COMMERCIAL COOKING NC III – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR COMMERCIAL COOKING NC III COURSE

The TESDA Course in COMMERCIAL COOKING NC III consists of competencies that a person must achieve to plan, prepare and present various hot and cold products, including specialized food items, specialty cuisines and quantity foods and supervise a small team of cooks for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company’s acceptable standards.

This Qualification is packaged from the competency map of the Tourism Sector (Hotels and Restaurants)

A student who has achieved this TESDA Course in COMMERCIAL COOKING NC III is competent to be:

• Chef de Partie
• Head Chef

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to gain entry into this course should possess the following requirements:

• can communicate in basic English in both oral and written form
• physically and mentally fit
• with good moral character
• can perform basic mathematical computation
• must be competent in the entire Commercial Cooking NCII qualification either through training, experience or certification

This list does not include specific institutional requirements such educational attainment, appropriate work experience, and others that may be required of the trainees by the school or training center delivering the TVET program.

COMMERCIAL COOKING NC III COURSE MODULE

Course Title: COMMERCIAL COOKING NC III
Level: NC III
Nominal Training Duration :

(Basic Competency) 20 hours
(Common Competency) 24 hours
(Core Competency) 200 hours

TOTAL DURATION: 244 Hours

This course is designed to enhance the knowledge, skills and attitude in cooking in accordance with industry standards. It covers the basic, common and core competencies needed in supervising a small team of cooks, to include planning and preparing foods such as specialized food items, specialty cuisines and quantity foods. It also includes competencies on leading workplace communication and small teams, controlling and ordering stock, and establishing business relationships.

COMPETENCIES REQUIRED IN COMMERCIAL COOKING NC III

This units of competency comprising this qualification include Basic, Common and Core Competencies.

To obtain this TESDA Course in COMMERCIAL COOKING NC III, all units prescribed below for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (200 hours)
TRS512345	Plan and prepare food for ala carte and buffets
TRS512346	Plan and control menu-based catering
TRS512347	Organize bulk cooking operations
TRS512348	Prepare pates and terrines
TRS512349	Plan, prepare and display a buffet
TRS512350	Select, prepare and serve specialized food items
TRS512351	Select, prepare and serve specialty cuisines
TRS512352	Monitor catering revenue and costs
TRS512353	Establish and maintain quality control
TRS512354	Apply cook-chill-freeze production processes
UNIT CODE	COMMON COMPETENCIES (24 hours)
TRS311206	Roster staff
TRS311207	Control and order stock
TRS311208	Train small groups
TRS311209	Establish and conduct business relationships
UNIT CODE	BASIC COMPETENCIES (20hours)
500311109	Lead Workplace Communication
500311110	Lead Small Teams
500311111	Develop and Practice Negotiation skills
500311112	Solve Problems Related to Work Activities
500311113	Use Mathematical Concepts and Techniques
500311114	Use Relevant Technologies

These guidelines are set to provide the Technical Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for COMMERCIAL COOKING NC III.

CORE COMPETENCIES IN COMMERCIAL COOKING NC III

PLAN AND PREPARE FOOD FOR ALA CARTE & BUFFETS

UNIT CODE : TRS512345

This unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations.

1. Plan ala carte and buffet items
   • The ala carte and buffet is planned according to enterprise and/or customer requirements.
   • Appropriate food items are selected according to season, budget, occasion and customer requirements.
   • Food cost is calculated in accordance with budget and reporting requirements
   • Layout and display of the buffet are planned, in accordance with the type of food, occasion and desired theme.
   • Buffet centerpieces & decoration are designed organized and produced according to enterprise procedures.
2. Prepare, produce and present foods for ala carte and buffets
   • Appropriate methods of cookery are used to prepare meats, poultry, seafood and other foods for ala carte and buffets.
   • Buffet items are glazed with aspic or gelatin preparations according to acceptable enterprise standards
   • Sauces and garnishes suitable for ala carte and buffet food items are produced.
   • Meats are carved and served according to enterprise standards.
   • Hot and cold foods are served and presented according to health and hygiene regulations.
   • Portion control is applied to minimize wastage and maximize profit.
   • Food items are attractively and tastefully arranged and presented to maximize appeal.
   • Desserts suitable for ala carte and buffet presentation are prepared and produced using standard and/or enterprise recipes
3. Store ala carte and buffet items
   • Store ala carte and buffet items hygienically and correctly before and after the service time, at a safe temperature.
   • Proper portioning for storage must be undertaken, together with dates to facilitate “first in, first out” procedures.

