CBC Cookery NC II

TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title: COOKERY

Nominal Duration: 316 Hours
18 Hours – Basic Competencies
18 Hours – Common Competencies
280 Hours – Common Competencies
Qualification Level: NC II
Course Description: The COOKERY NC II Qualification consists
of competencies that a person must achieve
to clean kitchen areas, prepare hot, cold
meals and desserts for guests in various
food and beverage service facilities
TRAINEE ENTRY REQUIREMENTS:
Trainees or students wishing to gain entry into this course should possess the following
requirements:
 Can communicate both in oral and written;
 physically and mentally fit
 with good moral character
 can perform basic mathematical computation
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.
COURSE STRUCTURE
Basic Competencies
No. of Hours: (18 Hrs.)
Units of Nominal
Module Title Learning Outcome
Competency Duration
1. Participate in 1.1 Participating in1.1.1 Obtain and convey workplace
workplace workplace information
communication communication 1.1.2 Perform duties following 2 hours
workplace instructions
1.1.3 Complete relevant work-related
documents
2. Work in a team 2.1 Working in a 2.1.1 Describe team role and scope
environment team 2.1.2 Identify one’s role and 2 hours
environment responsibility within team
2.1.3 Work as a team member
3. Solve/Address 3.1 Solving / 3.1.1 Identify routine problems
general addressing 3.1.2 Look for solutions to routine
2 hours
workplace workplace Problems
problems problems 3.1.3 Recommend solutions to
problems
4. Develop career 4.1 Developing 4.1.1 Manage one’s emotion
and life decisions career and life 4.1.2 Develop reflective practice 2 hours
decisions 4.1.3 Boost self-confidence and
develop self-regulation
5. Contribute to 5.1 Contributing to 5.1.1 Identify opportunities to do
workplace workplace things better
innovation innovation 5.1.2 Discuss and develop ideas 2 hours
with others
5.1.3 Integrate ideas for change in
the workplace
6. Present relevant 6.1 Presenting 6.1.1 Gather data / information
information relevant 6.1.2 Assess gathered data /
2 hours
information information
6.1.13 record and present
information
7. Practice 7.1 Practicing 7.1.1 Identify OSH compliance
occupational occupational requirements
safety and health safety and 7.1.2 Prepare OSH requirements for
2 hours
policies and health policies compliance
procedures and procedures 7.1.3 Perform task in accordance
with relevant OSH policies and
procedures
8. Exercise efficient 8.1 Exercising 8.1.1 Identify the efficiency and 2 hours
and effective efficient and effectiveness of resource
sustainable effective utilization
practices in the sustainable 8.1.2 Determine causes of
workplace practices in the inefficiency and/or
workplace ineffectiveness of resource
utilization
8.1.3 Convey inefficient and
ineffective environmental
practices
9. Practice 9.1 practicing 9.1.1 Apply entrepreneurial
entrepreneurial entrepreneurial workplace best practices 2 hours
skills in the skills in the 9.1.2 Communicate entrepreneurial
workplace workplace workplace best practices
Common Competencies
Unit of Nominal
Module Title Learning Outcomes
Competency Duration
1. Develop and 1.1 Developing and 1.1.1 Seek information on the
update industry updating industry industry
knowledge knowledge 1.1.2 Update industry knowledge
1.1.3 Develop and update local 3.6 hours
knowledge
1.1.4 Promote products and
services to customers
2. Observe 2.1 Observing 1.1.5 Follow hygiene procedures
workplace workplace hygiene 1.1.6 Identify and prevent hygiene
3.6 hours
hygiene procedures risks
procedures
3. Perform 3.1 Performing 1.1.7 Plan and prepare for task to
computer computer operations be undertaken
operations 1.1.8 Input data into computer
1.1.9 Access information using
computer 3.6 hours
1.1.10 Produce/output data using
computer system
1.1.11 Maintain computer equipment
and systems
4. Perform 4.1 Performing 1.1.12 Follow workplace procedures 3.6 hours
workplace and workplace and safety for health, safety and security
safety practices practices practices
1.1.13 Perform child protection
duties relevant to the tourism
industry
1.1.14 Observe and monitor people
1.1.15 Deal with emergency
situations
1.1.16 Maintain safe personal
presentation standards
1.1.17 Maintain a safe and secure
workplace
5. Provide effective 5.1 Providing effective 1.1.18 Greet customer
customer customer service 1.1.19 Identify needs of customers
service 1.1.20 Deliver service to customer
1.1.21 Handle queries through use
of common business tools 3.6 hours
and technology
1.1.22 Handle complaints/conflict
situations, evaluation and
recommendations
Core Competencies
Unit of Module Title Learning Outcomes Nominal

Competency Duration
1. Clean and 1.1 Cleaning and 1.1.1 Clean, sanitize and store
maintain kitchen maintaining equipment
16 hours
premises kitchen premises 1.1.2 Clean and sanitize premises
1.1.3 Dispose of waste
2. Prepare stocks, 1.1 Preparing stocks, 1.1.1 Prepare stocks, glazes and
sauces and sauces and soups essences required for menu
soups items
1.1.2 Prepare soups required for
menu items 22 hours
1.1.3 Prepare sauces required for
menu items
1.1.4 Store and reconstitute stocks,
sauces and soups
3. Prepare 3.1 Preparing 1.1.5 Perform Mise-En place
appetizers appetizers 1.1.6 Prepare a range of appetizers
22 hours
1.1.7 Present a range of appetizers
1.1.8 Store appetizers
4. Prepare salads2.2 Preparing salads and 1.1.9 Perform Mise-En place
and dressings dressings 1.1.10 Prepare a variety salads and
dressings
22 hours
1.1.11 Present a variety of salads
and dressings
1.1.12 Store salads and dressings
5. Prepare 1.1 Preparing 1.1.13 Perform Mise-En–place
sandwiches sandwiches 1.1.14 Prepare a variety of
sandwiches
22 hours
1.1.15 Present a variety of
sandwiches
1.1.16 Store sandwiches
6. Prepare meat 1.1 Preparing meat 1.1.17 Perform Mise-En place 22 hours
dishes dishes 1.1.18 Cook meat cuts for service
1.1.19 Present meat cuts for service
1.1.20 Store meat
vegetables vegetables dishes 1.1.22 Prepare vegetable dishes
22 hours
dishes 1.1.23 Present vegetable dishes
1.1.24 Store vegetables dishes
8. Prepare egg 8.1 Preparing egg 1.1.25 Perform Mise-En place
dishes dishes 1.1.26 Prepare and cook egg dishes
22 hours
1.1.27 Present egg dishes
1.1.28 Store egg dishes
9. Prepare starch 9.1 Preparing starch 1.1.29 Perform Mise-en place
dishes dishes 1.1.30 Prepare starch dishes
22 hours
1.1.31 Present Starch dishes
1.1.32 Store Starch dishes
10. Prepare poultry 10.1 Preparing poultry 1.1.33 Perform Mise-En place
and game and game dishes 1.1.34 Cook poultry and game
dishes dishes
22 hours
1.1.35 Plate/present poultry and
game dishes
1.1.36 Store poultry and game
seafood dishes seafood dishes 1.1.38 Handle fish and seafood
1.1.39 Cook fish and shellfish
22 hours
1.1.40 Plate/Present fish and
seafood
1.1.41 Store fish and seafood
desserts desserts 1.1.43 Prepare desserts and sweet
sauces 22 hours
1.1.44 Plate/Present desserts
1.1.45 Store desserts
13. Package 13.1 Packaging 1.1.46 Select packaging materials
22 hours
prepared food prepared food 1.1.47 Package food
ASSESSMENT METHODS:
 Demonstration
 Oral questioning (online and face to face)
 Written Test
 Online learning Discussion
 Forum Webinar
 Written (online)
 Dual training (face to face)
 Demonstration (face to face)
COURSE DELIVERY:
 Online Group discussion
 Online Lecture
 Demonstration online and face to face
 Online Simulation
 Online Individual/ group assignment
 Online Tutorial or Self-paced
 Actual Demonstration/ Supervised Industry Learning
 Online Video Presentation
 Lecture/ actual demonstration Online, Alternative
Learning Delivery Mode
 Flexible learning delivery mode (online face to face
blended learning)
Resources:
COOKERY – NC II
Recommended list of tools, equipment and materials for the training of a maximum of 25 trainees for
COOKERY NC II are as follows:
TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT
10 Chef’s knife 1unit Electric fan Beef

pcs
8 Boning knife First aid cabinet
3 unit Pork
pcs
4 Oysters knife Filing cabinet 3 Layers
1 unit Lamb/mutton
pcs compartment
2 Cleaver knife TV
1 unit Veal
pcs
8 Tenderizer,
medium,small 2 unit Video player POULTRY
pcs
8 Skimmer, fine 1 unit Fire extinguisher Chicken
pcs
8 Wire skimmer, small 1 Emergency light Duck
pcs unit
directional signage/s
8 Skimmers, spider for each rooms
1 pc Turkey
pcs
8 Strainer,small,fine 1
air condition Pigeon, etc.
pcs unit
8 Siever,small 1
Telephones SEAFOOD
pcs unit
computers with
8 Strainer,medium fine 3 internet connection Fish
pcs unit
8 Turner,3” x 6” 1 Fax machine Shellfish

pcs unit
LCD
8 Spatula 2
Crustacean
pcs unit
8 LABORATORY
Wooden spoon PERISHABLES
pcs EQUIPMENTS
8 Parisienne spoon 1 Air conditioner Vegetables

pcs unit
Fire extinguisher
8 Zester 2
Fruits
pcs unit
Emergency light
8 Piping bag 1
Dairy products
pcs unit
Combination of broiler
8 Pastry tubes 1 and griddle - small
Processed food
pcs unit
3 Strainer 3 DRY GOODS

Exhaust hood
pcs Chinois,small unit (GROCERIES)
2 Strainer Chinois, 1 Dish washing machine

medium (optional Sauces
pcs unit
Blender machine
4 Funnel, small 1
Spices and herbs
pcs unit
4 Funnel, medium 1 Pressure cooker Seasoning

pcs unit medium Salamander,
griller
Braising pan - medium

6 Measuring spoon 8
Canned fruits
sets unit
Meat slicer - small

10 Tongs, 8 inches 1
Canned vegetables
pcs unit
Meat chopper
8 Tongs, 12 inches 1 machine
Noodles
pcs unit

Preparation table with
8 Measuring cup 8 sink & shelves Pasta
sets unit (approx. 45x28’’)
Bain Marie – table w/4

4 Measuring urn 1 compartments
Rice
pcs unit
Working s/s table

2 Ice cream scoop 2 (fabricated)
Flour
pcs unit
Condiment cabinet
2
Sugar
unit
Washing sink tables

10 Cheese Cloth 1 w/3 compartments
Beans
pcs unit
Soak sink, optional

24 Serving spoon 1
FACILITIES
pcs unit
4 Pepper and salt mill 8 Utility shelving Workshop

sets unit
2 Weighing scale, 5 2 Stainless steel rack
kgs (5 shelves Laboratory
unit unit
Weighing scale, Utility cart

4 1
1000 grams Audio-visual room
unit unit
Floor mops
8 Apple corer 4
Lecture room
pcs pcs
8 Wire whisk,small 2 Mop Squeezer Storage/stock room
pcs unit
8 Wire whisk, medium 4 Broom (tambo) Research
pcs pcs room/Library
2 Wire whisk, heavy 4 Dust pan REFERENCES
pcs duty pcs
Can opener
1 pc Garbage bin (4 gals.)
4
Books
unit
Liquid soap dispenser

8 Kitchen scissors 8
Manuals
pcs pcs
Paper towel dispenser

8 Soup Ladle, 3 oz Charts
pcs 4
pcs
Reach-in freezer
8 Soup Ladle, 6 oz 1
CD’s
pcs unit

Reach-in refrigerator
3 Soup Ladle, 8 oz 2
Video tapes
pcs unit
4 burner gas range w/

2 Soup Ladle, 12 oz 4 oven
Pictures
pcs unit
Stock pan burner

8 Kitchen spoon 1
Magazines
pcs unit
8 Kitchen spoon,
slotted MISCELLANEOUS
pcs
8 Kitchen forl Charcoal
pcs
3 Carving fork Toothpicks
pcs
3 Pocket/pin
thermometer Aluminum foil
pcs
8 Peelers Wax paper
pcs
2 Stock pot, large Cling wrap
pcs
12 Frying pan, small Tissue paper
pcs
8 Frying pan, medium Paper towel
pcs
2 Frying pan, large Liquid soap
pcs
4 Colander, small
pcs
2 Colander, medium
pcs
16 Cutting board
pcs
Fish poacher,
1 pc medium
12 Casserole, small
pcs
4 Casserole, medium
pcs
4 Wok, small
pcs
1 pc Wok, medium
Double Boiler,
1 pc medium
8 Paellara
pcs
12 Glass rack
pcs
12 Soup cup rack
pcs
12 Plate rack
pcs
8 Baking tray, small
pcs
12 Utility tray,stainless
pcs
4 Roasting pan
pcs
NOTE: Implementation of the training program can be made possible through a MOA between the Training
school and Industry for the use of the facilities. This is in response to the school limitation on the
high cost of equipment.
ADDITIONAL REQUIREMENT
ADDITIONAL:
Internet Connection
1 Unit Personal Computer/ Laptop/ Cellphone with Camera
1 unit webcam
Digitized Learning Contents
Web based Application (Google Classroom)
FACILITIES:
Based on a class intake of 25 students/trainees.
Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq.
Meters
Student/Trainee Working
1 x 1 m. 1 sq. m. 25 sq. m
Space
(40sq.m.)x2
Lecture/Demo Room (8 x 5 m.)x2 (40 sq. m).x2
Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.
Learning Resource Center 3 x 5 m. 15 sq. m. 15 sq. m.
Facilities/Equipment/
Circulation Area 36 sq. m.
Total workshop area: 156 sq. m. +40sq.m.
Qualification of Instructors/ Trainers:

COOKERY NC II
TRAINER QUALIFICATION I (TQ II)
 Must be a holder of Cookery NC II or Commercial Cooking NC III
 Must be a holder of National TVET Trainer’s Certificate (NTTC) I in Cookery NC II
 Must be physically, mentally fit and holder of a Health Certificate (hepatitis-free or free of any
communicable disease)
 Must have at least 3 years job/industry experience. (Preferably on supervisory/managerial
level in cookery or commercial cooking)
 Holder of Certificate of Training in Facilitate eLearning Sessions
 Holder of Certificate of Completion in Practicing COVID19 Preventive Measures in the
Workplace
* Optional. Only when required by the hiring institution

Reference: TESDA Board Resolution No. 2004 03
BASIC COMPETENCIES
UNIT OF COMPETENCY: PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE: PARTICIPATING IN WORKPLACE COMMUNICATION
MODULE DESCRIPTION: This unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to
workplace requirements.
NOMINAL DURATION: 2 hours
SUMMARY OF LEARNING OUTCOMES:

LO1 OBTAIN AND CONVEY WORKPLACE INFORMATION
LO2 PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS
LO3 COMPLETE RELEVANT WORK RELATED DOCUMENTS
Details of Learning Outcome:
LO1 OBTAIN AND CONVEY WORKPLACE INFORMATION
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Specific and  Effective verbal The following Online: Competency in
relevant and nonverbal resources should  Online Group this unit may be
information is communication be provided: discussion assessed
accessed from  Different  Fax machine  Online through:
appropriate modes of  Telephone Lecture Online:
sources communication  Notebook  Online  Online
2. Effective  Medium of  Writing Demonstratio Demonstration
questioning, communication materials n with oral
active listening in the  Computer  Online Role questioning
and speaking workplace with Internet play  Online
skills are used  Organizational connection  Online Interview
to gather and policies  LMS Learning  Online test via
convey  Communication google Forms
information procedures Face to Face:  Online third-
3. Appropriate and systems  Group party report
medium is  Lines of discussion Face to Face:
used to  Demonstration
Communication  Lecture
transfer with oral
 Technology  Demonstratio
information questioning
relevant to the n
and ideas  Interview
enterprise and  Role play
4. Appropriate
the individual’s  Face to face  Written Exam
nonverbal
work Learning  Online third-
communicatio
responsibilities party report
n is used
 Workplace  Actual
5. Appropriate
etiquette Demonstration
lines of
communicatio  Following
n with simple spoken
language
supervisors  Performing
and routine
colleagues are workplace
identified and duties following
followed simple written
6. Defined notices
workplace  Participating in
procedures for workplace
the location meetings and
and storage of discussions
information are  Preparing
used work-related
7. Personal documents
interaction is  Estimating,
carried out calculating and
clearly and recording
concisely routine
workplace
measures
 Relating/
Interacting with
people of
various levels
in the
workplace
 Gathering and
providing basic
information in
response to
workplace
requirements
 Basic business
writing skills
 Interpersonal
skills in the
workplace
 Active-listening
skills
LO2 PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS
Criteria Methods
1. Written  Effective verbal and The following Online: Competency in
notices and non-verbal resources  Online Group this unit may be
instructions communication should be discussion assessed
are read and  Different modes of provided:  Online through:
interpreted in communication  Fax Lecture Online:
accordance  Medium of machine  Online  Online
with communication in  Telephone Demonstratio Demonstratio
organizationa the workplace  Notebook n n with oral
l guidelines  Organizational/  Writing  Online Role questioning
2. Routine Workplace policies materials play  Online
written  Communication  Computer  Online Interview
instruction procedures and with Learning  Online test via
are followed systems Internet google Forms
based on  Lines of connectio Face to Face:  Online third-
established communication n  Group party report
procedures  LMS Face to Face:
 Technology relevant discussion
3. Feedback is  Demonstratio
to the enterprise  Lecture
given to n with oral
and the individual’s  Demonstratio
workplace questioning
work responsibilities n
supervisor  Interview
 Effective  Role play
based
questioning  Face to face  Written Exam
instructions/
techniques Learning  Online third-
information
(clarifying and  party report
received
4. Workplace
probing)  Actual
interactions  Workplace etiquette Demonstratio
are  Following simple n
conducted in spoken instructions
a courteous  Performing routine
manner workplace duties
5. Where following simple
necessary, written notices
clarifications  Participating in
about routine workplace meetings
workplace and discussions
procedures  Completing work-
and matters related documents
concerning  Estimating,
conditions of calculating and
employment recording routine
are sought workplace
and asked measures
from  Relating/
appropriate Responding to
sources people of various
6. Meetings levels in the
outcomes are workplace
interpreted  Gathering and
and providing
implemented information in
response to
workplace
requirements
 Basic
questioning/queryin
g
 Skills in reading for
information
 Skills in locating
LO3 COMPLETE RELEVANT WORK RELATED DOCUMENTS

Criteria Methods
1. Range of forms  Effective verbal The following Online: Competency in
relating to and non-verbal resources  Online Group this unit may be
conditions of communication should be discussion assessed
employment are  Different provided:  Online through:
completed modes of  Fax Lecture Online:
accurately and communication machine  Online  Online
legibly  Workplace  Telephone Demonstratio Demonstration
2. Workplace data forms and  Notebook n with oral
is recorded on documents  Writing  Online Role questioning
Standard  Organizational/ materials play  Online
workplace forms Workplace  Computer  Online Interview
and documents policies with Internet Learning  Online test via
3. Errors in  Communication connection google Forms
recording procedures and  LMS Face to Face:  Online third-
information on systems  Group party report
forms/  Technology discussion Face to Face:
documents are  Demonstration
relevant to the  Lecture
identified and enterprise and with oral
 Demonstratio
acted upon the individual’s questioning
n
4. Reporting work  Interview
requirements to  Role play
responsibilities  Face to face  Written Exam
supervisor are
 Completing Learning  Online third-
completed
work-related party report
according to
documents  Actual
organizational
 Applying Demonstration
guidelines
operations of
addition,
subtraction,
division and
multiplication
 Gathering and
providing
information in
response to
workplace
requirements
 Effective record
keeping skills
UNIT OF COMPETENCY: WORK IN A TEAM ENVIRONMENT
MODULE TITLE: WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTION: This unit covers the skills, knowledge and attitudes to identify
one’s roles and responsibilities as a member of a team.

