FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III COURSE

The TESDA Course in FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III consists of competencies that a person must achieve to deliver and supervise food production operations in various food production facilities.

This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant)

A person who has achieved this qualification is competent to be:

• Kitchen Supervisor
• Head Chef
• Banquet Head Cook/Chef

TRAINEE ENTRY REQUIREMENTS

Trainees or students who would like to enroll in this course should possess the following requirements:

• Must be competent in COOKERY NC II qualification gained through training or experience or certification;
• Can communicate in basic English in both oral and written form;
• Can perform basic mathematical computation;
• Holder of a Health Certificate (free of hepatitis or any communicable disease)

FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III COURSE

Course Title: FOOD PRODUCTION (PROFESSIONAL COOKERY)
Level: NC III
Nominal Training Duration :

Basic Competencies – 40 Hours
Common Competencies – 96 Hours
Core Competencies – 415 Hours

Total Duration: 551 Hours
Supervised Industry Learning (SIL) – 160 Hours

This course is designed to enhance the knowledge skills , behavior and motivations in accordance with industry standards. This covers competencies that a person must achieve – ensure correct materials are used and procedures are followed, apply and demonstrate principles and current trends of methods of cookery, prepare/cook special hot , cold dishes and dessert for guest in various food and beverage service facilities.

Upon completion of the course, the learners are expected to demonstrate the above-mentioned competencies to be employed. To obtain this, all units prescribed for this qualification must be achieved.

COMPETENCIES REQUIRED IN FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III

To obtain this course, all units prescribed for this qualification must be achieved.

This units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (415 Hours)
TRS512301	Monitor daily cleaning routines
TRS512302	Apply and demonstrate current trends in methods of cookery
TRS512303	Establish and maintain quality control in food production
TRS512304	Plan, prepare and present specialty cuisines
TRS512305	Plan and prepare Garde Manger products
TRS512306	Develop and maintain beverage and wine product knowledge
TRS512307	Prepare bakery products for patisserie
TRS512308	Plan and organize bulk cooking operations for a buffet service
TRS512309	Apply catering controls and procedures
TRS512310	Plan and cost menus
UNIT CODE	COMMON COMPETENCIES (96 Hours)
TRS141201	Receive and resolve customer complaints
TRS141202	Work cooperatively in a general administration environment
TRS141203	Maintain quality customer/guest service
TRS141204	Roster staff
TRS141205	Control and order stock
TRS141206	Prepare and deliver training sessions
TRS141207	Plan, conduct and evaluate staff performance assessment
UNIT CODE	BASIC COMPETENCIES (40 Hours)
400311319	Lead workplace communication
400311320	Lead small teams
400311321	Apply critical thinking and problem solving techniques in the workplace
400311322	Work in a diverse environment
400311323	Propose methods of applying learning and innovation in the organization
400311324	Use information systematically
400311325	Evaluate occupational safety and health work practices
400311326	Evaluate environmental work practices
400311327	Facilitate entrepreneurial skills for micro-small-medium enterprises (MSMES)

This section gives the details and contents of the units of competency required in FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III. These units of competency are categorized into basic, common and core competencies.

CORE COMPETENCIES

Core competency units comprising the qualification in FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III.

UNIT OF COMPETENCY : MONITOR DAILY CLEANING ROUTINES
UNIT CODE : TRS512301

This unit covers the knowledge, skills and attitude required to monitor daily cleaning routine of food preparation areas, storage areas, and equipment in commercial kitchens and maintain workplace hygiene procedures according to enterprise standard and legal requirements. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

1. Identify work areas, equipment and utensils for cleaning schedule
   • Cleaning needs are reviewed and site is assessed according to company requirements to determine work implications, and issues are clarified with appropriate persons.
   • General assessments are done in line with cleanliness requirements
   • Work areas, equipment and utensils to be cleaned are identified.
   • Special requirements arising from site characteristics or client requests are identified according to company and occupational health and safety (OHS) requirements.
   • Scope and timing of cleaning are determined
2. Provide resources for cleaning and hygiene maintenance requirement
   • Quality of a safe and hygienic workplace are identified as required by the enterprise
   • Resource are analyzed according to availability and enterprise standard
   • Work schedules are developed and available personnel with recognized competencies are assigned according to OHS and enterprise standards.
   • Type and quantity of equipment, personal protective equipment (PPE), chemicals and consumables required to perform cleaning and maintenance task are assessed according to enterprise standard.
   • Suitable equipment, PPE, chemicals and consumables for the cleaning operation are provided according to task, manufacturer specifications, and OHS and company requirements.
   • Potential risks are identified according to food safety standards and reported to persons of authority.

