tr cookery nc ii.doc chat

8/12/2019 TR Cookery NC II.doc Chat

1/89

COOKERY NC II

TRAININGREGULATIONS

TOURISM SECTOR

(HOTEL AND RESTAURANT)

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhih!a", Taui Cit", Metro Ma#i$a


2/89

TABLE OF CONTENTS

TOURISM SECTOR

(HOTEL AND RESTAURANT)

OOKERY N II%ae No&

SECTION 1 BARTENDING NC II QUALIFICATION 1

SECTION 2 COMPETENCY STANDARDS

Basic Competencies 2 -15

Common Competencies 16 -

30

Core Competencies 31 -

70

SECTION 3 TRAINING STANDARDS

3.1 Curriculum Design 71 - 77

3.2 Training Delivery 77 -78

3.3 Trainee Entry Requirements 783.4 List of Tools Equipment an! "aterials 78 - 823.# Training $acilities 823.% Trainer&s 'ualifications 823.( )nstitutional *ssessment 82

SECTION 4 NATIONAL ASSESSMENT ANDCERTIFICATION ARRANGEMENTS 83

COMPETENCY MAP 84 - 85

ACKNOLEDGEMENTS 86

TR + C,,-ER /C )) 0*men!e! romulgate!


3/89

TRAINING REGULATIONS FOR

COOKERY NC II

SECTION 1 COOKERY NC II QUALIFICATIONTe COOKERY NC II'ualification consists of competencies tat a person

must acieve to clean itcen areas prepare ot col! meals an! !esserts for guestsin various foo! an! 5everage service facilities

Tis 'ualification is pacage! from te competency map of te T!"#$%&S'()!# *+!)', ./ R'%)"#.) as so6n in *nne7 *.

Te 8nits of Competency comprising tis 'ualification inclu!e te follo6ing9

CODE NO BASIC COMPETENCIES#::3111:# articipate in 6orplace communication#::3111:% ;or in a team environment

#::3111:( ractice career professionalism#::3111:< ractice occupational ealt an! safety proce!ures

CODE NO COMMON COMPETENCIESTR=3112:1 Develop an! up!ate in!ustry no6le!geTR=3112:2 ,5serve 6orplace ygiene proce!uresTR=3112:3 erform computer operationsTR=3112:4 erform 6orplace an! safety practicesTR=3112:# rovi!e effective customer service

A '#%!. ! % ($''/ )$% Q",$$()$!. $% (!&')'.) )! ''&,!'/ $. . ! )' !,,!$.9 !%$)$!.% $. )' G#/' M.9'#: P%)# !# $.)' +!) K$)('. S'()$!. %;

Coo *ssistant Coo

TR + C,,-ER /C )) 0*men!e! romulgate! 1

CODE NO CORE COMPETENCIESTR=#1232< Clean an! maintain itcen premisesTR=#12331 repare stocs sauces an! soupsTR=#123ersTR=#123


4/89

SECTION 2 COMPETENCY STANDARDS

Tis section gives te !etails of te contents of te 5asic common an! coreunits of competency require! in COOKERY NC II

BASI OMPETEN IES

UNIT OF COMPETENCY ; PARTICIPATE IN ORKPLACE COMMUNICATION

UNIT CODE ; 500311105

UNIT DESCRIPTOR ; Tis unit covers te no6le!ge sills an! attitu!esrequire! to gater interpret an! convey information inresponse to 6orplace requirements.

ELEMENTPERFORMANCE CRITERIA

Italicized terms are ela5orate! in te Range of?aria5les

1. ,5tain an! convey 6orplaceinformation

1.1 =pecific an! relevant information is accesse!from appropriate sources

1.2 Effective questioning active listening an!speaing sills are use! to gater an! conveyinformation

1.3 *ppropriate medium is use! to transferinformation an! i!eas

1.4 *ppropriate non@ ver5al communication isuse!

1.# *ppropriate lines of communication6itsupervisors an! colleagues are i!entifie! an!

follo6e!1.% Define! 6orplace proce!ures for te location

an! storage of information are use!1.( ersonal interaction is carrie! out clearly an!

concisely

2. articipate in 6orplacemeetings an! !iscussions

2.1 Team meetings are atten!e! on time2.2 ,6n opinions are clearly e7presse! an! tose

of oters are listene! to 6itout interruption2.3 "eeting inputs are consistent 6it te meeting

purpose an! esta5lise!protocols2.4 Workplace interactions are con!ucte! in a

courteous manner2.# 'uestions a5out simple routine 6orplace

proce!ures an! maters concerning 6oringcon!itions of employment are ase! an!respon!e! to

2.% "eetings outcomes are interprete! an!implemente!



5/89



3. Complete relevant 6orrelate! !ocuments

3.1 Range of formsrelating to con!itions ofemployment are complete! accurately an!legi5ly

3.2 ;orplace !ata is recor!e! on stan!ar!6orplace forms an! !ocuments

3.3 Basic matematical processesare use! forroutine calculations

3.4 Errors in recor!ing information on formsA!ocuments are i!entifie! an! properly acte!upon

3.# Reporting requirements to supervisor are

complete! accor!ing to organi>ationalgui!elines



6/89

RANGE OF


7/89

Eation

1.2. *ccesse! information using communication equipment1.3. "a!e use of relevant terms as an ai! to transfer

information effectively1.4. Conveye! information effectively a!opting te formal or

informal communication

2. 8n!erpinning-no6le!ge

2.1. Effective communication2.2. Different mo!es of communication2.3. ;ritten communication2.4. ,rgani>ational policies

2.#. Communication proce!ures an! systems2.%. Tecnology relevant to te enterprise an! tein!ivi!ual&s 6or responsi5ilities

3. 8n!erpinning=ills

3.1. $ollo6 simple spoen language3.2. erform routine 6orplace !uties follo6ing simple

6ritten notices3.3. articipate in 6orplace meetings an! !iscussions3.4. Complete 6or relate! !ocuments3.#. Estimate calculate an! recor! routine 6orplace

measures3.%. Basic matematical processes of a!!ition su5traction

!ivision an! multiplication3.(. *5ility to relate to people of social range in te

6orplace3.


8/89

UNIT OF COMPETENCY; ORK IN TEAM ENe!

2.3. Reporting relationsips 6itin team an! e7ternalto team are i!entifie!

3. ;or as a team mem5er 3.1. Effective an! appropriate forms ofcommunications use! an! interactionsun!ertaen 6it team mem5ers 6o contri5uteto no6n team activities an! o5ectives

3.2. Effective an! appropriate contri5utions ma!e tocomplement team activities an! o5ectives5ase! on in!ivi!ual sills an! competencies an!workplace context

3.3. ,5serve! protocols in reporting using stan!ar!operating proce!ures

3.4. Contri5ute to te !evelopment of team 6orplans 5ase! on an un!erstan!ing of team&s rolean! o5ectives an! in!ivi!ual competencies ofte mem5ers.

TR + C,,-ER /C )) 0*men!e! romulgate! %


9/89

RANGE OF


10/89

E


11/89

UNIT OF COMPETENCY; PRACTICE CAREER PROFESSIONALISM

UNIT CODE ; 500311107

UNIT DESCRIPTOR ; Tis unit covers te no6le!ge sills an! attitu!es inpromoting career gro6t an! a!vancement.



1. )ntegrate personal

o5ectives 6it

organi>ational goals

1.1 ersonal gro6t an! 6or plans are pursue!

to6ar!s improving te qualifications set for te

profession

1.2 )ntra@ an! interpersonal relationsips are

maintaine! in te course of managing oneself 5ase!

on performance evaluation

1.3 Commitment to te organi>ation an! its goal is

!emonstrate! in te performance of !uties

1. =et an! meet 6or

priorities

2.1 Competing !eman!s are prioriti>e! to acieve

personal team an! organi>ational goals an!

o5ectives.

2.2 Resourcesare utili>e! efficiently an! effectively

to manage 6or priorities an! commitments2.3 ractices along economic use an! maintenance

of equipment an! facilities are follo6e! as per

esta5lise! proce!ures

2. "aintain professional

gro6t an!

