COMPETENCY-

BASED
CURRI
CULUM

Sect
or:

TOURI
SM
Qual
i
ficat
ion:

COOKERYNCI
I
 TECHNI
CALE ONANDS
DUCATI LLSDEVELOPMENTAUTHORI
KI TY
EastSer
viceRoad,
Sout
hSuper
highway
,Tagui
gCi
ty,
Met
roMani
l
a

TABLEOFCONTENTS

Page

A.Cour
seDesi
gn 1-
11

B.Modul
esofI
nst
ruct
ion 12-
180

 BASI
CCOMPETENCI
ES 12
o Par
ti
cipat
ingi
nwor
kpl
acecommuni
cat
ion 13-
18
o Wor
kingi
nat
eam env
ironment 19-
22
o Pr
act
ici
ngcar
eerpr
ofessi
onal
i
sm 23-
26
o Pr
act
ici
ngoccupat
ional
heal
thandsaf
ety 27-
35

 COMMONCOMPETENCI
ES 36
o Dev
elopi
ngandupdat
ingi
ndust
ryknowl
edge 37-
42
o Obser
vingwor
kpl
acehy
gienepr
ocedur
es 41-
44
o Per
for
mingcomput
eroper
ati
ons 45-
50
o Per
for
mingwor
kpl
aceandsaf
etypr
act
ices 51-
54
o Pr
ovi
dingef
fect
ivecust
omerser
vice 55-
61

 CORECOMPETENCI
ES 62
o Cl
eanandmaintai
nki
tchen
pr
emises………………………………………………………….
..
..
..
..
..
63-
68
o Pr
epar
est
ocks,
saucesandsoups……………………………………69-
77
o Pr
epar
eappet
izer
s………………………………………………………78-
87
o Pr
epar
esal
adsanddr
essi
ng………………………………………….
.88-
97
o Pr
epar
esandwi
ches………………………………………………….
.98-
107
o Pr
epar
emeatdi
shes………………………………………………….
108-
116
o Pr
epar
eveget
abl
esdi
shes……………………………………….
...
117-
125
o Pr
epar
eeggdi
shes………………………………………………….126-
134
o Pr
epar
est
archpr
oduct
s…………………………………………….135-
144
o Pr
epar
epoul
tr
yandgamedi
shes………………………………….145-
155
o Pr
epar
eseaf
ooddi
shes…………………………………………….156-
166
o Pr
epar
edesser
ts…………………………………………………….
.167-
175
o Packagepr
epar
edf
ood ….
176-
179
CBCCooker
yNCI
I -1-
 C.Acknowl
edgment
………………………………………………………………… 180

COURSEDESI
GN

COURSETI
TLE : COOKERYNCI
I

NOMI
NALDURATI
ON 316hour
s

COURSEDESCRI
PTI
ON : TheCOOKERYNCI
IQual
i
ficat
ionconsi
stsofcompet
enci
es
t
hataper
sonmustachi
evet
ocl
eanki
tchenar
eas,
cook/
prepar
ehot
,col
dmeal
sanddesser
tsf
orguest
sin
v
ari
ousf
oodandbev
erageser
vicef
aci
l
iti
es

ENTRYREQUI
REMENTS : Tr
aineesorstudentswi
shi
ngtogai
nentryint
ot hi
s
courseshoul
dpossesst
hef
oll
owi
ngr
equi
rements:

 cancommuni cat
ebot hi
nor alandwri
tt
en;
 physi
cal
lyandment al
lyfi
t;
 wit
hgoodmor al
charact
er;and
 canperf
orm basicmathemat i
calcomputat
ion

Thi
slistdoesnotincl
udespecif
icinst
it
uti
onalr
equir
ement
ssuchaseducati
onal
att
ainment,appropri
ateworkexper
ience,
andotherst
hatmayberequi
redoft
hetrai
neesby
theschoolortrai
ningcent
erdeli
ver
ingtheTVETprogram.

CBCCooker
yNCI
I -2-
COURSESTRUCTURE:

BASI
CCOMPETENCI
ES
(
18hour
s)

UNI
TOF NOMINAL
MODULETI
TLE LEARNI
NGOUTCOMES
COMPETENCY DURATI
ON
1.Parti
cipat ein 1.
1 Participatingin 1.
1.1 Obt ai nandconv ey 6hour
s
workpl ace workpl ace wor kplaceinfor mat i
on
communi cati
on communi cati
on 1.
1.2 Compl eterel
ev antwor k
relat eddocument s
1.
1.3 Par ticipateinwor kplace
meet i
nganddi scussion
2.Wor kinat eam 2.1 Wor kingi na 2.
1.1 Descr ibeandi dent i
fy 3hour
s
environment team team r oleand
environment responsi bi
li
tyinat eam
2.
1.2 Descr ibewor kasat eam
member
3.Practicecar eer 3.
1 Pract i
cing 3.
1.1 Integr atepersonal 3hour
s
professional i
s career obj ect i
veswi t
h
m professional i
s or gani zati
onalgoal s.
m 3.
1.2 Setandmeetwor k
pr i
or it
ies.
3.
1.3 Mai ntainprofessional
gr owt handdev elopment
4.Practice 4.
1 Pract i
cing 4.
1.1 Ev aluat ehazardand 6hour
s
occupat ional occupat ional risks
healthand healthand 4.
1.2 Cont rolhazardsand
safety safety risks
4.
1.3 Mai ntainoccupat ional
heal thandsaf ety
awar eness

COMMONCOMPETENCI
ES
(
18hour
s)

UNI
TOF NOMINAL
MODULETI
TLE LEARNI
NGOUTCOMES
COMPETENCY DURATI
ON
1.Devel
opand 1.
1 Devel
oping 1.
1.1I dentifyandaccesskey 2hour
s
updat
eindust
ry andupdate resour cesofi nformat i
on
knowl
edge i
ndustr
y ont hei ndustry
knowl
edge 1.
1.2 Accessappl yandshar e
i
ndust r
yinformat ion
1.
1.3 Updat econt inuousl y
relevantindust ry
knowl edge
2.Observ
e 2.
1 Observ
ing 2.
1.1 Practiceper sonal 2hour
s
workpl
ace workpl
ace groomi ngandhy giene
hygi
ene hygi
ene 2.
1.2 Practicesaf eand
pr
ocedures pr
ocedures hygieni chandling, st
orage
anddi sposal off ood,
bev erageandmat erial
s
CBCCooker
yNCI
I -3-
 UNI
TOF NOMINAL
MODULETI
TLE LEARNI
NGOUTCOMES
COMPETENCY DURATI
ON
3.Perf
orm 3.
1 Perf
ormi ng 3.
1.1I dent i
f yandexpl ainthe 6hour
s
comput er comput er funct ions, gener al
operat
ions operat
ions feat uresandcapabi li
ti
es
ofbot hhar dwar eand
sof twar eunder taken
3.
1.2 Pr epar eanduse
appr opr iatehar dwar eand
sof twar eaccor dingt o
taskr equi rement
3.
1.3 Useappr opr iat edev ices
andpr ocedur est o
transf erf i
les/ dat a
3.
1.4 Pr oduceaccur at eand
compl et edat aaccor ding
tot her equi rement s
3.
1.5 Mai nt aincomput er
sy stem
4.Per f
or m 4.
1 Perfor mi ng 4.
1.1 Pr acticewor kplace 2hour
s
wor kplaceand wor kpl aceand saf ety, secur ityand
safet y safet y hy gienesy st ems,
pract i
ces pract ices processesandoper ation
4.
1.2 Respondappr opr i
atelyto
faul t
s, pr obl emsand
emer gencysi tuat i
ons
4.
1.3 Mai nt ainsaf eper sonal
present at ionst andar ds
5.Prov ide 5.
1 Prov iding 5.
1.1 Appl yef fect ivev erbaland 6hour
s
effect i
ve effect ive non- ver bal
cust omer cust omer communi cat ionski l
l
st o
service service respondt ocust omer
needs
5.
1.2 Pr ovidepr omptand
qual it
yser vicet o
cust omer
5.
1.3 Handl equer iespr ompt ly
andcor rect lyi nl i
newi t h
ent erpr isepr ocedur es
5.
1.4 Handl ecust omer
compl ai nts, ev aluat i
on
andr ecommendat i
ons

CBCCooker
yNCI
I -4-
 CORECOMPETENCI
ES
(
280hour
s)

UNI
TOF NOMINAL
MODULETI
TLE LEARNI
NGOUTCOMES
COMPETENCY DURATI
ON
1.Cl
eanand 1.
1 Cl
eaningand 1.
1.1 Clean,saniti
zeandst ore 8hour
s
maintai
n maintai
ning equipment
ki
tchen ki
tchen 1.
1.2 Cleanandsani tize
pr
emi ses pr
emi ses premises
1.
1.3 Disposeofwast e
2.Prepar
estocks, 2.
1 Preparing 2.
1.1 Preparestocks, glazes 24hours
saucesand stocks,sauces andessencesr equiredfor
soup andsoups menui temst oolsand
equipment
2.
1.2 Preparesoupsr equired
formenui tems.
2.
1.3 Pr eparesaucesr equir
ed
formenui tem
2.
1.4 Storeandr econst i
tute
stocks,saucesandsoups
3.Pr epar
e 3.
1 Preparing 3.
1.1 Preparemi senpl ace 24hours
appeti
zer
s appetizer
s 3.
1.2 Preparear angeof
appetizer
s
3.
1.3 Presentar angeof
appetizer
s
3.
1.4 Storeappet i
zer s

4.Prepar
esalads 4.
1 Prepari
ng 4.
1.1 Per f
orm Mi senpl ace 24hour
s
anddressi
ng saladsand 4.
1.2 Preparev arietysalads
dressi
ngs anddr essing
4.1.3 Pr esentav ariet
yof
saladsanddr essings
4.1.
4 St oresaladsand
dressings
5.Prepar
e 5.
1 Prepar
ing 5.1.1 Perform Misenpl ace. 24hour
s
sandwiches sandwiches 5.1.2 Preparev ari
et yof
sandwiches

5.
1.3 Presentavarietyof
sandwiches
5.
1.4 Storesandwi ches
6.Pr
eparemeat 6.
1 Pr
epari
ng, 6.
1.1 Perfor
m Mi senpl ace 24hour
s
di
shes meatdi
shes 6.
1.2 Cookmeatcut sf or
servi
ce
6.
1.3 Presentmeatcut sf or
servi
ce
6.
1.4 Storemeat
7.Prepare 7.
1 Prepari
ng 7.
1.1 Perfor
m Mi senpl ace 24hour
s
vegetabl
e vegetabl
es 7.
1.2 Preparevegetabledi shes
dishes dishes) 7.
1.3 Presentvegetabledi shes
7.
1.4 Storevegetabledishes

CBCCooker
yNCI
I -5-
 UNI
TOF NOMINAL
MODULETI
TLE LEARNI
NGOUTCOMES
COMPETENCY DURATI
ON
8.Pr
epareegg 8.
1 Pr eparingEgg 8.1.1 Per f
orm Mi senpl ace 24hour
s
di
shes Dishes 8.
1.2 Prepareandcookegg
dishes
8.
1.3 Presenteggdi shes
8.
1.4 Storeeggdi shes
9.Preparest ar
ch 9.
1 Pr eparing 9.
1.1 Per f
orm Mi senpl ace 24hour
s
products starchdi shes 9.
1.2 Preparest ar chdishes
9.
1.3 Presentst ar chdishes
9.
1.4 Storest archdi shes
10.Prepare 10.
1Pr eparing 10.
1.1Per f
orm Mi senpl ace 24hour
s
poultr
yand poultr
yand 10.
1.2Cookpoul tryandgame
gamedi shes gamedi shes 10.1.3Plate/presentpoul t
ryand
game
10.
1.4Storepoul tryandgame
11.Prepare 11.
1Pr eparing 11.
1.1Per f
orm Mi senpl ace 24hour
s
seafood seafood 11.
1.2Handl ef i
shandseaf ood
dishes dishes 11.
1.3Cookf ishandshel l
fi
sh
11.
1.4Plate/presentf i
shand
seafood
11.
1.5St orefishandseaf ood
12.Prepare 12.
1Pr eparing 12.
1.1Per f
orm Mi senpl ace 24hour
s
desserts desserts 12.
1.2Preparedesser t
sand
sweetsauces
12.
1.3Plate/presentdesser t
s
12.
1.4 Storedesser ts
13.Package 13.
1Packagi ng 13.
1.1Selectpackagi ng 8hour
s
prepared preparedf ood mat eri
als
foods 13.
1.2Packagef ood

RESOURCES:

Recommendedl
i
stoft
ool
s,equi
pmentandmat
eri
alsf
ort
het
rai
ningof25t
rai
neesf
orCooker
yNCl
l
.

TOOLS OFFI
CEEQUI
PMENT MATERI
ALS
QTY QTY QTY MEAT

t E
1uni l
ect
ri
cfan Beef
10
Chef
’skni
fe 3uni
t
Fi
rstai
dcabi
net Por
k
pcs
Fi
lingcabi
net3
8pcs Boni
ngkni
fe 1uni
t Lamb/
mut
ton
Lay er
scompar
tmen
4pcs Oy stersknife t TV
1uni Veal
2pcs Cleav erknif
e t Vi
2uni deoplay
er POULTRY
Tender izer
,
8pcs tF
1uni i
reext
ingui
sher Chi
cken
medi um, small
8pcs Skimmer ,f
ine t E
1uni mer
gencyl
i
ght Duck
8pcs Wir eskimmer , 1pc di
rect
ional Tur
key

CBCCooker
yNCI
I -6-
 signage/
sforeach
smal
l rooms

8pcs Ski
mmer
s,spi
der ta
1uni i
rcondi
ti
on Pi
geon,
etc.
8pcs St
rai
ner
,smal
l
,fi
ne tt
1uni el
ephones SEAFOOD
comput
erswi
th
8pcs Si
ever
,smal
l t i
3uni nter
netconnect
ion Fi
sh

Str
ainer
,medi
um
8pcs t F
1uni axmachi
ne Shel
l
fish
fi
ne
8pcs Tur
ner
,3”x6” 2uni
t
LCD Cr
ust
acean

8pcs Spat
ula LABORATORYEQUI
PMENTS PERI
SHABLES
1
8pcs Woodenspoon Ai
rcondi
ti
oner Veget
abl
es
uni
t
2 Fi
reext
ingui
sher
8pcs Par
isi
ennespoon Fr
uit
s
uni
t
1 Emer gencyli
ght
8pcs Zest
er Dai
rypr
oduct
s
uni
t
Combinati
onof
1 broil
erandgr i
ddle-
8pcs Pi
pingbag Pr
ocessedf
ood
uni
t smal
l

3 DRYGOODS
8pcs Past
ryt
ubes Exhausthood
uni
t (GROCERI
ES)

St
rai
ner 1 Dishwashing
3pcs Sauces
Chi
nois,
smal
l uni
t machi
ne(opt
ional
St
rai
nerChi
noi
s, 1 Bl endermachine
2pcs Spi
cesandher
bs
medi
um uni
t
Pressurecooker
1
4pcs Funnel
,smal
l medi um Seasoni
ng
uni
t
Salamander,gri
l
ler
8 Br aisingpan-
4pcs Funnel
,medi
um me dium Cannedf
rui
ts
uni
t
6 1 Meatslicer-smal
l
Measur
ingspoon Cannedv
eget
abl
es
set
s uni
t
10 1 Meatchopper
Tongs,
8inches
t machi
ne Noodl
es
pcs uni
Preparati
ont able
8
8pcs Tongs,
12i
nches withsink&shel ves Past
s
uni
t
(approx.45x28’’
)

8 1 Bai nMar i
e–t able
Measur
ingcup w /4comp artme nt
s Ri
ce
set
s uni
t

2 Wor ki
ngs/stabl
e
4pcs Measur
ingur
n (
fabri
cat
ed) Fl
our
uni
t

CBCCooker
yNCI
I -7-
 2 Condi
mentcabinet
2pcs I
cecr
eam scoop Sugar
uni
t
10 1 Washi
ngsinktables
CheeseCl
oth
t w/
3compart
ment s Beans
pcs uni
24 1 Soaksi
nk,
opt
ional
Ser
vingspoon FACI
LITI
ES
pcs uni
t
4 Pepperandsal
t 8
Ut
il
it
yshel
vi
ng Wor
kshop
set
s mil
l uni
t
Weighi
ngscal
e,5 2 Stai
nlesssteel
rack
2uni
t Labor
ator
y
kgs uni
t (
5shelves
Weighi
ngscal
e, 1 Ut
il
it
ycar
t
4uni
t Audi
o-v
isual
room
1000grams uni
t
4 Fl
oormops
8pcs Appl
ecor
er Lect
urer
oom
pcs
2
8pcs Wi
rewhi
sk,
smal
l MopSqueezer St
orage/
stockr
oom
uni
t
Wi
rewhisk, 4 Research
8pcs Br
oom (
tambo)
medi
um pcs room/Libr
ary
Wir
ewhi
sk,
heav
y 4
2pcs Dustpan REFERENCES
dut
y pcs
1pc Canopener
4 Gar
bagebi
n(4gal
s.) Books
uni
t

8 Liqui
dsoap
8pcs Ki
tchensci
ssor
s di
spenser Manual
s
pcs

Papert
owel
8pcs SoupLadl
e,3oz di
spenser Char
ts
4
pcs
1 Reach-
inf
reezer
8pcs SoupLadl
e,6oz CD’
s
uni
t
2 Reach-i
nref
ri
gerat
or
3pcs SoupLadl
e,8oz Vi
deot
apes
uni
t
4 4burnergasrange
2pcs SoupLadl
e,12oz w/oven Pi
ctur
es
uni
t
1 St
ockpanbur
ner
8pcs Ki
tchenspoon Magazi
nes
uni
t
Ki
tchenspoon,
8pcs MI
SCELLANEOUS
sl
ott
ed
8pcs Ki
tchenfor
l Char
coal
3pcs Carvi
ngfork Toot
hpi
cks
Pocket/
pin
3pcs Al
umi
num f
oil
ther
momet er

CBCCooker
yNCI
I -8-
8pcs Peel
ers Waxpaper
2pcs St
ockpot
,lar
ge Cl
i
ngwr
ap
12
pcs
Fr
yingpan,
smal
l Ti
ssuepaper
Fr
yingpan,
8pcs Papert
owel
medium
2pcs Fr
yingpan,
lar
ge Li
qui
dsoap
4pcs Col
ander
,smal
l
2pcs Col
ander
,medi
um
16
pcs
Cut
ti
ngboar
d
Fi
shpoacher
,
1pc
medi
um
12
pcs
Casser
ole,
smal
l
4pcs Casser
ole,
medi
um
4pcs Wok,
smal
l
1pc Wok,medium
DoubleBoi
ler
,
1pc
medium
8pc Pael
lara
12
pcs
Gl
assr
ack
12
pcs
Soupcupr
ack
12
pcs
Pl
ater
ack
8pcs Baki
ngt r
ay,smal
l
12 Uti
li
ty
pcs tr
ay,
stai
nless
4pcs Roasti
ngpan

ASSESSMENTMETHODS:

Wri
ttenexaminati
on
Pr
actical
Demonst r
ati
on
Di
rectobser
vation
Hands-on

COURSEDELI
VERY:

GroupDiscussion
Demonst r
ati
on
Fi
lm Viewing
Modularinstr
ucti
on
Pract
icalappl
icat
ion
CBCCooker
yNCI
I -9-
 Repor
ting
I
ndustr
yimmer
sion
E-
lear
ning

TRAI
NERSQUALI
FICATI
ON:

 Mustbeahol derofNCI I
Iorit
sequival
ent
 Musthaveunder gonetr
aini
ngonTr ai
ningMethodologyI
I(TM I
I)
 Mustbephy si
callyandmentall
yfi
t
 *Musthaveatleast3-5yearsj
ob/i
ndust r
yexper
ienceon
 Super
visor
y/manager i
all
evel

*
Optional
.Onlywhenr
equi
redbythehir
inginst
it
uti
on.
Ref
erence:
TESDABoardResol
utionNo.200403

CBCCooker
yNCI
I -10-
 MODULESOFI
NSTRUCTI
ON

BASI
CCOMPETENCI
ES

COMMERCI
ALCOOKI
NGNCI
I

CBCCooker
yNCI
I -11-
UNI
TOFCOMPETENCY : PARTI
CIPATEI
NWORKPLACECOMMUNI
CATI
ON

MODULETI
TLE : PARTI
CIPATI
NGI
NWORKPLACECOMMUNI
CATI
ON

MODULEDESCRI
PTOR : Thismodulecoverstheknowl edge,
ski
ll
sandat
ti
tudes
requi
redtogat
her,int
erpretandconveyi
nfor
mati
onin
responsetoworkpl
acer equi
rements.

NOMI
NALDURATI
ON : 6hour
s

QUALI
FICATI
ONLEVEL : NCI
I

PREREQUI
SITE : Recei
veandRespondt
oWor
kpl
aceCommuni
cat
ion.(
NCI
)

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
e,t
hest
udent
s/t
rai
neesmustbeabl
eto:

LO1. Obt
ainandconv
eywor
kpl
acei
nfor
mat
ion

LO2. Par
ti
cipat
einwor
kpl
acemeet
ingsanddi
scussi
ons

LO3. Compl
eter
elev
antwor
krel
ateddocument
s

CBCCooker
yNCI
I -12-
LO1. OBTAI
NANDCONVEYWORKPLACEI
NFORMATI
ON

ASSESSMENTCRI
TERI
A:

1.Speci f
icandr elevantinfor
mat ionisaccessedf r
om appr opr
iatesources
2.Eff
ect i
v equest i
oni ng,acti
velisteningandspeakingskill
sareusedt ogat herand
conv eyinformat ion
3.Appr opriatemedi um isusedt ot ransferinf
ormati
onandi deas
4.Appr opriatenon-v er
balcommuni cationisused
5.Appr opriateli
nesofcommuni cat i
onwi thsuper
visorsandcolleaguesare
i
dent if
iedandf oll
owed
6.Definedwor kplacepr oceduresf orthelocati
onandst or
ageofi nfor
mat i
onar e
used
7.Personal i
nteractioniscarri
edoutcl ear
lyandconcisely

CONTENTS:

 Eff
ect i
vecommuni cati
on
 Dif
ferentmodesofcommuni cati
on
 Writ
tencommuni cation
 Organizational poli
cies
 Communi cationpr ocedur esandsy stems
 Technologyr elev anttot heenterpri
seandt heindividual’
sworkresponsi
bil
i
ties
 Foll
owsi mpl espokenl anguage
 Performr outinewor kplacedutiesfoll
owingsimpl ewr it
tennoti
ces
 Parti
cipateinwor kplacemeet i
ngsanddi scussions
 Compl etewor krelateddocument s
 Abil
itytorelatet opeopl eofsocialr
angei nthewor kplace
 Gatherandpr ov i
dei nformationinresponset owor kplacerequi
rements

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT SUPPLI
ES&MATERI
ALS
 LCDPr oject
or(opti
onal
)  Suppl
iers
 OverheadPr oj
ector(
opt
ional
)  Memor andum
 Comput er  Cir
cular
 Pri
nter  Noti
ce
 I
nformationdi
scussi
on

SampleStorage:
 Manual fi
li
ngsy st
em
 Comput er-
basedf i
li
ngsy st
em
 Personnelforms, t
elephonemessage
forms,safetyreport
s
 Telephone
 Electr
onicandt wowayr adio

CBCCooker
yNCI
I -13-
 METHODOLOGI
ES:

 Groupdiscussi
on
 I
nteract
ion

ASSESSMENTMETHODS:

 Di
rectobservat
ion
 Or
al i
nter
viewandwri
tt
ent
est

CBCCooker
yNCI
I -14-
LO2. PARTI
CIPATEI
NWORKPLACEMEETI
NGSANDDI
SCUSSI
ONS

ASSESSMENTCRI
TERI
A:

1.Team meet ingsareattendedont i

me
2.Ownopi nionsar ecl
earlyexpressedandt hoseofot her
sareli
stenedtowithout
i
nterr
upt i
on
3.Meetinginput sareconsistentwiththemeetingpurposeandest abl
ished
prot
ocols
4.Workplaceinteracti
onsar econductedinacour teousmanner
5.Questionsaboutsi mplerout i
newor kpl
aceproceduresandmat ersconcerni
ng
worki
ngcondi ti
onsofempl oymentareaskedandr espondedto
6.Meetingsout comesar einterpret
edandi mplemented

CONTENTS:

 Eff
ectivecommuni cation
 Dif
ferentmodesofcommuni cat
ion
 Writ
tencommuni cati
on
 Organizat
ionalpoli
cies
 Communi cationproceduresandsystems
 Technologyrelevanttotheenter
pri
seandtheindi
vidual’
sworkresponsi
bil
i
ties
 Foll
owsi mplespokenl anguage
 Abil
it
yt orel
atetopeopl eofsoci
alrangei
ntheworkplace
 Gatherandpr ovi
deinformationi
nresponsetoworkplacerequi
rements

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT SUPPLI
ES&MATERI
ALS LEARNI
NGMATERI
ALS
 LCDPr oject
or(opti
onal
)  Pen  Booksrelat
ingt
o
 OverheadPr oj
ector  Paper conduct
ingmeetings
(opti
onal)
 Comput er
 Print
er

METHODOLOGI
ES:

 Groupdiscussi
on
 I
nteract
ion

ASSESSMENTMETHODS:

 Di
rectobservat
ion
 Or
al i
nter
viewandwri
tt
ent
est

CBCCooker
yNCI
I -15-
LO3. COMPLETERELEVANTWORKRELATEDDOCUMENTS

ASSESSMENTCRI
TERI
A:

1.Rangeoff ormsr el
atingtocondit
ionsofemploymentar ecompletedaccurat
ely
andlegibl
y
2.Workplacedat aisrecordedonstandardworkpl
acef or
msanddocument s
3.Basicmathemat icalprocessesareusedforr
outinecalcul
ations
4.Err
orsinrecor di
nginformationonforms/document sareidenti
fi
edandproperl
y
act
edupon
5.Reporti
ngr equir
ement stosupervi
sorarecompletedaccordingtoorgani
zati
onal
gui
deli
nes

CONTENTS:

 Eff
ect i
vecommuni cati
on
 Dif
ferentmodesofcommuni cat i
on
 Writ
tencommuni cation
 Organizational pol i
cies
 Communi cat ionpr ocedur esandsy stems
 Technol ogyr elevantt ot heent erpri
seandt heindividual’
sworkresponsi
bil
i
ties
 Foll
owsi mpl espokenl anguage
 Performr out i
newor kplacedut iesfoll
owingsimpl ewr it
tennoti
ces
 Parti
cipatei nwor kplacemeet ingsanddi scussions
 Compl etewor kr elateddocument s
 Esti
mat e, calculateandr ecor
dr outineworkplacemeasur es
 Basicmat hemat i
cal processesofaddi ti
on,subtraction,di
visi
onand
multipl
icat i
on
 Abil
itytor elatetopeopl eofsoci alr
angei nthewor kplace
 Gatherandpr ovidei nformat i
oni nresponset owor kplacerequi
rements

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT SUPPLI
ES&MATERI
ALS
 LCDPr oject
or(opti
onal
)  Suppl
iers
 OverheadPr oj
ector(
opt
ional
)  Memor andum
 Comput er  Cir
cular
 Pri
nter  Noti
ce
 I
nformationdi
scussi
on

Sampl
eStorage:
 Manualfi
li
ngsystem
 Computer-
basedfili
ngsyst
em
 Per
sonnelfor
ms, tel
ephone
messageforms,safetyr
eport
s
 Tel
ephone
 El
ectr
onicandtwowayr adio

CBCCooker
yNCI
I -16-
 METHODOLOGI
ES:

 Groupdiscussi
on
 I
nteract
ion

ASSESSMENTMETHODS:

 Di
rectobservat
ion
 Or
al i
nter
viewandwri
tt
ent
est

CBCCooker
yNCI
I -17-
UNI
TOFCOMPETENCY : WORKI
NTEAM ENVI
RONMENT

MODULETI
TLE : WORKI
NGI
NATEAM ENVI
RONMENT

MODULEDESCRI
PTOR : Thi
smodulecoverstheski
ll
s,knowl
edgeandat
ti
tudest
o
i
denti
fyr
oleandresponsi
bil
i
tyasamemberofat eam.

NOMI
NALDURATI
ON : 3hour
s

PREREQUI
SITE : Teamwor
k(NCI
)

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
e,t
hest
udent
s/t
rai
neesmustbeabl
eto:

LO1. Descr
ibet
eam r
oleandscope

LO2. I
dent
if
yownr
oleandr
esponsi
bil
i
tywi
thi
nteam

LO3. Wor
kasat
eam member

CBCCooker
yNCI
I -18-
LO1. DESCRI
BETEAM ROLEANDSCOPE

ASSESSMENTCRI
TERI
A:

1.Ther ol
eandobject
iveoftheteam isi
denti
fiedf
r om av
ail
ablesour
cesof
i
nf or
mation
2.Team parameter
s,repor
ti
ngr el
ati
onshi
psandr esponsibi
l
iti
esarei
dent
if
iedf
rom
team di
scussi
onsandappr opri
ateext
ernalsources

CONTENTS:

 Communi cati
onprocess
 Team str
ucture
 Team rol
es
 Groupplanni
nganddeci sionmaking
 Communi cateappr
opriately
,consi
stentwi
tht
hecul
tur
eoft
hewor
kpl
ace

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT SUPPLI
ES&MATERI
ALS
 LCDPr oject
or(opti
onal
)  Pen
 OverheadPr oj
ector(
opt
ional
)  Paper
 Comput er
 Pri
nter

METHODOLOGI
ES:

 Groupdiscussi
on
 I
nteract
ion

ASSESSMENTMETHODS:

 Competencymaybeassessedi
nworkpl
aceorinasimulatedwor
kpl
aceset
ti
ng
 Assessmentshal
lbeobser
vedwhi
l
etaskarebeingundert
akenwhet
her
i
ndivi
dual
lyori
ngroup

CBCCooker
yNCI
I -19-
LO2. I
DENTI
FYOWNROLEANDRESPONSI
BILI
TYWI
THI
NTEAM

ASSESSMENTCRI
TERI
A:

1.I
ndivi
dualr
oleandresponsibi
li
ti
eswi t
hint
heteam env i
ronmentareident
if
ied.
2.Rolesandr
esponsibi
li
tyofotherteam member sareidenti
fi
edandrecognized.
3.Report
ingr
elat
ionshi
pswithinteam andexter
naltoteam areident
if
ied.

CONTENTS:

 Communi cati
onprocess
 Team str
ucture
 Team rol
es
 Groupplanni
nganddeci sionmaking
 Communi cateappr
opriately
,consi
stentwi
tht
hecul
tur
eoft
hewor
kpl
ace

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT SUPPLI
ES&MATERI
ALS
 LCDPr oject
or(opti
onal
)  Pen
 OverheadPr oj
ector(
opt
ional
)  Paper
 Comput er
 Pri
nter

METHODOLOGI
ES:

 Groupdiscussi
on
 I
nteract
ion

ASSESSMENTMETHODS:

 Competencymaybeassessedi
nworkpl
aceorinasimulatedwor
kpl
aceset
ti
ng
 Assessmentshal
lbeobser
vedwhi
l
etaskarebeingundert
akenwhet
her
i
ndivi
dual
lyori
ngroup

CBCCooker
yNCI
I -20-
LO3. WORKASATEAM MEMBER

ASSESSMENTCRI
TERI
A:

1.Effecti
veandappr opriateformsofcommuni cati
onsusedandi nter
actions
undertakenwi thteam member swhocont r
ibutetoknownt eam act
ivi
tiesand
objectives
2.Effecti
veandappr opriatecontri
buti
onsmadet ocompl ementteam activi
ti
esand
objectives,basedoni ndi v
idualski
l
lsandcompet enciesandworkpl
acecont ext
3.Obser vedpr ot
ocolsinr eporti
ngusingstandardoper ati
ngprocedur
es
4.Cont r
ibutetot hedev elopmentofteam wor kplansbasedonanunder standi
ngof
team’sr oleandobj ectivesandindivi
dualcompet enciesofthemember s.

CONTENTS:

 Communi cati
onprocess
 Team str
ucture
 Team rol
es
 Groupplanni
nganddeci sionmaking
 Communi cateappr
opriately
,consi
stentwi
tht
hecul
tur
eoft
hewor
kpl
ace

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT SUPPLI
ES&MATERI
ALS
 LCDPr oject
or(opti
onal
)  Pen
 OverheadPr oj
ector(
opt
ional
)  Paper
 Comput er
 Pri
nter

METHODOLOGI
ES:

 Groupdiscussi
on
 I
nteract
ion

ASSESSMENTMETHODS:

 Competencymaybeassessedi
nworkpl
aceorinasimulatedwor
kpl
aceset
ti
ng
 Assessmentshal
lbeobser
vedwhi
l
etaskarebeingundert
akenwhet
her
i
ndivi
dual
lyori
ngroup

CBCCooker
yNCI
I -21-
UNI
TOFCOMPETENCY : PRACTI
CECAREERPROFESSI
ONALI
SM

MODULETI
TLE : PRACTI
CINGCAREERPROFESSI
ONALI
SM

MODULEDESCRI
PTOR : Thismodul
ecoverstheknowl
edge,ski
ll
sandat
ti
tudesi
n
promot
ingcar
eergrowthandadvancement
.

NOMI
NALDURATI
ON : 3hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
e,t
hest
udent
s/t
rai
neesmustbeabl
eto:

LO1. I
ntegr
ateper
sonal
obj
ect
iveswi
thor
gani
zat
ional
goal
s

LO2. Setandmeetwor
kpr
ior
it
ies

LO3. Mai
ntai
npr
ofessi
onal
growt
handdev
elopment

CBCCooker
yNCI
I -22-
LO1. I
NTEGRATEPERSONALOBJECTI
VESWI
THORGANI
ZATI
ONALGOALS

ASSESSMENTCRI
TERI
A:

1.Personalgr owthandwor kplansarepur suedtowardsimprovingt

he
quali
fi
cationssetf ort
hepr of
ession
2.I
ntra-andi nter
personalrel
ati
onshipsaremai ntai
nedinthecourseofmanagi
ng
oneselfbasedonper f
ormanceev aluat
ion
3.Commi t
mentt otheor gani
zati
onandi t
sgoal isdemonstratedint
heperf
ormance
ofduties

CONTENTS:

 Wor kval
uesandet hics(CodeofConduct,CodeofEthi
cs,
etc.
)
 Companypol i
cies
 Companyoper ati
ons, pr
oceduresandstandar
ds
 Fundamentalri
ghtsatwor kincludi
nggendersensi
ti
vi
ty
 Personalhy
gienepr acti
ces

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT LEARNI
NGMATERI
ALS
 LCDPr oject
or(opti
onal
)  Companypol
icies
 OverheadPr oj
ector(
opt
ional
)  Companyoperati
ons,
procedur
es
 Comput er andst
andar
ds
 Pri
nter

METHODOLOGI
ES:

 Groupdiscussi
on
 I
nteract
ion

ASSESSMENTMETHODS:

 Competencymaybeassessedi
nworkpl
aceorinasimulatedwor
kpl
aceset
ti
ng
 Assessmentshal
lbeobser
vedwhi
l
etaskarebeingundert
akenwhet
her
i
ndivi
dual
lyori
ngroup

CBCCooker
yNCI
I -23-
LO2. SETANDMEETWORKPRI
ORI
TIES

ASSESSMENTCRI
TERI
A:

1.Compet i
ngdemandsar epriori
ti
zedtoachi eveper
sonal
,team andorgani
z at
ional
goalsandobject
ives.
2.Resourcesareuti
li
zedeffi
cient
lyandeffect i
vel
ytomanagewor kpri
ori
ti
esand
commi tments
3.Practi
cesalongeconomicuseandmai ntenanceofequi
pmentandf acil
it
iesare
fol
lowedasperest abl
ishedprocedures

CONTENTS:

 Wor kval
uesandet hics(CodeofConduct,CodeofEthi
cs,
etc.
)
 Companypol i
cies
 Companyoper ati
ons, pr
oceduresandstandar
ds
 Fundamentalri
ghtsatwor kincludi
nggendersensi
ti
vi
ty
 Personalhy
gienepr acti
ces

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT LEARNI
NGMATERI
ALS

 LCDPr oject
or(opti
onal
)  Companypol
icies
 OverheadPr oj
ector(
opt
ional
)  Companyoperati
ons,
procedur
esand
 Comput er st
andar
ds
 Pri
nter

METHODOLOGI
ES:

 Groupdiscussi
on
 I
nteract
ion

ASSESSMENTMETHODS:

 Competencymaybeassessedi
nworkpl
aceorinasimulatedwor
kpl
aceset
ti
ng
 Assessmentshal
lbeobser
vedwhi
l
etaskarebeingundert
akenwhet
her
i
ndivi
dual
lyori
ngroup

CBCCooker
yNCI
I -24-
LO3. MAI
NTAI
NPROFESSI
ONALGROWTHANDDEVELOPMENT

ASSESSMENTCRI
TERI
A:

1.Trainingsandcareeropport
uni
ti
esarei
dent
if
iedandavai
ledofbasedonjob
requirements
2.Recogni t
ionsar
esought /r
ecei
vedanddemonstr
atedasproofofcar
eer
adv ancement
3.Licensesand/orcerti
fi
cati
onsr
elev
antt
ojobandcareerareobtai
nedand
renewed

CONTENTS:

 Wor kval
uesandet hics(CodeofConduct,CodeofEthi
cs,
etc.
)
 Companypol i
cies
 Companyoper ati
ons, pr
oceduresandstandar
ds
 Fundamentalri
ghtsatwor kincludi
nggendersensi
ti
vi
ty
 Personalhy
gienepr acti
ces

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT LEARNI
NGMATERI
ALS
 LCDPr oject
or(opti
onal
)  Companypol
icies
 OverheadPr oj
ector(
opt
ional
)  Companyoperati
ons,
procedur
esand
 Comput er st
andar
ds
 Pri
nter

METHODOLOGI
ES:

 Groupdiscussi
on
 I
nteract
ion

ASSESSMENTMETHODS:

 Competencymaybeassessedi
nworkpl
aceorinasimulatedwor
kpl
aceset
ti
ng
 Assessmentshal
lbeobser
vedwhi
l
etaskarebeingundert
akenwhet
her
i
ndivi
dual
lyori
ngroup

CBCCooker
yNCI
I -25-
UNI
TOFCOMPETENCY : PRACTI
CEOCCUPATI
ONALHEALTHANDSAFETY
PROCEDURES

MODULETI
TLE : PRACTI
CINGOCCUPATI
ONALHEALTHANDSAFETY
PROCEDURES

MODULEDESCRI
PTOR : Thi
s module cov
erst he out
comes r
equir
ed t
o complywi t
h
regul
ator
yandor gani
zati
onalr
equi
rementsf
oroccupat
ional
healt
handsafety
.

NOMI
NALDURATI
ON : 6hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
e,t
hest
udent
s/t
rai
neesmustbeabl
eto:

LO1. I
dent
if
yhazar
dsandr
isks

LO2. Ev
aluat
ehazar
dsandr
isks

LO3. Cont
rol
hazar
dsandr
isks

LO4. Mai
ntai
nOHSawar
eness

CBCCooker
yNCI
I -26-
LO1. I
DENTI
FYHAZARDSANDRI
SKS

ASSESSMENTCRI
TERI
A:

1.Safetyr egulati
onsandwor kplacesaf etyandhazar dcont rolpracticesand
procedur esar eclarif
iedandexpl ainedbasedonor ganizat i
onpr ocedures
2.Hazar ds/risksinthewor kplaceandt heircor r
espondi ngi ndicatorsare
i
dentifiedt omi ni
mi zeorel i
mi nat
er i
skt oco- wor kers,wor kplaceand
envir
onmenti naccor dancewi thorganizat i
onpr ocedur es
3.Contingencymeasur esdur ingworkpl aceacci dents, f
ireandot her
emer genciesar er ecognizedandest ablishedinaccor dancewi th
organizationpr ocedur es

CONTENTS:

 OHSpr ocedur esandpr act i

cesandregul
ati
ons
 PPEt ypesanduses
 Personal hygienepr actices
 Hazards/ ri
sksident if
icationandcontr
ol
 ThresholdLi mitVal ue-TLV
 OHSi ndicators
 Organizationsaf etyandheal thprot
ocol
 Safetyconsci ousness
 Healthconsci ousness
 Practi
ceofper sonal hygiene
 Hazards/ ri
sksident if
icationandcontr
olski
ll
s
 I
nterpersonal skill
s
 Communi cationski l
ls

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND
EQUI
PMENT LEARNI
NGMATERI
ALS
ACCESSORI
ES
 LCDPr oj ect
or  Mask Booksr el
atingt o:
(opti
onal )  Gloves  Cl eanAi rAct
 Overhead  Goggles  B uil
d i
ngc ode
Projector  Hair  Nat ional Elect
ricalandFir
e
(opti
onal ) Net/cap/bonnet Saf etyCodes
 Comput er  Facemask/ shi d  Wast
el emanagementst at
utesand
 Printer  Earmuf f
s rules
 Apron/Gown/ cover  P hil
ippineOccupat i
onalSafety
al
l/j
umpsui t andHeal thSt andards
 Anti
-stat
icsuits  D OL Ere gu l
ati
o nsonsafetylegal
requi r
ement s
 ECCr egul ati
ons
 St andar doper ati
ngprocedures
ofpr oper ty
 Ri skmanagementmanual

CBCCooker
yNCI
I -27-
 METHODOLOGI
ES:

 Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:

 Port
foli
oassessment
 I
nter
view
 Casestudy/
sit
uati
on

CBCCooker
yNCI
I -28-
LO2. EVALUATEHAZARDSANDRI
SKS

ASSESSMENTCRI
TERI
A:

1.Termsofmaxi mum t ol
erabl
elimit
swhi chwhenexceededwi l
lresul
tinharm or
damagear eident i
fi
edbasedont hresholdli
mitval
ues(TLV)
2.Eff
ectsoft hehazardsar edeter
mined
3.OHSi ssuesand/ orconcernsandidenti
f i
edsafet
yhazardsarereport
edto
desi
gnat edpersonnel i
naccordancewithwor kpl
acerequi
rementsandrelevant
workplaceOHSl egislat
ion

CONTENTS:

 OHSpr ocedur esandpr act i

cesandregul
ati
ons
 PPEt ypesanduses
 Personal hygienepr actices
 Hazards/ ri
sksident if
icationandcontr
ol
 ThresholdLi mitVal ue-TLV
 OHSi ndicators
 Organizationsaf etyandheal thprot
ocol
 Safetyconsci ousness
 Healthconsci ousness
 Practi
ceofper sonal hygiene
 Hazards/ ri
sksident if
icationandcontr
olski
ll
s
 I
nterpersonal skill
s
 Communi cationski l
ls

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND
EQUI
PMENT LEARNI
NGMATERI
ALS
ACCESSORI
ES
 LCDPr oj ect
or  Mask Booksr elati
ngt o:
(opti
onal )  Gloves  CleanAi rAct
 Overhead  Goggles  Bui l
dingcode
Projector  Hair  Nat ional Elect
ricalandFir
e
(opti
onal ) Net/cap/bonnet Saf etyCodes
 Comput er  Facemask/ shiel
d  Wa ste managementst at
utesand
 Printer  Earmuf f
s rules
 Apron/Gown/ cover  P hil
ippineOccupat i
onalSafety
al
l/j
umpsui t andHeal t
hSt andards
 Anti
-stat
icsuits  DOLEr egulati
onsonsaf etylegal
requi r
ement s
 ECCr egul ati
ons
 Standar doper ati
ngprocedures
ofpr oper ty
 Riskmanagementmanual

CBCCooker
yNCI
I -29-
 METHODOLOGI
ES:

 Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:

 Port
foli
oassessment
 I
nter
view
 Casestudy/
sit
uati
on

CBCCooker
yNCI
I -30-
LO3. CONTROLHAZARDSANDRI
SKS

ASSESSMENTCRI
TERI
A:

1.Occupat i
onalHealthandSaf et
y( OHS)pr oceduresforcontrol
l
inghazards/r
isks
i
nwor kplaceareconsi st
entlyf
ollowed
2.Proceduresfordealingwi t
hwor kpl
aceacci dents,f
ir
eandemer genci
esare
fol
lowedi naccordancewi thorgani
zationOHSpol i
cies
3.Personal pr
otect
iveequipment( PPE)iscor rect
lyusedinaccordancewi t
h
organizati
onOHSpr oceduresandpr actices
4.Appropr i
ateassi
stanceispr ov
idedint heev entofawor kpl
aceemer gencyi
n
accordancewi t
hest abli
shedorganizationpr otocol

CONTENTS:

 OHSpr ocedur esandpr act i

cesandregul
ati
ons
 PPEt ypesanduses
 Personal hygienepr actices
 Hazards/ ri
sksident if
icationandcontr
ol
 ThresholdLi mitVal ue-TLV
 OHSi ndicators
 Organizationsaf etyandheal thprot
ocol
 Safetyconsci ousness
 Healthconsci ousness
 Practi
ceofper sonal hygiene
 Hazards/ ri
sksident if
icationandcontr
olski
ll
s
 I
nterpersonal skill
s
 Communi cationski l
ls

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND
EQUI
PMENT LEARNI
NGMATERI
ALS
ACCESSORI
ES
 LCDPr oj ect
or  Mask Booksr elati
ngt o:
(opti
onal )  Gloves  CleanAi rAct
 Overhead  Goggles  B uil
d i
n gc ode
Projector  Hair  Nat i
onal Elect
ricalandFir
eSaf et
y
(opti
onal ) Net/cap/bonnet Codes
 Comput er  Facemask/ shi d  Wast
el emanagementst at
utesand
 Printer  Earmuf f
s rules
 Apron/Gown/ cover  P hil
i
ppi neOccupat i
onalSafetyand
al
l/j
umpsui t Heal thSt andar ds
 Anti
-stat
icsuits  D OLEr egu l
ati
o nsonsafetylegal
requi r
ement s
 ECCr egul ati
ons
 Standar doper ati
ngproceduresof
proper ty
 Riskmanagementmanual

CBCCooker
yNCI
I -31-
 METHODOLOGI
ES:

 Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:

 Port
foli
oassessment
 I
nter
view
 Casestudy/
sit
uati
on

CBCCooker
yNCI
I -32-
LO4. MAI
NTAI
NOHSAWARENESS

ASSESSMENTCRI
TERI
A:

1.Emer gency-r
elateddri
l
lsandtr
aini
ngsarepart
icipat
edinasperest
abli
shed
organizati
ongui del
i
nesandprocedures
2.OHSper sonalrecor
dsarecompletedandupdatedinaccor
dancewit
hwor kpl
ace
requi
rement s

CONTENTS:

 OHSpr ocedur esandpr act i

cesandregul
ati
ons
 PPEt ypesanduses
 Personal hygienepr actices
 Hazards/ ri
sksident if
icationandcontr
ol
 ThresholdLi mitVal ue-TLV
 OHSi ndicators
 Organizationsaf etyandheal thprot
ocol
 Safetyconsci ousness
 Healthconsci ousness
 Practi
ceofper sonal hygiene
 Hazards/ ri
sksident if
icationandcontr
olski
ll
s
 I
nterpersonal skill
s
 Communi cationski l
ls

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND
EQUI
PMENT LEARNI
NGMATERI
ALS
ACCESSORI
ES
 LCDPr oj ect
or  Mask Booksr elati
ngt o:
(opti
onal )  Gloves  CleanAi rAct
 Overhead  Goggles  Bui l
dingcode
Projector  Hair  N ati
o nal Electr
icalandFir
eSaf et
y
(opti
onal ) Net/cap/bonnet Codes
 Comput er  Facemask/ shiel
d  Wast emanagementst at
utesand
 Printer  Earmuf f
s rules
 Apron/Gown/ cover  Phi l
i
ppi neOccupat i
onalSafetyand
al
l/j
umpsui t H ealthS tan dards
 Anti
-stat
icsuits  DOLEr egulati
onsonsaf etylegal
requi r
ement s
 ECCr egul ati
ons
 Standar doper ati
ngproceduresof
proper ty
 Riskmanagementmanual

CBCCooker
yNCI
I -33-
 METHODOLOGI
ES:

 Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:

 Port
foli
oassessment
 I
nter
view
 Casestudy/
sit
uati
on

CBCCooker
yNCI
I -34-
MODULESOFI
NSTRUCTI
ON

COMMONCOMPETENCI
ES

COMMERCI
ALCOOKI
NGNCI
I
UNI
TOFCOMPETENCY : DEVELOPANDUPDATEI
NDUSTRYKNOWLEDGE

MODULETI
TLE :DEVELOPI
NGANDUPDATI
NGI
NDUSTRYKNOWLEDGE

MODULEDESCRI
PTOR : Thismodulecov
erstheknowledge,
ski
ll
sandatti
tudes
requi
redt
oaccess,i
ncreaseandupdat
eindust
ryknowledge.

NOMI
NALDURATI
ON : 2hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
e,t
het
rai
nees/
student
smustbeabl
eto:

LO1. I
dent
if
yandaccesskeyr
esour
cesofi
nfor
mat
ionont
hei
ndust
ry

LO2. Access,
appl
yandshar
eindust
ryi
nfor
mat
ion

LO3. Updat
econt
inuousl
yrel
evanti
ndust
ryknowl
edge

CBCCooker
yNCI
I -36-
LO1. I
DENTI
FYANDACCESSKEYRESOURCESOFI
NFORMATI
ONONTHEI
NDUSTRY

ASSESSMENTCRI
TERI
A:

1.Sourcesofinf
ormati
onontheindust
ryar
ecorrect
lyi
dent
if
iedandaccessed.
2.Specif
ici
nformati
ononsectorofworki
saccessedandupdated.

CONTENTS:

 Ti
memanagement
 Readyskill
sneededt oaccessi
ndust
ryinfor
mati
on
 Basiccompet encyski
ll
sneededtoaccessthei
nter
net
 Overvi
ewofqual it
yassurancei
ntheindustr
y
 Roleofindi
v i
dualstaf
fmembers
 I
ndustryinfor
mat i
onsources

CONDI
TIONS:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng

EQUI
PMENT LEARNI
NGMATERI
ALS
 LCDPr oject
or(opti
onal
)  media
 OverheadPr oj
ector(
opt
ional
)  ref
erencebooks
 Comput er  l
ibrari
es
 Pri
nter  uni
ons
 i
ndustryassociati
ons
 i
ndustryjournal
s
 i
nternet
 personalobservat
ionandex
per
ience

METHODOLOGI
ES:

 Lecture
 Groupdi scussi
on
 Indi
vidual/gr
oupassi
gnment

ASSESSMENTMETHODS

 I
ntervi
ew/ questi
ons
 Pract
icaldemonst r
ati
on
 Portf
oli
oofi ndustr
yinf
ormat
ionr
elat
edt
otr
ainee’
swor
k

CBCCooker
yNCI
I -37-
LO2. ACCESS,
APPLYANDSHAREI
NDUSTRYI
NFORMATI
ON

ASSESSMENTCRI
TERI
A:

1.Sour
cesofi nf
ormati
onontheindust
ryareaccessedandappli
ed
2.I
ndustr
yinformati
oniscorr
ectl
yappl
iedtoday-t
o-dayact
ivi
ty
3.I
nfor
mat i
ont oassi
stef
fect
iveworkperf
ormanceisobtai
ned

CONTENTS:

 Tradeunionsenv ir
onmentali
ssuesandrequi
rement
s
 I
ndust r
ial
rel
ationsissuesandmajororgani
zati
on
 Careeropportuni
ties
 Wor kethi
crequiredtoworkintheindust
ry
 Qualit
yassurance

CONDI
TIONS:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng

 I
ndust r
yjour
nal
s/manual
s
 I
nternet
 Personalcomputer
 Referencebook

METHODOLOGI
ES:

 Selfpaced/modular
 Demonst rat
ion
 Smal lgr
oupdiscussi
on
 Distanceeducati
on

ASSESSMENTMETHODS

 Wri
tt
en/oral
exami
nation
 Pr
acti
caldemonst
rat
ion

CBCCooker
yNCI
I -38-
LO3. UPDATECONTI
NUOUSLYRELEVANTI
NDUSTRYKNOWLEDGE

ASSESSMENTCRI
TERI
A:

1.I
nformaland/orformalresear
chisusedt oupdat
egener
alknowl
edgeofthe
i
ndustry
.
2.Updatedknowledgeissharedwithcustomersandcol
l
eaguesasappr
opri
ateand
i
ncorporat
edintoday-t
o-dayworkingacti
vi
ti
es.

CONTENTS:

 Ti
memanagement
 Readyskill
sneededt oaccessi
ndust
ryinfor
mati
on
 Basiccompet encyski
ll
sneededtoaccessthei
nter
net
 Overvi
ewofqual it
yassurancei
ntheindustr
y
 Roleofindi
v i
dualstaf
fmembers
 I
ndustryinfor
mat i
onsources

CONDI
TIONS:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng

EQUI
PMENT LEARNI
NGMATERI
ALS
 LCDPr oject
or(opti
onal
)  media
 OverheadPr oj
ector(
opt
ional
)  ref
erencebooks
 Comput er  l
ibrari
es
 Pri
nter  uni
ons
 i
ndustryassociati
ons
 i
ndustryjournal
s
 i
nternet
 personalobservat
ionandex
per
ience

METHODOLOGI
ES:

 Lecture
 Groupdi scussi
on
 Indi
vidual/gr
oupassi
gnment

ASSESSMENTMETHODS

 I
ntervi
ew/ questi
ons
 Pract
icaldemonst r
ati
on
 Portf
oli
oofi ndustr
yinf
ormat
ionr
elat
edt
otr
ainee’
swor
k

CBCCooker
yNCI
I -39-
UNI
TOFCOMPETENCY : OBSERVEWORKPLACEHYGI
ENEPROCEDURES

MODULETI
TLE : OBSERVI
NGWORKPLACEHYGI
ENEPROCEDURES

MODULEDESCRI
PTOR : Thismodul ecover
st heknowledge,ski
ll
sandatti
tudesin
observingworkpl
acehy gi
eneprocedures.I
tincl
udes
fol
lowinghy gi
eneproceduresandidenti
fyi
ngandpreventi
ng
hygienerisks.

NOMI
NALDURATI
ON : 2hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
e,t
het
rai
nees/
student
smustbeabl
eto:

LO1. Pr
act
iceper
sonal
groomi
ngandhy
giene

LO2. Pr
acti
cesaf
eandhy
gieni
chandl
i
ng,
stor
ageanddi
sposal
off
ood,
bev
erage,
and
mater
ial
s

CBCCooker
yNCI
I -40-
LO1. PRACTI
CEPERSONALGROOMI
NGANDHYGI
ENE

ASSESSMENTCRI
TERI
A:
1. Workpl
acehygi
enepr
ocedur
esar
eimpl
ement
edi
nli
newi
thent
erpr
iseandl
egal
requi
rement
s
2.Per
sonal
groomi
ngandhy
gienear
epr
act
icer
egul
arl
y

CONTENTS:
 Typi
calhy gi
eneandcont rolprocedur esinthehospi t
ali
tyandt
ourism indust
ri
es
 Overvi
ewofl egislati
onandr egulat
ioni nrel
ati
ont ofoodhandl
ing,personaland
generalhygi
ene
 Knowledgeonf act orswhi chcont r
ibutetowor kplacehygi
eneproblems
 Generalhazardsinhandl i
ngoff ood, l
inenandl aundryandgar
bage, i
ncludi
ng
majorcausesofcont aminat i
onandcr oss-i
nfecti
on
 Sourcesofandr easonsf orf oodpoi soning
 Abil
it
ytof ol
lowcor r
ectprocedur esandi nstr
uct i
ons
 Abil
it
ytohandl eoper ati
ngt ools/equipment
 Appli
cationtohy gieneprinciples

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng

TOOLSAND
EQUI
PMENT LEARNI
NGMATERI
ALS
ACCESSORI
ES
 LCDPr oj ect
or  Mask Booksr elati
ngt o:
(opti
onal )  Gloves  CleanAi rAct
 Overhead  Goggles  Bui l
dingcode
Projector  Hair  Nat i
onal Elect
ricalandFir
eSaf et
y
(opti
onal ) Net/cap/bonnet Codes
 Comput er  Facemask/ shiel
d  Wast emanagementst at
utesand
 Printer  Earmuf fs rules
 Apron/Gown/  Phi l
i
ppi neOccupat i
onalSafetyand
coverall
/j
umpsui t Heal thSt andar ds
 Anti
-stati
csuit
s  DOLEr egulati
onsonsaf etylegal
requi r
ement s
 ECCr egul ati
ons
 Standar doper ati
ngproceduresof
proper ty
 Riskmanagementmanual

METHODOLOGI
ES:
 Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:
 Wri
tt
en/oral
exami
nation
 Pr
acti
caldemonst
rat
ion

CBCCooker
yNCI
I -41-
LO2. PRACTICESAFEANDHYGIENI
CHANDLI
NG,
STORAGEANDDI
SPOSALOFFOOD,
BEVERAGE,ANDMATERI
ALS

ASSESSMENTCRI
TERI
A:

1.Pot enti
alhy gi
ener isksar eidentif
iedinli
newi t
henterpriseprocedures
2.Act i
ont omi nimizeandr emov er i
sksaretakenwi t
hinscopeofi ndiv i
dual
responsibili
tyofent erpri
se/legalrequi
rements
3.Hy gienerisksbey ondt hecont r
olofindivi
dualstaf
fmember sarer eportedt
othe
appr opri
ateper sonf orfoll
owup
4.Properhandl i
ng, stor ageanddi sposaloffood,beverageandmat erial
sare
foll
owed
5.Properdi sposal ofwast earehy gi
enicall
ypracti
ceregularl
y
6.Propercl eaningpr ocedur es

CONTENTS:

 Typical hygi
eneandcont rolprocedur esinthehospi t
ali
tyand
touri
sm i ndust r
ies
 Overv i
ewofl egi slationandr egul at
ioni nrel
ati
ont ofoodhandling,
personal andgener alhygiene
 Knowl edgeonf act or swhi chcont r
ibutetowor kplacehygi
ene
problems
 Gener alhazar dsi nhandl i
ngoff ood, l
inenandl aundryandgarbage,
i
ncludi ngmaj orcausesofcont ami nationandcr oss-
inf
ecti
on
 Sourcesofandr easonsf orf oodpoi soning
 Abili
tyt ofol
lowcor rectprocedur esandi nstr
uct i
ons
 Abili
tyt ohandl eoper ati
ngt ools/equi pment
 Applicationtohy gienepr inciples
 Propercl eaningpr ocedures

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng

TOOLSAND
EQUI
PMENT LEARNI
NGMATERI
ALS
ACCESSORI
ES
 LCDPr oj ect
or  Mask Booksr elati
ngt o:
(opti
onal )  Gloves  CleanAi rAct
 Overhead  Goggles  Bui l
dingcode
Projector  Hair  Nat i
onal Elect
ricalandFir
eSaf et
y
(opti
onal ) Net/cap/bonnet Codes
 Comput er  Facemask/ shiel
d  Wast emanagementst at
utesand
 Printer  Earmuf fs rules
 Apron/Gown/  Phi l
i
ppi neOccupat i
onalSafetyand
coverall
/j
umpsui t Heal thSt andar ds
 Anti
-stati
csuit
s  DOLEr egulati
onsonsaf etylegal
requi r
ement s
 ECCr egul ati
ons
 Standar doper ati
ngproceduresof
proper ty
 Riskmanagementmanual

METHODOLOGI
ES:
CBCCooker
yNCI
I -42-
  Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:

 Wri
tt
en/oral
exami
nation
 Pr
acti
caldemonst
rat
ion

CBCCooker
yNCI
I -43-
UNI
TOFCOMPETENCY : PERFORM COMPUTEROPERATI
ONS

MODULETI
TLE : PERFORMI
NGCOMPUTEROPERATI
ONS

MODULEDESCRI
PTI
ON : Thismodulecov erst
heknowledge,ski
ll
sandatti
tudes
neededtoperform computeroper
ati
onswhichinclude
i
nputti
ng,accessing,pr
oduci
ngandt r
ansfer
ri
ngdat ausi
ng
appropr
iat
ehar dwareandsoftwar
e.

SUGGESTEDDURATI
ON : 6hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
e,t
hest
udent
s/t
rai
neesmustbeabl
eto:

LO1. Ident
if
yandexpl
aint
hef
unct
ions,
gener
alf
eat
uresandcapabi
l
iti
esofbot
hhar
dwar
e
andsoftwar
e

LO2. Pr
epar
eanduseappr
opr
iat
ehar
dwar
eandsof
twar
eaccor
dingt
otaskr
equi
rement

LO3. Useappr
opr
iat
edev
icesandpr
ocedur
est
otr
ansf
erf
il
es/
dat
a

LO4. Pr
oduceaccur
ateandcompl
etedat
aaccor
dingt
other
equi
rement
s

LO5. Mai
ntai
ncomput
ersy
stem

CBCCooker
yNCI
I -44-
LO1. I
DENTI
FYANDEXPLAI
NTHEFUNCTIONS,
GENERALFEATURESANDCAPABI
LITI
ES
OFBOTHHARDWAREANDSOFTWARE

ASSESSMENTCRI
TERI
A:

1.Generalfeat
uresofthecomputerareexplai
nedaccordi
ngtosequenceof
operat
ion.
2.Functi
onsofcomput erhar
dwareandsof twarear
eidenti
fi
edandexplai
ned.
3.Typesofperipheral
devi
cesareidenti
fi
ed.
4.Connecti
onsbet weencomputerandperipher
aldevi
cesareexpl
ained.

CONTENTS:

 Basicer gonomi csofkey boardandcomput eruse

 Maint ypesofcomput ersandbasi cfeaturesofdif
fer
entoper
ati
ngsy
stems
 Mainpar t
sofacomput er
 Storagedev i
cesandbasi ccategoriesofmemor y
 Relevantt ypesofsof t
war e
 Peripheraldev i
ces
 OH&Spr incipl
esandr esponsibi
li
ties
 Readingski ll
sr equi
redtointerpr
etwor kinstr
ucti
on
 Communi cat i
onskil
ls

CONDI
TION:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT LEARNI
NGMATERI
ALS
 LCDPr oject
or(opti
onal
) Booksr
elat
ingt
o:
 OverheadPr oj
ector  ComputerbooksandCDs
(opti
onal)
 Comput er
 Print
er

METHODOLOGI
ES:

 Lectur
e
 Groupdiscussi
on
 Tutori
alorsel
f-
pace

ASSESSMENTMETHODS:

 Observat
ion
 Questi
oning
 Pract
ical
demonst
rat
ion

CBCCooker
yNCI
I -45-
LO2. PREPAREANDUSEAPPROPRI
ATEHARDWAREANDSOFTWAREACCORDI
NGTO
TASKREQUI
REMENT

ASSESSMENTCRI
TERI
A:

1.Requirementsoft
askaredet
ermi
ned.
2.Preparedandusedhardwar
ecomponentscor
rect
lyandaccor
dingt
ot ask
requi
rement.
3.Taskisplannedtoensur
eOH&Sgui del
i
nesandprocedur
esarefol
lowed.

CONTENTS:

 Basicergonomi csofkeyboardandcomput eruse

 Standardoper atingproceduresinenter
ingandsav i
ngdat
aint
othecomput
er
 Mai npartsofacomput er
 Storagedev i
cesandbasi ccategori
esofmemor y
 Relevanttypesofsof tware
 Gener al
secur i
ty
 Vi
r uses
 OH&Spr i
nciplesandr esponsibi
li
ti
es
 Readingski l
l
sr equir
edt oint
erpretworkinstr
ucti
on
 Communi cati
onski l
ls

CONDI
TION:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT LEARNI
NGMATERI
ALS
 LCDPr oject
or(opti
onal
) Booksr
elat
ingt
o:
 OverheadPr oj
ector  ComputerbooksandCDs
(opti
onal)
 Comput er
 Print
er

METHODOLOGI
ES:

 Lectur
e
 Groupdiscussi
on
 Tutori
alorsel
f-
pace

ASSESSMENTMETHODS:

 Observat
ion
 Questi
oning
 Pract
ical
demonst
rat
ion

CBCCooker
yNCI
I -46-
LO3. USEAPPROPRI
ATEDEVI
CESANDPROCEDURESTOTRANSFERFI
LES/
DATA

ASSESSMENTCRI
TERI
A:

1.Correctpr
ogram/ appl
icat
ioni
ssel ectedbasedonjobr equi
rements.
2.Program/appli
cationcont
aini
ngt heinformati
onrequir
edisaccessedaccording
tocompanypr ocedures.
3.Desktopiconsar ecorr
ect
lyselected,openedandclosedfornavi
gati
onpurposes.
4.Keyboardtechniquesarecarr
iedouti nli
newithOH&Sr equir
ementsforsafeuse
ofkeyboards.

CONTENTS:

 Procedur
es/techniquesi
naccessi
ngI
nfor
mation
 DesktopIcons
 KeyboardtechniquesbasedonOHSrequi
rement
s

CONDI
TION:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT LEARNI
NGMATERI
ALS
 LCDPr oject
or(opti
onal
) Booksr
elat
ingt
o:
 OverheadPr oj
ector  ComputerbooksandCDs
(opti
onal)
 Comput er
 Print
er

METHODOLOGI
ES:

 Lectur
e
 Groupdiscussi
on
 Tutori
alorsel
f-
pace

ASSESSMENTMETHODS:

 Observat
ion
 Questi
oning
 Pract
ical
demonst
rat
ion

CBCCooker
yNCI
I -47-
LO4. PRODUCEACCURATEANDCOMPLETEDATAACCORDI
NGTOTHEREQUI
REMENTS

ASSESSMENTCRI
TERI
A:

1.Entereddataar eprocessedusi ngappropr

iat
esof twarecommands.
2.Dataarepr i
ntedoutasr equi
r edusi
ngcomput erhardware/per
ipher
al
devicesinaccor dancewi t
hst andar
doperati
ngpr ocedures.
3.Fi
lesanddat aar etransferr
edbet weencompat i
blesystemsusing
comput ersoftware,hardware/per i
pher
aldevi
cesi naccordancewith
standardoperatingprocedur es.

CONTENTS:

 Softwarecommands
 Operati
onanduseofper
ipher
aldevi
ces
 Proceduresi
npr
oduci
ngandtransf
erri
ngf
il
es/
dat
a

CONDI
TION:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT LEARNI
NGMATERI
ALS
 LCDPr oject
or(opti
onal
) Booksr
elat
ingt
o:
 OverheadPr oj
ector  ComputerbooksandCDs
(opti
onal)
 Comput er
 Print
er

METHODOLOGI
ES:

 Lectur
e
 Groupdiscussi
on
 Tutori
alorsel
f-
pace

ASSESSMENTMETHODS:

 Observat
ion
 Questi
oning
 Pract
ical
demonst
rat
ion

CBCCooker
yNCI
I -48-
LO5. MAI
NTAI
NCOMPUTERSYSTEM

ASSESSMENTCRI
TERI
A:

1.Systemsf orcleaning,
minormaintenanceandreplacementofconsumabl esare
i
mpl ement ed.
2.Proceduresf orensuri
ngsecuri
tyofdata,i
ncl
udingregul
arback-upsandv ir
us
checksarei mplementedinaccordancewithstandardoperat
ingprocedures.
3.Basicfi
lemai ntenanceprocedur
esareimplement edinl
inewiththestandard
operat
ingpr ocedures.

CONTENTS:

 Cleaning,minormaint enanceandr epl

acement
sofconsumabl
es
 Creatingmor espacei nharddi sk
 Rev i
ewi ngpr
ograms
 Deleti
ngunwant edfiles
 Checki ngharddiskforer r
ors
 Vi
r usesandup- t
o-dateant i
-vi
rusprogr
ams

CONDI
TION:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
 LCDPr oject
or  Setofscr
ew  of
fi
cesuppl
i
es  Comput er
(opti
onal) dr
iver  di
sket
tes booksand
 OverheadProject
or  CDs CDs
(opti
onal)  Zi
pdisks  Learni
ng
 Comput er materi
als/a
 Print
er cti
vi
ty
sheets
 Manufactur
er’
smanual

METHODOLOGI
ES:

 Lectur
e
 Groupdiscussi
on
 Tutori
alorsel
f-
pace

ASSESSMENTMETHODS:

 Observat
ion
 Questi
oning
 Pract
ical
demonst
rat
ion

CBCCooker
yNCI
I -49-
UNI
TOFCOMPETENCY : PERFORM WORKPLACESAFETYPRACTI
CES

MODULETI
TLE : PERFORMI
NGWORKPLACESAFETYPRACTI
CES

MODULEDESCRI
PTOR : Thismodul ecoverstheknowledge,ski
ll
sandat tit
udesin
fol
lowinghealt
h,safetyandsecurit
ypracti
ces.Itincl
udes
deali
ngwi t
hemer gencysit
uationsandmai nt
ainingsafe
personalst
andard.

NOMI
NALDURATI
ON : 2hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
e,t
het
rai
nees/
student
smustbeabl
eto:

LO1. Pr
act
icewor
kpl
acesaf
ety
,secur
it
yandhy
gienesy
stems,
processesandoper
ati
on

LO2. Respondsappr
opr
iat
elyt
ofaul
ts,
probl
emsandemer
gencysi
tuat
ions

LO3. Mai
ntai
nsaf
eper
sonal
present
ati
onst
andar
ds

CBCCooker
yNCI
I -50-
LO1. PRACTI
CEWORKPLACESAFETY,
SECURI
TYANDHYGI
ENESYSTEMS,
PROCESSES
ANDOPERATI
ON

ASSESSMENTCRI
TERI
A:

1.Correctheal
thy
,safetyandsecuri
typroceduresarecompli
edinli
newi
tht
he
l
egislat
ionandregulat
ion
2.Correctheal
th,
safetyandsecuri
typroceduresarefol
lowed.
3.Breachesofhealt
h,safetyandsecur
ityproceduresar
eidenti
fi
ed.

CONTENTS:

 Heal
th,
safetyandsecur
it
ypr
ocedur
es
 Br
eachesprocedur
es

CONDI
TIONS:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

 Manuals
 Handbooksaf
etyandsecur
it
y
 Repor
t(sampl
e)

METHODOLOGI
ES:

 Selfpaced/modular
 Demonst rat
ion
 Smal lgr
oupdiscussi
on
 Distanceeducati
on

ASSESSMENTMETHODS

 Wri
tt
en/oral
exami
nation
 Pr
acti
caldemonst
rat
ion

CBCCooker
yNCI
I -51-
LO2. RESPONDAPPROPRI
ATELYTOFAULTS,
PROBLEMSANDEMERGENCY
SI
TUATIONSI
NLINEWITHENTERPRI
SEGUI
DELINES

ASSESSMENTCRI
TERI
A:

1. Emer gencyandpot ent

ial
emer gencyar
erecognizedandappropr
iat
eactionar
e
taken
2. Emer gencyproceduresarefol
lowedinli
newithenterpr
isepr
ocedur
esand
guideli
nes
3. Assistancei
ssoughtf rom col
l
eaguestoresolveorrespondt
oemer gency
sit
uation

CONTENTS:

 Emergencypr ocedur e
- Personal injuri
es
- Fire
- Electrocution
- Natur alcalamity
- Criminal acts
 Saf
eper sonal presentat
ionst
andar
d

CONDI
TIONS:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

 Emergencypr
oceduremanuals
 Handbooksaf
etyandsecurit
y
 Report
 Emergencydr
il
ls–inst
ruct
ion/gui
del
i
nes

METHODOLOGI
ES:

 Selfpaced/modular
 Demonst rat
ion
 Smal lgr
oupdiscussi
on
 Distanceeducati
on

ASSESSMENTMETHODS:

 Writt
en/oral
exami
nation
 Practi
caldemonst
rat
ion
 Observati
on

CBCCooker
yNCI
I -52-
LO3. MAI
NTAI
NSAFEPERSONALPRESENTATI
ONSTANDARDS

ASSESSMENTCRI
TERI
A:

1.Safepersonal
standar
dsar
eident
if
iedandf
oll
owedi
nli
newi
thent
erpr
ise
requi
rements

CONTENTS:

 Properuseofpersonal
prot
ect
iveequi
pment
 Wast emanagement
 Pollut
ioncontr
ol
 Effectofpol
lut
ion
 Typesofpollut
ants

CONDI
TIONS:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

 Modules
 Ref
erencebook
 Gui
deli
nesonwastedi
sposal
 Fl
yer
s/ br
ochur
es

METHODOLOGI
ES:

 Selfpaced/modular
 Demonst rat
ion
 Smal lgr
oupdiscussi
on
 Distanceeducati
on

ASSESSMENTMETHODS

 Writt
en/oral
exami
nation
 Practi
caldemonst
rat
ion
 Observati
on

CBCCooker
yNCI
I -53-
UNI
TOFCOMPETENCY : PROVI
DEEFFECTI
VECUSTOMERSERVI
CE

MODULETI
TLE : PROVI
DINGEFFECTI
VECUSTOMERSERVI
CE

MODULEDESCRI
PTOR : Thismodulecov er stheknowledge,ski
llsandat ti
tudei n
provi
dingeffecti
v ecustomerservi
ce.Itincludesgr eet
ing
customer,i
dent i
fyingcustomerneeds, deli
veri
ngser viceto
customer,handlingquer i
esthr
ought el
ephone, faxmachi ne,
i
nternetandemai landhandli
ngcompl aints,eval
uat i
onand
recommendat ion.

NOMI
NALDURATI
ON : 6hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
e,t
het
rai
nee/
studentmustbeabl
eto:

LO1. Applyef
fect
ivev
erbal
andnon-
ver
bal
communi
cat
ionski
l
lst
orespondt
ocust
omer
needs

LO2. Pr
ovi
depr
omptandqual
i
tyser
vicet
ocust
omer

LO3. Handl
equer
iespr
ompt
lyandcor
rect
lyi
nli
newi
thent
erpr
isepr
ocedur
es

LO4. Handl
ecust
omercompl
aint
s,ev
aluat
ionandr
ecommendat
ions

CBCCooker
yNCI
I -54-
LO1. APPLYEFFECTI
VEVERBALANDNON-
VERBALCOMMUNI
CATI
ONSKI
LLSTO
RESPONDTOCUSTOMERNEEDS

ASSESSMENTCRI
TERI
A:

1.Guestsar egreet
edinl inewit
henterpr
iseprocedure
2.Verbalandnon- v
erbal communicati
onsareappr opr
iatetothegiv
ensituati
on
3.Nonv erbalcommuni cat i
onofcust
omeri sobservedrespondingtocustomer
4.Sensit
ivit
ytocultur
al andsocialdi
ff
erencesisdemonst r
ated

CONTENTS:

 Communi cation
- I nteract iv
ecommuni cati
onwi thot hers
- I nterper sonal skills/soci algr aceswi t
hsincerit
y
 SafetyPr actices
- Saf ewor kpr actices
- Per sonal hygiene
 Attit
ude
- At tent ive, pat
ientandcor dial
- Ey e- to-eyecont act
- Mai nt aint eamwor kandcooper at
ion
 Theor y
- Sel l
ing/ upsellingt echniques
- I nterv i
ewt echniques
- Conf l
ictresol uti
on
- Communi cationpr ocess
- Communi cationbar ri
ers
 Effectivecommuni cat i
onski ll
s
 Non- verbal communi cat ion-bodyl anguage
 Abili
tyt owor kcal ml yandunobt rusivelyeff
ecti
vely
 Abili
tyt ohandl et el
ephonei nqui riesandconv ersati
ons
 Cor r
ectpr ocedur einhandl ingt elephonei nqui
ri
es
 Properwayofhandl ingcompl ai nts

CONDI
TIONS:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

Equi
pment Tool
sandAccessor
ies Mat
eri
als
 LCDPr oj
ect
or  Recor
der/mi
crophone  BooksandVi deos
(opti
onal
) rel
ati
ngtocust omer
 Ov er
headProj
ect
or servi
ceandser vi
ce
(opti
onal
) phi
losophy
 Videocamera  Books,brochures,
 TV/ moni
tor manuals
 VHS/ DVDplay
er

CBCCooker
yNCI
I -55-
 METHODOLOGI
ES:

 Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:

 Wri
tt
enexami
nati
on
 Pr
acti
cal
demonstr
ati
on

CBCCooker
yNCI
I -56-
LO2. PROVI
DEPROMPTANDQUALI
TYSERVI
CETOCUSTOMER

ASSESSMENTCRI
TERI
A:

1.Appropriateinter
personalskil
l
sar eusedtoensurethatcustomerneedsare
accuratelyidenti
fi
ed
2.Customerneedsar eassessedf orurgencysothatpri
ori
tyforser
vicedel
i
verycan
beidentifi
ed
3.Customer sar eprovi
dedwi t
hinformation
4.Appropriaterapportismaintai
nedwi thcust
omert oenablehighqual
it
yserv
ice
deli
very
5.Personal l
imitati
oninaddressingcustomerneedsisidenti
fi
edandwher e
appropriate,assi
stanceissoughtfrom supervi
sor
6.Oppor t
unitiestoenhancethequal i
tyofservi
ceandproductsaretakenwherever
possibl
e

CONTENTS:

 Communi cation
- I nteract iv
ecommuni cati
onwi thot hers
- I nterper sonal skills/soci algr aceswi t
hsincerit
y
 SafetyPr actices
- Saf ewor kpr actices
- Per sonal hygiene
 Attit
ude
- At tent ive, pat
ientandcor dial
- Ey e- to-eyecont act
- Mai nt aint eamwor kandcooper at
ion
 Theor y
- Sel l
ing/ upsellingt echniques
- I nterv i
ewt echniques
- Conf l
ictresol uti
on
- Communi cationpr ocess
- Communi cationbar ri
ers
 Effectivecommuni cat i
onski ll
s
 Non- verbal communi cat ion-bodyl anguage
 Abili
tyt owor kcal ml yandunobt rusivelyeff
ecti
vely
 Abili
tyt ohandl et el
ephonei nqui riesandconv ersati
ons
 Cor r
ectpr ocedur einhandl ingt elephonei nqui
ri
es
 Properwayofhandl ingcompl ai nts

CONDI
TIONS:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

Equi
pment Mat
eri
als
 LCDPr oj
ect
or(opti
onal
)  BooksandVi deosrel
ati
ngto
 Ov er
headProj
ector(
opt
ional
) customerservi
ceandservi
ce
 VHS/ DVDplay
er phil
osophy
 Videocamera  Books,brochures,
manuals
 TV/ moni
tor

CBCCooker
yNCI
I -57-
 METHODOLOGI
ES:

 Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:

 Wri
tt
enexami
nati
on
 Pr
acti
cal
demonstr
ati
on

CBCCooker
yNCI
I -58-
LO3. HANDLEQUERIESPROMPTLYANDCORRECTLYI
NLI
NEWI
THENTERPRI
SE
PROCEDURES

ASSESSMENTCRI
TERI
A:

1.Customerneedsarepromptlyatt
endedt oi
nli
newithenterpri
seprocedur
e
2.Appli
edcorr
ectprocedur
einusingtelephone,
faxandint
er net
3.Reporti
saccomplishedaccordi
ngtocompanyr ul
esandr egul
ati
ons

CONTENTS:

 Usesoft elephone,fax,i
nter
netande- mail
 Telephoneandel ectroni
cmai l
ethics
 Procedur esi nhandli
ngqueries
 Mai ntai
nt eamwor kandcooper ati
on
 Effectiv
ecommuni cati
onskil
ls
 Non- verbal communi cat
ion-bodylanguage
 Abilit
ytowor kcalmlyandunobt r
usivel
yeff
ecti
vely
 Abilit
ytohandl etelephoneinquir
iesandconversat
ions

CONDI
TIONS:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

Equi
pment Mat
eri
als
 LCDPr oject
or(opti
onal
)  BooksandVi deosrel
ati
ngto
 Ov er
headPr oj
ector(
opt
ional
) customerservi
ceandservi
ce
 Comput er phil
osophy
 VHS/ DVDpl ay
er  Books,brochures,
manuals
 TV/ monitor
 Videocamer a

METHODOLOGI
ES:

 Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:

 Wri
tt
enexami
nati
on
 Pr
acti
cal
demonstr
ati
on

CBCCooker
yNCI
I -59-
LO4. HANDLECUSTOMERCOMPLAI
NTS,
EVALUATI
ONANDRECOMMENDATI
ONS

ASSESSMENTCRI
TERI
A:

1.Guestsaregreetedwi t
hasmi leandey e-t
o-ey
econt act
2.Responsibi
li
tyforresolvi
ngthecompl ainti
stakenwi t
hinli
mitofresponsi
bil
i
ty
3.Natureanddetailsofcomplaintareestabli
shedandagr eedwiththecustomer
4.Appropri
ateactionistakentoresolv
et hecompl ai
nttothecustomers
sat
isfact
ionwher everpossi
ble

CONTENTS:

 Communi cation
- I nteractivecommuni cat
ionwithot hers
- I nterpersonal skil
ls/socialgraceswi t
hsinceri
ty
 Atti
tude
- At tentive, pat
ientandcor di
al
- Ey e- t
o-ey econtact
- Mai ntaint eamwor kandcooper at
ion
 I
nterviewski l
ls
 Abil
itytowor kcalml yandunobt r
usivelyeff
ect
ivel
y
 Guidelinesi nhandlingcompl ai
nts
 Procedur esi nrespondi ngandr esolv
ingcompl ai
nts

CONDI
TIONS:

Thet
rai
nees/
student
smustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

Equi
pment Mat
eri
als
 LCDPr oject
or(opti
onal
)  BooksandVideosrel
ati
ngto
 OverheadPr oj
ector(
opt
ional
) customerser
viceandser
vice
 Comput er phil
osophy
 Pri
nter

METHODOLOGI
ES:

 Lecture
 Demonst rat
ion
 Role-pl
ay
 Simulati
on

ASSESSMENTMETHODS:

 Wri
tt
enexami
nati
on
 Pr
acti
cal
demonstr
ati
on

CBCCooker
yNCI
I -60-
MODULESOFI
NSTRUCTI
ON

CORECOMPETENCI
ES

COMMERCI
ALCOOKI
NGNCI
I
UNI
TOFCOMPETENCY : CLEANANDMAI
NTAI
NKI
TCHENPREMI
SES

MODULETI
TLE : CLEANI
NGANDMAI
NTAI
NINGKI
TCHENPREMI
SES

MODULEDESCRI
PTOR : Thi
smodul edeal
swi t
htheskil
lsandknowledgeon
cleani
ngandmai ntai
ningki
tchens,f
oodprepar
ati
on
andstorageareasincommer cial
cooker
yorcater
ing
operat
ions.

NOMI
NALDURATI
ON : 8hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1: Cl
ean,
sani
ti
zeandst
oreequi
pment

LO2: Cl
eanandsani
ti
zepr
emi
ses

LO3: Di
sposewast
e

CBCCooker
yNCI
I -62-
LO1. CLEAN,
SANI
TIZEANDSTOREEQUI
PMENT

ASSESSMENTCRI
TERI
A:

1.Chemi cal
saresel
ectedandusedf orcleaningand/orsani
tizi
ngkitchen
equipmentandutensil
s
2.Equipmentand/orutensil
sarecl
eanedand/ orsani
ti
zedsafelyandaccordingto
manuf act
urer
’si
nstr
uctions
3.Cleanequipmentandut ensi
lsar
estoredorst ackedsafel
yandi nthedesignat
ed
pl
ace
4.Cleani
ngequipmentar eusedsafel
yinaccor dancewithmanuf act
urer’
s
i
nstructi
ons
5.Cleani
ngequipmentar eassembledanddi sassembledsafely
6.Cleani
ngequipmentar estor
edsafel
yint hedesignatedposit
ionandar ea

CONTENTS:

 Foodpr eparati
onandpr esentat
ionar eashygi
enicall
yandinaccordancewith
foodsaf etyandoccupat ionalheal
thandsaf etyregulat
ions
 Cleanedv ari
oust ypesofsur f
aces,largeandsmal lequipment
/utensi
ls
commonl yfoundi nacommer cial
kitchen
 Varioust y
pesofchemi calsandequi pmentforcleaningandsanit
izi
ngandt hei
r
uses
 Environment al
-fr
iendlyproductsandpr act
icesinrelati
ontoki
tchencleani
ng
 Sanitizi
nganddi sinfect
ingproceduresandt echniques
 Usingandst oringcleaningmat eri
alsandchemi cals

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND SUPPLIES& LEARNI NG

EQUI
PMENT
ACCESSORI ES MATERI ALS MATERI ALS
 Fir
stAidKit  Fl
oormops  Pen  Manual s
 LCDPr oj
ect
or  MopSqueezer  Paper  Books
(Opti
onal
)  Broom ( t
ambo)  Notebook  Video( CD)
 Overhead  Dustpan  Mat er
ials
Proj
ector  Garbagebi n(
4 safety
(Opti
onal
) gals.
) handbook
 Li
quidsoap (gi
venby
di
spenser suppli
er s).
 Papert owel Thisdet ai
ls
di
spenser theproperuse
 CleaningChemical
s andcar eof
 Detergent thei
r
 Saniti
zingagent chemical sand
equipment .

CBCCooker
yNCI
I -63-
 METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Dir
ectobser
v at
ionofthecandi dat
ewhil
ecleani
ngakit
chen
 Writ
tenororalquesti
onst otestknowl
edgeofcandi
date’
soncleaningmateri
als
andequipmentandhy gieneissues
 Revi
ewofpor tf
oliosofevidenceandthi
rdpart
yworkpl
acereportofon-
the-
job
perf
ormanceoft hecandidate

CBCCooker
yNCI
I -64-
LO2. CLEANANDSANI
TIZEPREMI
SES

ASSESSMENTCRI
TERI
A:

1.Cl
eaningschedul
esaref
ollowedbasedonent erpri
seprocedures
2.Chemical
sandequipmentf orcleani
ngand/ orsanit
izi
ngareusedsafel
y
3.Wall
s,fl
oors,
shel
vesandwor kingsurfacesarecleanedand/orsani
ti
zed
wit
houtcausi
ngdamaget oheal t
horpr oper
ty
4.Fi
rstai
dprocedur
esarefoll
owedi faccidentcausedbychemi cal
shappens

CONTENTS:

 Cleanedv ar
ioust ypesofsur faces, largeandsmal lequi pment /ut
ensi
ls
commonl yfoundi nacommer cialkitchen
 Var i
oust ypesofchemi calsandequi pmentf orcleaningandsani ti
zi
ngand
theiruses
 Occupat i
onal healt
handsaf etyrequi rement sforbendi ng, l
if
ti
ng,carr
ying
andusi ngequi pment
 Logical andt ime-efficientwor kflow
 Env i
ronment al-
fr
iendl ypr oduct sandpr acti
cesi nrelati
ont okit
chen
cleaning
 Hy gieneandcr oss-cont ami nationi ssuesr elatedtof oodhandl ingand
prepar ati
on
 Sanit i
zinganddi sinfect ingpr ocedur esandt echniques
 Usingandst or i
ngcl eani ngmat erialsandchemi cals
 Wast emanagementanddi sposal pr oceduresandpr actices

CONDI
TIONS/
RESOURCES:

Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
 Fir
stAidKit  Fl
oormops  Pen  Manual s
 LCDPr oj
ect
or  MopSqueezer  Paper  Books
(Opti
onal
)  Broom ( t
ambo)  Notebook  Video( CD)
 Overhead  Dustpan  Mat er
ials
Proj
ector  Garbagebi n(
4 safety
(Opti
onal
) gals.
) handbook
 Li
quidsoap (gi
venby
di
spenser suppli
er s).
 Papert owel Thisdet ai
ls
di
spenser theproperuse
 CleaningChemical
s andcar eof
 Detergent thei
r
 Saniti
zingagent chemical sand
equipment .

CBCCooker
yNCI
I -65-
 METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Dir
ectobservat
ionofthecandidat
ewhilecleani
ngakit
chen
 Writ
tenororalquest
ionstotestknowl
edgeofcandidate’
soncleaning
materi
alsandequipmentandhy gi
eneissues
 Revi
ewofpor tf
oli
osofevidenceandthir
dpar t
yworkpl
acereportofon-t
he-
j
obperformanceofthecandidate

CBCCooker
yNCI
I -66-
LO3. DI
SPOSEWASTE

ASSESMENTCRI TERIA:
1.Wast esaresortedanddi
sposedaccordi
ngtohygi
ener egul
ati
ons,
enterpri
sepracti
cesandstandar
dprocedures
2.Cl eaningchemicalsar
edisposedsaf
elyandaccor
dingt ost
andard
procedures
3.Linensar esortedandsafel
yremovedaccordi
ngtoenterpri
seprocedur
es

CONTENTS:
 Foodpr eparationandpr esentationar eashygienicall
yandinaccordance
withfoodsaf etyandoccupat ionalhealthandsaf etyregul
ati
ons
 Occupat i
onal healt
handsaf etyrequi r
ement sforbending,l
i
fti
ng,carr
ying
andusi ngequi pment
 Logi calandt i
me- effi
cientwor kflow
 Hy gi
eneandcr oss-contaminat i
oni ssuesrelatedtofoodhandli
ngand
preparati
on
 Sani ti
zinganddi sinfecti
ngpr ocedur esandt echniques
 Wast emanagementanddi sposal proceduresandpr acti
ces

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
 Fir
stAidKit  Fl
oormops  Pen  Manual s
 LCDPr oj
ect
or  MopSqueezer  Paper  Books
(Opti
onal
)  Broom ( t
ambo)  Notebook  Video( CD)
 Overhead  Dustpan  Mat er
ials
Proj
ector  Garbagebi n(
4 safety
(Opti
onal
) gals.
) handbook
 Li
quidsoap (gi
venby
di
spenser suppli
er s).
 Papert owel Thisdet ai
ls
di
spenser theproperuse
 Cleaning andcar eof
Chemi cals thei
r
 Detergent chemical sand
 Saniti
zingagent equipment .

METHODOLOGI ES:
 Discussion/demonst
rat
ion
 Videov i
ewing

ASSESSMENTMETHODS:
 Directobservat
ionofthecandidat
ewhilecleani
ngakit
chen
 Wr i
ttenororalquest
ionstotestknowl
edgeofcandidate’
soncleaning
materi
alsandequipmentandhy gi
eneissues
 Rev i
ewofpor tf
oli
osofevidenceandthir
dpar t
yworkpl
acereportofon-t
he-
j
obperformanceofthecandidate

CBCCooker
yNCI
I -67-
UNI
TOFCOMPETENCY : PREPARESTOCKS,
SAUCESANDSOUPS

MODULETI
TLE : Pr
epar
ingst
ocks,
saucesandsoups

MODULEDESCRI
PTOR : Thi
smodul edealswiththeskill
s,knowledge,andat
ti
tude
requi
redtopreparevari
ousst ocks,saucesandsoupsina
commer ci
al/
inst
itut
ionalki
tchen

NOMI
NALDURATI
ON :24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1: Pr
epar
est
ocks,
glazes,
essencesr
equi
redf
ormenui
tems.

LO2: Pr
epar
esoupsr
equi
redf
ormenui
tem

LO3: Pr
epar
edsaucesr
equi
redf
ormenui
tems

LO4: St
oreandr
econst
it
utest
ocks,
saucesandsoups.

CBCCooker
yNCI
I -68-
LO1. PREPARESTOCKS,
GLAZESANDESSENCESREQUI
REDFORMENUI
TEMS

ASSESSMENTCRI
TERI
A:
1.Ingr
edient
sandf l
av or
ingagentsareusedaccordingtostandardsreci
pes
defi
nedbyt heenterpr
ise.
2.Vari
etyofstocks,sauces,gl
azes,fl
avori
ngs,
seasoningsareproduced
accordi
ngtot heenter
prisestandards.

CONTENTS:
 Typesofflavori
ngagentsanditsingredient
s
 Cl
assifi
cati
on/ t
ypesofstocks,
andgl azes,.
 Vari
etyofflavor
ingandseasonings
 Usesofflavori
ngagents,st
ocks,glazesandseasoni
ng.

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT TOOLS
SUPPLI
ES&MATERI
ALS
 LCDPr oject
or  pot sandpans Sel
ecti
onofst ocks  Manuals
(Opt i
onal)  bowl sand  Stocks  Books
 Ov erhead measur ingcups - dar k  Video
Projector  wei ghingscal es - li
gh t (CD)
(Opt i
onal f
or  cleaningmat eri
als - be ef
l
ect ure)  knife - chi cken
 Telev i
sionand  choppi ngboar d - v eget able
mul ti
medi a  woodenspoon - fi
s h
player - sauces
 mi xingbowl
 Whi teboard - basi candf ini
shed
 li
nen
 Appl i
cable sauces
 teat owel s - r educedsauces
equipmentas  ser vi
ettes
prescr i
bedby - t hickenedsauces
 tablecl oth - Hot , warm and
Training
 apr ons coldemul sions
regulation
 uniforms I
ngredi
ent s
- Meat
hairrestraint
s - Beef
- t oque, - Por k
- caps, - Poul try
- hai rnets - Seaf ood
- Roux
- But ter
- Fl our
- Sal t
- Pepper
- Sugar
- Thi ckeningagent
- Wat er

CBCCooker
yNCI
I -69-
 EQUI
PMENT TOOLS
SUPPLI
ES&MATERI
ALS
- Fl
avor
ingagent
- Gl
azes

METHODOLOGI
ES:
 Lectur
e/demonst
rat
ion
 Videoviewi
ng

ASSESSMENTMETHODS:
 Directobservat
ionofthecandidatewhil
eprepari
ngstocks, essencesand
glazesrequir
edf ormenuitems.
 Testsoncandi date’
sknowledgeofdiff
erentkindsofstocks,essences
andgl azes
 Rev i
ewofpor tf
oliosofevi
denceandthirdpart
yworkplacereportsofon-
the-j
obperformancebyt hecandidat
e

CBCCooker
yNCI
I -70-
LO2. PREPARESOUPSREQUI
REDFORMENUI
TEMS

ASSESSMENTCRI
TERI
A:

1.Correctingredientswer esel ectedandassembl edtopr eparesoups,

incl
uding
stocksandpr eparedgar ni
shes
2.Varietyofsoupswer epr epar edaccordi
ngt oenter
prisestandards
3.Clari
fying,t
hickeningagent sandconv eni
encepr oductswer eusedwhere
appropr i
ate
4.Soupsar eevaluatedforf l
av or,col
or,
consistencyandt emperatur
erelat
ed
problemswer eidenti
fiedandaddr essed
5.Soupswer epr esent
edatt her i
ghtfl
avor,color
,consi
stencyandt emperatur
e,i
n
cl
eanser vicewar ewithoutdr i
psandusingsui t
ablegar ni
shesand
accompani ment s

CONTENTS:

 Vari
etyofsoupsf r
om dif
ferentr
ecipesfordif
ferentcult
uralbackgr
ounds
 I
dentifi
eddi fferentclassi
fi
cati
onsofsoups
 Commonpr oblemsonsoupsandhowt oidenti
fyandr ect
ifythem
 Commoncul inarytermsonsoupsandwhi chareusedi ntheindust
ry
 Useofv ari
ousst ocksandbasesf orav ari
etyofsoups
 Pri
nciplesandt echniquesofproducing
 Organizationalskill
sandt eamwork
 Safewor kpractices

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENTand
SUPPLI
ES&MATERI
ALS
TOOLS
 LCDPr oject
or Sel
ect
ionofSt ocks  Stocksandsauces
(Opt i
onal) - dar k - St ocks
 Ov erhead - l
igh t o Beefst ock
Projector(Optional - beef o Chi ckenst ock
forlecture) - chi cken o Fi shst ock
 Tel ev i
sionand - veg etable o Veget ablest ock
mul ti
medi aplayer - f i
sh o Br ownst ock
 Whi teboard - sauces - Sauces
- basi candf i
nished o Whi t
e
LEARNI NGMATERI ALS sau ces o Br own
- r educedsauces o Red
 Manual s - t hi
ckenedsauces o Yel l
ow
 Books - Hot ,warm andcol d  Thickeningagent s
 Vi deo( CD) emu l
s i
ons - Fatf lour
 Soups o Roux
- Thi n o Beur remani e
- Cl ear - St arch-wat er
- Consommé o Fl our-wat er
- Nat urall
ythick o St arch–wat er
- Ar ti
f i
cial
lythickened o Li ai
son
- Speci alt
ysoups– - Conv enience
CBCCooker
yNCI
I -71-
 EQUI
PMENTand
SUPPLI
ES&MATERI
ALS
TOOLS
Tool
s boui
ll
abaisse, pr
oducts
chowders,etc. o Bases
- pot sandpans o Bouil
l
oncubesor
- bowl sand powder s
measur ingcups o Fl
avorenhancers
- wei ghingscales o Demi glaze
- cleaningmat eri
als o Fl
avoringpacks
- knife –sini
gang,
- choppi ngboar d menudo, etc.
- woodenspoon
- mi xingbowl
- l
inen
- teat owel s
- ser vi
ettes
- tablecl oth
- apr ons
- uniforms

hai
rrestr
aint
s
- t oque,
- caps,
hair
nets

METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Dir
ectobser
v at
ionofthecandidatewhilemakingsoups
 Demonstrat
ionofsampledishespr eparedbythecandi
date
 Writ
tenororalquest
ionstotestcandidate’
sknowledgeonsoups
 Revi
ewofpor tf
oli
osofevidenceandt hi
rdpart
ywor kpl
acerepor
tsofon-
the-
job
perf
ormancebyt hecandi
date,e.g.menus

CBCCooker
yNCI
I -72-
LO3. PREPAREDSAUCESREQUI
REDFORMENUI
TEM

ASSESSMENTCRI
TERI
A:

1.Vari
etyofhotandcol dsaucesarepreparedfr
om cl assi
cal
andcont emporar
y
reci
pesbasedont her equir
edmenui tems
2.Deri
vativ
eswer emadef r
om mot hersauces
3.Vari
etyofthickeningagent s,seasoni
ngsandf l
avor
ingswereusedappr opri
atel
y
4.Sauceswer eevaluat edforfl
avor,col
orandconsist
encyandr el
atedprobl
emsar e
i
dentif
iedandaddr essed

CONTENTS:
 Vari
etyofhotandcol dsauces
 Classifi
cat ionsofsauces
 Vari
etyoft hickeningagent s
 Commonpr oblemsonsauceandhowt oidenti
fyandrect
if
ythem
 Commoncul inarytermsonsauceandwhi chareusedint
heindust
ry
 Useofv ari
ousst ocksandbasesf oravar
ietyofsauces
 Pri
nciplesandt echniquesofproduci
ngsauce
 Organizational skill
sandt eamwork
 Safewor kpr actices
 Hygienicpr inciplesandpr act
ices

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENTandTOOLS SUPPLI
ES&MATERI
ALS LEARNI
NGMATERI
ALS
EQUIPMENT  Stocksandsauces  Manuals
- LCDPr oject
or - St ocks  Books
(Opt i
onal) o Beefst ock  Vi
deo(CD)
- Ov erhead o Chi ckenst ock
Projector o Fi shst ock
(Opt i
onal f
or o Veget ablest ock
lecture) o Br ownst ock
- Telev i
sionand - Sauces
mul ti
medi a o Whi t
e
player o Br own
- Whi teboard o Red
- Appl i
cable o Yel l
ow
equipmentas  Thickeningagent s
prescr i
bedby - Fatf lour
Training o Roux
regulations o Beur remani e
- St arch-wat er
o Fl our-wat er
o St arch–wat er
o Li ai
son
- Conv eniencepr oducts
o Bases

CBCCooker
yNCI
I -73-
 EQUI
PMENTandTOOLS SUPPLI
ES&MATERI
ALS LEARNI
NGMATERI
ALS
TOOLS o Bouil
loncubesor
- pot sandpans powder s
- bowl sand o Fl
avorenhancer s
measur ingcups o Demi glaze
- wei ghingscales Fl
avoringpacks–
- cleaningmat eri
als si
nigang, menudo,
- knife etc.
- choppi ngboar d
- woodenspoon
- mi xingbowl
- li
nen
- teat owel s
- ser vi
ettes
- tablecl oth
- apr ons
- uniforms

hairr
estr
aint
s
- t oque,
- caps,
hai
rnets

METHODOLOGI
ES:

 Lectur
e/demonst
rat
ion
 Videoviewi
ng

ASSESSMENTMETHODS:

 Directobserv
ation
 Testsoncandi dat
e’sknowledgeofdi
fferentsauces
 Rev i
ewofpor t
foli
osofev i
denceandthir
dpar t
yworkpl
acer
epor
tsofon-
the-j
obperformancebyt hecandi
date

CBCCooker
yNCI
I -74-
LO4. STOREANDRECONSTI
TUTESTOCKS,
SAUCESANDSOUPS

ASSESSMENTCRI
TERI
A:

1.Stocks,
saucesandsoupsar estoredcorr
ect
lyattheri
ghttemperat
ureto
maintai
noptimum f
reshnessandqual i
ty
2.Stocks,
saucesandsoupsar ere-heat
ed/r
econst
it
utedtoappropr
iat
estandar
ds
ofconsist
ency

CONTENTS:

 Hygieni cpri
nciplesandpr act
ices
 Storingandr econst i
tuti
ngproceduref
orstocks,
saucesandsoups
 Logical andtimeef fi
cientworkfl
ow
 Principlesandt echniquesofstori
ngstocksandsaucesaccor
dingt
oindust
ry
standar ds
 Organi zati
onalskill
sandt eamwork
 Safewor kpractices

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:
EQUI
PMENTAND
TOOLS SUPPLI
ES&MATERI
ALS

EQUIPMENT Selecti
onofst ocksand  Stocksandsauces
- LCDPr ojector sauces: - St ocks
(Opt i
onal )  St ocks o Beefst ock
- Ov erhead - dar k o Chi ckenst ock
Project or - l i
ght o Fi shst ock
(Opt i
onal for - beef o Veget ablest ock
lecture) - chi cken o Br ownst ock
- Telev isionand - v eget able - Sauces
mul timedi a - f i
sh o Whi te
player - sauces o Br own
- Whi teboar d - basi candf i
nished o Red
sauces o Yel l
ow
- LEARNI NG - r educedsauces  Thickeningagent s
MATERI ALS - t hi
ckenedsauces - Fatf lour
- Hot ,war m andcol d o Roux
- Manual s emul sions o Beur r
emani e
- Books
 Soups - St arch-wat er
- Video( CD)
- Thi n o Fl our-wat er
- Cl ear o St arch–wat er
TOOLS
- Consommé o Li ai
son
- Nat urall
yt hick - Conv enience
- pot sandpans
- Ar ti
f i
ciall
yt hickened product s
- bowl sand
- Speci alt
ysoups– o Bases
measur ing
boui l
labaisse, o Boui l
loncubesor
cups
chowder s,et c. powder s
- wei ghi ng
o Fl avorenhancer s
scal es
o Demi glaze
- cleani ng
o Fl avoringpacks
mat er ials
–si nigang,
CBCCooker
yNCI
I -75-
 EQUI
PMENTAND
TOOLS SUPPLI
ES&MATERI
ALS

- knif
e menudo,
etc.
- chopping
board
- woodenspoon
- mixingbowl
- l
inen
- teatowels
- servi
ettes
- tabl
ecloth
- aprons
- unif
orms

hai
rrestr
aint
s
- toque,
- caps,
hair
nets
METHODOLOGIES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Directobservat
ionofthecandi dat
ewhilereconst
it
uti
ngstocks,
saucesandsoups
 Demonst rat
ionofsampl edishespreparedbythecandidat
e
 Wr i
ttenororalquesti
onstot estcandi
date’
sknowledgeonsauces,soupsand
stocks
 Rev i
ewofpor tf
oli
osofev i
denceandt hir
dpar t
yworkpl
acereport
sofon-the-
job
performancebyt hecandi
dat e,e.
g.menus

CBCCooker
yNCI
I -76-
UNI
TOFCOMPETENCY : PREPAREAPPETI
ZERS

MODULETI
TLE :
PREPARI
NGAPPETI
ZERS

MODULEDESCRI
PTOR : Thismoduledealswit
htheskil
lsandknowledgerequi
redi
n
prepar
ingandpresent
inghotandcoldappeti
zer
s

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
se’
enpl
ace

LO2. Pr
epar
ear
angeofappet
izer
s

LO3. Pr
esentar
angeofappet
izer
s

LO4.St
oreappet
izer
s

CBCCooker
yNCI
I -77-
LO1. PERFORM MI
SE‘
ENPLACE

ASSESSMENTCRI TERI A:
1.Tools, utensilsandequi pmentar ecleaned,saniti
zedandpr eparedbasedon
ther equiredt asks
2.Ingredientsar ei denti
fi
edcor r
ectl
y,accordingt ostandardrecipes,or
enter pr
iser equirement s
3.Ingredientsar eassembl edaccordi
ngt ocor r
ectsequence, qualityand
speci fi
cationsr equir
ed
4.Ingredientsar epr eparedbasedont her equiredform andt i
mef rame
5.Frozeni ngr edientsaret hawedfoll
owingent erpri
sepr ocedures.
6.Wher enecessar y,r
awi ngredi
entsarewashedwi thcleanpot ablewater.

CONTENTS:

 Variet
yandi ngredient sofappetizers.
 Classifi
cationofappet izers
 Tools,equi pment s,utensilsneededi nprepari
ngappeti
zers
 Histori
cal developmentandcur r
entt r
endsi nappeti
zers
 Nutrit
ional val
uesofappet i
zers
 Commoncul i
narytermsonappet izerswhichareusedintheindustr
y
 Logicalandt i
meef f
icientworkf l
ow
 Wast emi nimizationt echniquesandenv ironmental
consider
ationsi
n
specifi
crel at
iont osal ads
 Preparati
onofdi shesf orcustomerswi t
hintypi
calworkpl
acetime
constrai
nt s

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng
LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional  Appetizersmayi ncl
udebutnot  Manuals
forl ectur e) l
imitedt o:  Books
 Ov er headPr ojector - Ho rs d’oeuvr
es –hotor  Vi
deo(CD)
(Opt ional forlecture) cold
 Tel ev i
sionand - Canapes
mul t
imedi apl ayer - Sav ouri
es
 Whi t
eboar d - An t
ip asto
 Appl icabl eequi pmentas - Tapas
prescr ibedbyTr aining - Fingerf oods
regul ations - Sa ndw i
c hes–hotorcol
d
 Elect ri
c, gasori nducti
on - Rel ish
ranges - Dips
 Ov ens, incl udingcombi - Ter rines
ovens - co cktai
ls
 Mi crowav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
CBCCooker
yNCI
I -78-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Bl
enders
 Mixers
 Sl
icers
 Pans
 Utensi
ls
 Ti
lti
ngfrypan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

CBCCooker
yNCI
I -79-
 METHODOLOGI
ES:

 Lect
ure/demonstrat
ion
 Fi
lmv i
ewing
 Onthejobexper
ience

ASSESSMENTMETHODS:

 Directobser
v at
ionofthecandidat
ewhil
eprepari
ngappet
izer
s
 Wr i
ttenororalquest
ionstotestknowl
edgeoncommodi t
yandfoodsafety
i
ssues
 Rev i
ewofpor tf
oli
osofevidenceandthi
rdpart
yworkpl
acerepor
tsofon-t
he
-
jobperformancebyt hecandidat
e

CBCCooker
yNCI
I -80-
 LO2. PREPARERANGEOFAPPETI
ZES

ASSESSMENTCRI
TERI
A:

1.Corr
ectequipmentar eselectedandusedi nthepr oducti
onofappetizers
2.Appeti
zersarepr oducedinaccor dancewithent erpr
isestandards
3.Gl
azesar ecorrectl
yselectedandpr epar
ed, wher erequi
red
4.Qual
itytri
mmingsandot herleft
oversareutil
izedwher eandwhenappr opri
ate
5.Appeti
zersarepr epared,usingsanit
arypractices
6.Appeti
zersaret astedandseasonedi naccor dancewi t
ht herequi
redtasteofthe
di
shes
7.Workplacesafetyandhy gienicprocedur
esar ef ol
lowedaccor di
ngtoent er
pri
seand
l
egalrequir
ement s

CONTENTS:

 Kindsandv arietyofappet izer

s
 Toolsandequi pmentneededi nprepar
ingappet
izer
 Histori
cal devel opmentofappet izer
s
 Hotandcol dappet i
zers
 Nutrit
ional val
uesofappet i
zers
 Met hodsofcooki ngappliedforappeti
zer
s
 Culi
nar ytermsf orappet i
zers
 Safewor kpr act ices
 Logicalandt i
meef fi
cientworkflow

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr ojector  Appeti
zersmayincl
udebutnot  Manuals
(optional f
or l
imit
edt o:  Books
l
ect ure) - Hor sd’oeuvr
es–hotorcold  Vi
deo(CD)
 Ov erheadPr oj
ector - Canapes
(Opt i
onal f
or - Sav ouri
es
l
ect ure) - Ant i
pasto
 Telev i
sionand - Tapas
mul ti
medi aplayer - Fingerfoods
 Whi teboard - Sandw i
ches–hotorcol
d
 Appl i
cable - Relish
equipmentas - Di
ps
prescr i
bedby - Terrines
Training - cockt ai
l
s
regulations

TOOLS

- pot
sandpans
- bowl
sand

CBCCooker
yNCI
I -81-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
measur ingcups
- weighingscal es
- cleaningmat eri
als
and
- l
inen
- teat owels
- serviett
es
- tablecloth
- aprons
- uniforms
- hairrestrai
nts
toque,
caps,
hair
nets

METHODOLOGI
ES:

 Lectur
e/demonst
rat
ion
 Videoviewi
ng

ASSESSMENTMETHODS:

 Directobser
v at
ionofthecandidat
ewhil
eprepari
ngappet
izer
s
 Wr i
ttenororalquest
ionstotestknowl
edgeoncommodi t
yandfoodsafety
i
ssues
 Rev i
ewofpor tf
oli
osofevidenceandthi
rdpart
yworkpl
acerepor
tsofon-t
he
-
jobperformancebyt hecandidat
e

CBCCooker
yNCI
I -82-
LO3. PRESENTARANGEOFAPPETI
ZERS

1.Appeti
zer
sarepresentedatt
ract
ivel
yaccordi
ngt oenter
pri
sest
andar
ds
2.Appeti
zer
sarepresentedusi
ngsanitar
ypractices
3.Sui
tabl
eplat
eareselectedaccor
dingtoenterprisestandar
ds
4.Factor
sinpl
ati
ngdishesareobser v
edinpresent i
ngpoultr
yandgamedishes

CONTENTS:

 Factor
sinplat i
ngappet izers
- Appeal
- Colorandcont rast
- Temper at
ur eoffoodser vice
- Classi
calandi nnov ati
vear rangementstyl
e
 OHSr equir
ement s
At t
ract
ivepresentationtechni quesforappet
izer
s
Wast emi ni
mi zati
ont echniquesandenv ir
onmental
consi
der
ati
onsi
n
specif
icrelati
ont oappet izers

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr ojector  Appeti
zersmayi ncl
udebutnot  Manuals
(optional f
or l
imit
edt o:  Books
l
ect ur e) - Hor sd’ oeuvres–hotorcold  Vi
deo(CD)
 Ov erheadPr oj
ector - Canapes
(Opt i
onal f
or - Sav ouri
es
l
ect ur e) - Ant i
past o
 Telev isionand - Tapas
mul timedi aplayer - Fingerf oods
 Whi teboar d - Sandw i
c hes–hotorcold
 Appl icable - Relish
equi pmentas - Di
ps
prescr i
bedby - Terrines
Traini ng - cocktai
ls
regul ations - Fruitsauces
- others
TOOLS - Col
dd r
essings

- potsandpans
- bowl sand
measur ingcups
- weighingscales
- cleaningmateri
als
and
- l
inen
- teatowel s
- serviett
es
CBCCooker
yNCI
I -83-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
- tableclot
h
- aprons
- uniforms
- hairrestr
aint
s
toque,
caps,
hairnets

METHODOLOGI
ES:

 Lectur
e/demonst
rat
ion
 Videoviewi
ng

ASSESSMENTMETHODS:

 Observat
ion
 Demonstrat
ion
 Wri
ttenandoralquest
ioni
ng

CBCCooker
yNCI
I -84-
LO4. STOREAPPETI
ZERS

ASSESSMENTCRI
TERI
A:

1.Quali
tytri
mmi ngsandotherlef
toversareuti
l
izedwhereandwhenappropri
ate
2.Appeti
zersarekeptinappropri
ateconditi
onsbasedonenterpr
isepr
ocedures
3.Requi
redf oodstor
agecontainer
sar eusedandstoredinpr
opertemperat
ures
tomaintai
nf r
eshness,
qualit
yandt ast
e

CONTENTS:

 Stor
ingtechni
ques,t
emperat
ure,
safet
yandhy gi
enest
andar
dsi
nst
ori
ng
appeti
zers
 Safeworkpracti
cesappl
i
edinstori
ngappet
izers

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr ojector  Appeti
zersmayi ncl
udebutnot  Manuals
(optional f
or l
imit
edt o:  Books
l
ect ure) - Hor sd’ oeuvres–hotorcold  Vi
deo(CD)
 Ov erheadPr oj
ector - Canapes
(Opt i
onal f
or - Sav ouries
l
ect ure) - Ant i
past o
 Telev i
sionand - Tapas
mul ti
medi aplayer - Fingerf oods
 Whi teboard - Sandw i
c hes–hotorcold
 Appl i
cable - Relish
equipmentas - Di
ps
prescr i
bedby - Terrines
Training - cocktai
ls
regulations - Fr
uits auces
 Freezer - others
 Ref r
igerator - Col
dd r
essings

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
als
and
- l
inen
- teatowel s
- serviettes
- tablecl oth
- aprons
CBCCooker
yNCI
I -85-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
- uni
forms
- hai
rrest
rai
nts
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lectur
e/demonst
rat
ion
 Videoviewi
ng

ASSESSMENTMETHODS:

 Observat
ion
 Demonstrat
ion
 Wri
ttenandoralquest
ioni
ng

CBCCooker
yNCI
I -86-
UNI
TOFCOMPETENCY :PREPARESALADSANDDRESSI
NGS

MODULETI
TLE :PREPARI
NGSALADSANDDRESSI
NG

MODULEDESCRI
PTOR : Thismoduledeal
swit
htheski
ll
s,knowledge,
andatti
tudes
requi
redt
oprepareandpr
esentsaladsanddressi
ngs

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
seenpl
ace

LO2. Pr
epar
evar
iet
yofsal
adsanddr
essi
ngs

LO3. Pr
esentav
ari
etyofsal
adsanddr
essi
ngs

LO4. St
oresal
adsanddr
essi
ngs

CBCCooker
yNCI
I -87-
LO1.PERFORM MI
SEENPLACE

ASSESSMENTCRI
TERI
A:

1.Tools, utensilsandequi pmentar ecleaned,saniti

zedandpr eparedbasedon
ther equiredt asks
2.I
ngr edientsar ei denti
fi
edcor r
ectl
y,accordingt ostandardrecipes,r
ecipecar
ds
orent erpriser equir
ement s
3.I
ngr edientsar eassembl edaccordi
ngt ocor r
ectquant i
ty,t
ypeandqual i
ty
required
4.I
ngr edientsar epr eparedbasedont her equiredform andtimef rame
5.Frozeni ngr edientsaret hawedfoll
owingent erpri
seprocedures.
6.Wher enecessar y,r
awi ngredi
entsarewashedwi thcleanpot ablewater.

CONTENTS:

 Var i
etyandi ngr edient sofsaladsf r
om di f
ferentreci pes.
 Classi fi
cat ionofsal ads
 Tool s,equi pment s, utensi l
sneededi nprepar i
ngsal ads
 Histor i
cal dev elopmentandcur r entt r
endsi nappet izer s
 Suitabl ecommodi ti
esandf oodcombi nationsf orusei nsalads
 Compat ibledr essingsandsaucesf orincor poratingi ntosalads
 Nut r
itional valuesofsal adsandt heef f
ect sofcooki ng
 Commoncul inaryt ermsonsal adswhi char eusedi nt heindustry
 Safewor kpr acticesonusi ngkni v es
 Principlesandpr act icesofhy gienei ncludingappr opriatedress
 Logical andt imeef ficientwor kf low
 Wast emi nimi zationt echniquesandenv ir
onment alconsi derat
ionsi
n
speci fi
cr elationt osal ads
 Prepar at ionofdi shesf orcustomer swi thi
nt ypical wor kpl
acetime
const raint s

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT SUPPLI
ES&MATERI
ALS
 Elect r
ic,gasor Sel
ecti
onofsal ads
i
nduct i
onr anges Leafy
 Ov ens, i
ncluding Non- l
eafy
combi ov ens Protein
 Mi crowav es Combi nati
on
 Grillsandgr iddl
es
Congeal ed
 Deepf ryers
Fruit
 Sal amander s
Cooked
 Foodpr ocessors
 Dressingsandsauces
 Blender s mayi ncludebutnot
 Mi xers li
mitedto:
CBCCooker
yNCI
I -88-
 EQUI
PMENT SUPPLI
ES&MATERI
ALS
 Sli
cer s - Eggoi lemulsi
ons
 Pans - Vineg aroi
ldressi
ngs
 Utensi l
s - Salsa
 Til
tingf rypan - Fruitsauces
 Steamer s - Others
- Col
dd r
essings
 Bainemar ie
 Mandol i
ne
 LCDPr ojector
(Optional)
 Over head
Projector(Optional
forlecture)
 Telev i
sionand
mul ti
medi aplayer
 Whi teboard

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
als
and
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets
LEARNI
NGMATERI
ALS

 Manuals
 Books
 Vi
deo(CD)

METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Or
alquestioni
ng
 Vi
deov i
ewing

ASSESSMENTMETHODS:

CBCCooker
yNCI
I -89-
  Dir
ectobser
v at
ion
 Demonstrat
ion
 Writ
tenororalquest
ions
 Revi
ewofpor tf
oli
osofevidenceandt
hirdpar
tywor
kpl
acer
epor
tsofon-
the-
job
perf
ormancebyt hecandi
date,e.
g.menus

CBCCooker
yNCI
I -90-
LO2. PREPAREVARI
ETYOFSALADANDDRESSI
NGS

ASSESSMENTCRI
TERI
A:

1.Varietyofsaladsar epreparedusingfresh(seasonal)i
ngredient
saccor dingto
accept abl
eent erpri
sestandardstomaxi mizeeati
ngqualiti
es,characteri
sti
cs
andt aste
2.Dressingsar epr epar
edsui t
ablet
oeitherincorpor
ateint
o, oraccompanysal ads
3.Prepar edsaladsaddr essingsaretastedandseasonedi naccor dancewi tht
he
requiredtaste
4.Wor kplacesafet yandhygienicpr
ocedur esarefol
lowedaccor di
ngt oenterpr
ise
andl egalrequirements

CONTENTS:

 Typesandcl assificati
onofsal ads
 TypesofSaladdr essings
 Compat i
bledressi ngandsaucesf ori
ncorporat
ingi
ntosal
ads
 Foodcombi nationsusei nsaladanddressings
 Commonpr oblemsonsal adsandsaladdr essi
ngpr
eparat
ionandhowt
oident
if
y
andrecti
fythem
 Nutri
ti
onalvaluesofsal ad
 Safeworkpr acti
cesi npr epar
ingsalad
 Pri
ncipl
esandpr act i
cesofhy giene

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT SUPPLI
ES&MATERI
ALS
 LCDPr oject or Sel
ecti
onofsal ads
(Opt ional ) Leafy
 Ov er head Non- leafy
Proj ector( Optional Protei n
forl ectur e)
Combi nation
 Tel ev i
sionand
Congeal ed
mul ti
medi apl ayer
 Whi teboar d Fruit
Cooked
 Elect ri
c, gasor
i
nduct ionr anges  Dressingsandsauces
mayi ncludebutnot
 Ov ens, incl uding
li
mitedt o:
combi ov ens
- Eggoi l emul sions
 Mi cr owav es
- Vinegaroi l
dr essi
ngs
 Grillsandgr iddles - Salsa
 Deepf r
y ers - Fruitsauces
 Sal amander s - Other s
 Foodpr ocessor s -
Colddr essings
 Blender s -
 Mi xer s
 Sli
cer s
 Pans
 Utensi l
s
 Tiltingf rypan
CBCCooker
yNCI
I -91-
 EQUI
PMENT SUPPLI
ES&MATERI
ALS
 Steamer
s
 Bainemari
e
 Mandoli
ne

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
als
and
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets
LEARNI
NGMATERI
ALS

 Manuals
 Books
 Vi
deo(CD)

METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Dir
ectobser
v at
ion
 Demonstrat
ion
 Writ
tenororalquest
ionst
o
 Revi
ewofpor tf
oli
osofevi
denceandt
hirdpar
tywor
kpl
acer
epor
tsofon-
the-
job
perf
ormancebyt hecandi
dat
e,e.
g.menus

CBCCooker
yNCI
I -92-
LO3. PRESENTAVARI
ETYOFSALADSANDDRESSI
NGS

ASSESSMENTCRI
TERI
A:

1.Sui
tabl
eplatear eselectedaccordi
ngtoenterpr
isestandards
2.Sal
adsarepr esentedattract
ivel
yaccor
dingtoenterpri
sestandar
ds
3.Sal
adsanddr essingar eaccompaniedbasedoncl i
entsrequi
rement
s
4.Sal
adsanddr essingsar epresentedhygi
enical
l
y ,
logi
call
yandsequent
ial
l
y
wit
hint
her equiredti
mef rame

CONTENTS:

 Att
ractivepresent ati
ont echniques
 Factorstoconsideri npl ati
ngsal ad
 Commoncul inaryt ermsonsal adanddr essings
 Hy gienicpri
nciplesandpr actices
 Logi calandtimeef fi
cientwor kflow
 Principlesandt echniquesofpr esenti
ngsaladandsaucesaccordi
ngt
oindust
ry
st
andar ds
 Or ganizati
onalski l
lsandt eamwor k
 Saf ewor kpractices
 Wast eminimizationt echniquesandenv i
ronment-
fr
iendl
ypr
acti
ces

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

EQUI
PMENT SUPPLI
ES&MATERI
ALS
 LCDPr ojector Sel
ecti
onofsal ads
(Opt i
onal ) Leafy
 Ov erhead Non- leafy
Projector( Optional Protei n
forlectur e)
Combi nation
 Telev i
sionand
Congeal ed
mul ti
medi aplayer
 Whi teboar d Fruit
TOOLS Coo ked
 Dressingsandsauces
- pot sandpans mayi ncludebutnot
- bowl sand li
mitedt o:
- Plast i
cwr ap - Eggo i
l emul sions
- Alumi num f oil - Vinegaroi l
dr essi
ngs
- measur ingcups - Salsa
- wei ghingscal es - Fruitsauces
- cleaningmat erial
s - O t
h ers
and -
Colddr essings
-
- l
inen
- teat owels
- serviett
es
- tablecloth
- aprons
- uniforms
- hairrestrai
nts
CBCCooker
yNCI
I -93-
 EQUI
PMENT SUPPLI
ES&MATERI
ALS
toque,
caps,
hai
rnet
s
LEARNI
NGMATERI
ALS

 Manuals
 Books
 Vi
deo(CD)

METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Dir
ectobser
v at
ion
 Demonstrat
ion
 Writ
tenororalquest
ioni
ng
 Revi
ewofpor tf
oli
osofevidenceandt
hirdpar
tywor
kpl
acer
epor
tsofon-
the-
job
perf
ormancebyt hecandi
date,e.
g.menus

CBCCooker
yNCI
I -94-
LO4. STORESALADSANDDRESSI
NGS

ASSESSMENTCRI
TERI
A:

1.Saladsar
ekeptinappr
opri
atecondi
ti
onsbasedonent
erpri
seprocedures
2.Requir
edcontai
nersar
eusedandstoredi
npropert
emperatur
etomai ntai
n
fr
eshness,qual
i
tyandtast
e

CONTENTS:

 Storingt echniques,temperat
ure,safet
yandhy gi
enest
andar
dsinst
ori
ng
saladsanddr essing
 Saf ewor kpr acti
cesappli
edinstoringappet
izers
 Hy gienicpr i
nciplesandpract
icesinstori
ngandhandli
ngsal
adandsal
ad
dressing
 Logi cal andt i
meef f
ici
entworkflow

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:
EQUI
PMENT SUPPLI
ES&MATERI
ALS
 LCDPr oject or Sel
ecti
onofsal ads .
(Opt ional ) Leafy
 Ov er head Non- l
eafy
Proj ector( Optional Protein
forl ectur e)
Combi nation
 Tel ev i
sionand
Congeal ed
mul ti
medi apl ayer
 Whi teboar d Fruit
Cooked
LEARNI NGMATERI ALS  D r
essingsandsauces
mayi ncludebutnot
 Manual s li
mitedt o:
 Books - Eggoi lemul si
ons
 Vi deo( CD) - V i
neg aroil
d ressi
ngs
 El ect ri
c, gasor - Salsa
i
nduct ionr anges - F r
uitsauces
 Ov ens, incl uding - O t
h ers
combi ov ens -
Colddr essi
ngs
-
 Mi cr owav es
 Gr illsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Bl ender s
 Mi xer s
 Sl i
cer s
 Pans
 Ut ensi l
s
 Ti ltingf rypan
 St eamer s
CBCCooker
yNCI
I -95-
 EQUI
PMENT SUPPLI
ES&MATERI
ALS
 Bai
nemari
e
 Mandol
i
ne

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
als
and
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Di
rectobser
v at
ion
 Demonstrat
ion
 Wri
ttenororalquest
ioni
ng

CBCCooker
yNCI
I -96-
UNI
TOFCOMPETENCY : PREPARESANDWI
CHES,

MODULETI
TLE : PREPARI
NGSANDWI
CHES

MODULEDESCRI
PTOR : Thismoduledealswit
htheskil
lsandknowl
edger
equi
redi
n
prepar
ingandpresent
ingsandwiches

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
seenpl
ace

LO2. Pr
epar
evar
iet
yofsandwi
ches

LO3. Pr
esentav
ari
etyofsandwi
ches

LO4.St
oresandwi
ches

CBCCooker
yNCI
I -97-
LO1. PERFORM MI
SEENPLACE

ASSESSMENTCRI TERI A:
1.Tool s, utensilsandequi pmentar ecleaned,sani
ti
zedandpr eparedbasedonthe
requiredt asks
2.I ngredientsar ei denti
fi
edcor r
ectl
y,accordi
ngt ostandardrecipes,r
ecipecar
dsor
enterpriser equirement s
3.I ngredientsar eassembl edaccordi
ngt ocorr
ectquant it
y,ty
peandqual i
ty
required
4. Ingredi entsar epr epar
edbasedont herequi
redfor m andtimef r
ame
5.Fr ozeni ngredi entsaret hawedfoll
owingenterpri
sepr ocedures.
6.
6.Wher enecessar y,rawingredi
entsarewashedwi thclean
potablewat er

CONTENTS:

 Var i
etyandi ngredient sofsandwi ches
 Classificat
ion,kindsofsandwi ches
 Tools, equipment s, utensi
l
sneededi npr epari
ngsandwi ches
 Historicaldevelopmentandcur renttrendsofsandwi ches
 Compat ibl
edr essingsandsaucesf orincorporat
ingintoappeti
zer
s
 Nut r
it
ional val
uesofappet i
zer
sandt heeffect
sofcooki ng
 Commoncul i
naryt ermsonsandwi cheswhi chareusedi nthei
ndust
ry
 Safewor kpracticesonusi ngknives
 Principlesandpr act icesofhygienei ncludi
ngappr opr
iatedress

CONDI
TIONS:
Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

SUPPLI
ES& LEARNI
NG
EQUI
PMENT
MATERIALS MATERI
ALS
 El
ect ri
c, gasorinducti
onranges Sandwi ches  Manuals
 Ov ens,includingcombiovens  Regul ar  Books
 Micr owav es  Baked  Vi
deo(CD)
 Grill
sandgr iddl
es  Grill
ed
 Deepf r
y er
s  Fr i
ed
 Salamander s  Openf aced
 Foodpr ocessors  Sp eci
a lty
 Blender s  Mul ti
-decker
 Mixer s Wr aps
 Sl
icer s  Pinwheel ,
 Pans domi noor
 Utensi l
s che cker boar
d
 Til
tingf rypan sandwi ches
 Steamer s Techni
que s
 Bainemar ie
 Gar ni
shi ng
 Mandol i
ne
 Spr eadi ng
 LCDPr ojector(opti
onalf
orlectur
e)
 Lay er
ing
 Ov erheadPr ojector(
Opti
onalfor
l
ect ure)  Pi ping
CBCCooker
yNCI
I -98-
 SUPPLI
ES& LEARNI
NG
EQUI
PMENT
MATERIALS MATERI
ALS
 Televisionandmult
imediaplayer  Por
ti
oni
ng
 Whi t
eboar d  Mol
ding
 Applicableequi
pmentas  Cut
ti
ng
prescribedbyTrai
ningr
egulati
ons
TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Di
scussion/
/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Por t
fol
ioReportsuchast raini
ngrecordbookusedaspartofapprent
iceshipor
tr
aineeshiparr
angement s,samplingofmenuitemsprepar
edbyt hecandidate
 Directobservat
ionofthecandi dat
e
 ThirdPartyReportsuchasf eedbackfrom customeraboutmenui t
emsand
speedandt i
mi ngofservice
 Wr i
ttenororalquesti
oning
 Rev i
ewofpor tf
oli
osofev idenceandthir
dpartyworkpl
acerepor
tsofon-the-j
ob
performancebyt hecandidate

CBCCooker
yNCI
I -99-
LO2. PREPAREAVARI
ETYOFSANDWI
CHES

ASSESSMENTCRI
TERI
A:

1.Varietyofsandwi chesarepr eparedbasedonappr opriatet

echniques
2.Suitablebasesar eselectedf rom ar angeofbr eadt ypes
3.Sandwi chesar eproducedusi ngcor r
ectingredientstoanaccept ableent
erpr
ise
standard
4.Appr opriat
eequipmentar esel ectedandusedf ortoast i
ngandheating
accor di
ngt oenterpri
sepr ocedur esandmanuf acturer’
smanual
5.Sandwi chesar epreparedl ogicall
yandsequent ial
l
ywi thint
herequiredti
me
fr
ameand/ oraccordi
ngt ocust omer’srequest
6.Wor kplacesafetyandhy gieni cproceduresar efoll
owedaccor dingt o
enterpriseandlegal r
equirement s

CONTENTS:

 Diff
erenttypesofsandwi ches
 Breadsf orsandwi chesmaki ng
 Fi
lli
ngf orsandwi ches
 Component sandi ngr edientsofasandwi ch
 Tools,equipmentandut ensilsneededi npr epari
ngsandwi ches
 Prepareasandwi cheswi t
hini ndust ry-
reali
sticti
mef rames
 Suit
ablebr eads, f
il
lings, andi ngr edi ents
 Foodcombi nationsf orsandwi ches
 Commoncul inarytermsr el
at edt osandwi chest hatareusedinthei
ndust
ry
 Pri
nciplesandpr acticesofhy gi ene, i
ncludingdressst andards
 Basicfoodi nformat iononspeci al diet
aryneedsandcust omer
 Pastandcur renttrendsi nsandwi chpr eparation
 Hygienicfoodhandl ingpr actices
 Safewor kpr acti
cesoncut ti
ng
 Logicalandt ime-efficientwor kf low

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

SUPPLI
ES& LEARNI
NG
EQUI
PMENT
MATERIALS MATERI
ALS
 El
ect ri
c,gasorinduct
ionr
anges  HotSandwi ches  Manual s
 Ov ens,i
ncludi
ngcombi ov
ens - Regular  Books
 Microwav es - Baked  Vi
deo(CD)
 Grill
sandgr i
ddles - Gri
ll
ed
 Deepf ryer
s - Fri
ed
 Salamander s - Openf aced
 Foodpr ocessors  Col
dSandwi ches
 Blenders - Regular
- Speciali
st
 Mixers
- Multi
-
 Sl
icers
decker
 Pans - Wraps
 Utensils
CBCCooker
yNCI
I -100-
 SUPPLI
ES& LEARNI
NG
EQUI
PMENT
MATERIALS MATERI
ALS
 Ti
ltingf rypan - pi nwheel ,
 Steamer s domi noor
 Bainemar ie checker boa
 Mandol i
ne rd
 LCDPr ojector(optionalf
orlectur
e) sandwi che
 Ov erheadPr ojector(Opti
onal f
or s
l
ect ure) - fi
ll
edr olls,
foccaci aor
 Telev i
sionandmul t
imedi
apl ayer
pitabr ead
 Whi teboar d
 Specializedor
 Appl i
cabl eequipmentas
ethnicbr eads
prescr i
bedbyTr aini
ngregul
at i
ons
suchasdar kr ye,
glut
en- f
r ee,
TOOLS
Turkish
- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

CBCCooker
yNCI
I -101-
 METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Directobser
v at
ionofthecandidate
 ThirdPartyReportsuchasfeedbackfrom customeraboutmenuitems
andspeedandt i
mingofservice
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevidenceandthir
dpartyworkpl
acerepor
tsofon-
the
-j
obperformancebyt hecandidate

CBCCooker
yNCI
I -102-
LO3. PRESENTAVARI
ETYOFSANDWI
CHES

ASSESSMENTCRI TERIA:
1.Sandwichesar
epr oducedusi
ngcorrectingredi
entstoanacceptableenterpr
ise
standard
2.Sandwichesarepresentedhygi
eni
call
y,logical
l
yandsequent i
all
ywithintherequi
red
ti
mef r
ame
3.Sandwichesar
epr esent
edattr
acti
vel
yusi ngsuit
ablegarni
shes,condimentsand
servi
cewares
4.Factorsi
nplat
ingar eobser
vedinpresentingsandwiches

CONTENTS:
 Presentsandwichesat t
racti
vel
y
 Porti
oncont r
olforsandwiches
 Creati
vesandwi chpresentat
iontechni
ques
 Hygienicfoodhandli
ngpr acti
ces
 Safewor kpracti
cesonpr esenti
ngsandwiches
 Suit
ablestoragetechniquestomai nt
ainopti
mum qual
i
tyofi
ngr
edi
ent
s
 Organizat
ionalski
ll
sandt eamwor k
 Wast eminimizati
ontechniques

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 El
ect ri
c, gasorinduct i
onranges  HotSandwi ches  Manuals
 Ov ens,includingcombi ovens - Regul ar  Books
 Micr owav es - Baked  Vi
deo(CD)
 Grill
sandgr iddl
es - G r
ill
e d
 Deepf r
y ers - Fr ied
 Salamander s - O penf aced
 Foodpr ocessors  ColdSandwi ches
 Blender s - Re gula r
- Speci alist
 Mixer s
- Mul ti
-decker
 Sl
icer s
- Wr aps
 Pans - pi nwheel ,
 Utensi l
s domi noor
 Til
tingf rypan checker board
 Steamer s sandwi ches
 Bainemar ie - f i
ll
edr olls,
 Mandol i
ne foccaci aor
 LCDPr ojector(optionalf
orlectur
e) pitabr ead
 Ov erheadPr ojector(Opti
onal f
or  Specializedor
l
ect ure) ethnicbr eadssuch
 Telev i
sionandmul t
imedi
apl ayer asdar kr ye, glut
en-
 Whi teboar d fr
ee, Turkish
 Appl i
cabl eequipmentas
prescr i
bedbyTr aini
ngregulati
ons

CBCCooker
yNCI
I -103-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Directobser vati
onoft hecandidate
 ThirdPar tyRepor tsuchasfeedbackfrom customeraboutmenuitems
andspeedandt i
mi ngofservice
 Wr i
ttenexam
 Oral questioning
 Rev i
ewofpor tfol
iosofevidenceandthir
dpartyworkpl
acerepor
tsofon-
the
-j
obper formancebyt hecandidate

CBCCooker
yNCI
I -104-
LO4.STORESANDWI
CHES

PERFORMANCECRI
TERI
A:

1.Quali
tytri
mmingsandotherleft
oversareuti
li
zedwher
eandwhenappr opri
ate
2.Sandwi chesar
estor
edhy gi
enical
lyatthepropert
emperatur
econsideri
ngthe
fact
orsspeci
fi
edbytheenterpri
se
3.Sandwi chesar
ekeptinappropri
atecondit
ionstomai
ntainfr
eshness and
qual
ity

CONTENTS:

 Suit
ablestoraget echni
questomaintai
nopti
mum qual
i
tyofi
ngr
edi
ent
s
 Hygienicfoodhandl i
ngpracti
ces
 Safewor kpract i
cesoncutti
ng
 Propertemper atureinst
ori
ngsandwiches
 Organizat
ional ski
ll
sandteamwor k

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 El
ect ri
c, gasorinduct i
onranges  HotSandwi ches  Manuals
 Ov ens,includingcombi ovens - Regul ar  Books
 Micr owav es - Baked  Vi
deo(CD)
 Grill
sandgr iddl
es - G r
ill
e d
 Deepf r
y ers - Fr ied
 Salamander s - Openf aced
 Foodpr ocessors  Co l
dS a ndw iches
 Blender s - Regul ar
- Speci alist
 Mixer s
- Mul ti
-decker
 Sl
icer s
- Wr aps
 Pans - pi nwheel ,
 Utensi l
s domi noor
 Til
tingf rypan checker board
 Steamer s sandwi ches
 Bainemar ie - f i
ll
edr olls,
 Mandol i
ne foccaci aor
 LCDPr ojector(optionalf
orlectur
e) pitabr ead
 Ov erheadPr ojector(Opti
onal f
or  Specializedor
l
ect ure) ethnicbr eadssuch
 Telev i
sionandmul t
imedi
apl ayer asdar kr ye, glut
en-
 Whi teboar d fr
e e,Tu r
k i
s h
 Appl i
cabl eequipmentas
prescr i
bedbyTr aini
ngregulati
ons

TOOLS

CBCCooker
yNCI
I -105-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Di
scussion/demonst
rat
ion
 Vi
deov i
ewing

ASSESSMENTMETHODS:

 Directobser vati
onoft hecandidate
 ThirdPar tyRepor tsuchasfeedbackfrom customeraboutmenuitems
andspeedandt i
mi ngofservice
 Wr i
ttenexam
 Oral questioning
 Rev i
ewofpor tfol
iosofevidenceandthir
dpartyworkpl
acerepor
tsofon-
the
-j
obper formancebyt hecandidate

CBCCooker
yNCI
I -106-
UNI
TOFCOMPETENCY : PREPAREMEATDI
SHES

MODULETI
TLE : PREPARI
NGMEAT

MODULEDESCRI
PTOR : Thismoduledeal
swiththeskil
l
s, knowl
edgeand
att
it
uderequi
redinsel
ecti
ng,prepari
ng,
present
ing
andstor
ingmeats.

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
seenpl
ace

LO2. Cookmeatcut
sforser
vice

LO3. Pr
esentmeatcut
sforser
vice

LO4.St
oremeat

CBCCooker
yNCI
I -107-
LO1. PERFORM MI
SEENPLACE

ASSESSMENTCRI
TERI
A:

1.Tools, utensil
sandequi pmentar ecleaned,saniti
zedandpr eparedbasedon
ther equiredtasks
2.Ingredientsarei dentif
iedcor r
ectl
y,accordingt ostandardrecipes,r
ecipe
cardsorent erpr
iser equirements
3.Ingredientsareassembl edaccor dingtocor r
ectquant it
y,ty
peandqual i
ty
required
4.Ingredientsarepr eparedbasedont herequiredform andt i
mef r
ame
5.Frozeni ngredientsar ethawedf oll
owingent erpri
sepr ocedures.
6. Wher enecessar y,rawi ngredient
sar ewashedwi t
hcl eanpot abl
ewater.

CONTENTS:

 Classif
icat
ionsofmeat
 Tools,equipmentneededinpr eparingmeatdi shes
 Appliedsafeandaccuratecut t
ingt echni
ques
 Preparedar angeofmeatdi shest oenterpr
isestandar
ds
 Characteri
sticsofmeatsincludingt y
pe,cut,qual
it
yandfatcontent
 Characteri
sticsofdi
ff
erentmeatcut sincl
udingprimar
y,secondaryand
porti
onedcut s
 Typesofmeatandi t
ssour ce
 Component sofmeat

 Pr
epar
eav
ari
etyofappet
izer
sandsal
adsf
rom di
ff
erentr
eci
pesand

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional  Ty
pesofmeat  Manuals
forl ectur e) Marketforms  Books
 Ov er headPr ojector - Li
ve  Vi
deo(CD)
(Opt ional forlecture) - Fresh
 Tel ev i
sionand - Fr
ozen
mul t
imedi apl ayer - Cr yovac
 Whi t
eboar d - Preserved
 Appl icabl eequi pmentas - Cut s
prescr ibedbyTr aining o Wh olecarcass
regul ations o Pr i
mal
 Elect ri
c, gasori nducti
on o Sub-pri
malor
ranges Secon dar
y
 Ov ens, incl udingcombi o Por ti
onedcut s
ovens o Variet
y orOffal
- Fancymeat s
 Mi crowav es
- Sour cesofmeat
 Grillsandgr iddles
Swineorhog
 Deepf r
y ers Cow
 Sal amander s Calf
 Foodpr ocessor s Carabao
CBCCooker
yNCI
I -108-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Bl
enders Goat
 Mixers
 Sl
icers Sheep
 Pans Lamb
 Utensi
ls Venison
 Ti
lti
ngfrypan  Meatsundr
ies
 Steamers Liver
Int
esti
nebl
ood
 Bainemarie
Gizzard
 Mandoline
Heart
Tongue
TOOLS
ear
- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lect
ure/demonstrat
ion
 Fi
lmv i
ewing
 Onthejobexper
ience

ASSESSMENTMETHODS:

 Directobser
v at
ion
 Wr i
ttenororalquest
ioning
 Rev i
ewofpor tf
oli
osofev i
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the
-
jobperformancebyt hecandidat
e

CBCCooker
yNCI
I -109-
LO2. COOKMEATCUTSFORSERVI
CE

ASSESSMENTCRI
TERI
A:

1.Appr opriat
ecooki ngmet hodsareidenti
fi
edandusedf orcooking
2.Av arietyofportionedmeatcut sarecookedi naccordancetost andar
dr eci
pe
specificati
ons
3.Av arietyofoffaldishesarecookedaccor di
ngt ostandardreci
pes
4.Meat sar ecarvedusi ngtheappropri
atetoolsandtechniques
5.Ingredientsareadj ustedtomeetspecialrequestsofcustomer s
6.Cookeddi shesar etastedandseasonedi naccordancewithther equi
redtasteoft
he
dishes
7.Wor kplacesafet yandhy gi
eni
cpr ocedur
esar efoll
owedaccor dingto
enterpriseandl egalrequir
ements

CONTENTS:

 Methodsofcooki ngmeat
 Dif
ferentcut sofmeat
 Usesandchar act eristicsofv ari
ousknivesandequipment
 Safewor kpr act i
ces
 Logicalandt imeef fi
ci entwor kfl
ow
 Appropriatepr eparat ionandcooker ymethodsforvar
iouscutsandty
pes
ofmeat
 Meatcut ti
ngt echni ques
 Knif
ecar eandmai nt enance
 Organizational ski
llsandt eamwor k
 Pri
nciplesandpr acticesofhy gieni
chandlingandstorageofmeat
 Costing,yiel
dt esting, portioncontrolofmeat
 Wast emi nimizat i
ont echni quesandenv ir
onment-f
ri
endlydi
sposal

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional Marketforms  Manuals
forl ectur e) - Liv e  Books
 Ov er headPr ojector - Fresh  Vi
deo(CD)
(Opt ional forlecture) - Frozen
 Tel ev i
sionand - Cr yovac
mul t
imedi apl ayer - Pr eserved
 Whi t
eboar d - Cut s
 Appl icabl eequi pmentas o Whol ecar
cass
prescr ibedbyTr aining o Pr i
mal
regul ations o Sub- pri
malor
 Elect ri
c, gasori nducti
on Secondary
ranges o Por t
ionedcuts
o Var i
etyorOffal
 Ov ens, incl udingcombi
- Fancymeat s
ovens
- Sourcesofmeat
 Mi crowav es
Swineorhog
 Grillsandgr iddles Cow
 Deepf r
y ers Calf
CBCCooker
yNCI
I -110-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Salamander s Carabao
 Foodpr ocessor
s Goat
 Blenders Sheep
 Mixers Lamb
 Sl
icers Venison
 Pans  Meatsundr
ies
 Utensil
s Liver
Int
esti
nebl
ood
 Til
tingfrypan
Gizzard
 Steamer s
Heart
 Bainemar ie Tongue
 Mandol i
ne Ear
TOOLS Ty
pes/kindsofmeat
Pork
- potsandpans Beef
- bowl sand Lamb
- Plasticwr ap Veal
- Alumi num f oi
l Game
- measur ingcups Carabao
- weighi ngscal es Crocodil
e
- cleaningmat eri
alsand Goat
- l
inen Wat erbuff
alo
- teat owel s Deer
- serviettes Freerangechicken
- tablecl oth Wildboar
- aprons Exoticmeat
- uniforms Sausages
- hairrest raints Salami
toque, Curedorsmokedmeat s
caps, Mar i
natedmeatcut
s
hai
rnets

METHODOLOGI
ES:

 Lect
ure/demonstrat
ion
 Fi
lmv i
ewing
 Onthejobexper
ience

ASSESSMENTMETHODS:

 Directobser
v at
ion
 Wr i
ttenororalquest
ioning
 Rev i
ewofpor tf
oli
osofev i
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the
-
jobperformancebyt hecandidat
e

CBCCooker
yNCI
I -111-
LO3. PRESENTMEATCUTSFORSERVI
CE

ASSESSMENTCRI
TERI
A:

3.
1Meatdi shesarepresent
edatt
racti
velyaccordingt oclassi
cal
,cult
uralandenter
pri
se
standards
3.
2Meatdi shesarepresent
edhygieni
call
y,l
ogicallyandsequent i
all
ywi t
hinther
equir
ed
ti
mef rame
3.
3Sui tablepl
ateareselect
edaccordi
ngt oenterprisestandards
Factor sinpl
ati
ngdishesareobservedinpresent ingpoult
ryandgamedi shes

CONTENTS:

 Pr esentcookedmeatat tractivel
y
 Portioncont rolforcookedmeat
 Creat i
vepr esentati
ontechni ques
 Hygi enicfoodhandl i
ngpr actices
 Safewor kpract i
cesonpr esent i
ng
 Suitablestor agetechniquest omai nt
ainopt
imum qual
i
tyofi
ngr
edi
ent
s
 Organi zat
ional ski
ll
sandt eamwor k
 Wast eminimi zati
ontechniques

CONDTI
ONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional  Ty
pesofmeat  Manuals
forl ectur e) Marketforms  Books
 Ov er headPr ojector - Live  Vi
deo(CD)
(Opt ional forlecture) - Fresh
 Tel ev i
sionand - Frozen
mul ti
medi apl ayer - Cr yovac
 Whi teboar d - Preserved
 Appl i
cabl eequi pmentas - Cut s
prescr ibedbyTr aining o Wh olecarcass
regul ations o Pr i
mal
 Elect ri
c, gasori nducti
on o Sub-pri
malor
ranges Secondar y
 Ov ens, incl udingcombi o Porti
o nedcuts
ovens o Variet
y orOffal
- Fancymeat s
 Mi cr owav es
- Sour cesofmeat
 Grillsandgr iddles
Swineorhog
 Deepf r
y ers Cow
 Sal amander s Calf
 Foodpr ocessor s Carabao
 Blender s Goat
 Mi xer s Sheep
 Sli
cer s Lamb
 Pans Venison
 Utensi l
s  Meatsundr i
es
 Tiltingf rypan Liv
er
CBCCooker
yNCI
I -112-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Steamer
s Int
esti
nebl
ood
 Bainemari
e Gizzar
d
 Mandoli
ne Heart
Tongue
TOOLS ear

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lect
ure/demonstrat
ion
 Fi
lmv i
ewing
 Onthejobexper
ience

ASSESSMENTMETHODS:

 Directobser
v at
ionofthecandidat
ewhi
lepr
epari
ngmeat
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevidenceandt
hir
dpart
yworkpl
acer
epor
tsofon-
the
-
jobperformancebyt hecandidat
e

CBCCooker
yNCI
I -113-
LO4.STOREMEAT

ASSESSMENTCRI
TERI
A:

1.Quali
tytr
immi ngsandotherlef
tov
ersareutil
i
zedwher eandwhenappr opr
iate
2.Freshandcr yovac-
packedmeatarestoredcorrect
lyaccordingt
ohealt
hr egul
ati
ons
3 Requir
edcont ai
nersareusedandstor
edi npropert
emper aturet
omaintai
n
f
reshness,quali
tyandtaste
4 .Meatisstoredinaccordancewit
hFIFOoper at
ingproceduresandst
orageof
meatrequir
ement s

CONTENTS:

 Obser vedhy gi
enichandl i
ngandst ori
ngofmeat
 Pri
nciplesandpr act i
cesofst oring,f
reezi
ngandagi ngofmeats
 Nutrit
ioncont entandf oodv aluesofmeat
 Culi
nar ytermsr elatedt ohandl i
ngandst orageofmeatcommonl yusedi
n
theent erpri
seandi ndust ry
 Safewor kpracti
ces
 Logical andtimeef fi
cientwor kf low
 Organizat i
onalskillsandt eamwor k
 Pri
nciplesandpr act i
cesofhy gienichandlingandstorageofmeat
 Costing, yi
eldtesting, portioncont r
olofmeat
 Wast emi nimizationt echni quesandenv i
ronment-
fr
iendlydi
sposal

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional  Ty
pesofmeat  Manuals
forl ectur e) Marketforms  Books
 Ov er headPr ojector - Liv e  Vi
deo(CD)
(Opt ional forlecture) - Fr
e sh
 Tel ev i
sionand - Frozen
mul t
imedi apl ayer - Cryovac
 Whi t
eboar d - Pr eserved
 Appl icabl eequi pmentas - Cuts
prescr ibedbyTr aining o Whol ecarcass
regul ations o Pri
ma l
 Elect ri
c, gasori nducti
on o Sub- pri
malor
ranges Secondar y
 Ov ens, incl udingcombi o Port
io nedcuts
ovens o Var i
etyorOf fal
- Fancymeat s
 Mi crowav es
- Sour cesofmeat
 Grillsandgr iddles
Swineorhog
 Deepf r
y ers Cow
 Sal amander s Calf
 Foodpr ocessor s Carabao
 Blender s Goat
 Mi xer s Sheep
 Sli
cer s Lamb
 Pans Venison
CBCCooker
yNCI
I -114-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Utensi
l
s  Meatsundr
ies
 Ti
lti
ngfrypan Liver
 Steamers Int
esti
nebl
ood
 Bainemarie Gizzard
 Mandoli
ne Heart
Tongue
TOOLS ear

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

CBCCooker
yNCI
I -115-
UNI
TOFCOMPETENCY : PREPAREVEGETABLEDI
SHES

MODULETI
TLE : PREPARI
NGVEGETABLEDI
SHES

MODULEDESCRI
PTOR : Thi
smoduledealswit
htheskil
l
,knowl
edgeandatti
tude
requi
redincooki
ng,pr
esenti
ngandstor
ingv
ari
ous
veget
abledi
shes

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
seenpl
ace.

LO2. Pr
epar
eveget
abl
edi
shes

LO3.Pr
esentv
eget
abl
edi
shes

LO4.St
orev
eget
abl
edi
shes

CBCCooker
yNCI
I -116-
LO1. PERFORM MI
SEEN

ASSESSMENTCRI
TERI
A:

1. Tools, utensilsandequi pmentar ecleaned,saniti

zedandpr eparedbasedonthe
requiredt asks
2. Ingredientsar eidenti
fi
edcor r
ectl
y,accordingt ostandardrecipes, r
ecipecar
dsor
enterpriser equi
rement s
3. Ingredientsar eassembl edaccordi
ngt ocor r
ectquant it
y,ty
peandqual i
ty
required
4. Ingredientsar epreparedbasedont her equiredform andt i
mef r
ame
5. Frozeni ngredientsaret hawedfoll
owingent erpri
sepr ocedures.
6. Wher enecessar y,r
awi ngredi
entsarewashedwi thcleanpot ablewat er.

CONTENTS:

 Classifi
cat
ionsofv egetable
 Tools,equipmentneededi npr epar i
ngv egetable
 Appliedsafeandaccur atecut t
ingt echniques
 Preparedar angeofv egetabledi shestoent erpri
sestandards
 Characteri
sticsofmeat sincl
udi ngt y
pe, cut
, qual
ityandfatcont
ent
 Characteri
sticsofvegetable
 Component sofvegetable
 Nutri
tionalvalueofvegetable

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional For
msofv
eget
abl e  Manuals
forl ectur e)  Books
 Ov er headPr ojector  Fresh  Vi
deo(CD)
(Opt ional forlecture)  Frozen
 Tel ev i
sionand  Canned
mul t
imedi apl ayer  Dried
 Whi t
eboar d  Bot t
led
 Appl icabl eequi pmentas
prescr ibedbyTr aining
regul ations
 Elect ri
c, gasori nducti
on
ranges
 Ov ens, incl udingcombi
ovens
 Mi crowav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Blender s
 Mi xer s
CBCCooker
yNCI
I -117-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Sl
icers
 Pans
 Utensi
ls
 Ti
lti
ngfrypan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lectur
e/demonst
rat
ion
 Fi
lm showi
ng
 Exposuret
ri
ps

ASSESSMENTMETHODS:

 Dir
ectobser
vati
on
 Writ
tenandoralquest
ioni
ng
 Reviewofportf
oli
osofev i
denceandthi
rdpar
tywor
kpl
acer
epor
tsofon-
t
he-j
obperf
ormancebyt hecandidat
e

CBCCooker
yNCI
I -118-
LO2. PREPAREVEGETABLEDI
SHES

ASSESSMENTCRI
TERI
A

1. Vegetablesaresel ect
edaccor di
ngto,quali
ty
2. Vegetablesaccompani mentsareselect
edt ocomplementandenhancemenu
i
tems
3. Vari
etyofv egetablesdishesarepreparedfoll
owingappropri
ateCooki
ng
methodst opreser veopti
mum qual i
tyandnutrit
ion
4. Suit
ablesaucesandaccompani mentsar esel
ectedandserv
edwi t
hvegetabl
es
5. Cookeddi shesar etastedandseasonedi naccordancewi
ththerequi
redtasteof
thedishes
6. Workplacesaf etyandhy gi
enicproceduresarefoll
owedaccordi
ngtoenterpr
ise
andlegal r
equirement s

CONTENTS:

:
 Var i
etyofdi shesusi ngv eget ables pr oduct s
 Differentclassi fi
cationsofv eget abl
es
 Cooki ngmet hodsappl iedf orv egetabledi sh
 Var i
etiesandchar acteristicsofv egetabl es
 Nut r i
ti
onalv alueofv eget abl e
 Commoncul i
nar ytermsr el atedt ov eget ables
 Safewor kpr act i
cesonusi ngkni ves
 Principlesandpr acticesofhy gienerelatedt ouseofr awingr
edient
s
 Logi calandt imeef fi
cientwor kf l
ow
 Cut t
ingandpr esent at i
ont echni quesofv eget abl
esandf r
uits
 Organi zati
onal skil
lsandt eamwor k
 Wast eminimi zat i
ont echni quesandenv i
ronment alconsi
derati
onsin
speci f
icrelati
ont ov eget abl es,eggsandst archdishes

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng
LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional For
msofv
eget
abl e  Manuals
forl ectur e)  Fresh  Books
 Ov er headPr ojector  Frozen  Vi
deo(CD)
(Opt ional forlecture)  Canned
 Tel ev i
sionand  Dried
mul t
imedi apl ayer  Bot t
led
 Whi t
eboar d
 Appl icabl eequi pmentas
prescr ibedbyTr aining
regul ations
 Elect ri
c, gasori nducti
on
ranges
 Ov ens, incl udingcombi
ovens
 Mi crowav es
 Grillsandgr iddles
CBCCooker
yNCI
I -119-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Deepf r
y er
s
 Salamander s
 Foodpr ocessor
s
 Blenders
 Mixers
 Sl
icers
 Pans
 Utensil
s
 Til
tingfrypan
 Steamer s
 Bainemar ie
 Mandol i
ne

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lectur
e/demonst
rat
ion
 Fi
lm
 Exposuret
ri
ps

ASSESSMENTMETHODS:

 Directobser
v ati
on
 Demonst rat
ion
 Wr i
ttenandor alquesti
oni
ng
 Rev i
ewofpor tfol
iosofevi
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the
-
jobperformancebyt hecandidat
e

CBCCooker
yNCI
I -120-
LO3.PRESENTVEGETABLEDI
SHES

ASSESSMENTCRI
TERI
A:

1.Vegetabl
esar euni
formlycutandatt
ractivelypresented
2.Suit
ableplat
eareselect
edaccordi
ngt oent erpri
sestandards
3.Factorsi
nplati
ngdishesareobser
vedi npresent i
ngpoultr
yandgamedishes
4.Vegetabl
esdishesarepresent
edhygienically
, l
ogical
l
yandsequent
ial
l
ywi t
hint
he
requir
edti
mef r
ame

CONTENTS:

 Pr esentvegetabledishesat t
racti
vely
 Creati
vepr esentati
ontechniques
 Factorstoconsi deri
nplatingv egetabl
edishes
 Hygienicfoodhandl i
ngpr acti
ces
 Safewor kpract i
cesonpr esentingandplati
ngveget
abl
e
 Organizat
ional ski
ll
sandt eamwor k
 Wast eminimizat i
ontechniques

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng
LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional For
msofv
eget
abl e  Manuals
forl ectur e)  Fresh  Books
 Ov er headPr ojector  Frozen  Vi
deo(CD)
(Opt ional forlecture)  Canned
 Tel ev i
sionand  Dried
mul ti
medi apl ayer  Bot t
led
 Whi teboar d
 Appl i
cabl eequi pmentas
prescr ibedbyTr aining
regul ations
 Elect ri
c, gasori nducti
on
ranges
 Ov ens, incl udingcombi
ovens
 Mi cr owav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Blender s
 Mi xer s
 Sli
cer s
 Pans
 Utensi l
s
 Tiltingf rypan

CBCCooker
yNCI
I -121-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Steamer
s
 Bainemari
e
 Mandoli
ne

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lectur
e/demonst
rat
ion
 Fi
lm
 Exposuret
ri
ps

ASSESSMENTMETHODS:

 Directobser
v ati
on
 Demonst rat
ion
 Wr i
ttenandor alquesti
oni
ng
 Rev i
ewofpor tfol
iosofevi
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the
-
jobperformancebyt hecandidat
e

CBCCooker
yNCI
I -122-
LO4.STOREVEGETABLEDI
SHES

ASSESSMENTCRI
TERI
A:

1.Qualitytri
mmi ngsandot herl
eftoversareut il
i
zedwher eandwhenappr opri
ate
2.Vegetablesarest or
edatt hecorrecttemper ature
3.Optimum f r
eshnessandqual it
yismai nt
ainedi naccordancewit
henter
prisestor
ing
techniquesandpr ocedure
4.Vegetableisstoredinaccordancewi thFIFOoper at
ingprocedur
esandstorageof
vegetablerequir
ement s

CONTENTS:

 Observ edhy gi
eni chandl i
ngandst or
ingofv eget
able
 Pri
nciplesandpr acticesofst or
ing, f
reezi
ngoff r
eshv egetables
 Nutrit
ionalcont entofv egetabl
es
 Culi
nar ytermsr elatedt ohandlingandst orageofv egetables
 Uti
li
zat i
onofl eftoverandt r
immi ngs
 Safewor kpracti
ces
 Logical andtimeef ficientworkf l
ow
 Organizat i
onalskill
sandt eamwor k
 Pri
nciplesandpr acticesofhy gienichandlingandstorageofv eget
abl
es
 Wast emi nimizationt echniquesandenv i
ronment-f
ri
endlydi sposal

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng
LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional For
msofv
eget
abl e  Manuals
forl ectur e)  Fresh  Books
 Ov er headPr ojector  Frozen  Vi
deo(CD)
(Opt ional forlecture)  Canned
 Tel ev i
sionand  Dried
mul t
imedi apl ayer  Bot t
led
 Whi t
eboar d
 Appl icabl eequi pmentas
prescr ibedbyTr aining
regul ations
 Elect ri
c, gasori nducti
on
ranges
 Ov ens, incl udingcombi
ovens
 Mi crowav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Blender s
CBCCooker
yNCI
I -123-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Mixers
 Sl
icers
 Pans
 Utensi
ls
 Ti
lti
ngfrypan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

CBCCooker
yNCI
I -124-
UNI
TOFCOMPETENCY : PREPAREEGGDI
SHES

MODULETI
TLE : PREPARI
NGEGGDI
SHES

MODULEDESCRI
PTOR : Thi
smoduledeal
switht
heskil
l
sandknowledgeandat
ti
tude
requi
redt
oprepar
evari
ouseggsdi
shes

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
seenpl
ace

LO2. Pr
epar
eandcookeggdi
shes

LO3. Pr
esenteggdi
shes

LO4. St
oreeggdi
shes

CBCCooker
yNCI
I -125-
LO1. PREPAREMI
SEENPLACE

ASSESSMENTCRI
TERI
A:

1.Tools, utensil
sandequi pmentar ecleaned,saniti
zedandpr eparedbasedon
ther equiredtasks
2.Ingredientsarei denti
fi
edcor r
ectl
y,accordingt ostandardrecipes,r
ecipe
cardsorent erpr
iserequi r
ements
3.Ingredientsareassembl edaccordi
ngt ocor r
ectquant it
y,ty
peandqual i
ty
required
4.Ingredientsarepr eparedbasedont her equiredform andt i
mef rame
5.Frozeni ngredientsaret hawedfoll
owingent erpri
sepr ocedures.
6.Wher enecessar y,r
awi ngredi
entsarewashedwi thcleanpot ablewater.

CONTENTS:
 Tools, equi pment sandut ensil
sneededi ncooki ngeggs
 Var i
etyofeggsdi shes
 Met hodsofcooki ngeggs
 Eggsi zing
 Qual i
tyofeggs
 Mar ketf ormsofeggs
 Nut r
iti
onal value/component sofeggs
 Safewor kpr acti
ces
 Principlesandpr acticesofhy gi
ener el
atedt ouseofr awingr
edient
s
 Logical andt imeef f
icientwor kflow
 Cut t
ingandpr esentat i
ont echni
quesofv egetabl
esandf r
uits
 Organi zational skil
l
sandt eamwor k
 Wast emi nimi zati
ont echniquesandenv i
ronment alconsi
derati
onsin
specificrel ati
ont ov egetables,eggsandst archdishes

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng
LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional Eggs  Manuals
forl ectur e)  Fresh
 Books
 Cent ur
y
 Ov er headPr ojector  Salted  Vi
deo(CD)
(Opt ional forlecture)
 Tel ev i
sionand
mul t
imedi apl ayer
 Whi t
eboar d
 Appl icabl eequi pmentas
prescr ibedbyTr aining
regul ations
 Elect ri
c, gasori nducti
on
ranges
 Ov ens, incl udingcombi
ovens
 Mi crowav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s

CBCCooker
yNCI
I -126-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Foodpr ocessor
s
 Blenders
 Mixers
 Sl
icers
 Pans
 Utensil
s
 Til
ti
ngf rypan
 Steamer s
 Bainemar ie
 Mandol i
ne

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing
 Demonstrat
ion

ASSESSMENTMETHODS:

 Di
rectobservati
on
 Or
al quest
ioning
 Wri
ttenexam

CBCCooker
yNCI
I -127-
LO2. PREPAREANDCOOKEGGDI
SHES

ASSESSMENTCRI
TERI
A:

1.Vari
etyofeggdishesarepreparedaccordingtostandardreci
pesusingarangeof
cooki
ngmet hods
2.Eggsarecookedbasedoncl ient
srequir
ement s
3.Saucesandaccompaniment sspecifi
ctoeggpr eparat
ionsareselect
edandpr epared
4.Cookeddishesaretast
edandseasonedi naccordancewiththerequi
redtasteofthe
di
shes
5.Workplacesafet
yandhy gi
enicprocedur
esar efoll
owedaccor di
ngtoenterpr
iseand
l
egalrequir
ements

CONTENTS:
 Variet
yofeggdi shes
 Methodsofcooki ngeggs
 Usesofeggsi ncooking
 Commoncul inar
yt ermsr el
atedtoeggdi shes
 Safewor kpracti
ces
 Pri
nciplesandpr acti
cesofhy gienerel
atedtouseofrawi
ngredient
s
 Logicalandtimeef fi
cientworkf l
ow
 Organizati
onalskill
sandt eamwor k
 Wast eminimizationtechniquesandenv i
ronmental
consi
der
ationsinspeci
fi
c
r
elati
oneggspr epar ati
on

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional Eggs  Manuals
forl ectur e)  Fresh  Books
 Ov er headPr ojector  Cent ur
y  Vi
deo(CD)
(Opt ional forlecture)  Salted
 Tel ev i
sionand
mul t
imedi apl ayer
 Whi t
eboar d
 Appl icabl eequi pmentas
prescr ibedbyTr aining
regul ations
 Elect ri
c, gasori nducti
on
ranges
 Ov ens, incl udingcombi
ovens
 Mi crowav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
CBCCooker
yNCI
I -128-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Bl
enders
 Mixers
 Sl
icers
 Pans
 Utensi
ls
 Ti
lti
ngfrypan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGIES:
 Lect
ure
 demonstr
ati
on
 Fi
lmv i
ewi
ng

ASSESSMENTMETHODS:
 Directobser
v at
ion
 Wr i
ttenororalquesti
oning
 Returndemonst rati
on
 Rev i
ewofpor tf
oliosofevi
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the
-
jobperformancebyt hecandidat
e

CBCCooker
yNCI
I -129-
LO3. PRESENTEGGDI
SHES

ASSESSMENTCRI TERIA:
1.Suitabl
eplatesareselectedaccor
dingt
oenterpri
sestandards
2.Eggsar epresentedhygieni
cal
lyandatt
ract
ivel
yusingsuit
ablegar
nishesandsi
de
di
shessequentiall
ywithi
ntherequi
redti
meframe
3.Factorsinplat
ingdishesareobservedi
npresenti
ngpoultr
yandgamedi shes

CONTENTS:
 Pr esenteggdi shesattr
activel
y
 Creati
vepr esentati
ontechniques
 Factorstoconsi deri
nplatingeggdishes
 Hygienicfoodhandl i
ngpr acti
ces
 Safewor kpract i
cesonpr esenti
ngandplat
ingv
eget
abl
e
 Organizat
ional ski
ll
sandt eamwor k
 Wast eminimizat i
ontechniques

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional Eggs  Manuals
forl ectur e)  Fresh
 Books
 Cent ur
y
 Ov er headPr ojector  Salted  Vi
deo(CD)
(Opt ional forlecture)
 Tel ev i
sionand
mul ti
medi apl ayer
 Whi teboar d
 Appl i
cabl eequi pmentas
prescr ibedbyTr aining
regul ations
 Elect ri
c, gasori nducti
on
ranges
 Ov ens, incl udingcombi
ovens
 Mi cr owav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Blender s
 Mi xer s
 Sli
cer s
 Pans
 Utensi l
s
 Tiltingf rypan
 Steamer s
 Bai nemar ie
 Mandol i
ne

CBCCooker
yNCI
I -130-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Directobser
vati
on
 Wr i
ttentest
 Returndemonst r
ati
on
 Rev i
ewofportfol
iosofev
idenceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the
-
jobperformancebythecandidat
e

CBCCooker
yNCI
I -131-
LO4. STOREEGGDI
SHES

ASSESSMENTCRI
TERI
A:

1.Fr eshandpr ocessedeggsar estoredatthecor r

ecttemper at
ure
2.Opt imum freshnessandqual it
yaremaintainedinaccor dancewit
henterpr
ise
stori
ngtechniquesandpr ocedures
3.Qual it
ytri
mmi ngsandot herleft
oversareutil
izedwher eandwhenappr opr
iat
e
4.Eggi sstor
edi naccordancewi t
hFIFOoper ati
ngpr oceduresandstor
ageofegg
requir
ement s

CONTENTS:

 Observ edhy gi
enichandl i
ngandst ori
ngofeggs
 Pri
nciplesandpr acti
cesofst or
ingeggs
 Nutrit
ionalcont entofeggs
 Culi
nar ytermsr elat
edt ohandlingandstorageofeggs
 Safewor kpracti
ces
 Logical andtimeef fi
cientworkf l
ow
 Organizat i
onalskill
sandt eamwor k
 Pri
nciplesandpr acti
cesofhy gieni
chandlingandstor
ageofveget
abl
es
 Wast emi nimizationtechniquesandenvironment-
fr
iendl
ydi
sposal

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional Eggs  Manuals
forl ectur e)  Fresh
 Books
 Cent ur
y
 Ov er headPr ojector  Salted  Vi
deo(CD)
(Opt ional forlecture)
 Tel ev i
sionand
mul t
imedi apl ayer
 Whi t
eboar d
 Appl icabl eequi pmentas
prescr ibedbyTr aining
regul ations
 Elect ri
c, gasori nducti
on
ranges
 Ov ens, incl udingcombi
ovens
 Mi crowav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Blender s
 Mi xer s

CBCCooker
yNCI
I -132-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Sl
icers
 Pans
 Utensi
ls
 Ti
lti
ngfrypan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lect
ure
 Demonstr
ati
on
 Fi
lmv i
ewi
ng

ASSESSMENTMETHODS:

 Directobser
v at
ion
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevidenceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the
-
jobperformancebyt hecandidat
e

CBCCooker
yNCI
I -133-
UNI
TOFCOMPETENCY : PREPARESTARCHDI
SHES

MODULETI
TLE : PREPARI
NGSTARCHDI
SHES

MODULEDESCRI
PTOR :Thi
smoduledealswit
htheski
ll
s,knowledgeandatt
itude
requir
edtocook,pr
esentandstore star
chdishessuch
aspast aandnoodl
es.

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
seenpl
ace

LO2. Pr
epar
est
archdi
shes

LO3. Pr
esentst
archdi
shes

LO4. St
orest
archdi
shes

CBCCooker
yNCI
I -134-
LO1. PERFORM MI
SEENPLACE

ASSESSMENTCRI
TERI
A:

1.Tools, utensilsandequi pmentar ecleaned,saniti

zedandpr eparedbasedonthe
requiredt asks
2.Ingredientsar eidenti
fi
edcor r
ectl
y,accordingt ostandardrecipes,r
ecipecar
dsor
enterpriser equi
rement s
3.Ingredientsar eassembl edaccordi
ngt ocor r
ectquant it
y,ty
peandqual i
ty
required
4.Ingredientsar epreparedbasedont her equiredform andt i
mef rame
5.Frozeni ngredientsaret hawedfoll
owingent erpri
sepr ocedures.
6.Wher enecessar y,r
awi ngredi
entsarewashedwi thcleanpot ablewater.

CONTENTS:
 Tools, equipment sandut ensil
sneededi ncooki ngstarch
 Var i
ety/ t
ypeofst archdi shes
 Met hodsofcooki ngst arch
 Nut r
iti
onal value/component sofst arch
 Safewor kpr acti
ces
 Principlesandpr act icesofhy gi
ener elat
edt ouseofr awingredient
s
 Logical andt imeef ficientwor kflow
 Cut t
ingandpr esent at i
ont echni
quesofv egetabl
esandf rui
ts
 Organi zati
onal skill
sandt eamwor k
 Wast emi nimi zati
ont echniquesandenv ir
onment alconsi
derationsin
specificrelati
ont ov egetables,eggsandst archdishes

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:
LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional For
msofpast
a  Manuals
forl ectur e)  Longpast a  Books
 Ov er headPr ojector  Shor tpasta  Vi
deo(CD)
(Opt ional forlecture)  Desi gnerpasta
 Tel ev i
sionand  Driedst uf
fed
mul t
imedi apl ayer past a
 Whi t
eboar dwi t
hmar ker  Fl atpast a
ander aser  Longandf lat
 Appl icabl eequi pmentas  Noodl es
prescr ibedbyTr aining -
wheatnoodl es
regul ations -
eggnoodl es
 Elect ri
c, gasori nduct i
on -
ri
cenoodl es
ranges -
cel
lophane
 Ov ens, incl udingcombi
ovens
 Mi crowav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Blender s
CBCCooker
yNCI
I -135-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Mixers
 Sl
icers
 Pans
 Utensi
ls
 Ti
lti
ngfrypan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Directobser
vat
ion
 Wr i
ttenandoralquest
ioni
ng
 Rev i
ewofportf
oli
osofev i
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the-
job
perfor
mancebyt hecandi
date

CBCCooker
yNCI
I -136-
LO2. PREPARESTARCHDI
SHES

ASSESSMENTCRI
TERI
A:

1.Vari
etyofstar
chpr oductsareselect
edandpr eparedaccor dingtoenterpri
ser eci
pes
2.Opti
mum qual i
tyisensuredusingappropri
atecooki ngmet hods
3.Saucesandaccompani ment sappropri
atetostarchpr oductsareselect
ed
4.Cookeddishesar etast
edandseasonedi naccor dancewi ththerequir
edt asteofthe
di
shes
5.Workplacesafetyandhy gi
eni
cproceduresaref oll
owedaccor di
ngtoent erpr
iseand
l
egisl
atedrequir
ement s

CONTENTS:

 Cookingmet hodsofpast a
 Matchingsaucest opast a
 Foodsaf et
ypr act
icesincooki
ngpast
a
 Logi
cal andtime-effi
cientwor
kfl
ow

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional For
msofpast
a  Manuals
forl ectur e)  Longpast a  Books
 Ov er headPr ojector  Shor tpasta  Vi
deo(CD)
(Opt ional forlecture)  Desi gnerpasta
 Tel ev i
sionand  Driedst uf
fed
mul ti
medi apl ayer past a
 Whi teboar dwi t
hmar ker  Fl atpast a
ander aser  Longandf lat
 Appl i
cabl eequi pmentas  Noodl es
prescr ibedbyTr aining -
wheatnoodl es
regul ations -
eggnoodl es
 Elect ri
c, gasori nduct i
on -
ri
cenoodl es
ranges -
cel
lophane
 Ov ens, incl udingcombi
ovens
 Mi cr owav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Blender s
 Mi xer s
 Sli
cer s
 Pans
 Utensi l
s
 Tiltingf rypan
 Steamer s
 Bai nemar ie
 Mandol i
ne

CBCCooker
yNCI
I -137-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Directobservat
ion
 Wr i
ttenororalquesti
ons
 Rev i
ewofpor tf
oli
osofev i
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the-
job
performancebyt hecandi
date

CBCCooker
yNCI
I -138-
LO3. PRESENTSTARCHDI
SHES

ASSESSMENTCRI
TERI
A:

1.Suit
abl epl
ateareselect
edaccordingtoent
erpri
sestandards
2.Starchdishesarepresentedhygi
enical
l
yandattract
ivel
yusingsui
tabl
e
garnishesand
3.si
dedi shes
4.Factorsinplat
ingdishesareobservedinpr
esenti
ngpoultr
yandgamedi shes

CONTENTS:

 Pr esentstarchdishesattracti
vel
y
 Creati
vepr esentati
ontechniques
 Factorstoconsi deri
nplatingstarchdi
shes
 Hygienicfoodhandl i
ngpr acti
ces
 Safewor kpract i
cesonpr esenti
ngandplat
ingv
eget
abl
e
 Organizat
ional ski
ll
sandt eamwor k
 Wast eminimi zati
ontechniques

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional For
msofpast
a  Manuals
forl ectur e)  Longpast a  Books
 Ov er headPr ojector  Shor tpasta  Vi
deo(CD)
(Opt ional forlecture)  Desi gnerpasta
 Tel ev i
sionand  Driedst uf
fed
mul t
imedi apl ayer past a
 Whi t
eboar dwi t
hmar ker  Fl atpast a
ander aser  Longandf lat
 Appl icabl eequi pmentas  Noodl es
prescr ibedbyTr aining -
wheatnoodl es
regul ations -
eggnoodl es
 Elect ri
c, gasori nduct i
on -
ri
cenoodl es
ranges -
cel
lophane
 Ov ens, incl udingcombi
ovens
 Mi crowav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Blender s
 Mi xer s
 Sli
cer s
 Pans
 Utensi ls

CBCCooker
yNCI
I -139-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Ti
lti
ngfr
ypan
 Steamer
s
 Bainemari
e
 Mandoli
ne

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

CBCCooker
yNCI
I -140-
METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lm Vi
ewing

ASSESSMENTMETHODS:

 Directobservat
ion
 Wr i
ttenororalquesti
ons
 Rev i
ewofpor tf
oli
osofev i
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the-
job
performancebyt hecandi
date

CBCCooker
yNCI
I -141-
LO4.STORESTARCHDI
SHES

ASSESSMENTCRI
TERI
A

1.St
archarestor edatthecorrecttemperature
2.Opti
mum freshnessandqual it
yismaintainedinaccordancewithent
erpr
ise
st
ori
ngtechniquesandpr ocedures
3.Qual
ityt
ri
mmi ngsandot herleft
oversareutil
izedwhereandwhenappr opri
ate
4.St
archisst
or edi naccordancewi t
hFIFOoper ati
ngproceduresand
st
orageofstar chrequi
rement s

CONTENTS:

 Obser v
edhy gi
enichandl i
ngandst ori
ngstarchyproducts
 Pri
nciplesandpr acticesofst or
ing,st
archyproducts
 Culi
narytermsr elatedt ohandlingandstorageofst ar
chyproduct
s
 Safewor kpracti
ces
 Logicalandtimeef fi
cientworkf l
ow
 Organizati
onalskillsandt eamwor k
 Pri
nciplesandpr acticesofhy gieni
chandlingandstorageofmeat
 Costing,yi
eldtesting, por
tioncontrol
ofmeat
 Wast eminimizationt echniquesandenv i
ronment-
fri
endlydi
sposal

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject or(optional For
msofpast
a  Manuals
forl ectur e)  Longpast a  Books
 Ov er headPr ojector  Shor tpasta  Vi
deo(CD)
(Opt ional forlecture)  Desi gnerpasta
 Tel ev i
sionand  Driedst uf
fed
mul t
imedi apl ayer past a
 Whi t
eboar dwi t
hmar ker  Fl atpast a
ander aser  Longandf lat
 Appl icabl eequi pmentas  Noodl es
prescr ibedbyTr aining -
wheatnoodl es
regul ations -
eggnoodl es
 Elect ri
c, gasori nduct i
on -
ri
cenoodl es
ranges -
cel
lophane
 Ov ens, incl udingcombi
ovens
 Mi crowav es
 Grillsandgr iddles
 Deepf r
y ers
 Sal amander s
 Foodpr ocessor s
 Blender s
CBCCooker
yNCI
I -142-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Mixers
 Sl
icers
 Pans
 Utensi
ls
 Ti
lti
ngfrypan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hai
rnets

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lm Vi
ewing

ASSESSMENTMETHODS:

 Directobservat
ion
 Wr i
ttenororalquesti
ons
 Rev i
ewofpor tf
oli
osofev i
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the-
job
performancebyt hecandi
date

CBCCooker
yNCI
I -143-
UNI
TOFCOMPETENCY : COOKPOULTRYANDGAMEDI
SHES

MODULETI
TLE : COOKI
NGPOULTRYANDGAMEDI
SHES

MODULEDESCRI
PTOR : Thismodul edeal
swiththeknowl
edge,ski
ll
sandat
ti
tude
requir
ed i
n sel
ecti
ng, pr epari
ng, cooki ng,
plat
ing/pr
esenti
ngandstori
ngpoul
tr
yandgame.

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
seenpl
ace

LO2. Cookpoul
tr
yandgame.

LO3. Pl
ate/
presentpoul
tr
yandgame

LO4. St
orepoul
tr
yandgame

CBCCooker
yNCI
I -144-
LO1. PERFORM MI
SEENPLACE

ASSESSMENTCRI
TERI
A:

1.Tools, utensil
sandequi pmentarecleaned, sani ti
zedandpr eparedbasedont he
requiredt asks
2.I
ngr edientsarei denti
fi
edaccor di
ngtost andar dr eci
pes, r
eci
pecar dorenter
prise
requirement s
3.I
ngr edientsareassembl edaccordi
ngt oquant it
y,type,andqualityr
equir
ed
4.I
ngr edientsarepr eparedbasedont her equiredf orm andt i
mef rame
5.Poul t
ryandgamear epr epar
edbasedoni tsent erpri
sepoultryandgamepr eparati
on
techniques
6.Frozenpoul t
ryandgamear ethawedinaccor dancewi t
henterpri
sethawing
procedur es
7.Frozeni ngredientsaret hawedfoll
owingent er pri
sepr ocedures.
8.Wher enecessar y,r
awi ngredi
entsarewashedwi thcleanpot abl
ewat er
.

CONTENTS:
 Tools, equi pment sandut ensil
sneededincooki ngpoultr
yandgamedi shes
 Vari
et y/ typeofpoul tr
yandgame
 Methodsofcooki ngpoul try
 Nutriti
onal val
ue/ component sofpoult
ry
 Sourcesofpoul t
ry
 Keyf act orsthataf fectthequal i
tyofmeat
 Fabricat i
ngpoul tr
y
 Dif
ferentcut s/partsofpoul tr
yandgame
 Safewor kpract i
ces
 Pri
nci plesandpr act i
cesofhy gi
enerel
atedt ouseofr awingredient
s
 Logical andt i
meef fi
cientwor kfl
ow
 Cutt
ingandpr esentationt echni
quesofv egetablesandf rui
ts
 Organi zational skil
l
sandt eamwor k
 Wast emi nimizat i
ont echniquesandenv i
ronment alconsi
derationsin
speci
fi
cr elationt oveget abl
es, eggsandstarchdi shes

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
 LCDPr ojector  Mincer s  Manual
s
(optional f
or  Sl
icers  Chicken,turkey
,  Books
l
ect ure)  Knives duck,goose  Vi
deo(CD)
 Ov erhead  Cleavers  Pheasant, quai
l,
Projector  Saws pigeon,guinea
(Opt i
onal f
or  Sausagecasi ng fowl,wil
dduck
l
ect ure) machi nes  rabbit
,hare
 Telev i
sionand  Smoker s boar,goatGame
mul ti
medi a  Pickl
ingv at
s
player  Vacuum packer
 Whi teboard  Robotcoupe
 Appl i
cable
equipmentas
CBCCooker
yNCI
I -145-
 TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
prescr i
bedby
Training
Regul
ations

 Elect ric,gasor
i
nduct ionr anges
 Ov ens, i
ncluding
combi ov ens
 Mi cr owav es
 Grillsand
griddl es
 Deepf ryers
 Sal amander s
 Foodpr ocessors
 Blender s
 Mi xer s
 Sli
cer s
 Pans
 Utensi ls
 Tiltingf rypan
 Steamer s
 Bai nemar i
e
 Mandol ine

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaning
mat erialsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hairnet s

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

CBCCooker
yNCI
I -146-
 ASSESSMENTMETHODS:

 Directobservati
on
 Wr i
ttenexam
 Oral quest
ioning
 Ret urndemonst rati
on
 Rev i
ewofpor tfol
iosofevi
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the-
job
performancebyt hecandi
date

CBCCooker
yNCI
I -147-
LO2. COOKPOULTRYANDGAMEDI
SHES

ASSESSMENTCRI
TERI
A:

1.Poul tryandgamear ehandledeffi

cient
lyandhygieni
cal
lyt
ominimizeri
skoffood
spoilageandcross-
contaminati
on
2.Poul tryandgamedishesar ecookedaccordingtoenter
pri
sest
andardreci
pesand
appropriat
eCookingmet hods
3. Co okeddishesaret
astedandseasonedi naccordancewit
htherequir
edtast
eofthe
dishes

CONTENTS:

 Met hodsofcooki ngpoul tr

yandgame
-Moi stheat
-Dr yheat
-Baki ng
-Combi nati
onofdr yheatandmoi stheat
Fabr icating,deboni ngst epsandt echniques
Cuts/ par tsofpoul tryandgame
I
ngr edi entsf orprepar i
ngpoul t
ryandgamedi shes
Car eanduseofkni ves,machineryandequi pmentforpoul
tr
yandgame
prepar ati
on
 Principlesandpr act i
cesofhy gienerelatedtohandl
ingandprepar
ati
onofpoul
tr
y
andgame
 OHSr equi rement s
 Skillsint ri
mmi ng, boningandpor t
ioni
ngpoul t
ryandgame
 Wast emi nimi zationt echniquesanddi sposal.

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
 LCDPr ojector  Mincer s  Manual
s
(optional f
or  Sl
icers  Chicken,turkey
,  Books
l
ect ure)  Knives duck,goose  Vi
deo(CD)
 Ov erhead  Cleavers  Pheasant, quai
l,
Projector  Saws pigeon,guinea
(Opt i
onal f
or  Sausagecasi ng fowl,wil
dduck
l
ect ure) machi nes  rabbit
,hare
 Telev i
sionand  Smoker s  boar,goatGame
mul ti
medi a  Pickl
ingv at
s
player  Vacuum packer
 Whi teboard  Robotcoupe
 Appl i
cable
equipmentas
prescr i
bedby
Training

CBCCooker
yNCI
I -148-
 TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
regul at i
ons
 Elect ric,gasor
i
nduct ionr anges
 Ov ens, i
ncluding
combi ov ens
 Mi cr owav es
 Grillsand
griddl es
 Deepf ryers
 Sal amander s
 Foodpr ocessors
 Blender s
 Mi xer s
 Sli
cer s
 Pans
 Utensi ls
 Tiltingf rypan
 Steamer s
 Bai nemar i
e
 Mandol ine

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaning
mat erialsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hairnet s

METHODOLOGI
ES:

 Lect
ure
 Demonstr
ati
on
 Fi
lmv i
ewi
ng

ASSESSMENTMETHODS:
CBCCooker
yNCI
I -149-
  Directobservat
ion
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevi
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the-
job
performancebythecandidat
e

CBCCooker
yNCI
I -150-
LO3. PLATE/
PRESENTPOULTRYANDGAMEDI
SHES

ASSESSMENTCRI
TERI
A:

1.Servicewar esareselect
edinaccordancewi t
ht y
peofpoul t
ryandgamedi shes
2.Poultryandgamei splat
ed/pr
esentedusingsuitablesauces,garni
shesand
accompani ment s
3.Poultrydishesarepresentedhygi
enical
ly
, l
ogical
lyandsequent i
all
ywit
hinthe
requiredtimefr
ame
4.Factorsinplati
ngdishesareobservedinpresentingpoult
ryandgamedi shes..

CONTENTS:

 Porti
oncont rolforcookedpoul t
ryandgame
 Creati
vepr esentati
ontechniques
 Hygienicfoodhandl i
ngpr acti
ces
 Safewor kpract i
cesonpr esenti
ng
 Suit
ablestor agetechniquestomaintai
nopt
imum qual
i
tyofi
ngr
edi
ent
s
 Organizat
ional ski
ll
sandt eamwor k
 Wast eminimi zati
ontechniques

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
 LCDPr ojector  Mincer s  Manual
s
(opt ional for  Sl
icers  Chicken,turkey
,  Books
l
ect ur e)  Knives duck,goose  Vi
deo(CD)
 Ov er head  Cleavers  Pheasant, quai
l,
Proj ector  Saws pigeon,guinea
(Opt ional for  Sausagecasi ng fowl,wil
dduck
l
ect ur e) machi nes  rabbit
,hare
 Tel ev i
sionand  Smoker s  boar,goatGame
mul ti
medi a  Pickl
ingv at
s
play er  Vacuum packer
 Whi teboar d  Robotcoupe
 Appl i
cabl e
equi pmentas
prescr i
bedby
Trai ning
regul ations
 Elect ri
c, gasor
i
nduct ionr anges
 Ov ens, including
combi ov ens
 Mi crowav es
 Grillsand

CBCCooker
yNCI
I -151-
 TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
griddl
es
 Deepf r
y er
s
 Salamander s
 Foodpr ocessor
s
 Blenders
 Mixers
 Sl
icers
 Pans
 Utensil
s
 Til
tingfrypan
 Steamer s
 Bainemar ie
 Mandol i
ne

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaning
mat erialsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
 hairnet s

METHODOLOGI
ES:

 Lect
ure
 Demonstr
ati
on
 Fi
lmv i
ewi
ng

ASSESSMENTMETHODS:

 Directobservat
ion
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevi
denceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the-
job
performancebythecandidat
e

CBCCooker
yNCI
I -152-
CBCCooker
yNCI
I -153-
LO4.STOREPOULTRYANDGAME

ASSESSMENTCRI
TERI
A:

1.Poul
tr
yandgamear estoredensur
ingst
oragecondi
ti
onsandopt
imalt
emperatur
e
ar
emai ntai
ned
2.Qual
it
yt r
immingsandotherl
eftov
ersar
eut i
l
izedwher
eandwhenappropr
iat
e

CONTENTS:

 Foodsaf etypracti
cesr el
atedtohandlingandst
ori
ngofpoul
tryandgame
products
 Met hodsofpr eser
vingpoul t
ryandgame
 Logicalandtime-eff
icientworkfl
ow
 Storageproceduresforpoul t
ryandgame
 Temper aturerequir
ement sforstor
ingpoultr
yandgameproductsd
 Wast eminimizati
ont echni
quesanddi sposal

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
 LCDPr ojector  Mincer s  Manual
s
(opt ional for  Sl
icers  Chicken,turkey
,  Books
l
ect ur e)  Knives duck,goose  Vi
deo(CD)
 Ov er head  Cleavers  Pheasant, quai
l,
Proj ect or  Saws pigeon,guinea
(Opt ional for  Sausagecasi ng fowl,wil
dduck
l
ect ur e) machi nes  rabbit
,hare
 Tel ev i
si onand  Smoker s  boar,goatGame
mul ti
medi a  Pickl
ingv at
s
play er  Vacuum packer
 Whi teboar d  Robotcoupe
 Appl i
cabl e
equi pmentas
prescr ibedby
Trai ning
regul at ions
 Elect ric, gasor
i
nduct ionr anges
 Ov ens, including
combi ov ens
 Mi crowav es
 Grillsand
griddl es
 Deepf ry ers
 Sal amander s
 Foodpr ocessors
 Blender s
CBCCooker
yNCI
I -154-
 TOOLSAND SUPPLI
ES& LEARNI
NG
EQUI
PMENT
ACCESSORI
ES MATERIALS MATERI
ALS
 Mixers
 Sl
icers
 Pans
 Utensi
ls
 Ti
lti
ngfrypan
 Steamers
 Bainemarie
 Mandoline

TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaning
mat erialsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
 hairnet s

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Directobservat
ion
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevidenceandthi
rdpar
tywor
kpl
acer
epor
tsofon-
the-j
obperformancebythecandidate

CBCCooker
yNCI
I -155-
UNI
TOFCOMPETENCY : PREPAREANDCOOKSEAFOOD

MODULETI
TLE : PREPARI
NGANDCOOKI
NGSEAFOOD

MODULEDESCRI
PTOR : Thismodul edeal swiththeknowl edge,skil
l
sand
att
ituder equir
edi nselect
ing,
preparing,pr
esent
ing
andst or
ingseaf oodinacommer cialki
tchenor
cateri
ngoper ati
on.

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES :

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
seenpl
ace

LO2: Handl
efi
shandseaf
ood

LO3. Cookf
ishandshel
l
fish

LO4 Pl
ate/
presentf
ishandseaf
ood

LO5.St
oref
ishandsaef
ood
LO1. PERFORM MI
SEENPLACE

ASSESSMENTCRI
TERI
A:

1.Tools, utensil
sandequi pmentarecleaned,saniti
zedandpr epar
edbasedont he
requiredt asks
2.I
ngr edientsarei denti
fi
edaccor di
ngtost andardr eci
pes,recipecardorenter
pri
se
requirement s
3.I
ngr edientsareassembl edaccordi
ngt oquant it
y,type,andqualityr
equir
ed
4.I
ngr edientsarepr eparedbasedont her equiredform andt i
mef rame
5.Frozeni ngredientsaret hawedfoll
owingent erpri
sepr ocedures.
6.Wher enecessar y,r
awi ngredi
entsarewashedwi thcleanpot abl
ewat er
.

CONTENTS:

 Thedi fferentcl assif

icationsofseaf ood
 Prepar i
ngar angeofseaf ooddishesaccor di
ngt oent erpri
sestandards
 Classifi
cat ionandv ariet
iesoffishandshel lf
ish
 Sour cesofseaf ood
 Mar ketf ormsofseaf ood
 Nut r
iti
onr el atedt ofishandseaf ood,part
icularl
ythenut r
it
ionalval
ueof
fi
shandseaf ood
 Speci f
icdi etar yissuesi ncludi
ngal l
ergi
esandi ntolerances
 Commoncul inarytermsr el
atedtofishandseaf oodt hatareusedinthe
i
ndust ry
 Principl
esandpr acticesofhy gienespecifi
callyonhandl i
ngandst or
ageof
fi
shandseaf ood
 Safewor kpr actices,particul
arl
yonusi ngshar pkniv es
 Appr opriatecooker ymet hodsforf i
shandshel lf
ish
 Wast emi nimi zationt echniquesandenv ir
onment al considerati
onsin
rel
ationt oseaf ood

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr ojector(optionalfor Var
iet
yoff ishes:  Manuals
l
ect ure)  Str
ucture  Books
 Ov erheadPr ojector - Finf i
sh  Vi
deo(CD)
(Opt i
onal forl
ect ure) - shell
fish
 Telev i
sionandmul ti
media  Bodyshape
player - Flatfish
 Whi teboar d - Roundf ish
 Appl i
cabl eequipmentas  Marketf orm
prescr i
bedbyTr aining - Fi
llet
s
regulations - Dr awn
 Electri
c, gasorinduct ion - Wh ol
e
ranges - Butterfl
yfi
ll
et
 Ov ens,includi
ngcombi - Steak
 Fatcontent
CBCCooker
yNCI
I -157-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
ovens - leanf ish
 Micr owaves - f atf i
sh
 Gril
lsandgr i
ddl
es  Wat ersour ce
 Deepf ryer
s - sal twater
 Salamander s - f reshwat er
 Foodpr ocessor
s  processedf i
sh
 Blenders - dr ied
 Mixer s - smoked
 Sl
icer s - bot tl
ed
- dr ied
 Pans
Ty
pesofSeaf ood
 Utensils
 Shellfish
 Til
tingfrypan
- Mol l
usks
 Steamer s - Cr ustaceans
 Bainemar ie - Oct opusandsqui
d
 Mandol ine  Fi
nf ish
TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
 hairnet s

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Directobservat
ion
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevi
denceandthi
rdpar
tywor
kpl
acer
epor
tsofon-
the-j
obperformancebythecandi
date

CBCCooker
yNCI
I -158-
LO2. HANDLEFI
SHANDSEAFOOD

ASSESSMENTCRI TERIA:
1.Seafoodissel
ectedaccordi
ngtoqual i
ty,
2.Seafoodarehandledhygi
enical
l
yi naccordancewi
thent
erpri
sehandl
ingandstori
ng
techni
ques
3.Frozenseaf
oodar ethawedcorrectl
ytoensuremaximum qual
it
y,andtoret
ainthei
r
nutri
ent
s

CONTENTS:

 Thedi fferentclassif
icat i
onsofseaf ood
 Pr ocedur eoft hawingseaf ood
 Criter i
af orjudgingthequal it
yoffreshfi
sh
 Stor ager equi r
ement sf orfish
 Criter i
af orjudgingthequal it
yoffreshfi
sh
 Nut riti
onr elatedtof i
shandseaf ood,part
icul
arl
ythenutr
it
ionalval
ueof
fi
shandseaf ood
 Safewor kpr acti
ces,
 Cut tingandpr esentationt echni
ques,part
icul
arl
yonfishandcrustaceans
 Wast emi ni
mi zati
ont echniquesandenv ir
onmentalconsi
derati
onsin
rel
at iont oseaf ood

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr ojector(optionalfor Var
ietyoff ishes:  Manuals
l
ect ur e)  Structur e  Books
 Ov erheadPr ojector - Fi nf ish  Vi
deo(CD)
(Opt ional forlecture) - shel l
fish
 Tel evisionandmul ti
media  Bodyshape
play er - Fl atf ish
 Whi t
eboar d - Roundf ish
 Appl icabl eequipmentas  Mar ketf orm
prescr i
bedbyTr aining - Fi llets
regul ations - Dr awn
 Elect ri
c, gasori nduction - Whol e
ranges - But terfl
yf i
l
let
 Ov ens, includingcombi - St eak
ovens  Fatcont ent
 Mi crowav es - l eanf i
sh
 Grillsandgr iddles - f atf i
sh
 Deepf r
y ers  Wat ersour ce
 Sal amander s - sal twat er
- f reshwat er
 Foodpr ocessor s
 processedf i
sh
 Blender s
- dr ied
 Mi xer s
- smoked
 Slicer s
CBCCooker
yNCI
I -159-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Pans - bot t
led
 Utensi
l
s - dried
 Ti
lti
ngfrypan Ty
pesofSeaf ood
 Steamers  Shel
l
f i
sh
 Bainemarie - Mol lusks
 Mandoli
ne - Crust aceans
- Oct opusandsqui
d
TOOLS  Fi
nfish

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hairnet s

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Directobservat
ion
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevidenceandthi
rdpar
tywor
kpl
acer
epor
tsofon-
the-j
obperformancebythecandidate

CBCCooker
yNCI
I -160-
LO3. COOKFI
SHANDSHELLFI
SH

ASSESSMENTCRI
TERI
A:

1. Fi
shi scl eaned, gutt
edandf il
l
et edcor rect
lyandeffi
cientl
yaccor di
ngtoent er
pri
se
standar ds
2. Shellf
ishandot herty pesofseaf oodar ecleanedandpr eparedcor rect
lyandi n
accordancewi thent erpri
sest andar ds
3. Seafooddi shesi scookedaccor di ngtoenterpri
sestandardsusi ngav arietyof
cookingmet hods
4. Fi
shandshel l
fishby -productsar eusedappr opr
iat
elyforav arietyofdishesand
menui t
ems
5. Cookeddi shesar etast edandseasonedi naccordancewi thther equir
edt asteofthe
dishes
6. Wor kplacesaf etyandhy gieni
cpr oceduresar ef
oll
owedaccor dingtoent erpri
seand
l
egislatedr equirement s

CONTENTS:

 Stepsi nfabricat
ingfish
 Appr opri
atecooker ymet hodsforf i
shandshel lf
ish
 Prepar i
ngar angeofseaf ooddi shesaccor di
ngt oent erpri
sestandards
 Nut r
iti
onr el
atedt ofi
shandseaf ood,part
icul
arlythenut r
it
ionalval
ueoffi
shand
seafood
 Speci f
icdietaryi
ssuesi ncludi
ngal l
ergi
esandi ntolerances
 Commoncul inar
yt er
msr el
atedtofishandseaf oodt hatareusedinthe
i
ndust ry
 Principl
esandpr acti
cesofhy gienespecifi
call
yonhandl i
ngpreparati
onoffi
sh
andseaf ood
 Safewor kpr acti
ces,particul
arl
yonusi ngshar pkniv es
 Wast emi nimizationtechniquesandenv ir
onment al considerati
onsinrel
ati
onto
seafood

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr ojector(optionalfor Var
iet
yoff ishes:  Manuals
l
ect ure)  Str
uctur e  Books
 Ov erheadPr ojector - Finf ish  Vi
deo(CD)
(Opt i
onal forl
ect ure) - shel l
fish
 Telev i
sionandmul ti
media  Bodyshape
player - Flatf ish
 Whi teboar d - Rou ndfish
 Appl i
cabl eequipmentas  Marketf orm
prescr i
bedbyTr aining - Fi
llets
regulations - Dr awn
 Electri
c, gasorinduct ion - Wh ole
ranges - But terfl
yfi
ll
et
CBCCooker
yNCI
I -161-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Ov ens,includi
ngcombi - St eak
ovens  Fatcont ent
 Micr owav es - leanf ish
 Grill
sandgr i
ddles - f atf i
sh
 Deepf ryers  Wat ersour ce
 Salamander s - sal twater
 Foodpr ocessor s - f reshwat er
 Blenders  processedf i
sh
 Mixer s - dr ied
 Sl
icer s - smoked
- bot tl
ed
 Pans
- dr ied
 Utensils
Ty
pesofSeaf ood
 Til
tingfrypan
 Shellfish
 Steamer s - Mol l
usks
 Bainemar ie - Cr ustaceans
 Mandol ine - Oct opusandsqui
d
 Fi
nf ish
TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hairnet s

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Directobservat
ion
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevidenceandthi
rdpar
tywor
kpl
acer
epor
tsofon-
the-j
obperformancebythecandidate

CBCCooker
yNCI
I -162-
LO4.PLATE/
PRESENTFI
SHANDSEAFOOD

ASSESSMENTCRI
TERI
A:

1.Seafooddi shesar epresentedhy gi

enicall
y, l
ogicall
yandsequent i
all
ywithi
nthe
requiredtimeframe
2.Fi
shandseaf oodi sprepar
edandpr esentedf orser vi
ceinaccordancetoenterpri
se
standards
3.Suit
ablesaucesanddi psar epreparedaccor dingt ostandar
drecipesandasr equir
edto
accompanyseaf oodmenui tems
4.Presentati
onsandgar ni
shingtechniquesar esel ectedandusedaccor di
ngtor eci
pes
andent erpri
sest andards
5.Servi
cesar ecarriedoutaccordingtoent erprisemet hodsandst andar
ds
6.Factorsinplati
ngdi shesareobser v
edi npr esentingseafooddishes

CONTENTS:

 Porti
oncont rolforcookedseaf ood
 Creati
vepr esentati
ont echniques
 Hygienicfoodhandl ingpr acti
ces
 Safewor kpract i
cesonpr esenti
ng
 Suit
ablestor agetechni questomai nt
ainopti
mum quali
tyofi
ngredient
s
 Organizat
ional ski
ll
sandt eamwor k
 Wast eminimi zati
ont echniques
 Cutti
ngandpr esentationtechniques,par
ti
cular
lyonf
ishandcrustaceans

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr ojector(optionalfor Var
iet
yoff ishes:  Manuals
l
ect ure)  Str
uctur e  Books
 Ov erheadPr ojector - Finf ish  Vi
deo(CD)
(Opt i
onal forl
ect ure) - shell
fish
 Telev i
sionandmul ti
media  Bodyshape
player - Flatf ish
 Whi teboar d - Roundf ish
 Appl i
cabl eequipmentas  Marketf orm
prescr i
bedbyTr aining - Fi
llets
regulations - Dr awn
 Electri
c, gasorinduct ion - Wh ole
ranges - But terfl
yfi
ll
et
 Ov ens,includi
ngcombi - St
e ak

CBCCooker
yNCI
I -163-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
ovens  Fatcont ent
 Micr owaves - leanf ish
 Gril
lsandgr i
ddl
es - f atf i
sh
 Deepf ryer
s  Wat ersour ce
 Salamander s - sal twater
 Foodpr ocessor
s - f reshwat er
 Blenders  processedf i
sh
 Mixer s - dr ied
 Sl
icer s - smoked
 Pans - bot tl
ed
- dr ied
 Utensils
Ty
pesofSeaf ood
 Til
tingfrypan
 Shellfish
 Steamer s
- Mol l
usks
 Bainemar ie - Cr ustaceans
 Mandol ine - Oct opusandsqui
d
 Fi
nf ish
TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hairnet s

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Directobservat
ion
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevidenceandthi
rdpar
tywor
kpl
acer
epor
tsofon-
the-j
obperformancebythecandidate

CBCCooker
yNCI
I -164-
LO5.STOREFI
SHANDSEAFOOD

ASSESSMENTCRI
TERI
A:

1. Qualit
ytri
mmi ngsandot herleft
over
sareuti
li
zedwher eandwhenappropri
ate
Seafoodarest or edhygi
enicall
yinaccor
dancewithenter
pri
sehandli
ngand
stor
ingtechniques
2. Wher eappli
cabl e,dat
estampsandcodesar echeckedtoensurequal
it
ycontr
ol
3. Seafoodisstor edinaccordancewi t
hFIFOoperati
ngproceduresandstor
ageof
seafoodrequirement s.

CONTENTS:

 Stori
ngandhandl ingissuesr elat
edtoseafood
 Storagerequirement sf orfi
sh
 Temper aturerequirement sforst or
ingseafood
 Wast emi ni
mizationt echniquesandenv i
ronmentalconsi
der
ati
onsin
rel
ationtoseaf ood
 Foodsaf etypracticesr el
atedtohandlingandstori
ngofpoult
ryandgame
products
 Met hodsofpr eser vi
ngseaf ood
 Logicalandt i
me- effi
cientwor kfl
ow

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr ojector(optionalfor Var
iet
yoff ishes:  Manuals
l
ect ur e)  Str
uctur e  Books
 Ov erheadPr ojector - Finf ish  Vi
deo(CD)
(Opt ional forlecture) - shel l
fish
 Tel evisionandmul ti
media  Bodyshape
play er - Flatf ish
 Whi t
eboar d - Roundf ish
 Appl icabl eequipmentas  Marketf orm
prescr i
bedbyTr aining - Fillets
regul ations - Dr awn
 Elect ri
c, gasori nduction - Whol e
ranges - But terfl
yf i
l
let
 Ov ens, includingcombi - Steak
ovens  Fatcont ent
 Mi crowav es - leanf i
sh
 Grillsandgr iddles - fatf i
sh
 Deepf r
y ers  Watersour ce
 Sal amander s - sal twat er
- freshwat er
CBCCooker
yNCI
I -165-
 LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 Foodpr ocessor
s  processedf i
sh
 Blenders - dr i
ed
 Mixers - smoked
 Sl
icers - bot tl
ed
 Pans - dr i
ed
 Utensil
s Ty
pesofSeaf ood
 Til
ti
ngf rypan  Shell
fish
 Steamer s - Mol l
usks
- Cr ustaceans
 Bainemar ie
- Oct opusandsqui
d
 Mandol i
ne
 Fi
nf i
sh
TOOLS

- potsandpans
- bowl sand
- Plasticwr ap
- Alumi num f oi
l
- measur ingcups
- weighi ngscal es
- cleaningmat eri
alsand
- l
inen
- teat owel s
- serviettes
- tablecl oth
- aprons
- uniforms
- hairrest raints
toque,
caps,
hairnet s

CBCCooker
yNCI
I -166-
UNI
TOFCOMPETENCY : PREPAREDESSERTS

MODULETI
TLE : PREPARI
NGDESSERTS

MODULEDESCRI
PTOR : Thismoduledeal
swit
hknowledge,skil
l
s,and
att
it
udesinthepr
epar
ati
onofar angeofhot,col
dand
fr
ozendessert
sinacommercialki
tchenorcater
ing
operat
ion

NOMI
NALDURATI
ON : 24hour
s

SUMMARYOFLEARNI
NGOUTCOMES:

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Per
for
m Mi
seenpl
ace

LO2. Pt
repar
edesser
tsandsweetsauces

LO3. Pl
ate/
presentdesser
tsPr
epar
esweetsauces

LO4. St
oredesser
ts

CBCCooker
yNCI
I -167-
LO1. PERFORM MI
SEENPLACE

ASSESSMENTCRI TERIA:
1.Tools, utensil
sandequi pmentar ecleaned,saniti
zedandpr eparedbasedon
ther equi redtasks
2.Ingredi entsarei denti
fi
edaccor di
ngt ostandardr eci
pes, recipecardor
enter pr i
serequirement s
3.Ingredi entsareassembl edaccordingtoquant it
y,type,andqual ityrequi
red
4.Ingredi entsarepr eparedbasedont herequiredform andt i
mef rame
5.Ingredi entsaresel ect
ed, measuredandwei ghedaccor dingt orecipe
requir ement s
6.Appr opr iateequipmentar eselectedandusedi naccor dancewi th
manuf acturer
s’manual
7.Frozeni ngredientsarethawedf ollowi
ngent erpri
sepr ocedur es.
8.Wher enecessar y ,
rawingredientsarewashedwi thcleanpot abl
ewat er.

CONTENTS:

 Differenttypesofdesser tsandsweet s
 Det ail
sandchar acterist
icsofdiffer
entt
ypesofdesser
tsandsweets
 Var i
etiesofsuitableingredi
entsfordesser
tsandsweets
 Commoncul i
naryter
msr el
atedtodessert
sandsweetst hatar
eusedi
n
thei ndustr
y
 Nut rit
ionalval
ueofdesser t
 Principlesandpr acti
cesofhy gieneonhandli
ngandstorageofdai
ry
product s
 Logi calandt i
meef fi
cientworkf l
ow

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND
EQUI
PMENT SUPPLI
ES&MATERI
ALS
ACCESSORI
ES
 LCDPr ojector Equipmentf or Dessert
sand Sweetsauces
(optional f
or maki ngdesser ts sweets Mayinclude:
l
ect ure) andsweet s  Puddi ng, pi
es,  Sugarsy r
ups
 Ov erhead  Bl ender s tart
s, fl
ans,  Frui
tsy rups
Projector  I ce- cream fri
tt
ers  Frui
tpur ees,
(Opt i
onal f
or machi nes  Custar d, saucesand
l
ect ure)  I cemaker s creams coulis
 Telev i
sionand  Jui cer sand  Prepar edf r
uit  Chocol ate-
mul ti
medi a vitami ni zers  Charlot te, basedsauces
player  Mi xer s bavaroi s,  Sabay onand
 Whi teboard  Ov en mousse, zabaglione
 Appl i
cable  Chi llerand soufflé,  Custardsand
equipmentas freezer s sabay on crèmes
prescr i
bedby  St eamer  Mer i
ngues,  Flavoredbut t
ers
Training  Wei ghi ng crepes, andcr eams
regulations scal es omel ettes  Sabay on&
 Lowpr essure  Sorbet ,ice zabaglione
LEARNI
NG
CBCCooker
yNCII -168-
 TOOLSAND
EQUI
PMENT SUPPLI
ES&MATERI
ALS
ACCESSORI
ES
MATERI
ALS bur
ner
s cream, bombe,  Cr epes
parfai
t,ti
ramisu Suitable
 Manuals  Cakesand thi
ckeni ngagent s
 Books pastri
es forsweetsauces
 Vi
deo(CD)  Custardsand Mayi nclude:
egg-based  Roux
desserts–  Fl our
crèmebr ulee  Cor nflour,
arrowr oot,
potat ostarch
 Modi fiedstarch
 Br eadcr umbs
 Eggsandegg
yolks

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Dir
ectobser
v at
ion
 Writ
tenororalquest
ioni
ng
 Revi
ewofpor tf
oli
oofevidenceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the-
j
obperformancebythecandi dat
e

CBCCooker
yNCI
I -169-
LO2. PREPAREDESSERTSANDSWEETSAUCES

ASSESSMENTCRI TERIA:
1.Standardorent erpri
sereci
pesareusedt oproduceav ari
etyofhot ,
coldandfrozen
desserts,
appr opriat
eforav ar
iet
yofmenus
2.Rangeofsweetsaucesar eproducedtoadesiredconsistencyandf l
avor
3.Prepareddesser tsandsweet saretast
edinaccordancewi ththerequi
redtaste
4.Wor kpl
acesaf etyandhy gi
enicprocedur
esarefoll
owedaccor dingtoenterpr
iseand
legi
slat
edr equirements

CONTENTS:

 Ty pes/classificationofdesser tsandsweet s
 Met hodsofpr epar i
ng/cookingdessert
s
 Commoncul inaryt ermsr el
atedtodessertsandsweets
I ngredient sfort hepr eparati
onofdessertsandsweets
 Saf ewor kpr act i
ces
 Principlesandpr acti
cesofhy gienerel
atedtouseofrawingredient
s
 Logi calandt imeef fi
cientwor kfl
ow
 Or ganizational skill
sandt eamwor k
 Wast emi nimizat iontechniquesandenv i
ronmental
consider
ationsinspeci
fi
c
relati
oneggspr epar ati
on

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND
EQUI
PMENT SUPPLI
ES&MATERI
ALS
ACCESSORI
ES
 LCDPr ojector Equipmentf or Dessert
sand Sweetsauces
(optional f
or maki ngdesser ts sweets Mayi nclude:
l
ect ure) andsweet s  Puddi ng, pi
es,  Sugarsy r
ups
 Ov erhead  Bl ender s tart
s, fl
ans,  Fr ui
tsy rups
Projector  I ce- cream fri
tt
ers  Fr ui
tpur ees,
(Opt i
onal f
or machi nes  Custar d, saucesand
l
ect ure)  I cemaker s creams coulis
 Telev i
sionand  Jui cer sand  Prepar edf rui
t  Chocol ate-
mul ti
medi a vitami ni zers  Char l
ot te, basedsauces
player  Mi xer s bavaroi s,  Sabay onand
 Whi teboard  Ov en mousse, zabaglione
 Appl i
cable  Chi llerand soufflé,  Cust ardsand
equipmentas freezer s sabay on crèmes
prescr i
bedby  St eamer  Mer i
ngues,  Fl avoredbut t
ers
Training  Wei ghi ng crepes, andcr eams
regulations scal es omel ettes  Sabay on&
 Lowpr essure  Sorbet ,ice zabaglione
LEARNI
NG bur ner s cream, bombe,  Cr epes
MATERI
ALS parfait,tir
amisu Suitabl
e
 Cakesand thi
ckeningagent s
 Manuals pastries forsweetsauces
 Books  Custar dsand Mayi nclude:
CBCCooker
yNCI
I -170-
 TOOLSAND
EQUI
PMENT SUPPLI
ES&MATERI
ALS
ACCESSORI
ES
 Vi
deo(
CD) egg-based  Roux
desserts–  Flour
crèmebr ul
ee  Cor nf
lour,
arrowroot,
potatostarch
 Modi f
iedstarch
 Breadcrumbs
 Eggsandegg
yolks

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Dir
ectobservat
ion
 Sampl i
ngofdessertsmadebyt hecandidat
e
 Writt
enororalquestioni
ng
 Returndemonstrati
on
 Reviewofportf
olioofevidenceandt hi
rdpartywor
kpl
acer
epor
tsofon-
the-
j
obper for
mancebyt hecandi date

CBCCooker
yNCI
I -171-
LO3. PLATE/
PRESENTDESSERTS

ASSESSMENTCRI
TERI
A:

1.Dessertsarepresentedhy gi
enical
ly,l
ogicall
yandsequent i
all
ywi t
hintherequir
ed
ti
mef r
ame
2.Dessertsaredecoratedcreat
ively
3.Factorsinpl
ati
ngdi shesareobserv edi
npr esent
ingdesser t
s
4.Dessertsareporti
onedaccordingt oenterpri
sestandards
5.Dessertsarepresentedinaccordancewi thenter
prisepresentat
iontechniques
Accompani ments,garni
shesanddecor ationsareusedt oenhancet aste,
textur
eand
balance

CONTENTS:

 Creati
vepresentati
ontechni quesfordesser t
sandsweet s.
 Vari
etiesofsui
tableingredientsfordessertsandsweet s
 Pri
nciplesandpracti
cesofhy gieneonpresenting/plat
ingdessert
sand
sweets
 Logicalandti
meef fi
cientwor kf l
ow
 Wast eminimi
zationtechniquesandenv i
ronment alconsider
ati
onsrel
ated
todesserts

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND
EQUI
PMENT SUPPLI
ES&MATERI
ALS
ACCESSORI
ES
 LCDPr ojector Equipmentf or Dessert
sand Sweetsauces
(optional f
or maki ngdesser ts sweets Mayi nclude:
l
ect ure) andsweet s  Puddi ng, pi
es,  Sugarsy r
ups
 Ov erhead  Bl ender s tart
s, fl
ans,  Fr ui
tsy rups
Projector  I ce- cream fri
tt
ers  Fr ui
tpur ees,
(Opt i
onal f
or machi nes  Custar d, saucesand
l
ect ure)  I cemaker s creams coulis
 Telev i
sionand  Jui cer sand  Prepar edf rui
t  Chocol ate-
mul ti
medi a vitami ni zers  Char l
ot te, basedsauces
player  Mi xer s bavaroi s,  Sabay onand
 Whi teboard  Ov en mousse, zabaglione
 Appl i
cable  Chi llerand soufflé,  Cust ardsand
equipmentas freezer s sabay on crèmes
prescr i
bedby  St eamer  Mer i
ngues,  Fl avoredbut t
ers
Training  Wei ghi ng crepes, andcr eams
regulations scal es omel ettes  Sabay on&
 Lowpr essure  Sorbet ,ice zabaglione
bur ner s cream, bombe,  Cr epes
LEARNI
NG parfait,tir
amisu Suitabl
e
MATERI
ALS  Cakesand thi
ckeningagent s
pastries forsweetsauces
 Manuals  Custar dsand Mayi nclude:
 Books egg-based  Roux
 Vi
deo(CD)
CBCCooker
yNCI
I -172-
 TOOLSAND
EQUI
PMENT SUPPLI
ES&MATERI
ALS
ACCESSORI
ES
desser
ts–  Flour
crèmebrul
ee  Cor nf
lour,
arrowroot,
potatostarch
 Modi f
iedstarch
 Breadcrumbs
 Eggsandegg
yolks

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Dir
ectobser
v at
ion
 Sampli
ngofdesser t
smadebyt hecandidat
e
 Writ
tenororalquest
ioni
ng
 Revi
ewofpor tf
oli
oofevidenceandt hi
rdpartywor
kpl
acer
epor
tsofon-
the-
j
obperformancebyt hecandidate

CBCCooker
yNCI
I -173-
LO4. STOREDESSERTS

ASSESSMENTCRI
TERI
A:

1.Qualit
ytrimmi ngsandot herleftoversareut
il
izedwher eandwhenappr opri
ate
2.Dessertsarest oredatt heappr opriat
etemper atureandunderthecor r
ect
conditi
onst omai ntainqual i
ty,fr
eshnessandcust omerappeal
3.Suit
ablepackagi ngar esel ectedandusedt opr eservet
aste,appearanceand
tast
ingchar acteri
stics
4.Sweetsaucesar est oredtor etai
ndesiredqualityandcharacter
ist
ics
5.Dessertisst or
edi naccor dancewi thFIFOoper ati
ngproceduresandst or
age
ofdessertrequirement s

CONTENTS:

 Storingandhandl i
ngi ssuesr elat
edtodesser
tsandsweet s
 Temper aturerequirement sforstori
ngdesser
ts
 Wast emi ni
mizationt echni quesandenvir
onmentalconsi
derat
ionsin
rel
ationtoseaf ood
 Foodsaf etypracticesr el
at edtohandli
ngandstori
ngofdessertsand
sweet sproducts
 Met hodsofpr eser vi
ngdesser t
 Logicalandt i
me- effi
cientwor kf l
ow
 Safewor kpract i
cespar t
icularl
yonhandli
ngandstoringhotandfrozen
desserts

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

TOOLSAND
EQUI
PMENT SUPPLI
ES&MATERI
ALS
ACCESSORI
ES
 LCDPr ojector Equipmentf or Dessert
sand Sweetsauces
(optional f
or maki ngdesser ts sweets Mayi nclude:
l
ect ure) andsweet s  Puddi ng, pi
es,  Sugarsy r
ups
 Ov erhead  Bl ender s tart
s, fl
ans,  Fr ui
tsy rups
Projector  I ce- cream fri
tt
ers  Fr ui
tpur ees,
(Opt i
onal f
or machi nes  Custar d, saucesand
l
ect ure)  I cemaker s creams coulis
 Telev i
sionand  Jui cer sand  Prepar edf rui
t  Chocol ate-
mul ti
medi a vitami ni zers  Char l
ot te, basedsauces
player  Mi xer s bavaroi s,  Sabay onand
 Whi teboard  Ov en mousse, zabaglione
 Appl i
cable  Chi llerand soufflé,  Cust ardsand
equipmentas freezer s sabay on crèmes
prescr i
bedby  St eamer  Mer i
ngues,  Fl avoredbut t
ers
Training  Wei ghi ng crepes, andcr eams
regulations scal es omel ettes  Sabay on&
 Lowpr essure  Sorbet ,ice zabaglione
bur ner s cream, bombe,  Cr epes
LEARNI
NG parfait,tir
amisu Suitabl
e
MATERI
ALS  Cakesand thi
ckeningagent s

CBCCooker
yNCI
I -174-
 TOOLSAND
EQUI
PMENT SUPPLI
ES&MATERI
ALS
ACCESSORI
ES
 Manuals pastri
es f
orsweetsauces
 Books  Custardsand Mayinclude:
 Vi
deo(CD) egg-based  Roux
desserts  Flour
 crèmebr ul
ee  Cor nfl
our,
arrowroot,
potatostarch
 Modi fi
edstarch
 Breadcrumbs
 Eggsandegg
yolks

METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Dir
ectobser
v at
ion
 Writ
tenororalquest
ioni
ng
 Revi
ewofpor tf
oli
oofevidenceandt
hir
dpar
tywor
kpl
acer
epor
tsofon-
the-
j
obperformancebythecandi dat
e

CBCCooker
yNCI
I -175-
UNI
TOFCOMPETENCY : PACKAGEPREPAREDFOOD

MODULETI
TLE : PACKAGEPREPAREDFOOD

MODULEDESCRI
PTOR : Thismoduledeal
switht
heknowledge,skil
l
s,and
att
it
udesinpackagi
ngofpr
epar
edf oodstuff
sfor
tr
anspor
tati
on

NOMI
NALDURATI
ON : 8hour
s

SUMMARYOFLEARNI
NGOUTCOMES :

Uponcompl
eti
onoft
hismodul
ethest
udent
s/t
rai
neeswi
l
lbeabl
eto:

LO1. Sel
ectpackagi
ngmat
eri
als

LO2. Packagef
ood.

CBCCooker
yNCI
I -176-
LO1. SELECTPACKAGI
NGMATERI
ALS

ASSESSMENTCRI
TERI
A:

1. Foodrequir
ementsofcli
entanduserar
emetpr i
ortopackagi
nginaccor
dancewi
th
theenter
pri
sestandardf
oll
owingthecr
it
eri
aforpackagi
ng
2. Quali
ti
esofpackagingmateri
alsar
esel
ectedi
naccordanceent
erpr
isest
andar
ds

CONTENTS:

 Foodpreparati
onr equi
rementspri
ortopackaging
 Suit
ablepackagingmat er
ial
sandmet hodsforadiff
erentt
y pesoff
ood
i
tems
 Thecharacteri
sti
csandusesofdi f
ferentpackagi
ngmat er
ials
 Port
ioncontrolpracti
cesandpri
ncipl
es
 Functi
onaldesignrequir
ementsforfoodpackagingareas

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:

LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject
or(optionalor Ty
f pesofpackagi ngmat eri
als  Manuals
l
ect ure) Ma yincl
ude buta r
e notl
imited  Books
 Ov erheadPr oj
ector to:  Vi
deo(CD)
(Opt i
onal f
orlecture)  Pol
ystyrenefoam
 Telev i
sionandmul ti a  Car
medi t
ons
player  Plasticcli
ngwr ap
 Whi teboard  Plasticorfoilcontai
ners
 Appl i
cableequipmentas  Met alorplastictr
ays
prescr i
bedbyTr aining
regulations

METHODOLOGI
ES:
 Lectur
e/demonst
rat
ion
 Fil
mv i
ewing

ASSESSMENTMETHODS:
 Directobservat
ion
 Wr i
ttenororalquest
ioni
ng
 Rev i
ewofpor tf
oli
osofevidenceandthi
rdpar
tywor
kpl
acer
epor
tsofon-
the-j
obperformancebythecandidate

CBCCooker
yNCI
I -177-
LO2. PACKAGEFOOD

ASSESSMENTCRI
TERI
A:

1.Foodispackagedincompl iancewi t
hsanit
ary,occupati
onalheal
thandsafetyandlocal
heal
thregulati
onsrequir
ement s
2.Envi
ronment alr
equir
ementsf orfoodpackagingareaisobserved
3.Appropri
atepackagingproceduresareadoptedaccor di
ngtoenterpr
isespeci
fi
cati
ons
4.Foodlabeledaccordingt
oindustrystandar
ds

CONTENTS:

 Safeworkpract i
cesonpackagi ng,deali
ngwi t
hhotsur f
aces,
li
ft
ingandbending.
 Hygieni
cpracticesandoccupat i
onalhealt
handsaf et
yandlocalheal
thr
egulati
onsi
n
packagi
ng,storingandt ransporti
ngoff ood,i
ncl
uding:
- HACCPPr inciplesappli
edt ooff-
sit
ecateri
ng
 Envi
ronmental requir
ementsf orfoodpackagingarea
 Appropri
atepackagi ngproceduresandt echni
ques
 Appropri
atel
abel ingofpackagedf oodstuff
s

CONDI
TIONS:Thest
udent
s/t
rai
neesmustbepr
ovi
dedwi
tht
hef
oll
owi
ng:
LEARNI
NG
EQUI
PMENT SUPPLI
ES&MATERI
ALS
MATERI
ALS
 LCDPr oject
or(optionalor Ty
f pesofpackagi ngmat eri
als  Manuals
l
ect ure) Mayincludebutar enotlimited  Books
 Ov erheadPr oj
ector to:  Vi
deo(CD)
(Opt i
onal f
orlecture)  Polystyr
enef oam
 Telev i
sionandmul ti
medi
a  Car
tons
player  Plasti
cclingwr ap
 Whi teboard  Plasti
corf oilcontai
ners
 Appl i
cableequipmentas  Met alorplastictr
ays
prescr i
bedbyTr aining
regulations

CBCCooker
yNCI
I -178-
 METHODOLOGI
ES:

 Lect
ure/demonst
rat
ion
 Fi
lmv i
ewing

ASSESSMENTMETHODS:

 Directobservationofthecandidatewhilepackagingf oods
 Wr i
ttenororalquestionstotestcandidate’sknowledgeonpackaging
typesandmet hodsfordiffer
enttypesoff ood,hygi
enicpracti
cesin
packaging,mai ntai
ningfoodqualit
yandnut r
it
ionalvalue
 Rev i
ewofpor tfoli
osofev i
denceandt hi
rdpar tyworkplacerepor
tsofon-
the-j
obperformancebyt hecandidate

CBCCooker
yNCI
I -179-
 ACKNOWLEDGEMENT

Weareextendi
ngourthanksandappr eci
ati
ontothet
echni
calexper
ts,f
aci
li
tat
orand
managerswhorender
edt hei
rservi
cesinthedevel
opmentofCompetency-
Based
Cur
ri
cul nCooker
um i yNCI Iqual
i
ficat
ion.

 Techni
cal
Exper
ts:

1. Al
ber
toFr
anci
sco
Presi
dentandChairman
HotelandRestaur
antChef
sAssoci
ati
onoft
hePhi
l
ippi
nes
(HRCAP)
2.TinaAquino
Prsi
dent,(COHREP)

 Faci
l
itat
or:

Aneci
taP.Domo

 Themanagementandst
affoft
heQual
i
ficat
ionsandSt
andar
dsOf
fi
ce

CBCCooker
yNCI
I -180-
 Whati
sCompet
ency
-BasedCur
ri
cul
um (
CBC)

 Acompet ency-
basedcurr
icul
um i
saf r
ameworkorguideforthe
subsequentdetai
l
eddevelopmentofcompet
encies,
associat
ed
methodologi
es,tr
aini
ngandassessmentr
esources.

 TheCBCspecifi
estheout comeswhichareconsi
stentwitht
he
requi
rement
softhewor kplaceasagreedt
hroughtheindust
ryor
communityconsul
tat
ions.

 CBCcanbedev
elopedi
mmedi
atel
ywhencompet
encyst
andar
ds
exi
st.

 Whencompet encystandar
dsdonotexi st
,cur
ri
culum dev el
oper
s
needtoclearl
ydefi
nethelear
ningoutcomestobeat tained.The
standar
dofper f
ormancerequi
redmustbeappr opri
atet o
i
ndustryandoccupati
onalneedsthroughthei
ndustry
/ enter
pri
se
orspecif
iedcl
ientgr
oupconsultat
ions.

Thesemat
eri
alsar
eav
ail
abl
einbot
hpr
int
edandel
ect
roni
ccopi
es.

Formor einfor
mationpleasecontact:
Techni calEducat
ionandSki l
lsDevelopmentAuthor
ity(TESDA)
TelephoneNos. :893-8281,817-4076to82loc.611,630,631and635
orv i
sitourwebsite:www. t
esda.gov.
phortheTESDARegi onalor
ProvincialOffi
cenearestyou.

CBCCooker
yNCI
I -181-