COMPETENCY-BASED CURRICULUM

Sector:

TOURISM SECTOR
Qualification:

Baked Goods and Food Preparation Services Management NCII

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhighway, Taguig City, Metro Manila

1
 TABLE OF CONTENTS

Page

A. Course Design............................................................................................................

B. Modules of Instruction............................................................................................9-100

 BASIC COMPETENCIES.......................................................................................9
i. Participating in workplace communication.....................................................10
ii. Working in a team environment...............………………………………………14
iii. Practicing career professionalism................……………………………………17

 COMMON COMPETENCIES .............................................................................21

i. Provide Effective Customer ...........................................................................22

 CORE COMPETENCIES ....................................................................................28

i. Practice Occupational Health and Safety Procedures
……………………………………………...29
ii. Work in a Team Environment…………………………………………………….33
iii. Provide Effective Customer Service........……………………………………….37
iv. Plan and Prepare a Production Schedule for Breads and
Pastry………………………………………………………………………………..40
v. Clean, Prepare, and Maintain Bakery Workstations, Tools, and
Equipment…………………………………………………………………………..43
vi. Rotate Bakery Inventory and Manage FIFO Stocks……………………………56
vii. Measure, Mix, and Portion Ingredients for Breads, Pastries and Dessert……60
viii. Cool, Finish, Glaze or Decorate Baked Goods………………………………….71
ix. Pack and Present Products for display or service………………………………76
x. Prepare Kitchen Stations for Daily Food Prepartion(Mise en place)…………..80
xi. Support Kitchen Team Communications, Teamwork, and Lead Service during
Daily Operations……………………………………………………………………..82
xii Assist in Preparing Cold Meals……………………………………………………..89

2
xiii. Assist Senior Cooks with Preparation of Stocks, Sauces, and Meals……….97
xiv. Clean and Maintain Kitchen Work Areas, Equipment and Tools……………101

3
 COURSE DESIGN

COURSE TITLE : Baked Goods and Food Preparation Services Management NCII

NOMINAL DURATION : Basic 18

Common 18
Core 425
461 Hours

COURSE DESCRIPTION

: This course focuses on building the learners’ knowledge, practical skills, and professional
attitudes in baking and food preparation services NC II based on industry standards. It includes
essential competencies such as preparing and producing different baked products, properly using and
maintaining kitchen tools and equipment, observing food safety and sanitation procedures, and carrying
out basic food service tasks.

ENTRY REQUIREMENTS

Individuals who intend to enroll in this course should meet the following criteria:

 Can read and write

 Possesses good moral character
 Has the ability to communicate clearly both orally and in writing
 Is physically fit and mentally sound, as certified by a Public Health Officer

4
COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

Nominal
Units of Competency Module Title Learning Outcomes Duration

1. Participate in 1.1 Participating in 1.1.1 Obtain and convey workplace 4 hours

workplace workplace information
communication communication 1.1.2 Participate in workplace meetings
and discussions
1.1.3 Complete relevant work-related
documents
2. Practice 2.1 Practicing 2.1.1 Identify hazards and risks 4 hours
occupational occupational 2.1.2 Evaluate hazards and risks
health and safety health and safety 2.1.3 Control hazards and risks
2.1.4 Maintain OHS awareness
procedures procedures
3. Work in team 3.1 Working in team 3.1.1 Describe team role and scope 5 hours
environment environment 3.1.2 Identify own role and
responsibility within team
3.1.3 Work as a team member
4. Practice career 4.1 Practicing career 4.1.1 Integrate personal objectives with 5 hours
professionalism professionalism organizational goals
4.1.2 Set and meet work priorities
4.1.3 Maintain professional growth and
development

COMMON COMPETENCY
(18 hours)

Nominal
Units of Competency Module Title Learning Outcomes
Duration
1. Provide effective 1.1 Providing effective 1.1.1 Greet customer 18 hours
customer service customer service 1.1.2 Identify customer needs
1.1.3 Deliver service to customer
1.1.4 Handle queries through telephone,
fax machine, internet and email
1.1.5 Handle complaints, evaluation and
recommendations

5
 CORE COMPETENCIES
(425 hours)

Nominal
Units of Competency Module Title Learning Outcomes Duration

1. Plan and prepare a 1.1 Planning and 1.1.1 Determine production (22 hours)
production schedule prepare a requirements 4 hours
for breads and production 1.1.2 Sequence production tasks 5 hours
1.1.3 Prepare production schedule 9 hours
pastries based on schedule for
1.1.4 Review and adjust schedule
demands breads and 4 hours
pastries based on
demands

2. Clean, prepare, and 2.1 Cleaning, prepare, 2.1.1 Clean and sanitize workstation (23
maintain bakery and maintain bakery 2.1.2 Prepare tools and equipment hours)
workstation, tools and workstation, tools and 2.1.3 Maintain bakery equipment 6 hours
2.1.4 Store tools and equipment 6 hours
equipment. equipment.
5.5 hours
5.5 hours
3. Rotate bakery 3.1 Rotating bakery 3.1.1 Receive and inspect inventory (22 hours)
inventory and manage inventory and 3.1.2 Store inventory using FIFO 5 hours
FIFO (first in first out) manage FIFO (first 3.1.3 Monitor stock levels 8.5 hours
3.1.4 Conduct physical inventory 4.5 hours
stocks in first out) stocks
4 hours
4. Measure, mix, and 4.1 Measuring, mix, 4.1.1 Select and prepare ingredients (23 hours)
portion ingredients for and portion 4.1.2 Measure and weigh ingredients 3.5 hours
breads, pastries, and ingredients for 4.1.3 Mix ingredients 8 hours
4.1.4 Portion dough and batter 6.5 hours
dessert items breads, pastries,
and dessert items 5 hours
5. Cool, finish, glaze, 5.1 Cooling, finish, 5.1.1 Cool baked products (22 hours)
or decorate baked glaze, or decorate 5.1.2 Prepare finishes and glazes 6 hours
goods baked goods 5.1.3 Apply finishes and decorations 8.5 hours
5.1.4 Check finished product quality 4 hours
3.5 hours
6. Pack and present 6.1 Packing and 6.1.1 Package baked products (23 hours)
products for present products 6.1.2 Label packaged products 8.5 hours
display or service. for display or 6.1.3 Present products for display 4 hours
6.1.4 Maintain display areas 6.5 hours
service.
4 hours

6
 Nominal
Units of Competency Module Title Learning Outcomes Duration

7. Prepare Kitchen 7.1 Preparing Kitchen 7.1.1 Prepare tools and equipment (20 hours )
Stations for Daily Stations for Daily Food 7.1.2 Prepare ingredients 5.5 hours
Food Preparation Preparation 7.1.3 Organize work station 6.5 hours
(Mise en Place) (Mise en Place) 8 hours
8. Support kitchen 8.1 Supporting kitchen 8.1.1 Support team communication (15 hours)
team communications, team communications, 8.1.2 Promote teamwork 5 hours
team work, lead team work, lead 8.1.3 Assist in Leading kitchen 5 hours
operations 5 hours
service during daily service during daily
operations operations

9. Assist in Leading 9.1 Assisting in leading 9.1.1 Prepare hot meals (35 hours)
kitchen operations kitchen operations 9.1.2 Prepare cold meals 10 hours
9.1.3 Apply food safety practices 15 hours
10 hours

10. Assist senior 10.1 Assisting senior 10.1.1 Prepare stocks (20 hours)
cooks with preparation cooks with preparation 10.1.2 Prepare sauces 8.5 hours
of stocks, sauces, and of stocks, sauces, and 10.1.3 Assist in meal preparation 7.5 hours
meals meals 4 hours
11. Clean and 11.1 Cleaning and 11.1.1 Clean kitchen work areas (10 hours)
maintain kitchen work maintain kitchen work 11.1.2 Maintain tools and equipment 3.5 hours
areas, equipment, and areas, equipment, and 11.1.3 Follow safety and waste 4 hours
management practices 2.5 hours
tools tools
12. Prepare and 12.1 Preparing and 12.1.1 Set up dining area (20 hours)
check dining room or check dining room or 12.1 2 Check cleanliness and condition 9.5 hours
restaurant restaurant 12.1.3 Prepare service equipment 6.5 hours
4 hours
13. Welcome guest, 13.1 Welcoming guest, 13.1.1 Welcome and seat guests (10 hours)
take accurate food & take accurate food & 13.1.2 Take and process orders 2.5 hours
beverage orders and beverage orders and 13.1.3 Promote menu items 4 hours
promote menu items promote menu items 3.5 hours
14. Supervise and 14.1 Supervising and 14.1.1 Set up dining area monitor staff (15 hours)
coordinate dining/ coordinate dining/ performance 6 hours
service staff during service staff during 14.1.2 Coordinate service operations 5.5 hours
14.1.3 Ensure quality service delivery 3.5 hours
daily shifts daily shift

15. Plan staff 15.1 Planning staff 15.1.1 Prepare staff schedules (20 hours)
schedules and shift schedules and shift 15.1.2 Assign shift rotations 7.5 hours

7
 Nominal
Units of Competency Module Title Learning Outcomes Duration

rotations rotations 15.1.3 Monitor and adjust schedules 8 hours

4.5 hours
16. Welcome and seat 16.1 Welcoming and 16.1.1 Welcome and seat guests (23hours)
guests, manage seat guests, manage 16.1.2 Seat guests 6 hours
reservations and reservations and guest 16.1.3 Manage Reservations 3.5 hours
16.1.4 Manage guest lists 6.5 hours
guest lists lists
7 hours
17. Answer phone 17.1 Answering phone 17.1.1 Answer incoming calls (23 hours)
inquiries and provide inquiries and provide 17.1.2 Provide accurate information 5 hours
information information 17.1.3 Handle requests and concerns 3.5 hours
17.1.4 Maintain telephone records 8 hours
6.5 hours
18. Participate in 18.1 Participating in 18.1.1 Collect customer feedback (23 hours)
customer satisfaction customer satisfaction 18.1.2 Identify service gaps 8 hours
improvement efforts improvement efforts 18.1.3 Suggest improvements 4 hours
18.1.4 Support implementation of 6 hours
improvements
5 hours

ASSESSMENT METHODS:

 Direct observation and questioning

 Oral interview and written test
 Portfolio
 Third party reports
 Practical demonstration
 Simulation activities or role play

COURSE DELIVERY:

 Group discussion
 Interaction

8
 MODULES OF INSTRUCTION

BASIC COMPETENCIES

Baked Goods and Food Preparation

Services Management NCII

9
UNITS OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements in food preparation and service
operations.

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Obtain and convey workplace information

LO2. Complete relevant work related documents
LO3. Participate in workplace meeting and discussion

10
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

ASSESSMENT CRITERIA:

1. Specific relevant information was accessed from appropriate sources.

2. Effective questioning, active listening and speaking skills were used.
3. Appropriate medium was used to transfer information and ideas.
4. Appropriate non-verbal communication was used.
5. Lines of communication were identified and followed.
6. Workplace procedures for storing information were followed.
7. Interaction was carried out clearly and concisely.

CONTENTS:

 Workplace communication
 Verbal and non-verbal communication
 Documentation procedures

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 Kitchen forms
 References

METHODOLOGIES:

 Lecture
 Group discussion
 Role playing

ASSESSMENT METHODS:

 Written test
 Performance test
 Interview

11
LO2. COMPLETE RELEVANT WORK-RELATED DOCUMENTS

ASSESSMENT CRITERIA:

1. Workplace documents were completed accurately.

2. Information was recorded according to procedures.
3. Documents were processed based on workplace standards.

CONTENTS:

 Types of workplace documents

 Recording and reporting information
 Basic documentation procedures

CONDITIONS

The students/trainees must be provided with the following:

 Sample forms
 Writing materials
 Manuals

METHODOLOGIES:

 Lecture
 Hands-on activity
 Practice exercises

ASSESSMENT METHODS:

 Written test
 Document evaluation
 Performance test

12
LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

ASSESSMENT CRITERIA:

1. Meetings and discussions were attended actively.

2. Ideas and opinions were shared clearly.
3. Interaction was carried out effectively.

CONTENTS:

 Meeting participation
 Communication etiquette
 Group discussion techniques

CONDITIONS:

The students/trainees must be provided with the following:

 Meeting scenarios
 Group setup

METHODOLOGIES:

 Group discussion
 Simulation
 Role playing

ASSESSMENT METHODS:

 Observation
 Interview
 Performance test

13
UNITS OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills, and

attitudes required to relate in a work based
environment.

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Describe and identify team roles

LO2. Work as a team member

14
LO1. DESCRIBE AND IDENTIFY TEAM ROLES

ASSESSMENT CRITERIA

1. Team roles and objectives were identified.

2. Responsibilities were recognized.
3. Individual roles were defined.

CONTENTS

 Team roles
 Responsibilities
 Workplace relationships

CONDITIONS

‘The students/ trainees must be provided with the following:

 Scenario guides
 References

METHODOLOGIES

 Lecture Discussion
 Assessment Methods
 Written test
 Oral questioning

15
LO2. WORK AS A TEAM MEMBER

ASSESSMENT CRITERIA
1. Communication was carried out effectively.
2. Contributions were made to team activities.
3. Procedures were followed.

CONTENTS

 Teamwork principles
 Coordination
 Communication process
 Team structure/team roles
 Group planning and decision-making

CONDITIONS

The students/trainees must be provided with the following:

 Group tasks
 Work scenarios
 SOP of workplace
 Job procedures

METHODOLOGIES

 Group work
 Interaction
 Simulation
 Group Discussion

ASSESSMENT METHODS

 Performance test
 Observation of work activities
 Observation through simulation or role-play

16
UNITS OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR : This module covers the knowledge, skills and

attitudes in promoting career growth and
advancement, specifically, to integrate
personal objectives with organizational goals
sets and meet work priorities and maintain
professional growth and development.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities
LO3. Maintain professional growth and development.

17
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

ASSESSMENT CRITERIA:

1. Personal goals were aligned with organizational goals.

2. Work values were demonstrated.
3. Practice of appropriate personal hygiene is observed.

CONTENTS

 Work values Organizational goals

 Conditions
 Reference materials
 Personal hygiene and practices

METHODOLOGIES

 Lecture
 Discussion

ASSESSMENT METHODS

 Written test
 Interview
 Interactive -lecture
 Simulation
 Demonstration
 Self paced instruction

18
LO2.. SET AND MEET WORK PRIORITIES

ASSESSMENT CRITERIA

1. Work priorities were set and achieved.

2. Tasks were completed on time.

CONTENTS

 Time management
 Work planning

CONDITIONS

The students/trainees must be provided with the following:

 Work schedules

METHODOLOGIES

 Lecture
 Activity
 Assessment Methods
 Performance test
 Observation

19
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

ASSESSMENT CRITERIA

1. Development opportunities were identified and pursued.

2. Competence was maintained.

CONTENTS

 Career growth
 Skills development

CONDITIONS

The students/trainees must be provided with the following:

 Career guides

METHODOLOGIES

 Self-assessment
 Discussion

ASSESSMENT METHODS

 Interview
 Portfolio

20
 MODULES OF INSTRUCTION

COMMON COMPETENCIES

Baked Goods and Food Preparation

Services Management NCII

UNITS OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER

21
SERVICE MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE

MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required to effectively provide customer service, including greeting customers,
identifying needs, delivering service, and handling inquiries and complaints through
various communication channels.

NOMINAL DURATION : 18 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Greet customer
LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints, evaluation and recommendations

22
LO1. GREET CUSTOMER

ASSESSMENT CRITERIA:

 Customers were greeted politely and professionally.

 Appropriate greetings were used according to workplace standards.
 Positive first impression was established.

CONTENTS:

 Customer greeting procedures

 Workplace communication etiquette

CONDITIONS:

The students/trainees must be provided with the following:

 Role play scenarios

 Customer service guidelines

METHODOLOGIES:

 Demonstration
 Role playing

ASSESSMENT METHODS:

 Observation
 Performance test

23
LO2. IDENTIFY CUSTOMER NEEDS

ASSESSMENT CRITERIA:

 Customer needs were identified correctly.

 Questions were used effectively to clarify concerns.
 Active listening was applied.

CONTENTS:

 Customer needs analysis

 Communication techniques

CONDITIONS:

The students/trainees must be provided with the following:

 Sample customer situations

METHODOLOGIES:

 Lecture
 Group discussion

ASSESSMENT METHODS:

 Oral questioning
 Observation

24
LO3. DELIVER SERVICE TO CUSTOMER

ASSESSMENT CRITERIA:

 Service was delivered efficiently and accurately.

 Customer satisfaction was prioritized.
 Work procedures were followed.

CONTENTS:

 Service standards
 Customer satisfaction practices

CONDITIONS:

The students/trainees must be provided with the following:

 Service procedures manual

METHODOLOGIES:

 Demonstration
 Practice

ASSESSMENT METHODS:

 Performance test
 Observation

25
LO4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND
EMAIL

ASSESSMENT CRITERIA:

 Queries were responded to promptly and clearly.

 Proper communication etiquette was observed in all channels.
 Accurate information was provided.

CONTENTS:

 Communication tools usage

 Business correspondence

CONDITIONS:

The students/trainees must be provided with the following:

 Telephone
 Computer with internet access
 Sample emails METHODOLOGIES:
 Simulation
 Demonstration

ASSESSMENT METHODS:

 Role play
 Observation

26
LO5. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

ASSESSMENT CRITERIA:

 Complaints were handled professionally.

 Appropriate solutions were provided.
 Feedback was recorded and used for improvement.

CONTENTS:

 Complaint handling procedures

 Customer feedback management

CONDITIONS:

The students/trainees must be provided with the following:

 Complaint forms
 Case scenarios

METHODOLOGIES:

 Lecture
 Role playing

ASSESSMENT METHODS:

 Interview
 Observation

27
 MODULES OF INSTRUCTION

CORE COMPETENCIES

Baked Goods and Food Preparation

Services Management NCII

28
MODULE 1

UNITS OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to identify hazards, assess risks and apply
appropriate safety measures in the workplace.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Identify hazards and risks

LO2. Control hazards and risks

LO3. Maintain occupational health and safety awareness

29
LO1. IDENTIFY HAZARDS AND RISKS

ASSESSMENT CRITERIA:

Workplace hazards were identified correctly.

Risks were recognized based on work conditions.

Hazard identification procedures were followed.

CONTENTS:

• Types of hazards

• Risk identification

• Workplace safety procedures

CONDITIONS:

The students/trainees must be provided with the following:

• Safety manuals

• Workplace environment

METHODOLOGIES:

• Lecture

• Discussion

ASSESSMENT METHODS:

• Written test

• Observation

30
LO2. CONTROL HAZARDS AND RISKS

ASSESSMENT CRITERIA:

Control measures were applied appropriately.

Personal protective equipment was used correctly.

Risks were minimized following procedures.

CONTENTS:

• Risk control measures

• PPE usage

CONDITIONS:

The students/trainees must be provided with the following:

• PPE

• Safety tools

METHODOLOGIES:

• Demonstration

• Practical activity

ASSESSMENT METHODS:

• Performance test

• Observation

31
LO3. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

ASSESSMENT CRITERIA:

Safety procedures were followed consistently.

Safety awareness was demonstrated in the workplace.

Hazards were reported properly.

CONTENTS:

• Safety practices

• Reporting procedures

CONDITIONS:

The students/trainees must be provided with the following:

• Reporting forms

METHODOLOGIES:

• Lecture

• Discussion

ASSESSMENT METHODS:

• Interview

• Observation

32
📘 MODULE 2

UNITS OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to work effectively with others in a team
environment.

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe team roles and responsibilities

LO2. Work effectively with team members

LO3. Participate in workplace communication

33
LO1. DESCRIBE TEAM ROLES AND RESPONSIBILITIES

ASSESSMENT CRITERIA:

Team roles and objectives were identified correctly.

Responsibilities were recognized.

Individual roles were defined.

CONTENTS:

• Team roles

• Responsibilities

• Workplace relationships

CONDITIONS:

The students/trainees must be provided with the following:

• Scenario guides

• References

METHODOLOGIES:

• Lecture

• Discussion

ASSESSMENT METHODS:

• Written test

• Oral questioning

34
LO2. WORK EFFECTIVELY WITH TEAM MEMBERS

ASSESSMENT CRITERIA:

Communication was carried out effectively.

Contributions were made to team activities.

Workplace procedures were followed.

CONTENTS:

• Teamwork principles

• Coordination

• Communication process

CONDITIONS:

The students/trainees must be provided with the following:

• Work scenarios

• Job procedures

METHODOLOGIES:

• Group work

• Simulation

ASSESSMENT METHODS:

• Performance test

• Observation

35
LO3. PARTICIPATE IN WORKPLACE COMMUNICATION

ASSESSMENT CRITERIA:

Information was conveyed clearly and concisely.

Meetings and discussions were attended actively.

Communication procedures were followed.

CONTENTS:

• Workplace communication

• Communication etiquette

• Interaction skills

CONDITIONS:

The students/trainees must be provided with the following:

• Communication guides

• Meeting scenarios

METHODOLOGIES:

• Role playing

• Group discussion

ASSESSMENT METHODS:

• Observation

• Interview

36
📘 MODULE 3

(Already aligned with your file — refined version)

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

ASSESSMENT CRITERIA:

Personal goals were aligned with organizational goals.

Work values were demonstrated.

Personal hygiene practices were observed.

CONTENTS:

• Work values

• Organizational goals

• Personal hygiene

CONDITIONS:

The students/trainees must be provided with the following:

• Reference materials

METHODOLOGIES:

• Lecture

• Discussion

ASSESSMENT METHODS:

• Written test

• Interview

37
LO2. SET AND MEET WORK PRIORITIES

ASSESSMENT CRITERIA:

Work priorities were set and achieved.

Tasks were completed on time.

CONTENTS:

• Time management

• Work planning

CONDITIONS:

The students/trainees must be provided with the following:

• Work schedules

METHODOLOGIES:

• Lecture

• Activity

ASSESSMENT METHODS:

• Performance test

• Observation

38
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

ASSESSMENT CRITERIA:

Development opportunities were identified and pursued.

Competence was maintained.

CONTENTS:

• Career growth

• Skills development

CONDITIONS:

The students/trainees must be provided with the following:

• Career guides

METHODOLOGIES:

• Self-assessment

• Discussion

ASSESSMENT METHODS:

• Interview

• Portfolio

39
📘 MODULE 4

UNITS OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE

MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE

LO1. IDENTIFY CUSTOMER NEEDS

ASSESSMENT CRITERIA:

Customer needs were identified correctly.

Customer expectations were recognized.

Appropriate communication was used.

CONTENTS:

• Customer needs

• Communication skills

CONDITIONS:

The students/trainees must be provided with the following:

• Customer scenarios

METHODOLOGIES:

• Role playing

• Discussion

ASSESSMENT METHODS:

• Observation

• Interview

40
LO2. DELIVER QUALITY CUSTOMER SERVICE

ASSESSMENT CRITERIA:

Service was delivered according to standards.

Customer satisfaction was ensured.

Professional behavior was demonstrated.

CONTENTS:

• Service standards

• Professional conduct

CONDITIONS:

The students/trainees must be provided with the following:

• Workplace environment

METHODOLOGIES:

• Simulation

• Demonstration

ASSESSMENT METHODS:

• Performance test

• Observation

41
LO3. HANDLE CUSTOMER COMPLAINTS

ASSESSMENT CRITERIA:

Complaints were handled properly.

Solutions were provided effectively.

Communication was maintained professionally.

CONTENTS:

• Complaint handling

• Problem solving

CONDITIONS:

The students/trainees must be provided with the following:

• Case scenarios

METHODOLOGIES:

• Role playing

• Discussion

ASSESSMENT METHODS:

• Interview

• Observation

42
📘 MODULE 5

UNITS OF COMPETENCY : PLAN AND PREPARE A PRODUCTION SCHEDULE FOR BREADS AND PASTRIES
BASED ON DEMAND

LO1. IDENTIFY PRODUCTION REQUIREMENTS

ASSESSMENT CRITERIA:

Customer demand was identified based on records.

Required products and quantities were determined.

Ingredients and materials were listed correctly.

CONTENTS:

• Production planning

• Demand forecasting

CONDITIONS:

The students/trainees must be provided with the following:

• Order forms

• Sales records

METHODOLOGIES:

• Lecture

• Discussion

ASSESSMENT METHODS:

• Written test

• Observation

43
LO2. PREPARE PRODUCTION SCHEDULE

ASSESSMENT CRITERIA:

Production schedule was prepared correctly.

Tasks were organized based on priority.

Timeline was followed.

CONTENTS:

• Scheduling

• Work sequencing

CONDITIONS:

The students/trainees must be provided with the following:

• Schedule templates

METHODOLOGIES:

• Workshop

• Practical activity

ASSESSMENT METHODS:

• Performance test

• Output evaluation

44
LO3. MONITOR PRODUCTION WORKFLOW

ASSESSMENT CRITERIA:

Production progress was monitored.

Problems were identified and addressed.

Adjustments were made as needed.

CONTENTS:

• Workflow monitoring

• Problem solving

CONDITIONS:

The students/trainees must be provided with the following:

• Monitoring checklist

METHODOLOGIES:

• Simulation

• Demonstration

ASSESSMENT METHODS:

• Observation

45
46
MODULE 6

UNITS OF COMPETENCY : CLEAN, PREPARE, AND MAINTAIN BAKERY WORKSTATIONS, TOOLS, AND
EQUIPMENT

MODULE TITLE : CLEANING, PREPARING, AND MAINTAINING BAKERY WORKSTATIONS, TOOLS, AND
EQUIPMENT

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to maintain cleanliness, sanitation, and
proper handling of bakery tools and equipment.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Clean bakery workstations

LO2. Prepare tools and equipment

LO3. Maintain equipment condition

47
LO1. CLEAN BAKERY WORKSTATIONS

ASSESSMENT CRITERIA:

Workstations were cleaned according to sanitation standards.

Cleaning materials were used properly.

Waste was disposed of following procedures.

CONTENTS:

• Cleaning procedures

• Sanitation standards

• Waste disposal

CONDITIONS:

The students/trainees must be provided with the following:

• Cleaning tools

• Sanitizing agents

• PPE

METHODOLOGIES:

• Demonstration

• Hands-on activity

ASSESSMENT METHODS:

• Observation

• Performance test

48
LO2. PREPARE TOOLS AND EQUIPMENT

ASSESSMENT CRITERIA:

Tools and equipment were checked before use.

Equipment was set up properly.

Safety procedures were followed.

CONTENTS:

• Equipment preparation

• Safety practices

CONDITIONS:

The students/trainees must be provided with the following:

• Bakery tools

• Equipment manuals

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Practical test

49
50
51
52
53
• Interview

54
LO3. MAINTAIN EQUIPMENT CONDITION

ASSESSMENT CRITERIA:

Equipment was maintained according to guidelines.

Faults were identified and reported.

Proper storage procedures were followed.

CONTENTS:

• Equipment maintenance

• Storage procedures

CONDITIONS:

The students/trainees must be provided with the following:

• Maintenance checklist

METHODOLOGIES:

• Lecture

• Demonstration

ASSESSMENT METHODS:

• Interview

• Observation

55
📘 MODULE 7

UNITS OF COMPETENCY : ROTATE BAKERY INVENTORY AND MANAGE FIFO STOCKS

MODULE TITLE : ROTATING BAKERY INVENTORY AND MANAGING FIFO STOCKS

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to manage inventory and apply FIFO (First
In, First Out) system in bakery operations.

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Check inventory levels

LO2. Apply FIFO system

LO3. Record inventory movement

56
LO1. CHECK INVENTORY LEVELS

ASSESSMENT CRITERIA:

Inventory levels were checked accurately.

Expiry dates were identified correctly.

Stock records were reviewed.

CONTENTS:

• Inventory checking

• Stock control

CONDITIONS:

The students/trainees must be provided with the following:

• Inventory sheets

• Stock records

METHODOLOGIES:

• Lecture

• Demonstration

ASSESSMENT METHODS:

• Written test

• Observation

57
LO2. APPLY FIFO SYSTEM

ASSESSMENT CRITERIA:

FIFO system was applied correctly.

Older stocks were used first.

Storage procedures were followed.

CONTENTS:

• FIFO principles

• Storage practices

CONDITIONS:

The students/trainees must be provided with the following:

• Storage area

• Labeling materials

METHODOLOGIES:

• Demonstration

• Practical activity

ASSESSMENT METHODS:

• Performance test

• Observation

58
LO3. RECORD INVENTORY MOVEMENT

ASSESSMENT CRITERIA:

Inventory movements were recorded accurately.

Reports were completed properly.

Documentation procedures were followed.

CONTENTS:

• Inventory recording

• Documentation procedures

CONDITIONS:

The students/trainees must be provided with the following:

• Record forms

METHODOLOGIES:

• Lecture

• Hands-on activity

ASSESSMENT METHODS:

• Written test

• Document evaluation

59
MODULE 8

UNITS OF COMPETENCY : MEASURE, MIX, AND PORTION INGREDIENTS FOR BREADS, PASTRIES, AND
DESSERT ITEMS

MODULE TITLE : MEASURING, MIXING, AND PORTIONING INGREDIENTS

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to accurately measure, mix, and portion
ingredients for bakery products.

NOMINAL DURATION : 6 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Measure ingredients

LO2. Mix ingredients

LO3. Portion mixtures

60
LO1. MEASURE INGREDIENTS

ASSESSMENT CRITERIA:

Ingredients were measured accurately.

Standard measuring tools were used correctly.

Recipe specifications were followed.

CONTENTS:

• Measuring techniques

• Recipe reading

CONDITIONS:

The students/trainees must be provided with the following:

• Measuring tools

• Recipes

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Performance test

61
LO2. MIX INGREDIENTS

ASSESSMENT CRITERIA:

Ingredients were mixed according to procedure.

Mixing methods were applied correctly.

Consistency was achieved based on standards.

CONTENTS:

• Mixing methods

• Dough and batter preparation

CONDITIONS:

The students/trainees must be provided with the following:

• Mixing equipment

METHODOLOGIES:

• Demonstration

• Hands-on activity

ASSESSMENT METHODS:

• Performance test

• Observation

62
LO3. PORTION MIXTURES

ASSESSMENT CRITERIA:

Mixtures were portioned accurately.

Standard sizes were followed.

Waste was minimized.

CONTENTS:

• Portioning techniques

• Standard sizing

CONDITIONS:

The students/trainees must be provided with the following:

• Portioning tools

METHODOLOGIES:

• Practice

• Demonstration

ASSESSMENT METHODS:

• Observation

• Practical test

63
64
📘 MODULE 9

UNITS OF COMPETENCY : COOL, FINISH, GLAZE, OR DECORATE BAKED GOODS

MODULE TITLE : COOLING, FINISHING, GLAZING, AND DECORATING BAKED GOODS

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to properly finish and decorate baked
products.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Cool baked goods

LO2. Apply finishing techniques

LO3. Decorate products

65
66
67
LO1. COOL BAKED GOODS

ASSESSMENT CRITERIA:

Products were cooled properly.

Cooling procedures were followed.

Product quality was maintained.

CONTENTS:

• Cooling methods

• Product handling

CONDITIONS:

The students/trainees must be provided with the following:

• Cooling racks

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Performance test

68
LO1. COOL BAKED GOODS

ASSESSMENT CRITERIA:

Products were cooled properly.

Cooling procedures were followed.

Product quality was maintained.

CONTENTS:

• Cooling methods

• Product handling

CONDITIONS:

The students/trainees must be provided with the following:

• Cooling racks

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Performance test

69
LO3. PORTION MIXTURES

ASSESSMENT CRITERIA:

Mixtures were portioned accurately.

Standard sizes were followed.

Waste was minimized.

CONTENTS:

• Portioning techniques

• Standard sizing

CONDITIONS:

The students/trainees must be provided with the following:

• Portioning tools

METHODOLOGIES:

• Practice

• Demonstration

ASSESSMENT METHODS:

• Observation

• Practical test

70
📘 MODULE 9

UNITS OF COMPETENCY : COOL, FINISH, GLAZE, OR DECORATE BAKED GOODS

MODULE TITLE : COOLING, FINISHING, GLAZING, AND DECORATING BAKED GOODS

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to properly finish and decorate baked
products.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Cool baked goods

LO2. Apply finishing techniques

LO3. Decorate products

71
72
LO1. COOL BAKED GOODS

ASSESSMENT CRITERIA:

Products were cooled properly.

Cooling procedures were followed.

Product quality was maintained.

CONTENTS:

• Cooling methods

• Product handling

CONDITIONS:

The students/trainees must be provided with the following:

• Cooling racks

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Performance test

73
LO2. APPLY FINISHING TECHNIQUES

ASSESSMENT CRITERIA:

Glazing and finishing were applied correctly.

Techniques followed product standards.

Presentation quality was achieved.

CONTENTS:

• Glazing techniques

• Finishing methods

CONDITIONS:

The students/trainees must be provided with the following:

• Finishing materials

METHODOLOGIES:

• Demonstration

• Hands-on activity

ASSESSMENT METHODS:

• Performance test

• Observation

74
LO3. DECORATE PRODUCTS

ASSESSMENT CRITERIA:

Decorations were applied creatively.

Tools were used properly.

Product appearance met standards.

CONTENTS:

• Decorating techniques

• Design principles

CONDITIONS:

The students/trainees must be provided with the following:

• Decorating tools

METHODOLOGIES:

• Practice

• Demonstration

ASSESSMENT METHODS:

• Observation

• Practical test

75
MODULE 10

UNITS OF COMPETENCY : PACK AND PRESENT PRODUCTS FOR DISPLAY OR SERVICE

MODULE TITLE : PACKING AND PRESENTING PRODUCTS FOR DISPLAY OR SERVICE

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to properly package and present bakery
products.

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Pack products

LO2. Label products

LO3. Present products

76
LO1. PACK PRODUCTS

ASSESSMENT CRITERIA:

Products were packed securely.

Packaging materials were used properly.

Hygiene standards were followed.

CONTENTS:

• Packaging methods

• Food safety

CONDITIONS:

The students/trainees must be provided with the following:

• Packaging materials

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Performance tes

77
LO2. LABEL PRODUCTS

ASSESSMENT CRITERIA:

Labels were prepared accurately.

Product information was included.

Labeling standards were followed.

CONTENTS:

• Labeling procedures

• Product information

CONDITIONS:

The students/trainees must be provided with the following:

• Labels

METHODOLOGIES:

• Lecture

• Activity

ASSESSMENT METHODS:

• Written test

• Output evaluation

78
LO3. PRESENT PRODUCTS

ASSESSMENT CRITERIA:

Products were arranged attractively.

Display standards were followed.

Presentation enhanced product appeal.

CONTENTS:

• Product presentation

• Display techniques

CONDITIONS:

The students/trainees must be provided with the following:

• Display area

METHODOLOGIES:

• Demonstration

• Simulation

ASSESSMENT METHODS:

• Observation

• Practical test

79
MODULE 11

UNITS OF COMPETENCY : PREPARE KITCHEN STATIONS FOR DAILY FOOD PREPARATION (MISE EN
PLACE)

MODULE TITLE : PREPARING KITCHEN STATIONS FOR DAILY FOOD PREPARATION

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to prepare kitchen stations, tools, and
ingredients for efficient food preparation.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Prepare ingredients

LO2. Organize kitchen tools and equipment

LO3. Maintain workstation readiness

80
LO1. PREPARE INGREDIENTS

ASSESSMENT CRITERIA:

Ingredients were gathered according to recipe requirements.

Ingredients were cleaned, cut, and prepared properly.

Preparation followed standard kitchen procedures.

CONTENTS:

• Mise en place principles

• Ingredient preparation

• Food safety practices

CONDITIONS:

The students/trainees must be provided with the following:

• Raw ingredients

• Recipes

• Preparation tools

METHODOLOGIES:

• Demonstration

• Hands-on activity

ASSESSMENT METHODS:

• Observation

• Performance test

81
LO2. ORGANIZE KITCHEN TOOLS AND EQUIPMENT

ASSESSMENT CRITERIA:

Tools and equipment were arranged properly.

Equipment was checked and prepared for use.

Safety procedures were followed.

CONTENTS:

• Kitchen organization

• Equipment handling

CONDITIONS:

The students/trainees must be provided with the following:

• Kitchen tools

• Equipment

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Practical test

LO3. MAINTAIN WORKSTATION READINESS

ASSESSMENT CRITERIA:

Workstations were maintained clean and organized.

Supplies were replenished as needed.

Readiness was ensured before operations.

CONTENTS:

• Workstation maintenance

• Preparation standards

82
CONDITIONS:

The students/trainees must be provided with the following:

• Cleaning materials

METHODOLOGIES:

• Demonstration

• Simulation

ASSESSMENT METHODS:

• Observation

• Interview

83
📘 MODULE 12

UNITS OF COMPETENCY : SUPPORT KITCHEN TEAM COMMUNICATIONS, TEAMWORK, AND LEAD

SERVICE DURING DAILY OPERATIONS

MODULE TITLE : SUPPORTING KITCHEN TEAM COMMUNICATIONS AND OPERATIONS

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to support teamwork, communication, and
coordination in kitchen operations.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Communicate with kitchen team

LO2. Coordinate team activities

LO3. Support and lead service operations

84
LO1. COMMUNICATE WITH KITCHEN TEAM

ASSESSMENT CRITERIA:

Communication was carried out clearly.

Instructions were followed correctly.

Feedback was provided appropriately.

CONTENTS:

• Communication skills

• Kitchen communication flow

CONDITIONS:

The students/trainees must be provided with the following:

• Work scenarios

METHODOLOGIES:

• Role playing

• Discussion

ASSESSMENT METHODS:

• Observation

• Interview

85
LO2. COORDINATE TEAM ACTIVITIES

ASSESSMENT CRITERIA:

Tasks were coordinated with team members.

Work flow was maintained efficiently.

Cooperation was demonstrated.

CONTENTS:

• Team coordination

• Workflow management

CONDITIONS:

The students/trainees must be provided with the following:

• Group tasks

METHODOLOGIES:

• Simulation

• Group activity

ASSESSMENT METHODS:

• Performance test

• Observation

86
LO3. SUPPORT AND LEAD SERVICE OPERATIONS

ASSESSMENT CRITERIA:

Service operations were supported effectively.

Leadership was demonstrated when required.

Problems during service were addressed.

CONTENTS:

• Service operations

• Leadership basics

CONDITIONS:

The students/trainees must be provided with the following:

• Service scenarios

METHODOLOGIES:

• Simulation

• Role playing

ASSESSMENT METHODS:

• Observation

• Performance test

87
88
MODULE 13

UNITS OF COMPETENCY : ASSIST IN PREPARING HOT AND COLD MEALS

MODULE TITLE : ASSISTING IN PREPARING HOT AND COLD MEALS

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to assist in preparing a variety of hot and
cold dishes.

NOMINAL DURATION : 6 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Prepare ingredients for cooking

LO2. Assist in cooking hot meals

LO3. Assist in preparing cold dishes

89
LO1. PREPARE INGREDIENTS FOR COOKING

ASSESSMENT CRITERIA:

Ingredients were prepared according to recipe.

Cutting and preparation techniques were applied correctly.

Food safety practices were followed.

CONTENTS:

• Ingredient preparation

• Knife skills

CONDITIONS:

The students/trainees must be provided with the following:

• Raw ingredients

• Kitchen tools

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Performance test

90
LO2. ASSIST IN COOKING HOT MEALS

ASSESSMENT CRITERIA:

Cooking tasks were performed under supervision.

Cooking procedures were followed.

Quality standards were maintained.

CONTENTS:

• Cooking methods

• Heat control

CONDITIONS:

The students/trainees must be provided with the following:

• Cooking equipment

METHODOLOGIES:

• Demonstration

• Hands-on

ASSESSMENT METHODS:

• Performance test

• Observation

91
LO3. ASSIST IN PREPARING COLD DISHES

ASSESSMENT CRITERIA:

Cold dishes were prepared correctly.

Ingredients were handled safely.

Presentation met standards.

CONTENTS:

• Cold food preparation

• Food presentation

CONDITIONS:

The students/trainees must be provided with the following:

• Preparation area

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Practical test

92
93
94
95
96
📘 MODULE 14

UNITS OF COMPETENCY : ASSIST SENIOR COOKS WITH PREPARATION OF STOCKS, SAUCES, AND MEALS

MODULE TITLE : ASSISTING IN PREPARATION OF STOCKS, SAUCES, AND MEALS

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to assist in preparing stocks, sauces, and
supporting meal preparation.

NOMINAL DURATION : 6 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Prepare stocks

LO2. Prepare sauces

LO3. Assist in meal preparation

97
LO1. PREPARE STOCKS

ASSESSMENT CRITERIA:

Ingredients for stocks were prepared properly.

Cooking procedures were followed.

Stock quality was maintained.

CONTENTS:

• Types of stocks

• Preparation procedures

CONDITIONS:

The students/trainees must be provided with the following:

• Ingredients

• Cooking tools

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Performance test

98
LO2. PREPARE SAUCES

ASSESSMENT CRITERIA:

Sauces were prepared according to standards.

Proper techniques were applied.

Consistency and flavor were maintained.

CONTENTS:

• Sauce preparation

• Cooking techniques

CONDITIONS:

The students/trainees must be provided with the following:

• Ingredients

METHODOLOGIES:

• Demonstration

• Hands-on

ASSESSMENT METHODS:

• Performance test

• Observation

99
LO3. ASSIST IN MEAL PREPARATION

ASSESSMENT CRITERIA:

Assistance was provided during meal preparation.

Instructions from senior cooks were followed.

Work was completed efficiently.

CONTENTS:

• Meal preparation support

• Kitchen coordination

CONDITIONS:

The students/trainees must be provided with the following:

• Kitchen setup

METHODOLOGIES:

• Simulation

• Practice

ASSESSMENT METHODS:

• Observation

• Interview

100
MODULE 15

UNITS OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN WORK AREAS, EQUIPMENT, AND TOOLS

MODULE TITLE : CLEANING AND MAINTAINING KITCHEN WORK AREAS, EQUIPMENT, AND TOOLS

MODULE DESCRIPTOR :

This module covers the knowledge, skills and attitudes required to maintain cleanliness, sanitation, and
proper condition of kitchen work areas and equipment.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Clean kitchen work areas

LO2. Maintain equipment and tools

LO3. Follow sanitation procedures

101
LO1. CLEAN KITCHEN WORK AREAS

ASSESSMENT CRITERIA:

Work areas were cleaned according to standards.

Cleaning tools were used properly.

Waste was disposed of correctly.

CONTENTS:

• Cleaning procedures

• Waste management

CONDITIONS:

The students/trainees must be provided with the following:

• Cleaning materials

METHODOLOGIES:

• Demonstration

• Practice

ASSESSMENT METHODS:

• Observation

• Performance test

102
LO2. MAINTAIN EQUIPMENT AND TOOLS

ASSESSMENT CRITERIA:

Equipment was cleaned and maintained properly.

Faults were identified and reported.

Storage procedures were followed.

CONTENTS:

• Equipment maintenance

• Storage

CONDITIONS:

The students/trainees must be provided with the following:

• Maintenance checklist

METHODOLOGIES:

• Demonstration

• Lecture

ASSESSMENT METHODS:

• Observation

• Interview

103
LO3. FOLLOW SANITATION PROCEDURES

ASSESSMENT CRITERIA:

Sanitation procedures were followed consistently.

Hygiene standards were maintained.

Workplace safety was observed.

CONTENTS:

• Sanitation standards

• Hygiene practices

CONDITIONS:

The students/trainees must be provided with the following:

• PPE

METHODOLOGIES:

• Lecture

• Discussion

ASSESSMENT METHODS:

• Written test

• Observation

104