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4 Singapore Comm'l Cooking NCIII Gentiles
4 Singapore Comm'l Cooking NCIII Gentiles
4 Singapore Comm'l Cooking NCIII Gentiles
A person who has achieved this Unit/Cluster of competencies is competent to Plan and
Prepare Foods and shall be awarded Certificate of Competency leading to Commercial Cooking NC
III. The Units of Competency comprising this Cluster include the following:
TRS512345 Plan and prepare food for ala carte and buffets
TRS512348 Prepare pates and terrines
TRS512349 Plan, prepare and display a buffet
TRS512350 Select, prepare and serve specialized food items
TRS512351 Select, prepare and serve specialty cuisines
TRS512353 Establish and maintain quality control
Individuals aspiring to be awarded the qualification of COMMERCIAL COOKING NC III must acquire the
remaining two Certificates of Competency as follows:
1
ENHANCED COURSE DESIGN
Enhanced Course Outline
based on TESDA Training
Duration*
Nominal
Suggested
Regulations for CERTIFICATION
Training Methods
Commercial Cooking NC III
(Core Competencies)
Plan and prepare food for ala carte and 20 Lecture/Discussion COC 1: Plan and prepare foods
buffets Video Presentation Plan and prepare food for ala carte
Plan ala carte and buffet items Actual Demonstration and buffets
Prepare, produce and present foods Prepare pates and terrines
Hands-On
for ala carte and buffets Plan, prepare and display a buffet
Select, prepare and serve specialized
Store ala carte and buffet items
food items
Prepare pates and terrines 20 Lecture/Discussion Select, prepare and serve specialty
Prepare pates and terrines Video Presentation cuisines
Present pates and terrines Actual Demonstration Establish and maintain quality control
Develop new recipes Hands-On
COC1 leading to National
Plan, prepare and display a buffet 20 Lecture/Discussion Certificate in Commercial
Plan and design a buffet Video Presentation Cooking NC III
Prepare for the buffet Actual Demonstration
Display food items Hands-On
Present buffet in a safe and hygienic
manner
Select, prepare and serve specialized 20 Lecture/Discussion
food items Video Presentation
Select specialized food items Actual Demonstration
Plan menus and/or promotional Hands-On
strategies
Prepare and present (dishes using)
specialized food items
Implement hygienic and safe practices
Select, prepare and serve specialty 20 Lecture/Discussion Note: To qualify for National
cuisines Video Presentation Certification in Commercial
Plan specialized cuisine Actual Demonstration Cooking NC III, all
Select and purchase food for menu Hands-On Competencies must be
items acquired
Select and use equipment and
techniques for preparation, cooking
and service
Prepare, cook and serve a range of
menu items
Implement safe and hygienic practices
Establish and maintain quality control 20
Establish and implement procedures
for quality control
Monitor and solve quality related
problems
2
Enhanced Course Outline
based on TESDA Training
Duration*
Nominal
Suggested
Regulations for CERTIFICATION
Training Methods
Commercial Cooking NC III
(Core Competencies)
Total 120
hours
3
TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the
principles of competency-based training.
a) Course outline is based on competency standards/training regulations;
b) Training delivery is learner-centered and should accommodate individualized and self-paced
learning strategies;
c) Training can be done on an actual workplace setting or on a simulated workplace;
d) Assessment is based in the collection of evidence of the performance of work;
e) Assessment of competency takes the trainee’s knowledge and attitude into account but
requires evidence of actual performance of the competency as the primary source of
evidence;
f) Training program allows for recognition of prior learning (RPL) or current competencies; and
g) Training completion is based on satisfactory performance of all specified competencies
indicated in the progress chart.
4
1 pc Tong
1 pc Soup ladle
1 pc Cutting board
1 set Mortar and pestle
1 pc Utility tray
3 pcs Mixing bowl
1 pc wok
1 pc Can opener
1 pc Kitchen spoon and fork
TRAINER’S QUALIFICATIONS
Trainers shall be required to be certified to the National Certificate for which qualification they will train.
TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the
potential trainers.1
Minimum requirements:
➢ Holder of a National Certificate in the Qualification s/he will teach; and
➢ Has completed the following units of Trainer’s Methodology Level I:
1 The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the TESDA-NITESD website.
5
MEASUREMENT OF ACHIEVEMENT OF COMPETENCY
Practical demonstration with oral questioning
6
COMPETENCY-BASED
CURRICULUM
COC 1
Plan and Prepare Foods
Leading to Commercial Cooking NC III
TRS512345 Plan and prepare food for ala carte and buffets
TRS512348 Prepare pates and terrines
TRS512349 Plan, prepare and display a buffet
TRS512350 Select, prepare and serve specialized food items
TRS512351 Select, prepare and serve specialty cuisines
TRS512353 Establish and maintain quality control
MODULE DESCRIPTOR : This module deals with the knowledge, skills, behavior and
motivations required to plan and prepare foods for ala carte
and buffet situations.
LO2. Prepare, produce and present foods for ala carte and buffets
CONTENTS:
Menu planning for ala carte and buffets
Buffet centerpiece and decoration making
Basic principles of nutrition
Principles of Food & Beverage Cost Control
Food preparation for ala carte and buffets
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
CONTENTS:
Food preparation for ala carte and buffets
Buffet and ala carte presentation
Aspic and gelatin preparation
Meat carving techniques
F & B Cost Control
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Sampling of buffet items prepared by the candidate
ASSESSMENT CRITERIA:
1. Appropriate service equipment, service ware and linen are selected to display food and
decorations.
2. Tables and service points are planned and arranged so they are suitable for buffet
display and service according to establishment requirements, occasion and efficient safe
customer/staff accessibility.
3. Food presentation is prepared or organized with artistic flair and according to
establishment standards or customer requirements.
4. Appropriate and attractive decorations and centerpieces are selected and prepared or
organized as required.
5. All preparations and arrangements for buffet are coordinated to all concerned
individuals.
CONTENTS:
Different types of buffet service ware and equipment
Buffet decorations and centerpieces
Buffet set ups
Creative Cookery
Buffet presentations and show buffets
METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Buffet presentation
Preparing food garnishes
Buffet service
METHODOLOGIES:
Lecture
Discussion
CBC Commercial Cooking NC III - 16 -
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Evaluation of a buffet (content and presentation)
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
Written test
Practical test
Oral questioning.
1. Specialized menus and menu items are planned to meet enterprise and customer
requirements and appropriate balance or integration with other items is achieved.
2. Menus or promotional strategies are developed to incorporate or focus on specialized
food items.
3. Menu items are priced to achieve satisfactory profit levels and satisfy enterprise
requirements.
4. Seasonal availability is taken into account when developing menus and promotional
strategies.
5. New menu items or dishes are created using specialized foods and taking into
consideration the characteristics of varieties of food items, eating characteristics and
taste.
CONTENTS:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning.
Food safety
Preventing health and safety hazards in the preparation of specialized food items
Storing specialized food items.
METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning.
CONTENTS:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
LO3. SELECT AND USE EQUIPMENT AND TECHNIQUES FOR PREPARATION,
COOKING AND SERVICE
ASSESSMENT CRITERIA:
1. Specialized utensils and cooking equipment are identified and used to produce authentic
menu items.
2. Appropriate preparation methods and utensils are used according to the style and
requirements of the cuisine.
CBC Commercial Cooking NC III - 22 -
3. Tables are set and decorated according to cuisine and enterprise requirements.
CONTENTS:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Cultural awareness on the customs, traditions and rituals involved in the menu planning
and other aspects of the food preparation of different religious or cultural groups
Specialized menu terms
Food garnishes and accompaniments
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
CBC Commercial Cooking NC III - 23 -
LO5. IMPLEMENT SAFE AND HYGIENIC PRACTICES
ASSESSMENT CRITERIA:
1. Potential hygiene and safety problems are identified and appropriate preventative
measures are taken to eliminate risks in producing specialized cuisines.
2. Foods are stored correctly according to health regulations.
CONTENTS:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
1. Appropriate procedures are applied to ensure the quality of menu items with regard to:
- Raw materials
- Cooking processes
- Portion control
- Presentation
2. Products and services are ensured consistent with enterprise requirements.
3. Food items are ensured to match menu descriptions
CONTENTS:
Quality control in all phases of the food preparation
Quality control systems
- ISO 9001
- ISO 14001
- HACCP
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
Written test
Practical test
Oral questioning
Observation
Review of documents related to quality systems including policies and procedures
Evaluation of food quality
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Oral questioning
Observation
Review of documents related to quality systems including policies and procedures
Evaluation of food quality
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