JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
HOME ECONOMICS – COMMERCIAL COOKING NC III Curriculum Guide
Commercial Cooking (NC III) (640 hours)
This curriculum guide on Commercial Cooking National Certificate Level III (NC III) is designed for students to develop their knowledge, skills and attitudes to perform the tasks of commercial cooking.
It covers the following core competencies:
1) planning and preparing food for ala carte and buffets;
2) planning and controlling menu-based catering;
3) organizing bulk cooking operations;
4) preparing pates and terrines,
5) planning, preparing and displaying a buffet;
6) selecting, preparing and serving specialized food items;
7) selecting, preparing and serving specialty cuisines;
8) monitoring catering revenues and costs;
9) establishing and maintaining quality control;
10) applying cook-chill-freeze production processes.
It also includes provision for work immersion in Commercial Cooking.
The preliminaries of this specialization course include the following:
1) explaining the core concepts of commercial cooking;
2) discussing the relevance of the course;
3) exploring opportunities for a cook/Chef de Partie as a career.
Course Entry Requirements: Provide Medical Certificates: Chest X-ray and Hepa B screening.
LEARNING COMPETENCIES
1. Explain basic concepts in commercial cooking.
2. Discuss the relevance of the course.
3. Explore opportunities for Commercial Cooking as a career.
PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS)
LO 1. Recognize PECS needed in Commercial cooking.
1.1 Assess one’s PECS: characteristics, lifestyle, skills, and traits.
1.2 Compare one’s PECS with those of an entrepreneur.
ENVIRONMENT AND MARKET (EM)
LO 1. Generate a business idea that relates with a career choice in Commercial Cooking.
1.1 Discuss SWOT analysis
1.2 Generate a business idea based on the SWOT analysis.
BASIC COMPETENCIES
LESSON 1: LEADING WORKPLACE COMMUNICATION (LWC)
LO 1. Communicate information about workplace processes.
1.1 Select appropriate communication method.
1.2 Communicate accordingly multiple operations involving several topic areas.
1.3 Use questions to gain extra information.
1.4 Identify correct sources of information.
1.5 Select and organize information correctly.
1.6 Undertake verbal and written reporting when required.
1.7 Maintain communication skills in all situations.
LO 2. Lead workplace discussions.
2.1 Seek responses to workplace issues.
2.2 Provide response to work place issues immediately.
2.3 Make constructive contributions to work place discussions on such issues as production, quality and safety.
2.4 Communicate goals/objectives and action plan undertaken in the work place.
LO 3. Identify and communicate issues arising in the work place.
3.1 Identify issues and problems as they arise.
3.2 Organize coherently information regarding problems and issues to ensure clear and effective communication.
3.3 Initiate dialogue with appropriate personnel.
3.4 Raise communication problems and issues as they arise.
LESSON 2: LEADING A SMALL TEAM (LST)
LO 1. Provide team leadership.
1.1 Identify and present work requirements to members.
1.2 Communicate reasons for instructions and requirements to team members.
1.3 Recognize, discuss, deal with team member’s queries and concerns.
LO 2. Assign responsibilities among members.
2.1 Allocate duties and responsibilities with respect to the skills, knowledge and attitudes of every team member.
2.2 Allocate duties in regard to individual preference, and domestic and personal considerations.
LO 3. Set performance expectations for team members.
3.1 Establish performance expectations based on client’s needs and according to assignment requirements.
3.2 Base performance expectations on individual team member’s duties and area of responsibility.
3.3 Discuss and disseminate performance expectations to individual team members.
LO 4. Supervise team performance.
4.1 Monitor team member’s performance against defined performance criteria and/or assignment instructions and take corrective actions if required.
4.2 Provide team members with feedback with positive support and advice on strategies to overcome any deficiencies.
4.3 Refer performance issues which cannot be rectified or address within the team to appropriate personnel according to employer’s policy.
4.4 Keep members team informed of any changes in the priority allocated to assignment or tasks which might impact on client/customer needs and satisfaction.
