Prepare Starch Dishes

COMPETENCY BASED LEARNING
MATERIALS
Sector
Qualification Title:
Unit of Competency:
Module Title:
Tourism
COOKERY NC II
Prepare Starch Dishes
Preparing Starches dishes
AMERICAN HOSPITALITY ACADEMY PHILIPPINES

3/F 131 FINMAN BUILDING, TORDESILLAS STREET, SALCEDO VILLAGE
MAKATI CITY
Plan
Training
Session
Prepared by:
WILFREDO A. PENAFIEL II
Sample Data Gathering Instrument for Trainees

Characteristics
Please answer the following instrument according to the
characteristics described below. Underline the answer of your choice that
best describes you as a learner. Blank spaces are provided for some data
that need your response.
Characteristics of learners
Language, literacy
and numeracy
(LL&N)
Cultural and
language
background
Average grade in:
Average grade in:
English
Math
a. 95 and above
a. 95 and above
b. 90 to 94
b. 90 to 94
c. 85 to 89
c. 85 to 89
d. 80 to 84
d. 80 to 84
a. 75 to 79
e. 75 to 79
Ethnicity/culture:
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify Tag-alog
Education &
general
knowledge
Highest Educational Attainment:

a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Masters degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex
a. Male
b. Female
Age
Physical ability
Previous
experience with
the topic
Your age: 18
1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) NONE
Cookery Certificates
a. Fish Mongery
b. Bread Baking
c. Kitchen Assistant
d. Butchery
Number of years as a competency trainer ______
Previous
learning
experience
List down trainings related to Cookery

NONE
Training Level
completed
National Certificates acquired and NC level

NONE
Special courses
Other courses related to Cookery

a. Units in education
b. Masters degree units in education
c. Others(please specify) NONE
Learning styles
a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs
a.
b.
c.
d.
Financially challenged
Working student
Solo parent
Others(please specify) NONE
FORM 1.1 SELF-ASSESSMENT CHECK (ALL UNITS)

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I?
YES NO
CLEAN AND MAINTAIN KITCHEN PREMISES

1.
1.1 Clean, sanitize and store equipment
1.2 Clean and sanitize premises
1.3 Dispose of waste
PREPARE STOCKS, SAUCES AND SOUPS

2.
2.1 Prepare stocks, glazes and essences required for menu

items
2.2 Prepare soups required for
menu items
2.3 Prepare sauces required for
menu items
2.4 Store and reconstitute stocks, sauces and soups
3.
4.
PREPARE APPETIZERS
3.1 Perform Mise en place
3.2 Prepare a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers
PREPARE SALADS AND DRESSINGS

5.
4.2 Prepare a variety salads and dressings
4.3 Present a variety of salads and dressings
4.4 Store salads and dressings
PREPARE SANDWICHES
CORE COMPETENCIES
CAN I?
6.
7.
8.
9.
YES NO
5.2 Prepare a variety of sandwiches
5.3 Present a variety of sandwiches
5.4 Store sandwiches
PREPARE MEAT
6.2 Cook meat cuts for service
6.3 Present meat cuts for service
6.4 Store meat
PREPARE VEGETABLES DISHES

7.2 Prepare vegetable dishes
7.3 Present vegetable dishes
7.4 Store vegetables dishes
PREPARE EGG DISHES

8.2 Prepare and cook egg dishes
8.3 Present egg dishes
8.4 Store egg dishes
PREPARE STARCH DISHES

9.2 Prepare starch dishes
9.3 Present Starch dishes
9.4 Store Starch dishes

10.
11.
PREPARE POULTRY AND GAME DISHES

10.2 Cook poultry and game dishes
10.3 Plate/present poultry and game dishes
10.4 Store poultry and game
PREPARE SEAFOOD DISHES

11.2 Handle fish and seafood
CORE COMPETENCIES
CAN I?
12.
13.
YES NO
11.3 Cook fish and shellfish
11.4 Plate/Present fish and seafood
11.5 Store fish and seafood
PREPARE DESSERTS
12.1 Perform mise en place
12.2 Prepare desserts and sweet sauces
12.3 Plate/Present desserts
12.4 Store desserts
PACKAGE PREPARED FOOD

13.1 Select packaging materials
13.2 Package food
Note: In making the Self-Check for your Qualification, all required

competencies should be specified. It is therefore required
of a Trainer to be well- versed of the CBC or TR of the
program qualification he is teaching.
Evidences/Proof of Current Competencies

Form 1.2:
Evidence of Current Competencies acquired related to
Job/Occupation
Current
competencies
4.1 Perform Mise
en place
Proof/Evidence
Video Tapes
Means of validating
Watched and analyze the
video performing Mis en
place
Oral Questioning about
the demonstration
Diagnostic assessment
Demonstrated how to
perform miseen place in
preparing a salads &
dressing
5.1 Perform Mise
en place
Video Tapes

video performing Mis en
place in preparing
sandwiches
Oral Questioning
7.1 Perform Mise en

place
Certificate in training
Third Party Report from

the previous employer
Demonstrated the
performance of task
Oral Questioning about
the demonstration
7.2 Prepare
vegetable dishes
Video Tapes

video Preparing Vegetable
dishes
Oral Questioning
Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the
evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form
1.3
Summary of Current
Competencies (Sample)
Required Units of
Competency/Learning
Outcomes based on CBC
Competencies
Current
Competencies
Versus
Required
Training
Gaps/Requirements
1. CLEAN AND MAINTAIN KITCHEN PREMISES

Clean, sanitize and
store equipment
Clean, sanitize and

store equipment
Clean and sanitize

premises
Clean and sanitize

premises
Dispose of waste
Dispose of waste
2. PREPARE STOCKS, SAUCES AND SOUPS

Prepare stocks, glazes and
essences required for menu
items
Prepare stocks, glazes

and essences required
for menu items
Prepare soups required for

menu items
Prepare soups
required for menu
items
Prepare sauces required for
Prepare sauces
required for menu
items
menu items
Store and reconstitute stocks,
sauces and soups
Store and reconstitute

stocks, sauces and
soups
3. PREPARE APPETIZERS
Perform Mise en place
Prepare a range of
appetizers
Prepare a range of
appetizers
Present a range of
appetizers
Present a range of
appetizers
Store appetizers
Store appetizers
4. PREPARE SALADS AND DRESSINGS

Prepare a variety
salads and
dressings
Prepare a variety
salads and dressings
Present a variety of
salads and
dressings
salads and dressings
Store salads and

dressings
Store salads and

dressings
5. PREPARE SANDWICHES
Prepare a variety of
sandwiches
Prepare a variety of
sandwiches
sandwiches
sandwiches
Store sandwiches
Store sandwiches
6. PREPARE MEAT DISHES

