NOSS

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, Video i. Food production

Presentation & tools, kitchen

Observation utensils and

equipment

classification

identified.

ii. Basic knives

handling practises

and cutting

techniques

applied.

iii. Usage of food

production tools,

kitchen utensils

and equipment

demonstrated

iv. Operating

procedures and

safety aspects

adhered.

37

Work Activities Related Knowledge Related Skills

i. Apply basic knives
handling practises
cutting techniques
 Tourne
 Large Dice
 Medium Dice
 Small Dice
 Brunoise
 Fine Brunoise
 Rondelle
 Paysanne
 Lozenge
 Fermiere
 Batonnet
 Julienne
 Fine Julienne
 Slicing Techniq
 Chopping
Techniques
 Using Parissien
 Peeling Techni
 Chiffonade
 Zesting

ii. Ensure food produ
tools, kitchen uten
and equipment; an
usage

iii. Interpret operating
procedures and sa
aspects

Attitude /Safety/ Training Delivery Assessment
Mode Criteria
Environmental Hours

s 8 Demonstration,
s and Observation &
s Hand-on
Practices

ques

nne
iques

uction
nsils
nd it Attitude:

i. Apply different
g type of basic
afety cutting

techniques.

Safety:
i. Adhere to safety
requirement.

38

Work Activities Related Knowledge Related Skills

3. Determine food i. Introduction to food items
items classification
classification  Herbs and spices
 Salts
 Nuts
 Vinegar
 Condiments
 Dairy products
 Meat and poultry
 Fish and shellfish
 Eggs
 Vegetables
 Fruits
 Potatoes, grains and
pasta

i. Identify food differen
items classification.

ii. Interpret food items
usage.

iii. Apply food items
storage.

.

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, Video i. Different food items

Presentation & classification

Observation identified

ii. Different food items

usage interpreted.

iii. Different food items

storage applied.

nt 8 Demonstration,
. Observation &
s Hand-on practice

Attitude:
i. Meticulous in

identifying different
food items
classification,
usages and
storages.

Safety:
i. Adhere to safety
requirement

39

Work Activities Related Knowledge Related Skills

4. Understand the i. Objectives and
principles of principles of receiving
receiving and and storing food items
storing food
items ii. Receiving basics
iii. Dry food storage
iv. Freezer storage
v. Refrigerator storage
vi. Hot and cold food

holding

i. Identify objectives a
principles of receivi
and storing food ite

ii. Identify receiving ba
iii. Apply dry food stora
iv. Apply freezer storag
v. Apply refrigerator

storage
vi. Apply hot food hold

Attitude /Safety/ Training Delivery Assessment
Mode Criteria
Environmental Hours

4 Lecture, Video i. Food items

Presentation & classification

Observation determined.

ii. Different type of

storage principles

determined.

iii. Receiving

principles

interpreted.

iv. Different type of

storage applied.

and 8 Demonstration,
ing Observation
ems. & Hand-on
asics. practice
age.
ge

ding.

Attitude:
i. Meticulous in

applying different
type of storage
principles.
ii. Adhere to different
type of storage
requirements.

Safety:
i. Adhere to safety
and HACCP
requirement.

40

Work Activities Related Knowledge Related Skills

5. Maintain food i. Basic of food handling
handling and preparation
activities
requirements ii. Minimal internal cooking
temperature

iii. Cooling procedures.
iv. General hygiene, safety

and cleanliness of work
area.

i. Identify food handlin
activities checklist.

ii. Identify checklist
requirement needs.

iii. Interpret checklist b
on hygiene and safe
practices at work.

iv. Ensure food handlin
activities workflow.

v. Apply fault and
corrective actions.

Attitude /Safety/ Training Delivery Assessment
Mode Criteria
Environmental Hours

6 Lecture, Video i. Basic of food
Presentation & handling and
ng 12 preparation
Observation identified.
.
based Demonstration, ii. Minimal internal
fety Observation & cooking
temperature and
ng Hand-on cooling
Practices procedures
ensured.

iii. General hygiene,
safety and
cleanliness of
work area
adhered.

iv. Checklist based
on hygiene and
safety practices at
work interpreted.

v. Fault and
corrective actions
applied.