LO1 DESCRIBE TEAM ROLE AND SCOPE
LO2 IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN TEAM
LO3 WORK AS A TEAM MEMBER
LO1 DESCRIBE TEAM ROLE AND SCOPE
Criteria Methods
1. The role and  Group structure The following Online : Competency in
objective of  Group resources should  Online this unit may be
the team is development be provided: Lecture/ assessed through:
identified from  Sources of  Access to Discussion Online:
available  Online Role play
Information relevant  Online Group
involving the
sources of  Communicating workplace or Work participation of
information with others, appropriately  Online individual
2. Team appropriately simulated Individual member to the
parameters, consistent with environment Work attainment of
reporting where organizational
the culture of  Online Role goal
relationships the workplace assessment Play  Online Case
and  Developing can take  Online studies and
responsibilitie ways in place Learning scenarios as a
s are identified improving work  Materials Face to face: basis for
from team relevant to discussion of
structure and  Lecture/ issues and
discussions performing the proposed Discussion strategies in
and respective activity or  Group Work teamwork
appropriate roles in the tasks  Online Socio-
 Individual
external group or  LMS drama and socio-
Work
sources organization
metric methods
 Role Play  Online Sensitivity
 Face to face techniques
Learning  Online Test
google Forms
Face to Face:
 Role play
involving the
participation of
individual
member to the
attainment of
organizational
goal
 Case studies and
scenarios as a
basis for
discussion of
issues and
strategies in
teamwork
 Socio-drama and
socio-metric
methods
 Sensitivity
techniques
 Test google
Forms
LO2 IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN TEAM
Criteria Methods
1. Individual  Team roles and The following Online : Competency in
roles and objectives resources should  Online this unit may be
responsibilitie  Team structure be provided: Lecture/ assessed through:
s within the and  Access to Discussion Online:
team  Online Role play
parameters relevant  Online Group
involving the
environment  Team workplace or Work participation of
are identified development appropriately  Online individual
2. Roles and  Sources of simulated Individual member to the
objectives of information environment Work attainment of
the where organizational
 Communicating  Online Role goal
team is with others, assessment Play  Online Case
identified appropriately can take  Online studies and
from available consistent with place Learning scenarios as a
sources of the culture of  Materials Face to face: basis for
information relevant to discussion of
the workplace  Lecture/ issues and
3. Team  Developing the proposed Discussion strategies in
parameters, activity or
ways in  Group Work teamwork
reporting improving work tasks  Online Socio-
 Individual
relationships structure and  LMS drama and socio-
Work
and performing
metric methods
responsibilitie  Role Play  Online Sensitivity
respective  Face to face techniques
s are identified roles in the Learning  Online Test
based on group or google Forms
team organization Face to Face:
discussions  Role play
and involving the
appropriate participation of
external individual
member to the
sources attainment of
organizational
goal
 Case studies and
scenarios as a
basis for
discussion of
issues and
strategies in
teamwork
 Socio-drama and
socio-metric
methods
 Sensitivity
techniques
 Test google
Forms
LO3 WORK AS A TEAM MEMBER
Criteria Methods
1. Effective and  Communication The following Online : Competency in
appropriate Process resources should  Online this unit may be
forms of  Workplace be provided: Lecture/ assessed through:
communications communication  Access to Discussion Online:
are used and  Online Role play
protocol relevant  Online Group
involving the
interactions  Team planning workplace or Work participation of
undertaken with and decision appropriately  Online individual
team members making simulated Individual member to the
based on  Team thinking environment Work attainment of
company where organizational
 Team roles  Online Role goal
practices.  Process of assessment Play  Online Case
2. Effective and team can take  Online studies and
appropriate development place Learning scenarios as a
contributions  Materials Face to face: basis for
 Workplace discussion of
made to relevant to  Lecture/
context issues and
complement the proposed Discussion
 Communicating strategies in
team activities activity or
appropriately,  Group Work teamwork
and objectives, tasks  Online Socio-
consistent with  Individual
based on  LMS drama and socio-
the culture of Work
workplace metric methods
context
the workplace  Role Play  Online Sensitivity
3. Protocols in  Interacting  Face to face techniques
effectively with Learning  Online Test
reporting are google Forms
observed based others
 Deciding as an Face to Face:
on standard  Role play
company individual and involving the
practices. as a group participation of
4. Contribute to using group individual
think strategies member to the
the attainment of
development of and techniques
organizational
team work  Contributing to goal
plans based on Resolution of  Case studies and
an issues and scenarios as a
concerns basis for
understanding discussion of
of team’s role issues and
and objectives strategies in
teamwork
 Socio-drama and
socio-metric
methods
 Sensitivity
techniques
 Test google
Forms
UNIT OF COMPETENCY: SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS
MODULE TITLE: SOLVING/ADDRESSING GENERAL WORKPLACE
PROBLEMS
apply problem-solving techniques to determine the origin of
problems and plan for their resolution. It also includes
addressing procedural problems through documentation, and
referral.

LO1 IDENTIFY ROUTINE PROBLEMS
LO2 LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS
LO3 RECOMMEND SOLUTIONS TO PROBLEMS
LO1 IDENTIFY ROUTINE PROBLEMS
Criteria Methods
1. Routine  Current Assessment will Online: Competency in
problems industry require access to  Online Group this unit may be
or procedural hardware and a workplace over discussion assessed
problem software an extended  Online through:
areas products and period, or a Lecture Online:
are identified services suitable method  Online  Case
2. Problems to  Industry of gathering Demonstratio Formulation
be maintenance, evidence of n  Online Life
investigated service and operating ability  Online Role Narrative
are defined helpdesk over a range of play Inquiry (Online
and practices, situations  Online Interview)
determined processes  LMS Learning  Online
3. Current and Standardized
conditions of procedures Face to Face: test
the problem  Industry  Group  Online
are identified standard discussion Demonstration
and diagnostic Face to face:
 Lecture
documented tools  Case
 Demonstratio
 Malfunctions n Formulation
and  Role play  Life Narrative
resolutions  Face to face Inquiry (Online
 Identifying Learning Interview)
current  Standardized
industry test
hardware and  Demonstration
software
products and
services
 Identifying
current
industry
maintenance,
services and
helpdesk
practices,
processes
and
procedures.
 Identifying
current
industry
standard
diagnostic
tools
 Describing
common
malfunctions
and
resolutions.
 Determining
the root
cause of a
routine
malfunction
LO2 LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1. Potential  Current Assessment will Online: Competency in
solutions to industry require access  Online Group this unit may be
problem are hardware to a workplace discussion assessed
identified and software over  Online through:
2. Recommendation products and an extended Lecture Online:
s services period, or a  Online  Case
about possible  Industry suitable method Demonstratio Formulation
solutions are service and of gathering n  Online Life
developed, helpdesk evidence of  Online Role Narrative
documented, practices, operating ability play Inquiry (Online
ranked and processes over a range of  Online Interview)
presented to and situations Learning  Online
appropriate procedures  LMS Standardized
person for  Operating Face to Face: test
decision systems  Group  Online
 Industry discussion Demonstration
standard  Lecture Face to face:
diagnostic  Demonstratio  Case
tools n Formulation
 Malfunctions  Role play  Life Narrative
and  Face to face Inquiry (Online
resolutions. Learning Interview)
 Root cause  Standardized
analysis test
 Identifying  Demonstration
current
industry
hardware
and software
products and
services
 Identifying
services and
helpdesk
practices,
processes
and
procedures.
 Identifying
operating
system
 Identifying
current
industry
standard
diagnostic
tools
 Describing
common
malfunctions
and
resolutions.
 Determining
the root
cause of a
routine
malfunction
LO3 RECOMMEND SOLUTIONS TO PROBLEMS
Criteria Methods
1. Implementatio  Standard Assessment will Online: Competency in
n procedures require access  Online Group this unit may be
of solutions are  Documentation to a workplace discussion assessed
planned produce over  Online Lecture through:
2. Evaluation of  Producing an extended  Online Online:
implemented documentation period, or a Demonstration  Case
solutions are that suitable method  Online Role Formulation
planned recommends of gathering play  Online Life
3. Recommended solutions to evidence of  Online Narrative
solutions are problems operating ability Learning Inquiry (Online
documented  Following over a range of Interview)
and submit to established situations Face to Face:  Online
appropriate procedures  LMS  Group Standardized
person for discussion test
confirmation  Online
 Lecture
 Demonstration Demonstration
 Role play Face to face:
 Face to face  Case
Learning Formulation
  Life Narrative
Inquiry (Online
Interview)
 Standardized
test
 Demonstration
UNIT OF COMPETENCY: DEVELOP CAREER AND LIFE DECISIONS
MODULE TITLE: DEVELOPING CAREER AND LIFE DECISIONS
MODULE DESCRIPTION: This unit covers the knowledge, skills, and attitudes in
managing one’s emotions, developing reflective practice, and
boosting self-confidence and developing self-regulation.

LO1 MANAGE ONE’S EMOTION
LO2 DEVELOP REFLECTIVE PRACTICE
LO3 BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION
LO1 MANAGE ONE’S EMOTION
Criteria Methods
1. Self-  Self- The following Online: Competency in this
management management resources should  Online unit may be
strategies are strategies be provided: Discussion assessed through:
identified  Access to Online:
that assist in  Online
2. Skills to work  Online
regulating workplace Interactive
Demonstration
independently behavior and and Lecture or simulation
and to show achieving resources  Online with oral
initiative, to personal and  Case studies Brainstorming questioning
be learning goals  LMS  Online  Online Case
conscientious, (e.g. Nine Demonstration problems
and self-  Online Role- involving work
persevering in management playing improvement
the face of strategies  Online and
setbacks and according to sustainability
Learning issues
frustrations Robert
are Kelley)  Online Third-
Face to face: party report
developed  Enablers and  Discussion Face to face:
3. Techniques barriers in  Interactive  Demonstration
for effectively achieving Lecture or simulation
handling personal and
negative  Brainstorming with oral
career goals questioning
emotions and   Demonstration
Techniques in  Case problems
unpleasant  Role-playing
handling involving work
situation in negative  Face to face improvement
the workplace emotions and Learning and
are examined unpleasant sustainability
situation in issues
the workplace  Third-party
such as report
frustration,
anger, worry,
anxiety, etc.
 Managing
properly
one’s
emotions and
recognizing
situations that
cannot be
changed and
accept them
and remain
professional
 Developing
self-
discipline,
working
independently
and showing
initiative to
achieve
personal and
career goals
 Showing
confidence,
and resilience
in the face of
setbacks and
frustrations
and other
negative
emotions and
unpleasant
situations in
the workplace
LO2 DEVELOP REFLECTIVE PRACTICE
Criteria Methods
1. Personal  Basic SWOT The following Online: Competency in this
strengths and analysis resources should  Online unit may be
achievements,  Strategies to be provided: Discussion assessed through:
based on self-  Access to Online:
improve one’s  Online
assessment  Online
attitude in the workplace Interactive
Demonstration
strategies and workplace and Lecture or simulation
teacher  Gibbs’ resources  Online with oral
feedback are Reflective  Case studies Brainstorming questioning
contemplated Cycle/Model  LMS  Online  Online Case
2. Progress (Description, Demonstration problems
when seeking Feelings,  Online Role- involving work
and Evaluation, playing improvement
responding to Analysis,  Online and
feedback from Conclusion, sustainability
Learning issues
teachers to and Action
assist them in  Online Third-
plan) Face to face:
consolidating party report
 Using the  Discussion Face to face:
strengths, basic SWOT  Interactive  Demonstration
addressing analysis as Lecture or simulation
weaknesses self-
and fulfilling  Brainstorming with oral
assessment  Demonstration questioning
their potential strategy  Case problems
are monitored  Role-playing
 Developing involving work
3. Outcomes of  Face to face improvement
reflective
personal and Learning and
practice
academic through sustainability
challenges by issues
realization of
reflecting on  Third-party
limitations,
previous report
likes/ dislikes;
problem through
solving and showing of
decision self-
making confidence
strategies and  Demonstratin
feedback from g self-
peers and acceptance
teachers are and being
predicted able to accept
challenges
LO3 BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION
Criteria Methods
1. Efforts for  Four The following Online: Competency in this
continuous components of resources  Online unit may be
self- self-regulation should be Discussion assessed through:
improvement provided: Online:
based on Self-  Online
 Online
are Regulation  Access to Interactive
Demonstration
demonstrated Theory (SRT) workplace Lecture or simulation
2. Counter-  Personality and  Online with oral
productive development resources Brainstorming questioning
tendencies at concepts  Case studies  Online  Online Case
work are  Self-help  LMS Demonstration problems
eliminated concepts (e.  Online Role- involving work
3. Positive g., 7 Habits by playing improvement
outlook in life Stephen  Online and
are Covey, sustainability
Learning issues
maintained. transactional
 Online Third-
analysis, Face to face: party report
psycho-  Discussion Face to face:
spiritual  Interactive  Demonstration
concepts) Lecture or simulation
 Performing  Brainstorming with oral
effective  Demonstration questioning
communication  Case problems
 Role-playing
skills – involving work
 Face to face improvement
reading,
Learning and
writing,
conversing sustainability
skills issues
 Third-party
 Showing
report
affective skills
– flexibility,
adaptability,
etc.
 Self-
assessment
for determining
one’s
strengths and
weaknesses
UNIT OF COMPETENCY: CONTRIBUTE TO WORKPLACE INNOVATION
MODULE TITLE: CONTRIBUTING TO WORKPLACE INNOVATION
make a pro-active and positive contribution to workplace
innovation.

LO1 IDENTIFY OPPORTUNITIES TO DO THINGS BETTER
LO2 DISCUSS AND DEVELOP IDEAS WITH OTHERS
LO3 INTEGRATE IDEAS FOR CHANE IN THE WORKPLACE
LO1 IDENTIFY OPPORTUNITIES TO DO THINGS BETTER
Criteria Methods
1. Opportunities  Roles of The following Online: Competency in this
for resources should  Online unit may be
individuals in
assessed
improvement suggesting be provided: Interactive through:
are identified and making  Pens, papers Lecture Online:
proactively in improvements. and writing  Online  Online
own area of  Positive implements. Appreciative Psychological
work. and behavioral
impacts and  Cartolina. Inquiry
Interviews.
2. Information challenges in  Manila  Online  Online
are gathered innovation. papers. Demonstration Performance
and reviewed  Types of  LMS  Online Group Evaluation.
which may be changes and work  Online Life
relevant to responsibility. Narrative Inquiry.
 Online  Online Review of
ideas and  Seven habits Learning portfolios of
which might of highly evidence and
assist in effective Face to face: third-party
gaining people  Interactive workplace
support for  Identifying Lecture
reports of on-the-
idea. job performance.
opportunities  Appreciative  Online Sensitivity
to improve Inquiry analysis.
and to do  Demonstration  Online
things better. Organizational
 Group work
Involvement. analysis.
 Face to face  Online
 Identifying the Learning Standardized
positive assessment of
impacts and character
the challenges strengths and
of change and virtues applied.
Face to face:
innovation.  Psychological
 Identifying and behavioral
examples of Interviews.
the types of  Performance
Evaluation.
changes that
 Life Narrative
are within and Inquiry.
outside own  Review of
scope of portfolios of
responsibility. evidence and
third-party
workplace
reports of on-the-
job performance.
 Sensitivity
analysis.
 Organizational
analysis.
 Standardized
assessment of
character
strengths and
virtues applied.
LO2 DISCUSS AND DEVELOP IDEAS WITH OTHERS
Criteria Methods
1. People who  Roles of The following Online: Competency in this
could provide resources  Online unit may be
individuals in
assessed
input to ideas suggesting and should be Interactive through:
for making provided: Lecture Online:
improvements improvements.  Pens, papers  Online  Online
are identified.  Positive and writing Appreciative Psychological
2. Ways of implements. and behavioral
impacts and Inquiry
Interviews.
approaching challenges in  Cartolina.  Online  Online
people to innovation.  Manila Demonstration Performance
begin sharing  Types of papers.  Online Group Evaluation.
ideas are changes and  LMS work  Online Life
selected. responsibility. Narrative Inquiry.
3. Meeting is set  Seven habits of Learning portfolios of
with relevant highly effective evidence and
people. people. Face to face: third-party
4. Ideas for  Identifying  Interactive workplace
follow up are opportunities to Lecture
reports of on-the-
review and job performance.
improve and to  Appreciative  Online Sensitivity
selected do things Inquiry analysis.
based on better.  Online
 Demonstration
feedback. Involvement. Organizational
5. Critical inquiry  Group work
 Identifying the analysis.
method is  Face to face  Online
positive Learning Standardized
used to impacts and assessment of
discuss and the challenges character
develop ideas of change and strengths and
with others. innovation. virtues applied.
Face to face:
 Providing  Psychological
examples of and behavioral
the types of Interviews.
changes that  Performance
are within and Evaluation.
 Life Narrative
outside own
Inquiry.
scope of  Review of
responsibility portfolios of
 Communicatin evidence and
g ideas for third-party
workplace
change
reports of on-the-
through small job performance.
group  Sensitivity
discussions analysis.
and meetings.  Organizational
analysis.
 Standardized
assessment of
character
strengths and
virtues applied.
LO3 INTEGRATE IDEAS FOR CHANE IN THE WORKPLACE
Criteria Methods
1. Critical  Roles of The following Online: Competency in this
inquiry resources  Online unit may be
individuals in
assessed
method is suggesting and should be Interactive through:
used to making provided: Lecture Online:
integrate improvements.  Pens, papers  Online  Online
different  Positive and writing Appreciative Psychological
ideas for implements. and behavioral
impacts and Inquiry
Interviews.
change of challenges in  Cartolina.  Online  Online
key people. innovation.  Manila Demonstration Performance
2. Summarizing,  Types of papers.  Online Group Evaluation.
analyzing changes and  LMS work  Online Life
and responsibility. Narrative Inquiry.
generalizing  Seven habits of Learning portfolios of
skills are highly effective evidence and
used to people. Face to face: third-party
extract  Basic research  Interactive workplace
salient points skills. Lecture
reports of on-the-
in the pool of job performance.
 Identifying  Appreciative  Online Sensitivity
ideas. opportunities to Inquiry analysis.
3. Reporting improve and to  Online
 Demonstration
skills are do things Organizational
likewise used  Group work
analysis.
better.  Face to face
to  Online
Involvement. Learning Standardized
communicate
 Identifying the assessment of
results.
positive character
4. Current strengths and
impacts and
Issues and virtues applied.
the challenges
concerns on Face to face:
of change and  Psychological
the systems,
innovation. and behavioral
processes
 Providing Interviews.
and  Performance
examples of
procedures, Evaluation.
the types of
as well as the  Life Narrative
changes that
need for Inquiry.
are within and  Review of
simple
outside own portfolios of
innovative
scope of evidence and
practices are third-party
responsibility.
identified. workplace
 Communicatin reports of on-the-
g ideas for job performance.
change  Sensitivity
through small analysis.
group  Organizational
discussions analysis.
and meetings.  Standardized
assessment of
 Demonstrating character
skills in strengths and
analysis and virtues applied.
interpretation
of data.
UNIT OF COMPETENCY: PRESENT RELEVANT INFORMATION
MODULE TITLE: PRESENTING RELEVANT INFORMATION
MODULE DESCRIPTION: This unit of covers the knowledge, skills and attitudes required
to present data/information appropriately.

LO1 GATHER DATA / INFORMATION
LO2 ASSESS GATHERED DATA / INFORMATION
LO3 RECORD AND PRESENT INFORMATION
LO1 GATHER DATA / INFORMATION
Criteria Methods
1. Evidence, facts  Organizational Specific Online: Competency in
and information protocols resources for  Online Group this unit may be
are collected  Confidentiality assessment discussion assessed
2. Evaluation,  Accuracy  Evidence of  Online through:
terms of  Business competent Lecture Online:
reference and mathematics performance  Online  Online Test
conditions are and statistics should be Demonstration vis google
reviewed to  Data analysis obtained by  Online Role forms
determine techniques/ observing an Play  Online
whether procedures individual in  Online Interview
data/informatio  Reporting an Learning  Online
n falls within requirements information Portfolio
project scope to a range of management Face to face:  Online
audiences role within the  Group Demonstration
 Legislation, workplace or discussion Face to face:
policy and operational or  Lecture  Written test
simulated
procedures  Demonstration  Interview
relating to the environment.  Portfolio
 Role Play
conduct of  LMS  Actual
 Face to face
evaluations Learning Demonstration
 Organizational
values, ethics
and codes of
conduct
 Describing
organizational
protocols
relating to
client liaison
 Protecting
confidentiality
 Describing
accuracy
 Computing
business
mathematics
and statistics
 Describing
data analysis
techniques/
procedures
 Reporting
requirements
to a range of
audiences
 Stating
legislation,
policy and
procedures
relating to the
conduct of
evaluations
 Stating
organizational
values, ethics
and codes of
conduct
LO2 ASSESS GATHERED DATA / INFORMATION
Methods
1. Validity of data/  Business Specific Online: Competency in
information is mathematics resources for  Online Group this unit may be
assessed and statistics assessment discussion assessed through:
2. Analysis  Evidence of  Online Lecture Online:
 Data analysis
techniques are  Online  Online Test vis
techniques/ competent
Demonstration google forms
applied to assess procedures performance
 Online Role  Online
data/ information.  Reporting should be
Play Interview
3. Trends and requirements obtained by
 Online  Online
anomalies are to a range of observing an Portfolio
Learning
identified audiences individual in  Online
4. Data analysis  Legislation, an Face to face: Demonstration
techniques and policy and information  Group Face to face:
procedures are procedures managemen discussion  Written test
documented relating to the t role within  Lecture  Interview
5. Recommendation conduct of the  Demonstration  Portfolio
s are made on evaluations workplace or  Role Play  Actual
areas of possible  Organizationa operational  Face to face Demonstration
improvement. l values, or simulated Learning
ethics and environment.
codes of  LMS
conduct
 Computing
business
mathematics
and statistics
 Describing
data analysis
techniques/
procedures
 Reporting
requirements
to a range of
audiences
 Stating
legislation,
policy and
procedures
relating to the
conduct of
evaluations
 Stating
organizational
values, ethics
and codes of
conduct
LO3 RECORD AND PRESENT INFORMATION
Methods
1. Studied data/  Data analysis Specific Online: Competency in
information are techniques/ resources for  Online Group this unit may be
recorded. procedures assessment discussion assessed through:
2. Recommendation  Evidence of  Online Lecture Online:
 Reporting
s are analyzed for  Online  Online Test vis
requirements competent
Demonstration google forms
action to ensure to a range of performance
 Online Role  Online
they are audiences should be
Play Interview
compatible with  Legislation, obtained by
 Online  Online
the project’s policy and observing an Portfolio
Learning
scope and terms procedures individual in  Online
of reference. relating to the an Face to face: Demonstration
3. Interim and final conduct of information  Group Face to face:
reports are evaluations managemen discussion  Written test
analyzed and  Organizationa t role within  Lecture  Interview
outcomes are l values, the  Demonstration  Portfolio
compared to the ethics and workplace or  Role Play  Actual
criteria codes of operational  Face to face Demonstration
established at the conduct or simulated Learning
outset.  Describing environment.
4. Findings are data analysis  LMS
presented to techniques/
stakeholders. procedures
 Reporting
requirements
to a range of
audiences
 Stating
legislation,
policy and
procedures
relating to the
conduct of
evaluations
 Stating
organizational
values, ethics
and codes of
conduct
practice
UNIT OF COMPETENCY: PRACTICE OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES
MODULE TITLE: PRACTICING OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES
identify OSH compliance requirements, prepare OSH
requirements for compliance, perform tasks in accordance with
relevant OSH policies and procedures

