Commercial Cooking NC II

TRAINING REGULATIONS

COMMERCIAL COOKING NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TR - COMMERCIAL COOKING NC II

Promulgated March 2005

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS TOURISM SECTOR (HOTEL AND RESTAURANT) COMMERCIAL COOKING NC II Page No.

SECTION 1

COMMERCIAL COOKING NC II QUALIFICATION

SECTION 2

COMPETENCY STANDARDS   

SECTION 3

3 - 17 18 - 35 36 - 100

TRAINING STANDARDS 3.1 3.2 3.3 3.4 3.5 3.6 3.7

SECTION 4

Basic Competencies Common Competencies Core Competencies

1- 2

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

101 - 113 114 - 115 115 115 - 118 119 119 119

NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

120 - 121

COMPETENCY MAP

122

DEFINITION OF TERMS

123 - 124

ACKNOWLEDGEMENTS

125 - 126

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TRAINING REGULATIONS FOR COMMERCIAL COOKING NC II SECTION 1

COMMERCIAL COOKING NC II QUALIFICATION

The COMMERCIAL COOKING NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook hot and cold meals, and prepare, portion and plate meat/food to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises. 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 TRS311202 TRS311203 TRS311204 TRS311205

Develop and update industry knowledge Observe workplace hygiene procedures Perform computer operations Perform workplace and safety practices Provide effective customer service

CODE NO.

CORE COMPETENCIES

TRS512328 TRS512325 TRS512338 TRS512327 TRS512331 TRS512339 TRS512329 TRS512330 TRS512332 TRS512333

Clean and maintain kitchen premises Organize and prepare food Select, prepare and cook meat Receive and store kitchen supplies Prepare stocks, sauces and soups Prepare cook and serve food for menus Prepare appetizers and salads Prepare sandwiches Prepare vegetables, fruits, eggs and starch products Prepare and cook poultry and game

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TRS512337 TRS512334 TRS512335 TRS741336 TRS512326 TRS512340

Prepare and portion controlled meat cuts Prepare and cook seafood Prepare hot and cold desserts Prepare pastry, cakes, and yeast-based products Present food Package prepared foodstuffs

A person who has achieved this Qualification is competent to be employed in

any of the following positions: 

Commis



Pastry Cook



Hot-Kitchen Cook



Pantry Worker/Cold-Kitchen Cook

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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 COMMERCIAL COOKING 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

1. Obtain and convey workplace information

2. Participate in workplace meetings and discussions

Italicized terms are elaborated in the Range of Variables

1.1 Specific and relevant information is accessed from appropriate sources 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 2.1 Team meetings are attended on time 2.2 Own opinions are clearly expressed and those of others are listened to without interruption 2.3 Meeting inputs are consistent with the meeting purpose and established protocols 2.4 Workplace interactions are conducted in a courteous manner 2.5 Questions about simple routine workplace procedures and maters concerning working conditions of employment are asked and 3

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responded to 2.6 Meetings outcomes are interpreted and implemented

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ELEMENT 3. Complete relevant work related documents

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

3.1 Range of forms relating to conditions of employment are completed accurately and legibly 3.2 Workplace data is recorded on standard workplace forms and documents 3.3 Basic mathematical processes are used for routine calculations 3.4 Errors in recording information on forms/ documents are identified and properly acted upon 3.5 Reporting requirements to supervisor are completed according to organizational guidelines

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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

2.1.

Memorandum

2.2.

Circular

2.3.

Notice

2.4.

Information discussion

2.5.

Follow-up or verbal instructions

2.6.

Face to face communication

3.1.

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

6.1.

Observing meeting

6.2.

Compliance with meeting decisions

6.3.

Obeying meeting instructions

2. Medium

3. Storage

6. Protocols

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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. Made use of relevant terms as an aid to transfer information effectively 1.4. 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

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

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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.

:

PERFORMANCE CRITERIA

ELEMENT 1. Describe team role and scope

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.

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RANGE OF VARIABLES VARIABLE 1. Role and objective of team

2. Sources of information

3. Workplace context

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

2.1.

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

3.1.

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

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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. Conveyed information in written or oral form 1.4. Selected and used appropriate workplace language 1.5. Followed designated work plan for the job 1.6. Reported outcomes

2. Underpinning Knowledge

2.1. 2.2. 2.3. 2.4.

Communication process Team structure Team roles Group planning and decision making

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.

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

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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. PERFORMANCE CRITERIA

ELEMENT

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

1.

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

2.

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 11

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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

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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 13

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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. PERFORMANCE CRITERIA

ELEMENT

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

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PERFORMANCE CRITERIA ELEMENT 3. Control hazards and risks

4. Maintain OHS awareness

Italicized terms are elaborated in the Range of Variables

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

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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

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3. Contingency measures

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

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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

6.1 6.2 6.3 6.4

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

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EVIDENCE GUIDE 1. Critical aspects of Competency

2. Underpinning Knowledge

3. Underpinning Skills 4.

Resource Implications

5. Methods of 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 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace 1.6 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices 1.7 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 3.1 Practice of personal hygiene 3.2 Hazards/risks identification and control skills 3.3 Interpersonal skills 3.4 Communication skills 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

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6. Context for Assessment

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

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

ELEMENT 1. Seek information on the industry

Italicized items are elaborated in the Range of Variable

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

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RANGE OF VARIABLES VARIABLE 1. Information sources

RANGE 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 21

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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

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

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) 6.1 Assessment activities are carried out through TESDA's accredited assessment center

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UNIT OF COMPETENCY:

OBSERVE WORKPLACE HYGIENE PROCEDURES

UNIT CODE

:

TRS311202

UNIT DESCRIPTOR

:

This unit of competency deals with the knowledge, skills and attitudes in observing workplace hygiene procedures. It includes following hygiene procedures and identifying and preventing hygiene risks. PERFORMANCE CRITERIA

ELEMENT 1. Follow hygiene procedures

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

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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 24

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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

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

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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

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 PERFORMANCE CRITERIA

ELEMENT

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 26

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3. Access information using computer

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

PERFORMANCE CRITERIA

ELEMENT

Italicized terms are elaborated in the Range of Variables

4. Produce/output data using computer system

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. Maintain computer equipment and systems

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

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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

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 28

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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

29 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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

ELEMENT

Italicized items are elaborated on the Range of Variables

1. 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 2. Deal with emergency situations

2.1 Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility 2.2 Emergency procedures are followed in line with enterprise procedures 2.3 Assistance is sought from colleagues to resolve or respond to emergency situations 2.4 Details of emergency situations are reported in line with enterprise procedures

3. Maintain safe personal presentation standards

3.1 Safe personal standards are identified and followed in line with enterprise requirements

30 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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

31 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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 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 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 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 6.3 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)

TR - COMMERCIAL COOKING NC II (Amended)

32

Promulgated July 2009

6.4

Assessment activities are carried out through TESDA's accredited assessment center

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 telephone, fax machine, internet and email and handling complaints, evaluation and recommendation.

ELEMENT 1. Greet customer

PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variables

1.1 Guests 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 of customer is observed responding to customer 1.4 Sensitivity to cultural and social differences is demonstrated

2. Identify customer needs

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. Deliver service to customer

3.1 3.2 3.3

Customer needs are promptly attended to in line with enterprise procedure Appropriate rapport is maintained with customer to enable high quality service delivery Opportunity to enhance the quality of service and products are taken wherever possible 33

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

ELEMENT 4. Handle queries through telephone, fax machine, internet and email

5. Handle complaints, evaluation and recommendations

PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variables

4.1

Use telephone, computer, fax machine, internet efficiently to determine customer 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 5.1 5.2 5.3 5.4

Guests are greeted with a smile and eye-to-eye contact Responsibility for resolving the complaint is taken within limit of responsibility Nature and details of complaint are established and agreed with the customer Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible

34 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES VARIABLE

RANGE

1. Non-verbal communication 1.1 1.2 1.3 1.4 1.5 1.6

body language dress and accessories gestures and mannerisms voice tonality and volume use of space culturally specific communication customs and practices

2. Cultural and social differences

Includes but are not limited to : 2.1 modes of greeting, farewelling and conversation 2.2 body language/ use of body gestures 2.3 formality of language

3. Interpersonal skills

3.1 3.2 3.3 3.4 3.5 3.6

4. Customer needs

Customer with specific needs may include : 4.1 those with a disability 4.2 those with special cultural or language needs 4.3 unaccompanied children 4.4 parents with young children 4.5 pregnant women 4.6 single women

5. Enterprise procedure

Protocol and enterprise procedures may include : 5.1 modes of greeting and farewelling 5.2 addressing the person by name 5.3 time-lapse before a response 5.4 style manual requirements 5.5 standard letters and proformas

interactive communication public relation good working attitude sincerity pleasant disposition effective communication skills

35 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency

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 occupational, health and safety practices 1.4 Promoted public relation among others 1.5 Complied with service manual standards 1.6 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 1.11 Handled customer complaints

2. Underpinning Knowledge and Attitude

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. Underpinning Skills

3.1 Effective communication skills 3.2 Non-verbal communication - body language 36

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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

4. Resource Implications

May include:

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

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

37 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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

: TRS512328

UNIT DESCRIPTOR

: This unit deals with the skills and knowledge on cleaning and maintaining kitchens, food preparation and storage areas in commercial cookery or catering operations.

ELEMENT

PERFORMANCE CRITERIA italicized terms are elaborated in the Range of Variables

1. Clean, sanitize and store equipment

1.1 Chemicals are selected and used for cleaning and/or sanitizing kitchen equipment and utensils 1.2 Equipment and/or utensils are cleaned and/or sanitized safely and according to manufacturer’s instructions 1.3 Clean equipment and utensils are stored or stacked safely in the designated place 1.4 Cleaning equipment are used safely in accordance with manufacturer’s instructions 1.5 Cleaning equipment are assembled and disassembled safely 1.6 Cleaning equipment are stored safely in the designated position and area

2. Clean and sanitize premises

2.1 Cleaning schedules are followed based on enterprise procedures 2.2 Chemicals and equipment for cleaning and/or sanitizing are used safely 2.3 Walls, floors, shelves and working surfaces are 38

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

PERFORMANCE CRITERIA

ELEMENT

3. Handle waste and linen

italicized terms are elaborated in the Range of Variables

cleaned and/or sanitized without causing damage to health or property 2.4 First aid procedures are followed if accident caused by chemicals happens 3.1 Wastes are sorted and disposed according to hygiene regulations, enterprise practices and standard procedures 3.2 Cleaning chemicals are disposed safely and according to standard procedures 3.3 Linens are sorted and safely removed according to enterprise procedures

RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino, Asian and international cuisines. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.

VARIABLE

RANGE

1. Equipment to be cleaned and/or sanitized

May include but are not limited to: 1.1 Crockery 1.2 Glassware 1.3 Cutlery 1.4 Utensils 1.5 Pots, pans, dishes 1.6 Containers 1.7 Chopping boards 1.8 Garbage bins 1.9 Exhaust fans

2. Surfaces to be cleaned

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 Fridges, freezers and cool rooms 2.7 Store rooms and cupboards 2.8 Extraction fans 39

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE

3. Cleaning equipment

4. Linen

EVIDENCE GUIDE 1. Critical aspects of Competency

2. Underpinning Knowledge

3. Underpinning Skills

RANGE 2.9 Grease traps 2.10 Drains May include but not limited to: 3.1 Dishwashers 3.2 Floor scrubbers/polishers 3.3 Pressurized steam/water cleaners 3.4 Extraction fans May include but are not limited to: 4.1 Napkins 4.2 Table cloths 4.3 Serving cloths 4.4 Tea towels 4.5 Clothing 4.6 Cleaning cloths

Assessment requires evidences that the candidate: 1.1 Cleaned all food preparation and presentation areas hygienically and in accordance with food safety and occupational health and safety regulations 1.2 Cleaned various types of surfaces, large and small equipment/utensils commonly found in a commercial kitchen 2.1 Various types of chemicals and equipment for cleaning and sanitizing and their uses 2.2 Occupational health and safety requirements for bending, lifting, carrying and using equipment 2.3 Logical and time-efficient work flow 2.4 Environmental-friendly products and practices in relation to kitchen cleaning 2.5 Hygiene and cross-contamination issues related to food handling and preparation 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

40 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

4. Resource Implications

5 Methods of Assessment

6 Context for Assessment

The following resources MUST be provided 4.1 Access to fully equipped commercial kitchen and storage areas 4.2 Access to relevant cleaning materials and equipment for kitchen areas Competency may be assessed through: 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 hygiene issues 5.3 Review of portfolios of evidence and third party workplace report of on-the-job performance of 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

41 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY: ORGANIZE AND PREPARE FOOD UNIT CODE

: TRS512325

UNIT DESCRIPTOR

: This unit deals with the skills, knowledge and desirable attitudes required to organize and prepare a variety of foods for the kitchen of a hospitality or catering operation. It focuses on general food preparation techniques. The term “organizing and preparing food” is also referred to as “mise-en-place” and includes basic preparation prior to serving food. This may involve cooking components of a dish but does not include the actual presentation.

ELEMENT 1. Prepare tools and equipment for use

2. Assemble and prepare ingredients for menu items

3. Prepare dairy, dry goods, fruits and vegetables

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 Tools and equipment are identified based on the required tasks 1.2 Tools and equipment are checked for defects, damages, and/or condition in accordance with manufacturer’s manual 1.3 Equipment are cleaned based on correct type and size, and is safely assembled and readied for use in accordance with enterprise procedures 2.1 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements 2.2 Ingredients are assembled according to correct quantity, type and quality required 2.3 Ingredients are prepared based on the required form and time frame 3.1 Foods are prepared according to correct weight, amount and/or number of portions 3.2 Vegetables and fruits are cleaned, peeled and/or prepared as required for menu items 3.3 Dairy products are prepared as required for menu items and handled safely 3.4 Measure, sift where appropriate, and use dry goods as required for menu items 3.5 General food items are prepared correctly as required for menus 3.6 Products are stored and placed in correct storage facilities hygienically 42

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

ELEMENT 4. Prepare meat, seafood and poultry

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

4.1 Foods are prepared and portioned accurately, according to size and/or weight as required by menu items 4.2 Meat are prepared, trimmed, minced or sliced in accordance with standard enterprise procedures 4.3 Fish and seafood are prepared, cleaned, and/or fillet according to required procedures 4.4 Poultry are trimmed and prepared as required 4.5 Meat, seafood and poultry are stored hygienically

43 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino, Asian and international cuisines. The following Range of Variables identifies how this unit may be applied in different workplaces, sectors and circumstances.

VARIABLE 1. Foods and food types

RANGE Items may include but are not limited to: 1.1 Dairy products  milk  yogurt  cheeses  alternatives (soy products) 1.2 Dry goods  flours  sugars  pastas  rice  cereals 1.3 Fruits and vegetables  based on color pigments - green, yellow, red and white  based on market form - fresh, processed – frozen, dried, canned, bottled 1.4 General food items  sauces  condiments and flavorings  garnishes  coatings  batters 1.5 Meat, seafood and poultry  based on market form - fresh - frozen - preserved - pre-prepared  standard cuts - primal and sub-primal cut - portioned sizes  internal organs 1.6 Deli meat products  sausages  hams  salamis  bacon 44

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

1.7 Beverage  alcoholic  non-alcoholic

2. Equipment and technology may be mechanical or power-driven

May include but are not limited to: 2.1 knives, cleavers, utensils and measuring tools 2.2 food processors, blenders and mixers 2.3 slicers, choppers 2.4 grills, salamanders, griddle and broilers 2.5 fryers 2.6 large (fixed) equipment  for cold holding –chiller, freezer  for holding warm food – baine marie; hot food cabinet  for cooking – high pressure, low pressure burners; combi steamer  for baking – oven, proofer, convection ovens

45 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Applied hygiene and safety principles and procedures 1.2 Organized and prepared a general variety of foods efficiently and within realistic industry timeframes

2. Underpinning Knowledge

2.1 2.2 2.3 2.4

Uses and characteristics of basic food products and types of menus as required Logical and time-efficient work flow Environmental considerations on food preparation Safe work practices according to occupational health and safety principles and procedures, particularly in using knives

3. Underpinning Skills

3.1 Hygienic handling of food and equipment 3.2 Knife handling techniques 3.3 Cutting techniques for fruit and vegetables appropriate to the style of cuisine 3.4 Waste minimization techniques

4. Resource Implications

The following resources MUST be provided: 4.1 Fully-equipped food preparation area (including industrycurrent equipment) 4.2 Use of real ingredients 4.3 Relevant food items within typical workplace conditions

5. Methods of Assessment

Competency may be assessed through: 5.1 Direct observation of the candidate while preparing food 5.2 Written or oral questions to assess candidate’s knowledge on preparation techniques for various food types 5.3 Review of portfolios of evidence and third party workplace reports on on-the-job performance by the candidate

6. Context for Assessment

6.1 6.2

Assessment may be done in the workplace Assessment activities are carried out through an accredited assessment center

46 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY: SELECT, PREPARE AND COOK MEAT UNIT CODE

: TRS512338

UNIT DESCRIPTOR

: This unit deals with the knowledge, skills and attitude in selecting, preparing, cooking and storing meats in a commercial kitchen or catering operation.

ELEMENT

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1. Select meats

1.1 Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as required for menu items 1.2 Offal and fancy meats are selected as required for menu items 1.3 Leftovers are used to minimize waste and maintain quality 1.4 Low cost cuts and meat products are selected when and where appropriate 1.5 The best supplier for quality and price are selected according to enterprise requirements 1.6 Appropriate purchase and storage techniques are used to minimize wastage 2. Prepare and portion meats 2.1 Suitable knives and equipment are selected and used prior to meat preparation 2.2 Meat cuts and offal are prepared and portioned according to menu requirements 2.3 Suitable marinades are prepared and used where appropriate for a variety of meat cuts 3. Cook and present meat 3.1 Appropriate cooking methods are identified and cuts for service used for meat cuts 3.2 A variety of primary, secondary and portioned meat cuts are cooked and presented to standard recipe specifications 3.3 A variety of offal are cooked and presented according to standard recipes 3.4 Meat cuts are portioned and served according to menu requirements 3.5 Meats are carved using the appropriate tools and techniques taking into consideration:  Meat structure  Bone structure  Minimal waste 47 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

PERFORMANCE CRITERIA

ELEMENT 4. Store meat

Italicized terms are elaborated in the Range of Variables

4.1 Fresh and cryovac-packed meat are stored correctly according to health regulations 4.2 Fresh meat is aged correctly, where required, to maximize and maintain quality 4.3 Frozen meats are thawed in accordance with enterprise procedures

48 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of Variables identifiy how this may be applied in different workplaces, sectors and circumstances.

VARIABLE 1. Types of meat

2. Meat preparation techniques

3. Cooking method

RANGE May include but are not limited to: 1.1 Market forms a. Live b. Fresh c. Frozen d. Cryovac e. Preserved 1.2 Cuts a. Whole carcass b. Primal c. Sub-primal or Secondary d. Portioned cuts e. Variety or Offal f. Fancy meats May include but are not limited to: 2.1 Boning, cutting, trimming, mincing 2.2 Weighing, portioning 2.3 Larding, barding 2.4 Tenderizing, rolling, trussing 2.5 Stuffing, tying and skewering May include but are not limited to: 3.1 Dry method a. Roasting b. Grilling c. Broiling d. Pan frying e. Deep fat Frying f. Braising g. Stewing h. Baking 3.2 Moist method a. Boiling b. Simmering c. Steaming d. Poaching 49

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE 4. Knives and equipment

RANGE May include but are not limited to: 4.1 Knives – Chef’s/French paring, filleting and boning knives 4.2 Saws, meat cleaver 4.3 Meat bat 4.4 Meat hooks 4.5 Larding needles 4.6 Knife sharpening and honing equipment 4.7 Mincers 4.8 Bowl choppers 4.9 Slicing machine 4.10 Food processors 4.11 Meat thermometer 4.12 Weighing scales

50 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Explained different classifications of meats 1.2 Applied safe and accurate cutting techniques 1.3 Observed hygienic handling and storing of meat 1.4 Prepared a range of meat dishes to enterprise standards

2. Underpinning Knowledge

2.1 Characteristics of meats including type, cut, quality and fat content 2.2 Characteristics of different meat cuts including primary, secondary and portioned cuts 2.3 Appropriate trade names and culinary terms in accordance with standard meat cuts 2.4 Principles and practices of storing, freezing and aging of meats 2.5 Nutrition content and food values of meat 2.6 Culinary terms related to handling and storage of meat commonly used in the enterprise and industry 2.7 Uses and characteristics of various knives and equipment 2.8 Safe work practices 2.9 Logical and time efficient work flow 3.1 Appropriate preparation and cookery methods for various cuts and types of meat 3.2 Meat cutting techniques 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 Costing, yield testing, portion control of meat 3.7 Waste minimization techniques and environment-friendly disposal The following resources MUST be provided 4.1 Use of a wide range of meat cuts and products. 4.2 Fully-equipped, operational, commercial kitchen (including industry-current equipment, knives) 4.3 Industry-realistic ratios of kitchen staff to customers Competency may be assessed through: 5.1 Direct observation of the candidate while preparing and cooking meat 5.2 Tests on candidate’s knowledge of different cuts of meat 5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate

3

3. Underpinning Skills

4. Resource Implications

5. Methods of Assessment

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 51

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

52 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY: RECEIVE AND STORE KITCHEN SUPPLIES UNIT CODE

: TRS512327

UNIT DESCRIPTOR

: This unit deals with the outcomes required to receive and store supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures required for food and kitchen-related goods.

ELEMENT 1. Take delivery of supplies

2. Store supplies

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 Incoming supplies are checked accurately as per specifications, orders and delivery documentation taking into account quantity, size, weight and quality, in accordance with enterprise procedures 1.2 Any variations and discrepancies are identified and recorded accurately and reported them to the appropriate person 1.3 Supplied items are inspected for damage, quality, expiry/use-by dates, breakages or discrepancies and record details in accordance with enterprise policy 1.4 Documents are prepared (i.e. receiving report, credit memo, discrepancy reports to reflect received) in accordance with enterprise procedures 1.5 Excess stocks are managed appropriately, according to enterprise policy 2.1 Supplies are transported to the appropriate storage promptly, safely and without damage 2.2 Supplies are stored in the appropriate area, taking into consideration the requirements for temperature, ventilation and sanitation 2.3 Supply levels are recorded accurately and promptly in accordance with enterprise procedures 2.4 Supplies are labeled in accordance with enterprise procedures

53 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

ELEMENT

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

3. Rotate and maintain supplies 3.1 Supplies are rotated in accordance with enterprise policy 3.2 Supplies are moved in accordance with safety and hygiene requirements 3.3 Quality of supplies are checked and reports are completed as required 3.4 Damaged or spoiled supplies are disposed and reported in accordance with enterprise and/or government requirements 3.5 Storage areas are maintained in optimum condition ensuring that they are clean, well lit, at required temperature, free from vermin or infestation and free from defects 3.6 Periodic inventory are conducted based on physical and perpetual inventory needs 3.7 Problems are identified and reported promptly 3.8 Products are recommended for event to the head or chef, specially for items which are near compromising dates

54 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino, Asian and international cuisines. The following Range of Variables identify how this unit may be applied in different workplaces, sectors and circumstances.

VARIABLE

RANGE

1. Supplies

May include but are not limited to: 1.1 Dry goods 1.2 Dairy products 1.3 Meat, seafood and poultry 1.4 Fruit and vegetables 1.5 Frozen goods 1.6 Beverages 1.7 Utensils and equipment for food preparation  pots and pans  bowls and measuring cups  weighing scales 1.8 Cleaning materials and equipment 1.9 Linen  tea towels  serviettes  table cloth  aprons  uniforms  hair restraints – toque, caps, hairnets 1.10 Stationery, vouchers and tickets

2. Supply control systems

May include but are not limited to: 2.1 Manual 2.2 Computerized

3. Storage

May include but are not limited to: 3.1 chillers 3.2 Freezers 3.3 Cool rooms 3.4 Dry stores

55 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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 evidences that the candidate: 1.1 Received and stored goods efficiently and safely 1.2 Understood the occupational health, safety and hygiene issues related to receipt, handling and storage of goods 1.3 Understood proper use of chemical and material safety data sheet should accident happen 2.1 Principles of stock control  Rotation – LIFO and FIFO systems  Correct storage procedures for specific goods  Food segregation  Checking for slow moving items 2.2 Common examples of stock control documentation and systems 2.3 Suitable storage for various types of food 2.4 Basic supplies and commodities knowledge 2.5 Standard procedures on lifting and handling, stacking and transporting goods 2.6 Hygiene procedures on stock handling and storage 2.7 Logical and time-efficient work flow 3.1 Waste minimization techniques and environment-friendly on receipt and storage of kitchen supplies 3.2 Storing of perishable and non perishable kitchen supplies The following resources MUST be provided 4.1 Access to a fully-equipped storage area for an operational commercial kitchen 4.2 Access to perishable and non-perishable kitchen supplies Competency may be assessed through: 5.1 Direct observation of the candidate while receiving and storing goods 5.2 Written or oral questions to test knowledge of stock procedures for different food items 5.3 Review of workplace reports and records on stock control 5.4 Review of candidate’s 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 56

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY :

PREPARE STOCKS, SAUCES AND SOUPS

UNIT CODE

:

TRS512331

UNIT DESCRIPTOR

:

This unit deals with the skills, knowledge, and attitudes required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. PERFORMANCE CRITERIA

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

2. Prepare soups required for menu items

3. Prepare sauces required for menu items

Italicized terms are elaborated in the Range of Variables

1.1 Ingredients and flavoring agents are used according to standard recipes and enterprise standards 1.2 Variety of stocks, glazes and essences are produced according to enterprise standards 1.3 Clarifying agents are used appropriately 1.4 Convenience products are used appropriately 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 fixed 2.5 Soups are presented at the right temperature, in clean service ware without drips and spills, using suitable garnishes and accompaniments 3.1 Variety of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items 3.2 Derivations are made from basic sauces 3.3 Variety of thickening agents and convenience products are used appropriately 3.4 Sauces are evaluated for flavor, color and consistency and problems are identified and fixed in accordance with enterprise policy 57

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

PERFORMANCE CRITERIA ELEMENT 4. Store and reconstitute stocks, sauces and soups

Italicized terms are elaborated in the Range of Variables

4.1 Stocks, sauces and soups are stored correctly to maintain optimum freshness and quality 4.2 Stocks, sauces and soups are reconstituted to appropriate standards of consistency

58 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following explanations identify how this may be applied in different workplaces, sectors and circumstances.

VARIABLE 1. Selection of stocks and sauces

2. Soups

3. Stocks and sauces

RANGE May Include but are not limited to: 1.1 Stocks a. dark b. light c. beef d. chicken e. vegetable f. fish 1.2 Sauces a. basic and finished sauces b. reduced sauces c. thickened sauces 1.3 Hot, warm and cold emulsions May include but are not limited to: 2.1 Thin • Clear • Consomme 2.2 Naturally thick 2.3 Artificially thickened 2.4 Specialty soups – bouillabaisse, chowders, etc. May include but are not limited to: 3.1 Stocks • Beef stock • Chicken stock • Fish stock • Vegetable stock • Brown stock 3.2 Sauces • White • Brown • Red 59

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE

RANGE • Yellow

4. Thickening agents

5. Convenience products

May include but are not limited to: 4.1 Fat flour a. Roux b. Beurre manie 4.2 Starch - water a. Flour-water b. Starch - water 4.3 Liaison May include but are not limited to: 5.1 Bases 5.2 Bouillon cubes or powders 5.3 Flavor enhancers 5.4 Demiglaze 5.5 Flavoring packs – sinigang, menudo, etc.

60 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency

2. Underpinning Knowledge

3. Underpinning Skills

4. Resource Implications

5. Methods of Assessment

Assessment requires evidences that the candidate: 1.1 Prepared a variety of stocks, soups and sauces from different recipes for different cultural backgrounds 1.2 Identified different classifications of stock, soups and sauces 2.1 Common problems on stocks, sauces and soups and how to identify and rectify them 2.2 Common culinary terms on stocks, soups and sauces which are used in the industry 2.3 Appropriate substitute ingredients and food components to meet special dietary and cultural needs 2.4 Use of various stocks and bases for a variety of soups and sauces 2.5 Hygienic principles and practices 2.6 Logical and time efficient work flow 3.1 Principles and techniques of producing stocks and sauces according to industry standards 3.2 Organizational skills and teamwork 3.3 Safe work practices 3.4 Waste minimization techniques and environment-friendly practices on handling, preparation and disposal of soups, stocks and sauces 3.5 Preparation of sauces and soups within typical workplace conditions including working within time constraints The following resources MUST be provided 4.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.2 Access to industry-realistic ratios of kitchen staff to customers 4.3 Variety of real, suitable ingredients for stocks, sauces and soups Competency 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

61 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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

UNIT OF COMPETENCY :

PREPARE, COOK AND SERVE FOOD FOR MENU

UNIT CODE

:

TRS512339

UNIT DESCRIPTOR

:

This unit deals with the processes and activities required to organize, produce and serve food for menus.

ELEMENT 1. Coordinate, organize and prepare for food service

2. Cook and serve menu items for food service

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 Commodity quantities, style, and quality requirements are determined according to menu, recipes and specifications 1.2 Clear, complete and appropriate jobs checklist for food is prepared 1.3 Menu requirements and job roles are liaised with other team members based on enterprise procedures 1.4 Work schedules are developed and followed to maximize efficiency considering roles and responsibilities of other team members 1.5 Food items are organized and prepared in correct quantities as required 1.6 Ready-to-serve foods are stored appropriately 2.1 Appropriate commercial equipment are identified and used to prepare menu items 2.2 Menu items are cooked and served according to menu and service style using appropriate cookery methods 2.3 Menu items and ingredients are adjusted to meet special requests of customers 2.4 Menu items are cooked and served to meet customer expectations on quality, presentation and timeliness of delivery 2.5 Workplace safety and hygienic procedures are followed according to enterprise and legislative requirements 62

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

ELEMENT

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

3. Coordinate and complete end of 3.1 End of service procedures are coordinated service requirements according to enterprise practices 3.2 Food items are stored appropriately to minimize food spoilage and wastage 3.3 Post service de-briefing are conducted according to enterprise policy and procedures

RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. The following Range of Variables identify how this unit may be applied in different workplaces and circumstances.

VARIABLE 1. Food service period

2. Food items to be prepared, cooked and served

3. Commercial equipment

RANGE May include but are not limited to: 1.1 Breakfast 1.2 Lunch 1.3 Dinner 1.4 snacks 1.5 Special functions i.e. cocktails, buffet, sit-down May include but are not limited to: 2.1 Appetizers and salads 2.2 Stocks, sauces and soups 2.3 Vegetables, eggs and starch 2.4 Poultry and game 2.5 Fish and seafood 2.6 Meat – beef or pork based products 2.7 Hot and cold desserts 2.8 Pastries, cakes and yeast goods May include but are not limited to: 3.1 Electric, gas or induction ranges 3.2 Ovens, including combi ovens 3.3 Microwaves 3.4 Grills and griddles 4 3.5 Deep fryers 5 3.6 Salamanders 6 3.7 Food processors 7 3.8 Blenders 8 3.9 Mixers 9 3.10 Slicers 63

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE

4. Types of menu

5. Cookery methods

6. Special requests or dietary requirements

7. Organizing and preparing food items (mise-en-place)

RANGE 10 3.11 Pans 11 3.12 Utensils 12 3.13 Tilting frypan 13 3.14 Steamers 14 3.15 Baine marie 15 3.16 Mandoline May include but are not limited to: 4.1 Á la carte 4.2 Set (table d’hôte) 4.3 Buffet May include but are not limited to: 5.1 Boiling 5.2 Poaching 5.3 Steaming 5.4 Stewing 5.5 Braising 5.6 Roasting 5.7 Baking 5.8 Grilling 5.9 Broiling 5.10 Pan searing 5.11 Pan frying 5.12 Deep frying May include but are not limited to: 6.1 Cultural needs and restrictions 6.2 Specific dietary requirements such as food exclusions due to medical conditions and medications (allergies, diseases,etc.) and diabetic/other diets 6.3 Preferences for particular ingredients and cooking methods , e.g. vegetarians May include but are not limited to: 7.1 Cleaning and preparing vegetables and other commodities 7.2 Preparing and portioning of meat, poultry and fish 7.3 Preparing stocks, sauces and dressings. 7.4 Preparing garnishes 7.5 Cooking soups and other pre-cooked items. 7.6 Preparing/cooking desserts. 7.7 Serviceware and equipment 64

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE

RANGE

8. End of service procedures

May include but are not limited to: 8.1 Safe storage of food items 8.2 Cleaning procedures on kitchen and its equipment 8.3 De-briefing sessions 8.4 Quality reviews 8.5 Re-stocking 8.6 Preparations for the next food service period

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Prepared, cooked and served a variety of menu items to meet customer expectations on quality using cookery methods, food items and menu styles as specified in the Range of Variables 1.2 Carried out a number of activities simultaneously 1.3 Worked within normal operating conditions of a commercial kitchen including time constraints and industry-realistic ratios of kitchen staff to customers

2. Underpinning Knowledge

2.1 Characteristics of different foods from all main food categories and appropriate cookery methods for each category 2.2 Standard recipes for variety of dishes or menu items 2.3 Team coordination based on task allocation 2.4 Principles and practices related to food safety 2.5 Use of correct culinary terminologies in kitchen communication

3. Underpinning Skills

3.1 Integration and application of kitchen skills including misen-place, basic methods of cookery and food presentation techniques 3.2 Portion control and waste minimization techniques 3.3 Planning and organizing work in the kitchen environment including prioritizing, sequencing and monitoring of tasks and processes 3.4 Safe work practices on bending, lifting, using cutting implements, operating appliances and other equipment 65

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

that may cause hazard accidents 4. Resource Implications

The following resources MUST be provided: 4.1 Access to a fully-equipped operational commercial kitchen 4.2 Range of suitable ingredients for preparing, cooking and serving food items for a menu 4.3 Access to industry realistic ratios of kitchen staff to customers typical to a busy commercial food outlet 4.4 Access to a busy commercial food outlet

5. Methods of Assessment

Competency may be assessed through: 5.1 Portfolio Report such as training record book used as part of apprenticeship or traineeship arrangements, sampling of menu items prepared by the candidate 5.2 Direct observation of the candidate while preparing and cooking food items in a commercial kitchen 5.3 Third Party Report such as feedback from customer about menu items and speed and timing of service 5.4 Written or oral questions to test candidate’s knowledge on commodities, cookery techniques, equipment and food hygiene 5.5 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 through an accredited assessment center

66 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY:

PREPARE APPETIZERS AND SALADS (HOT AND COLD)

UNIT CODE

: TRS512329

UNIT DESCRIPTOR

:

This unit deals with the skills and knowledge required in preparing and presenting appetizers and salads in a commercial kitchen or catering operation. PERFORMANCE CRITERIA

ELEMENT 1. Prepare and present a variety of salads and dressings

2. Prepare and present a range of hot and cold appetizers

Italicized terms are elaborated in the Range of Variables

1.1 Suitable ingredients are chosen based on enterprise quality standard for salads and dressings 1.2 Salads are prepared using fresh (seasonal) ingredients according to acceptable enterprise standards to maximize eating qualities, characteristics and taste 1.3 Sauces and dressings are prepared suitable to either incorporate into, or accompany salads 1.4 Salads are presented attractively according to enterprise standards 2.1 Appetizers are produced (to an acceptable enterprise

2.2 2.3 2.4 2.5 2.6

3. Store appetizers and salads

standard) using the correct ingredients ensuring:  Symmetry and neatness of presentation  Appropriate ingredient –combinations  Precise and uniform cut ingredients  Attractive service ware and garnishes Glazes are correctly selected and prepared, where required Correct equipment are selected and used in the production of appetizers Quality trimmings and other leftovers are utilized where and when appropriate Appetizers are prepared and presented hygienically, logically and sequentially within the required timeframe Appetizers are presented attractively according to classical, cultural and enterprise standards

3.1 Appetizers and salads are kept in appropriate conditions based on enterprise procedures 3.2 Required containers are used and stored in proper temperature to maintain freshness, quality and taste 67

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino, Asian and international cuisines. The following Range of Variables identifies how this unit may be applied in different workplaces, sectors and circumstances.

VARIABLE 1. Dressings and sauces

2. Salads

RANGE May include but are not limited to: 1.1 Classical 1.1.1 Egg oil emulsions 1.1.2 Vinegar oil dressings 1.2 Contemporary 1.2.1 Salsa 1.2.2 Fruit sauces 1.2.3 Others 1.3 Cold dressings May include but are not limited to: 2.1 Leafy 2.2 Non-leafy 2.3 Combination 2.4 Congealed 2.5 Fruit 2.6 Cooked

3. Types of salads

May include but are not limited to: 3.1 Cold 3.2 Warm 3.3 Hot

4. Appetizers

May include but are not limited to: 4.1 Hors d’ oevres – hot or cold 4.2 Canapes 4.3 Savouries 4.3 Antipasto 4.4 Tapas 4.5 Finger foods 4.6 Sandwiches – hot or cold 4.7 Relish 4.8 Dips 4.9 Terrines 4.10 Cocktails 68

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE

EVIDENCE GUIDE 1. 1. Critical aspects of Competency

2. Underpinning Knowledge and Attitude

Assessment requires evidences that the candidate: 1.1 Prepared a variety of appetizers and salads from different recipes and cultural backgrounds 1.2 Prepared a number of appetizers and salads within industry-realistic timeframes 1.3 Presented appetizers and salads attractively and creatively 2.1 Historical development and current trends in salads and 2.2 2.3 2.4 2.5

3. Underpinning Skills

4. Resource Implications

5. Methods for Assessment

RANGE

appetizers Suitable commodities and food combinations for use in salads and appetizers Compatible dressings and sauces for incorporating into or accompanying salads Nutritional values of appetizers, salads and salad ingredients and the effects of cooking on nutrients Common culinary terms on appetizers and salads which are used in the industry Safe work practices on using knives Principles and practices of hygiene including appropriate dress Logical and time efficient work flow

2.6 2.7 2.8 3.1 Attractive presentation techniques for salads and appetizers 3.2 Waste minimization techniques and environmental considerations in specific relation to appetizers and salads 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 commercially-realistic food preparation area with appropriate and industry-current equipment 4.2 A variety of suitable ingredients for appetizers and salads 4.3 Industry-realistic rations of kitchen staff to customers Competency may be assessed through 5.1 Direct observation of the candidate while preparing 69

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

5.2 5.3 6. Context for Assessment

6.1 6.2

appetizers and salads Written or oral questions to test knowledge on commodity and food safety issues Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) Assessment activities are carried out through an accredited assessment center

UNIT OF COMPETENCY: PREPARE SANDWICHES (HOT AND COLD) UNIT CODE

: TRS512330

UNIT DESCRIPTOR

: This unit deals with the skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation.

ELEMENT 1. Prepare and present a variety of sandwiches

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 Variety of types of sandwiches are prepared based on appropriate techniques 1.2 Suitable bases are selected from a range of bread types 1.3 Sandwiches are produced using correct ingredients to an acceptable enterprise standard, ensuring:  neatness of presentation  appropriate ingredient combination  precise and uniform cut ingredients  uniform size and shape  attractive service ware and garnishes 1.4 Appropriate equipment are selected and used for toasting and heating according to enterprise procedures and manufacturer’s manual 1.5 Sandwiches are prepared and presented logically and sequentially within the required time frame and/or according to customer’s request 1.6 Sandwiches are presented attractively using suitable garnishes and service wares 70

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

ELEMENT

2. Store sandwiches

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

2.1 Sandwiches are stored hygienically at the proper temperature 2.2 Sandwiches are kept in appropriate conditions to maintain freshness and quality

71 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where sandwiches are prepared and served such as restaurants, café, cafeterias and other catering operations. The following Range of Variables identify how this unit may be applied in different workplaces, sectors and circumstances. Sandwiches may be classified according to classical or modern, hot or cold, cultural and ethnical origins. They may be pre-prepared or made upon customer’s request. Sandwiches use a variety of bread types and filling. Preparation, presentation and storage potential of sandwiches depend on these.

VARIABLE 1. Types of sandwiches to be prepared

2. Techniques for making sandwiches

RANGE May include but are not limited to: 1.1 Hot • Regular • Baked • Grilled • Fried • Open faced 1.2 Cold • Regular • Specialist • Multi-decker • Wraps • Pinwheel, domino or checkerboard sandwiches 1.3 Filled rolls, foccacia or pita bread 1.4 Those using specialized or ethnic breads such as dark rye, gluten-free, Turkish 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

72 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE 3. Preparation and storage of sandwiches

RANGE May include but are not limited to: 3.1 Bread type 3.2 Ingredients, nature and consistency of fillings 3.3 Need for chilling/correct temperature 3.4 Use of plastic wrap or foil 3.5 Use of bulk-storage containers 3.6 Use of customized containers for display/presentation/sale

73 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Assessment requires evidences that the candidate: 1.1 Prepared different types of sandwiches using different types of Competency

2. Underpinning Knowledge

breads and ingredients and preparation techniques 1.2 Prepared a certain quantity of sandwiches within industry-realistic timeframes 1.3 Presented sandwiches attractively 2.1 Suitable breads, fillings, and ingredients 2.2 Appropriate food combinations for sandwiches 2.3 Common culinary terms related to sandwiches that are used in the industry 2.4 Principles and practices of hygiene, 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 2.10Portion control for sandwiches

3. Underpinning 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 4.3 Industry-realistic ratio of staff to customers

5. Methods of Assessment

Competency 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 74

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

75 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY: PREPARE VEGETABLES, FRUITS, EGGS AND STARCH DISHES UNIT CODE

: TRS512332

UNIT DESCRIPTOR

: This unit deals with the skills and knowledge required to prepare various vegetables and fruit, eggs and starch dishes in a commercial kitchen or catering operation.

ELEMENT 1. Prepare vegetable and fruit dishes

2. Prepare starch dishes

3. Prepare and cook egg-based dishes

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 Vegetables and fruits are selected according to season availability, quantity, quality and price 1.2 Vegetables, fruits, and potato accompaniments are selected to complement and enhance menu items 1.3 Variety of vegetables and fruit dishes are prepared, where appropriate cooked using suitable cookery methods to preserve optimum quality and nutrition 1.4 Suitable sauces and accompaniments are selected and served with vegetables, if appropriate 1.5 Vegetables and fruits are attractively presented using suitable garnishes, where appropriate 2.1 Variety of starch foods are selected and prepared according to enterprise recipes 2.2 Optimum quality is ensured using appropriate methods 2.3 Sauces and accompaniments appropriate to starch foods are selected 3.1 Variety of egg dishes are prepared and cooked according to standard recipes, using a range of methods including:  Boiling  Poaching  Frying  Scrambling  Baked (shirred) 3.2 Egg dishes are correctly prepared and cooked to ensure optimum and desired quality, consistency, and appearance. 3.3 Sauces and accompaniments specific to egg 76

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

ELEMENT

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

preparations are selected 3.4 Eggs are used for a variety of culinary uses, including:  Aerating  Binding  Setting  Coating  Enriching  Emulsifying  Glazing  Clarifying  Garnishing  Thickening 4. Store vegetables, egg and starch foodstuffs

4.1 Fresh and processed eggs, vegetables and fruits, and starch food stuffs are stored at the correct temperature 4.2 Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedures 4.3 Fresh and processed eggs, vegetables and fruits, and starch foodstuffs are kept in accordance with the required conditions

77 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following explanations identify how this may be applied in different workplaces, sectors and circumstances. A variety of vegetables and fruits for dishes made from them must be prepared and cooked. These may be classical or contemporary from various ethnic or cultural origins.

VARIABLE 1. Vegetables and fruits

2. Starch food to accompany egg dish

3. Types of egg dishes

RANGE May include but are not limited to: 1.1 Market form a. Fresh b. Preserved – bottled, brined, dried c. Frozen 1.2 Considerations a. Seasonal availability b. Menu c. Enterprise requirements 1.3 Served as a. Main dishes b. Appetizers c. Salads d. Accompaniments May include but are not limited to: 2.1 Pasta 2.2 Rice 2.3 Polenta 2.4 Noodles 2.5 Couscous 2.6 Semolina flour 2.7 Cracked wheat Must use chicken eggs unless otherwise specified and may be: 3.1 Fresh 3.2 Dried 3.3 Frozen 3.4 Preserved

78 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE 4. Variety of egg dishes

5. Egg dishes

RANGE May include but are not limited to: 4.1 Omelettes 4.2 Soufflés 4.3 Frittatas 4.4 Terrines 4.5 Boiled Based upon hard boiled, soft boiled eggs, poached eggs. Baked eggs and may include: 5.1 Eggs benedict 5.2 Egg salad 5.3 Egg dips

79 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Assessment requires evidences that the candidate: Competency 1.1 Prepared a variety of dishes using vegetables and fruits, eggs and starch products 1.2 Determined/Explained different classifications of vegetables, eggs and starch products 2. Underpinning Knowledge

2.1 Varieties and characteristics of fruit, vegetables and starch foods 2.2 Past and current trends in culinary uses and dishes of fruits and vegetables, eggs and starch foods 2.3 Nutrition related to vegetables, fruits, eggs and starch dishes, in particular the food values of commodities and the effects of cooking on the nutritional value of food 2.4 Common culinary terms related to starch dishes, vegetables and fruits and egg dishes and culinary uses that are used in the industry 2.5 Safe work practices on using knives 2.6 Principles and practices of hygiene related to use of raw ingredients 2.7 Logical and time efficient work flow

3. Underpinning Skills

3.1 Cutting and presentation techniques of vegetables and fruits 3.2 Organizational skills and teamwork 3.3 Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes

4. Resource Implications

The following resources MUST be provided: 4.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.2 Real/Relevant ingredients 4.3 Access to industry-realistic ratio of kitchen staff to customers Competency 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

5. Methods of Assessment

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 80

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY: PREPARE AND COOK POULTRY AND GAME UNIT CODE

: TRS512333

UNIT DESCRIPTOR

: This unit deals with selecting, preparing, cooking, presenting and storing poultry and game in a commercial kitchen or catering operation.

ELEMENT 1. Select and purchase poultry and game

2. Handle and store poultry and game

3. Prepare, cook and present poultry and game

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 Poultry and game is selected and purchased based on the approved request 1.2 Poultry and game are received in accordance with the enterprise required quantity and quality 1.3 Items are received and endorsed in accordance with enterprise guidelines 2.1 Poultry and game are handled efficiently and hygienically to minimize risk of food spoilage and cross-contamination 2.2 Frozen poultry and game are thawed in accordance with enterprise thawing procedures 2.3 Poultry and game are stored ensuring storage conditions and optimal temperature are maintained 3.1 Poultry and game are prepared based on its enterprise poultry and game preparation techniques 3.2 Poultry and game are cooked according to enterprise standard recipes and appropriate cookery methods 3.3 Variety of poultry and game dishes are prepared according to standard and enterprise recipes 3.4 Poultry and game are served in accordance with enterprise standard including carving, slicing or leaving whole 3.5 Poultry and game is presented using suitable sauces, garnishes and accompaniments

81 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of Variables identify how this may be applied in different workplaces, sectors and circumstances. Poultry and game dishes may be classified as classical or contemporary and may come from different ethnical and cultural origin. Different types of game and poultry dishes require different culinary methods.

VARIABLE 1. Poultry or game

2. Poultry preparation techniques

3. Cookery methods for poultry and game

RANGE 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 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 May include but are not limited to: 3.1 Roasting and pot-roasting 3.2 Sautéing and braising 3.3 Pan or Deep-frying 3.4 Poaching and stewing 3.5 Grilling 3.6 Steaming 3.7 Baking

82 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency

2. Underpinning Knowledge

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 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9

Classification of varieties of poultry, game and game items Quality criteria for poultry and game Appropriate cookery methods for poultry and game dishes Past and current trends in poultry and game dishes Nutrition related to poultry and game, including food values and any specific issues like salamella contaminations, etc. Common culinary terms related to poultry and game which are used in the industry Safe work practices, particularly in relation to cutting Logical and time efficient work flow Costing, yield testing, portion control for poultry and game

3. Underpinning Skills

3.1 Organizational skills and teamwork 3.2 Principles and practices of hygiene specifically crosscontamination 3.3 Techniques on minimizing wastes and environment-friendly practices on handling and preparation of poultry and game

4. Resource Implications

The following resources MUST be provided: 4.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.2 Real/Required ingredients 4.3 Industry-realistic ratios of kitchen staff to customers

5. Methods of Assessment

Competency may be assessed through : 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

83 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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

84 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY: PREPARE PORTION CONTROLLED MEAT CUTS UNIT CODE

: TRS512337

UNIT DESCRIPTOR

:

This unit deals with the specialized skills and knowledge required to select quality meats, break down primary and secondary cuts into portions and prepare a selection of meat products. PERFORMANCE CRITERIA

ELEMENT

Italicized terms are elaborated in the Range of Variables

1. Select suppliers and purchase meats

1.1 Suppliers are identified prior to purchase of meats in accordance with enterprise selection guidelines and policy 1.2 Suppliers are selected based on enterprise approved selection guidelines 1.3 Meats are purchased based on quality specifications and request 1.4 Wastes are minimized through appropriate purchases and storing techniques 2. Prepare and produce a range of 2.1 Ingredients are specified and selected according portion controlled meats to recipes 2.2 Ingredients are weighed based on recipes required quantity 2.3 Meats are precisely cut to required portion size 2.4 Meats are weighed in accordance with enterprise recipes 3.1 Range of portion-controlled meat products are 3. Prepare and produce meat prepared using suitable methods products 3.2 3.3 3.4

4. Store meat cuts and meat products

4.1 4.2 4.3

Suitable ingredients are selected according to standard and enterprise recipe requirements Fillings, flavorings, and marinades for meat products are selected and used based on recipe requirements Relevant equipment and machineries are used and stored based on manufacturer’s manual and enterprise storing techniques Food spoilage is minimized through appropriate storage techniques and enterprise regulations Quality of each cut and product is maintained through appropriate storage techniques Meat preservation method is used/applied where appropriate

85 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of Variables identify how this may be applied in different workplaces, sectors and circumstances. Meat cuts to be prepared may be for either traditional and/or contemporary recipes and requirements.

VARIABLE 1. Meats

2.

Meat products

3. Machinery and equipment

RANGE May include but are not limited to: 1.1 Traditional Meat - Pork - Beef - Lamb - Veal - Game 1.2 Contemporary Meat - Carabao - Crocodile - Goat - Water buffalo - Deer - Free range chicken - Wild boar - Exotic meat May include but are not limited to: 3.1 Sausages 3.2 Salami 3.3 Cured or smoked meats 3.4 Marinated meat cuts May include but are not limited to: 4.1 Mincers 4.2 Slicers 4.3 Knives 4.4 Cleavers 4.5 Saws 4.6 Sausage casing machines 4.7 Smokers 86

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE

RANGE 4.8 Pickling vats 4.9 Vacuum packer 4.10 Robot coupe

5. Meat preservation methods

May include but are not limited to: 5.1 Freezing 5.2 Salting 5.3 Curing 5.4 Drying 5.5 Smoking 5.6 Pickling

87 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Understood the different classifications of meats 1.2 Applied food safety practices related to handling and storing of meats and meat products 1.3 Prepared meat cuts and small goods according to enterprise standards

2. Underpinning Knowledge

2.1 Primary and secondary meat cuts according to Philippine Standard meat cuts 2.2 Current meat and livestock purchasing standards and quality criteria for selecting meat and meat cuts according to Philippine specifications 2.3 Key factors that affect the quality of meat 2.4 Suitable ingredients for preparing meat cuts and products 2.5 Classical and contemporary trends in meat and meat products such as organically green, Genetically Modified Organism (GMO) products and food borne illnesses, i.e. mad cow diseases, E. Coli 2.6 Terms commonly used in the industry to describe meat cuts and meat products 2.7 Principles of nutrition particularly food values of meat and meat products, use of preservatives and chemicals 2.8 Basic meat science and meat preservation techniques 2.9 Care and use of knives, machinery and equipment for meat preparation 2.10 Principles and practices of hygiene elated to handling and storing meat and meat products 2.11 Logical and time-efficient work flow 2.12 Yield testing and cost calculation 2.13 Storage procedures for different meats 2.14 Environmental considerations specifically on portioncontrolled meat cuts

3. Underpinning Skills

3.1 Preservation and flavor enhancement techniques for meat 3.2 Skills in trimming, boning and portioning meats 88

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

3.3 Waste minimization techniques and disposal 4. Resource Implications

The following procedures MUST be provided: 4.1 Access to commercial kitchen with suitable equipment for storing and processing meat 4.2 Real/Relevant ingredients

89 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

5. Methods of Assessment

6. Context for Assessment

Competency may be assessed through : 5.1 Direct observation of the candidate while demonstrating on preparing a range of meat cuts and meat products 5.2 Oral or written questions about food hygiene, techniques, safety aspects, knife handling and care 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

90 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY: PREPARE AND COOK SEAFOOD UNIT CODE

: TRS512334

UNIT DESCRIPTOR

: This unit deals with the outcomes 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. Select and store seafood

1.1 Seafood is selected according to quality, seasonal availability, price and the requirements for specific menu items 1.2 Yields are estimated accurately based on various types of seafood 1.3 Live seafood, where used, are maintained and processed/prepared in accordance with environment policies and government regulations 1.4 Seafood are handled and stored hygienically in accordance with enterprise handling and storing techniques 1.5 Frozen seafoods are thawed correctly to ensure maximum quality, hygiene and to retain there nutrients 1.6 Where applicable, date stamps and codes are checked to ensure quality control

2. Prepare and cook fish and shellfish

2.1 Fish is cleaned, gutted and filleted correctly and efficiently according to enterprise standards 2.2 Shellfish and other types of seafood are cleaned and prepared correctly and in accordance with enterprise standards 2.3 Seafood is cooked to enterprise standards using a variety of cookery methods, considering:  Variety of fish and shellfish  Cut, size or portion  Whole fish or fillets  Texture and types of flesh  Bone in or boneless portions  Market form of fish – live, fresh or frozen 2.4 Fish and shellfish by-products are used appropriately for a variety of dishes and menu items 91

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

PERFORMANCE CRITERIA

ELEMENT 3. Present fish and seafood

Italicized terms are elaborated in the Range of Variables

3.1 Fish and seafood is prepared and presented for service, taking into consideration:  Palatability  Visual appearance  Harmony of ingredients  Comparative size between dish and garnish  Quality and taste 3.2 Suitable sauces and dips are prepared according to standard recipes and as required to accompany seafood menu items 3.3 Place presentations and garnishing techniques are selected and used according to recipes and enterprise standards 3.4 Services are carried out according to enterprise methods and standards

92 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of variables are identify how this may be applied in different workplaces, sectors and circumstances. Menu items to be produced from fish and seafood should include a variety of classical and contemporary dishes, of varying cultural and ethnic origins, and may involve raw or cooked fish, seafood or fish and seafood by-products.

VARIABLE

RANGE

1. Types of seafood

May include but are not limited to: 1.1 Shellfish a. Mollusks b. Crustaceans c. Octopus and squid 1.2 Fin fish

2. Variety of fish

May include but are not limited to : 2.1 Structure a. Fin fish b. Shellfish 2.2 Body shape a. Flat fish b. Round fish 2.3 Market form 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 93

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE

RANGE b. Smoked c. Bottled d. Dried

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Explained the different classifications of seafoods 1.2 Demonstrated storing and handling issues related to seafoods 1.3 Prepared a range of seafood dishes according to enterprise standards

2. Underpinning Knowledge

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8

3. Underpinning Skills

4. Resource Implications

5. Methods of Assessment

Classification and varieties of fish and shellfish Criteria for judging the quality of fresh fish Storage requirements for fish Nutrition related to fish and seafood, particularly the nutritional value of fish and seafood Specific dietary issues including allergies and intolerances Common culinary terms related to fish and seafoods that are used in the industry Principles and practices of hygiene specifically on handling and storage of fish and seafood Safe work practices, particularly on using sharp knives

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 The following resources MUST be provided: 4.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.2 Real/Relevant ingredients 4.3 Access to industry-realistic ratios of kitchen staff to customers Competency may be assessed through : 5.1 Direct observation of the candidate while preparing and cooking fish and seafood 5.2 Sampling of dishes cooked by the candidate 5.3 Written or oral questions to test candidate’s knowledge on storage issues related to fish and seafood 5.4 Review of portfolios of evidence and third party workplace 94

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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 through an accredited assessment center

UNIT OF COMPETENCY: PREPARE HOT AND COLD DESSERTS UNIT CODE

: TRS512335

UNIT DESCRIPTOR

: This unit deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and frozen desserts in a commercial kitchen or catering operation.

ELEMENT 1. Prepare and produce desserts

2. Decorate, portion and present desserts

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 Ingredients are selected, measured and weighed according to recipe requirements 1.2 Appropriate equipment are selected and used in accordance with manufacturers’ manual 1.3 Standard or enterprise recipes are used to produce a variety of hot, cold and frozen desserts, appropriate for a variety of menus and catering establishments 1.4 Creative and innovative desserts are produced using a range of appropriate ingredients 2.1 Desserts are decorated appropriately to enhance presentation 2.2 Desserts are portioned according to enterprise standards 2.3 Desserts are presented in accordance with enterprise presentation techniques

95 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

ELEMENT 3. Prepare sweet sauces

4. Prepare accompaniments, garnishes and decorations

5. Store desserts

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

3.1 Range of hot and cold sauces are produced to a desired consistency and flavor 3.2 Thickening agents are used suitable for sweet sauces where appropriate 3.3 Sauces are stored to retain desired quality and characteristics 4.1 Accompaniments, garnishes and decorations are used to enhance taste, texture and balance 4.2 Ensured that flavors and textures of garnishes complement desserts 5.1 Desserts are stored at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal 5.2 Suitable packaging are selected and used to preserve taste, appearance and eating characteristics

96 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following Range of Variables identifies how this may be applied in different workplaces, sectors and circumstances A variety of desserts and sweets of using different techniques must be made. They may include foods from varying cultural origins and may be derived from either classical or contemporary recipes.

VARIABLE

RANGE

1. Equipment for making desserts and sweets

May include but are not limited to: 1.1 Blenders 1.2 Ice-cream machines 1.3 Ice makers 1.4 Juicers and vitaminizers 1.5 Mixers 1.6 Oven 1.7 Chiller and freezers 1.8 Steamer 1.9 Weighing scales 1.10 Low pressure burners

2. Desserts and sweets

May include but are not limited to: 2.1 Pudding, pies, tarts, flans, fritters 2.2 Custard, creams 2.3 Prepared fruit 2.4 Charlotte, bavarois, mousse, soufflé, sabayon 2.5 Meringues, crepes, omelettes 2.6 Sorbet, ice cream, bombe, parfait, tiramisu 2.7 Cakes and pastries 2.8 Custards and egg-based desserts – crème brulee 2.9 Crepes

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 Sabayon and zabaglione 3.6 Custards and crèmes 97

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE

RANGE 3.7 Flavored butters and creams 3.8 Sabayon & zabaglione

4. Suitable thickening agents for sweet sauces

May include but are not limited to: 4.1 Roux 4.2 Flour 4.3 Corn flour, arrowroot, potato starch 4.4 Modified starch 4.5 Breadcrumbs 4.6 Eggs and egg yolks

EVIDENCE GUIDE

98 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

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 Explained dessert options

2. Underpinning Knowledge

2.1 Details and characteristics of different types of desserts and sweets 2.2 Varieties of suitable ingredients for desserts and sweets 2.3 Common culinary terms related to desserts and sweets that are used in the industry 2.4 Past and current trends in desserts and sweets 2.5 Nutrition related to desserts and sweets including food values of common desserts, low fat or low calorie alternatives and substituted ingredients 2.6 Principles and practices of hygiene on handling and storage of dairy products 2.7 Logical and time efficient work flow 2.8 Safe work practices particularly on handling hot and frozen products and equipment 3.1 Organizational skills and teamwork 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 The following resources MUST be provided: 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 kitchen for making desserts and sweets Competency may be assessed through: 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 culinary 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 6.1 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

3. Underpinning Skills

4. Resource Implications

5. Methods of Assessment

6. Context for Assessment

99 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY: PREPARE PASTRY, CAKES AND YEAST-BASED PRODUCTS UNIT CODE

: TRS741336

UNIT DESCRIPTOR

: This units deals with skills and knowledge required to produce a range of pastries, cakes and bread in a commercial kitchen or catering operation.

ELEMENT 1. Prepare, decorate and present pastries and cakes

2. Prepare and produce yeast products

3. Portion and store pastry, cakes and bread goods

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1.1 Variety of pastries and pastry products are produced according to enterprise standard including short, puff and choux based pastries and products 1.2 Basic pastes are prepared according to standard recipes/industry standards, using appropriate techniques, methods and equipment 1.3 Pastries are presented according to enterprise presentation techniques 2.1 Variety of cakes and yeast- based products are prepared according to standard recipes and enterprise practice 2.2 Range of yeast-based products are prepared according to standard recipes 2.3 Suitable equipment are selected and used safely and efficiently 2.4 Pastry and pastry products, cakes and yeast based products are decorated to enhance appearance, using suitable filling, icings and decorations in accordance with recipes and/or enterprise standards 3.1 Portion control is applied to minimize waste 3.2 Cakes and pastry bread products are stored correctly to minimize spoilage 3.3 Pastry, cakes and bread goods are kept in accordance with required condition

100 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following explanations identify how this may be applied in different workplaces, sectors and circumstances. A variety of pastries, cakes and yeast-based products must be produced. Pastries, cakes and yeast based products may include foods from different cultural origins and may be derived from either classical or contemporary recipes.

VARIABLE 1. Pastry Products/Yeast-based dough

2. Category of pastes

3. Variety of cakes (large or small)

4. Yeast-based products

RANGE May include but are not limited to: 1.1 Basic bread dough 1.2 Savarin dough 1.3 Croissant or Danish dough 1.4 Yeast bun dough May include but are not limited to: 2.1 Short and sweet paste, eg. Flans, tarts, pies, etc. 2.2 Choux paste eg. Profiteroles, éclairs, etc. 2.3 Puff paste eg millefeuille 2.4 Filo or strudel May include but are not limited to: 3.1 Sponge cakes 3.2 Genoise sponge 3.3 Fruit cake 3.4 Madeira 3.5 Swiss roll 3.6 Meringues 3.7 Petit fours May include but are not limited to: 4.1 Danish pastries 4.2 Sweet buns, hot cross buns 4.3 Croissants 4.4 Coffee scrolls 4.5 Brioches 4.6 Savarins, rum babas

101 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

VARIABLE 5. Equipment for making pasty, cakes and yeast goods

RANGE May include but are not limited to: 5.1 Mixers 5.2 Blenders 5.3 Dough cutters 5.4 Scales and measures 5.5 Mixing and baking utensils 5.6 Dough sheeters 5.7 Oven 5.8 Proofer 5.9 Molder 5.10 Low pressure burners

102 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Prepared different types of pastries, cakes and yeasts goods 1.2 Explained the different nature and handling requirements of each type of pastry

2. Underpinning Knowledge

2.1 Varieties and characteristics of pastries, cakes and yeast-based product both classical and contemporary 2.2 Past and current trends in pastries, cakes and yeast goods 2.3 Underlying principles on making pastry and yeast-based products 2.4 Nutrition related to pastries, cakes and yeast-based goods 2.5 Common culinary terms related to cakes, pastries and yeastbased goods that are in the industry 2.6 Safe practices on using hot ovens and surfaces, and machinery 2.7 Principles and practices of hygiene particularly in relation to handling pastes and dough 2.8 Logical and time-efficient work flow

3. Underpinning Skills

3.1 .Organizational skills and teamwork 3.2 Storage of cakes and pasties to maintain freshness and quality 3.3 Costing, yield testing and portion control for pasties, cakes and yeast goods 3.4 Waste minimization techniques and environmental considerations in specific relation to pastry, cakes and yeast goods

4. Resource Implications

The following resources MUST be provided: 4.1 Access to a fully-equipped operational commercial kitchen (including industry-current equipment) 4.2 Real/required ingredients Competency may be assessed through: 5.1 Direct observation of the candidate while handling and preparing pastry, cakes and yeast goods 5.2 Sampling of pastries, cakes and yeast-based goods made by the candidate 5.3 Written or oral questions to test candidate’s knowledge on underlying principles of making pastry and yeast- based products 5.4 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate

5. Methods of Assessment

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 103

TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

104 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY:

PRESENT FOOD

UNIT CODE

:

TRS512326

UNIT DESCRIPTOR

:

This unit deals with skills and knowledge required to efficiently and professionally plate, present and serve food in a commercial kitchen or catering operation.

ELEMENT

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1. Prepare food for service

1.1 Foods are correctly identified for menu items 1.2 Sauces and garnishes are arranged to enterprise requirements for specific dishes

2. Portion and plate food

2.1 Sufficient supplies of clean, undamaged crockery are arranged and available at temperatures appropriate to food being served 2.2 Food are correctly portioned according to enterprise policies and/or standard recipes 2.3 Food is plated and presented neatly and attractively, without drips or spills according to enterprise requirements for the specified dish, considering: 2.3.1 appeal 2.3.2 color and contrast 2.3.3 temperature of food and service 2.3.4 equipment 2.3.5 classical and innovative arrangement styles 2.4 Food is served should be displayed in public areas at the correct temperature, in an attractive manner, without drips or spills and giving attention to color. 3.1 Good working relationship with all kitchen and food service staff is demonstrated to ensure timely and quality food service 3.2 Kitchen routine for food service is followed to minimize delays and maximize food quality 3.3 A high standard of personal and work-related hygienic practices are maintained

3. Work in a team

105 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to hospitality and catering operations where food is prepared and served. It may include the presentation of Filipino, Asian and international cuisines. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances. A variety of foods must be plated, presented and served.

VARIABLE 1. Food service items

RANGE May include but are not limited to: 1.1 Entrees 1.2 Main courses 1.3 Desserts – hot or cold 1.4 Soups 1.5 Sandwiches – hot or cold 1.6 Canapés and appetizers 1.7 Buffet and smorgasbord display items 1.8 Food and beverage trays 1.9 Salads – hot or cold 1.10 Beverages

106 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Exhibited application of hygiene and safety principles and procedures 1.2 Executed ability to plate, present and serve a general range of foods efficiently and within realistic industry timeframes

2. Underpinning Knowledge and Attitude

2.1 Use characteristics of basic food products and types of menus as required 2.2 Classical and innovative styles of food presentation for major food groups 2.3 Logical and time-efficient work flow 2.4 Waste minimization techniques and environmental considerations in specific relation to food presentation

3. Underpinning Skills

3.1 Hygienic handling of food and equipment. 3.2 Safe work practices according to occupational health and safety principles and procedures

4. Resource Implications

The following resources MUST be provided : 4.1 Demonstration of skills in a fully-equipped operational commercial kitchen, including industry-current equipment 4.2 Use of real menu items 4.3 Plating and presentation of food items within typical workplace conditions including time constraints

5. Methods of Assessment

Competency may be assessed through : 5.1 Direct observation of the candidate while plating and presenting food 5.2 Written or oral questions to assess candidate’s knowledge on presentation techniques for different food items 5.3 Review of portfolio of evidence (e.g. photographs) 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 through an accredited assessment center

107 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

UNIT OF COMPETENCY :

PACKAGE PREPARED FOODSTUFFS

UNIT CODE

:

TRS512340

UNIT DESCRIPTOR

:

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

ELEMENT

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables

1. Select packaging appropriate to specific food

1.1 Food requirements of client and user are met prior to packaging in terms of:  Quality  Shelf-life  Microbiological condition  Portion control 1.2 Packaging materials are selected based on the following:  Non-contaminating  Appropriate dimensions for selected food  Visually appropriate to functional need  Capable of protecting food from damage  Environment-friendly  Stackable and transportable

2. Package food according to needs

2.1 Food is packaged in compliance with hygiene, occupational health and safety and local health regulations requirements 2.2 Environmental requirements for food packaging area is observed, including:  Temperature control  Humidity  Design and construction 2.3 Appropriate packaging procedures are adopted according to enterprise specifications 2.4 Food labeled according to Philippine regulations

108 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

RANGE OF VARIABLES This unit applies to all hospitality and catering operations where food and related services are provided such as hotels and restaurants, cafeterias, kiosks, canteens, cafes, educational institutions, health establishments, defense forces, corrective services, residential catering, inflight and other transport catering, events catering and private catering. The following Range of Variables identify how this unit may be applied in different workplaces, sectors and circumstances. The type of packaging used will depend on enterprise needs and the type of food to be packaged.

VARIABLE 1. Types of packaging materials

RANGE May include but are not limited to: 1.1 Polystyrene foam 1.2 Cartons 1.3 Plastic cling wrap 1.4 Plastic or foil containers 1.5 Metal or plastic trays

109 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

EVIDENCE GUIDE 1. Critical aspects of Competency

2. Underpinning Knowledge and Attitude

Assessment requires evidences that the candidate: 1.1 Performed safe packaging within food safety requirements and regulations 1.2 Selected and used suitable packaging materials and methods for a different food item types 2.1 Safe work practices on packaging, dealing with hot 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:  HACCP Principles applied to off-site catering  Local health regulations pertaining on food production and packaging  Current Philippine regulations

3. Underpinning 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 and real food items

5. Methods of Assessment

Competency 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 6.1 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

6. Context for Assessment

110 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

SECTION 3 TRAINING STANDARDS 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 for COMMERCIAL COOKING 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: COMMERCIAL COOKING

NC Level: NC II

Nominal Training Duration: 18 Hrs. (Basic) 18 Hrs. (Common) 400 Hrs. (Core) Course Description: This course is designed to enhance the knowledge, skills and attitude in preparing and cooking hot, cold, sauces/dressings and desserts. It also includes competencies in workplace communication, teamwork, personal hygiene, safety in the use of hand tools and equipment, and housekeeping. It covers the basic, common and core competencies. BASIC COMPETENCIES Unit of Competency 1. Participate in workplace communication

Learning Outcomes 1.1 Obtain and convey workplace information 1.2 Complete relevant work related documents 1.3 Participate in workplace meeting and

Methodology Group Discussion Interaction

Assessment Approach • Demonstration • Observation • Interviews/ Questioning

111 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

discussion

112 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

Unit of Competency

Learning Outcomes

Methodology

Assessment Approach • Demonstration • Observation • Interviews/ Questioning

2. Work in a team environment

2.1 Describe and identify team role and responsibility in a team 2.2 Describe work as a team member

Discussion Interaction

3. Practice career professionalism

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

Discussion Interaction

• Demonstration • Observation • Interviews/ questioning

Discussion Plant tour Symposium

• Observation • Interview

4. Practice occupational health and safety

COMMON COMPETENCIES Unit of Competency 1. Develop and update industry knowledge

Learning Outcomes

Methodology

1.1 Identify and access key sources of information on the industry 1.2 Access, apply and share industry information 1.3 Update continuously relevant industry knowledge

Lecture Group Discussion Individual/Group Assignment

Assessment Approach Interviews/ Questioning Individual/Group Project or Report

113 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

Unit of Competency 2. Observe workplace hygiene procedures

3. Perform computer operations

Learning Outcomes 2.1 Practice personal grooming and hygiene 2.2 Practice safe and hygienic handling, storage and disposal of food, beverage and materials

Methodology Lecture Demonstration Role-play

3.1 Identify and explain Lecture the functions, Group Discussion general features and Tutorial or selfcapabilities of both pace hardware and software 3.2 Prepare and use appropriate hardware and software according to task requirement 3.3 Use appropriate devices and procedures to transfer files/data 3.4 Produce accurate and complete data according to the requirements 3.5 Maintain computer system

Assessment Approach Demonstration Written Examination Interviews/ Questioning

Interviews/ Questioning Demonstration Observation

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Unit of Competency 4. Perform workplace and safety practices

5. Provide effective customer service

Learning Outcomes 4.1 Practice workplace safety, security and hygiene systems, processes and operations 4.2 Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines 4.3 Maintain safe personal presentation standards 5.1 Apply effective verbal and nonverbal communication skills to respond to customer needs 5.2 Provide prompt and quality service to customer 5.3 Handle queries promptly and correctly in line with enterprise procedures 5.4 Handle customer complaints, evaluation and recommendations

Methodology Lecture Demonstration Role-play Simulation

Lecture Demonstration Role-play Simulation

Assessment Approach Demonstration Interviews/ Questioning Written Examination

Demonstration Interviews/ Questioning Observation

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Unit of Competency

Learning Outcomes

Assessment Approach

Methodology

5.5 Provide prompt and quality service to customer 5.6 Handle queries promptly and correctly in line with enterprise procedures 5.7 Handle customer complaints, evaluation and recommendations CORE COMPETENCIES Unit of Competency 1. Clean and maintain kitchen premises

Learning Outcomes

1.1 Identify the Discussion/ appropriate Demonstration chemicals and equipment and their Video viewing uses for cleaning and sanitizing kitchen premises 1.2 Enumerate occupational health and safety requirements for spraying, bending, lifting, carrying and using equipment in kitchen premises

Assessment Approach

Methodology

• Written Examination • Demonstration

• Observation in workplace OJT

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Unit of Competency

Learning Outcomes

Assessment Approach

Methodology

1.3 Discuss work requirements to be done to save time and effort for work flow 1.4 Awareness on environmentfriendly products and practices in cleaning kitchen 1.5 Handle waste and linen 1.6 Clean and sanitize premises and garbage bin 1.7 Clean, sanitize and store cleaning equipment 2. Organize and prepare food

2.1 Enumerate uses and characteristics of basic food products and types of menus 2.2 Prioritize work plan, minimize time effort and apply environmental considerations in specific food preparation 2.3 Identify appropriate tools, equipment and ingredients to be used 2.4 Prepare food requisition form for dairies, dry goods, fruits and vegetables, meat, poultry and seafood for approval

Lecture/ Demonstration Video viewing

• Written examination • Demonstration • Observation in workplace OJT

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Unit of Competency 3. Select, prepare and cook meat

4. Receive and store kitchen (food) supplies

5.

Prepare stocks, sauces and soups

Assessment Approach

Learning Outcomes

Methodology

3.1 Select meat required for menu items 3.2 Prepare and portion the meat according to recipe requirement 3.3 Cook the portioned meat according to menu specification 3.4 Serve with appropriate condiments and sauces 4.1 Receive delivery of kitchen (food) supplies 4.2 Apply principles of stock control and classify food items for storage segregation 4.3 Check for slow moving items (FIFO) 5.1 Identify and prepare ingredients according to standard procedures, special dietary requirements and cultural needs 5.2 Prepare stocks according to specified menu requirement

Discussion/ Demonstration Video viewing

• Demonstration

Discussion/ Demonstration Video viewing

• •

Discussion/ Demonstration Video viewing

•

• Observation in workplace OJT

Demonstration Observation in workplace OJT

Written examination • Demonstration • Observation in workplace OJT

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Unit of Competency

6. Prepare, cook and serve food for menu

7. Prepare appetizers and salads (Hot and Cold)

Learning Outcomes 5.3 Prepare soups according to specified menu requirement 5.4 Prepare sauces according to specified menu requirement 5.5 Store stocks and sauces as required 5.6 Serve soup according to standard service 6.1 Identify and prepare ingredients as referred to menu requirement according to cookery methods 6.2 Analyze the different recipes for various dishes for menu requirement 6.3 Prepare dish according to menu requirement 6.4 Prepare appropriate garnishing of platter & center pieces 6.5 Serve dish for food service 7.1 Identify ingredients as required in the menu and prepared according to cookery methods

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

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Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

7.2 Observe standard recipe for salad and appetizer preparation 7.3 Prepare and apply appropriate dressings or condiments required for salads and appetizers 7.4 Serve salads and dressings with appropriate garnishings 7.5 Prepare hot and cold appetizers 7.6 Observe standard recipe for hot and cold appetizers preparation 7.1 Prepare and apply appropriate sauces, dressings or condiments required for hot and cold appetizers 7.2 Serve hot or cold appetizers as required in the menu 7.3 Store appetizers and salads

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Unit of Competency

Learning Outcomes

8. Prepare sandwiches (Hot and Cold)

8.1 Identify required in the menu and prepared according to standard sandwiches preparation

Assessment Approach

Methodology Discussion/ Demonstration

•

Video viewing

•

Demonstration

•

Observation in workplace OJT

Discussion/ Demonstration

•

Written examination

Video viewing

•

Demonstration

•

Observation in workplace OJT

8.2 Apply culinary terms related to sandwiches commonly used in the industry

Written examination

8.3 Perform sandwich preparation 8.4 Serve hot or cold sandwiches as required in the menu 8.5 Store sandwiches 9. Prepare vegetables, fruits, eggs and starch dishes

9.1 Identify vegetable, fruit and starch dishes 9.2 Clean and prepare vegetable, fruit and starch according to specified preparation 9.3 Cook vegetable and starch dishes according to menu specification 9.4 Prepare and cook egg-based dishes according to menu specification 9.5 Serve vegetable, fruits, starch and eggs as required from the menu

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Unit of Competency 10. Prepare and cook poultry and game

Learning Outcomes 10.1 Select and purchase poultry and game according to menu 10.2 Prepare poultry and game according to standard recipe

Assessment Approach

Methodology •

Demonstration

•

Observation in workplace OJT

Discussion/ Demonstration

•

Written examination

Video viewing

•

Demonstration

•

Observation in workplace OJT

•

Demonstration

•

Observation in workplace OJT

Discussion/ Demonstration Video viewing

10.3 Cook poultry and game according to menu requirements 10.4 Serve with appropriate condiments and sauces 11. Prepare, portion and control meat cuts

11.1 Identify portion and meat requirements according to menu 11.2 Prepare and portion the meat according to recipe requirement 11.3 Cook the portion meat according to menu specification 11.4 Serve with appropriate condiments and sauces 11.5 Observe safe and hygienic practices for meat

12. Prepare and cook seafood

12.1 Select and clean seafood according to menu 12.2 Prepare and cook seafood (fish, shellfish, etc.) according to recipe requirement

Discussion/ Demonstration Video viewing

12.3 Serve with appropriate condiments and sauces 122 TR - COMMERCIAL COOKING NC II (Amended)

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Assessment Approach

Unit of Competency

Learning Outcomes

Methodology

13. Prepare hot and cold desserts

13.1 Identify ingredients according to recipe

Discussion/ Demonstration

•

13.2 Prepare and cook ingredients according to standard recipe procedures

Video viewing

•

Demonstration

•

Observation in workplace OJT

Written examination

Written examination

13.3 Arrange in a plate and decorate with appropriate garnishing 13.4 Prepare sweet sauces as required 13.5 Chill desserts 14. Prepare pastry, cakes and pop paste

14.1 Identify ingredients according to recipe

Lecture/ Demonstration

•

14.2 Prepare pastry, cake and pop paste according to menu requirement

Video viewing

•

Demonstration

•

Observation in workplace OJT

14.3 Cut and portion dessert according to menu requirement 14.4 Garnish pastry, cakes and pop paste with appropriate garniture 14.5 Arrange in plate and serve with appropriate hot or cold sauces 14.6

Chill desserts

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Unit of Competency 15. Present food

Learning Outcomes 15.1 Ensure food presentation is properly garnished using appropriate garniture and presented in standard temperature

Assessment Approach

Methodology Lecture/ Demonstration

•

Video viewing

•

Demonstration

•

Observation in workplace OJT

Lecture/ Demonstration

•

Written examination

Video viewing

•

Demonstration

•

Observation in workplace OJT

Written examination

15.2 Serve food with required side dish 16. Package prepared foodstuffs

16.1 Select packaging appropriate to specific food 16.2 Package food according to needs

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3.2 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 inschool 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 Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge 126

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and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations

•

3.3

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 COMMERCIAL COOKING – NC II Recommended list of tools, equipment and materials for the training of a minimum of 25 trainees for COMMERCIAL COOKING NC II are as follows:

TOOLS QTY

EQUIPMENT QTY

COOKING UTENSILS QTY

1 unit

Reach-in freezer

5 pcs.

Basic cutting knives 5 pcs.

Paring knife

1 unit

Reach-in refrigerator

5 pcs.

3 pcs.

Bread knife

5 units

4 burner gas range w/ oven

5 pcs.

Sauce pan w/ handle, 16 cm. diameter x 8 cm. height Sauce pan w/ handle, 20 cm. diameter x 8 cm. height Sauteing pan - small 127

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5 pcs. 5 pcs.

Filleting knife Carving knife

1 unit 1 unit

3 pcs.

Chef’s knife 6”

1 unit

Stock pan burner Deep fat fryer (small/single) Microwave oven

3 pcs. 3 pcs.

Sauteing pan - medium Sauteing pan - large

2 pcs.

Sauteing pan - heavy duty Braising pan - small

4 pcs.

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TOOLS QTY

EQUIPMENT QTY

3 pcs.

Chef’s knife 8”

1 unit

5 pcs. 3 pcs.

Boning knife Oysters knife

5 unit 1 unit

3 pcs. 5 pcs.

Cleaver Butcher knife

1 unit 1 unit 1 unit 1 unit 1 unit

1 pc. 3 pcs. 3 pcs. 3 pcs. 5 pcs.

Hand tools Apple corer Wire whisk small Wire whisk medium Wire whisk – heavy duty Can opener

3 pcs.

Kitchen scissors

3 pcs.

Soup Ladle 3 oz. Soup Ladle 6 oz. Soup Ladle 8 oz. Soup Ladle 12 oz. Kitchen spoon Kitchen spoon slotted Kitchen fork

3 pcs. 3 pcs. 3 pcs. 5 pcs. 5 pcs. 3 pcs. 3 pcs. 3 pcs.

Carving fork Pocket/pin thermometer

COOKING UTENSILS QTY 2 pcs.

Braising pan - medium

2 pcs. 4 pcs,

Braising pan - large Stock pots - small

2 pcs. 1 pc.

Stock pots - medium Stock pot - large

5 pcs. 2 pcs. 1 pc.

Frying pan - small Frying pan - medium Frying pan - large

1 pc.

Colander - small

1 pc.

Colander - medium

5 pcs.

Cutting board

1 pc. 2 pcs.

Fish poachermedium Casserole - small

2 pcs.

Casserole - medium

2 pcs.

Wok - small

5 unit

Working table (fabricated) Condiment cabinet

2 pcs.

Wok - medium

1 unit

Washing sink

1 pc.

1 unit 2 unit

Soak sink Utility shelving

4 pcs. 2 pcs.

Double boiler medium Paellara Glass rack

5 unit

Stainless steel rack (5 shelves) Steel rack Utility cart

1 pc.

Soup cup rack

2 pcs.

Plate rack

Combination of broiler and griddle - small Exhaust hood Dish washing machine (optional) Blender machine Pressure cooker

Meat slicer - small Meat grinder Meat chopper machine (optional) 1 unit Salamander, griller

Kitchen Furniture/ Accessories 5 units Preparation table with sink (approx. 45” x 28”) 1 unit Bain Marie - table 1 unit

1 unit

1 unit

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TOOLS QTY 5 pcs. 5 pcs. 5 pcs. 3 pcs.

5 pcs. 3 pcs. 3 pcs. 2 pcs.

Peelers Tenderizer, medium Skimmer, fine Wire Skimmer, small

Skimmers spider Strainer, small, fine Siever Strainer, medium, fine Tongs

5 pcs. 3 pcs. 5 pcs. 5 pcs. 5 pcs. 5 pcs. 5 pcs. 5 pcs. 5 sets 3 pcs. 3 pcs.

3 pcs. 2 pcs. 5 sets

8 inches 12 inches TOOLS Turner, 3” x 6” Spatula Wooden spoon Parisienne spoon Zester Piping bag Pastry tubes Strainer Chinois - small Strainer Chinois medium Funnel - small Funnel medium Measuring

EQUIPMENT QTY TRAINING EQUIPMENT 1 unit Over head projector Flip chart White board

1 unit 1 unit

CLEANING MATERIALS 4 pcs. Floor mops 1 pc. Mop Squeezer 4 pcs. Broom (tambo)

COOKING UTENSILS QTY 10 pcs. Baking tray - small 10 pcs. Utility tray - stainless 2 pcs.

Roasting tray

TRAINING MATERIALS 25 pcs. Marker 25 pcs. Pencil 2 rms Bond paper Meat

2 pcs.

Dust pan

Beef

5 pcs.

Garbage bin (4 gals.) Liquid soap dispenser Paper towel dispenser EQUIPMENT SAFETY First Aid Kit Fire Extinguisher

Pork

2 pcs. 2 pcs.

1 set 1 pc.

Lamb Poultry Chicken Duck Turkey Pigeon, etc.

Seafood Fish Shellfish Crustacean Perishables Vegetable Fruits Dairy products Processed foods 130

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spoon TOOLS QTY 5 sets 5 sets

CLEANING MATERIALS QTY

Measuring cup Measuring urn

Miscellaneous Ice cream scoop 10 pcs. Cheese cloth 12 pcs. Serving spoon 1 pc. Food mill 3 pcs. Weighing scale – 5 kgs. 5 pcs. Weighing scale – 1000 grams 1 pc.

MATERIALS QTY Dry Goods (Groceries) Sauces Spices Seasoning Canned fruits Canned vegetables Dry Goods (Groceries) Noodles Pasta Rice Flour Sugar Beans

TRAINING MATERIALS/ RESOURCES Manuals Books Video (CD) 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.

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3.5

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

Space Requirement Student/Trainee Working Space

Size in Meters

Area in Sq. Meters

Total Area in Sq. Meters

1 x 1 m.

1 sq. m.

25 sq. m

Lecture/Demo Room

8 x 5 m.

40 sq. m.

40 sq. m.

Laboratory

8 x 5 m.

40 sq. m.

40 sq. m.

3 x 5 m.

15 sq. m.

15 sq. m.

Learning Resource Center Facilities/Equipment/ Circulation Area

36 sq. m.

Total workshop area:

3.6

156 sq. m.

TRAINER’S QUALIFICATIONS FOR TOURISM (HOTEL AND RESTAURANT) SECTOR COMMERCIAL COOKING – NC II TRAINER QUALIFICATION I (TQ II) • • • •

Must be a holder of NC III or its equivalent Must have undergone training on Training Methodology II (TM II) Must be physically and mentally fit *Must have at least 3-5 years job/industry experience on supervisory/managerial level *Optional. Only when required by the hiring institution. Reference: TESDA Board Resolution No. 2004 03

3.7

INSTITUTIONAL ASSESSMENT 132

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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.

SECTION 4

NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1

To attain the National Qualification of COMMERCIAL COOKING 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 COMMERCIAL COOKING 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 bake pastry products 4.2.1.1 4.2.1.2 4.2.1.3 4.2.1.4

Clean and maintain kitchen premises Organize and prepare food Receive and store kitchen supplies Prepare pastry, cakes and yeast-based products

4.2.2 Prepare and cook hot meals 4.2.2.1 Clean and maintain kitchen premises 4.2.2.2 Organize and prepare food 4.2.2.3 Receive and store kitchen supplies 4.2.2.4 Select, prepare and cook meats 4.2.2.5 Prepare stocks, sauces and soups 4.2.2.6 Prepare cook and serve food for menus 4.2.2.7 Prepare and cook poultry and game 4.2.2.8 Prepare and portion controlled meat cuts 4.2.2.9 Prepare and cook seafood 4.2.2.10 Present food 4.2.2.11 Package prepared foodstuffs 4.2.3 Perform pantry/cold kitchen operations 133 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

4.2.3.1 4.2.3.2 4.2.3.3 4.2.3.4 4.2.3.5 4.2.3.6

Clean and maintain kitchen premises Organize and prepare food Receive and store kitchen supplies Prepare sandwiches Prepare appetizers and salads Prepare vegetable, fruits, eggs and starch products 4 . 2 . 3 7 P r e p a r e h o t a n d c o l d d e s s e r t s

4.2.3.8 Present food 134 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

4.2.3.9 Package prepared food stuffs 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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ANNEX A

COMPETENCY MAP - TOURISM Sector(Hotel and Restaurant) COMMERCIAL COOKING NC II Prepare hot and cold desserts

Develop menus to meet special dietary and cultural needs

Select, prepare and serve specialized food item

Select, prepare Clean and serve and maintain kitchen premises specialist cuisines

Package prepare foodstuffs

Organize bulk cooking operations

Receive and store kitchen supplies

Prepare cook and serve food for menus

Prepare and cook poultry and game

Plan catering for an event or function

Prepare and cook seafood

Apply cook-freeze production process

Prepare chocolate and chocolate confectionery

Prepare vegetables, eggs and starch products

Operate fast food outlet

Plan and prepare food for buffets

Apply cook chill operation processes

Implement food safety procedures

Present food

Prepare portion controlled meat cuts

Organize and prepare food

Establish and maintain quality control

Prepare sandwiches

Select, prepare and cook meat

Plan and control menu based on catering

Manage facilities associated with commercial catering contracts

Develop food safety program

Prepare pastry, cakes and yeast-based products

Handle and serve cheese

Prepare stocks, sauces and soups

Transport and store food in a safe and hygienic manner

Prepare pates and terrines

Develop and update industry knowledge

Receive and respond to workplace communication

Develop and practice negotiation skills

Observe workplace hygiene procedures

Work with others

Solve problems related to work activities

Perform computer operations

Demonstrate work values

Use mathematical concepts and techniques

Perform workplace safety practices

Select catering systems

Plan, prepare and display buffet

Monitor catering revenue and costs Prepare food according to dietary and cultural needs Apply catering control principles

Provide effective customer service

Practice housekeeping procedures (5S)

Participate in workplace communication

Work in team environment

Use relevant technologies

Utilize specialized communication skills

Develop teams and individuals

Practice career

professionalis m

Apply problemsolving techniques in the workplace

C O M PECO TERE N CI ES C O MB P A E SI T C E N CI E CS OC MO P M E M T O E N N CI E S

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Practice occupational health and

Lead workplace communication

Plan and organize work

Collect, analyze and organize information

safety procedures

Lead small teams

Promote environmental protection

DEFINITION OF TERMS 1. Barbecue – A cooking method involving grilling food over a wood or charcoal fire. Usually some sort of rub, marinade, or sauce is brushed on the item before or during cooking. 2. Blanch – to cook an item briefly in boiling water or hot fat before finishing or storing it. 3. Boil – a cooking method in which items are immersed in liquid at or above the boiling point (212ºF/100ºC). 4. Braise – a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock to another liquid in a covered vessel. 5. Broil – a cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler or salamander. 6. Butcher - a chef or purveyor who is responsible for butchering meats, poultry and occasionally fish. 7. Chafing dish – a metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at tableside or during buffet service. 8. Chop – to cut into pieces of roughly the same size. Also, a small cut of meat including part of the rib 9. Combination method – a cooking method that involves the application of both moist and dry heat to the main item (for example, braising or stewing) 10. Cure – to preserve a food by salting, smoking and or drying 11. Deep fry – a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked 12. Dice – to cut ingredients into small cubes (1/4 inches for small, 1/3 for medium, ¾ inch for large) 13. Fillet – a boneless cut of meat, fish or poultry 14. Garnish – an edible decoration of accompaniment to a dish 15. Gratine – browned in an oven or under a salamander. Gratine can also refer to a forcemeat in which some portion of the dominant meat is sautéed and cooled before grinding. 16. Grill – a cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment on which grilling is done. 17. Instant reading thermometer – a thermometer used to measure the internal temperature of foods. The stem is inserted into the food, producing an instant temperature read out. 18. Macaroni – paste; often used to refer to elbow-shaped pasta 19. Marinade – an apparel used in cooking to flavor and moisten foods, may be liquid or dry. Liquid marinades are usually based on an acidic ingredients, such as wine or vinegar, dry marinades are usually salt-based. 137 TR - COMMERCIAL COOKING NC II (Amended)

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20. Microwave – a method of meat transfer in which electro-magnetic waves generated by a device called a magnetron penetrate food and cause the water molecules in it to oscillate. 21. Mince – to chop into very small pieces 22. Mise-en-place – “Put in place”. The preparation and assembly of ingredients, pans, utensils and plates or serving pieces needed for a particular dish or service period 23. Panbroil – a cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat. 24. Panfry – a cooking method in which items are cooked in deep fat in a skillet over medium heat; this generally involves more fat than sautéing or stir-frying but less than deep-frying. 25. Pasta – noodles made from a dough of flour (often semolina), water and/or eggs. This dough is kneaded, rolled and cut or extruded, then cooked by boiling 26. Poach – a method in which items are cooked gently in simmering liquid 27. Pressure steamer – a machine that steams food by heating water under pressure in a sealed compartment, allowing the team to reach higher-than-boiling temperature (212ºF/100ºC). The food is placed in a sealer chamber that cannot be opened until the pressure has released and the steam properly vented from the chamber. 28. Roast – a dry heat cooking method in which items are cooked in an oven or on a spit over a fire 29. Sauté – a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. 30. Simmer – to main the temperature of a liquid just below boiling. Also, a cooking method in which items are cooked in a simmering liquid. 31. Smoking – any of several methods for preserving and flavor foods by exposing them to smoke. Methods include cold-smoking (in which smoked items are not fully cooked), hot-smoking (in which the items are cooked), and smoke-roasting. 32. Steaming – a cooking method in which items are cooked in a vapor by boiling water or other liquids. 33. Stew – a cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time. Stewed items also may be blanched, rather than seared, to give the finished product a pale color. Also a dish prepared by using the stewing method. 34. Stir fry – a cooking method similar to sautéing in which items are cooked over high heat, using little fat. Usually this is done in a wok and the food is kept moving constantly.

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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. TOURISM INDUSTRY BOARD FOUNDATION, INC. (TIBFI) - EXECUTIVE COMMITTEE LARRY CRUZ Chairman

PAUL LIM SO Treasurer Action Tur Holidays Corporation Binondo, Manila

USEC. EVELYN PANTIG Vice-Chairman Undersecretary, Department of Tourism

DR. IGNACIO S. PABLO Executive Director HTIP, Intramuros, Manila

DANIEL EDRALIN Secretary

SEC. AUGUSTO BOBOY SYJUCO Trustee Director General, TESDA DR. CORAZON RODRIGUEZ Trustee Dean, UP Asian Institute of Tourism Diliman, Quezon City

INDUSTRY WORKING GROUP (IWG) - EXECUTIVE COMMITTEE ANABELLE O. MORENO Chair, IWG President, Association of Human Resource Managers for Hotels and Restaurants (AHRM) ALAN DIMAYUGA Former Chair, IWG and Planning SubCommittee Executive Plaza Hotel Malate, Manila

MA. LOURDES CATRAL Chair, Planning Sub-Committee UP, College of Home Economics Diliman, Quezon City YAEL FERNANDEZ Chair, Standards and Assessment SubCommittee Mandarin Oriental Hotel Makati Ave., Makati City LEA VILLANUEVA Chair, Professional and Programs Development Visions and Breakthroughs, Inc.

139 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009

STANDARDS AND ASSESSMENT SUB-COMMITTEE MEMBERS AND EXPERTS COMMERCIAL COOKING MA. CHRISTINA G. AQUINO Center for Culinary Arts - Manila Katipunan, Quezon City JAMES ANTOLIN Center for Culinary Arts - Manila Katipunan, Quezon City EDWARD BUENSUCESO NUWHRAIN ROBERTO FRANCISCO Chef Association of the Philippines

BERNARD OLEDAN NUWHRAIN ROMULO CANUTO NUWHRAIN JOANNE LIMOANCO Dusit Hotel EDSA, Makati City JOSE VILLAFLOR Tiara Oriental Hotel Malugay St., Makati City

The Participants in the Validation of this Training Regulation • • •

Members of the Hotels, Resorts and Restaurants Association of Cebu (HRRAC) Members of the Iloilo City Convention Bureau Members of the Hotels and Restaurants Association of the Philippines (HRAP)

The TESDA Board Members and Secretariat The MANAGEMENT and STAFF of the TESDA Secretariat •

QSO

REVIEW PANEL (2009) MA. CHRISTINA G. AQUINO TIBFI-IWC Expert/Dean, College of International Tourism and Hospitality Management Lyceum of the Philippines University Intramuros, Manila ROBERTO FRANCISCO TIBFI-IWC Expert/ Chef-Trainer, Center for Advanced Training in Food and Beverage Services (CATFABS)/ Hotel and Restaurant Chef Association of the Philippines (HRCAP) EDEL TOLENTINO Trainer, Food Technology Philippine Women University Manila TESDA QSO Staff

DANILO S. BASILIO Chef/Owner, Sucree´ Patisserie Cafe, Robinson's Manila/Trainer, Culinary Institute of Aristocrat (CIA)/ Roxas Blvd., Manila Lyceum of the Philippines University, Intramuros Manila CEFERINO PABROQUEZ President, Chef Maritime Training and Assessment Center Manila SUSAN F. EDILO TIBFI-IWC Expert

140 TR - COMMERCIAL COOKING NC II (Amended)

Promulgated July 2009