2. Wash and iron Check and sort soiled clothes, clothes linen and linen and fabric Demonstration Examination fabric Prepare washing equipment and supplies Perform laundry Dry clothes, linen and fabric Iron clothes, linen and fabric Maintain regular housekeeping and maintenance of laundry area and equipment 3. Prepare hot and Prepare ingredients according cold meals/food to recipes Demonstration Examination Check en Place” “Mise Cook soup as per menu Cook vegetable dishes as per recipe Cook meat/poultry, fish/ seafood dishes as per culinary method Cook egg dishes as per client’s preference Cook pasta, grain and farinaceous dishes as per recipe Garnish cooked dishes Prepare appetizers as per requirement or client’s preference Prepare sauces as per recipe Prepare cold desserts Prepare pastry desserts Prepare sandwiches dry and liquid ingredients 4. Provide food and Prepare dining area beverage service Set-up table Demonstration Examination Serve food and beverage table ELECTIVE COMPETENCIES (483 Unit of Assessment Learning Outcomes Methodology Competency Approach Provide care Explain the concepts and Discussion Questioning and support to principles of caring, growth Demonstration Demonstration infants and and development of Observation toddlers infants/toddlers (50 hrs.) Prepare infants / toddlers for taking signs, bathing and dressing Clean, sterilize feeding bottles and prepare milk formula Prepare and introduce adequate nutrition and solid food. Prepare infant / toddlers crib. Provide care Explain the importance of and support to instilling personal hygiene children practices to children crib. (50 hrs.) Maintain children’s paraphernalia
2. Wash and iron clothes linen and fabric Check and sort soiled clothes, linen and fabric Prepare washing equipment and supplies Perform laundry Dry clothes, linen and fabric Iron clothes, linen and fabric Maintain regular housekeeping and maintenance of laundry area and equipment Demonstration Examination 3. Prepare hot and cold meals/food Prepare ingredients according to recipes Check “Mise en Place” Cook soup as per menu Cook vegetable dishes as per recipe Cook meat/poultry, fish/ seafood dishes as per culinary method Cook egg dishes as per client’s preference Cook pasta, grain and farinaceous dishes as per recipe Garnish cooked dishes Prepare appetizers as per requirement or client’s preference Prepare sauces as per recipe Prepare cold desserts Prepare pastry desserts Prepare sandwiches dry and liquid ingredients Demonstration Examination 4. Provide food and beverage service Prepare dining area Set-up table Serve food and beverage table Demonstration Examination ELECTIVE COMPETENCIES (483 Unit of Competency Learning Outcomes Methodology Assessment Approach Provide care and support to infants and toddlers (50 hrs.) Explain the concepts and principles of caring, growth and development of infants/toddlers Discussion Demonstration Questioning Demonstration Observation Prepare infants / toddlers for taking signs, bathing and dressing Clean, sterilize feeding bottles and prepare milk formula Prepare and introduce adequate nutrition and food. Prepare infant / toddlers crib. Provide care and support to children (50 hrs.) Explain the importance of instilling personal hygiene practices to children crib. Maintain children’s paraphernalia solid
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