24. Cookery
• it is an art, technology, science and craft of preparing food
for consumption. Cooking techniques and ingredients vary
widely across the world.
• Cooking food properly helps avoid food poisoning.in
cookery it is important to know what are the safety
precautions so that when the need arises you know what
to do.
25. Cookery
• it is important that you know atlease the basic skills
needed in cookery; classifying the different types of tools
and utensils in the kitchen and its individual uses, on how
to operate the materials, on how to cook appropriatetly,
the do's and dont's in the kitchen and also the proper
sanitation and individual hygiene of all staffs in the
kitchen.
• Proper hygiene is strictly needed to avoid contamination
of food that may lead to food poisoning.
• Proper food handing is neccesary in every kitchen.
26. Cookery
BASIC
COMPETENTIES
Participate in
Workplace
communucation
Work in a team
environment
Practice career
proffesionalism
Practice
occupatopnal Safety
and health
procedures
COMMON
COMPETENCIES
Observe workplace
hygiene procedures
Perform worplace and
safety practices
Provide Effective
Costumer Services
CORE
COMPETENCIES
Clean and maintain
kitchen premises
Prepare the different
menus from appetizer
to dessert
to perform different
techniques and styles
in cooking
27. What is CBLM ?
Competency Based Learning Materials
-designed to guide the trainee on the different things to
be done to learn a unit of competency.
PARTS OF CBLM
A. Preliminary Pages B. Instruction Sheet
1. Front Page 1. Information Sheet
2. Trainees Guide on how to use CBLM 2. Self-Check
3. List of Competencies 3. Task Sheet
4. Competency Summary 4. Operation Sheet and Job Sheet
5. Learning Outcome and Experiences 5. Performance Criteria Checklist
