Templates

Sector : Tourism Sector

(Hotel And Restaurant)

Qualification Title: COOKERY NCII

Unit of Competency: Prepare Appetizers

Module Title: Preparing Appetizers

Technical Education and Skills Development Authorithy

Provincial Training Center Orion
Wawa Pag-asa Orion, Bataan
 Plan
Training
Session
 SESSION PLAN

Sector : Tourism Sector

Qualification Title : Cookery NC II
Unit of Competency : Prepare Appetizers
Module Title : Preparing Appetizers
Learning Outcomes:
[Link] a Mise en Place
[Link] a Range of Appetizers
[Link] a Range of Appetizers
[Link] Appetizers

A. INTRODUCTION
This unit deals with the skills and knowledge involve in This unit deals with the skills and knowledge involve in preparing
appetizers.
B. LEARNING ACTIVITIES
LO 1: Perform a Mise en Place
Learning Content Methods Presentation Practice Feedback Resources Time
[Link] the tools Lecture with Active Read Information Answer Self Compare Cookery
and equipment Discussion Sheet 2.1-1 Check No. Answers to Manual
needed in the “Kitchen Tools and 2.1-1 Answer Key Catalogs
preparation of Equipment used in 2.1-1
appetizers. Preparing
Appetizers”
[Link] appetizers Lecture with Active Read Information Answer Self Compare CBLM
according to Discussion Sheet 2.1-2 Check No. Answers to Cookery
ingredients “Classification of 2.1-2 Answer Key Manual
Appetizers” 2.1-2 Catalogs
[Link] ingredients Lecture with Active Read Information Answer Self Compare CBLM
according to the given Discussion Sheet 2.1-3 Check No. Answers to Cookery
recipe “Identify 2.1-3 Answer Key Manual
ingredients 2.1-3 Catalogs
according to the
given recipe”
LO 2: Prepare a Range of Appetizers
[Link] hot and Peer Teaching Read Information Answer Self Compare CBLM
cold Appetizers Sheet 2.2-1 Check No. Answers to Cookery
“Differentiate hot 2.2-1 Answer Key Manual
and cold 2.2-1 Catalogs
Appetizers”
[Link] a Variety of Power Point View Power Point Projector
Appetizers Presentation “How Video
to Make Clips
Appetizers”
Demonstration Perform Job Evaluate Bread
Sheet 2.2-2 output Knife,
“Preparing a using Chopping
Variety of Performanc Board,
Appetizers” e Criteria Mixing
Checklist Bowl,
2.2-2 Spatula,
Breads,
Vegetables
, Meat,
Fish and
Fruits
[Link] workplace Lecture with Active Read Information Answer Self Compare Brooms
safety procedures Discussion Sheet 2.2-3 “Follow Check No. Answers to Brush
workplace safety 2.2-3 Answer Key Dishwashi
procedures” 2.2-3 ng liquids
Sponge
Polishes
Floor Mop
LO 3: Present a Range of Appetizers
[Link] the Lecture with Active Read Information Answer Self Compare CBLM
fundamental of Discussion Sheet 2.3-1 Check No. Answers to Cookery
Plating “Identify the 2.3-1 Answer Key Manual
fundamental of 2.3-1 Catalogs
Plating”
[Link] the Lecture with Active Read Information Answer Self Compare CBLM
Accompaniments of Discussion Sheet 2.3-2 Check No. Answers to Cookery
Appetizers “Identify the 2.3-2 Answer Key Manual
Accompaniments 2.3-2 Catalogs
of Appetizers”
[Link] Appetizers Lecture with Active Read Information Answer Self Compare Bread
Attractively Discussion Sheet 2.3-3 Check No. Answers to Knife,
“Presents 2.3-3 Answer Key Chopping
Appetizers 2.3-3 Board,
Attractively” Mixing
Bowl,
Spatula,
Breads,
Vegetables
, Meat,
Fish and
Fruits
[Link] sanitary Lecture with Active Read Information Answer Self Compare Brooms
practices in Discussion Sheet 2.3-4 Check No. Answers to Brush
presenting appetizers “Observe sanitary 2.3-4 Answer Key Dishwashi
 practices in 2.3-4 ng liquids
presenting Sponge
appetizers” Polishes
Floor Mop
LO 4: Store Appetizers
1. Storing techniques, Lecture with Active Read Information Answer Self Compare CBLM
temperature, safety Discussion Sheet 2.4-1 Check No. Answers to Cookery
and hygiene “Storing 2.4-1 Answer Key Manual
standards in storing techniques, 2.4-1 Catalogs
appetizers temperature, safety
and hygiene
standards in
storing appetizers”
[Link] work practices Lecture with Active Read Information Answer Self Compare CBLM
applied in storing Discussion Sheets 2.4-2 “Safe Check No. Answers to Cookery
appetizers work practices 2.4-2 Answer Key Manual
applied in storing 2.4-2 Catalogs
appetizers”
C. ASSESSMENT PLAN
A. Tools and Equipment
B. Method of Assessment
 Written or Oral questions to test the knowledge of candidate’s on preparing a appetizers
 Direct observation of the candidates while preparing the appetizers

D. TEACHER’S SELF-REFLECTION OF THE SESSION

The training was conducted successfully using the session plan. The trainees commented that they were able to follow the topics
covered using the CBLM.
There were 25 trainees for this qualification. During the institutional assessment for “Prepare Appetizers” 25 were passed that they
may continue to the next CORE of Competency.
 MODULE CONTENT

UNIT OF COMPETENCY Prepare Appetizers

MODULE TITLE Preparing Appetizers

MODULE DESCRIPTOR:

This unit deals with the skills and knowledge required in preparing
and presenting appetizers.