4.5 Monitor team operations to ensure that employer/client needs and requirements are met.
4.6 Provide follow-up communications on all issues affecting the team.
4.7 Complete all relevant documentation in accordance with company procedures.
LESSON 3: DEVELOPING AND PRACTICING NEGOTIATIONS SKILLS (DPN)
LO 1. Plan negotiations.
1.1 Identify and include information on preparing for negotiation in the plan.
1.2 Identify and include information on active listening in the plan.
1.3 Identify and include information on different questioning techniques in the plan.
1.4 Check information to ensure it is correct and appropriate.
LO 2. Participate in negotiations.
2.1 All parties to agree on criteria for successful outcomes.
2.2 Consider the desired outcomes of all parties.
2.3 Use appropriate language throughout the negotiations.
2.4 Use a variety of questioning techniques.
2.5 All parties to document and agree upon the issues and processes.
2.6 Discuss and assess possible solutions and viability.
2.7 Confirm and record areas for agreement.
2.8 All parties to agree on follow-up actions.
LESSON 4: SOLVING PROBLEMS RELATED TO WORK ACTIVITIES (SPW)
LO 1. Identify the problem.
1.1 Identify variances from normal operating parameters and product quality.
1.2 Define extent, cause and nature of the problem through observation, investigation and analytical techniques.
1.3 State and specify problems clearly.
LO 2. Determine fundamental causes of the problem.
2.1 Identify possible causes based on experience and the use of problem-solving tools/analytical techniques.
2.2 Develop possible cause statements based on findings. 2.3 Identify fundamental causes per results of investigation conducted.
LO 3. Determine corrective action.
3.1 Consider all possible options for resolving of the problem.
3.2 Consider the strengths and weaknesses of possible options.
3.3 Determine corrective actions to resolve the problem and possible future causes.
3.4 Develop an action plan identifying measurable objectives, resource needs and timelines in accordance with safety and operating procedures.
LO 4. Provide recommendations to manager.
4.1 Prepare report on recommendations.
4.2 Present recommendations to appropriate personnel.
4.3 Follow up recommendations if required.
LESSON 5: USING MATHEMATICAL CONCEPTS AND TECHNIQUES (UMC)
LO 1. Identify mathematical tools and techniques to solve a problem.
1.1 Identify problem areas based on given condition.
1.2 Select mathematical techniques based on the given problem.
LO 2. Apply mathematical procedure/solution.
2.1 Apply mathematical techniques based on the problem identified.
2.2 Perform mathematical computations with the level of accuracy required for the problem.
2.3 Determine and verify results of mathematical computations based on job requirements.
LO 3. Analyze results.
3.1 Review result of application based on expected and required specifications and outcome.
3.2 Apply appropriate action in case of error.
LESSON 6: USING RELEVANT TECHNOLOGIES (URT)
LO 1. Study/select appropriate technology.
1.1 Determine use of different technologies based on job requirements.
1.2 Select appropriate technology as per work specification.
LO 2. Apply relevant technology.
2.1 Use effectively relevant technology in carrying out function.
2.2 Use applicable software and hardware as per task requirement.
2.3 Observe and practice management concepts as per established industry practices.
LO 3. Maintain/enhance relevant technology.
3.1 Apply maintenance of technology in accordance with the industry standard operating procedure, manufacturer’s operating guidelines and occupational health and safety procedure to ensure its operative ability.
3.2 Maintain updates of technology through continuing education or training in accordance with job requirement.
3.3 Report immediately technology failure/defect to the concerned/responsible person or section for appropriate action.
COMMON COMPETENCIES
LESSON 7: DEVELOPING ROSTER STAFF (DRS)
LO 1. Develop and implement staff rosters.
