For Assessment TM Ok

SESSION PLAN
Sector :TOURISM (HOTEL AND RESTAURANT)

Qualification Title : COOKERY NCII
Unit of Competency : Prepare Desserts
Module Title : Preparing Desserts
Nominal duration : 24hours
Learning Outcomes:
LO1:Perform mise en place
LO2:Prepare desserts and sweets
LO3:Plate/present desserts. Prepare sweet sauces
LO4:Store desserts
A. INTRODUCTION: This module deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and
frozen desserts in a commercial kitchen or catering operation.
B. LEARNING ACTIVITIES
LEARNING OUTCOME1: Perform mise en place
Date Developed: Document No:
COOKERY NC II May 4,2018 Revision No:
Page 1 of
PREPARE Developed by: Issued By: 164
DESSERTS
Mary Ann C. Esguerra
Learning
Methods Presentation Practice Feedback Resources Time
Content
12.1-1 Read information Answer the self Compare answer
Different types Self- paced sheet 12.1-1 check 12.1-1 to the answer key
of desserts “Types of desserts types of desserts 12.1-1 Type of CBLM
and sweets and sweets” and sweets 1/2 hr.
desserts and
sweets
Film View tape 12.1-1 See your trainees for discussion

viewing on Different Types TV
of desserts and
sweets CD tape
12.1-2 Details Self -paced Read information Answer the self Compare answer
and sheet 12.1-2 check 12.1-2 on to the answer key CBLM
characteristics Characteristics of Details and 12.1-2 Details and Book
of different different types of characteristics of characteristics of manual 1/2 hr.
types of desserts and different types of different types of
desserts and sweets desserts and desserts and
sweets sweets. sweets

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12.1-3
Varieties of Participate in discussion thru oral Power point
suitable Discussion Show power point presentation
questioning
ingredients for presentation
desserts and Projector
sweets
Computer 1 hr.
Observe your Do task sheet Evaluate your
trainer 12.1-1 on performance based
demonstrate the Selecting on Performance
Demonstration task ,measuring and Criteria Checklist
weighing 12.1-3 measuring
ingredients and weighing
according to ingredients
recipe according to recipe
requirements requirements
12.1-4 Self-paced Read information Answer the self Compare answer to

Common sheet 12.1-4 check 12.1-4 the answer key CBLM ½ hr.
culinary terms Common culinary common culinary 12.1-4 Common Book
related to terms related to terms related to culinary terms Manual
desserts and desserts and desserts and related to desserts
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DESSERTS
sweets that sweets that are sweets that are and sweets
are used in the used in the used in the
industry industry industry
12.1-5 Read information Answer self check Compare answer to CBLM

Nutritional Self -paced sheet 12.1-5 12.1-5 on the answer key Manual 1/2hr.
value of the nutritional value of nutritional value 12.1-5 nutritional Book
desserts the desserts of the desserts value of desserts
12.1-6
Principles and Discussion Participate in discussion thru oral Computer
practices of Show power point questioning
hygiene on Projector 1 hr.
handling and
storing Power point
products presentation
Do Task Sheet EVALUATE your work based on

task12.1-2 on Performance Criteria Checklist 12.1-6
Demonstration cleaning, sanitizing cleaning, sanitizing utensils and
and preparing tools equipment on preparing desserts
,utensils and
equipment on

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DESSERTS
preparing desserts
12.1-7 Logical Self-paced Read information Answer self check Compare answer CBLM
and time sheet 12.1-7 logical 12.1-7 on logical to the answer key Book
efficient work and time efficient time and efficient 12.1-7 on logical Manual
flow work flow work flow time and efficient
work flow
1 hr.
Demonstration Do task Sheet EVALUATE your work based on

12.1-1 Perform Performance Criteria Checklist 12.1-1
Mise en Place Perform Mise en Place
LEARNING OUTCOME 2: Prepare desserts and sweet sauces

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DESSERTS
12.2-1 Types Self-paced Read information Answer the self Compare your
/classification sheet 12.2-1 types check 12.2-1 on answer with the CBLM
of desserts and classification Types self check 12.2-1
and sweets of desserts and /classification of on 1 hr
sweet desserts and Types/classificati
sweets on of desserts
and sweets.
Film viewing
View tape 12.2-1 on types/classification See your trainees CD
of desserts and sweets. for discussion TV
Video clip
12.2-2
Methods of Observe your Return Demonstration: 2 hrs.
preparing/coo Demonstration trainer
king desserts demonstrate the
task

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DESSERTS
Do task Sheet on Evaluate your
12.2-2 on methods performance
of preparing based on
desserts Performance
Criteria Checklist
12.2-3 Read information Answer self check Compare answer CBLM

Common Modular/ self sheet 12.2-3 12.2-3 on common to the key 12.2-3 Book 2 hrs.
culinary terms paced common culinary culinary terms on common Manual
related to terms related to related to desserts culinary terms
desserts and desserts and and sweets. related to
sweets sweets desserts and
sweets
12.2-4 Read information Answer self check 12.2-4 ingredients CBLM

Ingredients for Self-paced sheet 12.2-4 on for the preparation of desserts and Book ½ hr.
the ingredients for the sweets Manual
preparation of preparation of
desserts and desserts and
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sweets
12.2-5 Safe
work practices Lecture Show power point Participate in discussion and oral Projector
discussion Computer
questioning
Power point
presentation
12.2-6 Demonstration Perform task sheet Actual demonstration Trainers CBLM
Principles and on principles evaluate output Book
practices of practices of using
hygiene hygiene related to performance
related to use use of raw checklist
of raw ingredients
ingredients
12.2-7 Logical Computer
and time Discussion Show power point Participate in discussion and oral Projector
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efficient work questioning Powerpoint
flow presentation
12.2-8 Read information Answer self check Compare CBLM

organizational Self-paced/ sheet 12.2-8 12.2-8 on answer to the Manual
skills and Modular organizational organizational skills answer key
teamwork skills and and teamwork 12.2-8
teamwork organizational
skills and
teamwork
12.2-9 waste Discussion Read information CBLM

minimization sheet 12.2-9 Waste
techniques minimization
and techniques and
environmental environmental Trainers evaluate activity thru written
considerations considerations in exam
in specific specific relation
relation eggs eggs preparation
preparation
Video clip
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TV
Film CD
viewing Play video 12.2-9
LEARNING OUTCOME 3:Plate/Present desserts
12.3-1 Self-paced Read information Answer the self Compare your CBLM
Creative sheet 12.3- on check 12.3-1 on answer with the
3 hrs.
presentation creative creative checklist on creative
techniques for presentation presentation presentation
desserts and techniques for techniques for techniques for Manuals
sweets desserts and desserts and desserts and sweets Instructor
sweets sweets.

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DESSERTS
Demonstration Observe your Do Job Sheet Evaluate your
trainer 12.3-1 on performance based
demonstrate the creative on performance
task presentation of criteria checklist
desserts 12.3-1 creative
presentation of
desserts
12.3-2 Read information Answer the self Compare answer to CBLM

Varieties of Self-paced sheet 12.3-2 check 12.1-3 on the answer key Book 1 hr.
suitable varieties of suitable varieties of 12.1-3 on varieties Manual
ingredients for ingredients for suitable suitable ingredients
desserts and desserts and ingredients for for desserts and
sweets sweets desserts and sweets.
sweets.

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DESSERTS
Computer
Participate in discussion and oral
Discussion Show power point
questioning Projector
Power point
presentation
12.3-3 Read information Answer Self Check Compare answer CBLM
Principles and sheet 12.3-3 12.3-3 on to the answer key 1 hr.
practices of Self paced/ principles and Principles and 12.3-3 on
hygiene on Modular practices of practices of Principles and
presenting/pla hygiene on hygiene on practices on
ting desserts presenting/plating presenting/platin presenting
and sweets desserts and g desserts and /plating desserts
sweets sweets and sweets

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Perform task sheet
Demonstration 12.3-3 on
principles and Trainers evaluate output using
practices of performance criteria checklist
hygiene on
presenting plating
desserts and
sweets
12.3-4 Logical Read information Answer self check Compare answer to CBLM
and time Self-paced/ sheet 12.3-4 on 12.3-4 on logical the answer key Book ½ hr.
efficient work Lecture logical and time and time efficient 12.3-4 on logical Manual
flow efficient work flow work flow and time efficient
work flow
12.3-5 Waste Read information Answer Self Compare answer to CBLM

minimization Self- sheet 12.3-5 on check 12.3-5 on the answer key Book ½ hr.
techniques paced/Modular waste minimization waste 12.3-5 on waste Manual
and techniques and minimization minimization
environmental environmental techniques and techniques and
considerations considerations environmental environmental
related to related to desserts considerations considerations
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DESSERTS
desserts related to related to desserts.
desserts
LEARNING OUTCOME 4: Store Desserts

12.4-1 Storing Read information
and handling Modular/ Self- sheet 12.4-1 on Hands on
issues related paced storing and CBLM
to desserts handling issues Trainers evaluate output using Book ½ hr.
and sweets related to desserts performance checklist on storing and
and sweets handling issues related to desserts and
sweets
Demonstra Performance task

tion sheet 12.4-1 on
soring and
handling issues
related to desserts
and sweets
12.4-2 Read information Answer the self Compare answer CBLM
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Temperature Self-paced / sheet 12.4-2 on check 12.4-2 on to the answer key book
requirements Modular temperature temperature 12.4-2 ½ hr.
for storing requirements for requirements for
desserts storing desserts storing desserts
12.4-3 Waste Read information Answer the self Compare answer CBLM
minimization Self-paced sheet 12.4-3 waste check 12.4-3 on to the answer key Book
techniques minimization waste minimization 12.4-3
and techniques and techniques and ½ hr.
environmental environmental environmental
considerations considerations in considerations in
in relation to relation to seafood relation to seafood
seafood

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12.4-4 Food Read information Answer self check Compare answer CBLM
safety and Self- sheet 12.4-4 Food 12.4-4 Food safety to the answer key Book
practices paced/Lecture safety and and practices 12.4-4
related to practices related to related to handling 1 hr.
handling and handling and and storing of
storing of storing of desserts desserts and Trainers evaluate
desserts and and sweets sweets output using
sweets performance
criteria checklist
on food and
safety practices
related to
handling and
storing of
desserts and
sweets
Perform task sheet

Demonstration Return
12.4-4 food safety
and practices demonstration on
related to handling food safety and
and storing of practices related to
desserts and handling and
sweets storing of desserts
and sweets

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12.4-5 Lecture Read information CBLM
Methods of sheet 12.4-5 on Actual demonstration Manual
preserving methods of
dessert Demonstration preserving dessert 1 ½ hrs.
Trainers evaluate output using
performance checklist
Perform task sheet

on methods of
preserving dessert
12.4-6 Logical Self-paced/ Read information Answer self check Compare answer CBLM
and time Modular sheet 12.4-6 on 12.4-6 on Logical to the answer Manual
efficient work Logical and time and time efficient key 12.4-6
flow efficient work flow work flow
12.4-7 Safe Read information
work practices Self- sheet 12.4-7 on CBLM
particularly on paced/Lecture Safe work practices
handling and particularly on
storing hot handling and Information
and frozen storing hot and sheet
frozen Actual demonstration
Trainers evaluate activity thru criteria

Demonstration Perform task sheet
performance checklist
12.4-7 “safe work
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practices
particularly on
handling and
storing hot and
frozen

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C. ASSESSMENT PLAN
 Written test
 Oral questioning
 Practical demonstration
 Portfolio compiled activities/practices
D. TEACHER’S SELF-REFLECTION OF THE SESSION

 Session Evaluation
 Feedback from the learner

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LIST OF COMPETENCIES
COOKERY NC II
No. Unit of Competency Module Title Code
Cleaning and
Clean and maintain
1. maintaining kitchen TRS512328
kitchen premises
premises
Prepare stocks, sauces Preparing stocks, sauces TRS512331

2.
and soups and soups
3. Prepare appetizers Prepare appetizers TRS512381
Prepare salads and Preparing salads and TRS512382

4.
dressing dressing
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Prepare vegetables Preparing vegetables TRS512384

7.
dishes dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
Prepare poultry and Preparing poultry and TRS512333

10. game dishes game dishes
Prepare seafood dishes TRS512334

Preparing seafood
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11. dishes
Prepare desserts Preparing desserts TRS512335

12.
Package
prepared food Packaging prepared food TRS512340
13.

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MODULE CONTENT
UNIT OF COMPETENCY: PREPARE DESSERTS
MODULE TITLE : PREPARING DESSERTS

MODULE DESCRIPTOR: This module deals with knowledge, skills, and
attitudes in the preparation of a range of hot, cold and frozen desserts in a
commercial kitchen or catering operation
NOMINAL DURATION: 24 hours
LEARNING OUTCOMES:
LO1. Perform Mise en place
LO2. Prepare desserts and sweet sauces
LO3. Plate/present desserts . Prepares sweet sauces
LO4. Store desserts

LEARNING OUTCOME NO.1Perform Mise en place
Contents:
• Different types of desserts and sweets
•Details and characteristics of different types of desserts and sweets
•Varieties of suitable ingredients for desserts and sweets
•Common culinary terms related to desserts and sweets that are used in the
industry
•Nutritional value of dessert
•Principles and practices of hygiene on handling and storage of dairy

products
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DESSERTS
•Logical and time efficient work flow
Assessment Criteria
1.Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
2.Ingredients are identified according to standard recipes, recipe card or

enterprise requirements
3.Ingredients are assembled according to quantity, type, and quality

required
4.Ingredients are prepared based on the required form and time frame
5.Ingredients are selected, measured and weighed according to recipe

requirements
6.Appropriate equipment are selected and used in accordance with

manufacturers’ manual
7.Frozen ingredients are thawed following enterprise procedures.
8. Where necessary, raw ingredients are washed with clean potable water.
Conditions
The students/trainees must be provided with the following:
EQUIPMENT TOOLS AND SUPPLIES AND MATERIALS