UNIT OF COMPETENCY : APPLY AND DEMONSTRATE CURRENT TRENDS IN METHODS OF COOKERY
UNIT CODE : TRS512302

This unit describes the performance outcomes, skills and knowledge required by cooks and chefs in a supervisor position to apply and perform current trends of cooking that enhances food quality and presentation in a commercial food production environment.

1. Identify current trends in methods of cookery
   • Information sources regarding current trends in methods of cookery are identified, assessed and obtained
   • Correct information on methods and techniques are identified, obtained and stored to assist kitchen staff queries.
   • Appropriate knowledge and skills are updated and aligned according to current trends of cookery
2. Apply current trends in methods of cookery
   • Appropriate cooking tools and equipment that are environmentally friendly are selected and used in accordance to menu requirements.
   • Special and sustainable ingredients, and their availability are determined, ensured, used, prepared, cooked and presented accurately according to recipe specifications to match intended final product in a safe manner.
   • Steps, cultural requirements and major issues in the preparation of specialty and variety of dishes are observed using a variety of cooking methods and complex techniques appropriate for the dishes selected.
   • Work schedule and workflow plan are designed to maximize teamwork and efficiency.
   • Current methods of cookery is applied and performed to enhance taste, texture and presentation
   • Garnishes, sauces and accompaniments for dishes are determined and prepared
   • Workplace and food safety, sanitation and hygiene in accordance with HACCP standards are applied.
3. Hold and present dish products
   • A variety of specialty dishes are held in required temperature, condition and prescribed containers prior to presentation
   • Contemporary and current design of plates and utensils are used to complement and enhance elements of the plated dish
   • Portion control is determined to ensure food items are served according to enterprise policies and standard recipes 3.4 Dishes are evaluated and visually adjusted for presentation.
4. Store cooked dish products
   • Cooked product items are stored correctly in appropriate temperature conditions and locations using correct containers to ensure freshness and quality
   • Correct thawing procedures of cooked products are prepared and maintained
   • Correct conditions are maintained to ensure freshness and quality

UNIT OF COMPETENCY : ESTABLISH AND MAINTAIN QUALITY CONTROL IN FOOD PRODUCTION
UNIT CODE : TRS512303

This unit describes the performance outcomes, skills and knowledge required by cooks and chefs in a supervisor position to ensure that high standards of food quality are established and maintained in a commercial kitchen environment.

1. Establish quality control for food production
   • Appropriate quality standards in food production are identified to ensure the quality of raw materials, cooking processes, portion control, presentation and protection of food from contamination for all menu items
   • Appropriate quality procedures to maintain quality are developed.
   • Implement and monitor quality control procedures in food production
   • Quality procedures for products and services are ensured to meet consistency and enterprise requirements.
   • Products produced in-line with established quality standards are verified and ensured to match menu descriptions.
   • Procedures to monitor quality are applied, including observation, formal audits and reviews, tasting and seeking feedback.
   • Procedures to monitor are applied, and compliance with current food safety program and legislative and regulatory requirements are ensured.
   • Review quality control procedures in food production
   • Problems related to quality control of food are identified and solved
   • Problems are address using essential requirements
   • Solutions are monitored and effectivity are analyze and verified.

UNIT OF COMPETENCY : PLAN, PREPARE AND PRESENT SPECIALTY CUISINES
UNIT CODE : TRS512304

This unit deals with skills and knowledge required by cooks and chefs to select, prepare, cook and serve a range of quality meals for special cuisines in commercial food production environments

1. Identify and select dishes for special cuisines
   • A range of dishes for special cuisines are identified and selected.
   • Dishes are selected taking into account cultural/cuisines or special customer requests
   • Resources available are ensured to prepare, cook and serve specialty cuisines
2. Prepare a range of special cuisine based on menu requirements and enterprise standards.
   • Production/service of menu is communicated with front of house staff
   • Special ingredients and sustainable ingredients, and their availability are ensured, then used and determined with accurately calculated quantities according to recipes and specifications.
   • Conditions of ingredients are ensured to maintain the freshness and quality
   • Tools and equipment that are environmentally friendly are selected and used in accordance to menu requirements.
   • Work schedule and workflow plan are designed to maximize teamwork and efficiency.
   • A clear and complete mise en place list is prepared.
   •  Preparation techniques for a variety of ingredients are identified according to enterprise standards and recipe requirements.
   • Appropriate purchasing, receiving, and storing procedures are established and correctly observed.
   • Trimmings and wastage are minimized through appropriate preparation and handling.
   • Thawing of frozen items are maintained in accordance to enterprise standards.
   • Steps, cultural requirements and major issues in the preparation of specialty dishes are observed using a variety of cooking methods and complex techniques appropriate for the dishes selected.
   • Complex dishes are prepared in a logical manner and within industry realistic time frame.
   • Sauces, garnishes, and accompaniments appropriate for the dishes are prepared.
   • Workplace and food safety, sanitation and hygiene in accordance with HACCP standards are applied.
   • Complex dishes are kept at required storage or holding temperatures to maintain quality and freshness prior to service.
   • Heating procedures of cold or frozen stored food are followed according to enterprise standards.
3. Plate and present a range of specialty cuisine
   • A variety of specialty dishes are presented according to plating and presentation requirement including ways of serving.
   • Appropriate service wares or eco-friendly packaging are selected to suite the type and style of presentation for complex dishes.
   • Dishes are portioned according to required service requirements and enterprise standards.
   • Dishes are presented hygienically, logically and sequentially within required timeframe
   • Dishes are evaluated and visually adjusted for presentation.
4. Store complex hot dishes.
   • Fresh and/or cryovac items are stored according to enterprise standards
   • Food items are stored in appropriate containers and are properly labeled according to sanitation and safety standards and FIFO procedures.
   • Storage conditions are ensured to maintain freshness and quality.
   • Economic viability of preparation and holding quantities are ensured.

