NOSS

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

g up

ay

ring
for

uet

er
Attitude:
i. Meticulous in
identifying type of
buffet display,
menu and setting
for catering
activities

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

12

Work Activities Related Knowledge Related Skills

 Standard method of
buffet display
arrangement

ii. Guide in selecting
equipment and utensils
 Equipment and utensil
need

iii. Safety requirements in
arranging buffet display

i. Identify type of uten
and equipment

ii. Identify types of disp
item

iii. Identify types of set
dishes equipment a
utensils

iv. Identify usage of
setting dishes
equipment and uten

11

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

8 Lecture, Video i. Equipment,

Presentation & utensils and tool

Observation used for catering

setup

interpreted.

ii. Correct

equipment and

utensil chosen

iii. Buffet display

arrangement

nsils 16 Demonstration, interpreted

play Observation & iv. Display item and

tting Hand-on their usage
and
Practices determined

v. Safety

requirements

adhered

nsils

Attitude:
i. Meticulous in
selecting
equipment and
utensil need .

Safety:
i. Adhere to
Standard
Operating
Procedure (SOP

13

Work Activities Related Knowledge Related Skills

4. Carry out catering i. Manpower and its

setting activities requirements

ii. Centralised work

allocations vs.

Decentralised work

allocations

iii. Selection of buffet display

arrangement

iv. Guidelines for catering

buffet

v. Logistic planning

vi. HACCP guidelines in

catering operations

i. Perform catering
activities set-up

ii. Apply method of buffe
display and setting
dishes arrangement

iii. Apply stalls arrangeme
concept and stalls item
display technique.

iv. Apply safety
requirements in setting
up catering activities

11

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

et 8 Lecture, Video i. Works
ent
ms Presentation & allocations

Observation identified.

ii. Catering setting

activities

applied

iii. Buffet display

and setting

dishes

arrangement

performed

iv. Stalls

arrangement

concept and

16 Demonstration, stalls items

Observation & display technique

Hand-on performed

Practices v. Hygiene and

safety

requirements

demonstrated

g

Attitude:
i. Meticulous in

carrying out
catering setting
activities.

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

14

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

11

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

15

Tools, Equipment and Materials (TEM)
ITEMS

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

References
REFERENCES

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

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

11

RATIO (TEM : TRAINEES)
1:5
1:1
1:1
1:1
1:5
1:1
1:1
1:1

ion. Wiley. ISBN: 978-0-470-42135-2
8-0-470-19752-3
nal Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
978-0-471-20202-8
antgourmet.com/rouxbe.htm
reference/tp/culinaryvideos.htm
ed resources) - http://www.ciachef.edu/

16

CURRICULUM OF COMPETENCY UNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCT

Competency Unit Title BASIC KITCHEN EQUIPMENT MAINTE

Learning Outcome The person who is competent in this CU s
completion of this competency unit, traine

 Identify basic kitchen equipment
 Carry out basic kitchen equipmen
 Maintain basic kitchen equipment
 Report basic kitchen equipment m

Competency Unit ID HT-012-2:2012-E01 Level

Work Activities Related Knowledge Related Skills

1. Identify basic i. Introduction on Kitchen
kitchen equipment Department equipment
maintenance task  Electrical and gas
equipment
 Basic of kitchen
maintenance
measurement
 Skill levels
requirement and
standards of
professionalism
 Department
expectations

11

TION
ENANCE

shall be able to practice basic kitchen equipment maintenance activities. Upon
ee will be able to:-

t maintenance task
nt maintenance procedure
t maintenance procedure
maintenance

2 Training 48 Credit Value 5
Duration
Training Delivery Assessment
Attitude / Safety / Hours Mode Criteria
Environmental

4 Lecture, Video i. Basic Kitchen

Presentation & equipment

Observation maintenance

functions and

operations

identified.

ii. Overall kitchen

equipment

maintenance

task practiced

17

Work Activities Related Knowledge Related Skills

ii. Understanding of kitchen
equipment maintenance
task

 Equipment
Maintenance standard
and practice

 The different in kitchen
maintenance
procedure

 Important of kitchen
equipment maintenance
-fire hazard
-food sanitation
-cost factor

i. Determine kitchen
equipment maintenan
task guidelines
requirements

ii. Implement kitchen sa
requirement with the
regulatory body / age
related:

- Occupational Safety
Health Administration
(OSHA)

- Environmental Qualit
Act 1974 (127)

- Bomba
- Ministry of Health
- Other regulatory bod

agency

11

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

iii. General kitchen
maintenance
aspect in the
kitchen based
on HACCP,
OSHA, DOE
and local
authority
guidelines
implemented,
performed,
practiced and
demonstrated

nce 8 Demonstration,
Observation &
afety Hand-on
Practices
ency
Attitude:

and i. Meticulous in
n identifying kitchen

equipment
ty maintenance

activities
requirement.

dy / Safety:
i. Adhere to safety
and HACCP
requirement

18

Work Activities Related Knowledge Related Skills

1. Carry out basic i. Manual and mechanical

kitchen cleaning of kitchen

equipment equipment

maintenance ii. Sanitising equipment

procedure and work surfaces

iii. Basic cleaning kitchen

hood and drainage

i. Acknowledge manua
cleaning and
mechanical kitchen
equipment maintenan
procedures.

ii. Determine kitchen
maintenance activitie
workflow.

iii. Determine cleaning
exhaust hood and
drainage.

11

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, Video i. Manual and

Presentation & mechanical

Observation cleaning

kitchen

equipment

activities

interpreted.

Kitchen

maintenance

al 8 Demonstration, procedures

Observation & identified

Hand-on ii. Cleaning and

nce Practices sanitising of

exhaust hood

and drainage

es performed

Attitude:
i. Meticulous in
carrying out basic
kitchen equipment
maintenance
procedure

Safety:
i. Adhere to safety

and HACCP
requirement

19

Work Activities Related Knowledge Related Skills

2. Maintain basic i. Basic kitchen i. Identify kitchen
maintenance activit
kitchen equipment checklist and
requirement
equipment maintenance check
ii. Interpret checklist
maintenance list based on kitchen
maintenance
procedure ii. Kitchen equipment programme.

maintenance iii. Apply basic kitchen
equipment mainten
programme. activities workflow.

12

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, Video i. Kitchen

Presentation & maintenance

Observation activities

checklist and

requirement

determined

ii. Checklist

based on

basic kitchen

ties 8 Demonstration, equipment

n Observation & maintenance
nance
Hand-on programme

Practices filled

iii. Basic kitchen

equipment

maintenance

activities

workflow

sustained

Attitude:
i. Meticulous in

maintaining basic
kitchen equipment
maintenance as
per operation

Safety:
i. Adhere to safety

and HACCP
requirement

20

Work Activities Related Knowledge Related Skills

4. Report kitchen i. Types of kitchen
equipment equipment maintenance
maintenance report
 Manual report
 Forms
 Electronic Data

ii. Standard related report
form and procedures.

i. Identify types of kitch
maintenance report w

ii. Update and compile
kitchen equipment
maintenance report

iii. Submit kitchen
equipment maintenan
report

12

Attitude / Safety / Training Delivery Assessment
Mode Criteria
Environmental Hours

4 Lecture, Video i. Types of kitchen

Presentation & maintenance

Observation report work

determined

ii. Kitchen

equipment

maintenance

report procedures

determined

iii. Kitchen

hen 8 Demonstration, equipment
work.
Observation & maintenance
nce
Hand-on report update

Practices and compiled

iv. Kitchen

equipment

maintenance

report submitted

Attitude:
i. Meticulous in

identifying
kitchen
equipment
maintenance
report

Safety:
i. Adhere to safety

and HACCP
requirement

21

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

12

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

22

Tools, Equipment and Materials (TEM)
ITEMS

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

References
REFERENCES

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

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

12

RATIO (TEM : TRAINEES)
1:5
1:1
1:1
1:5

ion. Wiley. ISBN: 978-0-470-42135-2
8-0-470-19752-3
nal Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
978-0-471-20202-8
antgourmet.com/rouxbe.htm
reference/tp/culinaryvideos.htm
ed resources) - http://www.ciachef.edu/

23

CURRICULUM OF COMPETENCY UNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCT

Competency Unit Title BASIC STEWARDING

The person who is competent in this CU s
function in accordance with relevant autho
completion of this competency unit, train

Learning Outcome  Identify basic stewarding requirem
 Identify types of chemical
 Identify different types of crockery
 Determine different types of wasta
 Carry out hygiene and cleanliness

Competency Unit ID HT-012-2:2012-E02 Level

Work Activities Related Knowledge Related Skills

1. Identify basic i. Introduction to Basic
stewarding Stewarding functions
requirement and responsibilities

ii. General job guidelines
and responsibilities

iii. Steward’s job functions
iv. Importance of following

company Standard
Operating Procedures
(SOP) in Stewarding
Department
v. Safety at work
vi. Cleaning stationary
equipment

12

TION

shall be able to ensure safe working practices are adapted in basic stewarding
hority’s requirement and company Standard Operating Procedure (SOP). Upon

ee will be able to:-

ment

y, cutleries and glassware
ages
s of work area

2 Training 48 Credit Value 5
Duration
Assessment
Attitude / Safety / Training Delivery Criteria
Environmental Hours Mode

4 Lecture, Video i. Basic stewarding

Presentation & requirement

Observation determined.

ii. Steward’s job

functions

identified.

iii. Safety practices at

work adhered

iv. Cleaning

stationary

equipment

practiced

v. Hygiene and

safety in

stewarding

adhered.

24

Work Activities Related Knowledge Related Skills

vii. Hygiene and safety in
food handling
 Possible cause of food
borne illness
originating from the
Stewarding
Department
 Personal hygiene
standard and practices
 Preventing cuts
 Preventing burns
 Preventing and dealing
with fire
 Preventing injuries
from machine and
equipment
 Preventing falls
 Preventing strains and
injury from lifting

viii. Opening, running and
closing duties

i. Identify basic steward
functions and
responsibilities

ii. Determine general jo
guidelines and
responsibilities

iii. Identify steward’s job
functions

iv. Adhere to company
Standard Operating
Procedures (SOP) in
Stewarding Departme
operations

12

Attitude / Safety / Training Delivery Assessment
Environmental Hours
Mode Criteria
8
vi. Basic stewarding

functions and

responsibilities

identified.

vii. General jobs

guidelines and

responsibilities

executed

viii. Company

Standard

Operating

Procedures (SOP)

in Stewarding

Department

operations

adhered.

ix. Cleaning

stationary

equipment

performed

x. Hygiene

guidelines

requirements

ding determined.
ob
b Demonstration, xi. Kitchen safety

n Observation & requirement in
ent
Hand-on accordance with

Practices the related

regulatory body /

agency
implemented.

xii. Opening, running

and closing duties

executed

25

Work Activities Related Knowledge Related Skills

v. Practice safety at w
vi. Perform cleaning

stationary equipmen
vii. Determine hygiene

guidelines requirem
viii. Implement kitchen

safety requirement
accordance with the
regulatory body /
agency related
ix. Carry out opening,
running and closing
duties

2. Identify type of i. Types of chemical
chemicals used by the
Stewarding
Department in food
service operations.

ii. Safe chemical
handling.

iii. Material Safety Data
Sheets (MSDS) &
Product Labels.

12

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

work

nt

ments

t in
e

g Attitude: 4 Lecture, Video i. Types of
i. Meticulous in
identifying basic Presentation & chemical used
stewarding
functions& Observation by the
responsibilities
Safety: Stewarding
i. Adhere to safety
and HACCP Department
requirement
identified.
26
ii. Safe chemical

handling applied.

iii. Material Safety

Data Sheets

(MSDS) &

Product Labels

interpreted.