PLAN AND CONTROL MENU-BASED CATERING

UNIT CODE : TRS512346

This unit deals with the basic planning, preparing and controlling of menu-based catering within established enterprise systems.

1. Plan and prepare menus
   • Enterprise and/or customer requirements are identified for menus.
   • Menu items are determined according to the different menu planning considerations.
   • Costs of menu items are established and compliance is ensured with enterprise costing constraints.
   • Menus are prepared as required by the enterprise, type of cuisine or particular situation
   • Menus are organized and written using:
     • Terminology appropriate to the market and style of menu.
     • Item descriptions which promote menu items.
2. Control menu-based catering
   • Appropriate catering control systems are selected and used according to enterprise requirements.
   • Production schedules are planned giving consideration to menu constraints, available equipment, expertise of labor and available time.
   • Labor costs are controlled considering the roster, scheduling, award conditions and rates.
   • Product utilization and quality is optimized through the application of portion control and effective yield testing.
   • Stock control measures are applied by following correct receiving and storing procedures
   • Security procedures in food production and storage areas are applied to minimize risks of theft, damage or loss.
3. Practice portion control
   • Correct portioning activities are identified through
     • Weight
     • Volume
     • Count
   • Correct tools portioning are calculated and used.

ORGANIZE BULK COOKING OPERATIONS

UNIT CODE : TRS512347

This unit deals with the organizational process required to organize bulk-cooking operations. It covers those operations where food is provided to large numbers of people and where food production systems are utilized rather than food being prepared in a la carte situation.

1. Plan kitchen operations for bulk cooking
   • Quantities are determined and accurately calculated according to recipes and specifications.
   • Food items are ordered in correct quantities for requirements.
   • A mise en place list, which is clear, complete and appropriate to the situation, is prepared for food equipment.
   • A work schedule and workflow plan is designed for the relevant section of kitchen to maximize
     teamwork and efficiency.
2. Organize production of bulk cooking menus
   • Operation and service of orders are organized for the relevant section of the kitchen to enable smooth workflow and to minimize delays.
   • The sequence of dishes is controlled to enable smooth workflow and minimize delays.
   • Quality control is exercised in all stages of preparation with focus on design, eye appeal and portion size.
   • Appropriate receiving, storing and cleaning procedures are established and correctly followed.
3. Select systems for bulk cooking
   • Appropriate food production systems are selected for bulk cooking according to relevant factors.
   • Appropriate equipment is identified to assist production and cooking operations.
4. Use preparation and cooking techniques appropriate to the bulk cooking system
   • Menu items, which are compatible with the type of system chosen, are selected.
   • Specialty recipes are prepared and served taking into account the type of food service system.
   • Food is prepared using methods which take into account the effects of different methods of preparation on nutrition quality and structure.
   • Systems and equipment are safely and hygienically used.

PREPARE PATES AND TERRINES

UNIT CODE : TRS512348

This unit deals with the specialist skills and knowledge, skills, behavior and motivations required to prepare pates and terrines.

1. Prepare pates and terrines
   • A range of pates and terrines are prepared according to standard recipes.
   • Appropriate ingredients are selected for production of pates and terrines.
   • Lining of moulds for pates and terrines are prepared using suitable ingredients.
   • A range of binding agents and processes are used in the preparation of basic forcemeat.
   • A range of pastries suitable for pate en croute are prepared and correctly handled to ensure high quality and attractive presentation.
   • Specialized equipment and machinery for making pates and terrines are correctly and safely operated according to manufacturer’s instructions.
2. Present pates and terrines
   • Pates and terrines are attractively presented for various uses including, but not limited to appetizers, entrees or buffets.
   • Pates and terrines are appropriately decorated giving consideration to contemporary tastes, color presentation and eye appeal.
3. Develop new recipes
   • Recipes for pates and terrines are developed using a range of suitable products giving consideration to tastes and presentation.
   • New recipes for pates and terrines are tested for taste, yield and customer acceptance.

PLAN, PREPARE AND DISPLAY BUFFET

UNIT CODE : TRS512349

This unit deals with the advanced skills and knowledge required to design, plan, prepare and display a buffet creatively.

1. Plan and design a buffet
   • Total concept, food items and displays are designed as required, in consultation with customers and other relevant personnel.
   • Buffets are planned according to the required theme or occasion, in consultation with customers and other relevant personnel.
   • An appropriate range and quantity of food items are selected and organized giving consideration to quality and price according to the enterprise or customer requirements.
2. Prepare for the buffet
   • Appropriate service equipment, service ware and linen are selected to display food and decorations.
   • Tables and service points are planned and arranged so they are suitable for buffet display and service according to establishment requirements, occasion and efficient safe customer/staff accessibility.
   • Food presentation is prepared or organized with artistic flair and according to establishment standards or customer requirements.
   • Appropriate and attractive decorations and centerpieces are selected and prepared or organized as required.
   • All preparations and arrangements for buffet are coordinated to all concerned individuals.
3. Display food items.
   • Food items are displayed with a sense of artistry to create customer appeal.
   • Garnishes and accompaniments are used to enhance taste and appeal.
   • Buffet service is supervised to ensure that food items are replenished and that the total display remains neat and attractive.
4. Present buffet in a safe and hygienic manner
   • Potential health problems through cross contamination and food spoilage are identified and appropriate preventive measures are taken to eliminate these risks.
   • Food on display is kept at temperature levels as prescribed by legislation.

SELECT, PREPARE AND SERVE SPECIALIZED FOOD ITEMS

UNIT CODE : TRS512350

This unit deals with the skills and knowledge required to plan, prepare and present food items at an advanced and specialized level, using a variety of non-standard food items and the related specialized techniques. It covers the preparation and service of specialty cuisines as part of a general menu as well those offered by enterprises which specialize in particular menu items.

1. Select specialized food items
   • Suitable suppliers of specialized food items are sourced as required.
   • Suppliers are selected taking into consideration the quality and price of products and enterprise requirements.
   • Appropriate purchasing and storage procedures are practiced to minimize wastage.
2. Plan menus and/or promotional strategies
   • Specialized menus and menu items are planned to meet enterprise and customer requirements and appropriate balance or integration with other items is achieved.
   • Menus or promotional strategies are developed to incorporate or focus on specialized food items.
   • Menu items are priced to achieve satisfactory profit levels and satisfy enterprise requirements.
   • Seasonal availability is taken into account when developing menus and promotional strategies.
   • New menu items or dishes are created using specialized foods and taking into consideration the characteristics of varieties of food items, eating characteristics and taste.
3. Prepare and present (dishes using) specialized food items
   • Specialized food items are prepared ensuring appropriate flavor combinations, aesthetic characteristics and taste.
   • Dishes are cooked in a variety of styles as required by the menu, enterprise, customer preferences.
   • Food items are appropriately presented to maximize appeal.
   • Foods are preserved where appropriate, using suitable techniques.
4. Implement hygienic and safe practices
   • Potential hygiene and safety problems are identified and appropriate preventative measures are taken to eliminate risk in the preparation of specialized food items.
   • Specialized food items are stored hygienically and correctly.

SELECT, PREPARE AND SERVE SPECIALTY CUISINES

UNIT CODE : TRS512351

This unit deals with the skills and knowledge required in the preparation and service of a range of specialized items offered by enterprises which specialize in particular cuisine style.

1. Plan specialized cuisine
   • Authentic menus and menu items are planned for a specialized cuisine to meet enterprise and customer requirements.
   • Seasonality and general availability of ingredients are taken into account when developing menus and choosing menu items.
   • Menu items are priced to achieved satisfactory profit levels and satisfy enterprise requirements.
   • Menus and promotional materials are developed to focus on menu items within a specialized cuisine.
   • Décor and setting are planned according to specialized cuisine, cultural considerations and enterprise focus.
   • Price menu items to achieve satisfactory profit levels and satisfy enterprise requirements.
   • Develop menus or promotional materials to focus on menu items within a specialized cuisine.
   • Plan décor and setting according to specialized cuisine, cultural considerations and enterprise focus.
2. Select and purchase food for menu items.
   • Select menu items which are appropriate to the cuisine styles, taking into consideration quality, price, seasonal availability and enterprise requirements.
   • Source suitable suppliers of standard and specialized food items required.
   • Select suppliers according to quality, price and enterprise requirements.
   • Minimize wastage through appropriate purchase and storage, taking into account any special requirements.
3. Select and use equipment and techniques for preparation, cooking and service
   • Identify and use specialized utensils, and cooking equipment to produce authentic menu items.
   • Use appropriate presentation methods and utensils, according to the style and requirements of the cuisine.
   • Set and decorate tables according to cuisine and enterprise requirements.
4. Prepare, cook and serve a range of menu items
   • Prepare and cook a range of authentic menu items, typical of a specialized cuisine, using preparation, cookery and service techniques in keeping with the cuisine styles.
   • Observe steps, cultural requirements and major issues in the preparation, cooking and service or specialized cuisines.
   • Prepare appropriate accompaniments and garnishes required for specific menu items.
   • Serve menu items in correct sequence, using appropriate accompaniments and garnishes.
5. Implement safe and hygienic practices
   • Identify potential hygiene and safety problems and take appropriate preventative measures to eliminate risks in producing specialized cuisines.
   • Store foods correctly according to health regulations.

MONITOR CATERING REVENUE AND COSTS

UNIT CODE : TRS512352

This unit deals with the skills and knowledge required to establish and monitor the costs involved in operating a food service operation.

1. purchasing and ordering system
   • Appropriate basic systems for purchasing and ordering are established and implemented to maximize quality and minimize costs and wastage.
   • Systems for storing food items are established and maintained to avoid deterioration, wastage, theft and spoilage.
   • Stock records are systematically and regularly updated following established standard operational procedures.
2. Establish and maintain a financial control system
   • Departmental and operational income statements are prepared as per established standard operational procedures.
   • Budget forecasts are determined within defined fiscal periods and any variations are adequately explained.
   • Financial records updated and effectively utilized.
3. Maintain a production control system
   • Food control and production schedules are developed and maintained to maximize efficiency and minimize waste.
   • Work flows and staff rostering is designed to minimize unit labor cost.
   • Daily sales are accurately monitored to make timely adjustments to menus to reflect customer preferences.
4. Select and utilize technology
   • Appropriate computer systems and business machines are selected and utilized for ease and efficiency.
   • Appropriately software is selected according to the needs of the establishment

ESTABLISH AND MAINTAIN QUALITY CONTROL

UNIT CODE : TRS512353

This unit deals with the knowledge and skills required to ensure that high standards of food quality are established and maintained in a commercial kitchen environment. These tasks are generally undertaken by a qualified cook or chef who also has some supervisory responsibilities.

1. Establish and implement procedures for quality control
   • Appropriate procedures are applied to ensure the quality of menu items with regard to:
     • Raw materials
     • Cooking processes
     • Portion control
     • Presentation
   • Products and services are ensured consistent with enterprise requirements.
   • Food items are ensured to match menu descriptions.
2. Monitor and solve quality related problems
   • Procedures are applied to monitor quality including:
     • Observation
     • Formal audits and reviews
     • Tasting
     • Seeking feedback
   • Problems related to quality control of food are identified and solved according to established standard operating procedures.

APPLY COOK-CHILL-FREEZE PRODUCTION PROCESSES

UNIT CODE : TRS512354

This unit applies to the planned process of food preparation, cooking, chilling, freezing, storage, thawing and re-thermalization of food by to ensure microbiological safety and palatability.

1. Ensure goods received conform to the appropriate food hygiene and health standards
   • Delivered goods are checked to ensure correct quantities, acceptable use-by dates and temperature.
   • Temperature check results are recorded according to enterprise procedures.
   • Stock is moved quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time.
   • Freezer temperatures are checked and recorded daily, according to enterprise procedures.
   • Breaches of established enterprise standards and procedures concerning receipt of goods, temperature checks, and stock quality are reported following required enterprise procedures.
   • Stock is rotated on a “first in-first out” basis to ensure consumption by use-by dates and avoid wastage.
2. Prepare and cook food to meet industry safety standards
   • Raw food and ingredients are checked for potential deterioration prior to preparation.
   • Food is cooked to specified internal temperatures.
   • Microbiological and chemical changes are kept within safe tolerances.
   • Quality of food is maintained at the optimum level in terms of taste and appearance.
   • Food is portioned and packaged following required procedures and using correct containers for freezing where necessary.
3. Chill cooked food
   • Time and temperature standards are met for blast and water-bath chilling.
   • Food quality is maintained throughout the chilling process.
4. Freeze cooked food
   • Food is frozen in accordance with appropriate food safety standards.
   • Food is frozen in batches, in accordance with enterprise procedures, allowing each freezing cycle to be completed.
5. Store cooked food under refrigeration
   • Time and temperature standards are met for storage.
   • Spoilage is minimized.
   • Appropriate containers are selected for storage.
   • Correct and clear labeling is ensured.
   • Place food items in appropriate storage once the cook-chill or freezing cycle is complete.
   • Correct storage temperatures are maintained.
   • Storage temperatures are monitored and recorded accurately.
6. Distribute cook-chill/frozen products
   • Where necessary, food from production kitchen to outlets is transported by refrigerated or insulated containers.
   • Safe handling of food is maintained throughout the distribution cycle.
   • temperature levels are checked and recorded at dispatch and receiving.
7. Prepare frozen food for reheating
   • Required food item is removed from the freezer and appropriate methods for thawing are used in accordance with enterprise procedures and food safety requirements.
   • Trays are spaced to permit air circulation.
   • Product is thawed to 0-4oC within 24 hours.
   • Food is safely transported to the point of production and service, maintaining correct temperatures.
8. Re-thermalize (reheat) food products
   • Oven is pre-heated to required temperature in accordance with enterprise procedures and food safety standards.
   • Food product is appropriately prepared for reheating.
   • Re-heating containers are spaced to allow air flow.
   • Re-thermalization or re-heating procedures are followed in accordance with manufacturer’s recommendations, oven type, loading procedures and other established procedures of the enterprise.
   • Product temperature is checked and recorded in accordance with enterprise procedures.
   • Thermometers are cleaned between temperature checks of each food item.
   • Fully frozen food is reheated where required in emergencies, in accordance with enterprise procedures and food safety standards.
9. Maintain and serve re-heated food
   • Re-heated food is safely transferred to heated bain-marie.
   • Food temperature is maintained at 70oC.
   • Warm holdings are minimized.
   • Portion control and serving procedures of the enterprise are followed.
   • Food items are served or delivered at temperatures which comply with food safety standards, enterprise policy and client preferences.

COMMON COMPETENCIES

UNIT OF COMPETENCY : ROSTER STAFF
UNIT CODE : TRS5311206

This unit covers the knowledge, skills, behavior and motivations required to develop staff rosters. This role may be carried out by operational supervisors and managers.

1. Develop and implement staff rosters
   • Rosters are developed in accordance with company agreements and wage budgets.
   • Operational efficiency and customer service levels are maximized while wage costs are minimized in roster development.
   • Duties are combined where appropriate to ensure effective use of staff.
   • The available skills base is utilized appropriately to roster the most effective mix of staff and to meet different operational requirements.
   • Rosters are presented in required formats to ensure clarity of information in accordance with company standards.
   • Rosters are communicated to appropriate colleagues within designated timelines.
2. Maintain staff records
   • Time sheets and other documentation are completed accurately and within designated timelines.
   • Staff records are updated accurately and maintained or stored in accordance with establishment procedures.

UNIT OF COMPETENCY : CONTROL AND ORDER STOCK
UNIT CODE : TRS311207

This unit covers the knowledge, skills, behavior and motivations required to control and order stock in a range of hospitality establishments. This role is generally carried out by supervisors and team leaders.

1. Maintain stock levels and records
   • Stock levels are monitored and maintained according to company requirements.
   • Stock security is monitored and systems are adjusted as required.
   • Stock reorder cycles are monitored and adjusted as required.
   • Colleagues are informed of their individual responsibilities in regard to the reordering of stock.
   • Records of stock storage and movement are maintained in accordance with company procedures.
   • Stock performance is monitored and fast/slow selling items are identified and reported in accordance with company procedures.
2. Process stock orders
   • Orders for stock are processed accurately and in accordance with company procedures.
   • Stock levels are maintained and recorded ensuring information is complete, correct and current.
   • Incoming stock is checked against purchase and supply agreements and all necessary details are recorded.
3. Minimize stock losses
   • Stock losses are identified and recorded according to company procedures.
   • Losses are reported in accordance with company procedures.
   • Avoidable losses are identified and reasons behind these losses are established.
   • Solutions to loss situations are recommended and related procedures are implemented to prevent future avoidable losses.
4. Follow-up orders
   • The delivery process is monitored to ensure agreed deadlines are met.
   • Continuity of supply is ensured by liaising with colleagues and suppliers.
   • Routine supply problems are followed up or referred to the appropriate person in accordance with company policy.
   • Stock is distributed to agreed locations.
5. Organize and administer stocks
   • Stocks are organized at appropriate intervals according to company policy and procedures.
   • Stocktaking responsibilities are allocated to staff.
   • Accurate stock reports are produced within designated timelines.

UNIT OF COMPETENCY : TRAIN SMALL GROUPS
UNIT CODE : TRS311208

This unit covers the requirements for planning, delivering and reviewing training provided for the purposes of developing competency on a one-to-one or small group basis.

1. Prepare for trainings
   • Specific training needs are identified and confirmed through consultation with appropriate personnel.
   • Training objectives are matched to identify competency development needs.
   • Training approaches are planned and documented.
2. Deliver training
   • Training is conducted in a safe and accessible environment.
   • Training delivery methods appropriate to the participant(s) needs, trainer availability, location and resources are selected.
   • Strategies and techniques which facilitate the learning process are employed.
   • Training objectives, sequence of activities and assessment processes are discussed with training participant(s).
   • Systematic approach to training is undertaken to meet specific needs of training participant(s).
3. Provide opportunities for practice
   • Practice opportunities are provided to ensure that the participants achieve the components of competency.
   • Variety of methods for encouraging learning is implemented to meet the individual needs of participants.
4. Review training
   • Participants are encouraged to self evaluate performance and areas for improvement are identified.
   • Participants” readiness for assessment is monitored and assistance is provided with the collection of evidence for satisfactory performance.
   • Training is evaluated against objectives in the context of self-assessment, participant feedback, supervisor comments and measurements.
   • Training details are recorded according to enterprise and legislative requirements.
   • Results of evaluation are utilized to guide further training.

UNIT OF COMPETENCY : ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS
UNIT CODE : TRS311209

This unit deals with the skills and knowledge required to manage business relationships with customers or suppliers within a tourism or hospitality context. It focuses on the relationship building and negotiation skills.

1. Establish and conduct business relationships
   • Relationships are established within the appropriate cultural context in a manner that promotes goodwill and trust between the enterprise, its customers and suppliers.
   • Trust and respect are built in business relationships through use of effective communication skills and techniques
   • Opportunities to maintain regular contact with customers and suppliers are identified and taken up.
2. Conduct negotiations
   • Negotiations are conducted in a business-like and professional manner within the relevant cultural context.
   • Negotiations are conducted in the context of the current enterprise marketing focus.
   • Benefits for all parties in the negotiation are maximized through use of established techniques and in the context of establishing long term relationships.
   • Feedback and input from colleagues are incorporated into the negotiation.
   • The results of negotiations are communicated to appropriate colleagues and s
3. Make formal business agreements
   • Agreements are confirmed in writing using formal contracts and in accordance to enterprise requirements.
   • Appropriate approvals for all aspects of formal agreements are checked and obtained in accordance with enterprise procedures.
   • The need for specialist advice in the development of contracts is identified and sought where appropriate.
4. Foster and maintain business relationships
   • Information needed to maintain sound business relationships are pro-actively sought, reviewed and acted upon.
   • Agreements are honored within the scope of individual responsibility.
   • Adjustments to agreements are made in consultation with the customer/supplier and information are shared with appropriate colleagues.
   • Relationships are nurtured through regular contact.

BASIC COMPETENCIES

The BASIC COMPETENCIES refer to non-technical skills (knowledge, skills and attitudes) that everybody will need in order to perform satisfactorily at work and in society and are considered portable and transferable irrespective of jobs and industrial settings.

UNIT OF COMPETENCY : LEAD WORKPLACE COMMUNICATION
UNIT CODE : 500311109

This unit covers the knowledge, skills and attitudes required to lead in the dissemination and discussion of ideas, information and issues in the workplace.

1. Communicate information about workplace processes
   • Appropriate communication method is selected
   • Multiple operations involving several topics areas are communicated accordingly
   • Questions are used to gain extra information
   • Correct sources of information are identified
   • Information is selected and organized correctly
   • Verbal and written reporting is undertaken when required
   • Communication skills are maintained in all situations
2. Lead workplace discussions
   • Response to workplace issues are sought
   • Response to workplace issues are provided immediately
   • Constructive contributions are made to workplace discussions on such issues as production, quality and safety
   • Goals/objectives and action plan undertaken in the workplace are communicated
3. Identify and communicate issues arising in the workplace
   • Issues and problems are identified as they arise
   • Information regarding problems and issues are organized coherently to ensure clear and effective communication
   • Dialogue is initiated with appropriate personnel
   • Communication problems and issues are raised as they arise

UNIT OF COMPETENCY : LEAD SMALL TEAMS
UNIT CODE : 500311110

This unit covers the knowledge, skills and attitudes to lead small teams including setting and maintaining team and individual performance standards.

1. Provide team leadership
   • Work requirements are identified and presented to team members
   • Reasons for instructions and requirements are communicated to team members
   • Team members’ queries and concerns are recognized, discussed and dealt with
2. Assign responsibilities
   • Duties, and responsibilities are allocated having regard to the skills, knowledge and aptitude required to properly undertake the assigned task and according to company policy
   • Duties are allocated having regard to individual preference, domestic and personal considerations, whenever possible
3. Set performance expectations for team members
   • Performance expectations are established based on client needs and according to assignment requirements
   • Performance expectations are based on individual team members duties and area of responsibility
   • Performance expectations are discussed and disseminated to individual team members
4. Supervised team performance
   • Monitoring of performance takes place against defined performance criteria and/or assignment instructions and corrective action taken if required
   • Team members are provided with feedback, positive support and advice on strategies to overcome any deficiencies
   • Performance issues which cannot be rectified or addressed within the team are referenced to appropriate personnel according to employer policy
   • Team members are kept informed of any changes in the priority allocated to assignments or tasks which might impact on client/customer needs and satisfaction
   • Team operations are monitored to ensure that employer/client needs and requirements are met
   • Follow-up communication is provided on all issues affecting the team
   • All relevant documentation is completed in accordance with company procedures

UNIT OF COMPETENCY : DEVELOP AND PRACTICE NEGOTIATION SKILLS
UNIT CODE : 500311111

This unit covers the skills, knowledge and attitudes required to collect information in order to negotiate to a desired outcome and participate in the negotiation.

1. Plan negotiations
   • Information on preparing for negotiation is identified and included in the plan
   • Information on creating non verbal environments for positive negotiating is identified and included in the plan
   • Information on active listening is identified and included in the plan
   • Information on different questioning techniques is identified and included in the plan
   • Information is checked to ensure it is correct and up-to- date
2. Participate in negotiations
   • Criteria for successful outcome are agreed upon by all parties
   • Desired outcome of all parties are considered
   • Appropriate language is used throughout the negotiation
   • A variety of questioning techniques are used
   • The issues and processes are documented and agreed upon by all parties
   • Possible solutions are discussed and their viability assessed
   • Areas for agreement are confirmed and recorded
   • Follow-up action is agreed upon by all parties

UNIT OF COMPETENCY : SOLVE PROBLEMS RELATED TO WORK ACTIVITIES
UNIT CODE : 500311112

This unit of covers the knowledge, skills and attitudes required to solve problems in the workplace including the application of problem solving techniques and to determine and resolve the root cause of problems.

1. Identify the problem
   • Variances are identified from normal operating parameters; and product quality
   • Extent, cause and nature are of the problem are defined through observation, investigation and analytical techniques
   • Problems are clearly stated and specified
2. Determine fundamental causes of the problem
   • Possible causes are identified based on experience and the use of problem solving tools / analytical techniques.
   • Possible cause statements are developed based on findings
   • Fundamental causes are identified per results of investigation conducted
3. Determine corrective action
   • All possible options are considered for resolution of the problem
   • Strengths and weaknesses of possible options are considered
   • Corrective actions are determined to resolve the problem and possible future causes
   • Action plans are developed identifying measurable objectives, resource needs and timelines in accordance with safety and operating procedures
4. Provide recommendation/s to manager
   • Report on recommendations are prepared
   • Recommendations are presented to appropriate personnel.
   • Recommendations are followed-up, if required

UNIT OF COMPETENCY : USE MATHEMATICAL CONCEPTS AND TECHNIQUES
UNIT CODE : 500311113

This unit covers the knowledge, skills and attitudes required in the application of mathematical concepts and techniques.

1. Identify mathematical tools and techniques to solve problem
   • Problem areas are identified based on given condition
   • Mathematical techniques are selected based on the given problem
2. Apply mathematical procedure/solution
   • Mathematical techniques are applied based on the problem identified
   • Mathematical computations are performed to the level of accuracy required for the problem
   • Results of mathematical computation is determined and verified based on job requirements
3. Analyze results
   • Result of application is reviewed based on expected and required specifications and outcome
   • Appropriate action is applied in case of error

UNIT OF COMPETENCY : USE RELEVANT TECHNOLOGIES
UNIT CODE : 500311114

This unit of competency covers the knowledge, skills, and attitude required in selecting, sourcing and applying appropriate and affordable technologies in the workplace.

1. Study/select appropriate technology
   • Usage of different technologies is determined based on job requirements
   • Appropriate technology is selected as per work specification
2. Apply relevant technology
   • Relevant technology is effectively used in carrying out function
   • Applicable software and hardware are used as per task requirement
   • Management concepts are observed and practiced as per established industry practices
3. Maintain/enhance relevant technology
   • Maintenance of technology is applied in accordance with the industry standard operating procedure, manufacturer’s operating guidelines and occupational health and safety procedure to ensure its operative ability
   • Updating of technology is maintained through continuing education or training in accordance with job requirement
   • Technology failure/ defect is immediately reported to the concern/responsible person or section for appropriate action

DEFINITION OF TERMS

• Barbecue – A cooking method involving grilling food over a wood or charcoal fire. Usually some sort of rub, marinade, or sauce is brushed on the item before or during cooking.
• Blanch – to cook an item briefly in boiling water or hot fat before finishing or storing it.
• Boil – a cooking method in which items are immersed in liquid at or above the boiling point (212ºF/100ºC).
• Braise – a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock to another liquid in a covered vessel.
• Broil – a cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler or salamander.
• Butcher – a chef or purveyor who is responsible for butchering meats, poultry and occasionally fish.
• Chafing dish – a metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at tableside or during buffet service.
• Chop – to cut into pieces of roughly the same size. Also, a small cut of meat including part of the rib
• Combination method – a cooking method that involves the application of both moist and dry heat to the main item (for example, braising or stewing)
• Cure – to preserve a food by salting, smoking and or drying
• Deep fry – a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked
• Dice – to cut ingredients into small cubes (1/4 inches for small, 1/3 for medium, ¾ inch for large)
• Fillet – a boneless cut of meat, fish or poultry
• Garnish – an edible decoration of accompaniment to a dish
• Gratine – browned in an oven or under a salamander. Gratine can also refer to a forcemeat in which some portion of the dominant meat is sautéed and cooled before grinding.
• Grill – a cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment on which grilling is done.
• Instant reading thermometer – a thermometer used to measure the internal temperature of foods. The stem is inserted into the food, producing an instant temperature read out.
• Marinade – an apparel used in cooking to flavor and moisten foods, may be liquid or dry. Liquid marinades are usually based on acidic ingredients, such as wine or vinegar, dry marinades are usually salt-based.
• Microwave – a method of meat transfer in which electro-magnetic waves generated by a device called a magnetron penetrate food and cause the water molecules in it to oscillate.
• Mince – to chop into very small pieces
• Mise-en-place – “Put in place”. The preparation and assembly of ingredients, pans, utensils and plates or serving pieces needed for a particular dish or service period
• Panbroil – a cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat.
• Panfry – a cooking method in which items are cooked in deep fat in a skillet over medium heat; this generally involves more fat than sautéing or stir-frying but less than deep-frying.
• Pasta – noodles made from a dough of flour (often semolina), water and/or eggs. This dough is kneaded, rolled and cut or extruded, then cooked by boiling
• Poach – a method in which items are cooked gently in simmering liquid Pressure steamer – a machine that steams food by heating water under pressure in a sealed compartment, allowing the team to reach higher-than-boiling temperature (212ºF/100ºC). The food is placed in a sealer chamber that cannot be opened until the pressure has released and the steam properly vented from the chamber.
• Roast – a dry heat cooking method in which items are cooked in an oven or on a spit over a fire
• Sauté – a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
• Simmer – to main the temperature of a liquid just below boiling. Also, a cooking method in which items are cooked in a simmering liquid.
• Smoking – any of several methods for preserving and flavor foods by exposing them to smoke. Methods include cold-smoking (in which smoked items are not fully cooked), hot-smoking (in which the items are cooked), and smoke-roasting.
• Steaming – a cooking method in which items are cooked in a vapor by boiling water or other liquids.
• Stew – a cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time. Stewed items also may be blanched, rather than seared, to give the finished product a pale color. Also a dish prepared by using the stewing method.
• Stir fry – a cooking method similar to sautéing in which items are cooked over high heat, using little fat. Usually this is done in a wok and the food is kept moving constantly.