UNIT OF COMPETENCY : PLAN AND PREPARE GARDE MANGER PRODUCTS
UNIT CODE : TRS512305

This unit describes the performance outcomes, skills and knowledge required by cooks and chefs in a supervisor position to prepare and serve garde manger products in a commercial food production environment.

1. Prepare and serve a variety of appetizers
   • Food production requirements for hot and cold appetizer are selected, and calculated using standard recipes
   • Appetizer ingredients are identified and prepared according to standard recipe, quality, freshness and stock rotation requirements to minimize wastage
   • Appropriate sauces and dressings are prepared according to recipe requirements
   • Appropriate and relevant equipment, tools and utensils are selected and used.
   • Appropriate methods of cookery and preparations for appetizers are identified and applied according to recipe requirement
   • Food quality adjustment are made to follow standard recipe
   • Appetizers are presented in appropriate service wares and adjusted to enhance visual appeal
2. Prepare and serve a variety of salad
   • Food production requirements for hot and cold salad dishes are selected, and calculated using standard recipes
   • Salad ingredients are identified and prepared according to standard recipe, quality, freshness and stock rotation requirements to minimize wastage
   • Appropriate sauces and dressings are prepared according to recipe requirements
   • Appropriate and relevant equipment, tools and utensils are selected and used.
   • Appropriate methods of cookery and preparations for salads are identified and applied according to standard recipes requirements
   • Food quality adjustment are made to follow standard recipe
   • Salads are presented in appropriate service wares and adjusted to enhance visual appeal
3. Prepare and serve a variety of sandwiches
   • A variety of classical and contemporary sandwiches are prepared
   • Suitable bases from a range of bread are selected
   • Sandwiches are produced using correct ingredients
   • A range of appropriate techniques are used to prepare sandwiches
   • Appropriate equipment are selected and used for toasting, reheating and presenting sandwiches
   • Sandwiches are prepared within the required timeframe and presented using suitable accompaniments and service wares
   • Sandwiches are stored hygienically at correct environmental conditions to maintain freshness and quality
4. Prepare and serve various cheeses
   • Variety of cheeses are identified
   • Cheeses are prepared for food service
   • Cheeses are presented with complementary garnishes and accompaniments
   • Cheeses are stored in correct storage practices to minimize wastage
5. Prepare and serve a variety of charcuterie products
   • A range of charcuterie products are prepared according to standard recipes
   • Appropriate ingredients for the production of charcuterie products are used.
   • Specialized equipment for charcuterie are determined and used correctly and safely according to manufacturer’s instruction and enterprise requirements.
   • A wide range of charcuterie products are prepared and produced using appropriate techniques and cooking methods.
   • Charcuterie products are presented attractively for various uses
   • Charcuterie products are stored hygienically at correct environmental conditions to maintain freshness and quality

UNIT OF COMPETENCY : DEVELOP AND MAINTAIN BEVERAGE AND WINE PRODUCT KNOWLEDGE
UNIT CODE : TRS512306

This unit deals with the skills and knowledge required to develop and maintain beverage and wine product knowledge in a range of settings within the in the hotel industries workplace context

1. Obtain product information on non-alcoholic and alcoholic beverage products
   • General information on beverage products are researched
   • Beverage and wine product knowledge in line with job role and responsibilities are developed and maintained.
   • Features of specific food and beverages which have potential customer appeal are identified.
2. Develop beverage knowledge
   • Different types of non-alcoholic and alcoholic beverages are identified and differentiated.
   •  Beverage quality and characteristics are determined.
   • Origins and production methods for different types of beverages are described.
   • Proper service of different beverages are explained.
3. Develop wine knowledge
   • Different wine styles are identified and differentiated.
   • The major grape varieties used in wine production are identified and differentiated.
   • Major wine producing countries and the wines they produce are identified.
   • Steps in basic wine production are explained.
   • Variations in grape growing and wine production techniques are described.
   • Wine labels to identify and make assessment of wine contained within bottles are interpreted.
   • Proper storage of wine is explained
4. Undertake sensory appraisal of wine
   • The conditions for wine tasting and appraisal are created.
   • Wines are evaluated by sight, taste and smell
   • Wine quality and characteristics are determined.
   • Major wine faults are identified.
5. Provide customers with relevant food and beverage product knowledge
   • Advice on suitable combinations of foods and food and beverages, are offered where appropriate
   • Assistance are provided to customers on selection of food and beverage items.
   • Customer questions in relation to menus and drink lists are responded courteously and authoritatively.

UNIT OF COMPETENCY : PREPARE BAKERY PRODUCTS FOR PATISSERIE
UNIT CODE : TRS512307

This unit describes the performance outcomes, skills and knowledge required by cooks, chefs and patissiers in a supervisor position to prepare, display and store a range of bakery products in a commercial food production environment.

1. Prepare a range of desserts, bakery and patisserie goods
   • Production/service of menu is communicated with front of house staff
   • pecial ingredients and sustainable ingredients, if appropriate, are used and determined with accurately calculated quantities according to recipes and specifications.
   • Conditions of ingredients are ensured to maintain the freshness and quality.
   • Tools and equipment that are environmentally friendly are selected and used in accordance to menu requirements.
   • Work schedule and workflow plan are designed to maximize teamwork and efficiency.
   • A clear and complete mise en place list is prepared.
   • Preparation techniques for a variety of ingredients are identified according to enterprise standards and recipe requirements.
   • Appropriate purchasing, receiving, and storing procedures are established and correctly observed.
   • Trimmings and wastage are minimized through appropriate preparation and handling.
   • Thawing of frozen items are maintained in accordance to enterprise standards.
   • Selection of desserts, bakery and patisserie products are prepared using a variety of baking techniques and complex techniques appropriate for the dishes selected.
   • Bakery and patisserie products are prepared to desired product characteristics, and baked to enterprise requirements and standards in a logical manner and within industry realistic time frame.
   • Sweet sauces, filling, coating/icings, decorations/garnishes and accompaniments appropriate for the bakery and patisserie products are prepared.
   • Workplace and food safety, sanitation and hygiene in accordance with HACCP standards are applied.
   • Desserts, bakery and patisserie products are kept at required storage or holding temperatures to maintain quality and freshness prior to service.
2. Present a range of complex desserts, bakery and patisserie goods
   • A variety of desserts, bakery and patisserie products are presented according to plating and presentation requirement including ways of serving.
   • Appropriate service equipment are selected to suite the type and style of presentation for bakery and patisserie goods.
   • Desserts, bakery and patisserie products are portioned according to required service requirements and enterprise standards.
   • Dishes are presented hygienically, logically and sequentially within required timeframe
   • Dishes are evaluated and visually adjusted for presentation.
3. Store bakery and patisserie goods
   • Desserts, bakery and patisserie products items are stored at correct temperature and conditions of storage.
   • Suitable ecofriendly packaging are selected and used to preserve taste, appearance and quality
   • Food items are stored in appropriate containers and are properly labeled according to sanitation and safety standards and FIFO procedures.
   • Storage conditions are ensured to maintain freshness and quality.
   • Economic viability of preparation and holding quantities are ensured.

UNIT OF COMPETENCY : PLAN AND ORGANIZE BULK COOKING OPERATIONS FOR A BUFFET SERVICE
UNIT CODE : TRS512308

This unit covers the skills and knowledge required to plan and organize bulk cooking operations for buffet service which focuses on the overall planning, preparation and display of food items in a commercial food production environment.

1. Plan and design kitchen operations for bulk cooking
   • Buffet concept is designed according to enterprise and customers requirement
   • Menu, layout, display and presentation of buffet is determined.
   • Food items are selected according to season, budget, occasion and customer specific requirement
   • Quantities and food cost components are calculated and requested
   • A work schedule and work flow plan is designed to maximize time and temperature considerations, teamwork and efficiency, minimize spoilage, and other food safety risks
2. Organize production for bulk cooking operations
   • Preparation and service of orders for relevant section of the kitchen is organized
   • The sequence of dishes are controlled to enable smooth service flow and to minimize delays and risk to food safety concerns
   • Quality control is exercised at all stages of preparation and cooking to ensure presentation, design, eye appeal and portion size of menu items meets enterprise standards
   • Portion control to minimize wastage and maximize profits are applied
   • Preparations and conduct of buffet service are liaised with relevant people
3. Select systems for bulk cooking operations
   • A food safe production system for bulk cooking operations is determined
   • Appropriate equipment is identified to assist production and cooking operation
4. Use preparation and cooking techniques appropriate for bulk cooking system
   • Menu items are selected according to compatibility with the system
   • Recipes are prepared and served according to the type of food service system
   • Food is prepared using safe methods of preparation to enhance nutritional value in terms of quality and structure
5. Present and store food items for buffet service
   • Food items are displayed with artistry to create customer appeal
   • Garnishes and accompaniments are used to enhance taste and appeal.
   • Buffet service is supervised to ensure food items are replenished and remains neat and attractive.
   • Appropriate service equipment, service wares and linens to display dishes and decoration are selected for presentation
   • Tables and service points are determined according to requirements, occasion and safe customer and staff accessibility
   • Buffet items are stored at a safe temperature, hygienically and correctly in correct containers and labeled and in correct conditions.

UNIT OF COMPETENCY : APPLY CATERING CONTROLS AND PROCEDURES
UNIT CODE : TRS512309

This unit deals with skills and knowledge required by cooks and chefs in a supervisor position to order, store and prepare foods to minimize wastage in commercial food production environments

1. Apply catering controls and procedures
   • The range of catering products used within the enterprise are identified
   • Requisition/portion control are used effectively.
   • Standard recipes are used correctly
   • Portions sizes are effectively controlled using calibrated equipment where appropriate.
   • Ordering and stock rotation practices are implemented
   • Optimum storage conditions are used to minimize contamination, wastage, loss and theft.
   • Appropriate measures to reduce loss are taken.
2. Minimize wastage
   • Trimmings of food products are used.
   • Food wastage in line with enterprise and local authorities’ requirements are disposed of.
   • Recyclable products to local authority requirements are processed.

UNIT OF COMPETENCY : PLAN AND COST MENUS
UNIT CODE : TRS512310

This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.

1. Identify customer preferences
   • Current customer profile for the food business are identified.
   • Characteristic of the different markets and food preferences of customer base are analyzed.
2. Plan menus
   • A range of ideas for menus are generated for dishes or food production ranges, their merits assessed, and discussed with relevant personnel.
   • Menu items to meet customer preferences are chosen.
   • Organizational service style and cuisine are identified, and suitable menus are developed.
   • Balanced variety of dishes or food production items are included for the style of service and cuisine.
3. Cost menus
   • Proposed components of included dishes or food production items are itemized.
   • Portion yields and costs from raw ingredients are calculated.
   • Cost-effectiveness of proposed dishes or food production items are assessed and menu items that provide high yield are chosen.
   • Menu items are priced to ensure maximum profitability.
4. Write menu content
   • Menus are written using words that appeal to customer base and fit with the business service style.
   • Correct names for style of cuisine are used.
   • Descriptive writing is used to promote sale of menu items.
5. Evaluate menu success
   • Ongoing feedback are sought from customers and others and used to improve menu performance.
   • Success of menus are assessed against customer satisfaction and sales data. Menus are adjusted based on feedback and profitability.

COMMON COMPETENCIES

UNIT OF COMPETENCY : RECEIVE AND RESOLVE CUSTOMER COMPLAINTS
UNIT CODE : TRS141201

This unit deals with the skills and knowledge required to receive and resolve customer complaints in a range of settings within the hospitality industry workplace context.

1. Identify and analyze the complaint
   • Verbal complaint, using active listening and empathy techniques is received and accurately recorded
   • The exact nature of the customer complaint are identified through appropriate communication techniques
   • Register or complaint file/s in accordance with the requirements of the enterprise information system are maintained
2. Respond to complaints
   • Complaints in accordance with organizational standards, policies and procedures are processed
   • Documentation in relation to complaints is obtained and reviewed
   • Register of complaints/disputes are updated
3. Determine and agree upon appropriate action to resolve complaint
   • Options to resolve the complaint within enterprise policy, procedures and guidelines are identified and reviewed
   • Action to resolve the complaint with the customer is agreed and confirmed.
   • A commitment to the customer to resolve the complaint is demonstrated
   • Customer is informed on the outcome of investigation of complaint investigation
4. Refer complaints
   • Complaints that require referral to other personnel or external bodies are identified
   • Complaint to appropriate personnel for follow up in accordance with individual level of responsibility are referred
   • All necessary documentation including investigation reports to appropriate personnel are forwarded
   • Complaints which cannot be resolved to an appropriate person are referred

UNIT OF COMPETENCY : WORK COOPERATIVELY IN A GENERAL ADMINISTRATION ENVIRONMENT
UNIT CODE : TRS141202

This unit deals with the skills and knowledge required to work cooperatively in a general administration environment in a range of settings within the labor divisions of the hospitality industry.

1. Develop effective team relationships
   • Relationships with team members and promote benefits of cooperative work consistent with organizational goals and objectives are developed and maintained
   • Responsibilities and assignments in a positive manner to promote effective relationships within the work group are undertaken
   • Courteous and appropriate communication with others in a manner, which reflects sensitivity to individual social and cultural differences in accordance with organizational requirements, are conducted
   • Communication techniques to relay information in a clear and concise manner are used
   • Language and tone appropriate to a particular audience, purpose and situation, taking into account the relevant factors involved are used
   • Issues that may lead to, or involve conflict with team members, or refer to appropriate persons are recognized and discussed
   • Routine workplace documentation is completed accurately and in a timely manner
2. Participate in team assignments
   • Individual responsibilities within the workgroup in accordance with organizational requirements are identified and met
   • Cultural differences within the team are recognized and accommodated
3. Contribute to team development
   • Both internal customer and external customer needs and expectations in accordance with organization standards, policies and procedures and within acceptable time frames are met
   • Encouragement and support to other team members to identify and organize professional development opportunities are given
   • Formal feedback and informal feedback on individual and team performance regularly from colleagues and supervisors to identify and implement improvements to products, services, processes or outcomes are sought
   • Personal work standards in a manner that supports the workgroup and organizational requirements are maintained
   • Positive contributions to the planning process to improve work practices are made
   • Non-discriminatory attitudes and language when interacting with customers, staff and management, consistently are used

UNIT OF COMPETENCY : MAINTAIN QUALITY CUSTOMER/GUEST SERVICE
UNIT CODE : TRS141203

This unit deals with the skills and knowledge required to maintain a quality customer/guest service within the hotel and travel industries.

1. Analyze signs, symbols and data
   • Technical plans are obtained according to job requirements
   • Signs, symbols and data are identified according to job specifications
   • Signs symbols and data are determined according to classification or as appropriate in drawing
2. Interpret technical drawings and plans
   • Necessary tools, materials and equipment are identified according to the plan
   • Supplies and materials are listed according to specifications
   • Components, assemblies or objects are recognized as required
   • Dimensions are identified as appropriate to the plan
   • Specification details are matched with existing/available resources and in line with job requirements
   • Work plan is drawn following the specifications
3. Apply freehand sketching
   • Where applicable, correct freehand sketching is produced in accordance with the job requirements

UNIT OF COMPETENCY : PERFORM MENSURATIONS AND CALCULATIONS
UNIT CODE : CON311203

This unit covers the knowledge, skills and attitudes on identifying and measuring objects based on the required performance standards.

1. Select measuring instruments
   • Object or component to be measured is identified, classified and interpreted according to the appropriate regular geometric shape
   • Measuring tools are selected/identified as per object to be measured or job requirements
   • Correct specifications are obtained from relevant sources
   • Appropriate measuring instruments are selected according to job requirements
   • Alternative measuring tools are used without sacrificing cost and quality of work
2. Carry out measurements and calculations
   • Accurate measurements are obtained according to job requirements
   • Alternative measuring tools are used without sacrificing cost and quality of work
   • Calculation needed to complete work tasks are performed using the four basic process of addition (+), subtraction (-), multiplication (x) and division (/)
   • Calculations involving fractions, percentages and mixed numbers are used to complete workplace tasks
   • Numerical computation is self-checked and corrected for accuracy
   • Instruments are read to the limit of accuracy of the tool
   • Systems of measurement identified and converted according to job requirements/ISO
   • Workpieces are measured according to job requirements

UNIT OF COMPETENCY : MAINTAIN TOOLS AND EQUIPMENT
UNIT CODE : CON311204

This unit covers the knowledge, skills and attitudes on checking condition, performing preventive maintenance and storing of construction painting tools and equipment.

1. Check condition of tools and equipment
   • Materials, tools and equipment are identified according to classification and job requirements
   • Non-functional tools and equipment are segregated and labeled according to classification
   • Safety of tools and equipment are observed in accordance with manufacturer’s instructions
   • Condition of PPE are checked in accordance with manufacturer’s instructions
2. Perform basic preventive maintenance
   • Appropriate lubricants are identified according to types of equipment
   • Tools and equipment are lubricated according to preventive maintenance schedule or manufacturer’s specifications
   • Measuring instruments are checked and calibrated in accordance with manufacturer’s instructions
   • Tools are cleaned and lubricated according to standard procedures
   • Defective instruments, equipment and accessories are inspected and replaced according to manufacturer’s specifications
   • Tools are inspected, repaired and replaced after use
   • Work place is cleaned and kept in safe state in line with Occupational Safety and Health Standards (OSHS)
3. Store tools and equipment
   • Inventory of tools, instruments and equipment are conducted and recorded as per company practices
   • Tools and equipment are stored safely in appropriate locations in accordance with manufacturer’s specifications or company procedures

BASIC COMPETENCIES

LEAD WORKPLACE COMMUNICATION (400311319) – This unit covers the knowledge, skills and attitudes required to lead in the effective dissemination and discussion of ideas, information, and issues in the workplace. This includes preparation of written communication materials.

1. Communicate information about workplace processes
2. Lead workplace discussions
3. Identify and communicate issues arising in the workplace

LEAD SMALL TEAMS (400311320) – This unit covers the knowledge, skills and attitudes to lead small teams including setting, maintaining and monitoring team and individual performance standards.

1. Provide team leadership
2. Assign responsibilities
3. Set performance expectations for team members
4. Supervise team performance

APPLY CRITICAL THINKING AND PROBLE – SOLVING TECHNIQUES IN THE WORKPACE (400311321) – This unit 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/s of specific problems in the workplace.

1. Examine specific workplace challenges
2. Analyze the causes of specific workplace challenges
3. Formulate resolutions to specific workplace challenges
4. Implement action plans and communicate results

WORK IN A DIVERSE ENVIRONMENT (400311322) – This unit covers the outcomes required to work effectively in a workplace characterized by diversity in terms of religions, beliefs, races, ethnicities and other differences.

1. Develop an individual’s cultural awareness and sensitivity
2. Work effectively in an environment that acknowledges and values cultural diversity
3. Identify common issues in a multicultural and diverse environment

PROPOSE METHODS OF APPLYING LEARNING AND INNOVATION IN THE ORGANIZATION (400311323) – This unit covers the knowledge, skills and attitudes required to assess general obstacles in the application of learning and innovation in the organization and to propose practical methods of such in addressing organizational challenges.

1. Assess work procedures, processes and systems in terms of innovative practices
2. Generate practical action plans for improving work procedures, processes
3. Evaluate the effectiveness of the proposed action plans

USE INFORMATION SYSTEMATICALLY (400311324) – This unit covers the knowledge, skills and attitudes required to use technical information systems, apply information technology (IT) systems and edit, format & check information.

1. Use technical information
2. Apply information technology (IT)
3. Edit, format and check information

EVALUATE OCCUPATIONAL SAFETY AND HEALTH WORK PRACTICES (400311325) – This unit covers the knowledge, skills and attitudes required to interpret Occupational Safety and Health practices, set OSH work targets, and evaluate effectiveness of Occupational Safety and Health work instructions

1. Identify OSH compliance requirements
2. Prepare OSH requirements for compliance
3. Perform tasks in accordance with relevant OSH policies and procedures

EVALUATE ENVIRONMENTAL WORK PRACTICES (400311326) – This unit covers the knowledge, skills and attitude to interpret environmental Issues, establish targets to evaluate environmental practices and evaluate effectiveness of environmental practices

1. Interpret environmental practices, policies and procedures
2. Establish targets to evaluate environmental practices
3. Evaluate effectiveness of environmental practices

FACILITATE ENTREPRENEURIAL SKILLS FOR MICRO-SMALL-MEDIUM ENTERPRISES (MSMEs) (400311327) – This unit covers the outcomes required to build, operate and grow a micro/small-scale enterprise.

1. Develop and maintain microsmall-medium enterprise (MSMEs) skills in the organization
2. Establish and maintain clientbase/market
3. Apply budgeting and financial management skills

GLOSSARY OF TERMS

• Aging (of Meat) – A controlled process where connective tissue and other proteins of the meat is broken down by the natural enzymes to improve taste and/or tenderness.
• Anti-griddling – A process where food is flash frozen or semi-frozen on a chilled metal griddle.
• Audit – An official inspection of an individual’s or organization’s accounts, typically byu an independent body.
• Charcuterie – The branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrrines, galantines, ballotines, pates and confit, primarily from pork.
• Convenience Product – A product that has had all or part of the preparation done.
• Direct Cost – The costs which are directly accountable to a cost object.
• Eco-friendly Packaging – May refer to packaging that are produced to improve ecological and environmental impacts
• Emulsification – The process of mixing two immiscible (unmixable) liquids.
• Engastration – A cooking technique in which the cook stuffs the remains of one animal into another animal.
• Environmentally Friendly Tools and Equipment – refer to tools and equipment that minimize generation of wastage and emissions in all environmental media (air, soil, water), reduces usage of non-renewable resources, particularly by means of efficient use of energy using other natural resources (solar, wind, biomass, geothermal and biofuel), and/or energy saving
• Expense – Costs incurred in the normal course of operations to support the production of revenue
• Farinaceous Dishes – A term that denotes that a food product that contains a high proportion of starch
• Feedback – A system of giving information or advice to others, in response to an activity, action or performance of a task, etc., which is used as a basis for improvement.
• Flash Freezing – A freezing method for food in which it is frozen rapidly so as to prevent the formation of ice crystals.
• Food Cost Percentage – The allocation of a business’s operating budget that can be allocated to food for the operation to still turn a profit.
• Food Flow – Refers to the steps in the food production system in which the food must go through from starting from purchasing until service.
• Free-Range – Denotes a method of farming husbandry where the animals, for at least part of the day, can roam freely outdoors, rather than being confined in an enclosure for 24 hours each day.
• Gelatinization – The process where starch and water are subjected to heat causing the starch granules to swell.
• Gelation – The conversion from a liquid solution to a semi-solid state, through the incorporation of gelling agents, whether with heat or without heat.
• General Cleaning – Refers to the whole cleaning of tools, equipment, general and public areas at a set time, that may result to a partial halting of operations to ensure complete or total cleaning.
• Gluten – An interconnected network of proteins produced in baked goods that trap gasses and that make doughs elastic and extensible.
• HACCP (Hazard Analysis Critical Control Point) – A proactive food safety management system based on the approach of controlling critical control points in food handling to prevent food safety problems.
• Immersion Circulator – An electrically powered device that circulates and heats a warm fluid kept at an accurate and stable temperature.
• Indirect Cost – The cists that are not directly accountable to a cost object. They may be either fixed or variable.
• Instant-read thermometer – a thermometer used to measure the internal temperature of foods. The stem is inserted into the food, producing an instant temperature read out.
• Job schedule – A written plan of where you should be cleaning with approximate times. Its purpose is to monitor certain tasks that have been completed and help address any problem or maintenance issues that need attention.
• Lecithin – A generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances, and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures and repelling sticky materials.
• Liabilities – The company’s legal financial debt or obligation that arise during the course of business operations.
• Molecular Cooking – A subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
• MSDS (Material Safety Data Sheet) – A document that contains information on the potential hazards (health, fire, reactivity and environmental) and how to work safely with the chemical product. The sheets also provide info in case of an accident/emergency involving the chemical.
• Off-Premise Catering – A type of catering where food is served at a location away from the caterer’s food production facility.
• OHS – OHS refers to “Occupational Safety and Health,” a multidisciplinary field concerned with workplace safety and health policies, procedures and practices.
• On-Site Catering – A type of catering where food is served at the same location as the caterer’s food production facility.
• Organic Food – Food produced by methods that comply with the standards of organic farming such as the restriction on the use of pesticides and fertilizers and where foods are not subject to irradiation, industrian solvents or synthetic food additives.
• Periodic Cleaning – Refers to cleaning on a regular and agreed period or time period.
• Personal Protective Equipment (PPE) – These are clothing or equipment designed to be worn by someone to protect them from the risk of injury or illness.
• Portion control – Determining the proper size or quantity of food to be served for each customer and ensuring that this designated amount is actually served to the guess.
• Preventive Maintenance – A type of maintenance that is regularly performed on a piece of equipment to lessen the likelihood of it failing.
• Production Schedule – The timetable for the use of resources and processes required by the food production facility to produce goods and provide services.
• Production Sheet – A tool that is used in foodservice operation to plan and control food production.
• Re-thermalization – A process whereby cooked food that is cold is reheated to serving temperature.
• Revenue – Total amount of earnings received by a business for providing goods and services for a certain period
• Reverse Spherification – A method of molecular gastronomy that is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk or yogurt.
• Set-Menu – A type of limited menu offered for a set number of courses, at a fixed price.
• Sous Vide – Literally means “in vacuum” and refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.
• Spherification – A method of molecular gastronomy that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe.
• Spot cleaning – This refers to the removal of stains from different kinds of hard and soft surfaces.
• Standardized Recipe – A recipe that has been tested to produce consistent products following a set quantity of food at a specific standard.
• Stock Rotation – The process of organizing inventory to mitigate stock loss caused by expiration or obsolescence.
• Stock take – Refers to the counting of all unused commodities that are still unsold
• Sustainable ingredients – These refer to ingredients that are produced and transported in a way that help to: limit global warming, protect biodiversity and ecosystems, respect natural resources and living world, and ensure fair and sufficient compensation as well as decent working conditions.
• Target markets – A particular group of customers, with similar characteristics, in which an establishment aims its products or services.
• Thermal Cooking – A cooking technique where food in cooked in a device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source.
• Varietal Wine – A wine made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.
• Vintage – In winemaking, is the process of picking grapes and creating the finished product – wine.
• Vintage Wine – A type of wine made from grapes that were all, or primarily, grown and harvested in a single specified year.
• Yield Testing – Defined as a technique to determine how much usable product is obtained from a set amount after the required processing has been performed.