TABLE OF CONTENTS
TOURISM SECTOR
(HOTEL AND RESTAURANT)
COOKERY NC II
Page No.
Section 1 BARTENDING NC II QUALIFICATION 1
Section 2 COMPETENCY STANDARDS
Basic Competencies 2 - 17
Common Competencies 18 - 36
Core Competencies 37 - 76
Section 3 TRAINING ARRANGEMENTS
Curriculum Design 77 - 82
Training Delivery 82 - 83
Trainee Entry Requirements 84
List of Tools, Equipment and Materials 84 - 87
Training Facilities 87
Trainer’s Qualifications 88
Institutional Assessment 88
Section 4 ASSESSMENT AND
CERTIFICATION ARRANGEMENTS 89
COMPETENCY MAP 90 - 91
ACKNOWLEDGEMENTS 92 - 93
TRAINING REGULATIONS FOR
COOKERY NC II
SECTION 1 COOKERY NC II QUALIFICATION
The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities
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 communication
500311106
Work in a team environment
500311107
Practice career professionalism
500311108
Practice occupational health and safety procedures
CODE NO. COMMON COMPETENCIES
TRS311201
Develop and update industry knowledge
TRS311202
Observe workplace hygiene procedures
TRS311203
Perform computer operations
TRS311204
Perform workplace and safety practices
TRS311205
Provide effective customer service
CODE NO.
CORE COMPETENCIES
TRS512328
Clean and maintain kitchen premises
TRS512331
Prepare stocks, sauces and soups
TRS512381
Prepare appetizers
TRS512382
Prepare salads and dressing
TRS512330
Prepare sandwiches
TRS512383
Prepare meat dishes
TRS512384
Prepare vegetables dishes
TRS512385
Prepare egg dishes
TRS512386
Prepare starch dishes
TRS512333
Prepare poultry and game dish(es
TRS512334
Prepare seafood dishes
TRS512335
Prepare desserts
TRS512340
Package prepared food
A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manger, Pastry or in the Hot Kitchen Section as:
Cook or Commis
Assistant Cook
SECTION 2 COMPETENCY STANDARDS
This section gives the details of the contents of the basic, common and core units of competency required in COOKERY 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 CRITERIA
Italicized terms are elaborated in the Range of Variables
Obtain and convey workplace information
Specific and relevant information is accessed from appropriate sources
Effective questioning , active listening and speaking skills are used to gather and convey information
Appropriate medium is used to transfer information and ideas
Appropriate non- verbal communication is used
Appropriate lines of communication with supervisors and colleagues are identified and followed
Defined workplace procedures for the location and storage of information are used
Personal interaction is carried out clearly and concisely
Speak English at a basic operational level
Simple conversations on familiar topics with work colleagues is participated
Simple verbal instructions or requests are responded to
Simple requests are made
Routine procedures are described
Likes, dislikes and preferences are expressed
Different forms of expression in English is identified
Participate in workplace meetings and discussions
Team meetings are attended on time
Own opinions are clearly expressed and those of others are listened to without interruption
Meeting inputs are consistent with the meeting purpose and established protocols
Workplace interactions are conducted in a courteous manner
Questions about simple routine workplace procedures and maters concerning working conditions of employment are asked and responded to
Meetings outcomes are interpreted and implemented
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Complete relevant work related documents
Range of forms relating to conditions of employment are completed accurately and legibly
Workplace data is recorded on standard workplace forms and documents
Basic mathematical processes are used for routine calculations
Errors in recording information on forms/ documents are identified and properly acted upon
Reporting requirements to supervisor are completed according to organizational guidelines
RANGE OF VARIABLES
VARIABLE
RANGE
Appropriate sources
Team members
Suppliers
Trade personnel
Local government
Industry bodies
Medium
Memorandum
Circular
Notice
Information discussion
Follow-up or verbal instructions
Face to face communication
Storage
Manual filing system
Computer-based filing system
Forms
Personnel forms, telephone message forms, safety reports
Workplace interactions
Face to face
Telephone
Electronic and two way radio
Written including electronic, memos, instruction and forms, non-verbal including gestures, signals, signs and diagrams
Protocols
Observing meeting
Compliance with meeting decisions
Obeying meeting instructions
EVIDENCE GUIDE
Critical aspects of Competency
Assessment requires evidence that the candidate:
Prepared written communication following standard format of the organization
Accessed information using communication equipment
Spoken English at a basic operational level
Made use of relevant terms as an aid to transfer information effectively
Conveyed information effectively adopting the formal or informal communication
Underpinning Knowledge
Effective communication
Different modes of communication
Written communication
Organizational policies
Communication procedures and systems
Technology relevant to the enterprise and the individual’s work responsibilities
Underpinning Skills
Follow simple spoken language
Perform routine workplace duties following simple written notices
Participate in workplace meetings and discussions
Complete work related documents
Estimate, calculate and record routine workplace measures
Basic mathematical processes of addition, subtraction, division and multiplication
Ability to relate to people of social range in the workplace
Gather and provide information in response to workplace requirements
Resource Implications
Fax machine
Telephone
Writing materials
Internet
Methods of Assessment
Direct Observation
Oral interview and written test
Context of Assessment
Competency may be assessed individually in the actual workplace or through accredited institution
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.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Describe team role and scope
The role and objective of the team is identified from available sources of information
Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources
Identify own role and responsibility within team
Individual role and responsibilities within the team environment are identified
Roles and responsibility of other team members are identified and recognized
Reporting relationships within team and external to team are identified
Work as a team member
Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives
Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context
Observed protocols in reporting using standard operating procedures
Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
4. Work effectively with colleagues
4.1 Information is communicated clearly and in concise manner using appropriate communication techniques
4.2 Relationships are established and maintained effectively with colleagues
4.3 Work activities are performed within the team to ensure achievement of team goals
5. Work in socially diverse environment
5.1 Customers and colleagues from diverse backgrounds are communicated with, in all verbal and non-verbal forms
5.2 Cross cultural misunderstandings are dealt with, taking account of cultural consideration
RANGE OF VARIABLES
VARIABLE
RANGE
Role and objective of team
Work activities in a team environment with enterprise or specific sector
Limited discretion, initiative and judgement maybe demonstrated on the job, either individually or in a team environment
Sources of information
Standard operating and/or other workplace procedures
Job procedures
Machine/equipment manufacturer’s specifications and instructions
Organizational or external personnel
Client/supplier instructions
Quality standards
OHS and environmental standards
Workplace context
Work procedures and practices
Conditions of work environments
Legislation and industrial agreements
Standard work practice including the storage, safe handling and disposal of chemicals
Safety, environmental, housekeeping and quality guidelines
4. Appropriate communication techniques
May include:
4.1 Use of active listening
4.2 Use of both open and closed questions
4.3 Speaking clearly and concisely
4.4 Using appropriate language and tone of voice
4.6 Being attentive
EVIDENCE GUIDE
Critical aspects of competency
Assessment requires evidence that the candidate:
Operated in a team to complete workplace activity
Worked effectively with others
Worked in socially diverse environment
Conveyed information in written or oral form
Selected and used appropriate workplace language
Followed designated work plan for the job
Reported outcomes
Underpinning Knowledge
Communication process
Team structure
Team roles
Group planning and decision making
Specific diversity issues
Underpinning Skills
Communicate appropriately, consistent with the culture of the workplace
Resource Implications
The following resources MUST be provided:
Access to relevant workplace or appropriately simulated environment where assessment can take place
4.2. Materials relevant to the proposed activity or tasks
Methods of Assessment
Competency may be assessed through:
Observation of the individual member in relation to the work activities of the group
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
Context for Assessment
Competency may be assessed in workplace or in a simulated workplace setting
Assessment shall be observed while task are being undertaken whether individually or in group
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.
ELEMENT
PERFORMANCE 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
2. 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
3. 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
RANGE OF VARIABLES
VARIABLE
RANGE
1. Evaluation
1.1 Performance Appraisal
1.2 Psychological Profile
Aptitude Tests
2. Resources
2.1 Human
2.2 Financial
2.3 Technology
2.3.1 Hardware
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 Education
3.2 Serving as Resource Persons in conferences and workshops
4. Recognitions
4.1 Recommendations
4.2 Citations
4.3 Certificate of Appreciations
4.4 Commendations
4.5 Awards
Tangible and Intangible Rewards
5. Licenses and/or certifications
5.1 National Certificates
5.2 Certificate of Competency
Support Level Licenses
Professional Licenses
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate:
Attained job targets within key result areas (KRAs)
Maintained intra - and interpersonal relationship in the course of managing oneself based on performance evaluation
Completed trainings and career opportunities which are based on the requirements of the industries
Acquired and maintained licenses and/or certifications according to the requirement of the qualification
