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JOB SPECIFICATION AND
SKILL TEST
JOB TITLE : COMMIS (III), L - 1
SECTOR : HOSPITALITY INDUSTRY
SUB - SECTOR : FOOD PRODUCTION AND SERVICES
COUNCIL FOR TECHNICAL EDUCATION AND VOCATIONAL TRAINING
NATIONAL SKILL TESTING BOARD MADHYAPURTHIMI, BHAKTAPUR
2006
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The National Skill Standards and Test was developed by:
1. MR. YOGENDRA SHAKYA HOTEL AMBASSADOR, Kamalpokhari /
Kathmandu Coordinator
2. MR. LEKH RATNA SHAKYA C.T.E.V.T, Skill Testing Division,
Minbhawan/ Kathmandu Member
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In other to give detailed consideration to the development of
occupational skill standards (job specifications) the
co-coordinator of hotel & Tourism Technical committee nominated
a trade experts to advise on the contents of the Job specification
(skill standards) and the appropriate skill tests. The members of
the trade experts committee are as follows
NAME POSITION TRADE REPRESENTATIVE TO BE COVERED
1 Mr. Kishore Pandey Member Bhanchhagar Putalisadak,Kathmandu.
Tel No: 419789
2 Mr. Glen A.Hall Member Food Production H.M.T.T.C
Rabibhavan,Kathmandu Tel No: 271028
3 Mr. Ashok Budhathoki Member Food & Beverage (Rest &
Bar) Hotel Himalayan Pulchowk, Patan Tel No: 523901, 523903,
523905
4 Mr. Dorje Sherpa Member Front Office Hotel Soaltee
Tahachal,Kathmandu Tel No: 272550, 272551, 272553, 272345
5 Ms. Bharati Joshi Member House Keeping Hotel Himalayan
Pulchowk, Patan Tel No: 523901, 523903, 523905
6 Mr. Tony Farrel Member Repair and Maintenance H.M.T.T.C
Rabibhavan Tel No: 271028
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7 Mr. Lekh Ratna Shakya Member/Secretary Technical Officer
C.T.E.V.T Minbhavan, Kathmandu Tel No: 2-23577
8 Mr. Anand Tulardhar Member H.A.N Hotel Blue Star
Tripreshor
The member of the trade subcommittee who have been directly
involved in developing the job specifications for COOK occupation
are as follows: NAME POSITION DESIGNATION
1 Mr. Glen A. Hall Sub Committees Chairperson Expert Food
production, ILO, Rabibhavan, Kathmandu
2 Mr. Tashi Lama Member Instructor H.M.T.T.C Rabibhavan,
Kathmandu
3 Mrs. Jyoti Bista Member Instructor Sanothimi Tech.School
Bhaktapur
4 Miss Else Andersen Member Volunteer Adviser Sanothimi
Tech.School Bhaktapur
5 Mr. Lekh Ratna Shakya Member /Secretary Technical Officer
C.T.E.V.T Skill Testing Division Minbhavan, Kathmandu
APPROVED BY THE TRIPARITIVE NATIONAL SKILL TESTING BOARD,
1991.
