SECTOR : TOURISM

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE : 500311105

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.

NOMINAL DURATION :

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

LO 1. Obtain and convey workplace information

LO 2. Participate in workplace meetings and discussions

LO 3. Complete relevant work related documents

LO 1. OBTAIN AND CONVEY WORKPLACE INFORMATION

ASSESSMENT CRITERIA:

1. Specific and relevant information is accessed from appropriate sources.

2. Effective questioning, active listening and speaking skills are used to gather and
convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used
5. Appropriate lines of communication with supervisors and colleagues are
identified and followed.
6. Defined workplace procedures for the location and storage of information are
used.
7. Personal interaction is carried out clearly and concisely.

CONTENTS:

1. Parts of speech
2. Sentence construction
3. Effective communication
4. Conduct interviews

CONDITIONS:

The students/trainees must be provided with the following:

1. Writing materials
2. References
3. Manuals
4. Telephone
 5. Computer
6. Fax machine
7. Forms (telephone message form and personnel form)

METHODOLOGY:

1. Group discussion
2. Interaction
3. Lecture
4. Reporting

ASSESSMENT METHOD:

1. Written Test
2. Practical Examination/demonstration
3. Interview
4. Oral questioning

LO 2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

ASSESSMENT CRITERIA:

1. Team meetings are attended on time.

2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and established
protocols.
4. Workplace interactions are conducted in a courteous manner.
5. Questions about simple routine workplace procedures and maters concerning
working conditions of employment are asked and responded to.
6. Meetings outcomes are interpreted and implemented.

CONTENTS:

1. Grammar and Sentence construction

2. Technical writing
3. Recording information

CONDITIONS:

The students/trainees must be provided with the following:

1. Writing materials
2. References
3. Manuals

METHODOLOGY:

1. Group discussion
2. Interaction
3. Lecture
ASSESSMENT METHOD:

1. Written test
2. Practical / performance test/demonstration
3. Interview

LO 3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

ASSESSMENT CRITERIA:

1. Ranges of forms relating to conditions of employment are completed accurately

and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical processes are used for routine calculations.
4. Errors in recording information on forms/ documents are identified and properly
acted upon.
5. Reporting requirements to supervisor are completed according to organizational
guidelines.

CONTENTS:

1. Basic mathematics
2. Technical writing
3. Types of forms

CONDITIONS:

The student/ trainees must be provided with the following:

1. Writing materials
2. References
3. Manuals

METHODOLOGY:

1. Group discussion
2. Interaction
3. Lecture

ASSESSMENT METHOD:

1. Written test
2. Practical / performance test
3. Interview
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the skills, knowledge and

attitudes to identify role and responsibility as a member of a
team.

NOMINAL DURATION : 3 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees must be able to:

LO 1. Describe and identify team role and responsibility in a team

LO 2. Describe work as a team

LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM

ASSESSMENT CRITERIA:

1. The role and objective of the team is identified from available sources of
information.
2. Team parameters, reporting relationships and responsibilities are identified from
team discussions and appropriate external sources.

CONTENTS:

CONDITIONS:

The student/ trainees must be provided with the following:

1. SOP of workplace.
2. Job description and procedures.
3. Organizational or external personnel
4. Client / supplier instructions
5. Quality standards

METHODOLOGY:

1. Group discussion/ interaction

2. Case study
3. Simulation

ASSESSMENT METHOD:

1. Written Test
2. Observation with interviews
3. Oral questioning
4. Simulation
5. Role playing/demonstration
LO 2. DESCRIBE WORK AS A TEAM MEMBER

ASSESSMENT CRITERIA:

1. Individual role and responsibilities within the team environment are identified.
2. Roles and responsibility of other team members are identified and recognized
3. Reporting relationships within team and external to team are identified.

CONTENTS:

1. Role and responsibilities with team environment.

2. Relationship within a team.

CONDITIONS:

The students/trainee’s must be provided with the following:

1. SOP of workplace.
2. Job description and procedures.
3. Organizational or external personnel
4. Client / supplier instructions
5. Quality standards

METHODOLOGY:
1. Group discussion/ interaction
2. Case study
3. Simulation

ASSESSMNT METHOD:

1. Observation of work activities

2. Role playing and Simulation observation
3. Case studies and scenario
4. Interview/oral questioning

LO 3. WORK AS A TEAM MEMBER

ASSESSMENT CRITERIA:

1. Effective and appropriate forms of communications used and interactions

undertaken with team members who contribute to known team activities and
objectives.
2. Effective and appropriate contributions made to complement team activities and
objectives, based on individual skills and competencies and work place context.
3. Observed protocols in reporting using standard operating procedures
4. Contribute to the development of team work plans based on an understanding of
team’s role and objectives and individual competencies of the members.

CONTENTS:

1. Communication process
 2. Team structure
3. Team roles
4. Group planning and decision making

CONDITIONS:

The students/trainee’s must be provided with the following:

1. SOP of workplace
2. Job description
3. Organization and external personnel

METHODOLOGY:

1. Group discussion and communication

2. Role playing
3. Simulation
4. Case study

ASSESSMENT METHOD:
1. Observation of work activities
2. Observation of simulation and or role playing
3. Case study and scenario
SECTOR : TOURISM
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
UNITCODE : 500311107
MODULE TITLE : PRACTICING CAEER PROFESSIONALISM
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitude
in promoting career growth and advancement
SUGGESTED DURATION :
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II
PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

Upon completion of the module the trainee’s/students should be able to

LO 1. Integrate personal objectives with organizational goals

LO 2. Set and meet work priorities

LO 3. Maintain professional growth and development

LO 1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

ASSESSMENT CRITERIA:

1. Personal growth and work plans are pursued towards improving the qualifications
set for the profession.
2. Intra-and interpersonal relationships are maintained in the course of managing
oneself based on performance evaluation.
3. Commitment to the organization and its goal is demonstrated in the performance
of duties.

CONTENTS:

1. Work Values and Ethics (Code of conduct, Code of Ethics, etc.)

2. Company procedures, policies and standards
3. Personal hygiene
4. Fundamental rights
5. Communication skills
6. Interpersonal and Intrapersonal skills.
CONDITIONS:

The students/trainee’s must be provided with the following:

Tool Equipment Materials

Assessment tool for case Workplace or Assessment Case Studies

study Center/ Simulated
Laboratory room

Learning Electronic Prints and Media

Devices

METHODOLOGY:
1 Discussion
2 Video presentations
3 Research
4.Simulation/Role Playing

ASSESSMENT METHOD
1 Portfolio Assessment
2 Interviews
3 Observations
4 Exams and Tests

LO 2. SET AND MEET WORK PRIORITIES

ASSESSMENT CRITERIA:

1. Competing demands are prioritized to achieve personal, team and

organizational goals and objectives.
2. Resources are utilized efficiently and effectively to manage work priorities
and commitments
3. Practices along economic use and maintenance of equipment and
facilities are followed as per established procedures.

CONTENTS:

1. Work values and ethics

2. Company policies
3. Company operating procedures and standards
4. Gender and Development
5. Personal Hygiene
 CONDITIONS:

The students/trainee’s must be provided with the following:

Tool Equipment Materials

Assessment tool for case Workplace or Assessment Case Studies

study Center/ Simulated
Laboratory room

Learning Electronic Prints and Media

Devices

METHODOLOGY:
1. Discussion
2. Video presentations
3. Research
4. Simulation/Role Playing

ASSESSMENT METHOD:
1. Portfolio assessment
2. Interviews
3. Observations

LO 3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

ASSESSMENT CRITERIA:
1. Trainings and career opportunities are identified and availed of based on job
requirements.
2. Recognitions are sought received and demonstrated as proof of career
advancement.
3. Licenses and/ or certifications relevant to job and career are obtained and
renewed.

CONTENTS:

1. Work values and ethics

2. Company policies
3. Company operating procedures and standards
4. Gender and Development
5. Personal Hygiene

CONDITIONS:
The students/trainee’s must be provided with the following:

Tool Equipment Materials

Assessment tool for case Workplace or Assessment Case Studies

study Center/ Simulated
 Laboratory room

Learning Electronic Prints and Media

Devices

METHODOLOGY:
1. Discussion
2. Video presentations
3. Research
4. Simulation/Role Playing

ASSESSMENT METHOD:

1. Portfolio assessment
2. Interviews
3. Observations

SECTOR : TOURISM
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
UNITCODE : 500311108
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE DESCRIPTOR : This unit covers the outcomes required to comply
 with regulatory and organizational requirements for
occupational health and safety.
SUGGESTED DURATION :
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II
PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

LO 1. Identify hazards and risks

LO 2. Evaluate hazards and risks

LO 3. Control hazards and risks

LO 4. Maintain OHS awareness

LO 1. IDENTIFY HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. Safety regulations and workplace safety and hazard control practices and
procedures are clarified and explained based on organization procedures.
2. Hazards/risks in the workplace and their corresponding indicators are identified
to minimize or eliminate risk to co-workers, workplace and environment in
accordance with organization procedures.
3. Contingency measures during workplace accidents, fire and other emergencies
are recognized and established in accordance with organization procedures.

CONTENTS:

1. Hazards and risks identification and control

2. Organizational safety and health protocol
3. Threshold limit value (TLV)
4. OHS indicators

CONDITIONS:

1. Workplace
2. PPE
3. Learning Guides
 Hand-outs
 Organizational Safety and Health Protocol
 OHS Indicators and personal records
 Threshold Limit Value
 Hazards/Risk Identification and Control

METHODOLOGY:
1. Interactive -lecture
2. Simulation
3. Symposium
4. Group Dynamics
ASSESSMENT METHOD:

1. Portfolio Assessment
2. Interview
3. Case Study/Situation
4. Situation Analysis
5. Practical Exam

LO 2. EVALUATE HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. Terms of maximum tolerable limits which when exceeded will result in harm or
damage is identified based on threshold limit values.
2. Effects of the hazards are determined.
3. OHS issues and/or concerns and identified safety hazards are reported to
designated personnel in accordance with workplace requirements and relevant
workplace OHS legislation.

CONTENTS:

1. TLV table
2. Phil OHS Standards
3. Effects of hazards in the workplace
4. Ergonomics
5. EGG Regulations
6. PPE

CONDITIONS:

The students/trainees must be provided with the following:

1. Handouts on
 Phil. OHS Standards
 Effects of hazards in the workplace
 Ergonomics
 EGG regulations
2. TLV Table
3. Personal Protective Equipment
 Mask
 Gloves
 Goggles
 Hairnet/cap/bonnet

METHODOLOGY:

1. Self-paced
2. Lecture/discussion
3. Situation Analysis
4. Symposium
5. Group Dynamics

ASSESSMENT METHOD:

1. Portfolio Assessment
2. Interview
3. Case Study/Situation
LO 3. CONTROL HAZARDS AND RISKS

ASSESSMENT CRITERIA:
1. Occupational Health and Safety procedures for controlling hazards/risks are
consistently followed.
2. Procedures for dealing with workplace accidents, fire and emergencies are
followed in accordance with organization OHS policies.
3. Personal protective equipment is correctly used in accordance with organization
OHS procedures and practices.
4. Appropriate assistance is provided in the event of a workplace emergency in
accordance with established organization protocol.

CONTENTS:

1. Safety Regulations

 Clean Air Act

 Electrical and Fire Safety Code
 Waste management
 Disaster Preparedness and Management
2. Contingency Measures and Procedures

CONDITIONS:

The students/trainees must be provided with the following:

1. Handouts on
 Safety Regulations
 Clean Air Act
 Electrical and Fire Safety Code
 Waste management
 Disaster Preparedness and Management
2. Contingency Measures and Procedures
3. OHS Personal Records
4. PPE

METHODOLOGY:

1. Interactive -lecture
2. Symposium
3. Film Viewing
4. Group Dynamics
5. Self-paced

ASSESSMENT METHOD:
1. Portfolio Assessment
2. Interview
3. Case study/Situation

LO 4. MAINTAIN OHS AWARENESS

 ASSESSMENT CRITERIA:

1. Emergency-related drills and trainings are participated in as per established

organization guidelines and procedures.
2. OHS personal records are completed and updated in accordance with workplace
requirements.

