COMPETENCY BASED LEARNING

MATERIAL

Sector: MARITIME
Qualification Title: Ship’s Catering Services NC I

Unit of Competency: Perform Mess Hall Service

Capiz State University

Main campus
Roxas city, Capiz
COMPETENCY BASED LEARNING
MATERIAL

Date Developed: April 2025

Document No.: DHS SCS-001-25

Developed by: [Jerron V. Alcantara Jr.-BTLED 3A]

Revision #: 0
 HOW TO USE THIS MODULE

Welcome to the Module “Preparing Dining Area and Equipment.” This module
contains training materials and activities for you to complete.

The unit of competency “Perform Mess Hall Service” contains the knowledge,
skills, and attitudes required for the Ship’s Catering Services NC I qualification.

You are required to go through a series of learning activities in order to complete this
module. In this module, there are Information Sheets, Activity Sheets, and Self-
Checks. Follow these activities on your own and answer the Self-Check at the end.

If you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL):

You may already have some of the knowledge and skills covered in this module
because you have:
- been working for some time
- already completed training in this area.

If you can demonstrate to your teacher that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do
the same training again.

After completing this module, ask your teacher to assess your competency. Result of
your assessment will be recorded in your competency profile.

SHIPS CATERING SERVICING

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1 Perform mess hall service Performing mess hall MTM512313

service

2 Perform housekeeping service Performing MTM512314

housekeeping service

3 Provide assistance in receiving Providing assistance MTM512315

and storing provisions and in receiving and
supplies storing provisions
and supplies
 MODULE CONTENT

UNIT OF COMPETENCY: Perform Mess Hall Service

MODULE TITLE: Preparing Dining Area and Equipment

MODULE DESCRIPTOR:
This module covers the outcomes required in preparing the dining area and equipment
onboard ships. It includes knowledge and skills for setting up the dining area,
arranging utensils, and observing hygiene standards.
NOMINAL DURATION: 4 hours

LEARNING OUTCOME 1: Set Up Table

INFORMATION SHEET 1.1 – Table Setting Procedures

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Identify the materials needed to set up a mess hall table.

2. Follow correct procedures in table arrangement.
3. Maintain hygiene and safety during table setup.

Setting up the table correctly is a key part of mess hall service. It ensures that diners
are comfortable and that the service runs smoothly. Each component, from the linens
to the utensils, must be placed according to standard procedure to promote order,
hygiene, and efficiency.

Concept Development

REQUIRED MATERIALS
Before setting up, gather the following:

 Clean table linens

 Plates, utensils, glasses
 Napkins
 Centerpiece (optional)
 Condiments

TABLE ARRANGEMENT PROCEDURES

 Wipe and sanitize table surfaces.

 Place linens evenly.
 Set plates in the center, aligned with the chair.
 Arrange utensils (forks on the left, knives and spoons on the right).
 Place a glass above the knife.
 Position condiments in the center for shared use.

SAFETY AND SANITATION GUIDELINES

 Wash hands before handling utensils.

 Use food-safe cleaning agents.
 Ensure no chipped or cracked items are used.
 Avoid clutter and maintain a clear working area.

REMEMBER:
A well-set table is a sign of professionalism and readiness in food service.

ACTIVITY SHEET 1.1 – Table Setup Practice

Objective:
Properly set up a table for four diners using standard mess hall procedures.

Materials:

 Table, chairs
 Linens, plates, utensils, glasses, napkins
 Condiments

Steps:

 Clean and sanitize table area.

 Lay linens and align chairs.
 Set plates and utensils in correct position.
 Place condiments neatly at the center.
 Ask for instructor evaluation.

SELF-CHECK 1.1 – Table Setting Procedures (LO1: Set Up Table)

Instructions: Choose the best answer for each question.

1. What is the first step in preparing the table before meal service?
A. Arranging condiments
B. Placing utensils
 C. Sanitizing the table
D. Folding napkins
2. Where should the drinking glass be positioned?
A. To the left of the plate
B. Above the knife
C. Beside the fork
D. Under the napkin
3. Why is it important to inspect utensils before setting them on the table?
A. To ensure they look shiny
B. To impress the guests
C. To check for cracks or stains
D. To match tablecloth design
4. What is the correct order of utensil placement?
A. Fork, knife, spoon – all on the right
B. Knife, fork, spoon – left to right
C. Fork on the left, knife and spoon on the right
D. Spoon, knife, fork – all on the left

Answer Key 1.1:

1) C
2) B
3) C
4) C
 LEARNING OUTCOME 2: Serve Food

INFORMATION SHEET 1.2 – Proper Food Service Techniques

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Identify correct procedures for serving food in a mess hall.

2. Demonstrate proper food-handling techniques.
3. Apply courteous and professional service behavior.

Food service in a mess hall must be prompt, polite, and hygienic. Whether serving
crew or officers, every meal should be handled with care to ensure satisfaction and
food safety.

Concept Development

FOOD SERVICE STYLES

 Plated service: Food is portioned and arranged in the kitchen.

 Family-style: Dishes are placed on the table for self-service.
 Tray service: Used when serving multiple individuals at once.

SERVICE PROCEDURES

 Sanitize hands before handling food.

 Serve food from the left side of the diner using the left hand.
 Use utensils or service tools (not bare hands).
 Avoid reaching over diners or touching food directly.

PROFESSIONAL CONDUCT

 Greet diners with courtesy.

 Answer basic questions about the meal if asked.
 Respond to requests promptly and respectfully.

REMEMBER:
Serving food is not just about delivering a plate — it’s about providing a pleasant
dining experience with cleanliness and respect.
SELF-CHECK 2.1 – Food Service Techniques (LO2: Serve Food)

Instructions: Choose the best answer for each question.

1. From which side of the diner should you serve food?

A. Right side
B. Left side
C. Back side
D. Front side
2. What should you always do before handling food?
A. Wear a hat
B. Taste the food
C. Sanitize your hands
D. Smile at the diners
3. Which of the following is NOT a correct food-handling practice?
A. Using tongs to serve food
B. Serving food with bare hands
C. Wearing gloves when needed
D. Using serving utensils
4. Why is courtesy important in food service?
A. To avoid extra work
B. To please your supervisor
C. To provide a professional dining experience
D. To shorten the meal time

Answer Key 2.1:

1) B
2) C
3) B
4) C

LEARNING OUTCOME 3: Clear Table

INFORMATION SHEET 1.3 – Table Clearing Procedures

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Identify the proper sequence for clearing a table.

2. Observe hygienic practices during table clearing.
3. Perform the task with minimal disruption to diners.

Efficient table clearing ensures quick turnaround for the next meal and maintains
cleanliness in the dining area. It must be done quietly, carefully, and respectfully.

Concept Development

CLEARING TECHNIQUES

 Start with empty glasses and used utensils.

 Remove plates from the right side of the diner.
 Stack items properly on a tray—avoid overloading.
 Take items to the dishwashing or sorting area immediately.

HYGIENE AND SAFETY

 Wear gloves or wash hands after clearing.

 Handle dirty items separately from clean ones.
 Be alert for spills and clean them promptly.

DINING ETIQUETTE

 Wait until all diners are finished.

 Do not remove plates while someone is still eating.
 Avoid noise and sudden movements during clearing.

REMEMBER:
Clearing tables properly helps maintain order and cleanliness in the mess hall while
showing respect to the diners.

ACTIVITY SHEET 3.1 – Table Clearing Exercise

Learning Outcome 3: Clear Table

Objective:
Practice safe and efficient table clearing techniques after meal service.

Materials Needed:

 Used table setup with mock dishes

 Tray or trolley
 Gloves and cleaning cloth
 Waste bin or container

Instructions:

1. Sanitize hands and wear gloves.

2. Approach diners politely and ask to clear the table.
3. Clear from the right side and arrange used dishes on the tray/trolley.
4. Sort and separate waste if necessary.
5. Wipe down the table and sanitize the surface.
6. Transport the dishes to the washing area.

Performance Criteria:
✔ Plates and utensils cleared without disturbance
✔ Proper sorting and handling of items
✔ Work area left clean and ready for next service

SELF-CHECK 3.1 – Table Clearing Procedures (LO3: Clear Table)

Instructions: Choose the best answer for each question.

1. When should you begin clearing the table?

A. After each diner finishes
B. Immediately after one person finishes
C. As soon as food is served
D. While they are still eating
2. What is the best way to remove used items?
A. One item at a time
B. Using bare hands
C. Using a tray or trolley
D. Dropping them in a bin
3. Which side should you clear from?
A. Right side
B. Left side
C. Front side
D. Any side
4. What should you do if there is a spill while clearing?
A. Ignore it
B. Clean it immediately
C. Ask someone else
D. Cover it with a cloth
Answer Key 3.1:

1) A
2) C
3) A
4) B

LEARNING OUTCOME 4: Wash Used Tableware and Dispose Waste

INFORMATION SHEET 1.4 – Dishwashing and Waste Disposal

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Identify correct procedures for washing dishes and utensils.

2. Dispose of waste according to ship regulations.
3. Practice sanitation and safety when handling dirty tableware.

Dishwashing and waste disposal are critical to maintaining hygiene in food service
operations. Proper procedures prevent contamination and maintain health standards
onboard.

Concept Development

DISHWASHING STEPS

 Scrape leftover food into a waste bin.

 Rinse items under running water.
 Wash with hot water and detergent.
 Rinse and sanitize using a sterilizing solution.
 Air-dry utensils and store properly.

WASTE MANAGEMENT

 Separate food waste from recyclables or hazardous waste.

 Use appropriate containers with lids.
 Follow the ship’s waste segregation policy.

HEALTH & SAFETY PRACTICES

 Wear gloves and apron when washing.

 Clean and disinfect sinks regularly.
 Report broken glassware or dishware.

REMEMBER:
Sanitation begins in the scullery — clean tools ensure safe meals and healthy crew.

SELF-CHECK 4.1 – Dishwashing and Waste Disposal (LO4: Wash Used

Tableware and Dispose Waste)

Instructions: Choose the best answer for each question.

1. What is the correct sequence for dishwashing?

A. Rinse, sanitize, scrape, dry
B. Sanitize, dry, wash
 C. Scrape, wash, rinse, sanitize
D. Scrape, dry, wash
2. Why should you wear gloves during dishwashing?
A. To avoid cold water
B. To protect hands from detergent
C. For fashion
D. To avoid touching waste
3. How should food waste be handled?
A. Left on the table
B. Disposed of with regular trash
C. Segregated according to regulations
D. Burned immediately
4. What must you do with sanitized utensils?
A. Dry with a used towel
B. Stack while wet
C. Air-dry and store properly
D. Place directly in storage while wet

Answer Key 4.1:

1) C
2) B
3) C
4) C

LEARNING OUTCOME 5: Prepare Pantry Area for Service

INFORMATION SHEET 1.5 – Pantry Preparation and Organization

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Organize pantry tools, supplies, and equipment before service.

2. Maintain cleanliness and readiness of the pantry area.
3. Stock items according to par levels and menu requirements.

The pantry is the heart of food preparation and quick service. A clean, stocked, and
organized pantry ensures fast and efficient meal delivery.

Concept Development

PREPARATION TASKS

 Check inventory and replenish as needed.

 Ensure tools (can openers, tongs, etc.) are clean and in place.
 Sanitize all working surfaces.

ORGANIZATION

 Group items by type (dry goods, perishables, utensils).

 Label shelves and containers clearly.
 Store heavier items at lower levels to prevent accidents.

CHECKLIST BEFORE SERVICE

 Temperature of chillers and freezers

 Clean towels and sanitizer solution available
 Trash bins empty and lined

REMEMBER:
An organized pantry leads to smooth food operations — preparation is the key to
excellent service.

ACTIVITY SHEET 5.1 – Pantry Area Preparation

Learning Outcome 5: Prepare Pantry Area for Service

Objective:
Prepare and organize the pantry area for upcoming food service.

Materials Needed:
 Cleaning tools (cloths, sanitizer)
 Storage bins/shelves
 Inventory list of supplies
 Food items (mock or real, if available)
 Labels and markers

Instructions:

1. Clean all pantry surfaces and sanitize food prep zones.

2. Check supplies and update inventory.
3. Organize tools, utensils, and ingredients according to use and category.
4. Label containers and stack items safely.
5. Ensure pantry is clean, functional, and service-ready.

Performance Criteria:
✔ Pantry is organized, sanitized, and fully stocked
✔ Equipment and supplies are ready for use
✔ Task completed efficiently and with attention to safety

SELF-CHECK 5.1 – Pantry Preparation (LO5: Prepare Pantry Area for

Service)

Instructions: Choose the best answer for each question.

1. What should be done first before pantry service begins?

A. Check uniform
B. Sanitize tools and surfaces
C. Arrange chairs
D. Start cooking
2. How should food items be organized in the pantry?
A. Mixed randomly
B. By brand name
C. Grouped by type and function
D. In alphabetical order
3. Which of the following is part of pantry preparation?
A. Replacing table linens
B. Washing dishes
C. Checking temperatures of chillers and freezers
D. Serving drinks
4. Where should heavy items be stored in the pantry?
A. On top shelves
B. Near the sink
 C. Lower shelves for safety
D. In dining area

Answer Key 5.1:

1) B
2) C
3) C
4) C
References for Learning Outcomes (LOs)

For LO1: Set Up Table

TESDA Training Regulations – Ship’s Catering Services NC I,

Competency: Perform Mess Hall Service

Sanitation Code of the Philippines (PD 856) – Guidelines on food

premises and cleanliness

International Maritime Organization (IMO) – Model Course 1.23:

Catering for Ships’ Crew

ServSafe® Food Handler Guide – Section on Table Setup and Sanitation

United Nations Codex Alimentarius – Food hygiene and food handling

practices

For LO2: Serve Food

TESDA CBLM: Ship’s Catering Services NC I – Perform Mess Hall

Service

STCW Code Section A-VI/1-4 – Basic safety, personal hygiene, and

communication in catering

Food and Beverage Services NC II CBLM – Principles of food service and

hospitality etiquette

ServSafe® Essentials – Food contact and service area procedures

IMO Model Course 1.23 – Food service handling procedures onboard

For LO3: Clear Table

TESDA Ship’s Catering Services NC I – Training Regulation and CBLM

Housekeeping and Food Services Handbook for Maritime Vessels –

Clearing and resetting procedures
 IMO Maritime Labour Convention (MLC), 2006 – Standards on crew
welfare and cleanliness

Food and Beverage Operations (Lillicrap & Cousins) – Procedures for

table clearing in food service

For LO4: Wash Used Tableware and Dispose Waste

TESDA Training Regulations – Ship’s Catering Services NC I – Cleaning

and waste management standards

World Health Organization (WHO) – Guidelines on handwashing and

food equipment sanitization

Maritime Sanitation Practices Handbook – Waste segregation and

dishwashing station protocols

Codex Alimentarius – HACCP principles applied to dishwashing and food

safety

Philippine Environmental Laws on Solid Waste Management (RA

9003) – Segregation and disposal rules

For LO5: Prepare Pantry Area for Service

TESDA CBLM – Ship’s Catering Services NC I: Prepare Pantry for

Service

ILO Maritime Labour Convention (MLC), 2006 – Provisioning and

pantry cleanliness

International Food Safety Standards (IFS) – Storage and organization

of food items in pantries

Manual on Hygiene and Sanitation on Board Ships – WHO – Pantry

safety and sanitation

Hazard Analysis and Critical Control Point (HACCP) – Application in

food storage and handling