CURRICULUM of COMPETENCY UNIT (CoCU)

Sub Sector KITCHEN

Job Area
Competency Unit Title
Competency Unit Descriptor
FOOD PREPARATION AND PRODUCTION SERVICES
Food Production Cost control
Food production cost control is to maintain food cost percentage for gross operating profit (GOP) in accordance with establishment budget
requirements. The personal who is competent in food production cost control shall be able to plan, administer, control and record cost control
activities to meet requirement and specification.

Training
Competency Unit ID Level 4 180 Hours Credit Hours
Duration
Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
1. Identify right i. Purpose of identifying 5 hours Lecture i. Right ingredient
ingredient and right ingredient and method and method of
method of food of food preparation. food preparation
preparation. ii. Types of cost involve gathered.
such as : ii. Types of cost
 Perishable goods involve
 Dry goods confirmed.
iii. Product yield iii. Product yield
requirement such as: requirement
 Types of recipe confirmed.
 Market price

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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
i. Analyse right 13 hours Demonstration,
ingredient and method of Apply system &
food preparation. Observation
ii. Determine types of
cost involve.
iii. Determine product
yield requirement.

Attitude:
i. Meticulous in
determining product
yield requirement.

Safety:
i. Adhere to Standard
Operating
Procedure (SOP).

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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
2. Plan cost control i. Purpose of planning 11 hours Lecture i. Quoted price/
activities. cost control activities. quality during
ii. Types of quoted price/ receiving
quality during receiving arranged.
such as ii. Accuracy of
 Perishable goods product yield
 dry goods confirmed.
iii. Types of product yield iii. Proper inventory
such as: confirmed.
 Meat iv. Food production
 seafood volume
iv. Proper inventory such confirmed.
as: ix. Food
 Proper stock production cost
receiving/ delivery control work flow
 Sufficient stock confirmed.
x. Food
 Effective storage
production cost
system
control receiving
v. Food production cost
technique
control work flow
confirmed.
vi. Technique of food
xi. Food
production cost control
production cost
receiving such as
control receiving
 price comparison
method
 stringent quality/ confirmed.
quantity check xii. Food
vii. Method of food production cost
production cost control control yield test
receiving such as confirmed.
 Smell xiii. Food
 Touch production cost
 Taste
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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
control proper
viii. Technique of food storage
production cost control techniques
proper storage such as arranged.
 First in first out (FIFO)
storage system.
 Segregation

i. Prepare quoted price/ 25 hours Demonstration,

quality during receiving. &
ii. Determine accurate Observation
product yield.
iii. Determine proper
inventor.
iv. Determine food
production produce.
v. Determine food
production cost control
work flow.
vi. Determine food
production cost control
receiving technique.
vii. Determine food
production cost control
receiving method.
viii. Determine food
production cost control
yield test.
ix. Prepare food
production cost control
proper storage technique.
Attitude:
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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
i. Meticulous in
planning cost
control activities.

Safety:
i. Adhere to Standard
Operating
Procedure (SOP).

3. Perform food i. Purpose of performing 11 hours Lecture i. Food

production cost food production cost production cost
control activities. control activities. control work
ii. Food production cost flow adhered
control work flow according to
iii. Technique of food Standard
production cost control Operating
receiving such as Procedure
 price comparison (SOP).
 stringent quality ii. Food
iv. Method of applying production cost
food production cost control receiving
control receiving such as technique
 Smell adhered
 Touch according to
 taste Standard
v. Technique of ensuring Operating
food production cost Procedure
control proper storage such (SOP).
as iii. Food
 First in first out (FIFO) production cost
storage system. control receiving

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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
 Segregation method adhered
 Spoilages according to
Standard
i. Apply food production 25 hours Demonstration, Operating
cost control work flow Apply system & Procedure
ii. Ensure food Observation (SOP).
production cost control iv. Food
receiving technique. production cost
iii. Apply food production control yield test
cost control receiving adhered
method. according to
iv. Apply food production Standard
cost control yield test. Recipe.
v. Ensure food v. Food
production cost control production cost
proper storage technique. control proper
storage
Attitude: technique
i. Adhere to confirmed
hygiene practise according to
ii. Neat and tidy in Standard
carrying out taste, Operating
shape, colour, Procedure
texture and aroma (SOP).
Safety:
i. Adhere to Standard
Operating
Procedure (SOP).