1.1 Develop staff rosters in accordance with company agreements and wage budgets.
1.2 Maximize operational efficiency and customer service levels and minimize wage costs.
1.3 Combine duties to ensure effective use of staff.
1.4 Utilize the available skills base to roster effective mix of staff and to meet different operational requirements.
1.5 Present rosters in required formats in accordance with company standards.
1.6 Communicate rosters to colleagues within designated timelines.
LO 2. Maintain staff records.
2.1 Complete time sheets and other documentation within designated timelines.
2.2 Update, maintain and store staff records in accordance with establishment’s procedures.
LESSON 8:CONTROLING AND ORDERING STOCK (COS)
LO 1. Maintain stock levels and Records.
1.1 Monitor and maintain stock levels according to company requirements.
1.2 Monitor stock security and adjust systems as required.
1.3 Monitor and adjust stock reorder cycles as required.
1.4 Inform colleagues of their individual responsibilities in regard to the reordering of stock.
1.5 Maintain records of stock storage and movement in accordance with company procedures.
1.6 Monitor stock performance.
1.7 Identify and report fast/slow-selling items in accordance with company procedures.
LO 2. Process stock orders.
2.1 Process orders for stock in accordance with company procedures.
2.2 Maintain and record stock levels to ensure completeness of information.
2.3 Check incoming stock against purchases and supply agreements and record all necessary details.
LO 3. Minimize stock losses.
3.1 Identify and record stock losses according to company procedures.
3.2 Report losses in accordance with company procedures.
3.3 Identify avoidable losses and establish their causes.
3.4 Recommend solutions to loss situations and implement related procedures to prevent future avoidable losses.
LO 4. Follow up orders.
4.1 Monitor the delivery process to ensure agreed deadlines are met.
4.2 Ensure continuity of supply by liaising with colleagues and suppliers.
4.3 Follow up or refer routine supply problems to the appropriate person in accordance with company policy.
4.4 Distribute stock to agreed locations.
LO 5. Organize and administer stocks.
5.1 Organize stocks at appropriate intervals according to company policy and procedures.
5.2 Allocate stock-taking responsibilities to staff.
5.3 Produce accurate stock reports within designated timelines.
LESSON 9: TRAINING SMALL GROUPS (TSG)
LO 1. Prepare for training programs/sessions.
1.1 Identify specific training needs and confirm through consultation with appropriate personnel.
1.2 Match training objectives with identified competency development needs.
1.3 Plan and document training approaches
LO 2. Conduct the training.
2.1 Conduct training in a safe and accessible environment.
2.2 Select training delivery methods appropriate to participant’s needs, trainer availability, location and resources
2.3 Employ strategies and techniques that facilitate learning process.
2.4 Discuss training objectives, sequence of activities and assessment processes with training participants.
2.5 Undertake systematic approach to meet specific needs of training participants.
LO 3. Provide opportunities for practices.
3.1 Provide practice opportunities to the participants to achieve the components of competency.
3.2 Implement variety of methods to meet the individual needs of participants.
LO 4. Review training.
4.1 Encourage participants to self-evaluate performance and identify areas for improvement.
4.2 Monitor participants’ readiness for assessment and provide assistance with the collection of evidence for satisfactory performance.
4.3 Evaluate training against objectives in the context of self-assessment, participant feedback, supervisor comments and measurements.
4.4 Record training details according to enterprise and legislative requirements.
4.5 Utilize results of evaluation to guide further training.
LESSON 10: ESTABLISHING AND CONDUCTING BUSINESS RELATIONSHIPS (ECB)
LO 1. Establish and conduct business relationships.
1.1 Establish relationships to promote goodwill and trust between the enterprise and its customers/suppliers.
1.2 Use effective communication skills and techniques to build trust and respect in business relationships.
1.3 Identify opportunities to maintain regular contact with customers and suppliers.
LO 2. Conduct negotiations.
2.1 Conduct negotiations in a business-like and professional manner within the relevant cultural context.
2.2 Conduct negotiations in the context of the current enterprise marketing focus.
2.3 Maximize benefits for all parties in the negotiation through use of established techniques.
2.4 Incorporate feedback and input from colleagues into the negotiation.
2.5 Communicate with the appropriate colleagues and stakeholders about the results of negotiation within the appropriate timeframes.
