Commercial Cooking Nciii

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PROGRAM REGISTRATION Issued by Date
Certification 08 March 2017
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COURSE DESIGN
COURSE TITLE : ADVANCED COMMERCIAL COOKING I
NOMINAL DURATION : 244 hours
QUALIFICATION : Commercial Cooking NC III
COURSE DESCRIPTION :
The course consists of competencies that a person must achieve to plan, prepare,
and present various hot and cold products and manage a team of cooks for guests in
hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships
within the company’s acceptable standards.
ENTRY REQUIREMENTS:
Trainees or students wishing to gain entry into this course should possess the
following requirements:
 can communicate both orally and in written form;

 at least high school graduate
 physically and mentally fit;
 with good moral character;
 can perform basic mathematical computation;
 must be competent in the entire Commercial Cooking NCIII qualification
This list does not include specific institutional requirements such as educational
attainment, appropriate work experience, and others that may be required of the
trainees by the school or training center delivering the TVET program.
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COURSE STRUCTURE:
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BASIC COMPETENCIES
(20 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Lead workplace 1.1 Communication 1.1.1 Communicate information 4 hours
communication skills for team about workplace
leaders processes
1.1.2 Lead workplace
discussions
1.1.3 Identify and communicate
issues arising in the
workplace
2. Lead small 2.1 Leading small 2.1.1 Provide team leadership. 2 hours
team team 2.1.2 Assign responsibilities
among members.
2.1.3 Set performance
expectation for team
members.
2.1.4 Supervise team
performance
3. Develop and 3.1 Negotiation 3.1.1 Identify relevant 4 hours
practice skills information in planning
negotiation negotiations
skills 3.1.2 Participate in negotiations
3.1.3 Document areas for
agreement
4. Solve 4.1 Identifying/ 4.1.1 Explain the analytical 4 hours
workplace determining techniques
problems fundamental 4.1.2 Identify the problem
related to work cause of 4.1.3 Determine the possible
activities problem cause/s of the problem
5. Use 5.1 Using 5.1.1 Identify mathematical tools 2 hours
mathematical mathematical and techniques to solve
concepts and concepts and problem
techniques techniques 5.1.2 Apply mathematical
procedures/solution
5.1.3 Analyze results
6. Use relevant 6.1 Using relevant 6.1.1 Study /select appropriate 4 hours
technologies technologies technology
6.1.2 Apply relevant technology
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6.1.3 Maintain/enhance relevant

technology
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COMMON COMPETENCIES
(24 hours)
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UNIT OF NOMINAL
COMPETENCY DURATION
1. Roster staff 1.1 Rostering staff 1.1.1 Develop and implement 6 hours
staff rosters
1.1.2 Maintain staff records
2. Control and 2.1 Controlling and 2.1.1 Maintain stock levels and 6 hours
order stock ordering stock records
2.1.2 Process stock orders
2.1.3 Manage stock losses
2.1.4 Follow-up orders
2.1.5 Organize and administer
stocks
3. Train small 3.1 Training small 3.1.1 Prepare for training 6 hours
groups groups 3.1.2 Deliver training
3.1.3 Provide opportunities for
practices
3.1.4 Review training
4. Establish and 4.1 Establishing 4.1.1 Establish and conduct 6 hours
conduct and conducting business relationships
business business 4.1.2 Conduct negotiations
relationships relationships 4.1.3 Make formal business
agreements
4.1.4 Foster and maintain
business relationships
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CORE COMPETENCIES
(200 hours)
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UNIT OF NOMINAL
COMPETENCY DURATION
1. Plan and 1.1 A la carte and 1.1.1 Plan ala carte and buffet 20 hours
prepare food buffet food items
for a la carte preparation 1.1.2 Prepare, produce and
and buffets present foods for ala carte
and buffets
1.1.3 Store ala carte and buffet
items
2. Plan and 2.1 Planning and 2.1.1 Plan and prepare menus 20 hours
control menu- controlling 2.1.2 Control menu-based
based catering menu-based catering
catering 2.1.3 Practice portion control
3. Organize bulk 3.1 Organizing 3.1.1 Plan kitchen operations for 20 hours
cooking bulk cooking bulk cooking
operations operations 3.1.2 Organize production of
bulk cooking menus
3.1.3 Select systems for bulk
cooking
3.1.4 Use preparation and
cooking techniques
appropriate to the bulk
cooking system
4. Prepare pates 4.1 Pate and 4.1.1 Prepare pates and terrines 20 hours
and terrines terrine 4.1.2 Present pates and terrines
preparation 4.1.3 Develop new recipes
5. Plan, prepare 5.1 Buffet planning 5.1.1 Plan and design a buffet 20 hours
and display a and design 5.1.2 Prepare for the buffet
buffet 5.1.3 Display food items
5.1.4 Present buffet in a safe
and hygienic manner
6. Select, 6.1 Preparing and 6.1.1 Select specialized food 20 hours
prepare and serving items
serve specialized 6.1.2 Plan menus and/or
specialized food items promotional strategies
food items 6.1.3 Prepare and present
(dishes using) specialized
food items
6.1.4 Implement hygienic and
safe practices
7. Select, 7.1 Preparing and 7.1.1 Plan specialized cuisine 20 hours
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UNIT OF NOMINAL
COMPETENCY DURATION
prepare and serving 7.1.2 Select and purchase food
serve specialty specialty for menu items
cuisines cuisines 7.1.3 Select and use equipment
and techniques for
preparation, cooking and
service
7.1.4 Prepare, cook and serve a
range of menu items
7.1.5 Implement safe and
hygienic practices
8. Monitor 8.1 Monitoring 8.1.1 Establish and maintain 20 hours
catering catering purchasing and ordering
revenue and revenue and system
costs costs 8.1.2 Establish and maintain
financial control system
8.1.3 Maintain production
control system
8.1.4 Select and utilize
technology
9. Establish and 9.1 Establishing 9.1.1 Establish and implement 20 hours
maintain and procedures for quality
quality control maintaining control
quality control 9.1.2 Monitor and solve quality
related problems
10. Apply cook- 10.1 Applying cook- 10.1.1 Ensure goods received 20 hours
chill-freeze chill-freeze conform to the appropriate
production production food hygiene and health
processes processes standards
10.1.2 Prepare and cook food to
meet industry safety
standards
10.1.3 Chill cooked food
10.1.4 Freeze cooked food
10.1.5 Store cooked food under
refrigeration
10.1.6 Distribute cook-chill/frozen
products
10.1.7 Prepare frozen food for
reheating
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UNIT OF NOMINAL
COMPETENCY DURATION
10.1.8 Re-thermalize (reheat)
food products
10.1.9 Maintain and serve
reheated food
RESOURCES:
Facilities Equipment
 1 Reach-in freezer Training Equipment

 1 Reach-in refrigerator  1 unit Over head projector
 5 4-burner gas range w/ oven  1 unit Flip chart
 1 Stock pan burner  1 unit White board
 1 Deep fat fryer (small/single)
 1 Microwave oven Safety Equipment
 1 Combination of broiler and griddle -  1 set First Aid Kit
small  1 pc. Fire Extinguisher
 5 Exhaust hood
 1 Dish washing machine (optional)
 1 Blender machine
 1 Pressure cooker
 1 Meat slicer - small
 1 Meat grinder
 1 Meat chopper machine (optional)
 1 Salamander, griller
 5 Preparation table with sink (approx.
45” x 28”)
 1 Bain Marie - table
 1 Working table (fabricated)
 5 Condiment cabinet
 1 Washing sink
 1 Soak sink
 Utility shelving
 5 Stainless steel rack (5 shelves)
 1 Steel rack
 1 Utility cart
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Supplies Accessories
 Training Materials  Cleaning Materials
- 25 pcs. Marker - 4 pcs. Floor mops
- 25 pcs. Pencil - 1 pc. Mop Squeezer
- 2 rims Bond paper - 4 pcs. Broom (Tambo)
- pcs. Dust pan
 Meat - 5 pcs. Garbage bin (4 gals.)
- Beef - 2 pcs. Liquid soap dispenser
- Pork - 2 pcs. Paper towel dispenser
- Lamb
 Basic cutting knives
 Poultry - 5 pcs. Paring knife
- Chicken - pcs. Bread knife
- Duck - 5 pcs. Filleting knife
- Turkey - 5 pcs. Carving knife
- Pigeon, etc. - 3 pcs. Chef’s knife 6”
- 3 pcs.Chef’s knife 8”
 Seafood - 5 pcs. Boning knife
- Fish - 3 pcs. Oysters knife
- Shellfish - 3 pcs. Cleaver
- Crustacean - 5 pcs. Butcher knife
 Perishables  Hand tools

- Vegetable - 1 pc. Apple corer
- Fruits - 3 pcs. Wire whisk - small
- Dairy products - 3 pcs. Wire whisk - medium
- Processed foods - 3 pcs. Wire whisk – heavy duty
- 5 pcs. Can opener
 Dry Goods (Groceries) - 3 pcs. Kitchen scissors
- Sauces - 3 pcs. Soup Ladle 3 oz.
- Spices - 3 pcs. Soup Ladle 6 oz.
- Seasoning - 3 pcs. Soup Ladle 8 oz.
- Canned fruits - 3 pcs. Soup Ladle 12 oz.
- Canned vegetables - 5 pcs. Kitchen spoon
- Noodles - 5 pcs. Kitchen spoon slotted
- Pasta - 3 pcs. Kitchen fork
- Rice - 3 pcs. Carving fork
- Flour - 3 pcs. Pocket/pin thermometer
- Sugar - 5 pcs. Peelers
- Beans - 5 pcs. Tenderizer, medium
- 5 pcs. Skimmer, fine
 Tongs - 3 pcs. Wire Skimmer, small
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Tools
 5 pcs. Turner, 3” x 6”  3 pcs. Sauteing pan - large

 5 pcs. Spatula  2 pcs. Sauteing pan - heavy duty
 5 pcs. Wooden spoon  4 pcs. Braising pan - small
 5 pcs. Parisienne spoon  2 pcs. Braising pan - medium
 5 pcs. Zester  2 pcs. Braising pan - large
 5 pcs. Piping bag  4 pcs, Stock pots - small
 5 Sets Pastry tubes  2 pcs. Stock pots - medium
 3 pcs. Strainer Chinois - small  1 pc. Stock pot - large
 3 pcs. Strainer Chinois - medium  5 pcs. Frying pan - small
 3 pcs. Funnel - small  2 pcs. Frying pan - medium
 2 pcs. Funnel - medium  1 pc. Frying pan - large
 5 sets Measuring spoon  1 pc. Colander - small
 5 sets Measuring cup  1 pc. Colander - medium
 5 sets Measuring urn  5 pcs. Cutting board
 1 pc. Ice cream scoop  1 pc. Fish poacher- medium
 10 pcs. Cheese cloth  2 pcs. Casserole - small
 12 pcs. Serving spoon  2 pcs. Casserole - medium
 1 pc. Food mill  2 pcs. Wok - small
 3 pcs. Weighing scale – 5 kgs.  2 pcs. Wok - medium
 5 pcs. Weighing scale – 1000 grams  1 pc. Double boiler - medium
 5 pcs. Sauce pan w/ handle, 16 cm.  4 pcs. Paellara
diameter x 8 cm. height  2 pcs. Glass rack
 5 pcs. Sauce pan w/ handle, 20 cm.  1 pc. Soup cup rack
diameter x 8 cm. height  2 pcs. Plate rack
 5 pcs. Sauteing pan – small  10 pcs. Baking tray – small
 3 pcs. Sauteing pan - medium  10 pcs. Utility tray – stainless
 2 pcs. Roasting tray
REFERENCES:
 Manuals
 Books
 CDs
 Recipe Books
ASSESSMENT METHODS:
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 Written test
 Practical test
 Observation in laboratory
 Oral questioning
COURSE DELIVERY:
 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing
TRAINER’S QUALIFICATIONS
 Must have completed a Trainer’s Training Methodology Course

(TM III) or its equivalent
 Must be physically and mentally fit
 Must have at least 3-5 years job/industry experience
 Must be a holder of Commercial Cooking NC Level III Certificate
 Must be of good moral character
 With pleasing personality
 Must have attended relevant training and seminars
BASIC COMPETENCY : COMMUNICATIONS

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UNIT OF COMPETENCY : LEAD WORKPLACE COMUNICATION
MODULE TITLE : LEADING WORKPLACE COMMUNICATION
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to prepare different reports required in the
workplace.
SUGGESTED DURATION : 4 hours
QUALIFICATION LEVEL : NC III
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Communicate information about workplace processes.
LO2. Lead workplace discussions.
LO3. Identify and communicate issues arising in the workplace.