Attitude:
i. Meticulous in
identifying food
handling activities
requirement.

Safety:
i. Adhere to safety
and HACCP
requirement

41

Work Activities Related Knowledge Related Skills

6. Carry out i. Cleaning and sanitising
hygiene and ii. Manual dishwashing
cleanliness of iii. Mechanical dishwashing
work area iv. Washing kitchen utensil

and equipment
v. Cleaning and sanitising

equipment and work
surfaces

i. Identify manual an
mechanical
dishwashing
procedures.

ii. Interpret cleaning
sanitizing activities

iii. Apply food handlin
activities workflow

iv. Apply washing of
kitchen utensil and
equipment proces

v. Apply Cleaning an
sanitising equipme
and work surfaces
procedures.

Attitude /Safety/ Training Delivery Assessment
Mode Criteria
Environmental Hours

4 Lecture, Video i. Cleaning and

nd 8 Presentation & sanitizing activities

and Observation interpreted.
s.
ng ii. Manual and
w.
d mechanical
ss.
nd dishwashing
ent
s Attitude: procedures

i. Meticulous in identified.
identifying cleaning
and sanitizing iii. Food handling
activities
requirement. activities workflow

Demonstration, iv. applied.
Observation & Washing of kitchen
utensil and
Hand-on equipment process

Practices applied.

v. Cleaning and

sanitising

equipment and

work surfaces

procedures applied.

Safety:
i. Adhere to safety
and HACCP
requirement

42

Employability Skills

Core Abilities
01.01 Identify and gather information
01.02 Document information, procedures or processes
01.03 Utilize basic IT applications
01.04 Analyze information
01.05 Utilize the Internet to locate and gather information
01.06 Utilize word processor to process information

02.01 Interpret and follow manuals, instructions and SOP’s
02.02 Follow telephone/ telecommunication procedures
02.03 Communicate clearly
02.04 Prepare brief reports and checklists using standard forms
02.05 Read/interpret flowcharts and pictorial information
02.06 Write memos and letters
02.07 Utilize Local Area Network (LAN)/Intranet to exchange information
02.08 Prepare pictorial and graphic information

03.01 Apply cultural requirements to the workplace
03.02 Demonstrate integrity and apply ethical practices
03.03 Accept responsibility for own work and work area
03.04 Seek and act constructively upon feedback about performance
03.05 Demonstrate safety skills
03.06 Respond appropriately to people and situations
03.07 Resolve interpersonal conflicts
03.08 Develop and maintain a cooperation within work group

04.01 Organize own work activities
04.02 Set and revise own objectives and goals
04.03 Organize and maintain own workplace
04.04 Apply problem solving strategies
04.05 Demonstrate initiative and flexibility

06.01 Understand systems
06.02 Comply with and follow chain of command
06.03 Identify and highlight problems
06.04 Adapt competencies to new situations/systems
06.05 Analyze technical systems
06.06 Monitor and correct performance of systems

Social Skills
1. Communication Skills
2. Conceptual Skills
3. Interpersonal Skills
4. Learning Skills
5. Leadership skills
6. Multitasking and prioritizing
7. Self-discipline
8. Teamwork

43

Tools, Equipment and Materials (TEM)

Items

1. Kitchen Equipment
2. Kitchen Utensils
3. Ingredients
4. Checklist form
5. Standard Operation Procedure (SOP)/Manual
6. Standard Form

References

REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th Edition
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 978-
3. The Culinary Institute of America, In the Hands of a Chef: The Professiona
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISBN: 97
5. Online Video Resources

 Roux-Be (The Reluctant Chef online resources) - http://www.reluctantg
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culinaryrefe
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary & related

RATIO (TEM : Trainees)

1:5
1:1
1:1
1:1
1:5
1:1

n. Wiley. ISBN: 978-0-470-42135-2
-0-470-19752-3
al Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
78-0-471-20202-8

gourmet.com/rouxbe.htm
erence/tp/culinaryvideos.htm

resources) - http://www.ciachef.edu/

44

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTIO
Competency Unit Title COOKING TECHNIQUE

