Tr - Cookery Nc II

TRAINING REGULATIONS

COOKERY NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS

TOURISM SECTOR (HOTEL AND RESTAURANT) COOKERY NC II Page No.

SECTION 1 BARTENDING NC II QUALIFICATION

1

SECTION 2 COMPETENCY STANDARDS   

Basic Competencies 17 Common Competencies 36 Core Competencies 76

218 37 -

SECTION 3 TRAINING ARRANGEMENTS 3.1 3.2 3.3 3.4 3.5 3.6 3.7

Curriculum Design Training Delivery 83 Trainee Entry Requirements List of Tools, Equipment and Materials Training Facilities Trainer’s Qualifications Institutional Assessment

SECTION 4 ASSESSMENT AND CERTIFICATION ARRANGEMENTS

77 - 82 82 84 84 - 87 87 88 88

89

COMPETENCY MAP

90 - 91

ACKNOWLEDGEMENTS

92 - 93

TRAINING REGULATIONS FOR COOKERY NC II SECTION 1 COOKERY NC II QUALIFICATION 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 This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A. The Units of Competency comprising this Qualification include the following: CODE NO. 500311105 500311106 500311107 500311108

BASIC COMPETENCIES Participate in workplace communication Work in a team environment Practice career professionalism Practice occupational health and safety procedures

CODE NO.COMMON COMPETENCIES TRS311201 Develop and update industry knowledge TRS311202 Observe workplace hygiene procedures TRS311203 Perform computer operations TRS311204 Perform workplace and safety practices TRS311205 Provide effective customer service CODE NO. TRS512328 TRS512331 TRS512381 TRS512382 TRS512330 TRS512383 TRS512384 TRS512385 TRS512386 TRS512333 TRS512334 TRS512335 TRS512340

CORE COMPETENCIES Clean and maintain kitchen premises Prepare stocks, sauces and soups Prepare appetizers Prepare salads and dressing Prepare sandwiches Prepare meat dishes Prepare vegetables dishes Prepare egg dishes Prepare starch dishes Prepare poultry and game dish(es Prepare seafood dishes Prepare desserts Package prepared food

A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manger, Pastry or in the Hot Kitchen Section as:  

Cook or Commis Assistant Cook

TR – COOKERY NC II (Amended)

Promulgated October 2014

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SECTION 2 COMPETENCY STANDARDS This section gives the details of the contents of the basic, common and core units of competency required in COOKERY NC II. BASIC COMPETENCIES UNIT OF COMPETENCY :

PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE

500311105

:

UNIT DESCRIPTOR

: This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements. PERFORMANCE CRITERIA ELEMENT Italicized terms are elaborated in the Range of Variables 1. Obtain and convey workplace 1.1 Specific and relevant information is accessed from appropriate sources information 1.2 Effective questioning , active listening and speaking skills are used to gather and convey information 1.3 Appropriate medium is used to transfer information and ideas 1.4 Appropriate non- verbal communication is used 1.5 Appropriate lines of communication with supervisors and colleagues are identified and followed 1.6 Defined workplace procedures for the location and storage of information are used 1.7 Personal interaction is carried out clearly and concisely 2. Speak English at a 2.1 Simple conversations on familiar topics with basic operational level work colleagues is participated 2.2 Simple verbal instructions or requests are responded to 2.3 Simple requests are made 2.4 Routine procedures are described 2.5 Likes, dislikes and preferences are expressed 2.6 Different forms of expression in English is identified 3.1 Team meetings are attended on time 3. Participate in workplace 3.2 Own opinions are clearly expressed and those meetings and discussions of others are listened to without interruption 3.3 Meeting inputs are consistent with the meeting purpose and established protocols 3.4 Workplace interactions are conducted in a courteous manner 3.5 Questions about simple routine workplace procedures and maters concerning working conditions of employment are asked and responded to 3.6 Meetings outcomes are interpreted and implemented

TR – COOKERY NC II (Amended)

Promulgated October 2014

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ELEMENT 4. Complete relevant work related documents

TR – COOKERY NC II (Amended)

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 4.1 Range of forms relating to conditions of employment are completed accurately and legibly 4.2 Workplace data is recorded on standard workplace forms and documents 4.3 Basic mathematical processes are used for routine calculations 4.4 Errors in recording information on forms/ documents are identified and properly acted upon 4.5 Reporting requirements to supervisor are completed according to organizational guidelines

Promulgated October 2014

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RANGE OF VARIABLES VARIABLE 1. Appropriate sources

RANGE 1.1. Team members 1.2. Suppliers 1.3. Trade personnel 1.4. Local government 1.5. Industry bodies

2. Medium

2.1. Memorandum 2.2. Circular 2.3. Notice 2.4. Information discussion 2.5. Follow-up or verbal instructions 2.6. Face to face communication

3. Storage

3.1. Manual filing system 3.2. Computer-based filing system

4. Forms

4.1. Personnel forms, telephone message forms, safety reports

5. Workplace interactions

5.1. Face to face 5.2. Telephone 5.3. Electronic and two way radio 5.4. Written including electronic, memos, instruction and forms, non-verbal including gestures, signals, signs and diagrams

6. Protocols

6.1. Observing meeting 6.2. Compliance with meeting decisions 6.3. Obeying meeting instructions

TR – COOKERY NC II (Amended)

Promulgated October 2014

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EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidence that the candidate: 1.1. Prepared written communication following standard format of the organization 1.2. Accessed information using communication equipment 1.3. Spoken English at a basic operational level 1.4. Made use of relevant terms as an aid to transfer information effectively 1.5. Conveyed information effectively adopting the formal or informal communication

2. Underpinning Knowledge

2.1. 2.2. 2.3. 2.4. 2.5. 2.6.

3. Underpinning Skills

3.1. Follow simple spoken language 3.2. Perform routine workplace duties following simple written notices 3.3. Participate in workplace meetings and discussions 3.4. Complete work related documents 3.5. Estimate, calculate and record routine workplace measures 3.6. Basic mathematical processes of addition, subtraction, division and multiplication 3.7. Ability to relate to people of social range in the workplace 3.8. Gather and provide information in response to workplace requirements

4. Resource Implications

4.1. 4.2. 4.3. 4.4.

5. Methods of Assessment

5.1. Direct Observation 5.2. Oral interview and written test

6. Context of Assessment

6.1. Competency may be assessed individually in the actual workplace or through accredited institution

TR – COOKERY NC II (Amended)

Effective communication Different modes of communication Written communication Organizational policies Communication procedures and systems Technology relevant to the enterprise and the individual’s work responsibilities

Fax machine Telephone Writing materials Internet

Promulgated October 2014

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UNIT OF COMPETENCY: UNIT CODE :

WORK IN TEAM ENVIRONMENT 500311106

UNIT DESCRIPTOR

This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

:

ELEMENT 1. Describe team role and scope

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 1.1. The role and objective of the team is identified from available sources of information 1.2. Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources

2. Identify own role and responsibility within team

2.1. Individual role and responsibilities within the team environment are identified 2.2. Roles and responsibility of other team members are identified and recognized 2.3. Reporting relationships within team and external to team are identified

3. Work as a team member

3.1. Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives 3.2. Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context 3.3. Observed protocols in reporting using standard operating procedures 3.4. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

TR – COOKERY NC II (Amended)

Promulgated October 2014

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ELEMENT 4. Work effectively with colleagues

4.1 4.2 4.3

5. Work in socially diverse environment

5.1 5.2

TR – COOKERY NC II (Amended)

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables Information is communicated clearly and in concise manner using appropriate communication techniques Relationships are established and maintained effectively with colleagues Work activities are performed within the team to ensure achievement of team goals Customers and colleagues from diverse backgrounds are communicated with, in all verbal and non-verbal forms Cross cultural misunderstandings are dealt with, taking account of cultural consideration

Promulgated October 2014

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RANGE OF VARIABLES

VARIABLE 1. Role and objective of team

RANGE 1.1. Work activities in a team environment with enterprise or specific sector 1.2. Limited discretion, initiative and judgement maybe demonstrated on the job, either individually or in a team environment

2. Sources of information

2.1. Standard operating and/or other workplace procedures 2.2. Job procedures 2.3. Machine/equipment manufacturer’s specifications and instructions 2.4. Organizational or external personnel 2.5. Client/supplier instructions 2.6. Quality standards 2.7. OHS and environmental standards

3. Workplace context

3.1. Work procedures and practices 3.2. Conditions of work environments 3.3. Legislation and industrial agreements 3.4. Standard work practice including the storage, safe handling and disposal of chemicals 3.5. Safety, environmental, housekeeping and quality guidelines

4. Appropriate communication techniques

TR – COOKERY NC II (Amended)

May include: 4.1

Use of active listening

4.2

Use of both open and closed questions

4.3

Speaking clearly and concisely

4.4

Using appropriate language and tone of voice

4.6

Being attentive

Promulgated October 2014

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EVIDENCE GUIDE 1. Critical aspects of competency

Assessment requires evidence that the candidate: 1.1. Operated in a team to complete workplace activity 1.2. Worked effectively with others 1.3. Worked in socially diverse environment 1.4. Conveyed information in written or oral form 1.5. Selected and used appropriate workplace language 1.6. Followed designated work plan for the job 1.7. Reported outcomes

2. Underpinning Knowledge

2.1. 2.2. 2.3. 2.4. 2.5.

Communication process Team structure Team roles Group planning and decision making Specific diversity issues

3. Underpinning Skills

3.1.

Communicate appropriately, consistent with the culture of the workplace

4. Resource Implications

The following resources MUST be provided: 4.1. Access to relevant workplace or appropriately simulated environment where assessment can take place 4.2. Materials relevant to the proposed activity or tasks Competency may be assessed through: 5.1. Observation of the individual member in relation to the work activities of the group 5.2. Observation of simulation and or role play involving the participation of individual member to the attainment of organizational goal 5.3. Case studies and scenarios as a basis for discussion of issues and strategies in teamwork

5. Methods of Assessment

6. Context for Assessment

6.1. 6.2.

TR – COOKERY NC II (Amended)

Competency may be assessed in workplace or in a simulated workplace setting Assessment shall be observed while task are being undertaken whether individually or in group

Promulgated October 2014

9

UNIT OF COMPETENCY:

PRACTICE CAREER PROFESSIONALISM

UNIT CODE

:

500311107

UNIT DESCRIPTOR

: This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.

ELEMENT

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1. Integrate personal objectives with organizational goals

1.1 Personal growth and work plans are pursued towards improving the qualifications set for the profession 1.2 Intra- and interpersonal relationships are maintained in the course of managing oneself based on performance evaluation 1.3 Commitment to the organization and its goal is demonstrated in the performance of duties

2. Set and meet work priorities

2.1 Competing demands are prioritized to achieve personal, team and organizational goals and objectives. 2.2 Resources are utilized efficiently and effectively to manage work priorities and commitments 2.3 Practices along economic use and maintenance of equipment and facilities are followed as per established procedures

3. Maintain professional growth and development

3.1 Trainings and career opportunities are identified and availed of based on job requirements 3.2 Recognitions are sought/received and demonstrated as proof of career advancement 3.3 Licenses and/or certifications relevant to job and career are obtained and renewed

TR – COOKERY NC II (Amended)

Promulgated October 2014

10

RANGE OF VARIABLES VARIABLE

RANGE

1. Evaluation

1.1 Performance Appraisal 1.2 Psychological Profile 1.3 Aptitude Tests

2. Resources

2.1 Human 2.2 Financial 2.3 Technology 2.3.1 Hardware 2.3.2 Software

3. Trainings and career opportunities

3.1 Participation in training programs 3.1.1 Technical 3.1.2 Supervisory 3.1.3 Managerial 3.1.4 Continuing Education 3.2 Serving as Resource Persons in conferences and workshops

4. Recognitions

4.1 4.2 4.3 4.4 4.5 4.6

Recommendations Citations Certificate of Appreciations Commendations Awards Tangible and Intangible Rewards

5. Licenses and/or certifications

5.1 5.2 5.3 5.4

National Certificates Certificate of Competency Support Level Licenses Professional Licenses

TR – COOKERY NC II (Amended)

Promulgated October 2014

11

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidence that the candidate: 1.1 Attained job targets within key result areas (KRAs) 1.2 Maintained intra - and interpersonal relationship in the course of managing oneself based on performance evaluation 1.3 Completed trainings and career opportunities which are based on the requirements of the industries 1.4 Acquired and maintained licenses and/or certifications according to the requirement of the qualification

2. Underpinning Knowledge

2.1 Work values and ethics (Code of Conduct, Code of Ethics, etc.) 2.2 Company policies 2.3 Company operations, procedures and standards 2.4 Fundamental rights at work including gender sensitivity 2.5 Personal hygiene practices

3. Underpinning Skills

3.1 Appropriate practice of personal hygiene 3.2 Intra and Interpersonal skills 3.3 Communication skills

4. Resource Implications

The following resources MUST be provided: 4.1 Workplace or assessment location 4.2 Case studies/scenarios

5. Methods of Assessment

Competency may be assessed through: 5.1 Portfolio Assessment 5.2 Interview 5.3 Simulation/Role-plays 5.4 Observation 5.5 Third Party Reports 5.6 Exams and Tests

6. Context of Assessment

6.1 Competency may be assessed in the work place or in a simulated work place setting

TR – COOKERY NC II (Amended)

Promulgated October 2014

12

UNIT OF COMPETENCY :

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

UNIT CODE

:

500311108

UNIT DESCRIPTOR

:

This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.

