CURRICULUM
POLO On-site Training for OFWs
Prepare Cold Meals (COC 2)Leading to Cookery NC II
/ Technical Education and Skills Development Authority (TESDA)
East Service Road, South Luzon Expressway, Taguig City, Metro Manila, Philippines
CURRICULUM DESIGN FOR
PREPARE COLD MEALS LEADING TO COOKERY NC II (TRSCOK212)
PREPARE COLD MEALS (COC 2)
The COC 2 consists of competencies that a person must achieve to clean kitchen areas, cook/prepare cold meals for guests in various food and beverage service facilities.
A person who has achieved this Unit/Cluster of competencies is competent to Prepare Cold Meals and shall be awarded Certificate of Competency leading to Cookery NC II. The Units of Competency comprising this Cluster include the following:
TRS512328 / Clean and maintain kitchen premisesTRS512381 / Prepare appetizers
TRS512382 / Prepare salads and dressings
TRS512330 / Prepare sandwiches
TRS512340 / Package prepared food
A person who has achieved this COC is competent to be employed in any of the following positions in the Cold Kitchen Section as:
q Cook or Commis
q Assistant Cook
Individuals aspiring to be awarded the qualification of COOKERY NC II must acquire the remaining two Certificates of Competency as follows:
COC 1: Prepare and Cook Hot Meals
TRS512328 / Clean and maintain kitchen premisesTRS512331 / Prepare stocks, sauces and soups
TRS512383
/Prepare meat dishes
TRS512384 / Prepare vegetables dishesTRS512385 / Prepare egg dishes
TRS512386 / Prepare starch dishes
TRS512333 / Prepare poultry and game dishes
TRS512334 / Prepare seafood dishes
TRS512340 / Package prepared food
COC 3: Prepare Sweets
TRS512328 Clean and maintain kitchen premises
TRS512335 Prepare desserts
TRS512340 Package prepared food
ENHANCED COURSE DESIGN
Enhanced Course Outlinebased on TESDA Training Regulations for Certificate of Competency 2 (COC 2) leading to
Cookery NC II (TRSCOK212) / *NOMINAL DURATION / Suggested
Training Methods / CERTIFICATION /
Clean and maintain kitchen premises (TRS512328)
· Clean, sanitize and store equipment
· Clean and sanitize premises
· Dispose of waste / 8 hours / · Lecture/Discussion
· Video Presentation
· Actual Demonstration
· Hands-On / COC 2: Prepare cold meals
· Clean and maintain kitchen premises (TRS512328)
· Prepare appetizers (TRS512381)
· Prepare salads and dressings (TRS512382 )
· Prepare sandwiches (TRS512330)
· Package prepared food(TRS512340)
COC 2 leading to National Certificate in Cookery NC II (TRSCOK 212)
Prepare appetizers
· Perform mise-en-place
· Prepare a range of appetizers
· Present a range of appetizers
· Store appetizers / 24 / · Lecture/Discussion
· Video Presentation
· Actual Demonstration
· Hands-On
Prepare salads and dressings
· Perform mise-en-place
· Prepare a variety of salads and dressings
· Present a variety of salads and dressings
· Store salads and dressings
Prepare sandwiches
· Perform mise-en-place
· Prepare a variety of sandwiches
· Present a variety of sandwiches
Store sandwiches / 24
24 / · Lecture/Discussion
· Video Presentation
· Actual Demonstration
· Hands-On
· Lecture/Discussion
· Video Presentation
· Actual Demonstration
· Hands-On
Package prepared food (TRS512340)
· Select packaging materials
· Package food / 8 / · Lecture/Discussion
· Video Presentation
· Actual Demonstration
· Hands-On
184 hours
* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the competency.
TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the principles of competency-based training.
a) Course outline is based on competency standards/training regulations;
b) Training delivery is learner-centered and should accommodate individualized and self-paced learning strategies;
c) Training can be done on an actual workplace setting or on a simulated workplace;
d) Assessment is based in the collection of evidence of the performance of work;
e) Assessment of competency takes the trainee’s knowledge and attitude into account but requires evidence of actual performance of the competency as the primary source of evidence;
f) Training program allows for recognition of prior learning (RPL) or current competencies; and
g) Training completion is based on satisfactory performance of all specified competencies indicated in the progress chart.
TRAINEE ENTRY REQUIREMENTS
Trainees or students should possess the following requirements:
• Can communicate in Basic English either oral or written;
• Can perform basic mathematical computation
LIST OF TOOLS AND EQUIPMENT
Recommended list of tools per trainee for this Cluster of Competencies
are as follows:
Quantity / Unit / Description1 / Pc / Spatula, rubber
1 / Pc / Spatula, s/s
1 / Pc / Sifter
1 / pc / knife
1 / pc / ladle
1 / pc / tong
1 / pc / sieve
1 / Set / Measuring Cups (set)
1 / Set / Measuring Spoons (set)
1 / pc / turner
1 / Pc / Wooden spoon
1 / set / Pepper and salt mill
1 / pc / working Table
1 / pc / Wire Whisk
1 / pc / scissor
1 / pc / Can opener
1 / pc / Serving spoon
1 / pc / peeler
1 / pc / Stock pan
1 / pc / Frying pan
1 / pc / Sauce pan
1 / pc / Roasting pan
1 / pc / skimmer
1 / pc / strainer
1 / pc / funnel
1 / pc / Tong
1 / pc / Soup ladle
1 / pc / Cutting board
1 / set / Mortar and pestle
1 / pc / Utility tray
3 / pcs / Mixing bowl
1 / pc / wok
1 / pc / Can opener
1 / pc / Kitchen spoon and fork
Recommended list of equipment (1 equipment to 4 trainees)
· Gas Range (4-burner)
· Weighing sale
· Blender machine
· Meat slicer
· Salamander
· Reach-in refrigerator
List of resources, supplies and materials
Sponge / Styro bowl with cover (2 cup capacity, 1 cup capacity)
Detergent / 12” plate
Hand soap / Cling wrap
Scourging pad / Sheet Pan
Sanitizing agent / Grease Paper
Paper towel / Rag
Ingredients for pork and poultry dishes, and dessert/sweets
.
TRAINING FACILITIES
Based on a class intake of 25 students/trainees. It may vary depending on the number of students/trainee
Space Requirement / Size in Meters / Area in Sq. Meters / Total Area in Sq. MetersStudent/Trainee Working Space / 1 x 1 m. / 1 sq. m. / 25 sq. m
Lecture/Demo Room / (8 x 5 m.)x2 / (40sq.m.)x2 / (40 sq. m).x2
Laboratory / 8 x 5 m. / 40 sq. m. / 40 sq. m.
Learning Resource Center / 3 x 5 m. / 15 sq. m. / 15 sq. m.
Facilities/Equipment/ Circulation Area / 36 sq. m.
Total workshop area: / 156 sq. m. +40sq.m.
TRAINER’S QUALIFICATION
Trainers shall be required to be certified to the National Certificate for which qualification they will train. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers.[1]
Minimum requirements:
➢Holder of a National Certificate in the Qualification s/he will teach; and
➢Has completed the following units of Trainer’s Methodology Level I:
I. Plan Training Sessions;
•Identifying learner’s training requirements
•Prepare session plan
•Prepare instructional materials
•Prepare assessment instruments (Institutional)
•Organize learning and teaching resources; and
II. Facilitate Learning Sessions
•Prepare training facilities /resources
•Conduct pre-assessment
•Facilitate training session
•Conduct competency assessment
•Review delivery of training session
MEASUREMENT OF ACHIEVEMENT OF COMPETENCY
· Practical demonstration with oral questioning
RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION
1. Prior to competency assessment for COC1, please accomplish the Self-Assessment Guide (SAG) to determine readiness for assessment
2. Submit accomplished SAG to POLO staff in- charge for advice
COMPETENCY-BASED CURRICULUM
COC 2
Prepare Cold Meals
Leading to Cookery NC II
TRS512328 Clean and maintain kitchen premises
TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressings
TRS512340 Package prepared food
TRS512330 Prepare sandwiches
Technical Education and Skills Development Authority Page 3 of 24
UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES
UNIT CODE : TRS512328
MODULE TITLE : CLEANING AND MAINTAINING KITCHEN PREMISES
MODULE DESCRIPTOR : This module deals with the skills and knowledge on cleaning and maintaining kitchens, food preparation and storage areas in commercial cookery or catering operations.
NOMINAL DURATION : 8 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:
LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose waste
LO1. CLEAN, SANITIZE AND STORE EQUIPMENT
ASSESSMENT CRITERIA:
1. Chemicals are selected and used for cleaning and/or sanitizing kitchen equipment and utensils
2. Equipment and/or utensils are cleaned and/or sanitized safely and according to manufacturer’s instructions
3. Clean equipment and utensils are stored or stacked safely and in the designated place
4. Cleaning equipment are used safely in accordance with manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and area
CONTENTS:
· Food preparation and presentation areas hygienically and in accordance with food safety and occupational health and safety regulations
· Cleaned various types of surfaces, large and small equipment/utensils commonly found in a commercial kitchen
· Various types of chemicals and equipment for cleaning and sanitizing and their uses
· Environmental-friendly products and practices in relation to kitchen cleaning
· Sanitizing and disinfecting procedures and techniques
· Using and storing cleaning materials and chemicals
METHODOLOGIES:
· Discussion/ demonstration
· Video viewing
ASSESSMENT METHODS:
· Direct observation of the candidate while cleaning a kitchen
· Written or oral questions to test knowledge of candidate’s on cleaning materials and equipment and hygiene issues
· Review of portfolios of evidence and third party workplace report of on-the-job performance of the candidate
LO2. CLEAN AND SANITIZE PREMISES
ASSESSMENT CRITERIA:
1. Cleaning schedules are followed based on enterprise procedures
2. Chemicals and equipment for cleaning and/or sanitizing are used safely
3. Walls, floors, shelves and working surfaces are cleaned and/or sanitized without causing damage to health or property
4. First aid procedures are followed if accident caused by chemicals happens
CONTENTS:
· Cleaned various types of surfaces, large and small equipment/utensils commonly found in a commercial kitchen
· Various types of chemicals and equipment for cleaning and sanitizing and their uses
· Occupational health and safety requirements for bending, lifting, carrying and using equipment
· Logical and time-efficient work flow
· Environmental-friendly products and practices in relation to kitchen cleaning
· Hygiene and cross-contamination issues related to food handling and preparation
· Sanitizing and disinfecting procedures and techniques
· Using and storing cleaning materials and chemicals
· Waste management and disposal procedures and practices
METHODOLOGIES:
· Discussion/ demonstration
· Video viewing
ASSESSMENT METHODS:
· Direct observation of the candidate while cleaning a kitchen
· Written or oral questions to test knowledge of candidate’s on cleaning materials and equipment and hygiene issues
· Review of portfolios of evidence and third party workplace report of on-the-job performance of the candidate
LO3. DISPOSE WASTE
ASSESSMENT CRITERIA:
1. Wastes are sorted and disposed according to hygiene regulations, enterprise practices and standard procedures
2. Cleaning chemicals are disposed safely and according to standard procedures
3. Linens are sorted and safely removed according to enterprise procedures
CONTENTS:
· Food preparation and presentation areas hygienically and in accordance with food safety and occupational health and safety regulations
· Occupational health and safety requirements for bending, lifting, carrying and using equipment
· Logical and time-efficient work flow
· Hygiene and cross-contamination issues related to food handling and preparation
· Sanitizing and disinfecting procedures and techniques
· Waste management and disposal procedures and practices
METHODOLOGIES:
· Discussion/ demonstration
· Video viewing
ASSESSMENT METHODS:
· Direct observation of the candidate while cleaning a kitchen
· Written or oral questions to test knowledge of candidate’s on cleaning materials and equipment and hygiene issues
· Review of portfolios of evidence and third party workplace report of on-the-job performance of the candidates
UNIT OF COMPETENCY : PREPARE APPETIZERS
UNIT CODE : TRS512381
MODULE TITLE : PREPARING APPETIZERS
MODULE DESCRIPTOR : This module deals with the skills and knowledge required in preparing and presenting hot and cold appetizers
NOMINAL DURATION : 24 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:
LO1. Perform mise’ en place
LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers
LO1. PERFORM MISE ‘EN PLACE
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks.
2. Ingredients are identified correctly, according to standard recipes, or enterprise requirements.
3. Ingredients are assembled according to correct sequence, quality and specifications required.
4. Ingredients are prepared based on the required form and time frame.
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
CONTENTS:
· Variety and ingredients of appetizers.
· Classification of appetizers
· Tools, equipments, utensils needed in preparing appetizers
· Historical development and current trends in appetizers
· Nutritional values of appetizers
· Common culinary terms on appetizers which are used in the industry
· Logical and time efficient work flow
· Waste minimization techniques and environmental considerations in specific relation to salads
· Preparation of dishes for customers within typical workplace time constraints
METHODOLOGIES:
· Lecture/ demonstration
· Film viewing
· On the job experience
ASSESSMENT METHODS:
· Direct observation of the candidate while preparing appetizers
· Written or oral questions to test knowledge on commodity and food safety issues