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The National Skill Standards and Test was 1st revision done
by:
S.N. Name Organization Designation 1 Mr. Narendra Bajracharya
Chairperson, Hotel Association Nepal, Gairidhara, Kathmandu
Coordinator
2 Mr. Govinda Narsingh K.C. Executive Chef, LSG, Sky Chef,
Gaushala, Kathmandu Member
3 Mr. Ram Kailash Biccha Chief Instructor, NATHM, Ravi Bhawan,
Kathmandu Member
4 Mr. Puspa Thapa Chief Adviser, Chef Association Nepal,
Paknajol, Kathmandu Member
5 Mr. Santosh Shah Representative, Hotel Association Nepal,
Gairidhara, Kathmandu
Member
6 Ms. Samjhana Basnyat. Representative, Hotel Association Nepal,
Gairidhara, Kathmandu
Member
7 Ms. Shivani Rana (Dixit) Instructor, ISOTHM, Dillibazar,
Katyhmandu Member
8 Mr. Chandra Bhakta Nakarmi Director, National Skill Testing
Board, CTEVT, Sanothami Member
9 Mr. Chhabi Bahadur Gurung Deputy Director, National Skill
Testing Board, CTEVT, Sanothami
Member
10 Mr. Dip Narayan Chaudhary Skill Testing Officer, National
Skill Testing Board, CTEVT, Sanothami
Member-Secretary
11 Mr. Ishwar Chandra Ghimire National Skill Testing Board,
CTEVT, Sanothami Assistant
APPROVED BY THE TRIPARITIVE NATIONAL SKILL TESTING BOARD,
2006
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JOB SPECIFICATION
1
JOB TITLE: Commis (III) LEVEL: 1
2
JOB DESCRIPTION:
The Commis (III), L-1 will be required to show by practical
demonstration that they have acquired the necessary practical
experience and gained basic knowledge of the following.
3 LIST OF TASK:
1. Grooming related to personal hygiene and work area. 2.
Cleaning technique of kitchen, mechanical equipment and food
handling and food preparation utensils. 3. Identifying commonly
used groceries: including dairy product, meat, fish, poultry,
condiments, cereals & pulses. 4. Identifying quality of
vegetables and fruits. 5. Processing of vegetables and fruits
hygienically. 6. Storing of unprepared perishable and
non-perishable foodstuffs. 7. Storing of prepared foods ready for
service and reheating. 8. Storing of remaining prepared food.
4
QUALIFYING NOTES (Entry Requirements, etc.)
Normal health, no special physical requirement demanded by this
job. Education requirements: a) Able to understand required
specifications.
b) As per eligibility criteria of National Skill Testing
Board.
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TASK SPECIFICATION
5
TASK TITLE: GROOMING RELATED TO PERSONAL HYGIENE AND WORK AREA.
JOB TITLE: Commis (III), L-1
TASK NO: 1
6
TASK ELEMENTS
1.1 Receives verbal instructions.
1.2 Selects required materials, tools and equipment.
1.3 Wears appropriate clean protective clothing.
1.4 Washes hands properly.
1.5 Selects appropriate cleaning and disinfecting agents.
1.6 Organize work area hygienically.
1.7 Disposes of garbage in appropriate and hygienic manner.
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TASK PERFORMANCE REQUIREMENTS
Receive verbal instruction
Clean protective clothing
Clean hand towel
Cleaning agents: disinfectant, bleach, detergents, other
chemical agents
Hot water
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TASK PERFORMANCE STANDARDS
Materials, tools and equipment collected.
Clean protective clothing and footwear worn.
Hands washed in clean hot water and dried correctly.
Cuts and abrasions are well covered.
Appropriate cleaning agents selected and work area prepared so
as to keep safe and free from contamination.
All waste products or garbage disposed in correct and hygienic
manner.
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TASK TRAINING DATA TASK No. 1
T.E. No.
TECHNICAL KNOWLEDGE APPLIED CALCULATION
GRAPHIC INLFORMATION
SAFETY AND HYGIENE
1 1
2
Knowledge of food contamination and poisoning.
Knowledge of using and cleaning of kitchen/mechanical equipment
and food preparation utensils.
Importance of food grooming to stop spread of bacteria.
(1.1)
Methods of safe dealing with kerosene and solid fuels gas and
electrical equipment (1.2)
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11
TASK TITLE: Commis (III), L-1 TASK NO: 1
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET
(COMMENT) DID THE CANDIDATE?
1.1 Wear correct, clean protective clothing and appropriate
footwear and display following appearance:
(i) Use of make-up and jewelries. (ii) Keep hair in a hygienic
and manageable
style. (iii) Trim beard and moustache if male
personnel. 1.2 Wash hands and dry correctly. 1.3 Select
appropriate cleaning agents and prepare work area hygienically in
a
manner safe to himself and to keep from contaminations. 1.4
Dispose all contaminated food, waste products in correct &
hygienic
manner. 1.5 Observe all related general rules of safe hygienic
practices during the test.