ACCESSORIES
•LCD Projector Equipment for Desserts and Sweet sauces

(optional for making desserts sweets
lecture) and sweets May include:
•Pudding, pies,
•Overhead •Blenders tarts, flans,  Sugar
Projector (Optional fritters syrups
for lecture) •Ice-cream
machines •Custard, •Fruit syrups
•Television and creams
multimedia player •Ice makers •Fruit purees,
•Prepared fruit sauces and
•Whiteboard •Juicers and coulis
vitaminizers •Charlotte,
•Applicable bavarois, •Chocolate-based
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equipment as •Mixers mousse, sauces
prescribed by soufflé,
Training •Oven sabayon •Sabayon and
regulations zabaglione
•Chiller and •Meringues,
freezers crepes, •Custards and
omelettes crèmes
LEARNING •Steamer •Sorbet, ice
MATERIALS cream, bombe, •Flavored butters
•Weighing scales and creams
parfait,
Manuals Books Video (CD)
•Low pressure tiramisu •Sabayon &
burners
•Cakes and crepes, omelettes
pastries
•Sorbet, ice
•Custards and cream, bombe,
egg-based parfait, tiramisu
desserts –
•Cakes and
crème brulee
pastries
•Custards and
egg-based
desserts – crème
brulee
Sw
May include:
•Sugar syrups
•Fruit syrups
•Fruit purees,
sauces and
coulis
•Chocolate-base
sauces
•Sabayon and
zabaglione
•Custards and

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crèmes
•Flavored butters
and creams
•Sabayon &
zabaglione
•Crepes
Suitable
thickening
agents for sweet
sauces
May include:
•Roux
•Flour
•Corn flour,
arrowroot, potato
starch
•Modified starch
•Breadcrumbs
•Eggs and egg

yolks
Assessment Method:
•Direct observation
•Written or oral questioning
•Review of portfolio of evidence and third party workplace reports of on-the-

job performance by the candidate

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LEARNING OUTCOME NO.3 Plate/present desserts. Prepare sweet
sauces
CONTENTS:
•Creative presentation techniques for desserts and sweets.
•Varieties of suitable ingredients for desserts and sweets
•Principles and practices of hygiene on presenting/plating desserts and

sweets
•Logical and time efficient work flow
•Waste minimization techniques and environmental considerations related

to desserts
ASSESSMENT CRITERIA:
1.Desserts are presented hygienically, logically and sequentially within the

required timeframe
2.Desserts are decorated creatively
3.Factors in plating dishes are observed in presenting desserts
4.Desserts are portioned according to enterprise standards
5.Desserts are presented in accordance with enterprise presentation

techniques. Accompaniments, garnishes and decorations are used to
enhance taste, texture and balance
CONDITIONS:
The students/trainees must be provided with the following:
EQUIPMENT TOOLS AND SUPPLIES AND MATERIALS
ACCESSORIES
• LCD Equipment for Desserts and Sweet sauces
Projector making desserts sweets May include:
(optional for and sweets • Pudding,
lecture) • Sugar
• Blenders pies, tarts, flans, syrups
• Overhead fritters
• Ice-cream
Projector • Fruit
machines • Custard,
(Optional for syrups

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DESSERTS
lecture) • Ice makers creams • Fruit
purees, sauces
• Television • Juicers • Prepared
and coulis
and multimedia and vitaminizers fruit
player • Chocolate-
• Mixers • Charlotte,
based sauces
• Whiteboard • bavarois,
Oven
mousse, soufflé, • Sabayon
• Applicable • Chiller and sabayon and zabaglione
equipment as freezers
prescribed by • Meringues, • Custards
Training • Steamer crepes, omelettes and crèmes
regulations • Weighing • Sorbet, ice
• Flavored
scales
cream, bombe, butters and
• Low creams
parfait, tiramisu
pressure burners
Cakes and • Sabayon &
LEARNING •
zabaglione
MATERIALS pastries
• Crepes
•Manuals • Custards
and egg-based Suitable
•Books
desserts – crème thickening agents
•Video (CD) brulee for sweet sauces
May include:
• Roux
• Flour
• Corn flour,
arrowroot, potato
starch
• Modified
starch
ASSESSMENT METHOD
•Direct observation
•Sampling of desserts made by the candidate
•Written or oral questioning
•Review of portfolio of evidence and third party workplace reports of on-the-
job performance by the candidate

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LEARNING EXPERIENCES
Learning Outcome: Prepare desserts
Learning Activities Special Instructions

Read information After reading the learner is encourage
sheet 12.1-1 “Types of desserts and to answer self check 12.1-1
sweets”
Answer Self check 12.1-1 Types of Check using Answer key 12.1-1
desserts and sweets
Video presentation
Read information sheet 12.1-2 After reading the learner is encourage

Characteristics of different types of to answer self check 12.1-2.
desserts and sweets
Answer self check 12.1-2 Check using answer key 12.1-2.

Characteristics of different types of
desserts and sweets
varieties of suitable ingredients for to answer self check 12.1-2.
desserts and sweets
Answer self check 12.1-3 suitable Check using answer key 12.1-3
ingredients for desserts and sweets
Do Task Sheet 12.1-1 on Selecting Evaluate your work based on
,measuring and weighing performance criteria checklist 12.1-1
ingredients according to recipe
requirements
Common culinary terms related to to answer self check 12.1-4
desserts and sweets that are used in
the industry
Answer self check 12.1-4 Common Check using answer key 12.1-4
culinary terms related to desserts
and sweets that are used in the
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DESSERTS
industry

nutritional value of the desserts to answer self check 12.1-5.
If you have some problems don’t
hesitate to approach your trainer.
Answer self check 12.1-5 on Check using answer key 12.1-4

nutritional value of desserts

principles and practices of hygiene to answer self check 12.1-6
on handling and storage of dairy If you have some problems don’t
products hesitate to approach your trainer.
Answer self check 12.1-6 principles Check using answer key 12.1-6.
and practices of hygiene on
handling and storage of dairy
products.
Do Task Sheet 12.1-2 on Cleaning Evaluate your work base on
,sanitizing and preparing tools and Performance Criteria Checklist12.1-2
equipment on preparing desserts
Read information sheet 12.1-7 Read and understand the information
logical and time efficient work flow sheet 12.1-7 on logical and time
efficient work flow
Answer self check 12.1-7 on logical If you got 80% correct answer in this
and time efficient work flow self check you can now move to the
next information sheet. If not review
the information sheet and go over the
self check again
Do Task Sheet 12.1-1 Perform Mise Evaluate your work based on
en place Performance Criteria Checklist 12.1-1
Read information sheet 12.3-1 on After reading the learner is encourage
creative presentation techniques for to answer self check 12.3-1
desserts and sweets

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Answer self check 12.3-1 Creative Check using answer key 12.3-1
presentation techniques for desserts
and sweets.
Perform Job sheet 12.3-1 on Evaluate your work based on
creative presentation techniques for performance criteria checklist 12.3-1
desserts and sweets
varieties of suitable ingredients for to answer self check 12.3-2
desserts and sweets
Answer Self check 12.3-2 varieties Check using answer key 12.3-1
of suitable ingredients for desserts
and sweets.
principles and practices of hygiene to answer self check 12.3-2
on presenting/plating desserts and If you have some problems don’t
sweets hesitate to approach your trainer.
Perform task sheet 12.3-3 on Perform task sheet and evaluate the
principles and practices of hygiene work using performance criteria
on presenting plating desserts and checklist
sweets
logical and time efficient work flow to answer self check 12.3-4.
Answer self check 12.3-4 on logical Check using answer key 12.3-1
and time efficient work flow
waste minimization techniques and to answer self check 12.3-5.
environmental considerations
related to desserts
Answer Self check 12.3-5 on waste Check using answer key 12.3-1.
minimization techniques and
environmental considerations
related to desserts

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DESSERTS
Information Sheet 12.1-1
Different types of desserts and sweets
Learning Objectives:
After reading this information sheet, you should be able to:
 Differentiate hot and cold desserts
 Enumerate different type of desserts
INTRODUCTION:
The choice of dessert depends on the type of meal. A light meal is to be
followed by a substantial dessert such as blancmange with chocolate sauce
and a heavier meal by fruit or fruit dessert. A dessert is a type of food that is
eaten after lunch or dinner. It is the usually sweet food like ice cream,
cookies and cakes. It is the type of food that is eaten after lunch or dinner.
CULINARY TERMS
DESSERT-the last course of a meal ,usually sweet such as pies, cakes,
chocolates, puddings, and fruits
BLANCMANGE- French milk pudding or custard usually flavored with
almonds
What is cold desserts?
Cold desserts-is usually sweet unheated dish served after the main course.
A. Different types of desserts and sweets

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1.FRUITS- the simplest dessert and one of the best are fruits because they
are nutritious ,appetizing, and easy to prepare and serve.
II-CHEESE-is another excellent dessert that is ready to serve. It is made in

all parts of the world from a variety of milks from cow ,goat ,sheep, reindeer
and buffalo .Cheese differs depending on the kind of milk used. The kind of
fungi and bacteria that develop them, the kinds of cheese making
procedures used, the seasonings, and the ripening processes also
distinguish its variety.
CHEESE DESSERTS
III-GELATIN DESSERTS-these are easily prepared economical and vary in

many ways. Gelatin is marketed in 2 forms
a. unsweetened granular type-must be softened in water before use

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b. fruit gelatin to which flavor, color, and sugar have been already added
FRUIT GELATIN
Unsweetened
IV-CUSTARD DESSERTS Custard is a variety of culinary preparations based

on a cooked mixture of milk or cream and egg yolk.

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V-PUDDINGS
Are relatively simple to prepare and vary with sauces .These classified as:
a. cornstarch pudding
b. rice pudding
c. bread pudding
Corn starch pudding

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Bread pudding
Rice pudding

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Self Check 12.1-1

Directions: Read the questions carefully and choose the letter of the correct
answer.
1. What type of desserts that are easily prepared economical and marketed
in two forms?
a. fruits dessert
b. gelatin dessert
c. cheese dessert
d. custards dessert
2. It is the last course of a meal, usually sweet such as pies, cakes or
chocolates.
a. dessert
b. blancmange
c. custard
d. appetizer
3. Which of the following is considered the simplest dessert?
a. gelatin
b. cheese
c. fruits
d. puddings
4. It is a French milk pudding or custard usually flavored with almonds.
a. cow’s milk
b. blancmagne
c. cheese
d. cow’s pudding
5. What type of dessert that have a depth of two or three inches and are
topped with biscuits dough.
a. fruits dessert c. bread puddings
b. custards dessert d. Fruit cobbler
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Answer Key 12.1-1
1.c
2.a
3.c
4.b
5.c

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Characteristics of different types of desserts and sweets

Objectives:
 Define the different types of desserts
 Identify the characteristics of different types of ingredients
INTRODUCTION:
In this lesson it deals with the different types of characteristics
of desserts. Dessert is sweet and delicious. It has been a standard part of
most meals. It is a course eaten at the end of a meal.
TYPES OF DESSERTS
1. Fruit desserts-it is sweet usually last course of a meal
Characteristics of good fruit desserts

a. Appetizing aroma
b. simple
c. clean washed appearance
d. slightly chilled
2. Cheese desserts-it can be served as dessert course at the end of a meal

.Serving cheese dessert consider serving fresh fruit or fruit spread on the
side
Characteristics of cheese desserts
1. Soft
a. unripened cheese
b. ripened cheese
2. Semi-hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes

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3. Custards- is a thickened coagulation of egg proteins, which is achieved
by gently heating the custard some way.
Characteristics of baked custard

a. firmness of shape
b. smooth tender texture
c. rich and creamy consistency
d excellent flavor
Characteristics of soft custard

a. velvety smooth texture
b. rich flavor
c. has pouring consistency of heavy cream
3. Puddings- is a thick soft dessert typically containing flour or some other

thickener milk eggs a flavorings and sweetener puddings
Characteristics of pudding
a. attractive appearance
b. excellent consistency
c. well-blended flavor
d. firmness of shape
e. an accompanying sauce to add interest
Types of sauce
1. Caramel sauce-is a beige to dark brown confectionery product made by
heating a variety of sugars. It can be used as a flavorings in puddings
and desserts as a fillings in bonbons, or as topping for ice cream

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2. Cream Anglaise-a light pouring custard used as dessert cream or sauce
.it is mix of sugar, egg yolk, and hot milk
3. Chocolate syrup- is a chocolate flavored condiment. It is used as

topping for various desserts such as ice cream or mix with milk, to
chocolate milk.

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4. Hard sauce-is a sweet rich dessert sauce made by creaming or beating
butter and sugar with rum, brandy whisky sherry butter vanilla or other
flavorings.

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Self Check 12.1-2
Characteristics of Different Types of Desserts and Sweets

Direction:
Write the word TRUE if the statement is correct and write FALSE if the
statement is wrong.
________1.One characteristics of pudding it has attractive appearance.
________2.Cheese can be served as dessert course, at the end of a meal.
________3.Custards is usually sweet and it serves at the last meal.
________4.Chocolate sauce is used as topping for various desserts such as
ice cream or mix with milk to chocolate milk.
________5.Cream anglaise sauce is mixture of sugar, egg yolk and hot milk.