NOMINAL DURATION: 24 Hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Perform mise en place
2. Prepare a range of appetizers
3. Present a range of appetizers
4. Store appetizers

ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared

based on the required task.

2. Ingredients are identified correctly, according to standards recipes or

enterprise requirements.

3. Ingredients are assembled according to correct sequence, quality and

specifications 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. Correct equipment are selected and used in the production of
appetizers
8. Appetizers are produced in accordance with enterprise standards
9. Glazes are correctly selected and prepared, where required
10. Quality trimmings and other left overs are utilized where and when
appropriate
11. Appetizers are prepared, using sanitary practices
12. Appetizers are tested and seasoned in accordance with the required
taste of the dishes
13. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
14. Tools, utensils and equipment are cleaned.
15. Appetizers are presented attractively according to enterprise
standards
16. Appetizers are presented using sanitary practices
17. Suitable plates are selected according to enterprise standards.
18. Factors in plating dishes are observed in presenting poultry and
games dishes.
19. Quality trimmings and other leftovers are utilized where and when
appropriate
20. Appetizers are kept in appropriate conditions based on enterprise
procedures.
21. Required food storage containers are used and stored in proper
temperatures to maintain freshness, quality and taste.
LEARNING OUTCOME NO. 1

Perform mise en place

Contents:

1. Identify the tools and equipment needed in the preparation of

appetizers.
2. Classify appetizers according to ingredients
3. Identify ingredients according to the given recipe

Assessment Criteria

1. Tools, utensils and equipment are cleaned, sanitized and prepared

based on the required task.

2. Ingredients are identified correctly, according to standards recipes

or enterprise requirements.

3. Ingredients are assembled according to correct sequence, quality

and specifications 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.
Conditions

The participants will have access to:

EQUIPMENT SUPPLIES AND MATERIALS

 LCD Projector Hors d’ oeuvres
 Television and multi media player Canapes
 White board Savories
 Electric gas or induction Antipasto
 Ovens, including combi ovens Tapas
 Microwaves Finger Foods
 Grills and griddles Sandwiches
 Deep fryers Relish
 Salamanders Dips
 Food Processors Terrines
 Blender Cocktail
 Mixers
 LEARNING MATERIALS
 Slicers
 Pans Manuals
 Utensils Books
 Tilting fry pan Video (CD)
 Steamers Internet
 Baine Marie
 Mandoline

Assessment Method:

1. Direct observation of the candidates while preparing appetizers

2. Written or oral questions to test knowledge on commodity and food
safety issues
3. Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate.
LEARNING OUTCOME NO. 2

Prepare a Range of Appetizers

Contents:

1. Differentiate hot and cold Appetizers

2. Prepare a Variety of Appetizers
3. Follow workplace safety procedures

Assessment Criteria
1. Correct equipment are selected and used in the production of
appetizers
2. Appetizers are produced in accordance with enterprise standards
3. Glazes are correctly selected and prepared, where required
4. Quality trimmings and other left overs are utilized where and when
appropriate
5. Appetizers are prepared, using sanitary practices
6. Appetizers are tested and seasoned in accordance with the required
taste of the dishes
7. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
Conditions
The participants will have access to:

EQUIPMENT SUPPLIES AND MATERIALS

 LCD Projector Hors d’ oeuvres
 Television and multi media player Canapes
 White board Savories
 Electric gas or induction Antipasto
 Ovens, including combi ovens Tapas
 Microwaves Finger Foods
 Grills and griddles Sandwiches
 Deep fryers Relish
 Salamanders Dips
 Food Processors Terrines
 Blender Cocktail
 Mixers
LEARNING MATERIALS
 Slicers
 Pans Manuals
 Utensils Books
 Tilting fry pan Video (CD)
 Steamers Internet
 Baine Marie
  Mandoline

Assessment Method:

4. Direct observation of the candidates while preparing appetizers

5. Written or oral questions to test knowledge on commodity and food
safety issues
6. Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate.
LEARNING OUTCOME NO. 3

Present a Range of Appetizers

Contents:

1. Identify the fundamental of Plating

2. Presents Appetizers Attractively
3. Observe sanitary practices in presenting appetizers

Assessment Criteria
1. Appetizers are presented attractively according to enterprise
standards
2. Appetizers are presented using sanitary practices
3. Suitable plates are selected according to enterprise standards.
4. Factors in plating dishes are observed in presenting poultry and
games dishes.

