TRAINING MANUAL

(Competency-Base Learning Material)

COOKERY NC II
 COOKERY NC II
TABLE OF CONTENTS

I. BASIC COMPETENCY 4. Develop career and life decisions

4.1. Self-Management
1. Participate in workplace communication
4.2. How to deal with negative emotions and stress
1.1. Parts of speech
4.3. Career goals
1.2. Sentence construction
4.4. SWOT analysis
1.3. Effective communication
4.5. Global reflective cycle
1.4. Technical writing
4.6. Self- improvement
1.5. Recording information
4.7. Self-regulation theory (SRT)
1.6. Basic mathematics
1.7. Types of forms 5. Contribute to workplace innovation
5.1. What is workplace innovation?
2. Work in a Team environment 5.2. Cultivating innovation and creativity in the workplace
2.1. Building relationship and team work 5.3. Techniques to encourage innovation in the workplace
2.2. Team roles 5.4. Generating and developing ideas
2.3. Team roles and responsibilities 5.5. Great minds discuss ideas. Average minds discuss events.
2.4. Communication process Small minds discuss people.
2.5. Team structure/team roles 5.6. Idea sharing from all team members
2.6. Group planning and decision making 5.7. Introducing change in the workplace
3. Solve/address general workplace problems 5.8. Get employees involved in making changes
3.1. Identify and define the problem 6. Present relevant information
3.2. Group problem solving 6.1. Confidentiality
3.3. Problem solving steps 6.2. Accuracy
3.4. How to think critically and problem solve 6.3. Data analysis techniques/procedures
6.4. Reporting requirements to a range of audiences
 3. Perform computer operations
7. Practice occupational health and safety procedures 3.1 Computer
7.1 Hazards and risks identification 3.2 Hardware and software
7.2 Organizational/occupational/ safety and health 3.3 Output and Input devices
protocol occupational safety and health standards act 3.4 Basic computer operations
7.3 Threshold limit value
4. Perform workplace and safety practices and provide
7.4 Effect of hazards
effective customer services
7.5. Hazard prevention and control
4.1 Safety, health and security
7.6. Emergency-related drills and training-safety
4.2 Policies and procedures to a particular workplace
consciousness
4.3 Costumer service
8. Exercise efficient and effective sustainable practices in
the workplace 5. Provide effective customer service
8.1. Importance of environmental literacy
8.2. Process of minimizing waste III. CORE COMPETENCY
8.3. Energy efficiency
8.4. How to go green at work 1. Clean and maintain kitchen premises
8.5. The eights ways of lean 2. Prepare stocks, sauces and soups
3. Prepare appetizers
9. Practice Entrepreneurial skills in the workplace 4. Prepare salads and dressing
9.1. Entrepreneurial mindset 5. Prepare sandwiches
9.2. Resource Utilization 6. Prepare meat dishes
9.3. Office communication protocol 7. Prepare vegetables dishes
9.4. Ways to improve quality in business 8. Prepare egg dishes
9.5. Easy steps to cut cost at work 9. Prepare starch dishes
10. Prepare poultry and game dishes
II. COMMON COMPETENCY 11. Prepare seafood dishes
12. Prepare desserts
1. Develop and update industry knowledge
13. Package prepared food
1.1 Environmental issues and requirements on industry

2. Observe workplace hygiene procedures

2.1 Workplace hygiene
2.2 Sanitation standards in handling service equipment