Cookery Training Plan

Colegio de San Gabriel Arcangel of Caloocan
Phase 10 Package 6 Blk. 1 Lots 1-5, Bagong Silang, Caloocan City
TRAINING PLAN
BASIC COMPETENCY
COURSE : COOKERY NCII
UNIT OF COMPETENCY: Participate in workplace communication
MODULE TITLE: Participating in workplace communication
MODALITY: Check which modality will be applied. Multi-modal is allowed.
( ) Full-online ( / ) Blended ( ) Distance Learning
Learning
Content Learning Resources
Outcomes
LO 1.1 Obtain and convey  Effective communication  Info. Sheet 1.1-1 on
workplace information Effective communication
 E-book: CBLM in Cookery NCII
 Video : Effective Communication
 Answer online Self-Check 1.1-1 on
Effective communication
 Different modes of  Info. Sheet 1.1-2 on Different mode of
communication communication
 E-book: CBLM in Cookery NCII,
 Video : Different modes of
communication
Different modes of communication
 Written communication  Info. Sheet 1.1-3 on Written
communication
 Video : Written communication
Written communication
 Organizational policies  Info. Sheet 1.1-4on Organizational
Policies
 Video: Organizational Policies
Organizational Policies
 Communication procedures  Info. Sheet 1.1-5 on Communication
and systems procedures and systems
 Video : Communication procedures and
systems
 Technology relevant to the  Info. Sheet 1.1-1 on Technology
enterprise and the individual’s relevant to the enterprise and the
work responsibilities individuals work responsibilities
 relevant to the enterprise and the
individuals work responsibilities
Technology relevant to the enterprise
and the individuals work responsibilities
 Follow simple spoken  Info. Sheet 1.1-7 on Follow simple
language spoken language
 Video: Follow simple spoken language
Follow simple spoken language
 Perform routine workplace  Info. Sheet 1.1-8 on Perform routine
duties following simple workplace duties following
written notices  E-book: CBLM in Cookery NCII,
 Video : Perform routine workplace duties
following
 Participate in workplace  Info. Sheet 1.1-9 on
meetings and discussions Participate in workplace meeting and
discussions
 Video: Participate in workplace meeting
and discussions
Participate in workplace meeting and
discussions
 Complete work related  Info. Sheet 1.1-10 on Complete work

documents related documents
 Video : Complete work related
documents
Complete work related documents
 Estimate, calculate and record  Info. Sheet 1.1-11 on Estimate, calculate

routine workplace measures and record routine workplace measures
 Video : Estimate, calculate and record
routine workplace measures
Estimate, calculate and record routine
workplace measures
 Basic mathematical processes  Info. Sheet 1.1-12 on Basic

of addition, subtraction, mathematical processes of addition,
division and multiplication subtraction, division and multiplication
 Video: Basic mathematical processes of
addition, subtraction, division and
multiplication
Basic mathematical processes of
multiplication
 Ability to relate to people of ,
social range in the workplace  Info. Sheet 1.1-13 on Ability to relate to
people of social range in the workplace
 Video : Ability to relate to people of
social range in the workplace
Ability to relate to people of social range
in the workplace
 Gather and provide 
information in response to  Info. Sheet 1.1-14 on Gather and
workplace requirements provide information in response to
workplace requirements
 Video : Gather and provide information
in response to workplace requirements
Gather and provide information in
response to workplace requirements
L.O. 1.2 Speak English at a  Effective communication  Info. Sheet 1.2-1 on

basic operational level Effective communication
 E-book: E-book: CBLM in Cookery
NCII,
communication
communication
NCII,
Policies
NCII,
 Video: Organizationa Policies
NCII,
sytstems
NCII,
 Video: Technology relevant to the
enterprise and the individuals’s work
responsibilities
NCII,
written notices  E-book: E-book: CBLM in Cookery
NCII,
following
discussions
NCII,
and discussions
discussions

NCII,
documents

NCII,
workplace measures
 Basic mathematical processes  Info. Sheet 1.2-12 on Basic

of addition, subtraction, mathematical processes of addition,
division and multiplication subtraction, division and multiplication
NCII,
multiplication
multiplication
 Ability to relate to people of  Info. Sheet 1.2-13 on Ability to relate to

social range in the workplace people of social range in the workplace
NCII,
in the workplace
 Gather and provide  Info. Sheet 1.2-14 on Gather and

information in response to provide information in response to
workplace requirements workplace requirements
NCII,
L.O.1.3 Complete relevant work  Effective communication  Info. Sheet 1.3-1 on
related documents Effective communication
NCII,
NCII,
communication
communication
NCII,
Policies
NCII,
systems
Communication procedures and systems

 E-book: CBLM in Cookery NC II
enterprise and the individuals’ work
responsibilities
 : Video: Follow simple spoken language
duties following simple workplace duties following simple
written notices written notices
 E-book: : CBLM in Cookery NC II
 Video : Perform routine workplace
duties following
Perform routine workplace duties
following simple written notices

discussions
 E-book: CBLM IN COOKERY NC II
and discussions
discussions
documents

workplace measures
 Basic mathematical processes  Info. Sheet 1.3-12 on Basic mathematical
of addition, subtraction, processes of addition, subtraction,
division and multiplication division and multiplication
multiplication
multiplication
in the workplace
L.O.1.4 Participate in  Effective communication  Info. Sheet 1.4-1 on
workplace meeting and Effective communication
discussion  E-book: : CBLM in Cookery NC II
communication
communication
 Organizational policies 
 Info. Sheet 1.4-4on Organizational
Policies
sytstems
enterprise and the individuals’s work
responsibilities
written notices  E-book: : CBLM in Cookery NC II
following
discussions
and discussions
discussions
documents
workplace measures
 Basic mathematical processes  Info. Sheet 1.4-12 on Basic mathematical
of addition, subtraction, processes of addition, subtraction,
division and multiplication division and multiplication
 E-book; : CBLM in Cookery NC II
multiplication
multiplication
in the workplace
eLearning Infrastructure Requirements Name of Application

1 ( ) LMS Not Applicable
2 Or other: Google Drive
( / ) application that provide access to digital content
and any shared resources anywhere, anytime
3 ( / ) application that allows communication between FB Messenger
trainer and peers synchronous and asynchronous : and Google Meet
Zoom
4 ( / ) application that allows administration of FB Messenger School
assessment of learning outcomes Google meet

UNIT OF COMPETENCY: Work in team environment
MODULE TITLE: Working in a team environment
Learning
Outcomes
L.O.2.1 . Describe team role and  Communication process  Info. Sheet 2.1-1 on Communication
scope process
 Video : Communication process
Communication process
 Team structure  Info. Sheet 2.1-2 on Team Structure

 Video : Team structure
Team structure
 Team roles 
 Info. Sheet 2.1-3 on Team Roles
 Video : Team Roles
Team structure
 Group planning and decision  Info. Sheet 2.1-4 on Group planning and
making decision making
 Video : Group planning and decision
making
Group planning and decision making
 Communicate appropriately,  Info. Sheet 2.1-5 on Communicate
consistent with the culture of appropriately, consistent with the culture
the workplace of the workplace
 Video : •Group planning and decision
making
Communicate appropriately, consistent
with the culture of the workplace
L.O. 2.2. Identify own role and  Communication process  Info. Sheet 2.2-1 on Communication
responsibility process
 E-book; : CBLM in Cookery NC II
Team structure
 Team roles  Info. Sheet 2.2-3 on Team Roles
Team Roles
making
 Specific diversity issues  Info. Sheet 2.2-5 on Specific diversity
issues
 Video : Specific diversity issues
Specific diversity issues
 Video : Communicate appropriately,
consistent with the culture of the
workplace
L.O. 2.3 Work as a team  Communication process  Info. Sheet 2.3-1 on Communication
member process
Team structure
Team Roles

making
issues
workplace
L.O.2.4. Work effectively with  Communication process  Info. Sheet 2.4-1 on Communication
colleagues process
 E-book: CBLM in TM1
Team structure
Team Roles
making
issues
workplace

1 ( / ) LMS FB Messenger
Zoom

UNIT OF COMPETENCY: Practice Career Professionalism
MODULE TITLE: Practicing Career Professionalism
Learning
Outcomes
LO 3.1. Integrate personal  Work values and ethics (Code  Info. Sheet 3.1-1 on Work values and
objectives with of Conduct, Code of Ethics, ethics (Code of Conduct, Code of Ethics,
organizational goals etc.) etc.)
 Video: Work values and ethics (Code of
Conduct, Code of Ethics, etc.)
 Answer online Self-Check 3.1-1 on Work
values and ethics (Code of Conduct, Code
of Ethics, etc.)
 Company policies  Info. Sheet 3.1-2 on Company policies
 Video : Company policies
Company policies
 Company-operations,  Info. Sheet 3.1-3 on Company-operations,
procedures and standards procedures and standards
 Video : Company-operations, procedures
and standards
Company-operations, procedures and
standards
 Fundamental rights at work  Info. Sheet 3.1-4 on Fundamental rights at
including gender sensitivity work including gender sensitivity
 Video : Fundamental rights at work
including gender sensitivity
Fundamental rights at work including
gender sensitivity
 Personal hygiene practices  Info. Sheet 3.1-5 on Personal hygiene
practices
 Video : Personal hygiene practices
Personal hygiene practices
 Appropriate practice of  Info. Sheet 3.1-6 on Appropriate practice
personal hygiene of personal hygiene
 Video : Appropriate practice of personal
hygiene
Appropriate practice of personal hygiene
 Intra and Interpersonal skills  Info. Sheet 3.1-7 on Intra and Interpersonal
skills
 Video : Intra and Interpersonal skills
 Answer online Self-Check 3.1-7 on Intra
and Interpersonal skills
 Communication skills  Info. Sheet 3.1-8 on Communication skills
 Video : Communication skills
Communication skills
L.O. 3.2 Set and meet work  Work values and ethics (Code  Info. Sheet 3.2-1 on Work values and
priorities of Conduct, Code of Ethics, ethics (Code of Conduct, Code of Ethics,
etc.) etc.)
 Video : Work values and ethics (Code of
of Ethics, etc.)
Company policies
and standards
standards
gender sensitivity
practices
hygiene
skills
L.O. 3.3 Maintain professional  Work values and ethics (Code  Info. Sheet 3.3-1 on Work values and
growth and development of Conduct, Code of Ethics, ethics (Code of Conduct, Code of Ethics,
etc.) etc.)
 Video : Work values and ethics (Code of
of Ethics, etc.)
Company policies

and standards
standards
gender sensitivity
practices
hygiene
skills

Zoom

UNIT OF COMPETENCY: Practice Occupational Health and Safety Procedures
MODULE TITLE: Practicing Occupational Health and Safety Procedures
Learning
Outcomes
L.O. 4.1 Identify Hazard and  OHS procedures and practices  Info. Sheet 4.1-1 on OHS procedures and
Risk and regulations practices and regulations
 Video : OHS procedures and practices
and regulations
 Answer online Self-Check 4.1-1 on OHS
procedures and practices and regulations
 PPE types and uses  Info. Sheet 4.1-2 on PPE types and uses
 Video : PPE types and uses
 Answer online Self-Check 4.1-2 on PPE
types and uses
practices
 Hazards/risks identification  Info. Sheet 4.1-4 on Hazards/risks
and control identification and control
 Video : Hazards/risks identification and
control
Hazards/risks identification and control
 Threshold Limit Value -TLV  Info. Sheet 4.1-5 on Hazards/risks
identification and control
control
 OHS indicators  Info. Sheet 4.1-6 on OHS indicators
 Video : OHS indicators
indicators
 Organization safety and  Info. Sheet 4.1-7 on Organization safety
health protocol and health protocol
 Video : Organization safety and health
protocol
Organization safety and health
protocol
 Safety consciousness  Info. Sheet 4.1-8 on Safety consciousness
 Video : Safety consciousness
Safety consciousness
 Health consciousness  Info. Sheet 4.1-9 on Health consciousness
 Video : Health consciousness
Health consciousness
 First-aid procedures and  Info. Sheet 4.1-10 on First-aid procedures
practices and practices
 Video : First-aid procedures and practices
First-aid procedures and practices
 Practice of personal hygiene 
 Info. Sheet 4.1-11 on Practice of personal
hygiene
 Video : Practice of personal hygiene
Practice of personal hygiene
and control skills identification and control skills
control skills
skills
 Interpersonal skills  Info. Sheet 4.1-13 on Interpersonal skills
 Video : Interpersonal skills
Interpersonal skills
 Communication skills  Info. Sheet 4.1-14 on Communication
skills
 Safe manual handling of  Info. Sheet 4.1-15 on Safe manual
casualty handling of casualty
 Video : Safe manual handling of casualty
 Answer online Self-Check 4.1-15 on Safe
manual handling of casualty
L.O. 4.2 Evaluate Hazard and  OHS procedures and practices  Info. Sheet 4.2-1 on OHS procedures and
and regulations
types and uses
practices
control
 Threshold Limit Value -TLV  Info. Sheet 4.2-4 on Hazards/risks
identification and control
control
indicators
protocol
protocol
 Answer online Self-Check 4.2-9 on First-
aid procedures and practices
 Practice of personal hygiene  Info. Sheet 4.2-10 on Practice of personal
hygiene
Answer online Self-Check 4.2-10 on
control skills
skills
skills
L.O.4.3 Control Hazards and  OHS procedures and practices  Info. Sheet 4.3-1 on OHS procedures and
and regulations
types and uses
practices
control
 Threshold Limit Value -TLV  Info. Sheet 4.3-4 on Threshold Limit
Value -TLV
 Video : Threshold Limit Value -TLV
Threshold Limit Value -TLV
 OHS indicators  Info Sheet 4.3-5 on OHS indicators
indicators
protocol
protocol
 Answer online Self-Check 4.3-9 on First-
aid procedures and practices
hygiene
control skills
skills
skills
L.O.4.4 Maintain OHS  OHS procedures and practices  Info. Sheet 4.4-1 on OHS procedures and
awareness and regulations practices and regulations
and regulations
types and uses
practices
control
 Threshold Limit Value -TLV  Info. Sheet 4.4-5 on Threshold Limit
Value -TLV
 Video : Threshold Limit Value -TLV
Threshold Limit Value -TLV
indicators
protocol
protocol
 Answer online Self-Check 4.4-9on
First-aid procedures and practices
hygiene
control skills
skills
 Communication skills 
 Info. Sheet 4.4-14 on Communication
skills
 Safe manual handling of  SLDMOP: Cookery NCII
casualty  Info. Sheet 4.4-15 on Safe manual
handling of casualty

Zoom
COMMON COMPETENCIES

UNIT OF COMPETENCY: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE: DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
Learning
Outcomes
 L.O. 1.1. Seek information  Time management  Info. Sheet 1.1-1 on Time management
on the industry  E-book: CBLM in Cookery NC II
 Video : Time management
Time management
 Ready skills needed to  Info. Sheet 1.1-2 on Ready skills
access industry information needed to access industry information
 Video : Ready skills needed to access
industry information
Ready skills needed to access industry
information
 Basic competency skills  Info. Sheet 1.1-3 on Basic competency
needed to access the skills needed to access the internet
internet  E-book: CBLM in Cookery NC II
 Video : Basic competency skills
needed to access the internet
Basic competency skills needed to
access the internet
 Overview of quality  Info. Sheet 1.1-4 on Overview of
assurance in the industry quality assurance in the industry
 Video : Overview of quality assurance
in the industry
Overview of quality assurance in the
industry
 Role of individual staff  Info. Sheet 1.1-5 on Role of individual
members staff members
 Video : Role of individual staff
members
Role of individual staff members
 Industry information  Info. Sheet 1.1-6 on Industry
sources information sources
 Video : Industry information sources
Industry information sources
 L.O.1.2. Update  Time management  Info. Sheet 1.2-1 on Time management
continuously relevant  E-book: CBLM in Cookery NC II
industry knowledge
Time management
information
access the internet
in the industry
industry
members

 L.O.1.3. Develop and  Time management  Info. Sheet 1.3-1 on Time management
update local knowledge  E-book: CBLM in Cookery NC II
Time management
information
access the internet
in the industry
industry
members
 L.O.1.4. Promote products  Time management  Info. Sheet 1.4-1 on Time management
and services to customers  E-book: CBLM in Cookery NC II
Time management
information
access the internet
in the industry
industry
members

Zoom

UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE TITLE: OBSERVING WORKPLACE HYGIENE PROCEDURES
Learning
Outcomes
L.O. 2.1. Practice personal  Typical hygiene and control  Info. Sheet 2.1-1 on Typical hygiene and
grooming and hygiene procedures in the hospitality control procedures in the hospitality and
and tourism industries tourism industries
 Video : Typical hygiene and control
procedures in the hospitality and tourism
industries
Typical hygiene and control procedures
in the hospitality and tourism industries
 Overview of legislation and  Info. Sheet 2.1-2 on Overview of
regulation in relation to food legislation and regulation in relation to
handling, personal and general food handling, personal and general
hygiene hygiene
 Video : Overview of legislation and
regulation in relation to food handling,
personal and general hygiene
Overview of legislation and regulation in
relation to food handling, personal and
general hygiene
Knowledge on factors which  Info. Sheet 2.1-3 on Knowledge on
contribute to workplace hygiene factors which contribute to workplace
problems hygiene problems
 Video : Knowledge on factors which
contribute to workplace hygiene
problems
Knowledge on factors which contribute
to workplace hygiene problems
 General hazards in handling of  Info. Sheet 2.1-4 on General hazards in
food, linen and laundry and handling of food, linen and laundry and
garbage, including major garbage, including major causes of
causes of contamination and contamination and cross-infection
cross-infection  E-book: CBLM in Cookery NC II
 Video : General hazards in handling of
food, linen and laundry and garbage,
including major causes of contamination
and cross-infection
General hazards in handling of food,
linen and laundry and garbage, including
major causes of contamination and cross-
infection
 Sources of and reasons for food  Info. Sheet 2.1-5 on Sources of and
poisoning reasons for food poisoning
 Video : Sources of and reasons for food
poisoning
Sources of and reasons for food
poisoning
 Ability to follow correct  Info. Sheet 2.1-6 on Ability to follow
procedures and instructions correct procedures and instructions
 Video : Ability to follow correct
procedures and instructions
Ability to follow correct procedures and
instructions
 Ability to handle operating  Info. Sheet 2.1-7 on Ability to handle
tools/ equipment operating tools/ equipment
 Video : Ability to handle operating tools/
equipment
Ability to handle operating tools/
equipment
 Application to hygiene  nfo. Sheet 2.1-8 on Application to
principles hygiene principles
 Video : Application to hygiene principles
Application to hygiene principles
 Ability to detect dirt and  Info. Sheet 2.1-9 on Ability to detect dirt
unhygienic practice and unhygienic practice
 Video : Ability to detect dirt and
unhygienic practice
Ability to detect dirt and unhygienic
practice
LO2.2. Practice safe and  Typical hygiene and control  Info. Sheet 2.1-1 on Typical hygiene and
hygienic handling, procedures in the hospitality control procedures in the hospitality and
storage and disposal and tourism industries tourism industries
of food, beverage, and  E-book: CBLM in Cookery NC II
materials  Video : Typical hygiene and control
procedures in the hospitality and tourism
industries
Typical hygiene and control procedures
in the hospitality and tourism industries
 Overview of legislation and  Info. Sheet 2.1-2 on Overview of
regulation in relation to food legislation and regulation in relation to
handling, personal and general food handling, personal and general
hygiene hygiene
 Video : Overview of legislation and
regulation in relation to food handling,
personal and general hygiene
Overview of legislation and regulation in
relation to food handling, personal and
general hygiene
 Knowledge on factors which  Info. Sheet 2.1-3 on Knowledge on
contribute to workplace factors which contribute to workplace
hygiene problems hygiene problems
 Video : Knowledge on factors which
contribute to workplace hygiene
problems
Knowledge on factors which contribute
to workplace hygiene problems
 General hazards in handling of  Info. Sheet 2.1-4 on General hazards in
food, linen and laundry and handling of food, linen and laundry and
garbage, including major garbage, including major causes of
causes of contamination and contamination and cross-infection
cross-infection  E-book: CBLM in Cookery NC II
 Video : General hazards in handling of
food, linen and laundry and garbage,
including major causes of contamination
and cross-infection
General hazards in handling of food,
linen and laundry and garbage, including
major causes of contamination and cross-
infection
 Sources of and reasons for food  Info. Sheet 2.1-5 on Sources of and
poisoning reasons for food poisoning
 Video : Sources of and reasons for food
poisoning
Sources of and reasons for food
poisoning
 Ability to follow correct  Info. Sheet 2.1-6 on Ability to follow
procedures and instructions correct procedures and instructions
 Video : Ability to follow correct
procedures and instructions
Ability to follow correct procedures and
instructions
 Ability to handle operating  Info. Sheet 2.1-7 on Ability to handle
tools/ equipment operating tools/ equipment
 Video : Ability to handle operating tools/
equipment
Ability to handle operating tools/
equipment
 Application to hygiene  Info. Sheet 2.1-8 on Application to
principles hygiene principles
 Video : Application to hygiene
principles
Application to hygiene principles
 Ability to detect dirt and  Info. Sheet 2.1-9 on Ability to detect dirt
unhygienic practice and unhygienic practice
 Video : Ability to detect dirt and
unhygienic practice
Ability to detect dirt and unhygienic
practice

Zoom
UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS
MODULE TITLE: PERFORMING COMPUTER OPERATIONS
Learning
Outcomes
L.O. 3.1. Plan and prepare for  Basic ergonomics of keyboard  Info. Sheet 3.1-1 on Basic ergonomics of
task to be undertaken and computer use keyboard and computer use
 Video : Basic ergonomics of keyboard and
computer use
 Answer online Self-Check 3.1-1 on Basic
ergonomics of keyboard and computer use
 Main types of computers and  Info. Sheet 3.1-2 on Main types of
basic features of different computers and basic features of different
operating systems operating systems
 Video : Main types of computers and
basic features of different operating
systems
 Answer online Self-Check 3.1-2 on Main
types of computers and basic features of
different operating systems
 Main parts of a computer  Info. Sheet 3.1-3 on Main parts of a
computer
 Video : Main parts of a computer
parts of a computer
 Storage devices and basic  Info. Sheet 3.1-4 on Storage devices and
categories of memory basic categories of memory
 Video : Storage devices and basic
categories of memory
Storage devices and basic categories of
memory
 Relevant types of software  Info. Sheet 3.1-5 on Relevant types of
software
 Video : Relevant types of software
Relevant types of software
 General security  Info. Sheet 3.1-6 on Relevant types of

software
 Viruses  Info. Sheet 3.1-7 on Viruses
 Video : Viruses
Viruses
 OHS principles and  Info. Sheet 3.1-8 on OHS principles and
responsibilities responsibilities
 Video : OHS principles and
responsibilities
 Answer online Self-Check 3.1-8on OHS
principles and responsibilities
 Calculating computer capacity 
 Info. Sheet 3.1-9 on Calculating computer
capacity
 Video : Calculating computer capacity
Calculating computer capacity
 Reading skills required to  Info. Sheet 3.1-10 on Reading skills
interpret work instruction required to interpret work instruction
 Video : Reading skills required to
interpret work instruction
Reading skills required to interpret work
instruction
skills
L.O.2.1. Input data into  Basic ergonomics of keyboard  Info. Sheet 3.2-1 on Basic ergonomics of
computer and computer use keyboard and computer use
computer use
 Main types of computers and  Info. Sheet 3.2-2 on Basic ergonomics of
basic features of different keyboard and computer use
operating systems  E-book: CBLM in Cookery NC II
computer use
computer
parts of a computer
memory
software
 General security 
 Info. Sheet 3.2-6 on Relevant types of
software
 Video : Viruses
Viruses
 OHS principles and  IOP: TM1,
responsibilities  Info. Sheet 3.2-8 on OHS principles and
responsibilities
responsibilities
 Calculating computer capacity  Info. Sheet 3.2-9 on Calculating computer
capacity
instruction
skills
L.O.3.3 Access information  Basic ergonomics of keyboard  Info. Sheet 3.3-1 on Basic ergonomics of
using computer and computer use keyboard and computer use
computer use
systems
different operating system
computer
parts of a computer
memory
software
 General security  Info. Sheet 3.3-6 on General security
 Video : General security
General security
 Video : Viruses
Viruses
responsibilities
capacity

instruction
skills
L.O.3.4. Produce/output data  Basic ergonomics of keyboard  Info. Sheet 3.4-1 on Basic ergonomics of
using computer system and computer use keyboard and computer use
computer use
systems
computer
parts of a computer
memory
software
software
 Video : Viruses
Viruses
responsibilities
capacity
instruction
skills
L.O.3.5. Maintain computer  Basic ergonomics of keyboard  Info. Sheet 3.5-1 on Basic ergonomics of
equipment and systems and computer use keyboard and computer use
computer use
systems
computer
parts of a computer
memory
software
software
 Video : Viruses
Viruses
responsibilities
capacity
instruction
skills
Zoom

UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE: PERFORMING WORKPLACE AND SAFETY PRACTICES

Learning
Outcomes
L.O.4.1.. Practice workplace  Communication  Info. Sheet 4.1-1 on Communication
procedures for health, safety and  E-book: CBLM in Cookery NC II
security practices  Video : Communication
Communication
 Interactive communication  Info. Sheet 4.1-2 on Interactive
with others communication with others
 Video : Interactive communication with
others
Interactive communication with others
 Good working attitude  Info. Sheet 4.1-4 on Good working attitude
 Video : Good working attitude
 Answer online Self-Check 4.1-4 on Good
working attitude
 Ability to work quietly; with  Info. Sheet 4.1-5 on Ability to work
cooperation patience, quietly; with cooperation patience,
carefulness, cleanliness and carefulness, cleanliness and aesthetic
aesthetic values values
 Video : Ability to work quietly; with
cooperation patience, carefulness,
cleanliness and aesthetic values
 Answer online Self-Check 4.1-5 on Ability
to work quietly; with cooperation patience,
carefulness, cleanliness and aesthetic
values
 Ability to focus on task at hand  Info. Sheet 4.1-6 on Ability to focus on
task at hand
 Video : Ability to focus on task at hand
 Answer online Self-Check 4.1-6 on Ability
to focus on task at hand
 System, Processes and  Info. Sheet 4.1-7 on System, Processes and
Operations Operations
 Video : System, Processes and Operations
System, Processes and Operations
 Workplace health, safety and  Info. Sheet 4.1-8 on Workplace health,

security procedure safety and security procedure
 Video : Workplace health, safety and
security procedure
Workplace health, safety and security
procedure
 Emergency procedure  Info. Sheet 4.1-9 on Emergency procedure
 Video : Emergency procedure
Emergency procedure
 Personal presentation  Info. Sheet 4.1-10 on Personal presentation
 Video : Personal presentation
Personal presentation
 Safety Practices  Info. Sheet 4.1-11 on Safety Practices
 Video : Safety Practices
Safety Practices
 Proper disposal of garbage  Info. Sheet 4.1-12 on Proper disposal of
garbage
 Video : Proper disposal of garbage
Proper disposal of garbage
 Practice safety measures  Info. Sheet 4.1-13 on Practice safety
measures
 Video : Practice safety measures
Practice safety measures
 5S Implementation  Info. Sheet 4.1-14 on 5S Implementation
 Video : 5S Implementation
 Answer online Self-Check 4.1-14 on 5S
Implementation
 Child protection duties relevant  Info. Sheet 4.1-15 on Child protection
to tourism industry duties relevant to tourism industry
 Video : Child protection duties relevant to
tourism industry
 Answer online Self-Check 4.1-15 on Child
protection duties relevant to tourism
industry
 Rules, regulations, policies and  Info. Sheet 4.1-16 on Rules, regulations,
laws policies and laws
 Video : Rules, regulations, policies and
laws
Rules, regulations, policies and laws
 Ability to make decision  Info. Sheet 4.1-17 on Ability to make
decision
 Video : Ability to make decision
Ability to make decision
 Time management  Info. Sheet 4.1-18 on Time management
 Answer online Self-Check 4.1-18 on Time
management
 Ability to offer alternative  Info. Sheet 4.1-19 on Ability to offer
steps alternative steps
 Video : Ability to offer alternative steps
Ability to offer alternative steps
 Care in handling and operation  Info. Sheet 4.1-20 on Care in handling and
equipment operation equipment
 Video : Care in handling and operation
equipment
 Answer online Self-Check 4.1-20 on Care
in handling and operation equipment
 Ability to use observation and  Info. Sheet 4.1-21 on Ability to use
monitoring techniques observation and monitoring techniques
 Video : Ability to use observation and
monitoring techniques
Ability to use observation and monitoring
techniques
L.O.4.2: Perform child  Communication  Info. Sheet 4.2-1 on Communication
protection duties relevant to the  E-book: CBLM in Cookery NC II
tourism industry  Video : Communication
Communication
others
 Good working attitude  Info. Sheet 4.2-4 on Good working
attitude
working attitude
Ability to work quietly; with cooperation
patience, carefulness, cleanliness and
aesthetic values
task at hand
Ability to focus on task at hand
 System, Processes and  Info. Sheet 4.2-7 on System, Processes
Operations and Operations
 Video : System, Processes and
Operations

security procedure
procedure
 Emergency procedure  Info. Sheet 4.2-9 on Emergency
procedure
Emergency procedure
 Personal presentation  SLDMOP : Cookery NC II
 Info. Sheet 4.2-10 on Personal
presentation
Safety Practices
garbage
measures
Implementation
 Video : Child protection duties relevant
to tourism industry
Child protection duties relevant to
tourism industry
laws
decision
Time management
 Care in handling and operation  Info. Sheet 4.2-20 on Care in handling
equipment and operation equipment
equipment
Care in handling and operation
equipment
Ability to use observation and
L.O.4.3:Observe and monitor  Communication  Info. Sheet 4.3-1 on Communication
people  E-book: CBLM in Cookery NC II
 Video : Communication
Communication
others
attitude
working attitude

aesthetic values
task at hand
Operations
security procedure
procedure
procedure
Emergency procedure
 Personal presentation  Info. Sheet 4.3-10 on Personal
presentation
Safety Practices
garbage
 Practice safety measures 
 Info. Sheet 4.3-13 on Practice safety
measures
 E-book CBLM in Cookery NC II
Implementation
to tourism industry
tourism industry
laws
decision
Time management
equipment
equipment
L.O.4.4 Deal with emergency  Communication  Info. Sheet 4.4-1 on Communication
situations  E-book: CBLM in Cookery NC II
Communication
others
attitude
working attitude
aesthetic values
task at hand
Operations
security procedure
procedure
procedure
Emergency procedure
presentation
Safety Practices
garbage
measures
Implementation
to tourism industry
tourism industry
laws
decision
Time management
equipment
equipment
L.O.4.5 Maintain safe personal  Communication  Info. Sheet 4.5-1 on Communication
presentation standards  E-book: CBLM in Cookery NC II
Communication
others
attitude
working attitude
aesthetic values
task at hand
Operations
security procedure
procedure
procedure
Emergency procedure

presentation
Safety Practices
garbage
measures
Implementation
to tourism industry
tourism industry
laws
decision
Time management
equipment
equipment
L.O. 4.6 Maintain a safe and  Communication  Info. Sheet 4.6-1 on Communication
secure workplace  E-book: CBLM in Cookery NC II
Communication
others
attitude
working attitude
aesthetic values
task at hand
Operations
security procedure
procedure
procedure
Emergency procedure
presentation
Safety Practices
garbage
measures
Implementation
to tourism industry
tourism industry
laws
decision
Time management
equipment
equipment

Zoom

UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE: PROVIDING EFFECTIVE CUSTOMER SERVICE
Learning
Outcomes
L.O. 5.1: Greet customer  Communication  Info. Sheet 5.1-1 on Communication
Communication
 Interactive  Info. Sheet 5.1-2 on Interactive
communication with communication with others
others  E-book: CBLM in Cookery NC II
others
 Interpersonal skills/ social  Info. Sheet 5.1-3 on Interpersonal skills/
graces with social graces with sincerity
sincerity  E-book: CBLM in Cookery NC II
 Video : Interpersonal skills/ social graces
with sincerity
Interpersonal skills/ social graces with
sincerity
Answer online Self-Check 5.1-4 on Safety
Practices
 Safe work practices  Info. Sheet 5.1-5 on Safe work practices
 Video : Safe work practices
work practices
 Personal hygiene  Info. Sheet 5.1-6 on Personal hygiene
 Video : Personal hygiene
Personal hygiene
 Attitude  Info. Sheet 5.1-7 on Attitude
 Video : Attitude
Attitude
 Attentive, patient and  Info. Sheet 5.1-8 on Attentive, patient
cordial and cordial
Video : Attentive, patient and cordial
Attentive, patient and cordial
 Eye-to-eye contact  Info. Sheet 5.1-9 on Eye-to-eye contact
 Video : Eye-to-eye contact
Eye-to-eye contact
 Maintain teamwork and  Info. Sheet 5.1-10 on Maintain
cooperation teamwork and cooperation
 Video : Maintain teamwork and
cooperation
Maintain teamwork and cooperation
 Theory  Info. Sheet 5.1-11 on Theory
 Video : Theory
Theory
 Selling/up selling  Info. Sheet 5.1-12 on Selling/up selling
techniques techniques
 Video : Selling/up selling techniques
Selling/up selling techniques
 Interview techniques  Info. Sheet 5.1-13 on Interview
techniques
 Video : Interview techniques
Interview techniques
 Conflict resolution  Info. Sheet 5.1-14 on Conflict
resolution
 Video Conflict resolution
Conflict resolution
 Communication process  Info. Sheet 5.1-15 on Communication
process
 Communication barriers  Info. Sheet 5.1-16 on Communication
barriers
 Video : Communication barriers
Communication barriers
 Effective communication  Info. Sheet 5.1-17 on Effective
skills communication skills
 Video : Effective communication skills
Effective communication skills
 Non-verbal  Info. Sheet 5.1-18 on Non-verbal
communication - body communication - body language
language  E-book: CBLM in Cookery NC II
 Video : Non-verbal communication -
body language
Non-verbal communication - body
language
 Good time management  Info. Sheet 5.1-19 on Good time
management
 Video : Good time management
Good time management
 Ability to work calmly  Info. Sheet 5.1-20 on Ability to work

and unobtrusively calmly and unobtrusively effectively
effectively  E-book: CBLM in Cookery NC II
 Video : Ability to work calmly and
unobtrusively effectively
Ability to work calmly and
 Ability to handle  Info. Sheet 5.1-21 on Ability to handle
telephone inquiries and telephone inquiries and conversations
conversations  E-book: CBLM in Cookery NC II
 Video : Ability to handle telephone
inquiries and conversations
Ability to handle telephone inquiries
and conversations
 Correct procedure in  Info. Sheet 5.1-22 on Correct
handling telephone procedure in handling telephone
inquiries inquiries
 Video : Correct procedure in handling
telephone inquiries
Correct procedure in handling
telephone inquiries
 Proper way of handling  Info. Sheet 5.1-23 on Proper way of
complaints handling complaints
 Video : Proper way of handling
complaints
Proper way of handling complaints
 Ability to apply basic  Info. Sheet 5.1-24 on
principles of conflict  E-book: CBLM in Cookery NC II
resolution and respond to  Video : Ability to apply basic
complaints principles of conflict resolution and
respond to complaints
Ability to apply basic principles of
conflict resolution and respond to
complaints
L.O. 5.2: Identify needs of  Communication  Info. Sheet 5.2-1 on Communication
customers  E-book: CBLM in Cookery NC II
Communication
others
with sincerity
sincerity
Practices
work practices
Personal hygiene
Attitude
cordial and cordial
 Video : Attentive, patient and cordial
Eye-to-eye contact
cooperation
 Video : Theory
Theory
techniques
resolution
Conflict resolution
process
barriers
body language
language
management
and conversations
inquiries inquiries
telephone inquiries
telephone inquiries
complaints
 Ability to apply basic  Info. Sheet 5.2-24 on Ability to apply
principles of conflict basic principles of conflict resolution
resolution and respond to and respond to complaints
complaints  E-book: CBLM in Cookery NC II
 Video : Ability to apply basic
principles of conflict resolution and
complaints
 Communication  Info. Sheet 5.3-1 on Communication
L.O.5.3. Deliver service to  E-book: CBLM in Cookery NC II
customer  Video : Communication
Communication
others
with sincerity
sincerity
Practices
work practices
Personal hygiene
Attitude
cordial and cordial
Eye-to-eye contact
cooperation
 Video : Theory
Theory
techniques
resolution
Conflict resolution
process

barriers
body language
language
management
and conversations
inquiries inquiries
telephone inquiries
telephone inquiries
complaints

complaints
L.O.5.4: Handle queries through  Communication  ,Info. Sheet 5.4-1 on Communication
use of common business  E-book: CBLM in Cookery NC II
tools and technology  Video : Communication
Communication
others
with sincerity
sincerity
Practices
work practices
 Personal hygiene 
 Info. Sheet 5.4-6 on Personal hygiene
Personal hygiene
Attitude
cordial and cordial
Eye-to-eye contact
cooperation
 Video : Theory
Theory
techniques
resolution
Conflict resolution
process
barriers
body language
language
management
and conversations
inquiries inquiries
telephone inquiries
telephone inquiries
complaints
complaints
L.O. 5.5. Handle complaints/  Communication  Info. Sheet 5.5-1 on Communication
conflict situations,  E-book: CBLM in Cookery NC II
evaluation and  Video : Communication
recommendations  Answer online Self-Check 5.5-1 on
Communication

others
with sincerity
sincerity
Practices
work practices
Personal hygiene
Attitude
cordial and cordial
Eye-to-eye contact
cooperation
 Video : Theory
Theory
techniques
resolution
Conflict resolution
process
barriers
body language
language

management
and conversations
inquiries inquiries
telephone inquiries
telephone inquiries
complaints
complaints

Zoom
CORE COMPETENCIES
UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES
MODULE TITLE: CLEANING AND MAINTAINING KITCHEN PREMISES

Learning
Outcomes
LO 1.1 Clean, sanitize and store  Food preparation and  Info. Sheet 1.1-1 on Food preparation
equipment presentation areas and presentation areas hygienically and
hygienically and in in accordance with food safety and
accordance with food safety occupational health and safety
and occupational health and regulations
safety regulations  E-book: CBLM in Cookery NCII
 Video : Food preparation and
presentation areas hygienically and in
accordance with food safety and
occupational health and safety
regulations
Food preparation and presentation areas
hygienically and in accordance with
food safety and occupational health and
safety regulations
 Cleaned various types of  Info. Sheet 1.1-2 on Cleaned various

surfaces, large and small types of surfaces, large and small
equipment/utensils equipment/utensils commonly found in
commonly found in a a commercial kitchen
commercial kitchen  E-book: CBLM in Cookery NCII
 Video : Cleaned various types of
surfaces, large and small
equipment/utensils commonly found in
a commercial kitchen
Cleaned various types of surfaces, large
and small equipment/utensils
commonly found in a commercial
kitchen
 Various types of chemicals  Info. Sheet 1.1-3 on Various types of

and equipment for cleaning chemicals and equipment for cleaning
and sanitizing and their and sanitizing and their uses
uses  E-book: CBLM in Cookery NCII
 Video : Various types of chemicals and
equipment for cleaning and sanitizing
and their uses

Various types of chemicals and
and their uses
 Environmental-friendly 
products and practices in  Info. Sheet 1.1-4 on Environmental-
relation to kitchen cleaning friendly products and practices in
relation to kitchen cleaning
 Video : Environmental-friendly
products and practices in relation to
kitchen cleaning
Environmental-friendly products and
practices in relation to kitchen cleaning
 Sanitizing and disinfecting 
procedures and techniques  Info. Sheet 1.1-5 on Sanitizing and
disinfecting procedures and techniques
 Video : Sanitizing and disinfecting
procedures and techniques
Sanitizing and disinfecting procedures
and techniques
 Using and storing cleaning  Info. Sheet 1.1-6 on Using and storing
materials and chemicals cleaning materials and chemicals
 Video : Using and storing cleaning
materials and chemicals
Using and storing cleaning materials
and chemicals
LO2: Clean and sanitize  Cleaned various types of  Info. Sheet 1.1-7 on Cleaned various
premises surfaces, large and small types of surfaces, large and small
equipment/utensils equipment/utensils commonly found in
commonly found in a a commercial kitchen
commercial kitchen  E-book: Cleaned various types of
surfaces, large and small
equipment/utensils commonly found in
a commercial kitchen
 CBLM in Cookery NCII
 Video : Answer online Self-Check 1.1-
7on Cleaned various types of surfaces,
large and small equipment/utensils
commonly found in a commercial
kitchen
 Various types of chemicals  Info. Sheet 1.1-8 on Various types of
and equipment for cleaning chemicals and equipment for cleaning
and sanitizing and their and sanitizing and their uses
uses  E-book: Various types of chemicals and
and their uses
8 on Various types of chemicals and
and their uses
 Occupational health and  Info. Sheet 1.1-9 on Occupational

safety requirements for health and safety requirements for
bending, lifting, carrying bending, lifting, carrying and using
and using equipment equipment
 E-book: Occupational health and safety
requirements for bending, lifting,
carrying and using equipment
9 on Occupational health and safety
 Logical and time-efficient  Info. Sheet 1.1-10 on Logical and time-
work flow efficient work flow
 E-book: Logical and time-efficient
work flow
9 on Logical and time-efficient work
flow
 Environmental-friendly  Info. Sheet 1.1-10 on Environmental-
products and practices in friendly products and practices in
relation to kitchen cleaning relation to kitchen cleaning
 E-book: Environmental-friendly
products and practices in relation to
kitchen cleaning
9 on Environmental-friendly products
and practices in relation to kitchen
cleaning
 Hygiene and cross-  Info. Sheet 1.1-10 on Hygiene and
contamination issues cross-contamination issues related to
related to food handling and food handling and preparation
preparation  E-book: Hygiene and cross-
contamination issues related to food
handling and preparation
10 on Hygiene and cross-contamination
issues related to food handling and
preparation
 Sanitizing and disinfecting  Info. Sheet 1.1-10 on Sanitizing and
procedures and techniques disinfecting procedures and techniques
 E-book: Sanitizing and disinfecting
10 on Sanitizing and disinfecting
 Using and storing cleaning  Info. Sheet 1.1-11 on Using and storing
materials and chemicals cleaning materials and chemicals
 E-book: Using and storing cleaning
11 on Using and storing cleaning
 Waste management and  Info. Sheet 1.1-12 on Waste
disposal procedures and management and disposal procedures
 E-book: Waste management and
disposal procedures and practices
12 on Waste management and disposal
procedures and practices
LO3: Dispose waste  Food preparation and  Info. Sheet 1.1-13 on Food preparation
presentation areas and presentation areas hygienically and
hygienically and in in accordance with food safety and
accordance with food safety occupational health and safety
and occupational health and regulations
safety regulations
 E-book: Food preparation and
regulations
13 on Food preparation and
regulations
 Occupational health and  Info. Sheet 1.1-14 on Occupational

safety requirements for health and safety requirements for
bending, lifting, carrying bending, lifting, carrying and using
and using equipment equipment
 E-book: Occupational health and safety
14 on Occupational health and safety
 Logical and time-efficient  Info. Sheet 1.1-15 on Logical and time-
work flow efficient work flow
 E-book: Logical and time-efficient
work flow
15 on Logical and time-efficient work
flow
 Hygiene and cross-  Info. Sheet 1.1-15 on Hygiene and
contamination issues cross-contamination issues related to
related to food handling and food handling and preparation
preparation  E-book: Hygiene and cross-
contamination issues related to food
handling and preparation
15 on Hygiene and cross-contamination
issues related to food handling and
preparation
 Sanitizing and disinfecting  Info. Sheet 1.1-16 on Sanitizing and

procedures and techniques disinfecting procedures and techniques
 E-book: Sanitizing and disinfecting
16 on Sanitizing and disinfecting
 Waste management and 

disposal procedures and  Info. Sheet 1.1-17 on Waste
practices management and disposal procedures
and practices
 E-book: Waste management and
disposal procedures and practices
17 on Waste management and disposal
procedures and practices

Zoom

UNIT OF COMPETENCY: PREPARE STOCKS, SAUCES AND SOUPS
MODULE TITLE: PREPARING STOCKS, SAUCES AND SOUPS

Learning
Outcomes
LO2.1:Prepare stocks, glazes,  Types of flavoring  Info. Sheet 2.1-1 on
essences required for agents and its ingredients Types of flavoring agents and its
menu items. ingredients
 Video : Types of flavoring
agents and its ingredients
 Answer online Self-Check 2.1-1
on Types of flavoring agents and its
ingredients
 Classification /types  Info. Sheet 2.1-2 on
of stocks and glazes,. Classification /types of stocks and
glazes
 Video : Classification /types of
stocks and glazes,
on Classification /types of stocks and
glazes,
 Variety of flavoring  Info. Sheet 2.1-3 on
and seasonings Variety of flavoring and seasonings
 Video : Variety of flavoring and
seasonings
on Variety of flavoring and
seasonings
 Uses of flavoring  Info. Sheet 2.1-4 on
agents, stocks, glazes and Uses of flavoring agents, stocks,
seasoning. glazes and seasoning
 Video : Uses of flavoring agents, stocks,
glazes and seasoning Answer online
Self-Check 2.1-4 on Uses of flavoring
agents, stocks, glazes and seasoning
LO2.2:Prepare soups required  Variety of soups from 
for menu item different recipes for  Info. Sheet 2.2-1 on
different cultural Variety of soups from different
backgrounds recipes for different cultural
backgrounds
 Video : Variety of soups from
different recipes for different cultural
backgrounds
 Answer online Self-Check 2.2-1 on Variety
of soups from different recipes for
different cultural backgrounds
 Identified different 
classifications of soups  Info. Sheet 2.2-2 on
Identified different classifications of
soups
 Video : Identified different
classifications of soups
on Identified different classifications
of soups
 Common problems on 
soups and how to identify  Info. Sheet 2.2-3on Common
and rectify them problems on soups and how to
identify and rectify them
 Video : Common problems on
soups and how to identify and rectify
them
on Common problems on soups and
how to identify and rectify them
 Common culinary 
terms on soups and which  Info. Sheet 2.2-4 on Common
are used in the industry culinary terms on soups and which
are used in the industry
 Video : Common culinary terms
on soups and which are used in the
industry
on Common culinary terms on soups
and which are used in the industry
 Use of various stocks 
and bases for a variety of  Info. Sheet 2.2-5 on Use of
soups various stocks and bases for a variety
of soups
 Video : Use of various stocks and
bases for a variety of soups
on Use of various stocks and bases for
a variety of soups
 Principles and 
techniques of producing  Info. Sheet 2.2-6 on Principles
and techniques of producing
 Video : Principles and techniques
of producing
on Principles and techniques of
producing
 Organizational skills 
and teamwork  Info. Sheet 2.2-7 on
Organizational skills and teamwork
 Video : Organizational skills and
teamwork
on Organizational skills and teamwork
 Safe work practices 

 Info. Sheet 2.1-8 on Safe work
practices
on Safe work practices
LO2.3:Prepared sauces required  Variety of hot and cold 

for menu items sauces  Info. Sheet 2.3-1 on Variety of
hot and cold sauces
 Video : Variety of hot and cold
sauces
on Variety of hot and cold sauces
 Classifications of 
sauces  Info. Sheet 2.3-2 on
Classifications of sauces
 Video : Classifications of sauces
on Classifications of sauces
 Variety of thickening 
agents  Info. Sheet 2.3-3 on Variety of
thickening agents
 Video : Variety of thickening
agents
on Variety of thickening agents
 Common problems on 
sauce and how to identify  Info. Sheet 2.3-4 on Common
and rectify them problems on sauce and how to
identify and rectify them
sauce and how to identify and rectify
them
on Common problems on sauce and
how to identify and rectify them
 Common culinary 
terms on sauce and which  Info. Sheet 2.3-5 on Common
are used in the industry culinary terms on sauce and which
are used in the industry
on sauce and which are used in the
industry
on Common culinary terms on sauce
and which are used in the industry
 Use of various stocks 

and bases for a variety of  Info. Sheet 2.3-6 on Use of
sauces various stocks and bases for a variety
of sauces
 Video : Use of various stocks and
bases for a variety of sauces
on Use of various stocks and bases for
a variety of sauces
techniques of producing  Info. Sheet 2.3-7 on Principles
sauce and techniques of producing sauce
 Video : Principles and techniques
of producing sauce
on Principles and techniques of
producing sauce
 Organizational skills 
and teamwork  Info. Sheet 2.3-8 on
teamwork

 Info. Sheet 2.3-8 on Safe work
practices
 Hygienic principles 
and practices  Info. Sheet 2.3-9 on Hygienic
principles and practices
 Video : Hygienic principles and
practices
on Hygienic principles and practices
LO2.4:Store and reconstitute  Hygienic principles 

stocks, sauces and soups and practices  Info. Sheet 2.4-1 on Hygienic
 Video : Hygienic principles
and practices
 Storing and 
reconstituting procedure for  Info. Sheet 2.4-2 on Storing
stocks, sauces and soups and reconstituting procedure for
stocks, sauces and soups
 Video : Storing and
reconstituting procedure for stocks,
sauces and soups s
on Storing and reconstituting
procedure for stocks, sauces and soups
 Logical and time 
efficient work flow  Info. Sheet 2.4-3 on Logical
and time efficient work flow
 Video : Logical and time
efficient work flow
 Answer online Self-Check
2.4-3 on Logical and time efficient
work flow
techniques of storing stocks  Info. Sheet 2.4-4 on
and sauces according to Principles and techniques of storing
industry standards stocks and sauces according to
industry standards
 Video : Principles and
techniques of storing stocks and
sauces according to industry standards
2.4-4 on Principles and techniques of
storing stocks and sauces according to
industry standards
 Organizational 
skills and teamwork  Info. Sheet 2.4-4 on
 Video : Organizational skills
and teamwork
2.4-4 on Organizational skills and
teamwork

 Info. Sheet 2.4-4 on Safe
work practices
2.4-4 on Safe work practices

Zoom

UNIT OF COMPETENCY:PREPARE APPETIZERS
MODULE TITLE: PREPARING APPETIZERS

Learning
Outcomes
LO3.1 Perform Mise’ en place  Variety and  Info. Sheet 3.1-1 on
ingredients of appetizers. Variety and ingredients of
appetizers.
 Video : Variety and
ingredients of appetizers.
3.1-1 on Variety and ingredients of
appetizers.
 Classification of  Info. Sheet 3.1-2 on
appetizers Classification of appetizers
 Video Classification of
appetizers
3.1-2 on Classification of appetizers
 Tools, equipments,  Info. Sheet 3.1-3 on
utensils needed in preparing Tools, equipments, utensils needed
appetizers in preparing appetizers
 Video : Tools, equipments,
utensils needed in preparing
appetizers
3.1-3 on Tools, equipments, utensils
needed in preparing appetizers
 Historical  Info. Sheet 3.1-4 on

development and current Historical development and current
trends in appetizers trends in appetizers
 Video : Historical
development and current trends in
appetizers
3.1-4 on Historical development
and current trends in appetizers
 Nutritional values  Info. Sheet 3.1-5 on

of appetizers Nutritional values of appetizers
 Video : Nutritional values
of appetizers
3.1-5 on Nutritional values of
appetizers
 Common culinary  Info. Sheet 3.1-6 on
terms on appetizers which are Common culinary terms on
used in the industry appetizers which are used in the
industry
 Video : Common culinary
terms on appetizers which are used
in the industry
3.1-6 on Common culinary terms
on appetizers which are used in the
industry
 Logical and time  Info. Sheet 3.1-7 on
efficient work flow Logical and time efficient work
flow
efficient work flow
work flow
 Waste  Info. Sheet 3.1-8 on
minimization techniques and Waste minimization techniques and
environmental considerations environmental considerations in
in specific relation to salads specific relation to salads
 Video : Waste minimization
techniques and environmental
considerations in specific relation
to salads
3.1-8 on Waste minimization
to salads
 Preparation of  Info. Sheet 3.1-9 on

dishes for customers within Preparation of dishes for customers
typical workplace time within typical workplace time
constraints constraints
 Video : Preparation of
dishes for customers within typical
workplace time constraints
3.1-8 on Preparation of dishes for
customers within typical workplace
time constraints
LO3.2.PREPARE RANGE OF  Kinds and variety of  Info. Sheet 3.2-1 on

APPETIZES appetizers Kinds and variety of appetizers
 Video : Kinds and variety of
appetizers
on Kinds and variety of appetizers
 Tools and equipment  Info. Sheet 3.2-2 on

needed in preparing appetizer Tools and equipment needed in
preparing appetizer
 Video : Tools and equipment
needed in preparing appetizer
Tools and equipment needed in
preparing appetizer
 Historical development  Info. Sheet 3.2-3 on
of appetizers Historical development of
appetizers
 E-book: CBLM in Cookery
NCII
 Video : Historical development
of appetizers
on Historical development of
appetizers
 Hot and cold appetizers  Info. Sheet 3.2-4 on
Hot and cold appetizers
NCII
 Video : Hot and cold appetizers
on Hot and cold appetizers
 Nutritional values of  Info. Sheet 3.2-5on
appetizers Nutritional values of appetizers
NCII
 Video : Nutritional values of
appetizers
on Nutritional values of appetizers
 Methods of cooking  Info. Sheet 3.2-6 on
applied for appetizers Nutritional values of appetizers
NCII
appetizers
on Nutritional values of appetizers
 Culinary terms for  Info. Sheet 3.2-7 on
appetizers Culinary terms for appetizers
NCII
 Video : Culinary terms for
appetizers
on Culinary terms for appetizers
 Safe work practices  Info. Sheet 3.2-8 on
Safe work practices
NCII
flow
NCII
efficient work flow
Logical and time efficient work flow
LO3.3PRESENT A RANGE OF  Factors in plating  Info. Sheet 3.3-1 on
APPETIZERS appetizers Factors in plating appetizers
- Appeal - Appeal
- Color and contrast - Color and contrast
- Temperature of food service - Temperature of food service
- Classical and innovative - Classical and innovative
arrangement style arrangement style
NCII
 Video : Factors in plating
appetizers
- Appeal
- Color and contrast
- Temperature of food service
-Classical and innovative arrangement
style
on Factors in plating appetizers
- Appeal
- Color and contrast
- Temperature of food service
-Classical and innovative arrangement style
 OHS requirements  Info. Sheet 3.3-2 on
OHS requirements
NCII
 Video: OHS requirements
OHS requirements
 Attractive presentation 
techniques for appetizers  Info. Sheet 3.3-3on
Attractive presentation techniques
for appetizers
NCII
 Video: Attractive presentation
techniques for appetizers
for appetizers
 Waste minimization  Info. Sheet 3.3-4 on
techniques and environmental Waste minimization techniques
considerations in specific and environmental considerations
relation to appetizers in specific relation to appetizers
 Video: Waste minimization
to appetizers
on Waste minimization techniques
and environmental considerations
in specific relation to appetizers
LO3.4.STORE APPETIZERS  Storing techniques,  Info. Sheet 3.3-5 on

temperature, safety and Storing techniques, temperature,
hygiene standards in storing safety and hygiene standards in
appetizers storing appetizers
 Video: Storing techniques,
temperature, safety and hygiene
standards in storing appetizers
Storing techniques, temperature,
safety and hygiene standards in
storing appetizers

 Safe work practices applied  Info. Sheet 3.3-6 on
in storing appetizers Safe work practices applied in storing
appetizers
 Video: Safe work practices applied
in storing appetizers
Safe work practices applied in storing
appetizers

Zoom
UNIT OF COMPETENCY: PREPARE SALADS AND DRESSINGS
MODULE TITLE: PREPARING SALADS AND DRESSING

Learning
Outcomes
LO4.1.Perform Mise en place  Variety and  Info. Sheet 4.1-1 on
ingredients of salads from Variety and ingredients of salads from
different recipes. different recipes
 Video : Variety and ingredients of
salads from different recipes
Variety and ingredients of salads from
different recipes
 Classification of  Info. Sheet 4.1-2 on

salads Classification of salads
 Video : Classification of
salads
4.1-2 on Classification of salads
 Tools, equipments,  Info. Sheet 4.1-3 on
utensils needed in Tools, equipments, utensils needed in
preparing salads preparing salads
 Video : Tools, equipments,
utensils needed in preparing salads
4.1-3 on Tools, equipments, utensils
needed in preparing salads
 Historical  Info. Sheet 4.1-4 on

development and current Historical development and current
trends in appetizers trends in appetizers
 Video : Historical
development and current trends in
appetizers
4.1-4 on Historical development and
current trends in appetizers
 Suitable  Info. Sheet 4.1-5 on
commodities and food Suitable commodities and food
combinations for use in combinations for use in salads
salads  E-book: CBLM in Cookery NCII
 Video : Suitable
commodities and food combinations
for use in salad
4.1-5 on Suitable commodities and
food combinations for use in salads
 Compatible  Info. Sheet 4.1-6 on

dressings and sauces for Compatible dressings and sauces for
incorporating into salads incorporating into salads
 Video : Compatible
dressings and sauces for
incorporating into salads
4.1-6 on Compatible dressings and
sauces for incorporating into salads
 Nutritional values  Info. Sheet 4.1-7 on

of salads and the effects of Nutritional values of salads and the
cooking effects of cooking
 Video : Nutritional values
of salads and the effects of cooking
4.1-7 on Nutritional values of salads
and the effects of cooking
 Common culinary  Info. Sheet 4.1-8 on

terms on salads which are Common culinary terms on salads
used in the industry which are used in the industry
terms on salads which are used in the
industry
4.1-8 on Common culinary terms on
salads which are used in the industry
 Safe work  Info. Sheet 4.1-9 on

practices on using knives Safe work practices on using knives
on using knives
4.1-9 on Safe work practices on using
knives
 Principles and  Info. Sheet 4.1-10 on
practices of hygiene Principles and practices of hygiene
including appropriate dress including appropriate dress
practices of hygiene including
appropriate dress
4.1-10 on Principles and practices of
hygiene including appropriate dress

efficient work flow Logical and time efficient work flow
efficient work flow
work flow
minimization techniques Waste minimization techniques and
and environmental environmental considerations in
considerations in specific specific relation to salads
relation to salads  E-book: CBLM in Cookery NCII
considerations in specific relation to
salads
salads
 Preparation of  Info. Sheet 4.1-13 on
dishes for customers within Preparation of dishes for customers
typical workplace time within typical workplace time
constraints constraints
 Video : Preparation of
dishes for customers within typical
workplace time constraints
4.1-13 on Preparation of dishes for
customers within typical workplace
time constraints
LO4.2.PREPARE VARIETY  Types and classification of  Info. Sheet 4.2-1 on

OF SALAD AND salads Types and classification of salads
DRESSINGS  E-book: CBLM in Cookery NCII
 Video : Types and classification of
salads
Types and classification of salads
 Types of Salad dressings  Info. Sheet 4.2-2 on
Types of Salad dressings
 Video : Types of Salad dressings
Types of Salad dressings
 Compatible dressing and  Info. Sheet 4.2-3 on
sauces for incorporating Compatible dressing and sauces for
into salads incorporating into salads
 Video : Compatible dressing and
sauces for incorporating into salads
Answer online Self-Check 4.2-3 on
Compatible dressing and sauces for
incorporating into salads
 Food combinations use in  Info. Sheet 4.2-4 on
salad and dressings Food combinations use in salad and
dressings
 Video : Food combinations use in
salad and dressings
Food combinations use in salad and
dressings
 Common problems on  Info. Sheet 4.2-5 on
salads and salad dressing Common problems on salads and
preparation and how to salad dressing preparation and how
identify and rectify them to identify and rectify them
salads and salad dressing
preparation and how to identify and
rectify them
Common problems on salads and
salad dressing preparation and how
to identify and rectify them
 Nutritional values of salad  Info. Sheet 4.2-6 on
Nutritional values of salad
 Video : Nutritional values of salad
Nutritional values of salad
 Safe work practices in  Info. Sheet 4.2-7 on
preparing salad Safe work practices in preparing
salad
 Video : Safe work practices in
preparing salad
Safe work practices in preparing
salad
 Principles and practices of  Info. Sheet 4.2-8 on
hygiene Principles and practices of hygiene
 Video : Principles and practices of
hygiene
Principles and practices of hygiene
LO4.3.PRESENT A  Attractive  Info. Sheet 4.3-1 on

VARIETY OF presentation techniques Attractive presentation techniques
SALADS AND  E-book: CBLM in Cookery NCII
DRESSINGS  Video : Attractive presentation
techniques
 Factors to consider  Info. Sheet 4.3-2 on

in plating salad Factors to consider in plating salad
 Video : Factors to consider
in plating salad
4.3-2 on Factors to consider in
plating salad
 Common culinary  Info. Sheet 4.3-3on
terms on salad and Common culinary terms on salad
dressings and dressings
terms on salad and dressings
4.3-3 on Common culinary terms
on salad and dressings
 Hygienic  Info. Sheet 4.3-4 on

principles and practices Hygienic principles and practices
 Video : Hygienic
 Answer online Self-
Check 4.3-3 on Hygienic principles
and practices
efficient work flow Hygienic principles and practices
  E-book: CBLM in Cookery NCII
 Video : Hygienic
Hygienic principles and practices
techniques of presenting Principles and techniques of
salad and sauces according presenting salad and sauces
to industry standards according to industry standards
techniques of presenting salad and
sauces according to industry
standards
Check 4.3-5 on Principles and
techniques of presenting salad and
sauces according to industry
standards
 Organizational  Info. Sheet 4.3-6 on
skills and teamwork Organizational skills and teamwork
 Video : Organizational
skills and teamwork
Check 4.3-6 on Organizational
skills and teamwork
 Safe work  Info. Sheet 4.3-7 on
practices Safe work practices
 Video : Safe work
practices
Check 4.3-7 on Safe work practices
minimization techniques Waste minimization techniques and
and environment-friendly environment-friendly practices
practices  E-book: CBLM in Cookery NCII
 Video : Waste
minimization techniques and
environment-friendly practices
Check 4.3-8 on Waste
environment-friendly practices
LO4.4.STORE SALADS  Storing techniques,  Info. Sheet 4.4-1 on

AND DRESSINGS temperature, safety and Storing techniques, temperature,
hygiene standards in safety and hygiene standards in
storing salads and dressing storing salads and dressing
 Video : Storing techniques,
temperature, safety and hygiene
standards in storing salads and
dressing
Storing techniques, temperature,
safety and hygiene standards in
storing salads and dressing
 Safe work practices applied  Info. Sheet 4.4-2 on
in storing appetizers Safe work practices applied in
storing appetizers
 Video : Safe work practices applied
in storing appetizers
Safe work practices applied in
storing appetizers
 Hygienic principles and  Info. Sheet 4.4-3 on

practices in storing and Hygienic principles and practices
handling salad and salad in storing and handling salad and
dressing salad dressing
 Video : Hygienic principles and
practices in storing and handling
salad and salad dressing
Hygienic principles and practices
in storing and handling salad and
salad dressing
flow
 Video : Logical and time efficient
work flow
on Logical and time efficient work
flow

Zoom

UNIT OF COMPETENCY:PREPARE SANDWICHES
MODULE TITLE: PREPARING SANDWICHES

Learning
Outcomes
LO 5.1 PERFORM MISE EN PLACE  Variety and ingredients of  Info. Sheet 5.1-1 on
sandwiches Variety and ingredients of sandwiches
 Video : Variety and ingredients of
sandwiches
Variety and ingredients of sandwiches
 Classification, kinds of  Info. Sheet 5.1-2on

sandwiches Classification, kinds of sandwiches
 Video : Classification, kinds of
sandwiches
Classification, kinds of sandwiches
 Tools, equipments, utensils  Info. Sheet 5.1-3 on
needed in preparing Tools, equipments, utensils needed in
sandwiches preparing sandwiches
 Video : Tools, equipments, utensils
needed in preparing sandwiches
Tools, equipments, utensils needed in
preparing sandwiches
 Historical development and  Info. Sheet 5.1-4 on
current trends of sandwiches Historical development and current
trends of sandwiches
 Video : Historical development and
current trends of sandwiches
Historical development and current
trends of sandwiches
 Compatible dressings and  Info. Sheet 5.1-5 on

sauces for incorporating into Compatible dressings and sauces for
appetizers incorporating into appetizers
 Video : Compatible dressings and
sauces for incorporating into
appetizers
Compatible dressings and sauces for
incorporating into appetizers
 Nutritional values of  Info. Sheet 5.1-6 on

appetizers and the effects of Nutritional values of appetizers and
cooking the effects of cooking
appetizers and the effects of cooking
Nutritional values of appetizers and
the effects of cooking
 Common culinary terms on  Info. Sheet 5.1-7 on

sandwiches which are used in Common culinary terms on
the industry sandwiches which are used in the
industry
 Video : Common culinary terms on
sandwiches which are used in the
industry
Common culinary terms on
sandwiches which are used in the
industry
 Safe work practices on using  Info. Sheet 5.1-8on Safe
knives work practices on using knives
 Video : Safe work practices on using
knives
Safe work practices on using knives

hygiene including appropriate Principles and practices of hygiene
dress including appropriate dress
hygiene including appropriate dress
including appropriate dress
LO5.2.PREPARE A VARIETY OF Different types of 
SANDWICHES
sandwiches  Info. Sheet 5.2-1 on
Different types of sandwiches
 Video : Different types of sandwiches
Different types of sandwiches
 Breads for sandwiches  Info. Sheet 5.2-2 on
making Breads for sandwiches making
 Video : Breads for sandwiches
making
Breads for sandwiches making
 Filling for sandwiches 

 Info. Sheet 5.2-3 on
Filling for sandwiches
 Video : Filling for sandwiches
Filling for sandwiches
 Components and ingredients  Info. Sheet 5.2-4 on

of a sandwich Components and ingredients of a
sandwich
 Video : Components and ingredients
of a sandwich
Components and ingredients of a
sandwich
 Tools, equipment and  Info. Sheet 5.2-5on
utensils needed in preparing Tools, equipment and utensils
sandwiches needed in preparing sandwiches
 Video : Tools, equipment and
utensils needed in preparing
sandwiches
Tools, equipment and utensils
needed in preparing sandwiches
 Prepare a sandwiches within  Info. Sheet 5.2-6 on
industry-realistic timeframes Prepare a sandwiches within industry-
realistic timeframes
 Video : Prepare a sandwiches within
industry-realistic timeframes
Prepare a sandwiches within industry-
realistic timeframes
 Suitable breads, fillings, and  Info. Sheet 5.2-7 on
ingredients Suitable breads, fillings, and
ingredients
 Video : Suitable breads, fillings, and
ingredients
Suitable breads, fillings, and
ingredients
 Food combinations for  Info. Sheet 5.2-8 on
sandwiches Food combinations for sandwiches
 Video : Food combinations for
sandwiches
Food combinations for sandwiches
 Common culinary terms  Info. Sheet 5.2-9 on

related to sandwiches that are Common culinary terms related to
used in the industry sandwiches that are used in the
industry
related to sandwiches that are used in
the industry
Common culinary terms related to
sandwiches that are used in the
industry

hygiene, including dress Principles and practices of hygiene,
standards including dress standards
hygiene, including dress standards
Principles and practices of hygiene,
including dress standards
 Basic food information on  Info. Sheet 5.2-11 on

special dietary needs and Basic food information on special
customer dietary needs and customer
 Video : Basic food information on
special dietary needs and customer

Basic food information on special
dietary needs and customer
 Past and current trends in  Info. Sheet 5.2-12 on

sandwich preparation Past and current trends in sandwich
preparation
 Video : Past and current trends in
sandwich preparation
Past and current trends in sandwich
preparation
 Hygienic food handling  Info. Sheet 5.2-13 on

practices Hygienic food handling practices
 Video : Hygienic food handling
practices
Hygienic food handling practices
 Safe work practices on  Info. Sheet 5.2-14 on

cutting Safe work practices on cutting
 Video : Safe work practices on cutting
Safe work practices on cutting
 Logical and time-efficient  Info. Sheet 5.2-15 on

work flow Logical and time-efficient work flow
 Video : Logical and time-efficient
work flow
Logical and time-efficient work flow
LO5.3.PRESENT A VARIETY OF Present sandwiches  Info. Sheet 5.3-1 on

SANDWICHES attractively Present sandwiches attractively
 Video : Present sandwiches
attractively
Present sandwiches attractively
 Portion control for  Info. Sheet 5.3-2 on
sandwiches Portion control for sandwiches
 Video: Portion control for sandwiches
Portion control for sandwiches
 Creative sandwich  Info. Sheet 5.3-3 on

presentation techniques Creative sandwich presentation
techniques
 Video: Creative sandwich
presentation techniques
Creative sandwich presentation
techniques

 Video: Hygienic food handling
practices
 Safe work practices on  Info. Sheet 5.3-5 on Safe

presenting sandwiches work practices on presenting
sandwiches
 Video : Safe work practices on
presenting sandwiches
Safe work practices on presenting
sandwiches
 Suitable storage techniques to  Info. Sheet 5.3-6 on

maintain optimum quality of Suitable storage techniques to
ingredients maintain optimum quality of
ingredients
 Video : Suitable storage techniques to
maintain optimum quality of
ingredients
Suitable storage techniques to
ingredients
 Organizational skills and  Info. Sheet 5.3-7 on

teamwork Organizational skills and teamwork
teamwork

techniques Waste minimization techniques
techniques
Waste minimization techniques
LO 5.4. STORE SANDWICHES  Suitable storage techniques to  Info. Sheet 5.4-1 on

maintain optimum quality of Suitable storage techniques to
ingredients maintain optimum quality of
ingredients
ingredients
Suitable storage techniques to
ingredients

practices
 Safe work practices on  Info. Sheet 5.4-3 on Safe

cutting work practices on cutting
 Video : Safe work practices on cutting
Safe work practices on cutting
 Proper temperature in storing  Info. Sheet 5.4-4 on
sandwiches Proper temperature in storing
sandwiches
 Video : Proper temperature in storing
sandwiches
Proper temperature in storing
sandwiches

teamwork

Zoom

UNIT OF COMPETENCY: PREPARE MEAT DISHES
MODULE TITLE: PREPARING MEAT DISHES

Learning
Outcomes
L.O.6.1 PERFORM MISE EN  Classifications of  Info. Sheet 6.1-1 on
PLACE vegetable Classifications of vegetable
 Video : Classifications of
vegetable
 Answer online Self-Check 6.1-
1 on Classifications of vegetable
 Tools, equipment  Info. Sheet 6.1-2 on

needed in preparing meat Tools, equipment needed in preparing
dishes meat dishes
 Video : Tools, equipment
needed in preparing meat dishes
2 on Tools, equipment needed in
preparing meat dishes
 Applied safe and  Info. Sheet 6.1-3 on

accurate cutting techniques Applied safe and accurate cutting
techniques
 Video : Applied safe and
accurate cutting techniques
3 on Applied safe and accurate cutting
techniques
 Prepared a range of  Info. Sheet 6.1-4 on

meat dishes to enterprise Prepared a range of meat dishes to
standards enterprise standards
 Video : Prepared a range of
meat dishes to enterprise standards
4 on Prepared a range of meat dishes to
enterprise standards
 Characteristics of  Info. Sheet 6.1-5 on

meats including type, cut, Characteristics of meats including type,
quality and fat content cut, quality and fat content
 Video : Characteristics of
meats including type, cut, quality and
fat content
5 on Characteristics of meats including
type, cut, quality and fat content
 Characteristics of  Info. Sheet 6.1-6 on
different meat cuts including Characteristics of meats including
primary, secondary and type, cut, quality and fat content
portioned cuts  E-book: CBLM in Cookery NCII
fat content
Characteristics of meats including
type, cut, quality and fat content
 Types of meat and its  Info. Sheet 6.1-7 on
source Types of meat and its source
 Video : Types of meat and its
source
7 on Types of meat and its source
 Components of meat  Info. Sheet 6.1-8 on
Components of meat
 Video : Components of meat
8 on Components of meat
 Prepare a variety of  Info. Sheet 6.1-9 on
appetizers and salads from Prepare a variety of appetizers and
different recipes salads from different recipes
 Video : Prepare a variety of appetizers
and salads from different recipes
Prepare a variety of appetizers and
salads from different recipes
LO.6.2.COOK MEAT CUTS  Methods of cooking  Info. Sheet 6.2-1 on

FOR SERVICE meat Methods of cooking meat
 Video : Methods of cooking
meat
1 on Methods of cooking meat
 Different cuts of meat  Info. Sheet 6.2-2 on
Different cuts of meat
 Video : Different cuts of meat
2 on Different cuts of meat
 Uses and  Info. Sheet 6.2-3 on

characteristics of various Uses and characteristics of various
knives and equipment knives and equipment
 Video : Uses and
characteristics of various knives and
equipment
3 on Uses and characteristics of various
knives and equipment
Safe work practices
4 on Safe work practices
efficient work flow

5 on Logical and time efficient work
flow
 Appropriate  Info. Sheet 6.2-6 on

preparation and cookery Logical and time efficient work flow
methods for various cuts and  E-book: CBLM in Cookery NCII
types of meat  Video : Logical and time
 efficient work flow
flow
 Meat cutting 
techniques  Info. Sheet 6.2-7 on
Meat cutting techniques
 Video : Meat cutting
techniques
7 on Meat cutting techniques
 Knife care and  Info. Sheet 6.2-7 on

maintenance Knife care and maintenance
 Video : Knife care and
maintenance
7 on Knife care and maintenance
 Organizational skills  Info. Sheet 6.2-8 on

and teamwork Organizational skills and teamwork
and teamwork
8 on Organizational skills and
teamwork

practices of hygienic handling Principles and practices of hygienic
and storage of meat handling and storage of meat
practices of hygienic handling and
storage of meat
9 on Principles and practices of
hygienic handling and storage of meat
 Costing, yield testing,  Info. Sheet 6.2-10 on

portion control of meat Costing, yield testing, portion control
of meat
 Video : Costing, yield testing,
portion control of meat
10 on Costing, yield testing, portion
control of meat

techniques and environment- Waste minimization techniques and
friendly disposal environment-friendly disposal
techniques and environment-friendly
disposal
10 on Waste minimization techniques
and environment-friendly disposal
LO6.3.PRESENT MEAT  Present cooked meat  Info. Sheet 6.3-1 on
CUTS FOR SERVICE attractively Present cooked meat attractively
 Video : Present cooked meat
attractively
1 on Present cooked meat attractively
 Portion control for cooked  Info. Sheet 6.3-2 on
meat Portion control for cooked meat
 Video : Present cooked meat
attractively
Portion control for cooked meat
 Creative presentation  Info. Sheet 6.3-3 on

techniques Creative presentation techniques
 Video : Creative presentation
techniques
Creative presentation techniques
 Hygienic food handling  Info. Sheet 6.3-4on
practices
 Safe work practices on  Info. Sheet 6.3-5 on

presenting Hygienic food handling practices
practices
 Suitable storage techniques to 
maintain optimum quality of  Info. Sheet 6.3-5 on
ingredients Suitable storage techniques to maintain
optimum quality of ingredients
ingredients
Suitable storage techniques to maintain

teamwork

techniques Waste minimization techniques
 Video : Waste minimization techniques
LO6.4. STORE MEAT  Observed hygienic  Info. Sheet 6.4-1 on
handling and storing of meat Observed hygienic handling and
storing of meat
 Video : Observed hygienic
handling and storing of meat
1 on Observed hygienic handling and
storing of meat

practices of storing, freezing Observed hygienic handling and
and aging of meats storing of meat
handling and storing of meat
2 on Observed hygienic handling and
storing of meat
 Nutrition content and  Info. Sheet 6.4-3 on

food values of meat Nutrition content and food values of
meat
 Video : Nutrition content and
food values of meat
3 on Nutrition content and food values
of meat
 Culinary terms related  Info. Sheet 6.4-3 on

to handling and storage of Culinary terms related to handling and
meat commonly used in the storage of meat commonly used in the
enterprise and industry enterprise and industry
 Video : Culinary terms related
to handling and storage of meat
commonly used in the enterprise and
industry
3 on Culinary terms related to handling
and storage of meat commonly used in
the enterprise and industry

Safe work practices
efficient work flow
flow
 Organizational skills  Info. Sheet 6.4-6 on
and teamwork Organizational skills and teamwork
and teamwork
6 on Organizational skills and
teamwork

practices of hygienic handling Principles and practices of hygienic
and storage of meat handling and storage of meat
storage of meat
7 on Principles and practices of
hygienic handling and storage of meat
 Costing, yield testing,  Info. Sheet 6.4-8 on
portion control of meat Costing, yield testing, portion control
of meat
8 on Costing, yield testing, portion
control of meat
techniques and environment- Waste minimization techniques and
friendly disposal environment-friendly disposal
disposal
disposal

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UNIT OF COMPETENCY:PREPARE VEGETABLE DISHES
MODULE TITLE: PREPARING VEGETABLE DISHES

Learning
Outcomes
L.O7.1 PERFORM MISE  Classifications of vegetable  Info. Sheet 7.1-1 on
EN PLACE Classifications of vegetable
 Video : Classifications of
vegetable
7.1-1 on Classifications of vegetable
 Tools, equipment needed in  Info. Sheet 7.1-1 on

preparing vegetable Tools, equipment needed in preparing
vegetable
 Video : Tools, equipment needed in
preparing vegetable
Tools, equipment needed in preparing
vegetable
 Applied safe and accurate  Info. Sheet 7.1-2 on
cutting techniques Applied safe and accurate cutting
techniques
NCII
 Video : Applied safe and
accurate cutting techniques
7.1-2 on Applied safe and accurate
cutting techniques
 Prepared a range of vegetable  Info. Sheet 7.1-3 on

dishes to enterprise standards Prepared a range of vegetable dishes
to enterprise standards
NCII
 Video : Prepared a range of
vegetable dishes to enterprise
standards
7.1-3 on Prepared a range of
vegetable dishes to enterprise
standards
 Characteristics of meats  Info. Sheet 7.1-4 on

including type, cut, quality and fat Characteristics of meats including
content type, cut, quality and fat content
NCII
fat content
7.1-4 on Characteristics of meats
including type, cut, quality and fat
content
 Characteristics of vegetable  Info. Sheet 7.1-5 on

Characteristics of vegetable
NCII
vegetable
7.1-5 on Characteristics of vegetable
 Components of vegetable  Info. Sheet 7.1-6 on
Components of vegetable
 E-book: CBLM in
Cookery NCII
 Video : Components of
vegetable
7.1-6 on Components of vegetable
 Nutritional value of vegetable  Info. Sheet 7.1-7 on
Components of vegetable
 E-book: CBLM in
Cookery NCII
 Video : Components of
vegetable
on Components of vegetable
LO7.2.PREPARE  Variety of dishes using vegetables  Info. Sheet 7.2-1 on
VEGETABLE products Variety of dishes using vegetables
DISHES products
 E-book: CBLM in
Cookery NCII
 Video : Variety of dishes using
vegetables products
Variety of dishes using vegetables
products
 Different classifications of vegetables  Info. Sheet 7.2-2 on

Different classifications of
vegetables
 E-book: CBLM in
Cookery NCII
 Video : Different classifications of
vegetables
Different classifications of
vegetables
 Cooking methods applied for vegetable  Info. Sheet 7.2-3 on

dish Cooking methods applied for
vegetable dish
 E-book: CBLM in
Cookery NCII
 Video : Cooking methods applied for
vegetable dish
Cooking methods applied for
vegetable dish
 Varieties and characteristics of  Info. Sheet 7.2-4 on

vegetables Varieties and characteristics of
vegetables
 E-book: CBLM in
Cookery NCII
 Video : Varieties and characteristics
of vegetables
Varieties and characteristics of
vegetables
 Nutritional value of vegetable  Info. Sheet 7.2-5 on

Nutritional value of vegetable
 E-book: CBLM in
Cookery NCII
 Video : Nutritional value of
vegetable
Nutritional value of vegetable
 Common culinary terms related to  Info. Sheet 7.2-6 on

vegetables Common culinary terms related to
vegetables
 E-book: CBLM in
Cookery NCII
related to vegetables
vegetables
 Safe work practices on using knives  Info. Sheet 7.2-7 on
Safe work practices on using
knives
 E-book: CBLM in
Cookery NCII
using knives
Safe work practices on using
knives
 Principles and practices of hygiene 
related to use of raw ingredients  Info. Sheet 7.2-8 on
related to use of raw ingredients
 E-book: CBLM in
Cookery NCII
hygiene related to use of raw
ingredients
 Logical and time efficient work flow  Info. Sheet 7.2-8 on

 E-book: CBLM in
Cookery NCII
work flow
 Cutting and presentation techniques of  Info. Sheet 7.2-9 on

vegetables and fruits Cutting and presentation techniques
of vegetables and fruits
 E-book: CBLM in
Cookery NCII
 Video : Cutting and presentation
techniques of vegetables and fruits
Cutting and presentation techniques
 Organizational skills and teamwork  Info. Sheet 7.2-10 on
 E-book: CBLM in
Cookery NCII
teamwork
 Waste minimization techniques and  Info. Sheet 7.2-11 on

environmental considerations in Waste minimization techniques and
specific relation to vegetables, eggs and environmental considerations in
starch dishes specific relation to vegetables, eggs
and starch dishes
 E-book: CBLM in
Cookery NCII
vegetables, eggs and starch dishes
Waste minimization techniques and
environmental considerations in
specific relation to vegetables, eggs
and starch dishes
 Present vegetable dishes  Info. Sheet 7.3-1 on
LO7.3. PRESENT attractively Present vegetable dishes attractively
VEGETABLE  E-book: CBLM in
DISHES Cookery NCII
 Video : Present vegetable
dishes attractively
7.3-1 on Present vegetable dishes
attractively
 Creative presentation techniques  Info. Sheet 7.3-2 on
 E-book: CBLM in
Cookery NCII
techniques
 Factors to consider in plating vegetable  Info. Sheet 7.3-3 on
dishes Factors to consider in plating
vegetable dishes
 E-book: CBLM in
Cookery NCII
 Video : Factors to consider in plating
vegetable dishes
Factors to consider in plating
vegetable dishes
 Hygienic food handling practices  Info. Sheet 7.3-4 on

 E-book: CBLM in
Cookery NCII
practices
 Safe work practices on presenting and  Info. Sheet 7.3-5 on

plating vegetable Safe work practices on presenting
and plating vegetable
 E-book: CBLM in
Cookery NCII
presenting and plating vegetable
 E-book: CBLM in
Cookery NCII
teamwork
 Waste minimization techniques  Info. Sheet 7.3-7 on
 E-book: CBLM in
Cookery NCII
techniques
LO7.4. STORE  Observed hygienic handling  Info. Sheet 7.4-1 on
VEGETABLE and storing of vegetable Observed hygienic handling and
DISHES storing of vegetable
 E-book: CBLM in
Cookery NCII
handling and storing of vegetable
7.4-1 on Observed hygienic handling
and storing of vegetable
storing, freezing of fresh vegetables Principles and practices of storing,
freezing of fresh vegetables
 E-book: CBLM in
Cookery NCII
practices of storing, freezing of fresh
vegetables
storing, freezing of fresh vegetables
 Nutritional content of  Info. Sheet 7.4-3 on
vegetables Nutritional content of vegetables
 E-book: CBLM in
Cookery NCII
 Video : Nutritional content
of vegetables
7.4-3 on Nutritional content of
vegetables
 Culinary terms related to  Info. Sheet 7.4-4 on
handling and storage of vegetables Culinary terms related to handling
and storage of vegetables
 E-book: CBLM in
Cookery NCII
 Video : Culinary terms
related to handling and storage of
vegetables
7.4-4 on Culinary terms related to
handling and storage of vegetables
 Utilization of leftover and  Info. Sheet 7.4-5 on

trimmings Utilization of leftover and trimmings
 E-book: CBLM in
Cookery NCII
 Video : Utilization of
leftover and trimmings
7.4-5 on Utilization of leftover and
trimmings
Safe work practices
 E-book: CBLM in
Cookery NCII
 Logical and time efficient work 
flow  Info. Sheet 7.4-7 on
 E-book: CBLM in
Cookery NCII
efficient work flow
 E-book: CBLM in
Cookery NCII
and teamwork
7.4-8on Organizational skills and
teamwork
hygienic handling and storage of Principles and practices of hygienic
vegetables handling and storage of vegetables
 E-book: CBLM in
Cookery NCII
storage of vegetables
Principles and practices of hygienic
handling and storage of vegetables
and environment-friendly disposal Waste minimization techniques and
environment-friendly disposal
 E-book: CBLM in
Cookery NCII
techniques and environment-
friendly disposal
Check 7.4-10 on Waste

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UNIT OF COMPETENCY:PREPARE EGG DISHES
MODULE TITLE: PREPARING EGG DISHES

Learning
Outcomes
L.O.8.1 PERFORM  Tools, equipments and utensils needed  Info. Sheet 8.1-1 on
MISE EN PLACE in cooking eggs Tools, equipments and utensils
needed in cooking eggs
 Video : Tools, equipments and
utensils needed in cooking eggs
Tools, equipments and utensils
needed in cooking eggs
 Variety of eggs dishes  Info. Sheet 8.1-2 on

Variety of eggs dishes
 Video : Variety of eggs dishes
Variety of eggs dishes
 Methods of cooking eggs  Info. Sheet 8.1-3 on
Methods of cooking eggs
 Video : Methods of cooking eggs
 Egg sizing  Info. Sheet 8.1-4 on Egg

sizing
 Video : Egg sizing
Egg sizing
 Quality of eggs  Info. Sheet 8.1-5 on
Quality of eggs
 Video : Quality of eggs
Quality of eggs
 Market forms of eggs  Info. Sheet 8.1-5 on
Market forms of eggs
 Video : Market forms of eggs
Market forms of eggs
 Nutritional value/components of eggs  Info. Sheet 8.1-6 on
Nutritional value/components of eggs
 Video : Nutritional value/components of eggs
Nutritional value/components of eggs
 Safe work practices  Info. Sheet 8.1-7 on Safe
work practices
Safe work practices
 Principles and practices of hygiene  Info. Sheet 8.1-7 on
related to use of raw ingredients Principles and practices of hygiene
ingredients
work flow
vegetables and fruits Cutting and presentation techniques of
vegetables and fruits
Cutting and presentation techniques of
vegetables and fruits
teamwork
specific relation to vegetables, eggs and environmental considerations in
starch dishes specific relation to vegetables, eggs
and starch dishes
and starch dishes
LO8.2.PREPARE AND  Variety of egg dishes  Info. Sheet 8.2-1 on
COOK EGG DISHES Variety of egg dishes
 Video : Variety of egg dishes
Variety of egg dishes
 Methods of cooking eggs  Info. Sheet 8.2-2 on

 Video : Methods of cooking eggs
 Uses of eggs in cooking 
 Info. Sheet 8.2-3on Uses
of eggs in cooking
 Video : Uses of eggs in cooking
Uses of eggs in cooking
 Common culinary terms related to egg  Info. Sheet 8.2-4on
dishes Common culinary terms related to egg
dishes
related to egg dishes
Common culinary terms related to egg
dishes
 Safe work practices  Info. Sheet 8.2-5 on Safe
work practices
Safe work practices
ingredients

work flow
teamwork

specific relation eggs preparation environmental considerations in
specific relation eggs preparation
eggs preparation
LO8.3.PRESENT EGG  Present egg dishes attractively  Info. Sheet 8.3-1 on
DISHES Present egg dishes attractively
 Video : Present egg dishes attractively
Present egg dishes attractively
techniques
 Factors to consider in plating egg 
dishes  Info. Sheet 8.3-3 on
Factors to consider in plating egg
dishes
egg dishes
Factors to consider in plating egg
dishes
practices
 Safe work practices on presenting and  Info. Sheet 8.3-5 on Safe
plating vegetable work practices on presenting and
plating vegetable
Safe work practices on presenting and
plating vegetable
teamwork
 Waste minimization techniques  Info. Sheet 8.3-7on

 Video Waste minimization techniques
LO8.4.STORE EGG  Observed hygienic handling  Info. Sheet 8.4-1on
DISHES and storing of eggs Observed hygienic handling and
storing of eggs
handling and storing of eggs
8.4-1 on Observed hygienic handling
and storing of eggs

storing eggs Principles and practices of storing
eggs
practices of storing eggs
storing eggs
 Nutritional content of eggs  Info. Sheet 8.4-3 on
Nutritional content of eggs
 Video : Nutritional content
of eggs
8.4-3 on Nutritional content of eggs
 Culinary terms related to  Info. Sheet 8.4-4 on

handling and storage of eggs Culinary terms related to handling and
storage of eggs
 Video : Culinary terms
related to handling and storage of
eggs
8.4-4 on Culinary terms related to
handling and storage of eggs
 Info. Sheet 8.4-5 on
Safe work practices
 Logical and time efficient work  Info. Sheet 8.4-6 on
flow Logical and time efficient work flow
efficient work flow
work flow
 Organizational skills and  Info. Sheet 8.4-7on

and teamwork
8.4-7 on Organizational skills and
teamwork
hygienic handling and storage of Principles and practices of hygienic
vegetables handling and storage of vegetables
storage of vegetables
hygienic handling and storage of
vegetables
and environment-friendly disposal Waste minimization techniques and
disposal
disposal

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UNIT OF COMPETENCY:PREPARE STARCH DISHES
MODULE TITLE: PREPARING STARCH DISHES

Learning
Outcomes
LO.9.1.PERFORM MISE  Tools, equipments and utensils needed in  Info. Sheet 9.1-1 on
EN PLACE cooking starch Tools, equipments and utensils
needed in cooking starch
utensils needed in cooking starch
needed in cooking starch
 Variety /type of starch dishes  Info. Sheet 9.1-2 on
Variety /type of starch dishes
 Video : Variety /type of starch dishes
Variety /type of starch dishes
 Methods of cooking starch  Info. Sheet 9.1-3 on
Methods of cooking starch
 Video : Methods of cooking starch
Methods of cooking starch
 Nutritional value/components of starch  Info. Sheet 9.1-4 on

Nutritional value/components of
starch
 Video : Nutritional
value/components of starch
starch
Safe work practices
Safe work practices
 Principles and practices of hygiene related  Info. Sheet 9.1-6 on

to use of raw ingredients Principles and practices of hygiene
ingredients

work flow

 Cutting and presentation techniques

environmental considerations in specific Waste minimization techniques and
relation to vegetables, eggs and starch environmental considerations in
dishes specific relation to vegetables, eggs
and starch dishes
and starch dishes
LO9.2.PRESENT  Cooking methods of pasta 

STARCH DISHES  Info. Sheet 9.2-1on
Cooking methods of pasta
 Video : Cooking methods of pasta
Cooking methods of pasta
 Matching sauces to pasta  Info. Sheet 9.2-2on
Matching sauces to pasta
 Video : Matching sauces to pasta
Matching sauces to pasta
 Food safety practices in cooking pasta  Info. Sheet 9.2-3 on

Food safety practices in cooking
pasta
 Video : Food safety practices in
cooking pasta
pasta
 Logical and time-efficient work flow  Info. Sheet 9.2-4 on
pasta
 Video : Food safety practices in
cooking pasta
pasta
LO9.3.PRESENT  Present starch dishes attractively  Info. Sheet 9.3-1 on
STARCH DISHES Present starch dishes attractively
 Video : Present starch dishes
attractively
Present starch dishes attractively

techniques
 Factors to consider in plating starch dishes  Info. Sheet 9.3-3 on

Factors to consider in plating starch
dishes
starch dishes
Factors to consider in plating starch
dishes

practices
 Safe work practices on presenting and  Info. Sheet 9.3-5 on

plating vegetable Safe work practices on presenting
teamwork

techniques
LO4. STORE STARCH  Observed hygienic handling and storing  Info. Sheet 9.4-1 on
DISHES starchy products Observed hygienic handling and
storing starchy products
techniques
 Principles and practices of storing, starchy  Info. Sheet 9.4-2 on

products Principles and practices of storing,
starchy products
storing, starchy products
Principles and practices of storing,
starchy products
 Culinary terms related to handling and  Info. Sheet 9.4-3on
storage of starchy products Culinary terms related to handling
and storage of starchy products
 Video : Culinary terms related to
handling and storage of starchy
products
Culinary terms related to handling
and storage of starchy products

Safe work practices
Safe work practices
 Logical and time efficient work flow  Info. Sheet 9.4-5on

work flow
teamwork
on Organizational skills and
teamwork
 Principles and practices of hygienic  Info. Sheet 9.4-7 on
handling and storage of meat Principles and practices of hygienic
handling and storage of meat
hygienic handling and storage of
meat
 Costing, yield testing, portion control of  Info. Sheet 9.4-8 on
meat Costing, yield testing, portion control
of meat
Costing, yield testing, portion control
of meat
environment-friendly disposal Waste minimization techniques and
disposal

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UNIT OF COMPETENCY:COOK POULTRY AND GAME DISHES
MODULE TITLE: COOKING POULTRY AND GAME DISHES

Learning
Outcomes Content Learning Resources
LO.10.1.PERFORM  Tools, equipments and utensils needed in  Info. Sheet 10.1-1 on
MISE EN PLACE cooking poultry and game dishes Tools, equipments and utensils
needed in cooking poultry and game
dishes
utensils needed in cooking poultry
and game dishes
needed in cooking poultry and game
dishes
 Variety /type of poultry and game  Info. Sheet 10.1-2 on
Variety /type of poultry and game
 Video : Variety /type of poultry and
game
Variety /type of poultry and game
 Methods of cooking poultry  Info. Sheet 10.1-3 on
Methods of cooking poultry
 Video : Methods of cooking poultry
on Methods of cooking poultry
 Nutritional value/components of poultry  Info. Sheet 10.1-4 on

poultry
 Video : Nutritional
value/components of poultry
on Nutritional value/components of
poultry
 Sources of poultry  Info. Sheet 10.1-5 on
Sources of poultry
 Video : Sources of poultry
Sources of poultry
 Key factors that affect the quality of meat  Info. Sheet 10.1-6 on
Key factors that affect the quality of
meat
 Video : Key factors that affect the
quality of meat
on Key factors that affect the quality
of meat
 Fabricating poultry  Info. Sheet 10.1-7 on
Fabricating poultry
 Video : Fabricating poultry
Fabricating poultry
 Different cuts/parts of poultry and game  Info. Sheet 10.1-8 on
Different cuts/parts of poultry and
game
 Video : Different cuts/parts of
poultry and game
Different cuts/parts of poultry and
game
Safe work practices
Safe work practices
ingredients
on Principles and practices of
ingredients

Logical and time efficient work
flow
work flow
flow

on Cutting and presentation

teamwork
teamwork

environmental considerations in specific Waste minimization techniques and
relation to vegetables, eggs and starch environmental considerations in
dishes specific relation to vegetables, eggs
and starch dishes
and environmental considerations in
and starch dishes
LO.10. 2.COOK  Methods of cooking poultry and game  Info. Sheet 10.2-1 on
POULTRY AND -Moist heat Methods of cooking poultry and
GAME DISHES -Dry heat game
- Baking -Moist heat
-Combination of dry heat and moist heat -Dry heat
- Baking
-Combination of dry heat and moist
heat
 Video : Methods of cooking poultry
and game
-Moist heat
-Dry heat
- Baking
heat
Methods of cooking poultry and
game
-Moist heat
-Dry heat
- Baking
heat
 Fabricating, deboning steps and  Info. Sheet 10.2-2 on
techniques Fabricating, deboning steps and
techniques
 Video : Fabricating, deboning steps
and techniques
Fabricating, deboning steps and
techniques
 Cuts/parts of poultry and game  Info. Sheet 10.2-3 on

Cuts/parts of poultry and game
 Video : Cuts/parts of poultry and
game
Cuts/parts of poultry and game
 Ingredients for preparing poultry and  Info. Sheet 10.2-4 on

game dishes Ingredients for preparing poultry
and game dishes
 Video : Ingredients for preparing
poultry and game dishes
Ingredients for preparing poultry
and game dishes
 Care and use of knives, machinery and  Info. Sheet 10.2-5 on
equipment for poultry and game Care and use of knives, machinery
preparation and equipment for poultry and game
preparation
 Video : Care and use of knives,
machinery and equipment for
poultry and game preparation
Care and use of knives, machinery
and equipment for poultry and game
preparation

related to handling and preparation of Principles and practices of hygiene
poultry and game related to handling and preparation
of poultry and game
hygiene related to handling and
preparation of poultry and game
related to handling and preparation
of poultry and game
 OHS requirements  Info. Sheet 10.2-6 on

OHS requirements
 Video : OHS requirements
OHS requirements
 Skills in trimming, boning and portioning  Info. Sheet 10.2-7 on

poultry and game Skills in trimming, boning and
portioning poultry and game
 Video : Skills in trimming, boning
and portioning poultry and game
Skills in trimming, boning and
portioning poultry and game

disposal. Waste minimization techniques and
disposal
techniques and disposal
disposal
LO.10. 3.  Portion control for cooked poultry and 
PLATE/PRESENT game  Info. Sheet 10.3-1 on
POULTRY AND Portion control for cooked poultry
GAME DISHES and game
 Video : Portion control for cooked
poultry and game
on Portion control for cooked
poultry and game
techniques
on Creative presentation techniques
practices
on Hygienic food handling practices
 Safe work practices on presenting  Info. Sheet 10.3-4 on
presenting
on Safe work practices on
presenting
 Suitable storage techniques to maintain  Info. Sheet 10.3-5 on
optimum quality of ingredients Suitable storage techniques to
ingredients
 Video : Suitable storage techniques
to maintain optimum quality of
ingredients
on Suitable storage techniques to
ingredients

teamwork
teamwork
 Waste minimization techniques  Info. Sheet 10.3-7on
techniques
LO.10 .4. STORE  Food safety practices  Info. Sheet 10.4-1on
POULTRY AND related to handling and storing of poultry Food safety practices related to
GAME and game products handling and storing of poultry and
game products
 Video : Food safety practices related
to handling and storing of poultry
and game products
on Food safety practices related to
handling and storing of poultry and
game products
 Methods of preserving poultry and game  Info. Sheet 10.4-2on

Methods of preserving poultry and
game
 Video : Methods of preserving
poultry and game
on Methods of preserving poultry
and game
 Logical and time-efficient work flow  Info. Sheet 10.4-3 on
Logical and time-efficient work
flow
 Video : Logical and time-efficient
work flow
on Logical and time-efficient work
flow
 Storage procedures for poultry and game  Info. Sheet 10.4-4 on
Storage procedures for poultry and
game
 Video : Storage procedures for
poultry and game
on Storage procedures for poultry
and game
 Temperature requirements for storing  Info. Sheet 10.4-4 on
poultry and game products Temperature requirements for
storing poultry and game products
 Video : Temperature requirements
for storing poultry and game
products
on Temperature requirements for
storing poultry and game products
disposal Waste minimization techniques and
disposal
techniques and disposal
and disposal

Zoom

UNIT OF COMPETENCY:PREPARE AND COOK SEAFOOD DISHES
MODULE TITLE: PREPARING AND COOKING SEAFOOD DISHES

Learning
Outcomes
LO11.1.PERFORM  Info. Sheet 11.1-
MISE EN PLACE  The different 1 on The different
classifications of seafood classifications of seafood
 Video : The
different classifications of seafood
 Answer online
Self-Check 11.1-1 on The
 Preparing a range of  Info. Sheet 11.1-
seafood dishes according to enterprise 2 on Preparing a
standards range of seafood dishes according
to enterprise standards
 Video : Preparing
a range of seafood dishes
according to enterprise standards
 Answer online
Self-Check 11.1-2 on Preparing
 Classification and  Info. Sheet 11.1-

varieties of fish and shellfish 3 on Classification
and varieties of fish and shellfish
 Video :
Classification and varieties of fish
and shellfish
 Answer online
Self-Check 11.1-3 on
Classification and varieties of fish
and shellfish
 Sources of seafood  Info. Sheet 11.1-
4 on Sources of
seafood
 Video : Sources
of seafood
 Answer online
Self-Check 11.1-4 on Sources of
seafood
 Market forms of  Info. Sheet 11.1-

seafood 5 on Market forms
of seafood
 Video : Market
forms of seafood
 Answer online
Self-Check 11.1-5 on Market
forms of seafood
 Nutrition related to fish  Info. Sheet 11.1-

and seafood, particularly the nutritional 6 on Nutrition
value of fish and seafood related to fish and seafood,
particularly the nutritional value
of fish and seafood
 Video : Nutrition
related to fish and seafood,
of fish and seafood
 Answer online
Self-Check 11.1-6 on Nutrition
of fish and seafood
 Specific dietary issues  Info. Sheet 11.1-

including allergies and intolerances 7 on Specific
dietary issues including allergies
and intolerances
 Video : Specific
and intolerances
 Answer online
Self-Check 11.1-7 on Specific
and intolerances
 Common culinary terms  Info. Sheet 11.1-
related to fish and seafood that are used 8 on Common
in the industry culinary terms related to fish and
seafood that are used in the
industry
 Video : Common
culinary terms related to fish and
industry
 Answer online
Self-Check 11.1-8 on Common
industry
 Principles and practices  Info. Sheet 11.1-

of hygiene specifically on handling and 9 on Principles and
storage of fish and seafood practices of hygiene specifically
on handling and storage of fish
and seafood
 Video : Principles
and practices of hygiene
specifically on handling and
storage of fish and seafood
 Answer online
Self-Check 11.1-9 on Principles
specifically on handling and
storage of fish and seafood
 Safe work practices, 

particularly on using sharp knives  Info. Sheet 11.1-
10 on Safe work practices,
particularly on using sharp knives
 Video : Safe
work practices, particularly on
using sharp knives
 Answer online
Self-Check 11.1-10 on Safe
using sharp knives
 Appropriate cookery 
methods for fish and shellfish  Info. Sheet 11.1-
11 on Appropriate cookery
methods for fish and shellfish
 Video :
Appropriate cookery methods for
fish and shellfish
 Answer online
fish and shellfish
 Waste minimization  Info. Sheet 11.1-

techniques and environmental 12 on Waste minimization
considerations in relation to seafood techniques and environmental
considerations in relation to
seafood
 Video : Waste
relation to seafood
 Answer online
Self-Check 11.1-12 on Waste
relation to seafood
LO11.2HANDLE FISH 
AND SEAFOOD  The different  Info. Sheet 11.2-
classifications of seafood 1 on The different classifications
of seafood
 Video : The
 Answer online
Self-Check 11.2-1 on The
 Procedure of thawing  Info. Sheet 11.2-

seafood 2 on Procedure of thawing
seafood
 Video : Procedure
of thawing seafood
 Answer online
Self-Check 11.2-2 on Procedure
of thawing seafood
 Criteria for judging the  Info. Sheet 11.2-

quality of fresh fish 3 on Criteria for judging the
quality of fresh fish
 Video : Procedure
of thawing seafood
 Answer online
Self-Check 11.2-3 on Criteria
for judging the quality of fresh
fish
 Storage requirements  Info. Sheet 11.2-

for fish 3 on Storage requirements for
fish
 Video : Storage
requirements for fish
 Answer online
Self-Check 11.2-3 on Storage
 Criteria for judging the  Info. Sheet 11.2-

quality of fresh fish 4 on Criteria for judging the
quality of fresh fish
 Video : Criteria
fish
 Answer online
fish

and seafood, particularly the nutritional 4 on Criteria for judging the
value of fish and seafood quality of fresh fish
 Video : Criteria
fish
 Answer online
fish
 Safe work practices,  Info. Sheet 11.2-

 Video : Safe
work practices
 Answer online
Self-Check 11.2-5 on Safe work
practices
 Cutting and presentation  Info. Sheet 11.2-6 on Cutting

techniques, particularly on fish and and presentation techniques,
crustaceans particularly on fish and
crustaceans
techniques, particularly on fish
and crustaceans
11.2-6 on Cutting and
presentation techniques,
particularly on fish and
crustaceans
seafood
 Video : Waste
relation to seafood
 Answer online
relation to seafood
LO11.3.COOK FISH  Steps in fabricating fish  Info. Sheet 11.3-
AND SHELLFISH 1 on Steps in fabricating fish
 Video : Steps in
fabricating fish
 Answer online
Self-Check 11.3-2 on Steps in
fabricating fish
 Appropriate cookery  Info. Sheet 11.3-

methods for fish and shellfish 2 on Appropriate cookery
methods for fish and shellfish
 Video :
fish and shellfish
 Answer online
fish and shellfish
 Preparing a range of  Info. Sheet 11.3-
seafood dishes according to enterprise 3 on Preparing a range of
standards seafood dishes according to
enterprise standards
 Video : Preparing
 Answer online
Self-Check 11.3-3 on Preparing
and seafood, particularly the nutritional 4 on Nutrition related to fish and
value of fish and seafood seafood, particularly the
nutritional value of fish and
seafood
 Video : Nutrition
of fish and seafood
 Answer online
Self-Check 11.3-4 on Nutrition
of fish and seafood
 Specific dietary issues  Info. Sheet 11.3-
including allergies and intolerances 4 on Specific dietary issues
including allergies and
intolerances
 Video : Specific
and intolerances
 Answer online
Self-Check 11.3-4 on Specific
and intolerances
 Common culinary terms  Info. Sheet 11.3-
related to fish and seafood that are used 5 on Common culinary terms
in the industry related to fish and seafood that are
used in the industry
 Video : Common
industry
 Answer online
industry
 Principles and practices  Info. Sheet 11.3-
of hygiene specifically on handling 6 on Principles and practices of
preparation of fish and seafood hygiene specifically on handling
preparation of fish and seafood
 Video : Principles
specifically on handling
 Answer online
specifically on handling
 Safe work practices,  Info. Sheet 11.3-
particularly on using sharp knives 7 on Safe work practices,
 Video : Safe
using sharp knives
Answer online Self-Check
11.3-7 on Safe work practices,
seafood
 Video : Waste
relation to seafood
Answer online Self-Check 11.3-8
in relation to seafood
LO11.4.  Portion control for cooked seafood  Info. Sheet 11.4-1 on Portion
PLATE/PRESENT control for cooked seafood
FISH AND  E-book: CBLM in Cookery NCII
SEAFOOD  Video : Portion control for cooked
seafood
on Portion control for cooked
seafood
 Creative presentation techniques  Info. Sheet 11.4-2 on Creative
presentation techniques
techniques
on Creative presentation techniques
 Hygienic food handling practices  Info. Sheet 11.4-3 on Hygienic

food handling practices
practices
on Hygienic food handling
practices
 Safe work practices on presenting  Info. Sheet 11.4-4 on Safe work
practices on presenting
presenting
on Safe work practices on
presenting
 Suitable storage techniques to maintain  Info. Sheet 11.4-5 on Suitable
optimum quality of ingredients storage techniques to maintain
 Video : Suitable storage
techniques to maintain optimum
quality of ingredients
on Suitable storage techniques to
ingredients
teamwork
teamwork
 Waste minimization techniques  Info. Sheet 11.4-7 on Waste
minimization techniques
techniques
 Cutting and presentation techniques,  Info. Sheet 11.4-8on Cutting and
particularly on fish and crustaceans presentation techniques,
particularly on fish and crustaceans
techniques, particularly on fish and
crustaceans
on Cutting and presentation
techniques, particularly on fish and
crustaceans
LO11.5. STORE FISH  Info. Sheet 11.5-
AND SEAFOOD  Storing and handling 1on Storing and handling issues
issues related to seafood related to seafood
 Video : Storing
and handling issues related to
seafood
 Answer online
Self-Check 11.5-1 on Storing and
handling issues related to seafood
 Storage requirements  Info. Sheet 11.5-2
for fish on Storage requirements for fish
 Video : Storage
 Answer online
Self-Check 11.5-2 on Storage
 Temperature  Info. Sheet 11.5-3
requirements for storing seafood on Temperature requirements for
storing seafood
 Video :
Temperature requirements for
storing seafood
 Answer online
Self-Check 11.5-3 on Temperature
requirements for storing seafood
 Waste minimization  Info. Sheet 11.5-4
techniques and environmental on Waste minimization techniques
considerations in relation to seafood and environmental considerations
in relation to seafood
 Video : Waste
relation to seafood
 Answer online
relation to seafood
 Food safety practices  Info. Sheet 11.5-5
related to handling and storing of on Food safety practices related to
poultry and game products handling and storing of poultry and
game products
 Video : Food
safety practices related to handling
and storing of poultry and game
products
 Answer online
Self-Check 11.5-5 on Food safety
practices related to handling and
storing of poultry and game
products
 Methods of preserving  Info. Sheet 11.5-6
seafood on Methods of preserving seafood
 Video : Methods
of preserving seafood
 Answer online
Self-Check 11.5-6 on Methods of
preserving seafood
 Logical and time-  Info. Sheet 11.5-7
efficient work flow on Logical and time-efficient work
flow
 Video : Logical
and time-efficient work flow
 Answer online
Self-Check 11.5-7 on Logical and
time-efficient work flow

Zoom
UNIT OF COMPETENCY:PREPARE DESSERTS

MODULE TITLE: PREPARING DESSERTS

Learning
Outcomes
LO12.1.PERFORM MISE  Info. Sheet
EN PLACE  Different types of 12.1-1 on Different
desserts and sweets types of desserts and sweets
 Video Different
types of desserts and sweets
 Answer online
Self-Check 12.1-1 on Different
types of desserts and sweets
 Details and  Info. Sheet 12.1-2 on Details
characteristics of different types of and characteristics of different
desserts and sweets types of desserts and sweets
 Video :Details and characteristics
of different types of desserts and
sweets
2 on Details and characteristics of
different types of desserts and
sweets
 Varieties of suitable  Info. Sheet
ingredients for desserts and sweets 12.1-3 on Varieties of suitable
ingredients for desserts and sweets
 Video : Varieties
of suitable ingredients for desserts
and sweets
 Answer online
Self-Check 12.1-3 on Varieties of
suitable ingredients for desserts and
sweets
 Common culinary  Info. Sheet
terms related to desserts and sweets that 12.1-4 on Common culinary
are used in the industry terms related to desserts and sweets
that are used in the industry
 Video :
desserts and sweets that are used in
the industry
 Answer online
culinary terms related to desserts
and sweets that are used in the
industry
 Nutritional value of  Info. Sheet

dessert 12.1-5 on Nutritional value of
dessert
 Video :
Nutritional value of dessert
 Answer online
Self-Check 12.1-5 on Nutritional
value of dessert
 Principles and practices  Info. Sheet

of hygiene on handling and storage of 12.1-6 on Principles and practices
dairy products of hygiene on handling and storage
of dairy products
 Video :
on handling and storage of dairy
products
 Answer online
and practices of hygiene on
handling and storage of dairy
products
 Logical and time  Info. Sheet
efficient work flow 12.1-7 on Logical and time
efficient work flow
 Video : Logical
 Answer online
Self-Check 12.1-7 on Logical
LO12.2.PREPARE 
DESSERTS AND  Types/classification of desserts and  Info. Sheet 12.2-1 on
SWEET SAUCES sweets Types/classification of desserts and
sweets
 Video : Types/classification of
desserts and sweets
on Types/classification of desserts
and sweets
 Methods of preparing/cooking desserts 

 Info. Sheet 12.2-2 on Methods of
preparing/cooking desserts
 Video : Methods of
preparing/cooking desserts
on Methods of preparing/cooking
desserts
 Common culinary terms related to 

desserts and sweets  Info. Sheet 12.2-2 on Common
culinary terms related to desserts
and sweets
related to desserts and sweets
on Common culinary terms related
to desserts and sweets
 Ingredients for the preparation of desserts  Info. Sheet 12.2-3 on Ingredients

and sweets for the preparation of desserts and
sweets
 Video : Ingredients for the
preparation of desserts and sweets
on Ingredients for the preparation
of desserts and sweets
 Safe work practices  Info. Sheet 12.2-4on Safe work

practices
 Principles and practices of hygiene  Info. Sheet 12.2-5 on Principles
related to use of raw ingredients and practices of hygiene related to
use of raw ingredients
ingredients
ingredients
 Logical and time efficient work flow  Info. Sheet 12.2-6 on Logical and
time efficient work flow
work flow
flow
 Organizational skills and teamwork  Info. Sheet 12.2-7on

teamwork
teamwork
 Waste minimization techniques and  Info. Sheet 12.2-8on Waste

environmental considerations in specific minimization techniques and
relation eggs preparation environmental considerations in
eggs preparation
in specific relation eggs
preparation
LO12.3.  Creative presentation  Info. Sheet 12.3-

PLATE/PRESENT techniques for desserts and sweets. 1on Creative presentation
DESSERTS techniques for desserts and sweets.
 Video : Creative
presentation techniques for desserts
and sweets.
 Answer online
Self-Check 12.3-1 on Creative
presentation techniques for desserts
and sweets.
 Varieties of suitable  Info. Sheet 12.3-2 on Varieties of
ingredients for desserts and sweets suitable ingredients for desserts and
sweets
 Video : Varieties of suitable
ingredients for desserts and sweets
on Varieties of suitable ingredients
for desserts and sweets.
 Principles and practices  Info. Sheet 12.3-3 on Principles
of hygiene on presenting/plating desserts and practices of hygiene on
and sweets presenting/plating desserts and
sweets
hygiene on presenting/plating
desserts and sweets
hygiene on presenting/plating
desserts and sweets
 Logical and time  Info. Sheet 12.3-
efficient work flow 4 on Logical and time efficient
work flow
 Video : Logical
 Answer online
time efficient work flow
considerations related to desserts techniques and environmental
considerations related to desserts
 Video : Waste
environmental considerations
related to desserts
 Answer online
environmental considerations
related to desserts
LO12.4.STORE  Storing and handling  Info. Sheet 12.4-

DESSERTS issues related to desserts and sweets 1 on Storing and handling issues
related to desserts and sweets
 Video : Storing
and handling issues related to
desserts and sweets
 Answer online
Self-Check 12.4-1 on Storing and
handling issues related to desserts
and sweets
 Temperature  Info. Sheet 12.4-2 on Temperature

requirements for storing desserts requirements for storing desserts
 Video : Temperature requirements
for storing desserts
on Temperature requirements for
storing desserts

seafood
 Video : Waste
relation to seafood
 Answer online
relation to seafood
 Food safety practices  Info. Sheet 12.4-
related to handling and storing of desserts 4on Food safety practices related to
and sweets products handling and storing of desserts
and sweets products
 Video : Food
safety practices related to handling
and storing of desserts and sweets
products
 Answer online
Self-Check 12.4-4 on Food safety
practices related to handling and
storing of desserts and sweets
products
 Methods of preserving  Info. Sheet 12.4-
dessert 5 on Methods of preserving dessert
 Video : Methods
of preserving dessert
 Answer online
Self-Check 12.4-5 on Methods of
preserving dessert
 Logical and time-  Info. Sheet 12.4-
efficient work flow 6 on Logical and time-efficient
work flow
 Video : Logical
and time-efficient work flow
 Answer online
time-efficient work flow
 Safe work practices  Info. Sheet 12.4-7on Safe work
particularly on handling and storing hot practices particularly on handling
and frozen desserts and storing hot and frozen desserts
particularly on handling and
storing hot and frozen desserts
on Safe work practices particularly
on handling and storing hot and
frozen desserts

Zoom
UNIT OF COMPETENCY: PACKAGE PREPARED FOOD

MODULE TITLE: PACKAGING PREPARED FOOD

Learning
Outcomes
LO13.1.SELECT  Food preparation requirements  Info. Sheet 13.1-1 on Food
PACKAGING prior to packaging preparation requirements prior to packaging
MATERIALS  E-book: CBLM in Cookery NCII
 Video : Food preparation requirements prior
to packaging
Food preparation requirements prior to
packaging
 Suitable packaging materials  Info. Sheet 13.1-2 on
and methods for a different Suitable packaging materials and methods for
types of food items a different types of food items
 Video : Suitable packaging materials and
methods for a different types of food items
Suitable packaging materials and methods for
a different types of food items
 The characteristics and uses of  Info. Sheet 13.1-3 on The
different packaging materials characteristics and uses of different
packaging materials
 Video : The characteristics and uses of
different packaging materials
 Answer online Self-Check 13.1-3 on The
characteristics and uses of different
packaging materials
 Portion control practices and  Info. Sheet 13.1-4 on Portion
principles control practices and principles
 Video : Portion control practices and
principles
Portion control practices and principles
 Functional design requirements  Info. Sheet 13.1-5 on
for food packaging areas Functional design requirements for food
packaging areas
 Video : Functional design requirements for
food packaging areas
Functional design requirements for food
packaging areas
 Info. Sheet 13.2-1 on Safe
LO2.PACKAGE FOOD  Safe work practices on work practices on packaging, dealing with
packaging, dealing with hot hot surfaces, lifting and bending
surfaces, lifting and bending.  E-book: CBLM in Cookery NCII
 Video : Safe work practices on packaging,
dealing with hot surfaces, lifting and bending
work practices on packaging, dealing with
hot surfaces, lifting and bending
 Hygienic practices and  Info. Sheet 13.2-2on
occupational health and safety Hygienic practices and occupational health
and local health regulations in and safety and local health regulations in
packaging, storing and packaging, storing and transporting of food,
transporting of food, including: including:
- HACCP - HACCP Principles applied to
Principles applied to off-site off-site catering
catering  E-book: CBLM in Cookery NCII
 Video : Hygienic practices and occupational
health and safety and local health regulations
in packaging, storing and transporting of
food, including:
- HACCP Principles applied to
off-site catering
Hygienic practices and occupational health
and safety and local health regulations in
packaging, storing and transporting of food,
including:
- HACCP Principles applied to
off-site catering
 Environmental requirements for  Info. Sheet 13.2-3 on
food packaging area Environmental requirements for food
packaging area
 Video : Environmental requirements for
food packaging area
Environmental requirements for food
packaging area
 Appropriate packaging 
procedures and techniques  Info. Sheet 13.2-3 on
Appropriate packaging procedures and
techniques
 Video : Appropriate packaging procedures
and techniques
Appropriate packaging procedures and
techniques
 Appropriate labeling of 
packaged foodstuffs  Info. Sheet 13.2-4 on
Appropriate labeling of packaged foodstuffs
 Video : Appropriate labeling of packaged
foodstuffs
Appropriate labeling of packaged foodstuffs

Zoom

Cookery Training Plan

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Colegio de San Gabriel Arcangel of Caloocan

Phase 10 Package 6 Blk. 1 Lots 1-5, Bagong Silang, Caloocan City

 Complete work related  Info. Sheet 1.1-10 on Complete work

 Estimate, calculate and record  Info. Sheet 1.1-11 on Estimate, calculate

 Basic mathematical processes  Info. Sheet 1.1-12 on Basic

L.O. 1.2 Speak English at a  Effective communication  Info. Sheet 1.2-1 on

 Complete work related  Info. Sheet 1.2-10 on Complete work

 Estimate, calculate and record  Info. Sheet 1.2-11 on Estimate, calculate

 Basic mathematical processes  Info. Sheet 1.2-12 on Basic

 Ability to relate to people of  Info. Sheet 1.2-13 on Ability to relate to

 Gather and provide  Info. Sheet 1.2-14 on Gather and

 Technology relevant to the  Info. Sheet 1.3-6 on Technology

 Participate in workplace  Info. Sheet 1.3-9 on

 Estimate, calculate and record  Info. Sheet 1.3-11 on Estimate, calculate

eLearning Infrastructure Requirements Name of Application

COURSE : COOKERY NCII

 Team structure  Info. Sheet 2.1-2 on Team Structure

eLearning Infrastructure Requirements Name of Application

COURSE : COOKERY NCII

 Company-operations,  Info. Sheet 3.3-3 on Company-operations,

eLearning Infrastructure Requirements Name of Application

COURSE : COOKERY NCII

eLearning Infrastructure Requirements Name of Application

COURSE : COOKERY NCII

 Industry information  Info. Sheet 1.2-6 on Industry

eLearning Infrastructure Requirements Name of Application

COURSE : COOKERY NCII

eLearning Infrastructure Requirements Name of Application

 General security  Info. Sheet 3.1-6 on Relevant types of

 Reading skills required to  Info. Sheet 3.3-10 on Reading skills

COURSE : COOKERY NCII

MODULE TITLE: PERFORMING WORKPLACE AND SAFETY PRACTICES

 Workplace health, safety and  Info. Sheet 4.1-8 on Workplace health,

 Workplace health, safety and  Info. Sheet 4.2-8 on Workplace health,

 Ability to work quietly; with  Info. Sheet 4.3-5 on Ability to work

 Personal presentation  Info. Sheet 4.5-10 on Personal

eLearning Infrastructure Requirements Name of Application

COURSE : COOKERY NCII

 Ability to work calmly  Info. Sheet 5.1-20 on Ability to work

 Communication barriers  Info. Sheet 5.3-16 on Communication

 Ability to apply basic  Info. Sheet 5.3-24 on Ability to apply

 Interactive  Info. Sheet 5.5-2 on Interactive

 Good time management  Info. Sheet 5.5-19 on Good time

eLearning Infrastructure Requirements Name of Application

MODULE TITLE: CLEANING AND MAINTAINING KITCHEN PREMISES

MODALITY: Check which modality will be applied. Multi-modal is allowed.

 Cleaned various types of  Info. Sheet 1.1-2 on Cleaned various

 Various types of chemicals  Info. Sheet 1.1-3 on Various types of

 Answer online Self-Check 1.1-3 on

 Occupational health and  Info. Sheet 1.1-9 on Occupational

 Occupational health and  Info. Sheet 1.1-14 on Occupational

 Sanitizing and disinfecting  Info. Sheet 1.1-16 on Sanitizing and

 Waste management and 

eLearning Infrastructure Requirements Name of Application

COURSE : COOKERY NCII

MODULE TITLE: PREPARING STOCKS, SAUCES AND SOUPS

MODALITY: Check which modality will be applied. Multi-modal is allowed.

 Safe work practices 

LO2.3:Prepared sauces required  Variety of hot and cold 

 Use of various stocks 

 Safe work practices 

LO2.4:Store and reconstitute  Hygienic principles 

 Safe work practices 