Work Activities Related Knowledge Related Skills

i. Determine types of
chemical used by the
Stewarding Departme

ii. Adhere to safe chem
handling.

iii. Acknowledge Materia
Safety Data Sheets
(MSDS) & Product
Labels.

iv. Determine the correc
ways to use the chem

3. Identify different i. Types of crockeries,
type of crockery, cutleries and glassware
cutleries and  Chinaware
glassware  Glassware
 Silverware and special
tools
 Ashtrays
 Others

ii. Handling of crockeries,
cutleries and glassware

iii. Avoiding cross
contamination

12

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

e 8 Demonstration, iv. Correct ways to
ent
mical Observation & use the

al Hand-on chemical

Practices practiced.

ct
mical

Attitude:
i. Meticulous in

identifying types of
chemical functions
& requirement

Safety:
i. Adhere to safety

and HACCP
requirement

Lecture, Video

4 Presentation & i. Different type of

Observation crockery,

cutleries and

glassware

identified

ii. Handling of

crockeries,

cutleries and

glassware

practiced.

iii. Avoid cross

contamination

practiced.

27

Work Activities Related Knowledge Related Skills

iv. Storage of crockeries,
cutleries and glassware

i. Acknowledge types o
crockeries, cutleries a
glassware

ii. Perform handling of
crockeries, cutleries a
glassware

iii. Adhere practices to a
cross contamination

iv. Carry out storage of
crockeries, cutleries a
glassware

12

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

of iv. Storage of
and crockeries,
and cutleries and
avoid glassware

8 Demonstration, performed.
Observation &
Hand-on
Practices

and

Attitude:
i. Meticulous in

identifying basic
stewarding
functions &
responsibilities

Safety:
i. Adhere to safety
and HACCP
requirement

28

Work Activities Related Knowledge Related Skills

4. Determine different i. Recycle and go green
types of wastages awareness

ii. The importance of
proper waste disposal

iii. Handling different types
of wastages

i. Identify different type
wastages

ii. Handle and segregat
different types of
wastages

iii. Carry out proper was
disposal activities.

12

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

es of 4 Lecture, Video i. Recycle and go
te
ste Presentation & green principles

Observation acknowledged.

ii. Importance of

proper waste

disposal

determined

iii. Different types

of wastages

listed

iv. Different types

of wastages

8 Demonstration, handled and
Observation & segregated
v. Proper waste
Hand-on disposal
Practices activities

performed

Attitude:
i. Meticulous in

identifying basic
stewarding
functions &
responsibilities

Safety:
i. Adhere to safety

and HACCP
requirement

29

Work Activities Related Knowledge Related Skills

5. Carry out hygiene i. General kitchen hygiene
and cleanliness of and cleanliness
work area guidelines

ii. Cleaning and
sanitising

iii. Manual dishwashing
iv. Mechanical

dishwashing
v. Washing kitchen

utensil and equipment
vi. Cleaning and

sanitising equipment
and work surfaces

i. Determine genera

kitchen hygiene an

cleanliness guidel

ii. Adhere to cleaning

and sanitizing

activities.

iii. Apply manual

dishwashing.

vii. Storage of chemicals, iv. Carry out mechan
equipment and tools dishwashing.

v. Carry out washing

kitchen utensil and

equipment

vi. Execute cleaning

sanitising equipme

and work surfaces

vii. Manage storage o

chemicals,

equipment and too

13

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

al Lecture, Video i. General kitchen
nd
lines 4 Presentation & hygiene and
g
Observation cleanliness
nical
g of guidelines
d
and identified.
ent
s ii. Cleaning and
of
ols sanitizing

activities

identified.

iii. Manual

dishwashing

performed.

iv. Mechanical

dishwashing

executed.

8 Demonstration, v. Washing of

Observation & kitchen utensil

Hand-on and equipment

Practices performed.

vi. Cleaning and

sanitising

equipment and

work surfaces

applied.

vii. Proper storage

of chemicals,

equipment and

tools

administered.

30

Work Activities Related Knowledge Related Skills

1

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

Attitude:
i. Meticulous in

identifying
cleaning and
sanitizing
activities

Safety:
i. Adhere to

safety and
HACCP
requirement

131

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

1

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

132

Tools, Equipment and Materials (TEM)
ITEMS

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

References
REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th Ed
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. ISBN
5. Online Video Resources

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

1

RATIO (TEM : TRAINEES)

1:5
1:1
1:1
1:1
1:5
1:1
1 : 10

dition. 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
N: 978-0-471-20202-8
uctantgourmet.com/rouxbe.htm
aryreference/tp/culinaryvideos.htm
elated resources) - http://www.ciachef.edu/

133

CURRICULUM OF COMPETENCYUNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCT

Competency Unit Title BASIC BUTCHERY

The person who is competent in this CU
products produced adhered to hygiene a
be able to:-

Learning Outcome  Identify basic butchery requirem
 Identify types of basic butchery c
 Prepare equipment and utensils
 Carry out meat parts butchery.
 Carry out poultry part butchery
 Carry out fish and seafood par
 Carry out hygiene and cleanlines

Competency Unit ID HT-012-2:2012-E03 Level

Work Activities Related Knowledge Related Skills

1. Identify basic i. Introduction to basic
butchery butchery functions and
requirement requirements

ii. General safety
guidelines in handling
butchery equipment
and utensil

iii. Halal requirements
iv. Sanitation and

handling of butchery
products

13

TION

U shall be able to execute butchery activities to ensure meat and butchery
and cleanliness standard. Upon completion of this competency unit, trainee will

ment
cuts

rt butchery
ss of work area

2 Training 84 Credit Value 8
Duration
Training Delivery Assessment
Attitude / Safety / Hours Mode Criteria
Environmental

4 Lecture, Video i. Basic butchery

Presentation & functions and

Observation requirements

determined.

ii. General safety

guidelines in

handling

butchery

equipment and

utensil

determined.

34

Work Activities Related Knowledge Related Skills

i. Identify general safet
guidelines in handling
butchery equipment a
utensil

ii. Identify halal
requirements

iii. Identify food sanitatio
and handling of butch
products.

2. Identify types of i. Understanding meats
basic butchery and game animals
cuts  Meats composition
 Structure
 Inspection and
grading
 Meats and game
animal parts

ii. Understanding poultry
and game birds
 Meats composition
 Structure

13

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

ty 8 Demonstration, iii. Sanitation and
g
and Observation & handling of

on Hand-on butchery
hery
Practices products

determined.

iv. Halal

requirements

practiced.

Attitude:
i. Adhere of halal

requirement
related to food
handling activities.

Safety:
i. Adhere safety

guidelines in
handling butchery
equipment

4 Lecture, Video i. Basic butchery

Presentation & raw materials

Observation and its

characteristic

determined.

ii. Primal beef,

lamb and game

animal parts,

cuts and usage

interpreted.

35

Work Activities Related Knowledge Related Skills

 Inspection and
grading

 Poultry and game
birds animal parts

iii. Understanding fish
 Types of fish
 Varieties and
characteristics
 Indication of qualities
 Fish parts

iv. Understanding seafood
 Types of molluscs
 Types of
cephalopods
 Types of crustaceans
 Other types of
seafood
 Indication of qualities

i. Identify primal beef, l
and game animal, pa
cuts and usage.

ii. Identify type of poultr
and game birds, parts
cuts and usage.

iii. Identify types of fish,
parts, cuts and usage

iv. Identify types of seaf
parts, cuts and usage

13

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

iii. Poultry and
game birds,
parts, cuts and
usage
interpreted.

iv. Fish, parts,
cuts and usage
interpreted.

v. Seafood, parts,
cuts and usage
interpreted.

lamb 8 Demonstration &
arts, Observation

ry
s,

e.
food,
e.

36

Work Activities Related Knowledge Related Skills

3. Prepare i. Types of basic butchery
equipment and utensils
utensils  Butcher knife
 Fillet knife
 Debone knife
 Chef knife
 Chopper knife
 Clam knifes
 Oyster knife
 Butcher steel
 Meat saw
 Weighing scale
 Trays and containers

ii. Types of basic butchery
equipment
 Meat saw
 Meat mincer
 Buffalo chopper
 Vacuum machine

13