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    This document outlines the competency profile chart for a level 2 job in the hospitality and tourism sector of kitchen food preparation and production. It lists the core competencies of hygiene, kitchen safety and food handling, cooking techniques, stock and soup production, rice and farinaceous production, and main course production. It also lists optional competencies of appetizer production, breakfast production, dessert production, catering set-up activities, basic kitchen equipment maintenance, basic stewarding, and basic butchery.

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    5. Competency Profile Chart (CPC).pdf

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    This document outlines the competency profile chart for a level 2 job in the hospitality and tourism sector of kitchen food preparation and production. It lists the core competencies of hygiene, kitchen safety and food handling, cooking techniques, stock and soup production, rice and farinaceous production, and main course production. It also lists optional competencies of appetizer production, breakfast production, dessert production, catering set-up activities, basic kitchen equipment maintenance, basic stewarding, and basic butchery.

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    176 views1 page

    Competency Profile Chart (CPC) PDF

    Uploaded by

    andy
    This document outlines the competency profile chart for a level 2 job in the hospitality and tourism sector of kitchen food preparation and production. It lists the core competencies of hygiene, kitchen safety and food handling, cooking techniques, stock and soup production, rice and farinaceous production, and main course production. It also lists optional competencies of appetizer production, breakfast production, dessert production, catering set-up activities, basic kitchen equipment maintenance, basic stewarding, and basic butchery.

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    COMPETENCY PROFILE CHART (CPC)

    SECTOR HOSPITALITY AND TOURISM


    SUB SECTOR KITCHEN
    JOB AREA FOOD PREPARATION AND PRODUCTION
    JOB LEVEL TWO (2) JOB AREA CODE HT-012-2:2012

    COMPETENCY COMPETENCY UNIT

    HYGIENE,
    STOCK, SOUPS RICE AND
    KITCHEN SAFETY COOKING MAIN COURSE
    AND HOT SAUCE FARINACEOUS
    AND FOOD TECHNIQUE PRODUCTION
    PRODUCTION PRODUCTION
    CORE HANDLING
    HT-012-2:2012- HT-012-2:2012-
    HT-012-2:2012-C01 HT-012-2:2012-C02 HT-012-2:2012-C03
    C04 C05

    CATERING
    APPETIZER BREAKFAST DESSERT
    SET-UP
    PRODUCTION PRODUCTION PRODUCTION
    ACTIVITIES

    HT-012-2:2012-
    HT-012-2:2012-C06 HT-012-2:2012-C07 HT-012-2:2012-C08
    C09

    BASIC KITCHEN
    BASIC
    EQUIPMENT BASIC BUTCHERY
    ELECTIVE STEWARDING
    MAINTENANCE

    HT-012-2:2012-E01 HT-012-2:2012-E02 HT-012-2:2012-E03

    xiv

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