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Answer Key 12.1-2
Characteristics of Different Types of Desserts and Sweets
1. True
2. True
3. False
4. True
5. True

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INFORMATION SHEET 12.1-3
Varieties of suitable ingredients for desserts and sweets
Objective:
 Identify the ingredients for desserts
 Selects ,measures and weighs ingredients according to required task
Introduction:
Desserts are mostly enjoyed or loved by people. It is very tiring to
prepare desserts after preparing a heavy meal. We need to learn how
important the ingredients in baking or preparing dessert. In this lesson we
learn how to selects, measures and weighs ingredients according to the
required task.
SUITABLE INGREDIENTS FOR DESSERTS
Butter Baked Carrot Sticks Recipes

Ingredients :
1lb carrots
2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
2 tsp. snipped fresh dill
1/4 cup butter or margarine
Methods:

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Heat oven to 400F (205C). Butter a shallow baking dish about 10 x 6 x 2
inches (25 x 15 x 5cm). Scrape or peel carrots and cut into sticks about 2
inches long (3.75cm). Put in baking dish. Sprinkle with sugar, salt, pepper
and dill. Dot with butter or margarine. Cover (use foil if pan has no cover).
Bake about 30 minutes or until carrots are tender.
FRUIT COCKTAIL
Ingredients:
2cups ripe banana , peeled and cubed
2cups ,singkamas, peeled and cubed
4 slices canned pineapple, tidbit
2/3 cup sugar
1 cup water
1 tsp. citric acid
½ tsp. almond extract
1 tbsp. calamansi juice

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1tbsp.honey
Procedure:
Cook cubed papaya in syrup made of 2/3 cup sugar and ½ cup water.Add½
citric acid. When cooked ,add ¼ almond extract.
Cook singkamas similarly. Combine all the fruits and mix well. Chill before
serving. For dressing, use honey-calamansi juice mixture. Add mixture to
fruit before serving.
MOLDED FRUIT GULAMAN

Ingredients:
2 bars gulaman tears into pieces
½ cup pineapple diced
1 banana (neatly cut)
4 slices ripe mangoes (scoop the flesh
½ cup evaporated milk
2 cup water
Procedures:
Boil sugar and gulaman in two cups water. Remove from fire strain through
a sift. Add milk and put half of the mixture in a wet mold. Put in a cool place
to jell. When partly jelled, arrange fruits in mold and pour the remaining
gulaman. Chill until firm. Serve cold.

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Soft custard
Ingredients:
3 eggs, slightly beaten
3 tablespoon sugar
2 cups milk scalded
1 teaspoon vanilla
Pinch of salt
Whipped cream (optional)
Steps:
1. Scald the milk in a sauce pan over low fire
2. Combine the eggs salt and sugar
3. Gradually stir in the milk and cook on top of the double boiler for 5
minutes. Stir constantly to avoid scorching.
4. Test with a spoon to see if done. If done, the spoon is well-coated with the
custard. Add vanilla and cool quickly
5. Serve in well-chilled glass dish or tall glass. Top with whipped cream ,If
desired

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Maja blanca
Ingredients:
10 young corns on the cob or 1 cup creamed corn
4 cup coconut cream
3 cup sugar
1 coconut finely grated
Procedure:
1. Scrape corn kernels from the cob
2. Pound or put through food processor
3. Strain and squeeze through cheese cloth
4. Mix with coconut cream
5. Add 2 cups sugar and cook in a saucepan
6. Stir continuously until thick
7. Pour into a mold
For topping, toast grated coconut in a frying pan. Add remaining cup of
sugar and cook until golden brown. Sprinkle over pudding.

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Fresh peach cobbler
Ingredients:
3cup sliced peaches
1 cup sugar
1 cup water
1 tablespoon cornstarch
2 tablespoon cold water
1 table spoon butter
1/2teaspoon cinnamon
Biscuit dough
Ingredients:
1 cup sifted enriched flour
½ teaspoon salt
1 ½ teaspoons baking powder
3 tablespoons fat
1/3 cup milk
Procedure:
1 Set the oven at 400 degrees Fahrenheit

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2. Heat the peaches sugar and water. Blend the cornstarch and 2
tablespoons water and add to the peaches, cook about 5 minutes.
3. Place the peaches in the bottom of the baking dish, dot mixture with
butter and cinnamon
4. Prepare the biscuit dough-sift the dry ingredients, cut in the fat until the
mixture resembles cornmeal, add the milk all at once and mix.
5. Drop the biscuit mixture on top of the peaches by spoonful.
6. Bake for 30 minutes
7. Serve hot, cut into squares and top with some of the juice in the pan.
8. Serve with the thick cream, If desired.
Here are the steps on measuring and weighing ingredients:
1. Read your recipe carefully. If a descriptor of the ingredient comes

before the ingredient (i.e. 1 cup or 240 ml sifted flour), you measure
after the ingredient is in that state (i.e. sifted).If the ingredient name is
followed by a comma and then the descriptor (i.e. 1 cup or 240 ml
green bell pepper, chopped), you measure and then chop or do what
needs to be done to the ingredient.

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2. Weigh dry ingredients. The most accurate method of measuring
ingredients is weighing .Many cookbooks include measurements in
weight. A scale with a tare function is particularly useful because you
can weigh each ingredient separately without having to subtract the
weights of the previous ingredients.
3. Use dry measuring cups to measure dry ingredients. Dry

measuring cups are usually made of metal or plastic. They are
designed for measuring dry ingredients and their use will minimize
error in measuring dry ingredients.
4. Use the measuring cup or measuring spoon that holds the amount
that you need of a dry ingredient. If you do not have a measuring
cup or spoon that holds the precise amount, use a smaller cup or
spoon and add more of them. Don't measure in a cup that is too big
for what you are measuring.

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5. Scoop the measuring cup or spoon into the dry ingredient and sweep
off the excess with a knife. Spooning flour into a measuring cup and then
sweeping off the excess is not recommended. This method can cause you to
measure up to 20 percent less flour or other ingredients than the more
standard method of scooping with the measuring cup and then leveling.
6. Measure brown sugar by pressing it with a spoon of other measuring

cup to compact it. Add more until the cup you are measuring with is full
and then sweep off any excess.

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Self Check 12.1-3
Varieties of Suitable Ingredients for Desserts and Sweets
1. Write the steps or procedures in making maja blanca?(5pts.)

2. What is the importance of following proper procedure in cooking?(2 pts.)
3. What are the ingredients use in baking fresh peach cobbler?(5pts)

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Answer Key 12.1-3
Varieties of Suitable Ingredients for Desserts and Sweets
A.) Procedures in making maja blanca

1. Scrape corn kernels from the cob
2. Pound or put through food processor
3. Strain and squeeze through cheese cloth
4. Mix with coconut cream
5. Add 2 cups sugar and cook in a saucepan
6. Stir continuously until thick
7. Pour into a mold
For topping, toast grated coconut in a frying pan. Add remaining cup of
sugar and cook until golden brown. Sprinkle over pudding.
B.) The importance of following procedures in cooking is to can have the best
taste of your product
C.)Fresh peach cobbler
Ingredients:
3cup sliced peaches
1 cup sugar
1 cup water
1 tablespoon cornstarch
2 tablespoon cold water
1 table spoon butter
1/2teaspoon cinnamon
Biscuit dough
Ingredients:
1 cup sifted enriched flour
½ teaspoon salt
1 ½ teaspoons baking powder
3 tablespoons fat
1/3 cup milk
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TASK SHEET 12.1-1
Title: Selecting, measuring, and weighing
Performance Objective: Provided the given tools you are required to

selects, measures and weighs ingredients
Supplies/Materials: bowl, weighing scale, measuring cup, measuring

spoon,
Equipment :oven
Steps/Procedure:
1. Read your recipe carefully. If a descriptor of the ingredient comes
before the ingredient (i.e. 1 cup or 240 ml sifted flour), you
measure after the ingredient is in that state.
2. Weigh dry ingredients whenever possible. The most accurate
method of measuring ingredients is weighing.
3. Use dry measuring cups to measure dry ingredients.
4. Use the measuring cup or measuring spoon that holds the amount
that you need of a dry ingredient.
5. Scoop the measuring cup or spoon into the dry ingredient and
sweep off the excess with a knife.
6. Measure brown sugar by pressing it with a spoon of other
measuring cup to compact it
7. Use measuring spoon for measuring small amount of quantity
Assessment Method:
Demonstration

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Performance Criteria Checklist 12.1-1
Measuring and Weighing Ingredients
CRITERIA
YES NO
Did you….
1. Did you read your recipe carefully?
2. Did you weigh dry ingredients?
3. Did you use dry measuring cups to measure
dry ingredients?
4. Did you use the measuring cup or measuring
spoon that holds the amount that you need of a
dry ingredient?
5. Did you scoop the measuring cup or spoon into

the dry ingredient and sweep off the excess with
a knife?
6. Did you measure brown sugar by pressing it

with a spoon of other measuring cup to
compact it?
7. Did you use measuring spoon for measuring

small amount of quantity?

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Information sheet 12.1-4
COMMON CULINARY TERMS RELATED TO DESSERTS AND SWEETS THAT
ARE USED IN THE INDUSTRY
Objective:
 Identify the culinary terms related to desserts and sweets
 Learn what is the use of culinary
Introduction:
Culinary is the art of presentation, cooking and preparation of
food. In every competency of cookery there are culinary terms that we need
to learn and know. In preparing dessert we need to study the different
culinary terms related to dessert for as to understand such word as we go
on to our topic.
Culinary terms:
Baked Alaska
A dessert composed of liqueur-soaked sponge cake topped with a mound or
half-sphere of ice cream, all of which is coated with sweetened meringue and
browned just before service.
Baking
A dry-heat cooking method that heats food by surrounding it with hot, dry
air in a closed environment; the term is usually used with reference to
cooking breads, pastries, vegetables, fruits and fish.
Baking Powder
A mixture of sodium bicarbonate and one or more acids, generally cream of
tartar and/or sodium aluminum sulfate, used to leaven baked goods; it
releases carbon dioxide gas if moisture is present in a formula.
Baking Soda
Sodium Bicarbonate, an alkaline compound that releases carbon dioxide
gas when combined with an acid and moisture; used to leaven baked goods.
Bouquet garni-A French cooking method of tying whole herbs into a piece of
cheesecloth, securing it with cotton string, and using it to flavor soups,
sauces and other dishes
Caramel sauce-is a beige to dark brown confectionery product made by
heating a variety of sugars .It can be used as a flavorings in puddings and
desserts as a fillings in bonbons, or as topping for ice cream

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Cream- A method used in baking, in which sugar and butter are combined
in small amounts, mixing thoroughly between additions. This method
incorporates air into the sugar/butter mixture and makes for a tender
baked product.
Cream Anglaise-a light pouring custard used as dessert cream or sauce .it
is mix of sugar, egg yolk, and hot milk
Crepe- A thin delicate pancake.
Deglaze-To pour water or wine into a hot pan where meat has been cooked.
The process loosens the browned crumbs in the pan, and may provide a
base for gravy or sauce.
Glacier-prepares chilled and frozen desserts
GELATIN-Unflavored commercial gelatin gives delicate body to mousses and
desserts. Sold in envelopes holding about one tablespoon each of which is
sufficient to gel about two cups.
Mousse-A cold dessert made with whipped cream or beaten egg whites.
Meringue- Mixture of stiffly beaten egg whites and sugar. Also the cooked
soft mixture on desserts or the cooked "hard" mixture as a dessert shell
Madeira- Sweet-amber dessert wine originated on the Portuguese island of
Madeira.
Parfait-A dessert made of layers of fruit, syrup, ice cream and whipped
cream or beaten egg whites.
Quiche- Savory one-crust egg-and-cream main dish pie.
Zabaglione-Delicate dessert made of beaten eggs and wine

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Self Check 12.1-4
Common Culinary Terms Related to Desserts and sweets that are Used in
the Industry
Direction:
Identification: Write the correct answer on the space provided
__________1.It is a method in baking which sugar and butter are combined
in small amounts mixing thoroughly between additions.
__________2.What do you call a thin delicate pancake.
__________3.it is a dessert made of beaten eggs and wine.
__________4.it is a dessert made with whipped cream or beaten egg whites.
__________5.It is a dessert of layers of fruit, syrup ice cream and whipped
cream or beaten eggs.

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Answer Key 12.1-4
1. cream
2. crepe
3. zabaglione
4. mousse
5. parfait

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Nutritional value of dessert
Objectives:
 Learn what is nutritional value and its important
 Identify the nutritional value of dessert
Introduction
NUTRITIONAL FACTS OF HEALTHY DESSERT RECIPES
‘An apple a day keeps a doctor away’ & ‘Early to bed, early to rise, makes a
man healthy wealthy and wise’. These are clichés, which we have been
hearing since our birth. But do they hold relevance in the 21st century. Can
a person in the 21st century sleep early and rise dawn? Impossible! The
price of apples is on the rise and it is practically impossible for a man in the
working class to afford apples. Then how do we stay in shape? A lot of
thrown every with regards to have a proper diet, working out. This article
would be talking about having a nutritional dessert, which would have an
immediate effect on the health of the person. A proper dessert can increase
the productivity of a person and can make him energetic.
If you are into sports or modeling. It is best you stay away from desserts as
it has a lot of calories in them. For lesser mortals it is best that eat dessert
that is nutritious.
What is nutritional value?