LO1 IDENTIFY OSH COMPLIANCE REQUIREMENTS
LO2 PREPARE OSH REQUIREMENTS FOR COMPLIANCE
LO3 PERFORM TASK IN ACCORDANCE WITH RELEVANT OSH POLICIES AND
PROCEDURES
LO1 IDENTIFY OSH COMPLIANCE REQUIREMENTS
Criteria Methods
1. Relevant  OSH The following Online: Competency in
OSH preventive and resources should  Online Group this unit may be
requirements, control be provided: discussion assessed
regulations, requirements  Facilities,  Online Lecture through:
policies and  Hierarchy of materials  Online Online :
procedures tools and Demonstration  Online
Controls
are identified equipment  Online Role Observation/
 Hazard Play
in accordance Prevention and necessary for Demonstration
 Online Learning
with Control the activity with oral
workplace  General OSH  LMS Face to face: questioning
policies and principles  Group  Online Third
procedures  Work discussion party report
2. OSH activity standards and  Lecture
non procedures  Demonstration Face to face :
conformities  Safe handling  Role Play  Observation/
are conveyed procedures of  Face to face Demonstration
to appropriate tools, Learning with oral
personnel equipment and questioning
3. OSH materials  Third party
preventive report
 Standard
and control
emergency
requirements
plan and
are identified
procedures in
in accordance
the workplace
with OSH
 Communication
work policies
and skills
procedures  Interpersonal
skills
 Critical thinking
skills
 Observation
skill
Criteria Methods
1. OSH work  Resources The following Online: Competency in
activity necessary to resources should  Online Group this unit may be
material, execute be provided: discussion assessed
tools and hierarchy of  Facilities,  Online Lecture through:
equipment controls materials  Online Online :
requirements Demonstration  Online
 General OSH tools and
are identified equipment  Online Role Observation/
principles
Play
in  Work necessary for Demonstration
 Online Learning
accordance standards and the activity with oral
with procedures  LMS Face to face: questioning
workplace  Safe handling  Group  Online Third
policies and procedures of discussion party report
procedures tools,  Lecture
2. Required equipment and  Demonstration Face to face :
OSH materials  Role Play  Observation/
materials,  Different OSH  Face to face Demonstration
tools and control Learning with oral
equipment measures questioning
are acquired  Communication  Third party
in skills report
accordance
 Estimation
with
skills
workplace
 Interpersonal
policies and
skills
procedures
3. Required  Critical thinking
OSH skills
materials,  Observation
tools and skills
equipment  Material, tool
are and equipment
arranged/ identification
placed in skill
accordance
with OSH
work
standards
LO3 PERFORM TASK IN ACCORDANCE WITH RELEVANT OSH POLICIES AND
PROCEDURES
Criteria Methods
4. Relevant  OSH work The following Online: Competency in
OSH work standards resources should  Online Group this unit may be
procedures  Industry related be provided: discussion assessed
are identified work activities  Facilities,  Online Lecture through:
in accordance materials  Online Online :
 General OSH
with tools and Demonstration  Online
principles
workplace equipment  Online Role Observation/
 OSH Violations Play
policies and Non- necessary for Demonstration
 Online Learning
procedures compliance the activity with oral
5. Work work activities  LMS Face to face: questioning
Activities are  Communication  Group  Online Third
executed in skills discussion party report
accordance  Interpersonal  Lecture
with OSH skills  Demonstration Face to face :
work  Role Play  Observation/
 Troubleshooting
standards  Face to face Demonstration
skills
6. Non- Learning with oral
 Critical thinking
compliance questioning
skills
work activities  Third party
are reported  Observation
skills report
to appropriate
personnel
UNIT OF COMPETENCY: EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
MODULE TITLE: EXERCISING EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
MODULE DESCRIPTION: This unit covers knowledge, skills and attitude to identify the
efficiency and effectiveness of resource utilization, determine
causes of inefficiency and/or ineffectiveness of resource
utilization and Convey inefficient and ineffective environmental
practices

LO1 IDENTIFY THE EFFICIENCY AND EFEFCTIVENESS OF RESOURCE
UTILIZATION
LO2 DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS OF
RESOURCE UTILIZATION
LO3 CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL PRACTICES
Criteria Methods
1. Required  Importance of The following Online : Competency in
resource Environmental resources should  Online this unit may be
utilization in Literacy be provided: Lecture assessed
the workplace  Environmental  Workplace  Online Group through:
is measured Work  Tools, Discussion Online:
using Procedures materials and  Online  Online
appropriate  Waste equipment Simulation Demonstration
techniques Minimization relevant to  Online  Online Oral
2. Data are  Efficient the tasks Demonstration questioning
recorded in Energy  PPE  Online  Online
accordance Consumptions  Manuals and Learning examination
with  Recording references Face to face : via google
workplace Skills  LMS  Lecture forms
protocol  Face to face:
Writing Skills  Group
3. Recorded  Demonstration
 Innovation Discussion
data are  Oral
Skills  Simulation
compared to questioning
determine the  Demonstration
 Face to face  Written
efficiency and examination
effectiveness Learning
of resource
utilization
according to
established
environmental
work
procedures
LO2 DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS OF
RESOURCE UTILIZATION
Criteria Methods
1. Potential  Causes of The following Online : Competency in
causes of environmental resources  Online this unit may be
inefficiency inefficiencies should be Lecture assessed
and/or and provided:  Online Group through:
ineffectiveness ineffectivenes  Workplace Discussion Online:
are listed s  Tools,  Online  Online
2. Causes of  Deductive materials Simulation Demonstration
inefficiency Reasoning and  Online  Online Oral
and/or Skills equipment Demonstration questioning
ineffectiveness  Critical relevant to  Online  Online
are identified thinking the tasks Learning examination
through  Problem  PPE Face to face : via google
deductive Solving  Manuals and  Lecture forms
reasoning  Observation references Face to face:
 Group
3. Identified Skills  LMS  Demonstration
Discussion
causes of  Oral
 Simulation
inefficiency questioning
and/or  Demonstration
 Face to face  Written
ineffectiveness examination
are validated Learning
thru
established
environmental
procedures
LO3 CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL PRACTICES
Criteria Methods
1. Efficiency  Appropriate The following Online : Competency in
and Personnel to resources  Online this unit may be
effectiveness address the should be Lecture assessed
of resource environmental provided:  Online Group through:
utilization are hazards  Workplace Discussion Online:
reported to  Environmental  Tools,  Online  Online
appropriate corrective materials and Simulation Demonstration
personnel actions equipment  Online  Online Oral
2. Concerns  Written and relevant to Demonstration questioning
related Oral the tasks  Online  Online
resource Communication  PPE Learning examination
utilization are Skills  Manuals and Face to face : via google
discussed  Critical thinking references  Lecture forms
with  Problem  LMS Face to face:
 Group
appropriate Solving  Demonstration
Discussion
personnel  Observation  Oral
 Simulation
3. Feedback on Skills questioning
information/  Demonstration
 Practice  Face to face  Written
concerns examination
Environmental Learning
raised are
Awareness
clarified with
appropriate
personnel
UNIT OF COMPETENCY: PRACTICE ENTREPRENEURIAL SKILLS IN THE
WORKPLACE
MODULE TITLE: PRACTICING ENTREPRENEURIAL SKILLS IN THE
WORKPLACE
MODULE DESCRIPTION: This unit covers the outcomes required to apply
entrepreneurial workplace best practices and implement cost-
effective operations

LO1 APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES
LO2 COMMUNICATE ENTREPRENEUIRAL WORKPLACE BEST PRACTICES
LO3 IMPLEMENT COST-EFFECTIVE OPERATIONS
LO1 APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES
Criteria Methods
1. Good  Workplace best The following Online : Competency in
practices practices, resources should  Online this unit may be
relating to policies and be provided: Lecture assessed
workplace criteria  Simulated or  Online Group through:
operations  Resource actual Discussion Online:
are observed utilization workplace  Online  Online
and selected  Ways in  Tools, Simulation Demonstration
following fostering materials and  Online  Online Oral
workplace entrepreneurial supplies Demonstration questioning
policy. attitudes: needed to  Online  Online
2. Quality  Patience demonstrate Learning examination
procedures  Honesty the required Face to face : via google
and practices  Quality- tasks  Lecture forms
are complied  References Face to face:
consciousness  Group
with and manuals  Demonstration
 Safety- Discussion
according to  Enterprise  Oral
consciousness  Simulation
workplace procedures questioning
 Resourcefulness  Demonstration
requirements. manuals  Written
3. Cost-  Communication  Face to face
skills  Company Learning examination
conscious quality policy
habits in  Complying with
quality  LMS
resource
utilization are procedures
applied based
on industry
standards.
LO2 COMMUNICATE ENTREPRENEUIRAL WORKPLACE BEST PRACTICES
Criteria Methods
1. Observed  Workplace best The following Online : Competency in
good practices, resources  Online Lecture this unit may be
practices policies and should be  Online Group assessed
relating to criteria provided: Discussion through:
workplace  Resource  Simulated or  Online Online:
operations are utilization actual Simulation  Online
communicated  Ways in workplace  Online Demonstration
to appropriate fostering  Tools, Demonstration  Online Oral
person. entrepreneurial materials and  Online questioning
2. Observed attitudes: supplies Learning  Online
quality  Patience needed to Face to face : examination
procedures  Honesty demonstrate  Lecture via google
and practices  the required forms
Quality-  Group
are consciousness tasks Face to face:
Discussion
communicated  References  Demonstration
 Safety-  Simulation
to appropriate and manuals  Demonstration  Oral
consciousness
person  Enterprise questioning
 Resourcefulness  Face to face
3. Cost- procedures  Written
conscious  Communication Learning
skills manuals examination
habits in  Company
resource  Complying with
quality quality policy
utilization are  LMS
communicated procedures
based on  Following
industry workplace
standards. communication
protocol
LO3 IMPLEMENT COST-EFFECTIVE OPERATIONS
Criteria Methods
1. Preservation  Optimization of The following Online : Competency in
and workplace resources  Online this unit may be
optimization resources should be Lecture assessed
of workplace  5S procedures provided:  Online Group through:
resources is and concepts  Simulated or Discussion Online:
implemented  Criteria for cost- actual  Online  Online
in effectiveness workplace Simulation Demonstration
accordance  Workplace  Tools,  Online  Online Oral
with productivity materials and Demonstratio questioning
enterprise  Impact of supplies n  Online
policy entrepreneurial needed to  Online examination
2. Judicious use mindset to demonstrate Learning via google
of workplace workplace the required Face to face : forms
tools, productivity tasks  Lecture Face to face:
equipment   References  Demonstration
Ways in fostering  Group
and materials entrepreneurial and manuals  Oral
Discussion
are observed attitudes:  Enterprise questioning
 Simulation
according to procedures  Written
 Quality-  Demonstratio
manual and manuals examination
consciousness n
work  Company
 Safety-  Face to face
requirements. quality policy
consciousness Learning
3. Constructive  LMS
contributions  Communication
to office skills
operations  Complying with
are made quality
according to procedures
enterprise  Following
requirements. workplace
4. Ability to communication
work within protocol
one’s allotted  Implementing
time and preservation and
finances is optimizing
sustained. workplace
resources
 Observing
judicious use of
workplace tools,
equipment and
materials
 Making
constructive
contributions to
office operations
 Sustaining ability
to work within
allotted time and
finances
COMMON COMPETENCIES
UNIT OF COMPETENCY: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE: DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills required to
access, increases and update industry knowledge. It includes seek
information on the industry and update industry knowledge.
NOMINAL DURATION : 3.6 hours
LO1. SEEK INFORMATION ON THE INDUSTRY
LO2. UPDATE INDUSTRY KNOWLEDGE
LO3. DEVELOP AND UPDATE LOCAL KNOWLEDGE
LO4. PROMOTE PRODUCTS AND SERVICES TO CUSTOMERS
DETAILS OF LEARNING OUTCOME:

LO1. SEEK INFORMATION ON THE INDUSTRY
Assessment Assessment
Contents Condition Methodologies
Criteria Methods
1. Sources of  Time The following Online : Competency may
information on management resources MUST be  Online be assessed
the industry  Ready skills provided: discussion through:
are correctly  Pens Online:
needed to  Online
identified and  Online
access  Note pads Learning
Examination via
accessed industry  Online learning Face to face : google Forms
2. Information to information materials via  Discussion  Online
assist effective  Basic web based  Learning Observation
work competency application  Online Interview
performance is skills needed  Personal for Case
obtained in line to access the Computer/ Discussion
with job internet Laptop/  Online
requirements  Overview of Cellphone with demonstration
3. Specific quality Camera Face to face:
information on assurance in  Web based  Written
sector of work the industry Examination
application
is accessed  Direct
 Role of (Google
and updated Observation
individual staff Classroom) Interview for
4. Industry members Case
information is  Industry Discussion
correctly information  Actual
applied to day- sources demonstration
to-day work
activities
LO2. UPDATE INDUSTRY KNOWLEDGE
Criteria Methods
1. Informal and/or  Time The following Online : Competency may
formal management resources MUST  Online be assessed
research is  Ready skills be provided: discussion through:
used to update  Pens Online:
needed to access  Online
general  Online
industry  Note pads Learning
Examination via
knowledge of information  Online Face to face : google Forms
the industry  Basic learning  Discussion  Online
2. Updated competency skills materials via  Learning Observation
knowledge is needed to access web based  Online Interview
shared with the internet application for Case
customers and  Overview of  Personal Discussion
colleagues as quality assurance Computer/  Online
appropriate in the industry Laptop/ demonstration
and  Role of individual Cellphone with Face to face:
incorporated staff members Camera  Written
into day-to-day Examination
 Industry  Web based
working  Direct
information application
activities Observation
sources (Google Interview for
Classroom)
Case
Discussion
 Actual
demonstration
LO3. DEVELOP AND UPDATE LOCAL KNOWLEDGE
Criteria Methods
1. Local  Time The following Online : Competency may
knowledge is management resources MUST  Online be assessed
developed to  Ready skills be provided: discussion through:
assist queries  Pens Online:
on  Online
Examination via
local/national information  Online Face to face : google Forms
tourism  Basic learning  Discussion  Online
industry competency skills materials via  Learning Observation
2. Local needed to access web based  Online Interview
knowledge is the internet application for Case
updated using  Overview of  Personal Discussion
informal and/or quality assurance Computer/  Online
formal in the industry Laptop/ demonstration
research  Role of individual Cellphone with Face to face:
3. Contact with staff members Camera  Written
local Examination
 Industry  Web based
communities is  Direct
information application
maintained Observation
sources (Google Interview for
Classroom) Case
Discussion
 Actual
demonstration
LO4. PROMOTE PRODUCTS AND SERVICES TO CUSTOMERS
Criteria Methods
1. Promotional  Time The following Online : Competency may
initiatives are management resources MUST  Online be assessed
described that  Ready skills be provided: discussion through:
maybe used to  Pens Online:
promote  Online
Examination via
products and information  Online Face to face : google Forms
services  Basic learning  Discussion  Online
2. Selling skills competency skills materials via  Learning Observation
are applied needed to access web based
according to the internet application  Online Interview
customer  Overview of  Personal for Case
needs quality assurance Computer/ Discussion
in the industry Laptop/  Online
demonstration
 Role of individual Cellphone with
Face to face:
staff members Camera
 Written
 Industry  Web based Examination
information application  Direct
sources (Google Observation
Classroom) Interview for
Case
Discussion
 Actual
demonstration
COMMON COMPETENCIES
UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE TITLE: OBSERVING WORKPLACE HYGIENE PROCEDURES
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills and attitudes
in observing workplace hygiene procedures. It includes following
hygiene procedures and identifying and preventing hygiene risks.
NOMINAL DURATION : 3.6 HOURS
LO1. FOLLOW HYGIENE PROCEDURES

LO2. IDENTIFY AND PREVENT HYGIENE RISKS

LO1. FOLLOW HYGIENE PROCEDURES
Criteria Methods
1. Workplace  Typical hygiene The following Online : Competency may be
hygiene and control resources MUST  Online assessed through:
procedures procedures in the be provided: discussion Online:
are hospitality and  Pens  Online  Online
implemented tourism industries  Note pads Learning Examination via
in line with  Overview of  Online Face to face : google Forms
enterprise and legislation and learning  Discussion  Online
legal regulation in materials via  Learning Observation
relation to food  Online Interview
requirements web based
for Case
2. Handling and handling, application Discussion
storage of personal and  Personal  Online
items are general hygiene Computer/ demonstration
undertaken in  Knowledge on Laptop/ Face to face:
line with factors which Cellphone with  Written
enterprise and contribute to Camera Examination
legal workplace  Web based  Direct
requirements hygiene problems application Observation
 General hazards (Google Interview for
in handling of Classroom) Case Discussion
food, linen and  Actual
laundry and demonstration
garbage,
including major
causes of
contamination
and cross-
infection
 Sources of and
reasons for food
poisoning
 Ability to follow
correct
procedures and
instructions
 Ability to handle
operating tools/
equipment
 Application to
hygiene
principles
LO2. IDENTIFY AND PREVENT HYGIENE RISKS
Criteria Methods
1. Potential  Typical hygiene The following Online : Competency may be
hygiene risks and control resources MUST  Online assessed through:
are identified procedures in the be provided: discussion Online:
in line with hospitality and  Pens  Online  Online
enterprise Examination via
tourism industries  Note pads Learning
google Forms
procedures  Overview of  Online Face to face :  Online
2. Action to legislation and learning  Discussion Observation
minimize and regulation in materials via  Learning  Online Interview
remove risks relation to food web based for Case
are taken handling, application Discussion
within scope of personal and  Personal  Online
individual general hygiene Computer/ demonstration
Face to face:
responsibility  Knowledge on Laptop/
of  Written
factors which Cellphone with
Examination
enterprise/lega contribute to Camera
 Direct
l requirements workplace  Web based Observation
3. Hygiene risks hygiene problems application Interview for
beyond the  General hazards (Google Case Discussion
control of in handling of Classroom)  Actual
individual staff food, linen and demonstration
members are laundry and
reported to the garbage,
appropriate including major
person for causes of
follow up contamination
and cross-
infection
 Sources of and
reasons for food
poisoning
 Ability to follow
correct
procedures and
instructions
operating tools/
equipment
 Application to
hygiene
principles
COMMON COMPETENCIES
UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS
MODULE TITLE: PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitudes and values needed to
perform computer operations which includes inputting, accessing,
producing and transferring data using the appropriate hardware and
software.
LO1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN

LO2. INPUT DATA INTO COMPUTER
LO3. ACCESS INFORMATION USING COMPUTER
LO4. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM
LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS

LO1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN
Assessment Contents Condition Methodologies Assessment

Criteria Methods
1. Requirements  Basic ergonomics The following Online : Competency may
of task are of keyboard and resources MUST  Online be assessed
determined computer use be provided: discussion through:
2. Appropriate  Pens Online:
 Main types of  Online
hardware and  Online
computers and  Note pads Learning
Examination
software is basic features of  Online Face to face : via google
selected different operating learning  Discussion Forms
according to systems materials via  Learning  Online
task assigned  Main parts of a web based Observation
and required computer application  Online
outcome  Storage devices  Personal Interview for
3. Task is and basic Computer/ Case
planned to categories of Laptop/ Discussion
ensure OH & S memory Cellphone with  Online
guidelines and  Relevant types of Camera demonstration
procedures are Face to face:
software  Web based
followed  Written
 General security application Examination
 Viruses (Google  Direct
 OH & S principles Classroom) Observation
and responsibilities Interview for
 Calculating Case
computer capacity Discussion
 Reading skills  Actual
required to demonstration
interpret work
instruction
 Communication
skills
LO2. INPUT DATA INTO COMPUTER
Criteria Methods
1. Data are  Basic ergonomics The following Online : Competency may
entered into of keyboard and resources MUST  Online be assessed
the computer computer use be provided: discussion through:
using  Pens Online:
appropriate  Online
Examination
program/applic basic features of  Online Face to face : via google
ation in different operating learning  Discussion Forms
accordance systems materials via  Learning  Online
with company  Main parts of a web based Observation
procedures computer application  Online
2. Accuracy of  Storage devices  Personal Interview for
information is and basic Computer/ Case
checked and categories of Laptop/ Discussion
information is memory Cellphone with  Online
saved in  Relevant types of Camera demonstration
accordance software  Web based Face to face:
with standard  General security application  Written
operating (Google Examination
 Viruses
procedures Classroom)  Direct
 OH & S principles Observation
3. Inputted data and responsibilities Interview for
are stored in  Calculating Case
storage media computer capacity Discussion
according to  Reading skills  Actual
requirements required to demonstration
4. Work is interpret work
performed instruction
within
 Communication
ergonomic
skills
guidelines
LO3. ACCESS INFORMATION USING COMPUTER
Criteria Methods
1. Correct  Basic ergonomics The following Online : Competency may
program/applic of keyboard and resources MUST  Online be assessed
ation is computer use be provided: discussion through:
selected based  Pens Online:
on job  Online
Examination
requirements basic features of  Online Face to face : via google
2. Program/ different operating learning  Discussion Forms
application systems materials via  Learning  Online
containing the  Main parts of a web based Observation
information computer application  Online
required is  Storage devices  Personal Interview for
accessed and basic Computer/ Case
according to categories of Laptop/ Discussion
company memory Cellphone with  Online
procedures  Relevant types of Camera demonstration
3. Desktop icons Face to face:
are correctly  Written
selected, (Google
 Viruses  Direct
opened and Classroom)
closed for
navigation
purposes  Calculating Case
4. Keyboard  Actual
techniques are  Reading skills demonstration
carried out in required to
line with OH& interpret work
S instruction
requirements  Communication
for safe use of skills
keyboards
LO4. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM
Criteria Methods
1. Entered data  Basic ergonomics The following Online : Competency may
are processed of keyboard and resources MUST  Online be assessed
using computer use be provided: discussion through:
appropriate  Pens Online:
software  Online
Examination
commands basic features of  Online Face to face : via google
2. Data are different operating learning  Discussion Forms
printed out as systems materials via  Learning  Online
required using  Main parts of a web based Observation
computer computer application  Online
hardware/perip  Storage devices  Personal Interview for
heral devices and basic Computer/ Case
in accordance categories of Laptop/ Discussion
with standard memory Cellphone with  Online
operating  Relevant types of Camera demonstration
procedures Face to face:
3. Files and data  Written
are transferred (Google
 Viruses  Direct
between Classroom)
compatible
systems using
computer  Calculating Case
software,  Actual
hardware/perip  Reading skills
heral devices
in accordance interpret work
with standard instruction
operating  Communication
procedures skills
LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS
Criteria Methods
1. Systems for  Basic ergonomics The following Online : Competency may
cleaning, of keyboard and resources MUST  Online be assessed
minor computer use be provided: discussion through:
maintenance  Main types of  Pens  Online Online:
and computers and  Note pads Learning  Online
replacement of basic features of Face to face : Examination
 Online
consumables via google
different operating learning  Discussion
Forms
are systems materials via  Learning  Online
implemented  Main parts of a web based Observation
2. Procedures for computer application  Online
ensuring  Storage devices  Personal Interview for
security of and basic Computer/ Case
data, including categories of Laptop/ Discussion
regular back- memory Cellphone with  Online
ups and virus  Relevant types of Camera demonstration
checks are software  Web based Face to face:
implemented  General security application  Written
in accordance Examination
 Viruses (Google
with standard  Direct
 OH & S principles Classroom)
operating Observation
procedures
 Calculating Case
3. Basic file
maintenance
procedures are  Reading skills  Actual
implemented
in line with the interpret work
standard instruction
operating  Communication
procedures skills
4. Document
systems are
maintained
COMMON COMPETENCIES
UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE: PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills and attitudes in
following health, safety and security practices. it includes dealing with
emergency situations and maintaining safe personal presentation
standards.
LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY

PRACTICES
LO2. PERFORM CHILD PROTECTION DUTIES RELEVANT TO THE TOURISM INDUSTRY
LO3. OBSERVE AND MONITOR PEOPLE
LO4. DEAL WITH EMERGENCY SITUATIONS
LO5. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
LO6. MAINTAIN A SAFE AND SECURE WORKPLACE

LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY
PRACTICES
Criteria Methods
1. Correct health,  Communication The following Online : Competency may
safety and  Interactive resources MUST  Online be assessed
security communication be provided: discussion through:
procedures are  Pens Online:
with others  Online
followed in line  Online
 Interpersonal  Note pads Learning
Examination via
with skills  Online Face to face : google Forms
legislation,  Good working learning  Discussion  Online
regulations attitude materials via  Learning Observation
and enterprise  Ability to work web based  Online Interview
procedures quietly; with application for Case
2. Breaches of cooperation;  Personal Discussion
health, safety patience, Computer/  Online
and security carefulness, Laptop/ demonstration
procedures are cleanliness and Cellphone with Face to face:
identified and aesthetic values Camera  Written
reported in line Examination
 Ability to focus on  Web based
with enterprise  Direct
task at hand application
procedure Observation
 Systems, (Google Interview for
3. Suspicious Classroom)
Processes and Case
behavior or
Operations Discussion
unusual
occurrence are
health, safety and demonstration
reported in line
security
with enterprise
procedures
procedure
 Emergency
procedures
 Personal
presentation
 Safety Practices
 Proper disposal
of garbage
 Practice safety
measures
 5S
Implementation
 Child sexual
exploitation
 Identify child
sexual
exploitation
 Behaviors that
may be exhibited
by sex tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
 Child protection
duties relevant to
tourism industry
 Rules,
regulations,
policies and laws
 Ability to make
decision
 3Time
management
 Ability to offer
alternative steps
 Care in handling
and operating
equipment
 Ability to use
observation and
monitoring
techniques
LO2. PERFORM CHILD PROTECTION DUTIES RELEVANT TO THE TOURISM INDUSTRY
Criteria Methods
1. Issue of sexual  Communication The following Online : Competency may
exploitation of  Interactive resources MUST  Online be assessed
children by communication be provided: discussion through:
tourist is  Pens Online:
identified  Online
Examination via
2. National, skills  Online Face to face : google Forms
regional and  Good working learning  Discussion  Online
international attitude materials via  Learning Observation
actions are  Ability to work web based  Online Interview
described to quietly; with application for Case
prevent the cooperation;  Personal Discussion
sexual patience, Computer/  Online
exploitation of carefulness, Laptop/ demonstration
children by cleanliness and Cellphone with Face to face:
tourists aesthetic values Camera  Written
3. Actions that Examination
can be taken  Direct
task at hand application
in the Observation
 Systems, (Google Interview for
workplace are Classroom)
Processes and Case
described to
Operations Discussion
protect
children from health, safety and demonstration
sexual security
exploitation by procedures
tourists  Emergency
procedures
 Personal
presentation
 Proper disposal
of garbage
 Practice safety
measures
 5S
Implementation
 Child sexual
exploitation
 Identify child
sexual
exploitation
 Behaviors that
may be exhibited
by sex tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
duties relevant to
tourism industry
 Rules,
regulations,
policies and laws
 Ability to make
decision
 3Time
management
alternative steps
and operating
equipment
 Ability to use
observation and
monitoring
techniques
LO3. OBSERVE AND MONITOR PEOPLE

Criteria Methods
1. Areas and  Communication The following Online : Competency may
people who  Interactive resources MUST  Online be assessed
require communication be provided: discussion through:
observation  Pens Online:
and monitoring  Online
Examination
is prepared skills  Online Face to face : via google
2. Observation  Good working learning  Discussion Forms
and monitoring attitude materials via  Learning  Online
activities are  Ability to work web based Observation
Implemented quietly; with application  Online
3. Apprehension cooperation;  Personal Interview for
of offenders patience, Computer/ Case
are determined carefulness, Laptop/ Discussion
4. Offenders are cleanliness and Cellphone with  Online
arrested Camera demonstration
aesthetic values
according to Face to face:
enterprise  Written
task at hand application Examination
procedures (Google
 Systems,  Direct
5. Administrative Classroom)
Processes and Observation
responsibilities
Operations Interview for
are fulfilled
 Workplace Case
health, safety and Discussion
security  Actual
procedures demonstration
 Emergency
procedures
 Personal
presentation
 Proper disposal
of garbage
 Practice safety
measures
 5S
Implementation
 Child sexual
exploitation
 Identify child
sexual
exploitation
 Behaviors that
may be exhibited
by sex tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
duties relevant to
tourism industry
 Rules,
regulations,
policies and laws
 Ability to make
decision
 3Time
management
alternative steps
and operating
equipment
 Ability to use
observation and
monitoring
techniques
LO4. DEAL WITH EMERGENCY SITUATIONS
Criteria Methods
1. Emergency  Communication The following Online : Competency may
and potential  Interactive resources MUST  Online be assessed
emergency communication be provided: discussion through:
situations are  Pens Online:
recognized  Online
Examination
and skills  Online Face to face : via google
appropriate  Good working learning  Discussion Forms
action are attitude materials via  Learning  Online
taken within  Ability to work web based Observation
individual’s quietly; with application  Online
scope of cooperation;  Personal Interview for
responsibility patience, Computer/ Case
2. Emergency carefulness, Laptop/ Discussion
procedures are cleanliness and Cellphone with  Online
followed in line Camera demonstration
aesthetic values
with enterprise Face to face:
procedures  Written
3. Assistance is (Google
sought from Classroom)
colleagues to
resolve or
 Workplace Case
respond to health, safety and Discussion
emergency security  Actual
situations procedures demonstration
4. Details of  Emergency
emergency procedures
situations are  Personal
reported in line presentation
with enterprise  Safety Practices
procedures  Proper disposal
of garbage
 Practice safety
measures
 5S
Implementation
 Child sexual
exploitation
 Identify child
sexual
exploitation
 Behaviors that
may be exhibited
by sex tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
duties relevant to
tourism industry
 Rules,
regulations,
policies and laws
 Ability to make
decision
 3Time
management
alternative steps
and operating
equipment
 Ability to use
observation and
monitoring
techniques
LO5. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

Criteria Methods
1. Safe personal  Communication The following Online : Competency may
standards are  Interactive resources MUST  Online be assessed
identified and communication be provided: discussion through:
 Pens Online:
followed in with others  Online
 Online
line with  Interpersonal  Note pads Learning
Examination
enterprise skills  Online Face to face : via google
requirements  Good working learning  Discussion Forms
attitude materials via  Learning  Online
 Ability to work web based Observation
quietly; with application  Online
cooperation;  Personal Interview for
patience, Computer/ Case
carefulness, Laptop/ Discussion
cleanliness and Cellphone with  Online
Camera demonstration
aesthetic values
Face to face:
 Written
 Systems, (Google  Direct
Processes and Classroom) Observation
 Workplace Case
health, safety and Discussion
security  Actual
procedures demonstration
 Emergency
procedures
 Personal
presentation
 Proper disposal
of garbage
 Practice safety
measures
 5S
Implementation
 Child sexual
exploitation
 Identify child
sexual
exploitation
 Behaviors that
may be exhibited
by sex tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
duties relevant to
tourism industry
 Rules,
regulations,
policies and laws
 Ability to make
decision
 3Time
management
alternative steps
and operating
equipment
 Ability to use
observation and
monitoring
techniques
LO6. MAINTAIN A SAFE AND SECURE WORKPLACE
Criteria Methods
1. Workplace  Communication The following Online : Competency may
health, safety  Interactive resources MUST  Online be assessed
and security communication be provided: discussion through:
responsibilities  Pens Online:
are identified  Online
Examination
2. Framework to skills  Online Face to face : via google
maintain  Good working learning  Discussion Forms
workplace attitude materials via  Learning  Online
health, safety  Ability to work web based Observation
and security quietly; with application  Online
are maintained cooperation;  Personal Interview for
3. Procedures for patience, Computer/ Case
identifying and carefulness, Laptop/ Discussion
assessing cleanliness and Cellphone with  Online
health, safety Camera demonstration
aesthetic values
and security Face to face:
hazards and  Written
risks are (Google
implemented Classroom)
4. Injuries,
illnesses and
 Workplace Case
incidents are health, safety and Discussion
investigated security  Actual
5. Organization's procedures demonstration
health, safety  Emergency
and security procedures
effectiveness  Personal
are evaluated presentation
 Proper disposal
of garbage
 Practice safety
measures
 5S
Implementation
 Child sexual
exploitation
 Identify child
sexual
exploitation
 Behaviors that
may be exhibited
by sex tourist
 Reporting
mechanism
 Preventive
measures of
exploitation
duties relevant to
tourism industry
 Rules,
regulations,
policies and laws
 Ability to make
decision
 3Time
management
alternative steps
and operating
equipment
 Ability to use
observation and
monitoring
techniques
COMMON COMPETENCIES
UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE: PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : this unit of competency deals with the knowledge, skills and attitudes in
providing effective customer service. it includes greeting customer,
identifying customer needs, delivering service to customer, handling
queries through use of common business tools and technology and
handling complaints, evaluation and recommendation.
LO1. GREET CUSTOMER

LO2. IDENTIFY NEEDS OF CUSTOMERS
LO3. DELIVER SERVICE TO CUSTOMER
LO4. HANDLE QUERIES THROUGH USE OF COMMON BUSINESS TOOLS AND
TECHNOLOGY
LO5. HANDLE COMPLAINTS/CONFLICT SITUATIONS, EVALUATION AND
RECOMMENDATIONS

LO1. GREET CUSTOMER
Criteria Methods
1. Customers are  Communication The following Online : Competency may
greeted in line  Interactive resources MUST  Online be assessed
with enterprise communication be provided: discussion through:
procedure  Pens Online:
2. Verbal and  Interpersonal  Note pads Learning  Online
non-verbal skills/ social  Online Face to face : Examination via
communication graces with learning  Discussion google Forms
s are sincerity materials via  Learning  Online
appropriate to Observation
 Safety Practices web based
the given  Online Interview
 Safe work application
for Case
situation practices  Personal Discussion
3. Non- verbal  Personal hygiene Computer/  Online
communication  Attitude Laptop/ demonstration
are observed  Attentive, patient Cellphone with Face to face:
when and cordial Camera  Written
responding to  Web based Examination
 Eye-to-eye
customers application  Direct
contact
4. Sensitivity to (Google Observation
 Maintain
cultural and Classroom) Interview for
teamwork and
social Case
cooperation Discussion
differences
isdemonstrate  Theory  Actual
d  Selling/ demonstration
upselling
techniques
 Interview
techniques
 Conflict
resolution
 Communicatio
n process
 Communicatio
n barriers
 Effective
communicatio
n skills
 Non-verbal
communicatio
n - body
language
 Good time
management
 Ability to work
calmly and
unobtrusively
effectively
 Ability to
handle
telephone
inquiries and
conversations
 Correct
procedure in
handling
telephone
inquiries
 Proper way of
handling
complaints
LO2. IDENTIFY NEEDS OF CUSTOMERS
Criteria Methods
1. Appropriate  Communication The following Online : Competency may
interpersonal  Interactive resources MUST  Online be assessed
skills are used communication be provided: discussion through:
to ensure that  Pens Online:
customer  Online
Examination via
needs are skills/ social  Online Face to face : google Forms
accurately graces with learning  Discussion  Online
identified sincerity materials via  Learning Observation
2. Customer  Safety Practices web based  Online Interview
needs are  Safe work application for Case
assessed for practices  Personal Discussion
urgency so  Personal hygiene Computer/  Online
that priority for Laptop/ demonstration
 Attitude
service Cellphone with Face to face:
 Attentive, patient
delivery can be Camera  Written
and cordial Examination
identified  Web based
3. Customers are  Eye-to-eye  Direct
contact application
provided with Observation
 Maintain (Google Interview for
information Classroom)
4. Personal teamwork and Case
limitation in
 Theory  Actual
addressing
 Selling/upselling demonstration
customer
needs is techniques
identified and  Interview
where techniques
appropriate,  Conflict
assistance is resolution
sought from  Communication
supervisor process
 Communication
barriers
 Effective
communication
skills
 Non-verbal
communication -
body language
 Good time
management
 Ability to work
calmly and
unobtrusively
effectively
telephone
inquiries and
conversations
 Correct
procedure in
handling
telephone
inquiries
 Proper way of
handling
complaints
LO3. DELIVER SERVICE TO CUSTOMER
Criteria Methods
1. Customer  Communication The following Online : Competency may
needs are  Interactive resources MUST  Online be assessed
promptly communication be provided: discussion through:
attended to in  Pens Online:
line with  Online
Examination via
enterprise skills/ social  Online Face to face : google Forms
procedure graces with learning  Discussion  Online
2. Appropriate sincerity materials via  Learning Observation
rapport is  Safety Practices web based  Online Interview
maintained  Safe work application for Case
with customer practices  Personal Discussion
to enable high  Personal hygiene Computer/  Online
quality service Laptop/ demonstration
 Attitude
delivery Cellphone with Face to face:
3. Opportunity to Camera  Written
enhance the  Web based
quality of  Eye-to-eye  Direct
contact application
Observation
service and  Maintain (Google Interview for
products are teamwork and Classroom) Case
taken cooperation Discussion
wherever  Theory  Actual
possible demonstration
 Selling/upselling
techniques
 Interview
techniques
 Conflict
resolution
 Communication
process
 Communication
barriers
 Effective
communication
skills
 Non-verbal
communication -
body language
 Good time
management
 Ability to work
calmly and
unobtrusively
effectively
telephone
inquiries and
conversations
 Correct
procedure in
handling
telephone
inquiries
 Proper way of
handling
complaints
LO4. HANDLE QUERIES THROUGH USE OF COMMON BUSINESS TOOLS AND

TECHNOLOGY
Criteria Methods
1. Common  Communication The following Online : Competency may
business  Interactive resources MUST  Online be assessed
tools and communication be provided: discussion through:
technology with others  Pens  Online Online:
are used  Interpersonal  Note pads Learning  Online
efficiently skills/ social  Online Face to face : Examination via
to graces  Discussion google Forms
learning
determine withsincerity  Online
materials via  Learning
customer Observation
 Safety Practices web based
requiremen  Online Interview
 Safe work application for Case
ts practices  Personal Discussion
2. Queries/  Personal hygiene Computer/  Online
information  Attitude Laptop/ demonstration
are  Attentive, patient Cellphone with Face to face:
recorded in and cordial Camera  Written
line with  Web based Examination
 Eye-to-eye
enterprise application  Direct
contact
procedure (Google Observation
 Maintain
3. Queries are Classroom) Interview for
teamwork and Case
acted upon
promptly
and  Theory  Actual
correctly  Selling/upselling demonstration
line with techniques
enterprise  Interview
procedure techniques
 Conflict
resolution
 Communication
process
 Communication
barriers
 Effective
communication
skills
 Non-verbal
communication -
body language
 Good time
management
 Ability to work
calmly and
unobtrusively
effectively
telephone
inquiries and
conversations
 Correct
procedure in
handling
telephone
inquiries
 Proper way of
handling
complaints
LO5. HANDLE COMPLAINTS/CONFLICT SITUATIONS, EVALUATION AND

RECOMMENDATIONS
Criteria Methods
1. Guests are  Communication The following Online : Competency may
greeted with a  Interactive resources MUST  Online be assessed
smile and eye- communication be provided: discussion through:
to-eye contact  Pens Online:
2. Responsibility  Online
Examination via
for resolving skills/ social  Online Face to face : google Forms
the complaint graces with learning  Discussion  Online
is taken within sincerity materials via  Learning Observation
limit of  Safety Practices web based  Online Interview
responsibility  Safe work application for Case
and according practices  Personal Discussion
to enterprise  Personal hygiene Computer/  Online
policy Laptop/ demonstration
 Attitude
3. Nature and Cellphone with Face to face:
details of Camera  Written
complaint are  Web based
established  Eye-to-eye  Direct
contact application
and agreed Observation
 Maintain (Google Interview for
with the Classroom)
customer teamwork and Case
4. Threats to
 Theory  Actual
personal
 Selling/upselling demonstration
safety are
identified and techniques
managed to  Interview
personal techniques
safety of  Conflict
customers or resolution
colleagues and  Communication
appropriate process
assistance is  Communication
organized barriers
5. Appropriate  Effective
action is taken communication
to resolve the skills
complaint to  Non-verbal
the customers communication -
satisfaction body language
wherever  Good time
possible management
6. Conflict  Ability to work
situations are calmly and
resolved within unobtrusively
scope of effectively
individual  Ability to handle
responsibility telephone
by applying inquiries and
effective conversations
communication
 Correct
skills and
procedure in
according to
handling
enterprise
telephone
policy
inquiries
 Proper way of
handling
complaints
CORE COMPETENCIES
UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES
MODULE TITLE: CLEANING AND MAINTAINING KITCHEN PREMISES
MODULE DESCRIPTOR : This unit deals with the skills and knowledge involve in cleaning,
sanitizing and maintaining kitchens, equipment and utensils for food
preparation and storage in commercial/institutional kitchens
NOMINAL DURATION : 16 Hours
LO1. CLEAN, SANITIZE AND STORE EQUIPMENT
LO2. CLEAN AND SANITIZE PREMISES
LO3. DISPOSE OF WASTE

