BASIC COMPETENCIES

TRANING PLAN

Course: COMMERCIAL COOKING NCIII

Unit of Competency: LEAD WORKPLACE COMUNICATION
Module Title: LEADING WORKPLACE COMMUNICATION
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. COMMUNICATE  Method of communication  CBLM, Basic
INFORMATION ABOUT  Communication skills
WORKPLACE PROCESSES Competency, pp
 Communication tools
 Questioning techniques

LO2. LEAD
WORKPLACE  Method/techniques of
DISCUSSIONS discussion
 CBLM, Basic
 How to lead discussion Competency, pp
 How to solicit response

LO3. IDENTIFY AND  Identify problems and  CBLM, Basic

COMMUNICATE ISSUES issues
ARISING IN THE  Organizing information on
Competency, pp
WORKPLACE. problem and issues
 Relating problems and
issues
Communication barriers affecting
workplace discussions

Course: COMMERCIAL COOKING NCIII

Unit of Competency: TEAM WORK
Module Title: LEAD SMALL TEAM
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. PROVIDE TEAM  Communication skills  CBLM, Basic
LEADERSHIP required for leading small
team
Competency, pp
 Skills and techniques in
promoting team building
 Negotiating skills
 Up to date dissemination
of instruction and
requirements to members.
 Art of listening and
treating individual team
member’s concern

LO2. ASSIGN  Duties and responsibilities

RESPONSIBILITIES of each team member
AMONG MEMBERS  Skills in identifying
 CBLM, Basic
individual skills, Competency, pp
knowledge and attitude as
basis for allocating
responsibilities
 Knowledge in identifying
each team member duties
and responsibilities

LO3. SET  Knowledge and skills in  CBLM, Basic

PERFORMANCE setting individual
EXPECTATION FOR TEAM performance
Competency, pp
MEMBERS target/expectation
 Team members duties and
responsibilities
 Employee policies and
procedures
 Defining performance
expectations criteria

LO4. SUPERVISE TEAM  Knowledge and skills in  CBLM, Basic

PERFORMANCE monitoring team member
performance
Competency, pp
 Monitoring team
 operation to ensure client
needs and satisfaction
 Methods of monitoring
performance
 Informal/formal
counseling skills

Course: COMMERCIAL COOKING NCIII

Unit of Competency: DEVELOP AND PRACTICE NEGOTIATION SKILLS

Module Title: DEVELOPING AND PRACTICING NEGOTIATION SKILLS

Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. IDENTIFY  Background information  CBLM, Basic
RELEVANT on other parties to the
INFORMATION IN negotiation
Competency, pp
PLANNING  Observing differences
NEGOTIATIONS between content and
process
 Identifying bargaining
information
 Applying strategies to
manage process
 Applying steps in
negotiating process
 Strategies to manage
conflict
 Steps in negotiating
process

LO2. PARTICIPATE IN  Decision making and

NEGOTIATIONS conflict resolution
strategies procedures
 CBLM, Basic
 Problem solving strategies Competency, pp
on how to deal with
unexpected questions and
attitudes during
negotiation
 Background information
on other parties to the
negotiation
 Observing differences
between content and
process

LO3. DOCUMENT  Procedure in documenting  CBLM, Basic

AREAS FOR negotiations
NEGOTIATION  Managing information
Competency, pp
 Filing documents

Course: COMMERCIAL COOKING NCIII

Unit of Competency: SOLVE WORKPLACE PROBLEM RELATED TO WORK ACTIVITIES
Module Title: IDENTIFYING / DETERMINING FUNDAMENTAL CAUSE OF PROBLEM
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. EXPLAIN THE  Observation, investigation  CBLM, Basic
ANALYTICAL & analytical techniques
TECHNIQUES  Brainstorming
Competency, pp
 Cause and effect diagrams
 PARETO analysis
 SWOT analysis
 GANT chart
 PERT CPM & graph
 SCATTERGRAMS

LO2. IDENTIFY THE  Normal operating

PROBLEM. parameters & product
quality
 CBLM, Basic
 Identifying & clarifying the Competency, pp
nature of problem
 Application of analytical
techniques

LO3. DETERMINE THE  Non-routine process and  CBLM, Basic

POSSIBLE CAUSE/S OF
THE PROBLEM
quality problems
 Teamwork and work
Competency, pp
allocation problem
 Safety and emergency
situations and incidents