CONTENT:

1. OHS procedures, practices and regulations.

2. Emergency related drills and trainings.

CONDITIONS:

The students/trainee’s must be provided with the following:

1. Workplace
2. PPE
3. OHS personal records.
4. Health records
5. CD’s, VHS tapes, transparencies

METHODOLOGY:
1. Lecture
2. Simulation
3. Symposium
4. Film viewing
5. Group dynamics

ASSESSMENT METHOD:

1. Demonstration
2. Written exam
3. Interview and oral questioning
4. Portfolio assessment

SECTOR : TOURISM
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
UNITCODE : TRS311201
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : this unit \of competency deals with knowledge,
skills and attitude required to access, increase and
update industry knowledge. It includes seek
information on the industry and update industry
knowledge.

SUGGESTED DURATION :
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II
PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

LO 1. Seek information on the industry

LO 2. Update industry knowledge

LO 1. SEEK INFORMATION ON THE INDUSTRY

ASSESSMENT CRITERIA:

1. Sources of information on the industry are correctly identified and accessed

2. Information to assist effective work performance is obtained in line with job
requirements.
3. Specific information on sector of work is accessed and updated.
4. Industry information is correctly applied to day-to-day work activities.

CONTENTS:

1. Overview of quality assurance in the industry

2. Industry information sources

CONDITIONS:

1. Media
2. Reference books
3. Libraries
4. Unions
5. Industry associations
6. Industry journals
7. Internet

METHODOLOGY:

1. Practical demonstration
2. Reporting information related to the industry
3. Symposium
4. Group dynamics
5. Industry immersion/job shadowing

ASSESSMENT METHOD:

1. Practical demonstration
2. Portfolio assessment of industry information related to trainee’s work.
3. Interview / oral questioning

LO 2. UPDATE INDUSTRY KNOWLEDGE

ASSESSMENT CRITERIA:

1. Informal and/or formal research is used to update general knowledge of the

industry.

2. Updated knowledge is shared with customers and colleagues as appropriate and

incorporated into day-to-day working activities.
CONTENTS:

1. Overview of quality assurance in the industry

2. Role of individual staff members
3. Different sectors of the industry
4. Relationship between tourism and hospitality
5. Legislation that affects the industry

CONDITIONS:

1. Media
2. Reference books
3. Libraries
4. Unions
5. Industry associations
6. Industry journals
7. Internet

METHODOLOGY:

1. Practical demonstration
2. Reporting information related to the industry
3. Symposium
4. Group dynamics
5. Industry immersion/job shadowing

ASSESSMENT METHOD:

1. Practical demonstration
2. Portfolio assessment of industry information related to trainee’s work.
3. Interview / oral questioning

SECTOR : TOURISM
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
UNITCODE : TRS311202
MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES
MODULE DESCRIPTOR : This unit of competency deals with the knowledge,
skills and attitude in observing workplace hygiene
procedures. It includes following hygiene
procedures and identifying and preventing hygiene
risks.

SUGGESTED DURATION :
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II
PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

LO 1. Follow hygiene procedures

LO 2. Identify and prevent hygiene risks

LO 1. FOLLOW HYGIENE PROCEDURES

ASSESSMENT CRITERIA:

1. Workplace hygiene procedures are implemented in line with enterprise and legal
requirements

2. Handling and storage of items are undertaken in line with enterprise and legal
requirements.

CONTENTS:

Hygiene procedures
 Safe and Handling
 Regular hand washing
 Correct food storage
 Appropriate and clean clothing
 Avoidance of cross contamination
 Safe handling disposal of linen and laundry
 Appropriate handling and disposal of garbage
 Cleaning and sanitizing procedures
 Personal hygiene

CONDITIONS:

The students / trainees must be provided with the following:

1. Hygiene procedures
2. Actual or simulated workplace
3. Products used in hotel/ restaurant/ tourism workplace
4. Products used in hygienic practices

METHODOLOGY:

Self-paced/modular
Demonstration
Small group discussion
Distance education

ASSESSMENT METHOD:

1. Written examination
2. Practical demonstration

LO 2. IDENTIFY AND PREVENT HYGIENE RISKS

ASSESSMENT CRITERIA:

1. Potential hygiene risks are identified in line with enterprise procedures

2. Action to minimize and remove risks are taken within scope of individual
responsibility of enterprise/legal requirements
3. Hygiene risks beyond the control of individual staff members are reported to the
appropriate person for follow up.

CONTENTS:

1. Bacterial and other contamination using from poor handling of food

2. In appropriate storage of foods
 3. Storage at correct temperature
4. Foods left uncovered
5. Poor personal hygiene practices
6. Poor work practices
 Cleaning
 House keeping
 Food handling
 Vermin
 Airborne dust
7. Cross-contamination
8. Potentially infectious linen
9. Contaminated wastes
10. Disposal of garbage

CONDITIONS:

The students/trainees must be provided with the following:

Hygiene procedures
 Safe and Handling
 Regular hand washing
 Correct food storage
 Appropriate and clean clothing
 Avoidance of cross contamination
 Safe handling disposal of linen and laundry
 Appropriate handling and disposal of garbage
 Cleaning and sanitizing procedures
 Personal hygiene

METHODOLOGY:
Self-paced/modular
Demonstration
Small group discussion
Distance education

ASSESSMENT METHOD:
1. Written examination
2. Practical demonstration
SECTOR : TOURISM
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
UNITCODE : TRS311203
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and
Attitudes and values needed to perform
computer operations which includes
inputting, accessing, producing and
transferring data using the appropriate
hardware and software.
SUGGESTED DURATION :
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II
PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

L.O. 1 Plan and prepare for task to be undertaken

L.O. 2 Input data into computer

L.O. 3 Access information using computer

L.O. 4 Produce/output data using computer system

L.O. 5 Maintain computer equipment and systems

LO 1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN

ASSESSMENT CRITERIA:
1. Requirements of task are determined.
2. Appropriate hardware and software is selected
3. Task is planned to ensure OH & S guidelines and procedures are followed.