Cook meat cuts for

service
Cook meat cuts for

service
Present meat cuts for

service
Present meat cuts for

service
Store meat
Store meat
7. PREPARE VEGETABLES DISHES

Prepare vegetable
dishes
Prepare vegetable
dishes
Present vegetable
dishes
Present vegetable
dishes
Store vegetables
dishes
Store vegetables
dishes
8. PREPARE EGG DISHES

Prepare and cook egg

dishes
Prepare and cook egg

dishes
Present egg dishes
Present egg dishes
Store egg dishes
Store egg dishes
9. PREPARE STARCH DISHES
10.
Prepare starch dishes
Present Starch dishes
Store Starch dishes
Store Starch dishes
PREPARE POULTRY AND GAME DISHES

Cook poultry and game

dishes
Cook poultry and

game dishes
Plate/present poultry
and game dishes
Plate/present poultry
and game dishes
Store poultry and game
11. PREPARE SEAFOOD DISHES

Handle fish and

seafood
Handle fish and

seafood
Cook fish and shellfish
Plate/Present fish and

seafood
Plate/Present fish and

seafood
Store fish and seafood
12. PREPARE DESSERTS

Prepare desserts and

sweet sauces
Prepare desserts and

sweet sauces
Plate/Present desserts
Store desserts
Store desserts
13. PACKAGE PREPARED FOOD

Select packaging
materials
Select packaging
materials
Package food
dressings
Package food
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified
Form No. 1.4: Training Needs
Training Needs
(Learning Outcomes)
Clean, sanitize and store equipment
Clean and sanitize premises
Module Title/Module of
Instruction
1. CLEAN AND MAINTAIN
KITCHEN PREMISES
Dispose of waste
Prepare stocks, glazes and essences
required for menu items
2. PREPARE STOCKS,
SAUCES AND SOUPS
Prepare soups required for menu items

Prepare sauces required for menu items
Store and reconstitute stocks, sauces and
soups
3. PREPARE APPETIZERS
Prepare a range of appetizers

Present a range of appetizers
Store appetizers
Prepare a variety salads and dressings
Present a variety of salads and dressings
7. PREPARE SALADS AND

DRESSINGS
Store salads and dressings

Prepare a variety of sandwiches
10. PREPARE SANDWICHES
Present a variety of sandwiches

Store sandwiches
Cook meat cuts for service
Present meat cuts for service
Store meat
13. PREPARE MEAT DISHES
Present vegetables dishes

Store vegetables dishes
17. PREPARE VEGETABLES

DISHES
19. PREPARE EGG DISHES
Prepare and cook egg dishes

Present egg dishes
Store egg dishes
23. PREPARE STARCH

DISHES

Store Starch dishes
Cook poultry and game dishes
27. PREPARE POULTRY

AND GAME DISHES
Plate/present poultry and game dishes

Handle fish and seafood
31. PREPARE SEAFOOD

DISHES

Plate/Present fish and seafood
36. PREPARE DESSERTS
Prepare desserts and sweet sauces

Store desserts
Select packaging materials
Package food
40. PACKAGE PREPARED

FOOD
SESSION PLAN
Sector
Qualification Title
Cookery NC II
Unit of Competency
Prepare Starch dishes
Module Title
Preparing Starch dishes
TOURISM (HOTEL AND RESTAURANT)
Learning Outcomes:
LO1. Perform Mise en place
LO2. Prepare starch dishes
LO3. Present Starch dishes
LO4. Store Starch dishes
A. INTRODUCTION This Module deals with the skills, knowledge and attitude required to cook, present and store starch dishes such as
pasta and noodles
B. LEARNING ACTIVITIES
LO 1:
Learning Content
Tools, equipments
and utensils
needed in
cooking starch
Methods
Self-paced/Modular
Presentation
Read
Information
Sheet 9.1-1
Tools,
equipments
and utensils
needed in
cooking starch
Practice
Feedback
Resources
Answer Self- Compare to CBLM

Check 9.1-1
answer Key Tools,
equipme
9.1-1
nts and
utensils
needed
in
cooking
starch
Time
1/2hr
Lecture
Viewing of video on
Tools, equipments and
utensils needed in
cooking starch
Variety /type of
starch dishes
Self-paced/Modular
Listen
to
the
lecture
on
additional
information about
the content
Watch video
on Tools,
equipments
and utensils
needed in
cooking starch
Read
Informatio
n Sheet
9.1-2
Variety /type of
starch dishes
Lecture
Viewing of video on
Variety /type of starch
dishes
Listen
to
the
lecture
on
additional
information about
the content
Watch video
on Variety
/type of starch
dishes
Video Tapes
Answer Self- Compare tp CBLM

Check 9.1-2
answer Key Variety
/type of
9.1-2
starch
dishes
Video
Tapes
1/2
hr
Methods of
cooking starch
Self-paced/Modular
Informatio
n Sheet
9.1-3
Methods of
cooking starch
Demonstration
Nutritional
value/component
s of starch
Read
Self-paced/Modular
Lecture

Check 9.1-3
answer Key Methods
of
9.1-3
cooking
starch
Video tapes
Tools,
equipments
and
utensils,
supplies
and
materials
Watch the video on

How to cook starch
Perform Task Evaluate the

performance
Sheet 9.1-3
using
performance
Criteria
checklist 9.13
Read
Information
Sheet 9.1-4
Nutritional
value/compon
ents of starch

Check 9.1-4
answer Key Nutritiona
l
9.1-4
value/co
mponent
s of
starch
Listen
to
the
lecture
on
additional
information about
the content
2hrs
1/2
hr
Viewing of video on
Nutritional
value/components of
starch
Safe work
practices
Watch video
on Nutritional
value/compon
ents of starch
Self-paced/Modular
Read
Information
Sheet 9.1-5
Safe work
practices
Lecture
Listen
to
the
lecture
on
additional
information about
the content
Video
Tapes
Answer Self- Compare tp

Check 9.1-5
answer Key
9.1-5
CBLM
1/2
hr

Check 9.1-6
answer Key
9.1-6
CBLM
1/2
hr
Viewing of video on Safe Watch video on

Safe work practices
work practices
Principles and
practices of
hygiene related to
use of raw
ingredients
Self-paced/Modular
Read
Information
Sheet 9.1-6
Principles and
practices of
hygiene
related to use
of raw
ingredients
Lecture
Listen
to
the
lecture
on
additional
information about
the content
Watch video on
and
Viewing
of
video
on principles
of
principles and practices of practices
hygiene related to use of hygiene related to
use
of
raw
raw ingredients
ingredients
Logical and time

efficient work flow
Self-paced/Modular
Lecture/Discussion
Read
Information
Sheet 9.1-7
Logical and
time efficient
work flow
Participate actively
in discussions on
Logical and time
efficient work flow
Video Tapes

Check 9.1-7
answer Key
9.1-7
CBLM
1/2hr
Cutting and
presentation
techniques of
vegetables and
fruits
Self-paced/Modular
Demonstration
Read
Information
Sheet 9.1-8
Cutting and
presentation
techniques of
vegetables
and fruits

Check 9.1-8
answer Key
9.1-8
Watch the
video how to
Perform
Cutting and
presentation
techniques of
vegetables
and fruits
techniques of
vegetable and
fruits

performance
Sheet 9.1-8
using
performance
Criteria
checklist 9.18
CBLM
2hrs
Video
tapes,
Tools,
equipments
and
utensils,
supplies
and
materials
Organizational
skills and
teamwork
Self-paced/Modular
Viewing of video
Waste
minimization
techniques and
environmental
considerations in
specific relation to
vegetables, eggs
and starch dishes
Self-paced/Modular
Lecture/Discussions
Read
Information
Sheet 9.1-9
Organizational
skills and
teamwork

Check 9.1-9
answer Key
9.1-9
CBLM

Check 9.1-10 answer Key
9.1-10
CBLM
1/2h
r
Video Tapes
Watch video on
Organizational
skills and
teamwork
Read
Information
Sheet 9.1-10
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes
in discussions on
lecture on
Waste
minimization
techniques
1/2
hr
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes
LO 2: PREPARE STARCH DISHES

Cooking methods of
pasta
Matching sauces to
pasta
Self-paced/Modular
Read Information
Sheet 9.2-1
Cooking methods of
pasta
Demonstration
Watch the video

Evaluate the
about
cooking Perform Task
performance
Sheet 9.2-1
methods of pasta
using
performance
Criteria
checklist 9.21
Self-paced/Modular
Read Information
Sheet 9.2-2
Matching sauces to
pasta

Check 9.2-1
answer Key
9.2-1

Check 9.2-2
answer Key
9.2-2
CBLM
Video
Tapes
2hrs
Tongs,
Pots, Pans
,Strainer,
Wooden
Spoon,
CBLM
Video
tapes
1hr
Lecture
Food safety practices in

cooking pasta
Logical and timeefficient work flow
Listen
to
the
lecture
on
additional
information about
the content
Self-paced/Modular
Read Information
Sheet 9.2-3 Food
safety practices in
cooking pasta
Lecture
Listen
to
the
lecture
on
additional
information about
the content
Self-paced/Modular
Read
Information
Sheet 9.2-3
Logical and
time efficient
work flow
Lecture/Discussion
in discussions on
Logical and time

Check 9.2-3
answer Key
9.2-3
CBLM
1/2
hr

Check 9.2-3
answer Key
9.2-3
CBLM
1/2
hr
efficient work flow
LO3. PRESENT STARCH DISHES

Present starch
dishes attractively
Self-paced/Modular
Lecture/Discussions
Demonstration
Read
Information
Sheet 9.3-1
Present starch
dishes
attractively

Check 9.3-1
answer Key
9.3-1
CBLM
Video
tapes

performance
Sheet 9.3-1
using
performance
Criteria
checklist 9.31
Plate,
Fork,
Tongs ,
Pasta
,Sauce
,Garnish
in discussions on
lecture on
how to
Present starch
dishes
attractively
Watch the
video on how
to Present
starch dishes
attractively
1hr
Creative
presentation
techniques
Self-paced/Modular
Lecture
Demonstration
Factors to
consider in plating
starch dishes
Self-paced/Modular
Read
Information
Sheet 9.3-2
Creative
presentation
techniques
Answer Self- Compare to

Check 9.3-2
answer Key
9.3-2
CBLM
Video
Tapes
Watch the
video on
Creative
presentation
techniques

performance
Sheet 9.3-2
using
performance
Criteria
checklist 9.32
Plate ,
Tongs
,Fork
,Pasta ,sauce
,garnishes
Read
Information
Sheet 9.3-3
Factors to
consider in
plating starch
dishes

Check 9.3-3
answer Key
9.3-3
1/2
hr
Listen to
lecture on
Creative
presentation
techniques
CBLM
1/2
hr
Hygienic food
handling practices
Lecture
Listen to
lecture on
Factors to
consider in
plating starch
dishes
Self-paced/Modular
Read
Information
Sheet 9.3-4
Hygienic food
handling
practices
Lecture/Group discussion
Safe work
practices on
presenting and
plating vegetable
Self-paced/Modular

Check 9.3-4
answer Key
9.3-4
CBLM
Video
tapes
1/2
hr

Check 9.3-5
answer Key
9.3-5
CBLM
Video
tapes
1/2
hr
Participate in
group and
discussions
on Hygienic
food
handling
practices
Read
Information
Sheet 9.3-5
Safe work
practices on
presenting
and plating
vegetable
Demonstration
Organizational
skills and
teamwork
Self-paced/Modular
Viewing of video
Participate in
group and
discussions
on Safe work
practices on
presenting
Vegetables
Watch the
video on Safe
work
practices on
presenting
vegetable
Read
Information
Sheet 9.3-6
Organizational
skills and
teamwork
Watch video on
Organizational
skills and
teamwork

Sheet 9.3-5
performance
using
performance
Criteria
checklist 9.35
Plate
,Gloves
,knife
,Vegetable
s

Check 9.3-6
answer Key
9.3-6
CBLM
Video
Tapes
1/2hr
Waste
minimization
techniques
Self-paced/Modular
Lecture/Discussions
LO4. STORE STARCH DISHES
Read
Information
Sheet 9.3-7
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes
in discussions on
lecture on
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

Check 9.3-7
answer Key
9.3-7
CBLM
1/2 hr
Self-paced/Modular
Observed
hygienic handling
and storing
starchy products
Principles and
practices of
storing, starchy
products
Self-paced/Modular
Read
Information
Sheet 9.4-1
Observed
hygienic
handling and
storing starchy
products
View Film About
Mise en place

Check 9.4-1
answer Key
9.4-1
CBLM
1/2hr

Check 9.4-2
answer Key
9.4-2
CBLM
1/2hr
Participate in
group and
discussions
on Observed
hygienic
handling and
storing starchy
products
Read
Information
Sheet 9.4-2
Principles and
practices of
storing,
starchy
products
View Film About
Mise en place
Participate in
Culinary terms
related to
handling and
storage of
starchy products
group and
discussions
on Principles
and practices
of storing,
starchy
products
Self-paced/Modular
Read
Information
Sheet 9.4-3
Culinary terms
related to
handling and
storage of
starchy
products
Safe work
practices
Self-paced/Modular

Check 9.4-3
answer Key
9.4-3
1/2hr
Participate in
group and
discussions on
Culinary terms
related to
handling and
storage of
starchy
products
Read
Information
Sheet 9.4-4
Safe work

Check 9.4-4
answer Key
9.4-4
CBLM
1/2hr
practices
Lecture
Listen
to
the
lecture
on
additional
information about
the content
Viewing of video on Safe Watch video on

Safe work practices
work practices
Logical and time
efficient work flow
Self-paced/Modular
Lecture/Discussion
Organizational
skills and
teamwork
Self-paced/Modular
Read
Information
Sheet 9.4-5
Logical and
time efficient
work flow

Check 9.4-5
answer Key
9.4-5
CBLM

Check 9.4-6
answer Key
9.4-6
CBLM
1/2hr
in discussions on
Logical and time
efficient work flow
Read
Information
Sheet 9.4-6
Organizational
skills and
teamwork
Video
Tapes
1/2hr
Principles and
practices of
hygienic handling
and storage of
meat
Viewing of video
Watch video on
Organizational
skills and
teamwork
Self-paced/Modular
Read
Information
Sheet 9.4-7
Principles and
practices of
hygienic
handling and
storage of
meat
Costing, yield
testing, portion
control of meat
Self-paced/Modular

Check 9.4-7
answer Key
9.4-7
CBLM
1/2hr

Check 9.4-8
answer Key
9.4-8
CBLM
1hr
Participate in
group and
discussions
on Principles
and practices
of hygienic
handling and
storage of
meat
Read
Information
Sheet 9.4-8
Costing, yield
testing, portion
control of
meat
Waste
minimization
techniques and
environmentfriendly disposal
Self-paced/Modular
Lecture/Discussions
Participate in
group and
discussions on
Costing, yield testing,
portion control of
meat
Read
Information
Sheet 9.4-9
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes
in discussions on
lecture on
Waste
minimization
techniques
and
environmental
considerations

Check 9.4-9
answer Key
9.4-9
CBLM
1/2hr
in specific
relation to
vegetables,
eggs and
starch dishes
C. ASSESSMENT PLAN
1. Testing condition:
Equipment:
PPE:
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
Tools
Chefs jacket, apron, skull cap, clogs
pots and pans

bowls and
Plastic wrap
Aluminum foil
measuring cups
weighing scales
cleaning materials and
linen
tea towels
serviettes
table cloth
2. Venue of the assessment: Institutional/Assessment area/ Practical work area

3. Type of assessment: Written test, demonstration, oral questioning
4. Type of evidence:
Direct observation: result of performance of task, sample of finished product

Written : answer sheet
Oral questioning: rating sheet
5.Performance Test
Creative presentation techniques

Safe work practices on presenting and plating vegetable
6.Written Test:
Tools, equipments and utensils needed in cooking starch
Variety /type of starch dishes
Nutritional value/components of starch
Safe work practices
Principles and practices of hygiene related to use of raw ingredients
Logical and time efficient work flow
Organizational skills and teamwork
Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes
Matching sauces to pasta
Food safety practices in cooking pasta
Logical and time-efficient work flow
Factors to consider in plating starch dishes
Hygienic food handling practices
Waste minimization techniques
Observed hygienic handling and storing starchy products
Principles and practices of storing, starchy products
Culinary terms related to handling and storage of starchy products
Safe work practices
Logical and time efficient work flow
Principles and practices of hygienic handling and storage of meat
Costing, yield testing, portion control of meat
Waste minimization techniques and environment-friendly disposal
D. TEACHERS SELF-REFLECTION OF THE SESSION
The CBLM is very effective according to the feedback of majority of the students.
Some students are relatively slower than the others. The teacher is needs to provide more guidance.
Giving of extra assignment for slower students can be done.
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
Module Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions.
The next
sections
will
show
you
the
components and features of each part.
COMPETENCY BASED LEARNING

MATERIALS
Sector
Qualification Title:
Unit of Competency:
Module Title:
Tourism
COOKERY NC II
Preparing Starches dishes
AMERICAN HOSPITALITY ACADEMY PHILIPPINES

3/F 131 FINMAN BUILDING, TORDESILLAS STREET, SALCEDO VILLAGE
MAKATI CITY
HOW TO USE THIS COMPETENCY- BASED LEARNING

MATERIAL
Welcome!
The unit of competency, Prepare Starch Dishes is one of the competencies of
COOKING NC II , a course which comprises the knowledge, skills and attitudes
required for a TVET trainer to possess.
The module, Prepare Starch Dishes, contains training materials and
activities related to Perform Mise en place (1G), Prepare starch
dishes (2G), Present starch dishes (3G), Store starch dishes (4G)
for you to complete.
In this module, you are required to go through a series
order to complete each learning outcome. In each
Information Sheets, Self-Checks, Operation Sheets
Follow and perform the activities on your own. If you
hesitate to ask for assistance from your facilitator.
of learning activities in
learning outcome are
and Task/Job Sheets.
have questions, do not
Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
Most probably, your trainer will also be your supervisor or manager. He is there to
support you and show you the correct way to do things.
You will be given plenty of opportunities to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way, you
will improve your speed, memory and your confidence.
Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of each
section to test your own progress. Use the Performance Criteria Checklist or
Procedural Checklist located after the sheet to check your own performance.
When you feel confident that you have had sufficient practice, ask your Trainer to
evaluate you. The results of your assessment will be recorded in your Progress
Chart and Accomplishment Chart.
You need to complete this module before you can perform the next module.
Prepare poultry and game dishes
COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No.
Unit of Competency
Module Title
1.
Clean and maintain

kitchen premises
Cleaning and
maintaining kitchen
premises
2.
Prepare stocks, sauces

and soups
Preparing stocks, sauces

and soups
3.
Prepare appetizers
Preparing appetizers
4.
Prepare salads and

dressing
Preparing salads and

dressing
5.
Prepare sandwiches
Preparing sandwiches
6.
Prepare meat dishes
Preparing meat dishes
7.
Prepare vegetables
Preparing vegetables
Code
TRS512328
TRS512331
TRS512381
TRS512382
TRS512330
TRS512383
TRS512384
8.
9.
dishes
dishes
Prepare egg dishes
Preparing egg dishes
Preparing starch
dishes
Prepare poultry and

10.
game dishes
Preparing poultry and

game dishes
11. Prepare seafood dishes
Preparing seafood dishes
12. Prepare desserts
Preparing desserts
13.
Package prepared food
Packaging prepared food
TRS512385
TRS512386
TRS512333
TRS512334
TRS512335
TRS512340
MODULE CONTENT
UNIT OF COMPETENCY
MODULE TITLE

Preparing Starch Dishes
MODULE DESCRIPTOR: This module deals with the skills, knowledge and
attitude required to cook, present and store starch dishes such as pasta and
noodles.
NOMINAL DURATION: 24 Hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Perform Mise en place
2. Prepare starch dishes
3. Present starch dishes
4. Store starch dishes
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
7. Variety of starch products are selected and prepared according to
enterprise recipes
8. Optimum quality is ensured using appropriate cooking methods
9. Sauces and accompaniments appropriate to starch products are selected
10. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes
11. Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements
12. Suitable plate are selected according to enterprise standards
13. Starch dishes are presented hygienically and attractively using suitable
garnishes and
14. side dishes

15. Factors in plating dishes are observed in presenting poultry and game
dishes
16. Starch are stored at the correct temperature
17. Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedures
18. Quality trimmings and other leftovers are utilized where and when
appropriate
19. Starch is stored in accordance with FIFO operating procedures and
storage of starch requirements
LEARNING OUTCOME NO. 2