LO1. CLEAN, SANITIZE AND STORE EQUIPMENT
Criteria Methods
1. Chemicals and  Various types The following Online : Competency may
clean potable and uses of resources MUST  Online be assessed
chemicals and through:
water are selected equipment for be provided: discussion
and used for  Pens Online:
cleaning and  Online
cleaning and/or sanitizing  Online
 Note pads Learning
 Occupational Examination
sanitizing kitchen  Online Face to face :
health and via google
equipment learning  Discussion Forms
safety
utensils, and requirements materials via  Learning  Online
working surfaces for bending, web based Observation
2. Equipment and/or lifting, carrying application  Online
utensils are and using  Personal Interview for
cleaned and/or Equipments Case
sanitized safely  Logical and Computer/ Discussion
using time-efficient Laptop/  Online
work flow demonstration
clean/potable  Environmental Cellphone
water and with Camera Face to face:
-friendly
according to products and  Web based  Written
manufacturer’s practices in Examination
application
instructions relation to  Direct
(Google
kitchen Observation
3. Clean equipment cleaning Classroom) Interview for
and utensils are  Sanitation and Case
stored or stacked cross- Discussion
safely in the contamination  Actual
designated place issues related demonstration
4. Cleaning to food
equipment and handling and
supplies are used preparation
safely in  Sanitizing and
accordance with disinfecting
procedures
manufacturer’s and
instructions techniques
5. Cleaning  Using and
equipment are storing
assembled and cleaning
disassembled materials and
safely chemicals
6. Cleaning  Waste
equipment are management
and disposal
stored safely in the
procedures
designated and practices
position and area
LO2. CLEAN AND SANITIZE PREMISES
Criteria Methods
1. Cleaning  Various types The following Online : Competency
schedules are and uses of resources MUST  Online may be
chemicals and assessed
followed based equipment for be provided: discussion
on enterprise  Pens through:
cleaning and  Online
Online:
procedures sanitizing  Note pads Learning
 Occupational  Online
2. Chemicals and  Online Face to face :
health and safety Examination
equipment for learning  Discussion via google
requirements for
cleaning bending, lifting, materials via  Learning Forms
and/or carrying and web based  Online
sanitizing are using equipments application Observation
used safely  Logical and time-  Personal  Online
3. Walls, floors, efficient work flow Interview for
 Environmental- Computer/
shelves and friendly products Laptop/ Case
working and practices in Cellphone with Discussion
surfaces are relation to kitchen Camera  Online
cleaned and/or cleaning  Web based demonstratio
sanitized  Sanitation and application n
cross- Face to face:
without contamination (Google
causing Classroom)  Written
issues related to
damage to food handling Examination
health or and preparation  Direct
property  Sanitizing and Observation
disinfecting Interview for
4. First aid procedures and Case
procedures are techniques Discussion
followed if an  Using and storing  Actual
accident cleaning demonstratio
happens materials and n
chemicals
 Waste
management and
disposal
procedures and
practices
LO3. DISPOSE OF WASTE
Criteria Methods
1. Wastes are  Various types Online : Competency
and uses of The following
sorted and  Online may be
chemicals and resources
disposed discussion assessed
equipment for MUST be through:
according to cleaning and provided:  Online
Online:
sanitary sanitizing Learning
 Occupational  Pens  Online
regulations, Face to face :
health and safety  Note Examination
enterprise  Discussion via google
requirements for pads
practices and bending, lifting,  Learning Forms
standard carrying and  Online  Online
procedures using equipments learning Observation
2. Cleaning  Logical and time- material  Online
chemicals are efficient work flow
 Environmental- s via Interview for
disposed friendly products web Case
safely and practices in based Discussion
according to relation to kitchen applicati  Online
standard cleaning on demonstratio
procedures  Sanitation and n
cross-  Personal Face to face:
contamination Comput  Written
issues related to er/ Examination
food handling Laptop/
and preparation  Direct
 Sanitizing and Cellphon Observation
disinfecting e with Interview for
procedures and Camera Case
techniques Discussion
 Using and storing  Web
 Actual
cleaning based demonstratio
materials and applicati n
chemicals
 Waste
management and on
disposal (Google
procedures and Classroo
practices m)
CORE COMPETENCIES
UNIT OF COMPETENCY: PREPARE STOCKS, SAUCES AND SOUPS
MODULE TITLE: PREPARING STOCKS, SAUCES AND SOUPS
MODULE DESCRIPTOR : This unit deals with the skills, knowledge, and attitude required to
prepare various stocks, sauces and soups in a commercial/institutional
kitchen
NOMINAL DURATION : 22 HOURS
LO1. PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED FOR MENU ITEMS
LO2. PREPARE SOUPS REQUIRED FOR MENU ITEMS
LO3. PREPARE SAUCES REQUIRED FOR MENU ITEMS
LO4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS

LO1. PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED FOR MENU ITEMS
Criteria Methods
1. Ingredients  Common The following  Discussion/ Competency
and flavoring resources MUST may be
agents are
problems on be provided:  Demonstration assessed
used stocks, sauces  Video viewing through:
according to and soups and  Access to a
standard how to identify fully-equipped  Direct
recipes defined and observation
and rectify them of the
by the commercially-
enterprise  Common cooking candidate
terms on stocks, realistic food while
2. Variety of preparation
stocks, glazes, soups and making
flavorings, area with stocks,
sauces which are appropriate sauces and
seasonings
are produced used in the and industry- soups
according to industry current  Demonstrati
enterprise equipment on of
standards  Appropriate sample
substitute  A variety of dishes
ingredients and suitable prepared by
ingredients for the
food components
appetizers candidate
 Use of various  Service wares  Written or
stocks, bases, oral
flavoring and questions to
seasoning agents test
candidate’s
for a variety of knowledge
soups and on sauces,
sauces soups and
 Hygienic and stocks
 Review of
sanitary portfolios of
principles and evidence
practices and third
 Logical and time party
workplace
efficient work flow reports of
 Principles and on-the-job
techniques of performanc
producing stocks, e by the
candidate,
soups and e.g. menus
sauces according
to industry
standards
 Organizational
skills and
teamwork
 Safe work
practices
 Waste
minimization
techniques and
environment-
friendly practices
on handling,
preparation and
disposal of
soups, stocks
and sauces
 Preparation of
stocks, sauces
and soups within
typical workplace
conditions
including working
within time
constraints
LO2. PREPARE SOUPS REQUIRED FOR MENU ITEMS

Criteria Methods
1. Correct  Common The  Discussion/ through:
ingredients following 
are problems on resources  Demonstrati Direct
stocks, on observ
selected MUST be ation
and sauces and provided:  Video of the
assembled soupsand viewing candid
to prepare how to  Access to
ate
soups, a fully- while
including identify and
equipped making
stocks and rectify them and stocks,
prepared  Common commercia sauces
garnishes cooking terms lly-realistic and
2. Variety of on stocks, food soups
soups are soups and preparation  Demon
prepared stratio
sauces which area with n of
according appropriate
are used in sample
to and
the industry dishes
enterprise industry- prepar
standards  Appropriate
current ed by
3. Clarifying, substitute the
ingredients equipment
thickening  A variety of candid
agents and and ate
suitable  Written
convenienc foodcompone
ingredients or oral
eproducts nts for questio
are used  Use of appetizers ns to
where various  Service test
appropriate stocks, wares candid
4. Soups are bases, ate’s
evaluated knowle
flavoring dge on
for flavor, andseasoning sauces
color, agents for a , soups
consistenc and
variety of
yand stocks
soups  Revie
temperatur
e related andsauces w of
problems  Hygienic and portfoli
sanitary os of
are eviden
identified principles and ce and
andaddres practices third
sed  Logical and party
5. Soups are time efficient workpl
presented ace
work flow reports
at the right  Principles of on-
flavor, and the-job
color,consi techniques of perfor
stency and mance
producing by the
temperatur
stocks,soups
e, in clean and sauces candid
service according to ate,
warewithou e.g.
industry menus
t drips and standards
using  Organizationa
suitable l skills and
garnishes
teamwork
andaccom
paniments  Safe work
practices
 Waste
minimization
techniques
and
environment-
friendly
practices on
handling,
preparation
anddisposal
of soups,
stocks and
sauces
 Preparation
of stocks,
sauces and
soups
withintypical
workplace
conditions
including
workingwithin
time
constraints
LO3. Prepare sauces required for menu items

Assessment Contents Condition Methodologi Assessment
Criteria es Methods
1. Variety of  Common The  Discu through:
hot and problems on following ssion/  Direct
cold resources observ
sauces stocks, MUST be  Demo
sauces and ation of
are provided: nstrati the
prepared soupsand on candida
from how to  Access to
a fully-  Video te while
classical making
and identify and viewin
equipped stocks,
contempor rectify them and g sauces
ary recipes  Common commercia and
based on cooking terms lly-realistic soups
the on stocks,  Demon
required food
stration
menu soups and preparation of
items sauces which area with sample
2. Derivatives appropriate dishes
are used in prepare
are made and
the industry d by
from industry-
 Appropriate the
mother current candida
sauces substitute
equipment te
3. Variety of ingredients  Written
 A variety of
thickening and suitable or oral
agents, foodcompone ingredients questio
seasoning nts ns to
for test
s and  Use of appetizers candida
flavorings various  Service te’s
are used stocks, wares knowle
appropriate bases, dge on
ly flavoring sauces,
4. Sauces are soups
andseasoning and
evaluated agents for a stocks
for flavor,  Review
variety of
color of
soups
andconsist portfoli
encyand andsauces os of
related  Hygienic and evidenc
problems sanitary e and
principles and third
are party
identified practices workpla
andaddres  Logical and ce
sed time efficient reports
work flow of on-
the-job
 Principles perform
and ance by
techniques of the
producing candida
te, e.g.
stocks,soups menus
and sauces
according to
industry
standards
 Organizationa
l skills and
teamwork
 Safe work
practices
 Waste
minimization
techniques
and
environment-
friendly
practices on
handling,
preparation
anddisposal
of soups,
stocks and
sauces
 Preparation
of stocks,
sauces and
soups
withintypical
workplace
conditions
including
workingwithin
time
constraints
LO4. Store and reconstitute stocks, sauces and soups

Criteria es Methods
1. Stocks,  Common The  Discu through:
sauces problems on following ssion/  Direct
and soups resources observ
are stored stocks, MUST be  Demo
sauces and ation of
correctly at provided: nstrati the
the right soupsand on candida
temperatur how to  Access to
a fully-  Video te while
e to making
maintain identify and viewin
equipped stocks,
optimum rectify them and g sauces
freshness  Common commercia and
and quality cooking terms lly-realistic soups
2. Stocks, on stocks,  Demon
sauces food
soups and preparation stration
and soups of
are re- sauces which area with sample
heated/rec are used in appropriate dishes
onstituted the industry and prepare
to industry- d by
appropriate  Appropriate
current the
standards substitute candida
of ingredients equipment
 A variety of te
consistenc and  Written
y suitable or oral
foodcompone
ingredients questio
nts for ns to
 Use of appetizers test
various  Service candida
stocks, wares te’s
bases, knowle
dge on
flavoring sauces,
andseasoning soups
agents for a and
variety of stocks
soups  Review
of
andsauces portfoli
 Hygienic and os of
sanitary evidenc
principles and e and
third
practices party
 Logical and workpla
time efficient ce
work flow reports
of on-
 Principles the-job
and perform
techniques of ance by
producing the
candida
stocks,soups te, e.g.
and sauces menus
according to
industry
standards
 Organizationa
l skills and
teamwork
 Safe work
practices
 Waste
minimization
techniques
and
environment-
friendly
practices on
handling,
preparation
anddisposal
of soups,
stocks and
sauces
 Preparation
of stocks,
sauces and
soups
withintypical
workplace
conditions
including
workingwithin
time
constraints
CORE COMPETENCIES
Unit of Competency: Prepare appetizers
Module Title: Preparing appetizers
Module Descriptor :This unit deals with the skills and knowledge required in preparing and
presenting hot and cold appetizers
Nominal Duration : 22 hours
Summary of Learning Outcomes:
LO1. Perform Mise’ en place
LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers

LO1. Perform Mise’ en place
Criteria es Methods
1. Tools,  Historical The  Discu Competency
utensils development following ssion/ may be
resources assessed
and and current MUST be  Demo through
equipment trends in provided: nstrati
are thepreparatio on  Direct
cleaned,sa n and  Access to observ
a fully-  Video
nitized and presentation ation of
equipped viewin
prepared of appetizers the
and g candid
based on  Common commercia ate
the cooking terms lly-realistic while
required on appetizers food prepari
tasks which preparation ng
2. Ingredients areused in the area with appetiz
are industry appropriate ers
identified  Safe work and  Written
correctly, industry- or oral
practices on
current questio
according using kitchen
equipment ns to
tostandard equipment’sa  A variety of test
recipes, or nd tools suitable knowle
enterprise  Principles and ingredients dge on
requiremen practices of for appetiz
ts hygiene and appetizers ers
3. Ingredients sanitarypracti  Service and
are ces wares food
assembled  Logical and safety
according time efficient issues
to work flow  Review
correctsequ  Cheese of
ence, portfoli
variety,
quality and os of
storing and eviden
specificatio handling
ns required ce and
 Attractive third
4. Ingredients presentation party
are techniques for workpl
prepared appetizers ace
based on  Waste reports
the utilization of on-
required minimization the-job
formand techniques perfor
time frame andenvironme mance
5. Frozen ntal by the
ingredients candid
consideration
are thawed ate
s in specific
following relation
enterprisep toappetizers
rocedures.
 Preparation of
6. Where
dishes for
necessary,
customers
raw
within
ingredients
typicalworkpla
are washed
ce time
withclean
constraints
potable
water.
LO2. Prepare a range of appetizers

Criteria es Methods
1. Correct  Historical The  Discu Competency
equipment development following ssion/ may be
are and current resources  Demo assessed
MUST be through
selected trends in provided: nstrati
and used in thepreparatio on  Direct
theproducti n and  Access to  Video observ
on of presentation a fully- viewin ation of
appetizers of appetizers equipped the
g
2. Appetizers  Common and candid
are commercia ate
cooking terms
lly-realistic while
produced in on appetizers food prepari
accordance which preparation ng
withenterpri areused in the area with appetiz
se industry appropriate ers
standards  Safe work and  Written
3. Glazes are practices on industry- or oral
correctly using kitchen current questio
selected equipment’sa equipment ns to
and nd tools  A variety of test
prepared,  Principles and suitable knowle
whererequi practices of ingredients dge on
red hygiene and for appetiz
4. Quality appetizers ers
sanitarypracti
trimmings  Service and
ces wares
and other food
 Logical and safety
leftovers time efficient
are issues
work flow  Review
utilizedwhe  Cheese of
re and variety, portfoli
when storing and os of
appropriate handling eviden
5. Appetizers  Attractive ce and
are presentation third
prepared, techniques for party
using appetizers workpl
sanitary ace
 Waste
practices reports
utilization of on-
6. Appetizers
minimization the-job
are tasted
techniques perfor
and
andenvironme mance
seasoned
ntal by the
in
consideration candid
accordance
s in specific ate
with the
relation
required
toappetizers
taste of the
 Preparation of
dishes
dishes for
7. Workplace
customers
safety and
within
hygienic
typicalworkpla
procedures
arefollowed ce time
according constraints
to
enterprise
and
legalrequire
ments
8. Variety of
cheese are
presented
and
storedaccor
ding to
enterprise
standard
LO3. Present a range of appetizers

Criteria es Methods
1. Appetizers  Historical The  Discu Competency
are development following ssion/ may be
resources assessed
presented and current MUST be  Demo through
attractively trends in provided: nstrati
according thepreparatio on  Direct
toenterpris n and  Access to observ
a fully-  Video
e standards presentation ation of
equipped viewin
2. Appetizers of appetizers the
and g candid
are  Common commercia ate
presented cooking terms lly-realistic while
using on appetizers food prepari
sanitary which preparation ng
practices areused in the area with appetiz
3. Suitable industry appropriate ers
plate are  Safe work and  Written
selected practices on industry- or oral
according using kitchen current questio
to equipment’sa equipment ns to
enterprisest nd tools  A variety of test
andards suitable knowle
 Principles and ingredients
4. Factors in dge on
practices of for
plating appetiz
hygiene and appetizers ers
dishes are sanitarypracti  Service and
observed ces wares food
inpresentin  Logical and safety
g time efficient issues
appetizers work flow  Review
of
 Cheese portfoli
variety, os of
storing and eviden
handling ce and
third
 Attractive
party
presentation workpl
techniques for ace
appetizers reports
 Waste of on-
utilization the-job
minimization perfor
techniques mance
andenvironme by the
ntal candid
consideration ate
s in specific
relation
toappetizers
 Preparation of
dishes for
customers
within
typicalworkpla
ce time
constraints
LO4. Store appetizers

Criteria es Methods
1. Quality  Historical The  Discu Competency
trimmings development following ssion/ may be
resources assessed
and other and current MUST be  Demo through
leftovers trends in provided: nstrati
are thepreparatio on  Direct
utilizedwhe n and  Access to observ
a fully-  Video
re and presentation ation of
equipped viewin
when of appetizers the
and g candid
appropriate  Common commercia ate
2. Appetizers cooking terms lly-realistic while
are kept in on appetizers food prepari
appropriate which preparation ng
conditions areused in the area with appetiz
basedon industry appropriate ers
enterprise  Safe work and  Written
procedures practices on industry- or oral
3. Required using kitchen current questio
food equipment’sa equipment ns to
storage  A variety of test
containers nd tools suitable knowle
are used  Principles and ingredients dge on
andstored practices of for appetiz
in proper hygiene and appetizers ers
temperatur sanitarypracti  Service and
es to wares food
ces
safety
maintain  Logical and issues
freshness,q time efficient  Review
uality and work flow of
taste  Cheese portfoli
variety, os of
storing and eviden
handling ce and
 Attractive third
presentation party
techniques for workpl
appetizers ace
reports
 Waste
of on-
utilization the-job
minimization perfor
techniques mance
andenvironme by the
ntal candid
consideration ate
s in specific
relation
toappetizers
 Preparation of
dishes for
customers
within
typicalworkpla
ce time
constraints
CORE COMPETENCIES
Unit of Competency: Prepare salads and dressings
Module Title: Preparing salads and dressings
presenting salads and dressings
LO1. Perform Mise en place
LO2. Prepare a variety salads and dressings
LO3. Present a variety of salads and dressings
LO4. Store salads and dressings

Criteria es Methods
1. Tools,  Historical The following  Discu Competency
utensils resources MUST may be
development be provided: ssion/ assessed
and through
equipment and current  Demo
are trends in nstrati  Direct
cleaned,s salads and  Access to observat
a fully- on ion of
anitized dressings  Video
and equipped the
prepared  Suitable and viewin candidat
based on commodities commercia g e while
lly-realistic preparin
the and food food g salads
required combinations preparation and
tasks area with dressing
2. Ingredient for use in appropriate s
s are salads and and  Written
identified dressings industry- or oral
correctly,  Compatible current question
according equipment s to test
dressings for  A variety of knowled
to
standard incorporating suitable ge on
recipes, into ingredients commod
recipe oraccompan for salads ity and
cards or and food
ying salads dressings safety
enterprise
requireme  Nutritional  Service issues
nts values of wares  Review
3. Ingredient salads of
portfolio
s are ingredients s of
assemble and evidenc
d theeffects of e and
according cooking on third
to correct nutrients party
quantity, workpla
 Common ce
type and cooking reports
quality terms on of on-
required the-job
salads and
4. Ingredient perform
s are dressingswhi ance by
prepared ch are used the
based on in the candidat
industry e
the
required  Safe work
form and practices on
time frame using kitchen
5. Frozen tools
ingredient andequipme
s are nt
thawed  Principles
following and
enterprise practices of
procedure sanitary
s.
includingapp
6. Where
necessary ropriate
, raw dress or
ingredient attire
s are  Logical and
washed time efficient
with clean work flow
potable  Attractive
water. presentation
techniques
for salads
anddressing
s
 Waste
minimization
techniques
andenvironm
ental
consideratio
ns in specific
relationto
salads and
dressings
 Preparation
of dishes for
customers
within
typicalworkpl
ace time
constraints
LO2. Prepare a variety salads and dressings

Criteria es Methods
1. Variety of  Historical The following  Discu Competency
salads are resources MUST may be
prepared through
using and current  Demo
fresh(seas trends in nstrati  Direct
onal) salads and  Access to observat
a fully- on ion of
ingredients dressings  Video
according equipped the
to  Suitable and viewin candidat
acceptable commodities commercia g e while
enterprise and food lly-realistic preparin
standards food g salads
combinations preparation and
to for use in area with
maximize dressing
eating salads and appropriate s
qualities,c dressings and  Written
industry- or oral
haracteristi  Compatible current question
cs and dressings for equipment s to test
taste  A variety of knowled
incorporating
2. Dressings suitable ge on
are into
ingredients commod
prepared oraccompan for salads ity and
suitable to ying salads and food
either  Nutritional dressings safety
incorporat values of  Service issues
salads
wares  Review
e into, or of
accompan ingredients portfolio
y salads and s of
3. Prepared theeffects of evidenc
salads ad cooking on e and
dressings third
are tasted nutrients party
and  Common workpla
seasoned ce
cooking reports
in terms on of on-
accordanc salads and the-job
e with the perform
dressingswhi
required ance by
ch are used the
taste
4. Workplace in the candidat
safety and industry e
hygienic  Safe work
procedure practices on
s are using kitchen
followed tools
according andequipme
to nt
enterprise  Principles
and legal and
requireme practices of
nts sanitary
includingapp
ropriate
dress or
attire
 Logical and
time efficient
work flow
 Attractive
presentation
techniques
for salads
anddressing
s
 Waste
minimization
techniques
andenvironm
ental
consideratio
ns in specific
relationto
salads and
dressings
 Preparation
of dishes for
customers
within
typicalworkpl
ace time
constraints
LO3. Present a variety of salads and dressings
Criteria es Methods
1. Suitable  Historical The following  Discu Competency
plate are resources MUST may be
selected through
according and current  Demo
to trends in nstrati  Direct
enterprise salads and  Access to observat
a fully- on ion of
standards dressings  Video
2. Salads are equipped the
presented  Suitable and viewin candidat
attractively commodities commercia g e while
according and food lly-realistic preparin
to food g salads
combinations preparation and
enterprise for use in area with dressing
standards salads and appropriate s
3. Salads and dressings and  Written
dressing industry- or oral
are  Compatible current question
accompani dressings for equipment s to test
ed based incorporating  A variety of knowled
into suitable ge on
on clients ingredients commod
requiremen oraccompan for salads ity and
ts ying salads and food
4. Salads and  Nutritional dressings safety
dressings values of  Service issues
are salads
wares  Review
presented of
ingredients portfolio
hygienically and s of
,logically theeffects of evidenc
and cooking on e and
sequentiall third
nutrients party
y within the
required  Common workpla
cooking ce
timeframe reports
terms on
of on-
salads and the-job
dressingswhi perform
ch are used ance by
in the the
candidat
industry e
 Safe work
practices on
using kitchen
tools
andequipme
nt
 Principles
and
practices of
sanitary
includingapp
ropriate
dress or
attire
 Logical and
time efficient
work flow
 Attractive
presentation
techniques
for salads
anddressing
s
 Waste
minimization
techniques
andenvironm
ental
consideratio
ns in specific
relationto
salads and
dressings
 Preparation
of dishes for
customers
within
typicalworkpl
ace time
constraints
LO4. Store salads and dressings

Criteria es Methods
1. Salads are  Historical The following  Discu Competency
kept in resources MUST may be
appropriate through
conditions and current  Demo
based on trends in nstrati  Direct
enterprise salads and  Access to observat
a fully- on ion of
procedures dressings  Video
2. Required equipped the
containers  Suitable and viewin candidat
are used commodities commercia g e while
and food lly-realistic preparin
and stored food g salads
in proper combinations preparation and
temperatur for use in area with dressing
e to appropriate s
maintain salads and
and  Written
freshness, dressings industry- or oral
quality and  Compatible current question
taste equipment s to test
dressings for  A variety of knowled
incorporating suitable ge on
into ingredients commod
oraccompan for salads ity and
and food
ying salads dressings safety
 Nutritional  Service issues
values of wares  Review
salads of
portfolio
ingredients s of
and evidenc
theeffects of e and
cooking on third
party
nutrients workpla
 Common ce
cooking reports
terms on of on-
salads and the-job
perform
dressingswhi ance by
ch are used the
in the candidat
industry e
 Safe work
practices on
using kitchen
tools
andequipme
nt
 Principles
and
practices of
sanitary
includingapp
ropriate
dress or
attire
 Logical and
time efficient
work flow
 Attractive
presentation
techniques
for salads
anddressing
s
 Waste
minimization
techniques
andenvironm
ental
consideratio
ns in specific
relationto
salads and
dressings
 Preparation
of dishes for
customers
within
typicalworkpl
ace time
constraints
CORE COMPETENCIES
Unit of Competency: Prepare sandwiches
Module Title: Preparing sandwiches
presenting sandwiches
LO1. Perform mise-en –place
LO2. Prepare a variety of sandwiches
LO3. Present a variety of sandwiches
LO4. Store sandwiches

LO1. Perform mise-en –place
Criteria es Methods
1. Tools,  Suitable The following  Discu Competency
resources MUST may be
utensils breads, be provided: ssion/ assessed
through :
and fillings, and  Access to  Demo
equipment ingredients a fully- nstrati  Direct
are  Appropriate equipped on observa
commercia tion of
cleaned,sa food  Video the
lly-realistic
nitized and combinations food viewin candida
prepared for preparatio g te while
based on sandwiches n area for making
sandwich sandwic
the  Common production hes and
required cooking terms  Real preparin
tasks related to ingredients g fillings
2. Ingredients sandwiches for  Written
sandwiche and oral
are thatare used s and questio
identified in the industry service ns to
correctly,  Principles and wares test
according practices of candida
tostandard te’s
sanitary, knowled
recipes, including ge on
recipe dressstandard appropri
cards or s ate food
enterpriser combin
 Basic food ations
equirement information on for
s special dietary sandwic
3. Ingredients needs hes and
are andcustomer hygienic
assembled food
 Past and handlin
according current trends g
to in sandwich require
correctqua preparation ments
ntity, type  Review
 Hygienic food of
and quality handling portfolio
required practices s of
4. Ingredients evidenc
 Safe work e and
are practices on
prepared third
cutting party
based on workpla
 Logical and
the ce
time-efficient reports
required
work flow of on-
formand
 Portion the-job
time frame perform
control for
5. Frozen ance by
sandwiches the
ingredients
are thawed  Creative candida
sandwich te
following
enterprisep presentation
rocedures. techniques
6. Where  Suitable
necessary, storage
raw techniques to
ingredients maintain
are washed optimumqualit
withclean y of
potable ingredients
water  Organizationa
l skills and
teamwork
 Waste
minimization
techniques
 Preparation of
multiple types
of sandwiches
undertime
constraints
LO2. Prepare a variety of sandwiches

Criteria es Methods
1. Variety of  Suitable The following  Discu Competency
sandwiches breads, be provided: ssion/ assessed
through :
are fillings, and  Access to  Demo
prepared ingredients a fully- nstrati  Direct
based  Appropriate equipped on observa
commercia tion of
onappropri food  Video the
lly-realistic
ate combinations food viewin candida
techniques for preparatio g te while
2. Suitable sandwiches n area for making
bases are sandwich sandwic
 Common production hes and
selected cooking terms  Real preparin
from a related to ingredients g fillings
range of sandwiches for  Written
breadtypes sandwiche and oral
thatare used questio
3. Sandwiche s and
in the industry service ns to
s are  Principles and wares test
produced practices of candida
using te’s
sanitary, knowled
correct including ge on
ingredientst dressstandard appropri
o an s ate food
acceptable combin
enterprise information on for
standard special dietary sandwic
4. Appropriate needs hes and
equipment andcustomer hygienic
are food
selected current trends g
and used in sandwich require
for preparation ments
toasting  Review
and heating
handling portfolio
according s of
practices
to evidenc
 Safe work e and
enterprisep
practices on third
rocedures
and cutting party
manufactur  Logical and workpla
ce
er’s manual time-efficient reports
5. Sandwiche work flow of on-
s are  Portion the-job
prepared control for perform
ance by
logically sandwiches the
and  Creative candida
sequentiall sandwich te
ywithin the presentation
required techniques
time frame  Suitable
and/or storage
according techniques to
tocustomer’ maintain
s request optimumqualit
6. Workplace y of
safety and ingredients
hygienic  Organizationa
procedures l skills and
arefollowed teamwork
according  Waste
to minimization
enterprise techniques
and
 Preparation of
legalrequire
multiple types
ments
of sandwiches
undertime
constraints
LO3. Present a variety of sandwiches

Criteria es Methods
1. Sandwiche  Suitable The following  Discu Competency
s are breads, be provided: ssion/ assessed
through :
produced fillings, and  Access to  Demo
using ingredients a fully- nstrati  Direct
correct  Appropriate equipped on observa
commercia tion of
ingredientst food  Video the
lly-realistic
o an combinations food viewin candida
acceptable for preparatio g te while
enterprise sandwiches n area for making
standard sandwich sandwic
2. Sandwiche cooking terms  Real preparin
s are related to ingredients g fillings
presented sandwiches for  Written
hygienically sandwiche and oral
, s and
logicallyand in the industry service ns to
sequentiall  Principles and wares test
candida
y within the practices of te’s
required sanitary, knowled
timeframe including ge on
3. Sandwiche dressstandard appropri
ate food
s are s combin
presented  Basic food ations
attractively information on for
usingsuitab special dietary sandwic
le hes and
needs hygienic
garnishes, andcustomer food
condiments  Past and handlin
and service current trends g
wares require
in sandwich ments
4. Factors in preparation  Review
plating are  Hygienic food of
observed in handling portfolio
presentings s of
practices evidenc
andwiches  Safe work e and
practices on third
cutting party
workpla
 Logical and ce
time-efficient reports
work flow of on-
 Portion the-job
perform
control for ance by
sandwiches the
 Creative candida
sandwich te
presentation
techniques
 Suitable
storage
techniques to
maintain
optimumqualit
y of
ingredients
 Organizationa
l skills and
teamwork
 Waste
minimization
techniques
 Preparation of
multiple types
of sandwiches
undertime
constraints
LO4. Store sandwiches

Criteria es Methods
1. Quality  Suitable The following  Discu Competency
trimmings breads, be provided: ssion/ assessed
through :
and other fillings, and  Access to  Demo
leftovers ingredients a fully- nstrati  Direct
are  Appropriate equipped on observa
commercia tion of
utilizedwhe food  Video the
lly-realistic
re and combinations food viewin candida
when for preparatio g te while
appropriate sandwiches n area for making
2. Sandwiche sandwich sandwic
s are cooking terms  Real preparin
stored related to ingredients g fillings
hygienically sandwiches for  Written
at the sandwiche and oral
propertemp s and
in the industry service ns to
erature  Principles and wares test
considering practices of candida
the factors te’s
sanitary, knowled
specified including ge on
bythe dressstandard appropri
enterprise s ate food
3. Sandwiche combin
s are kept information on for
in special dietary sandwic
appropriate needs hes and
conditions andcustomer hygienic
tomaintain food
freshness current trends g
and quality in sandwich require
preparation ments
 Review
handling portfolio
practices s of
 Safe work evidenc
e and
practices on third
cutting party
 Logical and workpla
time-efficient ce
reports
work flow of on-
 Portion the-job
control for perform
ance by
sandwiches the
 Creative candida
te
sandwich
presentation
techniques
 Suitable
storage
techniques to
maintain
optimumqualit
y of
ingredients
 Organizationa
l skills and
teamwork
 Waste
minimization
techniques
 Preparation of
multiple types
of sandwiches
undertime
constraints
CORE COMPETENCIES
Unit of Competency: Prepare meat dishes
Module Title: Preparing meat dishes
Module Descriptor :This unit deals with the knowledge, skills and attitude in selecting,
preparing, cooking and storing meats.
LO2. Cook meat cuts for service
LO3. Present meat cuts for service
LO4. Store meat

Criteria es Methods
1. Tools,  Different The following  Competency
utensils classifications be provided assessed
through:
and of meats  Use of a Discu
equipment  Historical wide ssion/  Direct
observa
are development range of  tion of
cleaned,sa and current meat cuts the
and candida
nitized and trends in the products. Demo te while
prepared preparation  Fully- nstrati prepari
based on and equipped, on ng and
operationa cooking
the presentation l,  Video meat
required of meat commerci viewin  Intervie
tasks  Classification al/intuition g w the
2. Ingredients of culinary al kitchen candida
(including te the
are methods industry- type of
identified  Characteristic modern culinary
correctly, s of meats equipment method
/tools) that
according including type,  Various he/she
to standard cut, quality type of is
recipes, and fat meat and perform
recipe ingredient ing
content s  Review
cards or  Characteristic  Service of
enterprise s of different wares portfolio
requiremen meat cuts s of
ts evidenc
including e and
3. Ingredients primary, third
are secondary party
assembled  workpla
and portioned ce
according cuts reports
to correct  Appropriate of on-
quantity, trade names the-job
type and perform
and cooking ance by
quality terms in the
required accordance candida
4. Ingredients te
with standard
are meat cuts
prepared  Principles and
based on practices of
the storing,
required freezing and
form and aging of
time frame meats
5. Frozen  Nutrition
ingredients content and
are thawed food values of
following meat
enterprise
 Cooking
procedures
terms related
.
to handling
6. Where
and storage of
necessary,
meat
raw
commonly
ingredients
used in the
are washed
enterprise and
with clean
potable industry
water.  Uses and
characteristics
of various
knives and
equipment
 Safe work
practices on
using kitchen
equipment’s
and tools
 Logical and
time efficient
work flow
 Appropriate
preparation
and culinary
methods for
various cuts
and types of
meat
 Cutting
techniques of
ingredients
 Knife care
and
maintenance
 Organizationa
l skills and
teamwork
 Principles and
practices of
hygienic
handling and
storage of
meat
 Waste
minimization
techniques
and
environment-
friendly
disposal
LO2. Cook meat cuts for service

Criteria es Methods
1. Appropriate  Different The following  Competency
assessed
cooking classifications be provided through:
methods of meats  Use of a Discu  Direct
are  Historical wide ssion/ observa
range of tion of
identified development meat cuts  the
and used and current and candida
for cooking trends in the products. Demo te while
2. A variety of preparation  Fully- nstrati prepari
equipped, ng and
portioned and operationa on cooking
meat cuts presentation l,  Video meat
are cooked of meat commerci viewin  Intervie
in al/intuition g w the
 Classification al kitchen candida
accordance of culinary (including te the
to standard methods industry- type of
recipe modern culinary
 Characteristic equipment method
specificatio s of meats /tools) that
ns including type,  Various he/she
3. A variety of cut, quality type of is
offal dishes meat and perform
and fat ingredient ing
are cooked content s  Review
according  Characteristic  Service of
to wares portfolio
s of different s of
standard meat cuts evidenc
recipes including e and
4. Meats are primary, third
carved party
secondary  workpla
using the and portioned ce
appropriate cuts reports
tools and of on-
 Appropriate the-job
techniques trade names perform
5. Ingredients and cooking ance by
are terms in the
adjusted to candida
accordance te
meet with standard
special meat cuts
requests of  Principles and
customers practices of
6. Cooked storing,
dishes are freezing and
tasted and aging of
seasoned meats
in
 Nutrition
accordance
content and
with the
food values of
required
meat
taste of the
 Cooking
dishes
terms related
7. Workplace
to handling
safety and
and storage of
hygienic
meat
procedures
are commonly
followed used in the
according enterprise and
to industry
enterprise  Uses and
and legal characteristics
requiremen of various
ts knives and
equipment
 Safe work
practices on
using kitchen
equipment’s
and tools
 Logical and
time efficient
work flow
 Appropriate
preparation
and culinary
methods for
various cuts
and types of
meat
 Cutting
techniques of
ingredients
 Knife care
and
maintenance
 Organizationa
l skills and
teamwork
 Principles and
practices of
hygienic
handling and
storage of
meat
 Waste
minimization
techniques
and
environment-
friendly
disposal
LO3. Present meat cuts for service

Criteria es Methods
1. Meat  Different The following  Competency
dishes are classifications be provided assessed
through:
presented of meats  Use of a Discu
attractively  Historical wide ssion/  Direct
range of observa
according development  tion of
meat cuts
to classical, and current and the
cultural and trends in the products. Demo candida
enterprise  Fully- nstrati te while
preparation prepari
standards equipped, on
and operationa ng and
2. Meat presentation l,  Video cooking
dishes are of meat commerci viewin meat
presented al/intuition g  Intervie
 Classification al kitchen w the
hygienically of culinary (including candida
, logically methods industry- te the
and modern type of
 Characteristic culinary
sequentiall equipment
s of meats /tools) method
y within the including type,  Various that
required cut, quality type of he/she
timeframe meat and is
and fat ingredient perform
3. Suitable content ing
s
plate are  Characteristic  Service  Review
selected wares of
s of different portfolio
according meat cuts s of
to including evidenc
enterprise e and
primary, third
standards secondary party
4. Factors in and portioned  workpla
plating cuts ce
dishes are reports
 Appropriate of on-
observed in trade names the-job
presenting and cooking perform
meat ance by
terms in the
dishes accordance candida
with standard te
meat cuts
 Principles and
practices of
storing,
freezing and
aging of
meats
 Nutrition
content and
food values of
meat
 Cooking
terms related
to handling
and storage of
meat
commonly
used in the
enterprise and
industry
 Uses and
characteristics
of various
knives and
equipment
 Safe work
practices on
using kitchen
equipment’s
and tools
 Logical and
time efficient
work flow
 Appropriate
preparation
and culinary
methods for
various cuts
and types of
meat
 Cutting
techniques of
ingredients
 Knife care
and
maintenance
 Organizationa
l skills and
teamwork
 Principles and
practices of
hygienic
handling and
storage of
meat
 Waste
minimization
techniques
and
environment-
friendly
disposal
LO4. Store meat

Criteria es Methods
1. Quality  Different The following  Discussio Competency
trimmings classifications be provided n assessed
through:
and other of meats  Use of a  Demonstr
leftovers  Historical wide ation  Direct
range of observation
are utilized development  Video of the
meat cuts
where and and current and viewing candidate
when trends in the products. while
appropriate  Fully- preparing
preparation and cooking
2. Fresh and equipped,
and operationa meat
cryovac- presentation l,  Interview the
packed of meat commerci candidate
meat are al/intuition the type of
 Classification al kitchen culinary
stored of culinary (including method that
correctly methods industry- he/she is
according modern performing
 Characteristic  Review of
to health equipment
s of meats /tools) portfolios of
regulations including type,  Various evidence
3. Required cut, quality type of and third
containers meat and party
and fat ingredient workplace
are used content reports of
s
and stored  Characteristic  Service on-the-job
in proper wares performance
s of different by the
temperatur meat cuts candidate
e to including
maintain primary,
freshness, secondary
quality and and portioned
taste cuts
4. Meat is  Appropriate
stored in trade names
accordance and cooking
with FIFO terms in
operating accordance
procedures with standard
and meat cuts
storage of
 Principles and
meat
practices of
requiremen
storing,
ts
freezing and
aging of
meats
 Nutrition
content and
food values of
meat
 Cooking
terms related
to handling
and storage of
meat
commonly
used in the
enterprise and
industry
 Uses and
characteristics
of various
knives and
equipment
 Safe work
practices on
using kitchen
equipment’s
and tools
 Logical and
time efficient
work flow
 Appropriate
preparation
and culinary
methods for
various cuts
and types of
meat
 Cutting
techniques of
ingredients
 Knife care
and
maintenance
 Organizationa
l skills and
teamwork
 Principles and
practices of
hygienic
handling and
storage of
meat
 Waste
minimization
techniques
and
environment-
friendly
disposal
CORE COMPETENCIES
Unit of Competency: Prepare vegetables dishes
Module Title: Preparing vegetables dishes
Module Descriptor: This unit deals with the skills, knowledge and attitude required in cooking,
presenting and storing various vegetables dishes.
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetables dishes
Criteria es Methods
1. Tools,  Varieties and The following  Discussion Competency
utensils and characteristics resources MUST may be
be provided:  Demonstra assessed
equipment of vegetables tion through:
are cleaned,  Past and  Access to  Video
sanitized and current trends a fully- viewing  Direct
prepared in culinary uses equipped observation
and dishes of operationa of the
based on the
vegetables l candidate
required
 Nutrition commercia while
tasks related to
2. Ingredients l/institution preparing
vegetables, in al kitchen dishes
are identified particular the (including  Portfolio
correctly, food values of Report like
industry
according to commodities current sampling of
standard and the effects equipment dishes
recipes, of cooking on ) cooked by
recipe cards the nutritional
 Real/ the
or enterprise value of food
Relevant candidate
requirements  Common  Written or
ingredients
cooking terms oral
3. Ingredients and
related to
are vegetables service questions to
assembled dishes that are wares test
according to used in the candidate’s
correct industry knowledge
quantity, type  Safe work on
and practices on appropriate
using tools and cooking
equipment
 Principles and
quality  methods for
practices of
required various
sanitary
4. Ingredients commodities
related to use
are prepared and safety
of raw
based on the issues
ingredients
required form  Review of
 Logical and
and time portfolios of
time efficient evidence
frame
work flow and third
5. Frozen
ingredients  Cutting and party
are thawed presentation workplace
following techniques of reports of
enterprise vegetables on-the-job
procedures.  Organizationa performance
l skills and by the
6. Where
teamwork candidate
necessary,
raw  Waste
ingredients minimization
are washed techniques
with clean and
potable environmental
water. consideration
s in specific
relation to
vegetables
LO2. Prepare vegetable dishes

Criteria es Methods
1. Vegetables  Varieties and The following  Competency
are characteristics resources MUST may be
be provided: assessed
selected of vegetables Discu through :
according  Past and  Access to ssion/
to, quality current trends a fully-   Direct
2. Vegetables in culinary equipped observa
accompani uses and operationa Demo tion of
ments are l nstrati the
dishes of
selected to commercia on candida
vegetables
complemen l/institution  Video te while
 Nutrition al kitchen preparin
t and related to viewin
(including g
enhance g
menu items vegetables, in industry dishes
3. Variety of particular the current  Portfolio
vegetables food values of equipment Report
dishes are commodities ) like
prepared and the  Real/ samplin
following effects of Relevant g of
ingredients dishes
appropriate cooking on
and cooked
Cooking the nutritional
service by the
methods to value of food wares candida
preserve  Common te
optimum cooking terms  Written
quality and related to or oral
nutrition vegetables questio
4. Suitable dishes that ns to
sauces and are used in test
accompani the industry candida
ments are  Safe work te’s
selected practices on knowled
and served using tools ge on
with and appropri
vegetables ate
equipment
5. Cooked cooking
 Principles and method
dishes are practices of s for
tasted and sanitary various
seasoned related to use commo
in of raw dities
accordance ingredients and
with the  Logical and safety
required time efficient issues
taste of the work flow  Review
dishes  Cutting and of
6. Workplace presentation portfolio
safety and s of
techniques of
hygienic evidenc
vegetables e and
procedures  Organizationa
are third
l skills and party
followed teamwork workpla
according
 Waste ce
to reports
minimization
enterprise of on-
techniques
and legal the-job
and
requiremen perform
environmental
ts ance by
consideration
s in specific the
relation to candida
te
vegetables
LO3. Present vegetable dishes

Criteria es Methods
1. Vegetables  Varieties and The following  Competency
are characteristics resources MUST may be
uniformly of vegetables Discu through :
cut and  Past and  Access to ssion/
attractively current trends a fully-   Direct
presented in culinary equipped observa
2. Suitable uses and operationa Demo tion of
plate are l nstrati the
dishes of
selected commercia on candida
vegetables
according l/institution  Video te while
to related to viewin
(including g
enterprise vegetables, in g dishes
industry
standards particular the current  Portfolio
3. Factors in food values of equipment Report
plating commodities ) like
dishes are and the  Real/ samplin
observed in effects of Relevant g of
presenting cooking on ingredients dishes
poultry and the nutritional and cooked
game value of food service by the
dishes  Common wares candida
4. Vegetables te
cooking terms
dishes are  Written
related to or oral
presented vegetables
hygienically questio
dishes that ns to
,logically are used in test
and the industry candida
sequentiall  Safe work te’s
y within the practices on knowled
required using tools ge on
timeframe and appropri
equipment ate
 Principles and cooking
practices of method
s for
sanitary
various
related to use commo
of raw dities
ingredients and
time efficient issues
 Cutting and of
presentation portfolio
techniques of s of
vegetables evidenc
 Organizationa e and
third
l skills and party
teamwork workpla
 Waste ce
minimization reports
techniques of on-
the-job
and
perform
environmental
ance by
consideration the
s in specific candida
relation to te
vegetables
LO4. Store vegetables dishes

Criteria es Methods
1. Quality  Varieties and The following  Competency
trimmings characteristics resources MUST may be
and other of vegetables Discu through :
leftovers  Past and  Access to ssion/
are utilized current trends a fully-   Direct
where and in culinary equipped observa
when uses and operationa Demo tion of
appropriate l nstrati the
dishes of
2. Vegetables commercia on candida
vegetables
are stored l/institution  Video te while
at the related to viewin
(including g
correct vegetables, in g dishes
industry
temperatur particular the current  Portfolio
e food values of equipment Report
3. Optimum commodities ) like
freshness and the  Real/ samplin
and quality effects of Relevant g of
is cooking on ingredients dishes
maintained the nutritional and cooked
in value of food service by the
accordance  Common wares candida
with te
cooking terms
enterprise  Written
related to or oral
storing vegetables
techniques questio
dishes that ns to
and are used in test
procedure the industry candida
4. Vegetable  Safe work te’s
is stored in practices on knowled
accordance using tools ge on
with FIFO and appropri
operating equipment ate
procedures  Principles and cooking
and method
practices of
s for
storage of sanitary
various
vegetable related to use commo
requiremen of raw dities
ts ingredients and
time efficient issues
 Cutting and of
presentation portfolio
techniques of s of
vegetables evidenc
 Organizationa e and
third
l skills and
party
teamwork workpla
 Waste ce
minimization reports
techniques of on-
and the-job
environmental perform
consideration ance by
s in specific the
relation to candida
vegetables te
CORE COMPETENCIES
Unit of Competency: Prepare egg dishes
Module Title: Preparing egg dishes
Module Descriptor :This unit deals with the skills, knowledge and attitude required to
cook, present and store various egg dishes.

LO2. Prepare and cook eggdishes
LO3. Present eggdishes
LO4. Store eggdishes
Criteria es Methods
1. Tools,  Varieties and The following  Competency
resources MUST
utensils characteristics be provided: may be
and of eggs Discu assessed
 Access to
equipment  Historical ssion/ through :
a fully-
are development 
equipped
cleaned, and current  Direct
operational
sanitized trends in the Demo observat
commercia
and preparation nstrati ion of
l/institution
prepared and on the
al kitchen
based on presentation  Video candidat
(including
the of egg viewin e while
industry-
required  Past and g preparin
modern
tasks current trends g dishes
equipment)
2. Ingredients in culinary  Portfolio
 Eggs
are uses and Report
identified  Real/ like
dishes of Relevant
correctly, eggs samplin
according ingredients g of
 Nutrition  Service
to standard related to dishes
recipes, ware cooked
eggs in
recipe particular the by the
cards or food values of candidat
enterprise commodities e
requiremen and the  Written
ts effects of or oral
3. Ingredients cooking on question
are the nutritional s to test
assembled value of food candidat
according  Common e’s
to correct cooking terms knowled
quantity, related to egg ge on
type and dishes and appropri
quality culinary uses ate
required that are used cooking
4. Ingredients in the industry methods
are  Safe work for
prepared practices on various
based on using tools commod
the and ities and
required equipment safety
form and issues
 Principles and
time frame  Review
practices of
5. Frozen of
sanitary
ingredients portfolio
related to use
are thawed s of
of raw
following evidenc
ingredients
enterprise e and
procedures  Logical and third
. time efficient party
6. Where work flow workpla
necessary,  Presentation ce
raw techniques of reports
ingredients eggs of on-
are washed  Organizationa the-job
with clean l skills and perform
potable teamwork ance by
water.  Waste the
minimization candidat
techniques e
and
environmental
consideration
s in specific
relation to
eggs
LO2. Prepare and cook eggdishes

Criteria es Methods
1. Variety of  Varieties and The following  Competency
resources MUST
egg dishes characteristics be provided: may be
are of eggs Discu assessed
 Access to
prepared  Historical ssion/ through :
a fully-
according development 
equipped
to standard and current  Direct
operational
recipes trends in the Demo observat
commercia
using a preparation nstrati ion of
l/institution
range of and on the
al kitchen
cooking presentation  Video candidat
(including
methods of egg viewin e while
industry-
2. Eggs are  Past and g preparin
modern
cooked current trends g dishes
equipment)
based on in culinary  Portfolio
 Eggs
clients uses and Report
requiremen  Real/ like
dishes of Relevant
ts eggs samplin
3. Sauces ingredients g of
and related to dishes
accompani ware cooked
eggs in
ments particular the by the
specific to food values of candidat
egg commodities e
preparation and the  Written
s are effects of or oral
selected cooking on question
and the nutritional s to test
prepared value of food candidat
4. Cooked  Common e’s
dishes are cooking terms knowled
tasted and related to egg ge on
seasoned dishes and appropri
in culinary uses ate
accordance that are used cooking
with the in the industry methods
required  Safe work for
taste of the practices on various
dishes using tools commod
5. Workplace and ities and
safety and equipment safety
hygienic  Principles and issues
procedures practices of  Review
are sanitary of
followed related to use portfolio
according of raw s of
to ingredients evidenc
enterprise  Logical and e and
and legal time efficient third
requiremen work flow party
ts  Presentation workpla
techniques of ce
eggs reports
 Organizationa of on-
l skills and the-job
teamwork perform
 Waste ance by
minimization the
techniques candidat
and e
environmental
consideration
s in specific
relation to
eggs
LO3. Present eggdishes

Criteria es Methods
1. Suitable  Varieties and The following  Competency
resources MUST
plates are characteristics be provided: may be
selected of eggs Discu assessed
 Access to
according  Historical ssion/ through :
a fully-
to development 
equipped
enterprise and current  Direct
standards trends in the operational Demo observat
2. Eggs are preparation commercia nstrati ion of
presented and l/institution on the
hygienically presentation al kitchen  Video candidat
and of egg (including viewin e while
attractively  Past and industry- g preparin
using current trends modern g dishes
suitable in culinary equipment)  Portfolio
garnishes uses and  Eggs Report
and side dishes of  Real/ like
dishes eggs Relevant samplin
sequentiall  Nutrition ingredients g of
y within the related to  Service dishes
required eggs in ware cooked
timeframe particular the by the
3. Factors in food values of candidat
plating commodities e
dishes are and the  Written
observed in effects of or oral
presenting cooking on question
egg dishes the nutritional s to test
value of food candidat
 Common e’s
cooking terms knowled
related to egg ge on
dishes and appropri
culinary uses ate
that are used cooking
in the industry methods
 Safe work for
practices on various
using tools commod
and ities and
equipment safety
 Principles and issues
practices of  Review
sanitary of
related to use portfolio
of raw s of
ingredients evidenc
 Logical and e and
time efficient third
work flow party
 Presentation workpla
techniques of ce
eggs reports
teamwork perform
 Waste ance by
minimization the
techniques candidat
and e
environmental
consideration
s in specific
relation to
eggs
LO4. Store eggdishes

Criteria es Methods
1. Fresh and  Varieties and The following  Competency
resources MUST
processed characteristics be provided: may be
eggs are of eggs Discu assessed
 Access to
stored at  Historical ssion/ through :
a fully-
the correct development 
equipped
temperatur and current  Direct
operational
e trends in the Demo observat
commercia
2. Optimum preparation nstrati ion of
l/institution
freshness and on the
al kitchen
and quality presentation  Video candidat
(including
are of egg viewin e while
industry-
maintained  Past and g preparin
modern
in current trends g dishes
equipment)
accordance in culinary  Portfolio
 Eggs
with uses and Report
enterprise  Real/ like
dishes of Relevant
storing eggs samplin
techniques ingredients g of
and related to dishes
procedures ware cooked
eggs in
3. Quality particular the by the
trimmings food values of candidat
and other commodities e
leftovers and the  Written
are utilized effects of or oral
where and cooking on question
when the nutritional s to test
appropriate value of food candidat
4. Egg is  Common e’s
stored in cooking terms knowled
accordance related to egg ge on
with FIFO dishes and appropri
operating culinary uses ate
procedures that are used cooking
and in the industry methods
storage of  Safe work for
egg practices on various
requiremen using tools commod
ts and ities and
equipment safety
 Principles and issues
practices of  Review
sanitary of
related to use portfolio
of raw s of
ingredients evidenc
 Logical and e and
time efficient third
work flow party
 Presentation workpla
techniques of ce
eggs reports
teamwork perform
 Waste ance by
minimization the
techniques candidat
and e
environmental
consideration
s in specific
relation to
eggs
CORE COMPETENCIES
Unit of Competency: Prepare starch dishes
Module Title: Preparing starch dishes
Module Descriptor :This unit deals with the skills, knowledge and attitude required cooking,
presenting and store starch dishes such as pasta and noodles.
LO2. Prepare starch dishes
LO3. Present Starch dishes
LO4. Store Starch dishes
Criteria es Methods
1. Tools,  Historical The following  Competency
utensils development resources MUST may be
and and current be provided: Discu assessed
equipment trends in the ssion/ through :
are preparation  Access to 
cleaned,sa and a fully-  Direct
nitized and presentation equipped Demo observat
prepared of starch operational nstrati ion of
based on dishes commercia on the
the  Varieties and l/institution  Video candidat
required characteristics al kitchen viewin e while
tasks of starch (including g preparin
2. Ingredients foods industry- g dishes
are  Past and current  Written
identified current trends equipment) or oral
correctly, in culinary  Real/ question
according uses and Relevant s to test
tostandard dishes starch ingredients candidat
recipes, foods  Service e’s
recipe  Nutrition ware knowled
cards or related to ge on
enterprise starch dishes appropri
requiremen in particular ate
ts the food cooking
3. Ingredients values of methods
are commodities for
assembled and the various
according effects of commod
to correct cooking on ities and
quantity, the nutritional safety
type and value of food issues
quality  Common  Review
required cooking terms of
4. Ingredients related to portfolio
are starch dishes s of
prepared that are used evidenc
based on in the industry e and
the  Safe work third
required practices on party
form and using tools workpla
time frame and ce
5. Frozen equipment reports
ingredients of on-
 Principles and
are thawed the-job
practices of
following sanitary perform
enterprise related to use ance by
procedures ofraw the
. ingredients candidat
6. Where  Logical and e
necessary, time efficient
raw work flow
ingredients  Presentation
are washed techniques of
with clean starch dishes
potable  Organizationa
water. l skills and
teamwork
 Waste
minimization
techniques
and
environmental
consideration
s in specific
relation to
starch dishes
LO2. Prepare starch dishes

Criteria es Methods
1. Variety of  Historical The following  Competency
starch development resources MUST may be
products and current be provided: Discu assessed
are trends in the ssion/ through :
selected preparation  Access to 
and and a fully-  Direct
prepared presentation equipped Demo observat
according of starch operational nstrati ion of
to dishes commercia on the
enterprise  Varieties and l/institution  Video candidat
recipes characteristics al kitchen viewin e while
2. Optimum of starch (including g preparin
quality is foods industry- g dishes
ensured  Past and current  Written
using current trends equipment) or oral
appropriate in culinary  Real/ question
cooking uses and Relevant s to test
methods dishes starch ingredients candidat
3. Sauces foods  Service e’s
and  Nutrition ware knowled
accompani related to ge on
ments starch dishes appropri
appropriate ate
to starch in particular cooking
products the food methods
are values of for
selected commodities various
4. Cooked and the commod
dishes are effects of ities and
tasted and cooking on safety
seasoned the nutritional issues
in value of food  Review
accordance  Common of
with the cooking terms portfolio
required related to s of
taste of the starch dishes evidenc
dishes that are used e and
5. Workplace in the industry third
safety and  Safe work party
hygienic practices on workpla
procedures using tools ce
are and reports
followed equipment of on-
according  Principles and the-job
to practices of perform
enterprise sanitary ance by
and related to use the
legislated ofraw candidat
requiremen ingredients e
ts  Logical and
time efficient
work flow
 Presentation
techniques of
starch dishes
 Organizationa
l skills and
teamwork
 Waste
minimization
techniques
and
environmental
consideration
s in specific
relation to
starch dishes
LO3. Present Starch dishes

Criteria es Methods
1. Suitable  Historical The following  Competency
plate are development resources MUST may be
selected and current be provided: Discu assessed
according trends in the ssion/ through :
to preparation  Access to 
enterprise and a fully-  Direct
standards presentation equipped Demo observat
2. Starch of starch operational nstrati ion of
dishes are dishes commercia on the
presented  Varieties and l/institution  Video candidat
hygienically characteristics al kitchen viewin e while
and of starch (including g preparin
attractively foods industry- g dishes
using  Past and current  Written
suitable current trends equipment) or oral
garnishes in culinary  Real/ question
and side uses and Relevant s to test
dishes dishes starch ingredients candidat
3. Factors in foods  Service e’s
plating  Nutrition ware knowled
dishes are related to ge on
observed in starch dishes appropri
presenting in particular ate
starch the food cooking
dishes values of methods
commodities for
and the various
effects of commod
cooking on ities and
the nutritional safety
value of food issues
 Common  Review
cooking terms of
related to portfolio
starch dishes s of
that are used evidenc
in the industry e and
 Safe work third
practices on party
using tools workpla
and ce
equipment reports
 Principles and of on-
practices of the-job
sanitary perform
related to use ance by
ofraw the
ingredients candidat
 Logical and e
time efficient
work flow
 Presentation
techniques of
starch dishes
 Organizationa
l skills and
teamwork
 Waste
minimization
techniques
and
environmental
consideration
s in specific
relation to
starch dishes
LO4. Store Starch dishes

Criteria es Methods
1. Starch are  Historical The following  Competency
stored at development resources MUST may be
the correct and current be provided: Discu assessed
temperatur trends in the ssion/ through :
e preparation  Access to 
2. Optimum and a fully-  Direct
freshness presentation equipped Demo observat
and quality of starch operational nstrati ion of
is dishes commercia on the
maintained  Varieties and l/institution  Video candidat
in characteristics al kitchen viewin e while
accordance of starch (including g preparin
with foods industry- g dishes
enterprise  Past and current  Written
storing current trends equipment) or oral
techniques in culinary  Real/ question
and uses and Relevant s to test
procedures dishes starch ingredients candidat
3. Quality foods  Service e’s
trimmings  Nutrition ware knowled
and other related to ge on
leftovers starch dishes appropri
are utilized in particular ate
where and the food cooking
when values of methods
appropriate commodities for
4. Starch is various
stored in and the commod
accordance effects of ities and
with FIFO cooking on safety
operating the nutritional issues
procedures value of food  Review
and  Common of
storage of cooking terms portfolio
starch related to s of
requiremen starch dishes evidenc
ts that are used e and
in the industry third
 Safe work party
practices on workpla
using tools ce
and reports
equipment of on-
 Principles and the-job
practices of perform
sanitary ance by
related to use the
ofraw candidat
ingredients e
 Logical and
time efficient
work flow
 Presentation
techniques of
starch dishes
 Organizationa
l skills and
teamwork
 Waste
minimization
techniques
and
environmental
consideration
s in specific
relation to
starch dishes
CORE COMPETENCIES
Unit of Competency: Prepare poultry and game dishes
Module Title: Preparing poultry and game dishes
Module Descriptor: This unit deals with the knowledge, skills and attitude required in
selecting, preparing, cooking, plating/presenting and storing poultry and
game.
LO1. Perform mise en place
LO2. Cook poultry and game dishes
LO3. Plate/present poultry and gamedishes
LO4. Store poultry and game

Criteria es Methods
1. Tools,  Classification The following  Discussion Competency
utensils of varieties of resources MUST  Demonstra may be
and poultry and be provided: tion assessed
equipment game items  Video through :
are  Quality criteria  Access to viewing
cleaned, for poultry and a fully-  Direct
sanitized game equipped observat
and  Appropriate operational ion of
prepared cookery commercia the
based on methods for l/institution candidat
the poultry and al kitchen e while
required game dishes (including handling
tasks  Past and industry- and
2. Ingredients current trends modern cooking
are in poultry and equipment) game
identified game dishes  Real/ and
according  Nutrition Required poultry
to standard related to ingredients  Samplin
recipes, poultry and  Poultry and g of
recipe card game, game dishes
or including food  Service cooked
enterprise values and wares by the
requiremen any specific candidat
ts issues like e
3. Ingredients salmonella  Written
are contamination or oral
assembled s, etc. question
according  Common s to test
to quantity, cooking terms candidat
type, and related to e’s
quality poultry and knowled
required game which ge on
4. Ingredients are used in issues
are the industry involved
prepared  Safe work in
based on practices, cooking
the particularly in game,
required relation to food
form and cutting safety
time frame  Logical and and
5. Poultry and time efficient appropri
game are work flow ate
prepared  3Organization cookery
based on al skills and methods
its teamwork for
enterprise  Principles and poultry
poultry and practices of and
game sanitary game
preparation specifically  Review
techniques cross- of
6. Frozen contamination portfolio
poultry and  Techniques s of
game are on minimizing evidenc
thawed in wastes and e and
accordance environment- third
with friendly party
enterprise practices on workpla
thawing handling and ce
procedures preparation of reports
7. Frozen poultry and of on-
ingredients game the-job
are thawed perform
following ance by
enterprise the
procedures candidat
. e
8. Where
necessary,
raw
ingredients
are washed
with clean
potable
water.
LO2. Cook poultry and game dishes
Criteria es Methods
1. Poultry and  Classification The following  Competency
game are of varieties of resources MUST may be
handled poultry and be provided: Discu assessed
efficiently game items ssion/ through :
and  Quality criteria  Access to 
hygienically for poultry and a fully-  Direct
to minimize game equipped Demo observat
risk of food  Appropriate operational nstrati ion of
spoilage cookery commercia on the
and cross- methods for l/institution  Video candidat
contaminati poultry and al kitchen viewin e while
on game dishes (including g handling
2. Poultry and  Past and industry- and
game current trends modern cooking
dishes are in poultry and equipment) game
cooked game dishes  Real/ and
according  Nutrition Required poultry
to related to ingredients  Samplin
enterprise poultry and  Poultry and g of
standard game, game dishes
recipes and including food  Service cooked
appropriate values and wares by the
3. Cooking any specific candidat
methods issues like e
4. Cooked salmonella  Written
dishes are contamination or oral
tasted and s, etc. question
seasoned  Common s to test
in cooking terms candidat
accordance related to e’s
with the poultry and knowled
required game which ge on
taste of the are used in issues
dishes the industry involved
 Safe work in
practices, cooking
particularly in game,
relation to food
cutting safety
 Logical and and
time efficient appropri
work flow ate
cookery
 3Organization
methods
al skills and
for
teamwork
 Principles and poultry
practices of and
sanitary game
specifically  Review
cross- of
contamination portfolio
 Techniques s of
on minimizing evidenc
wastes and e and
environment- third
friendly party
handling and ce
preparation of reports
poultry and of on-
game the-job
perform
ance by
the
candidat
e
LO3. Plate/present poultry and gamedishes

Criteria es Methods
1. Service  Classification The following  Competency
wares are of varieties of resources MUST may be
selected in poultry and be provided: Discu assessed
accordance game items ssion/ through :
with type of  Quality criteria  Access to 
poultry and for poultry and a fully-  Direct
game game equipped Demo observat
dishes  Appropriate operational nstrati ion of
2. Poultry and cookery commercia on the
game is methods for l/institution  Video candidat
plated/pres poultry and al kitchen viewin e while
ented using game dishes (including g handling
suitable  Past and industry- and
sauces, current trends modern cooking
garnishes in poultry and equipment) game
and game dishes  Real/ and
accompani  Nutrition Required poultry
ments related to ingredients  Samplin
3. Poultry poultry and  Poultry and g of
dishes are game, game dishes
presented including food  Service cooked
hygienically values and wares by the
, logically any specific candidat
and issues like e
sequentiall salmonella  Written
y within the contamination or oral
required s, etc. question
timeframe  Common s to test
4. Factors in cooking terms candidat
plating related to e’s
dishes are poultry and knowled
observed in game which ge on
presenting are used in issues
poultry and the industry involved
game  Safe work in
dishes.. practices, cooking
relation to food
cutting safety
 Logical and and
work flow ate
 3Organization cookery
al skills and methods
teamwork for
 Principles and poultry
practices of and
sanitary game
specifically  Review
cross- of
contamination portfolio
 Techniques s of
on minimizing evidenc
wastes and e and
environment- third
friendly party
handling and ce
preparation of reports
poultry and of on-
game the-job
perform
ance by
the
candidat
e
LO4. Store poultry and game

Criteria es Methods
1. Poultry and  Classification The following  Competency
game are of varieties of resources MUST may be
stored poultry and be provided: Discu assessed
ensuring game items ssion/ through :
storage  Quality criteria  Access to 
conditions for poultry and a fully-  Direct
and optimal game equipped Demo observat
temperatur  Appropriate operational nstrati ion of
e are cookery commercia on the
maintained methods for l/institution  Video candidat
2. Quality poultry and al kitchen viewin e while
trimmings game dishes (including g handling
and other  Past and industry- and
leftovers current trends modern cooking
are utilized in poultry and equipment) game
where and game dishes  Real/ and
when  Nutrition Required poultry
appropriate related to ingredients  Samplin
poultry and  Poultry and g of
game, game dishes
including food  Service cooked
values and wares by the
any specific candidat
issues like e
salmonella  Written
contamination or oral
s, etc. question
 Common s to test
cooking terms candidat
related to e’s
poultry and knowled
game which ge on
are used in issues
the industry involved
 Safe work in
practices, cooking
relation to food
cutting safety
 Logical and and
work flow ate
cookery
 3Organization
methods
al skills and
for
teamwork
poultry
 Principles and and
practices of game
sanitary  Review
specifically of
cross- portfolio
contamination s of
 Techniques evidenc
on minimizing e and
wastes and third
environment- party
friendly workpla
practices on ce
handling and reports
preparation of of on-
poultry and the-job
game perform
ance by
the
candidat
e
CORE COMPETENCIES
Unit of Competency: Prepare seafood dishes
Module Title: Preparing seafood dishes
Module Descriptor :This unit deals with the knowledge, skills and attitude required in
selecting, preparing, presenting and storing seafood in a commercial
kitchen or catering operation.

LO2. Handle fish and seafood
LO3. Cook fish and shellfish
LO4. Plate/Present fish and seafood
LO5. Store fish and seafood

Criteria es Methods
1. Tools,  Historical The following  Discussion Competency
utensils development resources MUST  Demonstra may be
and and current be provided: tion assessed
equipment trends in the  Video through :
are preparation  Access to viewing
cleaned,sa and a fully-  Direct
nitized and presentation equipped observation
prepared of seafood operational of the
based on  Classification commercia candidate
the and varieties l/institution while
required of fish and al kitchen preparing
tasks shellfish (including and cooking
2. Ingredients  Criteria for industry- fish and
are judging the current seafood
identified quality of equipment)  Written or
according fresh seafood  Real/ oral
to standard  Storage Relevant questions to
recipes, requirements ingredients test
recipe card for seafood  Seafood candidate’s
or  Nutrition  Service  knowledge
enterprise related to wares on storage
requiremen seafood, issues
ts particularly related to
3. Ingredients the nutritional fish and
are value of seafood
assembled seafood  Review of
according  Specific portfolios of
to quantity, dietary issues evidence
type, and including and third
quality allergies and party
required intolerances workplace
4. Ingredients reports of
 Common
are on-the-job
cooking terms
prepared performance
related to
based on by the
seafood that
the candidate
are used in
required
the industry
form and
 Principles and
time frame
practices of
5. Frozen
sanitary
ingredients
specifically on
are thawed
handling and
following
storage of
enterprise
seafood
procedure.
6. Where  Safe work
necessary, practices,
raw particularly on
ingredients using sharp
are washed knives
with clean  Appropriate
potable cookery
water. methods for
fish and
shellfish
 Cutting and
presentation
techniques,
particularly on
fish and
crustaceans
 Costing, yield
testing and
portion control
for seafood
 Waste
minimization
techniques
and
environmental
consideration
s in relation to
seafood
LO2. Handle fish and seafood

Criteria es Methods
1. Seafood is  Historical The following  Discussion Competency
selected development and resources MUST  Demonstra may be
according current trends in be provided: tion assessed
to quality, the preparation  Video through :
2. Seafood and presentation  Access to a viewing
are of seafood fully-equipped  Direct
handled  Classification and operational observat
hygienically varieties of fish commercial/in ion of
in and shellfish stitutional the
accordance  Criteria for kitchen candidat
with judging the (including e while
enterprise quality of fresh industry- preparin
handling seafood current g and
and storing  Storage equipment) cooking
techniques requirements for  Real/Relevant fish and
3. Frozen seafood ingredients seafood
seafood  Nutrition  Seafood  Written
are thawed related to  Service wares or oral
correctly to seafood, question
ensure particularly s to test
maximum the nutritional candidat
quality, and value of e’s
to retain seafood  knowled
their  Specific ge on
nutrients dietary issues storage
including issues
allergies and related
intolerances to fish
 Common and
cooking seafood
terms related  Review
to seafood of
that are used portfolio
in the s of
industry evidenc
 Principles e and
and practices third
of sanitary party
specifically workpla
on handling ce
and storage reports
of seafood of on-
 Safe work the-job
practices, perform
particularly ance by
on using the
sharp knives candidat
 Appropriate e
cookery
methods for
fish and
shellfish
 Cutting and
presentation
techniques,
particularly
on fish and
crustaceans
 Costing, yield
testing and
portion
control for
seafood
 Waste
minimization
techniques
and
environmenta
l
consideration
s in relation
to seafood
LO3. Cook fish and shellfish

Criteria es Methods
1. Fish is  Historical The following  Competency
cleaned, development resources MUST may be
gutted and and current be provided: Discu assessed
filleted trends in the ssion/ through :
correctly preparation  Access to 
efficiently presentation equipped Demo observat
according of seafood operational nstrati ion of
to  Classification commercia on the
enterprise and varieties l/institution  Video candidat
standards of fish and al kitchen viewin e while
2. Shellfish shellfish (including g preparin
and other  Criteria for industry- g and
types of judging the current cooking
seafood quality of equipment) fish and
are cleaned fresh seafood  Real/ seafood
and  Storage Relevant  Written
prepared requirements ingredients or oral
correctly for seafood  Seafood question
and in  Nutrition  Service s to test
accordance related to wares candidat
with seafood, e’s
enterprise particularly  knowled
standards the nutritional ge on
3. Seafood value of storage
dishes is seafood issues
cooked  Specific related
according dietary issues to fish
to including and
enterprise allergies and seafood
standards intolerances  Review
using a of
 Common
variety of portfolio
cooking terms
cooking s of
related to
methods evidenc
seafood that
4. Fish and e and
are used in
shellfish third
the industry
by-products party
 Principles and
are used workpla
practices of
appropriate ce
sanitary
ly for a reports
specifically on
variety of of on-
handling and
dishes and storage of the-job
menu items seafood perform
5. Cooked  Safe work ance by
dishes are practices, the
tasted and particularly on candidat
seasoned using sharp e
in knives
accordance  Appropriate
with the cookery
required methods for
taste of the fish and
dishes shellfish
6. Workplace  Cutting and
safety and presentation
hygienic techniques,
procedures particularly on
are fish and
followed crustaceans
according  Costing, yield
to testing and
enterprise portion control
and for seafood
legislated  Waste
requiremen minimization
ts techniques
and
environmental
consideration
s in relation to
seafood
LO4. Plate/Present fish and seafood

Criteria es Methods
1. Seafood  Historical The following  Competency
dishes are development resources MUST may be
presented and current be provided: Discu assessed
hygienically trends in the ssion/ through :
,logically preparation  Access to 
sequentiall presentation equipped Demo observat
y within the of seafood operational nstrati ion of
required  Classification commercia on the
timeframe and varieties l/institution  Video candidat
2. Fish and of fish and al kitchen viewin e while
seafood is shellfish (including g preparin
prepared  Criteria for industry- g and
and judging the current cooking
presented quality of equipment) fish and
for service fresh seafood  Real/ seafood
in  Storage Relevant  Written
accordance requirements ingredients or oral
to for seafood  Seafood question
enterprise  Nutrition  Service s to test
standards related to wares candidat
3. Suitable seafood, e’s
sauces and particularly  knowled
dips are the nutritional ge on
prepared value of storage
according seafood issues
to standard  Specific related
recipes and dietary issues to fish
as required including and
to allergies and seafood
accompany intolerances  Review
seafood  Common of
menu items cooking terms portfolio
4. Presentatio related to s of
ns and seafood that evidenc
garnishing are used in e and
techniques the industry third
are  Principles and party
selected practices of workpla
and used sanitary ce
according specifically on reports
to recipes handling and of on-
and storage of the-job
enterprise seafood perform
standards  Safe work ance by
5. Services practices, the
are carried particularly on candidat
out using sharp e
according knives
to
 Appropriate
enterprise
cookery
methods
methods for
and
fish and
standards
shellfish
6. Factors in
 Cutting and
plating
presentation
dishes are
techniques,
observed in
particularly on
presenting
fish and
seafood
crustaceans
dishes
 Costing, yield
testing and
portion control
for seafood
 Waste
minimization
techniques
and
environmental
consideration
s in relation to
seafood
LO5. Store fish and seafood

Criteria es Methods
1. Quality  Historical The following  Competency
trimmings development resources MUST may be
and other and current be provided: Discu assessed
leftovers trends in the ssion/ through :
are utilized preparation  Access to 
where and and a fully-  Direct
when presentation equipped Demo observat
appropriate of seafood operational nstrati ion of
Seafood  Classification commercia on the
are stored and varieties l/institution  Video candidat
hygienically of fish and al kitchen viewin e while
in shellfish (including g preparin
accordance  Criteria for industry- g and
with judging the current cooking
enterprise quality of equipment) fish and
handling fresh seafood  Real/ seafood
and storing  Storage Relevant  Written
techniques requirements ingredients or oral
2. Where for seafood  Seafood question
applicable,  Nutrition  Service s to test
date related to wares candidat
stamps and seafood, e’s
codes are particularly  knowled
checked to the nutritional ge on
ensure value of storage
quality seafood issues
control  Specific related
3. Seafood is dietary issues to fish
stored in including and
accordance allergies and seafood
with FIFO intolerances  Review
operating of
 Common
procedures portfolio
cooking terms
and related to s of
storage of seafood that evidenc
seafood are used in e and
requiremen the industry third
ts.  Principles and party
practices of workpla
sanitary ce
specifically on reports
handling and of on-
storage of the-job
seafood perform
 Safe work ance by
practices, the
particularly on candidat
using sharp e
knives
 Appropriate
cookery
methods for
fish and
shellfish
 Cutting and
presentation
techniques,
particularly on
fish and
crustaceans
 Costing, yield
testing and
portion control
for seafood
 Waste
minimization
techniques
and
environmental
consideration
s in relation to
seafood
CORE COMPETENCIES
Unit of Competency: Prepare desserts
Module Title: Preparing desserts
Module Descriptor: This unit deals with knowledge, skills, and attitudes in the preparation of a
range of hot, cold and frozen desserts.
LO2. Prepare desserts and sweet sauces
LO3. Plate/Present desserts
LO4. Store desserts

Criteria Methods
1. Tools,  Historical The following  Discussion Competency
utensils development resources MUST  Demonstra may be
and and current be provided: tion assessed
equipment trends in the  Video through:
are preparation  Access to viewing
cleaned,sa and a wide  Direct
nitized and presentation range of observat
prepared of desserts suitable ion of
based on  Details and ingredients the
the characteristics for making candidat
required of different a variety of e while
tasks types of desserts making
2. Ingredients desserts and and sweets and
are sweets  Access to presenti
identified  Varieties of a fully- ng
according suitable equipped desserts
to standard ingredients for operational  Samplin
recipes, desserts and commercia g of
recipe card sweets l/institution desserts
or  Common al kitchen made by
enterprise cooking terms for making the
requiremen related to desserts candidat
ts desserts and and sweets e
3. Ingredients sweets that  Written
are are used in or oral
assembled the industry question
according  Past and s to test
to quantity, current trends candidat
type, and in desserts e’s
quality and sweets knowled
required  Nutrition ge on
4. Ingredients related to cooking
are desserts and terms
prepared related
based on sweets to
the including food desserts
required values of and
form and common sweets
time frame desserts, low  Review
5. Ingredients fat or low of
are calorie portfolio
selected, alternatives of
measured and evidenc
and substituted e and
weighed ingredients third
according  Principles and party
to recipe practices of workpla
requiremen sanitary on ce
ts handling and reports
6. Appropriate storage of of on-
equipment dairy products the-job
are  Logical and perform
selected time efficient ance by
and used in work flow the
accordance  Safe work candidat
with practices e
manufactur particularly on
ers’ manual handling hot
7. Frozen and frozen
ingredients products and
are thawed equipment
following  Organizationa
enterprise l skills and
procedures teamwork
.  Storage of
8. Where sweets and
necessary, desserts, their
raw ingredients ,p
ingredients articularly
are washed dairy products
with clean  Costing, yield
potable testing,
water. portion control
of desserts
 Waste
minimization
techniques
and
environmental
consideration
s related to
desserts
LO2. Prepare desserts and sweet sauces
Criteria es Methods
1. Standard or  Historical The following  Competency
enterprise development resources MUST may be
recipes are and current be provided: Discu assessed
used to trends in the ssion/ through:
produce a preparation  Access to 
variety of and a wide  Direct
hot, cold presentation range of Demo observat
and frozen of desserts suitable nstrati ion of
desserts,  Details and ingredients on the
appropriate characteristics for making  Video candidat
for a variety of different a variety of viewin e while
of menus types of desserts g making
2. Range of desserts and and sweets and
sweet sweets  Access to presenti
sauces are  Varieties of a fully- ng
produced suitable equipped desserts
to a desired ingredients for operational  Samplin
consistency desserts and commercia g of
and flavor sweets l/institution desserts
3. Prepared  Common al kitchen made by
desserts cooking terms for making the
and sweets related to desserts candidat
are tasted desserts and and sweets e
in sweets that  Written
accordance are used in or oral
with the the industry question
required  Past and s to test
taste current trends candidat
4. Workplace in desserts e’s
safety and and sweets knowled
hygienic  Nutrition ge on
procedures related to cooking
are desserts and terms
followed sweets related
according including food to
to values of desserts
enterprise common and
and desserts, low sweets
legislated fat or low  Review
requiremen calorie of
ts alternatives portfolio
and of
substituted evidenc
ingredients e and
 Principles and third
practices of party
sanitary on workpla
handling and ce
storage of reports
dairy products of on-
 Logical and the-job
time efficient perform
work flow ance by
 Safe work the
practices candidat
particularly on e
handling hot
and frozen
products and
equipment
 Organizationa
l skills and
teamwork
 Storage of
sweets and
desserts, their
ingredients ,p
articularly
dairy products
 Costing, yield
testing,
portion control
of desserts
 Waste
minimization
techniques
and
environmental
consideration
s related to
desserts
LO3. Plate/Present desserts

Criteria es Methods
1. Desserts  Historical The following  Competency
are development resources MUST may be
presented and current be provided: Discu assessed
hygienically trends in the ssion/ through:
, logically preparation  Access to 
and and a wide  Direct
sequentiall presentation range of Demo observat
y within the of desserts suitable nstrati ion of
required  Details and ingredients on the
for making candidat
timeframe characteristics a variety of  Video e while
2. Desserts of different desserts viewin making
are types of and sweets g and
decorated desserts and  Access to presenti
creatively sweets a fully- ng
3. Factors in  Varieties of equipped desserts
plating suitable operational  Samplin
dishes are ingredients for commercia g of
observed in desserts and l/institution desserts
presenting sweets al kitchen made by
desserts  Common for making the
4. Desserts cooking terms desserts candidat
are related to and sweets e
portioned desserts and  Written
according sweets that or oral
to are used in question
enterprise the industry s to test
standards  Past and candidat
5. Desserts current trends e’s
are in desserts knowled
presented and sweets ge on
in  Nutrition cooking
accordance related to terms
with desserts and related
enterprise sweets to
presentatio including food desserts
n values of and
techniques common sweets
6. Accompani desserts, low  Review
ments, fat or low of
garnishes calorie portfolio
and alternatives of
decorations and evidenc
are used to substituted e and
enhance ingredients third
taste,  Principles and party
texture and practices of workpla
balance sanitary on ce
handling and reports
storage of of on-
dairy products the-job
 Logical and perform
time efficient ance by
work flow the
 Safe work candidat
practices e
particularly on
handling hot
and frozen
products and
equipment
 Organizationa
l skills and
teamwork
 Storage of
sweets and
desserts, their
ingredients ,p
articularly
dairy products
 Costing, yield
testing,
portion control
of desserts
 Waste
minimization
techniques
and
environmental
consideration
s related to
desserts
LO4. Store desserts

Criteria es Methods
1. Quality  Historical The following  Competency
trimmings development resources MUST may be
and other and current be provided: Discu assessed
leftovers trends in the ssion/ through:
are utilized preparation  Access to 
where and and a wide  Direct
when presentation range of Demo observat
appropriate of desserts suitable nstrati ion of
2. Desserts  Details and ingredients on the
are stored characteristics for making  Video candidat
at the of different a variety of viewin e while
appropriate types of desserts g making
temperatur desserts and and sweets and
e and sweets  Access to presenti
under the  Varieties of a fully- ng
correct suitable equipped desserts
conditions ingredients for operational  Samplin
to maintain desserts and commercia g of
quality, sweets l/institution desserts
freshness  Common al kitchen made by
and for making the
customer cooking terms desserts candidat
appeal related to and sweets e
3. Suitable desserts and  Written
packaging sweets that or oral
are are used in question
selected the industry s to test
and used to  Past and candidat
preserve current trends e’s
taste, in desserts knowled
appearanc and sweets ge on
e and  Nutrition cooking
tasting related to terms
characterist desserts and related
ics sweets to
4. Sweet including food desserts
sauces are values of and
stored to common sweets
retain desserts, low  Review
desired fat or low of
quality and calorie portfolio
characterist alternatives of
ic and evidenc
5. Dessert is substituted e and
stored in ingredients third
accordance  Principles and party
with FIFO practices of workpla
operating sanitary on ce
procedures handling and reports
and storage of of on-
storage of dairy products the-job
dessert  Logical and perform
requiremen time efficient ance by
ts work flow the
 Safe work candidat
practices e
particularly on
handling hot
and frozen
products and
equipment
 Organizationa
l skills and
teamwork
 Storage of
sweets and
desserts, their
ingredients ,p
articularly
dairy products
 Costing, yield
testing,
portion control
of desserts
 Waste
minimization
techniques
and
environmental
consideration
s related to
desserts
CORE COMPETENCIES
Unit of Competency: Package prepared food
Module Title: Packaging prepared food
Module Descriptor :This unit deals with the knowledge, skills, and attitudes in packaging
of prepared foodstuffs for transportation.
LO1. Select packaging materials
LO2. Package food

LO1. Select packaging materials
Criteria es Methods
1. Food  Safe work The following  Competency
requiremen practices on resources MUST may be
assessed
ts of client packaging, be provided: Discu through:
and user dealing with ssion/
are met hot surfaces,  Access to   Direct
prior to lifting and a range of observat
packaging bending. appropriate Demo ion of
in packaging nstrati the
 The
accordance materials, on candidat
characteristics e while
with the and uses of catering  Video
packagi
enterprise different equipment viewin ng
standard packaging  Real food g  foods
following  materials items  Written
the criteria  Portion or oral
for control question
packaging practices and s to test
2. Qualities of principles candidat
packaging  Functional e’s
materials design knowled
are requirements ge on
selected in for food packagi
accordance ng types
packaging
and
enterprise areas
methods
standards  Hygienic for
practices and different
food safety types of
regulations, food,
particularly on hygienic
storage and practice
transporting of s in
food, packagi
including: ng,
 HACCP maintain
Principles ing food
applied to off- quality
site catering and
nutrition
 Local health al value
regulations  Review
pertaining on of
food portfolio
production s of
and evidenc
packaging e and
 Current third
Philippine party
regulations workpla
 Storing and ce
transporting of reports
food of on-
the-job
 Packaging
perform
techniques ance by
the
candidat
e
LO2. Package food

Criteria es Methods
1. Food is 
packaged
in Discu
compliance ssion/
with 
sanitary,
occupation Demo
al health nstrati
and safety on
and local  Video
health viewin
regulations g
requiremen
ts
2. Environme
ntal
requiremen
ts for food
packaging
area is
observed
3. Appropriate
packaging
procedures
are
adopted
according
to
enterprise
specificatio
ns
4. Food
labeled
according
to industry
standards

CBC Cookery NC II

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CBC Cookery NC II

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TESDA-OP CO-01-F11

Course Title: COOKERY

TRAINEE ENTRY REQUIREMENTS:

Unit of Module Title Learning Outcomes Nominal

TOOLS OFFICE EQUIPMENT MATERIALS

10 Chef’s knife 1unit Electric fan Beef

8 Turner,3” x 6” 1 Fax machine Shellfish

8 Parisienne spoon 1 Air conditioner Vegetables

3 Strainer 3 DRY GOODS

2 Strainer Chinois, 1 Dish washing machine

4 Funnel, medium 1 Pressure cooker Seasoning

Braising pan - medium

Meat slicer - small

TOOLS OFFICE EQUIPMENT MATERIALS

Bain Marie – table w/4

Working s/s table

Washing sink tables

Soak sink, optional

4 Pepper and salt mill 8 Utility shelving Workshop

Weighing scale, Utility cart

Liquid soap dispenser

Paper towel dispenser

TOOLS OFFICE EQUIPMENT MATERIALS

4 burner gas range w/

Stock pan burner

Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.

Learning Resource Center 3 x 5 m. 15 sq. m. 15 sq. m.

Total workshop area: 156 sq. m. +40sq.m.

Qualification of Instructors/ Trainers:

* Optional. Only when required by the hiring institution

SUMMARY OF LEARNING OUTCOMES:

LO3 COMPLETE RELEVANT WORK RELATED DOCUMENTS

SUMMARY OF LEARNING OUTCOMES:

SUMMARY OF LEARNING OUTCOMES:

LO2 LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

SUMMARY OF LEARNING OUTCOMES:

SUMMARY OF LEARNING OUTCOMES:

SUMMARY OF LEARNING OUTCOMES:

SUMMARY OF LEARNING OUTCOMES:

SUMMARY OF LEARNING OUTCOMES:

SUMMARY OF LEARNING OUTCOMES:

DETAILS OF LEARNING OUTCOME:

LO2. UPDATE INDUSTRY KNOWLEDGE

LO3. DEVELOP AND UPDATE LOCAL KNOWLEDGE

LO4. PROMOTE PRODUCTS AND SERVICES TO CUSTOMERS

LO1. FOLLOW HYGIENE PROCEDURES

DETAILS OF LEARNING OUTCOME:

LO2. IDENTIFY AND PREVENT HYGIENE RISKS

SUMMARY OF LEARNING OUTCOMES:

LO1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN

DETAILS OF LEARNING OUTCOME:

Assessment Contents Condition Methodologies Assessment

LO2. INPUT DATA INTO COMPUTER

LO3. ACCESS INFORMATION USING COMPUTER

LO4. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM

LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS

LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY

DETAILS OF LEARNING OUTCOME:

LO2. PERFORM CHILD PROTECTION DUTIES RELEVANT TO THE TOURISM INDUSTRY

LO3. OBSERVE AND MONITOR PEOPLE

LO4. DEAL WITH EMERGENCY SITUATIONS

LO5. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

LO6. MAINTAIN A SAFE AND SECURE WORKPLACE