CURRICULUM

POLO On-site Training for OFWs

Prepare Cold Meals (COC 2)

Leading to Cookery NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
(TESDA)
East Service Road, South Luzon Expressway, Taguig City, Metro Manila, Philippines
 CURRICULUM DESIGN FOR

PREPARE COLD MEALS LEADING TO COOKERY NC II (TRSCOK212)

PREPARE COLD MEALS (COC 2)

The COC 2 consists of competencies that a person must achieve to clean kitchen areas,
cook/prepare cold meals for guests in various food and beverage service facilities.

A person who has achieved this Unit/Cluster of competencies is competent to Prepare Cold
Meals and shall be awarded Certificate of Competency leading to Cookery NC II. The Units of
Competency comprising this Cluster include the following:

TRS512328 Clean and maintain kitchen premises

TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressings
TRS512330 Prepare sandwiches
TRS512340 Package prepared food

A person who has achieved this COC is competent to be employed in any of the following
positions in the Cold Kitchen Section as:

Cook or Commis
Assistant Cook

Individuals aspiring to be awarded the qualification of COOKERY NC II must acquire the

remaining two Certificates of Competency as follows:

COC 1: Prepare and Cook Hot Meals

TRS512328 Clean and maintain kitchen premises

TRS512331 Prepare stocks, sauces and soups
TRS512383 Prepare meat dishes
TRS512384 Prepare vegetables dishes
TRS512385 Prepare egg dishes
TRS512386 Prepare starch dishes
TRS512333 Prepare poultry and game dishes
TRS512334 Prepare seafood dishes
TRS512340 Package prepared food

COC 3: Prepare Sweets

TRS512328 Clean and maintain kitchen premises

TRS512335 Prepare desserts
TRS512340 Package prepared food

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ENHANCED COURSE DESIGN

Enhanced Course Outline *NO CERTIFICATION

based on TESDA Training MINA
Regulations for Certificate of L Suggested
Competency 2 (COC 2) leading to DURA Training Methods
Cookery NC II (TRSCOK212) TION

Clean and maintain kitchen 8 Lecture/Discussion COC 2: Prepare cold meals

premises (TRS512328) hour Video Presentation Clean and maintain kitchen
Clean, sanitize and store s Actual premises (TRS512328)
equipment Demonstration Prepare appetizers
Clean and sanitize premises Hands-On (TRS512381)
Dispose of waste Prepare salads and
Prepare appetizers 24 Lecture/Discussion dressings (TRS512382 )
Perform mise-en-place Video Presentation Prepare sandwiches
Prepare a range of appetizers Actual (TRS512330)
Present a range of appetizers Demonstration Package prepared
Store appetizers Hands-On food(TRS512340)
Prepare salads and dressings 24 Lecture/Discussion
Perform mise-en-place Video Presentation COC 2 leading to National
Prepare a variety of salads and Actual Certificate in Cookery NC II
dressings Demonstration (TRSCOK 212)
Present a variety of salads and Hands-On
dressings
Store salads and dressings Lecture/Discussion
Video Presentation
Prepare sandwiches 24 Actual
Perform mise-en-place Demonstration
Prepare a variety of sandwiches Hands-On
Present a variety of sandwiches
Store sandwiches
Package prepared food 8 Lecture/Discussion
(TRS512340) Video Presentation
Select packaging materials Actual
Package food Demonstration
Hands-On

184
hour
s
* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the
competency.

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TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the
principles of competency-based training.
a) Course outline is based on competency standards/training regulations;
b) Training delivery is learner-centered and should accommodate individualized and self-
paced learning strategies;
c) Training can be done on an actual workplace setting or on a simulated workplace;
d) Assessment is based in the collection of evidence of the performance of work;
e) Assessment of competency takes the trainees knowledge and attitude into account but
requires evidence of actual performance of the competency as the primary source of
evidence;
f) Training program allows for recognition of prior learning (RPL) or current competencies; and
g) Training completion is based on satisfactory performance of all specified competencies
indicated in the progress chart.

TRAINEE ENTRY REQUIREMENTS

Trainees or students should possess the following requirements:

Can communicate in Basic English either oral or written;
Can perform basic mathematical computation

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LIST OF TOOLS AND EQUIPMENT
Recommended list of tools per trainee for this Cluster of Competencies
are as follows:

Quantity Unit Description

1 Pc Spatula, rubber
1 Pc Spatula, s/s Recommended list of equipment
1 Pc Sifter (1 equipment to 4 trainees)
1 pc knife Gas Range (4-
1 pc ladle burner)
1 pc tong Weighing sale
1 pc sieve Blender machine
1 Set Measuring Cups (set) Meat slicer
1 Set Measuring Spoons (set) Salamander
1 pc turner Reach-in
1 Pc Wooden spoon refrigerator
1 set Pepper and salt mill
1 pc working Table
1 pc Wire Whisk
1 pc scissor
1 pc Can opener
1 pc Serving spoon
1 pc peeler
1 pc Stock pan
1 pc Frying pan
1 pc Sauce pan
1 pc Roasting pan
1 pc skimmer
1 pc strainer
1 pc funnel
1 pc Tong
1 pc Soup ladle
1 pc Cutting board
1 set Mortar and pestle
1 pc Utility tray
3 pcs Mixing bowl
1 pc wok
1 pc Can opener
1 pc Kitchen spoon and fork

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 List of resources, supplies and materials
Soap Paper towels
Sponge Styro bowl with cover (2 cup capacity,
1 cup capacity)
Detergent 12 plate
Hand soap Cling wrap
Scourging pad Sheet Pan
Sanitizing agent Grease Paper
Paper towel Rag
Ingredients for pork and
poultry dishes, and
dessert/sweets
.
TRAINING FACILITIES
Based on a class intake of 25 students/trainees. It may vary depending on the number of
students/trainee

Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq.
Meters
Student/Trainee Working
1 x 1 m. 1 sq. m. 25 sq. m
Space
(40sq.m.)x2
Lecture/Demo Room (8 x 5 m.)x2 (40 sq. m).x2

Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.

Learning Resource Center
3 x 5 m. 15 sq. m. 15 sq. m.
Facilities/Equipment/
36 sq. m.
Circulation Area
Total workshop area: 156 sq. m. +40sq.m.

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 TRAINERS QUALIFICATION

Trainers shall be required to be certified to the National Certificate for which

qualification they will train. TESDA shall provide an online training on Plan Training
Session and Facilitate Learning Sessions to the potential trainers. 1

Minimum requirements:

Holder of a National Certificate in the Qualification s/he will teach; and

Has completed the following units of Trainers Methodology Level I:

I. Plan Training Sessions;

Identifying learners training requirements
Prepare session plan
Prepare instructional materials
Prepare assessment instruments (Institutional)
Organize learning and teaching resources; and
II. Facilitate Learning Sessions
Prepare training facilities /resources
Conduct pre-assessment
Facilitate training session
Conduct competency assessment
Review delivery of training session

MEASUREMENT OF ACHIEVEMENT OF COMPETENCY

Practical demonstration with oral questioning

RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION

1. Prior to competency assessment for COC1, please accomplish the Self-Assessment Guide
(SAG) to determine readiness for assessment
2. Submit accomplished SAG to POLO staff in- charge for advice

1
(The training modules corresponding to the above units of Trainers Methodology can be accessed through the TESDA-
NITESD website.)

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 COMPETENCY-BASED
CURRICULUM
COC 2
Prepare Cold Meals
Leading to Cookery NC II
TRS512328 Clean and maintain kitchen premises
TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressings
TRS512340 Package prepared food
TRS512330 Prepare sandwiches

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UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES

UNIT CODE : TRS512328

MODULE TITLE : CLEANING AND MAINTAINING KITCHEN PREMISES

MODULE DESCRIPTOR : This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation and
storage areas in commercial cookery or catering
operations.

NOMINAL DURATION : 8 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1: Clean, sanitize and store equipment

LO2: Clean and sanitize premises
LO3: Dispose waste

LO1. CLEAN, SANITIZE AND STORE EQUIPMENT

ASSESSMENT CRITERIA:
1. Chemicals are selected and used for cleaning and/or sanitizing kitchen equipment and
utensils
2. Equipment and/or utensils are cleaned and/or sanitized safely and according to
manufacturers instructions
3. Clean equipment and utensils are stored or stacked safely and in the designated place
4. Cleaning equipment are used safely in accordance with manufacturers instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and area

CONTENTS:
Food preparation and presentation areas hygienically and in accordance with food safety
and occupational health and safety regulations
Cleaned various types of surfaces, large and small equipment/utensils commonly found
in a commercial kitchen
Various types of chemicals and equipment for cleaning and sanitizing and their uses
Environmental-friendly products and practices in relation to kitchen cleaning
Sanitizing and disinfecting procedures and techniques
Using and storing cleaning materials and chemicals

METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:
Direct observation of the candidate while cleaning a kitchen

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 Written or oral questions to test knowledge of candidates on cleaning materials and
equipment and hygiene issues
Review of portfolios of evidence and third party workplace report of on-the-job
performance of the candidate

LO2. CLEAN AND SANITIZE PREMISES

ASSESSMENT CRITERIA:
1. Cleaning schedules are followed based on enterprise procedures
2. Chemicals and equipment for cleaning and/or sanitizing are used safely
3. Walls, floors, shelves and working surfaces are cleaned and/or sanitized without causing
damage to health or property
4. First aid procedures are followed if accident caused by chemicals happens

CONTENTS:
Cleaned various types of surfaces, large and small equipment/utensils commonly found
in a commercial kitchen
Various types of chemicals and equipment for cleaning and sanitizing and their uses
Occupational health and safety requirements for bending, lifting, carrying and using
equipment
Logical and time-efficient work flow
Environmental-friendly products and practices in relation to kitchen cleaning
Hygiene and cross-contamination issues related to food handling and preparation
Sanitizing and disinfecting procedures and techniques
Using and storing cleaning materials and chemicals
Waste management and disposal procedures and practices

METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:
Direct observation of the candidate while cleaning a kitchen
Written or oral questions to test knowledge of candidates on cleaning materials and
equipment and hygiene issues
Review of portfolios of evidence and third party workplace report of on-the-job
performance of the candidate

LO3. DISPOSE WASTE

ASSESSMENT CRITERIA:
1. Wastes are sorted and disposed according to hygiene regulations, enterprise practices
and standard procedures
2. Cleaning chemicals are disposed safely and according to standard procedures
3. Linens are sorted and safely removed according to enterprise procedures

CONTENTS:
Food preparation and presentation areas hygienically and in accordance with food safety
and occupational health and safety regulations

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 Occupational health and safety requirements for bending, lifting, carrying and using
equipment
Logical and time-efficient work flow
Hygiene and cross-contamination issues related to food handling and preparation
Sanitizing and disinfecting procedures and techniques
Waste management and disposal procedures and practices

METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:
Direct observation of the candidate while cleaning a kitchen
Written or oral questions to test knowledge of candidates on cleaning materials and
equipment and hygiene issues
Review of portfolios of evidence and third party workplace report of on-the-job
performance of the candidates

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UNIT OF COMPETENCY : PREPARE APPETIZERS

UNIT CODE : TRS512381

MODULE TITLE : PREPARING APPETIZERS

MODULE DESCRIPTOR : This module deals with the skills and knowledge required in
preparing and presenting hot and cold appetizers

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Perform mise en place

LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required
tasks.
2. Ingredients are identified correctly, according to standard recipes, or enterprise
requirements.
3. Ingredients are assembled according to correct sequence, quality and specifications
required.
4. Ingredients are prepared based on the required form and time frame.
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.

CONTENTS:
Variety and ingredients of appetizers.
Classification of appetizers
Tools, equipments, utensils needed in preparing appetizers
Historical development and current trends in appetizers
Nutritional values of appetizers
Common culinary terms on appetizers which are used in the industry
Logical and time efficient work flow
Waste minimization techniques and environmental considerations in specific relation to
salads
Preparation of dishes for customers within typical workplace time constraints

METHODOLOGIES:
Lecture/ demonstration
Film viewing
On the job experience
ASSESSMENT METHODS:
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 Direct observation of the candidate while preparing appetizers
Written or oral questions to test knowledge on commodity and food safety issues
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

LO2. PREPARE RANGE OF APPETIZERS

ASSESSMENT CRITERIA:
1. Correct equipment are selected and used in the production of appetizers.
2. Appetizers are produced in accordance with enterprise standards.
3. Glazes are correctly selected and prepared, where required.
4. Quality trimmings and other leftovers are utilized where and when appropriate.
5. Appetizers are prepared, using sanitary practices.
6. Appetizers are tasted and seasoned in accordance with the required taste of the dishes.
7. Workplace safety and hygienic procedures are followed according to enterprise and legal
requirements.

CONTENTS:
Kinds and variety of appetizers
Tools and equipment needed in preparing appetizer
Historical development of appetizers
Hot and cold appetizers
Nutritional values of appetizers
Methods of cooking applied for appetizers
Culinary terms for appetizers
Safe work practices
Logical and time efficient work flow

METHODOLOGIES:
Lecture/ demonstration
Video viewing

ASSESSMENT METHODS:
Direct observation of the candidate while preparing appetizers
Written or oral questions to test knowledge on commodity and food safety issues
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

LO3. PRESENT A RANGE OF APPETIZERS

ASSESSMENT CRITERIA:
1. Appetizers are presented attractively according to enterprise standards.
2. Appetizers are presented using sanitary practices.
3. Suitable plate is selected according to enterprise standards.
4. Factors in plating dishes are observed in presenting poultry and game dishes.

CONTENTS:

Factors in plating appetizers

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 - Appeal
- Color and contrast
- Temperature of food service
- Classical and innovative arrangement style
OHS requirements
Attractive presentation techniques for appetizers
Waste minimization techniques and environmental considerations in specific relation to
appetizers

METHODOLOGIES:
Lecture/ demonstration
Video viewing

ASSESSMENT METHODS:
Observation
Demonstration
Written and oral questioning

LO4. STORE APPETIZERS

ASSESSMENT CRITERIA:
1. Quality trimmings and other leftovers are utilized where and when appropriate.
2. Appetizers are kept in appropriate conditions based on enterprise procedures.
3. Required food storage containers are used and stored in proper temperatures to
maintain freshness, quality and taste.

CONTENTS:
Storing techniques, temperature, safety and hygiene standards in storing appetizers
Safe work practices applied in storing appetizers

METHODOLOGIES:
Lecture/ demonstration
Video viewing

ASSESSMENT METHODS:
Observation
Demonstration
Written and oral questioning

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UNIT OF COMPETENCY : PREPARE SALADS AND DRESSINGS

UNIT CODE : TRS512382

MODULE TITLE : PREPARING SALADS AND DRESSING

MODULE DESCRIPTOR : This module deals with the skills, knowledge, and attitudes required
preparing and presenting salads and dressings.

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Perform mise en place

LO2. Prepare variety of salads and dressings
LO3. Present a variety of salads and dressings
LO4. Store salads and dressings

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required
tasks.
2. Ingredients are identified correctly, according to standard recipes, recipe cards or
enterprise requirements.
3. Ingredients are assembled according to correct quantity, type and quality required.
4. Ingredients are prepared based on the required form and time frame.
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.

CONTENTS:
Variety and ingredients of salads from different recipes.
Classification of salads
Tools, equipments, utensils needed in preparing salads
Historical development and current trends in appetizers
Suitable commodities and food combinations for use in salads
Compatible dressings and sauces for incorporating into salads
Nutritional values of salads and the effects of cooking
Common culinary terms on salads which are used in the industry
Safe work practices on using knives
Principles and practices of hygiene including appropriate dress
Logical and time efficient work flow
Waste minimization techniques and environmental considerations in specific
relation to salads
Preparation of dishes for customers within typical workplace time constraints

METHODOLOGIES:
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 Discussion/ demonstration
Oral questioning
Video viewing

ASSESSMENT METHODS:
Direct observation
Demonstration
Written or oral questions
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

LO2. PREPARE VARIETY OF SALAD AND DRESSINGS

ASSESSMENT CRITERIA:
1. Varieties of salads are prepared using fresh (seasonal) ingredients according to
acceptable enterprise standards to maximize eating qualities, characteristics and taste.
2. Dressings are prepared suitable to either incorporate into, or accompany salads.
3. Prepared salads ad dressings are tasted and seasoned in accordance with the required
taste.
4. Workplace safety and hygienic procedures are followed according to enterprise and legal
requirements.

CONTENTS:
Types and classification of salads
Types of Salad dressings
Compatible dressing and sauces for incorporating into salads
Food combinations use in salad and dressings
Common problems on salads and salad dressing preparation and how to identify and
rectify them
Nutritional values of salad
Safe work practices in preparing salad
Principles and practices of hygiene

METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:
Direct observation
Demonstration
Written or oral questions to
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

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LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS

ASSESSMENT CRITERIA:
1. Suitable plates are selected according to enterprise standards.
2. Salads are presented attractively according to enterprise standards.
3. Salads and dressing are accompanied based on clients requirements.
4. Salads and dressings are presented hygienically, logically and sequentially within the
required timeframe.

CONTENTS:
Attractive presentation techniques
Factors to consider in plating salad
Common culinary terms on salad and dressings
Hygienic principles and practices
Logical and time efficient work flow
Principles and techniques of presenting salad and sauces according to industry standards
Organizational skills and teamwork
Safe work practices
Waste minimization techniques and environment-friendly practices

METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:
Direct observation
Demonstration
Written or oral questioning
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

LO4. STORE SALADS AND DRESSINGS

ASSESSMENT CRITERIA:
1. Salads are kept in appropriate conditions based on enterprise procedures.
2. Required containers are used and stored in proper temperature to maintain freshness,
quality and taste.

CONTENTS:
Storing techniques, temperature, safety and hygiene standards in storing salads and
dressing
Safe work practices applied in storing appetizers
Hygienic principles and practices in storing and handling salad and salad dressing
Logical and time efficient work flow

METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:
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 Direct observation
Demonstration
Written or oral questioning

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UNIT OF COMPETENCY : PREPARE SANDWICHES

UNIT CODE : TRS512330

MODULE TITLE : PREPARING SANDWICHES

MODULE DESCRIPTOR : This module deals with the skills and knowledge required in
preparing and presenting sandwiches.

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Perform Mise en place

LO2. Prepare variety of sandwiches
LO3. Present a variety of sandwiches
LO4. Store sandwiches

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required
tasks.
2. Ingredients are identified correctly, according to standard recipes, recipe cards or
enterprise requirements.
3. Ingredients are assembled according to correct quantity, type and quality required.
4. Ingredients are prepared based on the required form and time frame.
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.

CONTENTS:
Variety and ingredients of sandwiches
Classification, kinds of sandwiches
Tools, equipments, utensils needed in preparing sandwiches
Historical development and current trends of sandwiches
Compatible dressings and sauces for incorporating into appetizers
Nutritional values of appetizers and the effects of cooking
Common culinary terms on sandwiches which are used in the industry
Safe work practices on using knives
Principles and practices of hygiene including appropriate dress

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 METHODOLOGIES:
Discussion// demonstration
Video viewing

ASSESSMENT METHODS:
Portfolio Report such as training record book used as part of apprenticeship or
traineeship arrangements, sampling of menu items prepared by the candidate
Direct observation of the candidate
Third Party Report such as feedback from customer about menu items and speed and
timing of service
Written or oral questioning
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

LO2. PREPARE A VARIETY OF SANDWICHES

ASSESSMENT CRITERIA:
1. Varieties of sandwiches are prepared based on appropriate techniques.
2. Suitable bases are selected from a range of bread types.
3. Sandwiches are produced using correct ingredients to an acceptable enterprise
standard.
4. Appropriate equipment are selected and used for toasting and heating according to
enterprise procedures and manufacturers manual.
5. Sandwiches are prepared logically and sequentially within the required time frame
and/or according to customers request.
6. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements.

CONTENTS:
Different types of sandwiches
Breads for sandwiches making
Filling for sandwiches
Components and ingredients of a sandwich
Tools, equipment and utensils needed in preparing sandwiches
Prepare a sandwiches within industry-realistic timeframes
Suitable breads, fillings, and ingredients
Food combinations for sandwiches
Common culinary terms related to sandwiches that are used in the industry
Principles and practices of hygiene, including dress standards
Basic food information on special dietary needs and customer
Past and current trends in sandwich preparation
Hygienic food handling practices
Safe work practices on cutting
Logical and time-efficient work flow

METHODOLOGIES:
Discussion/ demonstration
Video viewing

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 ASSESSMENT METHODS:
Direct observation of the candidate
Third Party Report such as feedback from customer about menu items and speed and
timing of service
Written or oral questioning
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

LO3. PRESENT A VARIETY OF SANDWICHES

ASSESSMENT CRITERIA:
1. Sandwiches are produced using correct ingredients to an acceptable enterprise standard.
2. Sandwiches are presented hygienically, logically and sequentially within the required
timeframe.
3. Sandwiches are presented attractively using suitable garnishes, condiments and service
wares.
4. Factors in plating are observed in presenting sandwiches.

CONTENTS:
Present sandwiches attractively
Portion control for sandwiches
Creative sandwich presentation techniques
Hygienic food handling practices
Safe work practices on presenting sandwiches
Suitable storage techniques to maintain optimum quality of ingredients
Organizational skills and teamwork
Waste minimization techniques

METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:
Direct observation of the candidate
Third Party Report such as feedback from customer about menu items and speed and
timing of service
Written exam
Oral questioning
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

LO 4. STORE SANDWICHES

ASSESSMENT CRITERIA:
1. Quality trimmings and other leftovers are utilized where and when appropriate.
2. Sandwiches are stored hygienically at the proper temperature considering the factors
specified by the enterprise.
3. Sandwiches are kept in appropriate conditions to maintain freshness and
quality.

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 CONTENTS:
Suitable storage techniques to maintain optimum quality of ingredients
Hygienic food handling practices
Safe work practices on cutting
Proper temperature in storing sandwiches
Organizational skills and teamwork

METHODOLOGIES:
Discussion/ demonstration
Video viewing

ASSESSMENT METHODS:
Direct observation of the candidate
Third Party Report such as feedback from customer about menu items and speed and
timing of service
Written exam
Oral questioning
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

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UNIT OF COMPETENCY : PACKAGE PREPARED FOOD

UNIT CODE : TRS512340

MODULE TITLE : PACKAGE PREPARED FOOD

MODULE DESCRIPTOR : This module deals with the knowledge, skills, and attitudes
in packaging of prepared foodstuffs for transportation.

NOMINAL DURATION : 8 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Select packaging materials

LO2. Package food

LO1. SELECT PACKAGING MATERIALS

ASSESSMENT CRITERIA:
1. Food requirements of client and user are met prior to packaging in accordance with the
enterprise standard following the criteria for packaging.
2. Qualities of packaging materials are selected in accordance enterprise standards.

CONTENTS:
Food preparation requirements prior to packaging
Suitable packaging materials and methods for a different types of food items
The characteristics and uses of different packaging materials
Portion control practices and principles
Functional design requirements for food packaging areas

METHODOLOGIES:
Lecture/ demonstration
Film viewing

ASSESSMENT METHODS:
Direct observation
Written or oral questioning
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

LO2. PACKAGE FOOD

ASSESSMENT CRITERIA:
1. Food is packaged in compliance with sanitary, occupational health and safety and local
health regulations requirements.
2. Environmental requirements for food packaging area are observed.
3. Appropriate packaging procedures are adopted according to enterprise specifications.
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 4. Food labeled according to industry standards.

CONTENTS:
Safe work practices on packaging, dealing with hot surfaces, lifting and bending.
Hygienic practices and occupational health and safety and local health regulations in
packaging, storing and transporting of food, including:
HACCP Principles applied to off-site catering
Environmental requirements for food packaging area
Appropriate packaging procedures and techniques
Appropriate labeling of packaged foodstuffs

METHODOLOGIES:
Lecture/ demonstration
Film viewing

ASSESSMENT METHODS:
Direct observation of the candidate while packaging foods
Written or oral questions to test candidates knowledge on packaging types and methods
for different types of food, hygienic practices in packaging, maintaining food quality and
nutritional value
Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate

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