Professional Documents
Culture Documents
Food Trades CBC
Food Trades CBC
Food Trades CBC
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
1
COMPETENCY – BASED
CURRICULUM
(Second Year)
CORE COMPETENCY
2
COURSE DESIGN
QUALIFICATION : NC II
3
COURSE STRUCTURE
4. Plate, Present and Plating, Presenting and LO1. Prepare Food for Service 35
Serve Food Serving Food LO2. Portion and Plate Food
LO3. Work in a team
5. Prepare, Cook and Preparing, Cooking and LO1. Coordinate, Organize and 120
Serve Food for Serving Food for Menu Prepare Food Service
Menu
LO2. Cook and Serve Menu Items
for Food Menu
LO3. Coordinate and Complete
end Service Requirements
4
6. Prepare Preparing Vegetables, LO1. Prepare vegetables and fruits 80
Vegetables, Fruits, Fruits Eggs and Starch
Eggs and Starch Dishes LO2. Prepare Starch Dishes
Dishes LO3. Prepare and Cook Egg-Based
Dishes
7. Prepare Hot and Preparing Hot and Cold LO1. Prepare Desserts
Cold Desserts Desserts
LO2. Decorate, Portion and
Present Desserts
Lecture/Discussion
Self-Paced Learning
Demonstration
Hands-on Activity
5
Research Work
Distance Education
Role Playing
Actual Performance
Direct Observation
6
MODULE OF INSTRUCTION (1)
Kitchen Premises
Certificate Level : NC II
Learning outcomes
7
LO 1. Clean, Sanitize and Store Equipment
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
Storerooms
and Clipboards
Oven
Freezer
METHODOLOGIES
8
Lecture/ Discussion
Self-paced learning
Demonstration
ASSESSMENT METHOD
Written Examination
Interview/ Oral Questioning
Direct observation
Performance Test using scoring rubric
CONTENTS
CONDITIONS
The following resources are needed:
METHODOLOGIES
Lecture/Discussion
Survey and actual demonstration
Self paced module
ASSESSMENT METHOD
Written report
Interview
Observation
Performance Test using scoring rubrics
10
ASSESSMENT CRITERIA
CONTENTS
Kinds of linen
CONDITIONS
The following resources are needed:
METHODOLOGIES
Lecture
Roll playing
11
Self-paced module
Demonstration
ASSESSMENT METHOD
Written Test
Oral Report
Observation
12
Unit of Competency : Perform Safety Practices in
the Workplace
Certificate Level : NC II
Learning outcomes
ASSESSMENT CRITERIA
13
1. Correct health, safety and security procedure is followed in
line with industry requirements.
2. Faults and problems are identified and the necessary
corrective action is taken in line with enterprise procedures.
3. Suspicious behavior or unusual occurrence is reported in
line with enterprise procedure.
CONTENTS
Workplace, health, safety and security procedure
Quality standards
Safety work practices
Proper garbage disposal
Proper dress code
CONDITIONS
METHODOLOGIES
Lecture
Discussion
Demonstration
Research Work
ASSESSMENT METHOD
Written examination
Hands on Activity
Interview/ Oral Report
ASSESSMENT CRITERIA
14
1. Potential emergency situations are recognized and appropriate
action is taken within individual scope of responsibility.
2. Emergency procedure is complied with;
3. Emergency situations are responded to in line with enterprise
guidelines.
4. Emergency situations are reported in line with enterprise
procedures.