LO 3. Make formal business agreements.
3.1 Confirm agreements in writing using formal contracts and in accordance with enterprise requirements.
3.2 Check and obtain appropriate approval of formal agreements in accordance with enterprise procedures.
3.3 Seek advice of specialist in the development of contracts.
LO 4. Foster and maintain business relationships.
4.1 Review information needed to maintain business relationships.
4.2 Honor agreements within the scope of individual responsibility.
4.3 Make adjustments to agreements in consultation with the customer/supplier and share information with appropriate colleagues.
4.4 Nurture relationships through regular contact.
CORE COMPETENCIES
LESSON 11: PLANNING AND PREPARING FOOD FOR ALA CARTE AND BUFFETS (PAB)
LO 1. Plan a la carte and buffet items.
1.1 Identify types of food and dishes for a la carte and buffet according to enterprise and/or customer requirements.
1.2 Identify basic principles of nutrition.
1.3 Calculate food cost based on budget requirements.
1.4 Plan the layout and design of buffet in accordance with the type of food, occasion and desired theme.
1.5 Identify kinds of buffet centerpiece and decoration according to enterprise procedures.
1.6 Design, organize and produce buffet centerpiece and decoration according to enterprise procedures.
LO 2. Prepare, produce and present foods for a la carte and buffets.
2.1 Use appropriate methods of cookery to prepare hot and cold dishes for a la carte and buffets.
2.2 Glaze buffet items with aspic or gelatin preparations according to enterprise standards.
2.3 Produce sauces and garnishes suitable for a la carte and buffet food items.
2.4 Apply slicing techniques in serving meat for a la carte and buffet.
2.5 Present food items attractively and tastefully to maximize appeal.
2.6 Present hot and cold foods according to health and hygiene regulations.
2.7 Minimize food wastage by applying portion control to maximize profit.
2.8 Select suitable desserts for a la carte and buffet.
LO 3. Store a la carte and buffet items.
3.1 Identify correct temperature in handling foods. (food danger zone)
3.2 Store food properly with dates to facilitate “FIFO” procedures.
LESSON 12: PLANNING AND CONTROLING MENU-BASED CATERING (PCC)
LO 1. Plan and prepare menus.
1.1 Identify enterprise and/or customer requirements for menus.
1.2 Determine menu items according to different menu planning considerations.
1.3 Ensure compliance of costs of menu items in accordance with enterprise policy and labor requirements on menu pricing.
1.4 Prepare menus as required by the enterprise, type of cuisine or particular situation.
1.5 Write menu using terminology appropriate to:
1.5.1 Market and menu style
1.5.2 Items description
LO 2. Control menu-based catering.
2.1 Use appropriate catering control systems according to enterprise requirements.
2.2 Plan production schedule giving consideration to:
2.4.1 menu constraints
2.4.2 available equipment
2.4.3 expertise of labor
2.4.4 available time
2.3 Apply portion control and effective yield testing to product utilization and optimum quality.
2.4 Apply labor cost control considering the following:
2.4.1 roster
2.4.2 scheduling
2.4.3 award conditions
2.4.4 rates
2.5 Apply security procedures in food production and storage to minimize risks of theft, damage or loss.
LO 3. Practice portion control.
3.1 Identify correct portioning activities through:
3.1.1 volume
3.1.2 weight
3.1.3 count
3.2 Use correct portioning tools to determine sizes.
LESSON 13: ORGANIZING BULK COOKING OPERATIONS (OBC)
LO 1. Plan kitchen operations for bulk cooking.
1.1 Determine accurate quantities according to recipes and specifications.
1.2 Apply the factors affecting selection of food for purchasing.
1.3 Prepare a clear, complete and appropriate mise en place list.
1.4 Design a work schedule and workflow plan to maximize teamwork and efficiency.
LO 2. Organize production of bulk cooking menus.
2.1 Identify food production system:
2.1.1 Fresh cook
2.1.2 Cook-chill to five-day shelf life
2.1.3 Cook-chill-extended life
2.1.4 Cook-freeze
2.2 Organize equipment for particular sequence of dishes to enable smooth workflow and minimize delays.
2.3 Apply quality control in all stages of preparation with focus on design/eye appeal and portion/ size.
2.4 Apply safety work practices.
LO 3. Select systems for bulk cooking.
3.1 Select appropriate food production system for bulk cooking according to enterprise requirements.
3.2 Identify the appropriate cooking equipment to assist production and bulk cooking operations.
LO 4. Use preparation and cooking techniques appropriate to the bulk cooking system.
4.1 Select menu items that are compatible with the type of system chosen.
4.2 Prepare specialty recipes taking into account the types of food service system.
4.3 Use method of cooking taking into account the effects on nutrition quality and structure.
4.4 Apply safe work practices in the kitchen.
LESSON 14: PREPARING PATES AND TERRINES (PPT)
LO 1. Prepare pates and terrines.
1.1 Identify types of pates and terrines.
1.2 Select appropriate ingredients for production of pates and terrines.
1.3 Prepare pates and terrines with the following:
1.3.1 Lining of moulds for pates and terrines.
1.3.2 Use binding agents and processes of basic forcemeat.
1.4 Handle correctly a range of pastries suitable for pate en croute to ensure high quality and attractive presentation.
1.5 Operate specialized equipment and machinery for making pates and terrines correctly and safely according to manufacturer’s instructions.
LO 2. Present pates and terrines.
2.1 Decorate pates and terrines appropriately giving consideration to contemporary tastes, color presentation and eye appeal.
2.2 Present pates and terrines attractively for various uses namely:
2.2.1 Appetizers
2.2.2 Entrees
2.2.3 Buffets
3.2 Test new recipes for pates and terrines for the following criteria:
3.2.1 Taste
3.2.2 Yield
3.2.3 Customer’s acceptance
LESSON 15: PLANNING, PREPARING AND DISPLAYING A BUFFET (PDB)
LO 1. Plan and design a buffet.
1.1 Design total concept, food items and display as required in consultation with customers and other relevant personnel.
1.2 Plan buffets according to:
1.2.1 required theme or occasion in consultation with customers and other relevant personnel
1.2.2 Appropriate range and quality of food items required by the customer
1.2.3 Price consideration or customers’ budget
LO 2. Prepare for the buffet.
2.1 Select appropriate service ware and linen to display food and decorations.
2.2 Organize buffet centerpiece and decoration according to enterprise’s procedures.
2.3 Arrange tables and service points so they are suitable for buffet display and service according to occasion and efficient safe customer/staff accessibility.
2.4 Organize food presentation with artistic flair and according to establishment’s standards or customer’s requirements.
2.5 Coordinate all preparations and arrangements for buffet with all concerned individuals.
LO 3. Display food items.
3.1 Display food items with a sense of artistry to create customer appeal.
3.2 Use garnishes and accompaniments to enhance taste and appeal.
3.3 Supervise buffet service to ensure that food items are replenished and that the total display remains neat and attractive.
LO 4. Present buffet in a safe and hygienic manner.
4.1 Take preventive measures to eliminate cross-contamination and food spoilage.
4.2 Keep temperature level on food display as prescribed by legislation.
LESSON 16: SELECTING, PREPARING AND SERVING SPECIALIZED FOOD ITEMS (SSF)
LO 1. Select specialized food items.
1.1 Source suitable suppliers of specialized food items.
1.2 Select suppliers taking into consideration the quality and price of products and enterprise requirements.
1.3 Practice appropriate purchasing and storage procedures to minimize wastage.
LO 2. Plan menus and/or promotional strategies.
2.1 Plan specialized menus and menu items to meet enterprise and customer requirements and achieve appropriate balance or integration with other items.