Learning Outcome The person who is competent in this CU sha
the requirement in accordance with food sta
completion of this competency unit, trainee

 Obtain standard cooking technique s
 Select cooking technique equipment
 Select cooking technique ingredients
 Carry out cooking technique dishes

Competency Unit ID HT-012-2:2012-C02 Level

Work Activities Related Knowledge Related Skills

1. Obtain cooking i. Introduction to cooking

technique technique

standard recipes  Definition of cooking

principles

- Purpose of

cooking food

ON

all be able to perform standard cooking technique to ensure foods produced meet
andards set by the establishment and to provide food for guest satisfaction. Upon
e will be able to:-

standard recipes
t and utensils
s

2 Training 72 Credit Values 7
Duration
Training Delivery Assessment
Attitude /Safety/ Hours Mode Criteria
Environmental

4 Lecture, Video i. Cooking technique

Presentation & standard recipes

Observation interpreted

ii. The physical and

chemical reactions

that affect the

components of food

when heated are

understood

iii. The ways of heat

transferred are

understood

iv. Types of cooking

technique recipes

determined

v. Types of seasoning

and flavouring

determined

45

Work Activities Related Knowledge Related Skills

 The physical and
chemical reactions
that affect the
components of food
when heated such as:
- Proteins
- Fats
- Carbohydrates
- Water
- Minerals (salt)
- Vitamins
- Pigments
(colouring
agents)
- Flavour elements

 Understanding the
ways of heat
transferred
- Radiation
- Convection
- Conduction

 Types of cooking
technique recipes
- Dry heat
- Moist heat
- Combination
- Microwave

 Types of seasoning
and flavouring

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

46

Work Activities Related Knowledge Related Skills

i. Determine types of
cooking technique
recipe

 Dry heat cooking
- Roast
- Bake
- Broil
- Grill
- Griddle
- Pan-broil

 Dry heat using fat or o
- Sauté
- Pan-fry
- Shallow-fry
- Deep-fry
- Pressure frying

 Moist heat
- Simmer
- Boil
- Poach
- Blanch
- Steam
- Braise

 Combination cooking
- Braise

 Microwave cooking
- heating prepared
foods
- thawing raw items
- thawing cooked
items

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

8 Demonstration,
Observation &

Hand-on

Practices

oil

Attitude:
i. Meticulous in
identifying
cooking
technique
standard recipes
ii. Apply hygiene
and cleanliness
of work area

Safety:
i. Adhere to safety
and HACCP
requirement

47

Work Activities Related Knowledge Related Skills

2. Select cooking i. Introduction to cooking
technique
equipment and technique equipment and
utensils
utensils

 Type and usage

- Large equipment such

as:
 Open-burner gas

range with griddle
 Salamander above

range
 Grills
 Griddles
 Deep fryers
 Steam-jacketed

kettles

- Mechanical equipment

such as:
 Convection oven
 Combination

steamer oven

- Processing equipment

such as:
 Large floor mixer
 Food cutter
 Mixer and food

chopper
 Slicer
 Food processor

- Tools and utensils such

as:
 Pots
 Pans
 Knives
 Hand tools and

small equipment

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, Video i. Type of utensils
Presentation & and equipment
Observation determined

ii. The usage of
utensils and
equipment
determined

48

Work Activities Related Knowledge Related Skills

- Measuring devices such as:
 Scales
 Volume measures
 Measuring cups
 Measuring spoons
 Ladles
 Scoops
 Thermometers

o Meat

o Instant-read

o Fat

o Candy

i. Determine type of
utensils and
equipment

ii. Determine the usa
of utensils and
equipment

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

f8 Demonstration,
Observation &
age
Hand-on
Attitude: Practices
i. Meticulous in
selecting
cooking
technique
equipment and
utensils
ii. Apply hygiene
and cleanliness
of work area

Safety:
i. Adhere to safety
and HACCP
requirement

49

Work Activities Related Knowledge Related Skills

3. Select cooking i. Introduction to cooking

technique technique ingredients
ingredients  Types
- Fresh

- Raw

- Dry

 Quality

ii. Definition of written

standardized recipes

 The structure

 The function

 The limitations

iii. Understanding the

ingredients measurement

 Weight

 Volume

 Count

iv. Definition and purpose of

advance preparation or
‘mise en place’

 Assemble tools

 Assemble ingredients

 Wash, trim, cut

- Meat

- Poultry

- Fish

- Vegetable

 Prepare and measure

raw materials

 Marinating

 Breading

 Batters

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

6 Lecture, Video i. Types of

Presentation & ingredients

Observation determined

ii. Quality of

ingredients

ensured
iii. ‘Mise-en-place’

properly

prepared

iv. Standard

weight, scaling

and

measurement

technique

applied

50

Work Activities Related Knowledge Related Skills
 Prepare equipment

i. Determine the type
ingredients

ii. Ensure quality of
ingredients

iii. Do mise-en-place
properly

iv. Apply standard weig
scaling and
measurement techn

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

12 Demonstration,
s of Observation &

Hand-on
Practices

ight,

nique

Attitude:
i. Meticulous in
selecting
cooking
technique
ingredients
ii. Apply hygiene
and
cleanliness of
work area

Safety:
i. Adhere to
safety and
HACCP
requirement

51

Work Activities Related Knowledge Related Skills

4. Carry out i. Types of preparation
cooking and cooking technique
technique dishes
ii. Importance of
portioning items
 Food cost
 Standard serving

iii. Presentation & garnish
iv. Taste and flavour

i. Apply types of
preparation and cooki
technique

ii. Ensure portioning
iii. Apply presentation &

garnish technique
iv. Complies taste and

flavour

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

ing 10 Lecture, Video i. Determine
Presentation & types of
Observation preparation
and cooking
20 Demonstration, technique
Observation & determined
Hand-on
Practices ii. Portioning,
taste and
flavour ensured

iii. Presentation
and garnish
technique
applied

Attitude:
i. Meticulous in
carrying
cooking
technique
dishes
ii. Apply hygiene
and
cleanliness of
work area

Safety:
i. Adhere to
safety and
HACCP
requirement

52

Employability Skills

CORE ABILITIES

01.01 Identify and gather information
01.02 Document information, procedures or processes
01.03 Utilize basic IT applications
01.04 Analyze information
01.05 Utilize the Internet to locate and gather information
01.06 Utilize word processor to process information

02.01 Interpret and follow manuals, instructions and SOP’s
02.02 Follow telephone/ telecommunication procedures
02.03 Communicate clearly
02.04 Prepare brief reports and checklists using standard forms
02.05 Read/interpret flowcharts and pictorial information
02.06 Write memos and letters
02.07 Utilize Local Area Network (LAN)/Intranet to exchange information
02.08 Prepare pictorial and graphic information

03.01 Apply cultural requirements to the workplace
03.02 Demonstrate integrity and apply ethical practices
03.03 Accept responsibility for own work and work area
03.04 Seek and act constructively upon feedback about performance
03.05 Demonstrate safety skills
03.06 Respond appropriately to people and situations
03.07 Resolve interpersonal conflicts
03.08 Develop and maintain a cooperation within work group

04.01 Organize own work activities
04.02 Set and revise own objectives and goals
04.03 Organize and maintain own workplace
04.04 Apply problem solving strategies
04.05 Demonstrate initiative and flexibility

06.01 Understand systems
06.02 Comply with and follow chain of command
06.03 Identify and highlight problems
06.04 Adapt competencies to new situations/systems
06.05 Analyze technical systems
06.06 Monitor and correct performance of systems

SOCIAL SKILLS
1. Communication Skills
2. Conceptual Skills
3. Interpersonal Skills
4. Learning Skills
5. Leadership Skills
6. Multitasking and prioritizing
7. Self-discipline
8. Teamwork

53

Tools, Equipment and Materials (TEM)
ITEMS

1. Kitchen Equipment
2. Kitchen Utensils
3. Ingredients
4. Checklist
5. Standard Recipe
6. Standard Operation Procedure (SOP)/Manual
7. Standard Form

REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th E
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN
3. The Culinary Institute of America, In the Hands of a Chef: The Profess
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISB
5. Online Video Resources

 Roux-Be (The Reluctant Chef online resources) - http://www.re
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culin
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary &

RATIO (TEM : TRAINEES)

1:5
1:1
1:1
1:1
1:1
1:5
1:1

Edition. Wiley. ISBN: 978-0-470-42135-2
978-0-470-19752-3
sional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9

BN: 978-0-471-20202-8

eluctantgourmet.com/rouxbe.htm
naryreference/tp/culinaryvideos.htm

related resources) - http://www.ciachef.edu/

54

CURRICULUM of COMPETENCYUNIT (CoCU)

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PROD
Competency Unit Title STOCK, SOUP AND HOT SAUCE

Learning Outcome The person who is competent in this
ensure foods produced meet the req
provide food for guest satisfaction. U

 Obtain stock, soup and hot sa
 Select stock, soup and hot sau
 Select stock, soup and hot sau
 Carry out stock, soup and hot

Competency Unit ID HT-012-2:2012-C03 Level

Work Activities Related Knowledge Related Skills

1. Obtain stock, soup i. Introduction of stock
and hot sauce  Classification of
production stock
standard recipes - White
- Brown
 Ingredient of stock
- Bones
- Meat
- Mirepoix
- Acid product
- Scrap/left over
- Seasoning / spices

DUCTION
PRODUCTION

s CU shall be able to produce stock, soup and hot sauce production to
quirement in accordance with food standards set by the establishment and to
Upon completion of this competency unit, trainee will be able to:-

auce production soup standard recipes,
uce production equipment and utensils
uce production ingredients
t sauce production

2 Training 84 Credit Values 8

Duration Delivery Assessment
Mode Criteria
Attitude /Safety/ Training
Lecture, Video i. Types of
Environmental Hours Presentation stock, soup
& Observation and hot
6 sauce
production
standard
recipes
determined

ii. Stock , soup
and hot
sauce
production
method
determined

55

Work Activities Related Knowledge Related Skills

 Ingredient proportion
- Bones
- Meat
- Mirepoix
- Acid product

 Reduction and
glazes

 Convenience bases
ii. Introduction of soup

 Classification of Soup
- Cream
- Clear
- Specialty or
nationality

 Service of soup
- Standard portion
size
- Temperature
- Hold for service
- garnish

 Speciality and national
soup

 Vegetarian and low fat
soup

iii. Introduction of sauce
 Function
 Classification
 Structure
 Standard quality for
sauce
 Leading /mother sauce
 Butter sauce
 Small sauces
 Pan gravies and other
sauce
 Modern and instant
sauces

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

iii. Thickening
agent and
finishing
techniques
determined

56

Work Activities Related Knowledge Related Skills

v. Thickening agent
 Function
 Classification
 Types of Thickening
agent

vi. Finishing techniques
 Reduction
 Straining
 Deglazing
 Enriching with butter
and cream
 Seasoning

i. Determine types of
stock, soup and ho
sauce production
recipes

ii. Determine stock, s
and hot sauce
production method

iii. Determine thickeni
agent and finishing
techniques

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

f 12 Demonstration,
ot Video

Presentation
& Observation
soup
Attitude:
d i. Presentable
ing appearance with
g apparent personal
hygiene and
professionally
attire
ii. Meticulous in
identifying stock,
soup and hot
sauce production
recipes

Safety:
i. Adhere to hygiene
and safety
requirement

57

Work Activities Related Knowledge Related Skills

2. Select stock, soup i. Introduction to stock,

and sauce production soup and sauce

equipment and production utensils and

utensils equipment

 Knives, hand tools

and small equipment

 Pots, pans,

containers and its

usage

 Measuring devices

- Measurement

scale

- Measuring spoon

- Food

thermometer

 Cooking equipment
–range tops,

ovens, broiler,

salamander,

griddles,

rotisseries, fryers,

skillets

 Processing

equipment
– mixers, food

cutter, slicers,

blender

 Food holding and

storage equipment
– hot, cold

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

6 Lecture, i. Stock , soup

Video and sauce

Presentation production

& Observation equipment and

utensils

identified

ii. Usage of stock,

soup and sauce

production

utensils and

equipment

demonstrated

iii. Operating

procedures and

safety aspects

adhered.