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TASK SPECIFICATION
5
TASK NO: 2 JOB TITLE: Commis (III), L-1 CLEANING TECHNIQUES OF
KITCHEN, MECHANICAL EQUIPMENT, FOOD HANDLING AND FOOD PREPARATION
UTENSILS.
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TASK ELEMENTS
2.1 Select appropriate cleaning and disinfecting agents. 2.2
Clean specified kitchen equipment as instructed. 2.3 Store utensils
in proper manner.
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7 TASK PERFORMANCE REQUIREMENTS
Cleaning materials: o Water o Detergents o Disinfectants and
sanitizers o Abrasives o Bleach o Solvents o Polishes o Scouring
powder o Iodine, Potassium, Chorine o Hot soapy water
Cleaning equipment: Clean protective clothing (including gloves
and goggles) Clean hand towel Brushes Brooms Buckets Basins
8 TAKS PERFORMANCE STANDARDS
1 Specified cleaning agents appropriately selected.
2 All specified kitchen, mechanical equipment and food handling
utensils cleaned as instructed and stored properly.
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9 10 TASK TRAINING DATA TASK
No. T.E. No.
TECHNICAL KNOWLEDGE APPLIED CALCULATION
GRAPHIC INLFORMATION
SAFETY AND HYGIENE
2 2.1
2.2
Knowledge and use of cleaning materials such as detergent,
disinfectants and sanitizers, abrasives, bleach, solvents,
polishes, clothes, brushes, broom, buckets and mops.
Knowledge and identification of equipment and surfaces, which
require cleaning. (a) Important of daily/regular cleaning. (b) Use
of appropriate cleaning processes (c) Identifies the kitchen
equipment such as pots, pans, large
and small equipment and other specific required items.
Need of safety and hygiene at work (2.2) Method of handling
sharp edged cutting tools (2.2)
Safe and hygienic use of large and small equipment and
prevention of injury (2.2)
Care to be taken in the event of electric shock, cuts, burns,
minor falls (2.2)
Need of fire fighting knowledge and skills.
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11 TASK TITLE: Commis (III), L-1
TASK NO: 2
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET
(COMMENT)
DID THE CANDIDATE?
2.1 Identify, collect required cleaning agents to clean the
following kitchen equipment:
a. Large equipment: Ranges Oven Boiling pans Deep fat fryers
Sinks and tables etc. b. Mechanical equipment: Peelers Mincers
Mixers, blenders, meat slicers Refrigerators c. Utensils and small
equipment: Pots Pans Whisks Bowls Spoons Knife Fork
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11 TASK TITLE: Commis (III) L-1
TASK NO: 2
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET
(COMMENT)
DID THE CANDIDATE?
2.2 Clean table using any one of following methods wherever
applicable taking care of hygienic manner: a. Scrub clean the
wooden table with hot water, rinse and wipe as dry as
possible. b. Wash and clean the top of Formica or stainless
steel table with hot
detergent water, rinse with hot water & dry correctly. c.
Scrub clean the marble slab table and remove moisture with a
clean
dry cloth. d. Select all required mechanical equipment as per
instructions. e. Select and clean all required utensils observing
the specified
instructions. f. Select specific materials and methods of
cleaning for the following
utensils.
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11 TASK TITLE: Commis (III) L-1
TASK NO: 2
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET
(COMMENT)
DID THE CANDIDATE?
(i) Utensils and small equipment made of: Non-stick coated metal
Iron Steel Copper Aluminum Wood Plastic, Melamine Ceramic
2.3 Complete the task 2.1 &2.2. in safe hygienic manner.
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TASK SPECIFICATION
5
TASK NO: 3 JOB TITLE: Commis (III) L-1 IDENTIFYING COMMONLY USED
GROCERIES: INCLUDING DAIRY PRODUCTS, MEAT, FISH, POULTRY,
CONDIMENTS, CEREALS & PULSES.