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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
4. Administer food i. Purpose of administering 11 hours Lecture i. Quoted price/
production cost food production cost quality during
percentage. percentage. receiving
ii. Procedure of receiving such confirmed.
as ii. Accurate
 Perishable goods product yield
 dry goods confirmed.
iii. Inventory management iii. Stock receiving/
such as: delivery
 Proper stock confirmed.
receiving/ delivery iv. Food production
 Sufficient stock cost percentage
 Effective storage meet
system requirement
iv. Food production cost according to
percentage specification departmental
such as : budget.
 Accurate quantity
 Consistent quality

i. Check quoted price/ 25 hours Demonstration,

quality during receiving. Apply system &
ii. Ensure accuracy of Observation
product yield.
iii. Proper stock
receiving/ delivery.
iv. Maintain food
production cost
percentage.

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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
Attitude:
i. Adhere to stock
receiving/ delivery
practise.
ii. Meticulous in
administering food
production cost
percentage.

Safety:
i. Wear appropriate
Food production
Personal Protective
Equipment (PPE).
ii. Adhere to Standard
Operating
Procedure (SOP).

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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
5. Evaluate food i. Purpose of evaluating 11 hours Lecture i. Food
production cost food production cost production cost
control activities. control activities. control
ii. Procedure of evaluating receiving
food production cost technique
control activities such as: validated
 Adhere product according to
price list Standard
 Adhere daily food Operating
cost percentage Procedures
i. Check food production 25 hours Demonstration (SOP).
cost control receiving & ii. Food
technique. Observation production cost
ii. Check food production control
cost control receiving receiving
method. method
iii. Check food production validated
cost control yield test. according to
iv. Check food production Standard
cost control proper Operating
storage technique. Procedures
(SOP).
Attitude: iii. Food
i. Meticulous in production cost
evaluating food control yield
production cost test assessed
control activities. according to
Standard
Safety: Recipe.
i. Adhere to Standard iv. Food
Operating production cost
Procedure (SOP). control proper

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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode
v. storage
technique
assessed
according to
Standard
Operating
Procedures
(SOP).

6. Record food i. Record writing skills. 5 hours Lecture i. Procedure to

production cost ii. Procedures to write record food
control activities. food production cost production cost
control activities record. control
iii. Format of food activities
production cost control confirmed.
record. ii. Format of food
production cost
13 hours Demonstration control record
i. Determine procedure to & adhered.
record food production Observation iii. Food
cost control activities. production cost
ii. Determine format of food control record
production cost control documented.
record.
iii. Write food production
cost control record.

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 Attitude / Safety / Training Delivery
Work Activities Related Knowledge Applied Skills Assessment Criteria
Environmental Hours Mode

Attitude:
i. Meticulous in food
production cost
control activities
record.
ii. Adhere to report
submission
dateline.

Employability Skills

Core Abilities Social Skills

04.08 Develop and negotiate staffing plans 1. Teamwork

04.09 Prepare project/work plans 2. Self-discipline
04.10 Utilize science and technology to achieve goals 3. Conceptual skills
05.03 Allocate and record usage of financial and physical resources 4. Interpersonal skills
05.04 Delegate responsibilities and/ or authority 5. Communication skills
05.05 Coordinate contract and tender activities 6. Multi-tasking and prioritizing
06.08 Identify and analyse effect of technology on the environment

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Tools, Equipment and Materials (TEM)

ITEMS RATIO (TEM : Trainees)

1. Chiller 1:10
2. Frezer 1:10
3. Cutleries 1:1
4. Crockeries 1:1
5. Shelving 1:1
6. Stationery 1:1
7. Plastic wrap 1:1
8. Inventory list 1:1
9. Recipe card 1:1
10. Measuring tools 1:1
11. Market list form 1:1
12. Store requisition form 1:1
13. Information Technology Equipment As per required

References
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REFERENCES

1. Practical Professional Cookery By H. L. Cracknell, R. J. Kaufmann, 1998 :ISBN1861528736

2. Leadership lessons from a chef: finding time to be great By Charles Carroll, 2008 :ISBN0470125306
3. Tasting Success: Your Guide to Becoming a Professional Chef By Charles Carroll, 2011 :ISBN0470581549
4. Food preparation and cooking: Cookery units. Student guide Nelson Thornes 1993, 1996 :ISBN 0748725660
5. Principles of Food, Beverage, and Labor Cost Controls, Paul R. Dittmer (Author), J. Desmond Keefe, ISBN 978047178347
6. The Professional Chef : Level 2 Diploma – Gary Hunter, Terry Tinton, Patrick Carey and Steven Walpole, 2007 ISBN-13 : 978-1-84480-706-2

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