Strengthened Technical Vocational Education Program COURSE DESIGN

Transcription

1 COURSE DESIGN COURSE TITLE : COMMERCIAL COOKING NOMINAL DURATION : 1200 HOURS QUALIFICATION : NC II COURSE DESCRIPTION : This course is designed to develop the knowledge, skills, and attitudes required in preparing, cooking and presenting a variety of dishes in a commercial kitchen or catering operation. This course covers competencies such as plating, presenting, and serving food, preparing and storing vegetables, fruits, eggs and starch dishes, preparing hot and cold desserts preparing stocks, sauces and soups selecting preparing, and cooking cut meat preparing and portioning meat, preparing and cooking poultry, game and seafood. It also includes preparing sandwiches (hot and cold), preparing ingredients, tools, utensils and equipment for baked products, preparing yeast-based products, preparing and presenting cakes, preparing pastry products for patisseries, packaging prepared food stuff and providing effective customer service. It also covers competencies such as cleaning and maintaining kitchen premises, performing safety in the workplace, and observing workplace hygiene procedures. ENTRY REQUIREMENTS: Student must possess the following qualifications: Can communicate both in oral and written. Have potential/skill as per High School Occupational Interest Inventory (HSOII) results. Desirable and healthy attitude towards skill activities. Must have passed interview and aptitude test. Must submit the following documents: o Form 138 o Parental consent. o A medical certificate issued by a government physician o Certificate of good moral character Commercial Cooking NC II Page 1

2 COURSE DELIVERY (METHODOLOGY): This course uses the following methodologies: Lecture/Discussion Self-Paced Learning Demonstration Research Work Film Viewing/Multimedia Presentation Direct Observation ASSESSMENT METHODS Written Examination Interview Direct observation Performance Test QUALIFICATIONS OF COMMERCIAL COOKING NC II INSTRUCTOR The Commercial Cooking Instructor must have the following qualifications: College graduate, preferably Foods Technology graduate Commercial Cooking NC II or equivalent Physically and mentally fit Good moral character Proficient in both written and oral communication Passer of the Licensure Examination for Teachers (LET) Completed a Training Methodology Course Commercial Cooking NC II Page 2

3 COURSE STRUCTURE Year Level GRADING PERIOD FIRST SECOND THIRD Unit of Competency 1. Provide Effective Customer Service 1. Clean and Maintain Kitchen Premises 2. Perform Safety Practices in the Workplace 1. Observe Workplace Hygiene Procedure 1.1. Cleaning and Maintaining Kitchen Premises 2.1. Performing Safety Practices in the Workplace 1.1. Observing Workplace Hygiene and Sanitation Prodedure SECOND YEAR Learning Module Title Outcome 1.1. Providing LO 1. Greet Effective customers Customer LO 2. Identify Service customer needs LO 3. Deliver service to customer LO 4. Handle queries through telephone, fax machine, internet, and e- mail LO 5. Handle complaints, evaluation, and recommendations LO 1. Clean, sanitize and store equipment LO 2. Clean and sanitize premises LO 3. Handle waste and linen LO 1. Follow workplace procedure for health, safety and security practices LO 2. Deal with emergency situations LO 3. Maintain safety personal prevention standard No. of Hours LO 1. Observe hygiene and sanitizing procedures 20 LO 2. Identify and prevent hygiene risks Commercial Cooking NC II Page 3

4 FOURTH Year Level GRADING PERIOD 2. Plate, Present and Serve Food 3. Prepare, Cook and Serve Food for Menu 1. Receive and Store Kitchen Supplies 2. Organize and Prepare Food Unit of Competency 2.1. Plating, Presenting and Serving Food LO 1. Prepare food for service LO 2. Portion and plate food LO 3. Work in a team LO 1. Coordinate, organize and prepare for food service LO 2. Cook and serve menu items for food service LO 3. Coordinate and complete end of service requirements LO 1. Take delivery of supplies LO 2. Store supplies LO 3. Rotate and maintain supplies LO 1. Prepare tools and equipment for specific use LO 2. Assemble and prepare ingredients for menu items LO 3. Prepare dairy, dry goods, fruits and vegetables LO 4. Prepare meat, sea foods and poultry THIRD YEAR Learning Outcome 3.1. Preparing, Cooking and Serving Food for Menu 1.1. Receiving and Storing Kitchen Supplies 2.1. Organizing and Preparing food Module Title No. of Hours FIRST 1. Prepare Pastry Products for Patissieries 1.1. Preparing Pastry Products for Patissieries LO 1. Prepare baking ingredients, tools and equipment LO 2. Prepare pastry products LO 3. Decorate and present pastry products LO 4. Store pastry Commercial Cooking NC II Page 4 100

5 SECOND THIRD FOURTH 1. Prepare Yeast- Based Products 2. Prepare and Present Cakes 1. Prepare Sandwiches (Hot & Cold) 2. Package Prepared Foodstuff 1. Prepare Appetizer and Salads (Hot and Cold) 1.1. Preparing Yeast-Based Products 2.1. Preparing and Presenting Cakes 1.1. Preparing Sandwiches (Hot& Cold) 2.1. Packaging Prepared Foodstuff 1.1. Preparing Appetizers and Salad (Hot and Cold) products LO 1. Prepare, decorate and presen yeastbased products 50 LO 2. Portion and store yeastbased products LO 1. Prepare basic and specialized cakes LO 2. Prepare and 50 use fillings LO 3. Decorate cakes LO 4. Present cakes LO 5. Store cakes LO 1. Prepare and present a variety of 60 sandwiches LO 2. Store sandwiches LO 1. Ensure the suitable packaging, storing and transporting of food LO 2. Select appropriate 40 packaging materials to specific food stuff LO 3. Pacakge food according to needs LO 1. Prepare and present a variety of appetizers LO 2. Prepare and present hot and 100 cold salads and dressings LO 3. Store appetizers and salads Commercial Cooking NC II Page 5

6 Year Level GRADING PERIOD FIRST SECOND THIRD Unit of Competency 1. Prepare Stocks, Sauces and Soups 1. Select, Prepare, Cook and Store Meat 2. Prepare Portioned and Controlled Meat Cuts 1. Prepare and Cook Poultry and Game 2. Prepare and Cook Seafood FOURTH YEAR Learning Module Title Outcome 1.2. Preparing LO 1. Prepare stocks Stocks, required for Sauces and menu items Soups LO 2. Prepare soups required for menu items LO 3. Prepare sauces required for menu items LO 4. Store and reconstitute stocks, sauces 1.1. Selecting, Preparing, Cooking and Storing Meat 2.1. Preparing Portioned Controlled Meat Cuts 1.1. Preparing and Cooking Poultry and Game 2.1. Preparing and Cooking and soups LO 1. Select meat LO 2. Prepare and portion meat LO 3. Cook and present meat cuts for service LO 4. Store meat LO1. Purchase quality meat LO 2. Prepare and produce a variety of portioned and controlled meats LO 3. Prepare and produce meat products LO 4. Store meat cuts and processed meat products LO 1. Select and purchase poultry and game LO 2. Handle and store poultry and game LO 3. Prepare, cook and present poultry and game LO 1. Select and store seafood No. of Hours Commercial Cooking NC II Page

7 FOURTH 1. Prepare and Cook Vegetables, Fruits, Eggs and Starch Dishes 2. Prepare Hot, Cold and Frozen Desserts Seafood 1.1. Preparing and Cooking Vegetables, Fruits, Eggs and Starch dishes 2.1. Preparing Hot and Cold Desserts LO 2. Prepare and cook fish, and shellfish LO 3. Present and serve fish, and seafood LO 1. Prepare and Cook vegetables and fruits dishes LO 2. Prepare and cook starch dishes LO 3. Prepare and cook egg-based dishes LO 4. Store vegetables, fruits, eggs starch, and other foodstuff LO 1. Prepare and produce desserts LO 2. Decorate, portion and present desserts LO 3. Prepare sweet sauces LO 4. Prepared accompaniment s, garnishes and decorations LO 5. Store desserts Commercial Cooking NC II Page 7

8 COURSE DELIVERY (METHODOLOGY): Lecture/Discussion Self-Paced Learning Demonstration Research Work Film Viewing/Multimedia Presentation Direct Observation ASSESSMENT METHOD: Written Examination Interview Direct Observation Performance Test RESOURCES: EQUIPMENT TOOLS AND SUPPLIES AND LEARNING UTENSILS Floor Polisher Basin Disenfectant References Washing Machine Pails Soap Modules Dryer Table Napkin Wash Cloth Hand outs Fire Extinguisher Table Cloth Laundry Basket Brochure Garbage Bin Tea Towels Garbage Bag Manuals on safety, Grills and griddles Clothing Cleaning cloth security and health Deep Fryers Medicine Kit Writing Pads procedure Blenders Fly Swatter Uniforms Menu, recipes and Mixers Colanders Ingredients for appetizer and salads specialization Slicer Microwave oven Pans Electric/Gas Stoves Spoons, Forks Ingredients for stocks, sauce and soups Ingredients for vegetables, egg and starch Oven Baine Marie Ingredients for poultry and game Cooking Range Mandoline Ingredients for fish and Seafoods and meat Refrigerator Tilting Pans Ingredients for hot and cold dessert Mixers w/ Steamers Ingredients for attachement stocks, Sauces,and Menu requirements and job rules Ready to serve foods Recipe Books Cooking Manuals Writing Pads soups Freezers/Chillers Knives Vegetables, fruits VCDs/DVDs/Tapes in season Bench/Working Cutting Board Spices and Pamphlets Table Seeds/Herbs Demonstration Casseroles Dairy Products Internet Commercial Cooking NC II Page 8

9 EQUIPMENT TOOLS AND UTENSILS SUPPLIES AND LEARNING Tables Cool Rooms Sauteing pan Fish Meat Notes Dry Stores Measuring spoon Complete Cooking Delivery Reports outfit Combi Steamer Kitchen Scale Starch Products Record books High/Low Presssure Containers Dairy Products Inspection Report Card Burner Ladles/Wooden Sugar Documents Spoon Proofer Conventional Oven Mixing Bowls Condiments Inventory Forms Wire whisk Food Wraps Receipts Food Processor Measuring Cups Paper towels Flip Chart Broilers Cheese Grater Boxes White Board Overhead Projector Baking Pans Plastic cellophane Charts of different types and kinds of meat Meat Slicer Sifter Aluminum Foil Telephone Meat Grinder Peeler Packaging Tapes Fax machine Meat Chopper Spatula Plastic Containers Sample Telephone Rotary Egg Beater Plates/Serving Accompaniment Message Sheet Plates and garnishes Cooling Rack Pots and Pans Seasoning Sample Complains Dough Mixer Paring Knife Canned Goods Evalustion and Recommendation Sheet from Industry Dough Kneader Carving Tools Processed food Poly sealer Trays Tissue Paper Food Tong Strainers Linen Electric Beater Sauteing Pan Cleaning Materials and Equipments Vacuum Sealer Measuring Tools Beverages Poly Reader Cleavers Dishwashing Liquids Vacuum Reader Butcher Knife Dry Towel Baine Marie Kitchen scissor Floor Mop Braising Pan Stock Pots Frying Pans Rubber Scraper Baking Sheets Cake decorator/comb Double Boiler Baking Tips Mop Squeezer Brooms Dust Pan Pasta and Noodles Thickening Agents Piping Bag Flour = Cake, Bread, All-purpose Yeast Commercial Cooking NC II Page 9

10 EQUIPMENT TOOLS AND UTENSILS SUPPLIES AND Pastry Brush Lard/oil Dough Cutter Sugar Timers - Powdered Bread Knife - Refined Rolling Pin - Brown Cake Slicer Glazed Candies Palette Knife Chocolate Chips Grater Cream of Tartar Cake Stand w/ Tiers Salt Pie Cutter Shortening/Leaven ing Agents Cake Turner Paper Cups Liquid Measuring Wax paper Cups Muffin Pans Doillies Loaf Pans Styro Boxes Coupler Box Windowed Flour sifter Cake Cover Microwavable Container Zoploc Plastic Pie PansMuffins Pans LEARNING Commercial Cooking NC II Page 10

11 MODULE OF INSTRUCTION SECOND YEAR Commercial Cooking NC II Page 11

12 UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE NOMINAL DURATION : 100 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge, skills, and attitudes required in providing effective customer service. It includes greeting customers, identifying customer needs, delivering service, handling queries through telephone, fax machine, internet, e- mail and handling complaints, evaluation, and recommendations. SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students must be able to: LO 1. greet customer. LO 2. identify customer needs. LO 3. deliver service to customer. LO 4. handle queries through telephone, fax machine, internet, and . LO 5. handle complaints, evaluation, and recommendations. Commercial Cooking NC II Page 12

13 LO 1. Greet Customer 1. Guests are greeted in line with enterprise procedure. 2. Verbal and non verbal communications are appropriately used for a given situation. 3. Non verbal communication of customer is observed. 4. Sensitivity to cultural and social differences is demonstrated. Standard operating procedures of greeting the guests Verbal and non verbal communication Proper gestures and mannerisms in greeting guests and modes of bidding farewell Culturally specific communication customs and practices Manuals References Writing materials Tapes/ VCD s Internet Lecture Role playing Film viewing Community Observation ASSESSMENT METHODS: Oral test Written examination Commercial Cooking NC II Page 13

14 LO 2. Identify Customer Needs 1. Interpersonal skills are used to identify customer needs. 2. Urgency of customer need is should be assessed and identified. 3. Proper information and details are provided to the customer. 4. Limitations in addressing needs is recognized and identified. Interactive information Public relation skills Good working attitude and pleasant approach Customer with specific needs Manual References Tapes/ VCD s Others Lecture / Discussion Film viewing Role playing Observation ASSESSMENT METHODS: Oral test Written examination Commercial Cooking NC II Page 14

15 LO 3. Deliver Service to Customers 1. Customer needs are promptly attended to in line with workplace procedures and regulations. 2. Appropriate customers relation with customer is maintained to meet high quality service. 3. Opportunities to enhance quality of service are taken whenever possible. Modes of greeting and farewell Proper addressing of customer needs (by gender, age, status, physical condition) Style manual requirements Standard letters and proformas Manual References Writing materials Tapes/ VCD s Lecture / Discussion Role playing Film viewing ASSESSMENT METHODS: Interview Written exam Demonstration Commercial Cooking NC II Page 15

16 LO 4. Handle Queries through Telephone, Fax Machine, Internet and 1. Telephone, computer, fax machine, internet equipment are properly handled and used. 2. Queries and information are recorded in line with workplace procedure. 3. Queries are acted upon promptly and efficiently. Telephone manners Proper use of the fax machine Browsing the internet Proper ways of receiving and responding to queries and telephone inquiries Telephone Fax machine Internet Sample telephone message sheet Manual Writing materials Tapes/ VCD s Lecture / Discussion Role playing Presentation of Video Clips Hands on Activity ASSESSMENT METHODS: Written exam Demonstration Oral test Commercial Cooking NC II Page 16

17 LO 5. Handle Complaints, Evaluation, and Recommendations 1. Guests are politely greeted. 2. Complaints are resolved with responsibility. 3. The nature and details of complaints are established. 4. Appropriate action is taken to resolve complaints and meet customer satisfaction. 5. Evaluation and recommendations are acted upon with sincerity to ensure high quality standards. Proper response to complaints in line with workplace procedures Nature and details of complaints Industry/ workplace procedures in giving evaluation and recommendations Manual Reference Sample complaint, evaluation, and recommendation sheet from industry Lecture Discussion Demonstration Film viewing Hands on Activity ASSESSMENT METHODS: Oral test Demonstration Written examination Commercial Cooking NC II Page 17

18 UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES MODULE TITLE : CLEANING AND MAINTAINING KITCHEN PREMISES NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module covers the knowledge and skills in cleaning and maintaining kitchen storage, food preparation areas in commercial cookery or catering operations. SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students must be able to: LO 1. clean, sanitize and store equipment. LO 2. clean and sanitize premises. LO 3. handle waste and linen. Commercial Cooking NC II Page 18

19 LO 1. Clean, Sanitize and Store Equipment 1. Chemicals used for cleaning are selected. 2. Equipment and utensils are cleaned and sanitized in accordance with manufacturer s instructions. 3. Cleaning equipment and utensils are stored and stacked safely in designated places. 4. Cleaning equipment are used safely in accordance with manufacturer s instructions. 5. Cleaning equipment are assembled and disassembled safely. Chemicals for cleaning and or sanitizing kitchen equipment and utensils Equipment to be cleaned and sanitized Cleaning and sanitizing equipment according to manufacturer s instruction Proper use of cleaning equipment according to manufacturer s instruction Assembly and disassembly of cleaning equipment Storing cleaned equipment safely in designated area EQUIPMENT TOOLS AND UTENSILS Dishwasher Basin Ventilating Knives Fan Steel Stacker Wall Storerooms and Clipboards Oven Freezer Lecture/ Discussion Self-paced learning Demonstration ASSESSMENT METHOD: Written Examination Interview Direct observation Performance Test SUPPLIES AND Disinfectant Soap Wash Cloth LEARNING References Module Handout Commercial Cooking NC II Page 19

20 LO 2. Clean and Sanitize Premises 1. Cleaning schedule is followed based on enterprise procedures. 2. Chemicals and equipment for cleaning and sanitizing are safely used. 3. Walls, floors, shelves and working surfaces are cleaned and sanitized observing all precautionary measures. 4. First aid procedures are followed if accident caused by chemicals happen. Various types of chemicals and equipment for cleaning and sanitizing and their uses Occupational Health and Safety requirements for using cleaning equipment Using and storing cleaning materials and chemicals properly Cleaning schedule based on enterprise procedures Proper cleaning and sanitation of working surfaces First aid procedures for accidents caused by chemicals EQUIPMENT TOOLS AND UTENSILS SUPPLIES AND Floor Basins Disinfectant Polisher Pails Soap Wash Cloth Lecture/Discussion Self paced module ASSESSMENT METHOD: Written test Interview Observation Performance Test LEARNING References Module Handout Commercial Cooking NC II Page 20

21 LO 3. Handle Waste and Linen 1. Waste are sorted and disposed according to hygiene regulations, enterprise practices and standard procedures 2. Cleaning chemicals are disposed safely in accordance with standard procedures 3. Linen are sorted and safely removed according to enterprise procedures Sorting and waste disposal according to hygiene regulations, workplace practices and standard procedures Safe disposal of cleaning chemicals Kinds of linen Sorting and removal of linen according to enterprise procedure EQUIPMENT LINENS SUPPLIES AND Washing Table napkin Disinfectant Machine Table cloth Soap Dryer Tea towels Laundry basket Clothing Waste basket Garbage bag Cleaning cloth LEARNING References Module Lecture Self-paced module Demonstration Tapes (Video Viewing) ASSESSMENT METHOD: Written test Oral test Observation Performance test Commercial Cooking NC II Page 21

22 UNIT OF COMPETENCY : PERFORM SAFETY PRACTICES IN THE WORKPLACE MODULE TITLE : PERFORMING SAFETY PRACTICES IN THE WORKPLACE NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge, skills and attitudes in health, safety and security practices. It includes dealing with emergency situations and maintaining safety personal prevention standards. SUMMARY OF LEARNING OUTCOMES : Upon completion of this module, the students must be able to: LO 1. follow workplace procedures for health, safety and security practices. LO 2. deal with emergency situations. LO 3. maintain safety personal prevention standards. Commercial Cooking NC II Page 22

23 LO 1. Follow Workplace Procedure for Health Safety and Security Practices 1. Correct health, safety, and security procedures are followed in line with industry requirements. 2. Faults and problems are identified and corrective actions are taken in line with enterprise procedures. 3. Suspicious behavior or unusual occurrence is reported in line with enterprise procedure. Workplace, health, safety and security procedure Quality standards Safe work practices Proper garbage disposal Proper dress code EQUIPMENT TOOLS SUPPLIES AND Fire Extinguisher Garbage bin Medicine Kit Fly Swatter Writing pads Uniforms LEARNING Brochures Manual on safety, security, health procedures References Lecture Discussion Demonstration Research Work ASSESSMENT METHOD: Written examination Demonstration Interview Commercial Cooking NC II Page 23

24 LO 2. Deal with Emergency Situations 1. Potential emergency situations are recognized and appropriate action is taken within the individual scope of responsibility. 2. Emergency procedures are followed in line with enterprise standards. 3. Emergency situations are responded to in line with enterprise guidelines. 4. Details of emergency situations are reported in line with enterprise procedures. Emergency situations Emergency procedures in line with enterprise a standards. Safety measures Alternative steps Manuals on emergency situations and procedures o Working pads o Tools/ equipment o Uniforms o Supplies Lecture Discussion Demonstration ASSESSMENT METHOD: Written examination Demonstration Commercial Cooking NC II Page 24

25 LO 3. Maintain Safety Personal Prevention Standards ASSESSMENT CRITERION: Personal safety standards are identified and followed in line with workplace procedure/ enterprise procedure Desirable working attitudes Interpersonal skills Safety personal prevention standards Manuals Brochures Working pads Uniforms Supplies Handbook Self-paced instruction Demonstration Discussion ASSESSMENT METHOD: Written examination Demonstration Performance test Commercial Cooking NC II Page 25

26 UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE AND SANITATION PROCEDURE MODULE TITLE : OBSERVING WORKPLACE HYGIENE AND SANITATION PROCEDURE NOMINAL DURATION : 20 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module covers the knowledge, skills, and attitudes in observing workplace hygiene and sanitizing procedures. It includes following hygiene procedure and identifying and preventing hygiene risks. SUMMARY OF LEARNING OUTCOMES : Upon completion of this module, the students must be able to: LO 1. observe hygiene and sanitizing procedures. LO 2. identify and prevent hygiene risks. Commercial Cooking NC II Page 26

27 LO 1. Observe Hygiene and Sanitizing Procedures 1. Workplace hygiene procedures and personal grooming are implemented based on standard operating procedure. 2. Handling and storage of items are undertaken in line with workplace procedure. Workplace hygiene procedures Personal grooming and hygiene including hand washing procedure Handling and storage of food items, tools and equipment Handouts on hygiene procedure Cleaning and sanitizing materials Personal protective equipment Lecture / Discussion Demonstration ASSESSMENT METHODS: Written examination Direct Observation Commercial Cooking NC II Page 27

28 LO 2. Identify and Prevent Hygiene Risks 1. Potential hygiene risks are identified in line with workplace procedures 2. Actions to minimize/ eliminate risks are taken within the scope of individual responsibility 3. Hygiene risks beyond the control of individual and staff members are reported to appropriate persons for follow up Potential hygiene risks Minimizing/ eliminating risks Reporting and follow up of hygiene risks Cleaning tools and materials Learning materials / modules Reference books Lecture / Discussion Demonstration ASSESSMENT METHODS: Written Examination Demonstration Commercial Cooking NC II Page 28

29 UNIT OF COMPETENCY : PLATE, PRESENT, AND SERVE FOOD MODULE TITLE : PLATING, PRESENTING, AND SERVING FOOD NOMINAL DURATION : 40 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with skills, knowledge and attitude required to efficiently and professionally plate, present, and serve food in a commercial kitchen or catering operation SUMMARY OF LEARNING OUTCOMES : Upon completion of this module, the students must be able to: LO 1. prepare food for service. LO 2. portion and plate food. LO 3. work in a team. Commercial Cooking NC II Page 29

30 LO 1. Prepare Food for Service 1. Foods are correctly identified for menu items. 2. Sauces and garnishes are arranged to enterprise requirements for specific dishes. Characteristic of basic menu food products Uses of sauces and garnishes in menus Recipe books Newspapers and magazines Notes Writing pads Brochures PC with internet connection Lecture Demonstration ASSESSMENT METHOD: Interview Written examination Performance test Commercial Cooking NC II Page 30

31 LO 2. Portion and Plate Food 1. Sufficient supplies of clean, undamaged crockery are arranged and made available at temperatures appropriate to food being served. 2. Foods are correctly portioned according to enterprise policies and/ or standard recipes. 3. Food is plated and presented neatly and attractively without drips or spills according to enterprise requirements for the specified dish and according to: Appeal Color and contrast Temperature of food. Equipment Classical and innovative arrangement styles 4. Food served should be displayed in the correct temperature, in an attractive manner, without drips or spills and giving attention to color. Correct food portioning Ways of presenting foods neatly and attractively Reference books Manuals Brochures internet Notes Writing pads Lectures Demonstration ASSESSMENT METHOD: Oral test Written examination Observation Commercial Cooking NC II Page 31

32 LO 3. Work in a Team 1. Good working relationship with all kitchen and food service staff is demonstrated to ensure timely and quality food service. 2. Kitchen routine for food service is followed to minimize delays and maximize food quality. 3. A high standard of personal and work-related hygiene practices are maintained. Steps in establishing good working relation with all kitchen and food service staff Techniques in minimizing waste and environment consideration in relation to food presentation. Reference books Manuals Brochures internet Notes Writing pads Lecture Research Demonstration ASSESSMENT METHOD: Oral test Written examination Observation Commercial Cooking NC II Page 32

33 UNIT OF COMPETENCY : PREPARE, COOK, AND SERVE FOOD FOR MENU MODULE TITLE : PREPARING, COOKING, AND SERVING FOOD FOR MENU NOMINAL DURATION : 40 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the processes and activities required to organize, produce, and serve food for menus. SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students must be able to: LO 1. coordinate, organize and prepare for food service. LO 2. cook and serve menu items for food service. LO 3. coordinate and complete end of service requirements. Commercial Cooking NC II Page 33

34 LO 1. Coordinate, Organize, and Prepare for Food Service 1. Commodity quantities, style, and quality requirements are determined according to menu, recipes and specifications. 2. Clear, complete, and appropriate job checklists for food are prepared. 3. Menu requirements and job roles are linked with other team members based on enterprise procedures. 4. Work schedules are developed and followed to maximize efficiency. 5. Food items are organized and prepared in correct quantities as required. 6. Ready to serve foods are stored appropriately. Commodity quantities, style and quality requirements Jobs checklist Menu requirements and job roles Work schedule/ flow chart Food items Storing ready to serve foods EQUIPMENT TOOLS/UTENSILS SUPPLIES AND Grills and Colanders Ingredients for griddles Pans appetizers and Deep fryers Blenders, mixers, slicers, micro waveoven Spoons/forks Baine Marie Mandoline Tilting Pans salads Ingredients for stocks, sauces, and soups Ingredients for vegetables, egg and starch Ingredients for poultry and game Ingredients for fish, seafood and meat Ingredients for hot and cold desserts LEARNING Menu Recipes and specification Menu requirement s and job rules Ready to serve foods Lecture Discussion Demonstration Actual performance Commercial Cooking NC II Page 34

35 ASSESSMENT METHOD: Oral and Written tests Direct observation Commercial Cooking NC II Page 35

36 LO 2. Cook and Serve Menu Items for Food Service 1. Appropriate commercial ingredients / materials, tools and equipment are identified and used to prepare menu items. 2. Menu items are cooked and served according to menu and service style using appropriate cookery methods. 3. Menu items and ingredients are adjusted to meet special request of customers. 4. Menu items are cooked and served to meet customer s expectations on quality, presentation and timeliness of delivery. 5. Workplace safety and hygienic procedures are followed according to enterprise and legislative requirements. Commercial equipment Cookery methods Needs and expectations of customer Workplace safety and hygienic procedure EQUIPMENT TOOLS SUPPLIES AND Electric gas Pans Ingredients for stoves Tilting pans stocks, sauces, Oven Microwave oven Grills and Griddles Deep fryers Steamers Baine Marie Mandoline and soups Ingredients for vegetables, egg and starch food Ingredients for hot and cold desserts LEARNING References Modules Hand-outs Lecture Discussion Demonstration ASSESSMENT METHOD: Whitened Interview Performance test Demonstration Commercial Cooking NC II Page 36

37 LO 3. Coordinate and Complete End of Service Requirements 1. End of service procedure is coordinated according to enterprise practices. 2. Food items are stored appropriately to minimize food spoilage and wastage. 3. Post service de-briefing are conducted according to enterprise policy and procedures. End of service procedures Proper storing of food items Post service de-briefing Food items o Ingredients for appetizers and salad o Ingredients for stocks, sauces and soups o Ingredients for vegetables, eggs and starch o Ingredients for poultry and game o Ingredients for fish, seafood and meat o Ingredients for hot, and cold desserts Storage equipment o Chiller o Freezers o Cool rooms o Dry stores References Manuals Brochures Lecture Discussion Demonstration ASSESSMENT METHOD: Written test Performance test Direct observation Commercial Cooking NC II Page 37

38 QUALIFICATION TITLE : FOOD TRADES NC II UNIT OF COMPETENCY : RECEIVE AND STORE KITCHEN SUPPLIES MODULE TITLE : RECEIVING AND STORING KITCHEN SUPPLIES NOMINAL DURATION : 20 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module deals with the knowledge and skills required in receiving and storing supplies in commercial cookery or catering operations. It focuses on general stock handling procedures required for food and kitchen-related goods. SUMMARY OF LEARNING OUTCOMES : Upon completion of this module, the students must be able to: LO 1. take delivery of supplies. LO 2. store supplies. LO 3. rotate and maintain supplies. Commercial Cooking NC II Page 38

39 LO 1. Take Delivery of Supplies 1. Documented deliveries of incoming supplies are checked accurately as to quantity, size, weight and quality as per enterprise procedure. 2. Variations and discrepancies are identified, recorded accurately and reported to the person-in-charge. 3. Supplied items are inspected for damage, quality, expiry/ use by dates, breakages or discrepancies and record details in accordance with enterprise policy. 4. Documents are prepared (i.e. receiving report, credit memo, discrepancy reports that reflect receipt) in accordance with enterprise procedure. 5. Excess stocks are managed appropriately according to enterprise policy. Accomplishing forms for supplies and deliveries Enterprise policies and procedure on delivery of supplies Delivery Reports Record Book Inspection report card Documents (i.e. receiving reports, credit memo, discrepancy report) Reference Lecture/ Discussion Group activity Observation Demonstration ASSESSMENT METHODS: Written Test Interview Commercial Cooking NC II Page 39

40 LO 2. Store Supplies 1. Supplies are transported to the appropriate storage area promptly, safely, and without damage. 2. Supplies are stored in the appropriate area, taking into consideration requirements for temperature, ventilation, and sanitation. 3. Supply levels are recorded accurately and promptly in accordance with enterprise procedures 4. Supplies are labeled in accordance with enterprise procedures. Prompt and safe transportation of supplies Storage supplies in appropriate areas Documenting of supplies Labeling of supplies in accordance with enterprise procedures EQUIPMENT TOOLS AND UTENSILS Chillers Pots and pans Freezers Bowls and Cool rooms measuring cup Dry stores Weighing scales SUPPLIES AND Dry goods Dairy products Meat, seafood and poultry Fruit and vegetable Frozen goods Beverages Cleaning materials and equipment Linen Complete cooking outfit LEARNING Manual References Modules Inventory forms, storage cards and receipts Lecture Discussion Demonstration Direct observation ASSESSMENT METHODS: Oral/Written test Performance test Commercial Cooking NC II Page 40

41 LO 3. Rotate and Maintain Supplies 1. Supplies are rotated in accordance with enterprise policy. 2. Supplies are moved in accordance with safety and hygiene requirements. 3. Quality of supplies is checked and reports are completed as required. 4. Damaged or spoiled supplies are reported in accordance with enterprise and/ or government requirements. 5. Storage areas are maintained in optimum condition ensuring that they are clean, well lit, at required temperature, free from vermin or infestation, and free from defects. 6. Periodic inventories are conducted based on physical and perpetual inventory needs. 7. Problems are identified and reported promptly. 8. Products are checked according to inventory and reported to the head or chief, especially for items which are near compromising dates. Rotation and movement of supplies Checking and reporting of quality supplies Disposal of damaged or spoiled supplies Maintenance of storage areas Periodic inventory Identifying and reporting problems promptly Resources Needed: EQUIPMENT TOOLS AND UTENSILS Chillers Pots and pans Freezers Bowls and measuring cups Weighing scales SUPPLIES AND Dry goods Dairy products Meat, seafood and poultry Fruit and vegetables Frozen goods Beverages Cleaning materials and equipment Linens LEARNING Manuals References Modules Inventory forms, storage cards and receipts Lecture Discussion Film Slides ASSESSMENT METHOD: Oral and Written Tests Performance test Commercial Cooking NC II Page 41

42 UNIT OF COMPETENCY : ORGANIZE AND PREPARE FOOD MODULE TITLE : ORGANIZING AND PREPARING FOOD NOMINAL DURATION : 80 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module covers the knowledge skills, and desirable attitudes required to organize and prepare a variety of foods for restaurants, hotels, and catering operations. It focuses on general food preparation techniques. SUMMARY OF LEARNING OUTCOMES : Upon completion of this module, the students must be able to: LO 1. prepare tools and equipment for specific uses. LO 2. assemble and prepare ingredients for menu items. LO 3. prepare dairy, dry goods, fruits and vegetables. LO 4. prepare meat, sea food, and poultry. Commercial Cooking NC II Page 42

43 LO 1. Prepare Tools and Equipment for Specific Use 1. Tools and equipment are identified and prepared based on required tasks. 2. Tools and equipment are checked for defects, damages and general conditions in accordance with manufacturer s manual. 3. Equipment are cleaned based on correct type and size, safely assembled and readied for use in accordance with workplace procedures. 1. Classification of tools and equipment 2. Checking of the condition of tools and equipment according to their uses and functions 3. Maintenance of tools and equipment EQUIPMENT TOOLS AND UTENSILS Chiller Knives Freezer Cleavers Combi Steamer Measuring High/Low Pressure tools/ utensils burner Fryers Oven Grills Proofer conventional Griddle/ oven Broilers Food processors Pans/Pots Blenders Fryers Broilers Lecture / Discussion Demonstration ASSESSMENT METHODS: Written Test Performance Test SUPPLIES AND Dishwashing liquid Dry towel LEARNING Reference books Manuals Commercial Cooking NC II Page 43

44 LO 2. Assemble and Prepare Ingredients for Menu items 1. Ingredients are identified correctly according to standard recipes, recipe cards, and enterprise requirements. 2. Ingredients are assembled according to correct quantity, type and quality required. 3. Ingredients are prepared based on the required form and time frame. Identification of different ingredients according to standard recipes, recipe card and enterprise requirements Assembling ingredients according to correct quantity, type and quality required Preparation of ingredients based on the required form and time frame. Posters of different kinds of foods Reference books Recipe Cards Tools and utensils Lecture / Discussion Demonstration ASSESSMENT METHODS: Oral and written tests Direct observation Demonstration Commercial Cooking NC II Page 44

45 LO 3. Prepare Dairy, Dry Goods, Fruits, and Vegetables 1. Foods are prepared according to correct weight, amount and number of portions. 2. Vegetables and fruits are cleaned, prepared and handled safely as required for menu items. 3. Dairy products are prepared and handled safely as required for menu items. 4. Ingredients are measured and prepared as required for menu items. 5. Products are hygienically stored and placed in proper storage facilities. Accurate measurement of ingredients as required for menu items Preparation of fruits and vegetables as required Preparation and handling of dairy products Proper storage of products Measuring tools References Manuals Actual food items Adequately equipped food preparation area Lecture / Discussion Self paced learning modules Demonstration ASSESSMENT METHOD: Interview Written test Performance test Commercial Cooking NC II Page 45

46 LO 4. Prepare Meat, Sea foods, and Poultry 1. Foods are prepared and portioned according to size and weight as required by menu items. 2. Meat are prepared, trimmed, minced or sliced in accordance with standard enterprise procedures. 3. Fish and seafood are prepared, cleaned and deboned according to required procedures. 4. Poultry is trimmed and prepared as required. 5. Meat, seafood, and poultry are stored hygienically in accordance with enterprise standards and procedure. Accurate preparation and portioning of foods Meat forms Fish and seafood Preparation of poultry Storage of seafood and poultry LEARNING RAW APPARATUS UTENSILS References Meat Weighing Tray Modules Fish, seafoods scale Knives Handouts Poultry Chopping boards Lecture/Discussion Demonstration ASSESSMENT METHOD: Interview Written test Performance Test Commercial Cooking NC II Page 46

47 MODULE OF INSTRUCTION THIRD YEAR Commercial Cooking NC II Page 47

48 UNIT OF COMPETENCY : PREPARE PASTRY PRODUCTS FOR PATISSERIES MODULE TITLE : PREPARING PASTRY PRODUCTS FOR PATISSERIES MODULE DESCRIPTION : This module deals with the knowledge, skills, and attitude required by patisserie in preparing and producing a variety of highquality pastry products. NOMINAL DURATION : 60 HOURS CERTIFICATE LEVEL : NC II SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students must be able to: LO 1. Prepare baking ingredients, tools, utensils, and equipment. LO 2. prepare pastry products. LO 3. decorate and present pastry products. LO 4. store pastry products. Commercial Cooking NC II Page 48

49 LO 1. Prepare Baking Ingredients, Tools, Utensils, and Equipment 1. Baking ingredients are identified properly according to standard recipes. 2. Baking ingredients are classified according to quality and quantity. 3. Baking tools, utensils, and equipment are identified and prepared based on required tasks. 4. Baking tools, utensils, and equipment are checked for defects and damages. Baking terminologies Baking ingredients and there substitutes Baking tools, utensils, equipment, and accessories Sanitary practices and safety rules in baking Measuring techniques Temperature ranges in baking References Tools, utensils, equipment, and accessories Measuring cups and spoons Spatula Baking sheets and pans Rubber scraper Blender and mixers Rotary egg beater Chiller and freezer Sifter Weighing scale Actual ingredients Supplies and materials Complete laboratory/ cooking outfit Piping bag Cake decorator Coupler Cake comb Whisk Mixer Mixing bowls Double boiler Gas range and oven Lectures/ Discussion Demonstration ASSESSMENT METHODS: Oral and Written Tests Performance Test Commercial Cooking NC II Page 49

50 LO 2. Prepare Pastry Products 1. A variety of pastry products is prepared according to standard recipes and desired characteristics. 2. Ingredients are selected, measured, and weighed according to recipe requirements and established standards and procedures. 3. Appropriate equipment is used according to required pastry products and standard operating procedures. 4. Dough is prepared in accordance with enterprise standards. 5. Products are proofed according to specified temperature and other conditions. 6. Pastry products are cooked and baked according to proper techniques and appropriate conditions. 7. Required oven temperature is selected to bake pastry in accordance with the desired characteristics, standard recipe specifications and enterprise practices. Preparing standard recipes for pastry products Measuring and weighing ingredients according to standard procedures and recipe requirements Appropriate tools and equipment used in pastry products and standard operating procedures Preparing dough for pastry products Specified temperatures and other conditions for pastry products Techniques and appropriate conditions for baking pastry products Baking temperatures TOOLS AND UTENSILS Measuring Hand whisk Rotary beater cups/ spoons Mixing bowl Grater Kitchen scale Double boiler Cake stand Cake comb Sauce pans with tiers Rubber scraper Knives Pie cutters Spatula Cake slicer Pie pans Rolling pin Baking pans /sheets Palette knife Ladles Chopping board Cake turner Liquid measuring cups Muffin pans Loaf pans Flour sifter Piping bags Cake decorator Coupler Strainer Commercial Cooking NC II Page 50

51 EQUIPMENT Commercial mixers with complete attachments Range with oven Electric beaters Bench/ working table Bainemarie Refrigerator SUPPLIES AND Flour (cake/bread/ All-purpose) Leavening agent Lard / Oil Sugar Salt Herbs and spices Shortening Dairy products Fruits and juices Eggs Paper cups Wax papers Foils Boxes LEARNING Manual References Modules Lecture Demonstration Self paced learning module Video presentation ASSESSMENT METHODS: Oral test Written examination Observation Performance Test Commercial Cooking NC II Page 51

52 LO 3. Decorate and Present Pastry Products 1. Pastry goods are filled and decorated in accordance with standard recipes, enterprise standards, and customer preferences. 2. Pastry items are finished according to desired product characteristics. 3. Pastries are presented according to established standards. Filling and decorating pastry Presenting pastry products according to standards EQUIPMENT TOOLS AND UTENSILS SUPPLIES AND Commercial Measuring cups/ Shortening mixers with spoons Sugar complete Rubber scraper Herbs and attachments Spatula spices Range with Mixing bowl Shortening oven Cake slicer Dairy Electric Palette knife products beaters Cake stand with Fruits and Bench/ tiers juices working table Liquid measuring Eggs Bainemarie cups Paper cups Refrigerator Flour sifter Wax papers Piping bags Foils Cake decorator Coupler Cake comb LEARNING Manual References Modules Lecture Demonstration Self paced learning module Video presentation ASSESSMENT METHODS: Oral test Written examination Observation Performance test Commercial Cooking NC II Page 52

53 LO 4. Store Pastry Products 1. Pastry and bakery products are stored according to established standards and procedures. 2. Appropriate packaging is selected appropriately to maintain the quality of the product. Storage conditions for bakery products Preservation of baked products Supplies and Materials Equipment Tools and Utensils Learning Materials Paper cups Polyreader Rubber scrapper References Microwavable Vacuum Spatula Modules container Reader Baking pans/sheets Hand-outs Wax papers Baine-marie Mixing bowl Foils Refrigerator Knives Styro Cake slicer Baked Products Palette knife Cake stand w/ tiers Pie cutters Cake turner Lecture Demonstration Self paced learning module Video presentation ASSESSMENT METHODS: Oral test Written examination Observation Performance test Commercial Cooking NC II Page 53

54 UNIT OF COMPETENCY : PREPARE YEAST BASED PRODUCTS MODULE TITLE : PREPARING YEAST BASED PRODUCTS NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module covers the knowledge, skills, and attitudes required to produce a variety of yeast-based products in a commercial kitchen or catering operation. SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students must be able to: LO 1. prepare, decorate, and present yeast-based products. LO 2. portion and store yeast-based products. Commercial Cooking NC II Page 54

55 LO 1. Prepare, Decorate and Present Yeast-Based Products 1. A variety of yeast based products are prepared based on standard recipes. 2. Suitable tools, utensils, and equipment are selected and used safely and efficiently. Main ingredients used for yeast-based products Specific temperatures for different types of yeast-based product Types of yeast-based products Characteristics of yeast-based products Cooling temperature Mixing methods used for yeast-based products Baking yeast-based products EQUIPMENT TOOLS AND UTENSILS Cooking range Mixing bowls Cooling rack Spatula Refrigerator Measuring cups Dough mixer Baking pans Dough Rubber scraper Kneader Bread knife Personal Pastry Brush protective Cutter, Wood equipment Timers Weighing Scale SUPPLIES AND Bread/ Allpurpose flour Leavening agents Shortening / Oil Dairy products Flavorings / Garnishes Salt Sugar LEARNING Manual References Modules Lecture/ Discussion Demonstration Performance test ASSESSMENT METHODS: Written examination Performance Test Commercial Cooking NC II Page 55

56 LO 2. Portion and Store Yeast- Based Products 1. Portion control is applied to minimize waste. 2. Yeast based products are stored correctly to minimize spoilage. 3. Appropriate packaging is selected to maintain the quality of the products. 4. Yeast-based products are stored in accordance with required conditions. Proper portioning of yeast-based products food to avoid waste. Proper selection of packaging materials to maintain product quality Storing yeast-based products to maintain quality. EQUIPMENT TOOLS AND UTENSILS Poly sealer bread knife Chiller spatula Freezer food tong knife rubber scraper SUPPLIES AND cellophane aluminum foil food wrap boxes LEARNING Manual References Modules Lecture/ Discussion Demonstration ASSESSMENT METHODS: Written examination Performance Test Commercial Cooking NC II Page 56

57 UNIT OF COMPETENCY : PREPARE AND PRESENT CAKES MODULE TITLE : PREPARING AND PRESENTING CAKES NOMINAL DURATION : 50 HOURS CERTIFICATE LEVEL : NC II MODULE DESCRIPTION : This module covers the knowledge, skills, and attitudes required of a patisserie to produce, fill, decorate and present a variety of basic and specialized cakes. SUMMARY OF LEARNING OUTCOMES : Upon completion of this module, the students must be able to: LO 1. prepare basic and specialized cakes. LO 2. prepare and use fillings. LO 3. decórate cakes. LO 4. Present cakes. LO 5. Store cakes. Commercial Cooking NC II Page 57

58 LO 1. Prepare Basic and Specialized Cakes 1. Ingredients are selected, measured, and weighed according to recipe requirements and enterprise practices. 2. Required oven temperature is selected to bake cakes in accordance with desired characteristics, standard recipe specifications and enterprise practices. 3. Basic and specialized cakes are prepared according to recipe specifications and desired product characteristics. 4. Appropriate equipment are used according to required bakery products and standard operating procedure. 5. Basic and specialized cakes are baked according to established standards and procedures. Weighing/ measuring/ sifting dry ingredients Oven temperature ranges Safe work practices Equipment for specialized cakes Culinary terms used in cakes Product characteristics TOOLS AND UTENSILS Commercial Baking Chopping board mixers with pans/sheets Rotary beaters complete Hand whisker Grater attachments Mixing bowl Cake stand w/ Measuring Double boiler tiers cups/ spoons Sauce pans Pie cutters Kitchen scale Knives Pie pans/ Rubber scraper Cake slicer plates Spatula Palette knife Cake comb Rolling pin Ladles Strainer Cake turner Liquid measuring cups Muffin pans Loaf pans Flour sifter Piping bags Cake decorator Coupler Commercial Cooking NC II Page 58

59 EQUIPMENT SUPPLIES AND OTHERS Commercial Flour Shortening Learning mixers with (cake/bread/allpurpose) Dairy products Materials complete Fruits and juices Manual attachment Yeast Eggs References Range with Lard / Oil Paper cups Modules oven Sugar Wax papers Complete Electric Salt Foils Laboratory/ beaters Herbs and spices Cooking Outfit Working table Flavorings Lecture Demonstration Self paced learning module Video presentation ASSESSMENT METHODS: Performance test Interview Written examination Observation Commercial Cooking NC II Page 59

60 LO 2. Prepare and Use Fillings 1. Fillings are selected prepared in accordance with required consistency and appropriate flavor. 2. Sliced and layered cakes are filled and assembled according to standard recipe specifications. 3. Coating and sidings are selected according to product characteristics and required recipe specifications. Kinds of fillings and flavors Filling and assembling cakes Kinds of coats and sidings EQUIPMENT TOOLS AND UTENSILS SUPPLIES AND Poly sealer bread knife Flours (cake/allpurpose) Chiller spatula Freezer food tong Leavening Agent knife Lard rubber scraper Sugar Salt Herbs and Spices Shortening Dairy products Fruits and juices Eggs LEARNING Manual References Modules Lectures Demonstration Self paced learning module Video presentation ASSESSMENT METHODS: Performance test Written examination Observation Interview Commercial Cooking NC II Page 60