ELEMENT

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1. Identify hazards and risks

1.1 Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures 1.2 Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures 1.3 Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures

2. Evaluate hazards and risks

2.1 Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV) 2.2 Effects of the hazards are determined 2.3 OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation 3.1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed 3.2 Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies 3.3 Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices 3.4 Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol 4.1 Emergency-related drills and trainings are participated in as per established organization guidelines and procedures 4.2 OHS personal records are completed and updated in accordance with workplace requirements

3. Control hazards and risks

4. Maintain OHS awareness

TR – COOKERY NC II (Amended)

Promulgated October 2014

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PERFORMANCE CRITERIA

ELEMENT 5. Perform basic first-aid procedures

5.1 5.2 5.3

TR – COOKERY NC II (Amended)

Italicized terms are elaborated in the Range of Variables

Situation is assessed in accordance with accepted practice Basic first-aid techniques is applied in accordance with established first-aid procedures and enterprise policy Details of the incident is communicated in a timely manner according to enterprise policy

Promulgated October 2014

14

RANGE OF VARIABLES VARIABLE

RANGE

1. Safety regulations

May include but are not limited to: 1.1 Clean Air Act 1.2 Building code 1.3 National Electrical and Fire Safety Codes 1.4 Waste management statutes and rules 1.5 Philippine Occupational Safety and Health Standards 1.6 DOLE regulations on safety legal requirements 1.7 CC regulations

2. Hazards/Risks

May include but are not limited to: 2.1 Physical hazards – impact, illumination, pressure, noise, vibration, temperature, radiation 2.2 Biological hazards- bacteria, viruses, plants, parasites, mites, molds, fungi, insects 2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke, gasses, vapors 2.4 Ergonomics 2.4.1 Psychological factors – over exertion/ excessive force, awkward/static positions, fatigue, direct pressure, varying metabolic cycles 2.4.2 Physiological factors – monotony, personal relationship, work out cycle

3. Contingency measures

May include but are not limited to: 3.1 Evacuation 3.2 Isolation 3.3 Decontamination 3.4 Calling emergency personnel

TR – COOKERY NC II (Amended)

Promulgated October 2014

15

VARIABLE

RANGE

4. PPE

May include but are not limited to: 4.1 Mask 4.2 Gloves 4.3 Goggles 4.4 Hair Net/cap/bonnet 4.5 Face mask/shield 4.6 Ear muffs 4.7 Apron/Gown/coverall/jump suit 4.8 Anti-static suits

5.

5.1 Fire drill 5.2 Earthquake drill 5.3 Basic life support/CPR 5.4 First aid 5.5 Spillage control 5.6 Decontamination of chemical and toxic 5.7 Disaster preparedness/management

Emergency-related drills and training

6. OHS personal records

TR – COOKERY NC II (Amended)

6.1 6.2 6.3 6.4

Medical/Health records Incident reports Accident reports OHS-related training completed

Promulgated October 2014

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EVIDENCE GUIDE 1. Critical aspects of Competency

2. Underpinning Knowledge

3. Underpinning Skills

4.

Resource Implications

5. Methods of Assessment 6. Context for Assessment

Assessment requires evidence that the candidate: 1.1 Explained clearly established workplace safety and hazard control practices and procedures 1.2 Identified hazards/risks in the workplace and its corresponding indicators in accordance with company procedures 1.3 Recognized contingency measures during workplace accidents, fire and other emergencies 1.4 Identified terms of maximum tolerable limits based on threshold limit value- TLV. 1.5 Applied basic first-aid treatment 1.6 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace 1.7 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices 1.8 Completed and updated OHS personal records in accordance with workplace requirements 2.1 OHS procedures and practices and regulations 2.2 PPE types and uses 2.3 Personal hygiene practices 2.4 Hazards/risks identification and control 2.5 Threshold Limit Value -TLV 2.6 OHS indicators 2.7 Organization safety and health protocol 2.8 Safety consciousness 2.9 Health consciousness 2.10. First Aid procedures and practices 3.1 Practice of personal hygiene 3.2 Hazards/risks identification and control skills 3.3 Interpersonal skills 3.4 Communication skills 3.5 Safe manual handling of casualty The following resources must be provided: 4.1 Workplace or assessment location 4.2 OHS personal records 4.3 PPE 4.4 Health records Competency may be assessed through: 5.1 Portfolio Assessment 5.2 Interview 5.3 Case Study/Situation 6.1 Competency may be assessed in the work place or in a simulated work place setting

TR – COOKERY NC II (Amended)

Promulgated October 2014

17

TESDA-SOP-QSO-01-F08

COMMON COMPETENCIES UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE UNIT CODE UNIT DESCRIPTOR

: TRS311201 : This unit of competency deals with the knowledge, skills required to access, increase and update industry knowledge. It includes seek information on the industry and update industry knowledge. PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variable

ELEMENT 1. Seek information on the industry

1.1 Sources of information on the industry are correctly identified and accessed 1.2 Information to assist effective work performance is obtained in line with job requirements 1.3 Specific information on sector of work is accessed and updated 1.4 Industry information is correctly applied to dayto-day work activities

2. Update industry knowledge

2.1 Informal and/or formal research is used to update general knowledge of the industry 2.2 Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities

3. Develop and update local knowledge

4. Promote products and services to customers

TR – COOKERY NC II (Amended)

3.1

Local knowledge is developed to assist queries on local/national tourism industry

3.2

Local knowledge is updated using informal and/or formal research

3.3

Contact with local communities is maintained

4.1

Promotional initiatives are described that may be used to promote products and services

4.2

Selling skills are applied according to customer needs

Promulgated October 2014

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TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Information sources

Information sources may include but are not limited to : 1.1 media 1.2 reference books 1.3 libraries 1.4 unions 1.5 industry associations 1.6 industry journals 1.7 internet 1.8 personal observation and experience

2. Information to assist effective work performance

2.1 different sectors of the industry and the services available in each sector 2.2 relationship between tourism and hospitality 2.3 relationship between the industry and other industries 2.4 industry working conditions 2.5 legislation that affects the industry  liquor  health and safety  hygiene  gaming  workers compensation  consumer protection  duty of care  building regulations 2.6 trade unions environmental issues and requirements 2.7 industrial relations issues and major organizations 2.8 career opportunities within the industry 2.9 work ethic required to work in the industry and industry expectations of staff 2.10 quality assurance

3. Informal and formal research

May include: 3.1 Discussions with colleagues, management and customers 3.2 Reading internal enterprise material about products and services 3.3 Familiarity with customer comments including complaints 3.4 Reading and researching product data and information

TR – COOKERY NC II (Amended)

Promulgated October 2014

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TESDA-SOP-QSO-01-F08

VARIABLE

RANGE 3.5

4. Promotional initiatives

TR – COOKERY NC II (Amended)

Conducting internal testing to determine quality and differentials 3.6 General media research 3.7 Developing and analyzing responses to questionnaires 3.8 Reading surveys and ratings May include: 4.1 Media campaigns 4.2 Internal promotions, including static displays, demonstrations, tastings, videos, competitions, packages, events

Promulgated October 2014

20

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidence that the candidate/ trainee: 1.1 Knew key sources of information on the industry 1.2 Updated industry knowledge 1.3 Accessed and used industry information 1.4 Developed and updated local knowledge 1.5 Promoted products and services

2. Underpinning Skills

2.1 Time management 2.2 Ready skills needed to access industry information 2.3 Basic competency skills needed to access the internet

3. Underpinning Knowledge

3.1 Overview of quality assurance in the industry 3.2 Role of individual staff members 3.3 Industry information sources

4. Resource Implications

4.1 Sources of information on the industry 4.2 Industry knowledge

5. Methods of Assessment

5.1 Interview/questions 5.2 Practical demonstration 5.3 Portfolio of industry information related to trainee’s work

6. Context for Assessment

6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through TESDA's accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

21

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE PROCEDURES UNIT CODE

: TRS311202

UNIT DESCRIPTOR

:

ELEMENT 1. Follow hygiene procedures

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. PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variable 1.1 Workplace hygiene procedures are implemented in line with enterprise and legal requirements 1.2 Handling and storage of items are undertaken in line with enterprise and legal requirements

2. Identify and prevent hygiene risks

2.1 Potential hygiene risks are identified in line with enterprise procedures 2.2 Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements 2.3 Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up

TR – COOKERY NC II (Amended)

Promulgated October 2014

22

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Hygiene procedures

Hygiene procedures may include : 1.1 safe and hygienic handling of food and beverage 1.2 regular hand washing 1.3 correct food storage 1.4 appropriate and clean clothing 1.5 avoidance of cross-contamination 1.6 safe handling disposal of linen and laundry 1.7 appropriate handling and disposal of garbage 1.8 cleaning and sanitizing procedures 1.9 personal hygiene

2. Hygiene risk

2.1 bacterial and other contamination arising from poor handling of food 2.2 inappropriate storage of foods 2.3 storage at incorrect temperatures 2.4 foods left uncovered 2.5 poor personal hygiene practices 2.6 poor work practices 2.6.1 cleaning 2.6.2 housekeeping 2.6.3 food handling 2.6.4 vermin 2.6.5 airborne dust 2.7 cross-contamination through cleaning inappropriate cleaning practices 2.8 inappropriate handling of potentially infectious linen 2.9 contaminated wastes such as blood and body secretions 2.10 disposal of garbage and contaminated or potentially contaminated wastes

3. Minimizing or removing risk

3.1 auditing staff skills and providing training 3.2 ensuring policies and procedures are followed strictly 3.3 audits or incidents with follow up actions

TR – COOKERY NC II (Amended)

Promulgated October 2014

23

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment required evidence that the candidate : 1.1 Followed hygiene procedures 1.2 Identified and responded to hygiene risk 1.3 Practiced personal grooming and hygiene

2. Underpinning Knowledge

2.1 Typical hygiene and control procedures in the hospitality and tourism industries 2.2 Overview of legislation and regulation in relation to food handling, personal and general hygiene 2.3 Knowledge on factors which contribute to workplace hygiene problems 2.4 General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and cross-infection 2.5 Sources of and reasons for food poisoning

3. Underpinning Skills

3.1 Ability to follow correct procedures and instructions 3.2 Ability to handle operating tools/ equipment 3.3 Application to hygiene principles

4. Resource Implications

4.1 Hygiene procedures, actual or simulated workplace, products used in hotel/restaurant / tourism workplace

5. Methods of Assessment

5.1 Written examination 5.2 Practical demonstration

6. Context for Assessment

6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through TESDA's accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

24

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS UNIT CODE

: TRS311203

UNIT 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

ELEMENT

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1. Plan and prepare for task to be undertaken

1.1. Requirements of task are determined 1.2. Appropriate hardware and software is selected according to task assigned and required outcome 1.3. Task is planned to ensure OH & S guidelines and procedures are followed 2. Input data into computer 2.1. Data are entered into the computer using appropriate program/application in accordance with company procedures 2.2. Accuracy of information is checked and information is saved in accordance with standard operating procedures 2.3. Inputted data are stored in storage media according to requirements 2.4. Work is performed within ergonomic guidelines 3. Access information using computer

4. Produce/output data using computer system

5. Maintain computer equipment and systems

TR – COOKERY NC II (Amended)

3.1. Correct program/application is selected based on job requirements 3.2. Program/application containing the information required is accessed according to company procedures 3.3. Desktop icons are correctly selected, opened and closed for navigation purposes 3.4. Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards 4.1. Entered data are processed using appropriate software commands 4.2. Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures 4.3. Files and data are transferred between compatible systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures 5.1. Systems for cleaning, minor maintenance and replacement of consumables are implemented 5.2. Procedures for ensuring security of data, including regular back-ups and virus checks are implemented in accordance with standard operating procedures 5.3. Basic file maintenance procedures are implemented in line with the standard operating procedures 5.4. Document systems are maintained Promulgated October 2014

25

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE 1. Hardware and peripheral devices

2. Software

3. OH & S guidelines 4. Storage media

5. Ergonomic guidelines

6. Desktop icons

7. Maintenance

TR – COOKERY NC II (Amended)

RANGE 1.1. Personal computers 1.2. Networked systems 1.3. Communication equipment 1.4. Printers 1.5. Scanners 1.6. Keyboard 1.7. Mouse Includes the following but not limited to: 2.1. Word processing packages 2.2. Data base packages 2.3. Internet 2.4. Spreadsheets 3.1. OHS guidelines 3.2. Enterprise procedures Storage media include the following but not limited to: 4.1. diskettes 4.2. CDs 4.3. zip disks 4.4. hard disk drives, local and remote 5.1. Types of equipment used 5.2. Appropriate furniture 5.3. Seating posture 5.4. Lifting posture 5.5. Visual display unit screen brightness Icons include the following but not limited to: 6.1. directories/folders 6.2. files 6.3. network devices 6.4. recycle bin 7.1. Creating more space in the hard disk 7.2. Reviewing programs 7.3. Deleting unwanted files 7.4. Backing up files 7.5. Checking hard drive for errors 7.6. Using up to date anti-virus programs 7.7. Cleaning dust from internal and external surfaces

Promulgated October 2014

26

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment must show that the candidate: 1.1. Selected and used hardware components correctly and according to the task requirement 1.2. Identified and explain the functions of both hardware and software used, their general features and capabilities 1.3. Produced accurate and complete data in accordance with the requirements 1.4. Used appropriate devices and procedures to transfer files/data accurately 1.5. Maintained computer system

2. Underpinning Knowledge

2.1. Basic ergonomics of keyboard and computer use 2.2. Main types of computers and basic features of different operating systems 2.3. Main parts of a computer 2.4. Storage devices and basic categories of memory 2.5. Relevant types of software 2.6. General security 2.7. Viruses 2.8. OH & S principles and responsibilities 2.9. Calculating computer capacity 3.1. Reading skills required to interpret work instruction 3.2. Communication skills

3. Underpinning Skills 4. Methods of Assessment

4.1. The assessor may select two of the following assessment methods to objectively assess the candidate: 4.1.1. Observation 4.1.2. Questioning 4.1.3. Practical demonstration

5. Resource Implications

5.1. Computer hardware with peripherals 5.2. Appropriate software

6. Context for Assessment

6.1 Assessment may be conducted in the workplace or in a simulated environment

TR – COOKERY NC II (Amended)

Promulgated October 2014

27

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES UNIT CODE

: TRS311204

UNIT 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.

PERFORMANCE CRITERIA Italicized items are elaborated on the Range of Variables Follow workplace 1.1 Correct health, safety and security procedures for health, procedures are followed in line with legislation, safety and security practices regulations and enterprise procedures 1.2 Breaches of health, safety and security procedures are identified and reported in line with enterprise procedure 1.3 Suspicious behavior or unusual occurrence are reported in line with enterprise procedure Perform child protection 2.1 Issue of sexual exploitation of children by tourist duties relevant to the is identified tourism industry 2.2 National, regional and international actions are described to prevent the sexual exploitation of children by tourists 2.3 Actions that can be taken in the workplace are described to protect children from sexual exploitation by tourists Observe and monitor people 3.1 Areas and people who require observation and monitoring is prepared 3.2 Observation and monitoring activities are implemented 3.3 Apprehension of offenders are determined 3.4 Offenders are arrested according to enterprise procedures 3.5 Administrative responsibilities are fulfilled Deal with emergency 4.1 Emergency and potential emergency situations situations are recognized and appropriate action are taken within individual’s scope of responsibility 4.2 Emergency procedures are followed in line with enterprise procedures 4.3 Assistance is sought from colleagues to resolve or respond to emergency situations 4.4 Details of emergency situations are reported in line with enterprise procedures ELEMENT

1.

2.

3.

4.

TR – COOKERY NC II (Amended)

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TESDA-SOP-QSO-01-F08

ELEMENT 5. Maintain safe personal presentation standards 6. Maintain a safe and secure workplace

TR – COOKERY NC II (Amended)

PERFORMANCE CRITERIA Italicized items are elaborated on the Range of Variables 5.1 Safe personal standards are identified and followed in line with enterprise requirements 6.1 Workplace health, safety and security responsibilities are identified 6.2 Framework to maintain workplace health, safety and security are maintained 6.3 Procedures for identifying and assessing health, safety and security hazards and risks are implemented 6.4 Injuries, illnesses and incidents are investigated 6.5 Organization's health, safety and security effectiveness are evaluated

Promulgated October 2014

29

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Health, safety and security procedures

May include but are not limited to : 1.1 use of personal protective clothing and equipment 1.2 safe posture including sitting, standing, bending 1.3 manual handling including lifting, transferring 1.4 safe work techniques including knives and equipment, handling hot surfaces, computers and electronic equipment 1.5 safe handling of chemicals, poisons and dangerous materials 1.6 ergonomically sound furniture and work stations 1.7 emergency fire and accident 1.8 hazard identification and control 1.9 security of documents, cash, equipment, people 1.10 key control systems

2. Breaches of procedure

May include but are not limited to : 2.1 loss of keys 2.2 strange or suspicious persons 2.3 broken or malfunctioning equipment 2.4 loss of property, goods or materials 2.5 damaged property or fittings 2.6 lack of suitable signage when required 2.7 lack of training on health and safety issues 2.8 unsafe work practices

3. Emergency

May include but is not limited to : 3.1 personal injuries 3.2 fire 3.3 electrocution 3.4 natural calamity i.e. earthquake/flood 3.5 criminal acts i.e. robbery

TR – COOKERY NC II (Amended)

Promulgated October 2014

30

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

2. Underpinning Knowledge and Attitude

3. Underpinning Skills

4. Resource Implications 5. Methods of Assessment 6. Context of Assessment

Assessment requires evidence that the candidate : 1.1 Complied with industry practices and procedures 1.2 Used interactive communication with others 1.3 Complied with workplace safety, security and hygiene practices 1.4 Identified faults & problems and the necessary corrective action 1.5 Demonstrated ability to perform child protection duties relevant to tourism industry 1.6 Demonstrated ability to prepare for observation and monitoring activities relevant to designated situations 1.5 Promoted public relation among others 1.6 Complied with quality standards 1.7 Responded to emergency situations in line with enterprise guidelines 1.8 Complied with proper dress code 2.1 Communication 2.1.1 Interactive communication with others 2.1.2 Interpersonal skills 2.1.3 Good working attitude 2.1.4 Ability to work quietly; with cooperation; patience, carefulness, cleanliness and aesthetic values 2.1.5 Ability to focus on task at hand 2.2 Systems, Processes and Operations 2.2.1 Workplace health, safety and security procedures 2.2.2 Emergency procedures 2.2.3 Personal presentation 2.3 Safety Practices 2.3.1 Proper disposal of garbage 2.3.2 Practice safety measures 2. 3.3 5S Implementation 2.4 Child sexual exploitation 2.4.1 Identify child sexual exploitation 2.4.2 Behaviors that may be exhibited by sex tourist 2.4.3 Reporting mechanism 2.4.2 Preventive measures of exploitation 2.5 Child protection duties relevant to tourism industry 2.5.1 Rules, regulations, policies and laws 3.1 Ability to make decision 3.2 Time management 3.3 Ability to offer alternative steps 3.4 Care in handling and operating equipment 3.5 Ability to use observation and monitoring techniques 4.1 Procedures Manual on safety, security, health and emergency 4.2 Availability of tools, equipment, supplies and materials 5.1 Written examination 5.2 Practical demonstration 5.3 Interview 6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through TESDA's accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

31

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE UNIT CODE

: TRS311205

UNIT 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.

ELEMENT 1. Greet customer

2. Identify needs of customers

3. Deliver service to customer

TR – COOKERY NC II (Amended)

PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variables

1.1 Customers are greeted in line with enterprise procedure 1.2 Verbal and non-verbal communications are appropriate to the given situation 1.3 Non verbal communication are observed when responding to customers 1.4 Sensitivity to cultural and social differences is demonstrated 2.1 Appropriate interpersonal skills are used to ensure that customer needs are accurately identified 2.2 Customer needs are assessed for urgency so that priority for service delivery can be identified 2.3 Customers are provided with information 2.4 Personal limitation in addressing customer needs is identified and where appropriate, assistance is sought from supervisor 3.1 Customer needs are promptly attended to in line with enterprise procedure 3.2 Appropriate rapport is maintained with customer to enable high quality service delivery 3.3 Opportunity to enhance the quality of service and products are taken wherever possible

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TESDA-SOP-QSO-01-F08

PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variables ELEMENT 4. Handle queries through use 4.1 Common business tools and technology are of common business tools used efficiently to determine customer and technology requirements 4.2 Queries/ information are recorded in line with enterprise procedure 4.3 Queries are acted upon promptly and correctly in line with enterprise procedure 5. Handle complaints/conflict situations, evaluation and recommendations

TR – COOKERY NC II (Amended)

5.1 Guests are greeted with a smile and eye-to-eye contact 5.2 Responsibility for resolving the complaint is taken within limit of responsibility and according to enterprise policy 5.3 Nature and details of complaint are established and agreed with the customer 5.4 Threats to personal safety are identified and managed to personal safety of customers or colleagues and appropriate assistance is organized 5.5 Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible 5.6 Conflict situations are resolved within scope of individual responsibility by applying effective communication skills and according to enterprise policy

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33

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE 1. Customer

2. Non-verbal communication

3. Cultural and social differences

RANGE May include: 1.1 internal 1.2 external May include: 2.1 body language 2.2 dress and accessories 2.3 gestures and mannerisms 2.4 voice tonality and volume 2.5 use of space 2.6 culturally specific communication customs and practices May include: 3.1 modes of greeting, farewell and conversation 3.2 body language/ use of body gestures 3.3 formality of language

4. Interpersonal skills

May include: 4.1 interactive communication 4.2 public relation 4.3 good working attitude 4.4 sincerity 4.5 pleasant disposition 4.6 effective communication skills

5. Customer and colleagues needs

May include: 5.1 those with a disability 5.2 those with special cultural or language needs 5.3 unaccompanied children 5.4 parents with young children 5.5 pregnant women 5.6 single women May include: 6.1 modes of greeting and farewell 6.2 addressing the person by name 6.3 time-lapse before a response 6.4 style manual requirements 6.5 standard letters and format

6. Enterprise procedure

7. Business tools and technology

TR – COOKERY NC II (Amended)

May include: 7.1 telephone 7.2 fax machine 7.3 computer equipment 7.4 internet, email Promulgated October 2014

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TESDA-SOP-QSO-01-F08

VARIABLE 8. Complaint

9. Threats to personal safety

TR – COOKERY NC II (Amended)

RANGE May include: 8.1 level of service 8.2 product standards 8.3 processes 8.4 information given 8.5 charges and fees May include: 9.1 violent customers 9.2 drug and alcohol affected customers 9.3 customers fighting amongst themselves

Promulgated October 2014

35

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

2. Underpinning Knowledge and Attitude

3. Underpinning Skills

4. Resource Implications

5. Methods of Assessment 6. Context for Assessment

Assessment requires evidence that the candidate : 1.1 1.2 1.3 1.4 1.5 1.6

Complied with industry practices and procedures Used interactive communication with others Complied with occupational, health and safety practices Promoted public relation among others Complied with service manual standards Demonstrated familiarity with company facilities, products and services 1.7 Applied company rules and standards 1.8 Applied telephone ethics 1.9 Applied correct procedure in using telephone, fax machine, internet 1.10 Handled customer complaints within limit of individual responsibility 2.1 Communication 2.1.1 Interactive communication with others 2.1.2 Interpersonal skills/ social graces with sincerity 2.2 Safety Practices 2.2.1 Safe work practices 2.2.2 Personal hygiene 2.3 Attitude 2.3.1 Attentive, patient and cordial 2.3.2 Eye-to-eye contact 2.3.3 Maintain teamwork and cooperation 2.4 Theory 2.4.1 Selling/upselling techniques 2.4.2 Interview techniques 2.4.3 Conflict resolution 2.4.4 Communication process 2.4.5 Communication barriers 3.1 Effective communication skills 3.2 Non-verbal communication - body language 3.3 Good time management 3.4 Ability to work calmly and unobtrusively effectively 3.5 Ability to handle telephone inquiries and conversations 3.6 Correct procedure in handling telephone inquiries 3.7 Proper way of handling complaints May include: 4.1 Availability of telephone, fax machine, internet, etc. 4.2 Availability of data on projects and services; tariff and rates, promotional activities in place etc. 4.3 Availability of office supplies 5.1 Written examination 5.2 Practical demonstration 6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through TESDA's accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

36

TESDA-SOP-QSO-01-F08

CORE COMPETENCIES UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES UNIT CODE

: TRS512328

UNIT DESCRIPTOR

:

ELEMENT 1. Clean, sanitize and store equipment

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 PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 1.2 1.3 1.4 1.5 1.6

2. Clean and sanitize premises

2.1 2.2 2.3 2.4

3. Dispose of waste

3.1 3.2

TR – COOKERY NC II (Amended)

Chemicals and clean potable water are selected and used for cleaning and/or sanitizing kitchen equipment utensils, and working surfaces Equipment and/or utensils are cleaned and/or sanitized safely using clean/potable water and according to manufacturer’s instructions Clean equipment and utensils are stored or stacked safely in the designated place Cleaning equipment and supplies are used safely in accordance with manufacturer’s instructions Cleaning equipment are assembled and disassembled safely Cleaning equipment are stored safely in the designated position and area Cleaning schedules are followed based on enterprise procedures Chemicals and equipment for cleaning and/or sanitizing are used safely Walls, floors, shelves and working surfaces are cleaned and/or sanitized without causing damage to health or property First aid procedures are followed if an accident happens Wastes are sorted and disposed according to sanitary regulations, enterprise practices and standard procedures Cleaning chemicals are disposed safely according to standard procedures

Promulgated October 2014

37

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Equipment

May include but are not limited to: 1.1 Kitchen utensils 1.2 Pots, pans, dishes 1.3 Food storage Containers 1.4 Chopping boards 1.5 Garbage bins

2. Surfaces

May include but are not limited to: 2.1 Walls 2.2 Floors 2.3 Shelves 2.4 Benches and working surfaces 2.5 Ovens, stoves, cooking equipment and appliances 2.6 Cold storage equipment 2.7 Store rooms and cupboards

3. Cleaning equipment and supplies

May include but not limited to: Equipment 3.1 Chemical dispensers Supplies 3.2 Paper towels 3.3 Cleaning agents 3.4 Sanitizers

TR – COOKERY NC II (Amended)

Promulgated October 2014

38

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Cleaned and sanitized all food preparation and presentation areas in accordance with food safety and occupational health and safety regulations 1.2 Cleaned and sanitized large and small equipment/utensils commonly found in a commercial/institutional kitchen 1.3 Demonstrated sanitizing procedures and techniques 1.4 Disposed wastes according to sanitary regulations, enterprise practices and standard procedures 2. Required Knowledge 2.1 Various types and uses of chemicals and equipment for cleaning and sanitizing 2.2 Occupational health and safety requirements for bending, lifting, carrying and using equipments 2.3 Logical and time-efficient work flow 2.4 Environmental-friendly products and practices in relation to kitchen cleaning 2.5 Sanitation and cross-contamination issues related to food handling and preparation 3. Required Skills 3.1 Sanitizing and disinfecting procedures and techniques 3.2 Using and storing cleaning materials and chemicals 3.3 Waste management and disposal procedures and practices 4. Resource The following resources MUST be provided Implications 4.1 Access to fully equipped commercial/institutional kitchen and storage areas 4.2 Access to relevant cleaning materials and equipment for kitchen areas 5. Methods of Competency may be assessed through: Assessment 5.1 Direct observation of the candidate while cleaning a kitchen 5.2 Written or oral questions to test knowledge of candidate’s on cleaning materials and equipment and issues 5.3 Review of portfolios of evidence and third party workplace report of on-the-job performance of the candidate 6. Context for Assessment

6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

39

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY :

PREPARE STOCKS, SAUCES AND SOUPS

UNIT CODE

:

TRS512331

UNIT DESCRIPTOR

:

This unit deals with the skills, knowledge, and attitude required to prepare various stocks, sauces and soups in a commercial/institutional kitchen

ELEMENT 1. Prepare stocks, glazes and essences required for menu items

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 1.1 Ingredients and flavoring agents are used according to standard recipes defined by the enterprise 1.2 Variety of stocks, glazes, flavorings, seasonings are produced according to enterprise standards

2. Prepare soups required for menu items

2.1 Correct ingredients are selected and assembled to prepare soups, including stocks and prepared garnishes 2.2 Variety of soups are prepared according to enterprise standards 2.3 Clarifying, thickening agents and convenience products are used where appropriate 2.4 Soups are evaluated for flavor, color, consistency and temperature related problems are identified and addressed 2.5 Soups are presented at the right flavor, color, consistency and temperature, in clean service ware without drips and using suitable garnishes and accompaniments

3. Prepare sauces required for menu items

3.1 Variety of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items 3.2 Derivatives are made from mother sauces 3.3 Variety of thickening agents, seasonings and flavorings are used appropriately 3.4 Sauces are evaluated for flavor, color and consistency and related problems are identified and addressed

4. Store and reconstitute stocks, sauces and soups

4.1 Stocks, sauces and soups are stored correctly at the right temperature to maintain optimum freshness and quality 4.2 Stocks, sauces and soups are reheated/reconstituted to appropriate standards of consistency

TR – COOKERY NC II (Amended)

Promulgated October 2014

40

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Stocks

May include but are not limited to: 1.1 Beef stock- Brown/ White 1.2 Chicken stock -Brown/ White 1.3 Fish/seafood stock 1.4 Vegetable stock

2. Soups

May include but are not limited to: 2.1 Clear 2.1.1. Consommé 2.1.2. Bouillon 2.2 Thick 2.2.1. Cream 2.2.2. Puree 2.2.3. Chowder 2.2.4. Bisque 2.3 Specialty soups 2.3.1. National/regional soups

3. Sauces

May include but are not limited to: 3.1 Béchamel 3.2 Veloute 3.3 Espagnole 3.4 Hollandaise 3.5 Tomato

4. Thickening agents

May include but are not limited to: 4.1 Fat and flour 4.1.1. Roux 4.1.2. Beurre manie 4.2 Starch - water 4.2.1. Slurry/white wash 4.2.2. Starch - water 4.3 Liaison

5. Seasonings and flavorings

May include but are not limited to: 5.1 Bases 5.2 Bouillon cubes or powders 5.3 Flavor enhancers 5.4 Instant sauces

TR – COOKERY NC II (Amended)

Promulgated October 2014

41

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

2.

3.

4.

5.

6.

Assessment requires evidences that the candidate: 1.1 Prepared a variety of stocks, soups and sauces from different recipes Identified different classifications of stock, soups and sauces 1.2 Stored and re-heated/reconstituted stocks, sauces and soups 1.3 Followed safety and hygienic practices in handling food, tools and equipment Required Knowledge 2.1 Common problems on stocks, sauces and soups and how to identify and rectify them 2.2 Common cooking terms on stocks, soups and sauces which are used in the industry 2.3 Appropriate substitute ingredients and food components 2.4 Use of various stocks, bases, flavoring and seasoning agents for a variety of soups and sauces 2.5 Hygienic and sanitary principles and practices 2.6 Logical and time efficient work flow Required Skills 3.1 Principles and techniques of producing stocks, soups and sauces according to industry standards 3.2 Organizational skills and teamwork 3.3 Safe work practices 3.4 Waste minimization techniques and environmentfriendly practices on handling, preparation and disposal of soups, stocks and sauces 3.5 Preparation of stocks, sauces and soups within typical workplace conditions including working within time constraints Resource The following resources MUST be provided Implications 4.1 Access to a fully-equipped operational commercial/ institutional kitchen 4.2 Access to industry-realistic ratios of kitchen staff to customers 4.3 Variety of real, suitable ingredients for stocks, sauces and soups Methods of AssessmentCompetency may be assessed through: 5.1 Direct observation of the candidate while making stocks, sauces and soups 5.2 Demonstration of sample dishes prepared by the candidate 5.3 Written or oral questions to test candidate’s knowledge on sauces, soups and stocks 5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate, e.g. menus Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

42

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY:

PREPARE APPETIZERS

UNIT CODE

: TRS512329

UNIT DESCRIPTOR

:

This unit deals with the skills and knowledge required in preparing and presenting hot and cold appetizers PERFORMANCE CRITERIA

ELEMENT 1. Perform Mise’ en place

2. Prepare a range of appetizers

3. Present a range of appetizers

4. Store appetizers

Italicized terms are elaborated in the Range of Variables

1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified correctly, according to standard recipes, or enterprise requirements 1.3 Ingredients are assembled according to correct sequence, quality and specifications required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Frozen ingredients are thawed following enterprise procedures. 1.6 Where necessary, raw ingredients are washed with clean potable water. 2.1 Correct equipment are selected and used in the production of appetizers 2.2 Appetizers are produced in accordance with enterprise standards 2.3 Glazes are correctly selected and prepared, where required 2.4 Quality trimmings and other leftovers are utilized where and when appropriate 2.5 Appetizers are prepared, using sanitary practices 2.6 Appetizers are tasted and seasoned in accordance with the required taste of the dishes 2.7 Workplace safety and hygienic procedures are followed according to enterprise and legal requirements 2.8 Variety of cheese are presented and stored according to enterprise standard 3.1 Appetizers are presented attractively according to enterprise standards 3.2 Appetizers are presented using sanitary practices 3.3 Suitable plate are selected according to enterprise standards 3.4 Factors in plating dishes are observed in presenting appetizers 4.1 Quality trimmings and other leftovers are utilized where and when appropriate 4.2 Appetizers are kept in appropriate conditions based on enterprise procedures 4.3 Required food storage containers are used and stored in proper temperatures to maintain freshness, quality and taste

TR – COOKERY NC II (Amended)

Promulgated October 2014

43

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE 1. Appetizers

RANGE May include but are not limited to: 1.1 Hot 1.1.1. Tapas 1.1.2. Hors d’ oeuvres’ 1.2 Cold 1.2.1. 1.2.2. 1.2.3. 1.2.4. 1.2.5. 1.2.6. 1.2.7. 1.2.8.

2. Factors in plating dishes

2.1 2.2 2.3 2.4 2.5

TR – COOKERY NC II (Amended)

Canapés Antipasto Relish Pates Terrines Cocktails Hors d’ oeuvres’ Cheeses

appeal color and contrast temperature of food and service equipment classical and innovative arrangement styles

Promulgated October 2014

44

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1.

1. Critical aspects ofAssessment requires evidences that the candidate: Competency 1.1 Prepared a variety of appetizers from different recipes and 1.2 Prepared a variety of appetizers within a specific timeframes 1.3 Presented appetizers attractively and creatively 1.4 Stored appetizers in accordance with enterprise standards 1.5 Followed safety and hygienic practices in handling food, tools and equipment 2. Required Knowledge 2.1 Historical development and current trends in the and preparation and presentation of appetizers Attitude 2.2 Common cooking terms on appetizers which are used in the industry 2.3 Safe work practices on using kitchen equipments and tools 2.4 Principles and practices of hygiene and sanitary practices 2.5 Logical and time efficient work flow 2.6 Cheese variety, storing and handling 3. Required Skills

4. Resource Implications

5. Methods for Assessment

6. Context for Assessment

3.1 3.2

Attractive presentation techniques for appetizers Waste utilization minimization techniques and environmental considerations in specific relation to appetizers 3.3 Preparation of dishes for customers within typical workplace time constraints The following resources MUST be provided: 4.1 Access to a fully-equipped and commerciallyrealistic food preparation area with appropriate and industry-current equipment 4.2 A variety of suitable ingredients for appetizers 4.3 Service wares Competency may be assessed through 5.1 Direct observation of the candidate while preparing appetizers 5.2 Written or oral questions to test knowledge on appetizers and food safety issues 5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

45

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY :

PREPARE SALADS AND DRESSINGS

UNIT CODE

:

TRS512329

UNIT DESCRIPTOR

:

This unit deals with the skills and knowledge required in preparing and presenting salads and dressings

ELEMENT 1. Perform Mise en place

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements 1.3 Ingredients are assembled according to correct quantity, type and quality required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Frozen ingredients are thawed following enterprise procedures. 1.6 Where necessary, raw ingredients are washed with clean potable water.

2. Prepare a variety salads and dressings

2.1. Variety of salads are prepared using fresh (seasonal) ingredients according to acceptable enterprise standards to maximize eating qualities, characteristics and taste 2.2. Dressings are prepared suitable to either incorporate into, or accompany salads 2.3. Prepared salads ad dressings are tasted and seasoned in accordance with the required taste 2.4. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements

3. Present a variety of salads and dressings

3.1. Suitable plate are selected according to enterprise standards 3.2. Salads are presented attractively according to enterprise standards 3.3. Salads and dressing are accompanied based on clients requirements 3.4. Salads and dressings are presented hygienically, logically and sequentially within the required timeframe

4. Store salads and dressings

4.1. Salads are kept in appropriate conditions based on enterprise procedures 4.2. Required containers are used and stored in proper temperature to maintain freshness, quality and taste

TR – COOKERY NC II (Amended)

Promulgated October 2014

46

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES 1. Variety of Salads

May include but are not limited to: 1.1. Leafy 1.2. Non-leafy 1.3. Protein 1.4. Combination 1.5. Congealed 1.6. Fruit 1.7. Cooked

2. Dressings

May include but are not limited to: 2.1 Temporary emulsions 2.2 Permanent emulsions

TR – COOKERY NC II (Amended)

Promulgated October 2014

47

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

2.

3.

4.

5.

6.

Assessment requires evidences that the candidate: 1.1. Prepared a variety of salads from different recipes and cultural backgrounds 1.2. Prepared variety of salads and dressing hygienically and within industry-realistic timeframes 1.3. Presented salads and dressing attractively and creatively 1.4. Stored salads and dressings in accordance with enterprise standard procedures Required Knowledge 2.1 Historical development and current trends in and salads and dressings Attitude 2.2 Suitable commodities and food combinations for use in salads and dressings 2.3 Compatible dressings for incorporating into or accompanying salads 2.4 Nutritional values of salads ingredients and the effects of cooking on nutrients 2.5 Common cooking terms on salads and dressings which are used in the industry 2.6 Safe work practices on using kitchen tools and equipment 2.7 Principles and practices of sanitary including appropriate dress or attire 2.8 Logical and time efficient work flow Required 3.1 Attractive presentation techniques for salads and Skills dressings 3.2 Waste minimization techniques and environmental considerations in specific relation to salads and dressings 3.3 Preparation of dishes for customers within typical workplace time constraints Resource Implications The following resources MUST be provided: 4.1. Access to a fully-equipped and commerciallyrealistic food preparation area with appropriate and industry-current equipment 4.2. A variety of suitable ingredients for salads and dressings 4.3. Service wares Methods for Competency may be assessed through Assessment 5.1 Direct observation of the candidate while preparing salads and dressings 5.2 Written or oral questions to test knowledge on commodity and food safety issues 5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

48

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY: PREPARE SANDWICHES UNIT CODE UNIT DESCRIPTOR

ELEMENT 1. Perform mise-en -place

2. Prepare a variety of sandwiches

3. Present a variety of sandwiches

4. Store sandwiches

: TRS512330 : This unit deals with the skills and knowledge required in preparing and presenting sandwiches PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements 1.3 Ingredients are assembled according to correct quantity, type and quality required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Frozen ingredients are thawed following enterprise procedures. 1.6 Where necessary, raw ingredients are washed with clean potable water 2.1. Variety of sandwiches are prepared based on appropriate techniques 2.2. Suitable bases are selected from a range of bread types 2.3. Sandwiches are produced using correct ingredients to an acceptable enterprise standard 2.4. Appropriate equipment are selected and used for toasting and heating according to enterprise procedures and manufacturer’s manual 2.5. Sandwiches are prepared logically and sequentially within the required time frame and/or according to customer’s request 2.6. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements 3.1 Sandwiches are produced using correct ingredients to an acceptable enterprise standard 3.2 Sandwiches are presented hygienically, logically and sequentially within the required timeframe 3.3 Sandwiches are presented attractively using suitable garnishes, condiments and service wares 3.4 Factors in plating are observed in presenting sandwiches 4.1. Quality trimmings and other leftovers are utilized where and when appropriate 4.2. Sandwiches are stored hygienically at the proper temperature considering the factors specified by the enterprise 4.3. Sandwiches are kept in appropriate conditions to maintain freshness and quality

TR – COOKERY NC II (Amended)

Promulgated October 2014

49

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Sandwiches

May include but are not limited to: 1.1 Regular 1.2 Baked 1.3 Grilled 1.4 Fried 1.5 Open faced 1.6 Specialty 1.7 Multi-decker Wraps 1.8 Pinwheel, domino or checkerboard sandwiches

2. Techniques

May include but are not limited to: 2.1 Garnishing 2.2 Spreading 2.3 Layering 2.4 Piping 2.5 Portioning 2.6 Molding 2.7 Cutting

3. Factors to consider in storage of sandwiches

May include but are not limited to: 3.1 Ingredients of a sandwich 3.2 temperature 3.3 packaging

TR – COOKERY NC II (Amended)

Promulgated October 2014

50

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Prepared different types of sandwiches using different types of breads and ingredients and preparation techniques 1.2 Prepared a certain quantity of sandwiches hygienically and within industry-realistic timeframes 1.3 Presented sandwiches attractively using suitable garnishes, condiments and service wares 1.4 Stored sandwiches in accordance with enterprise standard procedures

2. Required Knowledge 2.1 Suitable breads, fillings, and ingredients 2.2 Appropriate food combinations for sandwiches 2.3 Common cooking terms related to sandwiches that are used in the industry 2.4 Principles and practices of sanitary, including dress standards 2.5 Basic food information on special dietary needs and customer 2.6 Past and current trends in sandwich preparation 2.7 Hygienic food handling practices 2.8 Safe work practices on cutting 2.9 Logical and time-efficient work flow 2.10 Portion control for sandwiches 3. Required Skills

3.1 Creative sandwich presentation techniques 3.2 Suitable storage techniques to maintain optimum quality of ingredients 3.3 Organizational skills and teamwork 3.4 Waste minimization techniques 3.5 Preparation of multiple types of sandwiches under time constraints

4. Resource Implications The following resources MUST be provided: 4.1 Access to a fully-equipped commercially-realistic food preparation area for sandwich production 4.2 Real ingredients for sandwiches and service wares 5. Methods of AssessmentCompetency may be assessed through : 5.1 Direct observation of the candidate while making sandwiches and preparing fillings 5.2 Written and oral questions to test candidate’s knowledge on appropriate food combinations for sandwiches and hygienic food handling requirements 5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. Context for Assessment

6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out in an accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

51

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY :

PREPARE MEAT DISHES

UNIT CODE

:

TRS512338

UNIT DESCRIPTOR

:

This unit deals with the knowledge, skills and attitude in selecting, preparing, cooking and storing meats. PERFORMANCE CRITERIA

ELEMENT 1. Perform Mise en place

2. Cook meat cuts for service

3. Present meat cuts for service

4. Store meat

Italicized terms are elaborated in the Range of Variables

1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements 1.3 Ingredients are assembled according to correct quantity, type and quality required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Frozen ingredients are thawed following enterprise procedures. 1.6 Where necessary, raw ingredients are washed with clean potable water. 2.1. Appropriate cooking methods are identified and used for cooking 2.2. A variety of portioned meat cuts are cooked in accordance to standard recipe specifications 2.3. A variety of offal dishes are cooked according to standard recipes 2.4. Meats are carved using the appropriate tools and techniques 2.5. Ingredients are adjusted to meet special requests of customers 2.6. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes 2.7. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements 3.1 Meat dishes are presented attractively according to classical, cultural and enterprise standards 3.2 Meat dishes are presented hygienically, logically and sequentially within the required timeframe 3.3 Suitable plate are selected according to enterprise standards 3.4 Factors in plating dishes are observed in presenting meat dishes 4.1 Quality trimmings and other leftovers are utilized where and when appropriate 4.2 Fresh and cryovac-packed meat are stored correctly according to health regulations 4.3 Required containers are used and stored in proper temperature to maintain freshness, quality and taste 4.4 Meat is stored in accordance with FIFO operating procedures and storage of meat requirements

TR – COOKERY NC II (Amended)

Promulgated October 2014

52

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Tools, utensils and equipment

May include but are not limited to: 1.1. Various kitchen knives 1.2. Meat mallet 1.3. Meat hooks 1.4. Larding needles 1.5. Knife sharpening and honing equipments 1.6. Food slicers and processors 1.7. Meat thermometer 1.8. Weighing scales 1.9. Kitchen twines

2. Cooking method

May include but are not limited to: 2.1. Dry method 2.1.1. Roasting 2.1.2. Grilling 2.1.3. Broiling 2.1.4. Baking 2.1.5. Pan frying 2.1.6. Deep fat Frying

3. Dishes

2.2.

Combination Method 2.2.1. Braising 2.2.2. Stewing

2.3.

Moist method 2.3.1. Boiling 2.3.2. Steaming 2.3.3. Poaching 2.3.4. Simmering

3.1 3.2

Offal Meat

TR – COOKERY NC II (Amended)

Promulgated October 2014

53

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Applied safe and accurate cutting techniques 1.2 Observed hygienic handling and storing of meat 1.3 Prepared a range of meat dishes to enterprise standards 1.4 Performed Mise en place 1.5 Cooked variety of meat dishes 1.6 Presented variety of meat dishes 1.7 Followed workplace safety practices and hygienic procedures in preparing meat dishes 1.8 Followed safety practices in handling tools and equipment 2. Required Knowledge 2.1 Different classifications of meats 2.2 Historical development and current trends in the preparation and presentation of meat 2.3 Classification of culinary methods 2.4 Characteristics of meats including type, cut, quality and fat content 2.5 Characteristics of different meat cuts including primary, secondary and portioned cuts 2.6 Appropriate trade names and cooking terms in accordance with standard meat cuts 2.7 Principles and practices of storing, freezing and aging of meats 2.8 Nutrition content and food values of meat 2.9 Cooking terms related to handling and storage of meat commonly used in the enterprise and industry 2.10 Uses and characteristics of various knives and equipment 2.11 Safe work practices on using kitchen equipments and tools 2.12 Logical and time efficient work flow 3 3. Required Skills 3.1 Appropriate preparation and culinary methods for various cuts and types of meat 3.2 Cutting techniques of ingredients 3.3 Knife care and maintenance 3.4 Organizational skills and teamwork 3.5 Principles and practices of hygienic handling and storage of meat 3.6 Waste minimization techniques and environmentfriendly disposal 4. Resource Implications The following resources MUST be provided 4.1 Use of a wide range of meat cuts and products. 4.2 Fully-equipped, operational, commercial/intuitional kitchen (including industry- modern equipment/tools) 4.3 Various type of meat and ingredients 4.4 Service wares 5. Methods of Competency may be assessed through: Assessment 5.1 Direct observation of the candidate while preparing and cooking meat 5.2 Interview the candidate the type of culinary method that he/she is performing 5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center TR – COOKERY NC II (Amended)

Promulgated October 2014

54

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY

:

PREPARE VEGETABLES DISHES

UNIT CODE

:

TRS512332

UNIT DESCRIPTOR

ELEMENT 1. Perform Mise en place

:

This unit deals with the skills, knowledge and attitude required in cooking, presenting and storing various vegetables dishes. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements 1.3 Ingredients are assembled according to correct quantity, type and quality required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Frozen ingredients are thawed following enterprise procedures. 1.6 Where necessary, raw ingredients are washed with clean potable water.

2. Prepare vegetable dishes

2.1. Vegetables are selected according to, quality 2.2. Vegetables accompaniments are selected to complement and enhance menu items 2.3. Variety of vegetables dishes are prepared following appropriate Cooking methods to preserve optimum quality and nutrition 2.4. Suitable sauces and accompaniments are selected and served with vegetables 2.5. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes 2.6. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements

3. Present vegetable dishes

3.1 Vegetables are uniformly cut and attractively presented 3.2 Suitable plate are selected according to enterprise standards 3.3 Factors in plating dishes are observed in presenting poultry and game dishes 3.4 Vegetables dishes are presented hygienically, logically and sequentially within the required timeframe

4. Store vegetables dishes

4.1 Quality trimmings and other leftovers are utilized where and when appropriate 4.2 Vegetables are stored at the correct temperature 4.3 Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedure 4.4 Vegetable is stored in accordance with FIFO operating procedures and storage of vegetable requirements

TR – COOKERY NC II (Amended)

Promulgated October 2014

55

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE 1. Vegetables

RANGE May include but are not limited to: 1.1 Fresh 1.2 Frozen 1.3 Canned 1.4 Dried 1.5 Bottled

2. Cooking Method

May include but are not limited to: 2.1 Dry method 2.1.1 Roasting 2.1.2 Grilling 2.1.3 Broiling 2.1.4 Baking 2.1.5 Pan frying 2.1.6 Deep fat Frying 2.2

Combination Method 2.2.1 Braising 2.2.2 Stewing

2.3

Moist method 2.3.1 Boiling 2.3.2 Steaming 2.3.3 Poaching 2.3.4 Simmering

TR – COOKERY NC II (Amended)

Promulgated October 2014

56

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

2.

3.

4.

5.

6.

Assessment requires evidences that the candidate: 1.1 Performed mise en place 1.2 Prepared a variety of vegetable dishes 1.3 Presented variety of vegetable dishes with appropriate service wares and garnishes 1.4 Stored vegetable dishes in accordance with enterprise standard procedures 1.5 Followed workplace safety practices and hygienic procedures 1.6 Followed safety practices in handling tools and equipment 1.7 Determined/Explained different classifications of vegetables Required Knowledge 2.1 Varieties and characteristics of vegetables 2.2 Past and current trends in culinary uses and dishes of vegetables 2.3 Nutrition related to vegetables, in particular the food values of commodities and the effects of cooking on the nutritional value of food 2.4 Common cooking terms related to vegetables dishes that are used in the industry 2.5 Safe work practices on using tools and equipment 2.6 Principles and practices of sanitary related to use of raw ingredients 2.7 Logical and time efficient work flow Required Skills 3.1 Cutting and presentation techniques of vegetables 3.2 Organizational skills and teamwork 3.3 Waste minimization techniques and environmental considerations in specific relation to vegetables Resource The following resources MUST be provided: Implications 4.1 Access to a fully-equipped operational commercial/institutional kitchen (including industrycurrent equipment) 4.2 Real/Relevant ingredients and service wares Methods of AssessmentCompetency may be assessed through : 5.1 Direct observation of the candidate while preparing dishes 5.2 Portfolio Report like sampling of dishes cooked by the candidate 5.3 Written or oral questions to test candidate’s knowledge on appropriate cooking methods for various commodities and safety issues 5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

57

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY :

PREPARE EGG DISHES

UNIT CODE

:

TRS512332

UNIT DESCRIPTOR

:

This unit deals with the skills, knowledge and attitude required to cook, present and store various egg dishes. PERFORMANCE CRITERIA

ELEMENT 1. Perform Mise en place

2. Prepare and cook egg dishes

3. Present egg dishes

4. Store egg dishes

Italicized terms are elaborated in the Range of Variables

1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements 1.3 Ingredients are assembled according to correct quantity, type and quality required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Frozen ingredients are thawed following enterprise procedures. 1.6 Where necessary, raw ingredients are washed with clean potable water. 2.1 Variety of egg dishes are prepared according to standard recipes using a range of cooking methods 2.2 Eggs are cooked based on clients requirements 2.3 Sauces and accompaniments specific to egg preparations are selected and prepared 2.4 Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes 2.5 Workplace safety and hygienic procedures are followed according to enterprise and legal requirements 3.1 Suitable plates are selected according to enterprise standards 3.2 Eggs are presented hygienically and attractively using suitable garnishes and side dishes sequentially within the required timeframe 3.3 Factors in plating dishes are observed in presenting egg dishes 4.1 Fresh and processed eggs are stored at the correct temperature 4.2 Optimum freshness and quality are maintained in accordance with enterprise storing techniques and procedures 4.3 Quality trimmings and other leftovers are utilized where and when appropriate 4.4 Egg is stored in accordance with FIFO operating procedures and storage of egg requirements

TR – COOKERY NC II (Amended)

Promulgated October 2014

58

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Egg dishes

May include but are not limited to: 1.1 Omelettes 1.2 Soufflés 1.3 Frittatas 1.4 Terrines

2. Cooking method

2.1 2.2 2.3 2.4

Boiling Poaching Frying Baking

3. Eggs

3.3 3.4 3.5

Fresh Frozen Powder

TR – COOKERY NC II (Amended)

Promulgated October 2014

59

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Prepared a variety of dishes eggs 1.2 Presented a variety of egg dishes using appropriate service wares and garnishes 1.3 Followed workplace safety practices and hygienic procedures in preparing egg dishes 1.4 Followed safety practices in handling tools and equipment 1.5 Determined/Explained different classifications of eggs 2. Required Knowledge 2.1 Varieties and characteristics of eggs 2.2 Historical development and current trends in the preparation and presentation of egg 2.3 Past and current trends in culinary uses and dishes of eggs 2.4 Nutrition related to eggs in particular the food values of commodities and the effects of cooking on the nutritional value of food 2.5 Common cooking terms related to egg dishes and culinary uses that are used in the industry 2.6 Safe work practices on using tools and equipment 2.7 Principles and practices of sanitary related to use of raw ingredients 2.8 Logical and time efficient work flow 3. Required Skills 3.1 Presentation techniques of eggs 3.2 Organizational skills and teamwork 3.3 Waste minimization techniques and environmental considerations in specific relation to eggs 4. Resource The following resources MUST be provided: Implications 4.1 Access to a fully-equipped operational commercial/institutional kitchen (including industrymodern equipment) 4.2 Eggs 4.3 Real/Relevant ingredients 4.3 Service ware 5. Methods of Competency may be assessed through : Assessment 5.1 Direct observation of the candidate while preparing dishes 5.2 Portfolio Report like sampling of dishes cooked by the candidate 5.3 Written or oral questions to test candidate’s knowledge on appropriate cooking methods for various commodities and safety issues 5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

60

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY :

PREPARE STARCH DISHES

UNIT CODE

:

TRS512332

UNIT DESCRIPTOR

:

This unit deals with the skills, knowledge and attitude required to cook, present and store starch dishes such as pasta and noodles. PERFORMANCE CRITERIA

ELEMENT 1. Perform Mise en place

2. Prepare starch dishes

3. Present Starch dishes

4. Store Starch dishes

Italicized terms are elaborated in the Range of Variables

1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements 1.3 Ingredients are assembled according to correct quantity, type and quality required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Frozen ingredients are thawed following enterprise procedures. 1.6 Where necessary, raw ingredients are washed with clean potable water. 2.1 Variety of starch products are selected and prepared according to enterprise recipes 2.2 Optimum quality is ensured using appropriate cooking methods 2.3 Sauces and accompaniments appropriate to starch products are selected 2.4 Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes 2.5 Workplace safety and hygienic procedures are followed according to enterprise and legislated requirements 3.1 Suitable plate are selected according to enterprise standards 3.2 Starch dishes are presented hygienically and attractively using suitable garnishes and side dishes 3.3 Factors in plating dishes are observed in presenting starch dishes 4.1. Starch are stored at the correct temperature 4.2. Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedures 4.3. Quality trimmings and other leftovers are utilized where and when appropriate 4.4. Starch is stored in accordance with FIFO operating procedures and storage of starch requirements

TR – COOKERY NC II (Amended)

Promulgated October 2014

61

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE 1. Starch

RANGE May include but are not limited to: 1.1 Pasta 1.2 Rice 1.3 Tubers 1.4 Polenta 1.5 Noodles 1.6 Couscous 1.7 flour

TR – COOKERY NC II (Amended)

Promulgated October 2014

62

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Prepared a variety of dishes using starch products 1.2 Presented starch dishes in appropriate service wares 1.3 Prepared appropriate sauces for the prepared starch dishes 1.4 Stored starch dishes 1.5 Followed workplace safety practices and hygienic procedures in preparing variety of starch dishes 1.6 Demonstrated safety practices in handling tools and equipment 1.7 Determined/Explained different classifications of starch products 2. Required Knowledge 2.1 Historical development and current trends in the preparation and presentation of starch dishes 2.2 Varieties and characteristics of starch foods 2.3 Past and current trends in culinary uses and dishes starch foods 2.4 Nutrition related to starch dishes in particular the food values of commodities and the effects of cooking on the nutritional value of food 2.5 Common cooking terms related to starch dishes that are used in the industry 2.6 Safe work practices on using tools and equipment 2.7 Principles and practices of sanitary related to use of raw ingredients 2.8 Logical and time efficient work flow 3. Required Skills 3.1 Presentation techniques of starch dishes 3.2 Organizational skills and teamwork 3.3 Waste minimization techniques and environmental considerations in specific relation to starch dishes 4. Resource The following resources MUST be provided: Implications 4.1 Access to a fully-equipped operational commercial/institutional kitchen (including industrycurrent equipment) 4.2 Real/Relevant ingredients 4.3 Service ware 5. Methods of Competency may be assessed through : Assessment 5.1 Direct observation of the candidate while preparing dishes 5.2 Written or oral questions to test candidate’s knowledge on appropriate cooking methods for various commodities and safety issues 5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

63

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY :

PREPARE POULTRY AND GAME DISHES

UNIT CODE

:

TRS512333

UNIT DESCRIPTOR

:

This unit deals with the knowledge, skills and attitude required in selecting, preparing, cooking, plating/presenting and storing poultry and game. PERFORMANCE CRITERIA

ELEMENT

Italicized terms are elaborated in the Range of Variables

1. Perform mise en place

1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified according to standard recipes, recipe card or enterprise requirements 1.3 Ingredients are assembled according to quantity, type, and quality required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Poultry and game are prepared based on its enterprise poultry and game preparation techniques 1.6 Frozen poultry and game are thawed in accordance with enterprise thawing procedures 1.7 Frozen ingredients are thawed following enterprise procedures. 1.8 Where necessary, raw ingredients are washed with clean potable water.

2. Cook poultry and game dishes

2.1 Poultry and game are handled efficiently and hygienically to minimize risk of food spoilage and cross-contamination 2.2 Poultry and game dishes are cooked according to enterprise standard recipes and appropriate Cooking methods 2.3 Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes

3. Plate/present poultry and game dishes

3.1 Service wares are selected in accordance with type of poultry and game dishes 3.2 Poultry and game is plated/presented using suitable sauces, garnishes and accompaniments 3.3 Poultry dishes are presented hygienically, logically and sequentially within the required timeframe 3.4 Factors in plating dishes are observed in presenting poultry and game dishes..

4. Store poultry and game

4.1 Poultry and game are stored ensuring storage conditions and optimal temperature are maintained 4.2 Quality trimmings and other leftovers are utilized where and when appropriate

TR – COOKERY NC II (Amended)

Promulgated October 2014

64

TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Poultry or game

May include but are not limited to : 1.1 Chicken, turkey, duck, goose 1.2 Pheasant, quail, pigeon, guinea fowl, wild duck 1.3 Rabbit, hare 1.4 Boar, goat

2. Poultry preparation techniques

May include but are not limited to: 2.1 De-boning 2.2 Stuffing 2.3 Filleting 2.4 Rolling and trussing 2.5 Larding 2.6 Marinating

3. Cooking methods for May include but are not limited to: poultry and game 3.1 Dry method 3.1.1 Roasting 3.1.2 Grilling 3.1.3 Broiling 3.1.4 Baking 3.1.5 Pan frying 3.1.6 Deep fat Frying 3.2 Combination Method 3.2.1 Braising 3.2.2 Stewing 3.3 Moist method 3.3.1 Boiling 3.3.2 Steaming 3.3.3 Poaching 3.3.4 Simmering 4. Factors to consider in plating dishes

4.1 4.2 4.3 4.4 4.5

5. Ways of presenting poultry and game dishes

5.1 Carve 5.2 Portions 5.3 Whole

TR – COOKERY NC II (Amended)

appeal color and contrast temperature of food and service equipment classical and innovative arrangement styles

Promulgated October 2014

65

TESDA-SOP-QSO-01-F08

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Understood the different classifications of poultry and game 1.2 Demonstrated particular storage and handling practices related to poultry and game 1.3 Prepared a variety of poultry and game dishes according to enterprise standards 1.4 Cooked and presented or plated poultry and game dishes according to enterprise standards 1.5 Followed safety practices in handling tools and equipment 2. Required Knowledge 2.1 Classification of varieties of poultry and game items 2.2 Quality criteria for poultry and game 2.3 Appropriate cookery methods for poultry and game dishes 2.4 Past and current trends in poultry and game dishes 2.5 Nutrition related to poultry and game, including food values and any specific issues like salmonella contaminations, etc. 2.6 Common cooking terms related to poultry and game which are used in the industry 2.7 Safe work practices, particularly in relation to cutting 2.8 Logical and time efficient work flow 3. Required Skills 3.1 Organizational skills and teamwork 3.2 Principles and practices of sanitary specifically cross-contamination 3.3 Techniques on minimizing wastes and environmentfriendly practices on handling and preparation of poultry and game 4. Resource The following resources MUST be provided: Implications 4.1 Access to a fully-equipped operational commercial/institutional kitchen (including industrymodern equipment) 4.2 Real/Required ingredients 4.3 Poultry and game 4.4 Service wares 5. Methods of Competency may be assessed through : Assessment 5.1 Direct observation of the candidate while handling and cooking game and poultry 5.2 Sampling of dishes cooked by the candidate 5.3 Written or oral questions to test candidate’s knowledge on issues involved in cooking game, food safety and appropriate cookery methods for poultry and game 5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

TR – COOKERY NC II (Amended)

Promulgated October 2014

66

TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY: PREPARE SEAFOOD DISHES UNIT CODE UNIT DESCRIPTOR

: TRS512334 :

This unit deals with the knowledge, skills and attitude required in selecting, preparing, presenting and storing seafood in a commercial kitchen or catering operation. PERFORMANCE CRITERIA

ELEMENT

Italicized terms are elaborated in the Range of Variables

1. Perform mise en place

1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified according to standard recipes, recipe card or enterprise requirements 1.3 Ingredients are assembled according to quantity, type, and quality required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Frozen ingredients are thawed following enterprise procedures. 1.6 Where necessary, raw ingredients are washed with clean potable water.

2. Handle fish and seafood

2.1 Seafood is selected according to quality, 2.2 Seafood are handled hygienically in accordance with enterprise handling and storing techniques 2.3 Frozen seafood are thawed correctly to ensure maximum quality, and to retain their nutrients

3. Cook fish and shellfish

3.1 Fish is cleaned, gutted and filleted correctly and efficiently according to enterprise standards 3.2 Shellfish and other types of seafood are cleaned and prepared correctly and in accordance with enterprise standards 3.3 Seafood dishes is cooked according to enterprise standards using a variety of cooking methods 3.4 Fish and shellfish by-products are used appropriately for a variety of dishes and menu items 3.5 Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes 3.6 Workplace safety and hygienic procedures are followed according to enterprise and legislated requirements

4. Plate/Present fish and seafood

4.1. Seafood dishes are presented hygienically, logically and sequentially within the required timeframe

TR – COOKERY NC II (Amended)

Promulgated October 2014

67

TESDA-SOP-QSO-01-F08

PERFORMANCE CRITERIA

ELEMENT

Italicized terms are elaborated in the Range of Variables

4.2. Fish and seafood is prepared and presented for service in accordance to enterprise standards 4.3. Suitable sauces and dips are prepared according to standard recipes and as required to accompany seafood menu items 4.4. Presentations and garnishing techniques are selected and used according to recipes and enterprise standards 4.5. Services are carried out according to enterprise methods and standards 4.6. Factors in plating dishes are observed in presenting seafood dishes 5. Store fish and seafood

5.1. Quality trimmings and other leftovers are utilized where and when appropriate Seafood are stored hygienically in accordance with enterprise handling and storing techniques 5.2. Where applicable, date stamps and codes are checked to ensure quality control 5.3. Seafood is stored in accordance with FIFO operating procedures and storage of seafood requirements.

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RANGE OF VARIABLES VARIABLE

RANGE

1. Seafood

May include but are not limited to: 1.1. Shellfish 1.1.1. Mollusks 1.1.2. Crustaceans 1.1.3. Cephalopods 1.2. Fish 1.2.1 Flat fish 1.2.2 Round fish 1.2.3 flat fish

2. Fish

May include but are not limited to : 2.1 Structure a. Fish b. Shellfish 2.2 Body shape a. Flat fish b. Round fish 2.3 Market forms a. Fillets b. Drawn c. Whole d. Butterfly fillet e. Steak 2.4 Fat content a. Lean Fish b. Fat Fish 2.5 Water source a. Salt water b. Freshwater 2.6 Processed fish a. Dried b. Smoked c.Bottled

3. Variety of cooking method

May include but are not limited to: 3.1 Dry method 3.1.1 Roasting 3.1.2 Grilling 3.1.3 Broiling 3.1.4 Baking 3.1.5 Pan frying 3.1.6 Deep fat Frying 3.2

Combination Method 3.2.1 Braising 3.2.2 Stewing

3.3

Moist method 3.3.1 Boiling 3.3.2 Steaming 3.3.3 Poaching 3.3.4 Simmering

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EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Explained the different classifications of seafood 1.2 Demonstrated storing and handling issues related to seafood 1.3 Cooked and plated/presented a range of seafood dishes according to enterprise standards 1.4 Stored seafood hygienically and in accordance with enterprise standard procedures 1.5 Demonstrated safety practices in handling tools and equipment 2. Required Knowledge 2.1 Historical development and current trends in the preparation and presentation of seafood 2.2 Classification and varieties of fish and shellfish 2.3 Criteria for judging the quality of fresh seafood 2.4 Storage requirements for seafood 2.5 Nutrition related to seafood, particularly the nutritional value of seafood 2.6 Specific dietary issues including allergies and intolerances 2.7 Common cooking terms related to seafood that are used in the industry 2.8 Principles and practices of sanitary specifically on handling and storage of seafood 2.9 Safe work practices, particularly on using sharp knives 3. Required Skills 3.1 Appropriate cookery methods for fish and shellfish 3.2 Cutting and presentation techniques, particularly on fish and crustaceans 3.3 Costing, yield testing and portion control for seafood 3.4 Waste minimization techniques and environmental considerations in relation to seafood 4. Resource The following resources MUST be provided: Implications 4.1 Access to a fully-equipped operational commercial/institutional kitchen (including industrycurrent equipment) 4.2 Real/Relevant ingredients 4.3 Seafood 4.4 Service wares 5. Methods of Competency may be assessed through : Assessment 5.1 Direct observation of the candidate while preparing and cooking fish and seafood 5.2 Written or oral questions to test candidate’s knowledge on storage issues related to fish and seafood 5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

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TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY: PREPARE DESSERTS UNIT CODE UNIT DESCRIPTOR

ELEMENT 1. Perform mise en place

2. Prepare desserts and sweet sauces

3. Plate/Present desserts

4. Store desserts

: TRS512335 : This unit deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and frozen desserts. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 1.2 Ingredients are identified according to standard recipes, recipe card or enterprise requirements 1.3 Ingredients are assembled according to quantity, type, and quality required 1.4 Ingredients are prepared based on the required form and time frame 1.5 Ingredients are selected, measured and weighed according to recipe requirements 1.6 Appropriate equipment are selected and used in accordance with manufacturers’ manual 1.7 Frozen ingredients are thawed following enterprise procedures. 1.8 Where necessary, raw ingredients are washed with clean potable water. 2.1 Standard or enterprise recipes are used to produce a variety of hot, cold and frozen desserts, appropriate for a variety of menus 2.2 Range of sweet sauces are produced to a desired consistency and flavor 2.3 Prepared desserts and sweets are tasted in accordance with the required taste 2.4 Workplace safety and hygienic procedures are followed according to enterprise and legislated requirements 3.1 Desserts are presented hygienically, logically and sequentially within the required timeframe 3.2 Desserts are decorated creatively 3.3 Factors in plating dishes are observed in presenting desserts 3.4 Desserts are portioned according to enterprise standards 3.5 Desserts are presented in accordance with enterprise presentation techniques 3.6 Accompaniments, garnishes and decorations are used to enhance taste, texture and balance 4.1 Quality trimmings and other leftovers are utilized where and when appropriate 4.2 Desserts are stored at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal 4.3 Suitable packaging are selected and used to preserve taste, appearance and tasting characteristics 4.4 Sweet sauces are stored to retain desired quality and characteristics 4.5 Dessert is stored in accordance with FIFO operating procedures and storage of dessert requirements

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TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Equipment for making desserts

May include but are not limited to: 1.1 Blenders 1.2 Ice-cream machines 1.3 Ice shavers 1.4 Juicers 1.5 Mixers 1.6 Ovens 1.7 Chillers and freezers 1.8 Steamer 1.9 Weighing scales 1.10 Cooking equipment

2. Desserts

May include but are not limited to: 2.1 Pudding, pies, tarts, flans, fritters 2.2 Custard, creams 2.3 Prepared fruit 2.4 Mousse 2.5 Repes, 2.6 Sorbet, ice cream, parfait, 2.7 Quick bread 2.8 Cookies

3. Sweet sauces

May include but are not limited to: 3.1 Sugar syrups 3.2 Fruit syrups 3.3 Fruit purees, sauces and coulis 3.4 Chocolate-based sauces 3.5 Custards and crèmes 3.7 Flavored butters and creams

4. Suitable thickening agents for sweet sauces

May include but are not limited to: 4.1 Corn starch, arrowroot, potato starch 4.2 Modified starch 4.3 Liason 4.4 Gelatin

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EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Prepared different types of desserts and sweets according to enterprise standards 1.2 Presented desserts and sweets attractively 1.3 Stored desserts and sweets in accordance with enterprise standard procedures 1.4 Followed workplace safety practices and hygienic procedures in handling hot and cold desserts 1.5 Demonstrated safety practices in handling tools and equipment 1.6 Explained dessert options 2. Required Knowledge 2.1 Historical development and current trends in the preparation and presentation of desserts 2.2 Details and characteristics of different types of desserts and sweets 2.3 Varieties of suitable ingredients for desserts and sweets 2.4 Common cooking terms related to desserts and sweets that are used in the industry 2.5 Past and current trends in desserts and sweets 2.6 Nutrition related to desserts and sweets including food values of common desserts, low fat or low calorie alternatives and substituted ingredients 2.7 Principles and practices of sanitary on handling and storage of dairy products 2.8 Logical and time efficient work flow 2.9 Safe work practices particularly on handling hot and frozen products and equipment 3. Required 3.1 Organizational skills and teamwork Skills 3.2 Storage of sweets and desserts, their ingredients, particularly dairy products 3.3 Costing, yield testing, portion control of desserts 3.4 Waste minimization techniques and environmental considerations related to desserts 4. Resource The following resources MUST be provided: Implications 4.1 Access to a wide range of suitable ingredients for making a variety of desserts and sweets 4.2 Access to a fully-equipped operational commercial/institutional kitchen for making desserts and sweets 5. Methods of Competency may be assessed through: Assessment 5.1 Direct observation of the candidate while making and presenting desserts 5.2 Sampling of desserts made by the candidate 5.3 Written or oral questions to test candidate’s knowledge on cooking terms related to desserts and sweets 5.4 Review of portfolio of evidence and third party workplace reports of on-the-job performance by the candidate 6. Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

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TESDA-SOP-QSO-01-F08

UNIT OF COMPETENCY :

PACKAGE PREPARED FOOD

UNIT CODE

:

TRS512340

UNIT DESCRIPTOR

:

This unit deals with the knowledge, skills, and attitudes in packaging of prepared foodstuffs for transportation. PERFORMANCE CRITERIA

ELEMENT 1. Select packaging materials

Italicized terms are elaborated in the Range of Variables

1.1.

1.2.

2. Package food

Food requirements of client and user are met prior to packaging in accordance with the enterprise standard following the criteria for packaging Qualities of packaging materials are selected in accordance enterprise standards

2.1 Food is packaged in compliance with sanitary, occupational health and safety and local health regulations requirements 2.2 Environmental requirements for food packaging area is observed 2.3 Appropriate packaging procedures are adopted according to enterprise specifications 2.4 Food labeled according to industry standards

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TESDA-SOP-QSO-01-F08

RANGE OF VARIABLES VARIABLE

RANGE

1. Criteria for packaging

Must include the: 1.1. Quality 1.2. Shelf-life 1.3. Portion control

2. Types of packaging materials

May include but are not limited to: 2.1. Cartons 2.2. Plastic cling wrap 2.3. Plastic or foil containers

3. Qualities of Packaging materials

3.1. 3.2. 3.3. 3.4.

4. Environmental requirements for food packaging

3.5. 3.6.

Non-contaminating Appropriate dimensions for selected food Visually appropriate to functional need Capable of protecting food from damage and contamination Environment-friendly Stackable and transportable

4.1 4.2

Temperature control Humidity

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EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Performed safe packaging of food within food safety requirements and regulations 1.2 Selected and used suitable packaging materials and methods for a different food item types 1.3 Demonstrated hygienic practices and food safety regulations in storing and transporting package foods 2. Required Knowledge 2.1 Safe work practices on packaging, dealing with hot and Attitude surfaces, lifting and bending. 2.2 The characteristics and uses of different packaging materials 2.3 Portion control practices and principles 2.4 Functional design requirements for food packaging areas 2.5 Hygienic practices and food safety regulations, particularly on storage and transporting of food, including: 2.5.1 HACCP Principles applied to off-site catering 2.5.2 Local health regulations pertaining on food production and packaging 2.5.3 Current Philippine regulations 3. Required Skills 3.1 Storing and transporting of food 3.2 Packaging techniques 4. Resource Implications

The following resources MUST be provided: 4.1 Access to a range of appropriate packaging materials, catering equipment 4.2 Real food items 5. Methods of AssessmentCompetency may be assessed through: 5.1 Direct observation of the candidate while packaging foods 5.2 Written or oral questions to test candidate’s knowledge on packaging types and methods for different types of food, hygienic practices in packaging, maintaining food quality and nutritional value 5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate 6. Context for 6.1 Assessment may be done in the workplace or in a Assessment simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through an accredited assessment center

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SECTION 3 TRAINING ARRANGEMENTS These guidelines are set to provide the Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs COOKERY NC II. They include information on curriculum design, training delivery, trainee entry requirements, tools and equipment, training facilities, and trainers qualifications, among others. 3.1 CURRICULUM DESIGN Course Title: COOKERY Nominal Training Duration:

NC Level: NC II 18 Hrs. (Basic) 18 Hrs. (Common) 280 Hrs. (Core) 316 Hrs.

Course Description: The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook/prepare hot, cold meals and desserts for guests in various food and beverage service facilities BASIC COMPETENCIES Unit of Competency 1. Participate in workplace communication

2. Work in a team environment

Learning Outcomes

Methodology

1.1 Obtain and convey workplace information 1.2 Speak English at a basic operational level 1.3 Complete relevant work related documents 1.4 Participate in workplace meeting and discussion 2.1 Describe and identify team role and responsibility in a team 2.2 Describe work as a team member 2.3 Work effectively with colleagues 2.4 Work in socially diverse environment

Group Discussion Interaction Practice session

Assessment Approach  Demonstration  Observation  Interviews/ Questioning

Discussion Interaction Simulation Games

 Demonstration  Observation  Interviews/ Questioning

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Unit of Competency 3. Practice career professionalism

4. Practice occupational health and safety

Learning Outcomes 3.1 Integrate personal objectives with organizational goals 3.2 Set and meet work priorities 3.3 Maintain professional growth and development 4.1 Evaluate hazard and risks 4.2 Control hazards and risks 4.3 Maintain occupational health and safety awareness 4.4 Perform basic first-aid procedures

Methodology

Assessment Approach

Discussion Interaction Role play

 Demonstration  Observation  Interviews/ questioning

LectureDiscussion Case study Plant tour Symposium

 Observation  Interview

COMMON COMPETENCIES

Unit of Competency

Learning Outcomes

1. Develop and update 1.1 Seek industry knowledge information on the industry 1.2 Update continuously relevant industry knowledge 1.3 Develop and update local knowledge 1.4 Promote products and services to customers 2. Observe workplace 2.1 Follow hygiene hygiene procedures procedures 2.2 Identify and prevent hygiene risk

TR – COOKERY NC II (Amended)

Assessment Approach

Methodology

Lecture Group Discussion Individual/Group Assignment

 Interviews/ Questioning  Individual/Group Project or Report

Field visit Video presentation

Lecture Demonstration Role-play Case study

 Demonstration  Written Examination  Interviews/ Questioning

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Unit of Competency

Learning Outcomes

3. Perform computer operations

3.1 Plan and prepare task to be undertaken 3.2 Input data into a computer 3.3 Assess information using computer 3.4 Produce/ output data using computer system 3.5 Maintain computer system 4. Perform workplace 4.1 Practice and safety practices workplace procedures for health, safety and security practices 4.2 Perform child protection duties relevant to the tourism industry 4.3 Observe and monitor people 4.4 Deal with emergency situations 4.5 Maintain safe personal presentation standards 4.6 Maintain a safe and secure workplace 5. Provide effective 5.1 Greet customers customer service 5.2 Identify customer 5.3 Deliver service to customer 5.6 Handle queries through use of common business tools and technology 5.5 Handle complaints/ conflict situations, evaluation and recommendations

TR – COOKERY NC II (Amended)

Assessment Approach

Methodology

Lecture Group Discussion Tutorial or selfpace Demonstration

 Interviews/ Questioning  Practical Demonstration  Observation

Practice session

Lecture Demonstration Role-play Simulation

 Demonstration  Interviews/ Questioning  Written Examination

Lecture Demonstration Role-play Simulation

 Demonstration  Interviews/ Questioning  Observation

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CORE COMPETENCIES Unit of Competency 1. Clean and maintain kitchen premises

Learning Outcomes 1.1 1.2 1.3

2. Prepare stocks, sauces and soups

3. Prepare appetizers

4. Prepare salads and dressings

5. Prepare sandwiches

Methodology

Clean, sanitize and Discussion/ store equipment Demonstration Clean and sanitize Video viewing premises Dispose of waste

Assessment Approach  Written Examination  Demonstration  Observation in workplace OJT

2.1 Prepare stocks, glazes and essences required for menu items 2.2 Prepare soups required for menu items 2.3 Prepare sauces required for menu items 2.4 Store and reconstitute stocks, sauces and soups 3.1 Perform Mise’ en place 3.2 Prepare a range of appetizers 3.3 Present a range of appetizers 3.4 Store appetizers

Discussion/ Demonstration Video viewing



Discussion/ Demonstration Video viewing



4.1 Perform Mise en place 4.2 Prepare a variety salads and dressings 4.3 Present a variety of salads and dressings 4.4 Store salads and dressings 5.1 Perform Mise en place 5.2 Prepare a variety of sandwiches 5.3 Present a variety of sandwiches 5.4 Store sandwiches

Discussion/ Demonstration Video viewing



Discussion/ Demonstration



Video viewing



Demonstration



Observation in workplace OJT

TR – COOKERY NC II (Amended)

Written examination  Demonstration  Observation in workplace OJT

Written examination  Demonstration  Observation in workplace OJT

Written examination  Demonstration  Observation in workplace OJT

Written examination

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Unit of Competency 6. Prepare meat dishes

7. Prepare vegetables dishes

8. Prepare egg dishes

9. Prepare starch dishes

10. Prepare poultry and game dishes

11. Prepare seafood dishes

Learning Outcomes 6.1 Perform Mise en place 6.2 Cook meat cuts for service 6.3 Present meat cuts for service 6.4 Store meat 7.1 Perform Mise en place 7.2 Prepare vegetable dishes 7.3 Present vegetable dishes 7.4 Store vegetables dishes 8.1 Perform Mise en place 8.2 Prepare and cook egg dishes 8.3 Present egg dishes 8.4 Store egg dishes 9.1 Perform Mise en place 9.2 Prepare starch dishes 9.3 Present Starch dishes 9.4 Store Starch dishes 10.1 Perform mise en place 10.2 Cook poultry and game dishes 10.3 Plate/present poultry and game dishes 10.4 Store poultry and game 11.1 Perform mise en place 11.2 Handle fish and seafood 11.3 Cook fish and shellfish 11.4 Plate/Present fish and seafood 11.5 Store fish and seafood

TR – COOKERY NC II (Amended)

Methodology Discussion/ Demonstration Video viewing

Assessment Approach  Written examination  Demonstration  Observation in workplace OJT

Discussion/ Demonstration Video viewing



Discussion/ Demonstration Video viewing



Discussion/ Demonstration Video viewing



Discussion/ Demonstration Video viewing



Discussion/ Demonstration Video viewing



Written examination  Demonstration  Observation in workplace OJT

Written examination  Demonstration  Observation in workplace OJT Written examination  Demonstration  Observation in workplace OJT

Written examination  Demonstration  Observation in workplace OJT

Written examination  Demonstration  Observation in workplace OJT

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Unit of Competency 12. Prepare desserts

Learning Outcomes

13. Package prepared food

3.2

12.1 Perform mise en place 12.2 Prepare desserts and sweet sauces 12.3 Plate/Present desserts 12.4 Store desserts 13.1 Select packaging materials 13.2 Package food

Assessment Approach

Methodology Discussion/ Demonstration Video viewing



Discussion/ Demonstration Video viewing



Written examination  Demonstration  Observation in workplace OJT Written examination  Demonstration  Observation in workplace OJT

TRAINING DELIVERY The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the 10 basic principles of competency-based TVET.  The training is based on curriculum developed from the competency standards;  Learning is modular in its structure;  Training delivery is individualized and self-paced;  Training is based on work that must be performed;  Training materials are directly related to the competency standards and the curriculum modules;  Assessment is based in the collection of evidence of the performance of work to the industry required standard;  Training is based both on and off-the-job components;  Allows for recognition of prior learning (RPL) or current competencies;  Training allows for multiple entry and exit; and  Approved training programs are Nationally Accredited The competency-based TVET system recognizes various types of delivery modes, both on and off-the-job as long as the learning is driven by the competency standards specified by the industry. The following training modalities may be adopted when designing training programs: 

 

The dualized mode of training delivery is preferred and recommended. Thus programs would contain both in-school and in-industry training or fieldwork components. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to progress at his own pace. The trainer just facilitates the training delivery Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners

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3.3



Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations



Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the same place. Distance learning may employ correspondence study, audio, video or computer technologies

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; and  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. 3.4

LIST OF TOOLS AND EQUIPMENT 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 Electric fan

10 pcs

Chef’s knife

8 pcs

Boning knife

3 unit

4 pcs

Oysters knife

1 unit

2 pcs

Cleaver knife

1 unit TV

Veal

8 pcs

Tenderizer, medium,small

2 unit Video player

POULTRY

8 pcs

Skimmer, fine

1 unit Fire extinguisher

Chicken

TR – COOKERY NC II (Amended)

1unit

QTY MEAT Beef

First aid cabinet Filing cabinet 3 Layers compartment

Pork Lamb/mutton

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TOOLS 8 pcs

Wire skimmer, small

OFFICE EQUIPMENT 1 unit

MATERIALS

Emergency light

Duck

directional signage/s for each rooms

Turkey

8 pcs

Skimmers, spider

1 pc

8 pcs

Strainer,small,fine

1 unit

air condition

Pigeon, etc.

8 pcs

Siever,small

1 unit

telephones

SEAFOOD

8 pcs

Strainer,medium fine

3 unit

computers with internet connection

Fish

8 pcs

Turner,3” x 6”

1 unit

Fax machine

Shellfish

8 pcs

Spatula

2 unit

8 pcs

Wooden spoon

8 pcs

Parisienne spoon

1 unit

8 pcs

Zester

2 unit

Fire extinguisher

8 pcs

Piping bag

1 unit

Emergency light

8 pcs

Pastry tubes

1 unit

3 pcs

Strainer Chinois,small

3 unit

Exhaust hood

DRY GOODS (GROCERIES)

2 pcs

Strainer Chinois, medium

1 unit

Dish washing machine (optional

Sauces

4 pcs

Funnel, small

1 unit

Blender machine

4 pcs

Funnel, medium

1 unit

6 sets

Measuring spoon

8 unit

10 pcs

Tongs, 8 inches

1 unit

8 pcs

Tongs, 12 inches

1 unit

TR – COOKERY NC II (Amended)

LCD

Crustacean

LABORATORY EQUIPMENTS Air conditioner

Vegetables

Combination of broiler and griddle small

Pressure cooker medium Salamander, griller Braising pan medium Meat slicer - small Meat chopper machine

PERISHABLES

Fruits Dairy products

Processed food

Spices and herbs Seasoning Canned fruits Canned vegetables Noodles

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TOOLS 8 sets

Measuring cup

4 pcs

Measuring urn

2 pcs

Ice cream scoop

OFFICE EQUIPMENT Preparation table 8 with sink & shelves unit (approx. 45x28’’) Bain Marie – table 1 w/4 compartments unit 2 unit 2 unit

Working s/s table (fabricated) Condiment cabinet Washing sink tables w/3 compartments

MATERIALS Pasta Rice Flour Sugar

10 pcs

Cheese Cloth

1 unit

24 pcs

Serving spoon

1 unit

4 sets

Pepper and salt mill

8 unit

Utility shelving

Workshop

2 unit

Weighing scale, 5 kgs

2 unit

Stainless steel rack (5 shelves

Laboratory

4 unit

Weighing scale, 1000 grams

1 unit

Utility cart

8 pcs

Apple corer

4 pcs

Floor mops

8 pcs

Wire whisk,small

2 unit

Mop Squeezer

Storage/stock room

8 pcs

Wire whisk, medium

4 pcs

Broom (tambo)

Research room/Library

2 pcs

Wire whisk, heavy duty

4 pcs

Dust pan

REFERENCES

1 pc

Can opener

Garbage bin (4 gals.)

Books

Liquid soap dispenser

Manuals

Paper towel dispenser

Charts

8 pcs

Kitchen scissors

8 pcs

Soup Ladle, 3 oz

8 pcs

Soup Ladle, 6 oz

TR – COOKERY NC II (Amended)

4 unit 8 pcs

4 pcs 1 unit

Soak sink, optional

Beans FACILITIES

Audio-visual room Lecture room

Reach-in freezer

CD’s

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TOOLS 3 pcs

OFFICE EQUIPMENT

Soup Ladle, 8 oz

2 unit

2 pcs

Soup Ladle, 12 oz

4 unit

8 pcs

Kitchen spoon

1 unit

8 pcs

Kitchen spoon, slotted

MISCELLANEOUS

8 pcs

Kitchen forl

Charcoal

3 pcs

Carving fork

Toothpicks

3 pcs

Pocket/pin thermometer

Aluminum foil

8 pcs

Peelers

Wax paper

2 pcs

Stock pot, large

Cling wrap

12 pcs

Frying pan, small

Tissue paper

8 pcs

Frying pan, medium

Paper towel

2 pcs

Frying pan, large

Liquid soap

4 pcs

Colander, small

2 pcs

Colander, medium

16 pcs

Cutting board

1 pc

Fish poacher, medium

12 pcs

Casserole, small

4 pcs

Casserole, medium

4 pcs

Wok, small

1 pc 1 pc 8 pcs

Reach-in refrigerator

MATERIALS

4 burner gas range w/ oven Stock pan burner

Video tapes Pictures Magazines

Wok, medium Double Boiler, medium Paellara

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TOOLS

OFFICE EQUIPMENT

12 pcs

Glass rack

12 pcs

Soup cup rack

12 pcs

Plate rack

8 pcs

Baking tray, small

12 pcs

Utility tray,stainless

4 pcs

Roasting pan

MATERIALS

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. 3.5

TRAINING FACILITIES Based on a class intake of 25 students/trainees.

Space Requirement

Size in Meters

Area in Sq. Meters

Total Area in Sq. Meters

1 x 1 m.

1 sq. m.

25 sq. m

Student/Trainee Working Space Lecture/Demo Room Laboratory Learning Resource Center Facilities/Equipment/ Circulation Area

(8 x 5 m.)x2

(40sq.m.)x2

8 x 5 m.

40 sq. m.

40 sq. m.

3 x 5 m.

15 sq. m.

15 sq. m. 36 sq. m.

Total workshop area:

TR – COOKERY NC II (Amended)

(40 sq. m).x2

156 sq. m. +40sq.m.

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3.6

TRAINER’S QUALIFICATIONS FOR TOURISM (HOTEL AND RESTAURANT) SECTOR COOKERY NC II TRAINER QUALIFICATION I (TQ II)    

3.7

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)

INSTITUTIONAL ASSESSMENT Institutional assessment is undertaken by trainees to determine their achievement of units of competency. A certificate of achievement is issued for each unit of competency.

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SECTION 4

ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1

To attain the National Qualification of COOKERY NC II, the candidate must demonstrate competence in all the units of competency listed in Section l. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.

4.2

Individuals aspiring to be awarded the qualification of COOKERY NC II must acquire Certificates of Competency in all the following groups or clusters of core units of the Qualification. Candidates may apply for assessment in any accredited assessment center. 4.2.1 Prepare and cook hot meals 4.2.1.1 Clean and maintain kitchen premises 4.2.1.2 Prepare stocks, sauces and soups 4.2.1.3 Prepare poultry and game dishes 4.2.1.4 Prepare seafood dishes 4.2.1.5 Prepare eggs dishes 4.2.1.6 Prepare starch dishes 4.2.1.7 Prepare vegetable dishes 4.2.1.8 Package prepared food 4.2.1.9 Prepare meat dishes 4.2.2 Prepare Cold Meals 4.2.2.1 Clean and maintain kitchen premises 4.2.2.2 Prepare appetizers 4.2.2.3 Prepare salads and dressings 4.2.2.4 Package prepared food 4.2.2.5 Prepare sandwiches 4.2.3 Prepare Sweets 4.2.3.1 4.2.3.2 4.2.3.3

Clean and maintain kitchen premises Prepare desserts Package prepared food

Successful candidates shall be awarded Certificates of Competency (COC). 4.3

Upon accumulation and submission of all the above COCs acquired for the relevant units of competency comprising this qualification, an individual shall be issued the corresponding National Certificate.

4.4

Assessment shall focus on the core units of competency. The basic and common units shall be integrated or assessed concurrently with the core units.

4.5

The following are qualified to apply for assessment and certification: 4.5.1 Graduates of formal, non-formal and informal including enterprise-based training programs. 4.5.2 Experienced Workers (wage employed or self-employed)

4.6

The guidelines on assessment and certification are discussed in detail in the "Procedures Manual on Assessment and Certification" and "Guidelines on the Implementation of the Philippine TVET Qualification and Certification System (PTQCS)".

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COMPETENCY MAP - TOURISM Sector (Hotel and Restaurant) COOKERY NC II

Clean and maintain kitchen premises

Prepare poultry and game dishes

Select, prepare and serve specialty cuisine’s

Manage facilities associated with commercial catering contracts

Direct and lead service team in the dining area/restaurant

Prepare and present gateaux, tortes and cakes

Provide accommodation reception services

Plan and schedule routine maintenance, repairs and modifications

Prepare stocks, sauces and soups

Prepare seafood dishes

Monitor catering revenue and costs

Plan the catering for an event or function

Oversee dining area operations

Prepare and display petits fours

Conduct night audit

Contribute to the implementation of emergency procedures

Prepare desserts

Establish and maintain quality control

Design menus to meet market needs

Oversee banquet and/or catering function

Present desserts

Provide club reception services

Observe and monitor people

Prepare salads and dressings

Package prepared food

Apply cook-chillfreeze production process

Develop a food safety program

Operate a food outlet

Clean bar areas

Provide porter services

Escort, carry and store valuable items

Prepare sandwiches

Plan and prepare food for ala carte and buffets

Prepare foods according to dietary and cultural needs

Prepare the dining room/restaurant area for service

Prepare tenders for catering contracts

Operate bar

Provide housekeeping services to guests

Manage physical assets

Prepare meat dishes

Plan and control menu-based catering

Transport and store food in a safe and hygienic manner

Provide preliminary dining room/restaurant service procedures

Develop a food safety program

Prepare and mix cocktails and nonalcoholic concoctions and hot drinks

Prepare rooms for guests

Manage stock purchases and inventory

Prepare vegetable dishes

Organize bulk cooking operations

Apply catering control principles

Prepare food and beverage service to guests

Plan coffee shop layout, menu and storage (Coffee Shop)

Provide wine service

Clean premises

Provide for the safety of Very Important Persons (VIP)

Prepare appetizers

COR E COM PET ENC IES

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Prepare egg dishes

Prepare pates and terrines

Develop menus to meet special dietary and cultural needs

Provide room service

Prepare and produce bakery products

Receive and process reservations

Provide valet services

Prepare starch dishes

Plan, prepare and serve specialized food items

Select catering system

Receive and handle guest concerns

Prepare and produce pastry products

Operate a computerized reservations system

Launder linen and guest clothes

Develop and update industry knowledge

Observe workplace hygiene procedures

Perform computer operations

Perform workplace and safety practices

Roster staff

Control and order stock

Train small group

Establish and conduct business relationships

Manage workplace diversity

Manage finances within a budget

Manage quality customer service

Conduct assessment

Receive and respond to workplace communication

Work with others

Demonstrate work values

Practice basic housekeeping procedures

Participate in workplace communication

Work in a team environment

Practice career professionalism

Lead workplace communication

Lead small teams

Develop and practice negotiation skills

Solve problems related to work activities

Use mathematical concepts and techniques

Use relevant technologies

Practice occupational health and safety procedures

Utilize specialized communication skills

Develop teams and individuals

Apply problem solving techniques in the workplace

Collect, analyze and organize information

Plan and organize work

Promote environmental protection

COM MON COM PET ENC IES BASI C COM PET ENC IES

TR – COOKERY NC II (Amended)

Provide a lost and found facility

Provide effective customer service

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ACKNOWLEDGEMENTS The Technical Education and Skills Development Authority (TESDA) wishes to extend thanks and appreciation to the many representatives of business, industry, academe and government agencies who donated their time and expertise to the development and validation of these Training Regulations. INDUSTRY EXPERTS MA. CHRISTINA G. AQUINO

CHRISTOPHER A. BAUTISTA

CHED Technical Panel Member for Tourism/ Immediate Past President Council of Hotel and Restaurant Educators of the Philippines (COHREP) Lyceum of the Philippines University (LPU) Intramuros, Manila

Member, COHREP Department Head Instituto Culinario, OB Montessori Greenhills, San Juan City

ASEAN Master Assessor MITCHELL A. BORJA

CHITO O. FLORES

Member, COHREP Dean/Director Food and Beverage/Catering University of Batangas Batangas City

Member, HRCAP Executive Chef City Garden Suite Hotel 1153 A. Mabini St., Ermita, Manila

ROBERTO P. FRANCISCO

MANUEL N. NARIO

President Hotel and Restaurant Chefs’ Association of the Philippines (HRCAP) Center for Advanced Training in Food and Beverage Services, Inc. CATFABS)

Member, HRCAP Sous Chef New World Hotel, Makati City/ Manila Hotel Esperanza cor. Makati Ave. Makati City

TESDA, Taguig City JOSE GABRIEL E. PRATS

ANGELO CHUBBY S. TIMBAN

Member Hotel and Restaurant Association of the Philippines (HRAP) Program Director The Culinary Institute of Aristocrat 432 San Andres St. cor Del Pilar Malate, Manila

Member, HRCAP Executive Chef City Garden Makati Hotel Durban St., Makati Ave. Makati City

ASEAN Master Assessor JESUS L. CUYCO

JULIE ANN F. MENDOZA

Chef Consultant and Culinary Instructor Most Institute School of Culinary Arts ASEAN Master Trainer

Quality Assurance Officer/Chef/Instructor Lyceum of the Philippines University (LPU) ASEAN Master Assessor

ELENA C. RIVERA Culinary Arts Instructor Center for Asian Culinary Studies ASEAN Master Assessor TR – COOKERY NC II (Amended)

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The Participants in the Validation of this Training Regulation The Members of the TESDA Board and Secretariat The MANAGEMENT and Staff of the TESDA Secretariat 

Qualifications and Standards Office (QSO)

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