iv. Basic handling

practises

applied

58

Work Activities Related Knowledge Related Skills

i. Identify types of
utensils and
equipment and usa

ii. Determine operatin
procedures and
safety aspects

iii. Apply basic handl
practises

3. Select stock, soup i. Stock, soup and sauce

and sauce production production ingredients

ingredients ii. Quality of ingredients

iii. Standard weight, scaling

and measurement

technique

i. Identify stock, sou
and sauce ingredie
items classification

ii. Determine stock,
soup and sauce
ingredient usage.

iii. Ensure stock, sou
and sauce quality
ingredient

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

age 12 Demonstration,
ng Observation
&Hand-on
Attitude: Practices
ling i. Meticulous in

identifying utensils
and equipment and
usage

Safety:
i. Adhere to hygiene

and safety
requirement.

6 Lecture, i. Types of stock,

Video soup and sauce

Presentation production

& Observation ingredients

determined

ii. Quality of stock,

soup and sauce

production
up 12 Demonstration, ingredients applied
ent Observation & iii. Mise-en-place
n. Hand-on
properly done
Practices iv. Standard weight,

scaling and

measurement
p technique

applied

59

Work Activities Related Knowledge Related Skills

iv. Ensure standard
weight, scaling and
measurement
technique

4. Carry out stock, soup i. Understand types of
and sauce production stock, soup and hot
sauce production

ii. Stock, soup and hot
sauce production
preparation and
cooking

iii. Portioning , taste and
flavour

iv. Presentation and
garnish technique

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

d

Attitude:
i. Meticulous in
identifying utensils
and equipment
and usage
ii. Apply hygiene and
cleanliness of
work area

Safety:
i. Adhere to hygiene
and safety
requirement.

10 Lecture, i. Types of

Video stock, soup

Presentation and

& Observation hot sauce

preparation

and cooking

determined

ii. Portioning ,

taste and

flavour

adapted

60

Work Activities Related Knowledge Related Skills

i. Interpret types
of stock, soup and
hot sauce productio

ii. Ensure method
of stock, soup and h
sauce preparation

iii. Ensure portioning ,
taste and flavour

iv. Apply presentation
and garnish techniqu

v. Apply fault and
corrective actions

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

20 Demonstration, ii. Presentation

Observation and garnish

on &Hand-on technique

Practices applied

hot iii. Fault and

corrective

actions taken

ue

Attitude:
i. Apply different type
of stock, soup and
hot sauce
production
preparation and
cooking
ii. Apply hygiene and
cleanliness of work
area

.
Safety:

i. Adhere to safety
and HACCP
requirement

61

Employability Skills
Core Abilities
01.01 Identify and gather information
01.02 Document information, procedures or processes
01.03 Utilize basic IT applications
01.04 Analyze information
01.05 Utilize the Internet to locate and gather information
01.06 Utilize word processor to process information

02.01 Interpret and follow manuals, instructions and SOP’s
02.02 Follow telephone/ telecommunication procedures
02.03 Communicate clearly
02.04 Prepare brief reports and checklists using standard forms
02.05 Read/interpret flowcharts and pictorial information
02.06 Write memos and letters
02.07 Utilize Local Area Network (LAN)/Intranet to exchange information
02.08 Prepare pictorial and graphic information

03.01 Apply cultural requirements to the workplace
03.02 Demonstrate integrity and apply ethical practices
03.03 Accept responsibility for own work and work area
03.04 Seek and act constructively upon feedback about performance
03.05 Demonstrate safety skills
03.06 Respond appropriately to people and situations
03.07 Resolve interpersonal conflicts
03.08 Develop and maintain a cooperation within work group

04.01 Organize own work activities
04.02 Set and revise own objectives and goals
04.03 Organize and maintain own workplace
04.04 Apply problem solving strategies
04.05 Demonstrate initiative and flexibility

06.01 Understand systems
06.02 Comply with and follow chain of command
06.03 Identify and highlight problems
06.04 Adapt competencies to new situations/systems
06.05 Analyze technical systems
06.06 Monitor and correct performance of systems