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					Occupational Title :      Caregiver
Qualification Level :     NC II
Competency          :     Prepare Hot and Cold Meals/Food
                                                      Related Knowledge, Attitude         Underpinning         Materials Tools
    Elements             Performance Criteria
                                                              and Safety                     Skills            and Equipment
                                                                                                                Recipe book
1. Prepare           Ingredients are requisitioned    Trade Theory                    Cooking                Hot food
   ingredients        from stockroom                   Food theory                     Handling of kitchen    Cold food
   according to      ‘Mis en place’ is checked        Materials specifications and     equipment              Fresh vegetables
   recipes           Thawing are prepared              uses                            Proper storing         Condiments
                      according to procedures          Materials specifications and    Food costing and       Milk and dairies
                                                                                                                Cereals
                     Vegetables are prepared           uses                             portioning             Flour
                      according to manner of           Tools equipment: Uses and       Food presentation      Butter sauces
                      preparation                       specifications                                          Meat
                     Seafood are prepared             Tools, equipment,                                       Seafood’s
                      according to method of            instruments specifications                              Poultry and game
                      preparation                      Codes and regulation                                    Pasta
                                                                                                                Microwave
                                                        pertinent to food and drink                             Oven
                                                        sanitation laws, rules and                              Stoves
                                                        regulations                                             Tilting pans
                                                       Maintenance operation                                   Ranges
                                                       Balanced Diet                                           Kit spoon
                                                       Nutrition                                               Kit fork
                                                                                                                Food tongs
                                                       Serving
                                                                                                                Deep fryer
                                                                                                                Ladles
                                                                                                                Smokers
                                                                                                                Packing materials
                                                                                                                Containers
                                                                                                                Knife
                                                                                                                Chopping board
                                                                                                                Bowls



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                                                     Related Knowledge, Attitude         Underpinning        Materials Tools
   Elements            Performance Criteria
                                                             and Safety                     Skills           and Equipment
                                                                                                                Pots and pans
2. Cook meals       Cooked soup as per menu                                            Methods of          
                                                      Safe work practices and first                             Driers
   and dishes       Cooked vegetable dishes                                             cooking                FAD tongs
                                                       aid regulations
   according to      according to recipe                                                Handling of            Molders
                                                      Personal hygiene                                      
   recipes          Cooked meat dishes                                                  kitchen equipment       Peelers
                                                      Providing safe food                                   
                     according to culinary methods                                      Proper storing          Blender
                                                      Food safety hazard                                       Meat chopper/
                    Cooked poultry and game                                            Food costing and
                     dishes according to recipe       The safe food handler             portioning
                                                                                                                  slicer
                                                                                                                Fax
                    Cooked seafood dishes            Storing food safely
                                                                                                                Telephone
                     according to recipe              Keeping food safe during                                 Recipe pad
                    Cooked egg dishes according       preparation and services                                 Computers
                     to client’s preference           Food costing and portioning                              Pens
                                                      Food theory                                              Calendars
                    Cooked pasta grain and                                                                     Clip boards
                     farinaceous dishes according     Materials specifications and
                                                                                                                Boards
                     to recipe                         uses                                                     Health certificates
                                                      Tools, equipment,                                        Wearing of proper
                                                       instruments specifications                                uniform
                                                       and uses                                                 Wearing of hairnet,
3. Present          Standardized serving portion     Pertinent food and drink                                  cap, gloves, apron,
   cooked dishes    Develop and correct               sanitation laws, rules and
                                                                                                                 rubber boots,
                     presentation of cooked dishes                                                               mask
                                                       regulations                                              Hand washing sink
                    Maintained and checked food                                                                 with liquid
                     quality                          Food theory                                               detergent/ paper/
                    Ensure time and temperature      Materials specifications and                              towel tissue
                     condition of foods before         uses                                                     Avoid wearing
                     serving                          Tools equipment: Uses and                                 jewelries
                                                       specifications
                                                      Pertinent food and drink
                                                       sanitation laws




                                                                                                                                 60
                                                      Related Knowledge, Attitude       Underpinning        Materials Tools
   Elements            Performance Criteria
                                                              and Safety                   Skills           and Equipment
                                                                                      Methods of            Recipe book
4. Prepare          D’oeuvres are prepared            Food theory                                          Hot food
                                                                                       cooking
   appetizers        according to requirement or       Materials specifications and  Handling of           Cold food Fresh
                     preference of client               uses                                                  vegetables
                                                                                       kitchen equipment     Condiments
                    Canapé’s are prepared             Tools equipment: Uses and  Proper storing
                                                                                                             Milk and dairies
                                                        specifications
                     according to requirement or                                      Food costing and      Cereals
                     preference of client              Trade Theory                   portioning            Flour
                                                                                                             Butter sauces
                    Fingerfoods are prepared          Materials specifications and   Methods of
                                                                                                             Meat
                     according to requirement or        uses                            cooking              Seafood’s
                     preference of client              Tools equipment: Uses and  Handling of              Poultry and game
                                                        specifications                  kitchen equipment    Pasta
                                                                                       Proper storing       Microwave
5. Prepare          Materials, equipment/ utensils                                    Food costing and     Oven
   sauces,           are prepared prior to                                                                   Stoves
                                                                                        portioning
   dressings and     preparation of sauces,                                                                  Tilting pans
   garnishes         dressings and garnishes                                                                 Ranges
                                                                                                             Kit spoon
                    Prepare and cooked sauces                                                               Kit fork
                     according to recipe                                                                     Food tongs
                    Hot dressings are prepared                                                              Deep fryer
                                                                                                             Ladles
                    Cold dressings are prepared
                                                                                                             Smokers
                    Garnishes are prepared                                                                  Packing materials
                                                                                                             Containers
                                                                                                             Knife
6. Prepare          Materials, equipment/ utensils                                                          Recipe book
   desserts and      used for cooking are prepared
   salads            Sherbets, ices and ice cream
                     are prepared
                    Fruit desserts are prepared
                    Pastry desserts are prepared
                    Mousse is prepared



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                                                                                                                  Materials
                                                     Related Knowledge, Attitude and         Underpinning
   Elements           Performance Criteria                                                                       Tools and
                                                                 Safety                         Skills
                                                                                                                 Equipment
                                                                                                                Milk and dairies
                   Cold salads are prepared            Trade Theory                         Methods of       Cereals
                   Molded salads are prepared          Food theory                           cooking          Flour
                                                        Materials specifications and uses    Handling of      Butter sauces
                                                        Food storage                          kitchen          Meat
7. Prepare         Hot sandwiches are prepared                                                                 Seafood’s
                                                                                               equipment
   sandwiches      Cold dressings are prepared                                                                 Poultry and
                                                                                              Proper
                   Hot sauces are prepared                                                                      game
                                                                                               storing          Pasta
                                                                                                                Microwave
                                                                                                                Oven
8. Store excess    Unconsumed food are stored                                                                  Stoves
   food and         according to procedures                                                                     Tilting pans
   ingredients     Excess ingredients are stored                                                               Ranges
                    according to company’s                                                                      Kit spoon
                    requirement                                                                                 Kit fork
                                                                                                                Food tongs
                   Proper method of refrigeration                                                              Deep fryer
                    is implemented                                                                              Ladles
                   Proper storing of dry and wet                                                               Smokers
                    food/ingredients are                                                                        Packing
                    implemented                                                                                  materials
                                                                                                                Containers
                                                                                                                Knife
                                                                                                                Chopping




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                                                                                                                     Materials
                                                       Related Knowledge, Attitude and       Underpinning
   Elements             Performance Criteria                                                                        Tools and
                                                                   Safety                       Skills
                                                                                                                    Equipment
9. Convert           Unconsumed cooked food are        Food theory                          Methods of          Recipe book
   unconsumed         converted/transformed into        Materials specifications and uses     cooking             Hot food
                                                                                                                   Cold food
   cooked and         new dishes                        Tools equipment: Uses and            Handling of
                                                                                                                   Fresh
   uncooked food     Store/freeze at temperature of     specifications                        kitchen               vegetables
                      zero degrees                      Methods of preparing salad            equipment           Condiments
                     Unconsumed food are convert       Handling of kitchen equipment        Proper storing      Milk and dairies
                      to new dishes                     Proper storing                       Food costing        Cereals
                    Packed/wrapped uncooked                                                                       Flour
                                                        Food costing and portioning           and portioning
                                                                                                                   Butter sauces
                      food are frozen at zero
                                                                                                                   Meat
                      degrees F temperature                                                                        Seafood’s
                     Packed/wrapped food for                                                                      Poultry and
                      storage are prepared                                                                           game
                     Uncooked food are maintained                                                                 Pasta
                      at proper temperature                                                                        Microwave
                                                                                                                   Oven
                                                                                                                   Stoves
                                                                                                                   Tilting pans
                                                                                                                   Ranges
                                                                                                                   Kit spoon
                                                                                                                   Deep fryer
                                                                                                                   Ladles
                                                                                                                   Smokers
                                                                                                                   Packing
                                                                                                                    materials
                                                                                                                   Containers
                                                                                                                   Knife
                                                                                                                   Chopping




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posted:8/21/2011
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