COMPETENCY BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NCII
Unit of Competency : Prepare Egg Dishes
Module Title : Preparing Egg Dishes
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
BOHOL ISLAND STATE UNIVERSITY
Main Campus
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Welcome!
The unit of competency, Prepare Egg Dishes, is one of the
competencies of Cookery NC II, a course which comprises the
knowledge, skills and attitudes required for NC II holder to possess.
The module preparing egg dishes, contains training materials
and activities related to Varieties of Egg Dishes, Decoration and
Presentation of Desserts, Utilization of Dessert Buffet Services,
Methods and Storing of Desserts and the Standards in making
Dessert Packaging.
In this module, you are required to go through a series of
learning activities in order to complete each learning outcome. In
each learning outcome are Information Sheets, Self-Checks,
Operation Sheets and Task/Job Sheets. Follow and perform the
activities on your own. If you have questions, do not hesitate to ask
for assistance from your facilitator.
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/she is there to support you and show you the
correct way to do things.
You will be given plenty of opportunity to ask questions and
practice on the job. Make sure you practice your new skills during
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
regular work shifts. This way you will improve both your speed
and memory and also your confidence.
Use the Self-checks, Operation Sheets or Task Sheets at the end
of each section to test your own progress.
When you feel confident that you have had sufficient skill, 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 undergo the
National Assessment.
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1 CLEAN AND MAINTAIN Cleaning and TRS512328
KITCHEN PREMISES Maintaining Kitchen
Premises
2 PREPARE STOCKS, Preparing Stocks, TRS512331
SAUCES AND SOUP Sauces and Soup
3 PREPARE APPETIZERS Preparing Appetizers TRS512329
4 REPARE SALADS AND Preparing Salads and TRS512329
DRESSINGS Dressings
5 PREPARE Preparing TRS512330
SANDWICHES Sandwiches
6 PREPARE MEAT Preparing Meat TRS512338
DISHES Dishes
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
7 PREPARE Preparing Vegetable TRS512332
VEGETABLES DISHES Dishes
8 PREPARE EGG Preparing Egg TRS512332
DISHES Dishes
9 PREPARE STARCH Preparing Starch TRS512332
DISHES Dishes
10 PREPARE POULTRY Preparing Poultry and TRS512333
AND GAME DISHES Game Dishes
11 PREPARE SEAFOOD Preparing Seafood TRS512334
DISHES Dishes
12 PREPARE DESSERTS Preparing Desserts TRS512335
13 PACKAGE PREPARED Packaging Prepared TRS512340
FOOD Food
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
MODULE CONTENT
UNIT OF COMPETENCY : PREPARE EGG DISHES
MODULE TITLE : PREPARING EGG DISHES
MODULE DESCRIPTOR : This unit deals with the skills,
knowledge and attitude required to cook, present and store various
egg dishes.
NOMINAL DURATION : 24 hrs
LEARNING OUTCOMES
At the end of this module you MUST be able to:
1. Perform Mise en place
2. Prepare and cook egg dishes
3. Present egg dishes
4. Store egg 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
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
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 egg dishes are prepared according to standard recipes
using a range of cooking methods
8. Eggs are cooked based on clients requirements
9. Sauces and accompaniments specific to egg preparations are
selected and prepared
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 legal requirements
12. Suitable plates are selected according to enterprise standards
13. Eggs are presented hygienically and attractively using suitable
garnishes and side dishes sequentially within the required
timeframe
14. Factors in plating dishes are observed in presenting egg dishes
15. Fresh and processed eggs are stored at the correct temperature
16. Optimum freshness and quality are maintained in accordance
with enterprise storing techniques and procedures
17. Quality trimmings and other leftovers are utilized where and
when appropriate
18. Egg is stored in accordance with FIFO operating procedures and
storage of egg requirements
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
LO1. PREPARE MISE EN PLACE
CONTENTS:
1. Tool, utensils, and equipment preparation
2. Ingredient identification
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.
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
CONDITIONS:
The students/trainees must be provided with the following:
LCD Projector (optional Steamers
for lecture) Baine marie
Overhead Projector Mandoline
(Optional for lecture) Pots and pans
Television and Bowls and
multimedia player Plastic wrap
Whiteboard Aluminum foil
Applicable equipment as Measuring cups
prescribed by Training Weighing scales
regulations Cleaning materials and
Electric, gas or induction Linen
ranges Tea towels
Ovens, including combi Serviettes
ovens Table cloth
Microwaves Aprons
Grills and griddles Hair restraints
Deep fryers a. toque,
Salamanders b. caps,
Food processors hairnets
Blenders Fresh
Mixers Century
Slicers Salted
Pans Manuals
Utensils Books
Tilting fry pan Video (CD)
METHODOLOGIES:
Lecture/ demonstration
Film viewing
Demonstration
ASSESSMENT METHODS:
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
Direct observation
Oral questioning
Written exam
LEARNING EXPERIENCES
Learning Outcome 1 Perform Mise en place
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
Date Developed: Document No.
COOKERY September 21, 2024
NC II Date Revised: Issued by:
Page 1 of
Prepare Developed by:
Egg Marsha Lyn Z. Revision #
Dishes Mahusay
BTLEd- HE 3-1