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LO1. COMMUNICATE INFORMATION ABOUT WORKPLACE PROCESSES

Assessment Contents Conditions/ Methodologies Assessment
Criteria Resources Methods
1. Appr  Meth The  Disc  Dir
opriat od of students/ ussi ect
e comm trainees on obs
com unicat must be  Role erv
muni ion provided play atio
catio  Com with the  Brai n
n munic following: nstor  Int
meth ation ming ervi
od is skills  Simul ew
select  Com ated
ed. munic workp
2. Multi ation lace
ple tools enviro
opera  Quest nmen
tions ioning t
involv techni  Com
ing ques munic
sever ation
al tools
topic  Variet
areas y of
are infor
com matio
muni n
cated
.
3. Ques
tions
are
used
to
gain
extra
infor
matio
n.
4. Corre
ct
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sourc
es of
infor
matio
n are
identi
fied.
5. Infor
matio
n is
select
ed
and
sequ
ence
d
corre
ctly
when
requir
ed.
6. Verb
al
and
writte
n
report
ing
are
maint
ained
in
both
famili
ar
and
unfa
miliar
situati
ons.
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LO2. LEAD WORKPLACE DISCUSSIONS

1. Resp  Method The  Disc  Dir
onse / students ussi ect
s to techniq /trainees on ob
work ues of must be  Role ser
place discuss provided play vat
issue ion with the  Brai ion
s are  How to following nsto  Int
soug lead : rmin erv
ht. discuss g ie
2. Resp ion  Simul w
onse  How to ated
to solicit work
work respon place
place se envir
issue onme
s are nt
provi  Com
ded muni
when catio
soug n
ht. tools
3. Cons  Varie
tructi ty of
ve infor
contr matio
ibutio n’s
ns
are
mad
e to
work
place
discu
ssion
on
such
issue
s as
prod
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uctio
n,
qualit
y
and
safet
y.
4. Goal
s
and
aims
of
actio
ns
unde
r
take
n in
the
work
place
are
com
muni
cate
d.
LO3. IDENTIFY AND COMMUNICATE ISSUES ARISING IN THE WORKPLACE.

Assessment Criteria Contents Conditions/ Methodologies Assessment
Resources Methods
1. Issue  Identi The  Disc  Dir
s and fy students/ ussi ect
probl probl trainees on ob
ems ems must be  Role ser
are and provided play vati
identif issue with the  Brai on
ied as s following: nsto  Int
they  Orga rmin erv
arise. nizing  Simul g iew
2. Infor infor ated
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matio matio workp

n n on lace
regar probl envir
ding em onme
probl and nt
ems issue  Com
and s munic
issue  Relati ation
s are ng tools
organ probl  Variet
ized ems y of
coher and infor
ently issue matio
to s n’s
ensur  Com
e munic
clear ation
and barrie
effecti rs
ve affecti
comm ng
unicat workp
ion. lace
3. Dialo discu
g is ssion
initiat s.
ed
with
appro
priate
perso
nnel.
4.
Com
munic
ation
probl
ems
and
issue
s are
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addre
ssed
as
they
arise.
BASIC COMPETENCY : TEAM WORK
UNIT OF COMPETENCY : LEAD SMALL TEAM
MODULE TITLE : LEADING SMALL TEAM
MODULE DESCRIPTOR : This module covers the knowledge, skills and

attitudes required to lead small team including setting
and maintaining team and individual performance
standard.
LO1. Provide team leadership.
LO2. Assign responsibilities among members.
LO3. Set performance expectation for team members.
LO4. Supervise team performance.

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LO1. PROVIDE TEAM LEADERSHIP

1. Wor  Com The  Traditi  Wri
k munic student onal/ tten
requ ation s/traine lecture exa
irem skills es must  Demon min
ents requir be stration atio
are ed for provide  Case n
iden leadin d with studies  Dir
tifie g the ect
d small followin obs
and team g: erv
pres  Skills atio
crib and  Lear n
ed techni ning
to ques mat
me in erial
mbe prom s
rs. oting - t
2. Rea team e
son buildi a
s for ng m
instr  Negot
ucti iating b
ons skills u
and  Up to il
requ date d
irem disse i
ents minati n
are on of g
prop instru m
erly ction a
diss and n
emi requir u
nate emen a
d to ts to l
tea mem - c
m bers. a
me  Art of t
mbe listeni a
rs. l
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3. Tea ng o
m and g
me treati s
mbe ng - b
rs indivi r
que dual o
stio team c
ns, mem h
prob bers u
lem conce r
s, rn e
con s
cern  Sim
s ulate
are d
reco tea
gniz m
ed,
disc
uss
ed
and
deal
t
acc
ordi
ngly
.
LO2. ASSIGN RESPONSIBILITIES AMONG MEMBERS

1. Dutie  Duti The  Traditi  Wri
s es students/ onal/ tte
and and trainees lecture n
resp resp must be  Demo ex
onsi onsi provided nstrati am
bilitie biliti with the on ina
s are es of following: tio
alloc each n
ated team  Learn  Dir
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in mem ing ect

resp ber mater ob
ect  Skill ials ser
to s in - rel vat
the ident ev ion
skills ifyin an
, g t
know indiv le
ledg idual ga
e skills l
and , re
attitu kno qu
des wled ire
of ge m
ever and en
y attitu ts
team de - m
mem as an
ber. basi ua
2. Dutie s for ls
s are alloc
alloc ating
ated resp
havi onsi
ng biliti
regar es
d to  Kno
indivi wled
dual ge in
prefe ident
renc ifyin
e, g
dom each
estic team
and mem
pers ber
onal dutie
consi s
derat and
ions. resp
3. Dutie onsi
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s biliti
and es
resp
onsi
bilitie
s of
each
mem
ber
are
prop
erly
ident
ified
and
defin
ed.
LO3. SET PERFORMANCE EXPECTATION FOR TEAM MEMBERS

1. Perf  Knowl The  Traditi  Wri
orma edge student onal/ tte
nce and s/traine lecture n
expe skills es  Demo ex
ctati in must nstrati am
ons setting be on ina
are individ provide  Case tio
esta ual d with studie n
blish perfor the s  Dir
ed mance followin ect
base target/ g: ob
d on expect ser
client ation  Perf vat
need  Team orm ion
s memb anc
and ers e
acco duties exp
rding and ecta
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to respo tion
assig nsibiliti wor
ned es ksh
requi  Emplo eet
reme yee  Rel
nts. policie eva
2. Perf s and nt
orma proce lega
nce dures l
expe  Defini req
ctati ng uire
ons perfor men
are mance ts
base expect
d on ations
indivi criteria
dual
team
mem
ber’s
dutie
s
and
resp
onsi
bilitie
s.
3. Perf
orma
nce
expe
ctati
ons
are
discu
ssed
and
disse
mina
ted
to
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indivi
dual
team
mem
ber.
LO4. SUPERVISE TEAM PERFORMANCE

1. Monit  Kno The  Traditi  Wri
or wled student onal/ tte
team ge s/traine lecture n
mem and es must  Demon exa
ber’s skills be stratio min
perfo in provide n atio
rman monit d with  Modul n
ce in oring the ar  Dir
resp team followin ect
ect to mem g: obs
the ber erv
defin perfo  Perf atio
ed rman orm n
perfo ce anc
rman  Monit e
ce oring exp
criteri team ecta
a. oper tion
2. Provi ation wor
de to ksh
team ensu eet
mem re  Rele
bers client vant
with need lega
feed s l
back, and requ
positi satisf irem
ve actio ents
supp n 
ort  Meth
and ods
advic of
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e on monit
strat oring
egies perfo
to rman
overc ce
ome  Infor
any mal/
diffic form
ulties al
. coun
3. Infor selin
m g
team skills
mem
bers
of
any
chan
ges
in the
priori
ty
alloc
ated
to
assig
nme
nt or
task.
4. Provi
de
com
muni
catio
n
follo
w-up
on all
issue
s
affect
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ing
the
team
.
UNIT OF COMPETENCY : DEVELOP AND PRACTICE NEGOTIATION SKILLS
MODULE TITLE : DEVELOPING AND PRACTICING NEGOTIATION

SKILLS
MODULE DESCRIPTOR : This module covers the skills, knowledge and attitudes
required to collect information in order to plan and
participate in the negotiation.
LO1. Identify relevant information in planning negotiations
LO2. Participate in negotiations
LO3. Document areas for agreement
LO1. IDENTIFY RELEVANT INFORMATION IN PLANNING NEGOTIATIONS

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1. Infor  Bac The  Le  Writte
matio kgro students/ ctu n test/
n in und trainees rett questi
prepa infor must be e oning
ration mati provided  Rol  Demo
for on with the e nstrati
negot on following: pla on
iation othe yin
is r  Pertin g
identi parti ent  Pra
fied es docu ctic
and to ment al
inclu the s ex
ded neg  Simul erc
in the otiati ated ise
plan on workp s
2. Infor  Obs lace
matio ervi  Prepa
n on ng red
creati diffe recip
ng renc es
non es  Paper
verba betw and
l een pencil
envir cont  Calcu
onme ent lator
nts and  Hand
for proc s out
positi ess
ve  Iden
negot tifyin
iation g
s is barg
identi ainin
fied g
and infor
inclu mati
ded on
in the  Appl
plan ying
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3. Infor strat
matio egie
n on s to
differ man
ent age
quest proc
ionin ess
g  Appl
techn ying
iques step
is s in
identi neg
fied otiati
and ng
inclu proc
ded ess
in the  Strat
plan egie
s to
man
age
confl
ict
 Step
s in
neg
otiati
ng
proc
ess
LO2. PARTICIPATE IN NEGOTIATIONS

1. Crite  Deci The  Lec  Writte
ria sion students/ tur n test/
for maki trainees ett questi
succ ng must be e oning
essf and provided  Rol  Demo
ul confl with the e nstrati
outc ict following: pla on
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ome resol yin

are ution  Pertin g
agre strat ent  pra
ed egie docu ctic
upo s ments al
n by proc  Simul exe
all edur ated rcis
parti es workp es
es  Prob lace
2. Desi lem  Suppli
red solvi es
outc ng  Paper
ome strat and
of all egie pencil
parti s on  Calcul
es how ator
are to  Hand
cons deal s out
ider with
ed unex
3. Appr pect
opri ed
ate ques
lang tions
uag and
e is attitu
use des
d durin
thro g
ugh nego
out tiatio
the n
neg  Back
otiati grou
on nd
infor
mati
on
on
othe
r
Document Code
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Office
parti
es to
the
nego
tiatio
n
 Obs
ervin
g
differ
ence
s
betw
een
cont
ent
and
proc
ess
LO3. DOCUMENT AREAS FOR NEGOTIATION

1. The  Proc The  Le  Writte
issu edur students/ ctu n test/
es e in trainees rett questi
and docu must be e oning
proc ment provided  Rol  Demo
esse ing with the e nstrati
s are nego following: pla on
docu tiatio yin
ment ns  Pertin g
ed  Man ent  pra
and agin docu ctic
agre g ment al
ed infor s ex
upon mati  Simul erc
by on ated ise
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all  Filing workp s

parti docu lace
es ment  Suppl
2. Poss s ies
ible  Paper
solut and
ions pencil
are  Calcu
disc lator
usse  Hand
d s out
and
their
viabil
ity
asse
ssed
3. Area
s for
agre
eme
nt
are
confi
rmed
and
recor
ded
4. Follo
w-up
actio
n is
agre
ed
upon
by
all
parti
es
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BASIC COMPETENCY : PROBLEM SOLVING
UNIT OF COMPETENCY : SOLVE WORKPLACE PROBLEM RELATED TO

WORK ACTIVITIES
MODULE TITLE : IDENTIFYING / DETERMINING FUNDAMENTAL

CAUSE OF PROBLEM
MODULE DESCRIPTOR : This module expresses the competency required to apply

problem solving techniques to identify/determine
fundamental cause problem.
LO1. Explain the analytical techniques.
LO2. Identify the problem.
LO3. Determine the possible cause/s of the problem.
LO1. EXPLAIN THE ANALYTICAL TECHNIQUES

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1. Imp  Obser  Cour  Di  Written

orta vation, sewa re examin
nce investi re ct ation
and gation  Lear o  Practica
app & ning bs l/
licat analyti mate er perform
ion cal rials/ va ance
of techni guid tio test
ana ques es n
lytic  Brains  Com  Si
al tormin puter m
tec g  OHP ul
hni  Cause ati
que and o
s effect n
are diagra /r
exp ms ol
lain  PARE e
ed. TO pl
2. Ana analys ay
lytic is in
al  SWO g
tec T  C
hni analys as
que is e
s  GANT st
suc chart u
h di
 PERT
as es
CPM
brai
&
nst
graph
orm
 SCAT
ing,
TERG
cau
RAMS
se
and
effe
cts
dia
gra
ms,
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PA
RE
TO
ana
lysi
s,
SW
OT
ana
lysi
s,
GA
NT
cha
rt,
PE
RT
CP
M&
gra
phs
,
and
sca
tter
gra
ms
are
defi
ned
.
LO2. IDENTIFY THE PROBLEM.

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1. Var  No The  Dir  Written
ian rm students/t ect examinati
ces al rainees ob on
are op must be ser  Practical/
ide era provided vat performa
ntifi tin with the ion nce test
ed g following:  Si
fro par mu
m am  Cours lati
nor ete eware on
mal rs  Learni /rol
ope & ng e
rati pro materi pla
ng du als/gu yin
par ct ides g
am qu  Comp  Ca
eter alit uter se
s y  OHP stu
and  Ide die
pro ntif s
duc yin
t g
qua &
lity. cla
2. Ext rify
ent, ing
cau the
se, nat
and ure
nat of
ure pro
of ble
the m
pro  Ap
ble pli
m cat
are ion
defi of
ned an
bas aly
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Office
ed tic
on al
obs tec
erv hni
atio qu
n, es
inv
esti
gati
on
and
ana
lytic
al
tec
hni
que
s.
3. Pro
ble
ms
are
cle
arly
stat
ed
and
spe
cifi
ed.
LO3. DETERMINE THE POSSIBLE CAUSE/S OF THE PROBLEM

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1. Pos  N The  Dire  Written
sible on students ct examina
cau - /trainees obs tion
se/s ro must be erva  Practical
of uti provided tion /
prob ne with the  Sim performa
lem pr following ulati nce test
is oc : on/
iden es role
tifie s  Cour playi
d an sewa ng
bas d re  Cas
ed qu  Lear e
on ali ning studi
exp ty mate es
erie pr rials/
nce ob guide
& le s
the m  Com
use s puter
of  T  OHP
prob ea
lem m
solvi w
ng or
tool k
s/an an
alyti d
cal w
tech or
niqu k
es. all
2. Pos oc
sible ati
cau on
se pr
stat ob
eme le
nts m
are  S
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Office
dev af
elop et
ed. y
3. Fun an
dam d
enta e
l m
cau er
ses ge
are nc
expl y
aine sit
d. ua
tio
ns
an
d
in
ci
de
nt
s
UNIT OF COMPETENCY : USE MATHEMATICAL CONCEPTS AND TECHNIQUES

Document Code
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MODULE TITLE : USING MATHEMATICAL CONCEPTS AND

TECHNIQUES
required in the application of mathematical concepts and
techniques.
LO1. Identify mathematical tools and techniques to solve problem.
LO2. Apply mathematical procedure/solution.
LO3. Analyze results.

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LO1. IDENTIFY MATHEMATICAL TOOLS AND TECHNIQUES TO SOLVE

PROBLEM
1. Probl  Four The  Lec  Writte
em Fund students/ tur n
area ame trainees ett exami
s ntal must be e nation
base Oper provided  Sel  Demo
d on ation with the f- nstrati
given s following pac on
condi  Step : ed
tion s in inst
are solvi  Manu ruc
identi ng a als tion
fied. probl  Hand  Gr
2. Math em -outs ou
emati  Stan  Probl p
cal dard em dis
techn form set cus
iques ulas  Conv sio
base  Conv ersio n
d on ersio n
the n table
given Measurement  Table
probl of
em formu
are las
selec  Meas
ted. uring
tools
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LO2. APPLY MATHEMATICAL PROCEDURES / SOLUTION

1. Math  Probl The  Lec  Writt
emati em- students/ ture en
cal base trainees tte exa
techn d must be  Self mina
iques quest provided - tion
base ions with the pac  Oral
d on  Estim following: ed Inter
the ation inst view
probl  Use  Manu ruct
em of als ion
identi math  Hand-  Gro
fied emati outs up
are cal  Calcu dis
appli tools lator cus
ed. and  Meas sio
2. Math stand uring n
emati ard tools/  Pra
cal formu devic ctic
comp las es al
utatio  Math  Case wor
ns emati probl k
are cal ems app
perfor techn roa
med iques ch
to the
level
of
accur
acy
requir
ed for
the
probl
em.
3. Resul
ts of
math
emati
cal
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comp
utatio
n
base
d on
job
requir
emen
ts is
deter
mine
d and
verifi
ed.
LO3. ANALYZE RESULTS

1. Resul  Four The  Lec  Writt
ts of Fund students/ ture en
applic amen trainees tte exa
ation tal must be  Self mina
base Oper provided - tion
d on ations with the pac  Oral
expe  Steps following: ed Inter
cted in inst view
and solvin  Manu ruct
requir ga als ion
ed probl  Hand  Gro
specif em -outs up
icatio  Stand  Probl dis
ns ard em cus
and formu set sio
outco las  Conv n
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me is  Conv ersio  Re
revie ersio n sea
wed. n table rch
2. Appr  Meas  Table stu
opriat urem of dy
e ent formu
actio las
n in  Meas
case uring
of tools
error
is
appli
ed.
UNIT OF COMPETENCY : USE RELEVANT TECHNOLOGIES
MODULE TITLE : USING RELEVANT TECHNOLOGIES
required in selecting, sourcing and applying appropriate
and affordable technologies in the workplace.
LO1. Study/ select appropriate technology.
LO2. Apply relevant technology.
LO3. Maintain/ enhance relevant technology.

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LO1. STUDY / SELECT APPROPRIATE TECHNOLOGY

Resources Methods
1. Appro  Mac The Lec  Writt
priate hiner students/ ture en
techn ies/ trainees tte exa
ologie equi must be  Self mina
s are pme provided - tion
studie nt with the pac  Inter
d and following: ed view
based their inst
on appli  Manu ruct
work catio als ion
requir n  Hand-  Gro
emen  Soft outs up
ts. ware  Multi dis
2. Appro / media cus
priate progr  Video sio
techn ams tape n
ologie  Broch Film showing
s are ures
identif  CD’s
ied
 Intern
and
et
select
acces
ed
s
based
 Comp
on
uter
work
requir
emen
ts.
LO2. APPLY RELEVANT TECHNOLOGY

Resources Methods
 Offic The  Lec  Writt
1. e students/l ture en
tech earners tte exa
Relev nolo must be  Self mina
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Office
ant gy provided - tion

techn  Indu with the pac  Inter
ology stria following: ed view
is l inst
used tech  Manu ruct
in nolo als ion
carryi gy  Hand-  Gro
ng out  Syst outs up
functi em  Multi disc
on tech media ussi
based nolo  Video on
on gy tape  Fil
work  Infor  Broch m
requir mati ures sho
ement on  CD’s win
s. tech g
 Intern
2. nolo et
gy acces
Applic  Trai s
able ning  Comp
softw tech uter
are nolo
and gy
hardw  Diffe
are is rent
used soft
as per war
job e/
requir hard
ement war
. e
3.  5S
(Pro
Managemen per
t concept are Hou
observed as se
per Kee
established ping
industry )
practices.
LO3. MAINTAIN / ENHANCE RELEVANT TECHNOLOGY
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Resources Methods
1. Maint  Correc The  Le  Writ
enanc tive students ctu ten
e of and /learners rett exa
techn preve must be e min
ology ntive provided  Sel atio
is mainte with the f- n
applie nance following pa  Inter
d in  Upgra : ce view
accor ding of d
dance techno  Manu ins
with logy als tru
the  Comm  Hand cti
indust unicati -outs on
ry on  Multi  Gr
stand skills medi ou
ard  Organi a p
opera zation  Vide dis
ting al set- o cu
proce up/ tape ssi
dure, work  Broc on
manuf flow hures  Fil
acture  CD’s m
r’s sh
 Inter
opera owi
net
ting ng
acce
guidel
ss
ines
Computer
and
occup
ationa
l
health
and
safety
proce
dure
2. Updat
ing of
techn
ology
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Office
is
maint
ained
throu
gh
contin
uing
educa
tion or
trainin
g in
accor
dance
with
job
requir
ement
.
3. Appro
priate
action
for
techn
ology
failure
/
defect
is
imme
diatel
y
report
ed to
the
conce
rned/
respo
nsible
perso
n or
sectio
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n.
UNIT OF COMPETENCY : ROSTER STAFF
MODULE TITLE : ROSTERING STAFF
MODULE DESCRIPTOR : This module covers the knowledge, skills, behavior and
motivations required to develop staff rosters. This role
may be carried out by operational supervisors and
managers.
LO1. Develop and implement staff rosters
LO2. Maintain staff records
LO1. DEVELOP AND IMPLEMENT STAFF ROSTERS

Assessment Contents Conditions/ Methodologie Assessment
Criteria Resources s Methods
1. Rost  The The  Le  Observat
ers role students/trai ct ion
are of nees must ur  Interview
dev rost be provided e s/
elop ers with the  Gr questioni
ed and following: ou ng
in their p  Written
acc imp  Workpla di test
ord orta ce/ sc
anc nce assessm us
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Office
e in ent si
with cont location on
com rollin  Compute  C
pan g r as
y staff  Printed e
agr cost materials st
ee s /handout ud
me  Fact s y
nts ors  Referenc
and to es
wag be
e cons
bud ider
gets ed
. whe
2. Ope n
rati dev
onal elopi
effic ng
ienc rost
y ers
and  For
cust mat
om s for
er the
serv pres
ice enta
leve tion
ls of
are staff
max rost
imiz ers
ed and
whil deta
e ils to
wag be
e inclu
cost ded
s  Kno
are wled
mini ge
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Office
miz on
ed area
in of
rost oper
er atio
dev n for
elop whic
me h
nt. rost
3. Duti er is
es bein
are g
com dev
bine elop
d ed.
whe  Org
re anizi
app ng
ropr infor
iate mati
to on
ens  Prep
ure arin
effe g
ctiv staff
e rost
use ers
of  Com
staff mun
. icati
4. The ng
avai with
labl colle
e agu
skill es
s abo
bas ut
e is the
utili dev
zed elop
app ed
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Office
ropr rost
iatel ers
y to
rost
er
the
mos
t
effe
ctiv
e
mix
of
staff
and
to
me
et
diffe
rent
ope
rati
onal
req
uire
me
nts.
5. Rost
ers
are
pre
sent
ed
in
req
uire
d
for
mat
s to
ens
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Office
ure
clari
ty of
info
rma
tion
in
acc
ord
anc
e
with
com
pan
y
stan
dar
ds.
6. Rost
ers
are
com
mu
nica
ted
to
app
ropr
iate
coll
eag
ues
with
in
desi
gna
ted
time
line
s.
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LO2. MAINTAIN STAFF RECORDS

 For The  Le  Observati
1. Time mat students/trai ctu on
shee s nees must re  Interviews
ts for be provided  Si /
and the with the m questionin
othe pre following: ula g
r sent tio  Evaluatio
docu atio  Writing n n of
ment n of materials  Gr reports
ation staff  Reference ou submitted
are rost s p
com ers  Handouts dis
plete and  Workplace cu
d det / ssi
accu ails assessme on
ratel to nt location
y be  Computer
and incl  Printed
withi ude materials/
n d handouts
desi  Kno
gnat wle
ed dge
timel on
ines. are
2. Staff a of
reco ope
rds rati
are on
upda for
ted whi
accu ch
ratel rost
y er is
and bein
main g
taine dev
d or elop
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Office
store ed.
d in  Org
acco aniz
rdan ing
ce info
with rma
esta tion
blish  Pre
ment pari
proc ng
edur staff
es. rost
ers
UNIT OF COMPETENCY : CONTROL AND ORDER STOCK
MODULE TITLE : CONTROLLING AND ORDERING STOCK
MODULE DESCRIPTOR : This module covers the knowledge, skills, behavior and
motivations required to control and order stock in a range
of hospitality establishments. This role is generally
carried out by supervisors and team leaders.
LO1. Maintain stock levels and records.
LO2. Process stock orders.
LO3. Manage stock losses.
LO4. Follow-up orders.

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LO5. Organize and administer stocks.
LO1. MAINTAIN STOCK LEVELS AND RECORDS

Resources Methods
1. Stock  St The  Lecture/  Ev
levels oc students/tra discussi alu
are k inees must on ati
monitore rec be provided  Role- on
d and or with the play of
maintain din following:  Simulati re
ed g on po
accordin sy  Referenc rts
g to ste es/ su
compan ms Handouts bm
y  Se  Use of itte
requirem cur real stock d
ents. ing items  Wr
2. Stock sto  Stock itte
security ck cards and n
is s records or
monitore  Pa  Opportuni or
d and r ty to deal al
systems sto or link qu
are ck with est
adjusted s internal/e ion
as  Mo xternal s
required. nit suppliers
3. Stock ori  Computer
reorder ng with
cycles slo appropria
are w te
monitore mo software,
d and vin if any
adjusted g
as ite
required. ms
4. Colleagu
es are
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informed
of their
individua
l
responsi
bilities in
regard to
the
reorderin
g of
stock.
5. Records
of stock
storage
and
moveme
nt are
maintain
ed in
accorda
nce with
compan
y
procedur
es.
6. S
t
o
c
k
p
e
r
f
o
r
m
a
n
c
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i
s
m
o
n
i
t
o
r
e
d
a
n
d
f
a
s
t
/
s
l
o
w
-
s
e
l
l
i
n
g
i
t
e
m
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a
r
e
i
d
e
n
t
i
f
i
e
d
a
n
d
r
e
p
o
r
t
e
d
i
n
a
c
c
o
r
d
a
n
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c
e
w
i
t
h
c
o
m
p
a
n
y
p
r
o
c
e
d
u
r
e
s
.
LO2. PROCESS STOCK ORDERS

1. Ord  Ord The  Le  Observatio
ers erin students/tra ctu n
for g/re- inees must re-  Interviews/
sto orde be provided dis questionin
ck ring with the cus g
are stoc following: sio  Written
pro ks n test
ces  Han  Reference  Rol
sed dlin s/ e-
acc g handouts pla
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Office
ura inco  Use of y

tely min real stock  Si
and g items mu
in stoc  Stock lati
acc ks cards and on
ord  Mai records
anc ntai  Opportuni
e ning ty to deal
wit stoc or link
h k with
co reco internal/ex
mp rds ternal
any suppliers
pro Computer with
ced appropriate
ure software, if any
s
2. Sto
ck
lev
els
are
mai
ntai
ned
and
rec
ord
ed
ens
urin
g
info
rm
atio
n is
co
mpl
ete,
cor
rect
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Office
and
cur
ren
t.
3. Inc
omi
ng
sto
ck
is
che
cke
d
aga
inst
pur
cha
se
and
sup
ply
agr
ee
me
nts
and
all
nec
ess
ary
det
ails
are
rec
ord
ed.
LO3. MANAGE STOCK LOSSES

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1. Stock  Rec Students/  Le  Observati

loss ordi trainees ctu on
es ng must be re-  Interviews
are stoc provided dis /
ident k with the cu questionin
ified loss following: ssi g
and es on  Written
reco  Rep  Referenc  Ro test
rded ortin es/ le-
acco g Handouts pla
rding stoc  Use of y
to k real stock  Si
com loss items mu
pany es  Computer lati
proc  Pre on
edur vent
es. ing
2. Loss stoc
es k
are loss
repo es/s
rted tock
in cont
acco rol
rdan proc
ce edu
with res
com
pany
proc
edur
es.
3. Avoid
able
loss
es
are
ident
ified
and
reas
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Office
ons
behi
nd
thes
e
loss
es
are
esta
blish
ed.
4. Soluti
ons
to
loss
situa
tions
are
reco
mme
nded
and
relat
ed
proc
edur
es
are
impl
eme
nted
to
prev
ent
futur
e
avoi
dabl
e
loss
es.
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LO4. FOLLOW UP ORDERS

1. The  Mo The  Lec  Observatio
deli nito students/trai tur n
ver ring nees must e-  Interviews/
y deli be provided dis questionin
pro veri with the cus g
ces es following: sio  Evaluation
s is  Co n of reports
mo ntro  Reference  Rol submitted
nito llin s/ e-  Written
red g handouts pla test
to sho  Project or y  Review of
ens rtag work  Si workplace
ure es activities mul reports
agr or  Use of atio and
eed out real stock n records
dea of items related to
dlin sto stock
es ck control
are sup prepared
met plie by the
. s candidate
2. Co  Allo
ntin cati
uity ng
of deli
sup veri
ply es
is and
ens sup
ure plie
d s
by
liais
ing
wit
h
coll
eag
ues
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Office
and
sup
plie
rs.
3. Ro
utin
e
sup
ply
pro
ble
ms
are
foll
ow
ed
up
or
refe
rre
d to
the
app
rop
riat
e
per
son
in
acc
ord
anc
e
wit
h
co
mp
any
poli
cy.
4. Sto
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Office
ck
is
dist
ribu
ted
to
agr
eed
loc
atio
ns.
LO5. ORGANIZE AND ADMINISTER STOCKS

1. Stoc  Organi The  Le  Interviews/
ks zing student ctu questionin
are stocks s/traine re- g
orga  Stock es must dis  Evaluation
nized taking/ be cus of reports
at invent provide sio submitted
appr ory d with n  Review of
opria syste the  Rol activities
te ms followin e- undertake
interv  Invent g: pla n by the
als ory y candidate
accor report  Refer  Si
ding s ences mu
to  Hando lati
comp uts on
any  Projec
polic t or
y and work
proc activiti
edur es
es.  Acces
2. Stoc s to
ktaki stock
ng rooms
resp and
onsib real
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Office
ilities stock
are items
alloc
ated
to
staff.
3. Accu
rate
stock
repor
ts
are
prod
uced
withi
n
desig
nate
d
timeli
nes.
UNIT OF COMPETENCY : TRAIN SMALL GROUPS

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MODULE TITLE : TRAINING SMALL GROUPS
MODULE DESCRIPTOR : This module covers the requirements for planning,

delivering and reviewing training provided for the
purposes of developing competency on a one-to-one or
small group basis.
LO1. Prepare for trainings
LO2. Deliver training
LO3. Provide opportunities for practices
LO4. Review training
LO1. PREPARE FOR TRAINING

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Resources Methods
1. Specif  Trainin The  Lect  Writte
ic g students/t ure- n/ oral
trainin needs rainees disc exami
g analys must be ussi nation
needs is provided on  Obser
are  Desig with the  Role vation
identif ning following: -play  Writte
ied trainin  Simu n
and g and  Referen latio tests
confir develo ces n
med pment  Handout
throug plans s
h  Project
consu or work
ltation activities
with  Access
appro to
priate records,
perso logbook
nnel. s,
2. Traini reports
ng and
object other
ives sources
are of
match informati
ed to on
identif about
y the
comp operatio
etenc n and/or
y the
devel personn
opme el
nt
needs
.
Training
approaches are
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planned and
documented
LO2. DELIVER TRAINING

1. Trai  Diffe The  Le  Observati
ning rent students/tr ctu on
is train ainees re-  Interviews/
con ing must be dis questionin
duct deliv provided cu g
ed ery with the ssi  Written
in a met following: on tests
safe hod  Rol
and s  Referenc e-
acce  How es pla
ssibl to  Handouts y/
e con  Access gro
envi duct to up
ron train records, trai
men ing logbooks, nin
t. prog reports, g
2. Trai ram organizat act
ning s ional iviti
deliv  Pres plans es
ery enta and other an
met tion sources d
hod skill of ex
s s informati erc
appr and on about ise
opri prop the s
ate er operation  Si
to use and/or mu
the of the lati
parti equi personne on
cipa pme l
nt(s) nt  OHP/
nee  Strat Compute
ds, egie r/LCD
train s  Audio
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Office
er and visual
avail tech learning
abilit niqu materials
y, es  Training
locat whic materials
ion h
and facili
reso tate
urce the
s lear
are ning
sele proc
cted ess
.
3. Strat
egie
s
and
tech
niqu
es
whic
h
facili
tate
the
lear
ning
proc
ess
are
emp
loye
d.
4. Trai
ning
obje
ctive
s,
seq
uen
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Office
ce
of
activ
ities
and
asse
ssm
ent
proc
esse
s
are
disc
usse
d
with
train
ing
parti
cipa
nt(s)
.
5. Syst
ema
tic
appr
oac
h to
train
ing
is
und
erta
ken
to
mee
t
spec
ific
nee
ds
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Office
of
train
ing
parti
cipa
nt(s)
.
LO3. PROVIDE OPPORTUNITIES FOR PRACTICES

1. Prac  Imp The  Lec  Observatio
tice orta students/ ture n
oppo nce trainees -  Interviews/
rtunit of must be disc questioning
ies prac provided ussi  Evaluation
are tice with the on of reports
provi in following  Rol submitted
ded the : e-  Written
to wor play tests
ensu kpla  Refere /
re ce nces sim
that  Wor  Hando ulati
the king uts on
parti on a  Project  Cas
cipa proj or work e
nts ect activiti stu
achi es dies
eve
the
com
pone
nts
of
com
pete
ncy.
2. Vari
ety
of
meth
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Office
ods
for
enco
uragi
ng
learn
ing
is
impl
eme
nted
to
meet
the
indivi
dual
need
s of
parti
cipa
nts.
LO4. REVIEW TRAINING

1. Partic  Imp The  Lectu  Observati
ipant orta student re- on
s are nce s/traine discu  Interviews
enco of es must ssion /
urage eval be  Role- questionin
d to uati provide play/ g
self- ng d with simul  Evaluation
evalu prog the ation of reports
ate ram followin  Case submitted
perfo s g: studie  Written
rman  Met s tests
ce hod  Traini
and s of ng
areas eval materi
for uati als
impro ng  Refer
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Office
veme prog ences

nt are ram  Hand
identi s outs
fied.  Perf  Projec
2. Partic orm t or
ipant anc work
s’ e activiti
readi revi es
ness ew  Recor
for and ds,
asse anal logbo
ssme ysis oks,
nt is report
monit s and
ored other
and sourc
assist es of
ance inform
is ation
provi about
ded the
with trainin
the g
collec
tion
of
evide
nce
for
satisf
actor
y
perfo
rman
ce.
3. Traini
ng is
evalu
ated
again
st
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Office
objec
tives
in the
conte
xt of
self-
asse
ssme
nt,
partic
ipant
feedb
ack,
super
visor
com
ment
s and
meas
urem
ents.
4. Traini
ng
detail
s are
recor
ded
accor
ding
to
enter
prise
and
legisl
ative
requir
emen
ts.
5. Resul
ts of
evalu
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Office
ation
are
utilize
d to
guide
furthe
r
traini
ng.
UNIT OF COMPETENCY : ESTABLISH AND CONDUCT BUSINESS

RELATIONSHIPS
MODULE TITLE : ESTABLISHING AND CONDUCTING

BUSINESS RELATIONSHIPS
MODULE DESCRIPTOR : This module deals with the skills and knowledge required
to manage business relationships with customers or
suppliers within a tourism or hospitality context. It focuses
on the relationship building and negotiation skills.
SUMMARY OF LEARNING OUTCOMES
LO1. Establish and conduct business relationships.
LO2. Conduct negotiations.
LO3. Make formal business agreements.
LO4. Foster and maintain business relationships.

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UNIT OF COMPETENCY : ESTABLISH AND CONDUCT BUSINESS

RELATIONSHIPS
MODULE TITLE : ESTABLISHING AND CONDUCTING

BUSINESS RELATIONSHIPS
to manage business relationships with customers or
suppliers within a tourism or hospitality context. It focuses
on the relationship building and negotiation skills.
LO1. Establish and conduct business relationships.
LO2. Conduct negotiations.
LO3. Make formal business agreements.
LO4. Foster and maintain business relationships.

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LO1. ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS

1. Rela  Type The  Le  Observati
tions s of students/tr ct on
hips forma ainees ur  Interview
are l must be e- s/
esta agree provided dis questioni
blish ment with the cu ng
ed in s following: ssi  Evaluatio
a  Estab on n of
man lishin  Writing  Ro reports
ner g and materials le- submitted
that buildi  Referenc pl Written tests
pro ng es/ ay
mote busin Handouts  Si
s ess  Relations m
good conta hip- ul
will cts building ati
and  Cond and on
trust ucting negotiati
betw succe on
een ssful activities
the busin with a
ente ess range of
rpris negot individual
e, its iation s with
cust s whom
ome  Com the
rs munic candidat
and ation e has an
supp skills actual or
liers. and potential
2. Trus techni business
t and ques relations
resp  Interp hip.
ect erson
are al
built skills
in
busi
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Office
ness
relati
onsh
ips
thro
ugh
use
of
effec
tive
com
muni
catio
n
skills
and
tech
niqu
es
3. Opp
ortu
nitie
s to
main
tain
regul
ar
cont
act
with
cust
ome
rs
and
supp
liers
are
ident
ified
and
take
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Office
n up.
LO2. CONDUCT NEGOTIATIONS

1. Neg  Profes The  Le  Observati
otiat sional students/t ct on
ions busine rainees ur  Interview
are ss must be e- s/
con negotia provided di questioni
duct tions with the sc ng
ed proced following: us  Evaluatio
in a ures si n of
busi  Effectiv  Writing on reports
nes e material  R submitted
s- negotia s ol
like ting  Handout e-
and skills s/ pl
prof and brochur ay
essi techniq es  Si
onal ues  Sales m
man  Presen kit/portfo ul
ner ting a lios ati
withi propos  OHP/ on
n al/Busi compute
the ness r/LCD
rele propos  Relation
vant al ship-
cult present building
ural ation and
cont skills negotiati
ext. on
2. Neg activities
otiat with a
ions range of
are individu
con als with
duct whom
ed the
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Office
in candidat
the e has an
cont actual or
ext potential
of busines
the s
curr relations
ent hip.
ente
rpris
e
mar
keti
ng
focu
s.
3. Ben
efits
for
all
parti
es
in
the
neg
otiat
ion
are
max
imiz
ed
thro
ugh
use
of
esta
blish
ed
tech
niqu
es
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Office
and
in
the
cont
ext
of
esta
blish
ing
long
term
relat
ions
hips
.
4. Fee
dba
ck
and
inpu
t
from
colle
agu
es
are
inco
rpor
ated
into
the
neg
otiat
ion.
5. The
resu
lts
of
neg
otiat
ions
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Office
are
com
mun
icat
ed
to
appr
opri
ate
colle
agu
es
and
stak
ehol
ders
withi
n
the
appr
opri
ate
time
fram
es.
LO3. MAKE FORMAL BUSINESS AGREEMENTS

 Impo  Lec  Interview
1. Agr rtanc The ture s/
ee e of students/tr - questioni
me contr ainees disc ng
nts acts/ must be ussi  Evaluatio
are MOA provided on n of
con  Prep with the  Rol reports
firm aring following: e- submitted
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ed contr play  Written

in acts/  Writing  Sim tests
writi MOA materials ulati
ng  Legal  Referenc on
usin issue es/  Cas
g s in Handouts e
for prep  Sample stu
mal aring agreeme dy/
con contr nts and writt
trac acts contracts en
ts  Compute exe
and r rcis
in es
acc
ord
anc
e to
ent
erpr
ise
req
uire
me
nts.
2. App
ropr
iate
app
rov
als
for
all
asp
ects
of
for
mal
agr
ee
me
nts
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Office
are
che
cke
d
and
obt
ain
ed
in
acc
ord
anc
e
with
ent
erpr
ise
pro
ced
ure
s.
3. The
nee
d
for
spe
ciali
st
advi
ce
in
the
dev
elo
pm
ent
of
con
trac
ts is
ide
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Office
ntifi
ed
and
sou
ght
whe
re
app
ropr
iate
.
LO4. FOSTER AND MAINTAIN BUSINESS RELATIONSHIPS

Resources Methods
1. Informa  Lega The  Lec  Observati
tion l student tur on
needed issu s/traine e-  Interview/
to es in es must dis questionin
maintai the be cus g
n perf provide sio  Evaluatio
sound orm d with n n of
busine ance the  Rol reports
ss of followin e- submitted
relation oblig g: pla Written tests
ships ation y
are s in  Writin  Si
pro- the g mul
actively contr materi atio
sought, act als n
review  Build  Refere  Ca
ed and ing nces se
acted and  Hando stu
upon. main uts dy
2. Agree taini  Sampl
ments ng e
are relati agree
honore onsh ments
d within ips and
the contra
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Office
scope cts
of
individu
al
respon
sibility.
3. Adjust
ments
to
agreem
ents
are
made
in
consult
ation
with
the
custom
er/supp
lier and
informa
tion is
shared
with
approp
riate
colleag
ues.
4. Relatio
nships
are
nurture
d
through
regular
contact
.
UNIT OF COMPETENCY : PLAN AND PREPARE FOOD FOR ALA CARTE &
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BUFFETS
MODULE TITLE : ALA CARTE AND BUFFET FOOD PREPARATION
MODULE DESCRIPTOR : This module deals with the knowledge, skills, behavior
and motivations required to plan and prepare foods for
ala carte and buffet situations.
LO1. Plan ala carte and buffet items
LO2. Prepare, produce and present foods for ala carte and buffets
LO3. Store ala carte and buffet items
LO1. PLAN ALA CARTE AND BUFFET ITEMS

1. The  Men The  Writt
ala u students/tr  Lecture/ en
carte plan ainees discussio test
and ning must be n  Prac
buffe for provided  Demonst tical
t is ala with the ration test
plann cart following:  Hands-  Obs
ed e on ervat
accor and  Writing  Video ion
ding buff material viewing  Oral
to ets s ques
enter  Buff  Referen tioni
prise et ces/
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and/ cent recipe ng

or erpi books
custo ece  Handout
mer and s
requi dec  Fully-
reme orati equippe
nts on d
2. Appr mak operatio
opria ing nal
te  Basi commer
food c cial
items prin kitchen
are ciple  Real
selec s of ingredie
ted nutri nts
accor tion
ding  Prin
to ciple
seas s of
on, Foo
budg d&
et, Bev
occa erag
sion e
and Cost
custo Con
mer trol
requi  Foo
reme d
nts. prep
3. Food arati
cost on
is for
calcu ala
lated cart
in e
accor and
danc buff
e ets
with
budg
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Office
et
and
repor
ting
requi
reme
nts
4. Layo
ut
and
displ
ay of
the
buffe
t are
plann
ed, in
accor
danc
e
with
the
type
of
food,
occa
sion
and
desir
ed
them
e.
5. Buffe
t
cente
rpiec
es &
deco
ratio
n are
desig
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Office
ned
orga
nized
and
prod
uced
accor
ding
to
enter
prise
proc
edur
es.
LO2. PREPARE, PRODUCE AND PRESENT FOODS FOR ALA CARTE AND
BUFFETS
1. Appr  Food The  Lecture/  Writt
opri prep students/t discussio en
ate arati rainees n test
met on must be  Demonst  Prac
hods for provided ration tical
of ala with the  Hands- test
cook carte following: on  Obs
ery and  Video ervat
are buffe  Writing viewing ion
used ts material  Oral
to  Buffe s ques
prep t and  Referen tioni
are ala ces ng
mea carte  Handout  Sam
ts, pres s/ pling
poult entat Recipe of
ry, ion books buffe
seaf  Aspi  Fully- t
ood c equippe item
and and d s
othe gelati operatio prep
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r n nal ared
food prep commer by
s for arati cial the
ala on kitchen cand
cart  Meat Real ingredients idate
e carvi
and ng
buff tech
ets. niqu
2. Buff es
et  F&
item B
s Cost
are Cont
glaz rol
ed
with
aspi
c or
gelat
in
prep
arati
ons
acco
rdin
g to
acce
ptabl
e
ente
rpris
e
stan
dard
s
3. Sau
ces
and
garn
ishe
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s
suita
ble
for
ala
cart
e
and
buff
et
food
item
s
are
prod
uced
.
4. Mea
ts
are
carv
ed
and
serv
ed
acco
rdin
g to
ente
rpris
e
stan
dard
s.
5. Hot
and
cold
food
s
are
serv
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ed
and
pres
ente
d
acco
rdin
g to
healt
h
and
hygi
ene
regu
latio
ns.
6. Porti
on
cont
rol is
appli
ed
to
mini
mize
wast
age
and
maxi
mize
profi
t.
7. Foo
d
item
s
are
attra
ctive
ly
and
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taste
fully
arra
nge
d
and
pres
ente
d to
maxi
mize
app
eal.
8. Des
serts
suita
ble
for
ala
cart
e
and
buff
et
pres
enta
tion
are
prep
ared
and
prod
uced
usin
g
stan
dard
and/
or
ente
rpris
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e
recip
es
LO3. STORE ALA CARTE AND BUFFET ITEMS

1. Store  Ho The  Lecture/  Writt
ala ldi students/t discussio en
carte ng rainees n test
and an must be  Demonstr  Practi
buffet d provided ation cal
items sto with the  Hands-on test
hygie rin following:  Video  Obse
nicall g viewing rvatio
y and fo  Writing n
corre od material  Oral
ctly s s quest
befor pr  Referen ionin
e and op ces g
after erl  Handout
the y s
servi  Fully-
ce equippe
time d
at a operatio
safe nal
temp commer
eratu cial
re. kitchen
2. Prop  Real
er ingredie
portio nts/food
ning items
for
stora
ge
must
be
under
taken
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,
toget
her
with
dates
to
facilit
ate
“first
in,
first
out”
proce
dures
.
UNIT OF COMPETENCY : PLAN AND CONTROL MENU-BASED CATERING
MODULE TITLE : PLANNING AND CONTROLLING MENU-BASED

CATERING
MODULE DESCRIPTOR : This module deals with the basic planning, preparing and
controlling of menu-based catering within established
enterprise systems.

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LO1. Plan and prepare menus.
LO2. Control menu-based catering.
LO3. Practice portion control.
LO1. PLAN AND PREPARE MENUS

Resources Methods
1. Enterp  Menu The  Lecture/  Writt
rise Plan students Discussi en
and/or ning /trainees on test
custo proce must be  Demonst  Prac
mer dures provided ration tical
requir  Kinds with the  Hands- test
ement of followin on  Obs
s are menu g: erva
identifi s tion
ed for  Menu  Writing  Oral
menu struct materi ques
s. ure als tioni
2. Menu  Writi  Refere ng
items ng nces  Eval
are and  Hando uatio
deter desig uts n of
mined ning  Sampl sam
accor the e ples
ding menu menus of
to the s and men
differe  Reci menu us
nt pe/ cards prep
menu Menu ared
planni Costi by
ng
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consid ng the
eratio cand
ns. idate
3. Costs
of
menu
items
are
establi
shed
and
compli
ance
is
ensur
ed
with
enterp
rise
costin
g
constr
aints.
4. Menu
s are
prepar
ed as
requir
ed by
the
enterp
rise,
type
of
cuisin
e or
partic
ular
situati
on
5. Menu
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s are
organi
zed
and
written
using:
 Te
rmi
nol
og
y
ap
pro
pri
ate
to
the
ma
rke
t
an
d
sty
le
of
me
nu.
 Ite
m
de
scr
ipti
on
s
wh
ich
pro
mo
te
me
nu
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ite
ms
LO2. CONTROL MENU-BASED CATERING

Resources Methods
1. Ap  Prod The  Lecture/  Writ
pro uctio students discussi ten
pria n /trainees on test
te sche must be  Demonst  Pra
cat dule provided ration ctic
erin  Reci with the  Hands- al
g pe/ followin on test
con Men g: Video viewing  Oral
trol u que
sys Costi  Writin stio
tem ng g ning
s  Yield materi  Rev
are testin als iew
sel g  Refere of
ect and nces sam
ed porti  Hando ples
and on uts of
use contr  Sampl men
d ol e us,
acc  Contr menus pro
ordi olling , duct
ng labor produc ion
to costs tion sch
ent  Differ sched edul
erp ent ules, es,
rise kitch caterin sec
req en g urity
uire form plans plan
me s and and s
nts. their checkli and
2. Pro uses sts che
duc e.g. cklis
tion
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sch prod ts
edu uctio pre
les n par
are plann ed
pla ing by
nne sheet the
d s, can
givi daily dida
ng kitch te.
con en
sid repor
erat ts,
ion spoil
to age
me repor
nu ts
con
stra
ints
,
ava
ilab
le
equ
ipm
ent,
exp
erti
se
of
lab
or
and
ava
ilab
le
tim
e.
3. Lab
or
cos
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Office
ts
are
con
troll
ed
con
sid
erin
g
the
rost
er,
sch
edu
ling
,
aw
ard
con
diti
ons
and
rate
s.
4. Pro
duc
t
utili
zati
on
and
qua
lity
is
opti
miz
ed
thro
ugh
the
app
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Office
lica
tion
of
port
ion
con
trol
and
effe
ctiv
e
yiel
d
test
ing.
5. Sto
ck
con
trol
me
asu
res
are
app
lied
by
foll
owi
ng
corr
ect
rec
eivi
ng
and
stor
ing
pro
ced
ure
s
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6. Sec
urit
y
pro
ced
ure
s in
foo
d
pro
duc
tion
and
stor
age
are
as
are
app
lied
to
min
imi
ze
risk
s of
thef
t,
da
ma
ge
or
los
s.
LO3. PRACTICE PORTION CONTROL

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1. Corr  R The  Lecture/  Writte
ect ec students/tr discussion n test
porti ip ainees  Demonstr  Practi
onin e must be ation cal
g yi provided  Hands-on test
activ el with the  Video  Obser
ities d following: viewing vation
are te  Oral
ident sti  Writing questi
ified ng material oning
thro  P s
ugh ort  Referen
 W io ces
e n  Handout
i si s
g ze  Fully-
h s equippe
t an d
 V d operatio
o co nal
l ntr commer
u ol cial
m kitchen
e  Real
 C ingredie
o nts/food
u items
n  Calculat
t or
2. Corr
ect
tools
porti
onin
g
are
calc
ulate
d
and
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used
.
UNIT OF COMPETENCY : ORGANIZE BULK COOKING OPERATIONS
MODULE TITLE : ORGANIZING BULK COOKING OPERATIONS
MODULE DESCRIPTOR : This module deals with the skills, knowledge, behavior
and motivations required to provide on-the-job coaching
to colleagues. It reflects the situation in many hospitality
workplaces where “buddy” systems and on job coaching
are extremely common.
SUMMARY OF LEARNING OUTCOMES :
LO1. Plan kitchen operations for bulk cooking.
LO2. Organize production of bulk cooking menus.
LO3. Select systems for bulk cooking.
LO4. Use preparation and cooking techniques appropriate to the bulk cooking system.
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LO1. PLAN KITCHEN OPERATIONS FOR BULK COOKING

1. Qua  Recipe The  Lecture  Wri
ntiti quantificati student / tten
es on/converti s/traine Discuss test
are ng recipes es must ion  Pra
det  Purchasin be  Demon ctic
erm g provide stration al
ined  Mise en d with  Hands- test
and place the on  Ob
acc Preparing and followin  Video ser
urat organizing work g: viewing vati
ely schedules and on
calc workflow plans  Writin  Ora
ulat g l
ed materi que
acc als stio
ordi  Refer nin
ng ences g
to  Hand  Re
reci outs vie
pes  Fully- w
and equip of
spe ped sa
cific operat mpl
atio ional e
ns. comm me
2. Foo ercial nus
d kitche ,
item n pro
s  Real duc
are ingred tion
ord ients/ sch
ere Food edu
d in items les,
corr  Sampl sec
ect e urit
qua menu y
ntiti s, pla
es produ ns
for
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req ction and

uire sched che
me ules, ckli
nts. cateri sts
3. A ng pre
mis plans par
e and ed
en checkl by
plac ists the
e can
list, did
whi ate.
ch
is
clea
r,
com
plet
e
and
app
ropr
iate
to
the
situ
atio
n, is
pre
par
ed
for
foo
d
equi
pm
ent.
A work
schedule and
workflow plan
is designed
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for the
relevant
section of
kitchen to
maximize
teamwork and
efficiency
LO2. ORGANIZE PRODUCTION OF BULK COOKING MENUS

1. Prep  Work The  Lecture/  Writt
arati flow students/ Discussio en
on syste trainees n test
and ms must be  Demonstr  Pract
servi  Main provided ation ical
ce of taini with the  Hands-on test
order ng following:  Video  Obs
s are food viewing ervat
orga quali  Writing ion
nize ty materia  Oral
d for and ls ques
the contr  Refere tioni
relev ol in nces ng
ant all  Hando  Sam
secti stag uts pling
on of es of  Fully- of
the prep equipp dish
kitch arati ed es
en to on in operati prep
enab bulk onal ared
le cooki comme as
smo ng rcial part
oth  Esta kitchen of a
work blishi  Real bulk
flow ng ingredi cooki
and contr ents/fo ng
to ol od oper
mini proc items ation
mize edur .
dela es
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ys. and
2. The syste
sequ ms
ence in
of bulk
dish cooki
es is ng
contr  Purc
olled hasi
to ng,
enab recei
le ving,
smo stori
oth ng,
work holdi
flow ng
and and
mini issui
mize ng
dela proc
ys. edur
3. Quali es in
ty relati
contr on to
ol in bulk
all cooki
stag ng
es of
prep
arati
on is
exer
cised
with
focu
s on
desi
gn,
eye
appe
al
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and
porti
on
size.
4.
Appr
opria
te
recei
ving,
stori
ng
and
clea
ning
proc
edur
es
are
esta
blish
ed
and
corre
ctly
follo
wed
LO3. SELECT SYSTEMS FOR BULK COOKING

Assessment Criteria Contents Conditions/ Methodologies Assessm
Resources ent
Methods
1. Appro  Differe The  Lecture
priate nt students/trai  Discussio
food types nees must n
produc of food be provided  Demonstr
tion produc with the ation
system tion following:  Hands-on
s are syste  Video
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selecte ms  Writing viewing

d for  Kinds materials
bulk of  Reference
cookin cookin s
g g  Handouts
accord equip  Fully-
ing to ment equipped
releva and operation
nt proces al
factors sing commerci
. machi al kitchen
2. Appropriate nes
equipment is
identified to
assist production
and cooking
operations
LO4.USE PREPARATION AND COOKING TECHNIQUES APPROPRIATE TO THE

BULK COOKING SYSTEM
1. Men  Featu The  Lecture/  Writt
u res of students/ Discussio en
item bulk trainees n test
s, cooki must be  Demonstr  Pract
whic ng provided ation ical
h opera with the  Hands-on test
are tions following:  Video  Obse
com  Meth viewing rvati
pati ods  Writing on
ble of materia  Oral
with cooki ls ques
the ng  Refere tionin
type and nces g
of their  Hando
syst effect uts
em s on  Fully-
cho the equipp
sen, nutriti ed
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are onal operati

sele value onal
cted and comme
. qualit rcial
2. Spec y of kitchen
ialty food  Real
reci  Safet ingredi
pes y in ents
are the
prep Kitch
ared en/S
and afe
serv work
ed practi
taki ces
ng
into
acc
ount
the
type
of
food
serv
ice
syst
em.
3. Food
is
prep
ared
usin
g
met
hod
s
whic
h
take
into
acc
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ount
the
effe
cts
of
diffe
rent
met
hod
s of
prep
arati
on
on
nutri
tion
qual
ity
and
stru
ctur
e.
4. Syst
ems
and
equi
pme
nt
are
safe
ly
and
hygi
enic
ally
use
d.
UNIT OF COMPETENCY : PREPARE PATES AND TERRINES

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MODULE TITLE : PATE AND TERRINE PREPARATION
MODULE DESCRIPTOR : This module deals with the specialist skills and
knowledge, skills, behavior and motivations required to
prepare pates and terrines
SUMMARY OF LEARNING OUTCOMES :
LO1. Prepare pates and terrines.
LO2. Present pates and terrines.
LO3. Develop new recipes.
LO1. PREPARE PATES AND TERRINES

Resources Methods
1. A  Type The  Lecture  Writt
range s of students/t  Demon en
of Pate rainees stration test
pates s must be  Hands-  Pract
and and provided on ical
terrine Terri with the  Video test
s are nes following: viewing  Direc
prepar  Ingre t
ed dient  Recipe obse
accord s for s of rvati
ing to pate pates on of
standa and and the
rd terrin terrines candi
recipe e  Fully- date
s. maki equippe using
2. Appro ng d tech
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priate  Pate operati niqu

ingredi and onal es to
ents terrin comme prep
are e rcial are
selecte prep kitchen pate
d for arati Real s
produc on ingredients/food and
tion of  Han items terrin
pates dling es.
and of  Oral
terrine pate ques
s. s tionin
3. Lining and g
of terrin  Sam
mould es pling
s for  Mac of
pates hine pate
and s s
terrine and and
s are equi terrin
prepar pme es
ed nt in prep
using pate ared
suitabl and
e terrin
ingredi e
ents. prep
4. A arati
range on
of
bindin
g
agents
and
proces
ses
are
used
in the
prepar
ation
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of
basic
forcem
eat.
5. A
range
of
pastrie
s
suitabl
e for
pate
en
croute
are
prepar
ed and
correct
ly
handle
d to
ensure
high
quality
and
attracti
ve
presen
tation.
6. Specia
lized
equip
ment
and
machi
nery
for
makin
g
pates
and
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terrine
s are
correct
ly and
safely
operat
ed
accord
ing to
manuf
acturer
’s
instruc
tions.
LO2. PRESENT PATES AND TERRINES

Resources Methods
1. Pates  Use The 
Lectur  Prac
and s of students/tra e tical
terrin pate inees must  Demo test
es s be provided nstrati  Dire
are and with the on ct
attrac terri following:  Hands obse
tively nes -on rvati
prese  Pre  Reference Video viewing on of
nted sent s/recipes the
for ing  Handouts cand
vario pate  Fully- idate
us s equipped usin
uses and operation g
includ terri al tech
ing, nes commerci niqu
but al kitchen es to
not  Real prep
limite ingredient are
d to s pate
appet s
izers, and
entre terrin
es or es.
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buffet  Oral
s. ques
2. Pates tioni
and ng
terrin  Sam
es pling
are of
appro pate
priate s
ly and
decor terrin
ated es
giving prep
consi ared
derati
on to
conte
mpor
ary
tastes
,
color
prese
ntatio
n and
eye
appe
al.
LO3. DEVELOP NEW RECIPES

Resources Methods
1. Recip  Deve The  Lectur  Writte
es for lopin students/t e n test
pates g rainees  Produ  Practi
and new must be ct cal
terrine recip provided experi test
s are es for with the ments  Obser
develo pates following:  Hand vation
ped and s-on  Oral
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using terrin  Writing  Video questi

a es material viewin oning
range Recipe s g
of testing  Referen
suitabl ces
e  Different
produ pate
cts and
giving terrine
consid recipes
eratio  Handout
n to s
tastes  Fully-
and equippe
prese d
ntatio operatio
n. nal
2. New commer
recipe cial
s for kitchen
pates  Real
and ingredie
terrine nts
s are
tested
for
taste,
yield
and
custo
mer
accept
ance.
UNIT OF COMPETENCY : PLAN, PREPARE AND DISPLAY A BUFFET
MODULE TITLE : BUFFET PLANNING AND DESIGN

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MODULE DESCRIPTOR : This module deals with the advanced skills and
knowledge required to design, plan, prepare and display
a buffet creatively.
LO1. Plan and design a buffet
LO2. Prepare for the buffet
LO3. Display food items
LO4. Present buffet in a safe and hygienic manner
LO1. PLAN AND DESIGN A BUFFET

Resources Methods
1. Total  Buffet The  Evalu
conce conce students/  Lectur ation
pt, pts, trainees e of a
food them must be  Discus buffet
items es or provided sion (cont
and occas with the  Demo ent
displa ions following: nstrati and
ys  Plann on prese
are ing a  Writing  Hands ntatio
desig buffet materia -on n)
ned accor ls  Video plann
as ding  Refere viewin ed
requir custo nces g and
ed, in mer  Hando coordi
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consu requir uts nated

ltation emen  Fully- by the
with ts equipp candi
custo  Buffet ed date.
mers menu operati  Oral
and planni onal or
other ng comme writte
relev rcial n
ant kitchen questi
perso  Real ons
nnel. ingredi  Practi
2. Buffet ents cal
s are  List of test
plann buffet  Obser
ed food vation
accor items
ding
to the
requir
ed
them
e or
occas
ion, in
consu
ltation
with
custo
mers
and
other
relev
ant
perso
nnel.
3. An
appro
priate
range
and
qualit
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Office
y of
food
items
are
select
ed
and
organ
ized
giving
consi
derati
on to
qualit
y and
price
accor
ding
to the
enter
prise
or
custo
mer
requir
emen
ts.
LO2. PREPARE FOR THE BUFFET

Resources Methods
1. Appro  Differ The  Lectur  Writt
priate ent students/t e en
servic types rainees  Demo test
e of must be nstrati  Pract
equip buffet provided on ical
ment, servic with the  Hands test
servic e following: -on  Obs
e ware  Video ervat
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ware and  Writing viewin ion

and equip material g  Oral
linen ment s ques
are  Buffet  Referen tioni
select decor ces ng
ed to ations  Handout
displa and s
y food center  Fully-
and piece equippe
decor s d
ations  Buffet operatio
. set nal
2. Table ups commer
s and  Creati cial
servic ve kitchen
e Cook  Real
points ery ingredie
are  Buffet nts/buffe
plann prese t items
ed ntatio  Buffet
and ns service
arran and ware
ged show and
so buffet equipme
they s nt
are
 Buffet
suitab
tables
le for
buffet
displa
y and
servic
e
accor
ding
to
establ
ishme
nt
requir
emen
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Office
ts,
occas
ion
and
efficie
nt
safe
custo
mer/s
taff
acces
sibility
.
3. Food
prese
ntatio
n is
prepa
red or
organ
ized
with
artisti
c flair
and
accor
ding
to
establ
ishme
nt
stand
ards
or
custo
mer
requir
emen
ts.
4. Appro
priate
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Office
and
attrac
tive
decor
ations
and
cente
rpiece
s are
select
ed
and
prepa
red or
organ
ized
as
requir
ed.
5. All
prepa
ration
s and
arran
geme
nts
for
buffet
are
coordi
nated
to all
conce
rned
indivi
duals.
LO3. DISPLAY FOOD ITEMS

Resources Methods
1. Food The  Lectur  Writte
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Office
items  Buffe students/ e n test

are t trainees  Discus  Practi
display pres must be sion cal
ed with entat provided  Demo test
a sense ion with the nstrati  Obse
of  Prep following on rvatio
artistry aring :  Hands n
to food -on  Oral
create garni  Refere  Video quest
custom shes nces viewin ionin
er  Buffe  Hando g g
appeal. t uts  Evalu
2. Garnish servi  Fully- ation
es and ce equipp of a
accomp ed buffet
animen operati (cont
ts are onal ent
used to comme and
enhanc rcial prese
e taste kitchen ntatio
and  Real n)
appeal. ingredi
3. Buffet ents
service  Food
is items
supervi for
sed to garnish
ensure ing
that
food
items
are
replenis
hed
and
that the
total
display
remain
s neat
and
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Office
attractiv
e.
LO4. PRESENT BUFFET IN A SAFE AND HYGIENIC MANNER

Resources Methods
1. Poten  Food The  Lectur  Writt
tial Safety students/ e en
health and trainees  Demo test
probl Sanitat must be nstrati  Pract
ems ion provided on ical
throu  Types with the  Hands test
gh of following: -on  Obse
cross- Food  Video rvati
conta borne  Refere viewin on
minati Conta nces g  Oral
on minati  Hando ques
and on uts tionin
food  Holdin  Fully- g
spoila g equipp
ge buffet ed
are foods operati
identif properl onal
ied y comme
and rcial
appro kitchen
priate  Real
preve ingredi
ntive ents
meas  Buffet
ures display
are
taken
to
elimin
ate
these
risks.
2. Food
on
displa
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Office
y is
kept
at
temp
eratur
e
levels
as
presc
ribed
by
legisl
ation.
UNIT OF COMPETENCY : SELECT, PREPARE AND SERVE SPECIALIZEDFOOD

ITEMS
MODULE TITLE : PREPARING AND SERVING SPECIALIZED FOOD

ITEMS
to plan, prepare and present food items at an advanced
and specialized level, using a variety of non-standard
food items and the related specialized techniques. It
covers the preparation and service of specialty cuisines
as part of a general menu as well those offered by
enterprises which specialize in particular menu items
LO1. Select specialized food items.

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LO2. Plan menus and/or promotional strategies.
LO3. Prepare and present (dishes using) specialized food items.
LO4. Implement hygienic and safe practices.
LO1. SELECT SPECIALIZED FOOD ITEMS

Resources Methods
1. Suitab  Kind The  Lecture  Writt
le s of students/t  Discus en
suppli spec rainees sion test
ers of ialize must be  Demon  Practi
speci d provided stration cal
alized food with the  Hands- test
food item following: on  Oral
items s  Video quest
are  Sele  Writing viewing ionin
sourc cting material g.
ed as spec s
requir ialize  Referen
ed. d ces
2. Suppli food  Handout
ers item s
are s  Fully-
select  Purc equippe
ed hasi d
taking ng operatio
into and nal
consi stora commer
derati ge cial
on the proc kitchen
qualit edur  Real
y and es ingredie
price nts/food
of items
produ
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Office
cts
and
enterp
rise
requir
ement
s.
3. Appro
priate
purch
asing
and
storag
e
proce
dures
are
practi
ced to
minim
ize
wasta
ge.
LO2. PLAN MENUS AND/OR PROMOTIONAL STRATEGIES

1. Spec  Planning The  Lectu  Writ
ialize menus students/tr re ten
d with ainees  Demo test
men specializ must be nstrat  Pra
us ed food provided ion ctic
and items with the  Hand al
men  Menu following: s-on test
u Costing  Video  Obs
item  Developi  Writing viewi erva
s are ng new material ng tion
plan recipes s  Oral
ned using  Referen que
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Office
to specializ ces/ stio

meet ed food recipes ning
enter items  Fully-
prise The equippe
and students/tr d
cust ainees operatio
omer must be nal
requi provided commer
reme with the cial
nts following: kitchen
and  Real
appr  Writing ingredie
opria material nts/Food
te s items
bala  Referen  Sample
nce ces/ menu
or recipes and
integ  Fully- promotio
ratio equippe nal
n d material
with operatio s
other nal
item commer
s is cial
achi kitchen
eved  Real
. ingredie
2. Men nts/Food
us or items
prom  Sample
otion menu
al and
strat promotio
egie nal
s are material
deve s
lope
d to
incor
porat
e or
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Office
focu
s on
spec
ialize
d
food
item
s.
3. Men
u
item
s are
price
d to
achi
eve
satis
facto
ry
profit
level
s
and
satis
fy
enter
prise
requi
reme
nts.
4. Seas
onal
avail
abilit
y is
take
n
into
acco
unt
whe
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Office
n
deve
lopin
g
men
us
and
prom
otion
al
strat
egie
s.
5. New
men
u
item
s or
dish
es
are
creat
ed
usin
g
spec
ialize
d
food
s
and
takin
g
into
cons
idera
tion
the
char
acter
istics
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Office
of
varie
ties
of
food
item
s,
eatin
g
char
acter
istics
and
taste
.
LO3. PREPARE AND PRESENT (DISHES USING) SPECIALIZED FOOD ITEMS

Resources Methods
1. Specia  Prep The  Lecture  Writt
lized aring students/t  Demon en
food spec rainees stration test
items ialize must be  Hands-  Practi
are d provided on cal
prepar food with the  Video test
ed item following: viewing  Obse
ensuri s rvatio
ng  Pres  Writing n
appro entin material  Oral
priate g s quest
flavor spec  Referen ionin
combi ialize ces g.
nation d  Handou
s, food ts
aesthe item  Fully-
tic s equippe
charac  Pres d
teristic ervin operatio
s and g nal
taste. spec commer
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2. Dishes ialize cial

are d kitchen
cooke food Real ingredients
d in a item
variety s
of
styles
as
requir
ed by
the
menu,
enterp
rise,
custo
mer
prefer
ences.
3. Food
items
are
appro
priatel
y
presen
ted to
maxim
ize
appeal
.
4. Foods
are
preser
ved
where
appro
priate,
using
suitabl
e
techni
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Office
ques.
LO4. IMPLEMENT HYGIENIC AND SAFE PRACTICES

1. Pote  Food The  Lecture  Writte
ntial safet students/t  Demon n test
hygie y rainees stration  Practi
ne  Prev must be  Hands- cal
and entin provided on test
safet g with the  Video  Obse
y healt following: viewing rvatio
probl h n
ems and  Writing  Oral
are safet material questi
identi y s oning
fied haza  Referen .
and rds in ces
appr the  Handou
opriat prep ts
e arati  Fully-
preve on of equippe
ntativ speci d
e alize operatio
meas d nal
ures food commer
are items cial
taken  Stori kitchen
to ng  Real
elimi speci ingredie
nate alize nts
risk d
in the food
prep items
aratio .
n of
speci
alize
d
food
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Office
items
.
2. Speci
alize
d
food
items
are
store
d
hygie
nicall
y and
corre
ctly.
UNIT OF COMPETENCY : SELECT, PREPARE AND SERVE SPECIALTY

CUISINES
MODULE TITLE : PREPARING AND SERVING SPECIALTY CUISINES
in the preparation and service of a range of specialized
items offered by enterprises which specialize in particular
cuisine style.
LO1. Plan specialized cuisine.
LO2. Select and purchase food for menu items.
LO3. Select and use equipment and techniques for preparation, cooking and service.
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LO4. Prepare, cook and serve a range of menu items.
LO5. Implement safe and hygienic practices.
LO1. PLAN SPECIALIZED CUISINE

Resources Methods
1. Authe  Types The  Lectur  Writt
ntic of students/tr e en
menu specia ainees  Discu test
s and lized must be ssion  Prac
menu cuisin provided  Demo tical
items es with the nstrati test
are  Stand following: on  Obs
plann ard  Hands ervat
ed for food  Writing -on ion
a items materials  Video  Oral
speci for  Referenc viewin ques
alized differe es/ g tioni
cuisin nt menus ng
e to cuisin  Handout
meet es s
enter  Planni  Fully-
prise ng equipped
and consid operation
custo eratio al
mer ns commerc
requir when ial
emen devel kitchen
ts. oping  Real
2. Seas and ingredien
onalit choosi ts
y and ng  Specializ
gener menu ed and
al items ethnic
availa for a recipes
bility
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Office
of specia
ingre lized
dient cuisin
s are e
taken  Devel
into oping
acco menu
unt and
when promo
devel tional
oping materi
menu als for
s and specia
choo lized
sing cuisin
menu es
items  Choos
. ing
3. Menu the
items right
are décor
price and
d to settin
achie g
ved accor
satisf ding
actor to
y specia
profit lized
levels cuisin
and es
satisf
y
enter
prise
requir
emen
ts.
4. Menu
s and
prom
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Office
otion
al
mater
ials
are
devel
oped
to
focus
on
menu
items
within
a
speci
alized
cuisin
e.
5. Déco
r and
settin
g are
plann
ed
accor
ding
to
speci
alized
cuisin
e,
cultur
al
consi
derati
ons
and
enter
prise
focus
.
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LO2. SELECT AND PURCHASE FOOD FOR MENU ITEMS

Resources Methods
1. Menu  Choo The  Lecture  Writte
items, sing students/t  Discus n test
which appr rainees sion  Practi
are opria must be  Demon cal
appro te provided stration test
priate men with the  Hands-  Obse
to the u following: on rvatio
cuisin items Video viewing n
e acco  Writing  Oral
styles, rding material quest
are to s ionin
select cuisi  Referen g
ed ne ces
taking style  Handou
into s ts
consid  Choo  Ethnic
eratio sing menus
n and and
quality selec recipes
, ting
price, the
seaso right
nal suppl
availa iers.
bility
and
enterp
rise
requir
ement
s.
2. Suitab
le
suppli
ers of
stand
ard
and
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Office
specia
lized
food
items
are
sourc
ed.
3. Suppli
ers
are
select
ed
accor
ding
to
quality
, price
and
enterp
rise
requir
ement
s.
4. Wasta
ge is
minimi
zed
throug
h
appro
priate
purch
ase
and
storag
e,
taking
into
accou
nt any
specia
Document Code
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Office
l
requir
ement
s.
LO3. SELECT AND USE EQUIPMENT AND TECHNIQUES FOR PREPARATION,

COOKING AND SERVICE
Resources Methods
1. Speci  Type The  Lecture  Writt
alized s of students/t  Discus en
utensi equi rainees sion test
ls and pme must be  Demon  Practi
cooki nt provided stration cal
ng and with the  Hands- test
equip uten following: on  Obse
ment sils  Video rvatio
are used  Writing viewing n
identif to material  Oral
ied prod s quest
and uce  Referen ionin
used auth ces g
to entic  Handou
produ ethni ts
ce c  Fully-
authe cuisi equippe
ntic nes. d
menu  Prep operatio
items. arati nal
2. Appro on commer
priate meth cial
prepa ods kitchen
ration and  Real
metho cooki ingredie
ds ng nts/food
and tech items
utensi niqu
ls are es
used used
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Office
accor in
ding speci
to the alize
style d
and cuisi
requir nes
ement
s of
the
cuisin
e.
3. Table
s are
set
and
decor
ated
accor
ding
to
cuisin
e and
enterp
rise
requir
ement
s.
LO4. PREPARE, COOK AND SERVE A RANGE OF MENU ITEMS

Resources Methods
1. A  Cultural The  Writt
range awaren students  Lectur en
of ess on /trainees e test
authen the must be  Discu  Prac
tic custom provided ssion tical
menu s, with the  Demo test
items traditio followin nstrati  Obs
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are ns and g: on erva

prepar rituals  Hand tion
ed and involve  Writin s-on Oral
cooked d in the g  Video questioning
using menu materi viewin
prepar plannin als g
ation, g and  Refere
cooker other nces
y and aspects  Hando
service of the uts
techniq food  Fully-
ues. prepara equipp
2. Cultura tion of ed
l differen operati
require t onal
ments religiou comm
and s or ercial
major cultural kitche
issues groups n
are  Speciali Real
observ zed ingredients
ed in menu
the terms
prepar  Food
ation, garnish
cookin es and
g and accomp
service animen
or ts
special
ized
cuisine
s.
3. Approp
riate
accom
panime
nts and
garnish
es
require
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Office
d are
prepar
ed for
specifi
c menu
items.
4. Menu
items
are
served
in
correct
sequen
ce,
using
approp
riate
accom
panime
nts and
garnish
es.
LO5. IMPLEMENT SAFE AND HYGIENIC PRACTICES

1. Pote  Food The  Lecture  Writte
ntial Sanit students/t  Discus n test
hygie ation rainees sion  Practi
ne and must be  Demon cal
and Safet provided stration test
safet y with the  Hands-  Obse
y  HAC following: on rvatio
probl CP  Video n
ems  Stora  Writing viewing  Oral
are ge material questi
identi Proc s oning
fied edur  Referen
and es ces
appr  Handou
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Office
opriat ts
e  Fully-
preve equippe
ntativ d
e operatio
meas nal
ures commer
are cial
taken kitchen
to  Real
elimi ingredie
nate nts
risks  Food
in items
prod
ucing
speci
alize
d
cuisi
nes.
2. Food
s are
store
d
corre
ctly
accor
ding
to
healt
h
regul
ation
s.
UNIT OF COMPETENCY : MONITOR CATERING REVENUE AND COSTS
MODULE TITLE : MONITORING CATERING REVENUE AND COSTS

Document Code
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to establish and monitor the costs involved in operating a
food service operation.
LO1. Establish and maintain purchasing and ordering system.
LO2. Establish and maintain financial control system.
LO3. Maintain production control system.
LO4. Select and utilize technology.
LO1. ESTABLISH AND MAINTAIN PURCHASING AND ORDERING SYSTEM

Resources Methods
1. Appro  Purc The  Lecture  Writte
priate hasin students/t  Written n test
basic g, rainees exercis  Practi
syste recei must be es cal
ms ving, provided  Demon test
for storin with the stration  Obse
purch g, following:  Hands- rvatio
asing and on n
and issuin  Writing  Video  Oral
orderi g material viewing quest
ng proce s ionin
are dures  Referen g
establ  Inven ces
ished tory  Handou
and and ts
imple stock
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Office
ment contr  Fully-

ed to ol equippe
maxi syste d
mize ms operatio
qualit  Reco nal
y and rds commer
minim Keepi cial
ize ng kitchen
costs  Intern  Real
and al ingredie
wasta contr nts
ge. ol  Food
2. Syste items
ms  Sample
for forms
storin used in
g purchas
food ing,
items receivin
are g,
establ issuing
ished and
and storing
maint
ained
to
avoid
deteri
oratio
n,
wasta
ge,
theft
and
spoila
ge.
Stock records are
systematically and
regularly updated
following
established
standard
operational
Document Code
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procedures
LO2. ESTABLISH AND MAINTAIN FINANCIAL CONTROL SYSTEM

Resources Methods
1. Depart  Basic The  Lectu  Writte
mental Acco students/tr re n test
and unting ainees  Disc  Oral
operati syste must be ussio questi
onal ms provided n oning
incom  Prepa with the  Writt  Case
e ring following: en studie
statem financ exerc s
ents ial  Writing ises
are report material
prepar s s
ed as  Forec  Referen
per asting ces
establi and  Handout
shed Budg s
standa eting  Fully-
rd equippe
operati d
onal operatio
proced nal
ures. commer
2. Budge cial
t kitchen
foreca Sample financial
sts are and cost control
deter records
mined
within
define
d
fiscal
period
s and
any
variati
ons
are
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adequ
ately
explai
ned.
Financial
records updated
and effectively
utilized
LO3. MAINTAIN PRODUCTION CONTROL SYSTEM

1. Food  Food The  Lecture  Writt
contr prod students/t  Discuss en
ol uctio rainees ion test
and n must be  Demon  Pract
produ plann provided stration ical
ction ing with the  Hands- test
sche  Sale following: on  Oral
dules s  Video quest
are monit  Writing viewing ionin
devel oring material g
oped  Rost s  Case
and ering  Referen studi
maint staff ces es
ained  Deve  Handout
to lopin s
maxi g  Fully-
mize sales equippe
efficie forec d
ncy asts operatio
and nal
mini commer
mize cial
waste kitchen
.  Kitchen
2. Work forms,
flows schedul
and es and
staff workshe
roster ets
ing is
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desig
ned
to
mini
mize
unit
labor
cost.
3. Daily
sales
are
accur
ately
monit
ored
to
make
timely
adjus
tment
s to
menu
s to
reflec
t
custo
mer
prefer
ence
s.
LO4. SELECT AND UTILIZE TECHNOLOGY

1. Appr  Types The  Lectu  Writte
opriat and students/tr re n test
e kinds ainees  Discu  Practi
comp of must be ssion cal
uter electr provided  Hand test
syste onic with the s-on  Oral
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ms machi following: exerc questi

and nes, ises oning
busin syste  Writing
ess ms materials
mach and  Referenc
ines softwa es
are re  Handout
select applic s
ed ations  Compute
and used rs with
utilize a food appropri
d for servic ate
ease e software
and operat
efficie ion
ncy.  Comp
Appropriately uter
software is applic
selected ations
according to the
needs of the
establishment
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ESTABLISH AND IMPLEMENT PROCEDURES FOR QUALITY CONTROL

LO1..
Resources Methods
1. Approp  Qualit The  Lectur  Writt
riate y students/ e en
proced contr trainees  Discus test
ures ol in must be sion  Pract
are all provided  Demo ical
applied phase with the nstrati test
to s of following on  Oral
ensure the :  Hands ques
the food -on tioni
quality prepa  Writing  Video ng
of ration materi viewin  Obs
menu  Qualit als g ervat
items y  Refere ion
with contr nces
regard ol  Hando
to: syste uts
- Ra ms  Fully-
w - I equipp
ma S ed
teri O operati
als onal
- Co 9 comme
oki 0 rcial
ng 0 kitchen
pro 1
ces
ses - I
- Por S
tion O
con
trol 1
- Pre 4
sen 0
tati 0
on 1
2. Produc - H
ts and A
service C
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s are C
ensure P
d
consist
ent
with
enterpri
se
require
ments.
Food items are
ensured to match
menu
descriptions.
LO2. MONITOR AND SOLVE QUALITY RELATED PROBLEMS

Resources Methods
1. Proced  Qualit The  Lectur  Writt
ures y students/ e en
are contro trainees  Discus test
applied l must be sion  Oral
to points provided  Demo ques
monito and with the nstrati tioni
r meas following on ng
quality ures :  Hands  Obs
includi in -on ervat
ng: comm  Writing  Video ion
- Ob ercial materia viewin  Revi
ser kitche ls g ew
vat ns.  Refere of
ion  Qualit nces docu
- For y  Hando ment
ma contro uts s
l l  Fully- relat
au syste equipp ed to
dit ms ed quali
s - I operati ty
an S onal syste
d O comme ms
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rev rcial inclu

iew 9 kitchen ding
s 0 polici
- Ta 0 es
sti 1 and
ng proc
- Se - I edur
eki S es
ng O Evaluation of
fee food quality
db 1
ac 4
k 0
2. Proble 0
ms 1
related - H
to A
quality C
control C
of food P
are
identifi
ed and
solved
accordi
ng to
establi
shed
standa
rd
operati
ng
proced
ures.
UNIT OF COMPETENCY : APPLY COOK-CHILL-FREEZE PRODUCTION

PROCESSES
MODULE TITLE : APPLYING COOK-CHILL-FREEZE PRODUCTION

PROCESSES
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MODULE DESCRIPTOR : This module applies to the planned process of food

preparation, cooking, chilling, storage and re-
thermalization of food by cook-chill
L01. Ensure goods received conform to the appropriate food hygiene and health
standards.
L02. Prepare and cook food to meet industry safety standards.
L03. Chill cooked food.
L04. Freeze cooked food.
L05. Store cooked food under refrigeration.
L06. Distribute cook-chill/frozen products.
L07. Prepare frozen food for reheating.
L08. Re-thermalize (reheat) food products.
L09. Maintain and serve reheated food.

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LO1. ENSURE GOODS RECEIVED CONFORM TO THE APPROPRIATE FOOD

HYGIENE AND HEALTH STANDARDS
Resources Methods
1. Deliver  Method The  Lect  Writte
ed s of students/t ure n test
goods Receivi rainees  Disc  Practi
are ng must be ussi cal
check  Receivi provided on test
ed to ng and with the  Han  Oral
ensur Storing following: ds- questi
e Proced on oning
correc ures  Writing  Vide  Obse
t  Keepin material o rvatio
quanti g s viewi n
ties, Foods  Referen ng  Evalu
accep Safe in ces ation
table Storag  Handou of
use- e/ ts food
by Storag  Fully- qualit
dates e equippe y
and Guideli d
tempe nes operatio
rature  Returni nal
. ng commer
2. Tempe Unsatis cial
rature factory kitchen
check Mercha  Real
result ndise ingredie
s are nts
recor  Food
ded items
accor
ding
to
enter
prise
proce
dures.
3. Stock
is
move
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d
quickl
y to
freeze
r
storag
e,
ensuri
ng
that
freeze
r
doors
are
not
left
open
for
exten
ded
period
s of
time.
4. Freeze
r
tempe
rature
s are
check
ed
and
recor
ded
daily,
accor
ding
to
enter
prise
proce
dures.
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5. Breach
es of
establ
ished
enter
prise
stand
ards
and
proce
dures
conce
rning
receip
t of
goods
,
tempe
rature
check
s, and
stock
qualit
y are
report
ed
followi
ng
requir
ed
enter
prise
proce
dures.
6. Stock
is
rotate
d on a
“first
in-first
out”
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basis
to
ensur
e
consu
mptio
n by
use-
by
dates
and
avoid
wasta
ge.
LO2. PREPARE AND COOK FOOD TO MEET INDUSTRY SAFETY STANDARDS

Resources Methods
1. Raw  Protec The  Lectur  Writt
food ting students/ e en
and Food trainees  Discus test
ingred During must be sion  Pract
ients Prepar provided  Demo ical
are ation with the nstrati test
check  Safe following on  Oral
ed for Food :  Hands ques
potent Handli -on tioni
ial ng  Writing  Video ng
deteri  The materia viewin  Obs
oratio Dange ls g ervat
n prior rs of  Refere ion
to Food nces  Eval
prepar borne  Hando uatio
ation. Illness uts n of
2. Food is  Food  Fully- food
cooke borne equipp quali
d to Conta ed ty
specifi minati operati
ed on onal
intern comme
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al rcial
tempe kitchen
rature  Real
s. ingredi
3. Microbi ents
ologic  Food
al and items
chemi
cal
chang
es are
kept
within
safe
tolera
nces.
4. Quality
of
food is
maint
ained
at the
optim
um
level
in
terms
of
taste
and
appea
rance.
5. Food is
portio
ned
and
packa
ged
followi
ng
requir
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ed
proce
dures
and
using
correc
t
contai
ners
for
freezi
ng
where
neces
sary.
LO3. CHILL COOKED FOOD

1. Time  Blast The  Lecture  Writte
and Chilli students/t  Discus n test
temp ng rainees sion  Practi
eratu  Wate must be  Demon cal
re r- provided stration test
stand bath with the  Hands-  Oral
ards chillin following: on questi
are g  Video oning
met  Cook  Writing viewing  Obse
for -Chill material rvatio
blast Syste s n
and ms  Referen  Evalu
water and ces ation
-bath Proc  Handou of
chilli edur ts food
ng es  Fully- qualit
2. Food equippe y
qualit d
y is operatio
maint nal
ained commer
throu cial
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ghou kitchen
t the  Real
chilli ingredie
ng nts
proc  Food
ess. items
LO4. FREEZE COOKED FOOD

1. Food  Free The  Lecture  Writte
is zing students/t  Discuss n test
froze Food rainees ion  Practi
n in s must be  Demon cal
acco Proc provided stration test
rdan edur with the  Hands-  Oral
ce es following: on questi
with  Keep  Video oning
appr ing  Writing viewing  Obser
opria Food material vation
te Safe s  Evalu
food in  Referen ation
safet Stora ces of
y ge  Handou food
stan ts qualit
dard  Fully- y
s. equippe
Food is frozen d
in batches, in operatio
accordance nal
with enterprise commer
procedures, cial
allowing each kitchen
freezing cycle  Food
to be items
completed
LO5. STORE COOKED FOOD UNDER REFRIGERATION
Resources Methods
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1. Time  Storin The  Lecture  Writt

and g students/t  Discus en
temp proce rainees sion test
eratur dures must be  Demon  Pract
e  Refrig provided stration ical
stand erate with the  Video test
ards d following: viewing  Oral
are Stora ques
met ges  Writing tionin
for  Effici material g
stora ency s
ge. in  Referen
2. Spoil Use ces
age is of  Handou
minim Refrig ts
ized. erate  Fully-
3. Appro d equippe
priate Stora d
contai ges operatio
ners nal
are commer
select cial
ed for kitchen
stora  Food
ge. items
4. Corre
ct and
clear
labeli
ng is
ensur
ed.
5. Place
food
items
in
appro
priate
stora
ge
once
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the
cook-
chill
or
freezi
ng
cycle
is
compl
ete.
6. Corre
ct
stora
ge
temp
eratur
es
are
maint
ained.
Storage
temperatures
are monitored
and recorded
accurately
LO6. DISTRIBUTE COOK-CHILL / FROZEN PRODUCTS

Resources Methods
1. Where  Han The  Writte
neces dling students/t  Lecture n test
sary, and rainees  Discus  Practi
food holdi must be sion cal
from ng provided  Hands- test
produ cook with the on  Oral
ction - following:  Lecture questi
kitche chill/  Discus oning
n to froze  Writing sion  Obse
outlet n material  Demon rvatio
s is food s stration n
trans item  Referen
Document Code
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porte s ces  Hands-  Evalu

d by  Handou on ation
refrig ts  Video of
erate  Fully- viewing food
d or equippe qualit
insula d y
ted operatio
contai nal
ners. commer
2. Safe cial
handli kitchen
ng of  Real
food ingredie
is nts
maint  Food
ained items
throu
ghout
the
distrib
ution
cycle.
3. Temp
eratur
e
levels
are
check
ed
and
recor
ded
at
dispat
ch
and
receiv
ing.
Document Code
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LO7. PREPARE FROZEN FOOD FOR REHEATING

Resources Methods
1. Require  Th  Lecture  Writte
d food awi The  Discuss n test
item is ng students/t ion  Practi
remov Fro rainees  Demon cal
ed zen must be stration test
from Fo provided  Hands-  Oral
the ods with the on quest
freezer Safe Food following:  Video ionin
and Handling viewing g
approp  Writing
riate material
metho s
ds for  Referen
thawin ces
g are  Handout
used s
in  Fully-
accord equippe
ance d
with operatio
enterp nal
rise commer
proced cial
ures kitchen
and  Real
food ingredie
safety nts
require Food items
ments.
2. Trays
are
space
d to
permit
air
circula
tion.
3. Product
is
Document Code
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thawe
d to 0-
4oC
within
24
hours.
Food is safely
transported to
the point of
production and
service,
maintaining
correct
temperatures.
LO8. RE-THERMALIZE (REHEAT) FOOD PRODUCTS

Assessment Criteria Contents Conditions/ Methodologies Assess
Resources ment
Method
s
1. Oven is  Re- The  Lecture
pre- thermal students/tr  Discuss
heated to ization ainees ion
required of food must be  Demon
temperatu  Reheati provided stration
re in ng with the  Hands-
accordanc Potenti following: on
e with ally  Video
enterprise Hazard  Writing viewing
procedure ous material
s and food foods s
safety  Handlin  Referen
standards. g and ces
2. Food holding  Handout
product is food s
appropriat  Fully-
ely equippe
prepared d
for operatio
reheating. nal
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3. Re- commer
heating cial
containers kitchen
are  Real
spaced to ingredie
allow air nts
flow.  Food
4. Rethermal items
ization or
re-heating
procedure
s are
followed
in
accordanc
e with
manufactu
rer’s
recomme
ndations,
oven type,
loading
procedure
s and
other
establishe
d
procedure
s of the
enterprise
.
5. Product
temperatu
re is
checked
and
recorded
in
accordanc
e with
enterprise
Document Code
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procedure
s.
6. Thermom
eters are
cleaned
between
temperatu
re checks
of each
food item.
7. Fully
frozen
food is
reheated
where
required
in
emergenci
es, in
accordanc
e with
enterprise
procedure
s and food
safety
standards.
LO9. MAINTAIN AND SERVE RE-HEATED FOOD

1. Re-  Re- The  Lecture  Writt
heat therma students/  Discus en
ed lization trainees sion test
food of food must be  Demon  Practi
is  Handli provided stration cal
safel ng and with the  Hands- test
y holdin following: on  Oral
trans g food  Video quest
ferre for  Writing viewing ionin
d to servic material g
Document Code
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heat e s  Obse
ed  Food  Referen rvatio
bain- Safety ces n
mari  Handou  Evalu
e. ts ation
2. Food  Fully- of
temp equippe food
eratu d qualit
re is operati y
main onal
taine comme
d at rcial
70oC kitchen
.  Real
3. Warm ingredie
holdi nts
ngs  Food
are items
mini
mize
d.
4. Portio
n
contr
ol
and
servi
ng
proc
edur
es of
the
enter
prise
are
follo
wed.
Food items are
served or
delivered at
temperatures
Document Code
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which comply
with food
safety
standards,
enterprise
policy and
client
preferences
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.
Document Code
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 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.

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COURSE TITLE : ADVANCED COMMERCIAL COOKING I

NOMINAL DURATION : 244 hours

QUALIFICATION : Commercial Cooking NC III

 can communicate both orally and in written form;

6.1.3 Maintain/enhance relevant

 1 Reach-in freezer Training Equipment

 Perishables  Hand tools

 5 pcs. Turner, 3” x 6”  3 pcs. Sauteing pan - large

 Must have completed a Trainer’s Training Methodology Course

BASIC COMPETENCY : COMMUNICATIONS

UNIT OF COMPETENCY : LEAD WORKPLACE COMUNICATION

MODULE TITLE : LEADING WORKPLACE COMMUNICATION

SUGGESTED DURATION : 4 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Communicate information about workplace processes.

LO2. Lead workplace discussions.

LO3. Identify and communicate issues arising in the workplace.

LO1. COMMUNICATE INFORMATION ABOUT WORKPLACE PROCESSES

LO2. LEAD WORKPLACE DISCUSSIONS

LO3. IDENTIFY AND COMMUNICATE ISSUES ARISING IN THE WORKPLACE.

matio matio workp

BASIC COMPETENCY : TEAM WORK

UNIT OF COMPETENCY : LEAD SMALL TEAM

MODULE TITLE : LEADING SMALL TEAM

MODULE DESCRIPTOR : This module covers the knowledge, skills and

SUGGESTED DURATION : 2 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Provide team leadership.

LO2. Assign responsibilities among members.

LO3. Set performance expectation for team members.

LO4. Supervise team performance.

LO1. PROVIDE TEAM LEADERSHIP

LO2. ASSIGN RESPONSIBILITIES AMONG MEMBERS

in mem ing ect

LO3. SET PERFORMANCE EXPECTATION FOR TEAM MEMBERS

LO4. SUPERVISE TEAM PERFORMANCE

UNIT OF COMPETENCY : DEVELOP AND PRACTICE NEGOTIATION SKILLS

MODULE TITLE : DEVELOPING AND PRACTICING NEGOTIATION

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Identify relevant information in planning negotiations

LO2. Participate in negotiations

LO3. Document areas for agreement

LO1. IDENTIFY RELEVANT INFORMATION IN PLANNING NEGOTIATIONS

Criteria Resources Methods

LO2. PARTICIPATE IN NEGOTIATIONS

ome resol yin

LO3. DOCUMENT AREAS FOR NEGOTIATION

all  Filing workp s

BASIC COMPETENCY : PROBLEM SOLVING

UNIT OF COMPETENCY : SOLVE WORKPLACE PROBLEM RELATED TO

MODULE TITLE : IDENTIFYING / DETERMINING FUNDAMENTAL

MODULE DESCRIPTOR : This module expresses the competency required to apply

SUGGESTED DURATION : 4 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES: