Goals:

To establish a program in Cookery NC II that produces job-ready graduates through innovative instructional delivery to meet global industry requirements and standards

Objectives:

• To increase the number of Enrolled, Graduates, Assessed and Certified by 5% annually

• To establish more linkages with industries, small and medium enterprises, LGUs, and NGOs through the Apprenticeship and Entrepreneurship Program by 5% per year

• To strengthen the monitoring of cookery graduates by achieving a 5% increase in the number of employed graduates per year

• to continuously adapt practices for greening the environment by implementing at least 1 activity per year

The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities 

The Units of Competency comprising this Qualification include the following: 

BASIC COMPETENCIES:

1.  Participate in workplace communication

2.  Work in a team environment

3.  Solving/addressing general workplace problems

4.  Developing career and life decisions

5.  Contribute to workplace innovation

6.  Present relevant information 

7.  Practice occupational safety and health policies and procedures 

8.  Exercise efficient and effective sustainable practices in the workplace

9.  Practice entrepreneurial skills in the workplace

COMMON COMPETENCIES:

1. Develop and update industry knowledge

2. Observe workplace hygiene procedures

3. Perform computer operations

4. Perform workplace and safety practices

5. Provide effective customer service

CORE COMPETENCIES:

1. Clean and maintain kitchen premises

2. Prepare stocks, sauces, and soups

3. Prepare appetizers

4. Prepare salads and dressing

5. Prepare sandwiches

6. Prepare meat dishes

7. Prepare vegetable dishes

8. Prepare egg dishes

9. Prepare starch dishes

10. Prepare poultry and game dish(es

11. Prepare seafood dishes

12. Prepare desserts

13. Package prepared food

A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manger, Pastry, or in the Hot Kitchen section as:

•  Cook or Commis

•  Assistant Cook 

Training Delivery Method:

• Blended Learning

Training Duration:

• 316 Hours