2.2 Develop promotional strategies to incorporate or focus on specialized food 3 Price menu items to achieve satisfactory profit levels and satisfy enterprise requirements.
2.4 Consider seasonal availability when developing menus and taking into consideration the characteristics and varieties of food items.
2.5 Create new menu items or dishes using specialized food.
LO 3. Prepare and present (dishes using) specialized food items.
3.1 Prepare specialized food items ensuring appropriate flavor combinations, aesthetic characteristics and taste.
3.2 Cook dishes in a variety of styles as required by the menu, enterprise, and customer.
3.3 Present food items appropriately to maximize appeal.
3.4 Preserve foods where appropriate, using suitable techniques.
LO 4. Implement hygienic and safe practices.
4.1 Exercise hygiene and safety to prevent and eliminate risk in the preparation of specialized food items.
4.2 Practice awareness of the safety measures in preparing specialized food items.
4.3 Apply proper storage to specialized food items according to OSHS.
LESSON 17: SELECTING, PREPARING AND SERVING SPECIALTY CUISINES (SSC)
LO 1. Plan a specialized cuisine.
1.1 Identify types of specialized cuisines.
1.2 Consider seasonality and general availability of ingredients when developing menus and choosing menu items.
1.3 Price menu items to achieve satisfactory profit levels and satisfy enterprise requirements.
1.4 Plan décor and setting according to specialized cuisine, cultural considerations and enterprise focus.
LO 2. Select and purchase food for menu items.
2.1 Select menu items that are appropriate to the cuisine styles, taking into consideration quality, price, seasonal availability and enterprise requirements.
2.2 Source suitable suppliers of standard and specialized food required.
2.3 Select suppliers to quality, price and enterprise requirements.
2.4 Minimize wastage through purchases and storage, taking into account any special requirements.
LO 3. Select and use equipment and techniques for preparation, cooking and service.
3.1 Identify specialized utensils and cooking equipment to produce authentic menu items.
3.2 Use appropriate preparation methods and utensils according to the style and requirements of the cuisine.
3.3 Set tables according to cuisine and enterprise requirements.
LO 4. Prepare, cook and serve a range of menu items.
4.1 Observe cultural requirements and major issues in the preparation, cooking and service or specialized cuisines.
4.2 Prepare appropriate accompaniments and garnishes required for specific menu items.
4.3 Serve menu items in correct sequence using appropriate accompaniments and garnishes.
LO 5. Implement safe and hygienic practices.
5.1 Identify potential hygiene and safety problems and take appropriate and preventive measures to eliminate risks in producing specialized cuisines.
5.2 Apply proper food storage according to Occupational Safety and Health Standards (OSHS).
LESSON 18: MONITORING CATERING REVENUE AND COSTS (MCR)
LO 1. Establish and maintain purchasing and ordering systems.
1.1 Implement appropriate basic systems for purchasing and ordering to maximize quality and minimize costs and wastage.
1.2 Update regularly the stock records systematically following operational procedures.
LO 2. Establish and maintain a financial control system.
2.1 Prepare departmental and operational income statements as per standard operational procedures.
2.2 Determine budget allocation within defined fiscal periods and adequately explain any variations.
LO 3. Maintain a production control system.
3.1 Maintain food control and production schedules to maximize efficiency and minimize waste.
3.2 Design work flows and staff rostering to minimize unit labor cost.
3.3 Monitor daily sales accurately to make timely adjustments to menus to reflect customer preferences.
LO 4. Select and utilize technology.
4.1 Utilize appropriate computer systems and business machines for ease and efficiency.
4.2 Select and use appropriate software according to the needs of the establishment.
LESSON 19: ESTABLISHING AND MAINTAINING QUALITY CONTROL (EMQ)
LO 1. Establish and implement procedures for quality control.