Conditions
The participants will have access to:

EQUIPMENT SUPPLIES AND MATERIALS

 LCD Projector Hors d’ oeuvres
 Television and multi media player Canapes
 White board Savories
 Electric gas or induction Antipasto
 Ovens, including combi ovens Tapas
 Microwaves Finger Foods
 Grills and griddles Sandwiches
 Deep fryers Relish
 Salamanders Dips
 Food Processors Terrines
 Blender Cocktail
 Mixers
LEARNING MATERIALS
 Slicers
 Pans Manuals
 Utensils Books
 Tilting fry pan Video (CD)
 Steamers Internet
 Baine Marie
 Mandoline
Assessment Method:

7. Direct observation of the candidates while preparing appetizers

8. Written or oral questions to test knowledge on commodity and food
safety issues
9. Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate.
LEARNING OUTCOME NO. 4

Store Appetizers

Contents:

1. Storing techniques, temperature, safety and hygiene standards in storing

appetizers.
2. Safe work practices applied in storing appetizers.

Assessment Criteria

1. Quality trimmings and other leftovers are utilized where and when
appropriate
2. Appetizers are kept in appropriate conditions based on enterprise
procedures.
3. Required food storage containers are used and stored in proper
temperatures to maintain freshness, quality and taste.
Conditions
The participants will have access to:

EQUIPMENT SUPPLIES AND MATERIALS

 LCD Projector Hors d’ oeuvres
 Television and multi media player Canapes
 White board Savories
 Electric gas or induction Antipasto
 Ovens, including combi ovens Tapas
 Microwaves Finger Foods
 Grills and griddles Sandwiches
 Deep fryers Relish
 Salamanders Dips
 Food Processors Terrines
 Blender Cocktail
 Mixers
LEARNING MATERIALS
 Slicers
 Pans Manuals
 Utensils Books
 Tilting fry pan Video (CD)
 Steamers Internet
 Baine Marie
 Mandoline
Assessment Method:

 Observation
 Demonstration
 Written and Oral Questioning
 Learning Experiences

Learning Outcome 1
(Prepare Mise en Place)

Learning Activities Special Instructions

Read Information Sheet 2.1-1 In this learning outcome you shall
“Kitchen Tools and Equipment used prepare tools and materials needed
in Preparing Appetizers” in preparing appetizers. To be able
to do this you should understand
Answer Self Check No. 2.1-1
the following:
Compare Answers to Answer Key
[Link] and Equipment in
2.1-1
preparing appetizers
Read Information Sheet 2.1-2
[Link] of Appetizers
“Classification of Appetizers”
Answer Self Check No. 2.1-2 [Link] in Making Appetizers
Compare Answers to Answer Key Go through information sheets and
2.1-2 answer the Self-Checks to ensure
that knowledge are required.
Read Information Sheet 2.1-3
“Identify ingredients according to the The outputs of this Learning
given recipe” Outcome are answer sheets for
each self-checks.
Answer Self Check No. 2.1-3
The Performance Criteria Checklist
Compare Answers to Answer Key will guide and help you to practice
2.1-3 your skill
Evaluate your own work using the
Performance Checklist. When you
are ready present the work to your
trainer for final evaluation and
recording.
 Learning Experiences
Learning Outcome 2

(Prepare Range of Appetizers)

Learning Activities Special Instructions

Read Information Sheet 2.2-1
“Differentiate hot and cold In this learning outcome you shall
Appetizers” prepare tools and materials needed
Answer Self Check No. 2.1-2 in preparing appetizers. To be able
to do this you should understand
Compare Answers to Answer Key
the following:
2.1-2
[Link] Hot and Cold
Read Information Sheet 2.1-3
Appetizers
“Identify ingredients according to the
given recipe” [Link] the ingredients used in
appetizers
Answer Self Check No. 2.1-3
[Link] to make Appetizers
Compare Answers to Answer Key
2.2-1 4. Preparing Appetizers
View Power Point Presentation “How 5. Safety procedures in Making
to Make Appetizers” Appetizers
Go through information sheets and
Perform Job Sheet 2.2-2 “Preparing answer the Self-Checks to ensure
a Variety of Appetizers” that knowledge are required.

Evaluate output using Performance The outputs of this Learning

Criteria Checklist 2.2-2 Outcome are answer sheets for
each self-checks.
Read Information Sheet 2.2-3
“Follow workplace safety procedures” The Performance Criteria Checklist
will guide and help you to practice
Answer Self Check No. 2.2-3 your skill
Compare Answers to Answer Key Evaluate your own work using the
2.2-3 Performance Checklist. When you
are ready present the work to your
trainer for final evaluation and
recording.
 Learning Experiences
Learning Outcome 3

(Present a Range of Appetizers)

Learning Activities Special Instructions

Read Information Sheet 2.3-1
“Identify the fundamental of Plating In this learning outcome you shall
Answer Self Check No. 2.3-1 prepare tools and materials needed
in preparing appetizers. To be able
Compare Answers to Answer Key
to do this you should understand
2.3-1
the following:
Read Information Sheet 2.3-2
1. Identify the fundamental of
“Identify the Accompaniments of
Plating
Appetizers”
2. Identify the Accompaniments of
Answer Self Check No. 2.3-2
Appetizers
Compare Answers to Answer Key
3. Presents Appetizers Attractively
2.3-2
4. Observe sanitary practices in
Read Information Sheet 2.3-3
presenting appetizers
“Presents Appetizers Attractively
Go through information sheets and
answer the Self-Checks to ensure
Answer Self Check No. 2.3-3 that knowledge are required.
Compare Answers to Answer Key The outputs of this Learning
2.3-3 Outcome are answer sheets for
Read Information Sheet 2.3-4 each self-checks.
“Observe sanitary practices in The Performance Criteria Checklist
presenting appetizers” will guide and help you to practice
Answer Self Check No. 2.3-4 your skill

Compare Answers to Answer Key Evaluate your own work using the
2.3-4 Performance Checklist. When you
are ready present the work to your
trainer for final evaluation and
recording.
 Learning Experiences
Learning Outcome 4

(Store Appetizers)

Learning Activities Special Instructions

Read Information Sheet 2.4-1
“Storing techniques, temperature, In this learning outcome you shall
safety and hygiene standards in prepare tools and materials needed
storing appetizers” in preparing appetizers. To be able
Answer Self Check No. 2.4-1 to do this you should understand
the following:
Compare Answers to Answer Key
2.4-1 1. Storing techniques, temperature,
safety and hygiene standards in
Read Information Sheets 2.4-2 “Safe
storing appetizers
work practices applied in storing
appetizers” 2. Safe work practices applied in
storing appetizers
Answer Self Check No. 2.4-2
Go through information sheets and
Compare Answers to Answer Key
answer the Self-Checks to ensure
2.4-2
that knowledge are required.
The outputs of this Learning
Outcome are answer sheets for
each self-checks.
The Performance Criteria Checklist
will guide and help you to practice
your skill
Evaluate your own work using the
Performance Checklist. When you
are ready present the work to your
trainer for final evaluation and
recording.
 Information Sheet ___2.1-1____
(Kitchen Tools and Equipment used In Preparing Appetizers )

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify tools and equipment needed in the preparation of
appetizers
2. Clean, sanitize and prepare tools and equipment based on the
required tasks;
3. Classify appetizers according to ingredients and
4. Identify ingredients according to the given recipe
Mise en Place is a French term which means “set in place” that is
you have everything ready to cook and in its place. You should be able to
identify and prepare all the needed tools and equipment as well as all the
ingredients to make the preparation and cooking easily.

Tools and Equipment in Preparing Appetizers

[Link] Range or gas stove 11. Kitchen knife 21. Shredder
[Link] 12. Kitchen shears 22. Peeler
3. Griddle 13. Cutting board 23. Cocktail glass
4. Baking Sheet 14. Bread knife
5. Sauce pan 15. Cookie cutter
6. Frying pan 16. Grater
7. Blender 17. Utility spoon
8. Serving tray 18. Utility bowl
9. Food tong 19. Measuring spoon and cups
10. Spatula 20. Platters

When do we serve an Appetizers?

1. It is usually served before the main course.
2. It can be served on occasions where eating takes time like wedding
party.
3. It may also be served in parties taken after a regular meal time.
4. In a mid-afternoon party where in the host does not have any
intention of serving dinner after a party.
5. During an evening party after dinner, it can be served later in the form
of snacks.
Classification of Appetizers
1. HORS D’ OEUVRES- these are small bite size of meat, fish, cheese,
fruits and the like on sticks or toothpicks.
2. CANAPES- these are small bites sizes of bread, pastry, crackers, etc
with base, toppings and garnishes.
3. RELISHES- these are pickled and raw item of vegetables usually cut
in julienne like carrots, celery and the like
4. PETITE SALAD- these are small portion of hot and cold salad
5. CHIPS AND DIPS- these are savory dips with accompaniments such
as potato chips, crackers and raw vegetables.
6. COCKTAIL- generally served chilled in liquid form like juices of fruits
and solid form like fruits, vegetables and seafood cut in small bite size
mixed with sauce and juice.
 Self- Check 2.1-1
______

Read the following items carefully. Circle the letter of the correct answer.

1. Which of the following ingredients are usually used when preparing

relishes?
a. meat
b. bread
c. cheese
d. vegetables
2. When do we serve an appetizer?
a. when desserts are already served
b. when we have nothing to offer to the guest
c. before we eat the main dish
d. after eating dinner
3. How are appetizers classified?
a. depends on the manner of preparation
b. depends on the size and shape of the ingredients
c. depends on their color and texture
d. depends on the ingredients used
4. which of the following appetizers uses broth and stock during
preparation?
a. canapes
b. hor d’ ouvres
c. cocktails
d. relishes
5. Why are appetizers prepared in small bites?
a. It is nice to prepare it that way
b. It is so as not to spoil the main dish after eating it
c. beautiful things come in small sizes
d. expensive things come in small items
6.
 ANSWER KEY ____

1.D

2.C

3.B

4.D

5.B
 Information Sheet 2.2-1

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

a. Differentiate hot and cold appetizers
b. Identify how to make appetizers
c. Prepare and present appetizers attractively

Hors d’oeuvres

These are appetizers serve either hot or cold, smaller in portion

size and can be eaten with fork or fingers.
Hors d’oeuvres are very similar to canapes and it is used for the
same purpose. The primary difference is that hors d’oevres are not
served on a crust based or bread. In addition, hors d’oeuvres are not
finger food but are eaten with picks or a cocktail fork. Another
distinction is that the major ingredients of the hors d’oeuvres is
usually served whole rather than pureed or chopped or made into a
spread.
Common Examples of Hors d’oeuvres
[Link] – cut in bite- size cubes and served immediately because
they dry quickly when exposed to air.
b. Cheese balls – bite size ball made of cheese blends such as grated
cheddar. Chilled then rolled in finely chopped nuts or parsley just
before the service.
c. Devilled Eggs- hard boiled eggs which is cut lengthwise then stuffed
with spread made from their eggyolks blended with mayonnaise and
flavorings.
d. Shrimp- whole marinated or served in ice with an accompanying
such as remoulade or red sauce.
e. Ham rolls- thin slices of ham rolled into pickles or sparagus or filled
with spread or mousse.
f. Antipasto- Italian for “ before the food” a small plate or tray of
flavorful bite size cold foods.
g. liver pate (pah tay) seasoned chicken liver or goose liver paste
glazed or baked in a crust, sliced and served cold.

Kinds of Hors d’oeuvres

[Link] Hors d’ oeuvres- are served between the soup and fish course
and usually described as hot dish if served with small ala carte dish.

Example of Hot Hors d’oeuvres:

 Beef kebabs
 Cocktail franks
 Cocktail sausages
 Meatballs
 Mini eggrolls
 Mini quiche
 Drummettes
 Fried shrimps
 Oyster Rockefeller
 Stuffed cream puffs
D. Cold hors d’ oeuvres are served at the first course of the menu. There
are five types of cold hors d’oeuvres and they are serves as follows:
Assorted horsd’ oeuvres Served in a special portioned platters with
dishes or from a serving cart
Grisson Platter May compose of two kinds of cold meat
such as ham, smoked beef, peppered ham,
with sauce on the side
Hors d’ oeuvres An attractively arranged platter with a
limited choice of simplex or more
expensive foods such as shrimps with jelly,
sardines with onion rings, tomatoes stuffed
with salad.
Plate of hors d’ oeuvres May consist of poached eggs, shrimps,
smoked beef, sardines and lettuce with
sauce in the side.
Rich hors d’oeuvres Presented with a class or elegance.
Appetizers are served in silver platter such
as lobster with accompaniments in separate
small bowls or containers.

Methods of Preparing Appetizers

Preparing Ingredients for Appetizers
Possible variations of appetizers are almost limitless. They can involve
the preparations of marinated meat, fish, seafoods, fruits or vegetables.
Below are the procedures on how to prepare some of the ingredients to be
used in making appetizers.
Washing fruits and vegetables. Wash all produce in warm running
water. Scrub root vegetables such as potatoes to remove any dirt. If there
are several items to be washed, put them in a colander and rinse them
together.
Peeling and trimming. To peel skin of firm fruits, use vegetables peelers
away from you. With a sharp knife, trim off any tough or dirty stems and
root ends. If there are brown spots or bruises, cut them off.
Cracking Eggs. Tap the egg firmly on a flat surface until the shell cracks.
Hold one end of the egg, pull the shell halves apart over a small clean
bowl. Throw away the shell.
Zesting and Juicing Citrus. To remove the zest of a citrus fruit, firmly
rub it over the grating teeth of a grater-shredder using short strokes. Do
not use too much pressure or you will dig into the bitter white pith
 underneath. To get the juice of the citrus fruit, simply roll under your
palm the fruit a few times then cut crosswise.
Chopping Chocolate. Place the chocolate piece flat on a clean dry
cutting board and use a serrated knife and cut a small chunks off the
edge of the chocolate.
Choosing the appetizers:
Vary the number of selections based on the number of guest. For a
small group choose at least three different appetizers to serve. Add two or
more choices if there are 10-12 guest, 7 choices for 20-40 guests, if more
than 40 provide nine different choices. Mo matter how big the group is
there is no need to provide more than nine different appetizers.
Pick from the different appetizer families. You will provide enough
variety to whet the taste buds of the guest.
 Garden appetizers such as vegetables, fruits, potatoes and olives.
 Starch appetizers include finger sandwiches, dumplings, pizza,
crackers and breadstick.
 Protein appetizers includes meatballs, sliced meats, skewered
meats, chicken wings and egg dishes.
 Snack appetizers include nuts, chips, pretzels, cheese cubes and
popcorn
 Dips and spread include relishes, preserves butter and other
spread served with crackers, fruits and vegetables.
Complement the main course.
 Complements are essentially opposite. If your main course is rich,
serve light and fresh appetizers. If main course is a lighter dish, pot
for rich appetizers.
 Do not repeat flavors too often. If you offer with cheese, avoid
appetizers platters with cheese.
Consider the aesthetics. Choose appetizers with contrasting color and
shapes.
 Pale cheese re best served with brightly colored fruit sandwiches
with blunt edges are best with rounded meatballs, eggs or sushi
rolls.
 The temperature and texture should also be considered. Try to
serve both hot and cold appetizers, mix and match crunchy foods
with soft or creamy ones.
Include at least one convenience item. This includes nuts, crackers,
cheese cubes and chips. You can save and fill up your guest stomach.

Preparing the Appetizer

1. Prepare enough for your guests.

  Plan out the total amount of maximum guests you are anticipating.
The standard rule is to serve 6 pieces each guest.
 However, allot 10-15 pieces per person if you are planning for an
evening event for there is no provision for main course.
 The amount of time can also change the number of pieces to be
served. If you are planning that appetizer course will last for two
hours or more, plan on guest eating around 10 pieces every two
hours.
 Divide the total number of pieces by the number of choices to
determine how much appetizer is to be prepared. For example if you
have 20 guests, you will have 100 pieces per guest and roughly seven
choices. That means you need to prepare approximately 1 ½ dozen
(14) pieces of each appetizer.
2. Cook in advance
 Hot appetizers should be prepared early and re-warmed as guests
start arriving
 Be sure that appetizers are still crispy, thus using oven is adviseable
than microwave.
 Do us much preparation as you can earlier in the day, but do not cook
appetizers too far in advance that will become soggy after being
refrigerated.
3. Creat appealing display
Consider arranging the foods in a unique way or decorating the serving
platter to catch the eye of the diners.
 Use toothpicks and small skewers to hold small pieces of food together
 Edible decorations can be used in platters such as lettuce, parsley,
and edible flowers.
 Appetizers can be served also in martini glasses , tea cups, and
sterilized small candle holders adding eye appeal to diners.
Serving the Appetizer
1. Know when to serve the appetizer.
 Set out cold appetizers before the event starts. Hot appetizers are
served if most of the guests have arrived.
 Serve hot appetizers yourself, you will the chance to interact with the
guest.
 Crispy appetizers and those with melted cheese should be served fresh
from the oven.
2. Serve some appetizers on trays
 Serving food on trays makes it easier to take appetizers around each
guest.
 Trays also make it easier to refill appetizers.

3. Clear room around the simple appetizers

 Guests are more likely to crowd around the simple choices, so keep a
little space around them to prevent the area from getting crowded.
4. Set drinks as well
 Your guests will need something to drink as they munch on
appetizers. Set up a separate beverage table where they can get
drinks.
 A punch bowl or pitcher can be set behind the prepared pre-
measured beverages for anyone who wants to refill.

Suggested Recipes for Appetizers

Ingredients:
 Flour tortillas
 Cooked ham, thinly sliced
 Pineapple tidbits, drained
 Shredded cheese
Procedure:
1. Arrange ham on half side of each tortilla.
2. Sprinkle with equal amounts of pineapple and shredded cheese.
3. Fold in half.
4. Heat a large non-stick pan or skillet on medium heat.
5. Add the quesadilla. Heat for 3 minutes until golden brown.
6. Repeat with the remaining quesadilla
7. Serve warm.

Calamares
Ingredients:
 1 medium to large squid, cleaned
 1 tsp. salt
 ½ ground black pepper
 2 beaten eggs
 All purpose flour for dredging
 Bread crumbs

Procedure:
1. Slice the squid into rings.
2. Combine sliced squid, salt, and pepper. Let it stand for 15 minutes.
3. Dredge the squid in flour then dip in beaten egg and roll over bread crumbs.
4. Heat cooking oil in a pot.
5. When the oil is hot enough, fry the squid rings until the color turns light brown. Do not
overcook.
6. Remove from oil and drain in paper towel or use a strainer.
7. Sereve hot.

Lettuce Wrap
 Ingredients:
 1 lb ground beef, pork or chicken
 1 tbsp soy sauce
 3 gloves garlic
 Small onion, sliced
 Green, red, yellow bell pepper, strips
 Lettuce leaves
 Cooking oil for sautéing
 Ground pepper to taste
 Chili pepper to taste
Procedure:
1. Saute garlic in heated cooking oil.
2. Add onions and cook until translucent.
3. Add ground meat. Cook until tender.
4. Add soy sauce, stir and cook for few minutes. Add ground pepper.
5. Add the bell pepper and chili pepper.
6. Remove from heat.
7. Spoon onto lettuce leaves.
8. Roll up tightly.

Baked Tahong (Mussels)

Ingredients:
 1 lb mussels, boiled and half
 6-8 cloves garlic, crushed
 ¼ cup butter, softened
 Grated cheese

Procedure:
1. Preheat oven to 350˚F.
2. Combine butter and garlic.
3. Arrange mussels in tray covered with foil.
4. Spread with butter and garlic mix.
5. Top with grated cheese
6. Bake for 15 minutes.

Beef Siomai

Ingredients:
 1 ½ lb ground beef
 ¾ cup onion, (minced)
 ¾ cup carrots, ( minced)
 1 egg
  1 tsp salt
 ½ tsp pepper
 Siomai wrapper

Dipping sauce:
 2 tbsp soy sauce
 1 tbsp lemon or calamansi

Procedure:
1. Combine all the ingredients together except the wrapper.
2. Wrap the meat in siomai wrapper by placing about 1 tbsp of meat in the center of the
wrapper then press all sides to the middle leaving an open space on top.
3. Place all the wrapped meat in the steamer.
4. Steam for 20-25 minutes.
5. Serve with dipping sauce.
( to avoid sticking, brush the steamer with oil)

QUESTIONS

 What are the ingredients needed in preparing lettuce wrap, calamares, and beef
siomai?
 How are they prepared?

CHECK THIS
A. Identify what is described in the following statements.
________1. The maximum number of choices of appetizers to be offered to
guests.
________2. The best appetizer to complement a rich main course.
________3. To hold small pieces of food (appetizer) together, this tool is very
Useful.
________4. If most of the guests have arrived, this type of appetizer is best
Served.
________5. Another way of serving appetizers where the servercan interact
with the guets.
 B. Arannge chronologically (1 for the first step, 2 for the second etc.) the
steps in preparing the given recipe.
________a. Fold in half.
________b. Sprinkle with equal amounts of pineapple and shredded cheese.
________c. Arrange ham on half side of each tortilla.
________d. Serve warm.
________e. Add the quesadilla. Heat for 3 minutes or until golden brown.
________f. Repeat with the remaining quesadilla.
________g. Heat a large non-stick pan or skillet on medium heat.

PRACTICUM
 Plan and prepare appetizers good for 10 persons. Invite atleast 10 of your friends at
home. Serve the appetizers you have prepared based from what you have learned. Get
their comments and suggestions. Share your experience in class.
 With a partner, prepare one of the recipes presented in this chapter. Use the rubric that
follows to evaluate your finished product. Compare your finished product with other
groups.

Evaluation of the Finished Product

Scoresheet for Plating Appetizers
Criteria Points

A. Ingredients & Tools

1. Tools needed for plating are complete. 7
2. Tools used are appropriate for plating.
3. Ingredients used are of good quality. 7

B. Procedure/Final Output 60%

1. Principles of plating was correctly applied.
 Appetizers was neatly and creatively arranged on the
plate. 15
 Principles of height was evident.
15
 Combinations of colors used was pleasing.
 Self-Check 2.2-2

Answer the questions carefully.

 How are cold hors d’ eouvres served?
 How are hot hors d’ eouvres served?
 Answer Key

Hot hors d’oeuvres are served at the first course of the menu.
Cold hors d’oeuvres are served between the soup and fish course.
 TASK SHEET _____
Title:

Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:
1.
2.
3.
4.

Assessment Method:
 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
 JOB SHEET _____
Title:

Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:
5.
6.
7.
8.

Assessment Method:
 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Evidence Plan

Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:

Demonstration & Questioning

Observation & Questioning
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the trainee…













NOTE: *Critical aspects of competency
 TABLE OF SPECIFICATION

# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

TOTAL

 
Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Specific Instruction:
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory

 Non Print Resources As per TR As per Remarks

Inventory

Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory

 Tools As per TR As per Remarks

Inventory

 Equipment As per TR As per Remarks

Inventory

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
 Supervise
Work-Based
Learning
FORM 1.1 SELF-ASSESSMENT CHECK

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…? YE NO
S
1.

2.

3.

4.

5.

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(Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
 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 Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1.

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
2.

3.

4.
 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 (Sample)

Module
Gaps Title/Module of Duration (hours)
Instruction
 TRAINING PLAN

Qualification: ____________________________

Trainees’ Training Training Mode of

Staff
Requirements Activity/Task Training
 Technical Education and Skills Development Authority
___(your institution)___

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME: ___________________________________________________

QUALIFICATION: PLUMBING NC II_______

TRAINING DURATION :____________________________

TRAINER: __________________________________________________
Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.

THANK YOU.
NOTES:

__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION
Unit of Competency: 2 PERFORM MINOR CONSTRUCTION
WORKS
NC Level I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks NC Level I
 Lay out Learning Task/Activity Date Instructors
measurement Outcome Required Accomplished Remarks
s Perform
 Cut pipe piping lay
within the outs
required Cut pipes
length and through
according to walls and
job floors
requirements
 Thread pipes
in accordance ____________________ ______________________
with standard Trainee’s Signature Trainer’s
thread Signature
engagement

__________________ ___________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 3 MAKE PIPING JOINTS AND Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING
CONECTIONS INSTALLATION AND ASSEMBLES

NC Level I NC Level I
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructor
Outcome Required Accomplished Remarks Outcome Required Accomplishe s Remarks
d
Fit-up
joints and Prepare for
fittings for plumbing works
PVC pipe Install pipe and
Perform fittings
threaded Install hot and
pipe joints cold water supply
and Install/assemble
connections plumbing fixtures
Caulk
joints\
_____________________ ____________________
_____________________ ______________________
Trainee’s Signature Trainer’s Signature
Trainee’s Signature Trainer’s Signature

Unit of Competency: 5 PERFORM PLUMBING REPAIR AND

 MAINTENANCE WORKS

NC Level I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
 Clear
clogged
pipes
clear
clogged
fixtures
______________________ ____________________
Trainee’s Signature Trainer’s Signature
 TRAINEE’S PROGRESS SHEET

Name : JUAN DELA CRUZ Trainer :

Nominal
Qualification : Machining NC I :
Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial

Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings
 Average Ratings

PREPARATION Average
1. Workshop layout conforms
with the components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
General Average
Facilitate
Learning
Session
Training Activity Matrix
Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer    
   
Recap of Activities 8:00 AM  
All to 8:30
Unfreezing Activities   AM  
trainees   
Feedback of Training      
         
Rejoinder/Motivation        
observations
(List down all   on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation1
day here)   for the day
workstation and  
will be
activities here)
written here
observations
(Specific Activities of (List down all
    on the
each Trainee here) Facilities/Tools
progress of
and Equipment Name of
each trainee
    needed for the Workstation 2   for the day
workstation and
      will be
activities here)
      written here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the     each trainee
needed for the Workstation 3
day here) for the day
workstation and
will be
activities here)
written here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the     each trainee
needed for the Workstation 4
day here) for the day
workstation and
will be
activities here)
written here
Minutes of the Meeting Template

Minutes of the Meeting

Focus Group Discussion

Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________

CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
e. Facilities
f. Evaluation system
5. RPL

6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement chart
b. Progress chart
8. Feedback
9. Slow learners
10. Other
concerns
Training Evaluation Report
1. Title of the Report

2. Executive summary

3. Rationale

4. Objectives

5. Methodology

6. Results and discussion

This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis
Conclusion

7. Recommendation
Maintain
Training
Facilities
 Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:

Template #2
HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)

Area/Section

In-Charge

Schedule for the 2nd Semester, 2011

Responsible
ACTIVITIES Daily Every Weekly Every Monthl Remarks
Person other 15th y
Day Day
1. Clean and check welding
equipment/ accessories
from dust and oil; dry and
properly laid-out/
secured/stable
2. Clean and free welding
booths and welding
positioners from
dust/rust /gums, used Mig
wire stubs and metal
scraps
3. Clean and arrange working
tables according to floor
plan/lay-out; check
stability
4. Clean and check floor,
walls, windows, ceilings
• graffiti/dust/rust
• cobwebs and
outdated/unnecessary
objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs) spilled
liquid
• open cracks (floor)
5. Clean and check work shop
ventilation and
illumination by dusting
lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean
6. Clean and check computer
set -monitor, CPU,
keyboards, mouse – free,
unnecessary markings,
dust; cables and plugs are
in order; well-arranged; all
items functional
7. Clean, inspect air
conditioning equipment:
• keep screen and filter
free from dust/rust
• Check selector knobs if
in normal positions and
are functional
• Check if drainage is OK
8. Clean, check and maintain
Tool Room
• Free of dust, not damp
• Tools in appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms are
complete, in order and
 updated
• Lights, ventilation – OK
10. Clean and check Rest
Room
• Urinals, bowls, wash
basins, walls and
partitions are free from
stains, dirt, oils, graffiti
and unnecessary
objects;
• Ceilings free from
cobwebs and dangling
items
• Floor is kept dry; no
broken tiles or
protruding objects
• Equipped with dipper
and pails; properly
located after use
• Water systems is
functional: no
dripping/damaged
faucets or pipes
• Drainage system is
working, no water-
clogged areas
• No offensive odor
• Lights /Ventilation –
OK
9. Clean and check wash
area:
• Walls/Floors- –free
from oils, molds,
broken tiles, gums,
stains or graffiti
• Drainage system is
functional
• Water system
functional; no dripping
faucets or leaking pipes
• Free from unnecessary
objects (mops, rags)

10. Clean and maintain work

shop surroundings by
sweeping/ removing fallen
leaves, branches, debris
and other refuse,
impounded water, clearing
pathways of obstructions

11. Disposal of waste

materials
(Follow waste segregation
system)
 Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans

Sweep floors; if wet, wipe dry

Wipe and clean whiteboards

Clean and arrange working tables

Clean and check mounting of machines/equipment

Before leaving, collect stubs and other welding wastes.

WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress Charts

Clean bulbs/lamps/ceilings/walls

Clean/Wash of windows/glasses/mirrors

Clean and check tools, machines, supplies, materials

Sanitize garbage receptacles

Empty water collector; clean body of Water Dispenser

MONTHLY TASK YES NO

Conduct inventory

Clean and arrange tool room

Inspect electrical system; clean cables, wires

Clean instructional materials & modules; arrange and put in order

Inspect and clean air-conditioning equipment filter; clean body

 Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •

 Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day

1. Check panel board,

and circuit breakers’
electrical connections,
cables and outlets
 Clean and kept dry
 Parts are well-
secured/attached
 Properly labeled
2. Check Mig gun (nozzle,
contact tip, diffuser)
and ground cable:
 Clean and kept dry
 Parts are well-
secured/ attached
 Inspect for
damages and
replace parts if
necessary
3. Check adjustment
lever’s if functional
(amperages/speed); if
not, calibrate

4. Check Gas cylinder

outfit for any
abnormality
 Gate valve
 Co2 regulator
 Gas hose Fittings
 Fittings
5. Check/Clean wire
feeder (rollers, wire
speed/spool
adjustment); remove
used oil, dust; keep
dry.

6. Run the equipment for

5 minutes and observe
for unusual noise or
abnormal operation; if
repair is necessary,
send to technician.
 Template #6

WORKSHOP INSPECTION CHECKLIST

Qualification
Area/Sectio
In-Charge
n

YES NO INSPECTION ITEMS

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

Remarks:

Inspected by: Date:

 Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number :
Location :
YES NO INSPECTION ITEMS

Remarks:

Inspected by: Date: