requirements.
2. Suitable suppliers of standard and specialized food items are sourced.
3. Suppliers are selected according to quality, price and enterprise requirements.
4. Wastage is minimized through appropriate purchase and storage, taking into
account any special requirements.
CONTENTS:
Choosing appropriate menu items according to cuisine styles

Choosing and selecting the right suppliers.
CONDITIONS:
Writing materials
References
Handouts
Ethnic menus and recipes
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 88 -
Written test
Practical test
Observation
Oral questioning
LO3. SELECT AND USE EQUIPMENT AND TECHNIQUES FOR PREPARATION,

COOKING AND SERVICE
1. Specialized utensils and cooking equipment are identified and used to produce
authentic menu items.
2. Appropriate preparation methods and utensils are used according to the style and
requirements of the cuisine.
3. Tables are set and decorated according to cuisine and enterprise requirements.
CONTENTS:
Types of equipment and utensils used to produce authentic ethnic cuisines.

Preparation methods and cooking techniques used in specialized cuisines
CONDITIONS:
Writing materials
References
Handouts
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 89 -
LO4. PREPARE, COOK AND SERVE A RANGE OF MENU ITEMS

1. A range of authentic menu items are prepared and cooked using preparation,
cookery and service techniques.
2. Cultural requirements and major issues are observed in the preparation, cooking
and service or specialized cuisines.
3. Appropriate accompaniments and garnishes required are prepared for specific
menu items.
4. Menu items are served in correct sequence, using appropriate accompaniments
and garnishes.
CONTENTS:
Cultural awareness on the customs, traditions and rituals involved in the menu
planning and other aspects of the food preparation of different religious or cultural
groups
Specialized menu terms
Food garnishes and accompaniments
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 90 -
Written test
Practical test
Observation
Oral questioning
LO5. IMPLEMENT SAFE AND HYGIENIC PRACTICES

1. Potential hygiene and safety problems are identified and appropriate preventative
measures are taken to eliminate risks in producing specialized cuisines.
2. Foods are stored correctly according to health regulations.
CONTENTS:
Food Sanitation and Safety

HACCP
Storage Procedures
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
Food items
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 91 -
MONITOR CATERING REVENUE AND COSTS
MODULE TITLE
MONITORING CATERING REVENUE AND COSTS
MODULE DESCRIPTOR :

establish and monitor the costs involved in operating a food
service operation.
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

LO1. Establish and maintain purchasing and ordering system.
LO2. Establish and maintain financial control system.
LO3. Maintain production control system.
LO4. Select and utilize technology.
- 92 -
LO1.
ESTABLISH AND MAINTAIN PURCHASING AND ORDERING SYSTEM
1. Appropriate basic systems for purchasing and ordering are established and
implemented to maximize quality and minimize costs and wastage.
2. Systems for storing food items are established and maintained to avoid
deterioration, wastage, theft and spoilage.
3. Stock records are systematically and regularly updated following established
standard operational procedures.
CONTENTS:
Purchasing, receiving, storing, and issuing procedures

Inventory and stock control systems
Records Keeping
Internal control
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
Food items
Sample forms used in purchasing, receiving, issuing and storing
METHODOLOGIES:
Lecture
Written exercises
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 93 -
LO2. ESTABLISH AND MAINTAIN FINANCIAL CONTROL SYSTEM

1. Departmental and operational income statements are prepared as per
established standard operational procedures.
2. Budget forecasts are determined within defined fiscal periods and any variations
are adequately explained.
3. Financial records updated and effectively utilized.
CONTENTS:
Basic Accounting systems

Preparing financial reports
Forecasting and Budgeting
CONDITIONS:
Writing materials
References
Handouts
Sample financial and cost control records
METHODOLOGIES:
Lecture
Discussion
Written exercises
ASSESSMENT METHODS:
- 94 -
Written test
Oral questioning
Case studies
LO3. MAINTAIN PRODUCTION CONTROL SYSTEM

1. Food control and production schedules are developed and maintained to
maximize efficiency and minimize waste.

2. Work flows and staff rostering is designed to minimize unit labor cost.
3. Daily sales are accurately monitored to make timely adjustments to menus to
reflect customer preferences.
CONTENTS:
Food production planning

Sales monitoring
Rostering staff
Developing sales forecasts
CONDITIONS:
Writing materials
References
Handouts
Kitchen forms, schedules and worksheets
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Oral questioning
Case studies
- 95 -
LO4. SELECT AND UTILIZE TECHNOLOGY

1. Appropriate computer systems and business machines are selected and utilized
for ease and efficiency.
2. Appropriately software is selected according to the needs of the establishment.
CONTENTS:
Types and kinds of electronic machines, systems and software applications used
a food service operation
Computer applications
CONDITIONS:
Writing materials
References
Handouts
Computers with appropriate software
METHODOLOGIES:
Lecture
Discussion
Hands-on exercises
ASSESSMENT METHODS:
- 96 -
Written test
Practical test
Oral questioning
ESTABLISH AND MAINTAIN QUALITY CONTROL
MODULE TITLE
ESTABLISHING AND MAINTAINING QUALITY CONTROL
MODULE DESCRIPTOR :
This module deals with the knowledge and skills required to

ensure that high standards of food quality are established
and maintained in a commercial kitchen environment. These
tasks are generally undertaken by a qualified cook or chef
who also has some supervisory
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

LO1. Establish and implement procedures for quality control.
LO2. Monitor and solve quality related problems.
- 97 -
LO1.
ESTABLISH AND IMPLEMENT PROCEDURES FOR QUALITY CONTROL
1. Appropriate procedures are applied to ensure the quality of menu items with
regard to:
- Raw materials
- Cooking processes
- Portion control
- Presentation
2. Products and services are ensured consistent with enterprise requirements.
3. Food items are ensured to match menu descriptions.
CONTENTS:
Quality control in all phases of the food preparation

Quality control systems
- ISO 9001
- ISO 14001
- HACCP
CONDITIONS:
Writing materials
References
Handouts
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 98 -
Written test
Practical test
Oral questioning
Observation
Review of documents related to quality systems including policies and
procedures
Evaluation of food quality
LO2. MONITOR AND SOLVE QUALITY RELATED PROBLEMS

1. Procedures are applied to monitor quality including:
- Observation
- Formal audits and reviews
- Tasting
- Seeking feedback
2. Problems related to quality control of food are identified and solved according to
established standard operating procedures.
CONTENTS:
Quality control points and measures in commercial kitchens.

Quality control systems
- ISO 9001
- ISO 14001
- HACCP
CONDITIONS:
Writing materials
References
Handouts
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Oral questioning
Observation
Review of documents related to quality systems including policies and
procedures
- 99 -
APPLY COOK-CHILL-FREEZE PRODUCTION

PROCESSES
MODULE TITLE
APPLYING COOK-CHILL-FREEZE PRODUCTION

PROCESSES
MODULE DESCRIPTOR :
This module applies to the planned process of food

preparation, cooking, chilling, storage and re-thermalization
of food by cook-chill
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC III

L01.
Ensure goods received conform to the appropriate food hygiene and health
standards.
L02.
Prepare and cook food to meet industry safety standards.
L03.
Chill cooked food.
L04.
Freeze cooked food.
L05.
Store cooked food under refrigeration.
L06.
Distribute cook-chill/frozen products.
L07.
Prepare frozen food for reheating.
L08.
Re-thermalize (reheat) food products.
L09.
Maintain and serve reheated food.
- 100 -
LO1.
ENSURE GOODS RECEIVED CONFORM TO THE APPROPRIATE FOOD

HYGIENE AND HEALTH STANDARDS
1. Delivered goods are checked to ensure correct quantities, acceptable use-by
dates and temperature.

2. Temperature check results are recorded according to enterprise procedures.
3. Stock is moved quickly to freezer storage, ensuring that freezer doors are not left
open for extended periods of time.

4. Freezer temperatures are checked and recorded daily, according to enterprise
procedures.
5. Breaches of established enterprise standards and procedures concerning receipt
of goods, temperature checks, and stock quality are reported following required
enterprise procedures.
6. Stock is rotated on a first in-first out basis to ensure consumption by use-by
dates and avoid wastage.
CONTENTS:
Methods of Receiving
Receiving and Storing Procedures
Keeping Foods Safe in Storage/ Storage Guidelines
Returning Unsatisfactory Merchandise
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
Food items
METHODOLOGIES:
Lecture
Discussion
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Oral questioning
Observation
- 101 -
LO2. PREPARE AND COOK FOOD TO MEET INDUSTRY SAFETY STANDARDS

1. Raw food and ingredients are checked for potential deterioration prior to
preparation.
2. Food is cooked to specified internal temperatures.
3. Microbiological and chemical changes are kept within safe tolerances.
4. Quality of food is maintained at the optimum level in terms of taste and
appearance.
5. Food is portioned and packaged following required procedures and using correct
containers for freezing where necessary.
CONTENTS:
Protecting Food During Preparation

Safe Food Handling
The Dangers of Food borne Illness
Food borne Contamination
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
Food items
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 102 -
Written test
Practical test
Oral questioning
Observation
LO3. CHILL COOKED FOOD

1. Time and temperature standards are met for blast and water-bath chilling
2. Food quality is maintained throughout the chilling process.
CONTENTS:
Blast Chilling
Water-bath chilling
Cook-Chill Systems and Procedures
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
Food items
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Oral questioning
Observation
- 103 -
LO4. FREEZE COOKED FOOD

1. Food is frozen in accordance with appropriate food safety standards.
2. Food is frozen in batches, in accordance with enterprise procedures, allowing
each freezing cycle to be completed.
CONTENTS:
Freezing Foods Procedures

Keeping Food Safe in Storage
CONDITIONS:
Writing materials
References
Handouts
Food items
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 104 -
Written test
Practical test
Oral questioning
Observation
LO5. STORE COOKED FOOD UNDER REFRIGERATION

Time and temperature standards are met for storage.
Spoilage is minimized.
Appropriate containers are selected for storage.
Correct and clear labeling is ensured.
Place food items in appropriate storage once the cook-chill or freezing cycle is
complete.
6. Correct storage temperatures are maintained.
7. Storage temperatures are monitored and recorded accurately.
1.
2.
3.
4.
5.
CONTENTS:
Storing procedures
Refrigerated Storages
Efficiency in Use of Refrigerated Storages
CONDITIONS:
Writing materials
References
Handouts
Food items
METHODOLOGIES:
Lecture
Discussion
Demonstration
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Oral questioning
Observation
- 105 -
LO6. DISTRIBUTE COOK-CHILL / FROZEN PRODUCTS

1. Where necessary, food from production kitchen to outlets is transported by
refrigerated or insulated containers.

2. Safe handling of food is maintained throughout the distribution cycle.
3. Temperature levels are checked and recorded at dispatch and receiving.
CONTENTS:
Handling and holding cook-chill/frozen food items
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
Food items
METHODOLOGIES:
Lecture
Discussion
Hands-on
ASSESSMENT METHODS:
- 106 -
Written test
Practical test
Oral questioning
Observation
LO7. PREPARE FROZEN FOOD FOR REHEATING

1. Required food item is removed from the freezer and appropriate methods for
thawing are used in accordance with enterprise procedures and food safety
requirements.
2. Trays are spaced to permit air circulation.
3. Product is thawed to 0-4oC within 24 hours.
4. Food is safely transported to the point of production and service, maintaining
correct temperatures.
CONTENTS:
Thawing Frozen Foods

Safe Food Handling
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
Food items
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Oral questioning
- 107 -
LO8. RE-THERMALIZE (REHEAT) FOOD PRODUCTS

1. Oven is pre-heated to required temperature in accordance with enterprise
procedures and food safety standards.
2. Food product is appropriately prepared for reheating.
3. Re-heating containers are spaced to allow air flow.
4. Rethermalization or re-heating procedures are followed in accordance with
manufacturers recommendations, oven type, loading procedures and other
established procedures of the enterprise.
5. Product temperature is checked and recorded in accordance with enterprise
procedures.
6. Thermometers are cleaned between temperature checks of each food item.
7. Fully frozen food is reheated where required in emergencies, in accordance with
enterprise procedures and food safety standards.
CONTENTS:
Re-thermalization of food
Reheating Potentially Hazardous foods
Handling and holding food
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
Food items
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 108 -
Written test
Practical test
Oral questioning
LO9. MAINTAIN AND SERVE RE-HEATED FOOD

1. Re-heated food is safely transferred to heated bain-marie.
2. Food temperature is maintained at 70oC.
3. Warm holdings are minimized.
4. Portion control and serving procedures of the enterprise are followed.
5. Food items are served or delivered at temperatures which comply with food safety
standards, enterprise policy and client preferences.
CONTENTS:
Re-thermalization of food
Handling and holding food for service
Food Safety
CONDITIONS:
Writing materials
References
Handouts
Real ingredients
Food items
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Oral questioning
Observation
- 109 -
What is Competency-Based Curriculum (CBC)
A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.
The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.
CBC can be developed immediately when competency standards exist.
When competency standards do not exist, curriculum developers need

to clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry/enterprise or specified client group
consultations.
These materials are available in both printed and electronic copies.

For more information please contact:
Technical Education and Skills Development Authority
(TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or
visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial
Office nearest you.

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COMMERCIAL COOKING NC III