LO6: Iron Clothes, Linens and Fabrics
Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Procedures The students /
1. Ironing is in Sorting trainees must be • Online • Online Tests
done in Laundry provided with the
accordance following: Learning or
to the 2. Principles
standard and 1. E-CBLM on Examinations
procedures Procedures Wash and Iron
in Darning Clothes, Linen • Group (Google
2. Ironed Holes and and Fabric using
clothes, Tears Google Discussion Forms or
linens and Classroom under
fabrics are 3. Hygiene, Classwork thru Microsoft
folded, Health and
placed in a Safety 2. Writing Discussion Forms)
hanger and issues Materials (e.g.
stored in Specific to pens or pencils Forum via
designated Laundry and papers)
cabinets as Operations ZOOM, • Interview /
per 3. Computer or
instructions. 4. Laptop or Google Oral
Types/Use Smartphones /
3. Ironing s and Tablets (Android Classroom, Questioning
equipment Handling of or iOS) with
and materials Laundry Camera and Google Meet, via ZOOM,
are stored in Chemicals Audio
the etc. Google Meet,
appropriate 5. Principles 4. Internet
area and Connectivity Viber, FB
following Procedures
safety in 5. Earphones or • Discussion Messenger,
procedures. Removing Headsets
Stains thru Video Facetime, etc.
6. Google
6. Types/Use Classroom Conferencing
s of Stain
Removing 7. Web-Based via ZOOM, • Observation in
Agents Application
(Google Docs, Google Workplace
7. Language Google Slides,
Label Google Sheets, Classroom, thru Video
(Fabric and Hangout,
Garments Messenger, Google Meet, Conferencing
Labels) Viber, and Zoom)
etc. via ZOOM,
8. Types and 8. Online
Characteris Information Google Meet,
tics of Sheet 10.6-1 on
Clothes, Basics of • Online Video etc.
Pressing
Viewing using
Google • Demonstration
Classroom thru Video
under Conferencing
Classwork via ZOOM,
Google Meet,
• Demonstratio etc.
n (Face to
Face) • Demonstration
with Oral
• Group Questioning
Discussion (Face to Face)
(Face to
Face)
Linen and 9. Online Picture
Fabric Presentation of
Ironing
9. Standard Paraphernalia
Procedures using Google
in Classroom under
Checking Classwork:
and a. Flat Iron and
Preparing Ironing Board
Washing b. Different types
Machine of Clothes
10. Procedures 10. Online Self
in Check 10.6-1 on
Preparing Basics of
Laundry Pressing
Supplies
and 11. Online
Materials Information
Sheet 10.6-2 on
11. Preparing Types and Uses
Mixtures or of Irons, Ironing
Bleaching Boards and
Solutions Ironing
Accessories
12. Types and
Uses of 12. Online Picture
Washing Presentation of
Machines Ironing
and Dryers Paraphernalia
using Google
13. Principles Classroom under
and Classwork:
Procedures a. Ironing Board
in b. Flat Iron
Washing, c. Clothes
Drying and
Ironing Hanger
Clothes,
Linen and 13. Online Self
Fabric Check 10.6-2 on
Types and Uses
14. Hygiene, of Irons, Ironing
Health and Boards and
Safety Ironing
Issues of Accessories
Specific
Relevance 14. Online
to Laundry Information
Operations Sheet 10.6-3 on
Types and Use
15. Maintenan of Hangers
ce of
Laundry
Area
16. Procedures 15. Online Self
in Drying Check 10.6-3 on
Clothes, Types and Use
Linen and of Hangers
Fabric
16. Online
17. Procedures Information
in Ironing Sheet 10.6-4 on
Clothes, Folding Method
Linen and and Techniques
Fabric
17. Online Self
18. Types/Use Check 10.6-4 on
s of Ironing Folding Method
Equipment, and Techniques
Tools and
Paraphern 18. Online Video
alia Presentation on
Folding towel:
19. Procedures French Style
in Storing (YouTube:
Clothes, https://www.yout
Linen and ube.com/watch?
Fabric v=88mLM6CP1t
A)
20. Basics of
Pressing 19. E-Task
Sheet 10.6-4 on
21. Types and Folding Towel:
Uses of French Style
Irons,
Ironing 20. E-
Boards and Performance
Ironing Criteria
Accessorie Checklist 10.6-4
s on Folding
Towel: French
22. Types and Style
Use of
Hangers
23. Folding 21. Online
Method Information
and Sheet 10.6-5 on
Technique Pressing
s Procedures
24. Pressing 22. Online Self
Procedures Check 10.6-5
on Pressing
25. Checking Procedures
and sorting
soiled
clothes,
linen and 23. Online
fabric Pictures of
Different Washing
26. Removing Machines and
Stains Dryers using
Google
27. Preparing Classroom under
washing Classwork
equipment
and 24. Job Sheet
supplies 10.6-5 on Ironing
Shirts and Pants
28. Performing
laundry 25. Performance
Criteria Checklist
29. Drying 10.6-5 on Ironing
clothes, Shirts and Pants
linen and
fabric 26. Tools and
equipment
30. Ironing appropriate for
clothes, Pressing
linen and Procedure
fabric activities:
a. Flat Iron and
Ironing Board
b. Different types
of Clothes
c. Clothes
Hanger
d. Clothes Rack
Unit of Competency: Prepare Hot and Cold Meals
Module Title: Preparing Hot and Cold Meals
Module Descriptor: This unit covers the knowledge, skills and attitudes in
cooking basic hot food and cold meals. It includes
preparation of ingredients, cooking meals and dishes
according to recipes, present, prepare cooked
dishes/sauces, preparation of appetizers, butter
designs, desserts, salads, and sandwiches, sauces,
dressing garnishes and preparing centers pieces.
Nominal Duration: One Hundred (100) Hours
Summary of Learning Outcomes:
LO1: Prepare Ingredients According to Recipes
LO2: Cook Meals and Dishes According to Recipes
LO3: Present Cooked Dishes
LO4: Prepare Sauces, Dressings and Garnishes
LO5: Prepare Appetizers
LO6: Prepare Desserts and Salads
LO7: Prepare Sandwiches
LO8: Store Excess Foods and Ingredients
LO9: Convert Unconsumed Cooked Food
Details of Learning Outcomes:
LO1: Prepare Ingredients According to Recipes
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Food Theory The students / • Online
1. Ingredients Learning • Online Tests or
are trainees must be Examinations
purchased • Group (Google Forms
in 2. Materials provided with the Discussion or Microsoft
accordance thru Forms)
with Specifications following: Discussion
purchase Forum via • Interview / Oral
list. and Uses ZOOM, Questioning
Google via ZOOM,
2. “Mise en 1. E-CBLM on Classroom, Google Meet,
place” is Google Meet, Viber, FB
checked as 3. Tools and Preparing Hot etc. Messenger,
per SOPs. Facetime, etc.
Equipment: and Cold Meals • Discussion
3. Thawing is thru Video
prepared Uses and using Google Conferencing
according to via ZOOM,
thawing Specifications Classroom Google
procedures. Classroom,
under
4. Codes and Classwork
Regulations
2. Writing
a. Pertinent Materials (e.g.
Food and pens or pencils
Drink and papers)
Sanitation
Laws, Rules 3. Computer or
and Laptop or
Regulations Smartphones /
4. Meat are Tablets Google Meet,
(Android or iOS) etc.
prepared 5. Maintenance with Camera
and Audio
according to Operation
4. Internet
procedures Connectivity
and 6. Balance Diet
prescribed
recipe. 7. Nutrition
5. Vegetables 8. Serving 5. Earphones or
Headsets
are
6. Google
prepared 9. Safe Work Classroom
according to Practices and 7. Web-Based
Application
the manner First Aid (Google Docs,
Google Slides,
of Regulations Google Sheets,
Hangout,
preparation. Messenger,
Viber, and
10. Personal Zoom)
6. Seafoods Hygiene 8. Online
Information
are Sheet 11.1-1 –
Food Theory
prepared 11. Providing
9. Online Self-
according to Safe Food Check 11.1-1 –
Food Theory
method of
10. Online
preparation. 12. Food and information
Sheet 11.1-2 –
Safety Nutrition
Hazard 11. Online Self-
Check 11.1-2 –
13. Safe Food Nutrition
Handling
12. Facilities,
14. Food equipment,
Costing and supplies and
Portioning materials
relevant to the
15. Food unit of
Storage competency
16. Method of
Preparing
Salad
17. Handling of
Kitchen
Equipment
18. Cooking
Method
19. Proper
Storing
LO2: Cook Meals and Dishes According to Recipes
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Soup is 1. Food Theory The students / • Online • Online Tests or
Examinations
cooked as trainees must be Learning (Google Forms
or Microsoft
per menu. 2. Materials provided with the Forms)
Specifications following: • Group • Interview / Oral
Questioning
2. Vegetable and Uses The students / Discussion via ZOOM,
Google Meet,
dishes are trainees must be thru Viber, FB
Messenger,
cooked 3. Tools and provided with the Discussion Facetime, etc.
according Equipment: following: Forum via • Observation in
Workplace thru
to recipe. Uses and ZOOM, Video
Conferencing
Specifications 1. E-CBLM on Google via ZOOM,
Google Meet,
3. Meat Preparing Hot Classroom, etc.
dishes are 4. Codes and and Cold Meals Google Meet, • Demonstration
thru Video
cooked Regulations using Google etc. Conferencing
via ZOOM,
according Classroom Google Meet,
etc.
to culinary a. Pertinent under • Discussion
thru Video • Demonstration
Method. Food and Classwork Conferencing with Oral
via ZOOM, Questioning
Drink Google (Face to Face)
Classroom,
4. Poultry and Sanitation 2. Printed CBLM Google Meet,
etc.
game Laws, Rules on Preparing
dishes are and Hot and Cold
cooked Regulations Meals
according
to recipe. 5. Maintenance 3. Writing
5. Seafood Operation Materials (e.g. • Online Video
dishes are 6. Balance Diet pens or pencils Viewing using
cooked 7. Nutrition and papers) Google
according 8. Serving Classroom
to recipe 4. Computer or under
Laptop or Classwork
Smartphones /
6. Egg dishes Tablets • Demonstration
are cooked 9. Safe Work (Android or iOS) (Face to Face)
according Practices and with Camera
to client’s First Aid
and Audio • Group
preference Regulations Discussion
(Face to Face)
7. Pasta, 10. Personal 5. Internet
Connectivity
grain and Hygiene
farinaceous 6. Earphones or
dishes are 11. Providing Headsets
cooked Safe Food
according 7. Google
to recipe 12. Food and Classroom
Safety
Hazard 8. Web-Based
Application
13. Safe Food (Google Docs,
Handling Google Slides,
Google Sheets,
Hangout,
14. Food Messenger,
Costing and Viber, and
Portioning Zoom)
15. Food 9. Online
Storage Information
Sheet 11.2-1 –
16. Method of Codes and
Preparing Regulations:
Salad Pertinent Food
and Drink
17. Handling of Sanitation
Kitchen Laws, Rules
Equipment and Regulations
18. Cooking 10. Online Self-
Method Check 11.2-1 –
Codes and
19. Proper Regulations:
Storing Pertinent Food
and Drink
Sanitation
Laws, Rules
and
Regulations
11. Online Video
on Proper
Waste
Segregation
Technique
(You Tube:
https://www.yo
utube.com/wat
ch?v=oIWo_7H
1WII )
12. Task Sheet
11.2-1 –
Proper Waste
Segregation
Technique
13. Performance
Criteria
Checklist 11.2-
1 – Proper
Waste
Segregation
Technique
14. Equipment and
Materials like
different types
of waste and
waste bags or
cans
15. Online
information
Sheet 11.2-2 –
Balance Diet
16. Online Self-
Check 11.2-2 –
Balance Diet
17. Online Video
on Procedures
on Preparing
Consommé
(You Tube:
https://www.yo
utube.com/wat
ch?v=b6nRMq
yMl1Q)
18. Task Sheet
11.2-2 –
Procedures on
Preparing
Consommé
19. Performance
Criteria
Checklist 11.2-
2 – Procedures
on Preparing
Consommé
20. Tools and
equipment
appropriate for
activities
(Preparing
Consommé):
a. Soup Pot
b. Meat Broth
c. Seasoning
d. Salt
e. Water
21. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency
LO3: Present Cooked Dishes
Assessment Contents Conditions Methodologies Assessment
Methods
Criteria
• Online Tests or
1. Serving 1. Food Theory The students / • Online Examinations
(Google Forms
portion is trainees must be Learning or Microsoft
Forms)
standardized. 2. Materials provided with the
• Interview / Oral
Specifications following: • Group Questioning
via ZOOM,
2. Presentation and Uses Discussion Google Meet,
Viber, FB
of cooked 1. E-CBLM on thru Messenger,
Facetime, etc.
dishes are 3. Tools and Preparing Hot Discussion
• Observation in
developed Equipment: and Cold Meals Forum via Workplace thru
Video
and corrected Uses and using Google ZOOM, Conferencing
via ZOOM,
in accordance Specifications Classroom under Google Google Meet,
etc.
with SOPs. Classwork Classroom,
• Demonstration
4. Codes and Google Meet, thru Video
Conferencing
3. Food quality is Regulations 2. Printed CBLM on etc. via ZOOM,
Google Meet,
maintained Preparing Hot etc.
and checked a. Pertinent and Cold Meals • Discussion • Demonstration
with Oral
as per SOPs. Food and thru Video Questioning
Conferencing (Face to Face)
Drink 3. Writing Materials via ZOOM,
(e.g. pens or Google
4. Time and Sanitation pencils and Classroom,
papers)
temperature Laws, Rules
condition of and
foods is Regulations Google Meet,
etc.
ensured 4. Computer or
Laptop or
before serving 5. Maintenance
based on Operation Smartphones / • Online Video
Tablets (Android Viewing using
freezing or iOS) with Google
Camera and Classroom
temperature. 6. Balance Diet Audio under
7. Nutrition
8. Serving 5. Internet Classwork
Connectivity • Demonstration
9. Safe Work (Face to Face)
Practices and 6. Earphones or
First Aid Headsets • Group
Regulations Discussion
7. Google (Face to Face)
10. Personal Classroom
Hygiene
8. Web-Based
11. Providing Application
Safe Food (Google Docs,
Google Slides,
12. Food and Google Sheets,
Safety Hazard Hangout,
Messenger,
13. Safe Food Viber, and
Handling Zoom)
14. Food Costing 9. Online
and Portioning Information
15. Food Storage Sheet 11.3-1 –
Serving
16. Method of 10. Online Self-
Preparing Check 11.3-1 –
Salad
Serving
17. Handling of 11. Online Video on
Kitchen Serving and
Equipment Removing Tray
(You Tube:
18. Cooking https://www.you
Method tube.com/watch
?v=lpZpfRwfHs
19. Proper Storing M)
12. Task Sheet
11.3-1 –
Serving and
Removing Tray
13. Performance
Criteria
Checklist 11.3-1
– Serving and
Removing Tray
14. Tools and
equipment
appropriate for
activities
(Serving and
Removing
Tray):
a. Sample Meal
b. Food Tray
15. Online
information
Sheet 11.3-2 –
Food Costing
and Portioning
16. Online Self-
Check 11.3-2 –
Food Costing
and Portioning
17. Online
Information
Sheet 11.3-3 –
Personal
Hygiene
18. Online Self-
Check 11.3-3 –
Personal
Hygiene
19. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency
LO4: Prepare Sauces, Dressings and Garnishes
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Food Theory The students / • Online
1. Materials, • Online Tests or
equipment/ 2. Materials trainees must be Learning Examinations
utensils are Specifications (Google Forms
prepared and Uses provided with the or Microsoft
prior to Forms)
preparation 3. Tools and following: • Group
of sauces, Equipment: • Interview / Oral
dressings Uses and Discussion thru Questioning
and Specifications via ZOOM,
garnishes as 1. E-CBLM on Discussion Google Meet,
per SOPs. 4. Codes and Viber, FB
Regulations Preparing Hot Forum via Messenger,
2. Sauces, Facetime, etc.
garnishes, a. Pertinent and Cold Meals ZOOM, Google
hot and cold Food and
dressing are Drink using Google Classroom,
prepared as Sanitation
per SOPs. Laws, Rules Classroom under Google Meet,
and
Regulations Classwork etc.
5. Maintenance 2. Writing Materials • Discussion thru
Operation
(e.g. pens or Video
pencils and Conferencing
papers) via ZOOM,
3. Computer or Google
Laptop or Classroom,
Smartphones / Google Meet,
Tablets (Android etc.
or iOS) with
Camera and
Audio
6. Balance Diet 4. Internet
7. Nutrition Connectivity
8. Serving
5. Earphones or
Headsets
9. Safe Work 6. Google
Practices and Classroom
First Aid
Regulations 7. Web-Based
Application
10. Personal (Google Docs,
Hygiene Google Slides,
Google Sheets,
11. Providing Hangout,
Safe Food Messenger,
Viber, and
12. Food and Zoom)
Safety
Hazard 8. Online
Information
13. Safe Food Sheet 11.4-1 –
Handling Materials
Specifications
and Uses
14. Food 9. Online Self-
Costing and Check 11.4-1 –
Portioning
Materials
15. Food
Storage Specifications
and Uses
16. Method of 10. Online
Preparing information
Salad Sheet 11.4-2 –
Tools and
17. Handling of Equipment:
Kitchen Uses and
Equipment
Specifications
18. Cooking 11. Online Self-
Method Check 11.4-2 –
19. Proper Tools and
Storing Equipment:
Uses and
Specifications
12. Online Pictures
of Tools,
Materials and
Equipment
related to Food
Preparation
using Google
Classroom
under
Classwork
a. Chopping
Board
b. Electric Knife
c. Electric Can
Opener
d. Food Tongs
e. Microwave
Oven
f. Stove
g. Blender
h. Coffee Maker
i. Food
Processor
13. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency
LO5: Prepare Appetizers
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. D’oeuvres 1. Food Theory The students / • Online • Online Tests or
are trainees must be Learning Examinations
prepared 2. Materials
according to Specifications provided with the (Google Forms
requirement and Uses
following: • Group or Microsoft
Discussion Forms)
and 1. E-CBLM on thru
preference
of client. 3. Tools and Preparing Hot Discussion • Interview / Oral
Equipment:
Uses and and Cold Meals Forum via Questioning
using Google ZOOM, via ZOOM,
2. Canape’s Specifications Classroom Google Google Meet,
are 4. Codes and under Classroom, Viber, FB
prepared Classwork Google Meet, Messenger,
according to Regulations etc. Facetime, etc.
requirement 2. Writing
for
preference a. Pertinent Materials (e.g. • Discussion
of client. Food and
Drink pens or pencils thru Video
Sanitation
and papers) Conferencing
Laws, Rules 3. Computer or via ZOOM,
Laptop or Google
3. Finger foods and Smartphones / Classroom,
are Regulations Tablets Google Meet,
(Android or iOS) etc.
prepared
with Camera
according to 5. Maintenance
requirement Operation
or and Audio
preference 6. Balance Diet
of client. 4. Internet
Connectivity
7. Nutrition
8. Serving 5. Earphones or
Headsets
9. Safe Work
Practices and 6. Google
First Aid Classroom
Regulations
7. Web-Based
10. Personal Application
Hygiene (Google Docs,
Google Slides,
11. Providing Google Sheets,
Safe Food Hangout,
Messenger,
12. Food and Viber, and
Safety Zoom)
Hazard
8. Online
13. Safe Food Information
Handling Sheet 11.5-1 –
Safe Work
Practices and
14. Food First Aid
Costing and Regulations
Portioning
9. Online Self-
15. Food Check 11.5-1 –
Storage Safe Work
Practices and
16. Method of First Aid
Preparing Regulations
Salad
10. Online
17. Handling of information
Kitchen Sheet 11.5-2 –
Equipment Food and
Safety Hazard
18. Cooking
Method 11. Online Self-
Check 11.5-2 –
19. Proper Food and
Storing Safety Hazard
12. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency
LO6: Prepare Desserts and Salads
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Materials, 1. Food Theory The students / • Online • Online Tests or
Examinations
equipment/ trainees must be Learning (Google Forms
or Microsoft
utensils 2. Materials provided with the Forms)
used for Specifications following: • Group • Interview / Oral
Questioning
cooking are and Uses Discussion via ZOOM,
Google Meet,
prepared 1. E-CBLM on thru Viber, FB
Messenger,
as per 3. Tools and Preparing Hot Discussion Facetime, etc.
SOPs. Equipment: and Cold Meals Forum via • Observation in
Workplace thru
Uses and using Google ZOOM, Video
Conferencing
2. Sherbets, Specifications Classroom Google via ZOOM,
Google Meet,
ices and under Classroom, etc.
ice cream 4. Codes and Classwork Google Meet, • Demonstration
thru Video
are Regulations etc. Conferencing
via ZOOM,
prepared in 2. Printed CBLM Google Meet,
etc.
accordance a. Pertinent on Preparing • Discussion
Hot and Cold thru Video • Demonstration
with Food and Meals Conferencing with Oral
via ZOOM, Questioning
prescribed Drink 3. Writing Google (Face to Face)
Materials (e.g. Classroom,
procedures Sanitation pens or pencils Google Meet,
and papers) etc.
Laws, Rules
3. Fruit and
desserts Regulations
are
prepared 5. Maintenance
as per Operation 4. Computer or • Online Video
prescribed Laptop or Viewing using
procedures 6. Balance Diet Smartphones / Google
Tablets Classroom
4. Pastry 7. Nutrition (Android or iOS) under
desserts 8. Serving with Camera
are Classwork
and Audio
prepared • Demonstration
(Face to Face)
as per 9. Safe Work 5. Internet
prescribed Practices and Connectivity
procedures First Aid 6. Earphones or • Group
Regulations Headsets Discussion
(Face to Face)
5. Mousse is
prepared 10. Personal
as per Hygiene 7. Google
prescribed Classroom
procedures 11. Providing
Safe Food 8. Web-Based
6. Cold salads Application
and molded 12. Food and (Google Docs,
salads are Safety Google Slides,
prepared Hazard Google Sheets,
as per Hangout,
prescribed 13. Safe Food Messenger,
procedures Handling Viber, and
Zoom)
14. Food 9. Online
Costing and Information
Portioning Sheet 11.6-1 –
Method of
15. Food Preparing
Storage
Salads
16. Method of 10. Online Self-
Preparing Check 11.6-1 –
Salad Method of
Preparing
17. Handling of Salads
Kitchen
Equipment 11. Online Video
on Preparing
18. Cooking Green Salads
Method (You Tube:
https://www.yo
19. Proper utube.com/wat
Storing ch?v=USgUYH
OfSsk )
12. Task Sheet
11.6-1a –
Preparing
Green Salads
13. Performance
Criteria
Checklist 11.6-
1a – Preparing
Green Salads
14. Online Video
on Preparing
Mixed Salads –
Fruit Salad
(You Tube:
https://www.yo
utube.com/wat
ch?v=Cob0ayY
qGF0 )
15. Task Sheet
11.6-1b –
Preparing
Mixed Salads –
Fruit Salad
16. Performance
Criteria
Checklist 11.6-
1b – Preparing
Mixed Salads –
Fruit Salad
17. Online Video
on Preparing
Mixed Salads –
Potato Salad
(You Tube:
https://www.yo
utube.com/wat
ch?v=P-i-
f5GoyhQ )
18. Task Sheet
11.6-1c –
Preparing
Mixed Salads –
Potato Salad
19. Performance
Criteria
Checklist 11.6-
1c – Preparing
Mixed Salads –
Potato Salad
20. Tools and
equipment
appropriate for
activities
(Method for
Preparing
Salads):
a. Disposable
Plastic
Gloves
b. Different
Kinds of
Salad
Vegetables
and Fruits
c. Herbs and
Seasoning
d. Peeler
e. Knives
(Electric or
Hand)
f. Food
Chopper
g. Cutting
Boards
h. Preparation
Sink
i. Garbage
Can
j. Reach in
refrigerator
or Walk-in
Cooler
21. Online Video
on Preparing
Fresh
Vegetables
(You Tube:
https://www.yo
utube.com/wat
ch?v=p28wMb
unulQ )
22. Task Sheet
11.6-1d –
Preparing
Fresh
Vegetables
23. Performance
Criteria
Checklist 11.6-
1d – Preparing
Fresh
Vegetables
24. Tools and
equipment
appropriate for
activities
(Preparing
Fresh
Vegetables):
a. Different
Kinds of
Vegetables
b. Peeler
25. Online
Information
Sheet 11.6-2 –
Maintenance
Operation
26. Online Self-
Check 11.6-2 –
Maintenance
Operation
27. Online Video
on Cleaning
the Range
(You Tube:
https://www.yo
utube.com/wat
ch?v=fuqEyv0
VpnU)
28. Task Sheet
11.6-2 –
Cleaning the
Range
29. Performance
Criteria
Checklist 11.6-
2 – Cleaning
the Range
30. Tools and
equipment
appropriate for
activities
(Cleaning the
Range):
a. Gas or
Electric
Range
b. Wash Cloth
c. Soap
d. Water
31. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency
LO7: Prepare Sandwiches
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Hot 1. Food Theory The students / • Online • Online Tests or
sandwiches trainees must be Learning Examinations
are 2. Materials provided with the (Google Forms
prepared Specifications following: • Group or Microsoft
as per and Uses Discussion Forms)
SOPs. 1. E-CBLM on thru
3. Tools and Preparing Hot Discussion • Interview / Oral
2. Cold Equipment: and Cold Meals Forum via Questioning
dressings Uses and using Google ZOOM, via ZOOM,
are Specifications Classroom Google Google Meet,
prepared under Classroom, Viber, FB
as per 4. Codes and Classwork Google Meet, Messenger,
SOPs. Regulations etc. Facetime, etc.
2. Writing
3. Hot sauces a. Pertinent Materials (e.g. • Discussion
are Food and pens or pencils thru Video
prepared Drink and papers) Conferencing
as per Sanitation via ZOOM,
Google
SOPs. Laws, Rules 3. Computer or Classroom,
Laptop or Google Meet,
and Smartphones / etc.
Tablets
4. Cold Regulations (Android or iOS)
sauces are
prepared 5. Maintenance
as per Operation with Camera • Online Video
and Audio Viewing using
SOPs
6. Balance Diet Google
Classroom
7. Nutrition 4. Internet under
Connectivity
8. Serving 5. Earphones or Classwork
Headsets
9. Safe Work 6. Google
Practices and Classroom
First Aid
Regulations
10. Personal 7. Web-Based
Hygiene Application
(Google Docs,
11. Providing Google Slides,
Safe Food Google Sheets,
Hangout,
12. Food and Messenger,
Safety Viber, and
Hazard Zoom)
13. Safe Food 8. Online
Handling
Information
Sheet 11.7-1 –
Cooking Method
14. Food 9. Online Self-
Costing and Check 11.7-1 –
Portioning Cooking Method
15. Food 10. Online Video
Storage on Different
Cooking
16. Method of Methods (You
Preparing Tube:
Salad https://www.yo
utube.com/wat
17. Handling of ch?v=mBT5O3
Kitchen OXXkY)
Equipment
11. Online
18. Cooking information
Method Sheet 11.7-2 –
Providing Safe
19. Proper Food
Storing
12. Online Self-
Check 11.7-2 –
Providing Safe
Food
13. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency
LO8: Store Excess Foods and Ingredients
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Unconsumed 1. Food Theory The students / • Online • Online Tests or
foods are trainees must be Learning Examinations
stored 2. Materials provided with the (Google Forms
according to Specifications following: • Group or Microsoft
procedures and Uses Discussion Forms)
1. E-CBLM on thru
2. Excess 3. Tools and Preparing Hot Discussion • Interview / Oral
ingredients Equipment: and Cold Meals Forum via Questioning
are stored Uses and using Google ZOOM, via ZOOM,
according to Specifications Classroom Google Google Meet,
client’s
under Classroom, Viber, FB
requirement. 4. Codes and Classwork Google Meet, Messenger,
Regulations etc. Facetime, etc.
3. Proper 2. Writing
method of a. Pertinent Materials (e.g. • Discussion
refrigeration Food and pens or pencils thru Video
and proper Drink and papers) Conferencing
storing of dry Sanitation via ZOOM,
Google
food is Laws, Rules 3. Computer or Classroom,
Laptop or Google Meet,
implemented and Smartphones / etc.
Tablets
as per SOPs. Regulations (Android or iOS)
4. Wet and dry 5. Maintenance
food Operation with Camera
ingredients and Audio
are properly 6. Balance Diet
stored as per 4. Internet
Connectivity
SOPs. 7. Nutrition
8. Serving 5. Earphones or
Headsets
9. Safe Work
Practices and 6. Google
First Aid Classroom
Regulations
7. Web-Based
10. Personal Application
Hygiene (Google Docs,
Google Slides,
11. Providing Google Sheets,
Safe Food Hangout,
Messenger,
12. Food and Viber, and
Safety Zoom)
Hazard
8. Online
13. Safe Food Information
Handling Sheet 11.8-1 –
Food Storage
14. Food 9. Online Self-
Costing and Check 11.8-1 –
Portioning Food Storage
15. Food 10. Online
Storage information
Sheet 11.8-2 –
16. Method of Safe Food
Preparing Handling
Salad
11. Online Self-
17. Handling of Check 11.8-2 –
Kitchen Safe Food
Equipment Handling
18. Cooking 12. Facilities,
Method equipment,
supplies and
19. Proper materials
Storing relevant to the
unit of
competency
LO9: Convert Unconsumed Cooked Food
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Unconsumed 1. Food Theory The students / • Online • Online Tests or
cooked food trainees must be Learning Examinations
is converted / 2. Materials provided with the (Google Forms
transformed Specifications following: • Group or Microsoft
into new and Uses Discussion Forms)
dishes as per 1. E-CBLM on thru
SOPs. 3. Tools and Preparing Hot Discussion • Interview / Oral
Equipment: and Cold Meals Forum via Questioning
2. Unconsumed Uses and using Google ZOOM, via ZOOM,
cooked food Specifications Classroom Google Google Meet,
is store / under Classroom, Viber, FB
frozen at 4. Codes and Classwork Google Meet, Messenger,
temperature Regulations etc. Facetime, etc.
of zero 2. Writing
degrees and a. Pertinent Materials (e.g. • Discussion
in Food and pens or pencils thru Video
accordance Drink and papers) Conferencing
with SOPs. Sanitation via ZOOM,
Google
Laws, Rules 3. Computer or Classroom,
Laptop or Google Meet,
3. Packed / and Smartphones / etc.
Tablets
wrapped Regulations (Android or iOS)
uncooked
foods are 5. Maintenance
frozen at Operation with Camera
zero F and Audio
temperature 6. Balance Diet
and in 4. Internet
Connectivity
accordance 7. Nutrition
with SOPs.
8. Serving 5. Earphones or
Headsets
4. Packed/
wrapped food 9. Safe Work
for storage is Practices and 6. Google
Classroom
prepared as First Aid
per SOPs. Regulations
5. Uncooked 10. Personal 7. Web-Based
Application
food is Hygiene (Google Docs,
Google Slides,
maintained at Google Sheets,
Hangout,
proper 11. Providing Messenger,
Viber, and
temperature Safe Food Zoom)
and as per
SOPs. 12. Food and
Safety
Hazard
13. Safe Food 8. Online
Handling
Information
Sheet 11.9-1 –
Proper Storing
14. Food 9. Online Self-
Costing and Check 11.9-1 –
Portioning Proper Storing
15. Food 10. Online
Storage
information
16. Method of Sheet 11.9-2 –
Preparing Handling of
Salad Kitchen
Equipment
17. Handling of 11. Online Self-
Kitchen Check 11.9-2 –
Equipment Handling of
Kitchen
18. Cooking Equipment
Method
12. Facilities,
19. Proper equipment,
Storing supplies and
materials
relevant to the
unit of
competency