(PREPARE STARCH DISHES)
Contents:
1.
2.
3.
4.
Cooking methods of pasta

Logical and time-efficient work flow (Refer to session 9.1-7(LO1)
Assessment Criteria
1. Variety of starch products are selected and prepared according to enterprise
recipes
2. Optimum quality is ensured using appropriate cooking methods
3. Sauces and accompaniments appropriate to starch products are selected
4. Cooked dishes are tasted and seasoned in accordance with the required taste
of the dishes
5. Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements
Conditions
The students/trainees must be provided with the following:
EQUIPMENT
LCD Projector (optional

for lecture)
Overhead Projector
(Optional for lecture)
Television and
multimedia player
Whiteboard with marker
and eraser
Applicable equipment as
prescribed by Training
regulations
Electric, gas or induction
ranges
Ovens, including combi
ovens
Microwaves
Grills and griddles
LEARNING
MATERIALS
SUPPLIES & MATERIALS
Forms of pasta
Manuals
Books
Video (CD)
Long
Short
Designer
Dried
Flat
EQUIPMENT
Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
LEARNING
MATERIALS
SUPPLIES & MATERIALS
Long
Noodles
-wheat noodles
-egg noodles
-rice noodles
-cellophane
TOOLS
pots and pans
bowls and
Plastic wrap
Aluminum foil
measuring cups
weighing scales
cleaning materials
and
linen
tea towels
serviettes
table cloth
aprons
uniforms
hair restraints
toque,
caps,
hairnets
-
Methodologies
Lecture
Group discussion
simulation
demonstration
Film viewing
Assessment Method:
1.
2.
3.
4.
Direct observation
Written test
Return demonstration
Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
Learning Experiences
Learning Outcome 2

Learning Activities
Read Information Sheet 9.2-1
on Cooking methods of pasta
Answer Self-Check 9.2-1
Special Instructions
In this Learning Outcome you shall
learn how to present starch dishes by
knowing the Cooking methods of pasta.
Compare answers with the answer

key. You are required to get all
answers correct. If not, read the
information sheets again to answer
all questions correctly.
Listen to the discussion on other
matters
regarding
Preparing
Starch Dishes
Watch the video about cooking
methods of pasta
Perform Task Sheet 9.2-1
Evaluate your own work using the

You may ask your trainer to observe

and evaluate your performance
using the Performance criteria
Checklist 9.2-1
on Matching sauces to pasta


matters regarding Preparing Starch
Dishes
Watch the video on Matching sauces

to pasta
Perform Task Sheet 9.2-2
Evaluate your own work using the

You may ask your trainer to observe

and evaluate your performance
using the Performance criteria
Checklist 9.2-2
on Food safety practices in cooking pasta

matters regarding Preparing Starch
Dishes
Information Sheet 9.2-1

Cooking Method of Pasta
Learning Objectives:
After reading this information sheet, you should be able to
1. Identify the Cooking Method of Pasta
2. Ensure optimum quality using appropriate cooking methods.
3. Cooked Pasta using Boiling Method.
I. Cooking Methods of Pasta
A. To boil means to cook in a liquid that is bubbling rapidly and greatly
agitated. Water boils at 212F (100C) at sea level. No matter how high the
burner is turned, the temperature of the liquid will go no higher.
Boiling is generally reserved for vegetables and starches. (Gislen, p. 70).
B. To blanch means to cook an item partially and briefly, usually in water
but sometimes by other.
There are two ways of blanching in water:
Place the item in cold water, bring to a boil, and simmer briefly. Cool the
item by plunging it into cold water.
Place the item in rapidly boiling water and return the water to the boil.
Remove the item and cool in cold water. (Gislen, p. 71).
C. To saut means to cook quickly in a small amount of fat. (Gislen, p. 71).
Pasta Method can be used. It is so called because, like

pasta, the item is cooked in a large quantity of water and drained. This
method is good for producing separate, unsticky grains. However, some
nutrients are lost in the cooking water, so chefs disagree about the value of
the method.
1. Drop the washed, drained grain into a large pot of boiling salted water.
2. When just tender, pour into a strainer and drain well.
3. Place in a hotel pan. Cover and steam dry in oven 5 to 10 minutes, or
leave uncovered and place in a steamer to steam dry. (Gislen, p. 643).
Alternative Method: Steam Table Service
Pasta gradually becomes soft and mushy when kept hot for service, but it
will hold reasonably well for 30 minutes. It will not be as good as if
freshly cooked, however. This method should not be used unless cooking
pasta to order is not possible in a particular food-service operation.
1. Follow steps 1 to 3 above.
2. Drain the pasta while still slightly undercooked. Rinse briefly in cool
water, enough to stop the cooking and rinse off starch but not enough
to cool the pasta. Pasta should still be quite warm.
3. Transfer the pasta to a steam table pan and toss with oil to prevent
sticking.
4. Hold for up to 30 minutes. (Gislen, p. 661).
Cooking Pasta
DONENESS
Pasta should be cooked al dente, or to the tooth. This means cooking
should be stopped when the pasta still feels firm to the bite, not soft and
mushy. Much of the pleasure of eating pasta is its texture (thats why there
are so many shapes), and this is lost if it is overcooked.
Many suggestions have been made for testing doneness, but none is
more reliable than breaking off a very small piece and tasting it. As soon as
the pasta is al dente, the cooking must be stopped at once. Half a minute
extra is enough to overcook it.
Cooking times differ for every shape and size of pasta. Timing also
depends on the kind of flour used and the moisture content. Times indicated
on packages are often too long. Fresh egg pasta, if it has not been allowed to
dry, takes only 1 to 112 minutes to cook after the water returns to a boil.
The following procedures can be used for quantity cookery. (Gislen, p. 661).
Self- Check 9.2-1

Fill in the blanks:
Complete the statement by writing the correct answer
in the space provided.
_________1. To cook in a liquid that is bubbling rapidly and greatly agitated.
_________2. Firm, not soft or mushy, to the bite. Said of vegetables and
pasta.
_________3. Water Boils temperature in cooking Pasta.
_________4. To cook an item partially and briefly, usually in water but
sometimes by other method.
_________5. . It is so called because, like pasta, the item is cooked in a large
quantity of water and drained.
ANSWER KEY 9.2-1

1. Boil
2. Al dente
3. 212F (100C)
4. Blanch
5. Pasta method
TASK SHEET 9.2-1

Title: Cooking Method of Pasta
Performance Objective:
Given Cooking Method of Pasta, you
should be able to Cook Pasta and ensure optimum quality using
appropriate cooking methods.
Supplies/Materials : Spaghetti Pasta, Oil, Water,Salt

Equipment
Stove, Pot, Strainer
Steps/Procedure for Safety Precautions:

1. Wear proper PPE such as chefs jacket, skull cap, hairnet and
clogs.
2. Observe proper safety instructions in the kitchen.
3. Prepare all necessary tools and materials.
Steps/Procedure for Cooking Pasta
1. Use at least 4 quarts boiling salted water per pound of pasta (4
L per 500 g). Use about 112 tablespoons (25 g) salt per 4
quarts (4 L) water.
2. Boil Water and drop the pasta.
3. Continue to boil, stirring a few times.
4. As soon as the pasta is al dente, drain it immediately in a
colander and rinse with cold running water until completely
cooled.
5. Toss the pasta with a small amount of oil to keep it from
sticking.
6. Serve Pasta, place the desired number of portions in a china
cap and immerse in simmering water to reheat. Drain, plate,
and add sauce.
7. Clean As you go.
Assessment Method:
1. Observation
2. Demonstration
3. Oral questioning
Performance Criteria Checklist 9.2-1

CRITERIA
Did you.
1. Wear proper PPE such as chefs jacket, skull cap,
hairnet and clogs?
2. Observe proper safety instructions in the kitchen?
3. Prepare all necessary tools and materials?
4. Use at least 4 quarts boiling salted water per
pound of pasta (4 L per 500 g). Use about 112
tablespoons (25 g) salt per 4 quarts (4 L) water?
5. Boil Water and drop the pasta?
6. Continue to boil, stirring a few times?
7. As soon as the pasta is al dente, drain it
immediately in a colander and rinse with cold
running water until completely cooled?
8. Toss the pasta with a small amount of oil to keep it
from sticking?
9. Serve Pasta, place the desired number of portions
in a china cap and immerse in simmering water to
reheat. Drain, plate, and add sauce?
10.
Clean the area?
YES
NO

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to select
sauces and accompaniments appropriate to starch products.
Pasta is made in hundreds of shapes and sizes. Each shape is appropriate
for different preparations because of the way different kinds of sauce cling to
them or the way their textures complement the texture of the topping. The
illustration shows some of the most popular kinds. Table 19.2 describes the
most common shapes and gives suggestions for what sauces is best for
different kinds of pasta.
Remember that fresh egg pasta and factory-made spaghetti and macaroni
are different products. It makes no sense to say that one type is better than
the other. Italian cooks use fresh and dried pasta in different ways, with
different recipes for each type. Factory pasta has a chewy, robust texture,
good with robust sauces, while fresh egg pasta is tender and more delicate.
Fresh egg pasta absorbs sauces more deeply than factory macaroni
products. In general, factory-made pasta is ideal for olive oilbased sauces,
and fresh homemade pasta is better with butter or cream-based sauces.
Consider the texture of the sauce and the shape of the pasta for a match
made in heaven. (Gislen, p. 658).
Long or short, smooth or ridged, thick or thin, with or without curves and
crevices, different shapes of pasta capture and absorb sauce differently (see
Which pasta, which sauce?). Matched correctlyrigatoni with a hearty
sausage sauceand you have a hit, a pleasing interplay between the texture
of the pasta and the components of the sauce. In this case, the pieces of
sausage are captured in the hollow of the pasta. Matched less wellthe
same meat sauce paired with capellini (angel hair pasta)and you get the
vague sense that something is wrong. I say vague, because this kind of
mistake is not always apparent; the food may look good and smell good, but
it just doesn't come together well. In the case of the capellini, the delicate
noodles can't support the meat sauce, which gets left behind in the bowl as
the pasta gets eaten.
Perfect pasta pairingslinguine and clam sauce, cavatelli and broccoli, ziti
and meat saucehave been a part of the Italian culinary repertoire for
centuries. The possible combinations of pasta and saucethere are
hundreds of shapes of dried pasta aloneare limitless and may even be a
little intimidating when you start to think about it. But by following the
suggestions listed alongside the pasta shapes above, your dish will be off to
a sound start.
You can be less particular when matching fresh pasta with sauces. The
nuances of shapes and texture are less pronounced in fresh pasta than in
dried, and fresh pasta carries and absorbs any sauce more readily than
does dried. Fresh pasta generally follows the same rules as dried: the flatter
and longer shapes combine well with olive oil and cream sauces, while
sturdier shapes, such as orecchiette, work well with chunkier and more
assertively flavored sauces. Tomato and simple cream and butter sauces are
universal and will go well with basically all pasta
Table 19.2
(Gislen, p. 658).
Shaped pastas pair well with all kinds

of sauces, but especially those with
texture. Pieces of meat, vegetable, or
bean are captured in the crevices of the
pasta and nestle in the twists. The
shapes also add some whimsy to the plat
http://www.finecooking.com/articles/how-to/perfect-marriage-pastasauce.aspx
Short, tubular pastas go well with

sauces that are thick or chunky. Keep
the size of the ingredients in mind: tiny
macaroni won't hold a chickpea, while
rigatoni may feel too large for a simple
tomato sauce, where penne would work
better. Ridged pastas provide even more
texture for sauces to cling to
http://www.finecooking.com/articles/how-to/perfect-marriage-pastasauce.aspx
Long, thin dried pasta, such as

capellini, spaghetti, or linguine, marry
best with olive-oil-based sauces. These
long expanses of pasta need lots of
lubrication. Oil coats the pasta
completely without drowning it. Thicker
strands, like fettuccine and tagliatelle,
can stand up to cream sauces and
rags. When cutting vegetables or
herbs for long pasta, cut them stringlike rather than in cubes to help them
blend better
Self- Check 9.2-2

Matching type: Match the corresponding answer by writing the letter on
the space provided.
_________1. What should we consider when choosing a sauce for pasta?
_________2. What pasta absorbs sauces more deeply?
_________3. What types of pasta go well with sauces that are thick or
chunky?
_________4. What type of pasta pair well with all kinds of sauces, but
especially those with texture?
_________5. What type of pasta is best with olive-oil-based sauces?
a)
b)
c)
d)
e)
Short, tubular pastas

Shaped pastas
Long, thin dried pasta
Texture
Fresh pasta
ANSWER KEY 9.2-2

1.d
2.e
3.a
4.b
5.c
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to follow
workplace safety and hygienic procedures according to enterprise and legal
requirements.
Most people are surprised that cooked pasta and rice is a food poisoning
risk. In fact if you are entertaining and your fridge is full it is often the
cooked rice or pasta that is left out.
Dried rice and pasta will last a considerable time so follow the best before
date on the packaging.
Once it is cooked and begins to cool then toxins formed by Bacillus cereus
can form heat resistant spores and a heat resistant toxin. If cooked food is
allowed to cool slowly the spores can germinate and reheating or lightly
cooking the food will not destroy this toxin. The bacteria can grow and
produce toxin at refrigeration temperatures, it does so much more slowly
than at room temperature.
Precooked food should not be stored in the refrigerator for more than two to
three days.
Contamination Prevention
Cleanliness: A clean working environment is essential in the prevention of
contamination in working with pasta and other foods. Be sure to wash
hands thoroughly before handling the pasta dough. The work area, cutting
boards, and utensils must be clean. Do not use the same cutting board for
cutting pasta as was used for raw meat or poultry unless it has been
properly washed and dried before using. When you are finished making the
pasta, be sure to clean the work area and all utensils thoroughly. The eggs
in the dough are a potential risk factor for salmonella. Cleaning the area
with hot soapy water will help eliminate traces of the bacteria.
If you have used any type of pasta machine, be sure that you clean it
thoroughly when you are done. Remove all traces of dough. So not use water
to clean a hand-cranked machine because the water will cause the machine
to rust and become unusable. See the manufacturer's user manual for the
best way to clean whatever type of machine you use.
Handling: As with any dough that contains raw eggs, fresh egg pasta dough
should never be tasted when it is raw. It is also important that the eggs used
in the dough have been handled and stored properly. Use the freshest eggs
possible. Eggs should be stored in the refrigerator in the carton they were
packed in. Eggs should be stored in the coldest part of the refrigerator where
the temperature remains constant. Eggs keep best when they are stored at
temperatures of no higher than 40F. The ideal temperature range is 33F to
38F. Although salmonella bacteria is not destroyed in temperatures below
40F, any of the bacteria that may be present will not grow.
Cooking Safety
Handle all equipment and utensils with care to prevent injuries from
happening. Be extra careful when coming into contact with the blades and
dies on the pasta machines. When you are cutting homemade pasta by
hand, be cautious when using sharp knives. If holding the pasta in place
with one hand while cutting with the other, be sure that the fingers on the
hand holding the pasta are turned in towards the palm of the hand rather
than pointing towards the blade of the knife.
When boiling the pasta, use standard safety precautions. Keep pot handles
out of the way so that they don't accidentally get bumped, causing boiling
water to be spilled. Use potholders to protect your hands when handling
pots that do not have heatproof handles. When checking pasta for doneness,
be sure to cool the pasta before tasting. Be extremely careful when pouring
boiling water and pasta into the colander for draining. It is best to cook no
more than one and a half pounds of pasta at one time because that much
pasta and the boiling water it takes to cook it makes it too difficult and
unsafe to handle.
Proper Storage
Uncooked dried pasta is stored differently than uncooked fresh or
homemade pasta. Cooked pasta, whether it is dried or fresh, is stored in the
same manner. Uncooked and cooked pasta have several options for storing.
The storage options for each are shown below.
Uncooked Pasta
Dried Pasta: Dried pasta does not need to be refrigerated. It can be stored on
the shelf in an airtight container in a dry area that is not exposed to extreme
temperatures. Dried pasta can be stored indefinitely and still be safe to eat
but the USDA recommends storing dried pasta for no more than two years
to obtain the best quality. Some manufacturers will stamp their packages
with a "best if used by" date, which indicates that the flavor, color and
nutritional value may be affected if used beyond that date.
Fresh and Homemade Pasta: Fresh pasta can be stored in the refrigerator
for 2 or 3 days. If the pasta will not be used within that time, it can be
frozen and stored in the freezer for 2 to 3 months. Homemade pasta can be
store in the refrigerator for 1 or 2 days or frozen for 2 to 3 months.
Homemade pasta can also be allowed to dry thoroughly and then placed in a
plastic bag or airtight container. The length of time it will take to dry will
vary depending on the type of pasta and its size, shape and thickness. If
dried completely, the pasta can then be stored in a cool dry place for a
couple of months. If you are going to be using the pasta the same day as it is
made, you can allow the pasta to dry on a clean towel for a couple of hours
before you cook it unless it is stuffed pasta. Stuffed pasta, such as ravioli,
should be cooked within half an hour, otherwise the pasta will begin to
discolor and become damp.
If it is not going to be cooked
immediately it should be place on
a lightly floured towel that is
placed on a baking sheet,
sprinkled lightly with flour, and
then placed in the freezer. Once
they are frozen they can be stored
in a freezer proof bag or wrap and
then stored in the freezer for 8 or
9 months.
Frozen pasta does not have to be thawed before it is cooked. Just throw the
frozen pasta into boiling water and let it cook. It will need to cook a little
long than unfrozen pasta.
Cooked Pasta
Cooked pasta can be stored unsauced in an airtight container and
refrigerated for 4 or 5 days. The sauce should be refrigerated separate from
the pasta and can be stored for 6 or 7 days. This prevents the pasta from
soaking up too much flavor and oil from the sauce, which causes the taste of
the pasta to be drowned out. If the pasta is stored together with the sauce, it
should be eaten within 1 or 2 days to limit the amount of sauce that is
absorbed. If cooked pasta is not going to be used within the suggested time
period, it should be frozen and then it can be stored for approximately 3
months. Frozen cooked pasta should be thawed in the refrigerator and not
on the kitchen counter.
To store, cook the pasta as you normally would and then rinse with cold
water and allow it to drain well.
Add a small amount of olive

oil or butter to help prevent
the pasta from clumping
together while it is stored.
Use only enough oil or
butter to lightly coat the
pasta.
To refrigerate, place the

pasta in an airtight plastic
bag or an airtight container
and place in the
refrigerator. To freeze, place
in an airtight plastic freezer
bag and press out as much
excess air as possible and
place in the freezer.
If storing sauced pasta, eat

within 1 to 2 days to
prevent the pasta from
absorbing to much sauce.
When refrigerating or freezing cooked pasta, be sure it is stored in a well

sealed container so that it does not absorb any odors.
Cooked lasagne and baked pasta dishes can be refrigerated or frozen in the
same manner as plain cooked pasta. The lasagne and casseroles should be
first cut into individual servings before placing them in a sealed bag or
container. This will make it easier when reheating.
If you have an entire lasagna or

pasta dish to refrigerate or freeze,
it can be left in the baking dish
and tightly covered before storing.
The lasagna and baked pasta dishes can be refrigerated for 3 or 4 days or
they can be placed in a freezer and kept for approximately 3 months. If
frozen, the pasta dish should be thawed in the refrigerator and not on the
kitchen counter.
Self- Check 9.2-3
Identification: Write the correct answer before the number.