Nutritional value of food is refers to the quantity and quality of nutrients
found in the food item.
The nutritional value of food defines what a food is made of and its impact
on the body. Because of disease and weight control, it’s particularly
important to understand the nutritional value of food due to its impact on
the body as it relates to cholesterol fat, salt and sugar intake. The food label
is the primary tool enabling consumers to understand nutritional values in
order to make or informed decisions about consumption.
.
Let us now look at some healthy recipes that can help you lose weight:

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1) CHEESECAKE – The ingredients for this dessert are wheat graham
crackers, part skim ricotta cheese and jam.
The nutritional facts are Calories – 141kcal, Fat – 4g, sodium – 35mg,
Protein – 1g, Carbohydrate – 27g, Fiber – 2g and Cholesterol – 0 mg .
2) CRISPY APPLE AND WALNUT – The components are apples, unbleached

flour, nutmeg, brown sugar, walnuts, cinnamon, light margarine.
It has 141kcal, 4gs of fat, and 35mg of sodium, 1g of protein, 27g of

carbohydrate and 2gs of fiber.
3) ALMOND AND YOGURT ICE CREAM – The constituents needed are fat
free plain yogurt, homey, low fat vanilla soymilk, almonds and canola oil.
Calories – 173, Cholesterol – 2mg, Protein – 7g, Sodium – 75mg,

Carbohydrate – 26g, Fiber – 1g, Total fat – 5g, Potassium – 286mg,
Saturated fat – 0g, Mono saturated fat- 3g, Calcium – 227mg.
4) PINEAPPLE DELIGHT – The components are ripe pineapple, dark rum

and little zest. Nutritional information per serving: Calories – 79, protein –
1g, Mono saturated fat – 1g, Total fat – 2g, Saturated fat – 1g, Carbohydrate
– 15g, Sodium – 1mg, Fiber – 1g.
5) CHOCOLATE MOUSSE – The elements are unsweetened cocoa powder,

brewed strong coffee, large egg, low fat milk, corn syrup, sugar, egg whites,
salt, vanilla and water.
Nutritional information per serving: Calories – 294 (53 from fat) , Fat – 6g,
Saturated fat – 3g, Total carbohydrate – 53g, Cholesterol – 28mg, Fiber – 1g,
Sodium – 187mg, Protein – 7g, Calcium – 0, Iron – 2 units, Vitamin C – 0,
Vitamin A – 137units.

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Self Check 12.1-5
Nutritional Value of Dessert
1 . many calories in cheesecake dessert?
a. 141 kcal
b. 140 kcal
c. 50 kcal
2. How many carbohydrate that pineapple delight contain?
a. 15 g .
b. 16 g.
c. 30 g.
3. It is refer to the quantity and quality of nutrients found in the food item?
a. nutritional value
b. nutrition
c. nutritionist
4. In eating chocolate mousse the nutritional value per serving of fat
is______.
A .6 g
b. 3 g
c. 4 g
5. What are the nutritional value of pineapple delight?

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Answer Key 12.1-5
Nutritional Value of Dessert
1a
2 .a
3. a
4. a
5. Nutritional information per serving: Calories -79, protein-1 g
monosaturated fat-1 g,total fat 2 g. saturated fat -1 g, Carbohydrate-15
g,sodium -1 mg, Fiber-1 g

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Principles and practices of hygiene on handling and storage of dairy
products
Objective:
 Discuss the principles and practices of hygiene on handling and
storing dairy products
 Identify hygiene on handling dairy products
 Cleaning and sanitizing tools, utensils and equipment based on the
required task
Introduction:
It is a moral responsibility of every food establishment to protect their
customers from bacteria and toxins that can cause food borne disease. Food
safety is achieved through good hygiene and handling practices. Food is fit
to human consumption and avoid food poisoning which can lead to acute
toxic illness.
Dairy Products
Milk, yogurt, sour cream, butter, and eggs are staples in my refrigerator..
Tips for dairy products, cheese and eggs
 Make sure that dairy products and eggs are cold when you select
them
 Examine containers for leaks and other damage
 Check sell and dates
 Go directly home from the market and refrigerate as soon as possible
 After using the dairy products , close the containers tightly
 Don’t allow dairy products to remain at room temperature for longer
than necessary
 Cheese with high moisture content should not be left out fron
refrigerator for not longer than 2 hours.
Dairy products–are pasteurized to eliminate bacteria and make them safe
to drink or eat. After pasteurization, it is important for all dairy products to
remain under constant refrigeration to prevent the growth.
 Don’t drink beverages or eat any food that contain unpasteurized
milk.
 Keep milk products refrigerated
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 Don’t return unused milk, cream or other dairy products to their
original containers
 Buttered should be covered in the refrigerator
 Before freezing butter, wrap each tightly in a foil
Product Keep refrigerated
Open milk 5 days
Open light or heavy cream 10 days
Open sour cream 2-4 weeks
Open yogurt 7-10 days
Unopened yogurt 6 weeks
Open butter 6-9 months
Open margarine 4-6 months
Storing Cheese
 Refrigerate solid cheese ,After opening rewrap the cheese tightly
 Buy pasteurized cheese or hard cheeses marked aged 60 days
Food poisoning is a serious health problem. It can cause severe illness and
even death. Food poisoning can seriously damage the reputation of a
business, damage the reputation of the food industry, and damage the jobs
of many workers. As a person who handles food – whether you are a kitchen
hand, a food process worker, a shop assistant or a waiter – you have an
important responsibility to handle food safely. So
 protect other people from getting sick
 protect your reputation in the food industry
 protect your business, and
 protect your job.
Personal hygiene is important way to prevent food contamination is to

maintain a high standard of personal hygiene and cleanliness. Even healthy
people carry food poisoning bacteria on their bodies. By touching parts of
your body, such as your nose, mouth, hair, or your clothes you can spread
bacteria from your hands to the food. Good personal hygiene also makes
good business sense. Customers like to see food handling staff who take
hygiene seriously and practice safe food handling. Put yourself in their place
and watch how your workmates handle food. Would you want to eat at, or
buy food from, your business? Wash your hands thoroughly washing your
hands thoroughly is a good way to reduce the chance of contaminating food
with bacteria. Wash your hands with soap and warm water and don’t forget
the backs of your hands, wrists, between your fingers and under your
fingernails. Thoroughly dry your hands immediately after you wash them.
Always dry your hands with a clean towel, disposable paper towel or under
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an air dryer, not on a tea towel and never on your clothes. Wash your hands
after:
 going to the toilet
 handling raw food
 blowing your nose
 handling garbage
 touching your ears, nose, mouth or other parts of the body
 smoking every break
 Handling animals.
 If you are wearing disposable gloves change them regularly, in the
same way you would wash your hands regularly if not wearing gloves.
Wash and dry your hands before putting on gloves.
FROZEN DESSERT MACHINE CLEANING AND HANDLING PROCEDURES

The following is condensed from the PA Frozen Dessert Law and
Standards:
STEPS FOR CLEANING AND SANITIZING:

1. Thoroughly rinse all equipment used during the operation with
lukewarm water Approximately 90ºF.
2. Completely disassemble and thoroughly scrub every part that comes in
contact with the product. Use a suitable brush and dairy cleanser
dissolved in hot (110º-120ºF) water. The department recommends the use
of a chlorinated alkaline cleaner during this step. To prevent milk stone
accumulation, the Department recommends the periodic (once or twice
per week) use of milk stone remover before sanitizing.
3. Rinse washed parts thoroughly with clean hot water and then sanitize.
4. Reassemble and sanitize equipment before use. Effective concentrations
and temperatures of approved agents shall be used for cleaning and
sanitizing, and shall be used according to manufacturer’s directions.
5. Prior to use, do not handle any portion of equipment or containers that
have been
The importance of proper cleaning can be appreciated when one realizes

that contaminated equipment (equipment and utensils which are not
clean) is another major cause of foodborne disease outbreaks. Cleaning
comprises many operations in the food establishment, and the process is
usually specific to the type of cleaning necessary. No cleaning task in the
food establishment is as important as the cleaning and sanitization of food
contact surfaces of equipment and utensils.

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CLEANING FOOD CONTACT SURFACES
Food contact surfaces of equipment and utensils are those surfaces with
which food normally comes into contact. These surfaces also include
surfaces from which food may drain, drip or splash back onto surfaces
normally in contact with food. For example, the interior of a microwave
oven is considered a food contact surface because food on the sides or
ceiling of the oven could drips into other foods being warmed in the oven.
Effective cleaning and sanitization of food contact surfaces

of equipment and utensils serve two primary purposes:
• Reduces chances for contaminating safe food during processing,
preparation, storage and service by physically removing soil, bacteria and
other microorganisms; and
• Minimizes the chances of transmitting disease organisms to the
consumer by achieving bacteriologically safe eating utensils. Although we
all know about the practice of "washing, "many do not understand and/or
appreciate the principles and exactness of the process. For the most part,
Chemistry plays a very important part in the cleaning and sanitization
process. Washing equipment and utensils until visibly clean is just not
enough.
WAREWASHING CYCLE
The following numerated list and comments pertaining to the wash cycle of
food contact surfaces will help supervisors and managers appreciate why
there is a particular order in the process.
1. Equipment and Utensils Clean Prior to Use.

Properly cleaned and sanitized equipment and utensils should be
bacteriologically safe prior to use. Should contamination be suspected,
the equipment and/or utensils should not be used, but re cleaned and
sanitized.
2. Soiled Equipment and Utensils. During use, equipment and utensils
become soiled and contaminated with bacteria.
3. Scraping, Pre flushing and Presoaking.
Scraping, pre flushing and presoaking, as necessary, are methods for
removing gross amounts and stubborn soil from equipment and utensils.
4.Cleaning. There are four steps in the cleaning process washing, rinsing,
sanitizing and air drying:
5.Washing, when using proper detergents, cleaners, chemicals and
abrasives, removes the remaining soil from equipment and utensils. This is
a physical and a chemical process. The soil and bacteria, as well as cleaning
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compounds, are suspended in the wash water; and
6.Rinsing removes most of the suspended soil, bacteria and cleaning
compounds from the equipment and utensils. Although the equipment and
utensils look visibly clean at this point, they are still contaminated with
many bacteria.
5. Sanitizing. Sanitizing kills the remaining pathogenic organisms on the
equipment and utensils. Sanitization will occur when certain specific
chemical concentrations, temperature requirements, time requirements
and water conditions are satisfied. These conditions are crucial for effective
sanitization. Therefore, precise measurements of the sanitization process
are made periodically.
NO RINSING OR ANY OTHER CLEANING PROCESS SHOULD TAKE PLACE
AFTER THE SANITIZING PROCESS.
6. Air Drying. The only acceptable method of drying equipment and
utensils is air drying. The use of towels for drying, polishing or any other
purpose re-contaminate equipment and utensils with bacteria.
7. Proper Storage and Handling. Proper storage and handling of cleaned
and sanitized equipment and utensils is very important to prevent
recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:
• stored on clean surfaces; and
• handled to minimize contamination of food contact
Cleaning and Sanitizing Tools and Equipment

Steps:
1. Brush or rinse the surface to remove visible dirt and debris.
2. Prepare the detergent
3. Apply prepare detergent solution and scrub on surfaces moving in the
direction top to bottom for large pieces of equipment.
4. Rinse the surface with clean water until all soap suds.
5. Prepare the sanitizer
6. Apply the prepared sanitizer solution
7. Rinse with clean water
8. Let the surface air dry

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Self Check 12.1-6

products
___________1.It is a serious health problem. It can cause severe illness and
even death.
___________2. It is to eliminate bacteria and make them safe to drink or eat.
___________3. It is a way to prevent food contamination is to maintain a high
standard of personal hygiene and cleanliness.
4.We need to wash our hands on different reasons. Can you give me at least
5 reasons why do we need to wash our hands.

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Answer Key 12.1-6
products
1. food poisoning
2. pasteurization
3. Personal hygiene
4.
going to the toilet
handling raw food
blowing your nose
handling garbage
touching your ears, nose, mouth or other parts of the body
smoking every break
handling animals

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Task Sheet 12.1-2
Title: Cleaning and Sanitizing Tools and Equipment
Performance Objective: Provided the given tools you are required to clean,
sanitize, and prepare tools, utensils and equipment on proper handling
desserts
Supplies/Materials: detergent, sanitizer ,container brush, sponge ,towels
clean water
Equipment: refrigerator
Steps/Procedures:
1. Brush or rinse the surface to remove visible dirt and debris.
2.Prepare the detergent
3. Apply the prepare detergent solution and scrub on surfaces moving in
the direction top to bottom for large pieces of equipment.
4.Rinse the surface with clean water
5.Prepare the sanitizer
6.Apply the prepare sanitizer
7.Rinse with clean water
8. Let the surface air dry.
Assessment method:
Demonstration

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Cleaning and Sanitizing Tools and Equipment
Criteria YES NO
Did you………..
1. Did you brushed or rinsed the surface to remove
visible dirt and debris?
2. Did you prepared the detergent?
3. Did you applied the prepare detergent solution and
scrubed on surfaces moving in the direction top to
bottom for large pieces of equipment?
4. Did you rinsed the surface with clean water?
5. Did you prepared the sanitizer?
6. Did you applied the prepare sanitizer?
7. Did you rinsed with clean water?
8. Did you let the surface air dry?

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Logical and time efficient work flow
Objective:
 Define logical and time work flow
 Identify what is the logical and time work flow
Introduction:
Kitchen work flow has the ability to organize complex tasks so they can
take the minimum time. It is important when preparing large functions
when the chef has a timetable task. Shared effort is more productive.
Cooperation in the kitchen is very vital to create the good performance in the
area. Kitchen must be organized and develop in order to have an effective
work flow.
Workflow consists of an orchestrated and repeatable pattern of business
activity enabled by the systematic organization of resources into processes
that transform materials, provide services, or process information
Workflow is the series of activities that are necessary to complete a task.
Logical and time efficient work flow
Kitchen is the busiest areas and each area of the kitchen serves a specific
purposes .Every staff in the kitchen must be organized and develop routine
procedures in order them to make the most efficient and effective use of
their work time.
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Cooperation is for every kitchen staff is essential in creating and effective
team. Logical work and work flow plans enable kitchen staff to work
effectively and efficiently. Work plans act as a guide for staff to complete all
required tasks. In planning you can check that all tasks are included.
The objective of workflow planning is to make easier by simplifying the
operation and eliminating unnecessary movements.
Work flow planning for the service of meal would take into consideration;
 Type of food to be prepared and served
 Number and size portions to be served
 Time the food should be served
 Method of service and type of presentation
 Location of the food service
Apprentice chef should understand that workflow planning makes work

easier and faster the cooperative aspect of a number of staff members
working together to achieve their targets.

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Self Check 12.1-7
Logical and Time Efficient Work Flow
Identification: Write the correct answer on the space provided

_______1.What is the objective of workflow planning?
_______2.What is your consideration in workflow planning?
_______3.Who is the one who understand the workflow planning/
_______4.t is the busiest areas that each staff must be organized and
developed routine.
_______5. What moral value that the kitchen staff would develop?

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Answer key 12.1-7
Logical and Time Efficient Work Flow
1. make the work easier
2. type of food to be prepared
3. apprentice
4. kitchen
5. cooperation

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TASK SHEET 12.1-1
Title: Performing Mise en Place
Performance Objective: To develop skill in performing mise en place in
making desserts
Allotted time: 2 hours
Supplies/Materials: Bowl ,measuring cup ,measuring spoon, cake pan,
beater, detergent, sanitizer ,container,
Equipment : Weighing scale, oven
Steps/Procedure:
1. Plan your work
2. Prioritize
3. Collect tools and preparation equipment
4. Collect all ingredients for recipe
5. Prepare all ingredients
6. Set up your work station
Assessment Method
Demonstration method

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Performing Mise en Place
CRITERIA
YES NO
Did you….
1. Did you plan your work?
2. Did you prioritize your work?
3. Did you collect tools and preparation

equipment?
4. Did you collect all ingredients before starting to

do?
5. Did prepare all ingredients properly?
6. Did you set up your work station?

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Creative presentation techniques for desserts and sweets
Objectives:
 Identify the techniques in presenting dessert
 Perform creative presentation techniques for desserts and sweets
Introduction:
Presenting dessert is a cooking technique that makes for a pleasing visual.
Plated dessert are most common in the restaurants, resorts and dessert
café’s. Techniques and strategies that are used to develop a successful
plated dessert
Creative presentation techniques for desserts and sweets
THE FOUR COMPONENTS OF A PLATED DESSERT

1.Be creative
A splash color can bring your desserts to life. A dark chocolate cake
can go from a brown lump to an artful mixture when garnished with
vibrant fruits. A mini fruit tart my team made in school. The tart shell is
the crunch component and the fruit tart itself is the main item. The plate
has two sauces and the chocolate butterfly as a garnish.
2. Combine textures
Adding different textures to the plate adds excitement to the visual
appeal of dessert, and the enjoyment only continues when we start eating.

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The main item can be anything such as a slice of pie, a mini tart, a cluster
of cookies, custard. Here the main item is a slice of turtle pie.
3. A plated dessert should have up to two sauces but if tastefully

approached more can be use.
4. A crunch component is exactly how it sounds. It is an added

component that adds a crunch to the dessert.

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5. The garnish is the final component of a plated dessert.

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JOB SHEET 12.3-1
Title: Presenting Creative Plating in Frozen Dessert
Performance Objective: To develop skill in plating different types of

desserts
Allotted time: 45 minutes
Supplies/Materials :fruit syrups ,prepared fruit,
Equipment Blenders ,mixers
Steps/Procedure:
1.Present desserts hygienically, logically and sequentially
2.Decorate dessert creatively
3.Observe factors in plating/presenting desserts
4.Portion dessert according to enterprise standard
5.present dessert in accordance with enterprise presentation
techniques like garnishes and decorations to enhance taste,
texture and balance
Assessment Method:
Demonstration

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Plating Creatively in Desserts
CRITERIA
YES NO
Did you….
1. Did you presented desserts hygienically, logically
and sequentially
2. Did you decorated dessert creatively
3. Did you observed factors in plating/presenting

desserts
4. Did you portioned dessert according to enterprise

standard
5. Did you presented dessert in accordance with

enterprise presentation techniques like garnishes
and decorations to enhance taste, texture and
balance

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Principles and practices of hygiene on presenting /plating dessert
OBJECTIVES:
 Identify what are the hygienic procedures in plating dessert
 Learn what are the proper steps in plating dessert
INTRODUCTION:
In these lesson we learn the practices of hygiene on presenting
dessert. In every establishment it is their responsibility to protect their
customers from bacteria and toxins that can cause disease. Food disease
can be prevented through consistent compliance to standards of hygiene
sanitation, and food safety.
PERSONAL HYGIENE
 wash hands with warm soapy water
 tie hair back
 don't wear make up or nail polish
 always remove watches, jewelry, etc. before cooking
 if wearing shirt button up cufflings
 don't wear open shoes
 wear an apron to protect your clothes
 if you have a cut put on blue plaster (no foods are blue)
KITCHEN HYGIENE
 make sure surfaces are all wiped down
 all your equipment and utensils are clean and dry
 your sinks are nice and clean
 bins not over flowing
 floor is not wet
 cookers are clean
 don’t use out of date food
 don't chop raw meat and other food on the same chopping board
 always wash food before cooking

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 keep your cooking area tidy . make sure that you use new utensils
for each type of food that you work with 12. don't keep meat so long
out of the freezer
 don't sneeze or cough on the food
 wash vegetables before cooking
 if you put a spoon in food and lick it then don't put it back in the
food
WHAT IS SANITATION?
Sanitation refers to maintenance of healthy and hygienic conditions
that is free from diseases.
Food safety is a serious concern for all establishments engaged in food
production. By employing proper sanitation procedures throughout the
entire operation, the integrity of food is preserved and incidences of food
borne.
FOOD BORNE ILLNESSES

Are illnesses transmitted to people by foods. The usual causes of food
borne are the following poor personal hygiene , poor storage, and failure to
cool ,cook and hold food properly at the right temperature.
Two types of food borne diseases

1. Food infection-occurs when pathogens enter the body through
digestion of contaminated food.
2. Food intoxication-is a food borne illness caused by toxins formed in
the food by toxin producing pathogens.
Personal hygiene for food handlers

1. Do not handle food if you have an open wound, sore throat, cut or burn
in your hands, face or body.
2. Do not handle food when you have sore throat, cold, cough or fever. An
infection is a sign of an existing virus that can be transferred to food.
3. Keep body clean at all times. Take a daily shower or bath at least once a
day using soap and water
4. Keep fingernails short, neat and clean, long fingernails provide hiding
place for germs. Do not use nail polish as it may chip into the food.
5. Wash your hair as needed because oily, dirty hair is attractive to germs
and dandruff flakes can get into foods.
How to wash hands

1. Wash hands with hot water in a hand washing sink.
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2. Moisten hands, soap thoroughly and lather to elbow.
3. Rub hands together using friction for 20 seconds
4. Rinse hands thoroughly under running water
5. Dry hands using single service towels or paper towels.
Proper Sanitation and Handling of Soft-serve Frozen Dessert
Soft-serve ice cream is a food that is widely available from numerous

vendors and enjoyed by many. In Vermont soft serve dispensing freezers
are considered “manufacturing” of frozen dessert and require a license
from the Vermont Agency of Agriculture, Food and Markets. It is generally
prepared from a refrigerated ice cream mix that is perishable (e.g., it can
spoil) and is subject to microbial contamination (“germs”) during handling;
thus it has the potential to be a source of foodborne illness. Following are
guidelines to help soft-serve ice cream operations meet the sanitation
requirements and provide safe dairy products of high quality. These
guidelines are for establishments utilizing pasteurized base mix and are
only adding flavorings on-site.
Personal Health & Hygiene

All persons handling food must be properly trained in order to understand
the importance of maintaining good personal hygiene, reporting illnesses
and using effective sanitation practices. General guidelines include:
1. Report all illnesses and infections, especially those with symptoms of
foodborne or more severe illnesses
including vomiting, diarrhea, fever, severe sore throat, jaundice or infected
cuts/sores. Anyone, including
owners/management, with a potentially infectious disease must not
handle food for human consumption.
2. Keep hands and fingernails clean. Hands carry “germs.” Wash hands
before beginning work and when ever soiled. Scrub thoroughly at least 20
seconds with soap and hot water, rinse and dry with a clean towel.
Avoid direct hand contact of food items (e.g., cones – use a clean napkin),
the inside of service containers and food equipment or utensils that have
been cleaned and sanitized
How To Plate Dessert
Placement
1. Decide in advance which side of your dessert looks most attractive,
and how you want your diner to view it. In the case of an attractive cake or
torte, for example, you may decide to have the tip facing toward the diner
and to the left, at about the 7 o'clock position.
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2. Place most desserts slightly off-center on the plate. Symmetry is less
pleasing to the eye than a flow of shapes and colors across the plate, and
this leaves room for your sauces and garnishes to show to advantage.
3. Keep your dessert away from the edges of your plate. The rim of the
plate is your frame, and the curve where the rim meets the plate is your
matting. Keep your dessert inside that curve for the best appearance
Sauces
Choose a sauce that complements your dessert. Place the dessert on the
plate, and spoon enough sauce alongside it to make a semicircular pool.
Make a smaller, perfectly round pool of sauce on the plate where the tip of
your dessert will go. Orient it so that when you place your dessert, the tip
will cover about 1/3 of the pool of sauce.
Use a second sauce in a contrasting color to make dots or lines inside the
pool. Drag a toothpick through the lines or dots, to create hearts and other
patterns. Draw concentric lines and drag the toothpick from the middle to
the edge, to create spider web pattern.
Make a more dynamic appearance by making zigzag lines of sauce back

and forth over your dessert and across the plate. Alternately, drizzle the
sauce in swirling, random patterns over the plate and the dessert.
Garnishes
Spoon or pipe a garnish of whipped cream onto the dessert, or on the plate
alongside the dessert or the sauce. Use a pastry bag with a star tip to
make rosettes, or simply place a well-rounded spoonful on the plate.
Top the whipped cream or the dessert itself with a fruit garnish, such as a
strawberry or Cape gooseberry. Cut a strawberry into four or five vertical
slices, leaving the leafy stem end intact to hold the berry together. Fan out
the berry, and place it on top of the dessert or the whipped cream. To use a
Cape gooseberry, open the papery husk and fold it back, making a flower-
shaped tail behind the berry. Place it on the plate or the dessert.
Use a fresh herb garnish to provide a striking color contrast with the rest
of the plate. Mint leaves are the most traditional choice, but basil,
rosemary and lavender can be appropriate with more adventurous
desserts.

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Angle long garnishes like chocolate curls or rolled "cigarette" cookies on
the plate, or lean them up against the dessert. These provide another line
for the eye to follow, and can also provide the plate with some height.

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Self Check 12.3-3
Principles and Practices on Presenting Desserts
Multiple Choice:
1. It is anyone who works in a food business and who handles food.
a. personal hygiene
b. food handler
c. food borne disease
2. It is a food borne illness caused by toxins formed in the toxins pathogens.
a. food intoxication
b. food infection
c. sanitation
3. Which type of food borne illness occurs when pathogens enter the body
through digestion of contaminated food
a. food infection
b. personal hygiene
c. food borne
4. It is the practices and cleanliness to minimize the risk of food production
a. sanitation
b. food borne
c. personal hygiene
5.It is a serious concern for all establishments engaged in food production.
a. food safety
b. safety
c. safety measures

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Answer Key 12.3-3
Principles and Practices on Presenting Desserts
1.b
2.a
3.a
4.c
5.a

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Waste minimization techniques and environmental considerations
OBJECTIVES:
 To identify what are the 3 R’s in minimization
 Learn the proper waste management
INTRODUCTION:
Waste minimization significant in reduction of the waste generated in
health care establishment and research facilities. In waste minimization it is
very important to learn and understand the sources of reduction. We need
also to learn the 3 R’s such as reduce, reuse and recycle. Every day you
have the power to help your community now and for years to come. You will
conserve natural resources and prevent climate change.
Recyclable Products
 Use materials that may be recycled either on site or off site
Good management and control practices
 Apply particularly to the purchase and use of chemicals and
pharmaceuticals
Waste segregation
 Careful segregation of waste matter into different categories

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3R”S –Reduce, Reuse and Recycle
Practice the 3R’s inside and out. In reducing, reusing and recycling
habits. We have some ways to reduce the amount of waste you produce,
reuse what you can and recycle items that might normally end up in the
trash.
Compost organic waste. Peels skin and trimmings from fruits and
vegetables, coffee ground and egg shells and other kitchen waste that can be
combines to make compost.
Recycle food packaging. Recycling programs accept cereal and cake mix
boxes, beverage bottles and cans.
Proper Waste management
The being index of cleanliness is being free from dirt and other unwanted
objects or waste. Pests and rodents will be out of a clean kitchen. If there
are no carriers of life-threatening microorganisms, the kitchen is safe.
Here are some techniques
1. Waste Abundance-as much as possible, do not engage in activities that
generates waste. If you do not have porcelain dishes or plates and the like.
,you can use melamine or metallic dinnerware. Avoid using Styrofoam.
2. Waste Reduction-This can be done by consuming goods properly so that
there will be no leftovers. If wastes cannot be avoided reduction is an option.
3. Reuse-It involves of making use of some materials without changing their
physical and chemical qualities.
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4. Recycling-It is the process of making discarded materials into useful
articles, either for personal use for augmenting the family income.
Knowledge of simple manufacturing methods and creativity play important
roles for production.
5. Composting-It is the process of controlling the decaying stages of
microorganisms like bacteria and fungi. There are plenty of vegetable
matters and throwaways that can be a good fertilizer.
6. Waste Disposal-This refers to discharging wastes properly and safely.
Segragate garbage properly by providing separate trash cans for
biodegradable, non-biodegradable recyclable and residual wastes.

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Self Check 12.3-5
Waste Minimization techniques and Environment Considerations
Write TRUE or FALSE
______1.In waste segregation it should be careful segregation of waste matter
into different categories.
______2.We need to compost organic waste.
______3.The 3 R”s means ,Reuse, recycle and Repeated
______4.Everyone is invited to practice the 3 R”s inside and out
______5.One of the example of organic waste is empty bottles.

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Answer Key 12.3-5
Waste Minimization techniques and Environment Considerations
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. FALSE

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Evidence Plan
Competency COOKERY NC II
standard:
Unit of Prepare desserts
competency:
Ways in which evidence will be collected:
[tick the column]
Third party Report

Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the trainee…
 Perform mise en place
1. Prepares cleanse and sanitizes tools,
 √
utensils and equipment based on the √
√
required tasks.
2. Identifies requirement according to
ingredients standard recipes, recipe card or √ √
enterprise
3. Prepares ingredients are based on the
√ √
required form and time frame
4. Selects ,measures ,and weighs ingredients
√ √
according to recipe requirements
5. Selects and uses appropriate equipment in
√ √
accordance with manufacturers manual
6. Thaws frozen ingredients following
√ √
enterprise procedures
7. Washes raw ingredients with clean potable
water where necessary √ √
 Prepare desserts and sweets sauces

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1. Uses standard or enterprise to produce a
variety of hot cold and frozen desserts √ √
,appropriate for a variety of menus…….
2. Produces a range sweet sauces to a desired
√ √
consistency and flavor
3. Tastes desserts and sweets are prepared in
√ √
accordance with the required taste
 Plate /present desserts. Prepare
sweet sauces
1. Presents desserts hygienically ,logically and
√ √
sequential within the required timeframe
2. Decorates desserts creatively √ √
3. Observes plating dishes in presenting
√ √
desserts
4. Portions desserts are enterprise according
√ √
to standards
5. Presents desserts in accordance with
enterprise presentation techniques uses
√ √
accompaniments, garnishes and decorations to
enhance taste ,texture and balance
 Store desserts
1. Utilizes quality trimmings and other
√ √
leftovers when and where appropriate…
2. Stores desserts at the appropriate
temperature and under the correct
√ √
conditions to maintain quality ,freshness
and customer appeal…
3. Uses and selects suitable packaging to
preserve taste ,appearance and tasting √ √
characteristics
4. Stores sweet sauces to retain desired and
√ √
characteristics
5. Stores dessert in accordance with FIFO
operating procedures and storage of
√ √
dessert requirements

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Demonstration
Candidate name: Von Richard A. Abalos

Assessor name:
Unit of competency: Cookery NC II
Competency standards: Prepare Desserts
Date of assessment:
Time of assessment:
Instructions for demonstration:
Provided the given tools and equipment you are required to do the task of
preparing desserts.
Materials and equipment: • Tools and Equipment

• Work Area
OBSERVATION  to show if evidence is

demonstrated
During the demonstration of skills, did the
Yes No N/A
candidate:
 Checked tools ,materials
  
and equipment
 Prepared all materials and
  
equipment
 Places promptly all the tools
  
and materials
 Identified all the missing
  
ingredients
 Followed standard   
operational procedures in
handling tools and
equipment
 Disposed leftover food and
  
disposable items
 Demonstrated knowledge on
  
his/her job description
 Demonstrated proper waste
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of cleaning/washing
equipment and disposing
garbage
The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

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QUESTIONING TOOL
Satisfactory
Questions to prove the candidate’s underpinning knowledge
response
Yes No
1. What is dessert?
2. A trainee forget to bring his PPE .He justified that he will

not perform his demonstration so he can how will you
deal with the trainee?
3. What would you do if you found out that the gas range
you are using are out of order?
4. How do you plan for the skills of your trainee’s in

preparing dessert?
5. What are the basic rule in preparing dessert?

The candidate’s underpinning Satisfactory  Not
knowledge was: Satisfactory

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MODEL ANSWER
Satisfactory
Questions to prove the candidate’s underpinning knowledge
response
Yes No
1. Dessert is eaten usually at the end of a meal. It can be hot
or cold desserts
2. If my trainee forget to bring his PPE I prefer that he will

not perform the task in laboratory to avoid accident, The
first thing Safety First.
3. If I found out that the gas range is out of order I will

request for the replacement.
4. I will prepare them by practicing the task or the job to

easily them competent.
5. The basic rule in preparing desserts is always follow the

OHS and aside from that follow the recipe book and then
do it with heart so that they can perform the task
competent.

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TABLE OF SPECIFICATION
Objectives/Cont # of
Knowledge Comprehension Application % of test
ent area/Topics items
5% 5% 10%
Different types 20%
2 2 4 8
of dessert
5% 5% 10%
Nutritional 20%
2 2 4 8
value of dessert
Practices of 10% 10% 4% 4

hygiene on 10%
handling 1 1 2
dessert
Creative 10% 10% 20% 16

presentation 40%
techniques for 4 4 8
dessert
Logical and 2% 4% 4%
4 10%
time efficient 1 1 2
work flow
TOTAL 10 10 20 40 100%

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Written Test
Direction: Write True or False on the space provided.
_______1. Custard is a variety of culinary preparations based on a cooked

mixture of milk or cream and egg yolk.
_______2. Caramel sauce is a light pouring custard used as dessert cream

or sauce and it is mix of sugar, egg yolk, and hot milk.
________3.Nutritional value of food is the quantity and quality of nutrients
found in the food item.
________4. The food label is the primary tool enabling consumers to
understand nutritional values in order to make or informed decisions about
consumption.
________5. Make sure that dairy products and eggs are cold when you select
them
Identification:
___________1.It is the series of activities that are necessary to complete a

task.
___________2. It is a cooking technique that makes for a pleasing visual.
___________3. It is the final component of a plated dessert.
__________4.What is the first component of plated dessert.
__________5.What techniques presentation that adds excitement to the
visual appeal.
Answer the following:

1. What is dessert?
2. What is the difference between hot and cold desserts?
3. What is nutritional value?
4. Why do we need to learn the nutritional value of every dessert?

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5. What is personal hygiene?
6. Why combination of textures adds excitement to visual appeal of

desserts?
8. Why creative presentation of desserts important in the restaurant?

9. Why garnishing is important in plating dessert?
10. What is main objective of work flow planning?
III: ENUMERATION
1. Give the 4 types of dessert and its characteristics
2. What are the nutritional value that can found in mousse chocolate
cake?
3. Steps on cleaning and sanitizing frozen desserts?
4. Steps on plating desserts
5. What are the work flow planning in serving meal?

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Performance Test
Specific Instruction for the Candidate
Qualification COOKERY NC II
Unit of Competency PREPARE DESSERTS
General Instruction:
Given the necessary tools and equipment, utensils. You are required to
perform the task in preparing desserts. You should prepare 1 dessert
following the procedures and safety and garbage disposal procedures as
prescribed by the industry standards. The time allotted time is 1 hour.
Specific Instructions:
1.Performing mise en place
2.Preparing desserts, sweets and sauces
3.Plating and presenting desserts
4.Storing desserts
5.At the end of the activity, will give you feedback whether you are
competent or not yet competent

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Training Activity Matrix
Venue
Facilities/Tools and
Training Activity Trainee (Workstation/ Date & Time Remarks
Equipment
Area)
 Prayer
 Reading of
training 8:00 AM
objectives All trainee To
 Recall of 8:10 AM
Prior
knowledge
Trainee 1 Trainee 1-4

2 completed
3 Learning the task
1. Perform Mise May 14,2018
4 Information sheet Resource under unit of
en Place 8:10-5:00
5 area competency
ahead of
time and
ready move
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to the next
LO on
Prepare
desserts and
sauces while
trainee 5
repeat the
LO 1 for
mastery
All trainees
completed
the task and
2.Prepare Trainee 6 Multi media
ready to
Desserts and 7 equipment
Computer May 14,2018 move on to
Sauces 8 Tape
laboratory 8:10-5:00 the next LO
9 Access to video
Present
10 room
desserts and
prepare
sweet sauces

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Trainees
11,13,15 are
completed
the task and
Ingredients for ready to
Trainee 11 desserts move on to
3. Presents
12 the next LO
Desserts and Practical May 14,2018
13 Oven Store
Prepare sweet work area 8:10-5:00
14 Plates desserts
sauces.
15 Bowl while
trainees 12
and 14
repeat the
LO for
mastery
Ingredients for All trainees
Trainee 16 desserts are
17 completed
Practical
4.Store Desserts 18 Oven May 14,2018 the task and
Work Area
19 Plates ready for
20 Bowl institutional
assessment

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DESSERTS
Page 110 of
DESSERTS
Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Manual For purchase
Journal For purchase
Cookbook 2
Recipe card For purchase
CBLM 25
 Non Print Resources As per TR As per Remarks
Inventory
Video 1 unit
CD 1 unit
Resources for Skills practice

 Supplies and Materials As per TR As per Remarks
Inventory
MEAT
Beef Consumable
Pork Consumable
Lamb/mutton Consumable
Veal Consumable
POULTRY
Chicken Consumable
Duck Consumable
Turkey Consumable
Pigeon, etc. Consumable
SEAFOOD
Fish Consumable
Shellfish Consumable

Page 111 of
DESSERTS
Crustacean Consumable
PERISHABLES
Vegetables Consumable
Fruits Consumable
Dairy products Consumable
Processed food Consumable
DRY GOODS (GROCERIES)
Sauces Consumable
Spices and herbs Consumable
Seasoning Consumable
Canned fruits Consumable
Canned vegetables Consumable
Noodles Consumable
Pasta Consumable
Rice Consumable
Flour Consumable
 Tools As per TR As per Remarks
Inventory
Chef’s knife 10 pcs 28 pcs 18 spare
8 pcs for
Boning knife 8 pcs purchase
4 pcs for
Oysters knife 4 pcs purchase
Cleaver knife 2 pcs 10 pcs 8 pcs spare
Tenderizer, medium, small 8 pcs 12 pcs 4 pcs spare
1 pc 7 for
Skimmer, fine 8 pcs purchase
8 pcs for
Wire skimmer, small 8 pcs purchase
8 pcs for
Skimmers, spider 8 pcs purchase

Page 112 of
DESSERTS
15 pcs 7 pcs spare
Strainer ,small ,fine 8 pcs
8 pcs for
Siever, small 8 pcs purchase
8 pcs for
Strainer, medium fine 8 pcs purchase
8 pcs for
Turner,3” x 6” 8 pcs purchase
Spatula 8 pcs 14 pcs 6 pcs spare
Wooden spoon 8 pcs 10 pcs 2 pcs spare
8 pcs for
Parisienne spoon 8 pcs purchase
5 pcs 3 pcs for
Zester 8 pcs purchase
8 pcs for
Piping bag 8 pcs purchase
2 pcs 6 pcs for
Pastry tubes 8 pcs purchase
3 pcs for
Strainer Chinois ,small 3 pcs purchase
2 pcs for
Strainer Chinois, medium 2 pcs purchase
4 pcs for
Funnel, small 4 pcs purchase
4 pcs for
Funnel, medium 4 pcs purchase
Measuring spoon 6 sets 14 sets 8 sets spare
10 pcs for
Tongs, 8 inches 10 pcs purchase
8 pcs for
Tongs, 12 inches 8 pcs purchase
Measuring cup 8 sets 14 sets 6 sets spare
Measuring urn 4 pcs 7 pcs 3 pcs spare
Ice cream scoop 2 pcs 5 pcs 3 pcs spare
Page 113 of
DESSERTS
10 pcs for
Cheese Cloth 10 pcs purchase
9 pcs 15 pcs for
Serving spoon 24 pcs purchase
1 set 3 sets for
Pepper and salt mill 4 sets purchase
2 unit for
Weighing scale, 5 kgs 2 unit purchase
5 unit 1 unit for
Weighing scale, 1000 grams 4 unit purchase
8 pcs for
Apple corer 8 pcs purchase
Wire whisk, small 8 pcs 20 pcs 12 pcs spare
Wire whisk, medium 8 pcs 10 pcs 2 pcs spare
2 pcs for
Wire whisk, heavy duty 2 pcs purchase
1 pc 6 pcs 5 pcs spare
Can opener
Kitchen scissors 8 pcs 11 pcs 3 pcs spare

