Training Needs

Training Needs Module Title/Module of

Instruction
(Core Competencies/Learning
Outcomes)
L.O.1. Clean, sanitize and store
1. Cleaning and
equipment
maintaining
L.O.2. Clean and sanitize premises
kitchen premises
L.O.3. Dispose of waste
L.O.4.
L.O.5.
L.O.1. Prepare stocks, glazes and
essences required for menu items
tools and equipment
L.O.2. Prepare soups required for
menu items.
2. Preparing stocks, sauces
L.O.3. Prepare sauces required and soups
for menu item
L.O.4. Store and reconstitute
stocks, sauces and soups
L.O.5.
L.O.1. Prepare mis-en place
L.O.2. Prepare a range of appetizers
3. Preparing appetizers
L.O.3. Present a range of appetizers
L.O.4. Store appetizers
L.O.5.
L.O.1. Perform mis-en place
L.O.2. Prepare variety salads and
dressing
L.O.3. Present a variety of 4. Preparing salads and
salads and dressings dressings
L.O.4. Store salads and dressings

L.O.5.
L.O.1. Perform mis-en place
5. Preparing sandwiches
L.O.2. Prepare variety of
sandwiches

L.O.3. Present a variety of

sandwiches
L.O.4. Present a variety of
sandwiches
L.O.5.

Training Needs

Training Needs Module Title/Module of

Instruction
(Core Competencies/Learning
Outcomes)
L.O.1. Perform mis-en place
L.O.2. Cook meat cuts for service
6. Preparing, meat dishes
L.O.3. Present meat cuts for service
L.O.4. Store meat
L.O.5.
L.O.1. Perform mis-en place
L.O.2. Prepare vegetable dishes
7. Preparing Vegetables
L.O.3. Present vegetable dishes
Dishes
L.O.4. Store vegetable dishes
L.O.5.
L.O.1. Perform mis-en place
L.O.2. Prepare and cook egg dishes
L.O.3. Present egg dishes 8. Preparing Egg Dishes
L.O.4. Store egg dishes
L.O.5.
L.O.1. Perform mis-en place 9. Preparing starch dishes
L.O.2. Prepare starch dishes
L.O.3. Present starch dishes
L.O.4. Store starch dishes
L.O.5.
L.O.1. Perform mis-en place
L.O.2. Cook poultry and game
L.O.3. Plate/present poultry and 10. Preparing poultry and
game game dishes
L.O.4. Store poultry and game
L.O.5.

Training Needs

Training Needs Module Title/Module of

Instruction
(Core Competencies/Learning
Outcomes)
L.O.1. Perform mis-en place
L.O.2. Handle fish and seafood
11. Preparing seafood
L.O.3. Cook fish and shellfish
dishes
L.O.4. Plate/present fish and
seafood
L.O.5. Store fish and seafood
L.O.1. Perform mis-en place
L.O.2. Prepare desserts and sweet
sauces
12. Preparing desserts
L.O.3. Plate/present desserts
L.O.4. Store desserts
L.O.5.
L.O.1. Select packaging materials
L.O.2. Package food 13. Packaging prepared
L.O.3. food
L.O.4.
L.O.5.
L.O.1. 14. OJT
L.O.2. - Clean and maintain
kitchen premises
L.O.3.
- Prepare stocks,
L.O.4. sauces and soup
L.O.5. - Prepare Appetizers
- Prepare salads and
dressings
- Prepare sandwiches
- Prepare meat dishes
- Prepare vegetables
- Prepare Egg dishes
- Prepare starch
products
- Prepare poultry and
game dishes
- Prepare Seafood
dishes
- Prepare desserts
Package prepared foods
L.O.1.
L.O.2.
L.O.3.
L.O.4.
L.O.5. Total: 430 hours