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TASK ELEMENTS
3.1 Receives verbal instructions. 3.2 Identifies the commonly
used dry and ordinary groceries. 3.3 Identifies all commonly used
dairy product 3.4 Identifies all commonly used and seasonal
condiments. 3.5 Identifies all commonly used cereals and pulses.
3.6 Identifies commonly used meat, fish and poultry products.
7 TASK PERFORMANCE REQUIREMENTS
Seasonal condiments Dairy products Groceries Cereals and pulses
Meat, fish and poultry
8 TAKS PERFORMANCE STANDARDS
Identification of dry and perishable groceries including dairy
products, meat, fish, poultry, condiments, cereals and pulses.
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9 10 TASK TRAINING DATA TASK
No. T.E. No.
TECHNICAL KNOWLEDGE APPLIED CALCULATION
GRAPHIC INLFORMATION
SAFETY AND HYGIENE
3 3.1
Knows and identifies grocery items, dairy products, meat, fish,
poultry, condiments, cereals and pulses.
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11 TASK TITLE: Commis (III) L-1 TASK NO: 3
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET
(COMMENT)
DID THE CANDIDATE?
3.1 Identify all required groceries as specified. 3.2 Identify
all dairy products. 3.3 Identify all required condiments as
follows: Salt Pepper Mustard Vinegar and Other condiments :
colouring, and essences. 3.4 Identify all required cereals and
pulses. 3.5 Complete the tasks 3.1, 3.2, 3.3 & 3.4 in a safe
and hygienic manner.
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TASK SPECIFICATION
5 TASK NO: 4 IDENTIFYING QUALITY OF VEGETABLES AND FRUITS. JOB
TITLE: Commis (III) L-1
6
TASK ELEMENTS
4.1 Receives verbal instructions for selection of specified
vegetable and fruits.
4.2 Identifies all supplied items are correct as per instruction
required.
4.3 Separates all items and give labels so that required items
can be identified.
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7 TASK PERFORMANCE REQUIREMENTS
1. Receives verbal instructions 2. Local and imported vegetables
3. Seasonal fruits 4. Papers for coding or labeling
8 TAKS PERFORMANCE STANDARDS
All the following required commodities are identified and
selected as per instructions. a. Vegetables (local and imported) b.
Specified fruits.
All previously identified items are given specific labels or
codes so that all required items can be selected when needed.
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9 10 TASK TRAINING DATA TASK
No. T.E. No.
TECHNICAL KNOWLEDGE APPLIED CALCULATION
GRAPHIC INLFORMATION
SAFETY AND HYGIENE
4 4.1
4.2
4.3
Knowledge of identification of seasonal fruits and
vegetables.
Knowledge of purchasing terms, market conditions, classification
of fruits and vegetables, properties, and appearance.
Knowledge of seasonal variations.
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11 TASK TITLE: Commis (III) L-1
TASK NO: 4
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET
(COMMENT)
DID THE CANDIDATE?
4.1 Identify standard local and imported vegetables as
specified/instructed. 4.2 Select standard qualitative local and
imported vegetables observing following standards:
Fresh, bright in colour, crisp & not wilted. Compact and
tight frowing leaves. Firm and closely grown flower, white head and
not too much stalk. Firm blanched stems, white, crisp & free
from soil.
4.3 Identify the fruits observing following standards: Soft
fruits Hard fruits Stone fruits Citrus fruits Seasonal fruits
Tropical & other fruits as per instructions
4.4 Select all above fruits as or following standard. Fresh No
shrinking, wilting or sign of mould not bruised and over ripe.
4.5 Identify and select specified items whenever required.
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TASK SPECIFICATION
5
TASK NO: 5 PROCESSING OF VEGETABLES AND FRUITS HYGIENICALLY. JOB
TITLE: Commis (III) L-1
6
TASK ELEMENTS
5.1 Receives verbal instructions.
5.2 Cleans vegetables & fruits in treated water.
5.3 Soaks selected vegetables in solution of iodine/ chlorine/
potassium for TWENTY minutes.
5.4 Rinses soaked vegetables and fruits in treated water
appropriately.
5.5 Peels unprepared or prepared vegetables and fruits if
necessary.
5.6 Keeps prepared vegetables and fruits under hygienic
conditions.
5.7 Pre-preparation of vegetables and fruits.
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7
TASK PERFORMANCE REQUIREMENTS
Work surfaces Utensils Appliances Dishes Sinks Treated water
Cleaning agents and chemicals
8 TAKS PERFORMANCE STANDARDS
All vegetables and fruits washed and cleaned in treated water
and rinsed to remove any excess food, harmful bacteria and other
solid particles.
Soaks selected vegetables in solution of iodine/ chlorine/
potassium for TWENTY minutes to avoid all cross contaminations.
Peels and cuts selected vegetables and fruits as per
requirement.
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9 10 TASK TRAINING DATA TASK
No. T.E. No.
TECHNICAL KNOWLEDGE APPLIED CALCULATION
GRAPHIC INLFORMATION
SAFETY AND HYGIENE
5 5.1
5.2
5.3
5.4
5.5
5.6
Knowledge of the perishable and non-perishable vegetables and
fruits and the importances of correct storage.
Importance and uses of Iodine, Chlorine, Potassium
solutions.
Knowledge of the procedure for rinsing vegetables and fruits in
treated water.
Knowledge of the techniques of peeling and cutting vegetables
and fruits.
Knowledge of the importance of correct storing of prepared
vegetables and fruits for cooking under hygienic conditions.
Knowledge of simple methods of cooking.
Importance of good grooming to stop spread of harmful
bacteria.(5,1)
Correct soaking of food stuffs to destroy harmful bacteria
(5.2)
Separation of unprepared cooked food stuffs in covered
containers (5.5)
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11
TASK TITLE: Commis (III) L-1 TASK NO: 5
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET
(COMMENT)
DID THE CANDIDATE?
5.1 Wash and clean all vegetables and fruits in treated water,
rinse with clean water to remove excess food particles, harmful
germs, bacteria & other solid particles.
5.2 Make proper solution of iodine, chlorine, potassium and
water. 5.3 Soak selected vegetables and fruits in the solution up
to TWENTY minutes.
5.4 Rinse the above in treated water correctly.
5.5 Apply correct techniques to peel and cut unprepared and
prepared vegetable and fruit items in safe and hygienic manner.
5.6 Store unprepared and prepared vegetables and fruits under
hygienic conditions.
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TASK SPECIFICATION
5
TASK NO: 6 STORING OF UNPREPARED PERISHABLE AND NON-PERISHABLE
FOODSTUFFS. JOB TITLE: Commis (III) L-1
6
TASK ELEMENTS
6.1 Store unprepared perishable and non perishable foodstuffs in
appropriate containers.
6.2 Store all unprepared foods in appropriate temperature.
7
TASK PERFORMANCE REQUIREMENTS
Refrigerators
Freezer
Containers
All required unprepared foods
8 TAKS PERFORMANCE STANDARDS
All unprepared perishable and non perishable foods identified
and carefully stored in proper containers to ensure their, quality
and nutritional value.
All unprepared foods carefully checked, identified and stored in
appropriate temperatures and place to maintain foods in safe and
hygienic manner.
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9 10 TASK TRAINING DATA TASK
No. T.E. No.
TECHNICAL KNOWLEDGE APPLIED CALCULATION
GRAPHIC INLFORMATION
SAFETY AND HYGIENE
6 6.1
6.2
6.3
Knowledge of food poisoning (types, causes, symptoms and
remedies).
Knowledge of procedures to store all unprepared perishable and
non perishable food items before storing.
Knowledge about various levels of storage temperature.
Reading and calibrating refrigerator to specified temperature
and setting up before storing foodstuffs
Safe handling of cooked foods and raw foodstuffs in covered
containers (6.1)
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11
TASK TITLE: Commis (III) L-1
TASK NO: 6
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET
STANDARD NOT MET (COMMENT)
DID THE CANDIDATE?
6.1 Identify and select the unprepared perishable and non
perishable foodstuffs and containers. 6.2 Store unprepared
perishable and non perishable foodstuffs in appropriate
containers.
6.3 Store unprepared perishable and non perishable foodstuffs in
appropriate temperature and place.
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TASK SPECIFICATION
5
TASK TITLE: STORING OF PREPARED FOODS READY FOR SERVICE AND
REHEATING JOB TITLE: COMMIS (III), L - 1
TASK NO: 7 6
TASK ELEMENTS
7.1 Receive verbal instructions. 7.2 Store prepared foodstuff
ready for serving and reheating in proper containers. 7.3 Store
prepared foodstuff ready for serving and reheating in proper
temperature and place.
7
TASK PERFORMANCE REQUIREMENTS
Refrigerators Freezer Containers Bain-marie Chaffing dish
Salamander Micro wave All required prepared foodstuffs.
8 TASK PERFORMANCE STANDARDS
All prepared foodstuff identified and carefully stored in proper
container to ensure their, quality and nutritional value.
All prepared foodstuff carefully checked, identified and stored
in appropriate temperature and place to maintain foods in safe and
hygienic manner.
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9 10 TASK TRAINING DATA TASK
No. T.E. No.
TECHNICAL KNOWLEDGE APPLIED CALCULATION
GRAPHIC INLFORMATION
SAFETY AND HYGIENE
7
1
2
3
Knowledge of food poisoning (types, causes, symptoms and
remedies).
Knowledge of the procedures to store all prepared
foodstuffs.
Knowledge about proper storage and its temperature.
Reading and calibrating refrigerator to specified temperature
and setting up before storing foodstuffs
Safe handling of cooked foodstuffs in covered containers.
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11 TASK TITLE: STORING OF PREPARED FOODS READY FOR SERVICE OR
REHEATING
TASK NO: 7
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET
(COMMENT)
DID THE CANDIDATE?
1. Identify and select the foodstuff and containers.
2. Store prepared foodstuffs in appropriate containers.
3. Store prepared foodstuffs in appropriate temperature and
place.
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TASK SPECIFICATION
5
TASK TITLE: STORING OF REMAINING PREPARED FOOD. JOB TITLE:
COMMIS (III), L 1
TASK NO: 8
6
TASK ELEMENTS
8.1 Receives verbal instructions. 8.2 Stores remaining prepared
foodstuff in proper containers. 8.3 Stores remaining prepared
foodstuff in proper temperature and place.
7
TASK PERFORMANCE REQUIREMENTS
Refrigerators
Freezer
Containers
All prepared and remaining foodstuffs.
8 TASK PERFORMANCE STANDARDS
All remaining prepared foodstuff identified and carefully stored
in proper container to ensure their, quality and nutritional value.
All remaining prepared foodstuff carefully checked, identified and
stored in appropriate temperature and place to maintain foods in
safe and
hygienic manner.
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9 10 TASK TRAINING DATA TASK
No. T.E. No.
TECHNICAL KNOWLEDGE APPLIED CALCULATION
GRAPHIC INLFORMATION
SAFETY AND HYGIENE
7
1
2
3
Knowledge of food poisoning (types, causes, symptoms and
remedies).
Knowledge of the procedures to store all prepared
foodstuffs.
Knowledge about proper storage of remaining prepared foodstuffs
and its temperature.
Reading and calibrating refrigerator to specified temperature
and setting up before storing foodstuffs
Safe handling of remaining prepared foodstuffs in covered
containers.
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TASK PERFORMANCE TEST (SKILL ASSESSMENT)
11 TASK TITLE: STORING OF REMAINING PREPARED FOOD.
TASK NO: 8
LOCATION OF TEST:
CANDIDATE'S NAME:
EVALUATOR'S NAME:
12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET
(COMMENT)
DID THE CANDIDATE?
1 Identify and select the foodstuff and containers.
2 Store remaining prepared foodstuffs in appropriate
containers.
3. Store remaining prepared foodstuffs in appropriate
temperature and place.