Food Trades CBC

Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
1
COMPETENCY – BASED
CURRICULUM
(Second Year)
CORE COMPETENCY
2
COURSE DESIGN
COURSE TITLE : FOOD TRADES
NOMINAL DURATION : 410 HOURS
QUALIFICATION : NC II
COURSE DESCRIPTION: This course is designed to develop the knowledge,

skills and attitudes required in preparing, cooking
and presenting a variety of dishes in a commercial
kitchen or catering operation. It covers
competencies such as plating, presenting and
serving food, preparing and storing vegetables,
fruits, eggs and starch dishes, preparing hot and
cold desserts, cleaning and maintaining kitchen
premises, performing safety practices in the
workplace and observing workplace hygiene
procedures.
3
COURSE STRUCTURE
Unit of Competency Module Title Learning Outcome No. of

Hours
Second Year Cleaning and LO1. Clean, sanitize and store 15

maintaining kitchen equipment
premises
LO2. Clean and sanitize premises
1. Clean and
LO3. Handle waste and linens
Maintain Kitchen
Premises
2. Perform Safety Performing Safety LO1. Follow Workplace Procedure 10

Practices in the Practices in the for Health, Safety and Security
Workplace Workplace
Practices
LO2. Deal with Emergency
Situations
LO3. Maintain Safety Personal
Presentation Standard
3. Observe Observing Workplace LO1. Observe Hygiene Procedure 10

Workplace Hygiene Hygiene Procedure LO2. Identify and Prevent Hygiene
Procedure
Risk
4. Plate, Present and Plating, Presenting and LO1. Prepare Food for Service 35
Serve Food Serving Food LO2. Portion and Plate Food
LO3. Work in a team
5. Prepare, Cook and Preparing, Cooking and LO1. Coordinate, Organize and 120
Serve Food for Serving Food for Menu Prepare Food Service
Menu
LO2. Cook and Serve Menu Items
for Food Menu
LO3. Coordinate and Complete
end Service Requirements
4
6. Prepare Preparing Vegetables, LO1. Prepare vegetables and fruits 80
Vegetables, Fruits, Fruits Eggs and Starch
Eggs and Starch Dishes LO2. Prepare Starch Dishes
Dishes LO3. Prepare and Cook Egg-Based
Dishes
LO4. Store Vegetables, Eggs and

Starch Food Stuff
7. Prepare Hot and Preparing Hot and Cold LO1. Prepare Desserts
Cold Desserts Desserts
LO2. Decorate, Portion and
Present Desserts
LO3. Prepare Sweet Sauces
LO4. Prepare Accompaniments,

Garnishes and Decorations
LO5. Store Desserts
8. Prepare Prepare Appetizers LO1. Prepare and Present a 60

Appetizers and and Salads Variety of Salads and Dressings
Salads
(Hot and Cold ) LO2. Prepare and Present a range
(Hot and Cold ) of Hot and Cold Appetizers
LO3. Store Appetizers
COURSE DELIVERY (METHODOLOGY):
Lecture/Discussion
Self-Paced Learning
Demonstration
Survey and Actual Demonstration
Hands-on Activity
5
Research Work
Small Group Discussion
Distance Education
Role Playing
Actual Performance
Film Viewing/Multimedia Presentation
Direct Observation
6
MODULE OF INSTRUCTION (1)
Unit of Competency : Clean and Maintain Kitchen Premises
Module Title : Cleaning and Maintaining
Kitchen Premises
Module Description : This module covers the knowledge

and skills in cleaning and maintaining the
kitchen storage areas, food preparation in
commercial cookery or catering operations
Nominal Duration : 10 hours
Certificate Level : NC II
Learning outcomes
Upon completion of this module, the students must be able to:
LO 1. Clean, sanitize and store equipment
LO 2. Clean and sanitize premises
LO 3. Handle waste and linen
7
LO 1. Clean, Sanitize and Store Equipment
ASSESSMENT CRITERIA
1. Chemicals used for cleaning are selected.

2. Equipment and utensils are cleaned and sanitized in
accordance with manufacturer’s instructions.
3. Cleaning equipment and utensils are stored and stacked safely
in designated places.
4. Cleaning equipment are used safely in accordance with
manufacturer’s instructions.
5. Cleaning equipment are assembled and disassembled safely.
CONTENTS
 Chemicals for cleaning and or sanitizing kitchen equipment and

utensils
 Equipment to be cleaned and sanitized
 Cleaning and sanitizing equipment according to manufacturer’s
instruction
 Proper use of cleaning equipment according to manufacturer’s
instruction
 Assembly and disassembly of cleaning equipment
 Storing cleaned equipment safely in designated area
CONDITIONS
The following resources are needed:
EQUIPMENT TOOLS AND SUPPLIES AND LEARNING MATERIALS

UTENSILS MATERIALS
 Dishwasher  Basin  Disinfectant  References
 Ventilating Fan  Knives  Soap  Module
 Stacker  Steel Wall  Wash Cloth  Handout
 Storerooms
and Clipboards
 Oven
 Freezer
METHODOLOGIES
8
 Lecture/ Discussion
 Self-paced learning
 Demonstration
ASSESSMENT METHOD
 Written Examination
 Interview/ Oral Questioning
 Direct observation
 Performance Test using scoring rubric
LO 2. Clean and Sanitize Premises

9
ASSESSMENT CRITERIA
1. Cleaning schedule is followed based on enterprise procedures.

2. Chemicals and equipment for cleaning and sanitizing are safely
used.
3. Walls, floors, shelves and working surfaces are cleaned and
sanitized observing all precautionary measures.
4. First aid procedures are followed if accident caused by
chemicals happens.
CONTENTS
 Various types of chemicals and equipment for cleaning and

sanitizing and their uses
 Occupational Health and Safety requirements for using cleaning
equipment
 Using and storing cleaning materials and chemicals properly
 Cleaning schedule based on enterprise procedures
 Proper cleaning and sanitation of working surfaces
 First aid procedures for accidents caused by chemicals
CONDITIONS
EQUIPMENT TOOLS AND SUPPLIES AND LEARNING MATERIALS

UTENSILS MATERIALS
Floor Polisher  Basins  Disinfectant  References

 Pails  Soap  Module
 Wash Cloth  Handout
METHODOLOGIES
 Lecture/Discussion
 Survey and actual demonstration
 Self paced module
ASSESSMENT METHOD
 Written report
 Interview
 Observation
 Performance Test using scoring rubrics
LO 3. Handle Waste and Linen
10
ASSESSMENT CRITERIA
1. Waste are sorted and disposed according to hygiene regulations,

enterprise practices and standard procedures
2. Cleaning chemicals are disposed safely in accordance with

standard procedures
3. Linens are sorted and safely removed according to enterprise

procedures
CONTENTS
 Sorting and waste disposal according to hygiene regulations,

workplace practices and standard procedures
 Safe disposal of cleaning chemicals
 Kinds of linen
 Sorting and removal of linen according to enterprise procedure
CONDITIONS
EQUIPMENT LINENS SUPPLIES AND LEARNING MATERIALS

MATERIALS
 Washing  Table  Disinfectant  References

Machine napkin  Soap  Module
 Table cloth  Laundry basket
 Dryer  Tea towels  Waste basket
 Clothing  Garbage bag
 Cleaning cloth
METHODOLOGIES
 Lecture
 Roll playing
11
 Self-paced module
 Demonstration
 Tapes (Video Viewing)
ASSESSMENT METHOD
 Written Test
 Oral Report
 Observation
12
Unit of Competency : Perform Safety Practices in
the Workplace
Module Title : Performing Safety Practices

in the Workplace
Module Description : This module deals with the knowledge,

skills and attitudes in health, safety and
security practices. It includes dealing with
emergency situations and maintaining safety
personal presentation standards.
Learning outcomes
Upon completion of this module, the students must be able to:
LO1. Follow workplace procedures for health, safety and

security practices
LO2. Deal with emergency situations
LO3. Maintain safety personal presentation standards
LO 1. Follow Workplace Procedure for Health Safety and Security Practices
ASSESSMENT CRITERIA
13
1. Correct health, safety and security procedure is followed in
line with industry requirements.
2. Faults and problems are identified and the necessary
corrective action is taken in line with enterprise procedures.
3. Suspicious behavior or unusual occurrence is reported in
line with enterprise procedure.
CONTENTS
 Workplace, health, safety and security procedure
 Quality standards
 Safety work practices
 Proper garbage disposal
 Proper dress code
CONDITIONS
EQUIPMENT TOOLS SUPPLIES AND LEARNING MATERIALS

MATERIALS
 Fire  Medicine Kit  Writing pads  Brochures

Extinguisher  Fly Swatter  Uniforms  Manual in
safety, security,
 Garbage bin health
procedures
 References
METHODOLOGIES
 Lecture
 Discussion
 Demonstration
 Research Work
ASSESSMENT METHOD
 Written examination
 Hands on Activity
 Interview/ Oral Report
LO 2. Deal with Emergency Situations
ASSESSMENT CRITERIA
14
1. Potential emergency situations are recognized and appropriate
action is taken within individual scope of responsibility.
2. Emergency procedure is complied with;
3. Emergency situations are responded to in line with enterprise
guidelines.
4. Emergency situations are reported in line with enterprise
procedures.
CONTENTS
 Emergency situations
 Emergency procedure in line with enterprise procedure
 Safety measures
 Alternative steps
CONDITIONS
Manuals on emergency situation and procedure

 Working pads
 Tools/ equipment
 Uniforms
 Supplies
METHODOLOGIES
 Lecture
 Discussions
 Demonstration
ASSESSMENT METHOD
 Demonstration
 Portfolio
LO 3. Maintain Safety Personal Prevention Standards
ASSESSMENT CRITERIA
15
1. Safety personal standards are identified and followed in line
with workplace procedure/ enterprise procedure
CONTENTS
 Desirable working attitudes

 Interpersonal skills
 Safety personal presentation standards
CONDITIONS
 Manuals
 Brochures
 Working pads
 Uniforms
 Supplies
 Handbook
METHODOLOGIES
 Self-paced/ instruction
 Demonstration
 Distance Education
 Small group discussion
ASSESSMENT METHOD
 Demonstration
 Portfolio
 Performance Rubric
16
Unit of Competency : Observe Workplace Hygiene
and Sanitation Procedure
Module Title : Observing Workplace Hygiene

and Sanitation Procedure
Module Description : This module covers the knowledge,

skills and attitudes in observing workplace
hygiene and sanitizing procedure. It includes
following hygiene procedure in identifying and
preventing hygiene risks
Learning outcomes
LO 1. Observe hygiene and sanitizing procedure
LO 2. Identify and prevent hygiene risk.
LO 1.Observe Hygiene Procedure

ASSESSMENT CRITERIA
17
1. Workplace hygiene procedure and personal grooming are
implemented based on standard operating procedure.
2. Handling and storage of items are undertaken in line with
workplace procedure.
CONTENTS
 Workplace hygiene procedure

 Personal grooming and hygiene including hand washing
procedure
 Handling and storage of food items, tools and equipment
CONDITIONS
 Handouts on hygiene procedure

 Cleaning and sanitizing materials
 Personal protective equipment
METHODOLOGIES
 Lecture / Discussion
 Demonstration
ASSESSMENT METHODS
 Direct Observation
 Hands on activity
LO 2. Identify and Prevent Hygiene Risk
ASSESSMENT CRITERIA
18
1. Potential hygiene risks are identified in line with workplace
procedure
2. Actions to minimize/ eliminate risks are taken within the scope
of individual responsibility
3. Hygiene risks beyond the control of individual and staff
members are reported to appropriate persons for follow – up
CONTENTS
 Potential hygiene risks

 Minimizing/ eliminating risks
 Reporting and follow – up of hygiene risks
CONDITIONS
 Cleaning tools and materials

 Learning materials / modules
 Reference books
METHODOLOGIES
 Demonstration
ASSESSMENT METHODS
 Demonstration
19
Unit of Competency : Plate, Present and Serve Food
Module Title : Plating, Presenting and Serving Food
Module Description : This module deals with skills,

knowledge and attitude required to efficiently
and professionally plate, present, and serve
food in a commercial kitchen or catering
operation
Learning outcomes
LO 1. Prepare food for service
LO 2. Portion and plate food
LO 3. Work in a team
LO 1. Prepare Food for Service

20
ASSESSMENT CRITERIA
1. Foods are correctly identified for menu items

2. Sauces and garnishes are arranged to enterprise requirements
for specific dishes
CONTENTS
 Characteristic of basic menu food products

 Uses of Sauces and garnishes in menus
CONDITIONS
 Recipe books
 Newspapers and magazines
 Notes
 Writing pads
 Brochures
 PC with internet connection
METHODOLOGIES
 Lecture
 Demonstration
ASSESSMENT METHOD
 Oral questioning/Interview
 Performance Assessment using scoring rubrics
21
LO 2. Portion and Plate Food
ASSESSMENT CRITERIA
1. Sufficient supplies of clean, undamaged crockery are arranged

and made available at temperatures appropriate to food being
served
2. Foods are correctly portioned according to enterprise policies
and/ or standard recipes
3. Food is plated and presented neatly and attractively without
drips or spills according to enterprise requirements for the
specified dish and according to;
 Appeal
 Color and contrast
 Temperature of food.
 Equipment
 Classical and innovative arrangement styles
4. Food served should be displayed in the correct temperature, in
an attractive manner, without drips or spills and giving
attention to color.
CONTENTS
 Correct food portioning

 Ways of presenting foods neatly and attractively
CONDITIONS
 Reference books
 Manuals
 Brochures
 internet
 Notes
 Writing pads
METHODOLOGIES
 Lectures
 Demonstration
ASSESSMENT METHOD
 Oral Report
 Observation checklist
22
LO 3. Work in a Team
ASSESSMENT CRITERIA
1. Good working relationship with all kitchen and food service staff
is demonstrated to ensure timely and quality food service
2. Kitchen routine for food service is followed to minimize delays
and maximize food quality
3. A high standard of personal and work-related hygiene practices
are maintained
CONTENTS
 Steps in making good working relation with all kitchen and food
service staff
 Techniques in minimizing waste and environment consideration
in relation to food presentation.
CONDITIONS
 Reference books
 Manuals
 Brochures
 internet
 Notes
 Writing pads
METHODOLOGIES
 Lecture
 Research
 Role playing
ASSESSMENT METHOD
 Oral report
23
Unit of Competency : Prepare, Cook and Serve Food for Menu
Module Title : Preparing, Cooking and Serving

Food for Menu
Module Description : This module deals with the processes

and activities required to organize,
produce and serve food for menus
Learning outcomes
LO 1. Coordinate, organize and prepare for food service
LO 2. Cook and serve menu items for food service
LO 3. Coordinate and complete end of service requirements
24
LO 1. Coordinate, Organize and Prepare for Food Service
ASSESSMENT CRITERIA
1. Commodity quantities, style, and quality requirements are

determined according to menu, recipes and specifications
2. Clear, complete and appropriate jobs checklist for food is
prepared
3. Menu requirements and job roles are linked with other team
members based on enterprise procedures
4. Work schedules are developed and followed to maximize
efficiency
5. Food items are organized and prepared in correct quantities as
required
6. Ready to serve foods are stored appropriately
CONTENTS
 Commodity quantities, style and quality requirements

 Jobs checklist
 Menu requirements and job roles
 Work schedule/ flow chart
 Food items
 Storing ready to serve foods
CONDITIONS
EQUIPMENT TOOLS/UTENSILS SUPPLIES AND LEARNING

MATERIALS MATERIALS
 Grills and  Colanders  Ingredients for  Menu

griddles  Pans appetizers and Recipes
 Spoons/forks salads and
 Deep fryers  Baine Marie  Ingredients for specificati
 Mandoline stocks, sauces, on
 Blenders,  Tilting Pans and soups  Menu
mixers, slicers,  Ingredients for requireme
micro vegetables, nts and job
egg and starch rules
waveoven
 Ready to
 Ingredients for serve
poultry and foods
gain
 Ingredients for
fish, seafood
25
and meat
 Ingredients for
hot and cold
desserts
METHODOLOGIES
 Lecture
 Discussion
 Demonstration
 Actual performance
ASSESSMENT METHOD
 Oral and Written report

 Feedbacks
LO 2. Cook and Serve Menu Items for Food Service
26
ASSESSMENT CRITERIA
1. Appropriate commercial ingredients / materials, tools and

equipment are identified and used to prepare menu items
2. Menu items are cooked and served according to menu and
service style using appropriate cookery methods
3. Menu items and ingredients are adjusted to meet special
request of customers
4. Menu items are cooked and served to meet customer’s
expectations on quality, presentation and timeliness of delivery
5. Workplace safety and hygienic procedures are followed
according to enterprise and legislative requirements
CONTENTS
 Commercial equipment
 Cookery methods
 Needs and expectations of customer
 Workplace safety and hygienic procedure
CONDITIONS

MATERIALS
 Electric gas  Pans  Ingredients for  References

stoves  Tilting pans stocks, sauces,  Modules
 Steamers and soups  Hand-outs
 Oven  Baine Marie  Ingredients for
 Mandoline vegetables,
 Microwave egg and starch
 Ingredients for
 Grills and hot and cold
Griddles desserts
 Deep fryers
METHODOLOGIES
 Lecture
 Group Discussion
27
ASSESSMENT METHOD
 Written/ oral report

 Performance testing using rubrics
 Project evaluation
LO 3. Coordinate and Complete and of Service Requirement
28
ASSESSMENT CRITERIA
1. End of service procedure is coordinated according to enterprise

practices
2. Food items are stored appropriately to minimize food spoilage
and wastage
3. Post service de-briefing are conducted according to enterprise
policy and procedures
CONTENTS
 End of service procedures

 Proper storing of food items
 Post service de-briefing
CONDITIONS
 Food items
 Ingredients for appetizers and salad
 Ingredients for stocks, sauces and soups
 Ingredients for vegetables, eggs and starch
 Ingredients for poultry and game
 Ingredients for fish, seafood and meat
 Ingredients for hot, and cold desserts
 Storage equipment
 Chiller
 Freezers
 Cool rooms
 Dry stores
 References
 Manuals
 Brochures
METHODOLOGIES
29
 Lecture
 Discussion
 Hands-on activity
ASSESSMENT METHOD
 Written test
 Criteria for assessing practical skills- Performance rubrics
 Portfolio
30
Unit of Competency : Prepare and Cook Vegetables, Fruits,

Eggs and Starch Dishes
Module Title : Preparing and Cooking Vegetables,

Fruits, Eggs and Starch Dishes
Module Description : This module deals with the knowledge,

skills and attitude required in preparing and
cooking vegetables, fruits, eggs and starch
dishes
Nominal Duration : 80 hrs.
Learning outcomes
LO 1. Prepare and cook vegetable and fruit dishes
LO 2. Prepare and cook starch dishes
LO 3. Prepare and cook egg – based dishes
LO 4. Store vegetables, eggs, starch, and foodstuffs
31
LO 1. Prepare and Cook Vegetable and Fruit Dishes
ASSESSMENT CRITERIA
1. Vegetables and fruits are selected according to season

availability, quantity, quality and price
2. Vegetables, fruits, and potato accompaniments are selected to
complement and enhance menu items
3. Variety of vegetables and fruits dishes are prepared using
suitable cookery methods to preserve optimum quality and
nutrition
4. Vegetables and fruits are attractively presented using suitable
garnishes.
CONTENTS
 Characteristics and classifications of fruits and vegetables

according to use
 Past and current trends in culinary arts using fruits and
vegetables
 Nutritive value of vegetables and fruits
 Common culinary terms related to vegetables and fruits as used
in the industry.
 Safe work practices using knives
 Principles and practices of hygiene related to the use of raw
ingredients
CONDITIONS
EQUIPMENT TOOLS SUPPLIES AND LEARNING

MATERIALS MATERIALS
 Cooking range  Knives  Vegetables  Recipe books

 Colander and fruits in  Cooking
 Refrigerator  Cutting board season manuals
 Casseroles  Spices  Reference
 Blender  Sauteng pan  Dairy products books
 Measuring  Fresh meat  Modules
spoons  Brochures
 Kitchen scale Complete cooking  Hand-outs
 Containers outfit  Writing pads
 Ladles
32
METHODOLOGIES
 Lectures
 Demonstration
 Hands on application of practical skills
ASSESSMENT METHOD
 Oral and written report

 Practicum
33
LO 2. Prepare and Cook Starch Dishes
ASSESSMENT CRITERIA
1. Variety of starch foods are selected prepared and cooked according

to enterprise recipes
2. Optimum quality of starch food is ensured using appropriate
methods and standard procedures
3. Cooked starch dishes are presented attractively.
CONTENTS
 Varieties and characteristics of starch foods

 Past and current trends in culinary uses and dishes.
 Nutrition related to starch dishes, particularly the food values and
the effects of cooking on the nutritional value of food
 Common culinary terms related to starch dishes and culinary arts
that are used in the industry
CONDITIONS

MATERIALS MATERIALS
 Blender  Mixing bowls  Starch  Recipe

 Wire whisk products books/me
 Commercial  Measuring  Dairy nus
spoon products  Cooking
 Mixers with
 Measuring  Sugar manuals
attachment  Reference
cups  Condiments
 Kitchen scale  Food wraps books
 Gas range with
 Casseroles  Paper towels  Modules
oven
 Cheese  Brochures
 Microwave grater Complete  Hand-outs
oven  Baking pans laboratory/  Writing
 Sifter Cooking outfit pads
 Refrigerator  VCDs
 Freezer
34
METHODOLOGIES
 Lectures
 Demonstrations
 Hands on application
 Research
ASSESSMENT METHOD
 Oral and written reports

 Written test
35
LO 3. Prepare and Cook Egg – Based Dishes
ASSESSMENT CRITERIA
1. Variety of egg dishes are prepared and cooked according

to standard recipes, using a range of methods.
2. Egg dishes are correctly prepared and cooked to ensure
optimum and desired quality, consistency and appearance
3. Eggs are used for a variety of culinary uses.
CONTENTS
 Past and current trends in culinary uses and dishes of eggs

 Nutritive value of egg dishes, particularly the food values and the
effects of cooking on the nutritional value of food
 Common culinary terms related to egg based-dishes that are used in
the industry.
CONDITIONS

MATERIALS MATERIALS
 Microwave  Mixing bowls  Eggs  Recipe

oven  Wire whisk  Dairy books/me
 Range w/  Measuring products nu’s
oven spoons / cups  Condiments  Reference
 Commercial  Egg separator  Sugar books
mixer w/  Ladles  Spices  Cooking
attachments (stainless/woo  Food wraps manual
 Refrigerator den)  Paper  Modules
 Electric mixer  Baking pans towels  Brochures
 Casserole  Hand outs
 Stock pots  Writing
pads
36
METHODOLOGIES
 Lecture
 Demonstration
ASSESSMENT METHOD

 Project-based evaluation
37
LO 4. Store Vegetable, Fruits, Eggs and Starch Foodstuffs
ASSESSMENT CRITERIA
1. Fresh and processed eggs, vegetables and fruits are

stored at proper temperature.
2. Optimum freshness and quality are maintained in

accordance with enterprise storing techniques and
procedure
3. Fresh and processed eggs, vegetables and fruits are

kept in accordance with the required conditions.
CONTENTS
Techniques and procedure in storing fresh processed fruits,

vegetables and eggs
CONDITIONS
Learning materials
 References
 Modules
 Brochures
 Hand outs
Supplies/Materials/Equipment
 Raw materials
 Packaging / freezer
Personal protective equipment
METHODOLOGIES
 Demonstration
 Self-paced
ASSESSMENT METHOD
 Written and Oral reports

 Practicum
38
Unit of Competency : Prepare Hot, Cold and Frozen Desserts
Module Title : Preparing Hot and Cold Desserts
Module Description : This module deals with knowledge,

skills and attitudes required in the
preparation of hot, cold, and frozen desserts
in a commercial kitchen or catering operation.
Nominal Duration : 80 hrs.
Learning outcomes
LO 1. Prepare and produce desserts
LO 2. Decorate, portion and present desserts
LO 3. Prepare sweet sauces
LO 4. Prepare accompaniments, garnishes and decorations
LO 5. Store desserts
39
LO 1. Prepare and Produce Desserts
ASSESSMENT CRITERIA
1. Ingredients are selected, measured, and weighed according to

recipe requirements.
2. Appropriate equipment are selected and used in accordance
with manufacturers manual
3. Standard or enterprise recipes are used.
4. Creative and innovative desserts are produced.
CONTENTS
 Types of desserts and sweets

 Varity of sweets desserts
 Characteristics of desserts and sweets
 Culinary terms related to desserts and sweets
 Preparation and production of desserts
 Suitable ingredients for desserts and sweets
 Equipment use for desserts and sweet making
 Standard recipes for desserts and sweets
CONDITIONS

MATERIALS
 Cooking  Mixing  Boxes  References

range bowl  Plastic  Modules
 Refrigerator  Knife cellophane  Hand-outs
 Chopping/  Aluminum  Brochures
cutting foil  Recipe
board  Packaging books
 Peeler tapes
 Measuring  Plastic
cups and containers
spoon 
 Spatula
 Plates
 Wooden
spoon
40
METHODOLOGIES
 Demonstration/ Application
 Oral Presentation
 Multimedia presentation
ASSESSMENT METHOD
 Oral /Written examination

 Demonstration
 Sampling of desserts made
 Direct observation of students at work
41
LO 2. Decorate, Portion and Present desserts
ASSESSMENT CRITERIA
1. Desserts are decorated appropriately to enhance presentation

2. Desserts are portioned according to enterprise standards
3. Desserts are presented attractively in accordance with
enterprise presentation techniques
CONTENTS
 Past and current trends in preparing desserts and sweets

 Costing, yield testing, portioning of desserts
 Dessert presentation
CONDITIONS

MATERIALS
 Refrigerator  Mixing  Boxes  Recipe

 Cooking bowl  Plastic book/
range  Knife /cellophane menus
 Spatula  Aluminum  Modules
 Serving foil  Cooking
plates  Packaging manual
tapes  Hand-outs
 Plastic  Brochures
containers  Pamphlets
42
METHODOLOGIES
 Lecture
 Discussion
 Demonstration
ASSESSMENT METHOD
 Written / oral question to test standard knowledge
 Sampling of desserts – (Taste test)
 Performance Rubrics
43
LO 3. Prepare Sweet Sauces
ASSESSMENT CRITERIA
1. Range of hot and cold sauces are produced to desired

consistency and flavor
2. Thickening agents suitable for sweet sauces are appropriate.
3. Sauces are stored properly to retain desired quality and
characteristics.
CONTENTS
 Kinds of sauces
 Suitability of sauces
 Storage of sauces
 Preparation of hot and cold sauces
 Preparation of sweet sauces
CONDITIONS

MATERIALS
 Cooking  Mixing  Ingredients  Menu/Recipe

range bowl for sauces book
 Microwave  Spatula  Cooking
oven  Measuring manual
 Refrigerator cups/  Hand-outs
spoons  Brochures
 Pots and
pans
 Wooden
spoon
44
METHODOLOGIES
 Lecture
 Demonstration
ASSESSMENT METHOD
 Performance rubrics
45
LO 4. Prepare Accompaniments, Garnishes and Decorations
ASSESSMENT CRITERIA
1. Accompaniment, garnishes and decorations are used to

enhance taste, texture and balance.
2. Flavor and textures of garnishes are added to complement

dessert.
CONTENTS
 Kinds of accompaniments and garnishes

 Garnishes and decoration for desserts
 Preparation of accompaniments and garnishes
CONDITIONS

MATERIALS
 Refrigerato  Paring  Ingredients  Menu/Recip

r knife for sauces, e book
 Cooking  Plates accompanime  Cooking
range  Choppin nts and manual
g board garnishes  Hand-outs
 Carving  Dairy  Reference
tools Products
46
METHODOLOGIES
 Lecture
 Demonstration
 Self-paced instructions
 Modules
ASSESSMENT METHOD
 Checklist observation
 Performance rubric
47
LO 5. Store Desserts
ASSESSMENT CRITERIA
1. Dessert is stored at appropriate temperature and under the

correct conditions to maintain quality, freshness and
customer appeal.
2. Suitable packaging is selected and used to preserve taste,
appearance and other characteristics
CONTENTS
 Principles of packaging and storage

 Storage of desserts
 Packaging desserts
 Temperature range in storing desserts
CONDITION
 Supplies and materials

 Packaging materials
 Tools and utensils
 Trays/knives
 Bowls
 Equipment
 Refrigerator
 Learning materials
 Modules
 Reference
 Hand-outs
 Brochures
METHODOLOGIES
 Lecture
 Discussion
 Demonstration
ASSESSMENT METHOD
48
 Checklist observation
 Performance rubric
Unit of Competency : Prepare Variety of Appetizers

and Salads (Hot and Cold)
Module Title : Preparing Appetizers

and Salads (Hot and Cold)
Module Description : This module deals with skills and

knowledge required in preparing and
presenting appetizers and salads in a
commercial kitchen or catering operation
Learning outcomes
LO 1. Prepare and present a variety of appetizers
LO 2. Prepare and present hot & cold salads and dressings
LO 3. Store appetizers and salads
49
LO 1. Prepare and Present Variety of Appetizers
ASSESSMENT CRITERIA
1. Appetizers are produced according to acceptable enterprise

standard using the correct ingredients ensuring:
 Symmetry and neatness of presentation
 Appropriate ingredient-combination
 Precise and uniform cut of ingredients
 Attractive serviceware and garnishes
2. Correct equipment are selected and used in the production of
appetizers
3. Glazes are correctly selected and prepared
4. Quality trimmings and other leftovers are utilized where and
when appropriate
5. Appetizers are prepared and presented, hygienically, logically
and sequentially within the required timeframe.
6. Appetizers are presented attractively according to classical,
cultural and enterprise standards.
CONTENTS
 Ingredients for appetizers

 Utensils/equipment used in producing appetizers
 Utilizing trimmings and leftovers
 Personal hygiene
 Prepare appetizers
 Present appetizers within industry-realistic timeframes
 Attractive presentation techniques for appetizers
50
CONDITIONS

MATERIALS
 Freezer/  Mixing  Vegetables  Recipe

chiller bowls  Fruits books/
 Cooking  Wire  Sauces menus
range whisk  Spices  Cooking
 Working  Paring  Dairy manuals
table/ knives products  Reference
Demons-  Strainers  Seasoning books
tration  Colanders  Canned goods  Modules
 Processed  Brochures
 Carving
goods
knives  Internet
 Food wraps
 Casseroles  Notes
 Tissue paper /
 Cutting/ kitchen towels  Writing
chopping Complete pads
board Laboratory
 Measuring /cooking outfit
cups/
spoons
 Sautéing
pan
METHODOLOGIES
 Lecture
 Demonstration
 Research work
 Film Viewing
ASSESSMENT METHOD
 Return demonstration
 Oral report
 Performance Test
51
LO 2. Prepare and Present Hot and Cold Salads and Dressing
ASSESSMENT CRITERIA
1. Suitable ingredients are chosen based on enterprise

standards and dressings.
2. Salads are prepared using fresh (or in season) ingredients
according to acceptable enterprise standards to maximize
qualities, characteristics and tastes.
3. Sauces and dressings are prepared suitable to any kind of
salads.
CONTENTS
 Ingredients for salad and dressing

 Proper handling of ingredients/ tools & equipment
 Hygiene and sanitation
 Work practices
 Prepare sauces and dressing
 Sauces and dressings
 Classical
 Contemporary
 Cold serving
 Salads
 Leafy
 Non-leafy
 Combination
 Jellied
 Fruit
52
CONDITIONS

MATERIALS MATERIALS

chiller bowls  Fruits books/
 Cooking  Wire  Sauces menus
range whisk  Spices  Cooking
 Working  Paring  Dairy products manuals
table/ knives  Seasoning  Reference
demonstra  Strainers  Canned goods books
tion  Colanders  Processed goods  Modules
 Carving  Food wraps  Brochures
knives  Tissue paper /  Internet
kitchen towels
 Casseroles  Notes
 Cutting/  Writing
Complete
chopping pads
Laboratory/cookin
board
g outfit
 Measuring
cups/
spoons
 Sautéing
pan
METHODOLOGIES
 Lecture/ discussion
 Demonstration
ASSESSMENT METHOD
 Performance rubrics
 Oral Report
53
LO 3. Store Appetizers and Salads
ASSESSMENT CRITERIA
1. Appetizers and salads are kept in appropriate conditions

based on enterprise procedures
2. Required containers are used and stored in the proper
temperature to maintain freshness, quality and taste.
CONTENTS
 Storing salads and appetizers

 Storing temperatures and conditions. Maintaining
freshness, quality and taste
CONDITIONS

MATERIALS

chiller bowl  Fruits books/
 Containers  Sauces menus
(plastic,  Spices  Cooking
glass,  Dairy manuals
stainless products  Reference
steel)  Seasoning books
 Ladles  Canned  Modules
goods  Brochures
 Processed  Internet
goods  Notes
 Food  Writing
wraps pads
 Tissue
papers
Complete
54
Laboratory/
cooking outfit
METHODOLOGIES
 Lectures
 Demonstrations
 Film viewing
 Discussion
 Research Work
ASSESSMENT METHOD
 Oral report
 Portfolio
55
ACKNOWLEDGEMENT
Copyright Department of Education 2008

First Published JUNE 2008
This module was based on the Completing – Based Curriculum and Contextual Matrix (CBC-
CLM) and finalized on the Instructional Modules Finalization Workshop conducted at the
Development Academy of the Philippines, Tagaytay City, Cavite on May 12-17, 2008
This learning instrument was developed by the following personnel:
Consultant
FELY L. MANUEL Ph.D

CNSAT, Cabarroquis, Quirino
Writers
 MILAGROS G. RIAZ
Gen. Santos City National Secondary School of Arts and Trades
Gen. Santos City, South Cotabato
 LUZVIMINDA R. VICTORIANO
Jones Rural School, Jones, Isabela
 ANTONIETTA J. RIZANO
Sto. Nino National School of Arts and Trades
Gen. Santos City, South Cotabato
 LILIA B. REYES
56
 GLORIA S. PASCUAL
Contextual Teacher
CURRICULUM
(Third Year)
CORE COMPETENCY
57
COURSE DESIGN
COURSE DESCRIPTION : This course is designed to develop the

knowledge, skills and desirable attitude
required in the preparation and cooking of
different types of meat and seafoods in
accordance with the standard recipes. It also
includes kitchen maintenance and
cleanliness to ensure safety in the workplace.
This course covers competencies in preparing
stocks, sauces and soups, selecting,
preparing and cooking cut meats, preparing,
portioning meat, preparing and cooking
poultry, game and seafoods.
58
COURSE STRUCTURE
THIRD YEAR
Unit of No. of
Module Title Learning Outcome
Competency Hours
Receive and Receiving and LO1. Receive Delivery of 20
Store Kitchen Storing Kitchen Supplies
Supplies Supplies LO2. Store Supplies
LO3. Rotate And Maintain
Supplies
Organize and Organizing and LO1. Prepare tools and 80

Prepare Food Preparing Food equipment for use
LO2. Assemble and prepare
Ingredients for Menu
Items
LO3. Prepare Dairy, Dry
Goods, Fruits and
Vegetables
LO4. Prepare Meat,
Seafoods and Poultry
Prepare and Preparing and LO1. Select and Purchase 70

Cook Poultry Cooking Poultry Poultry and Game
and Game and Game LO2. Handle and Store
Poultry and Game
LO3. Prepare, Cook and
Present Poultry and
Game dishes
Prepare and Preparing and LO1. Select and Store Sea 60

Cook Seafoods Cooking Seafoods foods
LO2. Prepare and Cook
Fish and Shellfish
LO3. Present and Serve
Fish and Seafoods
Select, Prepare Selecting, LO1. Select Meats 50

Cook and Store Preparing Cooking LO2. Prepare and Portion
Meat and Storing Meat Meat
LO3. Cook and Present
Meat Cuts for Service
LO4. Store Meat
59
Unit of No. of
Competency Hours
Prepare and Preparing and LO1. Purchase Quality 30
Portion Portioning Meats
Controlled Meat Controlled Meat LO2. Prepare and Produce
Cuts Cuts a Range of Portioned
and Controlled Meats
LO3. Store Meat Cuts and
Processed Meat
Products
Prepare Stocks, Preparing Stocks, LO1. Prepare Stocks 50

Sauces and Sauces and Soups required for Menu
Soups Items
LO2. Prepare Soups
Required for Menu
Items
LO3. Prepare Sauces
Required for Menu
Items
LO4. Store and
Reconstitute stocks,
sauces and soups
60
COURSE DELIVERY (METHODOLOGIES):
 Group Discussion
 Demonstration
 Direct Observation
 Actual Inventory of goods
 Self-Paced/Modular Instruction
 Market Visit
 Film Viewing/Survey
 Presentation of Cooked Dishes for Critiquing or Sampling
 Hands-on Activity
 Illustrations
 Net Surfing
 Collage of Convenience Products
 Portfolio
ASSESSMENT METHODS:
 Demonstration and interview
 Oral examination
 Third party report
 Direct questioning
 Record keeping
 Portfolio
 Group work
61
MODULE OF INSTRUCTION 1
QUALIFICATION TITLE : FOOD TRADES NC II
UNIT OF COMPETENCY : Receive and store kitchen supplies
MODULE TITLE : Receiving and storing kitchen supplies
MODULE DESCRIPTION : This module deals with the knowledge

and skills required in receiving and storing
supplies in commercial cookery or catering
operations. It focuses on the general stock
handling procedures required for food and
kitchen-related goods.
CERTIFICATE LEVEL : NC II
LEARNING OUTCOMES :
LO1. Take delivery of supplies
LO 2. Store supplies
LO 3. Rotate and maintain supplies
62
LO 1. Take Delivery of Supplies
ASSESSMENT CRITERIA:
1. Documented deliveries of incoming supplies are checked

accurately as to quantity, size, weight and quality as per
enterprise procedure.
2. Any variation and discrepancy are identified, recorded accurately
and reported to the person-in-charge.
3. Supplied items are inspected for damage quality, expiry/ use by
dates, breakages or discrepancies and record details in
accordance with enterprise policy.
4. Documents are prepared (i.e. receiving report, credit memo,
discrepancy reports that reflect received) in accordance with
enterprise procedure.
5. Excess stocks are managed appropriately according to enterprise
policy.
CONTENTS:
 Accomplishing forms for supplies and deliveries

 Enterprise policy and procedure on delivery of supplies
CONDITIONS:
 Delivery Reports
 Record Book
 Inspection report card
 Documents (i.e. receiving reports, credit memo, discrepancy
report)
 Reference
METHODOLOGIES:
 Group activity
 Observation
 Teacher Demonstration
63
ASSESSMENT METHODS:
 Written Test
 Guidelines/ instruments on how to inspect and record damages
or discrepancy
 Demonstrate documentation of
- Journals
- Ledgers
- Stock Cards
 Portfolio
 Interview
64
LO 2. Store Supplies
1. Supplies are transported to the appropriate storage promptly,

safely and without damage.
2. Supplies are stored in the appropriate area, taking into
consideration requirements for temperature, ventilation and
sanitation
3. Supply levels are recorded accurately and promptly in accordance
with enterprise procedure
4. Supplies are labeled in accordance with enterprise procedures
CONTENTS:
 Prompt and safe transportation of supplies

 Storage supplies in appropriate areas
 Documented prompt recording of suppliers
 Labeling of supplies in accordance with enterprise procedures
CONDITIONS:
EQUIPMENT TOOLS AND SUPPLIES AND LEARNING

UTENSILS MATERIALS MATERIALS
 Chillers  Pots and pans  Dry goods  Manual
 Freezers  Bowls and  Dairy products  References
 Cool rooms measuring cup  Meat, seafood  Modules
 Dry stores  Weighing and poultry  Inventory
scales  Fruit and forms,
vegetable storage
 Frozen goods cards and
 Beverages receipts
 Cleaning
materials and
equipment
 Linen
 Complete
cooking outfit
METHODOLOGIES:
65
 Lecture
 Group discussion
 Demonstration
ASSESSMENT METHODS:
 Oral/Written Reports
 Performance Assessment-Rubric Scoring Card
 Portfolio
66
LO3. Rotate and Maintain Supplies
1. Supplies are rotated in accordance with enterprise policy.

2. Supplies are moved in accordance with safety and hygiene
requirements.
3. Quality of supplies is checked and reports are completed as
required.
4. Damaged or spoiled supplies are reported and dispute in
accordance with enterprise and/ or government requirements.
5. Storage areas are maintained in optimum condition ensuring that
they are clean, well lit, at required temperature, free from vermin
or infestation and free from defects.
6. Periodic inventories are conducted based on physical and
perpetual inventory needs.
7. Problems are identified and reported promptly.
8. Products are checked according to inventory and reported to the
head or chief, specially for items which are near compromising
dates.
CONTENTS:
 Rotation and movement of supplies

 Checking and reporting of quality supplies
 Disposal of damaged or spoiled supplies
 Maintenance of storage areas
 Periodic inventory
 Identifying and reporting problems promptly
CONDITIONS:
Resources Needed:

 Chillers  Pots and pans  Dry goods  Manuals
 Freezers  Bowls and  Dairy products  References
measuring cups  Meat, seafood and  Modules
 Weighing scales poultry  Inventory
 Fruit and vegetables forms, storage
 Frozen goods cards and
 Beverages receipts
 Cleaning materials
and equipment
 Linens
67
METHODOLOGIES:
 Lecture
 Practicum
 Film Slides
ASSESSMENT METHOD:
 Written/ Oral Report

 Oral and Written Test
 Performance Evaluation
68
UNIT OF COMPETENCY : Organize and Prepare Food
MODULE TITLE : Organizing and Preparing Food
MODULE DESCRIPTION : This module covers the skills,

knowledge and desirable attitudes
required to organize and prepare a
variety of foods for the restaurants,
hotels and catering operation. It focuses
on general food preparation techniques.
NOMINAL DURATION : 80 Hours
LEARNING OUTCOMES :
LO 1. Prepare tools and equipment for specific uses
LO 2. Assemble and prepare ingredients for menu items
LO 3. Prepare dairy, dry goods, fruits and vegetables
LO 4. Prepare meat, seafoods and poultry
69
LO 1. Prepare Tools and Equipment for Use
1. Tools and equipment are identified and prepared based on required

task
2. Tools and equipment are checked for defects, damages and/
conditions in accordance with manufacturer’s manual
3. Equipment are cleaned based on correct type and size, safely
assembled and readied for use in accordance with workplace
procedures.
CONTENTS:
1. Classification of tools and equipment

2. Checking of the condition of tools and equipment according to their
uses and functions
3. Maintenance of tools and equipment
CONDITIONS:
Equipment Tools and Supplies and Learning

Utensils Materials Materials
 Chiller  Knives  Dishwashing  Reference
 Freezer  Cleavers liquid books
 Combi Steamer  Measuring  Dry towel  Manuals
 High/Low Pressure tools/ utensils
burner  Fryers
 Oven  Grills
 Proofer conventional  Griddle/
oven Broilers
 Food processors  Pans/Pots
 Blenders
 Fryers
 Broilers
METHODOLOGIES:
 Actual demonstration
ASSESSMENT METHODS:
 Written Test
70
LO 2. Assemble and Prepare Ingredients for Menu items
1. Ingredients are identified correctly according to standard recipes,

recipe cards, and enterprise requirements
2. Ingredients are assembled according to correct quantity, type and
quality required
3. Ingredients are prepared based on the required form and time
frame
CONTENTS:
 Identification of different ingredients according to standard

recipes, recipe card and enterprise requirements
 Assembling ingredients according to correct quantity, type and
quality required
 Preparation of ingredients based on the required form and time
frame.
CONDITIONS:
 Posters of different kinds of foods

 Reference books
 Recipe Cards
 Tools and utensils
METHODOLOGIES:
ASSESSMENT METHODS:

 Analysis of recipes – ingredients and their preparation
 Conversion of Recipes from single to required quantity of the
establishment
71
LO 3. Prepare Dairy, Dry Goods, Fruits and Vegetables
ASSESSMENT CRITERIA
1. Foods are prepared according to correct weight, amount and

number of portions.
2. Vegetables and fruits are cleaned, prepared and handled safely
as required for menu items.
3. Dairy products are prepared and handled safely as required for
menu items.
4. Ingredients are measured and prepared as required for menu
items.
5. Products are hygienically stored and placed in proper storage
facilities.
CONTENTS:
 Measurement of ingredients accurately as required for menu

items
 Preparation of fruits and vegetables as required
 Preparation and handling of dairy products
 Proper storage of products
CONDITIONS:
 Measuring tools
 References
 Manuals
 Actual food items
 Adequately equipped food preparation area
METHODOLOGIES:
 Self – paced learning modules
 Demonstration
ASSESSMENT METHOD
 Oral Report
 Written test
 Performance Assessment with scoring rubric
72
LO 4. Prepare and Portion Meat, Seafood and Poultry
1. Foods are prepared and portioned according to size and weight

as required by menu items.
2. Meat are prepared, trimmed, minced or sliced in accordance
with standard enterprise procedure.
3. Fish and seafoods are prepared, cleaned and deboned according
to required procedures.
4. Poultry is trimmed and prepared as required.
5. Meat, seafoods and poultry are stored hygienically in
accordance with enterprise standards and procedure.
CONTENTS:
 Preparation, portioning of foods accurately according to size or

weight as required by menu items
 Meat forms
 Fish and seafoods
 Preparation of poultry
 Storage of seafoods and poultry
CONDITIONS:
Learning Raw Materials Apparatus Utensils

Materials
 References  Meat  Weighing  Tray
 Modules  Fish, scale  Knives
 Handouts seafoods  Chopping
 Poultry boards
METHODOLOGIES
ASSESSMENT METHOD
 Oral Report
 Written test
73
UNIT OF COMPETENCY : Prepare and cook poultry and game
MODULE TITLE : Preparing and cooking poultry

and game
MODULE DESCRIPTION : This module deals with selecting,

preparing, cooking, presenting and
storing poultry and game in a
commercial kitchen or catering
operation.
NOMINAL DURATION : 40 hours
LEARNING OUTCOMES:
LO 1. Select and purchase poultry and game
LO 2. Handle and store poultry and game
LO 3. Prepare, cook and present poultry and game
74
LO 1. Select and Purchase Poultry and Game
1. Poultry and game are selected and purchased according to

guidelines.
2. Poultry and game are received in accordance with the required
quantity and quality of the enterprise
3. Items are received and endorsed in accordance with enterprise
guidelines
CONTENTS:
 Market forms of poultry Game

 Criteria of good quality poultry and game
 Forms and Records of poultry and game deliveries
CONDITIONS:
 Manual
 References
 Tapes/ VCD’s
 Different kinds of poultry and game
METHODOLOGIES:
 Market visit
 Film showing
ASSESSMENT METHODS:
 Oral and Written Report

75
LO 2. Handle and Store Poultry and Game
1. Poultry and game are handled efficiently to minimize the risk of

contamination and spoilage.
2. Frozen poultry and game are thawed in accordance with
workplace and thawing procedure
3. Poultry and game are stored at appropriate temperature.
4. Storage condition is maintained at optimum temperature.
CONTENTS:
 Food spoilage and cross contamination in poultry and game

 Techniques in minimizing waste in accordance with enterprise
requirements
 Maintenance of optimum temperature in storing poultry and
game
CONDITIONS:
Tools and Supplies and Learning Cleaning

Equipment
Utensils materials Materials Materials
 Over Head  Containers  Containers  Manual  Floor mops
Project  Bowls  Bowls  Hand outs  Mop
 Refrigerato  Basin  Basin  Reference squeezer
r s  Brooms
 Tapes/  Dust pan
VCD’s  Garbage
 Over Head bin
Projector  Liquid soap
 Flip chart  Rags
 Pamphlets  Paper towel
METHODOLOGIES:
 Lecture
 Film viewing
 Demonstration
76
ASSESSMENT METHODS:
 Performance Assessment
 Hands-on-activity
77
LO 3. Prepare, Cook and Present Poultry and Game
1. Poultry and game are prepared based on the preparation

technique and procedure
2. Poultry and game are cooked appropriately according to
enterprise standard recipes and cookery methods
3. Variety of poultry and game dishes are prepared based on
standard enterprise recipes
4. Poultry and game are served in accordance with enterprise
standard
5. Poultry and game are presented using suitable sauces,
garnishes and accompaniments.
CONTENTS:
 Appropriate cookery methods and preparation techniques for

poultry and game dishes
 Past and current trends in preparing poultry and game dishes
 Common culinary terms related to poultry and game
CONDITIONS:

 Pressure  Paring knives  Poultry and  Cooking
cooker  Butcher knife game manual
 Meat slicer  Chopping/ o Chicken,  References
 Meat grinder cutting board turkey, duck,  Menus/ recipe
 Meat chopper  Kitchen spoon goose, books
and fork pheasant,  Modules
 Carving fork quail, pigeon,  Hand outs
 Kitchen wild duck,  Flip chart
scissors  Lard, oil, flour,  White board
 Mixing bowls and
 Braising pan condiments
 Stock pots  Fruits and
 Frying pans vegetables for
garnishing
78
METHODOLOGIES:
 Film viewing
 Practical application
 Demonstration
 Presentation of cooked dishes
ASSESSMENT METHODS:
 Oral report
79
UNIT OF COMPETENCY : Prepare and cook seafoods
MODULE TITLE : Preparing and cooking seafoods
MODULE DESCRIPTION : This module deals with knowledge and

skills required in selecting, preparing,
presenting and storing seafoods in a
operation.
LEARNING OUTCOMES:
LO 1. Select and store seafoods
LO 2. Prepare and cook fish and shellfish
LO 3. Present and serve fish and seafoods
80
LO 1. Select and Store Seafood
1. Seafoods are selected according to quality, seasonal availability,

price and the requirements for specific menu
2. Yields are estimated based on various types of seafoods
3. Seafoods are handled and stored in accordance with enterprise
handling and storing techniques
4. Seafoods are stored hygienically in accordance with enterprise
handling techniques
5. Frozen seafoods are thawed correctly to preserve maximum
quality and retain their nutrients
6. When applicable, date stamps and codes are checked to ensure
quality control if applicable
CONTENTS:
 Selection and buying of seafoods

 Types of seafoods
 Techniques in handling and storing seafoods
 Technique in storing
 Correct ways of thawing seafoods
CONDITIONS:
 Brochures
 Manuals
 Seafoods
 Work area/ laboratory
 Laboratory outfit
 Refrigerator
METHODOLOGIES:
 Group activity
 Demonstration
ASSESSMENT METHODS:
 Written and Oral Report

 Group Performance Test
81
LO 2. Prepare and Cook Fish and Shellfish
1. Fish is cleaned and eviscerated, correctly and efficiently

according to enterprise standards
2. Shellfish and other types of seafoods are cleaned and prepared
correctly in accordance with enterprise standards
3. Seafoods are cooked in accordance with enterprise standards
using a variety of cooking methods, considering:
 Cut, sizes and portion
 Whole and fresh fish
 Bone-in or boneless portions
 Market forms of fish; live, fresh or frozen
4. Fish and shellfish are used for a variety of dishes and menu
items
CONTENTS:
 Fish preparation
 Types of seafoods
 Seafood cookery
 Cooking standards
 Fish and shellfish by products
CONDITIONS:
 Kitchen utensils and equipment

 Fish and shellfish
 Laboratory manuals
METHODOLOGIES
 Lecture
 Discussion
 Demonstration
ASSESSMENT METHODS:
 Written and oral Report

 Sampling dishes
82
LO 3. Present and Store Fish and Seafood
1. Fish and seafoods are prepared, presented and served

considering the following criteria:
 Palatability
 Visual appearance
 Harmony of ingredients
 Comparative sizes between dishes and garnish
 Quality and taste
2. Suitable sauces and dips are prepared according to recipes and
enterprise standards
3. Presentation and garnishing techniques are selected and used
according to recipes and enterprise standards.
4. Services are carried out according to enterprise methods and
standards.
CONTENTS:
 Preparing and serving fish and seafoods criteria

 Criteria for judging preparation, presentation and of fish or
seafoods
 Standard recipe for seafoods and dips
 Garnishing techniques
 Methods and standard of serving fish and seafoods
CONDITIONS:
 Kitchen tools and utensils

 Manuals
 Actual ingredients
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Sampling dishes (Taste Test)
83
UNIT OF COMPETENCY : Select, Prepare, Cook and Store Meat
MODULE TITLE : Selecting, Preparing, Cooking and

Storing Meat
MODULE DESCRIPTION : This module deals with the knowledge,

skills and attitudes required in
selecting, preparing, cooking and
storing meat in a commercial kitchen or
catering operation
NOMINAL DURATION : 50 Hours
LEARNING OUTCOMES:
LO 1. Select meat
LO 2. Prepare and portion meat
LO 3. Cook and present meat cuts for service
LO 4. Store meat
84
LO 1. Select Meat
1. Primary, secondary and portioned cuts of pork, lamb, beef and

veal are selected as required for menu items
2. Offal and fancy meats are selected as required for menus
3. Leftovers are used to minimize waste
4. Low cost cut meat products are selected when and where
appropriate
5. The best supplier for quality and price are selected according to
enterprise requirements
6. Appropriate purchase and storage techniques are used to
minimize wastage
CONTENTS:
 Different kinds and classification of meat

 Characteristics of different meat cuts
 Nutritive values of meat
 Appropriate trade names and culinary terms in accordance with
standard meat cuts.
CONDITIONS:
Learning materials Utensils Equipment

 References  Plastic bags  Freezer
 Modules  Storing jars  Refrigerator
 Hand-outs  Raw materials
 Charts of different  Fresh meat
types and cuts of
meat
METHODOLOGIES:
 Lecture / discussion
 Illustrations
 Film Viewing/Survey
 Educational Trip to Supermarket/Slaughter Houses
ASSESSMENT METHODS:

 Portfolio
85
LO 2. Prepare and Portion Meats
1. Suitable knives and equipment are selected and used prior to

meat preparation
2. Meat cuts are prepared and portioned according to menu
requirements
3. Suitable marinades are prepared and used appropriately for a
variety of meat cuts
CONTENTS:
 Uses and characteristic of various knives

 Meat cutting and preparation techniques
 Preparation and appropriate use of meat marinades.
CONDITIONS:
Learning
Raw Materials Tools and Utensils
Materials
 References  Fresh meat  Knives
 Modules  Marinade  Chopping board
 Hand-outs  Soy sauce  Choppers
 Salt  Basins
 Calamansi .  Tray
Vinegar /  Steak Forks
Cider  Tongs
 Sugar
 Pepper
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:

 Observation
86
LO 3. Cook and Present Meat cuts for Service
1. Appropriate cooking methods are identified and used for meat

cuts.
2. A variety of primary, secondary and portioned meat cuts are
cooked and presented to standard recipe specifications
3. A variety of offal are cooked and presented according to
standard recipes
4. Meat cuts are portioned and served according to menu
requirements
5. Meats are carved using the appropriate tools and techniques
considering:
1. Meat structure
2. Bone structure
CONTENTS:
1. Appropriate cooking methods for various cuts and types of
meat.
Dry Heat Method Moist Cooking Method Combination of Dry Heat

and Moist Cooking
Method
 Broiling and Grilling  Boiling  Stewing
 Barbecuing  Simmering  Microwave Cooking
 Pan broiling  Blanching  Braising
 Roasting  Poaching  Induction Heating
 Baking  Parboiling
 Frying  Steaming
o deep fry  En papillote
o sautéing  Pan Steaming/
o stir fry Shallow poaching
o dry fry and
griddle
o pan frying
2. Preparing and cooking variety of meat dishes.
3. Carving meat, and portioning meats.
4. Presenting and serving meats.
87
CONDITIONS:
Learning
Equipment Cutting Tools Serving tools
Materials
 References  Range  Kitchen knives  Tray
 Modules  Oven  Chopping  Serving
 Hand-outs  Refrigerator board platter
 Recipe books  Freezer  Food  Serving silver
/recipe cards  Slicing processor
machine
 Knife
sharpening
and boning
equipment
METHODOLOGIES:
 Demonstration
 Self paced instruction module
ASSESSMENT METHODS:
 Hands-on activity
 Oral and written examination
88
LO 4. Store Meat
1. Fresh and cyrovac-packed meat are stored correctly according

to health regulations
2. Fresh meats are aged and stored properly to maximize and
maintain quality.
3. Frozen meats are thawed in accordance with enterprise
procedures
CONTENTS:
 Principles and practices of storing, freezing and aging meat

 Techniques of thawing frozen meat
 Culinary terms related to handling and storing meat
CONDITIONS:
Learning Raw materials Tools Equipment

Materials
 References  Fresh meat  Basin  Freezers
 Hand-outs  Frozen meat  Tray  Refrigerator
 Cyrovac –
packed meat
METHODOLOGIES:
 Lecture
 Demonstration
ASSESSMENT METHODS:

 Performance assessment
89
UNIT OF COMPETENCY : Prepare Portioned Controlled Meat Cuts
MODULE TITLE : Preparing Portioned and Controlled

Meat Cuts
MODULE DESCRIPTION : This module deals with the specialized

skills, attitudes and knowledge required
to select quality meats, break down
primary and secondary cuts into
portions and prepare processed meat
products
LEARNING OUTCOMES :
LO 1. Purchase quality meats
LO 2. Prepare and produce a variety of portioned and controlled meats
LO 3. Prepare and produce meat product/s
LO 4. Store meat cuts and meat products
90
LO 1. Purchase Quality Meats
1. Meats are purchased based on quality specifications and

standard
2. Wastes are minimized through appropriate purchase and
storing techniques
3. Meats are inspected for signs of parasitic infections and other
contamination
CONTENTS:
 Current meat and livestock purchasing quality criteria for

selecting meat and meat cuts according to Philippine
specifications and standard
 Factors that affect the quality of meat
 Techniques of minimizing meat waste disposal
CONDITIONS:
 Learning Materials
 Manual
 References
 Modules
 Hand outs
 Internet
 Pamphlets

 Different kinds of meats and cuts (charts)
METHODOLOGIES:
 Market visit
 Net surfing
 Demonstration
ASSESSMENT METHODS:
91
LO 2. Prepare and Produce a Variety of Portion-Controlled Meats
1. Suitable ingredients and utensils are specified and selected

according to recipes.
2. Meats are precisely cut to required portion size.
3. Portion-controlled meats are weighed, trimmed and boned in
accordance with enterprise recipes.
CONTENTS:
 Suitable ingredients and utensils for preparing meat cuts and

products
 Trimming, boning and portioning meats
 Testing yield, calculating cost, and minimizing waste
CONDITIONS:
Learning Materials Supplies and Materials Tools / Utensils
 Meat  Ingredients  Butcher’s knife

 Condiment  Meat and  Paring knife
 References condiments  Chopping board
 Cook book/ recipes  Meat saw
 Writing materials  Measuring cups and
 Tapes/ VCD’s spoons
METHODOLOGIES:
 Lecture
 Film viewing
 Demonstration
ASSESSMENT METHODS:
92
LO 3. Prepare and Process Meat Products
1. Varieties of portion-controlled meat products are prepared using

suitable methods.
2. Suitable ingredients are selected according to standard and
enterprise recipe requirements.
3. Fillings, flavorings and marinades for processed meat products
are selected and used based on recipe requirements.
CONTENTS:
 Terms commonly used in the industry to describe meat cuts and

processed meat products.
 Nutritive value of meat and processed meat products
 Preservation and flavor enhancement techniques for meat
CONDITIONS:
Learning Materials Supplies and Materials Equipment
 Module - Meat and  mincers

 References condiments  slicers
 Hand outs  knives
 Tapes/ VCD’s  cleavers
 Internet  saws
 sausage casing
machine
 smoke house
METHODOLOGIES:
 Lecture/Discussions
 Demonstration
 Film viewing
 Net surfing
ASSESSMENT METHODS:

93
LO 4. Store Meat Cuts and Processed Meat Products
1. Food spoilage is minimized through appropriate storage

techniques following enterprise regulations.
2. Quality of each cut and product is maintained through
appropriate storage techniques
3. Meat preservation method is applied if appropriate
CONTENTS:
 Basic meat preservation techniques

 Principles and practices of hygiene in handling and storing meat
and meat products.
 Storage procedures for different kinds of meats
CONDITIONS:
Learning materials Supplies and Materials Tools/ Utensils

 Modules  Meat and condiments  Basin
 References  Colander
 Hand outs  Mixing bowl
 Pamphlets  Kitchen spoon and
 Writing materials forks
 Jars
 Containers
 Cutting board
 Plates
 Butcher’s knife
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:

94
UNIT OF COMPETENCY : Prepare stocks, sauces, and soups
MODULE TITLE : Preparing stocks, sauces and soups
MODULE DESCRIPTION : This module deals with the skills,

knowledge and attitudes required to
prepare various stocks, sauces and
soups in a commercial kitchen or
catering operation
LEARNING OUTCOMES:
LO 1. Prepare stocks required for menu items
LO 2. Prepare soups required for menu items
LO 3. Prepare sauces required for menu items
LO 4. Store and reconstitute stocks, sauces and soups
95
LO 1. Prepare Stocks Required for Menu Items
1. Ingredients and flavoring agents are used according to standard

recipes and enterprise standards
2. Variety of stocks are produced according to enterprise
standards
3. Clarifying agents are used appropriately in preparing stocks
4. Convenience products are used appropriately.
CONTENTS:
 Classification of ingredients and flavoring agents used in

standard recipes and enterprise standards
 Selection of stocks and clarifying agents
 Convenience and substitute products
 Common culinary terms on stocks, glazes and essences
CONDITIONS:
Tools and Supplies and Learning

Equipment Others
Equipment Materials Materials
 Knives  Electric,  Pasta/ noodles  Recipe Complete
 Chopping/ gas ranges  Vegetables books Laboratory
cutting  Microwave  Meat, fish, poultry  Cooking / Cooking
board Oven  Milk manual Outfit
 Food  Thickening agents  References
processors  Spices and seeds  Modules
 Soup ladle  Condiments  Brochures
METHODOLOGIES:
 Demonstration
 Collage convenience products
 Portfolio
ASSESSMENT METHODS:
 Written and oral examination

 Portfolio
96
LO 2. Prepare Soups Requires for Menu Items
1. Appropriate ingredients are selected and assembled to prepare

soups including stocks and prepared garnishing.
2. Varieties of soups are prepared according to enterprise
standards.
3. Clarifying, thickening agents and convenience products are
used whenever appropriate.
4. Soups are evaluated for flavor, color, consistency and
temperature.
5. Soups are presented at the right temperature in clean
serviceware without drips and spills, using suitable garnishes
and accompaniments.
CONTENTS:
 Procedure in preparing variety of soups required for menu

 Clarifying, thickening agents, convenience products used in
soups
 Common culinary items on soups
 Criteria for evaluating soups
 Tips on soup presentation
CONDITIONS:

 Electric, gas or  Knives  Pasta/ noodles  Recipe books
induction  Chopping/  Vegetables  Cooking
ranges cutting board  Meat, fish, manual
 Microwaves  Food poultry  References
processors  Milk  Modules
 Soup ladle  Thickening  Brochures
agents  Pamphlets
 Spices and
herbs
 Condiments
97
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Taste test using scoring rubric
98
LO 3. Prepare Sauces Required for Menu Items
1. Varieties of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items.
2. Derivations are made from basic sauces.
3. Variety of thickening agents and convenience products are used
appropriately.
4. Sauces are evaluated for flavor, color and consistency.
5. Problems are identified and solved in accordance with enterprise
policy.
CONTENTS:
 Classical and contemporary recipes of hot and cold sauces

 Basic sauces
 Thickening agents
 Criteria for evaluating sauces
CONDITIONS:
Tools and Equipment Supplies and Learning

 Knives  Electric,  Pasta/ noodles  Recipe books
 Chopping/ gas ranges  Vegetables  Cooking
cutting  Microwave  Meat, fish, poultry manual
board Oven  Milk  References
 Food  Thickening agents  Modules
processors  Spices and herbs  Brochures
 Condiments  Pamphlets
METHODOLOGIES:
 Lecture Discussion
 Demonstration
ASSESSMENT METHODS:
 Written and oral report

99
LO 4. Store and Reconstitute Stocks, Sauces, and Soups
1. Stocks, sauces and soups are stored properly to maintain

optimum freshness and quality.
2. Stocks, sauces and soups are reconstituted to appropriate
standards of consistency.
CONTENTS:
 Proper storing of stocks, sauces and soups

 Ways to reconstitute stocks, sauces and soups
 Safe storage of stocks, sauces and soups
CONDITIONS:
Tools and Equipment Supplies and Learning Others

 Knives  Electric,  Pasta/ noodles  Recipe - Complete
 Chopping/ gas or  Vegetables books laboratory
cutting induction  Meat, fish,  Cooking / Cooking
board ranges poultry manual equipment
 Food  Microwaves  Milk  References
processors  Thickening  Modules - Storing
 Ladle agents  Brochures equipment
spoons  Spices and  Pamphlets
herbs
 Condiments
 Aluminum foil
 Glass/ plastic
containers
METHODOLOGIES:
 Teacher Demonstration
 Return Demonstration (Student)
ASSESSMENT METHODS:
 Written and oral examination

100
101
CURRICULUM
(Fourth Year)
CORE COMPETENCY
102
COURSE DESIGN
COURSE DESCRIPTION: This course is designed to enhance the

knowledge, skills, and desirable attitude
required in the preparation and cooking of
different types of meats and seafoods in
accordance with the standard recipes. It also
includes kitchen maintenance and
cleanliness to ensure safety in the workplace.
This course covers competencies such as
preparing stocks, sauces and soups,
selecting, preparing and cooking meat,
preparing and portioning controlled meat,
preparing and cooking poultry, game and
seafood.
103
COURSE STRUCTURE
Unit of No. of
Competency Hours
Fourth Year Preparing Sandwiches LO1. Prepare and 20
1. Prepare (Hot and Cold) Present a Variety of
Sandwiches Sandwiches
(Hot and Cold) LO2. Store Sandwiches
2. Prepare Preparing Ingredients, LO1. Prepare Baking 10

Ingredients, Tools, Utensils and Ingredients, Tools,
Tools, Utensils Equipment for Baked and Equipment
and Equipment Products
for Baked
Products
3. Prepare Preparing Yeast- LO1. Prepare, Decorate 100

Yeast-Based Based Products and Produce Yeast-
Products Based Products
LO2. Portion and Store
Yeast-Based
Products
4. Prepare and Preparing and LO1. Prepare Specialized 100

Present Cakes Presenting Cakes Cakes
LO2. Prepare and Use
Fillings
LO3. Decorate Cakes
LO4. Present Cakes
LO5. Store Cakes
5. Prepare Preparing Pastry LO1. Prepare Pastry 60

Pastry Products Products for Products
for Patissieries Patissieries LO2. Decorate and
Present Pastry
Products
LO3. Store Pastry
Products
6. Package Packaging Prepared LO1. Ensure Suitable 60

Prepared Foodstuff Packaging , Storing
Foodstuff and Transporting
of Foodstuff
LO2. Select Appropriate
packaging
materials to
specific food stuff
104
LO3. Package Food
According to Needs
7. Provide Providing Effective LO1. Greet Customers 10

Effective Customer Service LO2. Identify Customer’s
Customer Needs
Service LO3. Deliver Service to
Customer
LO4. Handle Queries
through
Telephone, Fax
Machine, Internet,
and E-mail
LO5. Handle
Complaints,
Evaluation and
Recommendations
105
 Film/ Video Viewing

 Lecture/Demonstration
 Industry Visit
 Self-Paced Learning
 Hands-On
 Research
 Net Surfing
106
UNIT OF COMPETENCY : Prepare Sandwiches (Hot and Cold)
MODULE TITLE : Preparing Sandwiches (Hot and Cold)
MODULE DESCRIPTION : This module deals with knowledge,

skills and desirable attitude required in
preparing and presenting a variety of
sandwiches in a commercial kitchen or
catering operation.
LEARNING OUTCOMES :
LO 1. Prepare and present a variety of sandwiches
LO 2. Store sandwiches
107
1. Varieties of sandwiches are prepared based on appropriate

techniques, in accordance with enterprise standards.
2. Suitable bases are selected from different types of breads.
3. Sandwiches are produced using appropriate ingredients to an
acceptable enterprise standard, ensuring:
 Neatness of presentation
 Appropriateness of ingredients combination
 Precision and uniformity of cut of ingredients
 Uniformity of size and shape
 Attractiveness of service ware and garnishes
4. Appropriate equipment are selected and used for toasting and
heating according to enterprise procedures.
5. Sandwiches are prepared and presented sequentially within the
required time frame and according to customers request.
6. Sandwiches are presented attractively using suitable garnishes and
service wares
CONTENTS:
 Appropriate techniques in preparing sandwiches

 Select suitable bases
 Preparation of sandwiches which may include the following:
Hot
 Regular
 Baked
 Grilled
 Fried
 Open-faced
Cold
 Regular
 Specialized
 Multi-Decker
 Wraps
 Pinwheel, domino checkerboard
108
CONDITIONS:

 Freezer/  Mixing bowl  Vegetables - Manual
chiller  Wire whisk  Fruits - References
 Cooking  Paring knives  Sauces - Modules
range  Strainer  Spices
 Working/  Colander  Dairy products
demonstratio  Carving knives  Seasonings
n table  Casserole  Canned goods
 Cutting/  Processed goods
chopping board  Food wraps
 Measuring  Tissue papers
cups/ spoons
 Sautéing pan Complete
cooking outfit
METHODOLOGIES:
 Discussion/Demonstration
 Film/ Video viewing
ASSESSMENT METHODS:
 Demonstration
 Industry visit
 Presentation of finished products
109
1. Sandwiches are stored hygienically within proper temperature

based on enterprise standards.
2. Sandwiches are kept to maintain quality based on appropriate
conditions and standard operating procedures.
CONTENTS:
 Storing sandwiches
 Proper temperature
 Standard operating procedures
CONDITIONS:
Resources Needed:
 Equipment  Tools and Utensils

 Freezer/ chiller  Mixing bowl
 Cooking range  Wire whisk
 Working/  Paring knives
demonstration table  Strainer
 Colander
 Complete laboratory/  Carving knives
cooking outfit  Casserole
 Cutting/ chopping board
 Measuring cups/ spoons
 Sauteing pan
METHODOLOGIES:
 Discussion
 Demonstration
 Research
ASSESSMENT METHODS:
 Interview
110
UNIT OF COMPETENCY : Prepare ingredients, tools, utensils, and

equipment for baked products.
MODULE TITLE : Preparing ingredients, tools, utensils,

MODULE DESCRIPTION : The module deals with the knowledge,

and attitudes required in preparing
ingredients, tools, utensils, and
equipment for baked products. It also
focuses on methods and techniques in
preparing and producing different kinds
of baked products.
LEARNING OUTCOME:
LO 1. Prepare baking ingredients, tools, utensils, and equipment.
111
LO 1. Prepare Baking Ingredients, Tools, Utensils, and Equipment
ASSESSMENT CRITERIA
1. Baking ingredients are identified properly according to

standard recipes.
2. Baking ingredients are classified according to quality and
quantity.
3. Baking tools, utensils, and equipment are identified and
prepared based on required tasks.
4. Baking tools, utensils, and equipment are checked for
defects and damages.
CONTENTS:
 Baking terminologies
 Baking ingredients and substitution
 Baking tools, utensils, equipment, and accessories
 Sanitary practices and safety rules in baking
 Measuring techniques
 Temperature ranges in baking
CONDITIONS:
 References
 Tools, utensils, equipment, and accessories
 Measuring cups and spoons  Piping bag

 Spatula  Cake decorator
 Baking sheets and pans  Coupler
 Rubber scraper  Cake comb
 Blender and mixers  Whisk
 Rotary egg beater  Mixer
 Chiller and freezer  Mixing bowls
 Sifter  Double boiler
 Weighing scale  Gas range and oven
 Complete laboratory/ cooking outfit
112
METHODOLOGIES:
 Lectures/ Discussion
 Demonstration
ASSESSMENT METHODS:

113
UNIT OF COMPETENCY : Prepare Yeast – Based Products
MODULE TITLE : Preparing Yeast – Based Products
MODULE DESCRIPTION : This module covers the knowledge,

skills, and attitudes required to produce
a variety of yeast-based products in a
operation.
LEARNING OUTCOMES:
LO 1. Prepare and produce yeast-based products
LO 2. Prepare, decorate, and present yeast-based products
LO 3. Portion and store yeast-based products
114
LO 1. Prepare and Produce Yeast-Based Products
1. A variety of yeast – based products are prepared based on

standard recipes.
2. Suitable tools, utensils, and equipment are selected and
used safely and efficiently.
CONTENTS:
 Main ingredients used for yeast-based products

 Specific temperature for different types of yeast-based
product
 Types of yeast-based products
 Characteristics of yeast-based products
 Cooling temperature
 Mixing methods used for yeast-based products
 Baking yeast-based products
CONDITIONS:

 Cooking  Mixing bowls  Bread/ All-  Manual
range  Spatula purpose flour  References
 Cooling rack  Measuring cups  Leavening  Modules
 Refrigerator  Baking pans agents
 Dough mixer  Rubber scraper  Shortening / Oil
 Dough  Bread knife  Dairy products
Kneader  Pastry Brush  Flavorings /
 Personal  Cutter, Wood Garnishes
protective  Timers  Salt
equipment  Weighing Scale  Sugar
METHODOLOGIES:
 Demonstration
 Performance Evaluation using rubrics
115
ASSESSMENT METHODS:

 Performance Test using scoring Rubrics
116
LO 2. Portion and Store Yeast- Based Products
1. Portion control is applied to minimize waste.

2. Yeast–based products are stored correctly to minimize
spoilage.
3. Packaging is selected appropriately to maintain the quality of
the products.
4. Yeast-based products are stored in accordance with required
conditions.
CONTENTS:
 Proper portioning of yeast-based products food
to avoid waste.
 Proper selection of packaging materials to maintain the
quality of the producsts
 Store yeast-based products to maintain quality.
CONDITIONS:

 Poly sealer  bread knife  cellophane  Manual
 Chiller  spatula  aluminum foil  References
 Freezer  food tong  food wrap  Modules
 knife  boxes
 rubber scraper
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:

117
UNIT OF COMPETENCY : Prepare and Present Cakes
MODULE TITLE : Preparing and Presenting Cakes
MODULE DESCRIPTION : This module covers the knowledge,

skills, and attitudes required of a
patisserie to produce, fill, decorate and
present variety of basic and specialized
cake.
LEARNING OUTCOMES :
LO 1. Prepare basic and specialized cakes
LO 2. Prepare and use fillings
LO 3. Decorate cakes
LO 4. Present cakes
LO 5. Store cakes
118
LO 1. Prepare Basic and Specialized Cakes

recipe requirements and enterprise practices.
2. Required oven temperature is selected to bake cakes in
accordance with desired characteristics, standard recipe
specifications and enterprise practices.
3. Basic and specialized cakes are prepared according to recipe
specifications and desired product characteristics.
4. Appropriate equipment are used according to required
bakery products and standard operating procedure.
5. Basic and specialized cakes are baked according to
established standards and procedure.
CONTENTS:
1. Weighing/ measuring/ sifting dry ingredients

2. Oven temperature ranges
3. Safe work practices
4. Equipment for specialized cakes
5. Culinary terms used in cakes
6. Product characteristics
CONDITIONS:
TOOLS AND UTENSILS

 Commercial  Baking  Chopping  Cake turner
mixers with pans/sheets board  Liquid
complete  Hand whisker  Rotary measuring
attachments  Mixing bowl beaters cups
 Measuring  Double boiler  Grater  Muffin pans
cups/ spoons  Sauce pans  Cake stand  Loaf pans
 Kitchen scale  Knives w/ tiers  Flour sifter
 Rubber  Cake slicer  Pie cutters  Piping bags
scraper  Palette knife  Pie pans/  Cake
 Spatula  Ladles plates decorator
 Rolling pin  Strainer  Cake comb  Coupler
119
EQUIPMENT SUPPLIES AND MATERIALS OTHERS
 Commercial  Flour  Shortening Learning Materials
mixers with (cake/bread/  Dairy  Manual
complete All-purpose) products  References
attachment  Yeast  Fruits and  Modules
 Range with  Lard / Oil juices
oven  Sugar  Eggs Complete
 Electric  Salt  Paper cups Laboratory/
beaters  Herbs and  Wax papers Cooking Outfit
 Working spices  Foils
table  Flavorings
METHODOLOGIES:
 Lectures
 Actual Demonstration
 Self – paced learning module
 Video presentation
ASSESSMENT METHODS:
 Oral question
 Observation
 Performance test
120
121
LO 2. Prepare and Use Fillings
1. Fillings are prepared and selected in accordance with

required consistency and appropriate flavors.
2. Sliced and layered cakes are filled and assembled according
to standard recipe.
3. Coating and sidings are selected according to product
characteristics and required recipe specifications.
CONTENTS:
 Kinds of fillings and flavors

 Fillings and assembling cakes
 Kinds of coats and siding
CONDITIONS:

 Poly sealer  bread knife  Flours (cake/All-  Manual
 Chiller  spatula purpose)  References
 Freezer  food tong  Leavening Agent  Modules
 knife  Lard
 rubber scraper  Sugar
 Salt
 Herbs and Spices
 Shortening
 Dairy products
 Fruits and juices
 Eggs
METHODOLOGIES:
 Lectures
ASSESSMENT METHODS:
 Oral questioning
 Observation
122
LO 3. Decorates Cakes
1. Cakes are decorated suitably for the occasion.

2. Suitable icings and decorations are used according to recipe
or enterprise standards and customer preferences.
CONTENTS:
 Appropriate cake decorations

 Types of icings
CONDITIONS:
TOOLS AND UTENSILS

 Rotary beater  Decorating tips  Rubber scraper  Double boiler
 Grater  Coupler  Spatula  Sauce pans
 Cake stand  Strainer  Baking  Knives
with tiers  Measuring pans/sheets  Cake slicer
 Cake turner cups/spoons  Hand whisker  Palette knife
 Cake comb  Kitchen scale  Mixing bowl  Ladles
 Piping bags  Chopping board
LEARNING
EQUIPMENT SUPPLIES AND MATERIALS
MATERIALS
 Commercial mixers  Refined Sugar  Dairy products  Manual
with complete  Salt  Fruits and juices  Reference
attachments  Powdered sugar  Eggs s
 Range with oven  Glazed candies  Lard  Modules
 Electric beaters  Chocolate chips  Wax papers
 Bench/ working  Butter  Foils
table  Cream of tartar  Doilies
 Bainemarie
 Refrigerator
METHODOLOGIES:
 Lectures
123
 Hands-on
ASSESSMENT METHODS:
 Observation
124
LO 4. Present Cake
1. Cakes are presented in accordance with customer’s

expectations and established standard and procedure.
2. Qualities of the product are maintained in accordance with
the established standard and procedure.
3. Cakes are marked or cut /portioned – controlled to minimize
wastage in accordance with enterprise specification and
customer preferences.
CONTENTS:
 Appropriate presentations of cakes

 Standards and procedures in maintaining the quality of the
product
 Different cut portions of cakes
CONDITIONS:
SUPPLIES AND LEARNING

EQUIPMENT TOOLS AND UTENSILS
MATERIALS MATERIALS
 polysealer  Palette knife  Dairy products  Manual
 vacuum sealer  Cake stand with  Fruits  References
tiers  Sugar  Modules
 Cake turner  Cling wrap
 Bread slicer  Styro boxes
 Spatula  Foils
 Rubber scraper  Microwavable
container
 box window
 cake cover
 cake tiers
 cellophane
METHODOLOGIES:
 Lectures
125
 Hands – on Activity
ASSESSMENT METHODS:
 Observation
126
LO 5. Store Cakes
1. Cakes are stored in accordance with established standards

and procedures.
2. Storage methods are identified in accordance with product
specifications, established standards and procedure.
CONTENTS:
 Storage conditions
 Storage methods
 Storage of cakes
CONDITIONS:

 Refrigerator  Knives  Paper cups  Manual
 Chiller  Chopping  Wax papers  References
board  Foils  Modules
 Cake  Boxes
decorator  Cake cover
 Microwavable
containers with
assorted sizes
 Cellophane
 Ziploc plastic
METHODOLOGIES:
 Lectures
 Hands-on
ASSESSMENT METHODS:
 Observation
127
UNIT OF COMPETENCY : Prepare pastry products for patisseries
MODULE TITLE : Preparing pastry products for

patisseries

skills, and attitude required by
patissers in preparing and producing a
variety of high-quality pastry products.
LEARNING OUTCOMES:
LO 1. Prepare pastry products
LO 2. Decorate and present pastry products
LO 3. Store pastry products
128
LO 1. Prepare Pastry Products
1. A variety of pastry products are prepared according to standard

recipes and desired characteristics.
recipe requirements established standards and procedures.
3. Appropriate equipment is used according to required pastry
products and standard operating procedures.
4. Dough is prepared in accordance with enterprise standards.
5. Products are proofed according to specified temperature and
other conditions.
6. Pastry products are cooked and baked according to techniques
and appropriate condition.
7. Required oven temperature is selected to bake pastry in
accordance with the desired characteristics, standard recipe
specification and enterprise practices.
CONTENTS:
 Preparing standard recipes for pastry products

 Measuring and weighing ingredients according to standard and
procedure requirements of the recipe
 Appropriate tools and equipment used in pastry products and
standard operating procedures
 Preparing the dough for pastry products
 Specified temperature and other conditions of the products
 Techniques and appropriate conditions of baking pastry
products
 Baking temperatures
CONDITIONS:

TOOLS AND UTENSILS
 Measuring  Hand whisk  Rotary beater  Muffin pans
cups/ spoons  Mixing bowl  Grater  Loaf pans
 Kitchen scale  Double boiler  Cake stand  Flour sifter
 Cake comb  Sauce pans with tiers  Piping bags
 Rubber  Knives  Pie cutters  Cake
scraper  Cake slicer  Pie pans decorator
 Spatula  Palette knife  Cake turner  Couple
 Rolling pin  Ladles  Liquid  Strainer
 Baking pans  Chopping measuring
/sheets cups
129
board
LEARNING
MATERIALS
 Commercial  Flour  Shortening  Manual
mixers with (cake/bread/  Dairy products  References
complete attach- All-purpose)  Fruits and juices  Modules
ments  Leavening  Eggs
 Range with oven agent  Paper cups
 Electric beaters  Lard / Oil  Wax papers
 Bench/ working  Sugar  Foils
table  Salt  Boxes
 Bainemarie  Herbs and
 Refrigerator spices
METHODOLOGIES:
 Lectures
ASSESSMENT METHODS:
 Oral question
 Observation
130
LO 2. Decorate and Present Pastry Products
1. Pastry goods are filled and decorated in accordance with standard

recipes, enterprise standards, and customer preferences.
2. Pastry items are finished according to desired product
characteristics.
3. Pastries are presented according to established standards.
CONTENTS:
 Fill and decorate pastry

 Present pastry products according to standards
CONDITIONS:
EQUIPMENT TOOLS AND UTENSILS SUPPLIES AND LEARNING

MATERIALS MATERIALS
 Commercial  Measuring cups/  Shortening  Manual
mixers with spoons  Sugar  References
complete  Rubber scraper  Herbs and  Modules
attach-  Spatula spices
ments  Mixing bowl  Shortening
 Range with  Cake slicer  Dairy
oven  Palette knife products
 Electric  Cake stand with  Fruits and
beaters tiers juices
 Bench/  Liquid measuring  Eggs
working cups  Paper cups
table  Flour sifter  Wax papers
 Bainemarie  Piping bags  Foils
 Refrigerator  Cake decorator
 Coupler
 Cake comb
METHODOLOGIES:
 Lectures
131
ASSESSMENT METHODS:
 Oral question
 Observation
132
LO 3. Store Pastry Products
1. Pastry and bakery products are stored according to established

standards and procedures.
2. Packagings are selected appropriately to maintain the quality of
the product.
CONTENTS:
 Storage conditions of bakery products

 Preservation of baked products
CONDITIONS:
Supplies and Equipment Tools and Utensils Learning

Materials Materials
 Paper cups  Polyreader  Rubber scrapper  References
 Microwavable  Vacuum  Spatula  Modules
container Reader  Baking  Hand-outs
 Wax papers  Baine-marie pans/sheets
 Foils  Refrigerator  Mixing bowl
 Styro  Knives
 Baked  Cake slicer
Products  Palette knife
 Cake stand w/
tiers
 Pie cutters
 Cake turner
METHODOLOGIES:
 Lectures
ASSESSMENT METHODS:
 Oral question
 Observation
133
UNIT OF COMPETENCY : Package Prepared foodstuff
MODULE TITLE : Packaging Prepared Foodstuff
MODULE DESCRIPTION : This module deals with knowledge,

skills and attitudes in packaging
prepared foodstuff for transport
LEARNING OUTCOMES:
LO 1. Ensure suitable packaging, storing and transporting of food
LO 2. Select appropriate packaging materials to specific foodstuff
LO 3. Package food according to needs
134
LO 1. Ensure Suitable Packaging, Storing, and Transporting of Food
1. Food is packed based on the requirements prior to packaging in

terms of quality, shelf-life, microbial condition and portion
control.
CONTENTS
 Portion control practices and principles

 Hygienic practices and food safety regulations on storing
and transporting of food
 Storing and transporting of food
CONDITIONS:

 Boxes
 Plastic cellophane
 Aluminum foil
 Packaging tapes
 Plastic containers
 Equipment
 Refrigerator
 Freezer
 References
 Modules
 Handouts
 Brochures
 Internet Researches
METHODOLOGIES:
 Lecture
 Demonstration
 Research
ASSESSMENT METHODS:
 Oral Report
135
LO 2. Select appropriate packaging materials to specific food stuff
1. Packaging is performed within food safety requirements and

regulations.
2. Packaging materials and methods for different food items are
selected and used.
CONTENTS:
 Types of packaging materials based on:

 Non-contaminating
 Appropriate dimensions for selected foods
 Visually appropriate to functional needs
 Capable of protecting food from damage
 Environment-friendly
 Stackable and transportable
 Characteristics and uses of different packaging materials
 Packaging techniques
CONDITIONS:
 Supplies and materials  Equipment

 Plastic cellophane  Refrigerator
 Aluminum foil  Freezer
 Food wrap  Learning materials
 Boxes  References
 Packaging tapes  Modules
 Plastic containers  Handouts
 Brochures
METHODOLOGIES:
 Lecture
 Demonstration
 Research
ASSESSMENT METHODS:
136
 Oral Report
137
1. Food is packaged in compliance with hygiene, occupational

health and safety and local health regulations.
2. Environmental requirements for food packaging area is
observed.
3. Appropriate packaging procedures are adopted according to
enterprise specifications.
4. Food is labeled according to Phil. Packaging Regulations.
CONTENTS:
 Functional design requirements for food packaging areas

 Safe work practices on packaging, dealing with hot surfaces,
lifting and bending packaged foods.
CONDITIONS:

 Aluminum foil
 Food wrap
 Boxes
 Packaging tapes
METHODOLOGIES:
 Lecture
 Demonstration
 Research
ASSESSMENT METHODS:
 Oral Report
 Portfolio
138
UNIT OF COMPETENCY : Provide Effective Customer Service
MODULE TITLE : Providing Effective Customer Service

skills and attitudes in providing
effective customer service. It includes
greeting customer, identifying customer
needs, delivering service, handling
queries through telephone, fax
machine, internet, e-mail and handling
complaints evaluation, and
recommendation.
LEARNING OUTCOMES:
LO 1. Greet customer
LO 2. Identify customer needs
LO 3. Deliver service to customer
LO 4. Handle queries through telephone, fax machine, internet, e-mail
LO 5. Handle complaints, evaluation, and recommendations
139
LO 1. Greet Customer
1. Guests are greeted in line with enterprise procedure.

2. Verbal and non – verbal communications are appropriately used
on the given situation.
3. Non – verbal communication of customer is observed.
4. Sensitivity to cultural and social differences is demonstrated.
CONTENTS:
 Standard operating procedures of greeting the guests

 Verbal and non – verbal communication
 Proper gestures and mannerisms of greeting the guests and
modes of fare welling
 Culturally specific communication customs and practices
CONDITIONS:
 Internet
 Manuals
 References
 Writing materials
 Tapes/ VCD’s
METHODOLOGIES:
 Lectures
 Role playing
 Film viewing
 Community observation
 Net surfing
ASSESSMENT METHODS:
 Oral Report
 Role Playing
140
LO 2. Identify Customer Needs
1. Interpersonal skills are used to identify the needs of the

customer.
2. Urgency of needs should be assessed and identified.
3. Proper information and details are provided to the customer.
4. Limitation in addressing needs is recognized and identified.
CONTENTS:
 Interactive information
 Public relation skills
 Good working attitude and pleasant approach
 Customer with specific needs
CONDITIONS:
 Manual
 References
 Tapes/ VCD’s
 Others
METHODOLOGIES:
 Film viewing
 Role playing
 Observation
ASSESSMENT METHODS:
 Oral Report
 Portfolio
141
LO 3. Deliver Service to Customers
1. Customer needs are promptly attended in line with workplace

procedures and regulations.
2. Appropriate relation with customer is maintained to meet high
quality service.
3. Opportunity enhancement of quality service is taken whenever
possible.
CONTENTS:
 Modes of greeting and farewell
 Proper addressing of the needs of persons (by gender, age,
status, physical condition)
 Style manual requirements
 Standard letters and proformas
CONDITIONS:

 Manual
 References
 Tapes/ VCD’s
METHODOLOGIES:
 Role playing
 Film viewing
ASSESSMENT METHODS:
 Interview
 Written exam
 Demonstration
142
LO 4. Handle Queries through Telephone, Fax Machine, Internet and E-
mail
1. (IT) Telephone, computer, fax machine, internet are properly

handled or used.
2. Queries / information are recorded in line with workplace
procedure.
3. Queries are acted upon promptly and efficiently.
CONTENTS:
 Telephone manners, proper use of fax machine

 Browsing the internet
 Proper ways of taking queries and telephone inquiries
CONDITIONS:
 Telephone
 Fax machine
 Internet
 Sample telephone message sheet
 Manual
 Tapes/ VCD’s
METHODOLOGIES:
 Role playing
 Presentation of Video Clips
 Hands–on Activity
ASSESSMENT METHODS:
 Written exam
 Demonstration
 Oral Report
143
LO 5. Handle Complaints, Evaluation, and Recommendations
1. Guests are politely greeted.

2. Complaint is resolved with responsibility.
3. Nature and details of complaint are established.
4. Action is taken appropriately to resolve the complaint to meet
customer satisfaction.
5. Evaluation and recommendations are acted upon with sincerity
to ensure high quality standards.
CONTENTS:
 Proper way of answering complaints in line with workplace

procedures
 Nature and details of complaints
 Industry/ workplace procedures in giving evaluation and
recommendations
CONDITIONS:
 Manual
 Reference
 Sample complaints, evaluation, and recommendation sheet
from industry
METHODOLOGIES:
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
 Demonstration through role play or skit presentation
144
CURRICULUM
(Fourth Year)
CORE COMPETENCY
145
COURSE DESIGN
COURSE DESCRIPTION: This course is designed to enhance the

knowledge, skills, and desirable
attitude required in the preparation and
cooking of different types of meats and
seafoods in accordance with the
standard recipes. It also includes
kitchen maintenance and cleanliness to
ensure safety in the workplace. This
course covers competencies such as
preparing stocks, sauces and soups,
selecting, preparing and cooking meat,
preparing and portioning controlled
meat, preparing and cooking poultry,
game and seafood.
146
COURSE STRUCTURE
Unit of No. of
Competency Hours
Fourth Year Preparing Sandwiches LO1. Prepare and 20
1. Prepare (Hot and Cold) Present a Variety of
Sandwiches Sandwiches
(Hot and Cold) LO2. Store Sandwiches
2. Prepare Preparing Ingredients, LO1. Prepare Baking 10

Ingredients, Tools, Utensils and Ingredients, Tools,
Tools, Utensils Equipment for Baked and Equipment
and Equipment Products
for Baked
Products
3. Prepare Preparing Yeast- LO1. Prepare, Decorate 100

Yeast-Based Based Products and Produce Yeast-
Products Based Products
LO2. Portion and Store
Yeast-Based
Products
4. Prepare and Preparing and LO1. Prepare Specialized 100

Present Cakes Presenting Cakes Cakes
LO2. Prepare and Use
Fillings
LO3. Decorate Cakes
LO4. Present Cakes
LO5. Store Cakes
5. Prepare Preparing Pastry LO1. Prepare Pastry 60

Pastry Products Products for Products
for Patissieries Patissieries LO2. Decorate and
Present Pastry
Products
LO3. Store Pastry
Products
6. Package Packaging Prepared LO1. Ensure Suitable 60

Prepared Foodstuff Packaging , Storing
Foodstuff and Transporting
of Foodstuff
LO2. Select Appropriate
packaging
materials to
specific food stuff
147
LO3. Package Food
According to Needs
7. Provide Providing Effective LO1. Greet Customers 10

Effective Customer Service LO2. Identify Customer’s
Customer Needs
Service LO3. Deliver Service to
Customer
LO4. Handle Queries
through
Telephone, Fax
Machine, Internet,
and E-mail
LO5. Handle
Complaints,
Evaluation and
Recommendations
148
 Film/ Video Viewing

 Lecture/Demonstration
 Industry Visit
 Self-Paced Learning
 Hands-On
 Research
 Net Surfing
149
UNIT OF COMPETENCY : Prepare Sandwiches (Hot and

Cold)
MODULE TITLE : Preparing Sandwiches (Hot and

Cold)
MODULE DESCRIPTION : This module deals with

knowledge, skills and desirable
attitude required in preparing
and presenting a variety of
sandwiches in a commercial
kitchen or catering operation.
LEARNING OUTCOMES :
150
7. Varieties of sandwiches are prepared based on appropriate

techniques, in accordance with enterprise standards.
8. Suitable bases are selected from different types of breads.
9. Sandwiches are produced using appropriate ingredients to an
acceptable enterprise standard, ensuring:
 Neatness of presentation
 Appropriateness of ingredients combination
 Precision and uniformity of cut of ingredients
 Uniformity of size and shape
 Attractiveness of service ware and garnishes
10. Appropriate equipment are selected and used for toasting
and heating according to enterprise procedures.
11. Sandwiches are prepared and presented sequentially
within the required time frame and according to customers
request.
12. Sandwiches are presented attractively using suitable
garnishes and service wares
CONTENTS:
 Appropriate techniques in preparing sandwiches

 Select suitable bases
 Preparation of sandwiches which may include the
following:
Hot
 Regular
 Baked
 Grilled
 Fried
 Open-faced
Cold
 Regular
 Specialized
 Multi-Decker
 Wraps
 Pinwheel, domino checkerboard
151
CONDITIONS:

 Freezer/  Mixing bowl  Vegetables - Manual
chiller  Wire whisk  Fruits - References
 Cooking  Paring knives  Sauces - Modules
range  Strainer  Spices
 Working/  Colander  Dairy
demonstrati  Carving products
on table knives  Seasonings
 Casserole  Canned goods
 Cutting/  Processed
chopping goods
board  Food wraps
 Measuring  Tissue papers
cups/ spoons
 Sautéing pan Complete
cooking outfit
METHODOLOGIES:
 Discussion/Demonstration
 Film/ Video viewing
ASSESSMENT METHODS:
 Demonstration
 Industry visit
 Presentation of finished products
152
3. Sandwiches are stored hygienically within proper

temperature based on enterprise standards.
4. Sandwiches are kept to maintain quality based on
appropriate conditions and standard operating
procedures.
CONTENTS:
 Storing sandwiches
 Proper temperature
 Standard operating procedures
CONDITIONS:
Resources Needed:
 Equipment  Tools and Utensils

 Freezer/ chiller  Mixing bowl
 Cooking range  Wire whisk
 Working/  Paring knives
demonstration table  Strainer
 Colander
 Complete  Carving knives
laboratory/ cooking  Casserole
outfit  Cutting/ chopping board
 Measuring cups/ spoons
 Sauteing pan
METHODOLOGIES:
 Discussion
 Demonstration
 Research
ASSESSMENT METHODS:
 Interview
153
UNIT OF COMPETENCY : Prepare ingredients, tools,

utensils, and
MODULE TITLE : Preparing ingredients, tools,

utensils,
MODULE DESCRIPTION : The module deals with the

knowledge, and attitudes required
in preparing ingredients, tools,
utensils, and equipment for
baked products. It also focuses
on methods and techniques in
preparing and producing different
kinds of baked products.
LEARNING OUTCOME:
LO 1. Prepare baking ingredients, tools, utensils, and

equipment.
154
LO 1. Prepare Baking Ingredients, Tools, Utensils, and Equipment
ASSESSMENT CRITERIA
5. Baking ingredients are identified properly according to

standard recipes.
6. Baking ingredients are classified according to quality
and quantity.
7. Baking tools, utensils, and equipment are identified
and prepared based on required tasks.
8. Baking tools, utensils, and equipment are checked for
defects and damages.
CONTENTS:
 Baking terminologies
 Baking ingredients and substitution
 Baking tools, utensils, equipment, and accessories
 Sanitary practices and safety rules in baking
 Measuring techniques
 Temperature ranges in baking
CONDITIONS:
 References
 Tools, utensils, equipment, and accessories
 Measuring cups and spoons  Piping bag

 Spatula  Cake decorator
 Baking sheets and pans  Coupler
 Rubber scraper  Cake comb
 Blender and mixers  Whisk
 Rotary egg beater  Mixer
 Chiller and freezer  Mixing bowls
 Sifter  Double boiler
 Weighing scale  Gas range and oven
 Complete laboratory/ cooking outfit
155
METHODOLOGIES:
 Lectures/ Discussion
 Demonstration
ASSESSMENT METHODS:

156
UNIT OF COMPETENCY : Prepare Yeast – Based Products
MODULE TITLE : Preparing Yeast – Based Products
MODULE DESCRIPTION : This module covers the

knowledge, skills, and attitudes
required to produce a variety of
yeast-based products in a
operation.
LEARNING OUTCOMES:
LO 1. Prepare and produce yeast-based products
LO 2. Prepare, decorate, and present yeast-based products
LO 3. Portion and store yeast-based products
157
LO 1. Prepare and Produce Yeast-Based Products
3. A variety of yeast – based products are prepared based

on standard recipes.
4. Suitable tools, utensils, and equipment are selected
and used safely and efficiently.
CONTENTS:
 Main ingredients used for yeast-based products

 Specific temperature for different types of yeast-based
product
 Types of yeast-based products
 Characteristics of yeast-based products
 Cooling temperature
 Mixing methods used for yeast-based products
 Baking yeast-based products
CONDITIONS:

 Cooking  Mixing bowls  Bread/ All-  Manual
range  Spatula purpose flour  References
 Cooling rack  Measuring  Leavening  Modules
 Refrigerator cups agents
 Dough  Baking pans  Shortening /
mixer  Rubber Oil
 Dough scraper  Dairy
Kneader  Bread knife products
 Personal  Pastry Brush  Flavorings /
protective  Cutter, Wood Garnishes
equipment  Timers  Salt
 Weighing  Sugar
Scale
METHODOLOGIES:
 Demonstration
158
 Performance Evaluation using rubrics
ASSESSMENT METHODS:

 Performance Test using scoring Rubrics
159
LO 2. Portion and Store Yeast- Based Products
5. Portion control is applied to minimize waste.

6. Yeast–based products are stored correctly to minimize
spoilage.
7. Packaging is selected appropriately to maintain the
quality of the products.
8. Yeast-based products are stored in accordance with
required conditions.
CONTENTS:
 Proper portioning of yeast-based products food
to avoid waste.
 Proper selection of packaging materials to maintain the
quality of the producsts
 Store yeast-based products to maintain quality.
CONDITIONS:

 Poly sealer  bread knife  cellophane  Manual
 Chiller  spatula  aluminum foil  References
 Freezer  food tong  food wrap  Modules
 knife  boxes
 rubber
scraper
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:

160
UNIT OF COMPETENCY : Prepare and Present Cakes
MODULE TITLE : Preparing and Presenting Cakes
MODULE DESCRIPTION : This module covers the

knowledge, skills, and attitudes
required of a patisserie to
produce, fill, decorate and
present variety of basic and
specialized cake.
LEARNING OUTCOMES :
LO 1. Prepare basic and specialized cakes
LO 2. Prepare and use fillings
LO 3. Decorate cakes
LO 4. Present cakes
LO 5. Store cakes
161
LO 1. Prepare Basic and Specialized Cakes
6. Ingredients are selected, measured, and weighed

according to recipe requirements and enterprise
practices.
7. Required oven temperature is selected to bake cakes in
accordance with desired characteristics, standard
recipe specifications and enterprise practices.
8. Basic and specialized cakes are prepared according to
recipe specifications and desired product
characteristics.
9. Appropriate equipment are used according to required
bakery products and standard operating procedure.
10. Basic and specialized cakes are baked according to
established standards and procedure.
CONTENTS:
7. Weighing/ measuring/ sifting dry ingredients

8. Oven temperature ranges
9. Safe work practices
10. Equipment for specialized cakes
11. Culinary terms used in cakes
12. Product characteristics
CONDITIONS:
TOOLS AND UTENSILS

 Commercial  Baking  Chopping  Cake
mixers with pans/sheet board turner
complete s  Rotary  Liquid
attachments  Hand beaters measuring
 Measuring whisker  Grater cups
cups/  Mixing bowl  Cake stand  Muffin
spoons  Double w/ tiers pans
 Kitchen scale boiler  Pie cutters  Loaf pans
 Rubber  Sauce pans  Pie pans/  Flour sifter
scraper  Knives plates  Piping bags
 Spatula  Cake slicer  Cake comb  Cake
 Rolling pin  Palette decorator
knife  Coupler
 Ladles
162
 Strainer
EQUIPMENT SUPPLIES AND MATERIALS OTHERS

 Commercial  Flour  Shortening Learning Materials
mixers with (cake/bre  Dairy  Manual
complete ad/ All- products  References
attachment purpose)  Fruits and  Modules
 Range with  Yeast juices
oven  Lard / Oil  Eggs Complete
 Electric  Sugar  Paper cups Laboratory/
beaters  Salt  Wax Cooking Outfit
 Working  Herbs and papers
table spices  Foils
 Flavorings
METHODOLOGIES:
 Lectures
ASSESSMENT METHODS:
 Oral question
 Observation
163
164
LO 2. Prepare and Use Fillings
1. Fillings are prepared and selected in accordance with

required consistency and appropriate flavors.
2. Sliced and layered cakes are filled and assembled
according to standard recipe.
3. Coating and sidings are selected according to product
characteristics and required recipe
specifications.
CONTENTS:
 Kinds of fillings and flavors

 Fillings and assembling cakes
 Kinds of coats and siding
CONDITIONS:

 Poly sealer  bread knife  Flours (cake/All-  Manual
 Chiller  spatula purpose)  References
 Freezer  food tong  Leavening Agent  Modules
 knife  Lard
 rubber scraper  Sugar
 Salt
 Herbs and Spices
 Shortening
 Dairy products
 Fruits and juices
 Eggs
METHODOLOGIES:
 Lectures
ASSESSMENT METHODS:
 Observation
165
LO 3. Decorates Cakes
3. Cakes are decorated suitably for the occasion.

4. Suitable icings and decorations are used according to
recipe or enterprise standards and customer
preferences.
CONTENTS:
 Appropriate cake decorations

 Types of icings
CONDITIONS:
TOOLS AND UTENSILS

 Rotary  Decorating  Rubber  Double boiler
beater tips scraper  Sauce pans
 Grater  Coupler  Spatula  Knives
 Cake stand  Strainer  Baking  Cake slicer
with tiers  Measuring pans/sheets  Palette knife
 Cake turner cups/spoons  Hand whisker  Ladles
 Cake comb  Kitchen scale  Mixing bowl  Chopping
 Piping bags board
LEARNING
MATERIALS
 Commercial mixers  Refined Sugar  Dairy products  Manual
with complete  Salt  Fruits and juices  Reference
attachments  Powdered sugar  Eggs s
 Range with oven  Glazed candies  Lard  Modules
 Electric beaters  Chocolate chips  Wax papers
 Bench/ working  Butter  Foils
table  Cream of tartar  Doilies
 Bainemarie
 Refrigerator
METHODOLOGIES:
166
 Lectures
 Hands-on
ASSESSMENT METHODS:
 Observation
167
LO 4. Present Cake
4. Cakes are presented in accordance with customer’s

expectations and established standard and
procedure.
5. Qualities of the product are maintained in accordance
with the established standard and procedure.
6. Cakes are marked or cut /portioned – controlled to
minimize wastage in accordance with enterprise
specification and customer preferences.
CONTENTS:
 Appropriate presentations of cakes

 Standards and procedures in maintaining the quality
of the product
 Different cut portions of cakes
CONDITIONS:
SUPPLIES AND LEARNING

EQUIPMENT TOOLS AND UTENSILS
MATERIALS MATERIALS
 polysealer  Palette knife  Dairy products  Manual
 vacuum sealer  Cake stand with  Fruits  References
tiers  Sugar  Modules
 Cake turner  Cling wrap
 Bread slicer  Styro boxes
 Spatula  Foils
 Rubber scraper  Microwavable
container
 box window
 cake cover
 cake tiers
 cellophane
METHODOLOGIES:
 Lectures
 Hands – on Activity
168
ASSESSMENT METHODS:
 Observation
169
LO 5. Store Cakes
2. Cakes are stored in accordance with established

standards and procedures.
2. Storage methods are identified in accordance with
product specifications, established standards
and procedure.
CONTENTS:
 Storage conditions
 Storage methods
 Storage of cakes
CONDITIONS:

 Refrigerator  Knives  Paper cups  Manual
 Chiller  Chopping  Wax papers  References
board  Foils  Modules
 Cake  Boxes
decorator  Cake cover
 Microwavable
containers
with assorted
sizes
 Cellophane
 Ziploc plastic
METHODOLOGIES:
 Lectures
 Hands-on
ASSESSMENT METHODS:
 Observation
170
171
UNIT OF COMPETENCY : Prepare pastry products for

patisseries
MODULE TITLE : Preparing pastry products for

patisseries
MODULE DESCRIPTION : This module deals with the

knowledge, skills, and attitude
required by patissers in preparing
and producing a variety of high-
quality pastry products.
LEARNING OUTCOMES:
LO 1. Prepare pastry products
LO 2. Decorate and present pastry products
LO 3. Store pastry products
172
LO 1. Prepare Pastry Products
1. A variety of pastry products are prepared according to

standard recipes and desired characteristics.
2. Ingredients are selected, measured, and weighed
according to recipe requirements established standards
and procedures.
3. Appropriate equipment is used according to required
pastry products and standard operating procedures.
4. Dough is prepared in accordance with enterprise
standards.
5. Products are proofed according to specified temperature
and other conditions.
6. Pastry products are cooked and baked according to
techniques and appropriate condition.
7. Required oven temperature is selected to bake pastry in
accordance with the desired characteristics, standard
recipe specification and enterprise practices.
CONTENTS:
 Preparing standard recipes for pastry products

 Measuring and weighing ingredients according to
standard and procedure requirements of the recipe
 Appropriate tools and equipment used in pastry products
and standard operating procedures
 Preparing the dough for pastry products
 Specified temperature and other conditions of the
products
 Techniques and appropriate conditions of baking pastry
products
 Baking temperatures
CONDITIONS:

TOOLS AND UTENSILS
 Measuring  Hand whisk  Rotary  Muffin pans
cups/  Mixing bowl beater  Loaf pans
spoons  Double  Grater  Flour sifter
 Kitchen boiler  Cake stand  Piping bags
scale  Sauce pans with tiers  Cake
 Cake comb  Knives  Pie cutters decorator
 Rubber  Cake slicer  Pie pans  Couple
scraper  Palette knife  Cake  Strainer
173
 Spatula  Ladles turner
 Rolling pin  Chopping  Liquid
 Baking pans board measuring
/sheets cups
LEARNING
MATERIALS
 Commercial  Flour  Shortening  Manual
mixers with (cake/bread/  Dairy products  References
complete All-purpose)  Fruits and  Modules
attach-  Leavening juices
ments agent  Eggs
 Range with  Lard / Oil  Paper cups
oven  Sugar  Wax papers
 Electric  Salt  Foils
beaters  Herbs and  Boxes
 Bench/ spices
working table
 Bainemarie
 Refrigerator
METHODOLOGIES:
 Lectures
ASSESSMENT METHODS:
 Oral question
 Observation
174
LO 2. Decorate and Present Pastry Products
1. Pastry goods are filled and decorated in accordance with

standard recipes, enterprise standards, and customer
preferences.
2. Pastry items are finished according to desired product
characteristics.
3. Pastries are presented according to established standards.
CONTENTS:
 Fill and decorate pastry

 Present pastry products according to standards
CONDITIONS:
EQUIPMENT TOOLS AND UTENSILS SUPPLIES AND LEARNING

MATERIALS MATERIALS
 Commercial  Measuring cups/  Shortening  Manual
mixers with spoons  Sugar  References
complete  Rubber scraper  Herbs and  Modules
attach-  Spatula spices
ments  Mixing bowl  Shortening
 Range with  Cake slicer  Dairy
oven  Palette knife products
 Electric  Cake stand with  Fruits and
beaters tiers juices
 Bench/  Liquid measuring  Eggs
working cups  Paper cups
table  Flour sifter  Wax papers
 Bainemarie  Piping bags  Foils
 Refrigerator  Cake decorator
 Coupler
 Cake comb
METHODOLOGIES:
 Lectures
175
ASSESSMENT METHODS:
 Oral question
 Observation
176
LO 3. Store Pastry Products
3. Pastry and bakery products are stored according to

established standards and procedures.
4. Packagings are selected appropriately to maintain the
quality of the product.
CONTENTS:
 Storage conditions of bakery products

 Preservation of baked products
CONDITIONS:
Supplies and Equipment Tools and Learning

Materials Utensils Materials
 Paper cups  Polyreader  Rubber  References
 Microwavable  Vacuum scrapper  Modules
container Reader  Spatula  Hand-outs
 Wax papers  Baine-marie  Baking
 Foils  Refrigerator pans/sheet
 Styro s
 Baked  Mixing bowl
Products  Knives
 Cake slicer
 Palette
knife
 Cake stand
w/ tiers
 Pie cutters
 Cake
turner
METHODOLOGIES:
 Lectures
ASSESSMENT METHODS:
 Oral question
177
 Observation
UNIT OF COMPETENCY : Package Prepared foodstuff
MODULE TITLE : Packaging Prepared Foodstuff
MODULE DESCRIPTION : This module deals with

knowledge, skills and attitudes in
packaging prepared foodstuff for
transport
LEARNING OUTCOMES:
LO 1. Ensure suitable packaging, storing and transporting of
food
LO 2. Select appropriate packaging materials to specific
foodstuff
178
LO 1. Ensure Suitable Packaging, Storing, and Transporting of
Food
1. Food is packed based on the requirements prior to

packaging in terms of quality, shelf-life, microbial
condition and portion control.
CONTENTS
 Portion control practices and principles

 Hygienic practices and food safety regulations on
storing and transporting of food
 Storing and transporting of food
CONDITIONS:

 Boxes
 Aluminum foil
 Packaging tapes
 Equipment
 Refrigerator
 Freezer
 References
 Modules
 Handouts
 Brochures
METHODOLOGIES:
 Lecture
 Demonstration
 Research
ASSESSMENT METHODS:
 Oral Report
179
LO 2. Select appropriate packaging materials to specific food stuff
1. Packaging is performed within food safety requirements

and regulations.
2. Packaging materials and methods for different food items
are selected and used.
CONTENTS:
 Types of packaging materials based on:

 Non-contaminating
 Appropriate dimensions for selected foods
 Visually appropriate to functional needs
 Capable of protecting food from damage
 Environment-friendly
 Stackable and transportable
 Characteristics and uses of different packaging
materials
 Packaging techniques
CONDITIONS:
 Supplies and materials  Equipment

 Plastic cellophane  Refrigerator
 Aluminum foil  Freezer
 Food wrap  Learning materials
 Boxes  References
 Packaging tapes  Modules
 Plastic containers  Handouts
 Brochures
METHODOLOGIES:
 Lecture
 Demonstration
 Research
ASSESSMENT METHODS:
180
 Oral Report
181
5. Food is packaged in compliance with hygiene,

occupational health and safety and local health
regulations.
6. Environmental requirements for food packaging area is
observed.
7. Appropriate packaging procedures are adopted according
to enterprise specifications.
8. Food is labeled according to Phil. Packaging Regulations.
CONTENTS:
 Functional design requirements for food packaging

areas
 Safe work practices on packaging, dealing with hot
surfaces, lifting and bending packaged foods.
CONDITIONS:

 Aluminum foil
 Food wrap
 Boxes
 Packaging tapes
METHODOLOGIES:
 Lecture
 Demonstration
 Research
ASSESSMENT METHODS:
 Oral Report
 Portfolio
182
UNIT OF COMPETENCY : Provide Effective Customer

Service
MODULE TITLE : Providing Effective Customer

Service
MODULE DESCRIPTION : This module deals with the

knowledge, skills and attitudes in
providing effective customer
service. It includes greeting
customer, identifying customer
needs, delivering service,
handling queries through
telephone, fax machine, internet,
e-mail and handling complaints
evaluation, and recommendation.
LEARNING OUTCOMES:
LO 1. Greet customer
LO 2. Identify customer needs
LO 3. Deliver service to customer
LO 4. Handle queries through telephone, fax machine, internet,
e-mail
LO 5. Handle complaints, evaluation, and recommendations
183
184
LO 1. Greet Customer
5. Guests are greeted in line with enterprise procedure.

6. Verbal and non – verbal communications are
appropriately used on the given situation.
7. Non – verbal communication of customer is observed.
8. Sensitivity to cultural and social differences is
demonstrated.
CONTENTS:
 Standard operating procedures of greeting the guests

 Verbal and non – verbal communication
 Proper gestures and mannerisms of greeting the guests
and modes of fare welling
 Culturally specific communication customs and
practices
CONDITIONS:
 Internet
 Manuals
 References
 Tapes/ VCD’s
METHODOLOGIES:
 Lectures
 Role playing
 Film viewing
 Community observation
 Net surfing
ASSESSMENT METHODS:
 Oral Report
185
 Role Playing
LO 2. Identify Customer Needs
1. Interpersonal skills are used to identify the needs of the

customer.
2. Urgency of needs should be assessed and identified.
3. Proper information and details are provided to the
customer.
4. Limitation in addressing needs is recognized and
identified.
CONTENTS:
 Interactive information
 Public relation skills
 Good working attitude and pleasant approach
 Customer with specific needs
CONDITIONS:
 Manual
 References
 Tapes/ VCD’s
 Others
METHODOLOGIES:
 Film viewing
 Role playing
 Observation
ASSESSMENT METHODS:
 Oral Report
 Portfolio
186
LO 3. Deliver Service to Customers
4. Customer needs are promptly attended in line with

workplace procedures and regulations.
5. Appropriate relation with customer is maintained to meet
high quality service.
6. Opportunity enhancement of quality service is taken
whenever possible.
CONTENTS:
 Modes of greeting and farewell
 Proper addressing of the needs of persons (by gender,
age, status, physical condition)
 Style manual requirements
 Standard letters and proformas
CONDITIONS:

 Manual
 References
 Tapes/ VCD’s
METHODOLOGIES:
 Role playing
 Film viewing
ASSESSMENT METHODS:
 Interview
 Written exam
 Demonstration
187
LO 4. Handle Queries through Telephone, Fax Machine, Internet
and E-mail
4. (IT) Telephone, computer, fax machine, internet are

properly handled or used.
5. Queries / information are recorded in line with workplace
procedure.
6. Queries are acted upon promptly and efficiently.
CONTENTS:
 Telephone manners, proper use of fax machine

 Browsing the internet
 Proper ways of taking queries and telephone inquiries
CONDITIONS:
 Telephone
 Fax machine
 Internet
 Sample telephone message sheet
 Manual
 Tapes/ VCD’s
METHODOLOGIES:
 Role playing
 Presentation of Video Clips
ASSESSMENT METHODS:
 Written exam
 Demonstration
 Oral Report
188
LO 5. Handle Complaints, Evaluation, and Recommendations
6.Guests are politely greeted.

7.Complaint is resolved with responsibility.
8.Nature and details of complaint are established.
9.Action is taken appropriately to resolve the complaint to
meet customer satisfaction.
10. Evaluation and recommendations are acted upon
with sincerity to ensure high quality standards.
CONTENTS:
 Proper way of answering complaints in line with

workplace procedures
 Nature and details of complaints
 Industry/ workplace procedures in giving evaluation
and recommendations
CONDITIONS:
 Manual
 Reference
 Sample complaints, evaluation, and recommendation
sheet from industry
METHODOLOGIES:
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
 Demonstration through role play or skit presentation
189
190

Food Trades CBC

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Republic of the Philippines

Department of the Education

COURSE TITLE : FOOD TRADES

NOMINAL DURATION : 410 HOURS

COURSE DESCRIPTION: This course is designed to develop the knowledge,

Unit of Competency Module Title Learning Outcome No. of

Second Year Cleaning and LO1. Clean, sanitize and store 15

2. Perform Safety Performing Safety LO1. Follow Workplace Procedure 10

3. Observe Observing Workplace LO1. Observe Hygiene Procedure 10

LO4. Store Vegetables, Eggs and

LO3. Prepare Sweet Sauces

LO4. Prepare Accompaniments,

LO5. Store Desserts

8. Prepare Prepare Appetizers LO1. Prepare and Present a 60

LO3. Store Appetizers

COURSE DELIVERY (METHODOLOGY):

Survey and Actual Demonstration

Small Group Discussion

Film Viewing/Multimedia Presentation

Unit of Competency : Clean and Maintain Kitchen Premises

Module Title : Cleaning and Maintaining

Module Description : This module covers the knowledge

Nominal Duration : 10 hours

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

LO 1. Clean, sanitize and store equipment

LO 2. Clean and sanitize premises

LO 3. Handle waste and linen

1. Chemicals used for cleaning are selected.

 Chemicals for cleaning and or sanitizing kitchen equipment and

EQUIPMENT TOOLS AND SUPPLIES AND LEARNING MATERIALS

 Dishwasher  Basin  Disinfectant  References

 Ventilating Fan  Knives  Soap  Module

 Stacker  Steel Wall  Wash Cloth  Handout

LO 2. Clean and Sanitize Premises

1. Cleaning schedule is followed based on enterprise procedures.

 Various types of chemicals and equipment for cleaning and

EQUIPMENT TOOLS AND SUPPLIES AND LEARNING MATERIALS

Floor Polisher  Basins  Disinfectant  References

LO 3. Handle Waste and Linen

1. Waste are sorted and disposed according to hygiene regulations,

2. Cleaning chemicals are disposed safely in accordance with

3. Linens are sorted and safely removed according to enterprise

 Sorting and waste disposal according to hygiene regulations,

 Safe disposal of cleaning chemicals

 Sorting and removal of linen according to enterprise procedure

EQUIPMENT LINENS SUPPLIES AND LEARNING MATERIALS

 Washing  Table  Disinfectant  References

 Tapes (Video Viewing)

 Performance Test using scoring rubrics

MODULE OF INSTRUCTION (2)

Module Title : Performing Safety Practices

Module Description : This module deals with the knowledge,

Nominal Duration : 10 hours

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

LO1. Follow workplace procedures for health, safety and

LO2. Deal with emergency situations

LO3. Maintain safety personal presentation standards

LO 1. Follow Workplace Procedure for Health Safety and Security Practices

The following resources are needed:

EQUIPMENT TOOLS SUPPLIES AND LEARNING MATERIALS

 Fire  Medicine Kit  Writing pads  Brochures

LO 2. Deal with Emergency Situations

The following resources are needed:

Manuals on emergency situation and procedure