_________1. Once
formed__________.
it
is
cooked
and
begins
to
cool
then
toxins
_________2. How many days the sauce should be refrigerated separate from
the pasta and can be stored?
_________3. The bacteria can grow and produce toxin during____________.
_________4. A clean working environment is essential in the prevention of
contamination in working with pasta and other foods.
_________5. How many days cooked pasta can be stored unsauced in an
airtight container and refrigerated?
ANSWER KEY 9.2-3

1.Bacillus cereus
2.6 or 7 days
3.Refrigeration
4.Cleanliness
5.4 or 5 days
Unit of
competency:
Ways in which evidence will be collected:

[tick the column]
The evidence must show that the trainee
cleans, sanitizes and prepares tools,
utensils and equipment based on the

required tasks*
Identifies ingredients correctly, according
to standard recipes, recipe cards or
enterprise requirements*
Assembles ingredients according to
correct quantity, type and quality required
Prepares ingredients based on the
required form and time frame

Thaws
frozen
ingredients
following
enterprise procedures*
Written
COOKERY NC II
Oral questioning
Qualification
Demonstration & Questioning
Evidence Plan
Washes raw ingredient with clean potable
water.
Selects and prepares variety of Starch

Products according to enterprise recipes.*
Ensures optimum quality using
appropriate cooking methods.
Selects sauces and accompaniments that
appropriate to starch products.*
Tastes and seasons cooked dishes in
accordance with the required taste of the
dishes
Follows workplace safety and hygienic

procedures according to enterprise and
legal requirements*
Selects suitable plate according to
enterprise standards.*
Presents starch dishes hygienically and
attractively using suitable garnishes and
side dishes.*
Presents starch dishes are observe in
factors in plating.*
Stores Starch at the correct temperature.*
Maintains optimum freshness and quality

in accordance with enterprise storing
techniques and procedures.*
Utilizes quality trimmings and other
leftovers where and when appropriate.
Stores starch in accordance with FIFO

operating procedures and storage of
starch requirements.*
NOTE: *Critical aspects of competency
HOUSEKEEPING MAINTENANCE SCHEDULE

Qualification
Cookery NC II
Area/Section
Practical Work Area
In-Charge
Maintenance head
ACTIVITIES
1. Clean and check

stovetop/oven from
dirt and oil; dry
and properly laidout/
secured/stable
2. Clean and check
work station from
dirt and oil; dry
and properly laidout/
secured/stable
6. Clean and check
inside and outside
of
cooler/refrigerator
from dirt.
4. Clean and pantry
shelf containing
ingredients and
plates
11.Clean and
check floor,
walls, windows,
ceilings
Station/Bldg
Schedule for the 2nd Semester, 2013
Responsible
Person
Daily
Utility
trainee
Utility
trainee
Utility
trainee
Utility
trainee
Utility
trainee
graffiti/dust/rus
t
cobwebs and
outdated/unnece
ssary
objects/items
obstructions
any used
materials/wastes
(spilled liquid
5.
open
cracks
No
account
will be paid unless your
invoice
I
(floor) is accompanied by the
original of this Purchase Order.
Goods are subject to our inspection
Clean and check
Utility
on arrival, notwithstanding prior
payment
obtain cash discount.
kitchen to
ventilation
If prices are not showntrainee
on the
and illumination
by the same
original
Purchase Order,
must
be inserted by you on the
dusting
attached duplicate and returned to
lamps/bulbs,
us
immediately.
Goods
rejected
replacing
non- on account of
inferior quality, workmanship, or
functional
lamps
hidden
defect
will be returned to
Every
other
Day
Weekly
Every
15th
Day
Month
ly
Remarks
unless
instructed
to
do
so.
If
defective goodsGUIDE
have been paid for
SELF-ASSESSMENT
in cash, purchase price shall be
refunded to us immediately upon
their return.
Qualification:
COOKERY NC II
Unit Competency:
Instruction:
Can I?
Read the questions in the left hand column of the chart
Place a check mark in the appropriate box opposite each

question to indicate your answers.
Yes
No
clean, sanitize and prepare tools, utensils and

equipment based on the required tasks
Identify ingredients correctly, according to standard
recipes, recipe cards or enterprise requirements
Assemble ingredients according to correct quantity,
type and quality required
Prepare ingredients based on the required form and
time frame
Thaw
frozen
ingredients
following
enterprise
procedures
Wash raw ingredient with clean potable water.
Select and prepare variety of Starch Products according

to enterprise recipes.
Ensure optimum quality using appropriate cooking
methods.
Select sauces and accompaniments that appropriate to
starch products.
Taste and season cooked dishes in accordance with the
required taste of the dishes
Follow workplace safety and hygienic procedures

according to enterprise and legal requirements
Select suitable plate according to enterprise standards.
Present starch dishes hygienically and attractively

using suitable garnishes and side dishes.
Present starch dishes is observe in factors in plating.
Store Starch at the correct temperature.
Maintain optimum freshness and quality in accordance

with enterprise storing techniques and procedures.
Utilize quality trimmings and other leftovers where and

when appropriate.
Store starch in accordance with FIFO operating

procedures and storage of starch requirements.
Candidate
Name and
Date:
Note: In making
theSignature
Self-Check for your Qualification, all required
competencies should be specified. It is therefore required
of a Trainer to be well- versed of the CBC or TR of the
program qualification he is teaching.

Prepare Starch Dishes

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Prepare Starch Dishes

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COMPETENCY BASED LEARNING

Prepare Starch Dishes

Preparing Starches dishes

AMERICAN HOSPITALITY ACADEMY PHILIPPINES

Sample Data Gathering Instrument for Trainees

Average grade in:

Average grade in:

Highest Educational Attainment:

List down trainings related to Cookery

National Certificates acquired and NC level

Other courses related to Cookery

a. Visual - The visual learner takes mental

FORM 1.1 SELF-ASSESSMENT CHECK (ALL UNITS)

CLEAN AND MAINTAIN KITCHEN PREMISES

1.1 Clean, sanitize and store equipment

1.2 Clean and sanitize premises

1.3 Dispose of waste

PREPARE STOCKS, SAUCES AND SOUPS

2.1 Prepare stocks, glazes and essences required for menu

2.2 Prepare soups required for

3.2 Prepare a range of appetizers

3.3 Present a range of appetizers

3.4 Store appetizers

PREPARE SALADS AND DRESSINGS

4.2 Prepare a variety salads and dressings

4.3 Present a variety of salads and dressings

4.4 Store salads and dressings

5.2 Prepare a variety of sandwiches

5.3 Present a variety of sandwiches

5.4 Store sandwiches

6.2 Cook meat cuts for service

6.3 Present meat cuts for service

6.4 Store meat

PREPARE VEGETABLES DISHES

7.2 Prepare vegetable dishes

7.3 Present vegetable dishes

7.4 Store vegetables dishes

PREPARE EGG DISHES

8.2 Prepare and cook egg dishes

8.3 Present egg dishes

8.4 Store egg dishes

PREPARE STARCH DISHES

9.2 Prepare starch dishes

9.3 Present Starch dishes

9.4 Store Starch dishes

PREPARE POULTRY AND GAME DISHES

10.2 Cook poultry and game dishes

10.3 Plate/present poultry and game dishes

10.4 Store poultry and game

PREPARE SEAFOOD DISHES

11.2 Handle fish and seafood

11.3 Cook fish and shellfish

11.4 Plate/Present fish and seafood

11.5 Store fish and seafood

12.2 Prepare desserts and sweet sauces

12.3 Plate/Present desserts

12.4 Store desserts

PACKAGE PREPARED FOOD

13.2 Package food

Note: In making the Self-Check for your Qualification, all required

Evidences/Proof of Current Competencies

Watched and analyze the

7.1 Perform Mise en