2. Underpinning Knowledge
2.1 Work values and ethics (Code of Conduct, Code of Ethics, etc.)
2.2 Company policies
2.3 Company operations, procedures and standards
2.4 Fundamental rights at work including gender sensitivity
2.5 Personal hygiene practices
3. Underpinning Skills
3.1 Appropriate practice of personal hygiene
3.2 Intra and Interpersonal skills
3.3 Communication skills
4. Resource Implications
The following resources MUST be provided:
Workplace or assessment location
Case studies/scenarios
5. Methods of Assessment
Competency may be assessed through:
Portfolio Assessment
Interview
Simulation/Role-plays
Observation
Third Party Reports
Exams and Tests
6. Context of Assessment
Competency may be assessed in the work place or in a simulated work place setting
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.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
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
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
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
5. Perform basic first-aid procedures
5.1 Situation is assessed in accordance with accepted practice
5.2 Basic first-aid techniques is applied in accordance with established first-aid procedures and enterprise policy
5.3 Details of the incident is communicated in a timely manner according to enterprise policy
RANGE OF VARIABLES
VARIABLE
RANGE
1. Safety regulations
May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 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 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 Calling emergency personnel
VARIABLE
RANGE
4. PPE
May include but are not limited to:
4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
5. Emergency-related drills and training
5.1 Fire drill
5.2 Earthquake drill
5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management
6. OHS personal records
6.1 Medical/Health records
6.2 Incident reports
6.3 Accident reports
6.4 OHS-related training completed
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate:
1.1 Explained clearly established workplace safety and hazard control practices and procedures
1.2 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 Applied basic first-aid treatment
1.6 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace
1.7 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices
1.8 Completed and updated OHS personal records in accordance with workplace requirements
2. Underpinning Knowledge
2.1 OHS procedures and practices and regulations
2.2 PPE types and uses
2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value -TLV
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
2.10. First Aid procedures and practices
3. Underpinning
Skills
3.1 Practice of personal hygiene
3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills
3.4 Communication skills
3.5 Safe manual handling of casualty
4. Resource Implications
The following resources must be provided:
4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
4.4 Health records
5. Methods of Assessment
Competency may be assessed through:
5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation
6. Context for Assessment
6.1 Competency may be assessed in the work place or in a simulated work place setting
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 CRITERIA
Italicized items are elaborated in the Range of Variable
1. Seek information on the industry
Sources of information on the industry are correctly identified and accessed
Information to assist effective work performance is obtained in line with job requirements
Specific information on sector of work is accessed and updated
Industry information is correctly applied to day-to-day work activities
2. Update industry knowledge
Informal and/or formal research is used to update general knowledge of the industry
Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities
3. Develop and update local knowledge
3.1 Local knowledge is developed to assist queries on local/national tourism industry
3.2 Local knowledge is updated using informal and/or formal research
3.3 Contact with local communities is maintained
4. Promote products and services to customers
4.1 Promotional initiatives are described that may be used to promote products and services
4.2 Selling skills are applied according to customer needs
RANGE OF VARIABLES
VARIABLE
RANGE
1. Information sources
Information sources may include but are not limited to :
media
reference books
libraries
unions
industry associations
industry journals
internet
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 conditions
2.5 legislation that affects the industry
liquor
health and safety
hygiene
gaming
workers compensation
consumer protection
duty of care
building regulations
2.6 trade unions
environmental issues and requirements
2.7 industrial relations issues and major organizations
2.8 career opportunities within the industry
2.9 work ethic required to work in the industry and industry expectations of staff
2.10 quality assurance
3. Informal and formal research
May include:
3.1 Discussions with colleagues, management and customers
3.2 Reading internal enterprise material about products and services
3.3 Familiarity with customer comments including complaints
3.4 Reading and researching product data and information
VARIABLE
RANGE
3.5 Conducting internal testing to determine quality and differentials
3.6 General media research
3.7 Developing and analyzing responses to questionnaires
3.8 Reading surveys and ratings
4. Promotional initiatives
May include:
4.1 Media campaigns
4.2 Internal promotions, including static displays, demonstrations, tastings, videos, competitions, packages, events
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate/ trainee:
Knew key sources of information on the industry
Updated industry knowledge
Accessed and used industry information
Developed and updated local knowledge
Promoted products and services
2. Underpinning Skills
Time management
Ready skills needed to access industry information
Basic competency skills needed to access the internet
3. Underpinning Knowledge
Overview of quality assurance in the industry
Role of individual staff members
Industry information sources
4. Resource Implications
Sources of information on the industry
Industry knowledge
5. Methods of Assessment
Interview/questions
Practical demonstration
Portfolio of industry information related to trainee’s work
6. Context for Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's accredited assessment center
UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE PROCEDURES
UNIT CODE : TRS311202
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 CRITERIA
Italicized items are elaborated in the Range of Variable
1. Follow hygiene procedures
Workplace hygiene procedures are implemented in line with enterprise and legal requirements
Handling and storage of items are undertaken in line with enterprise and legal requirements
2. Identify and prevent hygiene risks
Potential hygiene risks are identified in line with enterprise procedures
Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements
Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up
RANGE OF VARIABLES
VARIABLE
RANGE
1. Hygiene procedures
Hygiene procedures may include :
safe and hygienic handling of food and beverage
regular hand washing
correct food storage
appropriate and clean clothing
avoidance of cross-contamination
safe handling disposal of linen and laundry
appropriate handling and disposal of garbage
cleaning and sanitizing procedures
personal hygiene
2. Hygiene risk
bacterial and other contamination arising from poor handling of food
inappropriate storage of foods
storage at incorrect temperatures
foods left uncovered
poor personal hygiene practices
poor work practices
cleaning
housekeeping
food handling
vermin
airborne dust
cross-contamination through cleaning inappropriate cleaning practices
inappropriate handling of potentially infectious linen
contaminated wastes such as blood and body secretions
disposal of garbage and contaminated or potentially contaminated wastes
3. Minimizing or removing risk
auditing staff skills and providing training
ensuring policies and procedures are followed strictly
audits or incidents with follow up actions
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment required evidence that the candidate :
Followed hygiene procedures
Identified and responded to hygiene risk
Practiced personal grooming and hygiene
2. Underpinning Knowledge
Typical hygiene and control procedures in the hospitality and tourism industries
Overview of legislation and regulation in relation to food handling, personal and general hygiene
Knowledge on factors which contribute to workplace hygiene problems
General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and cross-infection
Sources of and reasons for food poisoning
3. Underpinning Skills
3.1 Ability to follow correct procedures and instructions
Ability to handle operating tools/ equipment
3.3 Application to hygiene principles
4. Resource Implications
Hygiene procedures, actual or simulated workplace, products used in hotel/restaurant / tourism workplace
5. Methods of Assessment
Written examination
Practical demonstration
6. Context for Assessment
6.1 Assessment may be done in the workplace or in a 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 CODE : TRS311203
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
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Plan and prepare for task to be undertaken
Requirements of task are determined
Appropriate hardware and software is selected according to task assigned and required outcome
Task is planned to ensure OH & S guidelines and procedures are followed
Input data into computer
Data are entered into the computer using appropriate program/application in accordance with company procedures
Accuracy of information is checked and information is saved in accordance with standard operating procedures
Inputted data are stored in storage media according to requirements
Work is performed within ergonomic guidelines
Access information using computer
Correct program/application is selected based on job requirements
Program/application containing the information required is accessed according to company procedures
Desktop icons are correctly selected, opened and closed for navigation purposes
Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards
Produce/output data using computer system
Entered data are processed using appropriate software commands
Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures
Files and data are transferred between compatible systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures
Maintain computer equipment and systems
Systems for cleaning, minor maintenance and replacement of consumables are implemented
Procedures for ensuring security of data, including regular back-ups and virus checks are implemented in accordance with standard operating procedures
Basic file maintenance procedures are implemented in line with the standard operating procedures
Document systems are maintained
RANGE OF VARIABLES
VARIABLE
RANGE
Hardware and peripheral devices
Personal computers
Networked systems
Communication equipment
Printers
Scanners
Keyboard
Mouse
Software
Includes the following but not limited to:
Word processing packages
Data base packages
Internet
Spreadsheets
OH & S guidelines
OHS guidelines
Enterprise procedures
Storage media
Storage media include the following but not limited to:
diskettes
CDs
zip disks
hard disk drives, local and remote
Ergonomic guidelines
Types of equipment used
Appropriate furniture
Seating posture
Lifting posture
Visual display unit screen brightness
Desktop icons
Icons include the following but not limited to:
directories/folders
files
network devices
recycle bin
Maintenance
Creating more space in the hard disk
Reviewing programs
Deleting unwanted files
Backing up files
Checking hard drive for errors
Using up to date anti-virus programs
Cleaning dust from internal and external surfaces
EVIDENCE GUIDE
Critical aspects of Competency
Assessment must show that the candidate:
Selected and used hardware components correctly and according to the task requirement
Identified and explain the functions of both hardware and software used, their general features and capabilities
Produced accurate and complete data in accordance with the requirements
Used appropriate devices and procedures to transfer files/data accurately
Maintained computer system
Underpinning Knowledge
Basic ergonomics of keyboard and computer use
Main types of computers and basic features of different operating systems
Main parts of a computer
Storage devices and basic categories of memory
Relevant types of software
General security
Viruses
OH & S principles and responsibilities
Calculating computer capacity
Underpinning Skills
Reading skills required to interpret work instruction
Communication skills
Methods of Assessment
The assessor may select two of the following assessment methods to objectively assess the candidate:
Observation
Questioning
Practical demonstration
Resource Implications
Computer hardware with peripherals
Appropriate software
Context for Assessment
Assessment may be conducted in the workplace or in
a simulated environment
UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES
UNIT CODE : TRS311204
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.
ELEMENT
PERFORMANCE CRITERIA
Italicized items are elaborated on the Range of Variables
1. Follow workplace procedures for health, safety and security practices
Correct health, safety and security procedures are followed in line with legislation, regulations and enterprise procedures
Breaches of health, safety and security procedures are identified and reported in line with enterprise procedure
Suspicious behavior or unusual occurrence are reported in line with enterprise procedure
2. Perform child protection duties relevant to the tourism industry
2.1 Issue of sexual exploitation of children by tourist is identified
2.2 National, regional and international actions are described to prevent the sexual exploitation of children by tourists
2.3 Actions that can be taken in the workplace are described to protect children from sexual exploitation by tourists
3. Observe and monitor people
3.1 Areas and people who require observation and monitoring is prepared
3.2 Observation and monitoring activities are implemented
3.3 Apprehension of offenders are determined
3.4 Offenders are arrested according to enterprise procedures
3.5 Administrative responsibilities are fulfilled
4. Deal with emergency situations
4.1 Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility
4.2 Emergency procedures are followed in line with enterprise procedures
4.3 Assistance is sought from colleagues to resolve or respond to emergency situations
4.4 Details of emergency situations are reported in line with enterprise procedures
ELEMENT
PERFORMANCE CRITERIA
Italicized items are elaborated on the Range of Variables
5. Maintain safe personal presentation standards
5.1 Safe personal standards are identified and followed in line with enterprise requirements
6. Maintain a safe and secure workplace
6.1 Workplace health, safety and security responsibilities are identified
6.2 Framework to maintain workplace health, safety and security are maintained
6.3 Procedures for identifying and assessing health, safety and security hazards and risks are implemented
6.4 Injuries, illnesses and incidents are investigated
6.5 Organization's health, safety and security effectiveness are evaluated
RANGE OF VARIABLES
VARIABLE
RANGE
1. Health, safety and security procedures
May include but are not limited to :
use of personal protective clothing and equipment
safe posture including sitting, standing, bending
manual handling including lifting, transferring
safe work techniques including knives and equipment, handling hot surfaces, computers and electronic equipment
safe handling of chemicals, poisons and dangerous materials
ergonomically sound furniture and work stations
emergency fire and accident
hazard identification and control
security of documents, cash, equipment, people
key control systems
2. Breaches of procedure
May include but are not limited to :
loss of keys
strange or suspicious persons
broken or malfunctioning equipment
loss of property, goods or materials
damaged property or fittings
lack of suitable signage when required
lack of training on health and safety issues
unsafe work practices
3. Emergency
May include but is not limited to :
3.1 personal injuries
3.2 fire
3.3 electrocution
3.4 natural calamity i.e. earthquake/flood
criminal acts i.e. robbery
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate :
1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with workplace safety, security and hygiene practices
1.4 Identified faults & problems and the necessary corrective action
1.5 Demonstrated ability to perform child protection duties relevant to tourism industry
1.6 Demonstrated ability to prepare for observation and monitoring activities relevant to designated situations
1.5 Promoted public relation among others
1.6 Complied with quality standards
1.7 Responded to emergency situations in line with enterprise guidelines
1.8 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 hand
2.2 Systems, Processes and Operations
2.2.1 Workplace health, safety and security procedures
2.2.2 Emergency procedures
2.2.3 Personal presentation
2.3 Safety Practices
2.3.1 Proper disposal of garbage
2.3.2 Practice safety measures
2. 3.3 5S Implementation
2.4 Child sexual exploitation
2.4.1 Identify child sexual exploitation
2.4.2 Behaviors that may be exhibited by sex tourist
2.4.3 Reporting mechanism
2.4.2 Preventive measures of exploitation
2.5 Child protection duties relevant to tourism industry
2.5.1 Rules, regulations, policies and laws
3. Underpinning Skills
Ability to make decision
Time management
Ability to offer alternative steps
Care in handling and operating equipment
Ability to use observation and monitoring techniques
4. Resource Implications
Procedures Manual on safety, security, health and emergency
Availability of tools, equipment, supplies and materials
5. Methods of Assessment
Written examination
Practical demonstration
Interview
6. Context of Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's accredited assessment center
UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE
UNIT CODE : TRS311205
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 use of common business tools and technology and handling complaints, evaluation and recommendation.
ELEMENT
PERFORMANCE CRITERIA
Italicized items are elaborated in the Range of Variables
1. Greet customer
Customers are greeted in line with enterprise procedure
Verbal and non-verbal communications are appropriate to the given situation
Non verbal communication are observed when responding to customers
Sensitivity to cultural and social differences is demonstrated
2. Identify needs of customers
Appropriate interpersonal skills are used to ensure that customer needs are accurately identified
Customer needs are assessed for urgency so that priority for service delivery can be identified
Customers are provided with information
Personal 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
ELEMENT
PERFORMANCE CRITERIA
Italicized items are elaborated in the Range of Variables
4. Handle queries through use of common business tools and technology
4.1 Common business tools and technology are used 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/conflict situations, 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 and according to enterprise policy
5.3 Nature and details of complaint are established and agreed with the customer
5.4 Threats to personal safety are identified and managed to personal safety of customers or colleagues and appropriate assistance is organized
5.5 Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible
5.6 Conflict situations are resolved within scope of individual responsibility by applying effective communication skills and according to enterprise policy
RANGE OF VARIABLES
VARIABLE
RANGE
Customer
May include:
1.1 internal
1.2 external
Non-verbal communication
May include:
body language
dress and accessories
gestures and mannerisms
voice tonality and volume
use of space
culturally specific communication customs and practices
Cultural and social differences
May include:
modes of greeting, farewell and conversation
body language/ use of body gestures
formality of language
Interpersonal skills
May include:
interactive communication
public relation
good working attitude
sincerity
pleasant disposition
effective communication skills
Customer and colleagues needs
May include:
those with a disability
those with special cultural or language needs
unaccompanied children
parents with young children
pregnant women
single women
Enterprise procedure
May include:
modes of greeting and farewell
addressing the person by name
time-lapse before a response
style manual requirements
standard letters and format
Business tools and technology
May include:
telephone
fax machine
computer equipment
internet, email
Complaint
May include:
level of service
product standards
processes
information given
charges and fees
Threats to personal safety
May include:
violent customers
drug and alcohol affected customers
customers fighting amongst themselves
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate :
Complied with industry practices and procedures
Used interactive communication with others
Complied with occupational, health and safety practices
Promoted public relation among others
Complied with service manual standards
Demonstrated familiarity with company facilities, products and services
Applied company rules and standards
Applied telephone ethics
Applied correct procedure in using telephone, fax machine, internet
Handled customer complaints within limit of individual responsibility
2. Underpinning Knowledge and Attitude
2.1 Communication
2.1.1 Interactive communication with others
2.1.2 Interpersonal skills/ social graces with sincerity
2.2 Safety Practices
2.2.1 Safe work practices
2.2.2 Personal hygiene
Attitude
2.3.1 Attentive, patient and cordial
Eye-to-eye contact
Maintain teamwork and cooperation
Theory
Selling/upselling techniques
Interview techniques
Conflict resolution
Communication process
Communication barriers
3. Underpinning Skills
3.1 Effective communication skills
3.2 Non-verbal communication - body language
3.3 Good time management
3.4 Ability to work calmly and unobtrusively effectively
3.5 Ability to handle telephone inquiries and
conversations
3.6 Correct procedure in handling telephone inquiries
3.7 Proper way of handling complaints
4. Resource Implications
May include:
4.1 Availability of telephone, fax machine, internet, etc.
Availability of data on projects and services; tariff and rates, promotional activities in place etc.
Availability of office supplies
5. Methods of Assessment
5.1 Written examination
Practical demonstration
6. Context for Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's accredited assessment center
CORE COMPETENCIES
UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES
UNIT CODE : TRS512328
UNIT DESCRIPTOR : This unit deals with the skills and knowledge involve in cleaning, sanitizing and maintaining kitchens, equipment and utensils for food preparation and storage in commercial/institutional kitchens
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Clean, sanitize and store equipment
Chemicals and clean potable water are selected and used for cleaning and/or sanitizing kitchen equipment utensils, and working surfaces
Equipment and/or utensils are cleaned and/or sanitized safely using clean/potable water and according to manufacturer’s instructions
Clean equipment and utensils are stored or stacked safely in the designated place
Cleaning equipment and supplies are used safely in accordance with manufacturer’s instructions
Cleaning equipment are assembled and disassembled safely
Cleaning equipment are stored safely in the designated position and area
Clean and sanitize premises
Cleaning schedules are followed based on enterprise procedures
Chemicals and equipment for cleaning and/or sanitizing are used safely
Walls, floors, shelves and working surfaces are cleaned and/or sanitized without causing damage to health or property
First aid procedures are followed if an accident happens
Dispose of waste
Wastes are sorted and disposed according to sanitary regulations, enterprise practices and standard procedures
Cleaning chemicals are disposed safely according to standard procedures
RANGE OF VARIABLES
VARIABLE
RANGE
Equipment
May include but are not limited to:
Kitchen utensils
Pots, pans, dishes
Food storage Containers
Chopping boards
Garbage bins
Surfaces
May include but are not limited to:
Walls
Floors
Shelves
Benches and working surfaces
Ovens, stoves, cooking equipment and appliances
Cold storage equipment
Store rooms and cupboards
Cleaning equipment and supplies
May include but not limited to:
Equipment
Chemical dispensers
Supplies
Paper towels
Cleaning agents
Sanitizers
EVIDENCE GUIDE
Critical aspects of Competency
Assessment requires evidences that the candidate:
Cleaned and sanitized all food preparation and presentation areas in accordance with food safety and occupational health and safety regulations
Cleaned and sanitized large and small equipment/utensils commonly found in a commercial/institutional kitchen
Demonstrated sanitizing procedures and techniques
Disposed wastes according to sanitary regulations, enterprise practices and standard procedures
Required Knowledge
Various types and uses of chemicals and equipment for cleaning and sanitizing
Occupational health and safety requirements for bending, lifting, carrying and using equipments
Logical and time-efficient work flow
Environmental-friendly products and practices in relation to kitchen cleaning
Sanitation and cross-contamination issues related to food handling and preparation
Required Skills
Sanitizing and disinfecting procedures and techniques
Using and storing cleaning materials and chemicals
Waste management and disposal procedures and practices
Resource Implications
The following resources MUST be provided
Access to fully equipped commercial/institutional kitchen and storage areas
Access to relevant cleaning materials and equipment for kitchen areas
Methods of Assessment
Competency may be assessed through:
Direct observation of the candidate while cleaning a kitchen
Written or oral questions to test knowledge of candidate’s on cleaning materials and equipment and issues
Review of portfolios of evidence and third party workplace report of on-the-job performance of the candidate
Context for Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS
UNIT CODE : TRS512331
UNIT DESCRIPTOR : This unit deals with the skills, knowledge, and attitude required to prepare various stocks, sauces and soups in a commercial/institutional kitchen
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Prepare stocks, glazes and essences required for menu items
Ingredients and flavoring agents are used according to standard recipes defined by the enterprise
Variety of stocks, glazes, flavorings, seasonings are produced according to enterprise standards
2. Prepare soups required for
menu items
Correct ingredients are selected and assembled to prepare soups, including stocks and prepared garnishes
Variety of soups are prepared according to enterprise standards
Clarifying, thickening agents and convenience products are used where appropriate
Soups are evaluated for flavor, color, consistency and temperature related problems are identified and addressed
Soups are presented at the right flavor, color, consistency and temperature, in clean service ware without drips and using suitable garnishes and accompaniments
3. Prepare sauces required for
menu items
Variety of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items
Derivatives are made from mother sauces
Variety of thickening agents, seasonings and flavorings are used appropriately
3.4 Sauces are evaluated for flavor, color and consistency and related problems are identified and addressed
4. Store and reconstitute stocks, sauces and soups
Stocks, sauces and soups are stored correctly at the right temperature to maintain optimum freshness and quality
Stocks, sauces and soups are re-heated/reconstituted to appropriate standards of consistency
RANGE OF VARIABLES
VARIABLE
RANGE
Stocks
May include but are not limited to:
Beef stock- Brown/ White
Chicken stock -Brown/ White
Fish/seafood stock
Vegetable stock
Soups
May include but are not limited to:
Clear
Consommé
Bouillon
Thick
Cream
Puree
Chowder
Bisque
Specialty soups
National/regional soups
Sauces
May include but are not limited to:
Béchamel
Veloute
Espagnole
Hollandaise
Tomato
Thickening agents
May include but are not limited to:
Fat and flour
Roux
Beurre manie
Starch - water
Slurry/white wash
Starch - water
Liaison
Seasonings and flavorings
May include but are not limited to:
Bases
Bouillon cubes or powders
Flavor enhancers
Instant sauces
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate:
Prepared a variety of stocks, soups and sauces from different recipes Identified different classifications of stock, soups and sauces
Stored and re-heated/reconstituted stocks, sauces and soups
Followed safety and hygienic practices in handling food, tools and equipment
2. Required Knowledge
Common problems on stocks, sauces and soups and how to identify and rectify them
Common cooking terms on stocks, soups and sauces which are used in the industry
Appropriate substitute ingredients and food components
Use of various stocks, bases, flavoring and seasoning agents for a variety of soups and sauces
Hygienic and sanitary principles and practices
Logical and time efficient work flow
3. Required Skills
Principles and techniques of producing stocks, soups and sauces according to industry standards
Organizational skills and teamwork
Safe work practices
Waste minimization techniques and environment-friendly practices on handling, preparation and disposal of soups, stocks and sauces
Preparation of stocks, sauces and soups within typical workplace conditions including working within time constraints
Resource
Implications
The following resources MUST be provided
Access to a fully-equipped operational commercial/ institutional kitchen
Access to industry-realistic ratios of kitchen staff to customers
Variety of real, suitable ingredients for stocks, sauces and soups
5. Methods of Assessment
Competency may be assessed through:
Direct observation of the candidate while making stocks, sauces and soups
Demonstration of sample dishes prepared by the candidate
Written or oral questions to test candidate’s knowledge on sauces, soups and stocks
Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate, e.g. menus
6. Context for Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY: PREPARE APPETIZERS
UNIT CODE : TRS512329
UNIT DESCRIPTOR : This unit deals with the skills and knowledge required in preparing and presenting hot and cold appetizers
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform Mise’ en place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified correctly, according to standard recipes, or enterprise requirements
Ingredients are assembled according to correct sequence, quality and specifications required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Prepare a range of appetizers
Correct equipment are selected and used in the production of appetizers
Appetizers are produced in accordance with enterprise standards
Glazes are correctly selected and prepared, where required
Quality trimmings and other leftovers are utilized where and when appropriate
Appetizers are prepared, using sanitary practices
Appetizers are tasted and seasoned in accordance with the required taste of the dishes