!evelopment

3.1Trainings and career opportunitiesare

i!entifie! an! availe! of 5ase! on o5 requirements

3.2Recognitionsare sougtAreceive! an!

!emonstrate! as proof of career a!vancement

3.3Licenses and/or certificationsrelevant to o5

an! career are o5taine! an! rene6e!

TR + C,,-ER /C )) 0*men!e! romulgate! F


12/89

RANGE OF


13/89

E


14/89

UNIT OF COMPETENCY ; PRACTICE OCCUPATIONAL +EALT+ AND SAFETYPROCEDURES

UNIT CODE ; 500311108

UNIT DESCRIPTOR ; Tis unit covers te outcomes require! to comply 6itregulatory an! organi>ational requirements foroccupational ealt an! safety.


Italicizedterms are ela5orate! in te Range of ?aria5les

1. )!entify a>ar!s an!riss

1.1 afet! regulationsan! 6orplace safety an!a>ar! control practices an! proce!ures areclarifie! an! e7plaine! 5ase! on organi>ationproce!ures

1.2 "azards/risksin te 6orplace an! teir

correspon!ing in!icators are i!entifie! to minimi>eor eliminate ris to co@6orers 6orplace an!environment in accor!ance 6it organi>ationproce!ures

1.3 #ontingenc! measures!uring 6orplaceacci!ents fire an! oter emergencies arerecogni>e! an! esta5lise! in accor!ance 6itorgani>ation proce!ures

2. Evaluate a>ar!s an!riss

2.1 Terms of ma7imum tolera5le limits 6ic 6en

e7cee!e! 6ill result in arm or !amage are

i!entifie! 5ase! on tresol! limit values 0TL?

2.2 Effects of te a>ar!s are !etermine!

2.3 ,= issues an!Aor concerns an! i!entifie! safety

a>ar!s are reporte! to !esignate! personnel in

accor!ance 6it 6orplace requirements an!

relevant 6orplace ,= legislation

3. Control a>ar!s an!riss

3.1 ,ccupational ealt an! =afety 0,= proce!uresfor controlling a>ar!sAriss in 6orplace areconsistently follo6e!

3.2 roce!ures for !ealing 6it 6orplace acci!entsfire an! emergencies are follo6e! in accor!ance6it organi>ation ,= policies

3.3 $ersonal protective e%uipment &$$'(is correctlyuse! in accor!ance 6it organi>ation ,=proce!ures an! practices

3.4 *ppropriate assistance is provi!e! in te event of a6orplace emergency in accor!ance 6itesta5lise! organi>ation protocol

4. "aintain ,=a6areness

4.1 'mergenc!)related drills and trainings areparticipate! in as per esta5lise! organi>ationgui!elines an! proce!ures

4.2 *" personal recordsare complete! an! up!ate!in accor!ance 6it 6orplace requirements



15/89

RANGE OF ar!s + impact illumination

pressure noise vi5ration temperaturera!iation

2.2 Biological a>ar!s@ 5acteria viruses plantsparasites mites mol!s fungi insects

2.3 Cemical a>ar!s + !usts fi5ers mistsfumes smoe gasses vapors

2.4 Ergonomics

2.4.1 sycological factors + over e7ertionA

e7cessive force a66ar!Astatic

positions fatigue !irect pressure

varying meta5olic cycles

2.4.2 ysiological factors + monotony

personal relationsip 6or out cycle

3. Contingency measures "ay inclu!e 5ut are not limite! to93.1 Evacuation3.2 )solation3.3 Decontamination3.4 Calling emergency personnel



16/89


17/89

Ear! control practices an! proce!ures1.2 )!entifie! a>ar!sAriss in te 6orplace an! its

correspon!ing in!icators in accor!ance 6it company

proce!ures1.3 Recogni>e! contingency measures !uring 6orplace

acci!ents fire an! oter emergencies1.4 )!entifie! terms of ma7imum tolera5le limits 5ase! on

tresol! limit value@ TL?.1.# $ollo6e! ,ccupational ealt an! =afety 0,=

proce!ures for controlling a>ar!sAriss in 6orplace1.% 8se! ersonal rotective Equipment 0E in

accor!ance 6it company ,= proce!ures an! practices1.( Complete! an! up!ate! ,= personal recor!s in

accor!ance 6it 6orplace requirements

2. 8n!erpinning-no6le!ge

2.1 ,= proce!ures an! practices an! regulations2.2 E types an! uses2.3 ersonal ygiene practices2.4 a>ar!sAriss i!entification an! control2.# Tresol! Limit ?alue @TL?2.% ,= in!icators2.( ,rgani>ation safety an! ealt protocol2.< =afety consciousness2.F ealt consciousness

3. 8n!erpinning

=ills

3.1 ractice of personal ygiene

3.2 a>ar!sAriss i!entification an! control sills3.3 )nterpersonal sills3.4 Communication sills

4. Resource)mplications

Te follo6ing resources must 5e provi!e!94.1 ;orplace or assessment location4.2 ,= personal recor!s4.3 E4.4 ealt recor!s

#. "eto!s of*ssessment

Competency may 5e assesse! troug9#.1 ortfolio *ssessment#.2 )ntervie6

#.3 Case =tu!yA=ituation%. Conte7t for

*ssessment%.1 Competency may 5e assesse! in te 6or place or in a

simulate! 6or place setting

TR + C,,-ER /C )) 0*men!e! romulgate! 1#


18/89

OMMON OMPETEN IES

UNIT OF COMPETENCY ; DE


19/89

RANGE OF


20/89

E


21/89

UNIT OF COMPETENCY; OBSER


22/89

RANGE OF


23/89

Ear!s in an!ling of foo! linen an! laun!ryan! gar5age inclu!ing maor causes of contaminationan! cross@infection

2.# =ources of an! reasons for foo! poisoning

3. 8n!erpinning=ills

3.1 *5ility to follo6 correct proce!ures an! instructions3.2 *5ility to an!le operating toolsA equipment3.3 *pplication to ygiene principles

4. Resource)mplications

4.1 ygiene proce!ures actual or simulate! 6orplacepro!ucts use! in otelArestaurant A tourism 6orplace


#.1 ;ritten e7amination#.2 ractical !emonstration

%. Conte7t for*ssessment

%.1 *ssessment may 5e !one in te 6orplace or in asimulate! 6orplace setting 0assessment centers

%.2 *ssessment activities are carrie! out troug TE=D*Gsaccre!ite! assessment center



24/89

UNIT OF COMPETENCY; PERFORM COMPUTER OPERATIONS

UNIT CODE ; TRS311203

UNIT DESCRIPTOR ; Tis unit covers te no6le!ge sills an! attitu!es an!values nee!e! to perform computer operations 6ic

inclu!es inputting accessing pro!ucing an! transferring!ata using te appropriate ar!6are an! soft6are


Italicized terms are ela5orate! in te Rangeof ?aria5les

1. lan an! prepare fortas to 5e un!ertaen

1.1. Requirements of tas are !etermine!1.2. *ppropriate hardwarean! software is selecte!

accor!ing to tas assigne! an! require! outcome1.3. Tas is planne! to ensure OH & S guidelinesan!

proce!ures are follo6e!

2. )nput !ata into computer 2.1. Data are entere! into te computer using

appropriate programAapplication in accor!ance 6itcompany proce!ures

2.2. *ccuracy of information is cece! an! informationis save! in accor!ance 6it stan!ar! operatingproce!ures

2.3. )nputte! !ata are store! in storage mediaaccor!ingto requirements

2.4. ;or is performe! 6itin ergonomic guidelines

3. *ccess informationusing computer

3.1. Correct programAapplication is selecte! 5ase! ono5 requirements

3.2. rogramAapplication containing te informationrequire! is accesse! accor!ing to companyproce!ures

3.3. Desktop iconsare correctly selecte! opene! an!close! for navigation purposes

3.4. -ey5oar! tecniques are carrie! out in line 6it ,H = requirements for safe use of ey5oar!s

4. ro!uceAoutput !atausing computer system

4.1. Entere! !ata are processe! using appropriatesoft6are comman!s

4.2. Data are printe! out as require! using computer

ar!6areAperiperal !evices in accor!ance 6itstan!ar! operating proce!ures4.3. $iles an! !ata are transferre! 5et6een compati5le

systems using computer soft6are ar!6areAperiperal !evices in accor!ance 6it stan!ar!operating proce!ures

#. "aintain computerequipment an! systems

#.1. =ystems for cleaning minor maintenancean!replacement of consuma5les are implemente!

#.2. roce!ures for ensuring security of !ata inclu!ingregular 5ac@ups an! virus cecs are implemente!in accor!ance 6it stan!ar! operating proce!ures

#.3. Basic file maintenance proce!ures are implemente!in line 6it te stan!ar! operating proce!ures



25/89

RANGE OF


26/89

E


27/89

UNIT OF COMPETENCY; PERFORM ORKPLACE AND SAFETY PRACTICES


UNIT DESCRIPTOR ; Tis unit of competency !eals 6it te no6le!ge sillsan! attitu!es in follo6ing ealt safety an! security

practices. )t inclu!es !ealing 6it emergency situationsan! maintaining safe personal presentation stan!ar!s.


Italicized items are ela5orate! on te Range of?aria5les

1. $ollo6 6orplaceproce!ures for ealtsafety an! security practices

1.1 Correct health+ safet! and securit!proceduresare follo6e! in line 6it legislationregulations an! enterprise proce!ures

1.2 ,reaches of ealt safety an! security

proce!ures are i!entifie! an! reporte! in line6it enterprise proce!ure

1.3 =uspicious 5eavior or unusual occurrence arereporte! in line 6it enterprise proce!ure

2. Deal 6it emergencysituations

2.1'mergenc!an! potential emergency situationsare recogni>e! an! appropriate action are taen6itin in!ivi!ual&s scope of responsi5ility

2.2Emergency proce!ures are follo6e! in line 6it

enterprise proce!ures

2.3*ssistance is sougt from colleagues to resolveor respon! to emergency situations

2.4Details of emergency situations are reporte! inline 6it enterprise proce!ures

3. "aintain safe personalpresentation stan!ar!s

3.1 =afe personal stan!ar!s are i!entifie! an!follo6e! in line 6it enterprise requirements



28/89


29/89

E


30/89

UNIT OF COMPETENCY; PRO


31/89

RANGE OF


32/89

E


33/89

CORE COMPETENCIES

UNIT OF COMPETENCY; CLEAN AND MAINTAIN KITC+EN PREMISES


UNIT DESCRIPTOR ; Tis unit !eals 6it te sills an! no6le!ge involve incleaning saniti>ing an! maintaining itcens equipmentan! utensils for foo! preparation an! storage incommercialAinstitutional itcens


Italicized terms are ela5orate! in te Range of ?aria5les

1. Clean saniti>e an!store equipment

1.1 Cemicals an! clean pota5le 6ater are selecte!an! use! for cleaning an!Aor saniti>ing itcen

e%uipmentutensils an! 6oring surfaces1.2 Equipment an!Aor utensils are cleane! an!Aor

saniti>e! safely using cleanApota5le 6ater an!accor!ing to manufacturer&s instructions

1.3 Clean equipment an! utensils are store! or stace!safely in te !esignate! place

1.4 #leaning e%uipment an! suppliesare use!safely in accor!ance 6it manufacturer&sinstructions

1.# Cleaning equipment are assem5le! an!!isassem5le! safely

1.% Cleaning equipment are store! safely in te!esignate! position an! area

2. Clean an! saniti>epremises

2.1 Cleaning sce!ules are follo6e! 5ase! onenterprise proce!ures

2.2 Cemicals an! equipment for cleaning an!Aorsaniti>ing are use! safely

2.3 ;alls floors selves an! 6oring surfaces arecleanedan!Aor saniti>e! 6itout causing !amageto ealt or property

2.4 $irst ai! proce!ures are follo6e! if an acci!entappens

3. Dispose of 6aste 3.1 ;astes are sorte! an! !ispose! accor!ing tosanitaryregulations enterprise practices an!stan!ar! proce!ures

3.2 Cleaning cemicals are !ispose! safely accor!ingto stan!ar! proce!ures



34/89

RANGE OF


35/89

Ee! all foo! preparation an!

presentation areas in accor!ance 6it foo! safetyan! occupational ealt an! safety regulations

1.2 Cleane! an! saniti>e! large an! smallequipmentAutensils commonly foun! in acommercialAinstitutional itcen

1.3 Demonstrate! saniti>ing proce!ures an! tecniques1.4 Dispose! 6astes accor!ing to sanitary regulations

enterprise practices an! stan!ar! proce!ures

2. Require! -no6le!ge 2.1 ?arious types an! uses of cemicals an!equipment for cleaning an! saniti>ing

2.2 ,ccupational ealt an! safety requirements for5en!ing lifting carrying an! using equipments

2.3 Logical an! time@efficient 6or flo6

2.4 Environmental@frien!ly pro!ucts an! practices inrelation to itcen cleaning

2.# =anitation an! cross@contamination issues relate! tofoo! an!ling an! preparation

3. Require! =ills 3.1 =aniti>ing an! !isinfecting proce!ures an!tecniques

3.2 8sing an! storing cleaning materials an! cemicals3.3 ;aste management an! !isposal proce!ures an!

practices

4. Resource

)mplications

Te follo6ing resources "8=T 5e provi!e!

4.1*ccess to fully equippe! commercialAinstitutionalitcen an! storage areas4.2*ccess to relevant cleaning materials an! equipment

for itcen areas


Competency may 5e assesse! troug9#.1 Direct o5servation of te can!i!ate 6ile cleaning a

itcen#.2 ;ritten or oral questions to test no6le!ge of

can!i!ate&s on cleaning materials an! equipmentan! issues

#.3 Revie6 of portfolios of evi!ence an! tir! party

6orplace report of on@te@o5 performance of tecan!i!ate



%.2 *ssessment activities are carrie! out troug anaccre!ite! assessment center



36/89

UNIT OF COMPETENCY ; PREPARE STOCKS: SAUCES AND SOUPS


UNIT DESCRIPTOR ; Tis unit !eals 6it te sills no6le!ge an! attitu!erequire! to prepare various stocs sauces an!

soups in a commercialAinstitutional itcen



1. repare stocsgla>es an!essences require!for menu items

1.1 )ngre!ients an! flavoring agents are use! accor!ingto stan!ar! recipes !efine! 5y te enterprise

1.2 ?ariety of stocks+ gla>es flavorings seasonings arepro!uce! accor!ing to enterprise stan!ar!s

2. repare soupsrequire! for

menu items

2.1 Correct ingre!ients are selecte! an! assem5le! toprepare soups inclu!ing stocs an! prepare!

garnises2.2 ?ariety of soups are prepare! accor!ing to enterprise

stan!ar!s2.3 Clarifying ticening agents an! convenience

pro!ucts are use! 6ere appropriate2.4 =oups are evaluate! for flavor color consistency

an! temperature relate! pro5lems are i!entifie! an!a!!resse!

2.# =oups are presente! at te rigt flavor colorconsistency an! temperature in clean service 6are6itout !rips an! using suita5le garnises an!accompaniments

3. repare saucesrequire! formenu items

3.1 ?ariety of ot an! col! saucesare prepare! fromclassical an! contemporary recipes 5ase! on terequire! menu items

3.2 Derivatives are ma!e from moter sauces3.3 ?ariety of thickening agents+seasonings and

flavoringsare use! appropriately2.% =auces are evaluate! for flavor color an!

consistency an! relate! pro5lems are i!entifie! an!

a!!resse!

4. =tore an!reconstitute stocssauces an! soups

4.1 =tocs sauces an! soups are store! correctly at terigt temperature to maintain optimum fresness an!quality

4.2 =tocs sauces an! soups are re@eate!Areconstitute! to appropriate stan!ar!s ofconsistency



37/89

RANGE OF


38/89

Eational sills an! team6or3.3 =afe 6or practices3.4 ;aste minimi>ation tecniques an! environment@

frien!ly practices on an!ling preparation an!!isposal of soups stocs an! sauces

3.# reparation of stocs sauces an! soups 6itintypical 6orplace con!itions inclu!ing 6oring6itin time constraints

4. Resource )mplications Te follo6ing resources "8=T 5e provi!e!4.1 *ccess to a fully@equippe! operational commercialAinstitutional itcen

4.2 *ccess to in!ustry@realistic ratios of itcen staff tocustomers

4.3 ?ariety of real suita5le ingre!ients for stocssauces an! soups

#. "eto!s of *ssessmentCompetency may 5e assesse! troug9#.1 Direct o5servation of te can!i!ate 6ile maing

stocs sauces an! soups#.2 Demonstration of sample !ises prepare! 5y te

can!i!ate#.3 ;ritten or oral questions to test can!i!ate&s

no6le!ge on sauces soups an! stocs#.4 Revie6 of portfolios of evi!ence an! tir! party

6orplace reports of on@te@o5 performance 5y tecan!i!ate e.g. menus




TR + C,,-ER /C )) 0*men!e! romulgate! 3%


39/89

UNIT OF COMPETENCY; PREPARE APPETI=ERS

UNIT CODE ; TRS51232>

UNIT DESCRIPTOR ; Tis unit !eals 6it te sills an! no6le!ge require! inpreparing an! presenting ot an! col! appeti>ers



1. erform "ise& enplace

1.1 Tools utensils an! equipment are cleane!saniti>e! an! prepare! 5ase! on te require! tass

1.2 )ngre!ients are i!entifie! correctly accor!ing tostan!ar! recipes or enterprise requirements

1.3 )ngre!ients are assem5le! accor!ing to correctsequence quality an! specifications require!

1.4 )ngre!ients are prepare! 5ase! on te require! forman! time frame

1.# $ro>en ingre!ients are ta6e! follo6ing enterpriseproce!ures.

1.% ;ere necessary ra6 ingre!ients are 6ase! 6itclean pota5le 6ater.

2. repare a range ofappeti>ers

2.1 Correct equipment are selecte! an! use! in tepro!uction of appeti>ers

2.2 .ppetizersare pro!uce! in accor!ance 6itenterprise stan!ar!s

2.3 la>es are correctly selecte! an! prepare! 6ererequire!

2.4 'uality trimmings an! oter leftovers are utili>e!6ere an! 6en appropriate

2.# *ppeti>ers are prepare! using sanitary practices2.% *ppeti>ers are taste! an! seasone! in accor!ance

6it te require! taste of te !ises2.( ;orplace safety an! ygienic proce!ures are

follo6e! accor!ing to enterprise an! legalrequirements

3. resent a range ofappeti>ers

3.1 *ppeti>ers are presente! attractively accor!ing toenterprise stan!ar!s

3.2 *ppeti>ers are presente! using sanitary practices

3.3 =uita5le plate are selecte! accor!ing to enterprisestan!ar!s3.4 actors in plating dishesare o5serve! in

presenting appeti>ers

4. =tore appeti>ers 4.1 'uality trimmings an! oter leftovers are utili>e!6ere an! 6en appropriate

4.2 *ppeti>ers are ept in appropriate con!itions 5ase!on enterprise proce!ures

4.3 Require! foo! storage containers are use! an!store! in proper temperatures to maintain fresnessquality an! taste

TR + C,,-ER /C )) 0*men!e! romulgate! 3(


40/89

RANGE OF


41/89

Eers from !ifferent

recipes an!1.2 repare! a variety of appeti>ers 6itin a specific

timeframes1.3 resente! appeti>ers attractively an! creatively1.4 =tore! appeti>ers in accor!ance 6it enterprise

stan!ar!s1.# $ollo6e! safety an! ygienic practices in an!ling

foo! tools an! equipment

2. Require! -no6le!gean!*ttitu!e

2.1 istorical !evelopment an! current tren!s in tepreparation an! presentation of appeti>ers

2.2 Common cooing terms on appeti>ers 6ic areuse! in te in!ustry

2.3 =afe 6or practices on using itcen equipments

an! tools2.4 rinciples an! practices of ygiene an! sanitary

practices2.# Logical an! time efficient 6or flo6

3. Require!=ills

3.1 *ttractive presentation tecniques for appeti>ers3.2 ;aste utili>ation minimi>ation tecniques an!

environmental consi!erations in specific relation toappeti>ers

3.3 reparation of !ises for customers 6itin typical6orplace time constraints

4. Resource)mplications Te follo6ing resources "8=T 5e provi!e!94.1 *ccess to a fully@equippe! an! commercially@realistic foo! preparation area 6it appropriatean! in!ustry@current equipment

4.2 * variety of suita5le ingre!ients for appeti>ers4.3 =ervice 6ares

#. "eto!s for*ssessment

Competency may 5e assesse! troug#.1 Direct o5servation of te can!i!ate 6ile preparing

appeti>ers#.2 ;ritten or oral questions to test no6le!ge on

appeti>ers an! foo! safety issues

#.3 Revie6 of portfolios of evi!ence an! tir! party6orplace reports of on@te@o5 performance 5yte can!i!ate




TR + C,,-ER /C )) 0*men!e! romulgate! 3F


42/89

UNIT OF COMPETENCY ; PREPARE SALADS AND DRESSINGS

UNIT CODE ; TRS51232>

UNIT DESCRIPTOR ; Tis unit !eals 6it te sills an! no6le!ge require!in preparing an! presenting sala!s an! !ressings



1. erform "ise enplace


1.2 )ngre!ients are i!entifie! correctly accor!ing tostan!ar! recipes recipe car!s or enterpriserequirements

1.3 )ngre!ients are assem5le! accor!ing to correctquantity type an! quality require!

1.4 )ngre!ients are prepare! 5ase! on te require! form

an! time frame1.# $ro>en ingre!ients are ta6e! follo6ing enterprise

proce!ures.1.% ;ere necessary ra6 ingre!ients are 6ase! 6it

clean pota5le 6ater.

2. repare a varietysala!s an!!ressings

2.1. 0ariet! of saladsare prepare! using fres0seasonal ingre!ients accor!ing to accepta5leenterprise stan!ar!s to ma7imi>e eating qualitiescaracteristics an! taste

2.2. 1ressingsare prepare! suita5le to eiterincorporate into or accompany sala!s

2.3. repare! sala!s a! !ressings are taste! an!seasone! in accor!ance 6it te require! taste

2.4. ;orplace safety an! ygienic proce!ures arefollo6e! accor!ing to enterprise an! legalrequirements

3. resent a variety ofsala!s an!!ressings

3.1. =uita5le plate are selecte! accor!ing to enterprisestan!ar!s

3.2. =ala!s are presente! attractively accor!ing to

enterprise stan!ar!s3.3. =ala!s an! !ressing are accompanie! 5ase! on

clients requirements3.4. =ala!s an! !ressings are presente! ygienically

logically an! sequentially 6itin te require!timeframe

4. =tore sala!s an!!ressings

4.1. =ala!s are ept in appropriate con!itions 5ase! onenterprise proce!ures

4.2. Require! containers are use! an! store! in propertemperature to maintain fresness quality an! taste

TR + C,,-ER /C )) 0*men!e! romulgate! 4:


43/89

RANGE OF


44/89

Eation tecniques an! environmentalconsi!erations in specific relation to sala!s an!

!ressings3.3 reparation of !ises for customers 6itin typical6orplace time constraints

4. Resource )mplications Te follo6ing resources "8=T 5e provi!e!94.1. *ccess to a fully@equippe! an! commercially@

realistic foo! preparation area 6it appropriatean! in!ustry@current equipment

4.2. * variety of suita5le ingre!ients for sala!s an!!ressings

4.3. =ervice 6ares#. "eto!s for

*ssessmentCompetency may 5e assesse! troug#.1 Direct o5servation of te can!i!ate 6ile

preparing sala!s an! !ressings#.2 ;ritten or oral questions to test no6le!ge on

commo!ity an! foo! safety issues#.3 Revie6 of portfolios of evi!ence an! tir! party

6orplace reports of on@te@o5 performance 5yte can!i!ate






45/89

UNIT OF COMPETENCY; PREPARE SANDIC+ES


UNIT DESCRIPTOR ; Tis unit !eals 6it te sills an! no6le!ge require! inpreparing an! presenting san!6ices


Italicized terms are ela5orate! in te Range of ?aria5les1. erform mise@en

@place1.1 Tools utensils an! equipment are cleane!

saniti>e! an! prepare! 5ase! on te require! tass1.2 )ngre!ients are i!entifie! correctly accor!ing to

stan!ar! recipes recipe car!s or enterpriserequirements




1.% ;ere necessary ra6 ingre!ients are 6ase! 6itclean pota5le 6ater

2. repare a variety ofsan!6ices

2.1. ?ariety of sandwichesare prepare! 5ase! onappropriate techni%ues

2.2. =uita5le 5ases are selecte! from a range of 5rea!types

2.3. =an!6ices are pro!uce! using correct ingre!ientsto an accepta5le enterprise stan!ar!

2.4. *ppropriate equipment are selecte! an! use! fortoasting an! eating accor!ing to enterprise

proce!ures an! manufacturer&s manual2.#. =an!6ices are prepare! logically an! sequentially6itin te require! time frame an!Aor accor!ing tocustomer&s request

2.%. ;orplace safety an! ygienic proce!ures arefollo6e! accor!ing to enterprise an! legalrequirements

3. resent a variety ofsan!6ices

3.1 =an!6ices are pro!uce! using correct ingre!ientsto an accepta5le enterprise stan!ar!

3.2 =an!6ices are presente! ygienically logicallyan! sequentially 6itin te require! timeframe

3.3 =an!6ices are presente! attractively usingsuita5le garnises con!iments an! service 6ares

3.4 $actors in plating are o5serve! in presentingsan!6ices

4. =tore san!6ices 4.1. 'uality trimmings an! oter leftovers are utili>e!6ere an! 6en appropriate

4.2. =an!6ices arestore! ygienically at te propertemperature consi!ering te factors specifie! 5yte enterprise

4.3. =an!6ices are ept in appropriate con!itions tomaintain fresness an! quality



46/89

RANGE OF


47/89

Eational sills an! team6or

3.4 ;aste minimi>ation tecniques3.# reparation of multiple types of san!6ices un!ertime constraints

4. Resource )mplications Te follo6ing resources "8=T 5e provi!e!94.1 *ccess to a fully@equippe! commercially@realistic

foo! preparation area for san!6ic pro!uction4.2 Real ingre!ients for san!6ices an! service 6ares

#. "eto!s of *ssessmentCompetency may 5e assesse! troug 9#.1 Direct o5servation of te can!i!ate 6ile maing

san!6ices an! preparing fillings#.2 ;ritten an! oral questions to test can!i!ate&s

no6le!ge on appropriate foo! com5inations forsan!6ices an! ygienic foo! an!lingrequirements

#.3 Revie6 of portfolios of evi!ence an! tir! party6orplace reports of on@te@o5 performance 5y tecan!i!ate



%.2 *ssessment activities are carrie! out in anaccre!ite! assessment center



48/89

UNIT OF COMPETENCY ; PREPARE MEAT DIS+ES


UNIT DESCRIPTOR ; Tis unit !eals 6it te no6le!ge sills an! attitu!ein selecting preparing cooing an! storing meats.




1.1 Tools+ utensils and e%uipment are cleane!saniti>e! an! prepare! 5ase! on te require! tass




1.# $ro>en ingre!ients are ta6e! follo6ing enterpriseproce!ures.1.% ;ere necessary ra6 ingre!ients are 6ase! 6it

clean pota5le 6ater.2. Coo meat cuts for

service2.1. *ppropriate cooking methodsare i!entifie! an!

use! for cooing2.2. * variety of portione! meat cuts are cooe! in

accor!ance to stan!ar! recipe specifications2.3. * variety of offaldishesare cooe! accor!ing to

stan!ar! recipes2.4. "eats are carve! using te appropriate tools an!

tecniques

2.#. )ngre!ients are a!uste! to meet special requests ofcustomers2.%. Cooe! !ises are taste! an! seasone! in

accor!ance 6it te require! taste of te !ises2.(. ;orplace safety an! ygienic proce!ures are


3. resent meat cutsfor service

3.1 "eat !ises are presente! attractively accor!ing toclassical cultural an! enterprise stan!ar!s

3.2 "eat !ises are presente! ygienically logically an!sequentially 6itin te require! timeframe

3.3 =uita5le plate are selecte! accor!ing to enterprisestan!ar!s

3.4 $actors in plating !ises are o5serve! in presentingmeat !ises

4. =tore meat 4.1 'uality trimmings an! oter leftovers are utili>e!6ere an! 6en appropriate

4.2 $res an! cryovac@pace! meat are store! correctlyaccor!ing to ealt regulations

4.3 Require! containers are use! an! store! in propertemperature to maintain fresness quality an! taste

4.4 "eat is store! in accor!ance 6it $)$, operatingproce!ures an! storage of meat requirements

TR + C,,-ER /C )) 0*men!e! romulgate! 4%


49/89

RANGE OF


50/89

E


51/89

UNIT OF COMPETENCY ; PREPARE


52/89

RANGE OF


53/89

Eational sills an! team6or3.3 ;aste minimi>ation tecniques an! environmental

consi!erations in specific relation to vegeta5les

4. Resource )mplications

Te follo6ing resources "8=T 5e provi!e!94.1 *ccess to a fully@equippe! operational

commercialAinstitutional itcen 0inclu!ing in!ustry@current equipment

4.2 RealARelevant ingre!ients an! service 6ares

#. "eto!s of *ssessmentCompetency may 5e assesse! troug 9#.1 Direct o5servation of te can!i!ate 6ile preparing

!ises#.2 ortfolio Report lie sampling of !ises cooe! 5y

te can!i!ate#.3 ;ritten or oral questions to test can!i!ate&s

no6le!ge on appropriate cooing meto!s forvarious commo!ities an! safety issues





TR + C,,-ER /C )) 0*men!e! romulgate! #1


54/89

UNIT OF COMPETENCY ; PREPARE EGG DIS+ES


UNIT DESCRIPTOR ; Tis unit !eals 6it te sills no6le!ge an!attitu!e require! to coo present an! store various

egg !ises.


Italicizedterms are ela5orate! in te Range of ?aria5les








2. repare an! cooegg !ises

2.1 ?ariety of egg dishesare prepare! accor!ing tostan!ar! recipes using a range of cookingmethods

2.2 'ggs are cooe! 5ase! on clients requirements2.3 =auces an! accompaniments specific to egg

preparations are selecte! an! prepare!2.4 Cooe! !ises are taste! an! seasone! in

accor!ance 6it te require! taste of te !ises2.# ;orplace safety an! ygienic proce!ures are


3. resent egg !ises 3.1 =uita5le plates are selecte! accor!ing to enterprisestan!ar!s

3.2 Eggs are presente! ygienically an! attractivelyusing suita5le garnises an! si!e !ises

sequentially 6itin te require! timeframe3.3 $actors in plating !ises are o5serve! in presentingegg !ises

4. =tore egg !ises 4.1 $res an! processe! eggs are store! at te correcttemperature

4.2 ,ptimum fresness an! quality are maintaine! inaccor!ance 6it enterprise storing tecniques an!proce!ures


4.4 Egg is store! in accor!ance 6it $)$, operating

proce!ures an! storage of egg requirements

TR + C,,-ER /C )) 0*men!e! romulgate! #2


55/89

RANGE OF


56/89


57/89

UNIT OF COMPETENCY ; PREPARE STARC+ DIS+ES


UNIT DESCRIPTOR ; Tis unit !eals 6it te sills no6le!ge an!attitu!e require! to coo present an! store

starc !ises suc as pasta an! noo!les.










2. repare starc!ises

2.1 ?ariety of starch products are selecte! an!prepare! accor!ing to enterprise recipes

2.2 ,ptimum quality is ensure! using appropriatecooing meto!s

2.3 =auces an! accompaniments appropriate to starcpro!ucts are selecte!

2.4 Cooe! !ises are taste! an! seasone! inaccor!ance 6it te require! taste of te !ises

2.# ;orplace safety an! ygienic proce!ures arefollo6e! accor!ing to enterprise an! legislate!requirements

3. resent =tarc!ises

3.1 =uita5le plate are selecte! accor!ing to enterprisestan!ar!s

3.2 =tarc !ises are presente! ygienically an!attractively using suita5le garnises an! si!e !ises

3.3 $actors in plating !ises are o5serve! in presentingstarc !ises

4. =tore =tarc !ises 4.1. =tarc are store! at te correct temperature4.2. ,ptimum fresness an! quality is maintaine! in

accor!ance 6it enterprise storing tecniques an!proce!ures

4.3. 'uality trimmings an! oter leftovers are utili>e!6ere an! 6en appropriate

4.4. =tarc is store! in accor!ance 6it $)$, operatingproce!ures an! storage of starc requirements

TR + C,,-ER /C )) 0*men!e! romulgate! ##


58/89

RANGE OF


59/89

Eational sills an! team6or3.3 ;aste minimi>ation tecniques an! environmentalconsi!erations in specific relation to starc !ises

4. Resource )mplications

Te follo6ing resources "8=T 5e provi!e!94.1 *ccess to a fully@equippe! operational


4.2 RealARelevant ingre!ients4.3 =ervice 6are


Competency may 5e assesse! troug 9#.1 Direct o5servation of te can!i!ate 6ile preparing

!ises#.2 ;ritten or oral questions to test can!i!ate&s

no6le!ge on appropriate cooing meto!s forvarious commo!ities an! safety issues





TR + C,,-ER /C )) 0*men!e! romulgate! #(


60/89

UNIT OF COMPETENCY ; PREPARE POULTRY AND GAME DIS+ES


UNIT DESCRIPTOR ; Tis unit !eals 6it te no6le!ge sills an!

attitu!e require! in selecting preparing cooingplatingApresenting an! storing poultry an! game.



1. erform mise enplace


1.2 )ngre!ients are i!entifie! accor!ing to stan!ar!recipes recipe car! or enterprise requirements

1.3 )ngre!ients are assem5le! accor!ing to quantitytype an! quality require!


1.# $oultr! and game are prepare! 5ase! on itsenterprise poultry an! gamepreparationtechni%ues

1.% $ro>en poultry an! game are ta6e! in accor!ance6it enterprise ta6ing proce!ures

1.( $ro>en ingre!ients are ta6e! follo6ing enterpriseproce!ures.

1.< ;ere necessary ra6 ingre!ients are 6ase! 6itclean pota5le 6ater.

2. Coo poultry an!

game !ises

2.1 oultry an! game are an!le! efficiently an!

ygienically to minimi>e ris of foo! spoilage an!cross@contamination

2.2 $oultr! and game dishesare cooe! accor!ing toenterprise stan!ar! recipes an! appropriate#ooking methods

2.3 Cooe! !ises are taste! an! seasone! inaccor!ance 6it te require! taste of te !ises

3. lateApresentpoultry an! game!ises

3.1 =ervice 6ares are selecte! in accor!ance 6it typeof poultry an! game !ises

3.2 oultry an! game is plate!Apresente! using suita5lesauces garnises an! accompaniments

3.3 oultry !ises are presente! ygienically logicallyan! sequentially 6itin te require! timeframe3.4 actors in plating dishesare o5serve! in

presenting poultry an! game !ises..

4. =tore poultry an!game

4.1 oultry an! game are store! ensuring storagecon!itions an! optimal temperature are maintaine!


TR + C,,-ER /C )) 0*men!e! romulgate! #


61/89

RANGE OF


62/89

E


63/89

UNIT OF COMPETENCY; PREPARE SEAFOOD DIS+ES


UNIT DESCRIPTOR ; Tis unit !eals 6it te no6le!ge sills an! attitu!erequire! in selecting preparing presenting an! storing

seafoo! in a commercial itcen or catering operation.







1.4 )ngre!ients are prepare! 5ase! on te require!form an! time frame



2. an!le fis an!seafoo!

2.1 eafoodis selecte! accor!ing to quality

2.2 =eafoo! are an!le! ygienically in accor!ance

6it enterprise an!ling an! storing tecniques2.3 $ro>en seafoo! are ta6e! correctly to ensure

ma7imum quality an! to retain teir nutrients

3. Coo fis an!sellfis

3.1 ishis cleane! gutte! an! fillete! correctly an!efficiently accor!ing to enterprise stan!ar!s

3.2 =ellfis an! oter types of seafoo! are cleane!an! prepare! correctly an! in accor!ance 6itenterprise stan!ar!s

3.3 =eafoo! !ises is cooe! accor!ing to enterprisestan!ar!s using a variet! of cooking methods

3.4 $is an! sellfis 5y@pro!ucts are use!appropriately for a variety of !ises an! menuitems

3.# Cooe! !ises are taste! an! seasone! inaccor!ance 6it te require! taste of te !ises

3.% ;orplace safety an! ygienic proce!ures arefollo6e! accor!ing to enterprise an! legislate!requirements

TR + C,,-ER /C )) 0*men!e! romulgate! %1


64/89



4. lateAresent fisan! seafoo!

4.1. =eafoo! !ises are presente! ygienicallylogically an! sequentially 6itin te require!timeframe

4.2. $is an! seafoo! is prepare! an! presente! forservice in accor!ance to enterprise stan!ar!s

4.3. =uita5le sauces an! !ips are prepare! accor!ingto stan!ar! recipes an! as require! to accompanyseafoo! menu items

4.4. resentations an! garnising tecniques areselecte! an! use! accor!ing to recipes an!enterprise stan!ar!s

4.#. =ervices are carrie! out accor!ing to enterprisemeto!s an! stan!ar!s

4.%. $actors in plating !ises are o5serve! inpresenting seafoo! !ises

#. =tore fis an!seafoo!

#.1. 'uality trimmings an! oter leftovers are utili>e!6ere an! 6en appropriate =eafoo! are store!ygienically in accor!ance 6it enterprise an!lingan! storing tecniques

#.2. ;ere applica5le !ate stamps an! co!es arecece! to ensure quality control

#.3. =eafoo! is store! in accor!ance 6it $)$,operating proce!ures an! storage of seafoo!requirements.



65/89

RANGE OF


66/89

Eation tecniques an! environmentalconsi!erations in relation to seafoo!4. Resource

)mplicationsTe follo6ing resources "8=T 5e provi!e!94.1 *ccess to a fully@equippe! operational


4.2 RealARelevant ingre!ients4.3 =eafoo!4.4 =ervice 6ares


Competency may 5e assesse! troug 9#.1 Direct o5servation of te can!i!ate 6ile preparing

an! cooing fis an! seafoo!#.2 ;ritten or oral questions to test can!i!ate&s

no6le!ge on storage issues relate! to fis an!seafoo!







67/89

UNIT OF COMPETENCY; PREPARE DESSERTS


UNIT DESCRIPTOR ; Tis unit !eals 6it no6le!ge sills an! attitu!es in tepreparation of a range of ot col! an! fro>en !esserts.







1.4 )ngre!ients are prepare! 5ase! on te require!form an! time frame

1.# )ngre!ients are selecte! measure! an! 6eige!accor!ing to recipe requirements

1.% *ppropriate e%uipmentare selecte! an! use! inaccor!ance 6it manufacturers& manual

1.( $ro>en ingre!ients are ta6e! follo6ing enterpriseproce!ures.

1.< ;ere necessary ra6 ingre!ients are 6ase! 6itclean pota5le 6ater.

2. repare !essertsan! s6eet sauces

2.1 =tan!ar! or enterprise recipes are use! to pro!ucea variety of ot col! an! fro>en dessertsappropriate for a variety of menus

2.2 Range of sweetsaucesare pro!uce! to a !esire!consistency an! flavor

2.3 repare! !esserts an! s6eets are taste! inaccor!ance 6it te require! taste

2.4 ;orplace safety an! ygienic proce!ures arefollo6e! accor!ing to enterprise an! legislate!requirements

3. lateAresent!esserts

3.1 Desserts are presente! ygienically logically an!sequentially 6itin te require! timeframe

3.2 Desserts are !ecorate! creatively3.3 $actors in plating !ises are o5serve! in presenting

!esserts3.4 Desserts are portione! accor!ing to enterprise

stan!ar!s

3.# Desserts are presente! in accor!ance 6itenterprise presentation tecniques3.% *ccompaniments garnises an! !ecorations are

use! to enance taste te7ture an! 5alance4. =tore !esserts 4.1 'uality trimmings an! oter leftovers are utili>e!

6ere an! 6en appropriate4.2 Desserts are store! at te appropriate temperature

an! un!er te correct con!itions to maintain qualityfresness an! customer appeal

4.3 =uita5le pacaging are selecte! an! use! topreserve taste appearance an! tastingcaracteristics

4.4 =6eet sauces are store! to retain !esire! qualityan! caracteristics

4.# Dessert is store! in accor!ance 6it $)$, operatingproce!ures an! storage of !essert requirements

TR + C,,-ER /C )) 0*men!e! romulgate! %#


68/89

RANGE OF ers1.< =teamer1.F ;eiging scales1.1: Cooing equipment

2. Desserts "ay inclu!e 5ut are not limite! to9

2.1 u!!ing pies tarts flans fritters2.2 Custar! creams2.3 repare! fruit2.4 "ousse2.# Repes2.% =or5et ice cream parfait2.( 'uic 5rea!2.< Cooies

3. =6eet sauces "ay inclu!e 5ut are not limite! to93.1 =ugar syrups3.2 $ruit syrups3.3 $ruit purees sauces an! coulis3.4 Cocolate@5ase! sauces3.# Custar!s an! crKmes3.( $lavore! 5utters an! creams

4. =uita5le ticeningagents for s6eetsauces

"ay inclu!e 5ut are not limite! to94.1 Corn starc arro6root potato starc4.2 "o!ifie! starc4.3 Liason

4.4 elatin

TR + C,,-ER /C )) 0*men!e! romulgate! %%


69/89

Een pro!ucts an! equipment3. Require!

=ills

3.1 ,rgani>ational sills an! team6or

3.2 =torage of s6eets an! !esserts teir ingre!ientsparticularly !airy pro!ucts3.3 Costing yiel! testing portion control of !esserts3.4 ;aste minimi>ation tecniques an! environmental

consi!erations relate! to !esserts4. Resource

)mplicationsTe follo6ing resources "8=T 5e provi!e!94.1 *ccess to a 6i!e range of suita5le ingre!ients for

maing a variety of !esserts an! s6eets4.2 *ccess to a fully@equippe! operational

commercialAinstitutional itcen for maing !essertsan! s6eets


Competency may 5e assesse! troug9#.1 Direct o5servation of te can!i!ate 6ile maing

an! presenting !esserts#.2 =ampling of !esserts ma!e 5y te can!i!ate#.3 ;ritten or oral questions to test can!i!ate&s

no6le!ge on cooing terms relate! to !esserts an!s6eets

#.4 Revie6 of portfolio of evi!ence an! tir! party6orplace reports of on@te@o5 performance 5y tecan!i!ate




TR + C,,-ER /C )) 0*men!e! romulgate! %(


70/89

UNIT OF COMPETENCY ; PACKAGE PREPARED FOOD


UNIT DESCRIPTOR ; Tis unit !eals 6it te no6le!ge sills an!attitu!es in pacaging of prepare! foo!stuffs for

transportation.



1. =elect pacagingmaterials

1.1. $oo! requirements of client an! user are metprior topackagingin accor!ance 6it teenterprise stan!ar! follo6ing te criteria forpackaging

1.2. 'ualities of pacaging materials are selecte! inaccor!ance enterprise stan!ar!s

2. acage foo! 2.1$oo! is pacage! in compliance 6it sanitaryoccupational ealt an! safety an! local ealtregulations requirements

2.2'nvironmental re%uirements for food packagingarea is o5serve!

2.3*ppropriate pacaging proce!ures are a!opte!accor!ing to enterprise specifications

2.4$oo! la5ele! accor!ing to in!ustry stan!ar!s

TR + C,,-ER /C )) 0*men!e! romulgate! %


71/89


72/89

E


73/89

SECTION 3 TRAINING STANDARDS

Tese gui!elines are set to provi!e te Tecnical an! ?ocational E!ucationan! Training 0T?ET provi!ers 6it information an! oter important requirements toconsi!er 6en !esigning training programs COOKERY NC II.

Tey inclu!e information on curriculum !esign training !elivery trainee entryrequirements tools an! equipment training facilities an! trainers qualificationsamong oters.

31 CURRICULUM DESIGN

C!"#%' T$),'; COOKERY NC L'',; NC II

N!&$., T#$.$.9 D"#)$!.9 18 +#% *B%$( 18+#%*C!&&!.

280 +#% *C!#'

C!"#%' D'%(#$)$!.;

Te COOKERY NC II'ualification consists of competencies tat a personmust acieve to clean itcen areas cooAprepare ot col! meals an! !esserts forguests in various foo! an! 5everage service facilities

BASIC COMPETENCIES

U.$) ! C!&')'.( L'#.$.9 O")(!&'% M')!/!,!9A%%'%%&'.)

A#!(1. articipate in6orplacecommunication

1.1 ,5tain an!convey6orplaceinformation

1.2 Completerelevant 6orrelate!!ocuments

1.3 articipate in6orplace

meeting an!!iscussion

roupDiscussion

)nteraction

Demonstration

,5servation

)ntervie6sA

'uestioning

2. ;or in a teamenvironment

2.1 Descri5e an!i!entify team rolean! responsi5ilityin a team

2.2 Descri5e 6oras a teammem5er

Discussion)nteraction

Demonstration

,5servation

)ntervie6sA

'uestioning

TR + C,,-ER /C )) 0*men!e! romulgate! (1


74/89

U.$) ! C!&')'.( L'#.$.9 O")(!&'% M')!/!,!9A%%'%%&'.)

A#!(

3. ractice careerprofessionalism

3.1 )ntegratepersonalo5ectives 6itorgani>ationalgoals

3.2 =et an! meet6or priorities

3.3 "aintainprofessionalgro6t an!!evelopment

Discussion)nteraction

Demonstration

,5servation

)ntervie6sAquestioning

4. racticeoccupational ealt

an! safety

4.1 Evaluate a>ar!an! riss

4.2 Control a>ar!san! riss

4.3 "aintainoccupationalealt an!safetya6areness

Discussionlant tour

=ymposium

,5servation

)ntervie6

COMMON COMPETENCIES

U.$) !C!&')'.(

L'#.$.9 O")(!&'% M')!/!,!9 A%%'%%&'.)A#!(

1. Develop an!up!ate in!ustryno6le!ge

1.1 )!entify an! accessey sources ofinformation on tein!ustry

1.2 *ccess apply an!sare in!ustryinformation

1.3 8p!ate continuouslyrelevant in!ustryno6le!ge

Lectureroup Discussion)n!ivi!ualAroup*ssignment

)ntervie6sA'uestioning

)n!ivi!ualArouproect orReport

2. ,5serve6orplaceygieneproce!ures

2.1 ractice personalgrooming an!ygiene

2.2 ractice safe an!ygienic an!lingstorage an!!isposal of foo!5everage an!materials

LectureDemonstrationRole@play

Demonstration;rittenE7amination




75/89

U.$) !C!&')'.(

L'#.$.9 O")(!&'% M')!/!,!9A%%'%%&'.)

A#!(

3. erformcomputeroperations

3.1 )!entify an! e7plainte functionsgeneral features an!capa5ilities of 5otar!6are an!soft6are

3.2 repare an! useappropriatear!6are an!soft6are accor!ingto tas requirement

3.3 8se appropriate!evices an!

proce!ures totransfer filesA!ata3.4 ro!uce accurate

an! complete !ataaccor!ing to terequirements

3.# "aintain computersystem

Lectureroup DiscussionTutorial or self@pace


Demonstration,5servation

4. erform6orplace an!safety practices

4.1 ractice 6orplacesafety security an!ygiene systems

processes an!operations

4.2 Respon!appropriately tofaults pro5lemsan! emergencysituations in line6it enterprisegui!elines

4.3 "aintain safepersonal

presentationstan!ar!s

LectureDemonstrationRole@play

=imulation

Demonstration)ntervie6sA'uestioning

;rittenE7amination



76/89

U.$) !C!&')'.(

L'#.$.9 O")(!&'% M')!/!,!9A%%'%%&'.)

A#!(

#. rovi!eeffectivecustomerservice

#.1 *pply effectivever5al an! non@ver5alcommunicationsills to respon! tocustomer nee!s

#.2 rovi!e promptan! quality serviceto customer

#.3 an!le queriespromptly an!correctly in line 6itenterprise

proce!ures#.4 an!le customercomplaintsevaluation an!recommen!ations

#.# rovi!e prompt an!quality service tocustomer

#.% an!le queriespromptly an!correctly in line 6it

enterpriseproce!ures

#.( an!le customercomplaintsevaluation an!recommen!ations

LectureDemonstrationRole@play=imulation

Demonstration)ntervie6sA'uestioning

,5servation

CORE COMPETENCIES

U.$) !

C!&')'.( L'#.$.9 O")(!&'% M')!/!,!9

A%%'%%&'.)

A#!(

1. Clean an!maintainitcenpremises

1.1 Clean saniti>e an!store equipment

1.2 Clean an! saniti>epremises

1.3 Dispose of 6aste

DiscussionADemonstration

?i!eo vie6ing

;ritten

E7amination

Demonstration

,5servation in

6orplace ,T



77/89

U.$) !C!&')'.(

L'#.$.9 O")(!&'% M')!/!,!9A%%'%%&'.)

A#!(

2. repare stocssauces an!soups

2.1 repare stocsgla>es an!essences require!for menu items

2.2 repare soupsrequire! for menuitems

2.3 repare saucesrequire! for menuitems

2.4 =tore an!reconstitutestocs sauces an!

soups

DiscussionADemonstration?i!eo vie6ing

;ritten

e7amination

Demonstration ,5servation in

6orplace ,T

3. repareappeti>ers

3.1 erform "ise& enplace

3.2 repare a rangeof appeti>ers

3.3 resent a range ofappeti>ers

3.4 =tore appeti>ers


;ritten

e7amination

Demonstration

,5servation in

6orplace ,T

4. repare sala!san! !ressings

4.1 erform "ise enplace

4.2 repare a varietysala!s an!!ressings

4.3 resent a varietyof sala!s an!!ressings

4.4 =tore sala!s an!!ressings


;ritten

e7amination


6orplace ,T

#. reparesan!6ices

#.1 erform "ise enplace

#.2 repare a variety

of san!6ices#.3 resent a varietyof san!6ices

#.4 =tore san!6ices

DiscussionADemonstration

?i!eo vie6ing

;ritten

e7amination

Demonstration

,5servation in

6orplace ,T

%. repare meat!ises

%.1 erform "ise enplace

%.2 Coo meat cuts forservice

%.3 resent meat cutsfor service

%.4 =tore meat


;ritten

e7amination

Demonstration

,5servation in

6orplace ,T

TR + C,,-ER /C )) 0*men!e! romulgate! (#


78/89

U.$) !C!&')'.(

L'#.$.9 O")(!&'% M')!/!,!9A%%'%%&'.)

A#!(

(. reparevegeta5les!ises

(.1 erform "ise enplace

(.2 repare vegeta5le!ises

(.3 resent vegeta5le!ises

(.4 =tore vegeta5les!ises


;ritten

e7amination


6orplace ,T


79/89

U.$) !C!&')'.(

L'#.$.9 O")(!&'% M')!/!,!9A%%'%%&'.)

A#!(

13.acageprepare! foo!

13.1 =elect pacagingmaterials

13.2 acage foo!


;ritten

e7amination

Demonstration

,5servation in

6orplace ,T

TRAINING DELIe! an! self@pace!I

Training is 5ase! on 6or tat must 5e performe!I

Training materials are !irectly relate! to te competency

stan!ar!s an! te curriculum mo!ulesI

*ssessment is 5ase! in te collection of evi!ence of te

performance of 6or to te in!ustry require! stan!ar!I

Training is 5ase! 5ot on an! off@te@o5 componentsI

*llo6s for recognition of prior learning 0RL or current

competenciesI

Training allo6s for multiple entry an! e7itI an!

*pprove! training programs are /ationally *ccre!ite!

Te competency@5ase! T?ET system recogni>es various types of!elivery mo!es 5ot on an! off@te@o5 as long as te learning is !riven5y te competency stan!ar!s specifie! 5y te in!ustry. Te follo6ingtraining mo!alities may 5e a!opte! 6en !esigning training programs9

Te !uali>e! mo!e of training !elivery is preferre! an!

recommen!e!. Tus programs 6oul! contain 5ot in@scoolan! in@in!ustry training or fiel!6or components. Details can5e referre! to te Dual Training =ystem 0DT= )mplementingRules an! Regulations

"o!ularAself@pace! learning is a competency@5ase! training

mo!ality 6erein te trainee is allo6e! to progress at is o6npace. Te trainer ust facilitates te training !elivery

eer teacingAmentoring is a training mo!ality 6erein fast

learners are given te opportunity to assist te slo6 learners

=upervise! in!ustry training or on@te@o5 training is an

approac in training !esigne! to enance te no6le!ge an!sills of te trainee troug actual e7perience in te 6orplaceto acquire specific competencies prescri5e! in te trainingregulations

TR + C,,-ER /C )) 0*men!e! romulgate! ((


80/89

Distance learning is a formal e!ucation process in 6ic

maority of te instruction occurs 6en te stu!ents an!instructor are not in te same place. Distance learning mayemploy correspon!ence stu!y au!io vi!eo or computer

tecnologies

33 TRAINEE ENTRY REQUIREMENTS

Trainees or stu!ents 6ising to gain entry into tis coursesoul! possess te follo6ing requirements9

can communicate 5ot in oral an! 6rittenI

pysically an! mentally fitI

6it goo! moral caracterI an!

can perform 5asic matematical computation

Tis list !oes not inclu!e specific institutional requirements sucas '/"()$!., ))$.&'.): #!#$)' !#? '@'#$'.(': ./!)'#s tat may 5e require! of te trainees 5y te scool or trainingcenter !elivering te T?ET program.

34 LIST OF TOOLS AND EQUIPMENT

COOKERY NC II

Recommen!e! list of tools equipment an! materials for tetraining of a ma7imum of 2# trainees for C,,-ER /C )) are asfollo6s9

TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT

1".$)

Electric fan Beef

1:

pcs

Cef&s nife3

unit

$irst ai! ca5inetor

er

CD&s

3pcs

=oup La!le < o>2

unitReac@in refrigerator

?i!eo tapes

2pcs

=oup La!le 12 o>4

unit

4 5urner gas range6A oven ictures

tr cookery nc ii.doc chat

Documents