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Occupational Title : Qualification Level : Competency : Elements 1.

Prepare ingredients according to recipes

Caregiver NC II Prepare Hot and Cold Meals/Food Performance Criteria Related Knowledge, Attitude and Safety Trade Theory Food theory Materials specifications and uses Materials specifications and uses Tools equipment: Uses and specifications Tools, equipment, instruments specifications Codes and regulation pertinent to food and drink sanitation laws, rules and regulations Maintenance operation Balanced Diet Nutrition Serving Underpinning Skills Cooking Handling of kitchen equipment Proper storing Food costing and portioning Food presentation Materials Tools and Equipment
Recipe book Hot food Cold food Fresh vegetables Condiments Milk and dairies Cereals Flour Butter sauces Meat Seafoods Poultry and game Pasta Microwave Oven Stoves Tilting pans Ranges Kit spoon Kit fork Food tongs Deep fryer Ladles Smokers Packing materials Containers Knife Chopping board Bowls

Ingredients are requisitioned from stockroom Mis en place is checked Thawing are prepared according to procedures Vegetables are prepared according to manner of preparation Seafood are prepared according to method of preparation

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Elements

Performance Criteria

Related Knowledge, Attitude and Safety Safe work practices and first aid regulations Personal hygiene Providing safe food Food safety hazard The safe food handler Storing food safely Keeping food safe during preparation and services Food costing and portioning Food theory Materials specifications and uses Tools, equipment, instruments specifications and uses Pertinent food and drink sanitation laws, rules and regulations Food theory Materials specifications and uses Tools equipment: Uses and specifications Pertinent food and drink sanitation laws

Underpinning Skills Methods of cooking Handling of kitchen equipment Proper storing Food costing and portioning

Materials Tools and Equipment


Pots and pans Driers FAD tongs Molders Peelers Blender Meat chopper/ slicer Fax Telephone Recipe pad Computers Pens Calendars Clip boards Boards Health certificates Wearing of proper uniform Wearing of hairnet, cap, gloves, apron, rubber boots, mask Hand washing sink with liquid detergent/ paper/ towel tissue Avoid wearing jewelries

2. Cook meals Cooked soup as per menu and dishes Cooked vegetable dishes according to according to recipe recipes Cooked meat dishes according to culinary methods Cooked poultry and game dishes according to recipe Cooked seafood dishes according to recipe Cooked egg dishes according to clients preference Cooked pasta grain and farinaceous dishes according to recipe

3. Present cooked dishes

Standardized serving portion Develop and correct presentation of cooked dishes Maintained and checked food quality Ensure time and temperature condition of foods before serving

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Elements 4. Prepare appetizers

Performance Criteria Doeuvres are prepared according to requirement or preference of client Canaps are prepared according to requirement or preference of client Fingerfoods are prepared according to requirement or preference of client

Related Knowledge, Attitude and Safety

Underpinning Skills

Materials Tools and Equipment


Recipe book Hot food Cold food Fresh vegetables Condiments Milk and dairies Cereals Flour Butter sauces Meat Seafoods Poultry and game Pasta Microwave Oven Stoves Tilting pans Ranges Kit spoon Kit fork Food tongs Deep fryer Ladles Smokers Packing materials Containers Knife Recipe book

5. Prepare sauces, dressings and garnishes

Materials, equipment/ utensils are prepared prior to preparation of sauces, dressings and garnishes Prepare and cooked sauces according to recipe Hot dressings are prepared Cold dressings are prepared Garnishes are prepared

Methods of Food theory cooking Materials Handling of specifications and uses kitchen equipment Tools equipment: Proper storing Uses and specifications Food costing and Trade Theory portioning Materials specifications and Methods of uses cooking Tools equipment: Handling of Uses and specifications kitchen equipment Proper storing Food costing and portioning

6. Prepare desserts and salads

Materials, equipment/ utensils used for cooking are prepared Sherbets, ices and ice cream are prepared Fruit desserts are prepared Pastry desserts are prepared Mousse is prepared

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Elements 7. Prepare sandwiches

Performance Criteria Cold salads are prepared Molde d salads are prepared

Related Knowledge, Attitude and Safety Trade Theory Food theory Materials specifications and uses Food storage

Underpinning Skills Methods of cooking Handling of kitchen equipment Proper storing


Materials Tools and Equipment


Milk and dairies Cereals Flour Butter sauces Meat Seafoods Poultry and game Pasta Microwave Oven Stoves Tilting pans Ranges Kit spoon Kit fork Food tongs Deep fryer Ladles Smokers Packing materials Containers Knife Chopping

8. Store excess food and ingredients

Hot sandwiches are prepared Cold dressings are prepared Hot sauces are prepared Unconsumed food are stored according to procedures Excess ingredients are stored according to companys requirement Proper method of refrigeration is implemented Proper storing of dry and wet food/ingredients are implemented

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Elements 9. Convert unconsumed cooked and uncooked food

Performance Criteria Unconsumed cooked food are converted/transformed into new dishes Store/freeze at temperature of zero degrees Unconsumed food are convert to new dishes Packed/wrapped uncooked food are frozen at zero degrees F temperature Packed/wrapped food for storage are prepared Uncooked food are maintained at proper temperature

Related Knowledge, Attitude and Safety Food theory Materials specifications and uses Tools equipment: Uses and specifications Methods of preparing salad Handling of kitchen equipment Proper storing Food costing and portioning

Underpinning Skills Methods of cooking Handling of kitchen equipment Proper storing Food costing and portioning

Materials Tools and Equipment


Recipe book Hot food Cold food Fresh vegetables Condiments Milk and dairies Cereals Flour Butter sauces Meat Seafoods Poultry and game Pasta Microwave Oven Stoves Tilting pans Ranges Kit spoon Deep fryer Ladles Smokers Packing materials Containers Knife Chopping

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