CURRICULUM

POLO On-site Training for OFWs

Plan and Prepare Catering Services (COC 3)
Leading to Commercial Cooking NC III
/ Technical Education and Skills Development Authority (TESDA)
East Service Road, South Luzon Expressway, Taguig City, Metro Manila, Philippines

CURRICULUM DESIGNFOR

PLAN AND PREPARE CATERING SERVICES LEADING TO COMMERCIAL COOKING NC III (TRSCOK407)

PLAN AND PREPARE CATERING SERVICES(COC 3)

The COC 3 consists of competencies that a person must achieve to plan and prepare catering services such as; plan and control menu-based catering; monitor catering revenue and costs.

A person who has achieved this Unit/Cluster of competencies is competent to Plan and Prepare Catering Services and shall be awarded Certificate of Competency leading to Commercial Cooking NC III. The Units of Competency comprising this Cluster include the following:

TRS512346 / Plan and control menu-based catering
TRS512352 / Monitor catering revenue and costs

A person who has achieved this COC is competent to be a:

Head Chef

Individuals aspiring to be awarded the qualification of COMMERCIAL COOKING NC III must acquire the remaining two Certificates of Competency as follows:

COC 1 Plan and prepare foods

TRS512345 / Plan and prepare food for ala carte and buffets
TRS512348 / Prepare pates and terrines
TRS512349 / Plan, prepare and display a buffet
TRS512350 / Select, prepare and serve specialized food items
TRS512351 / Select, prepare and serve specialty cuisines
TRS512353 / Establish and maintain quality control

COC 2 Plan ad prepare quantity foods

TRS512347 / Organize bulk cooking operations
TRS512349 / Plan, prepare and display a buffet
TRS512353 / Establish and maintain quality control
TRS512354 / Apply cook-chill-freeze production processes

ENHANCED COURSE DESIGN

Enhanced Course Outline
based on TESDA Training Regulations for
Commercial Cooking NC III
(Core Competencies) / Nominal Duration* / Suggested
Training Methods / CERTIFICATION
Plan and Control Menu Based Catering
  • Plan and prepare menus
  • Control menu-based catering
  • Practice portion control
/ 20 /
  • Lecture/Discussion
  • Video Presentation
  • Actual Demonstration
  • Hands-On
/ COC 3: Plan and cost catering services
  • Plan and control menu-based catering
  • Monitor catering revenue and costs
COC3 leading to National Certificate in Commercial Cooking NC III
Note: To qualify for National Certification in Commercial Cooking NC III, all COCs must be acquired
Monitor catering revenue and costs
  • Establish and maintain purchasing and ordering system
  • Establish and maintain a financial control system
  • Maintain a production control system
  • Select and utilize technology
/ 20 /
  • Lecture/Discussion
  • Video Presentation
  • Actual Demonstration
  • Hands-On

40

* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the competency.

Training delivery:

Delivery shall 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’S 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:

Writing materials

Sample menus and menu cards

References

Handouts

Fully-equipped operational commercial kitchen

Real ingredients

Food items

Sample forms used in purchasing, receiving, issuing and storing

Calculator

TRAINER’S QUALIFICATIONS

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:

  1. Plan Training Sessions;

•Identifying learner’s training requirements

•Prepare session plan

•Prepare instructional materials

•Prepare assessment instruments (Institutional)

•Organize learning and teaching resources; and

  1. 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 Commercial Cooking NC III, 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 3

Plan and Prepare Catering ServicesLeading to Commercial Cooking NC III

TRS512346 / Plan and control menu-based catering
TRS512352 / Monitor catering revenue and costs

UNIT OF COMPETENCY :PLAN AND CONTROL MENU-BASED CATERING

UNIT CODE:TRS512346

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

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

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
  2. Weight
  3. Volume
  4. Count
  5. Correct tools portioning are calculated and used.

CONTENTS:

  • Recipe yield testing
  • Portion sizes and control

METHODOLOGIES:

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

ASSESSMENT METHODS:

  • Written test
  • Practical test
  • Observation
  • Oral questioning

UNIT OF COMPETENCY :MONITOR CATERING REVENUE AND COSTS

UNIT CODE:TRS512352

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

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

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

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

METHODOLOGIES:

  • Lecture
  • Discussion
  • Hands-on exercises

ASSESSMENT METHODS:

  • Written test
  • Practical test
  • Oral questioning

Technical Education and Skills Development AuthorityPage 1 of 11

[1](The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the TESDA-NITESD website.)