1.Bacillus cereus 2.6 or 7 days 3.Refrigeration 4.Cleanliness 5.4 or 5 days
Evidence Plan
Qualification COOKERY NC II Unit of
competency:
Prepare Starch Dishes
Ways in which evidence will be collected:
[tick the column]
Demonstration & Questioning Oral questioning Written
The evidence must show that the trainee…
cleans, sanitizes and prepares tools, utensils and equipment based on the required tasks*
Identifies ingredients correctly, according to standard recipes, recipe cards or
enterprise requirements*
Assembles ingredients according to
correct quantity, type and quality required
Prepares ingredients based on the
required form and time frame
Thaws frozen ingredients following
enterprise procedures*
Washes raw ingredient with clean potable
water.
Selects and prepares variety of Starch
Products according to enterprise recipes.*
Ensures optimum quality using
appropriate cooking methods.
Selects sauces and accompaniments that
appropriate to starch products.*
Tastes and seasons cooked dishes in accordance with the required taste of the
dishes
Follows workplace safety and hygienic procedures according to enterprise and legal requirements*
Selects suitable plate according to
enterprise standards.*
Presents starch dishes hygienically and attractively using suitable garnishes and side dishes.*
Presents starch dishes are observe in
factors in plating.*
Stores Starch at the correct temperature.*
Maintains optimum freshness and quality in accordance with enterprise storing techniques and procedures.*
Utilizes quality trimmings and other leftovers where and when appropriate.
Stores starch in accordance with FIFO operating procedures and storage of starch requirements.*
NOTE: *Critical aspects of competency
No account will be paid unless your invoice I is accompanied by the original of this Purchase Order.
Goods are subject to our inspection on arrival, notwithstanding prior payment to obtain cash discount.
If prices are not shown on the original Purchase Order, the same must be inserted by you on the attached duplicate and returned to us immediately.
Goods rejected on account of inferior quality, workmanship, or hidden defect will be returned to you and are not to be replaced unless instructed to do so. If defective goods have been paid for in cash, purchase price shall be refunded to us immediately upon their return.
HOUSEKEEPING MAINTENANCE SCHEDULE
Qualification Cookery NC II Station/Bldg Area/Section Practical Work Area
In-Charge Maintenance head
ACTIVITIES Responsible Person
Schedule for the 2nd Semester, 2013 Daily Every stovetop/oven from dirt and oil; dry and properly laid-out/ work station from dirt and oil; dry and properly laid-out/ inside and outside of shelf containing ingredients and plates
Utility trainee
11.Clean and check floor, walls, windows, kitchen ventilation and illumination by dusting
lamps/bulbs, replacing non-functional lamps
Utility trainee
No account will be paid unless your invoice I is accompanied by the original of this Purchase Order.
Goods are subject to our inspection on arrival, notwithstanding prior payment to obtain cash discount.
If prices are not shown on the original Purchase Order, the same must be inserted by you on the attached duplicate and returned to us immediately.
Goods rejected on account of inferior quality, workmanship, or hidden defect will be returned to you and are not to be replaced unless instructed to do so. If defective goods have been paid for in cash, purchase price shall be refunded to us immediately upon their return.
SELF-ASSESSMENT GUIDE
Note: In making the Self-Check for your Qualification, all required competencies should be specified. It is therefore required of a Trainer to be well- versed of the CBC or TR of the program qualification he is teaching.
Qualification: COOKERY NC II
Unit Competency: Prepare Starch Dishes
Instruction: - Read the questions in the left hand column of the chart - Place a check mark in the appropriate box opposite each
question to indicate your answers.
Can I? Yes No
clean, sanitize and prepare tools, utensils and equipment based on the required tasks
Identify ingredients correctly, according to standard recipes, recipe cards or enterprise requirements
Assemble ingredients according to correct quantity, type and quality required
Prepare ingredients based on the required form and time frame
Thaw frozen ingredients following enterprise procedures
Wash raw ingredient with clean potable water.
Select and prepare variety of Starch Products according to enterprise recipes.
Ensure optimum quality using appropriate cooking methods.
Select sauces and accompaniments that appropriate to starch products.
Taste and season cooked dishes in accordance with the required taste of the dishes
Follow workplace safety and hygienic procedures according to enterprise and legal requirements
Select suitable plate according to enterprise standards.
Present starch dishes hygienically and attractively using suitable garnishes and side dishes.
Present starch dishes is observe in factors in plating.
Store Starch at the correct temperature.
Maintain optimum freshness and quality in accordance with enterprise storing techniques and procedures.
Utilize quality trimmings and other leftovers where and when appropriate.
Store starch in accordance with FIFO operating procedures and storage of starch requirements.
Candidate” Name and Signature Date:
RATING SHEET FOR DEMONSTRATION Trainee’s Name:
Trainer’s Name: Wilfredo A. Penafiel II
Qualification COOKERY NC II
Unit of Competency Prepare Starch Dishes Date of Assessment
Time of Assessment
Instructions for Demonstration:
Given the necessary materials, tools and equipment, the candidate must be able to:
Prepare Starch Dishes in 2 Hours Materials and Equipment
Facilities, equipment, supplies and materials relevant to the unit of competency
OBSERVATION
During the demonstration of skills, did the candidate
To show if evidence is demonstrated
Yes No N/A clean, sanitize and prepare tools, utensils and
equipment based on the required tasks
Prepare ingredients based on the required form and time frame
Thaw frozen ingredients following enterprise procedures Wash raw ingredient with clean potable water.
Select and prepare variety of Starch Products according to enterprise recipes.
Ensure optimum quality using appropriate cooking methods.
Select sauces and accompaniments that appropriate to starch products.
Taste and season cooked dishes in accordance with the required taste of the dishes
Follow workplace safety and hygienic procedures according to enterprise and legal requirements
Select suitable plate according to enterprise standards.
Present starch dishes hygienically and attractively using suitable garnishes and side dishes.
Present starch dishes is observe in factors in plating.
Maintain optimum freshness and quality in accordance with enterprise storing techniques and procedures.
Utilize quality trimmings and other leftovers where and when appropriate.
The candidate’s demonstration was :
Satisfactory Not Satisfactory Candidate’s Name:
Signature:
Date:
Assessor’s Name:
Signature:
Date:
TABLE OF SPECIFICATION