UNIT OF COMPETENCY : PLAN AND PREPARE FOOD FOR ALA CARTE &

BUFFETS

MODULE TITLE : ALA CARTE AND BUFFET FOOD PREPARATION

MODULE DESCRIPTOR : This module deals with the knowledge, skills, behavior and
motivations required to plan and prepare foods for ala carte
and buffet situations.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES

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

LO1. Plan ala carte and buffet items

LO2. Prepare, produce and present foods for ala carte and buffets

LO3. Store ala carte and buffet items

LO1. PLAN ALA CARTE AND BUFFET ITEMS

ASSESSMENT CRITERIA:

1. The ala carte and buffet is planned according to enterprise and/or customer
requirements
2. Appropriate food items are selected according to season, budget, occasion and
customer requirements.
3. Food cost is calculated in accordance with budget and reporting requirements
4. Layout and display of the buffet are planned, in accordance with the type of food,
occasion and desired theme.
5. Buffet centerpieces & decoration are designed organized and produced
according to enterprise procedures.

CONTENTS:

 Menu planning for ala carte and buffets

 Buffet centerpiece and decoration making
 Basic principles of nutrition
 Principles of Food & Beverage Cost Control
 Food preparation for ala carte and buffets

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References/recipe books
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients

METHODOLOGIES:

 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
LO2. PREPARE, PRODUCE AND PRESENT FOODS FOR ALA CARTE AND BUFFETS

ASSESSMENT CRITERIA:

1. Appropriate methods of cookery are used to prepare meats, poultry, seafood and
other foods for ala carte and buffets.
2. Buffet items are glazed with aspic or gelatin preparations according to acceptable
enterprise standards
3. Sauces and garnishes suitable for ala carte and buffet food items are produced.
4. Meats are carved and served according to enterprise standards.
5. Hot and cold foods are served and presented according to health and hygiene
regulations.
6. Portion control is applied to minimize wastage and maximize profit.
7. Food items are attractively and tastefully arranged and presented to maximize
appeal.
8. Desserts suitable for ala carte and buffet presentation are prepared and
produced using standard and/or enterprise recipes

CONTENTS:

 Food preparation for ala carte and buffets

 Buffet and ala carte presentation
 Aspic and gelatin preparation
 Meat carving techniques
 F & B Cost Control

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts/Recipe books
 Fully-equipped operational commercial kitchen
 Real ingredients

METHODOLOGIES:

 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
 Sampling of buffet items prepared by the candidate
LO3. STORE ALA CARTE AND BUFFET ITEMS

ASSESSMENT CRITERIA:

1. Store ala carte and buffet items hygienically and correctly before and after the
service time at a safe temperature.
2. Proper portioning for storage must be undertaken, together with dates to facilitate
“first in, first out” procedures.

CONTENT:

 Holding and storing foods properly

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/food items

METHODOLOGIES:

 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
UNIT OF COMPETENCY : PLAN AND CONTROL MENU-BASED CATERING

MODULE TITLE : PLANNING AND CONTROLLING MENU-BASED

CATERING

MODULE DESCRIPTOR : This module deals with the basic planning, preparing and
controlling of menu-based catering within established
enterprise systems.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Plan and prepare menus.

LO2. Control menu-based catering.

LO3. Practice portion control.

LO1. PLAN AND PREPARE MENUS

ASSESSMENT CRITERIA:

1. Enterprise and/or customer requirements are identified for menus.

2. Menu items are determined according to the different menu planning
considerations.
3. Costs of menu items are established and compliance is ensured with enterprise
costing constraints.
4. Menus are prepared as required by the enterprise, type of cuisine or particular
situation
5. Menus are organized and written using:
 Terminology appropriate to the market and style of menu.
 Item descriptions which promote menu items

CONTENTS:

 Menu Planning procedures

 Kinds of menus
 Menu structure
 Writing and designing the menus
 Recipe/Menu Costing

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Sample menus and menu cards

METHODOLOGIES:

 Lecture/Discussion
 Demonstration
 Hands-on

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
 Evaluation of samples of menus prepared by the candidate
LO2. CONTROL MENU-BASED CATERING

ASSESSMENT CRITERIA:

1. Appropriate catering control systems are selected and used according to

enterprise requirements.
2. Production schedules are planned giving consideration to menu constraints,
available equipment, expertise of labor and available time.
3. Labor costs are controlled considering the roster, scheduling, award
conditions and rates.
4. Product utilization and quality is optimized through the application of portion
control and effective yield testing.
5. Stock control measures are applied by following correct receiving and storing
procedures
6. Security procedures in food production and storage areas are applied to
minimize risks of theft, damage or loss.

CONTENTS:

 Production schedule
 Recipe/Menu Costing
 Yield testing and portion control
 Controlling labor costs
 Different kitchen forms and their uses e.g. production planning sheets, daily
kitchen reports, spoilage reports

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Sample menus, production schedules, catering plans and checklists

METHODOLOGIES:

 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Review of samples of menus, production schedules, security plans and checklists
prepared by the candidate.
LO3. PRACTICE PORTION CONTROL

ASSESSMENT CRITERIA:

1. Correct portioning activities are identified through

 Weight
 Volume
 Count
2. Correct tools portioning are calculated and used.

CONTENTS:

 Recipe yield testing

 Portion sizes and control

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/food items
 Calculator

METHODOLOGIES:

 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
UNIT OF COMPETENCY : ORGANIZE BULK COOKING OPERATIONS

MODULE TITLE : ORGANIZING BULK COOKING OPERATIONS

MODULE DESCRIPTOR : This module deals with the skills, knowledge, behavior and
motivations required to provide on-the-job coaching to
colleagues. It reflects the situation in many hospitality
workplaces where “buddy” systems and on job coaching are
extremely common.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES :

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

LO1. Plan kitchen operations for bulk cooking.

LO2. Organize production of bulk cooking menus.

LO3. Select systems for bulk cooking.

LO4. Use preparation and cooking techniques appropriate to the bulk cooking system.
LO1. PLAN KITCHEN OPERATIONS FOR BULK COOKING

ASSESSMENT CRITERIA:

1. Quantities are determined and accurately calculated according to recipes and

specifications.
2. Food items are ordered in correct quantities for requirements.
3. A mise en place list, which is clear, complete and appropriate to the situation, is
prepared for food equipment.
4. A work schedule and workflow plan is designed for the relevant section of kitchen
to maximize teamwork and efficiency.

CONTENTS

 Recipe quantification/converting recipes

 Purchasing
 Mise en place
 Preparing and organizing work schedules and workflow plans

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/Food items
 Sample menus, production schedules, catering plans and checklists

METHODOLOGIES:

 Lecture/Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
 Review of sample menus, production schedules, security plans and checklists
prepared by the candidate.
LO2. ORGANIZE PRODUCTION OF BULK COOKING MENUS

ASSESSMENT CRITERIA:

1. Preparation and service of orders are organized for the relevant section of the
kitchen to enable smooth workflow and to minimize delays.
2. The sequence of dishes is controlled to enable smooth workflow and minimize
delays.
3. Quality control in all stages of preparation is exercised with focus on design, eye
appeal and portion size.
4. Appropriate receiving, storing and cleaning procedures are established and
correctly followed

CONTENTS:

 Work flow systems

 Maintaining food quality and control in all stages of preparation in bulk cooking
 Establishing control procedures and systems in bulk cooking
 Purchasing, receiving, storing, holding and issuing procedures in relation to bulk
cooking

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/food items

METHODOLOGIES:

 Lecture/Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
 Sampling of dishes prepared as part of a bulk cooking operation.
LO3. SELECT SYSTEMS FOR BULK COOKING

ASSESSMENT CRITERIA:

1. Appropriate food production systems are selected for bulk cooking according to
relevant factors.
2. Appropriate equipment is identified to assist production and cooking operations

CONTENTS:

 Different types of food production systems

 Kinds of cooking equipment and processing machines

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
LO4. USE PREPARATION AND COOKING TECHNIQUES APPROPRIATE TO THE
BULK COOKING SYSTEM

ASSESSMENT CRITERIA:

1. Menu items, which are compatible with the type of system chosen, are selected.
2. Specialty recipes are prepared and served taking into account the type of food
service system.
3. Food is prepared using methods which take into account the effects of different
methods of preparation on nutrition quality and structure.
4. Systems and equipment are safely and hygienically used.

CONTENTS:

 Features of bulk cooking operations

 Methods of cooking and their effects on the nutritional value and quality of food
 Safety in the Kitchen/Safe work practices

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients

METHODOLOGIES:

 Lecture/Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
UNIT OF COMPETENCY : PLAN, PREPARE AND DISPLAY A BUFFET

MODULE TITLE : BUFFET PLANNING AND DESIGN

MODULE DESCRIPTOR : This module deals with the advanced skills and knowledge
required to design, plan, prepare and display a buffet
creatively.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Plan and design a buffet

LO2. Prepare for the buffet

LO3. Display food items

LO4. Present buffet in a safe and hygienic manner

LO1. PLAN AND DESIGN A BUFFET

ASSESSMENT CRITERIA:

1. Total concept, food items and displays are designed as required, in consultation
with customers and other relevant personnel.
2. Buffets are planned according to the required theme or occasion, in consultation
with customers and other relevant personnel.
3. An appropriate range and quality of food items are selected and organized giving
consideration to quality and price according to the enterprise or customer
requirements.

CONTENTS:

 Buffet concepts, themes or occasions

 Planning a buffet according customer requirements
 Buffet menu planning

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 List of buffet food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Evaluation of a buffet (content and presentation) planned and coordinated by the

candidate.
 Oral or written questions
 Practical test
 Observation
LO2. PREPARE FOR THE BUFFET

ASSESSMENT CRITERIA:

1. Appropriate service equipment, service ware and linen are selected to display
food and decorations.
2. Tables and service points are planned and arranged so they are suitable for
buffet display and service according to establishment requirements, occasion and
efficient safe customer/staff accessibility.
3. Food presentation is prepared or organized with artistic flair and according to
establishment standards or customer requirements.
4. Appropriate and attractive decorations and centerpieces are selected and
prepared or organized as required.
5. All preparations and arrangements for buffet are coordinated to all concerned
individuals.

CONTENTS:

 Different types of buffet service ware and equipment

 Buffet decorations and centerpieces
 Buffet set ups
 Creative Cookery
 Buffet presentations and show buffets

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/buffet items
 Buffet service ware and equipment
 Buffet tables

METHODOLOGIES:

 Lecture
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
LO3. DISPLAY FOOD ITEMS

ASSESSMENT CRITERIA:

1. Food items are displayed with a sense of artistry to create customer appeal.
2. Garnishes and accompaniments are used to enhance taste and appeal.
3. Buffet service is supervised to ensure that food items are replenished and that
the total display remains neat and attractive.

CONTENTS:

 Buffet presentation
 Preparing food garnishes
 Buffet service

CONDITIONS:

The students/trainees must be provided with the following:

 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items for garnishing

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
 Evaluation of a buffet (content and presentation)
LO4. PRESENT BUFFET IN A SAFE AND HYGIENIC MANNER

ASSESSMENT CRITERIA:

1. Potential health problems through cross-contamination and food spoilage are

identified and appropriate preventive measures are taken to eliminate these risks.
2. Food on display is kept at temperature levels as prescribed by legislation.

CONTENTS:

 Food Safety and Sanitation

 Types of Food borne Contamination
 Holding buffet foods properly

CONDITIONS:

The students/trainees must be provided with the following:

 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Buffet display

METHODOLOGIES:

 Lecture
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
UNIT OF COMPETENCY : SELECT, PREPARE AND SERVE SPECIALIZEDFOOD
ITEMS

MODULE TITLE : PREPARING AND SERVING SPECIALIZED FOOD

ITEMS

MODULE DESCRIPTOR : This module deals with the skills and knowledge required to
plan, prepare and present food items at an advanced and
specialized level, using a variety of non-standard food items
and the related specialized techniques. It covers the
preparation and service of specialty cuisines as part of a
general menu as well those offered by enterprises which
specialize in particular menu items

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Select specialized food items.

LO2. Plan menus and/or promotional strategies.

LO3. Prepare and present (dishes using) specialized food items.

LO4. Implement hygienic and safe practices.

LO1. SELECT SPECIALIZED FOOD ITEMS

ASSESSMENT CRITERIA:

1. Suitable suppliers of specialized food items are sourced as required.

2. Suppliers are selected taking into consideration the quality and price of products
and enterprise requirements.
3. Appropriate purchasing and storage procedures are practiced to minimize
wastage.

CONTENTS:

 Kinds of specialized food items

 Selecting specialized food items
 Purchasing and storage procedures

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning.

LO3. PREPARE AND PRESENT (DISHES USING) SPECIALIZED FOOD ITEMS

ASSESSMENT CRITERIA:

1. Specialized food items are prepared ensuring appropriate flavor combinations,

aesthetic characteristics and taste.
 2. Dishes are cooked in a variety of styles as required by the menu, enterprise,
customer preferences.
3. Food items are appropriately presented to maximize appeal.
4. Foods are preserved where appropriate, using suitable techniques.
.
CONTENTS:

 Preparing specialized food items

 Presenting specialized food items
 Preserving specialized food items

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients

METHODOLOGIES:

 Lecture
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning.
LO4. IMPLEMENT HYGIENIC AND SAFE PRACTICES

ASSESSMENT CRITERIA:

1. Potential hygiene and safety problems are identified and appropriate preventative
measures are taken to eliminate risk in the preparation of specialized food items.
2. Specialized food items are stored hygienically and correctly.

CONTENTS:

 Food safety
 Preventing health and safety hazards in the preparation of specialized food items
 Storing specialized food items.

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients

METHODOLOGIES:

 Lecture
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning.
UNIT OF COMPETENCY : SELECT, PREPARE AND SERVE SPECIALTY CUISINES

MODULE TITLE : PREPARING AND SERVING SPECIALTY CUISINES

MODULE DESCRIPTOR : This module deals with the skills and knowledge required in
the preparation and service of a range of specialized items
offered by enterprises which specialize in particular cuisine
style.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Plan specialized cuisine.

LO2. Select and purchase food for menu items.

LO3. Select and use equipment and techniques for preparation, cooking and service.

LO4. Prepare, cook and serve a range of menu items.

LO5. Implement safe and hygienic practices.

LO1. PLAN SPECIALIZED CUISINE

ASSESSMENT CRITERIA:

1. Authentic menus and menu items are planned for a specialized cuisine to meet
enterprise and customer requirements.
2. Seasonality and general availability of ingredients are taken into account when
developing menus and choosing menu items.
3. Menu items are priced to achieved satisfactory profit levels and satisfy enterprise
requirements.
4. Menus and promotional materials are developed to focus on menu items within a
specialized cuisine.
5. Décor and setting are planned according to specialized cuisine, cultural
considerations and enterprise focus.

CONTENTS:

 Types of specialized cuisines

 Standard food items for different cuisines
 Planning considerations when developing and choosing menu items for a
specialized cuisine
 Developing menu and promotional materials for specialized cuisines
 Choosing the right décor and setting according to specialized cuisines

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References/menus
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Specialized and ethnic recipes

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
LO2. SELECT AND PURCHASE FOOD FOR MENU ITEMS

ASSESSMENT CRITERIA:

1. Menu items, which are appropriate to the cuisine styles, are selected taking into
consideration quality, price, seasonal availability and enterprise requirements.
2. Suitable suppliers of standard and specialized food items are sourced.
3. Suppliers are selected according to quality, price and enterprise requirements.
4. Wastage is minimized through appropriate purchase and storage, taking into
account any special requirements.

CONTENTS:

 Choosing appropriate menu items according to cuisine styles

 Choosing and selecting the right suppliers.

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Ethnic menus and recipes

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
LO3. SELECT AND USE EQUIPMENT AND TECHNIQUES FOR PREPARATION,
COOKING AND SERVICE

ASSESSMENT CRITERIA:

1. Specialized utensils and cooking equipment are identified and used to produce
authentic menu items.
2. Appropriate preparation methods and utensils are used according to the style and
requirements of the cuisine.
3. Tables are set and decorated according to cuisine and enterprise requirements.

CONTENTS:

 Types of equipment and utensils used to produce authentic ethnic cuisines.

 Preparation methods and cooking techniques used in specialized cuisines

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
UNIT OF COMPETENCY : APPLY COOK-CHILL-FREEZE PRODUCTION
PROCESSES

MODULE TITLE : APPLYING COOK-CHILL-FREEZE PRODUCTION

PROCESSES

MODULE DESCRIPTOR : This module applies to the planned process of food

preparation, cooking, chilling, storage and re-thermalization
of food by cook-chill

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES

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

L01. Ensure goods received conform to the appropriate food hygiene and health
standards.

L02. Prepare and cook food to meet industry safety standards.

L03. Chill cooked food.

L04. Freeze cooked food.

L05. Store cooked food under refrigeration.

L06. Distribute cook-chill/frozen products.

L07. Prepare frozen food for reheating.

L08. Re-thermalize (reheat) food products.

L09. Maintain and serve reheated food.

LO1. ENSURE GOODS RECEIVED CONFORM TO THE APPROPRIATE FOOD
HYGIENE AND HEALTH STANDARDS

ASSESSMENT CRITERIA:

1. Delivered goods are checked to ensure correct quantities, acceptable use-by

dates and temperature.
2. Temperature check results are recorded according to enterprise procedures.
3. Stock is moved quickly to freezer storage, ensuring that freezer doors are not left
open for extended periods of time.
4. Freezer temperatures are checked and recorded daily, according to enterprise
procedures.
5. Breaches of established enterprise standards and procedures concerning receipt
of goods, temperature checks, and stock quality are reported following required
enterprise procedures.
6. Stock is rotated on a “first in-first out” basis to ensure consumption by use-by
dates and avoid wastage.

CONTENTS:

 Methods of Receiving
 Receiving and Storing Procedures
 Keeping Foods Safe in Storage/ Storage Guidelines
 Returning Unsatisfactory Merchandise

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality
LO2. PREPARE AND COOK FOOD TO MEET INDUSTRY SAFETY STANDARDS

ASSESSMENT CRITERIA:

1. Raw food and ingredients are checked for potential deterioration prior to
preparation.
2. Food is cooked to specified internal temperatures.
3. Microbiological and chemical changes are kept within safe tolerances.
4. Quality of food is maintained at the optimum level in terms of taste and
appearance.
5. Food is portioned and packaged following required procedures and using correct
containers for freezing where necessary.

CONTENTS:

 Protecting Food During Preparation

 Safe Food Handling
 The Dangers of Food borne Illness
 Food borne Contamination

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality
LO3. CHILL COOKED FOOD

ASSESSMENT CRITERIA:

1. Time and temperature standards are met for blast and water-bath chilling
2. Food quality is maintained throughout the chilling process.

CONTENTS:

 Blast Chilling
 Water-bath chilling
 Cook-Chill Systems and Procedures

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality
LO4. FREEZE COOKED FOOD

ASSESSMENT CRITERIA:

1. Food is frozen in accordance with appropriate food safety standards.

2. Food is frozen in batches, in accordance with enterprise procedures, allowing
each freezing cycle to be completed.

CONTENTS:

 Freezing Foods Procedures

 Keeping Food Safe in Storage

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality
LO5. STORE COOKED FOOD UNDER REFRIGERATION

ASSESSMENT CRITERIA:

1. Time and temperature standards are met for storage.

2. Spoilage is minimized.
3. Appropriate containers are selected for storage.
4. Correct and clear labeling is ensured.
5. Place food items in appropriate storage once the cook-chill or freezing cycle
is complete.
6. Correct storage temperatures are maintained.
7. Storage temperatures are monitored and recorded accurately.

CONTENTS:

 Storing procedures
 Refrigerated Storages
 Efficiency in Use of Refrigerated Storages

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality
LO6. DISTRIBUTE COOK-CHILL / FROZEN PRODUCTS

ASSESSMENT CRITERIA:

1. Where necessary, food from production kitchen to outlets is transported by

refrigerated or insulated containers.
2. Safe handling of food is maintained throughout the distribution cycle.
3. Temperature levels are checked and recorded at dispatch and receiving.

CONTENTS:

 Handling and holding cook-chill/frozen food items

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items

METHODOLOGIES:

 Lecture
 Discussion
 Hands-on

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Evaluation of food quality
UNIT OF COMPETENCY : MONITOR CATERING REVENUE AND COSTS

MODULE TITLE : MONITORING CATERING REVENUE AND COSTS

MODULE DESCRIPTOR : This module deals with the skills and knowledge required
to establish and monitor the costs involved in operating a
food service operation.

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Establish and maintain purchasing and ordering system.

LO2. Establish and maintain financial control system.

LO3. Maintain production control system.

LO4. Select and utilize technology.

LO1. ESTABLISH AND MAINTAIN PURCHASING AND ORDERING SYSTEM

ASSESSMENT CRITERIA:

1. Appropriate basic systems for purchasing and ordering are established and
implemented to maximize quality and minimize costs and wastage.
2. Systems for storing food items are established and maintained to avoid
deterioration, wastage, theft and spoilage.
3. Stock records are systematically and regularly updated following established
standard operational procedures.

CONTENTS:

 Purchasing, receiving, storing, and issuing procedures

 Inventory and stock control systems
 Records Keeping
 Internal control

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients
 Food items
 Sample forms used in purchasing, receiving, issuing and storing

METHODOLOGIES:

 Lecture
 Written exercises
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Observation
 Oral questioning
LO2. ESTABLISH AND MAINTAIN FINANCIAL CONTROL SYSTEM

ASSESSMENT CRITERIA:

1. Departmental and operational income statements are prepared as per

established standard operational procedures.
2. Budget forecasts are determined within defined fiscal periods and any
variations are adequately explained.
3. Financial records updated and effectively utilized.

CONTENTS:

 Basic Accounting systems

 Preparing financial reports
 Forecasting and Budgeting

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Sample financial and cost control records

METHODOLOGIES:

 Lecture
 Discussion
 Written exercises

ASSESSMENT METHODS:

 Written test
 Oral questioning
 Case studies
LO3. MAINTAIN PRODUCTION CONTROL SYSTEM

ASSESSMENT CRITERIA:

1. Food control and production schedules are developed and maintained to

maximize efficiency and minimize waste.
2. Work flows and staff rostering is designed to minimize unit labor cost.
3. Daily sales are accurately monitored to make timely adjustments to menus to
reflect customer preferences.

CONTENTS:

 Food production planning

 Sales monitoring
 Rostering staff
 Developing sales forecasts

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Kitchen forms, schedules and worksheets

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Case studies
LO4. SELECT AND UTILIZE TECHNOLOGY

ASSESSMENT CRITERIA:

1. Appropriate computer systems and business machines are selected and

utilized for ease and efficiency.
2. Appropriately software is selected according to the needs of the
establishment.

CONTENTS:

 Types and kinds of electronic machines, systems and software applications

used a food service operation
 Computer applications

CONDITIONS:

The students/trainees must be provided with the following:

 Writing materials
 References
 Handouts
 Computers with appropriate software

METHODOLOGIES:

 Lecture
 Discussion
 Hands-on exercises

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
UNIT OF COMPETENCY : ESTABLISH AND MAINTAIN QUALITY CONTROL

MODULE TITLE : ESTABLISHING AND MAINTAINING QUALITY

CONTROL

MODULE DESCRIPTOR : This module deals with the knowledge and skills required
to ensure that high standards of food quality are
established and maintained in a commercial kitchen
environment. These tasks are generally undertaken by a
qualified cook or chef who also has some supervisory

NOMINAL DURATION : 20 hours

QUALIFICATION LEVEL : NC III

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Establish and implement procedures for quality control.

LO2. Monitor and solve quality related problems.

LO1. ESTABLISH AND IMPLEMENT PROCEDURES FOR QUALITY CONTROL

ASSESSMENT CRITERIA:

1. Appropriate procedures are applied to ensure the quality of menu items with
regard to:
- Raw materials
- Cooking processes
- Portion control
- Presentation
2. Products and services are ensured consistent with enterprise requirements.
3. Food items are ensured to match menu descriptions.

CONTENTS:

 Quality control in all phases of the food preparation

 Quality control systems
- ISO 9001
- ISO 14001
- HACCP

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

 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen

METHODOLOGIES:

 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing

ASSESSMENT METHODS:

 Written test
 Practical test
 Oral questioning
 Observation
 Review of documents related to quality systems including policies and
procedures
 Evaluation of food quality