Course: COMMERCIAL COOKING NCIII

Unit of Competency: USE MATHEMATICAL CONCEPTS AND TECHNIQUES
Module Title: USING MATHEMATICAL CONCEPTS AND TECHNIQUES
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
 Four Fundamental  CBLM, Basic
LO1. IDENTIFY Operations
MATHEMATICAL TOOLS  Steps in solving a problem
Competency, pp
AND TECHNIQUES TO  Standard formulas
SOLVE PROBLEM  Conversion
 Measurement

LO2. APPLY  Problem-based questions

MATHEMATICAL  Estimation
PROCEDURES /
 CBLM, Basic
 Use of mathematical tools
SOLUTION and standard formulas Competency, pp
 Mathematical techniques

LO3. ANALYZE  Four Fundamental  CBLM, Basic

RESULTS Operations
 Steps in solving a problem
Competency, pp
 Standard formulas
 Conversion
 Measurement

Course: COMMERCIAL COOKING NCIII

Unit of Competency: USE RELEVANT TECHNOLOGIES
Module Title: USING RELEVANT TECHNOLOGIES
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. STUDY / SELECT  Machineries/ equipment  CBLM, Basic
APPROPRIATE and their application
TECHNOLOGY  Software/ programs
Competency, pp
LO2. APPLY RELEVANT  Office technology
TECHNOLOGY  Industrial technology
 CBLM, Basic
 System technology
 Information technology Competency, pp
 Training technology
 Different software/
hardware
 5S (Proper House Keeping)

LO3. MAINTAIN /  Corrective and preventive  CBLM, Basic

ENHANCE RELEVANT maintenance
TECHNOLOGY  Upgrading of technology
Competency, pp
 Communication skills
 Organizational set-up/
work flow

COMMON COMPETENCIES

Course: COMMERCIAL COOKING NCIII

Unit of Competency: ROSTER STAFF
Module Title: ROSTERING STAFF
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. DEVELOP AND  The role of rosters and  CBLM, Common
IMPLEMENT their importance in
STAFF ROSTERS controlling staff costs
Competency, pp
 Factors to be considered
when developing rosters
 Formats for the
presentation of staff
rosters and details to be
included
 Knowledge on area of
operation for which roster
is being developed.
 Organizing information
 Preparing staff rosters
 Communicating with
 colleagues about the
developed rosters

LO2. MAINTAIN STAFF  Formats for the

RECORDS presentation of staff
rosters and details to be
 CBLM, Common
included Competency, pp
 Knowledge on area of
operation for which roster
is being developed.
 Organizing information
 Preparing staff rosters

Course: COMMERCIAL COOKING NCIII

Unit of Competency: CONTROL AND ORDER STOCK
Module Title: CONTROLLING AND ORDERING STOCK
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. MAINTAIN STOCK  Stock recording systems  CBLM, Common
LEVELS AND  Securing stocks
RECORDS Competency, pp
 Par stocks
 Monitoring slow moving
items

LO2. PROCESS STOCK  Ordering/re-ordering

ORDERS stocks
 Handling incoming stocks
 CBLM, Common
 Maintaining stock records Competency, pp

LO3. MANAGE STOCK  Recording stock losses  CBLM, Common

LOSSES  Reporting stock losses
Competency, pp
 Preventing stock
losses/stock control
procedures

LO4. FOLLOW UP  Monitoring deliveries  CBLM, Common

ORDERS  Controlling shortages or Competency, pp
out of stock supplies
 Allocating deliveries and
supplies

LO5. ORGANIZE AND  Organizing stocks  CBLM, Common

ADMINISTER  Stock taking/inventory
STOCKS systems
Competency, pp
 Inventory reports

Course: COMMERCIAL COOKING NCIII

Unit of Competency: TRAIN SMALL GROUPS
Module Title: TRAINING SMALL GROUPS
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. PREPARE FOR  Training needs analysis  CBLM, Common
TRAINING  Designing training and
development plans
Competency, pp

LO2. DELIVER  Different training delivery

TRAINING methods
 How to conduct training
 CBLM, Common
programs Competency, pp
 Presentation skills and proper
use of equipment
 Strategies and techniques
which facilitate the learning
process

LO3. PROVIDE  Importance of practice in the  CBLM, Common

OPPORTUNITIES workplace
FOR PRACTICES  Working on a project
Competency, pp

LO4. REVIEW  Importance of evaluating  CBLM, Common

TRAINING programs
  Methods of evaluating Competency, pp
programs
 Performance review and
analysis

Course: COMMERCIAL COOKING NCIII

Unit of Competency: ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS

Module Title: ESTABLISHING AND CONDUCTING

BUSINESS RELATIONSHIPS
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. ESTABLISH AND  CBLM, Common
CONDUCT BUSINESS  Types of formal agreements
RELATIONSHIPS  Establishing and building
Competency, pp
business contacts
 Conducting successful business
negotiations
 Communication skills and
techniques
 Interpersonal skills

LO2. CONDUCT  Professional business

NEGOTIATIONS negotiations procedures
 Effective negotiating skills and
 CBLM, Common
techniques Competency, pp
 Presenting a
proposal/Business proposal
presentation skills

LO3. MAKE FORMAL  Importance of contracts/MOA  CBLM, Common

BUSINESS  Preparing contracts/MOA
AGREEMENTS Competency, pp
 Legal issues in preparing
contracts

LO4. FOSTER AND  Legal issues in the  CBLM, Common

 MAINTAIN performance of obligations in Competency, pp
BUSINESS the contract
RELATIONSHIPS  Building and maintaining
relationships

CORE COMPETENCIES

Course: COMMERCIAL COOKING NCIII

Unit of Competency: PLAN AND PREPARE FOOD FOR ALA CARTE &
BUFFETS
Module Title:
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. PLAN ALA CARTE  Menu planning for ala carte  CBLM, Core
AND BUFFET and buffets
ITEMS  Buffet centerpiece and
Competency, pp
decoration making
 Basic principles of nutrition
 Principles of Food & Beverage
Cost Control
 Food preparation for ala carte
and buffets

LO2. PREPARE,  Food preparation for ala carte

PRODUCE AND and buffets
PRESENT FOODS  Buffet and ala carte
 CBLM, Core
FOR ALA CARTE presentation Competency, pp
AND BUFFETS  Aspic and gelatin preparation
 Meat carving techniques
 F & B Cost Control

LO3. STORE ALA  Holding and storing foods  CBLM, Core

CARTE AND properly
BUFFET ITEMS Competency, pp
Course: COMMERCIAL COOKING NCIII
Unit of Competency: PLAN AND CONTROL MENU-BASED CATERING
Module Title: PLANNING AND CONTROLLING MENU-BASED CATERING
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. PLAN AND  Menu Planning procedures  CBLM, Core
PREPARE MENUS  Kinds of menus
Competency, pp
 Menu structure
 Writing and designing the
menus
Recipe/Menu Costing
LO2. CONTROL MENU-  Production schedule
BASED CATERING  Recipe/Menu Costing
 CBLM, Core
 Yield testing and portion
control Competency, pp
 Controlling labor costs
 Different kitchen forms and
their uses e.g. production
planning sheets, daily kitchen
reports, spoilage reports

LO3. PRACTICE  Recipe yield testing  CBLM, Core

PORTION  Portion sizes and control
CONTROL
Competency, pp

Course: COMMERCIAL COOKING NCIII

Unit of Competency: ORGANIZE BULK COOKING OPERATIONS
Module Title: ORGANIZING BULK COOKING OPERATIONS
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. PLAN KITCHEN  Recipe  CBLM, Core
OPERATIONS FOR BULK quantification/converting
COOKING recipes
Competency, pp
 Purchasing
 Mise en place
  Preparing and organizing work
schedules and workflow plans

LO2. ORGANIZE  Work flow systems

PRODUCTION OF  Maintaining food quality and
BULK COOKING control in all stages of
 CBLM, Core
MENUS preparation in bulk cooking Competency, pp
 Establishing control
procedures and systems in
bulk cooking
 Purchasing, receiving, storing,
holding and issuing procedures
in relation to bulk cooking

LO3. SELECT SYSTEMS  Different types of food  CBLM, Core

FOR BULK production systems
COOKING  Kinds of cooking equipment
Competency, pp
and processing machines

LO4. USE PREPARATION  Features of bulk cooking  CBLM, Core

AND COOKING operations
TECHNIQUES  Methods of cooking and their
Competency, pp
APPROPRIATE TO effects on the nutritional value
THE and quality of food
BULK COOKING  Safety in the Kitchen/Safe
SYSTEM work practices

Course: COMMERCIAL COOKING NCIII

Unit of Competency: PREPARE PATES AND TERRINES
Module Title: PATE AND TERRINE PREPARATION
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. PREPARE PATES  Types of Pates and Terrines  CBLM, Core
AND TERRINES  Ingredients for pate and
terrine making
Competency, pp
 Pate and terrine preparation
 Handling of pates and terrines
 Machines and equipment in
 pate and terrine preparation

LO2. PRESENT PATES  Uses of pates and terrines

AND TERRINES  Presenting pates and terrines
 CBLM, Core
Competency, pp

LO3. DEVELOP NEW  Developing new recipes for  CBLM, Core

RECIPES pates and terrines
 Recipe testing
Competency, pp

Course: COMMERCIAL COOKING NCIII

Unit of Competency: PLAN, PREPARE AND DISPLAY A BUFFET
Module Title: BUFFET PLANNING AND DESIGN
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. PLAN AND  Buffet concepts, themes or  CBLM, Core
DESIGN A occasions
BUFFET  Planning a buffet according
Competency, pp
customer requirements
 Buffet menu planning
LO2. PREPARE FOR  Different types of buffet
THE BUFFET service ware and equipment
 Buffet decorations and
 CBLM, Core
centerpieces Competency, pp
 Buffet set ups
 Creative Cookery
 Buffet presentations and show
buffets

LO3. DISPLAY FOOD  Buffet presentation  CBLM, Core

ITEMS  Preparing food garnishes
Competency, pp
 Buffet service

LO4. PRESENT BUFFET  Food Safety and Sanitation  CBLM, Core

IN A SAFE AND  Types of Food borne
HYGIENIC Contamination
Competency, pp
MANNER Holding buffet foods properly

Course: COMMERCIAL COOKING NCIII

Unit of Competency: SELECT, PREPARE AND SERVE SPECIALIZEDFOOD ITEMS
Module Title: PREPARING AND SERVING SPECIALIZED FOOD
ITEMS
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. SELECT  CBLM, Core
SPECIALIZED  Kinds of specialized food items
FOOD ITEMS  Selecting specialized food
Competency, pp
items
 Purchasing and storage
procedures
LO2. PLAN MENUS  Planning menus with
AND/OR specialized food items
PROMOTIONAL  Menu Costing
 CBLM, Core
STRATEGIES  Developing new recipes using Competency, pp
specialized food items

LO3. PREPARE AND  Preparing specialized food  CBLM, Core

PRESENT (DISHES items
USING)  Presenting specialized food
Competency, pp
SPECIALIZED items
FOOD ITEMS  Preserving specialized food
items

LO4. IMPLEMENT  Food safety  CBLM, Core

HYGIENIC AND SAFE  Preventing health and safety
PRACTICES hazards in the preparation of
Competency, pp
specialized food items
 Storing specialized food items.

Course: COMMERCIAL COOKING NCIII

Unit of Competency: SELECT, PREPARE AND SERVE SPECIALTY CUISINES
Module Title: PREPARING AND SERVING SPECIALTY CUISINES
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. PLAN  Types of specialized cuisines  CBLM, Core
SPECIALIZED  Standard food items for
CUISINE different cuisines
Competency, pp
 Planning considerations when
developing and choosing
menu items for a specialized
cuisine
 Developing menu and
promotional materials for
specialized cuisines
 Choosing the right décor and
setting according to
specialized cuisines
LO2. SELECT AND  Choosing appropriate menu
PURCHASE FOOD items according to cuisine
FOR MENU styles
 CBLM, Core
ITEMS  Choosing and selecting the Competency, pp
right suppliers.

LO3. SELECT AND USE  Types of equipment and  CBLM, Core

EQUIPMENT AND utensils used to produce
TECHNIQUES authentic ethnic cuisines.
Competency, pp
FOR  Preparation methods and
PREPARATION, cooking techniques used in
COOKING AND specialized cuisines
SERVICE

LO4. PREPARE, COOK  Cultural awareness on the  CBLM, Core

AND SERVE A customs, traditions and rituals
RANGE OF MENU involved in the menu planning
Competency, pp
ITEMS and other aspects of the food
preparation of different
religious or cultural groups
 Specialized menu terms
 Food garnishes and
accompaniments

LO5. IMPLEMENT  Food Sanitation and Safety  CBLM, Core

SAFE AND  HACCP
HYGIENIC
Competency, pp
 Storage Procedures
PRACTICES

Course: COMMERCIAL COOKING NCIII

Unit of Competency: MONITOR CATERING REVENUE AND COSTS
Module Title: MONITORING CATERING REVENUE AND COSTS
Modality: Che ck which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. ESTABLISH AND  CBLM, Core
MAINTAIN PURCHASING  Quality control in all phases of
AND ORDERING SYSTEM the food preparation
Competency, pp
 Quality control systems
- ISO 9001
- ISO 14001
- HACCP

LO2. MONITOR AND  Quality control points and

SOLVE QUALITY measures in commercial
RELATED kitchens.
 CBLM, Core
PROBLEMS  Quality control systems Competency, pp
- ISO 9001
- ISO 14001
- HACCP

Course: COMMERCIAL COOKING NCIII

Unit of Competency: APPLY COOK-CHILL-FREEZE PRODUCTION PROCESSES
Module Title: APPLYING COOK-CHILL-FREEZE PRODUCTION PROCESSES
Modality: Check which modality will be applied. Multi – modal is allowed.
( ) Full – online ( ) Blended online ( ) Distance Learning
Learning Content/s Learning Resources
Outcomes
LO1. ENSURE GOODS  Methods of Receiving  CBLM, Core
RECEIVED CONFORM TO  Receiving and Storing
THE APPROPRIATE FOOD Procedures
Competency, pp
HYGIENE AND HEALTH  Keeping Foods Safe in Storage/
STANDARDS Storage Guidelines
 Returning Unsatisfactory
Merchandise

-
LO2. PREPARE AND  Protecting Food During
COOK FOOD TO Preparation
MEET INDUSTRY  Safe Food Handling
 CBLM, Core
SAFETY  The Dangers of Food borne Competency, pp
STANDARDS Illness
 Food borne Contamination

LO3. CHILL COOKED  Blast Chilling  CBLM, Core

FOOD  Water-bath chilling
Competency, pp
 Cook-Chill Systems and
Procedures

LO4. FREEZE COOKED  Freezing Foods Procedures  CBLM, Core

FOOD  Keeping Food Safe in Storage
Competency, pp

LO5. STORE COOKED  Storing procedures  CBLM, Core

FOOD UNDER  Refrigerated Storages
REFRIGERATION Competency, pp
 Efficiency in Use of
Refrigerated Storages

LO6. DISTRIBUTE  Handling and holding cook-  CBLM, Core

COOK-CHILL / chill/frozen food items
FROZEN Competency, pp
PRODUCTS

LO7. PREPARE FROZEN  Thawing Frozen Foods  CBLM, Core

FOOD FOR  Safe Food Handling
REHEATING
Competency, pp

LO8. RE-THERMALIZE  Re-thermalization of food  CBLM, Core

 (REHEAT) FOOD  Reheating Potentially Competency, pp
PRODUCTS Hazardous foods
 Handling and holding food
LO9. MAINTAIN AND  Re-thermalization of food  CBLM, Core
SERVE RE-  Handling and holding food for
HEATED FOOD service
Competency, pp
 Food Safety

What is Competency-Based Curriculum (CBC)

 A competency-based curriculum is a framework or guide for the subsequent detailed

development of competencies, associated methodologies, training and assessment
resources.

 The CBC specifies the outcomes which are consistent with the requirements of the
workplace as agreed through the industry or community consultations.

 CBC can be developed immediately when competency standards exist.

 When competency standards do not exist, curriculum developers need to clearly

define the learning outcomes to be attained. The standard of performance required
must be appropriate to industry and occupational needs through the
industry/enterprise or specified client group consultations.

These materials are available in both printed and electronic copies.

For more information please contact:

Technical Education and Skills Development Authority (TESDA)

Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or visit our website:
www.tesda.gov.ph or the TESDA Regional or Provincial Office nearest you.