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Content/Topic
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USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)
PERFORM MENSURATION AND CALCULATIONS (PM)
INTERPRET KITCHEN LAYOUT (KL)
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)
PREPARE APPETIZERS (PA)
PREPARE SALAD AND DRESSING (SD)
PREPARE SANDWICHES (SW)
PREPARE CEREALS and STARCH DISHES (CD)
PREPARE VEGETABLES DISHES (VD)
PREPARE AND COOK SEAFOOD DISHES (PC)
PREPARE STOCKS, SAUCES AND SOUPS (SSS)
PREPARE POULTRY AND GAME DISHES (PGD)
PREPARE AND COOK MEAT (PCM)
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Competencies
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Lo 1. utilize
appropriate kitchen
tools, equipment,
and paraphernalia
Lo 1. carry out
measurements and
calculations in a
required task
Lo 2. calculate cost
of production
Lo 1. read and
interpret kitchen
plans
Lo 2. prepare a
kitchen layout
Lo 1. importance of
occupational health
and safety
procedures
Lo 2. identify
hazards and risks in
the workplace
Lo 3. evaluate and
control hazards and
risks in the
workplace
Lo 1. clean, sanitize,
and store kitchen
tools and equipment
Lo 2. clean and
sanitize kitchen
premises
Lo 1. perform mise
en place
Lo 2. prepare a range
of appetizers
Lo 3. present a range
of appetizers
Lo 4. store
appetizers
Lo 1. perform mise
en place
Lo 2. prepare a
variety of salads and
dressings
Lo 3. present a
variety of salads and
dressings
Lo 4. store salad and
dressing
Lo 1. perform mise
en place
Lo 2. prepare a
variety of sandwiches
Lo 3. present a
variety of sandwiches
Lo 4. storing
sandwiches
Lo1. perform mise en
place
Lo2. prepare starch
and cereal
dishes
Lo 3. present starch
and cereal dishes
Lo4. storing starch
and cereal dishes
Lo 1. perform mise
en place
Lo 2. prepare
vegetable
dishes
Lo 3. present
vegetable
dishes
Lo 4. store
vegetables
Lo 5. evaluate the
finished product
Lo 1. perform mise
en place
Lo 2. handle fish and
seafood
Lo 3. cook fish and
shellfish
Lo 4. plate/present
fish and seafood
Lo 5. store fish and
seafood
Lo 6. evaluate the
finished product
Lo 1. prepare stocks
for menu items
Lo 2. prepare soups
required for menu
items
Lo 3. prepare sauces
required for menu
items
Lo 4. store and
reconstitute stocks,
sauces, and soups
Lo 5. evaluate the
finished product
Lo 1. performs mise
en place
Lo 2. cook poultry
and game bird dishes
Lo 3. plate/present
poultry and game bird
dishes
Lo 4. store poultry
and game bird
Lo 5. evaluate the
finished product
Lo 1. perform mise
en place
Lo 2. cook meat cuts
Lo3. present meat
dishes
Lo4. store meat
Lo5. evaluate the
finished product
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