8 pcs for
Soup Ladle, 3 oz. 8 pcs purchase
8 pcs for
3 pcs for
2 pcs for
8 pcs for
Kitchen spoon 8 pcs purchase
8 pcs for
Kitchen spoon, slotted 8 pcs purchase
8 pcs for
Kitchen fork 8 pcs purchase

Page 114 of
DESSERTS
1 pc 2 pcs for
Carving fork 3 pcs purchase
3 pcs for
Pocket/pin thermometer 3 pcs purchase
Peelers 8 pcs 15 pcs 7 pcs spare
Stock pot, large 2 pcs 13 pcs 11 pcs spare
12 pcs for
Frying pan, small 12 pcs purchase
3 pcs 5 pcs for
Frying pan, medium 8 pcs purchase
2 pcs for
Frying pan, large 2 pcs purchase
Colander, small 4 pcs 9 pcs 5 pcs spare
Colander, medium 2 pcs 10 pcs 8 pcs spare
22 pcs 6 pcs for
Cutting board 16 pcs purchase
1 pc for
Fish poacher, medium 1 pc purchase
12 pcs for
Casserole, small 12 pcs purchase
4 pcs for
Casserole, medium 4 pcs purchase
4 pcs for
Wok, small 4 pcs purchase
Wok, medium 1 pc 1 pc
Double Boiler, medium 1 pc 2 pcs 1 pc spare
8 pcs for
Paellara 8 pc purchase
12 pcs for
Glass rack 12 pcs purchase
12 pcs for
Soup cup rack 12 pcs purchase
12 pcs for
Plate rack 12 pcs purchase

Page 115 of
DESSERTS
Baking tray, small 8 pcs 12 pcs 4 pcs spare
12 pcs for
Utility tray, stainless 12 pcs purchase
4 pcs for
purchase
Roasting pan 4 pcs
 Equipment As per TR As per Remarks

Inventory
1 unit for
Air conditioner 1 unit purchase
1 pc 1 unit for
Fire extinguisher 2 unit purchase
1 unit for
Emergency light 1 unit purchase
Combination of broiler and griddle – 1 unit for
small 1 unit purchase
Exhaust hood 3 unit 3 unit
1 unit for
Dish washing machine (optional 1 unit purchase
Blender machine 1 unit 1 unit
Pressure cooker medium 1 unit for
Salamander, griller 1 unit purchase
8 unit for
Braising pan - medium 8 unit purchase
1 unit for
Meat slicer – small 1 unit purchase
1 unit for
Meat chopper machine 1 unit purchase
Preparation table with sink & 8 unit for
shelves (approx. 45x28’’) 8 unit purchase
Bain Marie – table w/4 1 unit for
compartments 1 unit purchase
Working s/s table (fabricated) 2 unit 2 unit for

Page 116 of
DESSERTS
purchase
2 unit for
Condiment cabinet 2 unit purchase
Washing sink tables w/3 2 unit 1 unit spare
compartments 1 unit
1 unit for
Soak sink, optional 1 unit purchase
8 unit for
Utility shelving 8 unit purchase
2 unit for
Stainless steel rack (5 shelves 2 unit purchase
1 unit for
Utility cart 1 unit purchase
1 unit 3 unit for
Floor mops 4 pcs purchase
2 unit for
Mop Squeezer 2 unit purchase
1 pc 3 unit for
Broom (tambo) 4 pcs purchase
1 pc 3 unit for
Dust pan 4 pcs purchase
4 unit for
Garbage bin (4 gals.) 4 unit purchase
8 pcs for
Liquid soap dispenser 8 pcs purchase
4 pcs for
Paper towel dispenser 4 pcs purchase
1 unit for
Reach-in freezer 1 unit purchase
Reach-in refrigerator 2 unit 2 unit
4 burner gas range w/ oven 4 unit 4 unit
1unitfor
Stock pan burner 1 unit purchase

Page 117 of
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DESSERTS
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DESSERTS
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HOUSEKEEPING SCHEDULE
Qualification Cookery NC II
Area/Section Kitchen
In-Charge Mary Ann C. Esguerra
Schedule for the Month of May
Responsible
ACTIVITIES Every Weekly Every
Person Daily other 15th Month Remar
Day Day ly ks
1.Preparatio Trainees/ 
n of all Janitors (in
cleaning the absence
materials of trainees)
2.Clean and Trainees/
arrange Janitors (in 
preparation the absence
and working of trainees)
tables
3.Check Trainees/ 
floors, walls, Janitors (in
windows, the absence
ceilings of trainees)
Graffiti/du
st/rust
Cobwebs
and
outdated/un
necessary
objects/item
s
Obstructio
ns any used
materials/sc
raps, spilled
liquids
Open cracks
(floor
4. Clean and Trainees/ 
Page 121 of
DESSERTS
Check Janitors (in
kitchen the absence
ventilation of trainees)
and
illumination
by dusting
lamps/bulbs
, replacing
non-
functional
lamps and
keeping
exhaust
clean.
5.check Trainees/ 
cables and Janitors (in
plugs- free the absence
unnecessary of trainees)
markings;
dust; in
order; well-
arranged; all
items
functional
6.Clean, Trainees/ 
inspect air Janitors (in
conditioning the absence
equipment of trainees)
Keep
screen and
filter free
from
dust/rust
Check
selector
knobs if in
normal
positions
and are

Page 122 of
DESSERTS
functional
Check if
drainage is
ok
7. Clean, Trainees/ 
check and Janitors (in
maintain the absence
tool room of trainees)
free of
dust, not
damp
tools is
appropriate
position/loc
ations
with visible
labels/signa
ge
Logbook
and forms
are
complete, in
order and
updated
light
ventilation-
ok
8.Clean and Trainees/ 
check Rest Janitors (in
Room the absence
Urinals, of trainees)
bowls, wash
basin, walls
and
partitions
are free from
stain, dirt,
oils, graffiti
and
unnecessary
Page 123 of
DESSERTS
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
system is
functional,
no
dripping/da
maged
faucets or
pipes
Drainage
system is
working, no
water
clogged
areas
No
offensive
odors
Lights and
ventilation-
ok
9. Clean and Trainees/ 
check Janitors (in
Page 124 of
DESSERTS
kitchen the absence
sinks? of trainees)
Drainage
system is
functional
Water
system
functional;
no dripping
faucets or
leaking
pipes
Free from
unnecessary
objects
(mops, rags)
10. Dispose Trainees/ 
waste Janitors (in
materials the absence
properly. of trainees)
(follow waste
segregation
system)

Page 125 of
DESSERTS
HOUSEKEEPING INSPECTION CHECKLIST
Qualification Cookery NC II
YES NO INSPECTION ITEMS
1.Did you prepare all cleaning materials?
2.Did you clean and arrange preparation and working tables

according to floor plan/layout, check stability
3.Did you check floors, walls, windows, ceilings
Graffiti/dust/rust
Cobwebs and outdated/unnecessary objects/items
Obstructions any used materials/scraps, spilled liquids
Open cracks (floor)

4.Did you clean and check kitchen ventilation and
illumination by dusting lamps/bulbs, replacing non-
functional lamps and keeping exhaust clean.
5. Did you check cables and plugs- free unnecessary
markings; dust; in order; well-arranged; all items functional
6.Did you 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

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DESSERTS
7.Did you clean, check and maintain tool room
free of dust, not damp
tools is appropriate position/locations
with visible labels/signage
Logbook and forms are complete, in order and updated

light ventilation-ok
8. Did you clean and check Rest Room
Urinals, bowls, wash basin, walls and partitions are free

from stain, 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 system is functional, no dripping/damaged faucets

or pipes
Drainage system is working, no water clogged areas
No offensive odors
Lights and ventilation-ok

9. Did you clean and check kitchen sinks?
Drainage system is functional
Water system functional; no dripping faucets or leaking

Page 127 of
DESSERTS
pipe
Free from unnecessary objects (mops, rags)

10. Did you dispose waste materials properly following waste
segregation system?
Remarks: All materials were checked. Inventory was also conducted and
number of items remain intact.
Inspected by:
Mary Ann C.Esguerra Date: May 7,2018

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DESSERTS
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE White Westing house Gas Range
EQUIPMENT CODE OLSHCO 2015-001
LOCATION Kitchen
Schedule for the Month of May

ACTIVITIES MANPOWER Daily Every Weekly Every Monthly Remarks
Other 15th
Day Day
Check wire Electrician 

sockets, electrical Trainee
connection,
cables and
outlets
Parts are well
secured/attached
Properly labeled
Check surface Trainees 

knob if Trainer
functional
Check heating Electrician 

element trainer
Parts are well
secured/attached
Inspect for
damages
Check light for
any abnormality
Clean and dust
Try to use the 

gas range if not
functioning or
abnormal
operation; if
Page 129 of
DESSERTS
repair is
necessary, send
to technician.
Special Instructions:
Trainer: Mary Ann C. Esguerra

Page 130 of
DESSERTS
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : Gas range

Property Code/Number :
Location : Kitchen
Trainer-In-Charge : Mary Ann C. Esguerra
YES NO INSPECTION ITEMS
Are the sockets, electrical connection, cables and outlets clean and
kept dry? Parts are well secured/attached, no cracks? Properly
labeled?
Is surface knob functional? And in good condition? Well

attached/secured?
Is heating element properly attached/secured? Cleaned and kept

dry? And inspected for damages?
Is the equipment used and observed for any unusual operation?
Remarks: All material were checked. Inventory was also conducted.
Inspected by: Date: May 7,2017


Page 131 of
DESSERTS
BREAKDOWN / REPAIR REPORT
Property ID Number OLSHCO 2015-001
Property Name Gas range
Location Kitchen
Findings Recommendation
Oven not heating properly For inspection and diagnostic
Inspected by: Reported to:

Mary Ann C. Esguerra Leo A. Abragon
Technician
Date: May 7,2017 Date: May 7,2017
Subsequent Action Taken: Recommendation:

Inspection of the equipment Replacement of heating element
By Technician Reported to:
Date: May 7,2017 Date: May 7,2017

Page 132 of
DESSERTS
TAG-OUT INDEX CARD
LOG DATE TYPE DESCRIPTION
SERIAL ISSUED (Danger/Caution) (System Components, Test
Reference, etc.
2015- May Caution! Wire and Gas range socket
001 10,2017 socket with cuts

Reference, etc.
2015- May Danger! Damaged Power knob
001 12,2017 on and off button

Reference, etc.
2015- May Caution! Damaged
001 12,2017 on gas hose Gas range hose

Page 133 of
DESSERTS
WORK REQUEST
Unit No.
OLSHCO2015-
001 Description: Gas range
Observation/s: Date Reported:

May 7,2017
Light malfunction
Activity Reported by:
Replacement of light
Date completed:
May 13,2017
Signature:
Technician
Spare parts used: new light

Page 134 of
DESSERTS
INSPECTION REPORT
Area/ Section Kitchen
FACILITY TYPE
INCIDENT ACTION TAKEN PROGRESS / REMARKS
Call the technician or

Gas range Light malfunction Replacement of light
diagnostic
Reported by:
Date: May 7,2017

Page 135 of
DESSERTS
SALVAGE REPORT
AREA/ SECTION
Kitchen
IN-CHARGE
FACILITY TYPE PART ID RECOMMENDATION
Gas range Gas range surface knob Store and spare
Refrigerator Frion replacement Store and spare

Page 136 of
DESSERTS
EQUIPMENT RECORD
No. Location Equipment Qty. Title Description Purchase Drawing

No. Order No. Ref.
1 Kitchen OLSHCO 1 Air conditioner KWR-12 MB 1.5 HP 2015-001

2015-001 Manual type
2 Kitchen OLSHCO 1 Emergency LED Emergency light 2015-002

light (15-30 hours)

Page 137 of
DESSERTS
WASTE SEGREGATION LIST
Qualification Cookery NCII
General/ Accumulated Waste Segregation Method

Wastes
Recycle Compose Dispose
1. Empty bottles/cans X
2. vegetable and fruit peelings
3. leftovers X
4. plastic garbage X
5. broken glass or plate X
6. used rags X

Page 138 of
DESSERTS
Page 139 of
DESSERTS
EQUIPMENT PURCHASE REQUEST FORM
Date: May 7,2018

Name: Mr. Raymund Allan de Gracia
Purpose of Request: Required by training regulation
Please order the following items
Qty. Unit Model Description Unit cost Amount
1 Air con Koppel KWR-12 MB 1.5 P17.399.00 P17,399.00
HP Manual type
1 Emergency Hi Lux LED Emergency P 2,499.50 P2,499.50
light light (15-30
hours)
1 Meat Grinder Tasin TS TS-102AL Electric P 11,500 P11,500
Meat Grinder
1 Stock Pot Euro pro 24 cm stock pot P 1,780.00 P1,780.00
1 Pressure Standard SPC 6 QC 8 qt. P 1,250 P 1,250
Cooker
Date Required: May 12, 2017 P 34,428.50

Page 140 of
DESSERTS
I certify that the supplies requisition above are necessary and will be used for purpose stated.
Requested by: Approved by:

Mary Ann C. Esguerra Mr. Raymund Allan de Gracia
Head Purchasing Officer

Page 141 of
DESSERTS
WASTE SEGREGATION LIST
Qualification Cookery NCII
General/ Accumulated Waste Segregation Method

Wastes
Recycle Compose Dispose
1. Empty bottles/cans X
2. vegetable and fruit peelings
3. leftovers X
4. plastic garbage X
5. broken glass or plate X
6. used rags X

Page 142 of
DESSERTS
Our Lady Of The Sacred Heart College ,Inc.
Guimba ,Nueva Ecija
TRAINING PLAN
Qualification: COOKERY NC II
Trainees’ Facilities/Tool
Training Mode of Assessment Date and
Training Staff s and Venue
Activity/Task Training Method Time
Requirements Equipment
Unit of competency: Prepare and Cook Hot Meals
Prepare and 1.Clean and On the job Mary Ann C. •Floor mops Marco Demonstrati
Cook Hot maintain Training Esguerra Polo on and oral
•Mop August
Meals kitchen Hotel questioning
Squeezer 4,2017-
premises October
Richard C. •Broom
2.Prepare 4,2017
Pineda (tambo)
stocks, sauces

Page 143 of
DESSERTS
and soups •Dust pan
3.Prepare Ruth P. •Garbage
poultry and Saligumba bin (4 gals.)
game dishes •Liquid soap
4.Prepare dispenser
seafood •Paper towel
dishes
dispenser
5.Prepare egg •Cleaning
dishes Chemicals
6.Prepare •Detergent
starch dishes
•Sanitizing
7.Prepare agent
vegetable
dishes •pots and
pans
8.Prepare
meat dishes •bowls and
measuring
9.Prepare cups
meat dishes
•weighing
scales
•cleaning
materials

Page 144 of
DESSERTS
•knife
•chopping
board
•wooden
spoon
•mixing
bowl
•linen
•tea towels
•serviettes
•table cloth
•aprons
Prepare Cold Dishes
Prepare Cold 1.Clean and Dual training Mary Ann C.  Electric, gas or Marco Demonstrati October 4
Dishes maintain Esguerra induction Polo on and oral to
kitchen ranges Hotel questioning December
dishes  Ovens, 4,2017
Grace Garcia including
2.Prepare
combi ovens
appetizers
 Microwaves
3.Prepare Roy Alcueba  Grills and
Page 145 of
DESSERTS
salad and griddles
dressings  Deep fryers
4.Prepare  Salamanders
sandwiches  Food
processors
5.Package  Blenders
prepared  Mixers
food  Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
Prepare Sweets
Prepare 1.Clean and On the Job Mary Ann C. Blenders Observation December
Sweets maintain training Esguerra and oral 4,2017-
•Ice-cream
kitchen questioning February
Job machines
premises 4,2018
shadowing Myrna Garcia •Ice makers
2.Prepare Demonstrati
desserts •Juicers and
on
3.Package Lyka Dela vitaminizers
prepared Cruz •Mixers

Page 146 of
DESSERTS
food •Oven
Chiller and
freezers
Steamer
•Weighing
scales
•Low pressure
burners

Page 147 of
DESSERTS
TRAINEE’S PROGRESS SHEET
Abalos, Von Richard Mary Ann C.

Name : Trainer :
G. Esguerra
Qualificatio
: Cookery Nominal Duration : 280 hours
n
Trainee’s Supervis
Units of Training Training Date
Date Started Rating Initial or’s
Competency Activity Duration Finished
Initial
Prepare and 1.Clean and August October Competen
Cook Hot Foods maintain 4,2017 4,2017 t
kitchen
premises
2.Prepare
stocks, sauces
and soups
3.Prepare
poultry and
game dishes
4.Prepare
seafood dishes
5.Prepare egg

Page 148 of
DESSERTS
dishes
6.Prepare
starch dishes
7.Prepare
vegetable
dishes
8.Prepare meat
dishes
9.Package
prepared food
Prepare Cold 1.Clean and September November Compete
Meals maintain 20,2015 20,2015 nt
kitchen
premises
2.Prepare
appetizers
3.prepare salad
and dressings
4.Prepare
sandwiches
5.Package

Page 149 of
DESSERTS
prepared food
Prepare 1.Clean and
Sweets maintain
kitchen
premises
2.prepare
desserts
3.Package
prepared food
Total 280 hours
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 rating

Page 150 of
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DESSERTS
Page 152 of
DESSERTS
COOKERY NC II May 4,2015 Revision No: Page
Developed by: Issued By: 153 of
PREPARE 164
DESSERTS
TRAINEES RECORD BOOK

PREPARE 164
DESSERTS
TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of your training.
Please give you honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.
TRAINERS/INSTRUCTORS
1 2 3 4 5
Name of Trainer: Mary Ann C. Esguerra
1. Orients trainees about CBT, the use of CBLM 
and the evaluation system
2. Discusses clearly the unit of competencies 
and outcomes to be attained at the start of every
module
3. Exhibits mastery of the subject/course 
he/she is teaching
4. Motivates and elicits active participation from 
the student or trainees
5. Keeps records of evidence/s of competency 
attainment of each student/trainees
6. Instill value of safety and orderliness in the 
classrooms and workshops
7. Instills the value of teamwork and positive 
work values
8. Instills good grooming and hygiene 
9. Instills value of time 
10. Quality of voice while teaching 
11. Clarity of language/dialect used in teaching 
12. Provides extra attention to trainees and 
studnts with specific learning needs
13. Attends classes regularly and promptly 
14. Shows energy and enthusiasm while teaching 
15. Maximizes use of training supplies and 
materials
PREPARE 164
DESSERTS
16. Dresses appropriately 
17. Shows empathy 
18. Demonstrates self-control 
This post-training evaluation instrument is intended to measure how satisfactorily

you trainer prepared and facilitated your training. Please give your honest rating by
checking on the corresponding cell of your response. Your answers will be treated
with utmost confidentiality.
Use the following rating scales:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/ Adequate
2 – Fair/ Satisfactory
1 – Poor/ Unsatisfactory
PREPARATION 1 2 3 4 5
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 
DESIGN AND DELIVERY 1 2 3 4 5
1. Course contents are sufficient to attain 
objectives
2. CBLM are logically organized and presented 
3. Information Sheet are comprehensive in 
providing the required knowledge
4. Examples, illustrations, and demonstrations 
help you learn
5. Practice exercises like Task/Job Sheets are 
sufficient to learn required skills
6. Valuable knowledge are learned through the 
contents of the course
7. Training Methodologies are effective 

PREPARE 164
DESSERTS
8. Assessment Methods and evaluation system 
are suitable for the trainees and the
competency
9. Recording of achievements and competencies 
acquired is prompt and comprehensive
10. Feedback about the performance of 
learners are given immediately
TRAINING FACILITIES/RESOURCES 1 2 3 4 5
1. Training Resources are adequate 
2. Training Venue is conducive and appropriate 
3. Equipment, Supplies and Materials are 
Sufficient
4. Equipment, Supplies and Materials are 
suitable and appropriate
5. Promptness in providing Supplies and 
Materials
SUPPORT STAFF 1 2 3 4 5
1. Support Staff are accommodating 

PREPARE 164
DESSERTS
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING
EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the
Supervised Industry Training (SIT) or On the Job Training (OJT) you had with
the Industry Partners of (your institution). Please check the appropriate box
corresponding to your rating of each question asked. The results of this
evaluation shall serve as a basis for improving the design and management of
the SIT in SICAT to maximize the benefits of the said Program. Thank you for
your cooperation.
Legend:
5– Outstanding
4– Very Good/ Very Satisfactory
3– Good/ Adequate
2– Fair/ Satisfactory
1– Poor/ Unsatisfactory
NA – Not Applicable
Item
Question Ratings
No.
Institutional Evaluation 1 2 3 4 5 NA
Has (OLSHCO) conducted an orientation
about the SIT/OJT program, the
1 X
requirements and preparations needed and
its expectations?
Has (OLSHCO) the provided necessary X
assistance such as referrals or
2
recommendations in finding the company
for your OJT?
Has (OLSHCO) showed coordination with X
3 the Industry Partner in the design and
supervision of your SIT/OJT?
Has your in-school training adequate to X
4 undertake Industry partner assignment
and its challenges
Has (OLSHCO) monitored your progress in X
5
the Industry?
PREPARE 164
DESSERTS
Has the supervision been effective in X
6 achieving you OJT objectives and providing
feedbacks when necessary?
Did (OLSHCO) conduct assessment of your X
7
SIT/OJT program upon completion?
Were you provided with the results of the X
8 Industry and (your institution)’s
assessment of your OJT?
Comments/Suggestions:

PREPARE 164
DESSERTS
Item
Question Ratings
No.
INDUSTRY PARTNER 1 2 3 4 5 NA
Was the Marco polo hotel appropriate for
1 the type of training required and/or
desired?
Has the Marco polo hotel designed the
2 training to meet your objectives and
expectations?
Has the Marco polo hotel showed
3 coordination with (your institution) in the
design and supervision of the SIT/OJT?
Has the Marco Polo hotel and its staff
4 welcomed you and treated you with respect
and understanding?
Has the Marco Polo facilitated the training,
including the provision of necessary
5
resources such as facilities and equipment
needed to achieve your OJT objectives?
Has the Marco Polo hotel assigned a
6 supervisor to oversee your work or
training?
Was the supervisor effective in supervising
7 you through regular meetings,
consultations, and advise?
Has the training provided you with the
necessary technical and administrative
8
exposure of real world problems and
practices?
Has the training program allowed you to
9 develop self-confidence, self motivation and
positive attitude towards work?
Has the experience improved your personal
10
skills and human relations?
Are you satisfied with your training in the
11
Industry?

PREPARE 164
DESSERTS
Comments and Suggestions:
Signature:
Printed Name: Von Richard G. Abalos Qualification: Cookery NC II
Host Industry Partner: Marco Polo Hotel Supervisor: Richard Pineda
Period of Time
Training: ___________________ Instructor: Mary Ann C. Esguerra

PREPARE 164
DESSERTS
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

PREPARE 164
DESSERTS
ACKNOWLEDGEMENT
I would like to extend my sincerest gratitude to my Instructor Mr. Jayson D.
Cabatuando who work diligently to check my papers for any error and
contributed much for the improvement of my portfolio . I also would like to
express my great indebtedness to Our Lady of Sacred Heart College who gave
chance to me to enroll in Teaching Methodology I.
I would like also to extend my greatest gratitude to my family especially my

husband Edwin A. Esguerra who supported me through thick and thin and
to my 3 little angels who inspire me to pursue my career.
The expression of gratitude will not be complete without thanking JESUS our
Almighty God for His guidance and providence.

PREPARE 164
DESSERTS
Further Readings
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth

 June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD
SERVICE,
128-130
 Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
 Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P.
Guzman,et al
 ., BASIC FOODS FOR FILIPINOS, 95-100
 How to Clean and Store Baking Tools and Equipment
| eHow.com http://www.ehow.com/how_4737453_clean-store-baking-
toolsequipment
eHow.c http://www.ext.colostate.edu/pubs/foodnut/09329.htmlom
http://www.ehow.com/how_4737453_clean-store-baking

PREPARE 164
DESSERTS

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SESSION PLAN

Sector :TOURISM (HOTEL AND RESTAURANT)

Film View tape 12.1-1 See your trainees for discussion

Date Developed: Document No:

12.1-4 Self-paced Read information Answer the self Compare answer to

12.1-5 Read information Answer self check Compare answer to CBLM

Do Task Sheet EVALUATE your work based on

Date Developed: Document No:

Demonstration Do task Sheet EVALUATE your work based on

LEARNING OUTCOME 2: Prepare desserts and sweet sauces

Date Developed: Document No:

Date Developed: Document No:

12.2-3 Read information Answer self check Compare answer CBLM

12.2-4 Read information Answer self check 12.2-4 ingredients CBLM

12.2-8 Read information Answer self check Compare CBLM

12.2-9 waste Discussion Read information CBLM

Date Developed: Document No:

12.3-2 Read information Answer the self Compare answer to CBLM

Date Developed: Document No:

Date Developed: Document No:

12.3-5 Waste Read information Answer Self Compare answer to CBLM

LEARNING OUTCOME 4: Store Desserts

Demonstra Performance task

Date Developed: Document No:

Perform task sheet

Date Developed: Document No:

Perform task sheet

Trainers evaluate activity thru criteria

Date Developed: Document No:

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No:

No. Unit of Competency Module Title Code

Prepare stocks, sauces Preparing stocks, sauces TRS512331

3. Prepare appetizers Prepare appetizers TRS512381

Prepare salads and Preparing salads and TRS512382

5. Prepare sandwiches Preparing sandwiches TRS512330

6. Prepare meat dishes Preparing meat dishes TRS512383

Prepare vegetables Preparing vegetables TRS512384

8. Prepare egg dishes Preparing egg dishes TRS512385

9. Prepare starch dishes Preparing starch dishes TRS512386

Prepare poultry and Preparing poultry and TRS512333

Prepare seafood dishes TRS512334

Prepare desserts Preparing desserts TRS512335

Date Developed: Document No:

UNIT OF COMPETENCY: PREPARE DESSERTS

MODULE TITLE : PREPARING DESSERTS

NOMINAL DURATION: 24 hours

LO1. Perform Mise en place

LO2. Prepare desserts and sweet sauces

LO3. Plate/present desserts . Prepares sweet sauces

LO4. Store desserts

• Different types of desserts and sweets

•Details and characteristics of different types of desserts and sweets

•Varieties of suitable ingredients for desserts and sweets

•Nutritional value of dessert

•Principles and practices of hygiene on handling and storage of dairy

2.Ingredients are identified according to standard recipes, recipe card or

3.Ingredients are assembled according to quantity, type, and quality

5.Ingredients are selected, measured and weighed according to recipe

6.Appropriate equipment are selected and used in accordance with

7.Frozen ingredients are thawed following enterprise procedures.

The students/trainees must be provided with the following:

EQUIPMENT TOOLS AND SUPPLIES AND MATERIALS