CONTENTS:
 Types of computers and basic features of different operating systems
 Plain parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Computer capacity
 OHS Guidelines
 Computer Capacity

CONDITIONS:
The trainees/students must be provided with the following:
1. Equipment and Accessories

 personal computer
 network system
 communication equipment
 printer
 scanner
 keyboard
 mouse
 2. Supplies and Materials
 office supplies
 diskettes
 CDs
 Zip disks

3. Tools
 Set of screw driver

4. Learning Materials
 Learning elements/activity sheets
 Manufacturer’s manual

METHODOLOGY:

Self-paced/modular
Demonstration
Small group discussion

ASSESSMENT METHOD:

Observation
Questioning
Practical Demonstration

LO 2. INPUT DATA INTO COMPUTER

ASSESSMENT CRITERIA:

1. Data are entered into the computer using appropriate program/application in

accordance with company procedures
2. Accuracy of information is checked and information is saved in accordance with
standard operating procedures.
3. Inputted data are stored in storage media according to requirements
4. Work is performed within ergonomic guidelines.

CONTENTS:
 Standard operating procedures in entering and saving data into the computer.
 Main types of computers and basic features of different operating systems
 Storage devices and basic categories of memory
 Relevant types of software

CONDITIONS:
The trainees/students must be provided with the following:
1. Equipment and Accessories

 personal computer
 network system
 communication equipment
 printer
 scanner
 keyboard
 mouse

2. Supplies and Materials

 office supplies
 diskettes
  CDs
 Zip disks

3. Tools
 Set of screw driver

4. Learning Materials
 Learning elements/activity sheets
 Manufacturer’s manual

METHODOLOGY:

Self-paced/modular
Demonstration
Small group discussion

ASSESSMENT METHOD:
Observation
Questioning
Practical Demonstration

LO 3. ACCESS INFORMATION USING COMPUTER

ASSESSMENT CRITERIA:
1. Correct program/application is selected based on job requirements
2. Program/application containing the information required is accessed according to
company procedures
3. Desktop icon are correctly selected, opened and closed for navigation purposes
4. Keyboard techniques are carried out in line with OH & S requirements for safe
use of keyboards.

CONTENTS:
1. Basic ergonomics of keyboard and computer use
2. Main types of computers and basic features of different operating systems
3. Main parts of computer
4. Storage devices and basic categories of memory
5. Relevant types of software
6. General Security
7. Viruses
8. OH & S principles and responsibilities
9. Calculating computer capacity

CONDITIONS:
The students/trainees must be provided with the following:
1. Hardware and peripheral devices
2. Software
3. OH & S guidelines
 Enterprise procedures
4. Ergonomic guidelines
5. Desktop icon

METHODOLOGY:
Self-paced/modular
Demonstration
Small group discussion
ASSESSMENT METHOD:

Observation
Questioning
Practical Demonstration

LO 4. PRODUCE OUTPUT DATA USING COMPUTER SYSTEM

ASSESSMENT CRITERIA:

1. Entered data are processed using appropriate software commands

2. Data are printed out as required using computer hardware peripheral devices in
accordance with standard operating procedures
3. Files and data are transferred between compatible systems using computer
software, hardware/peripheral devices in accordance with standard operating
procedures.

CONTENTS:

 Standard operating procedures in entering and saving data into the computer.
 Main types of computers and basic features of different operating systems
 Storage devices and basic categories of memory
 Relevant types of software

CONDITIONS:

The trainees/students must be provided with the following:

1. Equipment and Accessories

 personal computer
 network system
 communication equipment
 printer
 scanner
 keyboard
 mouse

2. Supplies and Materials

 office supplies
 diskettes
 CDs
 Zip disks

METHODOLOGY:

Self-paced/modular
Demonstration
Small group discussion

ASSESSMENT METHOD:
 Observation
Questioning
Practical Demonstration

LO 5. MAINTAIN COMPUTER EQUIPMENTAND SYSTEMS

ASSESSMENT CRITERIA:

1. Systems for cleaning, minor maintenance and replacement of consumables are

implemented.
2. Procedures for ensuring security of data, including regular backups and virus
checks are implemented in accordance with standard operating procedures.
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures.

CONTENTS:

The trainees/students must be provided with the following:

1. Equipment and Accessories

 personal computer
 network system
 communication equipment
 printer
 scanner
 keyboard
 mouse

2. Supplies and Materials

 office supplies
 diskettes
 CDs
 Zip disks

3. Tools
 Set of screw driver

4. Learning Materials
 Learning elements/activity sheets
 Manufacturer’s manual
 Maintenance

METHODOLOGY:

Self-paced/modular
Demonstration
Small group discussion

ASSESSMENT METHOD:

Observation
Questioning
Practical Demonstration
SECTOR : TOURISM
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
UNITCODE : TRS311204
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This unit of competency deals with the knowledge
Skills and attitudes in following health, safety and
Security practices. It includes dealing with
emergency situations and maintaining safe
personal presentation standards
SUGGESTED DURATION :
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II
PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

L.O. 1 Follow workplace procedures for health, safety and security practices

L.O. 2 Deal with emergency situations

L.O.3 Maintain safe personal presentation standard.

LO 1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND

SECURITY PRACTICES

ASSESSMENT CRITERIA:

1. Correct health, safety and security procedures are followed in line with
legislation, regulations and enterprise procedures
2. Breaches of health, safety and security procedures are identified and reported in
line with enterprise procedure
3. Suspicious behavior or unusual occurrence is reported in line with enterprise
procedures.

CONTENTS:

 Health, safety and security procedures

 Breaches of procedures
 Safety Practices
 Proper disposal of garbage
 Practice safety measures
 5 ‘s Implementation

CONDITIONS:

The students/trainees must be provided with the following:

 Procedures manual on safety, security, health and emergency

 Availability of tools, equipment, supplies and materials
METHODOLOGY:

Self-paced/modular
Demonstration
Small group discussion
Distance education

ASSESSMENT METHOD:

Written examination
Practical demonstration
Interview

LO 2. DEAL WITH EMERGENCY SITUATIONS

ASSESSMENT CRITERIA:

1. Emergency and potential emergency situations are recognized and appropriate

actions are taken within individual’s scope of responsibility.
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency
situations
4. Safe personal standard are identified and followed in line with enterprise
procedures.

CONTENTS:

Emergency procedure

 Personal injuries
 Fire
 Electrocution
 Natural calamity
 Criminal acts
CONDITIONS:
The students/trainees must be provided with the following:

 Emergency procedure manuals

 Handbook safety and security
 Report
 Emergency drills – instruction/guidelines

METHODOLOGY:

Self-paced/modular
Demonstration
Small group discussion
Seminar
Simulation
Distance education

ASSESSMENT METHOD:
 Written examination
Practical demonstration
Interview

LO 3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

ASSESSMENT CRITERIA:

1. Safe personal standards are identified and followed in line with enterprise
requirements.

CONTENTS:

Systems, processes and operations

 Personal presentation

CONDITIONS:

The students/trainees must be provided with the following:

 Emergency procedure manuals

 Handbook safety and security
 Procedures manual on safety, security, health and emergency
 Availability of tools, equipment, supplies and materials

METHODOLOGY:

Self-paced/modular
Demonstration
Small group discussion
Seminar
Simulation
Distance education

ASSESSMENT METHOD:

Written examination
Practical demonstration
Interview
SECTOR : TOURISM
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
UNITCODE : TRS311205
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This unit of competency deals with the knowledge
Skills and attitudes in providing effective customer
Service. It includes greeting customer, identifying
Customer needs, delivering service to customer,
Handling complaints, evaluation and
Recommendation.
SUGGESTED DURATION :
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II
PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

1. Greet customer

2. Identify customer needs

3. Deliver service to customer

4. Handle queries through, telephone, fax machine, internet and email.

5. Handle complaints, evaluation and recommendations

LO 1. GREET CUSTOMER

ASSESSMENT CRITERIA:

1. Guests are greeted in line with enterprise procedure.

2. Verbal and non-verbal communications are appropriate to the given situation
3. Nonverbal communication of customer is observed responding to customer
4. Sensitivity to cultural and social differences is demonstrated.

CONTENTS:

 Communication
 Verbal
 Non-verbal
 Attitude
 Enterprise procedure
 Modes of greeting and farewell
 Addressing the person by name
 Time-lapse before a response
 Style manual requirements
 Standard letters and proforma
CONDITIONS:

The students/trainees must be provided with the following:

 Enterprise procedure
 Telephone, fax machine, internet

METHODOLOGY:

Self-paced/modular
Demonstration
Seminar
Simulation
Job shadowing

ASSESSMENT METHOD:

Written examination
Practical demonstration

LO 2. IDENTIFY CUSTOMER NEEDS

ASSESSMENT CRITERIA:

1. Appropriate interpersonal skills are used to ensure that customer needs are
accurately identified.
2. Customer needs are assessed for urgency so that priority for service delivery can
be identified
3. Customers are provided with information
4. Personal limitation in addressing customer needs is identified and where
appropriate , assistance is sought from supervisor

CONTENTS:
1. Customer needs
 Those with disability
 With cultural or language needs
 Unaccompanied children
 Parents with young children
 Pregnant women
 Single women
2. Cultural and social differences
 Modes of greeting, farewelling and conversation
 Use of body gestures/ body language
 Formality of language
3. Attitude
 Attentive, patient and cordial
 Eye-to-eye contact
 Maintain teamwork and cooperation
4. Theory
 Selling / upselling techniques

CONDITIONS:

The student/trainees must be provided with the following:

  Enterprise procedure
 Telephone, fax machine, internet
 Office supplies
 Data on projects and services, tariff and rates and promotional activities.

METHODOLOGY:

Self-paced/modular
Demonstration
Seminar
Simulation
Job shadowing/Industry Immersion

ASSESSMENT METHOD:
Written examination
Practical demonstration

LO 3. DELIVER SERVICE TO CUSTOMER

ASSESSMENT CRITERIA:

1. Customer needs are promptly attended to in line with enterprise procedure

2. Appropriate rapport is maintained with customer to enable high quality service
delivery.
3. Opportunity to enhance the quality of service an d products are taken wherever
possible.

CONTENTS:

1. Food and culture

2. Exploration of food trends
 Past, present and future trend
3. Communication standards in customer service
4. Interpersonal skills
 Interactive communication
 Good working attitude
 Sincerity
 Pleasant disposition
 Effective communication skills
5. Safety practices
 Safe work practices
 Personal hygiene

CONDITIONS:
The students/trainees must be provided with the following:

Tools Equipment Materials

Recorder Video Camera recorder V8 tape
Microphone Television CD
Full-body mirror VHS/DVD Player Make=up kit
 Company dress References:
Books, brochures,
manuals

METHODOLOGY:

Self-paced/modular
Demonstration
Seminar
Simulation
Job shadowing/Industry Immersion

ASSESSMENT METHOD:

Written examination
Practical demonstration

LO 4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND EMAIL

ASSESSMENT CRITERIA:
1. Use telephone, computer fax machine, internet efficiently to determine customer
requirements
2. Queries information are recorded in line with enterprise procedures
3. Queries are acted upon promptly and correctly in line with enterprise procedure

CONTENTS:
1. Uses of telephone, fax machine, internet and e-mail
2. Telephone and electronic mail ethics
3. Procedures in handling queries

CONDITIONS:

The students/trainees must be provided with the following:

Tools Equipment Materials

Recorder Video Camera recorder V8 tape
Microphone Television CD
Full-body mirror VHS/DVD Player Make=up kit
Company dress telephone References:
Fax machine Books, brochures,
manuals
computer internet

METHODOLOGY:

Self-paced/modular
Demonstration
Seminar
Simulation
Job shadowing/Industry Immersion

ASSESSMENT METHOD:

Written examination
Practical demonstration
LO 5. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

ASSESSMENT CRITERIA:

1. Guests are greeted with a smile and eye-to-eye contact.

2. Responsibility for resolving the complaint is taken within limit of responsibility.
3. Nature and details of complaint are established and agreed with the customer
4. Appropriate action us taken to resolve the complaint to the customers satisfaction
wherever possible.

CONTENTS:
1. Guidelines in handling complaints
2. Procedures in responding and resolving complaints
3. Conflict resolution

CONDITIONS:

The students/trainees must be provided with the following:

Tools Equipment Materials

Recorder Video Camera recorder V8 tape
Microphone Television CD
Full-body mirror VHS/DVD Player Make=up kit
Company dress telephone References:
Fax machine Books, brochures, manuals
computer internet

METHODOLOGY:

Self-paced/modular
Demonstration
Seminar
Simulation
Job shadowing/Industry Immersion

ASSESSMENT METHOD:

 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
 Core competencies

SECTOR : TOURISM
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
UNITCODE : TRS741379
MODULE TITLE : PREPARING AND PRODUCING BAKERY
PRODUCTS

MODULE DESCRIPTOR : This unit deals with the knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality bakery products in commercial food
production environments and hospitality establishments.

NOMINAL DURATION :
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II
PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

L.O. 1 Prepare bakery products

L.O. 2 Decorate and present bakery products

L.O. 3 Store bakery products

LO 1. PREPARE BAKERY PRODUCTS

ASSESSMENT CRITERIA:

1. Required ingredients are selected, measured and weighed according to recipe or

production requirements and established standards and procedures
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products and standard
operating procedures
4. Bakery products are baked according to techniques and appropriate conditions; and
enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices

CONTENTS:

1. Basic Principles and Ingredients

2. The baking Process
3. Decoration and presentation of bakery Products
4. Proper storage and packaging

CONDITIONS:

The students/trainees must be provided with the following:

Ingredients:
Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Leavening agents (Yeasts, baking powder, etc)

Tools and Equipments:

Commercial mixers and attachments

Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans

Books
Recipe Books
DVD Player/ CDs
Computer

METHODOLOGY:

Lecture
Actual Demonstration
On – the – Job- Training
Video Presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 2. DECORATED AND PRESENT BAKERY PRODUCTS

ASSESSMENT CRITERIA:

1. A variety of fillings and coating/icing, glazes and decorations for bakery products are
prepared according to standard recipes, enterprise standards and/or customer
preferences

2 Bakery products are filled and decorated, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences

3. Bakery items are finished according to desired

product characteristics
4. Baked products are presented according to established standards and procedures

CONTENTS:
1. Types of bakery products
2. Appropriate ingredients for fillings,glazes,coating/icings and decorations.
3. Production and application

CONDITIONS:

The students/trainees must be provided with the following:

Ingredients:
Jellies and glazes
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondant
Savory fillings
Fruit, fresh and crystallized
Fruit purees
Jams
Creams
Mousse
Custard

Tools and Equipments:

Sauce pots
Commercial mixers and attachments
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Cake turn table
Whisks
Beaters
Spatulas, wooden spoons
Cutting implements for nuts and fruits
Graters
Bowl cutters
Piping bags and attachments
VCD Player / CDs
Computer
Books
Recipe books

METHODOLOGY:

Lecture
Actual Demonstration
On – the – Job- Training
Video Presentation

ASSESSMENT METHOD:

Oral questioning and written examination

 Observation
Demonstration

LO 3. STORE BAKERY PRODUCTS

ASSESSMENT CRITERIA:

1. Bakery products are stored according to established standards and procedures

2. Packaging are selected appropriate for the preservation of product freshness and
eating characteristics

CONTENTS:
1.Proper Storage techniques
2.Types of packaging materials
3.Proper containers and labes

CONDITIONS:

The students/trainees must be provided with the following:

Equipments:
Containers
Display cabinets
Refrigerator
Chiller and freezer
Packaging materials

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Actual Demonstration
On – the – Job- Training
Video Presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

SECTOR : TOURISM
UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS
UNITCODE : TRS741380
MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS

MODULE DESCRIPTOR : This unit deals with knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce
 a range of high-quality pastry products in commercial food
production environments and hospitality establishments.

NOMINAL DURATION : hours

CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II

SUMMARY OF LEARNING OUTCOMES:

L.O. 1Prepare pastry products

L.O. 2 Decorate and present pastry products

L.O. 3 Store pastry products

LO 1. PREPARE PASTRY PRODUCTS

ASSESSMENT CRITERIA:

1. Required ingredients are selected, measured and weighed according to recipe or

production requirements and established standards and procedures
2. A variety of pastry products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products and standard
operating procedures
4. Pastry products are baked according to techniques and appropriate conditions; and
enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices

CONTENTS:

1.Types of Pastry Dough and mixing ingredients

2.Assembly and Baking

CONDITIONS:

The trainees / students must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
 Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Actual Demonstration
On – the – Job- Training
Video Presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 2. DECORATE AND PRESENT PASTRY PRODUCTS

ASSESSMENT CRITERIA:

1. A variety of fillings and coating/icing, glazes and decorations for pastry products
are prepared according to standard recipes, enterprise standards and/or customer
preferences

2. Pastry products are filled and decorated, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences

3. Pastry products are finished according to desired product characteristics

4 .Baked pastry products are presented according to established standards and

procedures

CONTENTS:
1.Mixing Methods and Ingredients
2.Types of Fillings
3..Assembly and baking
4.Presentation and Garnish

CONDITIONS:
 The trainees / students must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Actual Demonstration
On-the –Job Training
Video presentation

ASESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 3. STORE PASTRY PRODUCTS

 ASSESSMENT CRITERIA:

1. Pastry products are stored according to

established standards and procedures

2. Packaging are selected appropriate for the

preservation of product freshness and eating characteristics

CONTENTS:

1.Proper Storage techniques

2.Types of packaging materials

CONDITIONS:

The trainees / students must be provided with the following:

Equipments:
Containers
Display cabinets
Refrigerator
Chiller and freezer
Packaging materials

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

SECTOR : TOURISM
UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES
AND CAKES
UNITCODE : TRS741342
MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES
AND CAKES

MODULE DESCRIPTOR : This unit covers the knowledge and skills required by
bakers and pastry cooks (patissiers) to produce, fill, decorate and present a range of
specialized sponges and cakes, where finish, decoration and presentation of a high
order is required.
 .
NOMINAL DURATION : hours
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II

SUMMARY OF LEARNING OUTCOMES:

L.O. 1 Prepare sponge and cakes

L.O. 2 Prepare and use fillings

L.O. 3 Decorate cakes

L.O. 4 Present cakes

L.O. 5 Store cakes

LO 1. PREPARE SPONGE AND CAKES

ASSESSMENT CRITERIA:

1. Ingredients are selected, measured and weighed according to recipe requirements,

enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
3. Sponges and cakes are prepared according to recipe specifications, techniques and
conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and bakery products
and standard operating procedures
Sponges and cakes are cooled according to established standards and procedures

CONTENTS:

1.Basic Mixing Methods

2.Cake Formula and Types
3.Scaling and Panning
4.Baking and Cooling
5.Altitude Adjustments

CONDITIONS:

The students/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
 Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Tools and Equipments
Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 2. PREPARE AND USE FILLINGS

ASSESSMENT CRITERIA:

1. Fillings are prepared and selected in accordance with required consistency and
appropriate flavors

2. Slice or layer sponges and cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preferences

Coatings and sidings are selected according to the product characteristics and required
recipe specifications

CONTENTS:

1.Types of fillings and ingredients

2.Mixing Methods and Assembling

CONDITIONS:

The students/trainees must be provided with the following:

Ingredients
 Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 3. DECORATE CAKES

ASSESSMENT CRITERIA:

1. Sponges and cakes are decorated suited to the product and occasion and in accordance
with standard recipes and enterprise practices
2. Suitable icings and decorations are used according to standard recipes and/or
enterprise standards and customer preferences

CONTENTS:

1.Mixing Methods and Ingredients

2.Icings:Production and Application
3.Kinds of Icings
4.Assembling,Decorating and Icing Cakes

CONDITIONS:

The students/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment
Rubber scraper and wooden spatula

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation
ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 4. PRESENT CAKES

ASSESSMENT CRITERIA:

1. Cakes are presented on accordance with customer’s expectations and established

standards and procedures

2. Equipment are selected and used in accordance with service requirements

3. Product freshness, appearances and eating qualities are maintained in accordance with
the established standards and procedures

Cakes are marked or cut portion-controlled to minimize wastage and in accordance with
enterprise specifications and customer preferences

CONTENTS:
1.Cake Presentation and Garnish

CONDITIONS:

The students/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment
Rubber scraper and wooden spatula

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 5. STORE CAKES

ASSESSMENT CRITERIA:

1. Cakes are stored in accordance with establishment’s standards and procedures

2. Storage methods are identified in accordance with product specifications and

established standards and procedures

CONTENTS:

1.Proper Storage techniques

2.Types of packaging materials

CONDITIONS:

The students/trainees must be provided with the following:

Equipments:
Containers
Display cabinets
Refrigerator
Chiller and freezer
Packaging materials
Labels

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

SECTOR : TOURISM
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FLOURS
UNITCODE : TRS741344
MODULE TITLE : PREPARING AND DISPLAYING PETITS FLOURS

MODULE DESCRIPTOR : This unit applies to the knowledge and skills required
by bakers and pastry cooks (patissiers) in commercial food production environments and
hospitality establishments. It covers the production, display and service of a wide range of
petits fours including petits fours glaces, marzipan-based petits fours and caramelized
fruits and nuts served as petits fours, to a level of high and consistent quality.

NOMINAL DURATION : hours

CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II

SUMMARY OF LEARNING OUTCOMES:

L.O. 1 Prepare iced petits fours

L.O. 2 Prepare fresh petits fours

L.O. 3 Prepare marzipan petits fours

L.O. 4 Prepare caramelized petits fours

L.O. 5 Display petits fours

L.O. 6 Store petits fours

LO 1. PREPARE ICED PETITS FOURS

ASSESSMENT CRITERIA:

1. Sponges and bases are prepared, cut and assembled according to standard recipes and
enterprise requirements and practices

2. Fillings are prepared with the required flavors and consistency

3. Fondant icing are brought in accordance with the required temperature and established
standards and procedures

Decorations are designed and used in accordance with establishment standards and
procedures
CONTENTS:

1.History
2.Types of Petit Four
3.Mixing Methods and Ingredients
4.Assemling and Baking

CONDITIONS:

The students/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment
Rubber scraper and wooden spatula

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation
ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 2. PREPARE FRESH PETITS FOURS

ASSESSMENT CRITERIA

1. A selection of small choux paste shapes are baked and decorated in accordance with
established standards and procedures

2. Baked sweet paste are prepared and blended in accordance with establishment
standards and procedures

3. Fillings are prepared and used the required flavors and correct consistency

Garnishes, glazes and finished are used in accordance with established standards and
procedures

CONTENTS:

1. Mixing Methods and Ingredients

2..Assembling and Baking

CONDITIONS:

The students/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment
Rubber scraper and wooden spatula

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 3. PREPARE MARZIPAN PETITS FOURS

ASSESSMENT CRITERIA:

1. Quality marzipan is flavored and shaped to produce mini-sized fruits in accordance with
enterprise and client requirements

2. Marzipan fruits are coated to preserve desired eating characteristics and softened
with egg whites, piped into shapes and sealed/browned with applied heat, according to
enterprise practice

CONTENTS:

1. Mixing Methods and Ingredients

2..Assembling and Baking

CONDITIONS:

The students/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
 Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment
Rubber scraper and wooden spatula

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation

ASSESSMENT METHOD:

Oral questioning and written examination

Observation
Demonstration

LO 4. PREPARE CARAMELIZED PETITS FOURS

ASSESSMENT CRITERIA:

1. Fresh fruits/fruit segments are selected and coated with pale amber-colored caramel or
glazed or any coating specified by the enterprise

2. Sandwich dried fruits or nuts are filled with flavored marzipan and coated with pale
amber-colored caramel according to specifications and enterprise standards

CONTENTS:
1. Mixing Methods and Ingredients
2..Assembling and Baking

CONDITIONS:

The student/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment
Rubber scraper and wooden spatula

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation
ASSESSMENT METHOD:

Written Examination
Oral questioning
Demonstration with observation
Demonstration with questioning

LO 5. DISPLAY PETITS FOURS

ASSESSMENT CRITERIA:

4. Appropriate receptacles are selected and prepared for petits fours

Petits fours are displayed creatively to enhance customer appeal

CONTENTS:

1.Presentation and Garnish

CONDITIONS:
The student/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment
Rubber scraper and wooden spatula

Equipments:
Containers
Display cabinets
Refrigerator
Chiller and freezer
Packaging materials
Labels

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation

ASSESSMENT METHOD:

Written Examination
Oral questioning
Demonstration with observation
Demonstration with questioning

LO 6. STORE PETITS FOURS

ASSESSMENT CRITERIA:

1. Petits fours are stored in proper temperatures and conditions to maintain maximum
eating qualities, appearance and freshness

2. Petits fours are packaged in accordance with established standards and procedures

CONTENTS:

1. Proper Storage Techniques

CONDITIONS:
The student/trainees must be provided with the following:

Equipments:
Containers
Display cabinets
Refrigerator
Chiller and freezer
Packaging materials
Labels

METHODOLOGY:

Lecture
Demonstration
On-the –Job Training
Video presentation

ASSESSMENT METHOD:

Written Examination
Oral questioning
Demonstration with observation
Demonstration with questioning

SECTOR : TOURISM
UNIT OF COMPETENCY : PRESENT DESSERTS
UNITCODE : TRS741343
MODULE TITLE : PRESENTING DESSERTS

MODULE DESCRIPTOR : This unit covers the knowledge and skills in presenting the
various and specialized techniques of desserts presentation required by bakers and
pastry cooks (patissiers) in commercial food production environments and hospitality
establishments.

.
NOMINAL DURATION : hours
CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II

SUMMARY OF LEARNING OUTCOMES:

L.O. 1 Present and serve plated desserts

L.O. 2 Plan, prepare and present dessert buffet selection or plating

L.O. 3 Store and package desserts

LO 1. PRESENT AND SERVE PLATED DESSERTS

ASSESSMENT CRITERIA:

1. Desserts are portioned and presented according to product items, occasion and
enterprise standards and procedures

2. Desserts are plated and decorated in accordance with enterprise standards and
procedures

CONTENTS:
1. Mixing Methods and Ingredients
2..Assembling and Baking
3.Presentation and Garnish

CONDITIONS:
 The students/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile

Tools and Equipments

Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment
Rubber scraper and wooden spatula

Equipments:
Containers
Display cabinets
Refrigerator
Chiller and freezer
Packaging materials
Labels

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On- the-Job Training
Video presentation
ASSESSMENT METHOD:

Written Examination
Oral questioning
Demonstration with observation
Demonstration with questioning

LO 2. PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION OR

PLATING

ASSESSMENT CRITERIA:
1. Dessert buffet services are planned and utilized according to available facilities,
equipment and customer/enterprise requirements

2. Variety of desserts are prepared and arranged in accordance with enterprise

standards and procedures

CONTENTS:
1. Mixing Methods and Ingredients
2. .Assembling and Baking
3. Presentation and Garnish

CONDITIONS:

The student/trainees must be provided with the following:

Equipments:
Containers
Display cabinets
Refrigerator
Chiller and freezer
Packaging materials
Labels

The student/trainees must be provided with the following:

Ingredients

Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
Jellies and glazes
Biscuits
Flowers and leaves
Herbs
Flavored and colored sugar
Fresh and preserved/crystallized fruits
Seeds and nuts
Icings, sprinkled icing sugar or chocolate powder
Butter creams, Ganache, Fondants
Tuile
 Tools and Equipments
Commercial mixers and attachments
Cutting implements
Scales
Measures
Bowls
Ovens
Moulds, shapes and cutters
Baking sheets and containers
Various shapes and sizes of pans
Pastry Bags and attachment
Rubber scraper and wooden spatula

Equipments:
Containers
Display cabinets
Refrigerator
Chiller and freezer
Packaging materials
Labels

Books
VCD/CD Player
Computer

METHODOLOGY:

Lecture
Demonstration
On- the-Job Training
Video presentation

ASSESSMENT METHOD:

Written Examination
Oral questioning
Demonstration with observation
Demonstration with questioning

LO 3. STORE AND PACKAGE DESSERTS

ASSESSMENT CRITERIA:

1. Desserts are stored in accordance with the required temperature and customer’s
specifications.

2. Desserts are packaged in accordance with established standards and procedures

CONTENTS:

1. Proper Storage Techniques

CONDITIONS:
The student/trainees must be provided with the following:
 Equipments:
Containers
Display cabinets
Refrigerator
Chiller and freezer
Packaging materials
Labels

ASSESSMENT METHOD:

Written Examination
Oral questioning
Demonstration with observation
Demonstration with questioning