Workplace safety and hygienic procedures are followed according to enterprise and legal requirements
Variety of cheese are presented and stored according to enterprise standard
Present a range of appetizers
Appetizers are presented attractively according to enterprise standards
Appetizers are presented using sanitary practices
Suitable plate are selected according to enterprise standards
Factors in plating dishes are observed in presenting appetizers
Store appetizers
Quality trimmings and other leftovers are utilized where and when appropriate
Appetizers are kept in appropriate conditions based on enterprise procedures
Required food storage containers are used and stored in proper temperatures to maintain freshness, quality and taste
RANGE OF VARIABLES
VARIABLE
RANGE
Appetizers
May include but are not limited to:
Hot
Tapas
Hors d’ oeuvres’
Cold
Canapés
Antipasto
Relish
Pates
Terrines
Cocktails
Hors d’ oeuvres’
Cheeses
Factors in plating dishes
appeal
color and contrast
temperature of food and service
equipment
classical and innovative arrangement styles
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate:
Prepared a variety of appetizers from different recipes and
Prepared a variety of appetizers within a specific timeframes
Presented appetizers attractively and creatively
Stored appetizers in accordance with enterprise standards
Followed safety and hygienic practices in handling food, tools and equipment
Required Knowledge and
Attitude
Historical development and current trends in the preparation and presentation of appetizers
Common cooking terms on appetizers which are used in the industry
Safe work practices on using kitchen equipments and tools
Principles and practices of hygiene and sanitary practices
Logical and time efficient work flow
Cheese variety, storing and handling
Required
Skills
Attractive presentation techniques for appetizers
Waste utilization minimization techniques and environmental considerations in specific relation to appetizers
Preparation of dishes for customers within typical workplace time constraints
Resource Implications
The following resources MUST be provided:
Access to a fully-equipped and commercially-realistic food preparation area with appropriate and industry-current equipment
A variety of suitable ingredients for appetizers
Service wares
Methods for Assessment
Competency may be assessed through
Direct observation of the candidate while preparing appetizers
Written or oral questions to test knowledge on appetizers and food safety issues
Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
Context for Assessment
Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY : PREPARE SALADS AND DRESSINGS
UNIT CODE : TRS512329
UNIT DESCRIPTOR : This unit deals with the skills and knowledge required in preparing and presenting salads and dressings
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Prepare a variety salads and dressings
Variety of salads are prepared using fresh (seasonal) ingredients according to acceptable enterprise standards to maximize eating qualities, characteristics and taste
Dressings are prepared suitable to either incorporate into, or accompany salads
Prepared salads ad dressings are tasted and seasoned in accordance with the required taste
Workplace safety and hygienic procedures are followed according to enterprise and legal requirements
Present a variety of salads and dressings
Suitable plate are selected according to enterprise standards
Salads are presented attractively according to enterprise standards
Salads and dressing are accompanied based on clients requirements
Salads and dressings are presented hygienically, logically and sequentially within the required timeframe
Store salads and dressings
Salads are kept in appropriate conditions based on enterprise procedures
Required containers are used and stored in proper temperature to maintain freshness, quality and taste
RANGE OF VARIABLES
Variety of Salads
May include but are not limited to:
Leafy
Non-leafy
Protein
Combination
Congealed
Fruit
Cooked
Dressings
May include but are not limited to:
Temporary emulsions
Permanent emulsions
EVIDENCE GUIDE
Critical aspects of Competency
Assessment requires evidences that the candidate:
Prepared a variety of salads from different recipes and cultural backgrounds
Prepared variety of salads and dressing hygienically and within industry-realistic timeframes
Presented salads and dressing attractively and creatively
Stored salads and dressings in accordance with enterprise standard procedures
Required Knowledge and
Attitude
Historical development and current trends in salads and dressings
Suitable commodities and food combinations for use in salads and dressings
Compatible dressings for incorporating into or accompanying salads
Nutritional values of salads ingredients and the effects of cooking on nutrients
Common cooking terms on salads and dressings which are used in the industry
Safe work practices on using kitchen tools and equipment
Principles and practices of sanitary including appropriate dress or attire
Logical and time efficient work flow
Required
Skills
Attractive presentation techniques for salads and dressings
Waste minimization techniques and environmental considerations in specific relation to salads and dressings
Preparation of dishes for customers within typical workplace time constraints
Resource Implications
The following resources MUST be provided:
Access to a fully-equipped and commercially-realistic food preparation area with appropriate and industry-current equipment
A variety of suitable ingredients for salads and dressings
Service wares
Methods for Assessment
Competency may be assessed through
Direct observation of the candidate while preparing salads and dressings
Written or oral questions to test knowledge on commodity and food safety issues
Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
Context for Assessment
Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY: PREPARE SANDWICHES
UNIT CODE : TRS512330
UNIT DESCRIPTOR : This unit deals with the skills and knowledge required in preparing and presenting sandwiches
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform mise-en -place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water
Prepare a variety of sandwiches
Variety of sandwiches are prepared based on appropriate techniques
Suitable bases are selected from a range of bread types
Sandwiches are produced using correct ingredients to an acceptable enterprise standard
Appropriate equipment are selected and used for toasting and heating according to enterprise procedures and manufacturer’s manual
Sandwiches are prepared logically and sequentially within the required time frame and/or according to customer’s request
Workplace safety and hygienic procedures are followed according to enterprise and legal requirements
Present a variety of sandwiches
Sandwiches are produced using correct ingredients to an acceptable enterprise standard
Sandwiches are presented hygienically, logically and sequentially within the required timeframe
Sandwiches are presented attractively using suitable garnishes, condiments and service wares
Factors in plating are observed in presenting sandwiches
Store sandwiches
Quality trimmings and other leftovers are utilized where and when appropriate
Sandwiches are stored hygienically at the proper temperature considering the factors specified by the enterprise
Sandwiches are kept in appropriate conditions to maintain freshness and quality
RANGE OF VARIABLES
VARIABLE
RANGE
1. Sandwiches
May include but are not limited to:
Regular
Baked
Grilled
Fried
Open faced
Specialty
Multi-decker Wraps
Pinwheel, domino or checkerboard sandwiches
2. Techniques
May include but are not limited to:
Garnishing
Spreading
Layering
Piping
Portioning
Molding
Cutting
3. Factors to consider in storage of sandwiches
May include but are not limited to:
Ingredients of a sandwich
temperature
packaging
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate:
Prepared different types of sandwiches using different types of breads and ingredients and preparation techniques
Prepared a certain quantity of sandwiches hygienically and within industry-realistic timeframes
Presented sandwiches attractively using suitable garnishes, condiments and service wares
Stored sandwiches in accordance with enterprise standard procedures
2. Required Knowledge
Suitable breads, fillings, and ingredients
Appropriate food combinations for sandwiches
Common cooking terms related to sandwiches that are used in the industry
Principles and practices of sanitary, including dress standards
Basic food information on special dietary needs and customer
Past and current trends in sandwich preparation
Hygienic food handling practices
Safe work practices on cutting
Logical and time-efficient work flow
Portion control for sandwiches
3. Required Skills
Creative sandwich presentation techniques
Suitable storage techniques to maintain optimum quality of ingredients
Organizational skills and teamwork
Waste minimization techniques
Preparation of multiple types of sandwiches under time constraints
4. Resource Implications
The following resources MUST be provided:
Access to a fully-equipped commercially-realistic food preparation area for sandwich production
Real ingredients for sandwiches and service wares
5. Methods of Assessment
Competency may be assessed through :
Direct observation of the candidate while making sandwiches and preparing fillings
Written and oral questions to test candidate’s knowledge on appropriate food combinations for sandwiches and hygienic food handling requirements
Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
6. Context for
Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out in an accredited assessment center
UNIT OF COMPETENCY : PREPARE MEAT DISHES
UNIT CODE : TRS512338
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attitude in selecting, preparing, cooking and storing meats.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Cook meat cuts for service
Appropriate cooking methods are identified and used for cooking
A variety of portioned meat cuts are cooked in accordance to standard recipe specifications
A variety of offal dishes are cooked according to standard recipes
Meats are carved using the appropriate tools and techniques
Ingredients are adjusted to meet special requests of customers
Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
Workplace safety and hygienic procedures are followed according to enterprise and legal requirements
Present meat cuts for service
Meat dishes are presented attractively according to classical, cultural and enterprise standards
Meat dishes are presented hygienically, logically and sequentially within the required timeframe
Suitable plate are selected according to enterprise standards
Factors in plating dishes are observed in presenting meat dishes
Store meat
Quality trimmings and other leftovers are utilized where and when appropriate
Fresh and cryovac-packed meat are stored correctly according to health regulations
Required containers are used and stored in proper temperature to maintain freshness, quality and taste
Meat is stored in accordance with FIFO operating procedures and storage of meat requirements
RANGE OF VARIABLES
VARIABLE
RANGE
Tools, utensils and equipment
May include but are not limited to:
Various kitchen knives
Meat mallet
Meat hooks
Larding needles
Knife sharpening and honing equipments
Food slicers and processors
Meat thermometer
Weighing scales
Kitchen twines
Cooking method
May include but are not limited to:
Dry method
Roasting
Grilling
Broiling
Baking
Pan frying
Deep fat Frying
Combination Method
Braising
Stewing
Moist method
Boiling
Steaming
Poaching
Simmering
Dishes
Offal
Meat
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate:
Applied safe and accurate cutting techniques
Observed hygienic handling and storing of meat
Prepared a range of meat dishes to enterprise standards
Performed Mise en place
Cooked variety of meat dishes
Presented variety of meat dishes
Followed workplace safety practices and hygienic procedures in preparing meat dishes
Followed safety practices in handling tools and equipment
2. Required Knowledge
Different classifications of meats
Historical development and current trends in the preparation and presentation of meat
Classification of culinary methods
Characteristics of meats including type, cut, quality and fat content
Characteristics of different meat cuts including primary, secondary and portioned cuts
Appropriate trade names and cooking terms in accordance with standard meat cuts
Principles and practices of storing, freezing and aging of meats
Nutrition content and food values of meat
Cooking terms related to handling and storage of meat commonly used in the enterprise and industry
Uses and characteristics of various knives and equipment
Safe work practices on using kitchen equipments and tools
Logical and time efficient work flow
3. Required Skills
Appropriate preparation and culinary methods for various cuts and types of meat
Cutting techniques of ingredients
Knife care and maintenance
Organizational skills and teamwork
Principles and practices of hygienic handling and storage of meat
Waste minimization techniques and environment-friendly disposal
4. Resource Implications
The following resources MUST be provided
Use of a wide range of meat cuts and products.
Fully-equipped, operational, commercial/intuitional kitchen (including industry- modern equipment/tools)
Various type of meat and ingredients
Service wares
5. Methods of
Assessment
Competency may be assessed through:
Direct observation of the candidate while preparing and cooking meat
Interview the candidate the type of culinary method that he/she is performing
Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
6. Context for Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY : PREPARE VEGETABLES DISHES
UNIT CODE : TRS512332
UNIT DESCRIPTOR : This unit deals with the skills, knowledge and attitude required in cooking, presenting and storing various vegetables dishes.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Prepare vegetable dishes
Vegetables are selected according to, quality
Vegetables accompaniments are selected to complement and enhance menu items
Variety of vegetables dishes are prepared following appropriate Cooking methods to preserve optimum quality and nutrition
Suitable sauces and accompaniments are selected and served with vegetables
Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
Workplace safety and hygienic procedures are followed according to enterprise and legal requirements
Present vegetable dishes
Vegetables are uniformly cut and attractively presented
Suitable plate are selected according to enterprise standards
Factors in plating dishes are observed in presenting poultry and game dishes
Vegetables dishes are presented hygienically, logically and sequentially within the required timeframe
Store vegetables dishes
Quality trimmings and other leftovers are utilized where and when appropriate
Vegetables are stored at the correct temperature
Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedure
Vegetable is stored in accordance with FIFO operating procedures and storage of vegetable requirements
RANGE OF VARIABLES
VARIABLE
RANGE
Vegetables
May include but are not limited to:
Fresh
Frozen
Canned
Dried
Bottled
Cooking Method
May include but are not limited to:
Dry method
Roasting
Grilling
Broiling
Baking
Pan frying
Deep fat Frying
Combination Method
Braising
Stewing
Moist method
Boiling
Steaming
Poaching
Simmering
EVIDENCE GUIDE
1. Critical aspects of
Competency
Assessment requires evidences that the candidate:
Performed mise en place
Prepared a variety of vegetable dishes
Presented variety of vegetable dishes with appropriate service wares and garnishes
Stored vegetable dishes in accordance with enterprise standard procedures
Followed workplace safety practices and hygienic procedures
Followed safety practices in handling tools and equipment
Determined/Explained different classifications of vegetables
2. Required Knowledge
Varieties and characteristics of vegetables
Past and current trends in culinary uses and dishes of vegetables
Nutrition related to vegetables, in particular the food values of commodities and the effects of cooking on the nutritional value of food
Common cooking terms related to vegetables dishes that are used in the industry
Safe work practices on using tools and equipment
Principles and practices of sanitary related to use of raw ingredients
Logical and time efficient work flow
3. Required Skills
Cutting and presentation techniques of vegetables
Organizational skills and teamwork
Waste minimization techniques and environmental considerations in specific relation to vegetables
4. Resource
Implications
The following resources MUST be provided:
Access to a fully-equipped operational commercial/institutional kitchen (including industry-current equipment)
Real/Relevant ingredients and service wares
5. Methods of Assessment
Competency may be assessed through :
Direct observation of the candidate while preparing dishes
Portfolio Report like sampling of dishes cooked by the candidate
Written or oral questions to test candidate’s knowledge on appropriate cooking methods for various commodities and safety issues
5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
6. Context for
Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY : PREPARE EGG DISHES
UNIT CODE : TRS512332
UNIT DESCRIPTOR : This unit deals with the skills, knowledge and attitude required to cook, present and store various egg dishes.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Prepare and cook egg dishes
Variety of egg dishes are prepared according to standard recipes using a range of cooking methods
Eggs are cooked based on clients requirements
Sauces and accompaniments specific to egg preparations are selected and prepared
Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
Workplace safety and hygienic procedures are followed according to enterprise and legal requirements
Present egg dishes
Suitable plates are selected according to enterprise standards
Eggs are presented hygienically and attractively using suitable garnishes and side dishes sequentially within the required timeframe
Factors in plating dishes are observed in presenting egg dishes
Store egg dishes
Fresh and processed eggs are stored at the correct temperature
Optimum freshness and quality are maintained in accordance with enterprise storing techniques and procedures
Quality trimmings and other leftovers are utilized where and when appropriate
Egg is stored in accordance with FIFO operating procedures and storage of egg requirements
RANGE OF VARIABLES
VARIABLE
RANGE
Egg dishes
May include but are not limited to:
Omelettes
Soufflés
Frittatas
Terrines
Cooking method
Boiling
Poaching
Frying
Baking
Eggs
Fresh
Frozen
Powder
EVIDENCE GUIDE
1. Critical aspects of
Competency
Assessment requires evidences that the candidate:
Prepared a variety of dishes eggs
Presented a variety of egg dishes using appropriate service wares and garnishes
Followed workplace safety practices and hygienic procedures in preparing egg dishes
Followed safety practices in handling tools and equipment
Determined/Explained different classifications of eggs
2. Required Knowledge
Varieties and characteristics of eggs
Historical development and current trends in the preparation and presentation of egg
Past and current trends in culinary uses and dishes of eggs
Nutrition related to eggs in particular the food values of commodities and the effects of cooking on the nutritional value of food
Common cooking terms related to egg dishes and culinary uses that are used in the industry
Safe work practices on using tools and equipment
Principles and practices of sanitary related to use of raw ingredients
Logical and time efficient work flow
3. Required Skills
Presentation techniques of eggs
Organizational skills and teamwork
Waste minimization techniques and environmental considerations in specific relation to eggs
4. Resource
Implications
The following resources MUST be provided:
Access to a fully-equipped operational commercial/institutional kitchen (including industry-modern equipment)
Eggs
Real/Relevant ingredients
4.3 Service ware
5. Methods of Assessment
Competency may be assessed through :
Direct observation of the candidate while preparing dishes
Portfolio Report like sampling of dishes cooked by the candidate
Written or oral questions to test candidate’s knowledge on appropriate cooking methods for various commodities and safety issues
5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
6. Context for
Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY : PREPARE STARCH DISHES
UNIT CODE : TRS512332
UNIT DESCRIPTOR : This unit deals with the skills, knowledge and attitude required to cook, present and store starch dishes such as pasta and noodles.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Prepare starch dishes
Variety of starch products are selected and prepared according to enterprise recipes
Optimum quality is ensured using appropriate cooking methods
Sauces and accompaniments appropriate to starch products are selected
Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
Workplace safety and hygienic procedures are followed according to enterprise and legislated requirements
Present Starch dishes
Suitable plate are selected according to enterprise standards
Starch dishes are presented hygienically and attractively using suitable garnishes and side dishes
Factors in plating dishes are observed in presenting starch dishes
Store Starch dishes
Starch are stored at the correct temperature
Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedures
Quality trimmings and other leftovers are utilized where and when appropriate
Starch is stored in accordance with FIFO operating procedures and storage of starch requirements
RANGE OF VARIABLES
VARIABLE
RANGE
Starch
May include but are not limited to:
Pasta
Rice
Tubers
Polenta
Noodles
Couscous
flour
EVIDENCE GUIDE
1. Critical aspects of
Competency
Assessment requires evidences that the candidate:
Prepared a variety of dishes using starch products
Presented starch dishes in appropriate service wares
Prepared appropriate sauces for the prepared starch dishes
Stored starch dishes
Followed workplace safety practices and hygienic procedures in preparing variety of starch dishes
Demonstrated safety practices in handling tools and equipment
Determined/Explained different classifications of starch products
2. Required Knowledge
Historical development and current trends in the preparation and presentation of starch dishes
Varieties and characteristics of starch foods
Past and current trends in culinary uses and dishes starch foods
Nutrition related to starch dishes in particular the food values of commodities and the effects of cooking on the nutritional value of food
Common cooking terms related to starch dishes that are used in the industry
Safe work practices on using tools and equipment
Principles and practices of sanitary related to use of raw ingredients
Logical and time efficient work flow
3. Required Skills
Presentation techniques of starch dishes
Organizational skills and teamwork
Waste minimization techniques and environmental considerations in specific relation to starch dishes
4. Resource
Implications
The following resources MUST be provided:
Access to a fully-equipped operational commercial/institutional kitchen (including industry-current equipment)
Real/Relevant ingredients
Service ware
5. Methods of Assessment
Competency may be assessed through :
Direct observation of the candidate while preparing dishes
Written or oral questions to test candidate’s knowledge on appropriate cooking methods for various commodities and safety issues
5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
6. Context for
Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY : PREPARE POULTRY AND GAME DISHES
UNIT CODE : TRS512333
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attitude required in selecting, preparing, cooking, plating/presenting and storing poultry and game.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified according to standard recipes, recipe card or enterprise requirements
Ingredients are assembled according to quantity, type, and quality required
Ingredients are prepared based on the required form and time frame
Poultry and game are prepared based on its enterprise poultry and game preparation techniques
Frozen poultry and game are thawed in accordance with enterprise thawing procedures
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Cook poultry and game dishes
Poultry and game are handled efficiently and hygienically to minimize risk of food spoilage and cross-contamination
Poultry and game dishes are cooked according to enterprise standard recipes and appropriate Cooking methods
Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
Plate/present poultry and game dishes
Service wares are selected in accordance with type of poultry and game dishes
Poultry and game is plated/presented using suitable sauces, garnishes and accompaniments
Poultry dishes are presented hygienically, logically and sequentially within the required timeframe
Factors in plating dishes are observed in presenting poultry and game dishes..
Store poultry and game
Poultry and game are stored ensuring storage conditions and optimal temperature are maintained
Quality trimmings and other leftovers are utilized where and when appropriate
RANGE OF VARIABLES
VARIABLE
RANGE
Poultry or game
May include but are not limited to :
Chicken, turkey, duck, goose
Pheasant, quail, pigeon, guinea fowl, wild duck
Rabbit, hare
Boar, goat
Poultry preparation techniques
May include but are not limited to:
De-boning
Stuffing
Filleting
Rolling and trussing
Larding
Marinating
Cooking methods for poultry and game
May include but are not limited to:
Dry method
Roasting
Grilling
Broiling
Baking
Pan frying
Deep fat Frying
Combination Method
Braising
Stewing
Moist method
Boiling
Steaming
Poaching
Simmering
Factors to consider in plating dishes
appeal
color and contrast
temperature of food and service
equipment
classical and innovative arrangement styles
Ways of presenting poultry and game dishes
Carve
Portions
Whole
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate:
Understood the different classifications of poultry and game
Demonstrated particular storage and handling practices related to poultry and game
Prepared a variety of poultry and game dishes according to enterprise standards
Cooked and presented or plated poultry and game dishes according to enterprise standards
Followed safety practices in handling tools and equipment
2. Required Knowledge
Classification of varieties of poultry and game items
Quality criteria for poultry and game
Appropriate cookery methods for poultry and game dishes
Past and current trends in poultry and game dishes
Nutrition related to poultry and game, including food values and any specific issues like salmonella contaminations, etc.
Common cooking terms related to poultry and game which are used in the industry
Safe work practices, particularly in relation to cutting
Logical and time efficient work flow
3. Required Skills
Organizational skills and teamwork
Principles and practices of sanitary specifically cross-contamination
Techniques on minimizing wastes and environment-friendly practices on handling and preparation of poultry and game
4. Resource
Implications
The following resources MUST be provided:
Access to a fully-equipped operational commercial/institutional kitchen (including industry- modern equipment)
Real/Required ingredients
Poultry and game
Service wares
5. Methods of Assessment
Competency may be assessed through :
Direct observation of the candidate while handling and cooking game and poultry
Sampling of dishes cooked by the candidate
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
Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
6. Context for Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY: PREPARE SEAFOOD DISHES
UNIT CODE : TRS512334
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attitude required in selecting, preparing, presenting and storing seafood in a commercial kitchen or catering operation.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified according to standard recipes, recipe card or enterprise requirements
Ingredients are assembled according to quantity, type, and quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Handle fish and seafood
Seafood is selected according to quality,
Seafood are handled hygienically in accordance with enterprise handling and storing techniques
Frozen seafood are thawed correctly to ensure maximum quality, and to retain their nutrients
Cook fish and shellfish
Fish is cleaned, gutted and filleted correctly and efficiently according to enterprise standards
Shellfish and other types of seafood are cleaned and prepared correctly and in accordance with enterprise standards
Seafood dishes is cooked according to enterprise standards using a variety of cooking methods
Fish and shellfish by-products are used appropriately for a variety of dishes and menu items
Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
Workplace safety and hygienic procedures are followed according to enterprise and legislated requirements
Plate/Present fish and seafood
Seafood dishes are presented hygienically, logically and sequentially within the required timeframe
Fish and seafood is prepared and presented for service in accordance to enterprise standards
Suitable sauces and dips are prepared according to standard recipes and as required to accompany seafood menu items
Presentations and garnishing techniques are selected and used according to recipes and enterprise standards
Services are carried out according to enterprise methods and standards
Factors in plating dishes are observed in presenting seafood dishes
Store fish and seafood
Quality trimmings and other leftovers are utilized where and when appropriate Seafood are stored hygienically in accordance with enterprise handling and storing techniques
Where applicable, date stamps and codes are checked to ensure quality control
Seafood is stored in accordance with FIFO operating procedures and storage of seafood requirements.
RANGE OF VARIABLES
VARIABLE
RANGE
Seafood
May include but are not limited to:
Shellfish
Mollusks
Crustaceans
Cephalopods
Fish
Flat fish
Round fish
flat fish
Fish
May include but are not limited to :
Structure
Fish
Shellfish
Body shape
a. Flat fish
b. Round fish
Market forms
Fillets
b. Drawn
Whole
Butterfly fillet
Steak
Fat content
a. Lean Fish
b. Fat Fish
Water source
Salt water
Freshwater
Processed fish
a. Dried
b. Smoked
Bottled
Variety of cooking method
May include but are not limited to:
Dry method
Roasting
Grilling
Broiling
Baking
Pan frying
Deep fat Frying
Combination Method
Braising
Stewing
Moist method
Boiling
Steaming
Poaching
Simmering
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate:
Explained the different classifications of seafood
Demonstrated storing and handling issues related to seafood
Cooked and plated/presented a range of seafood dishes according to enterprise standards
Stored seafood hygienically and in accordance with enterprise standard procedures
Demonstrated safety practices in handling tools and equipment
2. Required Knowledge
Historical development and current trends in the preparation and presentation of seafood
Classification and varieties of fish and shellfish
Criteria for judging the quality of fresh seafood
Storage requirements for seafood
Nutrition related to seafood, particularly the nutritional value of seafood
Specific dietary issues including allergies and intolerances
Common cooking terms related to seafood that are used in the industry
Principles and practices of sanitary specifically on handling and storage of seafood
Safe work practices, particularly on using sharp knives
3. Required Skills
Appropriate cookery methods for fish and shellfish
Cutting and presentation techniques, particularly on fish and crustaceans
Costing, yield testing and portion control for seafood
Waste minimization techniques and environmental considerations in relation to seafood
4. Resource Implications
The following resources MUST be provided:
Access to a fully-equipped operational commercial/institutional kitchen (including industry-current equipment)
Real/Relevant ingredients
Seafood
Service wares
5. Methods of Assessment
Competency may be assessed through :
Direct observation of the candidate while preparing and cooking fish and seafood
Written or oral questions to test candidate’s knowledge on storage issues related to fish and seafood
Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
6. Context for Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY: PREPARE DESSERTS
UNIT CODE : TRS512335
UNIT DESCRIPTOR : This unit deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and frozen desserts.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Perform mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified according to standard recipes, recipe card or enterprise requirements
Ingredients are assembled according to quantity, type, and quality required
Ingredients are prepared based on the required form and time frame
Ingredients are selected, measured and weighed according to recipe requirements
Appropriate equipment are selected and used in accordance with manufacturers’ manual
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Prepare desserts and sweet sauces
Standard or enterprise recipes are used to produce a variety of hot, cold and frozen desserts, appropriate for a variety of menus
Range of sweet sauces are produced to a desired consistency and flavor
Prepared desserts and sweets are tasted in accordance with the required taste
Workplace safety and hygienic procedures are followed according to enterprise and legislated requirements
Plate/Present desserts
Desserts are presented hygienically, logically and sequentially within the required timeframe
Desserts are decorated creatively
Factors in plating dishes are observed in presenting desserts
Desserts are portioned according to enterprise standards
Desserts are presented in accordance with enterprise presentation techniques
Accompaniments, garnishes and decorations are used to enhance taste, texture and balance
Store desserts
Quality trimmings and other leftovers are utilized where and when appropriate
Desserts are stored at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal
Suitable packaging are selected and used to preserve taste, appearance and tasting characteristics
Sweet sauces are stored to retain desired quality and characteristics
Dessert is stored in accordance with FIFO operating procedures and storage of dessert requirements
RANGE OF VARIABLES
VARIABLE
RANGE
1. Equipment for making desserts
May include but are not limited to:
Blenders
Ice-cream machines
Ice shavers
Juicers
Mixers
Ovens
Chillers and freezers
Steamer
Weighing scales
Cooking equipment
2. Desserts
May include but are not limited to:
Pudding, pies, tarts, flans, fritters
Custard, creams
Prepared fruit
Mousse
Repes,
Sorbet, ice cream, parfait,
Quick bread
Cookies
3. Sweet sauces
May include but are not limited to:
Sugar syrups
3.2 Fruit syrups
3.3 Fruit purees, sauces and coulis
3.4 Chocolate-based sauces
3.5 Custards and crèmes
3.7 Flavored butters and creams
4. Suitable thickening agents for sweet sauces
May include but are not limited to:
Corn starch, arrowroot, potato starch
Modified starch
Liason
Gelatin
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate:
Prepared different types of desserts and sweets according to enterprise standards
Presented desserts and sweets attractively
Stored desserts and sweets in accordance with enterprise standard procedures
Followed workplace safety practices and hygienic procedures in handling hot and cold desserts
Demonstrated safety practices in handling tools and equipment
Explained dessert options
Required Knowledge
Historical development and current trends in the preparation and presentation of desserts
Details and characteristics of different types of desserts and sweets
Varieties of suitable ingredients for desserts and sweets
Common cooking terms related to desserts and sweets that are used in the industry
Past and current trends in desserts and sweets
Nutrition related to desserts and sweets including food values of common desserts, low fat or low calorie alternatives and substituted ingredients
Principles and practices of sanitary on handling and storage of dairy products
Logical and time efficient work flow
Safe work practices particularly on handling hot and frozen products and equipment
3. Required
Skills
Organizational skills and teamwork
Storage of sweets and desserts, their ingredients, particularly dairy products
Costing, yield testing, portion control of desserts
Waste minimization techniques and environmental considerations related to desserts
4. Resource
Implications
The following resources MUST be provided:
Access to a wide range of suitable ingredients for making a variety of desserts and sweets
Access to a fully-equipped operational commercial/institutional kitchen for making desserts and sweets
5. Methods of Assessment
Competency may be assessed through:
Direct observation of the candidate while making and presenting desserts
Sampling of desserts made by the candidate
Written or oral questions to test candidate’s knowledge on cooking terms related to desserts and sweets
Review of portfolio of evidence and third party workplace reports of on-the-job performance by the candidate
6. Context for Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an accredited assessment center
UNIT OF COMPETENCY : PACKAGE PREPARED FOOD
UNIT CODE : TRS512340
UNIT DESCRIPTOR : This unit deals with the knowledge, skills, and attitudes in packaging of prepared foodstuffs for transportation.
ELEMENT
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
Select packaging materials
Food requirements of client and user are met prior to packaging in accordance with the enterprise standard following the criteria for packaging
Qualities of packaging materials are selected in accordance enterprise standards
Package food
Food is packaged in compliance with sanitary, occupational health and safety and local health regulations requirements
Environmental requirements for food packaging area is observed
Appropriate packaging procedures are adopted according to enterprise specifications
Food labeled according to industry standards
RANGE OF VARIABLES
VARIABLE
RANGE
Criteria for packaging
Must include the:
Quality
Shelf-life
Portion control
Types of packaging materials
May include but are not limited to:
Cartons
Plastic cling wrap
Plastic or foil containers
Qualities of Packaging materials
Non-contaminating
Appropriate dimensions for selected food
Visually appropriate to functional need
Capable of protecting food from damage and contamination
Environment-friendly
Stackable and transportable
Environmental requirements for food packaging
Temperature control
Humidity
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate:
Performed safe packaging of food within food safety requirements and regulations
Selected and used suitable packaging materials and methods for a different food item types
Demonstrated hygienic practices and food safety regulations in storing and transporting package foods
2. Required Knowledge and Attitude
Safe work practices on packaging, dealing with hot surfaces, lifting and bending.
The characteristics and uses of different packaging materials
Portion control practices and principles
Functional design requirements for food packaging areas
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. Required Skills
3.1 Storing and transporting of food
3.2 Packaging techniques
4. Resource
Implications
The following resources MUST be provided:
Access to a range of appropriate packaging materials, catering equipment
Real food items
5. Methods of Assessment
Competency may be assessed through:
Direct observation of the candidate while packaging foods
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
Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
6. Context for Assessment
Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)
Assessment activities are carried out through an accredited assessment center
SECTION 3 TRAINING ARRANGEMENTS
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 COOKERY 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: COOKERY NC Level: NC II
Nominal Training Duration: 18 Hrs. (Basic)
18 Hrs. (Common)
280 Hrs. (Core)
316 Hrs.
Course Description:
The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook/prepare hot, cold meals and desserts for guests in various food and beverage service facilities
BASIC COMPETENCIES
Unit of Competency
Learning Outcomes
Methodology
Assessment Approach
1. Participate in workplace communication
1.1 Obtain and convey workplace information
1.2 Speak English at a basic operational level
1.3 Complete relevant work related documents
1.4 Participate in workplace meeting and discussion
Group Discussion
Interaction
Practice session
Demonstration
Observation
Interviews/ Questioning
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
2.3 Work effectively with colleagues
2.4 Work in socially diverse environment
Discussion
Interaction
Simulation
Games
Demonstration
Observation
Interviews/ Questioning
Unit of Competency
Learning Outcomes
Methodology
Assessment Approach
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
Role play
Demonstration
Observation
Interviews/ 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
4.4 Perform basic first-aid procedures
Lecture-Discussion
Case study
Plant tour
Symposium
Observation
Interview
COMMON COMPETENCIES
Unit of Competency
Learning Outcomes
Methodology
Assessment Approach
1. Develop and update industry knowledge
1.1 Seek information on the industry
1.2 Update continuously relevant industry knowledge
1.3 Develop and update local knowledge
1.4 Promote products and services to customers
Lecture
Group Discussion
Individual/Group Assignment
Field visit
Video presentation
Interviews/ Questioning
Individual/Group Project or Report
2. Observe workplace hygiene procedures
Follow hygiene procedures
Identify and prevent hygiene risk
Lecture
Demonstration
Role-play
Case study
Demonstration
Written Examination
Interviews/ Questioning
Unit of Competency
Learning Outcomes
Methodology
Assessment Approach
3. Perform computer operations
Plan and prepare task to be undertaken
Input data into a computer
Assess information using computer
Produce/ output data using computer system
Maintain computer system
Lecture
Group Discussion
Tutorial or self-pace
Demonstration
Practice session
Interviews/ Questioning
Practical Demonstration
Observation
4. Perform workplace and safety practices
4.1 Practice workplace procedures for health, safety and security practices
4.2 Perform child protection duties relevant to the tourism industry
4.3 Observe and monitor people
4.4 Deal with emergency situations
4.5 Maintain safe personal presentation standards
4.6 Maintain a safe and secure workplace
Lecture
Demonstration
Role-play
Simulation
Demonstration
Interviews/ Questioning
Written Examination
5. Provide effective customer service
5.1 Greet customers
5.2 Identify customer
5.3 Deliver service to customer
5.6 Handle queries through use of common business tools and technology
5.5 Handle complaints/ conflict situations, evaluation and recommendations
Lecture
Demonstration
Role-play
Simulation
Demonstration
Interviews/ Questioning
Observation
CORE COMPETENCIES
Unit of Competency
Learning Outcomes
Methodology
Assessment Approach
Clean and maintain kitchen premises
Clean, sanitize and store equipment
Clean and sanitize premises
Dispose of waste
Discussion/ Demonstration
Video viewing
Written Examination
Demonstration
Observation in workplace OJT
Prepare stocks, sauces and soups
Prepare stocks, glazes and essences required for menu items
Prepare soups required for menu items
Prepare sauces required for menu items
Store and reconstitute stocks, sauces and soups
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Prepare appetizers
Perform Mise’ en place
Prepare a range of appetizers
Present a range of appetizers
Store appetizers
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Prepare salads and dressings
Perform Mise en place
Prepare a variety salads and dressings
Present a variety of salads and dressings
Store salads and dressings
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Prepare sandwiches
Perform Mise en place
Prepare a variety of sandwiches
Present a variety of sandwiches
Store sandwiches
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Unit of Competency
Learning Outcomes
Methodology
Assessment Approach
Prepare meat dishes
Perform Mise en place
Cook meat cuts for service
Present meat cuts for service
Store meat
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Prepare vegetables dishes
Perform Mise en place
Prepare vegetable dishes
Present vegetable dishes
Store vegetables dishes
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Prepare egg dishes
Perform Mise en place
Prepare and cook egg dishes
Present egg dishes
Store egg dishes
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Prepare starch dishes
Perform Mise en place
Prepare starch dishes
Present Starch dishes
Store Starch dishes
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Prepare poultry and game dishes
Perform mise en place
Cook poultry and game dishes
Plate/present poultry and game dishes
Store poultry and game
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Prepare seafood dishes
Perform mise en place
Handle fish and seafood
Cook fish and shellfish
Plate/Present fish and seafood
Store fish and seafood
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Unit of Competency
Learning Outcomes
Methodology
Assessment Approach
Prepare desserts
Perform mise en place
Prepare desserts and sweet sauces
Plate/Present desserts
Store desserts
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
Package prepared food
Select packaging materials
Package food
Discussion/ Demonstration
Video viewing
Written examination
Demonstration
Observation in workplace OJT
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
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
COOKERY – NC II
Recommended list of tools, equipment and materials for the training of a maximum of 25 trainees for COOKERY NC II are as follows:
TOOLS
OFFICE EQUIPMENT
MATERIALS
QTY
QTY
QTY
MEAT
10 pcs
Chef’s knife
1unit
Electric fan
Beef
8 pcs
Boning knife
3 unit
First aid cabinet
Pork
4 pcs
Oysters knife
1 unit
Filing cabinet 3 Layers compartment
Lamb/mutton
2 pcs
Cleaver knife
1 unit
TV
Veal
8 pcs
Tenderizer, medium,small
2 unit
Video player
POULTRY
8 pcs
Skimmer, fine
1 unit
Fire extinguisher
Chicken
TOOLS
OFFICE EQUIPMENT
MATERIALS
8 pcs
Wire skimmer, small
1 unit
Emergency light
Duck
8 pcs
Skimmers, spider
1 pc
directional signage/s for each rooms
Turkey
8 pcs
Strainer,small,fine
1 unit
air condition
Pigeon, etc.
8 pcs
Siever,small
1 unit
telephones
SEAFOOD
8 pcs
Strainer,medium fine
3 unit
computers with internet connection
Fish
8 pcs
Turner,3” x 6”
1 unit
Fax machine
Shellfish
8 pcs
Spatula
2 unit
LCD
Crustacean
8 pcs
Wooden spoon
LABORATORY EQUIPMENTS
PERISHABLES
8 pcs
Parisienne spoon
1 unit
Air conditioner
Vegetables
8 pcs
Zester
2 unit
Fire extinguisher
Fruits
8 pcs
Piping bag
1 unit
Emergency light
Dairy products
8 pcs
Pastry tubes
1 unit
Combination of broiler and griddle - small
Processed food
3 pcs
Strainer Chinois,small
3 unit
Exhaust hood
DRY GOODS (GROCERIES)
2 pcs
Strainer Chinois, medium
1 unit
Dish washing machine (optional
Sauces
4 pcs
Funnel, small
1 unit
Blender machine
Spices and herbs
4 pcs
Funnel, medium
1 unit
Pressure cooker medium Salamander, griller
Seasoning
6 sets
Measuring spoon
8 unit
Braising pan - medium
Canned fruits
10 pcs
Tongs, 8 inches
1 unit
Meat slicer - small
Canned vegetables
8 pcs
Tongs, 12 inches
1 unit
Meat chopper machine
Noodles
TOOLS
OFFICE EQUIPMENT
MATERIALS
8 sets
Measuring cup
8 unit
Preparation table with sink & shelves (approx. 45x28’’)
Pasta
4 pcs
Measuring urn
1 unit
Bain Marie – table w/4 compartments
Rice
2 pcs
Ice cream scoop
2 unit
Working s/s table (fabricated)
Flour
2 unit
Condiment cabinet
Sugar
10 pcs
Cheese Cloth
1 unit
Washing sink tables w/3 compartments
Beans
24 pcs
Serving spoon
1 unit
Soak sink, optional
FACILITIES
4 sets
Pepper and salt mill
8 unit
Utility shelving
Workshop
2 unit
Weighing scale, 5 kgs
2 unit
Stainless steel rack (5 shelves
Laboratory
4 unit
Weighing scale, 1000 grams
1 unit
Utility cart
Audio-visual room
8 pcs
Apple corer
4 pcs
Floor mops
Lecture room
8 pcs
Wire whisk,small
2 unit
Mop Squeezer
Storage/stock room
8 pcs
Wire whisk, medium
4 pcs
Broom (tambo)
Research room/Library
2 pcs
Wire whisk, heavy duty
4 pcs
Dust pan
REFERENCES
1 pc
Can opener
4 unit
Garbage bin (4 gals.)
Books
8 pcs
Kitchen scissors
8 pcs
Liquid soap dispenser
Manuals
8 pcs
Soup Ladle, 3 oz
4 pcs
Paper towel dispenser
Charts
8 pcs
Soup Ladle, 6 oz
1 unit
Reach-in freezer
CD’s
TOOLS
OFFICE EQUIPMENT
MATERIALS
3 pcs
Soup Ladle, 8 oz
2 unit
Reach-in refrigerator
Video tapes
2 pcs
Soup Ladle, 12 oz
4 unit
4 burner gas range w/ oven
Pictures
8 pcs
Kitchen spoon
1 unit
Stock pan burner
Magazines
8 pcs
Kitchen spoon, slotted
MISCELLANEOUS
8 pcs
Kitchen forl
Charcoal
3 pcs
Carving fork
Toothpicks
3 pcs
Pocket/pin thermometer
Aluminum foil
8 pcs
Peelers
Wax paper
2 pcs
Stock pot, large
Cling wrap
12 pcs
Frying pan, small
Tissue paper
8 pcs
Frying pan, medium
Paper towel
2 pcs
Frying pan, large
Liquid soap
4 pcs
Colander, small
2 pcs
Colander, medium
16 pcs
Cutting board
1 pc
Fish poacher, medium
12 pcs
Casserole, small
4 pcs
Casserole, medium
4 pcs
Wok, small
1 pc
Wok, medium
1 pc
Double Boiler, medium
8 pcs
Paellara
TOOLS
OFFICE EQUIPMENT
MATERIALS
12 pcs
Glass rack
12 pcs
Soup cup rack
12 pcs
Plate rack
8 pcs
Baking tray, small
12 pcs
Utility tray,stainless
4 pcs
Roasting pan
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.
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. Meters
Student/Trainee Working Space
1 x 1 m.
1 sq. m.
25 sq. m
Lecture/Demo Room
(8 x 5 m.)x2
(40sq.m.)x2
(40 sq. m).x2
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. +40sq.m.
3.6 TRAINER’S QUALIFICATIONS FOR TOURISM (HOTEL AND RESTAURANT) SECTOR
COOKERY NC II
TRAINER QUALIFICATION I (TQ II)
Must be a holder of Cookery NC II or Commercial Cooking NC III
Must be a holder of National TVET Trainer’s Certificate (NTTC) I in Cookery NC II
Must be physically, mentally fit and holder of a Health Certificate (hepatitis-free or free of any communicable disease)
Must have at least 3 years job/industry experience. (Preferably on supervisory/managerial level in cookery or commercial cooking)
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.
SECTION 4 ASSESSMENT AND CERTIFICATION ARRANGEMENTS
To attain the National Qualification of COOKERY 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.
Individuals aspiring to be awarded the qualification of COOKERY 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.
Prepare and cook hot meals
Clean and maintain kitchen premises
Prepare stocks, sauces and soups
Prepare poultry and game dishes
Prepare seafood dishes
Prepare eggs dishes
Prepare starch dishes
Prepare vegetable dishes
Package prepared food
Prepare meat dishes
Prepare Cold Meals
Clean and maintain kitchen premises
Prepare appetizers
Prepare salads and dressings
Package prepared food
Prepare sandwiches
Prepare Sweets
Clean and maintain kitchen premises
Prepare desserts
Package prepared food
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)".
Clean and maintain kitchen premises
Prepare poultry and game dishes
Select, prepare and serve specialty cuisine’s
Manage facilities associated with commercial catering contracts
Direct and lead service team in the dining area/restaurant
Prepare and present gateaux, tortes and cakes
Provide accommodation reception services
Plan and schedule routine maintenance, repairs and modifications
Prepare stocks, sauces and soups
Prepare seafood dishes
Monitor catering revenue and costs
Plan the catering for an event or function
Oversee dining area operations
Prepare and display petits fours
Conduct night audit
Contribute to the implementation of emergency procedures
Prepare appetizers
Prepare desserts
Establish and maintain quality control
Design menus to meet market needs
Oversee banquet and/or catering function
Present desserts
Provide club reception services
Observe and monitor people
Prepare salads and dressings
Package prepared food
Apply cook-chill-freeze production process
Develop a food safety program
Operate a food outlet
Clean bar areas
Provide porter services
Escort, carry and store valuable items
Prepare sandwiches
Plan and prepare food for ala carte and buffets
Prepare foods according to dietary and cultural needs
Prepare the dining room/restaurant area for service
Prepare tenders for catering contracts
Operate bar
Provide housekeeping services to guests
Manage physical assets
Prepare meat dishes
Plan and control menu-based catering
Transport and store food in a safe and hygienic manner
Provide preliminary dining room/restaurant service procedures
Develop a food safety program
Prepare and mix cocktails and non-alcoholic concoctions and hot drinks
Prepare rooms for guests
Manage stock purchases and inventory
Prepare vegetable dishes
Organize bulk cooking operations
Apply catering control principles
Prepare food and beverage service to guests
Plan coffee shop layout, menu and storage (Coffee Shop)
Provide wine service
Clean premises
Provide for the safety of Very Important Persons (VIP)
Prepare egg dishes
Prepare pates and terrines
Develop menus to meet special dietary and cultural needs
Provide room service
Prepare and produce bakery products
Receive and process reservations
Provide valet services
Provide a lost and found facility
Prepare starch dishes
Plan, prepare and serve specialized food items
Select catering system
Receive and handle guest concerns
Prepare and produce pastry products
Operate a computerized reservations system
Launder linen and guest clothes
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service
Roster staff
Control and order stock
Train small group
Establish and conduct business relationships
Manage workplace diversity
Manage finances within a budget
Manage quality customer service
Conduct assessment
Receive and respond to workplace communication
Work with others
Demonstrate work values
Practice basic housekeeping procedures
Participate in workplace communication
Work in a team environment
Practice career professionalism
Lead workplace communication
Lead small teams
Develop and practice negotiation skills
Solve problems related to work activities
Use mathematical concepts and techniques
Use relevant technologies
Practice occupational health and safety procedures
Utilize specialized communication skills
Develop teams and individuals
Apply problem solving techniques in the workplace
Collect, analyze and organize information
Plan and organize work
Promote environmental protection
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.
INDUSTRY EXPERTS
MA. CHRISTINA G. AQUINO CHRISTOPHER A. BAUTISTA
CHED Technical Panel Member for Member, COHREP
Tourism/ Department Head
Immediate Past President Instituto Culinario, OB Montessori
Council of Hotel and Restaurant Greenhills, San Juan City
Educators of the Philippines (COHREP)
Lyceum of the Philippines University (LPU)
Intramuros, Manila
ASEAN Master Assessor
MITCHELL A. BORJA CHITO O. FLORES
Member, COHREP Member, HRCAP
Dean/Director Executive Chef
Food and Beverage/Catering City Garden Suite Hotel
University of Batangas 1153 A. Mabini St., Ermita, Manila
Batangas City
ROBERTO P. FRANCISCO MANUEL N. NARIO
President Member, HRCAP
Hotel and Restaurant Chefs’ Sous Chef
Association of the Philippines (HRCAP) New World Hotel, Makati City/
Center for Advanced Training in Manila Hotel
Food and Beverage Services, Inc. Esperanza cor. Makati Ave. CATFABS) Makati City
TESDA, Taguig City
JOSE GABRIEL E. PRATS ANGELO CHUBBY S. TIMBAN
Member Member, HRCAP
Hotel and Restaurant Association Executive Chef
of the Philippines (HRAP) City Garden Makati Hotel
Program Director Durban St., Makati Ave.
The Culinary Institute of Aristocrat Makati City
432 San Andres St. cor Del Pilar
Malate, Manila
ASEAN Master Assessor
JESUS L. CUYCO JULIE ANN F. MENDOZA
Chef Consultant and Culinary Instructor Quality Assurance Officer/Chef/Instructor
Most Institute School of Culinary Arts Lyceum of the Philippines University (LPU)
ASEAN Master Trainer ASEAN Master Assessor
ELENA C. RIVERA
Culinary Arts Instructor
Center for Asian Culinary Studies
ASEAN Master Assessor
The Participants in the Validation of this Training Regulation
The Members of the TESDA Board and Secretariat
The MANAGEMENT and Staff of the TESDA Secretariat
Qualifications and Standards Office (QSO)
PAGE 1
TR COMMERCIAL COOKING NC II
TR – COOKERY NC II (Amended) Promulgated October 2014 PAGE 2
TESDA-SOP-QSO-01-F08
TR – COOKERY NC II (Amended) Promulgated October 2014 PAGE 87