CONTENTS
Emergency situations
Emergency procedure in line with enterprise procedure
Safety measures
Alternative steps
CONDITIONS
METHODOLOGIES
Lecture
Discussions
Demonstration
ASSESSMENT METHOD
Written examination
Demonstration
Portfolio
ASSESSMENT CRITERIA
15
1. Safety personal standards are identified and followed in line
with workplace procedure/ enterprise procedure
CONTENTS
CONDITIONS
Manuals
Brochures
Working pads
Uniforms
Supplies
Handbook
METHODOLOGIES
Self-paced/ instruction
Demonstration
Distance Education
Small group discussion
ASSESSMENT METHOD
Written examination
Demonstration
Portfolio
Performance Rubric
16
Unit of Competency : Observe Workplace Hygiene
and Sanitation Procedure
Certificate Level : NC II
Learning outcomes
CONTENTS
CONDITIONS
The following resources are needed:
METHODOLOGIES
Lecture / Discussion
Demonstration
ASSESSMENT METHODS
Written examination
Direct Observation
Hands on activity
ASSESSMENT CRITERIA
18
1. Potential hygiene risks are identified in line with workplace
procedure
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
CONTENTS
CONDITIONS
The following resources are needed:
METHODOLOGIES
Lecture / Discussion
Demonstration
ASSESSMENT METHODS
Written Examination
Demonstration
Hands on activity
19
Unit of Competency : Plate, Present and Serve Food
Certificate Level : NC II
Learning outcomes
LO 3. Work in a team
CONTENTS
CONDITIONS
The following resources are needed:
Recipe books
Newspapers and magazines
Notes
Writing pads
Brochures
PC with internet connection
METHODOLOGIES
Lecture
Demonstration
Hands on activity
ASSESSMENT METHOD
Oral questioning/Interview
Written examination
Performance Assessment using scoring rubrics
21
LO 2. Portion and Plate Food
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
Reference books
Manuals
Brochures
internet
Notes
Writing pads
METHODOLOGIES
Lectures
Demonstration
Hands on activity
ASSESSMENT METHOD
Oral Report
Written examination
Observation checklist
22
LO 3. Work in a Team
ASSESSMENT CRITERIA
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
CONTENTS
Steps in making good working relation with all kitchen and food
service staff
Techniques in minimizing waste and environment consideration
in relation to food presentation.
CONDITIONS
The following resources are needed:
Reference books
Manuals
Brochures
internet
Notes
Writing pads
METHODOLOGIES
Lecture
Research
Role playing
ASSESSMENT METHOD
Oral report
Written examination
Observation checklist
23
MODULE OF INSTRUCTION (5)
Certificate Level : NC II
Learning outcomes
24
LO 1. Coordinate, Organize and Prepare for Food Service
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
METHODOLOGIES
Lecture
Discussion
Demonstration
Actual performance
ASSESSMENT METHOD
26
ASSESSMENT CRITERIA
CONTENTS
Commercial equipment
Cookery methods
Needs and expectations of customer
Workplace safety and hygienic procedure
CONDITIONS
The following resources are needed:
Deep fryers
METHODOLOGIES
Lecture
Group Discussion
27
Hands on activity
ASSESSMENT METHOD
28
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
Food items
Ingredients for appetizers and salad
Ingredients for stocks, sauces and soups
Ingredients for vegetables, eggs and starch
Ingredients for poultry and game
Ingredients for fish, seafood and meat
Ingredients for hot, and cold desserts
Storage equipment
Chiller
Freezers
Cool rooms
Dry stores
References
Manuals
Brochures
METHODOLOGIES
29
Lecture
Discussion
Hands-on activity
ASSESSMENT METHOD
Written test
Criteria for assessing practical skills- Performance rubrics
Portfolio
30
MODULE OF INSTRUCTION (6)
Certificate Level : NC II
Learning outcomes
31
LO 1. Prepare and Cook Vegetable and Fruit Dishes
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
32
METHODOLOGIES
Lectures
Demonstration
Hands on application of practical skills
ASSESSMENT METHOD
33
LO 2. Prepare and Cook Starch Dishes
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
Freezer
34
METHODOLOGIES
Lectures
Demonstrations
Hands on application
Research
ASSESSMENT METHOD
35
LO 3. Prepare and Cook Egg – Based Dishes
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
36
METHODOLOGIES
Lecture
Demonstration
ASSESSMENT METHOD
37
LO 4. Store Vegetable, Fruits, Eggs and Starch Foodstuffs
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
Learning materials
References
Modules
Brochures
Hand outs
Supplies/Materials/Equipment
Raw materials
Packaging / freezer
Personal protective equipment
METHODOLOGIES
Lecture/ Discussion
Demonstration
Self-paced
ASSESSMENT METHOD
38
MODULE OF INSTRUCTION (7)
Certificate Level : NC II
Learning outcomes
LO 5. Store desserts
39
LO 1. Prepare and Produce Desserts
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
40
METHODOLOGIES
Lecture/ Discussion
Demonstration/ Application
Oral Presentation
Multimedia presentation
ASSESSMENT METHOD
41
LO 2. Decorate, Portion and Present desserts
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
42
METHODOLOGIES
Hands on activity
Lecture
Discussion
Demonstration
ASSESSMENT METHOD
Direct observation
Written / oral question to test standard knowledge
Sampling of desserts – (Taste test)
Performance Rubrics
43
LO 3. Prepare Sweet Sauces
ASSESSMENT CRITERIA
CONTENTS
Kinds of sauces
Suitability of sauces
Storage of sauces
Preparation of hot and cold sauces
Preparation of sweet sauces
CONDITIONS
The following resources are needed:
44
METHODOLOGIES
Lecture
Demonstration
ASSESSMENT METHOD
Performance rubrics
Observation checklist
Written examination
Hands on activity
45
LO 4. Prepare Accompaniments, Garnishes and Decorations
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
The following resources are needed:
46
METHODOLOGIES
Lecture
Demonstration
Self-paced instructions
Modules
ASSESSMENT METHOD
Written examination
Hands on activity
Checklist observation
Performance rubric
47
LO 5. Store Desserts
ASSESSMENT CRITERIA
CONDITION
The following resources are needed:
METHODOLOGIES
Lecture
Discussion
Demonstration
ASSESSMENT METHOD
48
Written examination
Hands on activity
Direct observation
Checklist observation
Performance rubric
Certificate Level : NC II
Learning outcomes
49
LO 1. Prepare and Present Variety of Appetizers
ASSESSMENT CRITERIA
CONTENTS
50
CONDITIONS
The following resources are needed:
METHODOLOGIES
Lecture
Demonstration
Research work
Film Viewing
ASSESSMENT METHOD
Return demonstration
Oral report
Performance Test
51
LO 2. Prepare and Present Hot and Cold Salads and Dressing
ASSESSMENT CRITERIA
CONTENTS
Salads
Leafy
Non-leafy
Combination
Jellied
Fruit
52
CONDITIONS
The following resources are needed:
METHODOLOGIES
Lecture/ discussion
Demonstration
Direct observation
ASSESSMENT METHOD
Return demonstration
Performance rubrics
Oral Report
Written Examination
53
LO 3. Store Appetizers and Salads
ASSESSMENT CRITERIA
CONDITIONS
The following resources are needed:
Complete
54
Laboratory/
cooking outfit
METHODOLOGIES
Lectures
Demonstrations
Film viewing
Discussion
Research Work
Direct observation
ASSESSMENT METHOD
Oral report
Return demonstration
Written examination
Portfolio
55
ACKNOWLEDGEMENT
This module was based on the Completing – Based Curriculum and Contextual Matrix (CBC-
CLM) and finalized on the Instructional Modules Finalization Workshop conducted at the
Development Academy of the Philippines, Tagaytay City, Cavite on May 12-17, 2008
Consultant
Writers
MILAGROS G. RIAZ
Gen. Santos City National Secondary School of Arts and Trades
Gen. Santos City, South Cotabato
LUZVIMINDA R. VICTORIANO
Jones Rural School, Jones, Isabela
ANTONIETTA J. RIZANO
Sto. Nino National School of Arts and Trades
Gen. Santos City, South Cotabato
LILIA B. REYES
56
Jones Rural School, Jones, Isabela
GLORIA S. PASCUAL
Jones Rural School, Jones, Isabela
Contextual Teacher
COMPETENCY – BASED
CURRICULUM
(Third Year)
CORE COMPETENCY
57
COURSE DESIGN
QUALIFICATION : NC II
58
COURSE STRUCTURE
THIRD YEAR
Unit of No. of
Module Title Learning Outcome
Competency Hours
Receive and Receiving and LO1. Receive Delivery of 20
Store Kitchen Storing Kitchen Supplies
Supplies Supplies LO2. Store Supplies
LO3. Rotate And Maintain
Supplies
59
Unit of No. of
Module Title Learning Outcome
Competency Hours
Prepare and Preparing and LO1. Purchase Quality 30
Portion Portioning Meats
Controlled Meat Controlled Meat LO2. Prepare and Produce
Cuts Cuts a Range of Portioned
and Controlled Meats
LO3. Store Meat Cuts and
Processed Meat
Products
60
COURSE DELIVERY (METHODOLOGIES):
Lecture/Discussion
Group Discussion
Demonstration
Direct Observation
Actual Inventory of goods
Self-Paced/Modular Instruction
Market Visit
Film Viewing/Survey
Presentation of Cooked Dishes for Critiquing or Sampling
Hands-on Activity
Illustrations
Net Surfing
Collage of Convenience Products
Portfolio
ASSESSMENT METHODS:
Direct observation
Demonstration and interview
Written examination
Oral examination
Third party report
Direct questioning
Record keeping
Portfolio
Group work
61
MODULE OF INSTRUCTION 1
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES :
LO 2. Store supplies
62
LO 1. Take Delivery of Supplies
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Delivery Reports
Record Book
Inspection report card
Documents (i.e. receiving reports, credit memo, discrepancy
report)
Reference
METHODOLOGIES:
Lecture/ Discussion
Group activity
Observation
Teacher Demonstration
63
ASSESSMENT METHODS:
Written Test
Guidelines/ instruments on how to inspect and record damages
or discrepancy
Demonstrate documentation of
- Journals
- Ledgers
- Stock Cards
Portfolio
Interview
64
LO 2. Store Supplies
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
65
Lecture
Group discussion
Demonstration
Direct observation
ASSESSMENT METHODS:
Oral/Written Reports
Performance Assessment-Rubric Scoring Card
Portfolio
66
LO3. Rotate and Maintain Supplies
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Resources Needed:
67
METHODOLOGIES:
Lecture
Group discussion
Practicum
Film Slides
ASSESSMENT METHOD:
68
MODULE OF INSTRUCTION 2
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES :
69
LO 1. Prepare Tools and Equipment for Use
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture / Discussion
Actual demonstration
ASSESSMENT METHODS:
Written Test
Performance Test
70
LO 2. Assemble and Prepare Ingredients for Menu items
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture / Discussion
Actual demonstration
ASSESSMENT METHODS:
71
LO 3. Prepare Dairy, Dry Goods, Fruits and Vegetables
ASSESSMENT CRITERIA
CONTENTS:
CONDITIONS:
Measuring tools
References
Manuals
Actual food items
Adequately equipped food preparation area
METHODOLOGIES:
Lecture / Discussion
Self – paced learning modules
Demonstration
ASSESSMENT METHOD
Oral Report
Written test
Performance Assessment with scoring rubric
72
LO 4. Prepare and Portion Meat, Seafood and Poultry
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES
Lecture/Discussion
Actual demonstration
ASSESSMENT METHOD
Oral Report
Written test
Performance Test using scoring rubrics
73
MODULE OF INSTRUCTION 3
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
74
LO 1. Select and Purchase Poultry and Game
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Manual
References
Tapes/ VCD’s
Different kinds of poultry and game
METHODOLOGIES:
Market visit
Direct observation
Film showing
Lecture/Discussion
ASSESSMENT METHODS:
75
LO 2. Handle and Store Poultry and Game
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Film viewing
Direct observation
Demonstration
76
ASSESSMENT METHODS:
Written examination
Performance Assessment
Hands-on-activity
77
LO 3. Prepare, Cook and Present Poultry and Game
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
78
METHODOLOGIES:
Film viewing
Practical application
Lecture/Discussion
Demonstration
Presentation of cooked dishes
ASSESSMENT METHODS:
Oral report
Written examination
Direct observation
Performance Test
79
MODULE OF INSTRUCTION 4
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
80
LO 1. Select and Store Seafood
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Brochures
Manuals
Seafoods
Work area/ laboratory
Laboratory outfit
Refrigerator
METHODOLOGIES:
Lecture/Discussion
Group activity
Demonstration
ASSESSMENT METHODS:
81
LO 2. Prepare and Cook Fish and Shellfish
ASSESSMENT CRITERIA:
CONTENTS:
Fish preparation
Types of seafoods
Seafood cookery
Cooking standards
Fish and shellfish by products
CONDITIONS:
METHODOLOGIES
Lecture
Discussion
Demonstration
Hands-on Activity
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/Discussion
Demonstration
Direct observation
ASSESSMENT METHODS:
Performance Test
Written examination
Sampling dishes (Taste Test)
83
MODULE OF INSTRUCTION 5
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
LO 1. Select meat
LO 4. Store meat
84
LO 1. Select Meat
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture / discussion
Illustrations
Film Viewing/Survey
Educational Trip to Supermarket/Slaughter Houses
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Learning
Raw Materials Tools and Utensils
Materials
References Fresh meat Knives
Modules Marinade Chopping board
Hand-outs Soy sauce Choppers
Salt Basins
Calamansi . Tray
Vinegar / Steak Forks
Cider Tongs
Sugar
Pepper
METHODOLOGIES:
Lecture / discussion
Demonstration
ASSESSMENT METHODS:
86
LO 3. Cook and Present Meat cuts for Service
ASSESSMENT CRITERIA:
CONTENTS:
1. Appropriate cooking methods for various cuts and types of
meat.
87
CONDITIONS:
Learning
Equipment Cutting Tools Serving tools
Materials
References Range Kitchen knives Tray
Modules Oven Chopping Serving
Hand-outs Refrigerator board platter
Recipe books Freezer Food Serving silver
/recipe cards Slicing processor
machine
Knife
sharpening
and boning
equipment
METHODOLOGIES:
Lecture / discussion
Demonstration
Self paced instruction module
ASSESSMENT METHODS:
Hands-on activity
Oral and written examination
Observation checklist
Performance Assessment
88
LO 4. Store Meat
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Group discussion
Demonstration
ASSESSMENT METHODS:
89
MODULE OF INSTRUCTION 6
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES :
90
LO 1. Purchase Quality Meats
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Learning Materials
Manual
References
Modules
Hand outs
Internet
Pamphlets
METHODOLOGIES:
Market visit
Net surfing
Direct observation
Demonstration
ASSESSMENT METHODS:
Performance assessment
Oral and written report
Written examination
91
LO 2. Prepare and Produce a Variety of Portion-Controlled Meats
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Direct observation
Film viewing
Demonstration
ASSESSMENT METHODS:
Written examination
Performance assessment
92
LO 3. Prepare and Process Meat Products
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/Discussions
Demonstration
Film viewing
Net surfing
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Direct observation
Lecture/Discussion
Demonstration
ASSESSMENT METHODS:
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
95
LO 1. Prepare Stocks Required for Menu Items
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/Discussion
Demonstration
Collage convenience products
Portfolio
Performance assessment
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
97
METHODOLOGIES:
Lecture/Discussion
Demonstration
ASSESSMENT METHODS:
Performance assessment
Taste test using scoring rubric
98
LO 3. Prepare Sauces Required for Menu Items
ASSESSMENT CRITERIA:
1. Varieties of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items.
2. Derivations are made from basic sauces.
3. Variety of thickening agents and convenience products are used
appropriately.
4. Sauces are evaluated for flavor, color and consistency.
5. Problems are identified and solved in accordance with enterprise
policy.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture Discussion
Demonstration
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/Discussion
Teacher Demonstration
Return Demonstration (Student)
ASSESSMENT METHODS:
(Fourth Year)
CORE COMPETENCY
102
COURSE DESIGN
QUALIFICATION : NC II
103
COURSE STRUCTURE
Unit of No. of
Module Title Learning Outcome
Competency Hours
Fourth Year Preparing Sandwiches LO1. Prepare and 20
1. Prepare (Hot and Cold) Present a Variety of
Sandwiches Sandwiches
(Hot and Cold) LO2. Store Sandwiches
105
COURSE DELIVERY (METHODOLOGY):
106
MODULE OF INSTRUCTION 1
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES :
LO 2. Store sandwiches
107
LO 1. Prepare and present a variety of sandwiches
ASSESSMENT CRITERIA:
CONTENTS:
Hot
Regular
Baked
Grilled
Fried
Open-faced
Cold
Regular
Specialized
Multi-Decker
Wraps
Pinwheel, domino checkerboard
108
CONDITIONS:
METHODOLOGIES:
Discussion/Demonstration
Film/ Video viewing
ASSESSMENT METHODS:
Written examination
Demonstration
Industry visit
Performance Test
Presentation of finished products
109
LO 2. Store sandwiches
ASSESSMENT CRITERIA:
CONTENTS:
Storing sandwiches
Proper temperature
Standard operating procedures
CONDITIONS:
Resources Needed:
METHODOLOGIES:
Discussion
Demonstration
Research
ASSESSMENT METHODS:
Written examination
Interview
Performance Test
110
MODULE OF INSTRUCTION 2
CERTIFICATE LEVEL : NC II
LEARNING OUTCOME:
111
LO 1. Prepare Baking Ingredients, Tools, Utensils, and Equipment
ASSESSMENT CRITERIA
CONTENTS:
Baking terminologies
Baking ingredients and substitution
Baking tools, utensils, equipment, and accessories
Sanitary practices and safety rules in baking
Measuring techniques
Temperature ranges in baking
CONDITIONS:
References
Tools, utensils, equipment, and accessories
Actual ingredients
Supplies and materials
Complete laboratory/ cooking outfit
112
METHODOLOGIES:
Lectures/ Discussion
Demonstration
Hands-on Activity
ASSESSMENT METHODS:
113
MODULE OF INSTRUCTION 3
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
114
LO 1. Prepare and Produce Yeast-Based Products
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/ discussion
Demonstration
Hands-on Activity
Performance Evaluation using rubrics
115
ASSESSMENT METHODS:
116
LO 2. Portion and Store Yeast- Based Products
ASSESSMENT CRITERIA:
CONTENTS:
Proper portioning of yeast-based products food
to avoid waste.
Proper selection of packaging materials to maintain the
quality of the producsts
Store yeast-based products to maintain quality.
CONDITIONS:
METHODOLOGIES:
Hands-on Activity
Lecture/ discussion
Demonstration
ASSESSMENT METHODS:
117
MODULE OF INSTRUCTION 4
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES :
LO 3. Decorate cakes
LO 4. Present cakes
LO 5. Store cakes
118
LO 1. Prepare Basic and Specialized Cakes
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
119
EQUIPMENT SUPPLIES AND MATERIALS OTHERS
Commercial Flour Shortening Learning Materials
mixers with (cake/bread/ Dairy Manual
complete All-purpose) products References
attachment Yeast Fruits and Modules
Range with Lard / Oil juices
oven Sugar Eggs Complete
Electric Salt Paper cups Laboratory/
beaters Herbs and Wax papers Cooking Outfit
Working spices Foils
table Flavorings
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
ASSESSMENT METHODS:
Oral question
Written examination
Observation
Performance test
120
121
LO 2. Prepare and Use Fillings
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
122
Performance test
LO 3. Decorates Cakes
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
LEARNING
EQUIPMENT SUPPLIES AND MATERIALS
MATERIALS
Commercial mixers Refined Sugar Dairy products Manual
with complete Salt Fruits and juices Reference
attachments Powdered sugar Eggs s
Range with oven Glazed candies Lard Modules
Electric beaters Chocolate chips Wax papers
Bench/ working Butter Foils
table Cream of tartar Doilies
Bainemarie
Refrigerator
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
123
Hands-on
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Performance test
124
LO 4. Present Cake
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
125
Hands – on Activity
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Performance test
126
LO 5. Store Cakes
ASSESSMENT CRITERIA:
CONTENTS:
Storage conditions
Storage methods
Storage of cakes
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
Hands-on
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Performance test
127
MODULE OF INSTRUCTION 5
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
128
LO 1. Prepare Pastry Products
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
LEARNING
EQUIPMENT SUPPLIES AND MATERIALS
MATERIALS
Commercial Flour Shortening Manual
mixers with (cake/bread/ Dairy products References
complete attach- All-purpose) Fruits and juices Modules
ments Leavening Eggs
Range with oven agent Paper cups
Electric beaters Lard / Oil Wax papers
Bench/ working Sugar Foils
table Salt Boxes
Bainemarie Herbs and
Refrigerator spices
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
ASSESSMENT METHODS:
Oral question
Written examination
Observation
Performance Test
130
LO 2. Decorate and Present Pastry Products
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
131
Video presentation
ASSESSMENT METHODS:
Oral question
Written examination
Observation
Performance test
132
LO 3. Store Pastry Products
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
ASSESSMENT METHODS:
Oral question
Written examination
Observation
133
Performance test
MODULE OF INSTRUCTION 6
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
134
LO 1. Ensure Suitable Packaging, Storing, and Transporting of Food
ASSESSMENT CRITERIA:
CONTENTS
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Research
ASSESSMENT METHODS:
Oral Report
135
Written examination
LO 2. Select appropriate packaging materials to specific food stuff
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Research
ASSESSMENT METHODS:
136
Oral Report
Written examination
137
LO 3. Package food according to needs
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Research
ASSESSMENT METHODS:
Oral Report
Written examination
Portfolio
138
MODULE OF INSTRUCTION 7
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
LO 1. Greet customer
139
LO 1. Greet Customer
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Internet
Manuals
References
Writing materials
Tapes/ VCD’s
METHODOLOGIES:
Lectures
Role playing
Film viewing
Community observation
Net surfing
ASSESSMENT METHODS:
Oral Report
Written examination
Role Playing
140
LO 2. Identify Customer Needs
ASSESSMENT CRITERIA:
CONTENTS:
Interactive information
Public relation skills
Good working attitude and pleasant approach
Customer with specific needs
CONDITIONS:
Manual
References
Tapes/ VCD’s
Others
METHODOLOGIES:
Lecture / Discussion
Film viewing
Role playing
Observation
ASSESSMENT METHODS:
Oral Report
Portfolio
141
LO 3. Deliver Service to Customers
ASSESSMENT CRITERIA:
CONTENTS:
Modes of greeting and farewell
Proper addressing of the needs of persons (by gender, age,
status, physical condition)
Style manual requirements
Standard letters and proformas
CONDITIONS:
METHODOLOGIES:
Lecture / Discussion
Role playing
Film viewing
ASSESSMENT METHODS:
Interview
Written exam
Demonstration
142
LO 4. Handle Queries through Telephone, Fax Machine, Internet and E-
mail
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Telephone
Fax machine
Internet
Sample telephone message sheet
Manual
Writing materials
Tapes/ VCD’s
METHODOLOGIES:
Lecture / Discussion
Role playing
Presentation of Video Clips
Hands–on Activity
ASSESSMENT METHODS:
Written exam
Demonstration
Oral Report
143
LO 5. Handle Complaints, Evaluation, and Recommendations
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Manual
Reference
Sample complaints, evaluation, and recommendation sheet
from industry
METHODOLOGIES:
Lecture
Group discussion
Demonstration
Film viewing
Hands–on Activity
ASSESSMENT METHODS:
Oral questioning
Demonstration through role play or skit presentation
Written examination
144
COMPETENCY – BASED
CURRICULUM
(Fourth Year)
CORE COMPETENCY
145
COURSE DESIGN
QUALIFICATION : NC II
146
COURSE STRUCTURE
Unit of No. of
Module Title Learning Outcome
Competency Hours
Fourth Year Preparing Sandwiches LO1. Prepare and 20
1. Prepare (Hot and Cold) Present a Variety of
Sandwiches Sandwiches
(Hot and Cold) LO2. Store Sandwiches
147
LO3. Package Food
According to Needs
148
COURSE DELIVERY (METHODOLOGY):
149
MODULE OF INSTRUCTION 1
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES :
LO 2. Store sandwiches
150
LO 1. Prepare and present a variety of sandwiches
ASSESSMENT CRITERIA:
CONTENTS:
Hot
Regular
Baked
Grilled
Fried
Open-faced
Cold
Regular
Specialized
Multi-Decker
Wraps
Pinwheel, domino checkerboard
151
CONDITIONS:
METHODOLOGIES:
Discussion/Demonstration
Film/ Video viewing
ASSESSMENT METHODS:
Written examination
Demonstration
Industry visit
Performance Test
Presentation of finished products
152
LO 2. Store sandwiches
ASSESSMENT CRITERIA:
CONTENTS:
Storing sandwiches
Proper temperature
Standard operating procedures
CONDITIONS:
Resources Needed:
METHODOLOGIES:
Discussion
Demonstration
Research
ASSESSMENT METHODS:
Written examination
Interview
Performance Test
153
MODULE OF INSTRUCTION 2
CERTIFICATE LEVEL : NC II
LEARNING OUTCOME:
154
LO 1. Prepare Baking Ingredients, Tools, Utensils, and Equipment
ASSESSMENT CRITERIA
CONTENTS:
Baking terminologies
Baking ingredients and substitution
Baking tools, utensils, equipment, and accessories
Sanitary practices and safety rules in baking
Measuring techniques
Temperature ranges in baking
CONDITIONS:
References
Tools, utensils, equipment, and accessories
Actual ingredients
Supplies and materials
Complete laboratory/ cooking outfit
155
METHODOLOGIES:
Lectures/ Discussion
Demonstration
Hands-on Activity
ASSESSMENT METHODS:
156
MODULE OF INSTRUCTION 3
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
157
LO 1. Prepare and Produce Yeast-Based Products
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/ discussion
Demonstration
158
Hands-on Activity
Performance Evaluation using rubrics
ASSESSMENT METHODS:
159
LO 2. Portion and Store Yeast- Based Products
ASSESSMENT CRITERIA:
CONTENTS:
Proper portioning of yeast-based products food
to avoid waste.
Proper selection of packaging materials to maintain the
quality of the producsts
Store yeast-based products to maintain quality.
CONDITIONS:
METHODOLOGIES:
Hands-on Activity
Lecture/ discussion
Demonstration
ASSESSMENT METHODS:
160
MODULE OF INSTRUCTION 4
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES :
LO 3. Decorate cakes
LO 4. Present cakes
LO 5. Store cakes
161
LO 1. Prepare Basic and Specialized Cakes
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
162
Strainer
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
ASSESSMENT METHODS:
Oral question
Written examination
Observation
Performance test
163
164
LO 2. Prepare and Use Fillings
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
165
Performance test
LO 3. Decorates Cakes
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
LEARNING
EQUIPMENT SUPPLIES AND MATERIALS
MATERIALS
Commercial mixers Refined Sugar Dairy products Manual
with complete Salt Fruits and juices Reference
attachments Powdered sugar Eggs s
Range with oven Glazed candies Lard Modules
Electric beaters Chocolate chips Wax papers
Bench/ working Butter Foils
table Cream of tartar Doilies
Bainemarie
Refrigerator
METHODOLOGIES:
166
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
Hands-on
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Performance test
167
LO 4. Present Cake
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
Hands – on Activity
168
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Performance test
169
LO 5. Store Cakes
ASSESSMENT CRITERIA:
CONTENTS:
Storage conditions
Storage methods
Storage of cakes
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
Hands-on
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
170
Performance test
171
MODULE OF INSTRUCTION 5
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
172
LO 1. Prepare Pastry Products
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
173
Spatula Ladles turner
Rolling pin Chopping Liquid
Baking pans board measuring
/sheets cups
LEARNING
EQUIPMENT SUPPLIES AND MATERIALS
MATERIALS
Commercial Flour Shortening Manual
mixers with (cake/bread/ Dairy products References
complete All-purpose) Fruits and Modules
attach- Leavening juices
ments agent Eggs
Range with Lard / Oil Paper cups
oven Sugar Wax papers
Electric Salt Foils
beaters Herbs and Boxes
Bench/ spices
working table
Bainemarie
Refrigerator
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
ASSESSMENT METHODS:
Oral question
Written examination
Observation
Performance Test
174
LO 2. Decorate and Present Pastry Products
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
175
Video presentation
ASSESSMENT METHODS:
Oral question
Written examination
Observation
Performance test
176
LO 3. Store Pastry Products
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Actual Demonstration
Self – paced learning module
Video presentation
ASSESSMENT METHODS:
Oral question
177
Written examination
Observation
Performance test
MODULE OF INSTRUCTION 6
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
food
foodstuff
178
LO 1. Ensure Suitable Packaging, Storing, and Transporting of
Food
ASSESSMENT CRITERIA:
CONTENTS
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Research
ASSESSMENT METHODS:
Oral Report
179
Written examination
LO 2. Select appropriate packaging materials to specific food stuff
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Research
ASSESSMENT METHODS:
180
Oral Report
Written examination
181
LO 3. Package food according to needs
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Research
ASSESSMENT METHODS:
Oral Report
Written examination
Portfolio
182
MODULE OF INSTRUCTION 7
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES:
LO 1. Greet customer
183
184
LO 1. Greet Customer
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Internet
Manuals
References
Writing materials
Tapes/ VCD’s
METHODOLOGIES:
Lectures
Role playing
Film viewing
Community observation
Net surfing
ASSESSMENT METHODS:
Oral Report
Written examination
185
Role Playing
LO 2. Identify Customer Needs
ASSESSMENT CRITERIA:
CONTENTS:
Interactive information
Public relation skills
Good working attitude and pleasant approach
Customer with specific needs
CONDITIONS:
Manual
References
Tapes/ VCD’s
Others
METHODOLOGIES:
Lecture / Discussion
Film viewing
Role playing
Observation
ASSESSMENT METHODS:
Oral Report
Portfolio
186
LO 3. Deliver Service to Customers
ASSESSMENT CRITERIA:
CONTENTS:
Modes of greeting and farewell
Proper addressing of the needs of persons (by gender,
age, status, physical condition)
Style manual requirements
Standard letters and proformas
CONDITIONS:
METHODOLOGIES:
Lecture / Discussion
Role playing
Film viewing
ASSESSMENT METHODS:
Interview
Written exam
Demonstration
187
LO 4. Handle Queries through Telephone, Fax Machine, Internet
and E-mail
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Telephone
Fax machine
Internet
Sample telephone message sheet
Manual
Writing materials
Tapes/ VCD’s
METHODOLOGIES:
Lecture / Discussion
Role playing
Presentation of Video Clips
Hands–on Activity
ASSESSMENT METHODS:
Written exam
Demonstration
Oral Report
188
LO 5. Handle Complaints, Evaluation, and Recommendations
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Manual
Reference
Sample complaints, evaluation, and recommendation
sheet from industry
METHODOLOGIES:
Lecture
Group discussion
Demonstration
Film viewing
Hands–on Activity
ASSESSMENT METHODS:
Oral questioning
Demonstration through role play or skit presentation
Written examination
189
190