1.1 Apply appropriate procedures to ensure the quality of menu items in:
1.1.1 Raw materials
1.1.2 Cooking processes
1.1.3 Portion control
1.1.4 Presentation
1.2 Ensure products and services consistent with enterprise requirements.
1.3 Ensure food items to match menu descriptions.
LO 2. Monitor and solve quality-related problems.
2.1 Apply procedures to monitor quality including:
2.1.1 Observation
2.1.2 Formal audits and reviews
2.1.3 Tasting
2.1.4 Seeking feedback
2.2 Identify and solve problems encountered related to monitoring quality control according to established standard operating procedures.
LESSON 20: APPLYING COOK-CHILL-FREEZE PRODUCTION PROCESSES (ACF)
LO 1. Ensure goods received conform to the appropriate food hygiene and health standards.
1.1 Check delivered goods to ensure correct quantities, acceptable use-by dates and temperature.
1.2 Record temperature check results according to enterprise procedures.
1.3 Move stock quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time.
1.4 Check freezer temperatures daily, according to enterprise procedures.
1.5 Rotate stock on a “first in-first out” basis to ensure consumption by use-by dates and avoid wastage.
1.6 Report breaches of established enterprise standards and procedures concerning receipt of goods, temperature checks, and stock quality following required enterprise procedures.
LO 2. Prepare and cook food to meet industry safety standards.
2.1 Check raw food and ingredients for potential deterioration prior to preparation.
2.2 Cook food to specified internal temperatures.
2.3 Keep microbiological and chemical changes within safe tolerances.
2.4 Maintain quality of food at the optimum level in terms of taste and appearance.
2.5 Portion and pack food portioned following required procedures and using correct containers for freezing where necessary.
LO 3. Chill cooked food.
3.1 Meet time and temperature standards for blast and water-bath chilling.
3.2 Maintain food quality throughout the chilling process.
LO 4. Freeze cooked food.
4.1 Freeze food in accordance with appropriate food safety standards.
4.2 Freeze food in batches, in accordance with enterprise procedures, allowing each freezing cycle to be completed.
LO 5. Store cooked food under refrigeration.
5.1 Select appropriate containers for storage.
5.2 Ensure correct and clear labeling.
5.3 Met time and temperature standards for storage.
5.4 Place food items in appropriate storage once the cook-chill or freezing cycle is complete.
5.5 Maintain correct storage temperatures.
5.6 Record storage temperatures accurately.
LO 6. Distribute cook-chill/frozen products.
6.1 Transport necessary food from production kitchen to outlets by refrigerated or insulated containers.
6.2 Maintain safe handling of food throughout the distribution cycle.
6.3 Check and record temperature levels at dispatching and receiving.
LO 7. Prepare frozen food for reheating.
7.1 Remove required food item from the freezer and use appropriate methods for thawing in accordance with enterprise procedures and food safety requirements.
7.2 Space trays to permit air circulation.
7.3 Thaw product to 0-4 C within 24 hours.
7.4 Transport food safely to the point of production and service, and maintain correct temperatures
LO 8. Re-thermalize (reheat) food products.
8.1 Pre-heat oven to required temperature in accordance with enterprise procedures and food safety standards.
8.2 Prepare appropriate food product for reheating.
8.3 Space re-heating containers to allow air flow.
8.4 Follow re-thermalization or re-heating procedures in accordance with manufacturer’s recommendations, oven type, loading procedures and other established procedures of the enterprise.
8.5 Check and record product temperature in accordance with enterprise procedures.
8.6 Clean thermometers between temperature checks of each food item.
8.7 Reheat fully frozen food required in emergencies, in accordance with enterprise procedures and food safety standards.
LO 9. Maintain and serve reheated food.
9.1 Transfer re-heated food safely to heated bain-marie.
9.2 Maintain food temperature at 70oC.
9.3 Minimize warm holdings.
9.4 Follow portion control serving procedures of the enterprise.
9.5 Serve food items at temperatures which comply with food safety standards, enterprise policy and client preferences.
Source: K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide
